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Recipes
No-Bake Strawberry Cheesecake
By vealam
Prepare the CRUST: In a food processor grind the graham crackers until they are broken into a fine powder
- CRUST:
- 7 whole graham crackers
- 4 tablespoons unsalted butter, melted
- 2 tablespoons nutella
- 2 tablespoons brown sugar
- pinch salt
- 2 tablespoons cocoa powder
- STRAWBERRY TOPPING:
- 1 pound fresh or frozen strawberries, washed and stemmed
- 1/4 cup sugar
- 1/2 vanilla bean
- 1 envelope unflavored gelatin
- CHEESECAKE:
- 1 pound cream cheese, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups strawberry topping (see above)
- 1/2 cup heavy cream
- Fresh strawberries for garnish
Red Velvet Molten Chocolate Lava Cakes with Chocolate Ganache Center
By vealam
First make the ganache. In a microwave safe bowl add the chocolate and coconut milk (or heavy cream)
- CAKES:
- 4 ounces bittersweet chocolate, chopped
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1-2 teaspoons red food coloring (I really like the gel colors)
- coconut whipped cream, whipped cream or ice cream, for serving (optional)
- GANACHE:
- 4 1/2 ounces (about 3/4 cup) semi-sweet chocolate chips
- 1/2 cup canned coconut milk or heavy cream
- 1/2 tablespoon vanilla extract
Apple Pecan Pie Cronuts with Apple Cider Caramel Drizzle
By vealam
Follow this croissants dough recipe through step 7
- Apple Cider Caramel:
- 2 (8-ounce) canisters Pillsbury refrigerated crescent dinner rolls
- 2 tablespoons butter
- 1 1/2 cups honeycrips or pink lady apples, cored and chopped
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 2 cups apple cider
- 1/4 cup butter
- 1 cup dark brown sugar
- 3/4 cup cream
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Frosting:
- 1 stick butter, softened to room temperature
- 2 ounces cream cheese, at room temperature
- 1 2/3 cups powdered sugar
- 2 tablespoons apple cider caramel sauce
- 1 tablespoon milk
Asian Oven Roasted Pulled Pork
By vealam
Pre-heat oven to 350 degrees F
- 4-5 about 4-5 pound pork butt or pork shoulder
- 1 medium onion, diced
- 2 Tablespoons olive oil
- 5-6 medium cloves garlic, minced
- 1- 15 oz. can diced or crushed tomatoes
- 2 Tablespoons finely grated fresh ginger
- 1/4 cup fish sauce or soy sauce (but fish sauce tastes better! try it)
- 2 Tablespoons chili garlic sauce
- 1 Tablespoon spicy brown mustard
- 1/4 cup brown sugar, packed
- 1 teaspoon fresh cracked black pepper
Steak & Scallops with Champagne Butter Sauce
By vealam
Step 1 Sprinkle steaks on both sides with 1/8 teaspoon each salt and black pepper
- 2 (4-ounce) beef tenderloin steaks
- 1/4 teaspoon salt
- 1/8 teaspoon cracked black pepper
- 6 large sea scallops
- 1/4 teaspoon crushed pink peppercorns
- 1 tablespoon olive oil, divided
- 1/3 cup Champagne or dry white wine
- 1 1/2 teaspoons fresh lemon juice
- 1 tablespoon minced shallots
- 3 tablespoons butter, cut into pieces
Whipped Feta Tzatziki Hummus
By vealam
Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water
- 1 cup dried chickpeas
- 2 teaspoons baking soda
- 5 cloves garlic
- 1 cucumber, peeled and chopped, divided
- 2 teaspoons olive oil, plus more for drizzling
- Juice of 1 lemon, plus 1/2 teaspoon lemon zest
- 2 tablespoons dill, chopped, plus more to top
- 8 ounces feta cheese, divided
- 1 cup greek yogurt
- Kosher salt, to taste
- 1/4 cup chopped pitted kalamata olives
- 1/4 cup chopped cherry tomatoes
- Grilled pita or pita chips, to serve
Chunky Monkey Cookies
By vealam
Heat the oven to 375°F. Scatter the walnuts over a baking sheet and toast in the warming oven until fragrant, 10 t...
- 3/4 cup walnuts
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 8 tablespoons (1 stick) unsalted butter, softened to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon banana extract, optional for stronger banana flavor
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 1 cup semi-sweet chocolate chunks (or 1 6.5-ounce chocolate bar, roughly chopped)
- 3/4 cup banana chips, roughly chopped (see Recipe Note)
Coconut Cake
By vealam
For the cake: Preheat oven to 350 degrees
- Cake:
- 3 cups (360g) cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 cups (396g) granulated sugar
- 3/4 cup unsalted butter, at room temperature
- 1/4 cup canola oil
- 1 1/3 cups well shaken canned coconut milk, at room temperature*
- 2 large eggs, at room temperature, yolks and whites separated
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 4 large egg whites, at room temperature
- 1/8 tsp cream of tartar
- Coconut Cream Cheese Frosting:
- 12 oz. cream cheese, nearly at room temperature
- 3/4 cup unsalted butter, at room temperature
- 1 tsp coconut extract
- 5 cups (596g) powdered sugar
- 1 1/2 cups shredded coconut
Grilled Greek Chicken and Corn Salad
By vealam
In a large bowl, whisk together all of the marinade
- 2 Boneless, skinless Chicken Breasts
- 2 Zucchini, halved and sliced
- 2 Cups Grape Tomatoes, sliced
- 3-4 Ears of Corn, halved
- 1 Cup Fresh Mozzarella in Marinade (found in specialty cheese section of the store) or Feta
- 1/3 Cup Olive Oil
- 3 Tablespoons Garlic, minced
- 3 Tablespoons McCormick Greek Seasoning
- Zest of 1 Lemon
- Juice of 1 Lemon
- Salt and Pepper
Sesame-Ginger Chicken Meatballs
By vealam
Preheat the oven to 450° and brush a rimmed baking sheet with canola oil
- Canola oil, for brushing
- 1 pound ground chicken, preferably dark meat
- 1/2 cup plain dry bread crumbs
- 1/3 cup minced scallions, plus thinly sliced scallions for garnish
- 3 tablespoons minced peeled fresh ginger
- 1 large egg
- 2 garlic cloves, minced
- 2 teaspoons toasted sesame oil
- 2 teaspoons soy sauce
- 1/4 teaspoon kosher salt
- Asian chile sauce, for serving