Mama Huang's Cookbook

Ingredients:

12 eggs
1T salt
4 T soy sauce
1 Whole star anise (8 sections)
2′ piece of cinnamon
2 T black tea (or 2-4 tea bags)

In 2 qt saucepan, cover eggs with water, bring to a boil, then simmer for 20 mins.
Leave eggs in the water until they are cool enough to handle.
Pour off the water and tap the eggs gently all over with the back of a spoon until the shells are covered with a network of fine cracks.
Return the eggs to the saucepan, pour in 4 C of water  and add all the other ingredients. Eggs must be covered totally with the liquid.
Bring to a boil, then simmer for 2-3 hours. If the liquid is cooking away, add enough water to cover the eggs.
Turn off the heat and leave the eggs in the liquid at room temperature for at least 8 hours.
Just before serving, remove the shells carefully.
The whites should be marbled with fine dark lines.
Tea eggs are usually served cold, as an hors d’oeuvre or part of a cold plate  combined with various meats and salads.

Ingredients for cake:

2 1/2 C cake flour* (not self-rising)
1 t salt
1/4 C cocoa powder
1 1/2 C sugar
1 1/2 C canola oil
2 large eggs
1/4 C red food coloring (I do not add this)
1 t vanilla
1 C buttermilk
1 1/2 t baking soda
2 t white vinegar
(* Cake flour is super fine and light – can buy in grocery store or can substitute with this formula: Use all purpose flour, take out 2 T per cup and replace with 2 T cornstarch. Sift 3 times before measuring)

Ingredients for icing:

1/2 C (1 stick) salted butter at room temp.
2 bars (8 oz each) of cream cheese at room temp.
2 1/2 C confectioner’s sugar
2 t freshly grated orange zest
pinch of salt (optional if use salted butter, must add if use unsalted butter)
Directions:

Preheat oven to 350 degrees.
Generously but evenly butter and flour two 8″ or 9″ round cake pans. Tap out excess flour. Set aside.
Whisk together cake flour, salt, cocoa; set aside.
Combine sugar and oil and beat on medium speed until well combined. Add eggs, and beat well. Add food coloring (if using) and vanilla and beat until well combined. Fold in flour mixture, alternating with buttermilk.
In a very small bowl, mix the baking soda and vinegar until combined. Add to batter and beat for 10 seconds.
Evenly divide batter between the prepared pans.
Bake until a toothpick inserted in the center of each cake comes out clean, 30-35 mins.
Transfer pans to wire rack to cool for 5 mins. Remove cakes from pan and cool on wire rack completely.

Directions for icing:

Beat butter on med-high speed till fluffy, about 2 mins.
Add cream cheese and beat until well combined and fluffy, about 2 mins.
Add sugar, zest and salt (if desired) and beat for 5 more minutes.

Ice the cake and serve or refrigerate.

Ingredients:

500 gm (17.6 oz) bar of 72% dark chocolate from Trader Joe’s. Can use semi-sweet , if you prefer )
4 oz white chocolate, chips or bar 
10 oreo type cookies, with the filling removed from half of them, crushed
7-10 starlight mints, crushed

Instructions:

Line 2 small (I use two 8.5″ x 12″) or 1 large cookie tray(s) with parchment paper.
Break up the chocolate bar into pieces (roughly 1″ x 2″). Place in a large round pyrex bowl.
Microwave on high for 2 mins. Stir to melt completely, then stir in the crushed cookies.
Place white chocolate in a small pyrex bowl, microwave on high 45 – 60 secs. stir to melt completely.
Pour  dark chocolate mix onto prepared trays and spread evenly. Should be 1/4″ to 3/8″ thick.
Dribble white chocolate over the dark chocolate. 
Zigzag a dinner knife tip or a chopstick tip through the chocolate to produce a marble design or any design you like. 
Sprinkle the crushed mints over the top. 
Refrigerate at least 1 hour.
Break into pieces. Store in airtight container in refrigerator.