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

Pickled Red Onions

Pickled Red Onions

rate this recipe:

4.98 from 281 votes

Prep Time: 5minutes mins

Cook Time: 5minutes mins

Total Time: 10minutes mins

Serves 12

PIN RECIPE PRINT RECIPE

Pickled red onions add a sweet & tangy pop of flavor to salads, sandwiches, burgers, and more! Once you make them, they'll keep in the fridge for up to 2 weeks.

Equipment

10-oz. Mason Jars

Mandoline (makes it super easy to make thin slices!)

Medium Pot

Ingredients

2 small red onions

2 cups white vinegar

2 cups water

1/3 cup cane sugar

2 tablespoons sea salt

optional

2 garlic cloves

1 teaspoon mixed peppercorns

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Instructions

Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

chocolate chip cookies

DESCRIPTION

Look no further for the best chocolate chip cookie recipe! Using cold butter straight from the fridge means you can whip up the dough while you preheat the oven. No chilling required, just scoop and bake! Enjoy perfectly soft and chewy cookies in 20 minutes or less!

INGREDIENTS

UNITS USM

SCALE

1x

2x

3x

2 1/4 cups (345 g) all-purpose flour

1 teaspoon cornstarch

1 teaspoon baking soda

1 teaspoon salt

1 cup (226 g) unsalted butter, cold and cubed

3/4 cup (150 g) light brown sugar, packed

2/3 cup (130 g) granulated sugar

1 egg, plus 1 egg yolk, room temperature

1 tablespoon vanilla

2 1/4 cups (405 g) chocolate chips (I use a mix of semi-sweet, bittersweet and dark chocolate chips)

flakey sea salt, for sprinkling (optional)

INSTRUCTIONS

Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix the cold butter, brown sugar and granulated sugar on low speed. Gradually increase the speed and cream the butter and sugars together for 4 to 5 minutes, until pale and fluffy. There should be no visible chunks of butter in the mixture. Scrape down the sides of the bowl.

Add the egg and egg yolk, one at time, stopping to scrape down the sides of the bowl between each addition. 

Mix in the vanilla.

In a separate bowl, whisk together the flour, baking soda, cornstarch and salt. 

Add the dry ingredients to the butter and egg mixture in two additions. Mix on low speed until just combined. Do not over mix.

Add the chocolate chips all at once and mix for just 10 seconds to combine. Do not over mix the dough.

Remove the bowl from the mixer and use a large cookie scoop to divide the dough into 2 ounce cookie dough balls. Place on a parchment lined baking sheet. 

Roll the cookie dough balls between the palms of your hands until smooth. Work quickly so that the dough does not get too warm.

Place the balls of cookie dough 2 to 3 inches apart on the prepared cookie sheets. Top each ball with a few extra chocolate chips if desired. Bake in the center rack of the oven for 9 to 10 minutes. Check the cookies around 7 minutes into baking. If the cookies are still mounded on top, lift the cookie sheet about 3 to 4 inches above the baking rack and drop it firmly. Repeat if needed. This will flatten out the cookies and help create delicious pools of melted chocolate.

The cookies are done when the edges are set and slightly golden brown. The centers of the cookies will still look pale and slightly under baked. Do not overbake the cookies or they will be dry and crispy instead of soft and chewy.

Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes before carefully transferring to a cooling rack. 

Sprinkle with flakey sea salt before serving if desired.

NOTES

Store cookies tightly covered in a cool, dry place for up to 4 days.

Cookies may be frozen.

To freeze the cookie dough, scoop the dough into balls and place on a parchment lined baking sheet. Freeze for 1 hour and then transfer the cookie dough balls into a large freezer bag. Freeze for up to 3 months. When ready to bake, transfer the cookie dough straight onto a parchment lined baking sheet and bake at 375°F as directed, adding an extra minute to the baking time if neeeded.

To freeze the baked cookies, cool completely before placing in a large freezer bag. Freeze for up to 2 months. Defrost at room temperature for 20 minutes before serving or reheat in a 300°F oven for 5 minutes. 

Hawaiian Mac Salad

Ingredients:

1 lbs uncooked pasta

2.5 cups kewpie mayo

1 cup milk

Salt and pepper to taste

2 tbsp sugar

4 tsbp rice vinegar

1.5 cup green onion (sliced)

1.5 cup shredded carrots

Instructions:

1. In a bowl combine mayo, milk, salt, pepper, and sugar. 

2. Cook elbow macaroni 2 minutes over a package directions. 

3. Strain and let macaroni cook down for 5 mins. 

4. In a large bowl, combine rice vinegar, mayo mixture, green onions and carrots. 

5. Cover and let sit for at least 3 hrs or overnight for best results.