It’s February, and while for most that means Valentine’s Day is on the horizon, for me it means Galentine’s Day is coming!
Galentine’s Day is a celebration on February 13 where girls get together and wallow in their love for one another. I heard about it for the first time on “Parks and Recreation” and absolutely fell in love with the idea.
Plus, it gave me an entirely new holiday to celebrate in February, so how could I turn that down?
Leslie Knope, the main character of “Parks and Recreation” and the architect of Galentine’s Day, says that to celebrate, girls leave behind their husbands and boyfriends to come together the day before Valentine’s Day for a brunch celebrating their friendship. How amazing is that?
While we all know I love a good brunch (here’s my Halloween brunch and Easter brunch), I also knew I was a little late to the game on Galentine’s Day. Instead of planning yet another brunch, I decided to plan an afternoon celebration, one that won’t compete with any standing Galentine’s Day plans.
For those who have seen the show, you know Leslie Knope can’t get enough of breakfast, waffles specifically. Even though I’m doing away with the brunch theme, I decided to make a menu that Leslie would be interested in eating—I made a waffle fries bar.
Yes! How perfect! Leslie can’t make it through the day without waffles, and now she’ll be able to eat them twice on Galentine’s Day!
All the inspiration for this bar came down to a shirt I saw in a girl’s clothing department that said “Fries Before Guys.” I thought, what an absolutely perfect Galentine’s Day theme. When I got home that afternoon, I got straight to making fries before guys, which is free for download. Don’t you just love how the yellow font looks like fries?
The fries bar featured a variety of toppings (parsley, chives, bacon bits) and sauces (basil pesto, cheese, chipotle aioli). Below, I have the recipe for the chipotle aioli, which was by far the favorite. I thought for sure a pile of cheese fries would win over the crowd, but the subtle spiciness of the aioli had people snacking all afternoon.
How sweet are those galvanized tubs for the fries? I found them at Hobby Lobby, and inspiration struck! If you’re ever wanting to use an unusual container to hold food, you more than likely can. Here are some tips on how to do that:
- Always hand wash it before use.
- Never use it to cook or reheat food.
- When in doubt, line it!
- Last, but most importantly, once it’s been used for food, only EVER use it for food.
The liners I used to make my tubs food safe are printed pages that have been coated (both sides) in wax. You can find similar liners online, but I got these here. I love the bit of texture and grit that it gives to the Galentine’s setup.
I also set out sweets, because it isn’t a Galentine’s celebration without sugar. The heart-shaped sugar cookies were a hit, as usual. I’m telling you, this recipe I have is always a winner. The classic taste and soft bite of the cookie are addicting.
For drinks, I served my new favorite cocktail. It’s bubbly, sweet, tart, and so easy. It’s just two ingredients—champagne and San Pellegrino prickly pear and orange flavored water. The color is a gorgeous blush pink. The bubbles offer a satisfying zing. The fruity flavor makes it absolutely dangerous!
Below, I have the recipe for the aioli, as well as some more inspiration pictures. I hope you have a great Galentine’s Day and spend it with the women in your life that mean the most to you!
Until next time, Delicious Dealings, friends!
Check out all the recipes from this post below!
1/2 cup sour cream
1/2 cup mayonnaise
4 teaspoons Sriracha
1/4 teaspoon garlic powder
1/4 teaspoon ancho chili powder
3-4 drops lime juice
Combine ingredients in a medium bowl. Stir to combine. Store in a tightly-sealed container and keep refrigerated.
Granbaum Sugar Cookies
2 sticks (1 cup) butter
2 cups sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Cream together butter and sugar. Once fluffy and light, blend the eggs and vanilla into the creamed mixture.
In a separate bowl, sift together flour, baking powder and salt. Before I made the smart investment in a sifter (which I highly recommend to all bakers), I used a fork for this step. It worked decently enough. Stir the dry mixture into the creamed mixture.
At this stage, the dough could either be the perfect consistency or way to sticky to handle. This could be the result of so many factors, like humidity or the butter being too warm. Simply add flour until the dough is about the same consistency as fresh Play-Doh, but just slightly stickier.
Dust counter with flour and roll the dough to about a 1/4 of an inch thick. Cut shapes and bake at 325 degrees for 8-10 minutes. The cookies will puff slightly, but shouldn’t overly expand.
3 cups powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
In a medium-sized bowl, combine powdered sugar, milk and vanilla. I recommend going easy on the liquids at first. The icing needs to be slightly runny, but otherwise thick.
Most recipes call for a thin flood icing and a thick outline icing. I am already driven nuts by the concept of decorating two dozen cookies like this, so I cheat the system and only use the outline icing for both jobs. To make the filler icing, add a touch more milk to make the icing slightly runny.
When adding food coloring, keep in mind that it is a liquid and will change the consistency of the icing. You may need to add more powdered sugar after you’ve colored your icings.
Transfer icings to either squeeze bottles or icing bags and begin decorating.