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Recipes
Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze
By vealam
Make the filling: In a small bowl combine the butter, sugar and cinnamon
- Filling:
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Knots:
- 1 egg
- 1 tablespoon water
- all-purpose flour, for dusting the work surface
- 1 puff pastry sheet, thawed (like Pepperidge Farm )
- Coating:
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- Glaze:
- 4 ounces cream cheese (regular or light)
- a dash of vanilla extract
- 1/2 cup confectioners' sugar
- 3 - 4 tablespoons milk
Reese’s Peanut Butter Chocolate Mini Cheesecakes
By vealam
To Make The OREO COOKIE CRUST: Preheat oven to 350 degrees
- OREO COOKIE CRUST:
- 1 cup finely-crumbled Oreo cookies
- 2 Tbsp. melted butter
- PEANUT BUTTER CHEESECAKE:
- 16 oz. (2 bricks) cream cheese, softened
- 1/2 cup smooth peanut butter
- 3/4 cup light brown sugar, firmly packed
- 2 eggs, room temperature
- 1/4 cup heavy cream
- 1/2 tsp. vanilla extract
- CHOCOLATE GANANCHE:
- 1 cup dark chocolate chips
- 3 Tbsp. heavy cream
- 1 Tbsp. powdered sugar (or more)
- TOPPING:
- Reese's Peanut Butter Cups, crumbled
Portuguese Caldo Verde Soup
By vealam
Portuguese Caldo Verde Soup – A rustic sausage potato and kale soup with bold flavor and chunky texture
- 2 tablespoons olive oil
- 1 yellow onions, peeled and chopped
- 4 garlic cloves, minced
- 1 1/2 pounds yukon gold potatoes, peeled, quartered, sliced thin
- 4 cups finely chopped kale (collard or mustard greens)
- 8 cups chicken broth
- 1/4 cup dry sherry
- Zest of one lemon
- 3/4 teaspoon smoked paprika
- 12 ounces hard Portuguese Chouriço sausage (or Linguiça or Spanish Chorizo)
- 15 ounce can white beans, drained
- 1/4 cup heavy cream
- Salt and pepper
Joyce's Bourbon Delight (Bourbon Balls)
By vealam
Just like grandma used to make… these bourbon-spiked candies are an easy treat that can be prepared ahead of time...
- 6 ounces dark or semisweet chocolate chips or chopped chocolate
- 1/2 cup granulated sugar
- 3 tablespoons light corn syrup
- 1/3 cup bourbon
- 2 1/2 cups (10 ounces) vanilla wafer crumbs
- 3/4 cup finely chopped pecans or walnuts
- cocoa powder, powdered sugar, grated coconut, or chocolate sprinkles (for rolling)
Drunken, Sunken Irish Coffee Chocolate Cake with Salted Bailey's Cream
By vealam
Preheat the oven to 325 degrees F
- Ganache:
- 9 ounces dark chocolate, chopped
- 1/3 cup stout (I used Guinness)
- 2 tablespoons instant coffee
- 13 tablespoons (1 stick+5 Tbs) unsalted butter
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 6 eggs, whites and yolks separated
- 1 3/4 cup almond meal/flour (ground almonds)
- chopped chocolate and cocoa, for dusting
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons heavy cream
- 1-2 tablespoons whiskey (I used 1 tablespoon)
- Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons Bailey's
- 1/4 teaspoon sea salt
Black Forrest Cheesecake
By vealam
Pull out all ingredients, and allow them to sit out at room temperature while you make the crust
- CRUST:
- 1 1/2 cups crushed Oreos (about 16 cookies)
- 3 tablespoons butter
- FILLING:
- 12 oz. (1 bag) semi-sweet chocolate chips (high quality)
- 3 packages (8 oz. each) Philadelphia Cream Cheese
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 1/2 cup sour cream (any fat content)
- 2 teaspoons vanilla extract
- 3 eggs
- Whipped Cream (3/4 cup heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla)
- 1 can- Cherry Pie Filling
Cowboy Cookies
By vealam
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the eg...
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
- 1 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips
- 3/4 cup Cornflakes or Special K cereal (Frosted Flakes or a similar cereal may be substituted)
- 3/4 cup sweetened shredded coconut
- 1/2 cup pecans, coarsely chopped (walnuts or raisins may be substituted)
Sweet Potato Chili Cheese Fries
By vealam
Heat a large skillet over medium heat and add the coconut oil
- 2 large sweet potatoes, cut into 1/2-inch rounds
- 2 tablespoons coconut oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces fontina cheese, freshly grated
- 1 1/2 cups leftover chili, warmed
- 1 avocado, sliced
- 1/3 cup plain greek yogurt
- 3 green onions, sliced
- 2 tablespoons torn fresh cilantro
Marie-Antoinette Cake
By vealam
Instructions for the Rose Cake: Preheat the oven to 350 degrees
- 4 eggs, room temperature
- 2 cups Granulated Sugar
- 1 cup Milk
- 1 cup Vegetable Oil
- 1/4 cup Lime Juice, preferably freshly squeezed
- 1 teaspoon Vanilla Extract
- 1 teaspoon Rose Extract
- 2 1/2 cups Gluten-Free Flour blend (I used King Arthur’s)
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Baking Powder
- Optional: Pink food coloring (I used Wilton Rose 1/4 teaspoon to achieve the pink tone of this cake)
- 3/4 cups Raw Pistachios*
- 4 tablespoons Unsalted Butter
- 1/2 cup Superfine Sugar
- 3/4 cups Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 1 1/2 cups heavy whipping cream
- 1 1/2 tablespoons sugar
- 1 teaspoons vanilla
- Pink food coloring
Baked Polenta with Classic Chicken Parmesan
By vealam
Preheat your oven to 375 degrees F
- Polenta:
- 4 cups water
- 1 teaspoon kosher salt
- 1 1/2 cups coarse corn meal
- 2 tablespoons unsalted butter
- 2 tablespoons parmesan cheese, grated
- black pepper (to taste)
- Chicken Parm:
- 2 boneless, skinless chicken breasts, cut in half horizontally and pounded to 1/2-inch thick (if necessary)
- 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 2 tablespoons milk
- 1 cup panko bread crumbs
- 1/2 cup Italian style regular bread crumbs
- 3/4 + 1/2 cup parmesan cheese, grated finely
- 1/4 teaspoon garlic powder
- 1/4 cup canola oil
- 1 cup mozzarella cheese
- 1 1/2 cups of your favorite marinara sauce
- 1/4 cup fresh basil, chopped