Happy Valentine’s Day month, everybody! First off, can we talk about this spread of deliciousness? A local bakery posted this picture on their social media and I can’t even handle it right now. I just want to faceplant into everything. Which is actually sort of what inspired today’s post.
But before we get into that, I don’t think I shared this last year but for Valentine’s Day last year I asked Edward to marry me. So for those that aren’t familiar, we have been together since August of 2005 and engaged since 2011. So Edward already proposed to me April 30, 2011 but I wanted him to feel as special and as loved as I did when he asked me to marry him. I feel like everyone deserves that feeling. And since we had been engaged for almost 7 years at that point, I wanted to “renew” our engagement, as it were. I wanted Edward to know that even though we’ve had our ups and downs and we’ve procrastinated getting married, my feelings for him have not faltered. So I made him a special homemade dinner and even got him some joke engagement rings because no proposal is complete without an engagement ring lol And I actually wore a dress. Anyone who knows me knows that I don’t do skirts or dresses so you know I meant business lol We still have not set a wedding date and at this point, we already consider ourselves married, but I’m glad I asked Edward. He deserved it ❤️
Ok moving on from that gushy stuff lol I love making valentine’s day inspired treats the entire month of February so I wanted to share some of my faves. Starting with this donut bouquet. You may remember this from last year. This idea made the rounds on facebook last year and so I knew I had to make my own version. And if we’re being honest, I would much rather get a bouquet of donuts than a bouquet of flowers but maybe that’s just me lol You can get all the deets including my recipe here:
Next up: red wine waffles! I simply subbed red wine in place of the liquid in my waffle recipe and turned my waffles into a wine lovers dream. I “technically” made these in honor of National Drink Wine day which is February 18 but these would also make a great Valentine’s day treat. In fact, I may remake these for myself for Valentine’s day this year. Or maybe mix things up and try a red wine pancake stack…
Next up we have my latest obsession: heart shaped (chickpea) chocolate chip cookies. In honor of #WorldPulsesDay which was January 11, I made heart shaped (garbanzo bean) superfood vegan cookies!
#RDtip: pulses (chickpeas, lentils, beans, and dried peas) are a great addition to any diet because they offer plant based protein, fiber, and micronutrients like iron, zinc, magnesium, potassium, phosphorus, and b vitamins. In addition, pulses are more environmentally friendly because they require significantly less water to grow and can also improve soil quality by adding nitrogen back into the ground. So they’re great for our health as well as our planet’s health 👍🙌
Recipe here. The only thing I added in was beet powder for the pink/red cookies.
Next up we have another donut creation: mickey and minnie chocolate donuts! I just couldn’t resist creating everyone’s favorite couple in donut form. Perfect for valentine’s day. I will include the base recipe for these at the very end of this post. For the “frosting” I just used an equal mix of plain greek yogurt mixed with cream cheese and a little honey then added beet powder for red and turmeric for the yellow.
Next up we have homemade chocolate covered cherry truffles! This is a bit of an adapted recipe from my friend, Wendy over at Moore Ways to Wellness. I have made several variations of this truffle recipe but this is one of my favorites. The base is a mix of melted chocolate of choice, mashed avocado, and baking cocoa. For this version I added fresh cherries and almond extract then topped them off with baking cocoa and hemp hearts (totally optional). The recipe for these will also be at the very end of this post!
Next we have this chocolate and matcha mugcake with a fun little surprise inside:
Next one of my faves creations this year: conversation heart donuts! When I heard that conversation hearts were not going to be around this year, I decided to make my own version. In donut form, obviously. Not that I particularly liked the conversation candy hearts but they were always such a valentine’s day staple growing up. I like to think my donut version is a little tastier than the candy heart version 😉 I used the same recipe for these as my mickey and minnie donuts from above. Again, the recipe will be at the bottom of this post. For the “frosting” I used a mix of plain cream cheese mixed with plain greek yogurt and a little honey and added various superfood powders for the colors.
Next up we have these fun and delish strawberry cheesecake swirl brownies! These are NOT exactly the healthiest option but they are a small batch option! These are perfect for when you want to treat yo self, but only a little bit. Recipe for these will also be at the bottom of this post!
Next up we have these chocolate covered strawberry protein cupcakes! The recipe for these will also be at the end of this post but you can apply these ideas to any cupcake, even store bought or boxed cupcakes, if in a pinch. Really fun way to jazz up your cupcakes!
Last we have this fun twist on traditional pb cups: chocolate covered strawberry pb&j protein cups! And they’re even vegan! You could also leave out the pb&j part if you just want a chocolate covered strawberry version! These have been my latest obsession! I’ve been experimenting with other fruit fillings and, I mean, honestly you can’t go wrong with any fruit filling. Recipe will also be at the end of this post!
What are your Valentine’s Day plans? Making anything fun and festive to celebrate? Let me know in the comments!
⁃ 1 medium avocado, mashed
⁃ 1/2 cup dark chocolate chips, melted
⁃ 1 tbsp cacao powder
⁃ Almond extract, to taste
⁃ Fresh cherries without the pits
⁃ cacao powder
⁃ Chocolate protein powder, optional
⁃ Hemp hearts
In a food processor combine all ingredients, except cherries, and blend until smooth. Transfer to a small container and let chill for about an hour. Once firm, mold spoonfuls of the mixture around a cherry then roll in cacao powder, protein powder, or hemp hearts. Let “set” in the fridge then enjoy.
⁃ 1/2 cup almond poppy seed Kodiak cakes mix
⁃ 1/3 cup baking cocoa
⁃ 2 tsp sugar 2.0
⁃ 1 tsp apple cider vinegar
⁃ 1/2 cup pumpkin purée
In a food processor, blend all ingredients until a dough forms. Divide dough Into equal sections and form into donut shapes. I rolled mine into balls which I then semi flattened and used a straw to poke out the center. Microwave 1-2 minutes (check them after one minute do you don’t overlook them). let cool and top with desired toppings.
Chocolate covered strawberry protein cupcakes (adapted from Quest red velvet cupcake recipe)
Chocolate covered strawberry cheesecake Brownies – makes 4
• 3 large egg yolks (discard or save the egg whites for another recipe)
• 3 tablespoon whole milk can sub another milk or use water
• 1 1/2 tbsp vegetable oil
• 2 tablespoons brown sugar lightly packed (or you can sub in monk fruit)
• 6 tablespoons cocoa powder (for a deep, rich chocolate flavor sub in special dark baking cocoa)
• 3 tablespoon white whole wheat flour
• 1/8 teaspoon salt
• 1 tbsp baking powder
• Couple tablespoons dark or milk chocolate chips
⁃ 6 oz softened cream cheese (or to lighten it up you can do an even split of 3 tbsp cream cheese + 3 tbsp plain Greek yogurt)
⁃ 1 egg
⁃ 1 tbsp brown sugar
⁃ 1 tbsp freeze dried strawberries blended into a powder (blend freeze dried strawberries into a fine powder and measure out 1 tbsp)
Preheat oven to 350 degree f. In a bowl combine all ingredients to make brownie batter. Set aside. In another bowl cream the cream cheese with egg and sugar. Stir in strawberry powder. Gently swirl. Oil 3-4 small ramekins or a small oven safe dish (I used a 7x5x1.5in dish) and distribute brownie batter evenly. Pour a layer of the cream cheese mixture on top then swirl into batter with a knife. Bake for about 12-15 minutes or until cream cheese is mostly cooked then let cool completely. Enjoy
– 1/4 cup quest strawberry Protein
– 1/4 cup whole wheat flour (or almond meal)
– 1 tsp baking soda
– 1 tbsp unsweetened Cocoa Powder
– 2/3 cup unsweetened Almond Milk
– 1 tsp Vanilla Extract
– optional sweetener, to taste (I left this out)
– 4-5 strawberries with tops cut off
– 2-3 containers @siggisdairy vanilla yogurt (or sub about 1 cup plain greek yogurt)
– 1/2 scoop quest vanilla protein
– 1/2 scoop quest strawberry protein
Preheat oven to 350 degrees F. Oil 4-5 silicone liners and set aside. in a medium sized bowl, combine ingredients to make cupcake batter and mix until combined. scoop batter into cupcake liners and bake ~15 minutes or until cooked all the way through. set aside to cool while you prepare the frosting. in a small bowl, combine yogurt with protein powders and mix until smooth and creamy. scoop into a plastic bag with the tip cut off and set aside. flatten the tops of the cupcakes a little so they are even then scoop out the center of each cupcake. Place a strawberry into each cupcake then pipe the frosting on top. top off with a drizzle of chocolate sauce (baking cocoa + water) and A strawberry and enjoy. For the chocolate heart, melt some chocolate, mix in a tbsp of coconut oil, then place in a piping bag. Add some cling wrap to a cookie sheet then draw hearts on top with the melted chocolate. Make as many as you like then place in freezer to set. Once set, use to decorate the tops of your cupcakes!
Cherry cheesecake brownie parfait
⁃ 1/2 cup frozen cherries
⁃ 1 tsp brown sugar
⁃ 1 tbsp cornstarch
⁃ 1/4 tsp Almond extract
⁃ 1 oz cream cheese
⁃ 2-3 tbsp plain Greek yogurt
⁃ Pinch brown sugar
⁃ 1 miss jones Brownie in a cup
Prepare brownie in a cup first so it has time to cool. Make according to the directions then, once cooked, remove from container and cut into chunks. Set aside to cool. In a small saucepan, add cherries, sugar, cornstarch, and just enough water to cover the cherries. Stir over medium heat until cherries start to bleed and mixture starts to thicken. If the mixture thickens too quickly, you can add more water to thin it out. Remove from heat and stir in almond extract then set aside to cool. In a bowl, soften cream cheese then stir in Greek yogurt, sugar, and just enough milk until mixture is creamy and smooth. Once brownie is cool, add half the brownie chunks to a small glass then top with a layer of the cream cheese mixture and cherry filling. Repeat. Faceplant.
⁃ 3/4 cup unsweetened baking cocoa
⁃ 2 scoops livwell_nutrition chocolate protein powder (use my code foodventures for a discount) – or sub in your fave vegan chocolate protein
⁃ 1/3 cup Unrefined Coconut oil
- optional 1 tsp sugar 2.0
Optional pb and jam layer
⁃ 1/2 cup frozen raspberries
- 1 tsp lemon juice
⁃ Pinch sugar of choice
⁃ 2 tbsp chia seeds, more as needed
- peanut butter, of choice
*for an extra rich chocolate flavor, use special dark cocoa in place of the regular cocoa powder
Prepare chocolate layer by combining cocoa powder with protein then slowly adding in coconut oil. If mixture is too dry, add a little more coconut oil until mixture is smooth and thin in consistency. Stir in sugar to taste. Set aside. Prepare strawberries by cutting off tops. Line a muffin tray with 4-5 cupcake liners. Add a spoonful of chocolate to the bottom and up the sides of each cupcake liner. Place strawberry, cut side down, in each of the cupcake liners. Add another layer of chocolate around the strawberry but don’t completely cover it. Leave room for the pb and jam, if using. Set liners in freezer until chocolate sets.
If adding a pb and jam layer, microwave frozen raspberries with a little sugar, lemon juice, and just enough water to cover the raspberries. microwave 1-2 minutes or until softened. Mash with a spoon then stir in chia seeds and let sit until thickened. Stir in more chia seeds, as needed.
Add a spoonful of pb and jam to each cupcake liners and set back in freezer for 5-10 minutes. Add remaining chocolate to the tops of the cups and set back in freezer until “set”. Store leftovers in fridge.