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Recipes
Blueberry Oatmeal Bread
By vealam
Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or lightly butter and dust with flour
- 1 cup blueberries
- 2 cups flour, plus 1 tablespoon
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup Greek yogurt
- 2 eggs
- 1/2 cup (1 stick) butter, melted and cooled slightly
- 1 teaspoon vanilla
- 1/2 cup oats
Piña Colada Cupcakes
By vealam
For the cupcakes: Preheat oven to 350 degrees
- Cupcakes:
- 1 2/3 cups (236g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (156g) granulated sugar
- 2 large eggs
- 1/3 cup canned coconut milk (strain any lumps if there are any)
- 1/3 cup pineapple juice (from can of crushed pineapple)
- 1/4 tsp coconut extract
- 1 cup (176g) well drained canned crushed pineapple (you'll need the larger can, the little one doesn't have enough)
- Coconut Buttercream Frosting:
- 1 cup butter (226g), softened (preferably 3/4 cup unsalted 1/4 cup salted)
- 2 Tbsp canned coconut milk
- 3/4 tsp coconut extract
- 3 1/2 cups (425g) powdered sugar
- 3/4 cup (60g) shredded coconut
- 12 maraschino cherries and fresh pineapple wedges (optional)
Marshmallow-Filled S'mores Cupcakes
By vealam
Preheat the oven to 350F degrees
- CUPCAKES:
- 1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
- 3/4 cup (95g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature*
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) buttermilk*
- MARSHMALLOW FILLING:
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 2/3 cup JET-PUFFED marshmallow creme (Fluff)
- 1/2 teaspoon vanilla extract
- 2 Tablespoons (30ml) heavy cream*
- 3/4 - 1 cup (90-120g) confectioners' sugar
- 1/4 teaspoon salt
- MILK CHOCOLATE FROSTING:
- 1 and 3/4 cups (210g) confectioners' sugar
- 1/4 cup (32g) unsweetened cocoa powder
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 2 Tablespoons (30ml) heavy cream*
- 1 teaspoon vanilla extract
- salt, to taste
- TOPPING:
- 12 JET-PUFFED marshmallows
- 4 full-sheet graham crackers, crushed
Raspberry Limoncello Prosecco
By vealam
In a large pitcher, whisk together prosecco and limoncello
- 3 cups prosecco, chilled
- 1 cup limoncello liqueur, chilled
- 1 cup frozen raspberries
- 6 sprigs fresh mint
Sticky Garlic Chicken and Broccoli
By vealam
Preheat the oven to 450 degrees
- For the chicken and broccoli:
- 1 1/2 pounds boneless, skinless chicken breast tenders
- 1 cup buttermilk (just use milk with a spoonful of vinegar if you don't have buttermilk)
- 1 cup panko breadcrumbs
- 1/4 cup cornmeal
- 1 tablespoon olive oil
- salt and pepper
- 3-4 cups broccoli florets
- For the sauce:
- 3 cloves garlic
- 1 1-inch piece fresh ginger
- 3/4 cup light soy sauce
- 1/2 cup water
- 1/2 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 2 teaspoons sambal oelek
Chocolate Ganache Frosting
By vealam
Prepare chocolate cake in two 9inch round pans
- 1 chocolate cake, prepared in 9inch round pans
- 2 package (11.5oz each) milk chocolate morsels
- 1 1/4 cup heavy cream
- chocolate candy for garnish
Roasted Pear Crumble
By vealam
by Chris Morocco
- 2 ripe but firm Anjou or Bartlett pears, halved, cored
- 2 teaspoons plus 2 tablespoons olive oil
- 1/4 cup raw almonds or pecan halves, coarsely chopped
- 1/4 cup shelled pumpkin seeds (pepitas)
- 2 tablespoons light brown sugar
- 2 tablespoons old-fashioned oats
- Pinch of kosher salt
- 1 tablespoon sesame seeds, preferably black
- 1/2 cup mascarpone
- 2 teaspoons sugar
Strawberry Milk Ice Pops
By vealam
Combine the skim milk, whipping cream and strawberry syrup in a 4 cup measure with a pour spout
- 2 cups (480 ml) skim milk
- 2/3 cup (160 ml) heavy whipping cream
- 1/2 cup (120 ml) strawberry syrup (such as Hershey’s)
- 8 ounces white chocolate, or vanilla almond bark
- Pastel confetti sprinkles
Glazed Citrus Butter Bars
By vealam
Preheat oven to 325 degrees
- 4 sticks Butter, room temperature
- 1 cup Sugar
- 1 cup Powdered Sugar
- 3 Egg Yolks
- 1/2 teaspoon Salt
- 4 cups Flour
- zest and juice 2 Limes, 2 Lemons, 2 Oranges
- Glaze = 2 cups Powdered Sugar + 4-5 tablespoons of the juice from citrus fruits + 1/2 teaspoon Vanilla
Roasted Cherry Lavender Ice Cream
By vealam
*Pre-freeze your ice cream maker bowl according to manufacturer's instructions
- 2 cups pitted + halved sweet cherries
- 2 tablespoon pure cane sugar
- 2 cups whole milk, divided
- 1 tablespoon + 1 teaspoon arrowroot starch
- 3 1/2 tablespoons full-fat cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup pure cane sugar
- 1/4 cup dried lavender buds
- 2 tablespoons honey
- 1-2 vanilla beans, split + scraped, pods reserved (about 1/4 teaspoon beans)