Pickled daikon and carrots

A Vietnamese sandwich (Banh Mi) without pickled daikon and carrot is a naked sandwich. Use this super easy recipe to add a much-needed sweet and tangy crunch to your sandwich. Not only is it great on sandwiches, but it’s also added to Vietnamese salads and topped as a garnish to many Vietnamese grilled meat dishes.

1 large daikon (1-1/2 lbs)

1 medium carrot (1/2 lb)

1 tablespoon salt

½ cup granulated white sugar

¾ cup hot water

¾ cup vinegar

INSTRUCTIONS

Peel the daikon and carrot and cut into matchsticks.

In a large bowl, toss together daikon, carrot and salt. Let it sit for 1 hour to pull out the water. Discard water. Squeeze out remaining moisture with your hands then transfer to at least a 24 oz jar.

In a medium size heat proof bowl/cup, dissolve sugar with hot water. Then mix in vinegar. Pour liquid into the jar of daikon and carrot and screw on the lid. Leave it at room temperature and it's ready to eat in one hour. You can also store in the fridge for up to 2 weeks.

Bakery Style Chocolate Chip 🍪

https://handletheheat.com/bakery-style-chocolate-chip-cookies/#wprm-recipe-container-30199

Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with ooey and gooey centers. This easy recipe can be made in 30 minutes! 

Yields: 26 cookies

Prep time: 15 minutes 

Cook time: 15 minutes 

Total time: 30 minutes 

Makes: 

Ingredients: 

3 cups (380 grams) all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)

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) semisweet chocolate chips

Directions:

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

2. In a medium bowl, combine the flour, baking soda, and salt.

3. 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.

4. 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.

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

6. Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

7. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.

Chocolate Caramel Tart

https://www.dessertnowdinnerlater.com/chocolate-caramel-tart/

INGREDIENTS

Crust:

•  25 Oreo cookies
•  5 Tbsp butter, melted

Caramel:

•  8 Tbsp (1 stick) butter
•  2/3 cup brown sugar, packed
•  1/4 cup heavy cream
•  1 tsp vanilla extract

Chocolate Ganache:

•  6 oz dark or semi-sweet chocolate chips
•  1/2 cup heavy cream
•  kosher salt, sea salt, or fleur de sel

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit.

CRUST: In a food processor, pulse Oreos until fine crumbs. Add melted butter. Mix thoroughly. Press into the bottom and up the sides of an 8-inch tart shell. (May also use 9-inch pie dish.) Bake at 350˚F for 8 minutes. Remove and cool slightly.

CARAMEL: Melt butter with the brown sugar in a small saucepan over medium heat, whisking constantly until the mixture begins to bubble. Continue cooking and whisking constantly for 1 minute. Simultaneously nuke heavy cream for 30-60 seconds in microwave, until simmering. Remove caramel from the heat and whisk in the warm heavy cream and vanilla. *Careful it will bubble up. Pour caramel into the prepared Oreo crust. Then place in freezer for about 30 minutes until chilled and set, but not frozen.

CHOCOLATE GANACHE: Place chocolate chips in a glass bowl. Bring heavy cream to a simmer in a saucepan or for 30-60 seconds in the microwave. Pour hot cream over the chocolate chips, let sit for 1 minute, then whisk until completely smooth.

Pour ganache over caramel, and smooth or swirl with an offset spatula. Allow chocolate to set at room temperature or freeze for 15-30 minutes. Sprinkle with salt (kosher, sea salt, or fleur de sel) before serving. Cut into thin slices -- about 14. Lightly cover tart with plastic wrap and store at room temperature.

NOTES

*use pre-made Oreo Crust from the store

Pancakes 🥞

2 cups all purpose | plain flour, (290 g | 10 oz)

1/4 cup granulated sugar or sweetener, (60g | 2 oz)

4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups milk, (440ml)

1/4 cup butter, (60g | 2 oz)

2 teaspoons pure vanilla extract

2 large egg