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Recipes
Coconut-Honey Doggie Cake
By vealam
1. Preheat oven to 350 degrees F
- 3 tablespoons refined coconut oil, melted
- 2 tablespoons honey
- 3 eggs
- 1 3/4 cup (248 grams) all-purpose flour
- Yogurt, for frosting
Ham and Sausage Hash Brown Egg Bake
By vealam
Brown the sausage in a small skillet until no longer pink
- 4 ounces ground spicy Italian sausage
- 2 cups chopped Smithfield ham
- 4 eggs
- 1/4 cup milk
- 1/2 teaspoon seasoning of your choice – I used Emeril’s Original Essence
- 1/4 teaspoon garlic powder
- 1 lb. shredded potatoes (I used a package of refrigerated hashbrowns)
- 1/2 cup shredded cheese
- green onions for topping
Blueberry Lemon Cake
By vealam
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry an...
- 2 large eggs
- 1 cup (210 grams) granulated sugar
- 1 cup (8oz) sour cream
- 1/2 cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups (260 grams) all-purpose flour*
- 2 tsp baking powder
- 1 medium lemon (zest and juice), divided
- 1/2 Tbsp corn starch
- 16 oz (450g) fresh** blueberries
- Powdered sugar to dust the top, optional
Vanilla Chiffon Cake with Blueberry Buttercream
By vealam
Cake 1. Grease two 8-inch cake pans and preheat oven to 325F
- Cake:
- 2 cups sifted cake flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 pinch of salt
- 1/2 cup vegetable oil
- 7 eggs, separated
- 3/4 cup milk
- 1/2 teaspoon cream of tartar
- 1 vanilla bean
- Buttercream:
- 5 sticks unsalted butter
- 8 egg whites
- 1 teaspoon cream of tartar
- 1 1/3 cups sugar
- 2/3 cups water
- 1.5 oz freeze-dried blueberries (blended to a powder)
Lemon Blueberry Cake
By vealam
Preheat oven to 350 degrees
- Cream Cheese Frosting:
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 Tbsp lemon zest
- 4 large eggs
- 2 tsp lemon extract
- 1/2 tsp vanilla extract
- 3/4 cup + 2 Tbsp milk
- 1/4 cup + 2 Tbsp sour cream
- 2 Tbsp fresh lemon juice
- 2 1/2 cups fresh blueberries, at room temperature, rinsed and drained well
- 12 oz cream cheese, softened (1 1/2 pkgs)
- 3/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 tsp lemon extract
- 3 cups powdered sugar
- Blueberries and lemon slices, for garnish (optional)
Easy Broccoli Cheddar Cheese Soup
By vealam
Melt butter in a large French oven over medium heat
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 small onion, diced small (about 1/2 cup)
- 2 carrots, peeled and diced small (about 1/2 cup)
- salt & pepper
- 1 quart plus 1 can (14.5 ounce) chicken or vegetable broth
- 2 cups heavy cream
- 1/4 cup instant potato flakes
- 3 to 4 heads of broccoli, cut into florets
- 3 cups grated sharp cheddar cheese (plus more for topping)
Lemon White Chocolate Chunk Cookies with Toasted Coconut
By vealam
Preheat oven to 350F. Spread coconut on a baking sheet and toast for 5-10 minutes, stirring every minute or two, un...
- 1 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick of unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- zest from one lemon
- 1 tsp lemon extract, (or) 2 Tablespoons lemon juice
- 1 1/2 cups sweetened coconut flakes
- 4 ounces white chocolate, chopped
Lemon & Earl Grey Tart with Buttermilk Chantilly
By vealam
Start the paté sucrée. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until lig...
- Pate Sucrée:
- 150 g unsalted butter, at room temperature
- 112 g icing sugar
- 1 g salt
- 50 g eggs
- 250 g all-purpose flour
- 20 g cornstarch
- Lemon Filling:
- 185 g heavy cream
- 5 g loose leaf earl grey tea
- 200 g eggs
- 40 g egg yolks
- 285 g granulated sugar
- 250 g fresh lemon juice
- 3 lemons, zested
- Raspberry Fluid Gel:
- 100 g raspberry purée
- 50 g simple syrup
- 10 g lemon juice
- 1.6 g agar agar
- Buttermilk Chantilly:
- 200 g heavy cream
- 20 g icing sugar
- 1 lemon, zested
- 100 g buttermilk
Mixed Crostini: Crostini Misti
By vealam
Preheat the oven to 450 degrees F
- 1 1/2 cups dried cannellini beans, soaked overnight in water to cover
- 2 tablespoons extra-virgin olive oil, plus 4 tablespoons, plus 2 tablespoons, plus 2 tablespoons, plus 4 tablespoons,
- 1 small red onion, finely diced
- 2 red bell peppers, cored and seeded, and chopped into 1/2-inch dice
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- Salt and pepper
- 1/2 head cavolo nero or kale, stalks removed and roughly chopped
- 1 teaspoon hot red pepper flakes
- 1/4 pound prosciutto, cut into 1/4-inch dice
- 1/2 pound porcinis or portobellos, stems removed
- 4 sage leaves, cut into chiffonade
- 2 leeks, cleaned and cut into 1/4-inch thick rings
- 1/2 bunch mint, leaves only
- 2 cloves garlic, crushed
- 2 tablespoons fresh rosemary leaves, finely chopped
- 2 tablespoons balsamic vinegar
- 1 loaf Italian stirato, or baguette, cut into 1/2-inch slices, on bias
Strawberry Lemon Cream Cheese Pound Cake
By vealam
Preheat oven to 350 degrees F
- Cake:
- 13 oz (about 2-1/2 cups) strawberries that are washed, drained (on paper towels) and chopped
- 8 oz (1 cup) butter, softened
- 10-1/2 oz (2-1/3 cups) all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-3/4 cups sugar
- zest of one lemon
- 6 oz cream cheese, softened
- 4 large eggs, plus one large egg yolk, room temperature
- 1 teaspoon strawberry extract
- Glaze:
- 4 oz (1 cup) confectioners' sugar
- 2 Tablespoons fresh lemon juice, more as needed