February 14, 2012

In the kitchen

{Fluffernutter cornflake stuffed French toast}

As part of a new series on this blog I have been dying to introduce, I will be exploring yummy recipes from around the web worth trying out.  The column will be titled In the kitchen.

Some of you might know that I love to be bake, and I'd do it more often if I had more space and time in the kitchen, as I live in a very tight apt. with a baby. I'm also a vegetarian, which proves to be a challenge most of the time, but I find my ways to cook and bake delicious recipes without too much guilt.

This recipe from Adrianna of A Cozy Kitchen is the perfect Valentine's Day breakfast, which I will be trying out this weekend.


4 slices of white bread
2 teaspoons marshmallow fluff
2 teaspoons creamy peanut butter
1/4 banana, thinly sliced
1 large egg, beaten
1 cup corn flakes, crushed
2 tablespoon unsalted butter

1. Lay the bread side-by-side. Using a heart cookie cutter (or not!), cut out four heart shapes in the bread.
2. Spread the marshmallow fluff on two of the heart-shaped pieces of bread. Do the same with the peanut butter. Top with a few slices of banana. Combine the opposing slices, creating a heart-shaped sandwich. This is when it starts to get cute, guys.
3. Dip the sandwich into the beaten egg and then transfer to the crushed corn flakes, being sure to cover the sandwich’s sides. Repeat with the second sandwich.
4. Heat the butter, in a medium skillet, over medium-heat. When melted add the French toast and cook for 2-3 minutes, or until golden brown. Flip and cook on opposite side for a minute or two more.
Yields 2 heart sandwiches

You can find this recipe on her website.

{Photos by Adrianna}


  1. Oh yum..they look so adorable:) I am really excited about this new series:) Muah, dear.

  2. They do look good maybe I should tame down the sweetness a bit. Im excited too Diana!