I hope you’re ready for the Valentine’s Day gorgeousness we have for you this week, loves. We’re loading up on cupid-approved party details, recipes, DIYs and more starting first thing tomorrow. But before we do, we’re sending you this little teaser packed with everything you need to kick off a successful Galentine’s Day party with your besties. And don’t worry, we won’t tell if you’re sneaking pins in between Super Bowl plays!
I am kind of the worst when it comes to Valentine’s Day. I know, I know, I shouldn’t admit that – but it never fails, the sweet little heart-filled holiday shows up at my doorstep, and I have nothing to show for it. But not this year! No siree. Because thanks to The Lovely Drawer I don’t even have to leave my house to grab this year’s love note. And if that’s not a win, I don’t know what is.
FromThe Lovely Drawer…Hello hello! It’s about that time when I whip up some free printable Valentine’s treats, don’t you think? Well, that’s exactly what I’ve done with these mini brush lettered notecards and matching envelopes.
They’re perfect for writing sweet or slushy love notes to the object of your affection this Valentine’s day. Why not use them all and they can open them throughout a Valentine’s breakfast? Any excuse for a scrummy breakfast works for me as you may well notice from my instagram feed.
The great news is all you need is an A4 sheet of card and A4 paper. Simply download the free templates here and print the notecards onto card and the envelopes onto paper.
Cut around the notecards and envelope and then use a scalpel and a ruler to score the dashed line on the envelopes. Fold together and then secure with a little dot of double sided tape or glue. Hey presto your done!
Have fun sending a little bit of love someone’s way. The message on the back…well that’s up to you. xoxo, The Lovely Drawer
You know what’s funny, I’ve never been a sweets person. Until this very post. Because these cupcakes from Fix Feast Flair? They kind of look insane. In the best possible way, of course. Filled with unexpected, yet ridiculously delicious flavors, this recipe will make anyone on team savory head right on over to team sweet.
From Fix Feast Flair…It’s my birthday and I can cupcake if I want to? Remember when you were younger and birthdays were pretty much the best thing ever? I used to count down the days till my birthday, while simultaneously counting the years. 13! 15! 18! 21! But now, hmm, I think I’d rather not count them anymore. Which isn’t to say I dread adding another year to my total, but rather, it’s just lost that luster. In fact, if I’m being honest, I’ve never really been a huge fan of my birthday. Sure, I’m grateful for all the well wishes and ok, ok, yes, I do get excited when a present or two come my way, but honestly, I don’t love being the center of any day, let alone my birthday. I’m way more excited about other people’s birthdays than my own. So today, let’s celebrate us! All of us. And let’s celebrate with two of my favorite flavors all rolled up into one delicious, compact cake!
Coconut and lilikoi (passion fruit) make my heart sing, and lately, I’ve been craving all things coconut. I blame it on the insanely dreamy coconut sorbet my mom and I shared at Mama’s Fish House last week (while we celebrated her birthday). I think I actually forgot for a minute how truly wonderful that tropical aroma can be (I know, that’s crazy talk). And when it’s paired with the sweet-tart flavors of lilikoi? Dreams. Last year, I baked up a vanilla bean butter cake with strawberry and lilikoi, using my neighbor’s lilikoi curd (it’s amazing, btw) and this year, my dad sent me back to LA with another jar. It was kismet. These cupcakes pretty much had to happen. Feel free to substitute lemon curd or any other curd you prefer, but if you can get your hands on a jar of lilikoi curd, use it!! To fill these cupcakes, I turned to my girl Courtney for an awesome cupcake coring method. I dressed them up with a coconut buttercream, and called it a day. Happy day to us!!
Ps – If you noticed that todays, photos look a little different, it’s because Moses is pretty darn amazing and gave me the best early birthday present a girl could ever dream of: a new camera! So excited to get to know my new Nikon D750. (Thank you, thank you, babe.) Tips and tricks would be much appreciated from any of you Nikon users and lovers out there! xo, Fix Feast Flair
Adapted from Epicurious.
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- 2 c. all purpose flour
- 2 1/4 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. virgin coconut oil (solid)
- 1 c. granulated sugar
- 3 large eggs, room temperature
- 2 Tbsp. vanilla bean paste or 1 Tbsp. vanilla extract
- 1 c. full-fat coconut milk
- 2 c. unsalted butter, room temperature
- 4 c. powdered sugar
- 1/4 c. full-fat coconut milk
- 1 Tbsp. vanilla bean paste or 2 tsp. vanilla extract
- 1/4 tsp. salt
- 3 - 4 oz. store bought lilikoi (passion fruit) curd
- Preheat oven to 350°F and pre-line muffin tins with parchment liners and set aside.
- In a medium bowl, whisk flour, baking powder, and salt together and set aside.
- In the bowl of stand mixer, fitted with paddle attachment, cream coconut oil on medium until smooth. Add sugar and beat on medium-high speed until light and fluffy, 2-3 minutes. Beat in eggs, 1 at a time, until combined, scraping down sides between each addition. Beat in vanilla bean paste (or vanilla extract if using) until combined.
- Add half of flour mixture and mix on low speed just until combined. Add coconut milk and beat on low until just combined. Add remaining flour mixture and mix on low speed just until combined.
- Spoon batter into 16 parchment lined muffin cups. Bake for 18-20 minutes or until a toothpick inserted into center comes out clean. Cool for 5 minutes on in the pans, then transfer to a wire rack to cool completely.
- In the bowl of stand mixer, fitted with paddle attachment, beat coconut oil on medium until smooth. Add powdered sugar, butter, vanilla bean paste (or vanilla extract if using), and salt and beat on medium-low until combined. Scrape down sides then increase speed to medium-high and cream for 2-3 minutes or until light and fluffy.
- Insert a large round frosting tip into the center of a cupcake, holding tip perpendicular to the cupcake, creating a cavity in the center. Jiggle gently to release the cupcake's core and pull tip out and core out of the center. Fill cavity by spooning lilikoi curd in. Repeat with remaining cupcakes.
- Fit a pastry bag with a large star tip and fill with buttercream. Pipe each cupcake in a circular motion.
- Serve and enjoy!