General Tso's Chicken

This turned out really good. The original recipe I used is here, but I modified it a lot into my own version below:

• 3 pounds boneless chicken breasts, cut into chunks

For the cornstarch mixture:

• 1/4 cup soy sauce
• 1 egg
• 1 cup cornstarch
• About 3-4 Tbsp water (or teensy bit more if needed)

For the sauce:

• 1/2 cup cornstarch
• 1/4 cup water
• 3/8 tsp garlic powder
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 2 1/4 cups chicken broth
• 1-2 cups of scallions/green onions, chopped
• 1 tsp of red chili pepper flakes
• 1-2 tsp of Franks Red Hot sauce
  
• 1/2 tsp of chili powder

Mix together all ingredients for the cornstarch mixture (the water is there in case mixture is thick, so add a few Tbsp until its just enough to stir it). Mix all chicken pieces into the cornstarch mixture. Deep fry all coated chicken pieces in hot oil and drain on napkin on plate. Mix together all sauce ingredients and cook over medium heat in a big pot - it should be a thick sauce. Add all fried chicken pieces to the sauce and stir until completely coated. Serve with yummy, greasy fried rice.

To make chicken crispier, make cornstarch mix as little watery as possible.

Peanut Butter Chocolate Oatmeal Truffles

Absolutely delicious recipe. It ends up being about 100 calories each, but beware: you could very well sit there and eat the whole batch. My only alteration to the recipe was that I used those 60% vegetable oil sticks instead of pure butter.

• 2 cups rolled old-fashioned oats
• 3/4 cup white sugar
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon water
• 1/2 teaspoon vanilla extract
• 1/2 cup butter, softened
• 3-4 tablespoons peanut butter (I used crunchy, but creamy is also fine)
• 1 cup powdered sugar
  

Combine oats, sugar, cocoa and mix. Mix in water, vanilla, butter (I melted it first), and finally peanut butter. Roll the dough into balls about 1 inch thick. Roll it in powdered sugar to coat as much as you like. Chill in the fridge at least half an hour.

Adi's Famous Pizza

Before.

After.

Ta da! The recipe is here. I think I would have baked mine an extra 5-10 minutes because my dough came out really soft.

For two doughs:

• 1 package active dry yeast
• 1 1/2 cups warm water
• 1 Tbsp salt
• 3 1/3 cups flour
• 2 Tbsp olive oil
  

Dissolve the yeast with 1/2 cup water, stir salt into rest of water and pour into dissolved yeast. Add flour and oil. Stir. Turn dough onto floured surface and need until very dough-y. Add a bit of flour when needed, probably need to knead 10-15 m inutes. Oil a clean bowl and put dough back inside, turn to coat all of the dough. Cover with plastic wrap and let it rise for 1.5 to 2 hours. Set oven to 450 degrees. Split dough in half, roll out to make a pie crust, put whatever toppings you like, bake for 15-20 minutes.

Mini Oreo Cheesecake

I used this recipe, but with the following changes: used neufchatel instead of cream cheese and didn't make a chocolate drizzle topping.

For 1 dozen:

• 12 oreos (plus more for crumbling)
• 2 packages cream cheese (or neufchatel)
• 1/2 cup sugar
• 1 tsp vanilla
• 2 eggs
  

Set oven to 325. Line muffin pan with cupcake wrappers. Split cookies in half, try to keep the cream on one side. Put it in the bottom of the cupcake wrapper, cream side up. Beat cream cheese, sugar, and vanilla until smooth. Add in eggs and mix. Crumble as many oreos as you'd like (start with about a dozen), then mix in. Spoon the mixture into each of the cupcake liners. Bake for 25 minutes.