Chocolate Peanut-Butter No Bake Cookies

I made this. I really wanted something chewy like a cookie when I made this. Then I realized we were out of eggs! I didn't have a car and it was cold out, not going to ride the bus.

I had to improvise in some of the items. I used only half of the items. I did need to each a bunch of them. I didn't have vanilla, so thrown that out of the needs. I used hot chocolate cocoa powder, that was what I had. I thought we didn't have butter either and I was going to sub it with olive oil but found a same container of butter. This was really easy and quick recipe to make.

Taste: I enjoyed the few first bite, I could taste the peanut butter, but then it became too sweet to my liking. I loved the texture the oatmeal add to it.

Need:
2 cups sugar

4 tablespoons cocoa

1 stick butter

1/2 cup milk

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

Waxed paper

Directions:

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

http://www.foodnetwork.com/recipes/cooking-live/chocolate-peanut-butter-no-bake-cookies-recipe/index.html

Trick in Cracking Hard Boiled Eggs' Shells

I learned a new trick today, while volunteering in the kitchen. I used to crack the hard boiled egg shells by knocking it on a solid surface and peel them. The cook showed me that rolling the egg with your palm while applying light pressure which was quicker in cracking the egg and loosen the shell which should be easier to peel too.

Doing the trick on egg shells that are smooth with no crack after boiled and iced, I noticed that the majority of the egg whites also crack open with the shell. So, I first knock it once and then rolled it and then peel it.

Picture from: eateateatsleep

Simple Chinese Braised Soy Sauce Eggs Recipe

My parents are going to China for 2 months so my mother came to campus, she came to get the suitcase I had and she come with food!!

Need:
hard boiled eggs
water
soy sauce - add the amount of flavor you want. I would add a bit more than usual. If you have dark soy sauce it will add to the color, dark soy sauce isn't that salty.

Crack all your boiled egg one or 2 times but don't peel the shell. In a pot add the cracked eggs and cover it with water and soy sauce. Let it boil then simmer for few hours for the flavor to soak in. You can also cook this in a crock pot if you want. You can eat it plain like that or add it to some noodles like I did.

I Made Sweet Potato Rice Donuts

I finally made it. It taste absolutely yummy. It's chewy and gooey in the inside and crunchy sweet on the outside. I'm very happy about it, both my parents like it. I forgot to take some pictures of the my beginning process of making the dough but I took the end process. I'll be writing about my preparing and cooking process and some "problems" I faced and noted down. The recipe is from BK. 

I follow the ingredient amount. I tried using the body weight we have to measure 3/4lb of sweet potato but that didn't work, it was a digital, so I just wing it with 3 medium size sweet potato. I cut the s. potatoes diagonally in half, so it would boil faster, while it's boiling I mix the flour mixture in an large bowl. I drain the water boiling the sweet potato when my chopstick can poke through it. I peeled the skin, which was easy to do and hot, into another bowl and smash it to mush. I was still debating how much is 3/4 lb was when I remember in BK's picture she used 2 s.potatoes so I used about 2/3 of my mashie. The mashie was cool then because I had the wait for my mother to come home from work. She was bringing the baking powder which we didn't have at home. Then I used my hand to knead the flour mixture and mushie. I then microwave the milk until foams build up and was about to overflow, it was 3 minutes or near it. Like BK instructed you want "bread dough-like consistency." My dough was plenty moist so I pour a little bit of milk and used a spoon to mix because my hand would burn. I don't know how it happen but my mum help me pour more milk inside. The dough became sticky so I had to add more rice flour until most of the dough didn't stick onto my hand when kneading.

I fill the pot with oil we had out. The heat should be on medium or less then medium heat, you don't want the oil too hot or it will burn fast and raw inside. I test the oil by dripping a drop of water to see it it cracks. When you add the dough get the utensil ready to roll it around so it wouldn't stick at the beginning. When it wouldn't stick anymore I just rolled it to the other side every few minutes until the outside is a brown color. My mum doesn't like cinnamon sugar so I had a separate batch coated with just plain sugar.

okay, I had some that I made too large that the inner inside was still raw. You can taste the difference and see the difference too. the rawness is off orange color, like what the dough color was. The fully cook gets a tint darker(oranger)

This is what my hand look like after being washed once from kneading but not from making the dough balls. My dad took this picture. He chuckled and said it looks like an old wrinkle woman's hand.

And I still have some s. potato mush left...