Tinathorn's profile page
Recipes
cake - flourless chocolate cake
By tinathorn
Grease an 8inch round cake tin and preheat your oven to 160degrees
- 450 g Chocolate (broken into pieces - I used half dark/half milk- It's down to your own preference
- 225 g Butter (cut into pieces)
- 8 large eggs (cold)
granola - maple walnut granola
By tinathorn
Preheat oven to 300 degrees and line a baking sheet with parchment paper or a silicon mat
- 3 C certified gluten-free oats
- 1 C walnuts, chopped
- 1/4 C coconut oil, melted
- 1/4 C pure maple syrup
- 2 Tbsp raw honey
- 1/4 tsp fine sea salt
- 1/2 tsp pure vanilla extract
Dark Chocolate Cookies
By tinathorn
Preheat oven to 400°F. Butter 2 large baking sheets or line with parchment
- 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
- 3 large egg whites, room temperature
- 2 1/2 cups powdered sugar, divided (next time I might use 1/4 or 1/2 cup less)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
ice cream - Nectarine Ice Cream with Coconut Milk
By tinathorn
Peel the skin and remove the pit from the two nectarines
- 2 ripe nectarines
- 2 cups cold coconut milk- full fat is creamier, richer, less icy
- 3/4 cup organic cane sugar
- 1/2 teaspoon bourbon vanilla extract
Pound Cake That Melts in Your Mouth
By tinathorn
Ok, I know this sounds strange! DO NOT preheat oven
- 1/2 cup self-rising flour
- 1 cup evaporated milk
- 2 tablespoons lemon extract
- 2 teaspoon vanilla extract
- 1 cup margarine
- 1/2 cup shortening
- 3 1\2 cups white sugar
- 6 eggs
- 2 1/2 cups all-purpose flour
Heaven In A Bowl (Peanut Butter Brownie Trifle)
By tinathorn
Prepare brownie batter according to package directions
- 1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
- 4 cups cold 2% milk
- 2 packages (5.1 ounces each) instant vanilla pudding mix
- 1 cup creamy peanut butter
- 4 teaspoons vanilla extract
- 2 cartons (8 ounces each) frozen whipped topping, thawed
dressing - Dairy Free Ranch Dressing
By tinathorn
Place the cashews in water and soak overnight in the fridge
- 1 cup cashews (I used raw and unsalted)
- 1/4 cup almond milk (If you like a super thick dressing, just omit the milk)
- 1 clove garlic minced (I do this using a microplane )
- 3 T chives finely chopped
- 3 T parsley finely chopped
- 3 tsp white wine vinegar
- salt to taste
Cookie - Peanut Butter & Espresso Truffle Blossoms
By tinathorn
For the truffles, in a small saucepan, heat the cream over medium to medium-high heat until simmering but not boili...
- For the espresso truffles
- 1/2 cup heavy cream
- 1 (10 ounce) bag bittersweet chocolate chips
- 2 tablespoons Kahlua liqueur
- 1 teaspoon espresso powder
- For the peanut butter cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (4 ounces) unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- Cane or turbinado sugar, for dipping
- Chocolate espresso truffles (recipe above)
lemon poppyseed dressing
By tinathorn
mix
- Ingredients
- 12 cup white sugar
- 12 cup lemon juice
- 2 tsps diced onion
- 1 tsp prepared mustard
- 12 tsp salt
- 23 cup vegetable oil
- 1 tbsp poppy seeds
Brownies - BOOZY FUDGY HAZELNUT DARK CHOCOLATE BROWNIES
By tinathorn
You can substitute regular ground nuts (sans alcohol) in the recipe
- 100 g (3.5oz) unsalted butter
- 240 g (8.5oz) dark chocolate, chopped
- 3 eggs, room tº
- 3/4 cup sugar
- 1/4 cup rice flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 cup ground hazelnuts, from the liqueur
- 1 teaspoon vanilla extract