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Recipes
Kentucky Mudslide Cake
By vealam
Preheat oven to 350 degrees F
- For Cake:
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 cup hot water
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant coffee
- 1 teaspoon salt
- 2 1/2 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 1 tablespoon vanilla extract
- For Filling:
- 1/2 teaspoon gelatin
- 2 cups heavy cream, cold
- 1/2 cup confectioners sugar
- 4-5 tablespoons bourbon, to taste
- For Ganache:
- 6 ounces chopped semisweet chocolate
- 1/2 cup heavy cream, room temperature
- For Garnish:
- 1 cup chopped or crumbled chocolate wafer or sandwich cookies
Pumpkin Spice Truffles
By vealam
With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a larg...
- TOPPING:
- 2 ounces (55g) full-fat cream cheese, softened to room temperature
- 2 Tablespoons (15g) confectioners' sugar
- 1/3 cup (72g) pumpkin puree
- 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/2 teaspoon pumpkin pie spice1
- 1/2 teaspoon ground cinnamon
- 4 ounces (113g) white chocolate, coarsely chopped and melted
- 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
- optional garnish: extra graham cracker crumbs or cinnamon/sugar
- SPECIAL EQUIPMENT:
- Double boiler or microwave
- Handheld or stand mixer fitted with a paddle attachment
- Dipping tool (highly recommended for dipping!)
Coconut Waffles with Pomegranate Syrup…Or Ice Cream
By vealam
Mix the Gold Medal self-rising flour, cornstarch, sugar and salt in a large bowl
- POMEGRANATE SYRUP:
- 1 1/2 cups Gold Medal self-rising flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 13.5 ounce can of coconut milk (about 1 cup coconut milk)
- 2 eggs
- 1/2 cup virgin coconut oil, melted and slightly cooled
- 1 1/2 cup shredded coconut, lightly toasted, plus more for garnish
- 1/2-3/4 cup pomegranate seeds
- 2 cups pomegranate juice, such as POM
- 1/4 cup granulated sugar
- 1 tablespoon butter
Slow Cooker Salsa Chicken Tacos & Rice Bowls
By vealam
1. Add the salsa, 1/4 cup water, olives, onions, garlic, jalapeno, vinegar, chile powder, cumin, oregano and corn, ...
- For SERVING:
- 2 cups (16 ounces) salsa (I like Green Mountain Gringo or Newman's Own )
- 1 can (6 ounces) large black olives, sliced
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1 - 2 tablespoons diced pickled jalapeno or 1 fresh, optional (omit if using a "hot" salsa)
- 1 teaspoon white wine vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crushed between fingertips
- 1 cup finely shredded cheddar or monterey jack (or a mix), plus more for serving
- 1 cup corn, optional
- 1 pound boneless, skinless chicken breasts
- coarse salt and fresh black pepper
- 1 cup dried rice, cooked
- OR:
- taco shells
- OR BOTH:
- sour cream, for serving
- diced avocado, for serving
- shredded lettuce, for serving
Gold Cake
By vealam
Preheat the oven to 350 degrees F
- 3/4 cup butter flavored vegetable shortening, 140 grams
- 1 1/4 cup sugar, 300 grams
- 2 1/2 cups cake flour, sifted, 300 grams
- 3 teaspoons baking powder, 14 grams
- 1/4 teaspoon salt
- 8 egg yolks, beaten, 130 grams
- 3/4 cup milk, 180 grams
- 1 teaspoon vanilla
Banana Split Cupcakes
By vealam
For the Cupcakes: Preheat oven to 350 degrees F
- FOR THE CUPCAKES:
- 1 1/3 cup all-purpose flour
- 2 1/2 tablespoon cornstarch
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 tablespoons butter, softened
- 3/4 cup sugar
- 2/3 cup mashed banana
- 1/3 cup buttermilk
- 2 eggs
- FOR THE FROSTING:
- 1 cup butter
- 1 1/2 teaspoon vanilla
- 3 cups powdered sugar
- 2-3 tablespoons cream or milk
- FOR THE GANACHE:
- 1/2 cup whipping cream
- 2/3 cup chocolate chips
- FOR THE TOPPINGS:
- Sprinkles
- Whipped cream
- 12 Maraschino cherries
Bread and Butter Pickles
By vealam
Slice the cucumbers evenly, discarding the ends, and place in a large bowl along with the yellow onion and salt
- 2 pounds 2 pounds kirby cucumbers
- 1 medium 1 medium yellow onion (12 ounces), sliced thin
- 1/4 cup 1/4 cup coarse salt
- 1 1/2 cups 1 1/2 cups apple cider vinegar
- 3/4 cup 3/4 cup granulated sugar
- 1 1/4 teaspoon 1 1/4 teaspoon whole mustard seed
- 1/2 teaspoon 1/2 teaspoon ground turmeric
- 1 teaspoon 1 teaspoon ground celery seed
Classic Cheesecake
By vealam
Position a rack in the middle of the oven and preheat to 325 degrees F
- Filling:
- 6 tablespoons unsalted butter
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- Pinch fine salt
- 2 pounds cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 1 1/4 cups sour cream
- 6 large eggs, lightly beaten
- 1 tablespoon vanilla paste (see cook's note) or extract
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- Topping:
- 3/4 cup sour cream
- 1/2 cup confectioners' sugar
- 1/4 teaspoon vanilla paste or extract
- Berries, optional
Garlic Ginger Shrimp Stir fry
By vealam
In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside
- 2 tablespoons oyster sauce
- 1 tablespoons soy sauce
- handful fresh cilantro, chopped
- 2 teaspoons cornstarch
- 1/2 pound shrimp, peeled and deveined (tails left intact optional)
- 1 tablespoon cooking oil, divided
- 5 stalks green onion, chopped (white and light green parts)
- 2 garlic cloves, finely minced
- 2 teaspoons fresh ginger, finely minced or grated
One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese
By vealam
In a small bowl toss together the smoked paprika, cumin, cinnamon, coriander, cayenne pepper, salt and pepper
- COUSCOUS:
- 1 pound skinless chicken (I used a mix of thighs and breasts), cut into bite size pieces (or swap in 2 more cup cooked chickpeas or your favorite veggies)
- 2 tablespoons olive oil
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 3/4 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper, or more to your liking
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 onion, thinly sliced
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced or grated
- 1 red pepper, chopped
- 3 carrots, chopped
- 3 tablespoon tomato paste
- 1 chipotle chile in adobo, minced
- 2 cups chicken broth (or veggie broth)
- 2 cups cooked chickpeas (rinsed and drained if using canned)
- 1 lemon, zest + juice
- 1/4 cup fresh cilantro, plus more for serving
- 3-4 cups cooked couscous
- 1/4 cup chopped pistachios
- 6 medjool dates, sliced (optional)
- 2-4 ounces goat cheese, crumbled