Love these easy and adorable idea from Martha Stewart!
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CHOCOLATE HEARTS
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CHOCOLATE HEARTS
all images and recipe via
Martha Stewart Magazine
(Feb 2010 issue)
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CINNAMON CANDY CIDER :
Here's a potion kids are sure to love.
Among the ingredients are cinnamon candies that give it zing.
Stir 1 quart apple cider and 1/4 cup hard cinnamon candies in a medium saucepan over low heat.
Bring to a simmer, stirring constantly, until heated through and candies have melted completely, about 8 minutes.
Serve warm.
all images and recipe via
Marthastewart.com
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Heart Shaped Eggs and Toast
Why settle for ordinary eggs and toast when you can show your love with this version?
Using a 3-inch heart-shaped cookie cutter, remove the center of a thick slice of bread, and toast it.
Melt 1 1/2 teaspoons butter in a small skillet over medium heat.
Place bread slice in skillet, and cook until underside is lightly browned.
Add another 1 1/2 teaspoons butter, and flip bread.
Fit cookie cutter, coated with cooking spray, in bread's cutout heart, and crack an egg into cutter.
Cover skillet, and cook until egg is set, 2 to 3 minutes.
Use tongs to remove cutter.
Serve with toasted heart for dipping into yolk.
all images and recipe via
Marthastewart.com
Martha Stewart Magazine
(Feb 2010 issue)
----------------------------
CINNAMON CANDY CIDER :
Here's a potion kids are sure to love.
Among the ingredients are cinnamon candies that give it zing.
Stir 1 quart apple cider and 1/4 cup hard cinnamon candies in a medium saucepan over low heat.
Bring to a simmer, stirring constantly, until heated through and candies have melted completely, about 8 minutes.
Serve warm.
all images and recipe via
Marthastewart.com
---------------------------------------------------
Heart Shaped Eggs and Toast
Why settle for ordinary eggs and toast when you can show your love with this version?
Using a 3-inch heart-shaped cookie cutter, remove the center of a thick slice of bread, and toast it.
Melt 1 1/2 teaspoons butter in a small skillet over medium heat.
Place bread slice in skillet, and cook until underside is lightly browned.
Add another 1 1/2 teaspoons butter, and flip bread.
Fit cookie cutter, coated with cooking spray, in bread's cutout heart, and crack an egg into cutter.
Cover skillet, and cook until egg is set, 2 to 3 minutes.
Use tongs to remove cutter.
Serve with toasted heart for dipping into yolk.
all images and recipe via
Marthastewart.com
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