A Teensy Dose of Randomness

We are all a bit weird and random, but that is what make each of us unique. Here's a teensy dose of weirdness from me.

[nightxowl192]

The 45 Questions You Should Ask In Every Job Interview

Be prepared.

To impress the interviewer that you have been listening to the details and care: Find something small but important the interviewer mentioned, maybe something a little unique to the firm. And ask the interviewer (when it’s your turn to ask, could be at the end of the interview) “You mentioned __ Can you expand on that?”

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How Not to Bomb Your Offer Negotiation

So you know the first 6 rules. You’ve maneuvered through the initial offer conversation, you’ve lined up counteroffers from other companies, and now it’s time to move into the actual negotiating. ...

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Ten Rules for Negotiating a Job Offer

When the story of how I landed a job at Airbnb went viral, I was surprised at how infatuated people were with my negotiations. Media stories portrayed me as some kind of master negotiator—a wily ex...

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Titles and Positions in an Architecture Firm

My goodness there are so many titles in an architecture firm, sometimes it can be difficult to figure out where you land on the chart. Sometimes in a firm your tasks and assignments can span two o…

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Is each person in their own cubicle secluded from others? Are any teams huddled together sketching? Do you see any smiles?

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How much should you be making?

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Top 5 Most Common Houseplant Pests and How to Overcome Them - Houseplant Addicts

Dive in with us here at Houseplant Addicts as we learn all about the 5 most common houseplant pest insects and how to prevent, control and eliminate them for good!

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Best Fertilizer for Monstera | Plant Food - Monstera Houseplant Guide

Choosing the best fertilizer for your Monstera plant is tough. Learn how often to fertilize and about winter needs, fertilizer burn, and organic options.

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Top 5 Most Common Houseplant Pests and How to Overcome Them - Houseplant Addicts

Dive in with us here at Houseplant Addicts as we learn all about the 5 most common houseplant pest insects and how to prevent, control and eliminate them for good!

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Diagnosis for Different Avocado Plant Issues

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How to Sew a 3D Face Mask | FREE Pattern | Sweet Red Poppy

Learn How to Sew a 3D Face Mask With Filter Pocket, Nose Bridge and Ties with This Sewing Tutorial and Free PDF Pattern Download.

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You Wont Find This RumChata Cheesecake At The Cheesecake Factory...YET

RumChata fans, meet your match.

INGREDIENTSFOR THE CRUST Cooking spray 9 graham crackers (1 sleeve), finely crushed 6 tbsp. melted butter 1/4 c. granulated sugar 2 tsp. ground cinnamon Pinch kosher salt

FOR THE FILLING

4 (8-oz.) blocks cream cheese, softened 3/4 c. granulated sugar 1/4 c. packed brown sugar 4 large eggs 1 tsp. pure vanilla extract 1/3 c. RumChata liqueur 3 tbsp. cornstarch 1/2 tsp. ground cinnamon Pinch kosher salt

FOR THE TOPPING Cool Whip Cinnamon sugar Caramel sauce

DIRECTIONS

Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, stir graham cracker crumbs, butter, sugar, cinnamon, and salt until combined. Press into the bottom of the prepared pan and up the sides. Set aside.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with sugars until no lumps remain. Add eggs, one at a time, then stir in vanilla and RumChata. Add cornstarch, cinnamon, and salt and beat until combined. Pour mixture over crust.

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.

Spread Cool Whip on top of cheesecake in a thick layer, then sprinkle all over with cinnamon sugar. Pipe more Cool Whip around the edges of cheesecake, then drizzle piped Cool Whip with caramel.

[nightxowl192]

Horchata Cupcakes with Cinnamon Buttercream

These fluffy vanilla Horchata Cupcakes are filled and topped with a boozy whiskey buttercream that's sure to please all the cinnamon lovers in your life!

Horchata Cupcakes

1 1/4 cups all-purpose flour

1 teaspoon baking powder

Pinch kosher salt

6 tablespoons unsalted butter softened

3/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1/2 cup + 2 tablespoons whole milk

2 teaspoons Horchata

Cinnamon Buttercream

3/4 cup unsalted butter softened

3-4 cups powdered sugar

1 teaspoon vanilla extract

3 tablespoons Horchata

3 tablespoons Fireball Whiskey

Pinch kosher salt

Cinnamon sugar for garnish

Dragee sprinkles for garnish

Instructions:

Preheat oven to 400 degrees F. Line a standard cupcake pans with 10-12 liners and set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream butter and sugar 3 minutes until light and fluffy. Add eggs and vanilla, mixing until blended well.

Add the milk/horchata and flour mixture in alternate additions, beginning and ending with flour. Mix until just combined - don't overmix.

Fill the cupcake liners 3/4 of the way full, and bake for 5 minutes at 400 degrees, then reduce heat to 350 and bake an additional 10-12 minutes, until a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool in pan for 5 minutes, then move to cooling rack. When cool, use a cupcake corer or small knife to make a well in the center of each cupcake.

Cinnamon Buttercream:

While cupcakes are baking, make buttercream. In a KitchenAid stand mixer fitted with a whip attachment (or with a hand mixer), add butter and sift 2 cups of powdered sugar over it. Beat on low to combine, then increase speed to high for 3-4 minutes to blend.

Add vanilla, Horchata, Fireball, and salt, and blend on low until incorporated. Taste and add 1-2 more cups powdered sugar as necessary to reach desired flavor and consistency.

Once incorporated, increase speed to high and whip for 3-4 minutes until fluffy.

Spoon into a piping bag and fill each cooled cupcake with frosting, then top with desired amount.

Garnish with dragee sprinkles and cinnamon sugar. Serve and enjoy!

[nightxowl192]

Air Fryer Chinese Salt & Pepper Chicken Wings

With only a few ingredients, these Air Fryer Chinese Salt & Pepper Chicken Wings are big on flavor, like you get from an expensive Chinese restaurant!

Ingredients

14-20 Chicken Wing Pieces

1 Egg White

1/2 teaspoon Sea Salt

1/4 teaspoon Freshly Ground Black Pepper

3/4 cup Potato Starch

1 Oil Mister

Stir Fry

2 Jalapeño Pepper stems removed

2 Scallions (Green Onions) trimmed

2 Tablespoons Canola Oil (or Peanut)

1 teaspoon Sea Salt

1/4 teaspoon Freshly Ground Black Pepper

Cast Iron Chicken Fryer

Instructions

Coat Air Fryer Basket with a thin coat of Oil. (See my article on How to Prepare and Season Air Fryer Basket.

In a medium bowl, whisk together egg white, salt and pepper until foamy.  Pat dry chicken wings and add to egg white mixture.  Coat thoroughly.  Marinate for at least 20 minutes.

Transfer chicken wings into a large bowl and add Potato Starch.  Dredge the wings through the Potato Starch thoroughly.  Shake off wings and place them into prepared Air Fryer Basket.  Lightly spray wings with Oil.

Cook at 380 degrees for 25 minutes, shaking the basket every 5 minutes.  Cook an additional 5 minutes at 400 degrees, or until chicken wings are nice and brown.

Stir Fry

Slice Jalapeños thin and remove seeds.  Chop scallions.  Place in bowl and set aside.

Heat wok or skillet until screaming hot.  Add oil, jalapeño peppers, scallions, salt and pepper and stir fry for about a minute.  Add air fried chicken wings to the wok or skillet and toss with the jalapeños and scallions, to coat.  Stir Fry for another minute.

[nightxowl192]

Hokkaido Milk Sandwich Loaf

This Hokkaido Milk Sandwich Loaf is a soft and shredable bread, using natural fermentation. It is just as pillowy as using the Tangzhong method.

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Air Fryer Chinese Salt and Pepper Pork Chops

Air Fryer Chinese Salt and Pepper Pork Chops are an authentic restaurant quality dish, but at a fraction of calories from deep fried.

Ingredients

Pork Chops

1 Egg White

1/2 teaspoon Sea Salt

1/4 teaspoon Freshly Ground Black Pepper

3/4 cup Potato Starch (or cornstarch)

1 Oil Mister

Stir Fry

2 Jalapeño Pepper stems removed, sliced

2 Scallions (Green Onions) trimmes, sliced

2 Tablespoons Canola Oil (or peanut)

1 teaspoon Sea Salt

1/4 teaspoon Freshly Ground Black Pepper

Cast Iron Chicken Fryer

Instructions

Coat Air Fryer Basket with a thin coat of Oil. (See my article on How to Prepare and Season Air Fryer Basket.

In a medium bowl, whisk together egg white, salt and pepper until foamy.  Slice pork chops into cutlet pieces, leaving a little on the bones and pat dry.  Add pork chop pieces to egg white mixture.  Coat thoroughly.  Marinate for at least 20 minutes.

Transfer pork chops a large bowl and add Potato Starch.  Dredge the pork chops through the Potato Starch thoroughly.  Shake off pork and place into prepared Air Fryer Basket.  Lightly spray pork with Oil.

Cook at 360 degrees for 9 minutes, shaking the basket often and spraying with oil between shakes.  Cook an additional 6 minutes at 400 degrees, or until the pork is brown and crispy.

Stir Fry

Slice Jalapeños thin and remove seeds.  Chop scallions.  Place in bowl and set aside.

Heat wok or skillet until screaming hot.  Add oil, Jalapeño peppers, Scallions, salt and pepper and stir fry for about a minute.  Add air fried pork pieces to the wok or skillet and toss them with the Jalapeño and Scallions.  Stir Fry pork for another minute, making sure they become coated with the hot oil and vegetables.

[nightxowl192]

Appledoodle Cookies Recipe - The Girl Who Ate Everything

Appledoodle Cookies - An apple version of a snickerdoodle with small pieces of apple and a soft and chewy inside. This is the perfect fall cookie!

APPLEDOODLE COOKIES

INGREDIENTS

¾ cup butter (one and a half sticks, softened)

¾ cup brown sugar

¼ cup sugar

1 teaspoon vanilla

1 egg

2 cups flour

1 (3.5 ounce box) instant cheesecake or vanilla pudding mix, not prepared (see Note))

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

pinch nutmeg

1 cup apples, peeled and diced small

1 cup white chocolate chips (see Note) (optional)

Cinnamon Sugar:

1/3 cup sugar

1 teaspoon ground cinnamon

INSTRUCTIONS

In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.

In a medium bowl whisk together flour, pudding mix, baking soda, cinnamon, salt, and nutmeg. Add dry mixture to wet ingredients and mix until combined well. Stir in apples and white chocolate chips (if using). Chill in the fridge for one hour. *I tried it with chilling and not chilling and didn't notice a big difference.

For the Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon.

Preheat oven to 350 degrees and line baking sheets with parchment paper. Take around 2 Tablespoons of dough and roll into a ball and then roll generously in the cinnamon sugar. Place on prepared baking sheet.

Bake for 10-12 minutes. Allow cookies to cool completely on the baking sheet - they will continue to bake as they cool. Store in airtight container at room temperature.

RECIPE NOTES

*I used cheesecake pudding but you can use vanilla pudding too. I've noticed there isn't a big difference in flavor.

*I personally liked it without the white chocolate chips better but others preferred it with.

*If there is no pudding mix on hand, just add extra flour and bake it a few minutes longer.  Cookie are delicious: soft and fluffy.

Source: adapted from Crème de La Crumb's butterscotch cookies I added apples, cheesecake pudding, cinnamon, nutmeg, salt, and rolled in cinnamon sugar.