Oatmeal Chocolate Chip Cookies

There’s good news… and there’s bad news…

The good news is that the kid loved the cookies.

The bad?  The kid was disappointed because the recipe for these cookies came from someone else.  She has this idea that I am the world’s greatest cook and baker (let’s see up to when that lasts… but I am absolutely enjoying it in the meantime!)

Anyway, these cookies were BFF’s request.  And the original recipe is from Mrs. Fields.  Although technically I changed it since I did not like raisins (and BFF did not like it either!) so it got swapped out for chocolate chips (dark mini chips and bittersweet chips).  I also used only 1 kind of sugar (raw or washed sugar that is available locally) and baked the cookies at 325F instead of the original 300F.

1-1/4 cups sugar
1 cup butter (1 225g bar); softened
2 tablespoons honey
2 teaspoons vanilla
2 Eggs

2-1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats

1-1/2 cups chocolate chips

Preheat oven to 325F.

Cream butter and sugar until light and fluffy (about 4 minutes?)

Add honey, vanilla and eggs. Mix well.

Sift in the flour, soda, salt and oats. Don’t over-mix.

Fold in the chocolate chips.

Drop mounds of cookie dough on to greaseproof-lined cookie sheets (I used a small cookie scoop); lightly press to flatten slightly. Bake about 15 minutes, or until edges are lightly browned. Do not over-bake!

Cool on cooling racks.

I made about 5 dozen (approx. 1-inch) cookies.

Nevertheless, the kid loved the cookies and asked that I make some more!

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XO Shrimp and Mushroom Sotanghon

I’ve always said that the secret to a good XO dish is a good XO sauce!  Even if nothing else is added to the dish, it will be fantastic!

One of my mom’s favorites among the food I cook for her is this XO Sotanghon dish.  At its simplest, it is just 2 ingredients!  Saute the XO sauce (don’t skimp!), add broth (or even water) then the softened vermicelli noodles. When the noodles absorb the water/broth, it is done!!!

Of course it is made better with other ingredients such as shitake and shrimp or prawns.  Simply saute the mushrooms and the shrimp with the XO sauce and follow with water/broth and noodles… that’s it!!!

 

Chicken Chili and Tomato Rice Ring

This dish was inspired by a friend who, sadly, is no longer with us.  We were at her house, hanging out, and for dinner, she served this interesting fried rice ring with ground meat chilli, topped with fried bananas.  It was my first time to see such beautifully plated dish and it was delicious to boot!

My dish is a bit different in the sense that I did not want fried rice, then again, I did not want plain rice either.  Solution?  Rice cooked in the rice cooker but flavored with chopped tomatoes and using chicken stock instead of water to cook the rice.  After the rice is cooked, I placed it in a round silicone pan (with a hole in the middle like a bundt pan) and inverted it on a plate of chicken chilli.  Then lemon slices were placed on top as garnish.

This was served to hubby’s friends when they dropped by and they loved it!  They couldn’t believe that the rice was cooked in a rice cooker!!!

Sticky Orange Cake

Who knew that orange would be a fantastic flavor for a cake?  I certainly didn’t.  I didn’t even want to find out.  But with several oranges in the fridge in danger of spoiling (and we were getting tired of orange juice), I was desperate!

Basically, I substituted the milk in a vanilla cake recipe with orange juice and added the zest to the batter.

Then, following a friend’s suggestion, I spread orange marmalade on the top of the cake immediately, right out of the oven.

Wow!!!!  It was simply fantastic!!!  Even my usually picky mom did not complain at all…

 

Sauteéd Watercress with 2 Kinds of Eggs

Watercress is a leafy vegetable that I can find usually in a Chinese restaurant, specifically a hotpot restaurant, and I just love them!  It is rare that I can find them in the local market, but once in a while, they make an appearance in the specialty market and when I see them, I just grab them!

The thing with watercress is that it does not last long, so if I get them in the morning, I have to cook them within the day.  I used to just add them to pork bone soup but this time around I thought of stir-frying them with some salted eggs and century eggs – inspired by a dish hubby and I had recently.

4 cloves garlic, minced
1 bunch watercress, about 300 to 400 grams, trimmed and cleaned
1/4 to 1/2 teaspoon salt, or according to taste
1 to 2 pieces century eggs, roughly chopped
1 to 2 pieces salted eggs, roughly chopped
dash of sesame oil

Saute the garlic in some oil (canola is what I use).  Toss in the watercress when the garlic becomes fragrant.  Season with salt (take it easy though since the salted eggs will add more saltiness).  Add the chopped eggs and stir fry until the watercress is cooked but still a bit crispy.  Garnish with a dash of sesame oil.  Serve hot.