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Recipes
Perfect Pie Crust
By vealam
Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment
- 1 1/4 cups all-purpose flour
- 1 Tbsp. sugar
- 1/4 tsp. salt
- 8 Tbsp. cold butter, cut into cubes
- 3 Tbsp. ice water
Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette
By vealam
Salad - Combine all ingredients in a large bowl; set aside while you make the vinaigrette Vinaigrette - Combine al...
- Salad:
- one 15-ounce can black beans, drained and rinsed
- 1 medium ripe tomato, diced (Roma or vine-ripened)
- 1 medium ripe avocado, peeled and diced for garnishing
- 3/4 cup frozen corn (I rinse it straight from the freezer and add it; I don't cook it)
- Vinaigrette:
- 3 to 4 tablespoons lime juice
- 2 to 3 tablespoons honey (agave or maple syrup may be substituted and should to keep salad vegan)
- 2 to 3 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Strawberry Nutella Ice Cream
By vealam
In a medium bowl, whisk together condensed milk, and vanilla
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/2 cup Nutella
- 2 cups cold heavy cream
- 1 lb. strawberries, cut into small pieces
Tiramisu Buttercream
By vealam
Fluffy and irresistible
- 2 cups butter, room temperature
- 1 cup marscarpone cheese, room temperature
- 1 tablespoon dark rum
- 1 1/2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 6 cups confectioners sugar
Little Lemon Lava Cakes
By vealam
Make the lemon curd: Place all the ingredients for the lemon curd except the butter in a medium saucepan on a mediu...
- For the lemon curd:
- Juice of 3 lemons (about 1/2 cup/110 ml)
- 200 g (1 cup less 2 Tbsp.) white sugar
- 2 eggs
- A pinch of sea salt
- 50 g (3 1/2 Tbsp.) cold unsalted butter, cubed
- For the cakes:
- 100 g (7 Tbsp.) soft unsalted butter, plus extra for greasing
- 80 g white sugar (5 Tbsp. + 1 tsp.), plus 1 tbsp for dusting
- 2 eggs
- 2 Tbsp. whole milk
- 1 tsp. lemon zest
- 100 g (3/4 cup + 1 Tbsp.) all-purpose flour
Snickers Cupcakes
By vealam
1. Make the Cupcakes: Preheat oven to 350 degrees F
- For the Cupcakes:
- 3 ounces semisweet chocolate, finely chopped
- 1/3 cup (28 grams) Dutch-processed cocoa
- 3/4 cup (177 ml) hot coffee
- 3/4 cup (117 grams) bread flour
- 3/4 cup (149 grams) granulated sugar
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- For the Nougat:
- 2 tablespoons unsalted butter
- 1/2 cup (99 grams) granulated sugar
- 2 tablespoons evaporated milk
- 3/4 cup (96 grams) marshmallow fluff
- 2 tablespoons creamy peanut butter
- 1/2 teaspoon vanilla extract
- 3/4 cup (107 grams) salted peanuts, roughly chopped
- For the Salted Caramel Frosting:
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1/4 cup (80 grams) salted caramel sauce
- 2 cups (227 grams) powdered sugar
- For the Milk Chocolate Ganache:
- 8 ounces milk chocolate, finely chopped
- 1/2 cup (118 ml) heavy cream
- For the Garnish:
- Additional salted caramel sauce
- Chopped peanuts
Spinach and Cheese Dip
By vealam
Preheat the oven to 350 degrees F (180 degrees C)
- 1 round loaf of bread
- 4 slices pancetta
- Salt and freshly ground black pepper
- 2 cups/500ml grated Gruyere cheese
- 1 cup/250ml grated smoked Raclette cheese
- 2 tablespoons/30ml all-purpose flour
- 1 cup/250ml beer
- 1 clove garlic, minced
- 4 cups chopped fresh spinach (1 liter)
- 1 teaspoon/5ml sambal oelek
- Cut raw vegetables, for serving
Ginger Cheesecake Bars
By vealam
Preheat your oven to 375 degrees F and line an 8x8 in baking dish with parchment paper, foil or spray with a non-st...
- FOR THE CRUST:
- 24 gingersnap cookies
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted
- FOR THE FILLING:
- 1/2 cup unsalted butter
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- FOR THE CHEESECAKE TOPPING:
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup granulated sugar
- 16 ounces cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons crystalized ginger, finely chopped
Banana Pineapple Cake
By vealam
Preheat the oven to 350°F
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp kosehr salt
- 1 tsp baking soda
- 3 large eggs, slightly beaten
- 2 cups mashed bananas (about 4-5 very ripe bananas)
- 1 cup canola oil
- 1 8 1/4 oz can crushed pineapple*
- 1 1/2 tsp vanilla
- confectioner's sugar, for serving
Creamy Lemon Pie Overload
By vealam
Preheat oven to 350 degrees F
- Crust:
- 14 full-size graham crackers (about 7.25 oz)
- 2 Tablespoons sugar
- 1 Tablespoon finely grated lemon zest
- 5 Tablespoons unsalted butter, melted
- Filling:
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 2/3 cup strained fresh lemon juice
- 1 Tablespoon finely grated lemon zest
- Lemony Whipped Cream:
- 1 cup heavy whipped cream
- 2 Tablespoons powdered sugar
- 1 Tablespoon finely grated lemon zest