Cookie Dough Pretzel Bites

Oh My Gawwwd. These are so bad in the best way possible. Finally a recipe that encourages eating raw cookie dough and requires no baking! Don't worry, it's egg free and exactly how you think it will taste. Sweet, salty, chocolatey and all kind of textures from velvety to crispy to sink your teeth into. Now go make it! Your friends will thank you and thank you and thank you then request it the next time they see you. Happy non-baking!

Servings: Makes about 35 small pretzel bites
Total time: 45 minutes

Ingredients

Cookie dough

1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
2 Tablespoons milk (almond or soy works great as well)
1 1/2 teaspoons vanilla
1 3/4 cups flour
1/8 teaspoon salt
1/2 cup mini semi-sweet chocolate chips


1 bag small pretzels (no judgement if you use the regular sized ones)
2/3 cup semisweet chocolate chips
1 Tablespoon oil (shortening, coconut oil, olive oil or whatever you have)
3 Tablespoons milk (again any milk works)

Directions

1. In a big bowl mix the butter, brown sugar, and sugar with a mixer until smooth and fluffy.
2. Stir in the milk and vanilla until combined.
3. Mix in the flour and salt and combine until it all comes together. Last stir in chocolate chips.
4. Roll about 1 1/2 tablespoons of dough into a ball and sandwich between 2 pretzels. Set on a baking sheet lined with parchment paper and freeze for 10 minutes.
5. Meanwhile, wash your dirty dishes then melt the chocolate with the oil and milk in the microwave for about 1 1/2 minutes stirring every 30 seconds.
6. Take out cookie dough bites from the freezer and dip them half way into chocolate and return to baking sheet. 
7. Let chill in the freezer for 10 minutes if serving immediately or in the refrigerator if serving later. They say these last up to 5 days in the refrigerator but I've never been able to keep them around for that long.

Zesty Orange Chicken

Orange Chicken looks great through the steamy window at the take out Chinese place but once you take a bite you may find yourself biting into something that resembles a spongey, soggy nugget of chicken. Nothing beats the homemade version with the sticky, zesty, spicy, sweet, orange glaze and crispy coating. Also, you know exactly what you're eating if you know what I mean. Trust me, this one will not disappoint you...

Servings: 4
Total time: 1 hour

Ingredients

Orange Glaze:

1 cups of water
1/4 cup lemon juice
grated orange zest from 2 oranges
1/2 cup fresh squeezed orange juice
1/3 cup rice vinegar
2 Tablespoons soy sauce/shoyu
1/2 cup brown sugar
1 teaspoon minced fresh ginger root
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (more if you like it spicy)

Add later: 3 tablespoons cornstarch and 2 tablespoons water

Chicken:

3 pounds boneless skinless chicken thighs or chicken breasts, chopped into bite size pieces
corn starch for dipping
vegetable oil for frying
Salt and pepper for seasoning

Garnish:

5 stalks green onion, chopped
sesame seeds

Directions

1. Fill up wok or pan with oil so that chicken will be covered half way. Heat up oil on medium high.
2. Meanwhile, in a saucepan mix together all the orange glaze ingredients except for the cornstarch and bring to a boil. 
3. Turn the sauce down to a simmer, we will finish this after the chicken is done cooking.
4. Now let's move on to the chicken. Coat the chicken in cornstarch and fry both sides until golden brown. Drain excess oil in a tray lined with paper towels.
5. Reheat the orange glaze to medium high.
6. In a small bowl mix together 2 tablespoons of water with 3 tablespoons cornstarch.
7. Add the cornstarch mixture to the orange glaze and turn heat off when your glaze starts to thicken.
8. Pour fried chicken into orange glaze and give it a gentle stir.
9. Serve on rice and garnish with green onion and sesame seeds. Eat it fresh! YUM!