your galentine's menu pt.2
tiramisu crepe cake, hibiscus jello shots + a lovely ranch
truly I am going to be so upset when february is over. I have just loved being surrounded by all things pink and hearts and bows. there are many people salty over valentines day but I, am not one of them. like yes go fetch me a coffee, bring me flowers and wine and dine me - what is not to love honey. and thanks to tiktok, I also got the idea that alex must also *ask* me to be his valentine ahead of time - so now its a 2 for 1 special during the week. there is something about a man standing there with a bushel of ranunculus asking you to be his valentine! lol!! we got em girls!! you still have 24 hours to threaten your man!!
but alls to say, even if you aren’t in a relationship, girlhood is never something to be ignored! girlhood, in the least cliche way possible, is the greatest thing on this planet. a kind of love that no romantic relationship could compare really. I could write an entire dissertation on the joys female friendship bring but we shall bookmark it for another day. so please don’t think you need 15 friends to celebrate galentines, because even 1 true friend is worth celebrating - genuine people that understand you and aren’t insane are hard to come by!!
so regardless of what your plans are this weekend, here’s a menu of some fun and flirty little things to make:
Today’s Menu:
all recipes below
tiramisu crepe cake
hibiscus blood orange jello shots
really good ranch because girls love ranch
tate’s cookie bark dupe
From Last Week:
From Last Year:
pickle martini with blue cheese olives
okay let’s get into it!
girls love ranch:
1/2 cup sour cream
1/3 cup buttermilk
1/4 cup mayo
zest & juice of 1/2 a lemon
1 garlic clove, finely grated
3 tbsp fresh dill
2 tbsp chives
1 tsp pepperoncini brine
1 tsp dried dill
salt and freshly cracked pepper to taste
Top with garlic onion and dill powder
optional but encouraged topping: 1 tsp dried dill, 1 tsp onion powder, 1 tsp garlic powder + a pinch of salt - blitzed until powdered
Combine all ingredients in a small bowl and mix well. Let sit for 15 minutes to vibe and marinate. Taste for salt and pepper and top with a sprinkle of ranchy powder if using! serve with crudite, pizza, soft pretzels whatever the f - you’re in charge!
tate’s cookie bark dupe:
cookie recipe from the OG tate’s cookbook
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup salted butter, room temp
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1 tsp water
1 tsp vanilla
2 large eggs
2 cups semisweet chocolate chips
1. Preheat the oven to 350 F and line a baking sheet with parchment paper
2. In a large bowl, stir together the flour, baking soda, and salt. In another large bowl/mixer, cream the butter and sugars. Add the water and vanilla and mix until combined. Add the eggs in and mix until just incorporated. Stir in the flour mixture then fold in 1 cup of chocolate chips. Don’t over-mix!
3. Spread dough onto the prepared cookie sheet into 1 big thin layer until it reaches all four corners to ensure it’s thin enough. Bake for about 20 minutes or until the edges and centers are golden brown - check on it halfway through to ensure nothing is burning. Remove the pan from the oven and let cool completely. Once cool it should be hard to the touch and easily breakable. The edges will likely be crisped but the center may not be. You can test by breaking it in half. Or, you can leave half the bark slightly chewy and half crunchy - best of both worlds. Return to the oven if it needs more time.
4. Once cooled, melt the remaining cup of chocolate chips and spread on top of the cooled cookie. Sprinkle with m&ms, sprinkles or whatever you like! Cut into pieces and serrrveeee
