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Recipes
Raspberry Cupcakes
By vealam
To make the cupcakes, preheat oven to 350
- For the frosting:
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 16 Tbsp. unsalted butter, at room temperature
- 1 tsp lemon zest
- 2 cups sugar
- 5 large eggs, at room temperature
- 1 1/4 cups buttermilk, at room temperature
- 1 Tbsp. vanilla extract
- 1 cup unsalted butter, room temperature
- 4 cups confectioner’s sugar, sifted
- 1/2 cup fresh raspberries
- 1 tsp vanilla extract
- pinch salt
Beer-battered Bean + Cheese Stuffed Poblano Chiles
By vealam
Girl Versus Dough
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- 3/4 cup light beer (I used lager)
- 8 large poblano chile peppers
- 1 block (8 oz) Monterey Jack cheese, cut into 16 sticks
- 1 can (16 oz) Old El Paso traditional refried beans
- 1/4 cup chopped cilantro
- 1 tablespoon Old El Paso original taco seasoning
- safflower or vegetable oil, for frying
- sour cream, salsa and lime wedges for serving
Buttermilk-Lemon Chess Pie
By vealam
Crust: Mix flour, salt, and sugar in a food processor
- CRUST:
- 2 cups all-purpose flour plus more
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2” cubes
- 1/2 cup (or more) cold buttermilk
- FILLING:
- 1 1/2 cups sugar
- 1/2 cup (packed) light brown sugar
- 1 1/2 tablespoons yellow cornmeal
- 1 tablespoon all-purpose flour
- 5 large eggs, beaten to blend
- 2/3 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 3/4 tablespoons fresh lemon juice
- 1 tablespoon freshly grated lemon zest
- 2 teaspoons vanilla extract
- Pinch of kosher salt
Peanut Butter Cup Eclair Cake
By vealam
In a large bowl with an electric mixer, beat together the pudding mixes and milk until thickened, about 3 minutes
- 2 3.4-ounce packages instant Jell-o Vanilla Pudding Mix, dry
- 3 1/2 cups whole milk
- 1 cup creamy peanut butter
- 1 12-ounce container frozen whipped topping, thawed (Cool Whip or Truwhip)
- 1 14-ounce package chocolate graham crackers
- 1 1/2 cups mini peanut butter cups, halved (divided use)
- 1 16-ounce can prepared chocolate frosting
Caramelised White Chocolate Doughnuts
By vealam
For the baked doughnut: Preheat the oven to 180 degrees C
- Carmelises White Chocolate:
- For the baked donuts (adapted from Sally’s Baking Addiction)
- 1 cup (125g) all-purpose flour (careful not to over measure)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (60g) Greek yogurt
- 1 large egg
- 2 Tablespoons (30g) unsalted butter, melted
- 1 and 1/2 teaspoons vanilla extract
- 1 recipe caramelised white chocolate ganache, lukewarm
- 1/4 cup toasted, finely chopped pecans, to decorate
- chocolate sprinkles, to decorate
- For the caramelised white chocolate ganache (makes about 2/3 cup)
- 1/2 cup caramelised white chocolate (recipe below)
- 1/4 cup heavy or thickened cream
- 12 ounces (340gr) white chocolate, a block or in fêves (as shown)
- pinch of flaky sea salt
Gooey Butter Cookies
By vealam
In a medium bowl, whisk together flour and baking powder until well blended
- 2 1/4 cups (270 grams) organic all-purpose flour, such as King Arthur Flour®
- 2 teaspoons (about 8 grams) baking powder
- 1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened
- 1/2 cup (1 stick/113 grams) unsalted butter, softened
- 1 1/2 cups (300 grams) granulated sugar
- 1 tablespoon (15 ml) pure vanilla extract
- 1 teaspoon (5 grams) kosher salt, or 3/4 teaspoon regular table salt
- 1 large egg plus 1 large egg yolk (mine weighed 75 grams w/o shells)
- 1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies
Prosciutto and Arugula Pizza
By vealam
Simple to make yet full of flavor
- 1 store-bought pizza dough
- 1/2 cup pizza sauce
- 1 and 1/2 cups pizza mozzarella
- 1 large shallot, sliced thinly in rings
- 3 cups of arugula
- 1 shallot, diced
- 2 tablespoons good quality olive oil
- Coarse salt to taste
- 5 to 6 slices of prosciutto
Rosemary and Cheddar Drop Biscuits
By vealam
Preheat your oven to 425 degrees F and line a large cookie sheet with parchment paper
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/2 cups cold unsalted butter, cubed
- 1 1/4 cup cheddar cheese
- 1 tablespoon rosemary, coarsely chopped
- 1 teaspoon black pepper
- 1 1/3 cups buttermilk
Cookies and Cream Birthday Sprinkle Overload Cake
By vealam
For the cheesecake: Using a stand mixer with the paddle attachment, mix the cream cheese on medium-low speed for 30...
- Cookies and Cream Cheesecake Layer:
- 16 oz. cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 20 Oreos, crushed
- Sprinkle Cake:
- 2 1/4 cups cake flour
- 1 cup milk at room temperature
- 6 large egg whites at room temperature
- 2 tsp. vanilla extract
- 1 tsp. butter emulsion extract
- 1 3/4 cups granulated sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 1 1/2 sticks unsalted butter, softened but still cool (I used Plugra)
- 1/3 cup sprinkles
- Ultimate Fudge Frosting:
- 2 cups unsalted butter, at room temperature (I used Plugra)
- 12 ounces semisweet chocolate, melted, slightly cool
- 4 cups powdered sugar
- 2 TBSP unsweetened cocoa powder
Chocolate Cupcakes {Butterfinger Frosting}
By vealam
Bake and cool 24 chocolate cupcakes
- 24 chocolate cupcakes
- 3/4 cup unsalted butter, softened
- 1/4 cup plus 2 Tbsp creamy peanut butter
- 3 cup powdered sugar
- 1 1/2 Tablespoon milk
- 1/2 cup crushed Butterfinger bars
- 24 large pieces of Butterfinger candy bars