Heart-Shaped French Toast for Two: Valentine’s Day Blog Swap!

heart shaped french toast - photo 1Valentine’s Day is almost here! As a special treat, today my humble little blog is being visited by my good friend Amy of Foods For the Soul!

Amy is a stellar photographer and baker, and has me salivating over every post with her healthier takes on meals and desserts. Not only does this girl have some serious blogger style, but we were also friends in high school! We had a lot in common then, and after a recent reconnection, have found that we still do. Back in the day, we looked up funny words in the back of our French textbooks, roomed together during at least one marching band trip, and even dated the same guy (but not at the same time). Nowadays, we share a love of running, baking, and food blogging.

Without further ado, I bring you my sweet friend Amy of Foods For the Soul and her heart-shaped french toast for two!

heart shaped french toast - photo 4

After dessert, breakfast is my favorite meal of the day. I have a huge weakness for the baked treats—blueberry scones and cinnamon rolls and streusel-topped coffee cake. What girl wouldn’t, with a sweet tooth as big as mine?

But then there’s my guy, who skips breakfast nearly every day. He prefers eating a second lunch or extra savory snack, unless I toss him a fresh bagel as he heads out the door. Even then, it better not be sweet! Try poppy seed, onion, or—for the indecisive days—an everything bagel.

So I thought it’d be impossible to cook a breakfast we could both enjoy for Valentine’s Day (let alone have it be romantic!). But when I cracked eggs into a bowl to make french toast last weekend, he moseyed into the kitchen and snuck a taste while I flipped the second round of bread in the pan. He even asked me to pass the maple syrup when I handed him a plate!

February 14th just might start out on a sweet note after all!

heart shaped french toast - photo 2Heart-Shaped French Toast for Two
serves 2

You can make French toast bites out of the extra bread! Just slice into rectangular shapes and cook like normal.

6 slices wheat bread
1 whole egg + 1 egg white
¼ c. skim milk
½ tsp vanilla extract
sprinkle of cinnamon and nutmeg (optional)

  1. Cut each slice of bread into a heart shape using a heart-shaped cookie cutter or a knife. Set aside.
  2. Lightly coat a large pan with nonstick cooking spray, and preheat for 1-2 min on the stove over medium-low heat. While the pan heats, whisk together the remaining ingredients (egg through nutmeg, if using) in a pie tin or bowl with a flat bottom.
  3. Dip both sides of one slice of the prepared bread in the egg wash, and cook for 2 min on each side in the preheated pan, or until browned. Repeat with the remaining bread. Serve hot with butter, syrup, jam, or powdered sugar.

heart shaped french toast - photo 3Mrs. Webb says…

If that doesn’t have you frantically heating up a skillet and digging out your heart shaped cookie cutters, I don’t know what will! For more sweet and healthy treats, I recommend checking out Amy’s Fudgy Beet Brownies and her Peanut Butter Nutella Popcorn Balls, the latter of which I actually got to taste!

Oh, and be sure to check out my Valentine’s guest post on Foods For the Soul today, where I show you how to make Truffle Stuffed Strawberries- a fun spin on a classic dessert!

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Potato Chip Sandies

chipcookies1For last week’s “Fancy Friday,” I brought you dressed up peanut butter cookies. This week, I’m not sure if my featured dessert is a classy cookie dressed down, or an average cookie dressed up. Dipped in chocolate and then sprinkled with crushed potato chips? Is your head exploding like mine was when I stumbled across this recipe?

Make these, and I assure you that your doubt will turn to sheer delight upon first bite! (Swear I didn’t mean for that rhymeage to happen. Rhyme- age. Totally a word.)

These are pecan sandies with a fun twist. My husband, who is known for proclaiming his dislike for a food based on his knowledge of a strange ingredient, loved these. After he had eaten two, I revealed the mystery ingredient, and he still loved them! Winner.

I may have mentioned before that sweet and salty is pure addiction to me. I cannot buy chocolate or yogurt covered pretzels for fear that I will eat the entire stock of it in one sitting! Thus, these cookies sent my tastebuds into an outbreak of the Hallelujah chorus and left my waistline begging for mercy.

This is why I am a runner…

chipcookies2Potato Chip Sandies
makes 10-12 cookies
recipe originally found at Keep It Simple Foods.

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar, divided
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1/4 cup chopped pecans, toasted
  • 1/2 cup finely crushed potato chips, divided
  • 1 cup all-purpose flour
  • 4 oz bittersweet chocolate for melting (I like Ghiradelli bittersweet 60% cacao!)
  1. Preheat oven to 350 F.
  2. Cream together butter, 1/4 cup sugar, vanilla, and salt. Add the flour and mix to combine.
  3. In a food processor, process potato chips until fairly small but not like breadcrumbs. A little texture is magical! (you’re going to start with a couple large handfuls of chips to get 1/2 cup crushed) If you don’t have a food processor, throw those chips into a large Ziploc and crush them with your hands!
  4. Add pecans and 1/3 cup of chips, and mix to combine.
  5. Divide dough into ten to twelve balls, roll in the remaining sugar, and place on a parchment lined cookie sheet. Flatten slightly with the palm of your hand.
  6. Bake for about 15 minutes, or until the edges are golden brown.
  7. While cookies are cooling (on a cookie rack would be nice), melt your chocolate according to instructions on bag.
  8. When cookies are cooled, dip cookies halfway in chocolate and generously sprinkle remaining potato chip crumbles on top.
  9. Let chocolate cool to harden, and try not to eat them all in one sitting!