Valentines day is quickly approaching and we wanted to make sure y’all have all the essentials for your Galentines day fun! Whether you are throwing a big soiree or just having some girlfriends over for cocktails and charcuterie, we’ve got you covered!
Take your valentine’s day party to a personalized level with our personalized napkins. Our valentine personalized napkins are made of 3 ply paper and are a cheap and inexpensive way to add a pop of color and personalization to your Valentine’s Day party or other celebratory event.
Frosted and Heart Cups
Our Galentines’ frosted party cups come wrapped with an illustration of seven brightly colored women’s legs dressed in outfits from casual to cocktail party. The variety of bright colors in this design that wraps around the entire cup will match your Galentines’ party decor. Perfect to use at your February 14th girl gathering or give as a gift to your hostess. Our styrofoam heart cups are a perfect and affordable addition to your Valentine party or gather. Our 16-ounce valentine foam cup packs are available in 10 count sleeves. Each sleeve is tied with coordinating ribbon, so they are all ready to give as a gift.
Valentines’ goodies never looked so cute! Send classmates, family, and friends stylish, personalized valentines with our cute and stylish personalized gift tag Valentine’s Day stickers with an Excavator for boys. These cute, personalized stickers are perfect for sticking onto goodie bags, candy boxes, lollipops, candy bars, or cupcake toppers for instant valentine treats!
Frosted Sugar Cookie Bars
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg + 1 egg yolk*
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 cup (80g) rainbow sprinkles (not nonpareils) *
Vanilla Frosting Ingredients:
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 2 and 1/4 cups (270g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream or half-and-half*
- 1 teaspoon pure vanilla extract
- salt, to taste
- optional: food coloring (I used 1 drop red for this pink frosting) and extra sprinkles for decorating on top
- Make the bars: Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
- Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink – that’s normal.
- Make the frosting: If you don’t want a super thick layer of frosting as pictured, halve the frosting recipe. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 – 1/4 teaspoon of salt. Beat in food coloring, if using.
- Remove cooled bars from the baking pan using the aluminum foil overhang on the sides. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts. Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
Mint Grapefruit Mimosa
This is the perfect Galentines day cocktail according to Insanely Good Recopies!!
- ½ cup honey
- ½ cup water
- ¼ cup fresh mint leaves
- 2 large pink grapefruit
- 1 bottle prosecco
- Make a simple syrup by combining the honey and water in a small saucepan set over medium heat. Add the mint leaves and stir to combine. Simmer, stirring frequently, until the honey is completely dissolved.
- Reduce heat to medium-low and simmer for another 5 minutes. Remove from heat and strain the syrup, discarding the mint leaves.
- Place the peeled grapefruit in a high-speed blender and blend until completely liquefied, approximately 1 minute.
- Fill four champagne flutes 1/3 full with the grapefruit puree and drizzle a spoonful of the honey-mint simple syrup into each glass. (Use syrup according to taste). Stir briefly to combine, and then top off each glass with the chilled prosecco before serving. Cheers!
Bamboo Cutting Board
Our personalized cutting/serving boards are handcrafted of pressed bamboo in beautiful, natural tones unique to each piece, Bamboo absorbs very little moisture, does not shrink, or swell and is actually harder than most hard woods, making it a superior material for cutting boards. Perfect for not only cutting but for also for displaying charcuterie!