Johnny Ray
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  • Johnny's Blog

  • Nov 22nd 2018 at 2:04 AM
    Chocolate Turon Recipe

    I tried adding this recipe the other day and it got booted off... so I will add it in stages. It's a pretty awesome dish, I personally love making it, so it's worthy to share.

    Chocolate Turon

    - Wrappers (that's what they're called in the Philippines, however in the US, they are referred to as Asian Pancakes, basically, a paper thin tortilla - I'll try to add a pic of these below)
    - Bananas (like a plantain, these are kinda like a smaller, pudgy banana)
    - Sugar
    - Chocolate (specifically 'Choko Choko - it's a soft creamy chocolate - in the US, I would suggest like chocolate icing, like for a cake - I'll have a pic of this for you, as well)

    The Chocolate

    - Palm Oil (or any cooking oil you prefer)
    - Water

    Optional Ingredients/Substitutions:
    - Strawberry Jam/Jelly
    - Powdered Sugar
    - Whip Cream (like the kind you spray on hot chocolate or just shoot in your mouth so it comes out your nose)
    - Peanut Butter
    - Cinnamon
    - Hershey's Syrup

    Step 1: Basically Prep. You're going to want to have the bananas peeled and sliced in half down the middle the long way, like for a banana split. Have a bowl of water (really just a small bowl to dip your fingers into, and the oil in a frying pan. One of those Teflon non stick pans would be idea, but whatever you got, I'm sure it will do just fine. If you have a non-stick pan, though, it will save you on the volume of oil you use. One other thing, the wrappers will have to be separated prior, as it really speeds up the process.

    Step 2: Lay a wrapper down in the middle of a plate. Take a banana that you have split and place it in the center. Lightly cover it with sugar and then in the middle, put a tube of choko choko in that, then fold it like a burrito, enclosing both ends. As you finish the wrapping of it, dab your fingers into the small cup/bowl of water lightly wetting your fingers and use that light water to help seal the wrap... basically dabbing the water on the end of the wrapper and then finishing the wrap of the Turon. If you do it too much, you'll rip it like my heart. And I don't need my heart ripped out again. A guy can only handle so much pain, so please be gentle. It's best to prep all that you're going to cook first before actually cooking. Just an FYI on that, my friend.

    Step 3: Now that you have all the Turons prepped... why? because you following my gracious suggestion... and I'm just going to assume you also have a Teflon non stick pan, lightly oil the pan and place the Turon down in the gently. You don't want them too close together, otherwise they might stick. So place them close, but not too close... like you're at a family reunion, and you're surrounded by people you're okay with, but you're not exactly too fond of, either. So... close, but not too close. Cook them til they are a medium brown, with maybe some dark spots. In fact, you're going to get dark spots because of the chocolate, so it's okay. But think of the spots that the chocolate doesn't reach as someone who was on a summer vacation that fell asleep on the beach and didn't quite what they were looking for on their tan. In this case, it's what you're looking for, though, so DESIRE it. Be sure to flip it and get it that way on all sides. You want it crispy and flaky, as I personally think it taste the best that way. You can go for a less crunchy, but test it out for yourself and decide.


    You can eat it at this point, but here are some other options you can try out:

    Step 4: the Options
    Option #1 Place it on a plate, and top with powdered sugar, whip cream, and then a chocolate drizzle (like Hershey's syrup)

    Option #2 Sub in Peanut Butter for the choko choko... or you can add the Peanut Butter with the choko choko and make it a Reese's Turon.

    Option #3 You can use Cinnamon with the sugar and drop the Chocolate all together and have a cinnamon-sugar Turon... if you are doing the toppings, no chocolate on top, I would suggest just powdered sugar and whip cream and maybe sliced bananas

    Option #4 Instead of chocolate, put blueberry or strawberry filler or jam in there instead. No chocolate again on top, but may I suggest a fruit topping with the powdered sugar and whip cream? I think I will...


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  • Nov 12th 2018 at 12:40 AM
    Wanting Some Advice

    I'm building different banner ads on my own, I was curious what advice you can give?

    I like how it naturally loops, was wanting to create something cool looking and encouraging, not so much a "click magnet"... if you could comment any advice that comes to mind, I would greatly appreciate it.

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  • Nov 9th 2018 at 3:02 AM
    Crypto Cake

    For the Chocolate Cake

    * 2 cups granulated sugar
    * 1 3/4 cups all-purpose flour
    * 3/4 cup unsweetened cocoa powder
    * 1 1/2 teaspoons baking powder
    * 1 1/2 teaspoons baking soda
    * 1 teaspoon salt
    * 2 large eggs
    * 1 cup buttermilk
    * 1/2 cup oil (vegetable or canola oil)
    * 2 teaspoons vanilla extract
    * 1 cup boiling water

    For the Chocolate Frosting

    * 1/2 cup butter (*see note)
    * 2/3 cup unsweetened cocoa powder
    * 3 cups powdered sugar
    * 1/3 cup milk
    * 1 teaspoon vanilla extract

    1) Go to the store and buy a chocolate cake. No? Okay...
    2) Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
    3) Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
    4) Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
    5) Stir in boiling water (batter will be thin). Pour batter into prepared pans.
    6) Bake 30 to 35 minutes (I recommend setting a timer on your phone and then watch YouTube... the alarm on your phone will interrupt your videos, usually at the best part)

    For a 9x13'' One Layer Cake

    Grease 9x13'' pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F. for 35 to 40 minutes. Cool completely. Frost.

    For the Chocolate Frosting:
    1) Combine butter and cocoa powder.
    2) Add powdered sugar, milk, and vanilla extract.

    Recipe Note:
    *For a richer flavored chocolate frosting, try melting the butter before stirring in the cocoa powder

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  • Nov 6th 2018 at 7:38 PM
    Why Is Mentoring Important?

    Mentoring is important, not only because of the knowledge and skills students can learn from mentors, but also because mentoring provides professional socialization and personal support to facilitate success in graduate school and beyond. Quality mentoring greatly enhances students' chances for success. Research shows that students who experience good mentoring also have a greater chance of securing academic tenure-track positions, or greater career advancement potential in administration or sectors outside the university.

    A recent survey of graduate students at UNL revealed that those who had developed mentoring relationships with faculty members were more likely to:

    * receive financial support for their graduate studies in the form of assistantships, scholarships, or fellowships

    * exhibit greater productivity in research activity, conference presentations, pre-doctoral publications, instructional development, and grant writing.

    * experience a higher degree of success in persisting in graduate school, achieving shorter time to degree, and performing better in academic coursework.

    I straight up lifted that from the University of Nebraska-Lincoln website (

    I point it out, as I have seen mentorship help me develop as an Entrepreneur. I've seen people go from making $100 a day to $1000 a day with mentorship. It takes a quality mentor to be able to help someone achieve those types of results.

    So my question, do you have a mentor?

    What makes a quality mentor?

    If you have a mentor, are you getting quality results with them?

    Are you growing or are you stagnant and becoming stale?

    The big brother and sister program is where an adult mentors a troubled child in order to get them on the right path. In a vast majority of cases, the kids end up doing well and become pillars of society. Think of that when it comes to your business. If you can mentor, that's awesome. But if Bill Gates, Steve Jobs, Warren Buffett, and Jeff Bezos have mentors, it makes sense that you and me should have one, as well.

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  • Nov 3rd 2018 at 7:40 PM
    $1,000,000 Bitcoin Cookies

    • 3 cups (380 grams) all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon fine sea salt
    • 2 sticks (227 grams) unsalted butter, at room temperature
    • 1/2 cup (100 grams) granulated sugar
    • 1 1/4 cups (247 grams) lightly packed light brown sugar
    • 2 teaspoons vanilla
    • 2 large eggs, at room temperature
    • 2 cups (340 grams) semi sweet chocolate chips

    1) Preheat oven to 350ºF. Line baking sheets with parchment paper.

    2) In a medium bowl combine the flour, baking soda, and salt.
    In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.

    3) If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.

    4) Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.

    5) Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

    6) Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.

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Johnny's RSS Feed
Chocolate Turon Recipe
Nov 22nd 2018 at 2:04 AM
Wanting Some Advice
Nov 12th 2018 at 12:40 AM
Crypto Cake
Nov 9th 2018 at 3:02 AM
Why Is Mentoring Important?
Nov 6th 2018 at 7:38 PM
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