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Recipes
Cranberry, Apple, & Blue Cheese Salad w/ Cranberry-Apple Cider Dressing
By vealam
Say hello to the flavors of fall in this fast, easy, and healthy salad loaded with textures galore
- Salad:
- 4 cups butter lettuce (romaine or your favorite blend of greens may be substituted)
- 1 cup honeycrisp apples, diced (from about 1 medium apple; Fuji, Gala, Braeburn, etc. may be substituted)
- 3/4 cup orange-flavored dried cranberries (regular dried cranberries may be substituted)
- 3/4 cup candied Fisher pecans (use this recipe to make the candied nuts; other candied nuts or your favorite nuts may be substituted)
- 3/4 cup blue cheese crumbles (gorgonzola or feta cheese may be substituted)
- Dressing:
- 1/2 cup orange-flavored dried cranberries (regular dried cranberries may be substituted)
- 1/4 cup apple cider vinegar
- 2 to 4 tablespoons honey
- 2 to 4 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
Cheesecake Stuffed Baked Doughnuts
By vealam
Make the doughnut dough: In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla,...
- For the doughnuts:
- 1/2 cup warm water
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 2 1/4 teaspoons (1 packet) instant yeast
- 4 large egg yolks
- 1/3 cup (65 grams) granulated sugar
- 2 1/2 (319 grams) cups all-purpose flour
- 1/4 teaspoon fine salt
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 1/4 cup heavy cream
- For the filling:
- 8 ounces cream cheese, at room temperature
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the topping:
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons (28 grams) unsalted butter, melted
- Raspberry jam, for drizzling
No Bake Peanut Butter Cheesecake with Dark Chocolate Ganache
By vealam
1. For crust: Place cookie crumbs and butter into a mixing bowl and stir together until fully and evenly incorporat...
- ginger snap crust:
- 30 ginger snap cookies, crushed to a fine powder
- 5 tablespoons unsalted butter, melted and cooled
- peanut butter filling:
- 16 ounces cream cheese, softened
- 1 1/2 cups creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- dark chocolate ganache:
- 12 ounces heavy cream
- 12 ounces dark chocolate, chopped
- 2/3 cup chopped dry roasted peanuts
Flourless Chocolate Brownie Cookies
By vealam
Preheat the oven to 350 degrees
- 3 cups powdered sugar
- 3/4 cups dutch process cocoa powder
- 1 teaspoon kosher salt
- 2 large egg whites
- 1 large egg
- 2/3 cup bittersweet or semi-sweet chocolate chips
Hot Buttered Rum Pound Cake
By vealam
For the Rum Simple Syrup: In a small bowl, combine 1/2 cup granulated sugar and the fresh zest from 1 medium ...
- For the Rum Simple Syrup:
- (makes around 1/2 cup, enough for one cake)
- 1/2 cup (3.5 ounces) granulated sugar
- fresh orange zest from 1 medium orange
- 2 tablespoon dark rum
- 2 tablespoons water
- For the Butter Pound Cake:
- (makes one 9 by 5-inch loaf pan)
- 1 1/2 cups (10.5 ounces) granulated sugar
- fresh orange zest from 1 medium orange
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 5 - 6 cardamom pods (in a pinch, use 2 teaspoons ground cardamom)
- 1 1/2 cups (12 ounces // 3 sticks) Organic Valley cultured unsalted butter, at room temperature
- 6 large eggs, at room temperature
- 1 teaspoon orange extract
- 1/2 teaspoon pure vanilla extract
- For the Rum Butter Glaze:
- (makes around 1/2 cup)
- 3 tablespoons (1.5 ounces) Organic Valley cultured unsalted butter
- 1/3 cup (2.3 ounces) granulated sugar
- 2 tablespoons dark rum
Chocolate-Chile Cake
By vealam
Preheat the oven to 375 degrees F
- 1 cup espresso
- 1 packed cup dark brown sugar
- 3 cinnamon sticks
- 1 teaspoon ground cayenne pepper
- 3 sticks (12 ounces) unsalted butter, cubed
- 12 ounces semisweet chocolate
- 4 ounces unsweetened chocolate
- 8 large eggs, beaten
- Cinnamon ice cream and raspberries, for serving
Mediterranean Chickpea Salad
By vealam
Place chickpeas in a bowl and mash slightly with a fork
- Additional Items I've used before that you can easily add:
- 2 cups cooked chickpeas (or 1, 15oz canned drained and rinsed)
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup diced cucumber (I used Armenian but regular would work)
- 1/3 cup marinated artichoke hearts (see note)
- 1/3 cup kalamata olives
- 1/4 cup minced parsley
- 1/4 cup almond slices
- 2 tablespoons olive oil
- Juice from one lemon
- salt, to taste (see note)
- pepper, to taste
- grilled zucchini
- feta
- roasted red peppers
- quinoa
- sun-dried tomatoes
Easy No-Bake Crème Brûlée
By vealam
Instructions In a medium saucepan, combine the cream, milk and sugar
- 1 cup (237 ml) heavy whipping cream
- 1/2 cup (115 ml) whole milk
- 1/2 cup (100 grams) granulated sugar
- 1 vanilla bean, split lengthwise
- 4 large egg yolks
- 2 tablespoons cornstarch
- Granulated sugar, for bruleeing
Tiramisu French Toast Casserole
By vealam
Preheat the oven to 350 degrees F
- For the French Toast Casserole:
- 2 bags Sister Schubert's Dinner Yeast Rolls (20 rolls)
- 8 large eggs
- 1 2/3 cup half & half
- 1/2 cup granulated sugar
- 2 ounces espresso
- 2 ounces bourbon, dark rum, or Kahlua
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- For the Chocolate Almond Topping:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon unsweetened cocoa powder
- 1/2 cup sliced almonds
- pinch of salt
- For the Mascarpone Whipped Cream:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup granulated sugar
Lemon Delicious
By vealam
Preheat oven to 350 degrees F
- 10 tablespoons butter, melted
- 2 teaspoons lemon zest
- 1/3 cup lemon juice
- 1 1/4 cups sugar
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1 1/2 cups whole milk
- 4 eggs, separated
- confectioners’ sugar, for dusting