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Recipes
Chunky Monkey Muffins
By vealam
Line 10 muffin cups with paper liners and set aside
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 cup mashed really ripe bananas
- 2/3 cup peanut butter*
- 1 Tbsp. milk
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup chocolate chunks**
- 1 Tbsp. white sugar, for sprinkling before baking.
Honey Whipped Ricotta-Stuffed Scones
By vealam
In a food-processor, blend ricotta, mascarpone, honey, lemon zest and salt until smooth, then set aside
- 3/4 cup whole milk ricotta
- 1/4 cup mascarpone
- 1/4 cup good quality floral honey
- 1/4 tsp lemon or orange zest
- 1/8 tsp salt
- 3 cups all-purpose flour
- 1 1/2 tbsp aluminium-free baking powder
- 1/4 + 1/8 tsp baking soda
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 9 tbsp unsalted butter, cold
- 1 cup + 1 tbsp whole milk, cold
- 1 egg wash
- Raw sugar to sprinkle
French Fries with Three Dips
By vealam
by Linnea Johansson
- FRIES
- 4 large potatoes
- 1 tsp vegetable oil
- Salt
- ROSEMARY MAYONNAISE
- 1/2 cup mayonnaise
- 2 tsp fresh chopped rosemary
- Salt and pepper to taste
- WASABI MUSTARD
- 2 tbsp of Dijon mustard
- 4 tbsp of crème fraîche
- 1/2 tsp of wasabi
- Salt and white pepper to taste
- CURRY KETCHUP
- 1/2 cup ketchup
- 2 tsp curry
Skillet Apple Berry Pie
By vealam
For the pie crust (makes 2 pie crusts, but you will only need 1 for this recipe): In the bowl of a food processor,...
- FOR THE PIE CRUST:
- 2-1/2 cups All-purpose Flour
- 1 pinch Salt
- 2 sticks Butter, Cold
- 1/4 cups Ice Cold Water
- FOR THE FILLING:
- 2 Tablespoons Cornstarch
- 1/4 teaspoons Salt
- 1/2 Tablespoons Cinnamon
- 1/2 Tablespoons Nutmeg
- 1/4 cups Sugar
- 5 whole Medium-sized Golden Delicious Apples, Peeled, Cored And Cut Into 1/4-inch Thick Wedges
- 2 Tablespoons Butter, Softened
- 12 ounces, weight Frozen Mixed Berries, Thawed
- 1 whole Egg Beaten
- FOR THE CINNAMON SUGAR:
- 1/2 teaspoons Cinnamon
- 1/2 teaspoons Sugar
Maple Sugar Ragamuffins
By vealam
Preheat oven to 400 degrees F
- For the dough:
- 2 cups all-purpose flour
- 1 tablespoon maple sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup milk (I used 2%)
- For the filling:
- 3/4 stick (6 tablespoons) unsalted butter, well softened
- 1/2 cup maple sugar
- 1/2 cup brown sugar
- 1/2 cup finely chopped walnuts
Glazed Dulce De Leche Pound Cake
By vealam
Preheat oven to 350°F. Line a 9″ x 5″ loaf pan with parchment paper and set aside
- For the cake:
- 1 c. white sugar, granulated
- 1 c. unsalted butter, softened
- 4 large eggs
- 1 c. dulce de leche
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tsp. baking powder
- 2 c. all-purpose flour
- For the glaze:
- 1 1/2 c. confectioners’ sugar
- 1/2 tsp. canela, ground (ground cinnamon may be substituted)
- 7-9 tbsp. heavy cream (You may adjust the amount of heavy cream you use here depending on the desired consistency of your finished glaze; I personally prefer a thinner, more fluid glaze so I went with 9 tablespoons.)
Classic Beef Pot Roast
By vealam
Preheat a large 5 quart {or larger} Dutch oven on medium-high, and add in the olive oil
- 3 to 3-1/2 pounds Beef Chuck Roast
- Kosher Salt
- 1 tablespoon Olive Oil
- 2 onions (1 yellow and 1 white} chopped
- 3 cloves garlic, smashed, peeled and chopped
- 1 cup Pinot Noir {dry red wine}
- 2 cups Beef Broth
- 4 sprigs of fresh Thyme
- 1 bay leaf
- 1/4 teaspoon coarse Ground Black Pepper
- 4 carrots, peeled and chopped into 2 inch pieces
- 2 pounds small to medium Red Skin Potatoes, quartered
- Optional: Serve with a loaf of good crusty bread.
Chicken Chile Verde
By vealam
Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over
- 2 poblano chiles
- 1 pound tomatillos—husked, rinsed and quartered
- 3 cups water
- 1 large jalapeño, chopped
- 2 garlic cloves
- 1 white onion, minced
- 1 cup cilantro leaves
- Kosher salt
- Pepper
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
- Steamed rice, chopped avocado and sour cream, for serving
Cornflake-Crusted Chicken Tenders
By vealam
by Lindsay Landis & Taylor Hackbarth
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs
- 4 cups cornflakes, finely crushed (about 1 cup crushed)
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 11/2 pounds boneless skinless chicken tenders (about 20 tenders)
- 1/2 cup store-bought ranch dressing
Reese’s Peanut Butter Cheesecake
By vealam
Preheat oven to 325°F. Put the chocolate sandwich cookies in a food processor and process until they form fine cru...
- Crust:
- 30 chocolate sandwich cookies
- 6 tablespoons butter, melted
- Dash of salt
- Cheesecake:
- 32 oz cream cheese
- 5 eggs
- 1 1/2 cups brown sugar
- 1 cup smooth peanut butter
- 1/2 cup cream
- 1 teaspoon vanilla
- 12 oz Reese’s Peanut Butter miniature cups, unwrapped and roughly chopped
- Topping:
- 1/2 cup cream
- 1 cup semi-sweet chocolate chips
- 1 (8 oz) package Reese’s Minis