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Recipes
Triple Cinnamon Coffee Cake
By vealam
Preheat oven to 350F. Butter and flour a 10-inch ring pan, 9x13 pan or 2 9-inch cake pans* Set aside
- Filling:
- 1 cup brown sugar, light or dark
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon unsweetened cocoa powder (for color not for taste- you can leave it out if you want.)
- Cake:
- 3/4 cup unsalted butter softened
- 1 teaspoon salt
- 1 1/2 cups white sugar
- 1/3 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 cups buttermilk, room temperature
- 2 1/2 teaspoons baking powder
- 3 3/4 cups all-purpose flour
- Topping:
- 2 cups of flour
- 2/3 cup brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons butter, melted
- Glaze:
- 1 cup of powdered sugar
- 1 teaspoon of cinnamon
- 1 tablespoons milk or cream
Crème Brûlée Bars
By vealam
Start with the custard mix: Add the milk, cream and vanilla extract to a large pan and heat on high until it just ...
- Base:
- 200 g/7oz Digestive biscuits (or graham crackers) - use gluten free biscuits if required
- 100 g/3.5oz Unsalted butter, melted
- Custard:
- 500 ml/2 cups+ 2tbsp whole milk
- 115 ml/ 1/2 cup double/heavy cream
- 1 tsp vanilla extract
- 6 tbsp cornflour
- 5 egg yolks
- 150 g/ 3/4 cup caster sugar
- 40 g/1.4oz unsalted butter
- Topping:
- 5 tbsp fine granulated sugar
Easy Pumpkin Crème Brûlée
By vealam
Preheat the oven to 325 degrees F
- 1 1/4 cups heavy cream
- 3 tablespoons brown sugar
- 2 tablespoons sugar, plus 2 teaspoons for the sugar topping
- 1/2 teaspoon pure vanilla extract
- 3/4 teaspoon whiskey/bourbon
- 1/4 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie spice
- 1/16 teaspoon (tiny tiny pinch) table salt
- 1/2 cup soft cooked pumpkin, mashed
- 4 large egg yolks
Irish Car Bomb Cupcakes
By vealam
1. To Make the Cupcakes: Preheat oven to 350 degrees F
- For the Cupcakes:
- 1 cup Guinness stout
- 1 cup unsalted butter, at room temperature
- 3/4 cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons salt
- 2 eggs
- 2/3 cup sour cream
- For the Whiskey Ganache Filling:
- 8 ounces bittersweet chocolate
- 2/3 cup heavy cream
- 2 tablespoons butter, at room temperature
- 2 teaspoons Irish whiskey
- For the Baileys Frosting:
- 2 cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 6 tablespoons Bailey's Irish Cream
Sweet Lemonade Cake
By vealam
Preheat oven to 350 degrees F
- Sweet Icing:
- 1 box lemon cake mix
- 4 large Eggland’s Best Eggs
- 1/2 cup milk
- 1/2 cup canola oil
- 1 cup sour cream
- 3.4 ounce package vanilla or lemon instant pudding mix
- 1/4 cup lemonade mix, I used Crystal light dry mix
- 1 cup powdered sugar
- 4 tablespoons heavy whipping cream
Lemon Donuts with a Crumble Topping
By vealam
Preheat the oven to 350 degrees F
- For the donuts:
- 10 tablespoons unsalted butter at room temperature
- 1 cup brown sugar
- 2 eggs
- 3 cups all purpose flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 cup fresh lemon juice
- 1/4 cup milk
- Zest of two lemons
- For The Crumble:
- 3/4 cup all purpose flour
- 1/3 cup brown sugar
- 3 tablespoons sugar
- 6 tablespoons cold butter cut into small pieces
- For The Frosting:
- 2 cups powdered sugar, sifted
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- Zest of 1 lemon
- 1 1/2 teaspoons milk
Chicken Sopes with Avocado Cream
By vealam
• To make the SOPES: Heat about ½” of vegetable oil in a heavy duty skillet over medium heat
- SOPES:
- Vegetable oil, for frying
- 4 cups masa harina
- 1/2 teaspoon salt
- 2 cups water
- AVOCADO CREAM:
- 2 Mexican Avocados
- 1 cup cilantro
- Juice from 1 lime
- 1 cup sour cream or Mexican Crema
- Salt to taste
- TOPPINGS:
- 1 cup refried beans
- 1 lb boneless, skinless chicken breasts, cooked, shredded and seasoned with seasoned salt and pepper
- Shredded lettuce
- Diced tomatoes
Green Goddess Quinoa Summer Salad
By vealam
Cook the quinoa in advance if you can - it tastes best when it's had a few hours to cool
- Add-ins:
- 2 cups cooked quinoa (I cook mine in the rice cooker with broth)
- 2 cups halved cherry tomatoes
- 2 cups spinach leaves
- 1/2 cup (or more, to taste) Magic Green Sauce or Avocado Cilantro Dressing
- fresh Mozzarella cheese, cut into bite sized pieces
- a few handfuls of crushed almonds or other nuts
- grilled veggies like asparagus or zucchini
- grilled chicken or other protein
Indian Spiced Stew with Chicken and Potatoes in a Tomato Cream Sauce
By vealam
Heat vegetable oil and butter in a large Dutch oven over medium heat
- 3 Tbsp. vegetable oil
- 3 lbs. chicken breasts or thighs, skin on, bone-in (or can use boneless)
- Kosher salt and freshly ground pepper
- 1 small onion, finely chopped
- 4 garlic cloves, chopped
- 1 Tbsp. finely grated ginger
- 2 Tbsp. tomato paste
- 2 tsp. garam masala
- 2 tsp. ground cumin
- 2 tsp. ground turmeric
- 1 1/2 tsp. ground coriander
- 1/2 – 3/4 tsp. cayennne pepper (depending on how spicy, you like it or you can omit)3/4 teaspoon ground cardamom
- 3 cups low-sodium chicken broth (plus a bit more, for thinning, if necessary)3/4 cup tomato purée
- 1/2 cup heavy cream (can use a lighter cream)
- 1/2 pound small Yukon Gold potatoes, sliced 1/4″ thick or small fingerlings, sliced in half lengthwise
- For serving: Plain yogurt, fresh mint, cilantro or parsley, naan bread, or serve over cooked rice
Vanilla Cupcakes with Lemon Curd Filling and Sprinkle Bark
By vealam
Make the curd. In a large metal bowl or saucepan, beat the eggs and sugar together until light in color
- Lemon Curd:
- 5 egg yolks, room temperature
- 1 cup granulated sugar
- 1/3 cup fresh lemon juice (about 4 – 5 lemons)
- Zest of 4 lemons
- 1/2 cup (1 stick, 8 tablespoons) unsalted butter, cut in cubes
- Sprinkle Bark:
- 10 oz white chocolate
- 3 – 4 tablespoons sprinkles, plus more sprinkles for sprinkling on the cupcakes
- Vanilla Cupcakes:
- 1 1/2 cups cake flour (can also use unbleached all-purpose flour)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick, 8 tablespoons) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 vanilla bean pod, beans scraped out
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk, room temperature
- Vanilla Buttercream Frosting:
- 3/4 cups (1 1/2 sticks, 12 tablespoons) unsalted butter, room temperature
- 2 1/2 - 3 cups powdered sugar
- 1/2 vanilla bean pod, beans scraped out
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 -3 tablespoons heavy cream