Vealam's profile page
Recipes
Praline French Toast Bread Pudding
By vealam
by Alan Rosen & Beth Allen
- Praline Topping:
- One 1-pound loaf challah (preferably the braided one) or brioche
- 8 extra-large eggs
- 2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon table salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 3/4 cup coarsely chopped pecans
- 1 teaspoon ground cinnamon
- 3 tablespoonsn maple syrup for drizzling
Cinnamon Maple Gooey Butter Cake
By vealam
Butter 2 - 8 or 9 inch round cake pans
- For the dough:
- 6 Tablespoons unsalted butter, at room temperature
- 3 Tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 egg
- 1 3/4 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1/4 cup whole milk- warmed to about 110F
- For the custard-layer:
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 2 eggs, at room temperature
- 1/4 cup whole milk, at room temperature
- 1/2 teaspoon ground cinnamon plus more for sprinkling
- 1 cup cake flour*
- powdered sugar, for dusting
Mixed Berry Goats Cheese Croissant Bread Pudding
By vealam
Slice the croissants into 3-4 sections, lengthwise
- FOR THE BERRY SAUCE:
- 8 Large Croissants
- 12 ounces frozen Mixed Berries, thawed
- 1/2 cup Sugar
- 1/3 cup Water
- 1 1/2 tablespoons Cornstarch
- Juice of 1/2 a Lemon
- FOR THE GOATS CHEESE CREAM:
- 8 ounces Cream Cheese, softened
- 6 ounces Goats Cheese, softened
- 1/2 cup Powdered Sugar
- 1 tablespoon Lemon Juice
- 1/4 cup Heavy Cream
- FOR THE CUSTARD:
- 4 Eggs
- 1 1/2 teaspoons Vanilla
- 1/3 cup Sugar
- 1 1/2 cups Half and Half
Ultimate Cookies and Cream Blondies
By vealam
Preheat oven to 325 degrees (F)
- 2 1/8 cups all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 and 1/2 sticks (6 ounces) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup chopped cookies and cream chocolate candy bars (I used Hershey's brand)
- 1 cup Oreo (or similar) cookies, chopped
Glazed Apple Fritters
By vealam
Prep the apples: Core, peel, and chop apples into small pieces
- For the apple filling:
- 2 1/2 pounds (about 5 whole) Granny Smith apples
- 2 teaspoons lemon juice
- 3 tablespoons unsalted butter
- 2 teaspoons ground cinnamon
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- For the dough:
- 1 packet of active dry yeast (2 1/4 teaspoons)
- 3 1/4 cups unbleached all-purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1/3 cup unsalted butter, softened
- Vegetable oil, for frying
- For the glaze:
- 1 1/2 cups powdered sugar
- 3 to 4 tablespoons milk
- 1 teaspoon vanilla extract
Slow Cooker Peach Cobbler
By vealam
Grease a medium or large slow cooker with non-stick cooking spray
- 1 1/2 lbs (680 grams, about 5 large) peaches, sliced (no need to peel)
- 2 tablespoons granulated sugar
- 1 cup (120 grams) all-purpose flour
- 1/4 cup (30 grams) light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup (56 grams) unsalted butter, cold and cut into cubes
- 1/3 cup (80 ml) cold buttermilk
- Ice cream or whipped cream, for serving (optional)
Peanut Butter Snickers Brownies
By vealam
1. Preheat oven to 350 degrees
- 4 ounces unsweetened chocolate; coarsely chopped
- 3/4 cup unsalted butter, cut into cubes
- 1 1/4 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 12 Fun Size Peanut Butter Snickers
- 1/3 cup creamy peanut butter
Red-Hot Chili
By vealam
In a large saucepan over medium heat, render the bacon until golden and crisp
- 6 slices maple-cured bacon
- 4 cloves garlic, smashed
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 2 red onions, diced
- 1 reconstituted chipotle pepper, diced
- 1 jalapeno pepper, minced
- 1 poblano pepper, diced
- Two 28-ounce cans whole San Marzano tomatoes, crushed with your hands
- 3 tablespoons espresso (1 shot)
- 1 tablespoon pure maple syrup
- 1/2 teaspoon dried Greek oregano
- Freshly cracked pepper
- 2 cups cooked black beans, drained
- 2 cups cooked red kidney beans, drained
- 1/4 cup fresh cilantro leaves, minced
- 1 cup sour cream
- 2 scallions, sliced
Cranberry Cheesecake Pie
By vealam
To make cranberry filling, combine cranberries, sugar, zest, juice and water in heavy saucepan
- For the cranberry filling:
- 8 ounces cranberries
- 6 tablespoons granulated sugar
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 cup water
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
- For the cheesecake:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Bourbon Bread Pudding
By vealam
Bourbon Sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well
- Bourbon Sauce:
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 egg
- 1 cup Kentucky bourbon whiskey
- Bread Pudding:
- 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
- 1 qt milk
- 3 eggs, lightly beaten
- 2 cups sugar
- 2 Tbsp vanilla
- 1 cup raisins (soaked overnight in 1/4 cup bourbon)
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon
- 3 Tbsp unsalted butter, melted