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.

IMG_1418

IMG_1419

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.

IMG_1359

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.

IMG_1370

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.”

IMG_1372

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.

 

 

Ingredients:

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

 

Directions: 

  1. 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.
  2. 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.
  3. 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.