Wishing you all a happy Valentines Day! What are you making your loved one for breakfast this morning? Thanks to my friends over at Stonewall Kitchen I made this incredible heart shaped French toast which I’m going to top with their Blueberry Maple Syrup. I also made some oatmeal topped with the new Organic Strawberry Vanilla Jam. It’s perfectly sweet, for the sweetest day of the year.
Anyone who knows me well knows that I absolutely love breakfast. It’s the most important meal of the day for a reason, right? From eggs and bacon, to french toast to pancakes and waffles, I love it all. So when Stonewall Kitchen asked me if I wanted to try out some of their new breakfast products, let’s just say I was a little more than excited. Stonewall Kitchen makes some of my favorite specialty food products, and I especially love their jams.
The Organic Strawberry Vanilla Jam is reminiscent of strawberries and cream. Made with sweet, ripe and organically grown strawberries and vanilla, you’ll love this sweet spread. I topped their Farmhouse Oatmeal with it but it would be delicious on toast or muffins too.
Maple syrup is one of those condiments I am very particular of. Maybe too much so. Side note: When I was a kid I’d bring my own maple syrup to sleep away summer camp because I couldn’t stand what I call the “fake” kind. Crazy? Maybe, but the difference between “real” and “fake” maple syrup is astronomical. I guess I knew I was a foodie at a young age. Stonewall Kitchen’s Blueberry Maple Syrup passed my test and has this wonderfully rich and pure maple syrup taste with a hint of wild blueberries. It’s what they call “Maine in a bottle.”
If you have the opportunity to try these new products from Stonewall Kitchen, I highly recommend doing so. They certainly sweetened up my Valentines Day. You can purchase the products mentioned above on www.StonewallKitchen.com.
8 slices white bread
1/3 cup half and half
2 eggs, beaten
1 teaspoon vanilla
1/4 cup butter
Topping ideas: Whipped cream, sprinkles, maple syrup and fresh strawberries
- Cut bread slices with a 2 1/2- to 3-inch heart-shaped cookie cutter. Combine half & half, eggs and vanilla in 9-inch pie plate; mix well. Dip 4bread shapes into half & half mixture, turning to coat both sides; let stand 1-2 minutes.
- Melt 2 tablespoonsbutter in 10-inch nonstick skillet or griddle until sizzling; add coated bread. Cook over medium heat, turning once, 3-4 minutes or until golden brown. Remove from skillet; keep warm. Carefully clean skillet with paper towel, if necessary.
- Repeat dipping remaining bread shapes into egg mixture. Melt remaining butter in skillet and cook bread as directed. Top with whipped cream, sprinkles and syrup if desired.