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Recipes
Mocha Cupcakes with Espresso Buttercream Frosting
By vealam
1. To make the Cupcakes: Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room ...
- For the Cupcakes:
- 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 whole milk
- 1/2 cup strong brewed coffee, at room temperature
- 1 1/2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) 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
Dill Pickle Dip
By vealam
In a large bowl add cream cheese, red onion, pickle juice, garlic, Old Bay seasoning and pepper
- 1 (8 oz) package cream cheese, softened
- 1/3 cup diced red onion
- 1/4 cup pickle juice
- 2 teaspoons finely chopped garlic
- 1 teaspoon Old Bay seasoning
- 1 teaspoon coarse ground pepper
- 2 cups diced pickles
Sweet & Salty Millionaire’s Layer Cake
By vealam
So, here’s the recipe for this sweet & salty Millionaire’s Layer Cake along with a quick list of the layer-patt...
- For the Chocolate Cake:
- 2 1/4 cups (285 g) all-purpose flour
- 2 1/4 cups (450 g) superfine sugar
- 3/4 cup (90 g) dark Dutch-process cocoa powder (I use Cacao Barry Extra Brute)
- 2 1/4 teaspoons (10 g) baking soda
- 2 1/4 teaspoons (10 g) baking powder
- 1 teaspoon (8 g) salt
- 1 cup (240 mL) buttermilk
- 3/4 cup (180 mL) brewed coffee or espresso, hot
- 1/3 cup (80 ml) vegetable oil
- 3 eggs, room temperature
- 1 tablespoons (15 mL) pure vanilla extract
- For the Vanilla Bean Swiss Meringue Buttercream:
- 6 egg whites
- 1 3/4 cups (350 g) sugar
- 2 cups (454 g) unsalted butter, softened, cut into cubes
- 2 teaspoons (10 ml) vanilla bean paste or 1 vanilla bean, seeded and scraped
- Pinch of salt
- For the Salted Caramel:
- 2 cups (400 g) sugar
- 1/2 cup (120 ml) water
- 1 cup (240 ml) heavy cream (whipping cream)
- 2 tablespoons (30 g) unsalted butter
- 2 teaspoons pure vanilla extract or vanilla bean paste
- Generous pinch of sea salt (I used Fleur de Sel)
- For the Shortbread Crumbs:
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1/2 cup (115 g) unsalted butter, softened, cut into cubes
- For the Ganache Frosting:
- 1 pound plus 6 ounces (700 g) best-quality dark chocolate (at least 53% cocoa solids), chopped or callets
- 2 cups (480 ml) heavy cream (whipping cream)
- 1/3 cup (110 g) corn syrup
- 1/4 teaspoon sea salt
- 8 tablespoons (120 g) unsalted butter, cut into cubes
- 1 tablespoon (15 ml) pure vanilla extract
Coconut Ice Cream with Pineapple Curd Swirl
By vealam
Curd Instructions: In a sauce pan combine the pineapple juice, crushed pineapple, sugar and egg yolks and mix well,...
- For the Coconut Ice Cream:
- 1 1/2 c organic sugar
- 3 c organic whole milk
- 2 1/2 c coconut milk
- 1 cup unsweetened shredded coconut
- 10 organic large egg yolks
- 1 1/2 tsp coconut extract
- 1 tsp vanilla bean paste (or extract)
- 2 Tbsp coconut rum ( Optional)
- For the Pineapple Curd:
- 1 1/2 c organic pineapple juice
- 1/2 c crushed pineapple
- 3/4 c organic sugar
- 1/4 tsp salt
- 8 large egg yolks
- 2 Tbsp arrowroot starch
- 10 Tbsp unsalted butter, cut into cubes
Crock Pot Pulled Chicken: Cheesy Jalapeño Popper Style!
By vealam
For the CHICKEN: Place diced onion and minced garlic in crock pot
- PULLED CHICKEN:
- 2 1/2 pounds boneless skinless chicken breast
- 2 pounds boneless skinless chicken thigh
- 1 small onion, diced
- 4 cloves garlic, minced
- 28 ounces diced tomatoes with green chilies, 2 cans - like rotel
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 cubes chicken bouillon
- CRISPY PANKO TOPPING:
- 1 cup panko breadcrumbs
- 2 tablespoons butter
- CHEESE SAUCE:
- 1/2 cup heavy cream
- 2 ounces cream cheese
- 4 ounces cheddar cheese, shredded
- GARNISH:
- jalapeno pepper, pickled or fresh, sliced
Apple Cinnamon Streusel Pancakes
By vealam
Preheat a large pan, skillet, or griddle to medium-low heat
- pancakes:
- 1 cup flour
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup + 2 tablespoons milk
- 1 egg
- 2 tablespoons oil or melted butter
- 1 medium red apple (I used gala - use your favorite!)
- streusel:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons cold butter, diced
Lavender Creme Brulee for Two
By vealam
Preheat an oven to 300 degrees Fahrenheit
- 3 3 3 egg yolks
- 1 1 1 cup heavy cream
- Caviar from half of one vanilla bean
- 1/4 1/4 1/4 cup baking sugar + more for caramelizing
- 1/4 1/4 1/4 teaspoon lavender extract
Red Velvet Cheesecake Ice Cream
By vealam
Mix and bake the Red Velvet cake according to the directions on the box
- 15.25 oz Red Velvet cake mix
- Eggs and Oil per instructions on cake mix box
- 14.5 oz can sweetened condensed milk
- 8 oz. Cool Whip (lite, free, sugar free is okay too)
- 8 oz cream cheese, softened*
- 1/4 cup butter, softened*
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- optional: crushed pecans
Roasted Corn, Poblano, and Red Pepper Galette
By vealam
For the crust, combine the flour and salt in the bowl of a food processor, pulsing to combine
- For the crust:
- 2 1/2 cups all purpose flour
- 1/2 tsp salt
- 16 tbsp unsalted butter, chilled and cut into 1/2-inch cubes
- 1/2 cup Greek yogurt
- 1 tbsp white wine vinegar
- 1/3 cup ice water
- For the Filling:
- 1 tbsp olive oil
- 1 red bell pepper, seeded and thinly sliced
- 2 poblano peppers, seeded and thinly sliced
- Salt and black pepper, to taste
- 4 ears corn
- 2 cups cooked black beans
- 8 oz pepperjack cheese, shredded
- 1 egg
- 1 tbsp water
Lemon Chicken Stew
By vealam
In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium high heat
- 5 tablespoons canola oil
- 1/2 cup all-purpose flour
- Kosher salt
- Freshly ground pepper
- 1 pound skinless and boneless chicken thighs, cut into 1-inch pieces
- 4 carrots, sliced
- 2 ribs celery, chopped
- 1 onion, diced
- 1 leek, thinly sliced
- 2 cloves garlic, minced
- 5 cups chicken stock
- 1 cup water
- 3 tablespoons lemon juice
- 1 cup orzo pasta
- 2 tablespoons fresh tarragon, chopped