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Recipes
Lemon-Orange Chiffon Cake
By vealam
Cake: 1. Preheat oven to 350°
- Cake:
- 2 1/2 cups sifted cake flour
- 1 1/3 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 5 large eggs, separated
- 3/4 cup fresh orange juice
- 3 tablespoons orange zest
- 1/2 teaspoon cream of tartar
- Lemon-Orange Buttercream Frosting (recipe below)
- Garnishes: edible flowers, kumquat slices
- Lemon-Orange Buttercream Frosting:
- 1 cup butter, softened
- 3 tablespoons orange zest
- 1 tablespoon lemon zest
- 1 (32-oz.) package powdered sugar
- 3 tablespoons fresh lemon juice
- 5 tablespoons fresh orange juice
- 1 tablespoon additional fresh orange juice
Piña Colada Tres Leches Cake
By vealam
To make the cake: Preheat oven to 350 degrees F
- For the cake:
- 1 1/2 cups (180 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 ml) unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon rum
- 1 cup (240 grams) pineapple, finely chopped (see Notes)
- For the leches:
- 1 cup (237 ml) unsweetened coconut milk
- 1/2 cup (120 ml) sweetened condensed milk
- 1/2 cup (120 ml) evaporated milk
- 1 teaspoon vanilla extract
- 1 tablespoon rum
- For the whipped cream:
- 1 1/2 cup (355 ml) heavy whipping cream
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cup (130 grams) coconut, toasted (see Notes)
- Pineapple wedges, for garnish
- Maraschino cherries, for garnish
Crockpot Mexican Street Corn & Chicken Chowder
By vealam
Dump it and forget about it slow cooker meal! A delicious Mexican crockpot chicken and corn chowder that has the sa
- 1 pound boneless skinless chicken breasts or thighs
- 2 cloves garlic minced
- 1 cup Swanson® Organic Free-Ranch Chicken Stock or broth
- 2 cans (14.75 ounces EACH) cream style corn
- 1 can (14.75 ounces) fire-roasted corn or regular canned corn or Mexicorn (this is what is pictured in the photos -- has the added red & green pepper)
- 1 can (15.5 ounces) black beans drained and rinsed
- 1 can (4 ounces) fire-roasted diced green chiles
- 2 teaspoons chipotle chili powder regular chili powder also works
- 1/2 teaspoon paprika
- 1 and 1/4 teaspoon ground cumin
- 2 cups Colby OR Monterey Jack Cheese freshly grated; not from a bag
- 2 cups half and half or heavy cream
- Salt and pepper to taste
- Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado
Peanut Butter Chocolate Chip Nutter Butter Bars
By vealam
Peanut butter, peanut butter cookies, and chocolate is always a win
- 1/2 1/2 1/2 cup unsalted butter (1 stick), melted
- 1 1 1 large egg
- 1 1 1 cup light brown sugar, packed
- 1 1 1 tablespoon vanilla extract
- 1/2 1/2 1/2 cup creamy peanut butter
- 3/4 3/4 3/4 cup all-purpose flour
- 1 1 1 cup semi-sweet chocolate chips, divided
Cranberry Vanilla Bean Cake
By vealam
Make the cranberry filling: In a small saucepan, combine the cranberries, sugar, orange zest, juice, cinnamon, ging...
- For the frosting:
- 1 12oz package fresh cranberries, picked over
- 1/2 cup sugar
- 2 teas finely shredded orange zest
- 2 tbs orange juice
- 1/4 teas ground cinnamon
- 1/8 teas ground ginger
- 1/8 teas ground cloves
- 6 egg whites, lightly beaten
- 1 cup buttermilk
- 1 vanilla bean, split lengthwise
- 2 1/4 cups cake flour
- 1 3/4 cups sugar
- 4 teas baking powder
- 1 teas salt
- 3/4 cup butter, softened
- 2 8oz packages cream cheese, softened
- 3/4 cup butter, softened
- 1 tbs finely shredded lemon zest
- 1 tbs lemon juice
- 3 1/2 cups confectioners’ sugar
- Sugared Cranberries
Kit Kat Salted Caramel Ice Cream
By vealam
In a medium bowl, whisk together the milk, cream, sugar, vanilla and salt
- 3/4 cup whole milk
- 1 1/2 cups heavy cream
- 2/3 cup granulated sugar
- 1 teaspoon vanilla
- Pinch of salt
- 1 1/2 cups crushed Kit Kat candy bars
- 1/2 cup salted caramel sauce
Non-Evil Turkish Delight
By vealam
by Liz Gutman & Jen King
- SPECIAL EQUIPMENT
- Small (9" x 13") rimmed baking sheet
- Heatproof spatula or wooden spoon
- Candy thermometer
- Large cutting board
- Cooking spray or vegetable oil
- FOR THE SUGAR SYRUP
- 3 cups (575 g) granulated sugar
- 1/2 cup (175 g) honey
- 1/2 cup (120 g) water
- Pinch of cream of tartar
- FOR THE CORNSTARCH MIXTURE
- 1 cup (150 g) cornstarch
- 1 cup (130 g) confectioners' sugar
- 2 1/2 cups (600 g) water
- 1 teaspoon (3 g) cream of tartar
- FOR THE FLAVORING
- 2 1/2 teaspoons (12 g) rosewater
- 2 cups (300 g) shelled roasted unsalted pistachios (if you can only find them raw, check out how to toast them yourself on page 284)
- 2 or 3 drops red food coloring (optional)
- FOR CUTTING & DREDGING
- 1/4 About 1/4 cup confectioners' sugar, for dusting the cutting board
- 1/2 cup cornstarch sifted together with 1 cup confectioners' sugar
Pretzel Frosting Cupcakes
By vealam
Cupcakes: Preheat the oven to 350°F
- Egg-Free Vanilla Cupcakes:
- 3 cups cake flour
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoons baking powder
- 1/2 cup salted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- Pretzel Frosting:
- 1 cup salted butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons whole milk or heavy cream
- 3/4 cup finely ground pretzels
- Garnish:
- 24 mini pretzel twists
Meyer Lemon Butter Cake
By vealam
Spray a 9" springform pan with baking spray for baking and set aside
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons candied Meyer lemon peel
- 1/2 cup unsalted butter , melted
- 4 eggs
- 1 cup granulated sugar
- 1/2 cup Meyer lemon juice , freshly squeezed
- 1 tablespoon pure vanilla extract
- powdered sugar, for topping
Oatmeal Chocolate Chunk Cookie Peanut Butter Swirled Brownies
By vealam
Preheat the oven to 350 degrees
- Brownie:
- 10 tablespoons unsalted butter
- 2 ounces milk or semi sweet chocolate, chopped
- 1 cup granulated sugar
- 1 tablespoon instant coffee (optional)
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup cocoa powder (sometimes I use Hershey's Dark Chocolate Cocoa, but for these brownies I recommend sticking with regular cocoa)
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/3 cup semi sweet chocolate chips or chocolate chunks
- 1/2 cup creamy peanut butter, melted (I microwave mine for 30 seconds)
- Oatmeal Cookie:
- 1 1/4 cup old fashioned oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup canola oil or melted coconut oil + more if needed
- 1 egg
- 2 teaspoons vanilla
- 4 ounces dark chocolate, chopped into chunks (about 1 1/2 cups)