There’s something about a holiday that makes me want to eat! Seriously, it doesn’t matter the actual holiday, just give me food + something to drink and I’m happy. That’s possibly the reason that I often find myself sharing recipes around the holidays. For this Valentine’s Day (tomorrow yay!) is no exception. Get inspired by these 10 dessert and drink recipes to share with your valentine or even your galentine!!
Heart-shaped donuts! Who doesn’t love donuts? These would work for breakfast or dessert. via Frau Zuckerstein (you will need google translate) but essentially you can take any donut recipe and just make them heart-shaped!
Heart-shaped and love-filled Cookies via Dune Cheri – this site easily translates into english
Dessert Tacos!! because tacos shouldn’t stop with dinner. via Taste and Tell
Rose Gummy Bears so you can eat AND drink your wine! via Sprinkle Bakes
Watermelon Mint Limeade – just add alcohol of your choice. via A Crimson Kiss
Strawberry Cream Mimosas – I think strawberries are a running theme for Valentine’s Day since they’re naturally heart-shaped. via Swanky Recipes
A little rose goes a long way! If you don’t have time to craft your way to a cocktail or dessert, this will always do the trick! via Short & Loud
These holiday recipes are just waiting to be tried and tasted! Not only that but they’ll look perfect with your Christmas table-scape. There’s a nice collection of recipes here that offer up delicious cocktails, tasty desserts and even a meatless shepherd’s pie.
This Brioche would make a great edible centerpiece
1 ¼ cups lemonade
3 – 4 kiwis, peeled and sliced
- Blend the mangoes in a blender or food processor until pureed. Add the lemonade and blend well.
- Fill your popsicle molds ⅔ of the way full.
- Place the sliced kiwi into the molds. I fit two slices per mold.
- Freeze for about 1 ½ hours before inserting popsicle sticks
- Freeze until solid, about another 3 – 4 hours.
via A Cookie Named Desire
2/3 cup Water
2/3 cup Granulated Sugar
1 cup Fresh cilantro
2 1/2 cups Frozen mango cubes (let sit out and defrost for about 5 minutes)
1 13.5 Can of full fat coconut milk
juice of one lime
1 pinch salt
Toasted coconut flakes for garnishing
Extra cilantro for garnishing
In a small saucepan, set on high heat, bring the water and sugar to a boil, stirring constantly. Remove from the heat and add the cilantro.
Set aside and allow to steep for 15-20 minutes. Drain through a fine sieve and toss the leaves. If the syrup still feels warm, pop it into the fridge or freezer for a few minutes. Otherwise, proceed to the next step.
Add the cilantro syrup, mango, lime juice, coconut milk and salt to a blender. Puree until smooth (about 60 seconds). Pour into the bowl of an ice cream maker and churn according to the manufacture’s manual.
Once you have finished churning the sherbet, transfer the mixture to a loaf pan. Use a spatula to smooth the mixture out, then cover with plastic wrap (press the wrap down so it’s completely touching and covering the surface of the sherbet).
Place the pan in the freezer until the mixture is solidly frozen, at least 2 hours. Scoop and serve.
Transfer leftovers (if you manage to actually have any) to an airtight container and store in the freezer.
Via Sugar and Cloth
I have to warn you before you read this post that half the recipes include strawberries. So if you don’t like or care for strawberries, the time to turn back is now. 🙂 For those of you who love that delicious red berry, please continue…
I’m not sure what it is about Springtime that makes me obsess over little cute desserts! It must have something to do with the warmer weather and the sun shining just a little bit brighter. I’ve put together a list of my top 7 Springtime desserts and you can bet your beach bag that they’re all adorable. Check it out:
How tasty do these look?! Ombré goodness made with fresh fruit that will help keep you cool through the end of the Summer. I spotted this recipe on Cookie Dough and Over Mitt blog and with how hot it’s been (le sigh) these popsicles really hit the spot! Grab the recipe:
- 1 + ¼ cups fresh raspberries
- 2 T. granulated sugar
- 2 6 oz. yogurt, french vanilla
- 1 T. lemon juice
- zest of 1 lemon
- Place the fresh raspberries in a fine mesh strainer. Press the raspberries with a spatula and continue to work it until all of the juice is in the bowl and only the seeds and some skin is left in the strainer. Discard seeds.
- Add the granulated sugar into the raspberry puree. Stir to combine. Set aside.
- In a mixing bowl, add in the yogurt, lemon juice, and lemon zest. Stir to incorporate.
- Scoop the yogurt into four popsicle mold cavaties. Try to keep it even.
- Put the raspberry puree into a cup with a spout or spoon it into the molds to the top. Using a knife or a skewer, poke the raspberry puree down into the yogurt mixture until it’s mixed to your liking. Avoid stirring to get the swirled effect like mine.
- Place the popsicle sticks or tops in. Freeze overnight until set.
- Run hot water on the outside of the mold for about 30 seconds. Pull popsicles out and serve.