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Recipes
Pumpkin Whoopie Pies
By vealam
For the MAPLE MARSHMALLOW FILLING: Using an electric mixer, beat the confectioners' sugar and butter in a large bow...
- MAPLE MARSHMALLOW FILLING:
- 1 1/2 cups confectioners' sugar, sifted
- 1 pound (4 sticks) unsalted butter, at room temperature
- 1 standard-size jar marshmallow creme, such as Marshmallow Fluff
- 1 tablespoon maple extract
- PUMPKIN CAKE:
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- One 15-ounce can pure pumpkin
- 1/2 cup milk
- Nonstick vegetable oil spray, for spraying the parchment
Crispy Sesame Beef
By vealam
Heat peanut oil in a large stockpot or Dutch oven over medium heat
- For the Sauce:
- 1 cup peanut oil
- 1 pound sirloin steak, sliced into thin strips
- 4 tablespoons cornstarch, divided
- 1/4 cup reduced sodium soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha, optional
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
Cherry Sidecar
By vealam
To prepare a cherry sidecar, add all the ingredients to a well chilled mixing glass and stir
- Cherry Brandy:
- 6 cl cherry brandy (recipe follows), chilled
- 2 cl kirschwasser
- 1 cl Cointreau
- 1 tsp amarena syrup, or to taste
- few lemon drops
- 100 g pitted jarred cherries
- 25 g dried cherries
- 100 g brandy
- 1-2 drops almond extract
Apricot Strawberry Grilled Crisp
By vealam
Preheat your grill [or oven] to 350* F
- for the crumb topping:
- 3/4 cup gluten-free rolled oats
- 1/2 cup gluten-free oat flour, divided
- 1/3 cup cooked quinoa, optional*
- 1/4 cup muscovado sugar, or coconut sugar, sucanat, brown sugar
- pinch of salt
- 1/3 cup unrefined coconut oil, softened not melted
- for the fruit filling:
- 8 ripe apricots, pitted + sliced into 6-8 segments
- 1 pint strawberries, stemmed + quartered
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons gluten-free oat flour
- 2 tablespoons muscovado sugar
Spaghetti with Fresh Soppressata
By vealam
In a blender, puree the garlic with 1/3 cup of the white wine
- 4 garlic cloves
- 1 1/3 cups dry white wine
- 1 pound sweet Italian sausage, casings removed
- 1 teaspoon ground fennel
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery rib, finely chopped
- One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
- Salt
- 1 pound spaghetti
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup chopped basil
- 1/4 cup chopped flat-leaf parsley
Lemon Blueberry Frozen Crunch Cake
By vealam
Recipe by Daring Gourmet
- 1 1 1 box Nature Valley™ granola bars, crushed into coarse crumbs
- 1/2 1/2 1/2 cup Gold Medal™ all-purpose flour
- 1/3 1/3 1/3 cup packed light brown sugar
- 6 6 6 tablespoons unsalted butter, melted
- 3 3 3 cups vanilla ice cream, softened
- 2 2 2 teaspoons high quality lemon emulsion/extract
- 3/4 3/4 3/4 cup frozen blueberries
Honey Mustard Chicken
By vealam
Preheat the oven to 350 degrees F
- 1/4 cup grainy mustard
- 1/4 cup Dijon mustard
- 1/2 cup honey
- 1 teaspoon soy sauce
- 2 tablespoons tarragon leaves, chopped
- 1 tablespoon fresh ginger, minced finely
- 8 boneless, skinless chicken thighs
Savory Ham & Cheese Muffins
By vealam
Savory ham and cheese muffins are easy to make and the perfect side to a big bowl of warm soup, or as a breakfast t...
- Cooking spray
- 3 tablespoons unsalted butter (1 tablespoon soft and 2 tablespoons melted), plus extra for brushing muffins
- 1/2 small onion, finely chopped
- 1 1/2 cups all-purpose flour
- 1/2 cup coarse cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt, plus more for sprinkling
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarsely ground black pepper
- 3/4 cup milk
- 1/4 cup sour cream
- 2 large eggs
- 1 cup sharp Cheddar, about 2 ounces, shredded
- 1/4 cup Parmesan, finely grated, plus extra for garnish
- 1/4 pound ham, finely chopped, about 2/3 cup
- 1 teaspoon thyme leaves, plus extra for garnish
Savory Mushroom Hand Pie
By vealam
Prepare the Tart Dough: Add flour, butter and salt into a food processor Pulse on and off until the mixture is crum...
- Pate Brisee Tart Dough:
- 12 ounces Whole Foods 365 all-purpose flour
- 1 teaspoon sea salt
- 7 ounces Whole Foods 365 Unsalted Butter, cold and chopped
- 1/3 cup ice cold water
- 1/2 pound (8 ounces) ground beef
- 3/4 cup beef or chicken stock, preferably homemade (use low sodium if store-bought) extra virgin olive oil as needed
- 3/4 cup shallots, diced finely 1 clove garlic, minced
- 1 1/2 cups chopped portabella or button mushrooms
- 1/2 tablespoon ground coriander
- 1/2 tablespoon ground cumin
- 1/4 tablespoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt, plus more as needed
- 2 packages store-bought pie dough (4 rolls total)
- 1/4 cup toasted pine nuts
- 1 egg, beaten with a splash of water
Mocha Cupcakes with Espresso Buttercream Frosting
By vealam
1. Preheat the oven to 350 degrees F
- For the Cupcakes:
- 1/2 cup brewed coffee, at room temperature
- 1 1/2 teaspoons espresso powder
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, at room temperature
- For the Espresso Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons espresso powder