Chocolate, roses, champagne and strawberries overload! It’s what you think of when you hear Valentine’s Day. Although I believe this holiday is super overrated, it’s a great excuse to eat chocolate and not feel so guilty. Florists hike up their prices three to four times the norm on the same flowers that are still going to die in about a week anyway. Okay, I’ll stop being anti-cupid, but only if you realize that there’s more to this day than flowers. Skip making a dinner reservation at that super expensive restaurant, okay maybe not, but you get the point. It’s a lot sexier to put work into doing something sweet and yummy to start your day of love.
Yes, Valentine’s Day can be about a romantic breakfast too. Why wait for dinner to enjoy chocolate and strawberries? Send your loved one off for the day with this warm gooey Nutella french toast topped with vanilla bean ice cream and fresh strawberries. By the way, since chocolate is an aphrodisiac…you may be rewarded early this year.
WARNING: someone may be late to work…
Give a generous lather of Nutella to each slice of bread.
Go on add more…It’s okay.
Create sandwiches with your Nutella slices. In a bowl whisk together the milk, apple pie spice, egg and vanilla. Dip each sandwich for about 2 seconds on each side.
Melt the butter on a low-medium griddle, add 2 sandwiches at a time. Cook for about 3 minutes on each side or until golden brown. Remove and cut in half, plate and garnish with one scoop of ice cream, whipped cream and slices of fresh strawberries. Top it off with warm maple syrup. This dish goes great with a cocoa latte. I used a heart mold over the latte and added cocoa powder to create the heart. Until next time…Save me a seat at your table!
Hola! I’m a New York native who relocated to sunny Miami in 2008 where I attended Le Cordon Bleu College of Culinary Arts. I’m a millennial of Dominican/Spanish descent who enjoys cooking, dancing and time with my husband, son and our two little furry ones. I LOVE to create new recipes and I'm passionate about bringing my world travels and life experiences into my kitchen. Yum!