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Recipes
Dark Chocolate and Banana S'mores
By vealam
For the GRAHAM CRACKERS: Preheat the oven to 350 degrees F
- GRAHAM CRACKERS:
- 1 3/4 cups organic all-purpose flour
- 1 1/4 cups organic graham flour (coarse whole-wheat flour)
- 1 teaspoon baking soda
- 1/8 teaspoon organic ground cinnamon
- 1/8 teaspoon sea salt
- 8 ounces non-hydrogenated margarine, such as Earth Balance
- 3/4 cup organic sugar
- 1 1/2 tablespoons organic molasses
- S'MORES:
- 12 marshmallows
- 6 ounces 70-percent dark chocolate, such as Green & Black's Organic
- 2 medium bananas, sliced into 12 pieces
Corn & Cheese Chowder
By vealam
In a large pot, melt butter over medium-high heat
- 4 Tablespoons 1/2 Stick Butter
- 1 whole Onion, Chopped
- 3 slices Bacon, Cut Into Pieces
- 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
- 5 ears Corn, Kernels Sliced Off
- 1/4 cups All-purpose Flour
- 3 cups Chicken Stock Or Broth
- 2 cups Half-and-half
- 1 cup (heaping) Grated Monterey Jack
- 1 cup (heaping) Pepper Jack
- 1/3 cups Sliced Green Onions
- Bread Bowls
So-Good Gelato
By vealam
In a large saucepan, stir together sugar and cinnamon
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 3 cups whole milk
- 1 cup whipping cream
- 6 egg yolks
- 1 teaspoon vanilla
Limoncello Spritzer
By vealam
Add the raspberries to a food processor and puree until smooth
- 1 pint raspberries, plus extra for garnish
- 1 cup limoncello, well chilled
- 2 bottles prosecco, well chilled
- Ice, optional
chocolate orange cheesecake
By vealam
crust: Preheat the oven to 350
- crust:
- 1 1/4 1 1/4 300 cups | 300 mL graham cracker crumbs
- 2 2 30 tablespoons | 30 mL sugar
- 1/4 1/4 60 cup | 60 mL unsalted butter, melted
- filling:
- 24 24 750 ounces | 750 g cream cheese, room temperature
- 3/4 3/4 175 cup | 175 mL sugar
- 1/3 1/3 75 cup | 75 mL sour cream
- 2 2 2 teaspoons vanilla
- 2 zest and juice of 2 oranges, scrubbed
- 5 5 5 large eggs, at room temperature
- glaze:
- 1/2 1/2 1/2 cup heavy cream
- 5 5 5 ounces bittersweet chocolate
- 1/2 1/2 1/2 teaspoon vanilla extract
Lemon Pie Popsicles
By vealam
Stir yogurt, lemon juice, sugar, extract, and food coloring in a medium bowl using a spatula or wooden spoon
- 2 cups nonfat vanilla Greek yogurt (regular yogurt may be substituted)
- 3 tablespoons fresh lemon juice
- 1/2 cup granulated sugar (you can also use a sweetener, but you’ll need less)
- 1/4 teaspoon McCormick pure lemon extract
- 2-3 drops McCormick yellow food coloring
- 2-3 shortbread cookies, crushed (or use Nilla Wafers or Golden Oreos)
Sinful Samoa Cake
By vealam
Preheat oven to 350°F. Grease and flour two 8” pan
- For the filling:
- 1 box Betty Crocker Chocolate Fudge Cake Mix
- 1/4 C Hershey’s Special Dark Cocoa Powder
- 3/4 C Vegetable oil
- 3 Large eggs
- 1 C Light sour cream
- 2 tsp Vanilla extract
- 2 pk Cream cheese, softened
- 1/4 C Caramel sauce
- 2 tbsp Heavy whipping cream
- 3/4 C Toasted Coconut
- For the frosting:
- 1 C (2 sticks) Unsalted butter, softened
- 1/2 C Hershey’s Special Dark Cocoa Powder
- 3 C Powdered sugar
- 2 tbsp Heavy cream
- 1 tsp Vanilla extract
- For the topping:
- 1 C Toasted coconut
- Caramel sauce
- Hot fudge sauce
- Samoa Cookies
Banana Bread Muffins with Toasted Coconut
By vealam
Preheat the oven to 350 degrees F
- 1/2 cup sweetened coconut, toasted and cooled
- 1 cup pecans, chopped
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 very ripe bananas, peeled and smashed
- 1/2 cup sugar
- 1 large egg
- 1/4 cup buttermilk
- 1 teaspoon vanilla
Salted Caramel Ice Cream
By vealam
SALTED CARAMEL SAUCE: Get all your ingredients ready, and be very careful to avoid burning throughout the entire pr...
- SALTED CARAMEL SAUCE:
- 2 cups granulated sugar
- 12 tbsp. unsalted butter, room temperature, cut into pieces
- 1 cup heavy cream, room temperature
- 1 tbsp. fleur de sel salt or other fine salt/sea salt
- ICE CREAM:
- Salted caramel sauce (to taste, I used about 1 cup--which was like...prob. too much)
- 14 oz. sweetened condensed milk
- 2 cups heavy cream
- Course sea salt, for sprinkling
Pesto Chicken Orzo Soup
By vealam
1. Bring chicken stock to a simmer in a large covered pot over medium heat 2
- 6 cups Chicken Stock
- 1/4 cups Cooked Chicken, Cubed Or Shredded (I Used Shredded)
- 1 cup Uncooked Orzo Pasta
- 1/4 cups Fresh Basil Pesto
- 1 Tablespoon Lemon Juice
- 1 pinch Salt And Pepper, to taste
- 1/4 cups Shredded Parmesan Cheese For Garnish, Optional