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Recipes
Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter
By vealam
A marinade of pumpkin puree, maple syrup, cinnamon, sugar, and spices coats chunky cubes of bread overnight
- For the FRENCH TOAST:
- 8 about 8 cups bread, diced in 1 1/2- to 2-inch pieces, or about 12 ounces (French bread, a French Baugette, or a crusty and hearty bakery-style bread is necessary; something that can stand up to overnight soaking without disintegrating)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup milk or cream
- 1/2 cup granulated sugar
- 1/3 cup maple syrup
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cloves
- For the VANILLA MAPLE BUTTER:
- 1/4 cup unsalted butter, melted
- 1/3 cup maple syrup
- 1 1/2 teaspoons vanilla extract
Thai One-Pot
By vealam
Ground pork, rice, bell peppers, and shiitake mushrooms are cooked in a single pan and flavored with soy sauce, lim...
- 1 tablespoon cooking oil
- 1 green bell pepper, cut into 1/4-inch strips
- 1 red bell pepper, cut into 1/4-inch strips
- 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
- 1 teaspoon salt
- 1 1/4 pounds lean ground pork
- 3/4 cup short-grain rice
- 2 1/2 cups canned low-sodium chicken broth or homemade stock
- 3 tablespoons soy sauce
- 1/4 teaspoon cayenne
- 4 scallions including green tops, chopped
- 10 radishes, cut into thin slices
- 5 tablespoons chopped cilantro or fresh parsley
- 2 tablespoons lime juice (from about 1 lime)
Snickers Cheesecake
By vealam
1. Preheat oven to 350 degrees F
- For the CRUST:
- 2 cups graham cracker crumbs
- 1 stick unsalted butter; melted
- 3 tablespoons sugar
- 1/2 teaspoon salt
- For the CHEESECAKE:
- 4 sticks of cream cheese, 8 oz each; room temperature
- 1 1/4 cup granulated sugar
- 4 large eggs; room temperature
- 3/4 cup heavy cream
- 1 tablespoon pure vanilla extract
- For the TOPPING:
- 20 Mini Snickers; cut in fourths
- 1/3 cup roasted peanuts; chopped
- 1/4 cup caramel syrup
Lemon, Lavender and Earl Grey Mini Cakes and Petit Fours
By vealam
For the Lavender and Earl Grey Cake: In a medium, heavy-bottomed saucepot, combine 1/2 tablespoons loose leaf Earl ...
- Special Equipment:
- an offset icing spatula
- a 4 1/2-inch round cookie cutter (for the mini cakes)
- a 2 1/2-inch round cookie cutter (for the petit fours)
- For the Lavender and Earl Grey Cake:
- (makes one 13 x 9-inch cake, enough for 3 double-layer mini cakes and 12 petit fours)
- 1 1/2 tablespoons loose leaf Earl Grey tea
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups all-purpose flour
- 3/4 teaspoons dried lavender
- 1/4 teaspoon plus 1/8 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1 tablespoon light corn syrup
- 3 large eggs
- 3 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- For the Lemon and White Chocolate Ganache:
- (makes about 1 1/2 cups)
- 1 teaspoon powdered gelatin
- 1 1/2 tablespoons cold water
- 5.5 ounces white chocolate, finely chopped
- 1/2 cup heavy cream
- 1 1/2 tablespoons light corn syrup
- 4 1/2 tablespoons (2.25 ounces) unsalted butter, at room temperature and cut into 1-inch cubes
- zest from one lemon
- 1/4 cup fresh lemon juice
Chunky Root Vegetable Soup with Gruyère + Herb Croutons
By vealam
For the SOUP: In a large pot, warm the olive oil over moderate heat
- SOUP:
- 1 c. chopped red onion
- 1 c. chopped leeks
- 1 c. chopped carrots
- 1 c. chopped parsnips
- 1 1/2 c. chopped yukon gold potatoes, skin on
- 4 c. chicken stock + more as needed
- 1 tbsp. finely chopped parsley leaves
- olive oil
- salt and pepper
- CROUTONS:
- 2 1/2 c. cubed day old bread
- 3 sage leaves, roughly chopped
- 1 tsp. rosemary leaves, roughly chopped
- 1/2 c. grated Gruyère cheese
Captain Morgan Citrus Squeeze Punch
By vealam
Combine all the ingredients in a large punch bowl
- 2 (750 mL) bottles captain morgan® original spiced rum
- 15 oz. orange curaçao
- 1 (59 oz.) carton orange juice
- 15 oz. fresh lemon juice
- 7 oz. almond syrup
Zesty Grapefruit Sugar Scrub
By vealam
Combine all ingredients in a large bowl
- 1-1/4 cups granulated sugar*
- 1/4 cup fresh squeezed grapefruit juice
- 1/4 cup grapeseed oil
- 1 Tablespoon honey
- 2 teaspoons grapefruit zest
Peanut Butter Oreo Truffles
By vealam
Crush entire package of cookies to fine crumbs; place in medium bowl
- 1 (16 ounce) package OREO Sandwich Cookies
- 5 ounces Cream Cheese, softened
- 3 Tablespoons Creamy Peanut Butter
- 2 (8 ounce) packages Baker’s Semi-Sweet Baking Chocolate, melted
- 1 cup peanut butter chips
- wooden sticks
Pumpkin Hand Pies
By vealam
To make the crust: Fill a one-cup liquid measuring cup with cold water and add a few ice cubes
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 TBSP. sugar
- 1 tsp. salt
- 1 cup (2 sticks) cold, unsalted butter (cut into cubes)
- Cold water
- For the filling:
- 3/4 cup pure pumpkin
- 1 large egg
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/3 cup granulated sugar
- +1 egg (beaten) for sealing the pies
- For the glaze:
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- 2 TBSP. milk
Tres Leches Cake
By vealam
Heat oven to 350F. Grease a 10-inch springform pan
- For the cake:
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup whole milk
- 2 tsp vanilla extract
- 5 large eggs, separated
- 1 cup sugar, divided
- For soaking the cake:
- 1 1/4 cups evaporated milk
- 1 cup sweetened condensed milk
- 1/4 cup heavy cream
- For the topping:
- 1 3/4 cup heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
- cinnamon, for dusting