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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Vegan Banana-Cornmeal Muffins (that won’t ruin your New Years resolution!)

bananacornmuffin5Hello blogging world! It’s been a while.

Last time I showed my face around these parts (three weeks ago now!), we were all in the midst of holiday joy and the accompanying holiday gluttony. I don’t know about you, but it is now mid-January, and I refuse to give up on my “starting off the New Years right” health kick.

I buy an insane amount of bananas at one time- a habit that began sometime last year when I realized how wonderful they were for freezing and adding to smoothies (and my Costco membership allowed and encouraged me to buy everything in bulk). When I leave the store with four large bunches of bananas, I often think about what I would assume about myself if I was the onlooker… poor girl who got picked to supply snack for the kids in her Sunday school class and can only afford bananas? Far too young mother of five children? Chimpanzee trainer?

I don’t know what it looks like to strangers, but it is for sure that I end up looking like a madwoman to my friends who come over and spy heaps of brown bananas sitting on the counter. However, I know that they are actually at their sweetest when they are almost entirely brown. When my sweet tooth began to tingle on a cold day in January, I decided to utilize their browned, sweet perfection for a basket of muffins instead of confining them to the freezer as usual.

I cannot believe how moist these turned out to be despite their typically dry whole grains and lack of added fats. The texture is definitely on the more dense side of the muffin spectrum, but the somewhat gritty feel of the cornmeal suits this very well. This is a serious breakfast muffin that will leave you full and happy and your sweet-tooth satisfied without making you feel as if you had digested rocks for breakfast!

bananacornmuffin3Vegan Banana Cornbread Muffins
makes 9-12 muffins, depending on preferred size!

  • 1 cup cornmeal
  • 3/4 cup white whole wheat flour
  • 1 teaspoon cinnamon
  • 1/2  teaspoon salt
  • 1 teaspoon baking soda
  • 3 medium bananas (12.5 oz), mashed
  • 1/4 cup maple syrup
  • 1 T flaxseed meal mixed with 3 T water
  • 3/4 cup light soymilk
  1. Preheat oven to 350 F, and line a muffin tin with 9-12 muffin liners.
  2. Whisk flax and water together, and allow to sit for about 5 minutes.
  3. Mash bananas (should be 12.5 oz out of the peel), and combine with maple syrup, flaxseed “egg”, and soymilk.
  4. Combine cornmeal, flour, cinnamon, salt, and baking soda, and then add to the banana mixture. Combine just until all is incorporated, being sure not to over-mix.
  5. For 9 muffins of the size pictured, drop muffin batter into each liner until it is almost level with the top of the liner.
  6. Bake for 20-25 minutes. Check for doneness with a toothpick!

According to caloriecount.com, each muffin (if making 9) has only 150 calories. I preferred these at room temperature and thought that they were actually better the second day! Make sure you keep them in an air-tight container to prevent from drying out!