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Recipes
Pumpkin Whoopie Pies
By vealam
by Gina Marie Miraglia Enriquez
- COOKIE-CAKES:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 (15-ounce) can pure pumpkin (not pie filling)
- 1 large egg
- 1 teaspoon pure vanilla extract
- CANDIED PECANS:
- 2 tablespoons packed light brown sugar
- Pinch of salt
- 1/2 tablespoon water
- 1/2 cup pecans
- FILLING:
- 6 ounces cream cheese, softened
- 3/4 stick (6 tablespoons) unsalted butter, softened
- Pinch of salt
- 1 1/2 cups confectioners' sugar
- 1 tablespoon bourbon (optional; substitute 1 teaspoon vanilla extract)
- Special equipment: 2 large baking sheets; parchment paper; 1-ounce round ice cream scoop (optional; see Cooks' Notes)
Spicy Three Cheese + Italian Sausage and Red Pepper Pizza
By vealam
It's all in the cheese! {this is what it takes for two medium pizzas or 1 large}
- PIZZA DOUGH:
- 1 recipe Whole Wheat or Regular Pizza Dough
- 1 recipe for Pizza Sauce
- 4 Hot or Mild Italian Sausage Links, casing removed, crumbled and cooked
- 1 medium Red Onion, sliced into rings
- 2 medium Red Bell Peppers, sliced into rings, seeds and stems discarded
- 8 ounces freshly grated Mozzarella Cheese
- 8 ounces freshly grated Sharp Provolone Cheese
- 8 ounces freshly grated Fontina Cheese
- Red Pepper Flakes
- 1/2 teaspoon Honey
- 1 cup Warm Water {115-120 degrees}
- 1 packet {2-1/4 teaspoon} Active Dry Yeast
- 1/2 teaspoon Olive Oil, plus more for oiling the bowl
- 1/2 teaspoon Kosher Salt
- 2-1/2 cups All Purpose Flour, plus more if needed
- PIZZA SAUCE:
- 1 tablespoon Olive Oil
- 1/2 cup minced White Onion
- 2 cloves Garlic, pressed through a garlic press
- 2 tablespoons minced Sun-dried Tomatoes {that were packed in olive oil}
- 2 teaspoons Dried Oregano
- 1-1/2 teaspoon Dried Basil
- 1/4 cup White Wine {like Pinot Grigio}
- 1 {6 ounce} can of Tomato Paste
- 1 cup Water
- 2 pinches of Kosher Salt
- 1/4 teaspoon Black Pepper
Cinnamon Toast Crunch Cookies
By vealam
Preheat oven to 350° Line baking sheet with parchment, set aside
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 2 eggs
- 2 tsp vanilla
- 2 cups flour
- 2 cups crushed Cinnamon Toast Crunch cereal
- optional ~ 1/2 cup white chocolate chips to melt for drizzle
Salted Caramel Apple Crisp
By vealam
Caramel Sauce: Yields: 1.5 cups Before you begin, get all your ingredients ready and have them waiting near your st...
- For the filling:
- 6 -7 cups tart apples, peeled and sliced (I prefer Granny Smith)
- 1/2 cup packed light brown sugar
- 1/2 cup white sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons sea salt
- 1 teaspoon vanilla
- 4 tablespoons heavy cream
- 4 tablespoons butter
- For the topping:
- 1 cup flour
- 1/3 cup brown sugar
- 1/2 tablespoon cinnamon
- 3 tablespoons butter, melted
- Caramel Sauce:
- 1 cup white sugar
- 6 tablespoons butter, cut into cubes
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract (or vanilla bean paste if you have it.)
- 1 teaspoon sea salt (I like using the flaky kind)
Meyer Lemon Cream Puffs
By vealam
Make the meyer lemon curd
- Whipped Meyer Lemon Curd:
- finely grated zest from 1-2 meyer lemons
- 3/4 cup sugar
- 1/4 cup fresh meyer lemon juice
- 2 eggs
- 1/4 cup unsalted butter, cut into small pieces
- 1/8 teaspoon kosher salt
- 1/2 cup (120ml) heavy whipping cream
- Puffs:
- 1 cup (240ml) water
- 1/2 cup (one stick or 113g) unsalted butter
- 2 teaspoons (10ml) sugar
- 1/4 teaspoon kosher salt
- 1 cup flour
- 4 large eggs
- 1 egg yolk
- confectioner's sugar, for dusting the cream puffs
Homemade Dog Food
By vealam
In a large saucepan of 3 cups water, cook rice according to package instructions; set aside
- 1 1/2 cups brown rice
- 1 tablespoon olive oil
- 3 pounds ground turkey
- 3 cups baby spinach, chopped
- 2 carrots, shredded
- 1 zucchini, shredded
- 1/2 cup peas, canned or frozen
Cabbage and Corn Slaw with Cilantro and Orange Dressing
By vealam
Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl
- 1/3 cup frozen orange juice concentrate, thawed
- 1/3 cup unseasoned rice vinegar
- 1/3 cup canola oil or vegetable oil
- 2 (8-ounce) bags coleslaw mix
- 4 ears of fresh corn, shucked, kernels cut from cob
- 2 medium carrots, peeled, coarsely grated
- 1 medium red bell pepper, stemmed, cored, cut into thin strips
- 6 medium green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
Smashed Parmesan Gratin Potatoes
By vealam
Preheat the oven to 375 degrees F
- 2 pounds small white potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon dried tarragon
- 1 1/2 cups heavy cream
- 2 large garlic cloves, minced
- 1 small shallot sliced thinly
- 1/4 teaspoon ground nutmeg
- 1 tablespoon chopped fresh rosemary
- Salt and black pepper
- 3/4 cup grated gruyere
- 3/4 cup grated Parmesan cheese
Drunken Chicken Noodles
By vealam
Cook the noodles to packet instructions
- 1 pound pad Thai wide flat rice noodles (dried)
- 3 tablespoons peanut or vegetable oil
- 4 cloves garlic, finely chopped
- 2 chiles, sliced
- 1 pinch dried chili flakes
- 1 onion, diced
- 1 pound chicken thighs, skin removed, sliced into 1/3- by 5-inch strips
- 1 tablespoon Shaosing rice wine
- 4 1/4 ounces mangteout ( snow peas), julienne
- 2 Romano red peppers, julienne
- 1 medium carrot, julienned
- 2 tablespoons oyster sauce
- 2 tablespoons low-sodium light soy sauce
- 1 tablespoon fish sauce mixed with 1 teaspoon brown sugar
- 3 scallions, sliced on a sharp 45-degree diagonal
Roasted Broccoli Cheese Soup
By vealam
In a large pot, melt butter over medium heat
- 1/2 cup butter
- 1 onion finely diced
- 2 large florets of fresh broccoli
- 7 cups chicken broth
- 1 pound cheddar cheese shredded
- 1/2 pound muenster cheese shredded
- 2 cups half and half
- 1 tablespoon garlic powder
- 2/3 cup cornstarch
- 1 cup water