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Recipes
Banana Blondies
By vealam
Blondies: Preheat oven to 350°
- Blondies:
- 1/2 cup butter, melted and if desired browned
- 1 cup light brown sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1/4 tsp salt
- 1 cup flour
- 1/2 cup mashed banana (1 medium banana)
- Brown Sugar Frosting:
- 1/4 cup butter
- 1/2 cup light brown sugar
- 2 Tbsp milk
- 1 cup powdered sugar
Chocolate Peanut Butter Cheesecake
By vealam
Preheat the oven to 350 degrees F
- for the chocolate crust:
- 20 20 20 whole chocolate graham cracker (10 ounces)
- 6 6 6 ounces (3/4 cup) unsalted butter, melted
- for the cheesecake layer:
- 2 2 packages 2 (8-ounce) packages cream cheese, room temperature
- 1 1/2 1 1/2 1/2 cups creamy peanut butter
- 1 1 1 cup granulated sugar
- 8 8 8 ounces (1 cup) sour cream, room temperature
- 3 3 3 large eggs, room temperature
- 2 2 2 teaspoons pure vanilla extract
- for the ganache topping:
- 4 4 4 ounces bittersweet chocolate, coarsely chopped
- 2 1/2 2 1/2 1/2 ounces (5 tablespoons) unsalted butter, room temperature, cut into small cubes
Challah Bread Pudding with Kahlua Cream Sauce
By vealam
Preheat the oven to 350 degrees F
- Bread Pudding:
- 1 loaf plain (unseeded) challah bread- day old is okay
- 1 cup chopped walnuts
- 1 quart half and half
- 6 eggs, beaten
- 1 cup sugar
- 1/2 cup light brown sugar
- 2 tbsp melted butter
- 2 tsp cinnamon
- 1 1/2 tsp vanilla
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups raisins and/or chocolate chips (optional)
- Kahlua Cream Sauce:
- 3 tbsp unsalted butter
- 1 pint heavy whipping cream
- 1 egg
- 3/4 cup sugar
- 1 tbsp flour
- 1/4 tsp nutmeg
- Dash of salt
- 1 tbsp Kahlua liqueur
- 1 tsp pure vanilla extract
- Equipment:
- Electric mixer or immersion blender
- Note:
- It can be difficult to find Kahlua with a kosher hechsher. Imported Kahlua under the Spanish label was approved by Star K in 2008, but the standards can change. If you're concerned about this, simply double the vanilla in the sauce in place of kahlua.
Herb Stuffing
By vealam
In a saucepan, bring the broth and mushrooms (if using) to a boil
- 3 cups low-sodium chicken broth
- 3/4 cup (1 ounce) dried porcini mushrooms, roughly chopped (optional)
- 2 tablespoons olive oil or unsalted butter
- 2 medium yellow onions, diced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 stalks celery, diced
- 3/4 cup fresh flat-leaf parsley leaves, finely chopped
- 2 tablespoons chopped fresh dill
- 1 1/2 baguettes, left on the counter overnight to dry and cut into 1/2-inch pieces (10 cups)
Hot Spinach and Artichoke Dip
By vealam
Yeah baby! Bring this hot spinach and artichoke dip to your next party, no one will know it’s light! Easy to make...
- 13.75 ounces artichoke hearts packed in water, drained
- 10 ounces frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
- 1/2 cup fat free Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup Parmigiano Reggiano
- 4 ounces part skim mozzarella cheese, shredded
- Salt and fresh pepper, to taste
- Olive oil spray
Sweet Corn and Chicken Soup
By vealam
In a large pot, add the vegetable oil over medium-high heat
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 2 cups water
- 4 cups chicken broth
- 2 pounds sweet corn (I used 2 bags of frozen organic sweet corn from Trader Joes)
- 2 cups shredded cooked chicken breast
- 4 green onions, thinly sliced
- kosher salt
Apple Coffee Cake
By vealam
Preheat oven to 350 degrees
- Cake:
- 1 1/2 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 eggs
- 3/4 cup milk
- 2 cups apple pie filling (I used canned filling)
- Topping:
- 1/2 cup brown sugar
- 3 tablespoons flour
- 1 1/2 teaspoons cinnamon
- 1 tablespoon butter
Carrot Cake Cookies
By vealam
In a mixing bowl, whisk together flour, quick oats, baking soda, cinnamon, ginger, nutmeg and salt for 30 seconds, ...
- Cream cheese frosting:
- 1 1/4 cups all-purpose flour
- 1/2 cup quick oats
- 3/4 tsp baking soda
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups finely grated carrots
- 3/4 cup chopped walnuts or pecans
- 4 oz cream cheese, softened
- 6 Tbsp unsalted butter, softened
- 1 pinch salt
- 1 cup powdered sugar
Lemon Cream Pie Bars
By vealam
Preheat oven to 350 degrees
- Whipped Topping:
- 1 1/2 cups finely crushed graham cracker crumbs (from 11 1/2 full sheets)
- 7 Tbsp butter, melted (I used salted)
- 2 1/2 Tbsp granulated sugar
- 1 1/2 cups sweetened condensed milk
- 1/4 cup + 2 Tbsp heavy cream
- 5 large egg yolks
- 1 pinch salt
- 1 tsp lemon zest
- 2/3 cup fresh lemon juice
- 1 cup heavy cream
- 2 - 3 Tbsp granulated sugar, to taste
Lavender Blueberry Muffins
By vealam
For the muffins, begin by chopping up the dried lavender
- For the crumb topping:
- 1/2 cup softened butter
- 1 cup sugar
- 1/2 teaspoon dried lavender buds
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup sour cream
- 1 pint fresh (or frozen, thawed) blueberries
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup softened butter
- 1 1/3 cup flour