Tinathorn's profile page
Recipes
cookie - Peanut Butter & Fudge Oatmeal Cookies
By tinathorn
Preheat oven to 350°F and line two large cookie sheets with parchment paper
- 1/2 cup unsalted butter, very soft
- 1 1/2 cups creamy peanut butter
- 1 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla
- 4 1/2 cups old-fashioned oats, certified gluten-free if the cookies need to be gluten-free
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Cake - chocolate and sour cream
By tinathorn
Preheat the oven to 180C/350F
- For the cake:
- 40 g (1 1/2 oz) dark chocolate, chopped
- 30 g (3/8 cup) cocoa powder (plus extra for the tin)
- 120 ml (1/2 cup) hot strong coffee
- 70 g (5/8 cup) gluten free flour (or plain flour)
- 30 g (1/3 cup) ground almonds
- 1/2 teaspoon bicarbonate of soda/baking soda
- 1/2 teaspoon sea salt
- 180 g (1 cup) dark brown soft sugar
- 30 ml (2 tablespoons) extra virgin olive oil
- 1 1/2 tablespoons sour cream
- 1 egg
- 1/2 teaspoon vanilla extract
- For the frosting:
- 150 g (6oz) dark chocolate, chopped
- 150 g (6oz) milk chocolate, chopped
- 225 g (1 cup) sour cream
- A generous pinch of salt
- Edible gold and silver stars, optional
- See more at: http://www.londonbakes.com/2013/06/chocolate-sour-cream-cake.html#sthash.r6OgFGJf.dpuf
quickbread - skinny banana chocolate chip quinoa muffins
By tinathorn
Preheat oven to 350 degrees F
- 1 cup mashed banana, about 2 small or 1 large
- 1 tablespoon flaxseed meal
- 2 tablespoons warm water
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla
- 3 - 5 tablespoons almond milk, separated
- 1 cup gluten-free oat flour
- 3/4 cup toasted quinoa flour
- 1/3 cup tapioca starch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup chocolate chips
bars - chocolate-pretzel granola bars
By tinathorn
Written by: Chatelaine
- 1 1/4 cups quick oats
- 1/4 cup unsalted butter
- 1/4 cup creamed honey
- 1/4 cup packed brown sugar
- 3/4 cup puffed-rice cereal
- 3/4 cup chopped pretzels
- 2 tbsp flax seeds
- 1/3 cup chocolate chips
Pink Lemonade Icebox Pie
By tinathorn
Whip the cream cheese and condensed milk together in a large bowl until completely smooth
- 8 ounces cream cheese, room temperature
- 14 ounces sweetened condensed milk
- 3/4 cup thawed pink lemonade concentrate
- 8 ounces frozen whipped topping
- 1 graham cracker crust
quickbread - pumpkin bacon chive coconut flour biscuits
By tinathorn
1. Preheat oven to 350F/176C, and line a large baking sheet with parchment paper
- 3-4 strips of bacon
- 1/2 cup coconut flour (60g/2oz)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup melted fat, cooled (bacon fat, palm-shortening /ghee, etc…)
- 1 tablespoon apple cider vinegar
- 1/2 cup pumpkin puree
- 3 large eggs (US size)
- 1/4 cup chives or green onions chopped or thinly sliced
- Variation: add 1/4 cup diced tart apples to batter
- Variation: Add 1/4 cup shredded raw cheese to batter
Bruschetta Chicken Bake
By tinathorn
MIX tomatoes, stuffing mix and garlic just until stuffing mix is moistened
- 1 can (19 fl oz/540 mL) stewed tomatoes, undrained
- 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
- 2 cloves garlic, minced
- 1-1/2 lb. (675 g) boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. dried basil leaves
- 1 cup Kraft Mozzarella Shredded Cheese
cookies - Homemade Ladyfingers
By tinathorn
Preheat the oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper and prep a large pastry bag wi...
- 1 tbs Ener-G Egg Replacer*
- 1/2 cup Unsweetened Almond Milk*
- 1 tsp Stevia Extract
- 1/2 tsp Vanilla Extract
- 82 g (1/3 cup) Unsweetened Applesauce
- 20 drops Natural Orange Food Coloring (I used Natures Flavors)
- 96 g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)
- 120 g (1 cup) Oat Flour
- 120 g (3/4 cup) Brown Rice Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- Powdered Erythritol, for dusting
chip - Baked Radish Chips
By tinathorn
Preheat oven to 425 degrees
- 1 Beet (thinly sliced)
- 2 teaspoons Olive Oil
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Garlic
- 1 ⁄2 teaspoon Chili Garlic Paste (or less, depending on desired spice level)
quickbread - BANANA BLENDER MUFFINS WITH NUT BUTTER CRUMB TOPPING
By tinathorn
The food site for young people
- Ingredients – Muffins:
- 2 1/2 cups rolled oats (quinoa flakes)
- 2 very ripe bananas
- 1/4 cup peanut butter or other nut butter
- 3/4 cup almond milk or milk
- 1 1/2 teaspoon baking soda
- Dash salt
- Optional: 1/2 cup nuts or chocolate chips
- Ingredients – Crumb Topping:
- 1/2 cups rolled oats
- 1/3 cup peanut butter
- 1/4 cup sugar