We recently came across a post on Instagram that said, "Growing up is realizing Valentine's Day is for the girls," and it really stuck with us. While we love celebrating with our kids and husbands, there’s something so special about spending time with our girlfriends—it truly fills your cup. And what better excuse than hosting a Galentine’s brunch?

Although this brunch was themed around Valentine’s Day, many of these ideas can easily be used any time of the year. Enjoy!

**Setting the Table**
We wanted a very clean natural setting, highlighted by the colorful pops of food.
These bud vases are a staple in our hosting closet and we use them all the time.
These cordless table lamps add a great ambiance to any table.
Our white plates are from Homegoods but here are similar ones.
We used linen napkins with a ring in the middle to mimic a bow.
These jute placemats added texture.
These coups are fun and elegant, we tied a bow on them to add some color.
We used this playlist to keep the vibes going.
Our florals were picked up form our local Trader Joe’s.
Using mixed metals kept the table fun and interesting.
We used valentines for name cards and wrote a message to our girlfriends telling them how much they mean to us and why we are thankful to them.
Favorite things swag bags were given. These can be given by the host highlighting a few of your favorite things or ask guests to bring their favorite things and do an exchange.
We had a Mimosa bar and polaroid camera out because who doesn’t love documenting time with their e

Menu and Recipes

All of menu items can be made the night before this allows for minimal prep and clean up the morning of. For this brunch we made: Lavender Lemon Donuts, Sundried Tomato Strata, Orange and Honey Glazed Fruit.

Lavender Lemon Donut (makes 12)

1 Room Temp Egg

½ C Sugar

¼ C Milk

¼ C Plain Greek Yogurt

1t Vanilla

3 T Lemon Zest

1 T Lemon Juice

1C AP Flour

1t Baking Powder

½t Salt

Glaze

1C Confectioners Sugar

2T Lavender Tea (cooled)

*natural food coloring and sprinkles as desired

Preheat the oven to 350.

In your stand mixer add the wet ingredients and mix. In another bowl combine your dry ingredients and add them to the wet mixture. Once they are incorporated, use a spatula and combine once more, scraping the bottom of the bowl.

Preheat the donut molds for 5-10 minutes (use a pan spray to help keep the donuts from sticking). Fill your pastry bag with the donut mixture. Cut the tip of your pastry bag and fill the donut molds half way. Cook the donut for 10-15 minutes or until golden. Let the donuts cool.

To make your glaze add the ingredients together and whisk. Add one tablespoon of cooled lavender tea at a time until you get your desired consistency. Dip your cooled donuts in the glaze and add desired sprinkles.

Add of blue and red food coloring to create a richer purple color.

*to make these donuts gluten free just change out the flour for a gluten free option.

Tools: Donut Mold, Stand Mixer, Pastry Bag, Lavender Tea, Zester

Sun Dried Tomato Strata (makes 12 egg bites)

½ Loaf stale Sourdough Bread, cubed

8 Eggs

1C Milk

½ Bag of Spinach

¼ C Sundried Tomato in OIl

4 Green Onions, sliced

1 Brick of Feta

Salt and Pepper

Preheat your oven to 350.

In a cast iron skillet cook your sundried tomatoes (in the oil), spinach and half the sliced green onion. Saute until the spinach is wilted and season with salt and pepper. Allow this mixture to cool for about 15 minutes.

In a mixing bowl whisk the eggs and milk, season with salt and pepper.

Using a muffin tin or casserole dish (sprayed with cooking spray to keep from sticking) add the cubed bread first, then the cooled tomato, spinach mixture, a sprinkle of the feta cheese and then the egg mixture. Make sure the bread is soaked.

If you are making this dish the night before stop here and cover with foil.

Cook the Strata for 30 minutes covered in foil, then another 10-15 minutes uncovered until the egg mixture is set. Garnish with the remainder of your green onion. If you are cooking in a casserole dish allow an additional 15 minutes covered with foil.

Tools: Muffin Tin, Casserole Dish, Cast Iron Skillet, Glass Mixing Bowl

Orange and Honey Glazed Fruit (makes 6-8 servings)

1C Strawberry

1C Blueberry

1C Razberry

1C Blackberry

2 Large Oranges

¼ C Honey

Clean and cut your fruit.

In a mason jar add the zest and juice of two oranges, the honey and shake.

If you are making this dish the night before, leave the fruit and glaze separate.

Add the glaze over your fruit, mix and serve. Adding fresh mint can add a refreshing touch if you have it.

Tools: Storage Bowls, Zester, Mason Jar

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- Ashley & Heidi

Galentines Day Brunch

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