Hey ladies! It’s almost Galentine’s Day! Don’t know what that is? "Oh it's only the best day of the year. Every February 13th, my lady friends and I leave our husbands and our boyfriends at home, and we just come and kick it, breakfast-style. Ladies celebrating ladies. It's like Lilith Fair, minus the angst. Plus frittatas." Whelp, Leslie Knope does know best.
This year my gal pals and I weren’t all free to hang out at the same time, so we’ve done a virtual party for Galentine’s Day! This is a dreamy and delicious brunch filled with lots of deliciousness. I’ve set up the perfectly pink tablescape for you and the ladies, some DIY place cards (body scrub), a chocolate waffle bar, rose tea cakes, pink champagne and a fruit platter! For my gal’s recipes you better go and check out their sites below.
Chocolate Raspberry Mousse- Delish Knowledge
Blood Orange Galette: My Lavender Blues
Chocolate Granola: Urban Apron
Chocolate Waffle Bar: Feed Me with Amanda
Rose Cakes: Feed Me with Amanda
Décor and DIY place cards/body scrub: Feed Me with Amanda
The flowers are from Trader Joe’s, cut and placed in various height vases. I’ve collected these bad boys over the years. Bunch them or place them along the middle of the table.
The plates and glasses are mostly from Anthropolgie, Mimira Collection by Suite One Studio (thank you to my bff Jessi for the gorgeous platter). The glasses are the Georgette highball also found at Anthro.
DIY place cards/body scrub:
4 small mason jars
a piece of scrapbook paper
acrylic paint and brush
1 cup sugar
1 teaspoon rose oil (or a different essential oil)
2 teaspoons vitamin E oil
rose petals (optional)
Start by making your scrub. In a blender/food processor add sugar, rose oil, vitamin e, and rose petals, blend until combined. Feel free to add more ingredients until your texture is how you want it. I like mine a bit coarser.
Take your construction paper and cut out circles the size of your mason jar lids. Use your acrylic paint on your brush, dip it into a cup of water and create a more “water color base”. Paint stripes across the circles. Wait for them to dry, and then write the name of each friend on a different circle. Unscrew your mason jar and fill with the scrub. Place lid, then plate card on the top of the jar. Screw closed with the lip of the jar. Place at the seat of each of your guests! The scrub should be used within a month or so.
Chocolate Waffle Bar:
This makes about 5 waffles (25 wedges in my heart iron), multiply for more! These waffles aren't super sweet since you'll be loading up those goodies on top!
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup milk
2 tablespoons grapeseed oil (or melted butter)
1 tsp vanilla extract
Toppings for the bar: sprinkles, melted chocolate, chocolate chips, candies, etc.
In a medium bowl whisk flour, cocoa powder, sugar, salt and baking soda together. In a separate bowl mix the milk, eggs, oil, and extract. Slowly pour the wet ingredients into the dry mixture, stirring constantly. Mix until combined, you don’t want to over mix the batter.
Heat your waffle iron and use it according to its instructions to make the waffles (mine calls for a lot on oil on the plates). Pour batter slowly. And remember the first one is usually going to give you trouble.
Set up the cooked waffles on a platter and use little bowls with spoons for the toppings.
This will make about 24 mini bundt cakes (or just cupcakes). I used this Nordic Ware pan. Also, this is basically my rose and cardamom cupcake recipe…just no cardamom, but feel free to use that one as well.
1 cup whole milk, at room temperature
1 tablespoon lemon juice
3 eggs, at room temperature
1½ teaspoon vanilla extract
2 teaspoons rose water
2 cups flour
1 ¼ cups sugar
2 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
½ cup unsalted butter, at room temperature
Optional: dried culinary rose petals (crushed very small)
1½ cups powdered sugar, sifted 1-2 times
¼ cup milk (you may not use all of it depending on your thickness)
1 tablespoon dried culinary rose pedals (or rose oil/water)
¼ teaspoon vanilla
Pink food coloring
Preheat the oven to 375°F. And prepare your mini bundt cake pan with grease and a little bit of flour.
In a small bowl combine your milk and lemon juice. Let it sit for 2 minutes to curdle.
In a separate bowl add eggs, ¼ cup curdled milk, vanilla, and rose water and mix until combined.
Using your paddle attachment in your mixer combine cake flour, sugar, baking powder and soda, and salt. Mix on the stir setting for 1 minute.
Add in the butter and mix on a low speed for another minute. Then add the remaining curdled milk and mix. Mix this combination for about 2 minutes.
Slowly add in the egg and milk mixture in 3 parts. Beat for about 30 seconds between each addition or until well combined.
Scoop out batter into pan, about 2/3 of the way filled.
Bake for about 11-12 minutes for minis. Test with a toothpick to make sure it comes out clean.
Let cool completely before icing.
Hours before making the icing, add the rose pedals to the cream in a small glass or porcelain bowl. Cover tight and place in the refrigerator for about 2-4 hours. The longer it sits the more flavorful it will become, if you are just using oil or water, no need to let sit.
Strain the rose from the milk and add vanilla. Add milk into a bowl with your powdered sugar 1 tablespoon at a time, whisking the entire time. Add as much milk as you need for desired thickness. I like mine very thick.
Separate icing into 3-4 small bowls. Add bits of food coloring to create different shades of the same color. I did one bowl completely white, then added a bit of color to the next bowl, a bit more color to the next, and the most color to the last. Then I iced and let harden.