All things hearts + pink
I've always loved Valentine's Day and the weeks leading up to it. It 100% has to do with my sweet tooth and love for pink and hearts.
Rose scented candle?
Rose scented dish soap?
Cute V-day themed outfits for the twins?
Gaudy heart earrings?
Even though I am all for celebrating and having cutesy decor and theme food, I am so not the mom who makes handmade valentines for her kids to hand out. Pretty sure last month I stocked up on Skittles and Jolly Rancher Valentines cards for my kiddos to bring.
What I *have* been up to are two new-ish recipes that are perfect for your Valentine's week! Both are SO simple to make and only require a handful of ingredients plus a blender. Sidenote- I've never owned a blender that cost more than $40, so when we recently got a Blendtec from my parents, my life was changed by how much more powerful it is!
Strawberries & Cream Shake
1 cup frozen strawberries (just plain- sometimes frozen ones come packaged in sugary syrup)
1/2 cup plain nonfat Greek yogurt
1/2 teaspoon vanilla extract
1 cup unsweetened almond milk (can substitute other milk)
Blend together in a blender until creamy. That's it. The sweetness of the berries is enough, and since it's mostly berries and milk, the tangy-ness of the yogurt doesn't overpower. My kids couldn't keep their paws off of my cup.
Makes two ~1 cup servings. Per serving: 70 calories, 9 grams carbohydrates, 1 gram fat, 5.5 grams protein, 100 mg sodium.
If you're looking for a rich chocolate dessert to make for Valentine's Day, I have quite the contender with this flourless chocolate cake. It is so fudgy and dense but best of all- it only takes seven basic ingredients + a blender!
Flourless Chocolate Cake
-1 1/2 cups chickpeas, drained and rinsed (I know, I know- nothing says "romantic evening" like loading your loved one full of beans, ha!)
- 4 eggs
-3/4 cup white sugar
-1 teaspoon vanilla
-1/2 teaspoon baking powder
-Pinch of salt
-1 1/2 cups dark or semi sweet chocolate chips
Preheat oven to 350 degrees. Spray a 9" round baking with nonstick baking spray, however for extra non-stick insurance, I cut out a parchment circle to line the bottom, then I sprayed.
In a microwave safe bowl, microwave the chocolate chips in increments of 20 seconds, stirring in between. Chocolate can easily burn in the microwave, so that's why I don't let it go for a full minute.
Meanwhile add all the other ingredients to a blender or food processor. Blend well- no chunks allowed! When chocolate chips are fully melted, add those in and blend until incorporated.
Pour batter into pan and bake for 35 minutes. Let cool for a few minutes, then invert onto a platter to let cool. I tend to think chocolate desserts taste best the next day, so I refrigerated mine overnight, then dusted some powdered sugar on top and served with strawberries. If you're feeling creative, you could cut out a paper heart to place on top of the cake before you dust with powdered sugar for a stenciled- look!
Makes 12 servings. Per slice: 218 calories, 34 grams carbohydrates, 7 grams fat, 8 grams protein, 30 mg sodium
Hope you have a LOVE-ly Valentine's Week!