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Recipes
Malted Guinness Chocolate Cake with Baileys Frosting
By vealam
Preheat the oven to 350 degrees F
- For the cake:
- 1 cup Guinness stout
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 2 ounces semisweet chocolate, chopped
- 3/4 cup dark cocoa powder, divided
- 1/2 cup malted milk powder
- 1 3/4 cup granulated sugar
- 3/4 cup sour cream
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 tablespoons baking soda
- 1/2 teaspoon salt
- For the frosting:
- 2 sticks (16 tablespoons) unsalted butter, softened at room temperature
- 2 cups powdered sugar, plus more, if needed
- 1/4 cup Baileys Irish Cream liqueur
- 1/2 teaspoon salt
- For the chocolate curls:
- 3 ounces semisweet chocolate
- 1 tablespoon vegetable shortening
Oatmeal Cream Pie Ice Cream Sandwiches
By vealam
To make the cookies: Preheat oven to 375 degrees F
- For the cookies:
- 1 cup (226 grams) unsalted butter, at room temperature
- 1 cup ( grams) brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cup (170 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 cups ( grams) quick cooking oats*
- 1 cup (237 ml) whole milk
- 2 cups (150 grams) marshmallows, about 20 large
- 1 teaspoon vanilla extract
- 2 cup (470 ml) heavy cream
Mexican Loaded Sweet Potato Fries
By vealam
Sweet potato fries and a kick of Mexican flavors, the two compliment each other perfectly
- 3 pounds sweet potatoes
- 1/4 cup olive oil, divided
- 1 1/2 teaspoons garlic powder
- 1 3/4 teaspoons kosher salt, divided
- 1 tablespoon chili powder
- 3 tablespoons cornstarch
- 1 garlic clove
- 2 limes
- 2 1/2 tablespoons tahini
- 1 tablespoon Mexican hot sauce (Cholula)
- 1/2 teaspoon cumin
- 1 (15-ounce) can black beans
- 1 cup salsa
- 1/2 cup feta crumbles (optional, omit for dairy-free or vegan)
- Fresh cilantro, for garnish
Carnitas Soup
By vealam
TO MAKE THE CALDO (SOUP): Heat oil in a large stockpot over medium high heat
- SOUP INGREDIENTS:
- 1 Tbsp. olive or vegetable oil
- 1 large white onion, peeled and diced
- 1 chayote, skin and core removed, then sliced into matchsticks
- 8 cloves garlic, thinly sliced
- 8 cups chicken broth
- 5-6 cups cooked pork carnitas http://www.gimmesomeoven.com/crispy-slow-cooker-carnitas/ (**see note below**)
- 1-3 roasted serrano peppers (add to taste, instructions below)
- salt and pepper
- 2 cups potato-masa dumplings
- 2 avocados, diced
- 1 cup fresh cilantro, chopped
- 6-8 cups fresh baby arugula
- lime wedges for garnish.
- POTATO-MASA DUMPLINGS INGREDIENTS:
- 1 cup mashed potatoes
- 1/2 cup masa harina
- 1 egg
- 1/4 tsp. salt
Spicy Thai Noodle Soup
By vealam
Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl)
- 3 garlic cloves, chopped
- 2 tablespoons fresh ginger
- 2 tablespoons red curry paste
- 2 tablespoons coconut oil
- 4 cups vegetable or chicken broth
- 3 cups coconut milk
- 6.75 ounces of rice sticks (really thin rice noodles)
- Fresh cilantro, thai basil, red chili’s and green onions to garnish
Peanut Butter and Jelly Ice Cream Sandwiches
By vealam
Everyone loves ice cream sandwiches on a hot summer day
- For Peanut Butter Cream:
- 1 recipe Peanut Butter Ice cream, recipe follows
- 1 recipe Peanut Butter Cookies, recipe follows
- 3/4 cup jelly or jam, at room temperature
- 1 cup peanut butter
- 1/2 cup sugar
- Pinch of kosher or fine sea salt
- 1 1/2 teaspoons pure vanilla extract
- 2 cups half-and-half
- 1 cup heavy whipping cream
- For Peanut Butter Cookies:
- 1 cup creamy peanut butter
- 1 cup granulated sugar plus more for rolling the cookies in
- 1 large egg, lightly beaten with a fork
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Chicken Chili
By vealam
(I have always wanted to write recipe instructions just like this!) Throw everything in the pot and turn the heat o...
- 2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
- 1 small yellow onion, chopped small
- 2 large garlic cloves, minced
- 1 tablespoon ground cumin
- 1 1/2 teaspoons dried oregano
- 2 teaspoons fine sea salt
- Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste
- 1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili)
- 2 2/3 cups small dried beans (I use half black beans, half small red beans)
- 5 1/3 cups water (can replace all or part with broth)
- To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce
Samoa Truffles
By vealam
On a large baking sheet, spread coconut into a single layer
- 7 oz sweetened, shredded coconut
- 1 can dulce de leche (14 oz)
- 1 can sweetened condensed milk (14 oz)
- 2 cup Nilla Wafer crumbs (about 7 oz cookies)
- 16 oz Ghirardelli dark chocolate wafers
Guacamole
By vealam
I've modified a recipe found online
- 3 medium to large ripe Haas avocados
- 1/2 to 1 jalapeno, finely diced (add seeds for desired piquancy)
- 1/4 c cilantro, finely chopped
- 1/2 purple onion, finely minced
- 1/2 Roma tomato, seeded and finely diced
- 3-4 cloves fresh minced garlic
- 1 lime, juice and zest
- Coarse sea salt and pepper to taste
Glazed Mimosa Bread
By vealam
In a medium mixing bowl, combine flour, sugar, baking power, and salt
- For glaze:
- 1 3/4 c. all purpose flour
- 3/4 c. sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg, beaten
- 3/4 c. champagne
- 1/2 c. sour cream
- 1/4 c. Simple Truth Orange Juice
- 1/4 c. cooking oil
- zest of 1 orange
- 1/2 c. powdered sugar
- 2 tsp. Simple Truth Orange Juice
- 1 tsp. champagne
- orange zest
- If you like a lot of glaze, feel free to double the recipe!