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Recipes
Cannoli Pound Cake
By vealam
Heat oven to 350°F (175°C)
- Butter or cooking spray to coat pan
- 1 cup (200 grams) granulated sugar
- Finely grated zest from 1 orange
- Finely grated zest from 1 lemon
- 1/2 cup (120 ml) olive oil
- 1 tablespoon (15 ml) sweet marsala wine or 2 tablespoons white wine (optional)
- 1 cup (250 grams) whole-milk ricotta cheese
- 2 large eggs
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea or table salt
- 1/2 teaspoon ground cinnamon
- 1 or 2 pinches allspice
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (170 grams) mini-chocolate chips or 6 ounces semisweet chocolate bar, chopped into tiny bits
- 1/2 cup (60 grams) pistachios, chopped small
I Want To Marry You Cookies
By vealam
In a large saucepan (I used a 6 quart pot), melt the butter over medium heat
- 1 cup butter
- 1 1/4 cups dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups AP flour
- 1 cup old fashioned rolled oats (my note: the oats are not a strong flavor in these cookies, they provide a great texture, but they in no way make this an oatmeal cookie)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon (my note again: this is barely discernible, but is adds a unique flavor to these cookies)
- 2 cups semi-sweet chocolate chips (the original recipe called for 1 cup semi-sweet and 1 cup white chocolate, however we are not big fans of white chocolate, so I simply used all semi-sweet)
SoNo Cheesecake
By vealam
1. Preheat the oven to 300°F
- PISTACHIO GRAHAM CRACKER CRUST
- 1/4 cup shelled, unsalted pistachios
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse salt
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted and cooled
- FILLING
- 2 pounds cream cheese, at room temperature for at least 6 hours
- 1 1/3 cups granulated sugar
- 1/2 teaspoon coarse salt
- 2 teaspoons pure vanilla extract
- 1 tablespoon vanilla paste, or seeds from 1 whole vanilla bean
- 5 large eggs, at room temperature
- 2/3 cup sour cream
- 1/2 cup apricot jam
- 1/2 cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground
- 3 (1/2-pint) containers raspberries
- Confectioners' sugar, for dusting (optional)
Parmesan Butternut Squash Fries
By vealam
Crisp-tender Parmesan fries, baked to absolute perfection
- 1 medium butternut squash, peeled, seeded and cut into 1/2-inch thick matchsticks
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh chives
30-Minute Cheesy Chicken Cordon Bleu Soup
By vealam
In heavy bottomed Dutch oven or large wide pot, over medium-high heat, add water, bouillon, butter and all seasonin...
- 6 cup water
- 3 Tbsp chicken bouillon granules
- 2 Tbsp unsalted butter
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lb boneless, skinless chicken breast
- 2 cup 95% lean ham chunks
- 1 cup all-purpose flour
- 3 cup milk
- 3 medium russet potatoes
- 8 oz shredded Swiss cheese
- 1 cup garlic croutons
- 1 Tbsp fresh parsley, chopped
Brown Butter Blondies with Macadamia Nuts, Caramel, and Dark Chocolate
By vealam
Preheat the oven to 350°F
- 1/2 cup (113 grams) unsalted butter
- 1 cup (238 grams) dark brown sugar
- 1 large egg
- 1 tsp. vanilla
- Pinch of sea salt
- 1 cup (125 grams) all-purpose flour
- 1/3 cup toasted macadamia nuts, chopped
- 1/3 cup caramel pieces (I used 8 Kraft caramels, chopped)
- 1/3 cup dark chocolate, chopped
- Coarse sea salt, for sprinkling
Mini Chocolate Peanut Butter Cinnamon Rolls
By vealam
Heat milk and butter in a small saucepan over low heat or in the microwave on 50% power until butter is just melted
- For Dough:
- 3/4 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 1 packet (2 1/4 teaspoons) instant rapid rise yeast
- 2 tablespoons sugar
- 2 large eggs
- 1 teaspoon kosher salt
- 3 tablespoons whole milk powder
- 3 cups (12.75 oz) White Lily® unbleached bread flour
- For Filling:
- 1/2 cup creamy peanut butter
- 2 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1 tablespoon cinnamon
- 1/4 cup mini semisweet chocolate chips
- 2 tablespoons unsalted butter, melted (for brushing)
- For Glaze:
- 4 ounces dark or bittersweet chocolate, finely chopped
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
- pinch salt
Heirloom Tomato Galette
By vealam
Preheat the oven to 375°F (190°C)
- For the Filling:
- 1/4 cup (50g) freshly grated Parmesan
- 2 ounces (57g) cream cheese, at room temperature
- 1/4 cup (60g) mayonnaise
- 1/4 medium onion, diced (about 1/4 cup / 40g)
- 1/2 teaspoon fresh thyme leaves, optional
- 1/4 teaspoon freshly cracked black pepper, or to taste
- For the Crust:
- 1 cups (125g) flour
- 1/4 cup (1/2 stick / 60g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
- 1/2 teaspoon kosher or sea salt
- 1/4 cup (60ml) cold water
- Heavy cream or egg wash, for brushing crust
- 3 to 4 medium tomatoes, sliced 1/4 inch (6 mm) thick
- kosher or sea salt, to taste
- fresh cracked black pepper, to taste
Blackberry Lavender White Chocolate Scones
By vealam
Preheat the oven to 400 degrees F
- Lavender Glaze:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, grated on a box grater just like cheese
- 1 egg
- 3/4 cup buttermilk + more for brushing
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh or frozen blackberries
- 1/2-1 cup white chocolate chips
- 1/3 cup milk
- 2 tablespoons butter
- 1 tablespoon dried lavender (use 2 teaspoons for a less intense flavor)
- 1 cup powdered sugar
Triple Lemon Baby Cakes with Lemon Pudding Cream
By vealam
for the lemon baby cakes: Preheat oven to 350°
- for the lemon baby cakes:
- 3-1/2 c. all-purpose flour
- 2-1/4 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 c. unsalted butter, at room temperature
- 2-1/2 c. sugar
- 4 large eggs, at room temperature
- 5 T. freshly squeezed lemon juice
- 2 T. finely grated lemon peel
- lemon yellow food coloring, if desired, to enhance the yellow color
- 1-1/2 c. buttermilk
- for the lemon pudding cream:
- 3 c. heavy whipping cream
- 1 (3.4 oz.) package instant dry lemon pudding mix
- 1-1/4 c. powdered sugar
- fresh lemon zest from one large lemon
- 1 to 2 drops Americolor #107 "Lemon Yellow", if desired
- 50 about 50 lemon jelly beans (We used "Lemon Drop" flavor by Jelly Belly.)