Orange Creamsicle Cookies

Here’s a fantastic Orange Creamsicle Cookie recipe that captures that classic orange–vanilla flavor!

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🍊 Orange Creamsicle Cookies (Soft & Chewy)

Ingredients

For the cookies:

• 2 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar (light or dark)
• 1 large egg
• 1 tablespoon orange zest (from 1–2 oranges)
• 2 tablespoons orange juice
• 1 ½ teaspoons vanilla extract
• ½ teaspoon orange extract (optional but REALLY boosts the creamsicle flavor)

Mix-ins:

• 1 ½ cups white chocolate chips
• Optional: extra zest to sprinkle on top

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🧡 Instructions

1. Prep

• Preheat your oven to 350°F (175°C).
• Line baking sheets with parchment paper.

2. Dry ingredients

In a bowl, whisk together:

• Flour
• Baking soda
• Salt

Set aside.

3. Cream the butter & sugars

In a large mixing bowl:

• Beat softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).

4. Add wet ingredients

Mix in:

• Egg
• Orange zest
• Orange juice
• Vanilla extract
• Orange extract (if using)

Mix until smooth.

5. Combine

Add dry ingredients to wet ingredients and mix until just combined — don’t overmix.

6. Fold in the mix-ins

Stir in:

• White chocolate chips

Chill dough 20–30 minutes for thicker, softer cookies (optional but recommended).

7. Scoop & bake

• Scoop 1.5 tablespoon balls
• Bake 10–12 minutes or until edges are set but centers look slightly soft
• Let cool on the baking sheet 5 minutes before moving to a cooling rack

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🍨 Flavor Boost Tips

• Add an extra ½ tsp orange extract for stronger orange flavor
• Add 2–3 drops orange food coloring if you want a soft orange tint
• Roll dough balls in sugar before baking for sparkly edges

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Chicken Adobo

Here’s a simple, classic Filipino Chicken Adobo that’s deeply savory, tangy, garlicky, and fall-off-the-bone tender.

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🇵🇭 Chicken Adobo (Traditional Filipino Style)

Ingredients

• 2 lbs chicken thighs or drumsticks (bone-in is best)
• ½ cup soy sauce
• ½ cup vinegar (cane vinegar is traditional, but white or apple cider works)
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns (or ½ tsp cracked black pepper)
• 1 cup water or chicken broth
• 1 tbsp brown sugar (optional but rounds out the flavor)
• 2 tbsp oil (for browning)
• Cooked rice for serving

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Instructions

1. Marinate the chicken (optional but best):
   Mix soy sauce, smashed garlic, and chicken in a bowl. Marinate 30 minutes to overnight.

2. Brown the chicken:
   Heat the oil in a pot. Lift the chicken out of the marinade (save the liquid), and brown the pieces on all sides for richer flavor.

3. Add the braising liquid:
   Pour in:

   • the reserved marinade
   • vinegar
   • water/broth
   • bay leaves
   • peppercorns
   • brown sugar (if using)

   Important: Don’t stir after adding the vinegar—let it simmer on top for a minute to keep its punch.

4. Simmer:
   Cover and cook for 25–35 minutes, until the chicken is tender.

5. Reduce the sauce:
   Remove the lid and simmer another 10–15 minutes until the sauce becomes glossy and slightly thickened. Taste and adjust: more vinegar for tang, more soy for salt.

6. Serve:
   Over hot rice, with extra sauce spooned over everything.

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Optional Variations

• Adobo with potatoes: Add cubed potatoes during the last 20 minutes.
• Adobo flakes: Shred leftover chicken and pan-fry it until crispy.
• Coconut milk version (Adobo sa Gata): Add ½ cup coconut milk during the final simmer for a creamier dish.

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