How to Throw the Sweetest Galentines Brunch

It’s no surprise I love Valentine’s Day. I hand make cards for friends practically every year for as long as I can remember. Anyways, throwing a party for my girls is probably my favorite part of Valentines… or should I say Galentines! This year, instead of a candlelit seven course dinner ending in chocolate… I gathered a dream team to pull off the prettiest and sweetest (as in baked goods) brunch you ever did see!

The concept for the brunch was pretty blush blooms, touches of red, and lots of sweet treats! We used glassware from World Market, flatware from Target, favor boxes from Hadron Epoch, and fun Valentine’s details like the garland, LOVE drink tags, love jenga all from Target as well. Our cocktail glasses and accessories are from Anthropologie. We wanted to make sure that everything was replicable so that anyone could host their own. Below are the recipes for all our sweet treats!

Conversation Heart Sugar Cookies

You can make sugar cookies from scratch or from any mix using a heart shaped cookie cutter (like we did!) Next up: make your royal icing.


2 tsp corn syrup

1 1/2 cups powdered sugar

1 tsp vanilla extract

1 tbsp milk

Directions: Mix until smooth. Add 1 drop of red food coloring and add to your cooled off cookies. We used a baking pen to add our favorite Mean Girls quotes. My favorite is “None 4 Gretchen Weiners” hahaha

Cherry Poptarts (Soooo easy!)


Premade pie crusts

Your favorite jam

1 egg

Frosting (we used the leftovers from the recipe above)


Cornstarch (a few tbsps)


Cut your pie crusts into equal sized long rectangles. Mix your jam with a bit of cornstarch to thicken it up a bit. Spoon on your jam onto one end of each of your strips. Beat your egg in a bowl. Brush egg around the jam to act as glue. Then fold the empty side of your pie crust over and “crimp” the edges using the end of your fork. Brush the tops with your leftover egg, and bake until golden at 400 degrees. Once cooled add your frosting and sprinkle with sprinkles to your liking!

We used cherry jam as the filling and use sprinkles from Lincoln – our favorite local cafe here in town. Aren’t they the cutest?! See that adorable unicorn pinata?! That’s from my new fav – Lula Floral Designs!

Not Your Mother’s Champagne



Elderflower Syrup


Directions: Add 1 oz of elderflower syrup to tumble. Add about 5 raspberries and muddle. Top off with champagne and an ice block if needed. Voila! A perfect crisp champagne cocktail to pair with all your sweets!

Design Concept & Styling: Tasteful Tatters // Florals: Bloom & Beam Floral Co. // Calligraphy (Menu & place cards): Jenni Murphy // Food styling & recipes: Miss Foodie Problems // Favor Boxes: Hadron Epoch


  1. This was so much fun! Can’t wait for our next collaboration!!!!


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