Tinathorn's profile page
Recipes
candy - easy microwave caramels
By tinathorn
into a glass (microwavable) bowl 1/2 cup corn syrup 1/4 melted butter 1/2 cup sweetened condensed milk 1/4 tsp salt...
- 1/2 cup corn syrup
- 1/4 melted butter
- 1/2 cup sweetened condensed milk
- 1/4 tsp salt
- 1/2 white sugar
- 1/2 cup brown sugar
Cheesecake - No-Bake Strawberry Cheesecake
By tinathorn
1. Beat the cream cheese until smooth with an electric mixer
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 cup sour cream
- 2 tsp pure vanilla extract
- 8 oz. prepared whipped topping, thawed
- 1 prepared graham cracker crust (6 oz.)
- 1 lb. fresh strawberries, hulled and halved lengthwise
Cookie - Breakast Cookies
By tinathorn
Preheat oven to 350 degrees
- 2 medium ripe bananas, mashed
- 1/4 cup melted coconut oil
- 3 tbs. honey (or agave nectar to make vegan)
- 1/2 cup oats
- 1 cup dried fruit (I used blueberries, cranberries, and mango)
- 1/2 cup sliced almonds
- 1 1/2 tbs. ground flax
- 1 tbs. chia seeds
- 1/2 tsp. baking soda
- pinch of salt
cookie - roasted salted pistachios
By tinathorn
1. In a food processor, whirl nuts, 3/4 cup sugar, and egg to a coarse paste
- 1 cup roasted, salted pistachios
- 3/4 About 3/4 cup sugar
- 1 large egg
cake - Peanut Butter Snickerdoodle Cake
By tinathorn
Preheat oven to 350 degrees 1
- wet:
- 1 16oz. 1 16oz. 16oz. can of white cannellini beans, drained
- 1 1 1 small banana (optional)
- 1 1 1 tsp vanilla extract
- 1/3 1/3 1/3 cup peanut butter, salted/creamy
- 1 1 2 cup almond milk + 2 Tbsp
- 3 3 3 Tbsp maple or agave syrup
- 1 1 1 tsp apple cider vinegar
- 1/4 1/4 1/4 cup virgin coconut oil, liquid form/softened
- dry:
- 3 3 3 cups whole wheat flour (or sub w/ another flour or mixture of flours)
- 1 1 1 cup organic sugar
- 1 1 1 Tbsp baking powder
- 1 1 1 tsp salt
- 1 1 1 tsp cinnamon
- 1 1 to tsp chia seeds (optional – helps to bind a bit)
cookie - Cardamom Pistachio crisps
By tinathorn
Pre heat oven to 180c. Line a loaf tin 8cm by 27cm tin with baking paper, extending the paper 3cm above the tin on ...
- 70 g egg whites (Mine had a few drips of egg yolk in it but it works better with all whites)
- 10 drops of stevia liquid concentrate
- 3 tbsp coconut milk powder (casein free)
- 130 g almond meal
- 1 lemon worth of zest
- 4 g ground cardamom
- 140 g roasted shelled pistachios
muffin - Quinoa Berry Bliss
By tinathorn
Preheat oven to 350 F. Spray regular muffin tin with a healthy, non-stick cooking spray
- 1 1/2 Cups Cooked Quinoa
- Juice of 1/2 Lemon
- Zest of 1/2 Lemon
- 4 Packets Stevia
- 1 Tbsp Honey
- 1/2 Tsp Baking Soda
- Dash of Salt
- 5 Egg Whites
- 1 Tsp Vanilla Extract
- 1 Cup Berries (If using strawberries – dice)
chocolate pistachio cake gluten free
By tinathorn
Preheat the oven to Gas 4
- 65 g cocoa powder
- 120 ml boiling water
- 30 g of instant coffee
- 225 g unsalted butter
- 230 g caster sugar
- 6 large eggs
- a dot of salt
- 170 g finely ground pistachios
bread - Gluten Free Slider Buns
By tinathorn
Oil a non-stick, 12-cavity dessert bar pan, and set it aside
- 1/2 cup water, heated to no hotter than 115ºF
- 1 Tablespoon honey or sugar
- 2 teaspoons instant yeast
- 1 cup white rice flour (or brown rice)
- 3/4 cup potato starch (or cornstarch)
- 1/2 cup millet flour
- 2 teaspoons xanthan gum (or guar gum for completely corn-free)
- 3/4 teaspoon salt
- 1/2 teaspoon gluten free baking powder (Rumford's or Featherweight)
- 2 large eggs, at room temperature, beaten (or gluten-free egg replacer)
- 1/2 cup buttermilk (or dairy-free substitute*)
- 1/4 cup extra virgin oil
cake - Chocolate Ricotta
By tinathorn
Pre heat oven 180C. Grease & flour a 24cm spring form cake tin
- 500 g Ricotta
- Zest of 2 limes
- 4 large eggs, separated
- 300 g castor sugar
- 250 g ground almonds
- 250 g chocolate, 70%, chopped
- seeds from 1 vanilla pod
- 1/2 tsp ground cinnamon
- icing sugar and crushed pistachio nuts to decorate