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Recipes
Nutella Cheesecake Cupcakes
By vealam
Preheat oven to 325 degrees
- For the topping:
- 12 Oreos, finely crushed*
- 1 1/2 Tbsp salted butter, melted
- 6 Tbsp granulated sugar
- 1 1/2 Tbsp all-purpose flour
- 12 oz cream cheese, well softened (use full fat)
- 2 large eggs
- 1/4 cup milk (preferably whole or 2%)
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 1/2 cup Nutella
- 1 cup heavy cream
- 3 Tbsp powdered sugar
- 1/4 c chopped, toasted hazelnuts
- chopped chocolate or real chocolate sprinkles, for garnish
Thai Chicken Street Noodles
By vealam
The night before or an hour or two before making, marinate the chicken
- chicken:
- 1 pound boneless, skinless chicken breasts (thighs work too!)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/3 cup sweet chili sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- noodles:
- 1 bunch of bok choy, greens sliced off
- 8 ounces brown rice noodles
- 1/4 cup canned coconut milk (light or full-fat)
- 3 tablespoons sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 4 garlic cloves, minced
- 8 green onions, sliced into thirds
- 1/3 cup freshly torn cilantro, plus more for topping
- 1/3 cup chopped peanuts, plus more for topping
- 2 tablespoons thai basil, chopped
- 3 tablespoons toasted sesame oil
- lime wedges for serving
Thai Chicken and Coconut Soup
By vealam
In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice
- 1 pound boneless, skinless chicken breasts (about 3), cut into 2 1/2-by-1/4-inch strips
- 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
- 1 1/2 tablespoons lime juice
- 1 quart plus 3/4 cup canned low-sodium chicken broth or homemade stock
- 3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon zest
- 1 1-inch piece peeled fresh ginger, cut into thirds
- 1/2 cup long-grain rice
- 1 3/4 cups unsweetened coconut milk (15-ounce can)
- 2 fresh red chiles or jalapeño peppers, seeds and ribs removed, cut crosswise into thin slices
- 3 tablespoons chopped cilantro
All-Purpose Face Cream
By vealam
For the general face cream, combine the gentle vegetable/nut oils, cocoa butter, and beeswax in the top of a double...
- 1 cup assorted gentle vegetable/nut oils (like olive oil)
- 1/4 cup cocoa butter or other similar nut butter
- 3 tablespoons beeswax
- 2 tablespoons plus 1 teaspoon concentrated oils (like pomegranate seed oil, rose hip seed oil, etc.)
- 2 teaspoons vitamin E oil
- 1/2 cup hydrosol (like rosewater, etc.)
- 12 to 15 drops desired essential oils
Nanaimo Bars
By vealam
BOTTOM LAYER: Melt first 3 ingredients in top of double boiler
- BOTTOM LAYER:
- 1/2 cup unsalted butter (European style cultured)
- 1/4 cup sugar
- 5 tbsp. cocoa
- 1 egg beaten
- 1 1/4 cups graham wafer crumbs
- 1/2 c. finely chopped almonds
- 1 cup coconut
- SECOND LAYER:
- 1/2 cup unsalted butter
- 2 Tbsp. and 2 Tsp. cream
- 2 Tbsp. vanilla custard powder
- 2 cups icing sugar
- THIRD LAYER:
- 4 squares semi-sweet chocolate (1 oz. each)
- 2 Tbsp. unsalted butter
No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream
By vealam
For the crust: Pulse the pretzels in a food processor until finely ground
- CRUST:
- 1 1/4 cups salted pretzels
- 6 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- FILLING:
- 1/2 cup cream cheese, softened
- 1/3 cup smooth peanut butter
- 1/4 cup brown sugar
- 1/2 cup 35-percent whipping cream, whipped
- CHOCOLATE WHIPPED CREAM:
- 3/4 cup roughly chopped dark chocolate
- 2 cups 35-percent whipping cream
- Chocolate shavings, optional
Chocolate Chip Banana Cake with Peanut Butter Frosting
By vealam
Make the Banana Cake: Preheat the oven to 350F degrees
- For the Banana Chocolate Chip Cake:
- 1 and 1/2 cup brown bananas, mashed very well (you'll need 3-4 bananas)
- 2 and 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 1/2 cup sour cream, room temperature
- 1 cup buttermilk, room temperature*
- 1 cup mini chocolate chips
- For the Peanut Butter Frosting:
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup smooth peanut butter (not natural, homemade or whipped)
- 2 cups powdered sugar, sifted
- 3-4 tablespoons milk or cream
- For the Decorations:
- 1/3 cup mini chocolate chips
- 10-12 Miniature Reese's Peanut Butter Cups, cut into pieces
- Handful of mini chocolate chips
Caramel, Chocolate & Almond Gooey Butter Cake
By vealam
Preheat the oven to 350°F
- 1/3 cup toasted almonds
- 1 [16.25 oz] box Caramel Cake mix
- 2 sticks [1 cup] butter, melted & divided
- 4 large eggs
- 1/3 cup toffee bits
- 1/3 cup semi sweet mini chocolate chips plus 1/2 cup for the glaze
- 1 [8 oz] softened cream cheese
- 1 [13.4 oz] can Dulce de Leche [I used Nestles]
- 1 [16 oz] box powdered sugar [2 cups]
- 1-2 Tbsp heavy cream
- 1 tsp pure vanilla
White Chocolate Lemon Streusel Bars
By vealam
Preheat oven to 350ºF. Line or grease a 9x9 or 9x13 baking dish
- 2/3 cup butter, softened
- 1 cup brown sugar
- 1-1/2 cups all-purpose flour
- 1-1/2 cups oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 can (14 oz.) sweetened condensed milk
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 2 cups White Chips, divided
White Chocolate and Tiramisu Doughnuts
By vealam
For the brioche: Place the milk in a medium sized saucepan set over medium-low heat
- For the brioche:
- 130 millilitres (4.4 ounces) whole milk
- 7 grams (0.25 ounces) yeast
- 350 grams (12.4 ounces) plain flour
- 40 grams (1.4 ounces) caster sugar
- 1/2 teaspoon salt
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla bean paste
- 70 grams (2.5 ounces) very soft butter, cubed
- 2 litres (4.4 pounds) vegetable oil, for frying
- For the white chocolate and tiramisu créme patissiere:
- 500 millilitres (16.9 fluid ounces) whole milk, plus about 100-200 millilitres (3.4 - 6.8 fluid ounces) more for re-weighing (see instructions below)
- 100 grams (3.5 ounces) coffee beans, roughly crushed
- seeds from 1 vanilla bean pod
- 5 egg yolks
- 120 grams (4.2 ounces) caster sugar
- 50 grams (1.8 ounces) cornflour
- 200 grams (7 ounces) white chocolate, finely chopped
- 25 millilitres (.9 ounces) coffee liqueur or marsala
- 100 grams (3.5 ounces) mascarpone
- 50 grams (1.7 ounces) dark chocolate, very finely chopped (see notes below)
- For the coffee and vanilla bean sugar:
- 200 grams (7 ounces) caster sugar
- 1 teaspoon finely ground espresso powder
- seeds from 1/2 vanilla bean pod