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Recipes
Pumpkin Cinnamon Rolls
By vealam
1. Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a...
- For the DOUGH:
- 1 1 1 cup canned pumpkin or squash
- 2 2 2 large eggs
- 2 2 to 1/4 to 1/4 cup lukewarm water*
- 1/4 1/4 1/4 cup soft butter
- 2 1/2 2 1/2 1/2 cups unbleached all-purpose flour
- 1 3/4 1 3/4 3/4 cups King Arthur White Whole Wheat Flour
- 1/4 1/4 1/4 cup nonfat dry milk
- 1 1 1 tablespoon pumpkin pie spice
- 3 3 3 tablespoons brown sugar, light or dark
- 1 1/2 1 1/2 1/2 teaspoons salt
- 2 2 2 teaspoons Red Star Quick Rise Yeast or instant yeast
- For the FILLING:
- 3 3 3 tablespoons unsalted butter, melted
- 2/3 2/3 2/3 cup light brown sugar, packed
- 1 1 1 tablespoon pumpkin pie spice
- 1/2 1/2 1/2 cup chopped pecans
- For the FROSTING:
- 4 4 4 ounces cream cheese, softened
- 4 4 4 tablespoons unsalted butter, softened
- 1/4 1/4 1/4 cup pure maple syrup (I used Grade A)
- 1/2 1/2 1/2 cup confectioners’ sugar, sifted (see recipe notes)
- 1/2 1/2 1/2 teaspoon pumpkin pie spice
Louisa's Cake
By vealam
Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan
- 9 tablespoons unsalted butter, at room temperature
- 1 cup plus 2 tablespoons sugar
- 3 large eggs
- 1 1/4 cups all-purpose flour
- 1 pinch salt
- 1 cup fresh ricotta
- Zest of 1 lemon
- 1 tablespoon baking powder
- 1 apple, peeled and grated (should yield about 1 cup)
- Confectioners' sugar for serving
Tres Leches Cake
By vealam
TRES LECHES CAKE: 1. Preheat oven to 350 degree F
- TRES LECHES CAKE:
- 1 2-layer-size regular white cake mix
- 3/4 cup butter, softened
- 6 eggs
- 1/2 cup water
- 2 tablespoons finely shredded lime peel
- 1 recipe Tres Leches Mixture (see recipe below)
- 3 cups fresh strawberries, chopped
- 1 cup whipping cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- TRES LECHES SAUCE:
- 2 12 ounce can evaporated milk
- 2 14 ounce can sweetened condensed milk
- 2 cups milk or whipping cream
Life-changing Tomato Sauce
By vealam
Combine the tomatoes, butter, and yellow onion in a saucepan, and add a few pinches of salt
- 28 oz. can fire roasted diced or crushed tomatoes (2 cups)
- 5 tablespoons unsalted butter
- 1/2 a softball-sized yellow onion, peeled and cut in two pieces
- salt
Double Chocolate Zucchini Cupcakes
By vealam
Heat oven to 350 degrees F
- Cake:
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs room temperature and lightly beaten
- 1 cup oil
- 3 cups finely grated and drained zucchini
- 3/4 - 1 cup mini semi-sweet chocolate chips
- Frosting:
- 1/2 cup room temperature butter (1 stick)
- 1/4 cup cocoa powder
- 2 cups powdered sugar
- 1 tsp vanilla
- 2-4 tablespoons heavy cream
- pinch of table salt
Grilled Sweet Corn Salsa
By vealam
Quick and easy! Grilled corn is teamed up with sweet bell peppers, spicy pickled jalapenos and the beloved combinat...
- 4 Ears of Fresh Sweet Corn
- Extra Light Olive Oil plus 1 tablespoon, divided
- 1/2 Orange Bell Pepper, diced small
- 1/2 Red Bell Pepper, diced small
- 1/4 cup Red Onion, diced small
- 1/4 cup chopped Fresh Cilantro
- 1 tablespoon chopped Pickled Jalapeno
- 1 lime, juiced
- 1/2 teaspoon Kosher Salt, plus more to taste
Devil’s Food Bundt Cake with Chocolate Espresso Ganache | foodiecrush
By vealam
Preheat oven to 350 degrees F
- 4 ounces unsweetened chocolate, chopped
- 1/4 cup Dutch-processed cocoa
- 1 1/4 cups boiling water
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter, 2 sticks, softened to room temperature
- 1 1/2 cups light brown sugar
- 3 eggs, at room temperature
- 1/2 cup greek yogurt
- 1 1/2 teaspoons vanilla extract
- for espresso chocolate ganache
- 4 tablespoons butter
- 8 ounces semi-sweet chocolate
- 1/4 cup brewed coffee, at room temperature
- 2 teaspoons instant espresso
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Vietnamese Beef Noodle Pho
By vealam
Prepare the onions and ginger: Peel the onions and cut them into quarters through the root
- For the quick broth:
- 2 2 2 large onions
- 4-inch 4-inch 4-inch piece fresh ginger
- 2 2 2 (3-inch) whole cinnamon sticks
- 2 2 2 whole star anise
- 3 3 3 whole cloves
- 2 2 2 teaspoons whole coriander seeds
- 6 6 6 cups low-sodium beef broth
- 1 1 1 tablespoon soy sauce (substitute tamari if making gluten-free)
- 1 1 1 tablespoon fish sauce
- 3 3 3 carrots, peeled and roughly chopped
- serve:
- 1/2 1/2 1/2 pound sirloin steak, round eye, or London broil
- 1 1 1/16-, 1/8-, 1/-4 rice noodles (bahn pho, 1/16-, 1/8-, or 1/-4 inch wide)
- 3 3 3 scallions
- 1 1 1 chili pepper (Thai bird, serrano, or jalapeño)
- 1 to 2 1 to 2 2 limes
- 1 1 1 cup bean sprouts
- 1 1 1 cup fresh herbs (cilantro, basil, Thai basil, mint, or a mix)
- to sauce, Sriracha, or hoisin sauce, to serve
- Equipment:
- Tongs
- Baking sheet
- 2-quart 2-quart (or larger) saucepan
- Measuring cups and spoons
- Chef's knife
- Second saucepan for cooking the noodles
Minty Mojito Fruit Salad
By vealam
In a large bowl combine all the ingredients and toss thoroughly
- 5-6 cups of chopped fruit (I used melon, pineapple, and berries)
- 1/4 cup chopped mint
- juice of 1 lime
- 2-4 tablespoons rum (or more if you'd like!)
Reese’s Peanut Butter Cookie Dough Dip
By vealam
In a small saucepan over medium heat, melt butter
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup creamy peanut butter
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup semi sweet mini chocolate chips
- 8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)