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Recipes
Grand Marnier Orange Cake
By vealam
Preheat the oven to 350. Grease a 10-inch Bundt or tube pan
- Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 3 large eggs, separated
- 1 teaspoon vanilla
- 1 tablespoon orange zest
- 1 tablespoon Grand Marnier
- 1 cup sour cream (or Greek yogurt)
- 1/4 cup fresh squeezed orange juice
- Orange Cream Cheese Icing:
- 6 ounces cream cheese, room temperature
- 2 tablespoons Grand Marnier
- 1/2 teaspoon vanilla
- 1 teaspoon orange zest
- good pinch of salt
- 1 1/2 cups powdered sugar
Chocolate Bourbon Caramel Macaron Cake
By vealam
Cake: Preheat the oven to 350 degrees F
- Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 eggs, at room temperature
- 1 cup + 2 tablespoons buttermilk
- 1/4 cup + 2 tablespoons plain greek yogurt
- 3/4 cup canola oil
- 1 1/2 tablespoons vanilla extract
- 1 cup + 2 tablespoons strong brewed coffee, hot
- homemade or store bought macarons, for decorating
- Bourbon Caramel:
- 1 cup granulated sugar
- 7 tablespoons unsalted butter, cut into chunks
- 2/3 cup full fat canned coconut milk (may use heavy cream)
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon flaky sea salt
- Milk Chocolate Meringue Buttercream:
- 6 eggs whites
- 1 cup granulated sugar
- 3 sticks (3/4 cup) unsalted butter, softened
- 1/2 cup bourbon caramel (from recipe above)
- 6 1/2 ounces milk chocolate, melted + cooled slightly
- 1/4 cup unsweetened cocoa powder
- Dark Chocolate Ganache:
- 2 1/2 ounces dark chocolate, chopped
- 1/4 full fat canned coconut milk or heavy cream
- 2 tablespoons Kahlua (may sub 1 tablespoon vanilla)
Peach Caramel Bread Pudding
By vealam
Preheat the oven to 350 degrees
- 1 recipe Peach Caramel Sauce
- 12 Slices White Bread
- 3 Large Peaches, skin removed, pitted, and sliced
- 4 oz. Butter, Melted
- 4 Eggs
- 1/3 C. Sugar
- 1/4 t. Salt
- 1/2 t. Vanilla
- 2 C. Heavy Cream
S’mores Krispies Bars
By vealam
Prepare a 9 X 9 pan by spreading with butter or line with non-stick aluminum foil
- 4 tablespoons salted butter
- 2 10 ounce packages small marshmallows
- 3/4 cup mini semi-sweet chocolate chips
- 1 cup honey flavored graham cracker crumbs
- 1 teaspoon vanilla extract
- 5 cups rice cereal
Kale, Beet and Bacon Salad with Goat Cheese Vinaigrette
By vealam
To make the goat cheese vinaigrette, combine all of the ingredients in a blender or food processor
- Goat Cheese Vinaigrette:
- 1 clove garlic, minced
- 2 ounces goat cheese
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- kosher salt to taste
- 1 tablespoon fresh chives
- Salad:
- 4 cups raw curly kale (1 bunch)
- 4 beets, boiled to fork tender and peeled
- 1/4 cup toasted pistachios
- 4 pieces bacon, cooked cripsy
Cheesy Chicken Lasagna
By vealam
HEAT oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes
- 2 cups shredded cooked chicken breasts
- 1 can (14 oz.) artichoke hearts, drained, chopped (optional)
- 1 pkg. (8 oz.) Kraft Mozzarella Cheese (Shredded)
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
- 1 cup milk
- 1/2 tsp. garlic powder
- 1/4 cup tightly packed fresh basil, chopped, divided
- 12 lasagna noodles, cooked
Boston Cream Pie
By vealam
Preheat oven and prepare cake mix according to package directions
- For the cake:
- 1 yellow cake mix (and ingredients called for on the package)
- Filling:
- 1 cup cold milk
- 1 (3.4 ounce) package instant vanilla pudding
- 1 1/2 cups Cool Whip or homemade whipped cream
- Chocolate Glaze: (If you want a thicker layer you could double this)
- 1 (1 ounce) square unsweetened baking chocolate, coarsely chopped
- 1 tablespoon butter
- 3/4 cup powdered sugar
- 2 tablespoons milk
Vanilla Bourbon Cherry-Blueberry Pie.
By vealam
Crust: Pulse the almond flour, granulated sugar, salt, and all-purpose flour in a large food processor
- Crust:
- 1/3 cup almond flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour, plus more for rolling
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 2 large egg yolks
- 1/4 cup cold water
- Pie:
- 2 pounds fresh cherries, pitted
- 1 pound fresh blueberries
- 3/4 cup coconut sugar or brown sugar
- 3 tablespoons cornstarch
- 1/4 cup + 1 tablespoon bourbon
- 1 tablespoon vanilla extract
- 1 vanilla bean, seeds removed from the pod
- zest from 1 lemon
- 1 egg, beaten
- demerara sugar or granulated sugar, for sprinkling (optional)
Lemon Chiffon Pie
By vealam
Beat egg yolks. Add to them ½ cup sugar, lemon juice, and salt, stirring to fully combine
- Pie filling:
- 4 eggs, separated
- 1 cup sugar
- 1/2 cup lemon juice, freshly squeezed (about 6-8 lemons)*
- 1/2 teaspoon salt
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 teaspoon grated lemon rind
- Whipping cream to top the pie
- 1 graham cracker or Cornflake Crust (recipe below)
- Corn Flake Crust:
- 1 1/2 crushed cornflakes (about 3 cups to start); I put mine through the food processor
- 1/4 cup sugar
- 1/3 cup (about 5 1/3 tablespoons) butter, melted