Place tofu in a medium bowl and toss with soy sauce, mirin, ginger, and sesame oil. Set aside to marinate for 30 minutes. In a fine-mesh strainer, rinse the rice until the water runs clear. Combine rice and water in a medium saucepan. Bring to a simmer, then cover and cook over low heat for 40 minutes. Remove from heat and let steam covered for 5 minutes. Spread rice on a baking sheet. In a small bowl whisk rice vinegar, sugar, and soy sauce, sprinkle vinegar mixture over the rice, let cool. Preheat oven to 400ºF. Line a baking sheet with parchment paper and place tofu in a single layer. Bake for 10 minutes, turn tofu, and continue to bake 5 minutes more until golden. Remove from oven and set aside. For the Ginger Wasabi dressing, using a blender, combine rice vinegar, mayonnaise, peanut oil, soy sauce, wasabi paste, honey, and ginger until well combined. To assemble salad, using 6 individual serving bowls, place rice in the bottom of each. Add tofu, cucumber, carrots, edamame, and avocado. Generously drizzle each bowl with dressing and sprinkle with sesame seeds and nori strips to garnish.
Mary Poppins played a game with kids called “Well Begun is Half-done.” Ain’t that the truth. Easily assembled, this decadent French toast soufflé soaks overnight and is finished by topping it with candied Rice Krispies, drizzling it with caramel sauce and baking it to a golden dome. Yes, you get a spoonful of sugar in every sticky, scrumptious bite.
Candied Rice Krispies
1/2 cup sugar
2 tbsp water
4 cups Rice Krispies cereal
French Toast
2 egg breads (challahs), crusts left on and cubed (approximately 14 cups)
1 (8oz/250g) package cream cheese, softened
6 large eggs
1 1/2 cups milk
1/2 cup half-and-half cream
1/2 cup maple syrup
1 tsp vanilla extract
Caramel Topping
1 1/2 cups packed brown sugar
1/2 cup butter
3 tbsp corn syrup
For the candied Rice Krispies, in a large pot (that is both deep and has a wide bottom), bring the sugar and water to a boil over medium heat. Boil for 1 minute without stirring. Gently stir in Rice Krispies and continue to cook over medium heat, just until they are golden, about 5 minutes. Remove from heat and immediately pour Rice Krispies onto a baking sheet to cool. Once cooled they can be stored in an airtight container for up to 2 weeks. For the French toast, coat a 13x9-inch baking dish with non-stick cooking spray. Place cubed bread evenly throughout the dish. Place the cream cheese in a large bowl. Using an electric mixer, beat cream cheese at medium speed until smooth. Add one egg at a time, mixing well after each addition and making sure to scrape down the sides of the bowl with a spatula. Whisk in milk, half-and-half, maple syrup and vanilla until incorporated and smooth. Pour over bread cubes to moisten evenly, pressing lightly to submerge the bread. Cover and refrigerate at least 8 hours and up to 24 hours. Once ready to bake, remove baking dish from refrigerator and preheat oven to 350°F. For the caramel topping, in a small saucepan, combine brown sugar, butter and corn syrup. Cook over medium heat, stirring constantly until well combined, about 2 minutes. Immediately pour over French toast and cover with candied Rice Krispies. Place baking dish on a rimmed baking sheet and bake until puffed and golden, about 40-45 minutes.
Serves 8
For more super easy and impressive brunch French Toast recipes, try this Strawberry Stuffed French Toast Souffle and this Caramel Baked French Toast.
S'mores, the perfect trio of chocolate, graham and marshmallow, are no longer just for campfires and Kumbaya. Lisa, the trailblazer she is, has brought the fireside fun indoors with this unbelievably delicious S'mores Cake, with layers of fudgy brownies and chocolate chip graham, all iced with a toasted marshmallow frosting. Really, this is cake and camping at its finest!
Fudgy Brownie Layer
1 cup butter, melted
1 cup sugar
1 cup brown sugar
4 eggs
2 tsp vanilla extract
1 1/2 cups flour
1 cup cocoa powder, sifted
1 tsp baking powder
1 tsp kosher salt
1 1/2 cups semi sweet chocolate chips
Chocolate Chip Graham Layer
1 cup butter, room temperature
3/4 cups sugar
3/4 cups brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups graham cracker crumbs
1 1/2 cups flour
1/2 tsp kosher salt
1 tsp baking soda
1 1/2 cups semi sweet chocolate chips
Toasted Marshmallow Frosting
20 regular marshmallows
1 cup butter, room temperature
7oz jar marshmallow fluff
2 1/2 cups icing sugar
2 tsp vanilla extract
Graham cracker crumbs, for garnish
Mini marshmallows, for garnish
Melted semi sweet chocolate, for garnish
For the brownie layer, preheat oven to 350ºF. Coat two 8-inch round cake pans with non-stick cooking spray. Line both pans with parchment paper. In a large bowl, whisk melted butter, sugar and brown sugar until combined. Add eggs and vanilla and continue to whisk until smooth. Add flour, cocoa powder, baking powder, salt and chocolate chips, stirring until flour has disappeared. Spread into prepared pans and bake 25 minutes. Remove from oven and let cool completely before assembling cake. For the chocolate chip graham layer, preheat oven to 350ºF. Coat two 8-inch round cake pans with non-stick cooking spray. Line both pans with parchment paper. Using an electric mixer, cream butter, sugar and brown sugar until light and fluffy. Add eggs one at a time, combine well. Add vanilla extract, mixing until combined. On low speed, add graham cracker crumbs, flour, salt and baking soda, mixing until just combined. Stir in chocolate chips and spread into prepared pans. Bake for 25 minutes until golden. Remove from oven and let cool completely before assembling cake. For the toasted marshmallow frosting, place marshmallows on metal skewers and toast carefully over an open flame. Set aside. Using an electric mixer, cream butter, toasted marshmallows, marshmallow fluff, icing sugar and vanilla, until fluffy and a spreadable consistency. To assemble the cake, place 1 brownie layer on a serving plate. Spread ½ cup marshmallow frosting over the top. Top with chocolate chip cookie layer. Spread ½ cup of frosting over top and place remaining brownie layer. Spread ½ cup frosting and top with remaining chocolate chip cookie layer. Spread the remaining frosting on the top and sides of the cake. Gently pat graham cracker crumbs around the sides and top of the cake. Garnish with baby marshmallows on top and drizzle with melted chocolate to hold them in place.
Serves 12-14
For the perfect S'Mores sips, try shaking up this Toasted Marshmallow Martini and blend up this Toasted Marshmallow Milkshake.
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