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Recipes
Caramel Apple Cheesecake
By vealam
Preheat the oven to 350 degrees F
- APPLE MIXTURE:
- 8 whole graham crackers
- 1 cup lightly toasted walnuts, divided
- 2 tablespoons light brown sugar
- 5 tablespoons unsalted butter, melted
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 1 tablespoon orange zest
- 3 (8-ounce) packages cream cheese, at room temperature (recommended: Philadelphia)
- 1/2 cup plus 2 tablespoons packed light muscovado sugar
- 4 large eggs, at room temperature
- 1 large vanilla bean, seeds scraped
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 recipe Apple Mixture, recipe follows
- 1 recipe Apple Caramel Sauce, recipe follows
- 2 cups apple juice
- 1/4 cup granulated sugar
- 1 vanilla bean, reserved from the cheesecake mixture
- 1 tablespoon cold butter
- 3 Granny Smith apples, peeled, seeded and thinly sliced
- 3 Fuji apples, peeled, seeded and thinly sliced
- 1/4 cup apple brandy (recommended: Calvados)
- APPLE-CARAMEL SAUCE:
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream
- Pinch salt
- 3 tablespoons apple brandy (recommended: Calvados)
- 1/2 teaspoon pure vanilla extract
Pumpkin Spice Buttermilk Bundt Cake with Dark Salted Caramel Glaze
By vealam
Instructions for the Pumpkin Spice Cake: Place the oven rack in the middle of the oven and preheat the oven to 350 ...
- Instructions for the Pumpkin Spice Buttermilk cake:
- 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing Bundt pan
- 11/4 cups all-purpose gluten free flour (I use King Arthur)
- 1 cup gluten-free Oat Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 Pumpkin Pie Spice
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
- 3/4 cup well-shaken buttermilk
- 1 teaspoon vanilla
- 1 1/4 cups granulated sugar
- 3 large eggs
- Ingredients for the Topping:
- 1/4 cup Mini Chocolate Chips
- 1/4 cup Heath Bar Bits (available in the baking department or crush up a Heath Bar)
- 1/4 cup Cinnamon Baking Chips
- Ingredients for Salted Dark Caramel Glaze:
- 4 tablespoons (1/2 stick) Unsalted Butter
- 1/4 cup Dark Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 cup Heavy Whipping Cream
- 1/2 teaspoon Fleur de Sel (sea salt)
Crockpot Chicken Wild Rice Soup
By vealam
Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a...
- 1 cup uncooked wild rice
- 1 pound chicken breasts
- 2 cups mirepoix
- 6 cups chicken broth
- 1 teaspoon poultry seasoning
- 1/2 cup butter
- 3/4 cup flour
- 2 cups whole milk
- a few tablespoons white wine (optional)
- up to 2 cups additional milk or water
Mini Rosemary Olive Oil Bread
By vealam
In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add the yeast, sugar and warm water
- 2 1/2 tsp. active dry or instant yeast
- 2 tsp. white sugar
- 1/4 cup warm water (about 110° F.)
- 2 Tbsp. extra-virgin olive oil
- 3/4 cup warm water (about 110° F.)
- 2 1/2 cups all-purpose flour
- 1 1/2 Tbsp. dried rosemary
- 1 tsp. fine salt
- 1 Tbsp. olive oil, for brushing
- 1/2 tsp. kosher salt, for garnish
- 1 tsp. dried rosemary, for garnish
Brown Rice Pilaf with Saffron & Ginger
By vealam
Brown rice kicks it up a notch being cooked with a piece of ginger (taken out before serving) and a little bit of s...
- 1 teaspoon warm water
- 1/8 teaspoon saffron
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon diced shallot
- 1 cup brown basmati rice, soaked, rinsed, and drained well
- 1 3/4 cups water or vegetable broth, homemade or store-bought
- 1/2 teaspoon sea salt
- 1 (1 inch) piece unpeeled fresh ginger
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh parsley
Cheesy Chicken, Broccoli & Rice Casserole
By vealam
1. Preheat oven to 400 degrees F
- For the Casserole:
- 6 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, sliced
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
- Salt and pepper, to taste
- 4 cups cubed cooked chicken (3-4 chicken breasts)
- 4 cups broccoli florets (about 1 pound)
- 2 cups cooked rice
- For the Topping:
- 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
- 4 tablespoons unsalted butter, melted
- 1 cup plain or Panko breadcrumbs or crushed Ritz crackers
Blueberry Pistachio Crumble Cake
By vealam
Preheat oven to 180 degrees C
- Crumble Topping:
- Melted butter, to grease
- 200 g butter, room temperature
- 3/4 cup castor sugar
- 2 teaspoons vanilla essence
- 2 eggs, room temperature
- 1 cup self-raising flour
- 1 cup plain flour
- 3/4 cup milk
- 200 g blueberries fresh or frozen (I used fresh)
- 1/2 cup plain flour
- 50 g butter, chilled and chopped into cubes
- 1/4 cup brown sugar
- 1/3 cup pistachios, skinned and ground to a coarse powder in the food processor
Peanut Butter Oreo Ice Cream
By vealam
Mix 2 tbsp of the milk with the cornstarch in a small bowl until they form a slurry
- 2 cups whole milk
- 1 tbsp + 1 tsp cornstarch
- 1 1/2 oz cream cheese, softened
- 1/2 cup natural peanut butter
- 1/2 tsp fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tbsp light corn syrup
- 2 tbsp honey
- 1 cup chopped oreos
Strawberry Lemonade Bars
By vealam
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside
- Crust and Crumble Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 cups all-purpose flour
- pinch salt, optional and to taste
- Filling:
- 1 large egg
- 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- Strawberry Layer:
- 2 heaping cups diced strawberries (fresh or frozen; I used a combo)
- 1/3 cup granulated sugar (or 1/2 cup if berries are sour)
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest, or to taste
- 2 teaspoons cornstarch
- up to 2 tablespoons all-purpose flour (if using fresh berries, you may not need any flour, and if using frozen berries you likely will need 2 tablespoons)
Mexican Skillet Dinner
By vealam
heat the skillet over medium add the oil and onion saute until soft {just a few minutes} add the ground turkey, and...
- 1 tsp olive oil
- 1 small onion {chopped}
- 1 lb of lean ground turkey
- 2 Tbsp taco seasoning {I love Trader Joe's }
- 2 cups of cooked brown rice
- 1 cup of black beans {from a can}
- 1/2 cup of shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1 avocado diced
- cilantro {for garnish}