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The Best Chocolate Cake

The Best Chocolate Cake

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1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan

  • CAKE:
  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons King Arthur Flour Black Cocoa [4], optional
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend [5])
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • CHOCOLATE BUTTERCREAM FROSTING:
  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
  • 3 1/2 cups confectioners (powdered) sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk or heavy cream
4.5/5 (35 Votes)

Green Goddess Detox Salad

Green Goddess Detox Salad

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Puree all the dressing ingredients together, adding the cilantro last and stopping when the texture feels right to ...

  • Salad:
  • 4 cups spinach
  • 1-2 cups pea shoots
  • 1/2 cup feta cheese
  • 1/2 cup almonds, crushed or chopped
  • 1 avocado, cut into chunks
  • Green Goddess Dressing:
  • 1/2 jalapeño pepper (I left the ribs and seeds – it was spicy and delicious)
  • 2/3 cup Greek yogurt
  • Juice from 1 lime
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon agave nectar
  • 1/2 teaspoon minced garlic
  • 1/2 cup packed cilantro
  • 2 scallions
0/5 (0 Votes)

Valentine's Day Cake

Valentine's Day Cake

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For the cake: Preheat the oven to 350 degrees F

  • FOR THE CAKE:
  • Butter, for greasing
  • 1 3/4 cups (7.9 ounces) all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • FOR THE STRAWBERRY BUTTERCREAM:
  • 6 cups powdered sugar, sifted
  • 16 ounces (4 sticks or 2 cups) unsalted butter, at room temperature
  • 2/3 cup seedless strawberry preserves
  • 1/2 teaspoon fine salt
  • 2 teaspoons pure vanilla extract
  • Red gel food coloring, if desired
0/5 (0 Votes)

Chicken Florentine Artichoke Bake

Chicken Florentine Artichoke Bake

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Preheat oven to 350 degrees F

  • 8 ounces rotini pasta
  • 1 1/4 cups milk
  • 2 large eggs
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (12.5-ounce) can premium chunk white chicken, drained
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/2 cup Panko*
0/5 (0 Votes)

Morning Glory Muffins

Morning Glory Muffins

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Preheat the oven to 400 degrees F

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup old-fashioned or quick-cooking oats, uncooked
  • 2/3 cup unsweetened applesauce
  • 1/3 cup fat-free ( skim) milk
  • 1/4 cup light (mild) molasses
  • 1/4 cup packed brown sugar
  • 2 tablespoons canola oil
  • 1 large egg
  • 3 medium carrots, shredded (about 1 1/2 cups)
  • 1/2 cup chopped dried plums (prunes)
4.4/5 (29 Votes)

Scotch Whiskey Cake

Scotch Whiskey Cake

By

Preheat oven to 350F. Grease your bundt tin and then lightly dust with flour

  • For the whiskey drizzle:
  • 1 1/2 cups raisins soaked in 3 tablespoons whiskey for several hours, or overnight
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup golden caster sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 1 cup Greek yoghurt
  • 2 1/2 cups of plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons chopped glace ginger
  • 3 tablespoons whiskey
  • 85 g (just over 1/3 cup) brown sugar
  • For the icing (frosting):
  • 1/2 cup butter
  • 3 cups fondant icing sugar
  • 3 tablespoons whiskey
0/5 (0 Votes)

Detox Pho with Beef, Mushrooms, and Kale

Detox Pho with Beef, Mushrooms, and Kale

By

Place beef in freezer to make it easier to thinly slice

  • Optional Garnishes:
  • 12 ounces beef eye of round steak
  • Two 2-inch pieces of ginger, unpeeled and thinly sliced
  • 4 garlic cloves, smashed
  • 2 star anise pods
  • 1 cinnamon stick
  • 5 whole cloves
  • 8 cups Beef Bone Broth or store-bought low-sodium beef broth
  • 1 teaspoon Asian fish sauce
  • Kosher salt, to taste
  • 4 ounces dried rice noodles, such as vermicelli or bahn pho (rice sticks)
  • 8 ounces kale, stemmed and roughly chopped (about 4 cups)
  • 4 ounces assorted mushrooms, such as cremini, shitake, oyster, beech, and/or maitake, sliced if large
  • 1 cup mung bean sprouts
  • 1/2 cup fresh herbs such as basil, mint, and/or cilantro
  • 1 small red or green chile, thinly sliced
  • 1 scallion, thinly sliced
  • 1/2 small red onion, thinly sliced and rinsed in cold water
  • 1 small carrot, julienned
  • 1 lime, cut into wedges
0/5 (0 Votes)

Tropical Vanilla Sunset Cupcakes

Tropical Vanilla Sunset Cupcakes

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Cake: Preheat oven to 350 degrees

  • Cake:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • Seeds of 1/2 Tahitian vanilla bean
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup pineapple juice
  • 1/2 cup sour cream
  • 1/2 teaspoon red gel food color
  • 1/2 teaspoon orange gel food color
  • 1/2 teaspoon yellow gel food color
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon pineapple extract (or 4 drops Lorann pineapple flavoring oil)
  • Double vanilla frosting and rum pipettes:
  • 2 sticks of butter softened
  • 2 1/2 cups confectioners' sugar
  • Seeds of 1/2 Tahitian vanilla bean
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coconut rum or Passoa passion fruit liqueur
  • 1/4 cup grenadine
  • 13 cupcake pipettes
0/5 (0 Votes)

Slow Cooker Asian Chicken Noodle Soup

Slow Cooker Asian Chicken Noodle Soup

By

Combine the chicken broth, chicken, carrots, peas, pepper, sriracha, soy sauce, curry paste, and ginger in the croc...

  • 4 cups low sodium chicken broth
  • 1 1/2 lbs. chicken breasts
  • 3 small carrots, peeled and cut into matchsticks
  • 1/2 cup thinly sliced snow peas, plus more for serving
  • 1 sweet bell pepper, thinly sliced
  • 1 Tablespoon Sriracha
  • 1 Tablespoon low sodium soy sauce (or Tamari, for gluten free)
  • 1 1/2 teaspoons Thai red curry paste
  • 2 inch piece peeled fresh ginger
  • 8 ounces shiitake mushrooms, sliced
  • 3 ounces rice noodles
  • Lime wedges
  • Fresh chopped cilantro, mint, and green onions, for serving
0/5 (0 Votes)

Pineapple Macadamia Nut Upside-Down Cake

Pineapple Macadamia Nut Upside-Down Cake

By

Preheat oven to 350 F. Lightly butter a 9-1/2 inch round cake pan

  • TOPPING:
  • 1 cup macadamia nuts, coarsely chopped
  • 3 tablespoons unsalted butter
  • 3/4 cup brown sugar, firmly packed
  • 6 slices pineapple
  • CAKE:
  • 1/2 cup macadamia nuts, ground
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 larege eggs
  • 1 teaspoon vanilla
  • 1-1/4 cup all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
0/5 (0 Votes)