Allie Chanthorn Reinmann's discussions

Ah, love these ideas! Read more

There is no added liquid in this recipe and it works out great! Eggs first though if you’re using a blender, it’ll help. Read more

That’s a good work around! Oat flour is available in many stores too, but you won’t have any control over how coarse or fine it is. Read more

Agreed. Sadly, blue one was a waste of 3 egg whites. I did save the yolks though. Read more

you’re welcome! If you’ve got the tasty meat filling part down, you are absolutely going to love this. Read more

That sounds like it was fun! Try making a batch? (or convince someone to make them for you?) Read more

I love that! I might go treat myself to some margarine actually. It’s been a minute! Read more

Good advice Read more

I love it. In this case, every day is Valentine’s day for me! Read more

lol glad to help! ...but if she gets mad, you didn’t hear it from me. Read more

Awesome, happy to help! Read more

lol, maybe words you never thought you’d say? Also, I’m fairly certain you could use a couple loaf pans. (but a bundt pan is good to have around...) Read more

Prep your ingredients and toppings, basically! I usually sautée up some mushrooms, spinach and sausage for my pizzas. I’m a more-is-more type. Read more

I think you can probably just stick with “condensed milk buttercream” Read more

General consensus below is what I use! 2 sticks of butter (8 ounces) and 1 can (14 ounces) of sweetened condensed milk. Read more

Yes! It’s such a wonderful dessert. But I feel that way about most things involving frangipane. Read more

One thing is for sure, I would eat all the iterations of this sandwich. Read more

definitely big love to the fish spatula. Read more

On my end, I never got close with the silicone whisk. I’ll sometimes whisk up a couple egg whites and silicone can hang onto oils enough to make that a nuisance for me.  Read more

Definitely, the wooden spoon is indispensable for a pan sauce Read more