Tinathorn's profile page
Recipes
cake - brown butter flourless chocolate cake
By tinathorn
Preheat oven to 350 degrees F
- 8 ounces unsweetened dark chocolate, roughly chopped
- 1/2 lb (two sticks) unsalted butter
- 2 cups sugar
- 6 large eggs
- 1 cup unsweetened cocoa powder
- 1/8 tsp sea salt
- 1 tsp vanilla
candy - caramels
By tinathorn
This is a fast-moving recipe once it begins
- 1/2 cup butter (1 stick), melted (I use unsalted, use salted for saltier caramels)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup light corn syrup (light in color, not lite)
- 1/2 cup sweetened condensed milk
- 1 to 1 1/2 teaspoons vanilla extract
- coarse sea salted and/or melted chocolate for dipping, optional
Cookie - Almond Butter Thumbprints with Dark Chocolate gluten free
By tinathorn
Preheat the oven to 350 degrees F
- 1 cup crunchy almond butter
- 1 cup sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- Hershey’s Dark Chocolate Kisses
Baking Powder - grain free
By tinathorn
Whisk together. Store in an airtight container for up to 2 weeks
- 1/2 Tablespoon baking soda
- 1 Tablespoon cream of tartar
candy - Spiced Candied Walnuts
By tinathorn
Preheat oven to 350 degrees
- 1/2 cup raw walnuts (soak overnight in filtered water)
- 1 tablespoon honey
- 1/8 teaspoon cayenne powder
- 1/4 teaspoon sea salt
Italian Dressing Gluten/Dairy Free
By tinathorn
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery ...
- Dry Mix:
- 1/4 cup white vinegar
- 2/3 cup canola oil (I used Olive Oil)
- 2 tablespoons water and
- 2 tablespoons of the dry mix
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/4 teaspoon celery salt
- 2 tablespoons salt
Layered Enchilada Bake
By tinathorn
HEAT oven to 400ºF. BROWN meat with onions in large skillet on medium-high heat; drain
- 1 lb. (450 g) lean ground beef
- 1 large onion, chopped
- 2 cups chunky salsa
- 1 can (19 fl oz/540 mL) black beans, rinsed
- 1/4 cup Kraft Zesty Italian Dressing
- 2 Tbsp. chili powder
- 6 large flour tortillas
- 1/2 cup sour cream
- 1 cup Kraft Tex Mex Shredded Cheese
oatmeal - Cookie Dough Oatmeal
By tinathorn
Cook 1 serving oats with the salt, and water or milk of choice, or a combination of both
- 1/2 cup rolled oats (40 grams) or another hot cereal (such as kamut flakes)
- 1/2 cup milk of choice, plus more if you want to cook your oats in it. (120g)
- 1/4 tsp salt
- 1/4 tsp pure vanilla extract
- Chocolate chips
- sweetener to taste—If I were making the recipe for myself, I probably would’ve either eaten it sans sugar or used the Melted Banana Trick. But my friend doesn’t like bananas (Seriously, why am I friends with this girl?!), so I used brown sugar for her.
- Walnuts
- More dry oats (You’ll see why)
cookie - Fluffernutter Chocolate Chip Cookies
By tinathorn
1. Preheat oven to 350F. In a mixing bowl, cream peanut butter, butter, and brown sugar until well blended
- 1/2 cup creamy peanut butter
- 4 tablespoons butter
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose gluten free flour (I use a mixture of 6 cups superfine brown rice flour, 3 cups tapioca starch, 1 1/2 cups potato starch, 1 tablespoon salt, and 2 tablespoons xanthan gum.)
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 2 cups mini bittersweet chocolate chips
- 1 cup marshmellows
cracker - Sesame Crackers
By tinathorn
In a large bowl, stir almond flour, salt, sesame seeds, eggs and oil until well blended Separate dough into two ha
- 3 cups blanched almond flour
- 1 1/2 teaspoons celtic sea salt
- 1 cup sesame seeds
- 2 large eggs, whisked until frothy
- 2 tablespoons grapeseed oil or olive oil