Letters + Card Making
Every day can be a Valentine’s Day!
I am thankful that new opportunities arise each day to reach out and connect with someone. Even though texting or social media seem to be the easiest go-to styles of communication, I appreciate the art of a handwritten letter or quick note that shines kindness.
I had such a great time making four cards/letters at Paper Source’s Valentine Card Making workshop (inspired by the Focus Features’ film, “Emma.”)
Some of the materials that we used were stamps, wax seals, deckled edges, and vintage ephemera. One of my favorite parts was embossing using stamps onto envelopes and the front of the locket card.
Who can you send or deliver a handwritten letter to this month?
Big Confetti Balloon 18″ Hearts & Good Fortunes: This balloon is magical and heartwarming! Fill the multi-colored confetti heart balloon with helium and air to bring joy to a gathering or person. The Tops Malibu package “contains confetti & one 18″ wide-mouth clear balloon for easy filling.” When the party is over, you can pop the balloon to get a shower of heart tissue confetti and find the rolled-up pieces of paper with fortunes on them (that were also in the balloon.)
Heart Balloons by Anagram: Standard Satin Heart Shaped Balloons
Treats to Share Love
Vegan and Gluten-Free Waffles
1 1/4 cup unsweetened almond milk
1 tsp white or apple cider vinegar
1/4 cup melted coconut oil
1/4 cup maple syrup
1/2 heaping cup gluten-free rolled oats
1 3/4 cups gluten-free flour blend (See DIY Flour Blend Recipe Here)
1 1/2 tsp baking powder
1 pinch sea salt
1 tsp vanilla extract
1/2 tsp cinnamon
1. Combine almond milk and vinegar in a small mixing bowl and let sit for a few minutes to curdle/activate. Then add coconut oil, maple syrup and whisk. Set aside.
2. Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated.
3.Let the scoopable thick mixture set for 5-10 minutes while your waffle iron preheats.
4. Once waffle iron is ready, generously coat with non-stick spray or oil and pour batter to fill heart mold.
5. Once waffle is cooked (I took 10 minutes), carefully remove from waffle maker
6. Serve with toppings, such as berries and more maple syrup.
1 1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup white rice flour
1/4 cup tapioca flour
Blend together and store in a secure container (large mason jar) in a dry place.
Mini Waffle Maker
Mini Heart Waffle Maker: DASH Mini Maker Heart Shaped Individual Waffles. This heart mini waffle maker is amazing! Each gluten-free mini waffle using the above recipe took about 10 minutes. If you are looking to cook more at a time then check out the heart shaped waffle maker that makes four at a time.
Heart-Shaped Fruit + Prep
- Strawberry Slicer: Chef’n Strawberry Slicester Hand-Held Strawberry Slicer
- Mini Heart Slicer Tool: 12 PCS Vegetable Cutters Cookie Cutters Shapes Set
- Cake/Waffle Server: Ann Lee Design Metal Plated Cake Server (Rose Gold): This cake server is perfect to serve the mini waffles because it is just the right size.
- Flower Shape Coffee Spoon: 4PCS Fashion Stainless Steel Flower Shape Tea Coffee Spoons Stir your heart-shaped latte or use to serve maple syrup over the mini waffles
- Heart Napkins: Paper Spource Gold Foil Heart Napkins in light pink
Blueberry Muffins and Brownies
2 1/2 cups almond flour
3/4 teaspoon baking soda
1/3 teaspoon Himalayan pink salt
1 teaspoon ground cinnamon
4 eggs, room temperature
1/3 cup coconut oil, melted
2/3 cup maple syrup
1 tablespoon lemon juice
1 tablespoons vanilla extract
4 oz blueberries (about 4 per muffin)
1. Preheat oven to 350 F.
2. Prepare your silicone cupcake mold with melted coconut oil or non-sticking spray.
3. In a small bowl, mix together the almond flour, baking soda, Himalayan pink salt, and cinnamon thoroughly. In a separate, medium bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice, and vanilla extract. Pour the dry ingredients into the wet ingredients and mix until just combined.
4. Pour the batter into the cake molds (not all the way to the top) and top with blueberries.
5. Bake muffins for 20 to 25 minutes, until the muffins are golden brown. Allow the muffins to cool ten minutes before removing from the pan. Enjoy!
2 cups smooth almond or cashew butter
3/4 cup monk fruit sweetener (I used Lakanto)
1/2 cup water
2 organic, pasture-raised eggs
1/2 cup collagen protein
1/2 cup cacao powder
1 tsp baking soda
1/2 tsp Himalayan pink salt
1 tsp vanilla extract
1. Preheat oven to 350º.
2. Beat almond or cashew butter together with the sweetener, eggs, vanilla and water using a mixer or by hand with a whisk. Slowly add the cacao, collagen, baking soda, and pink salt.
3. Pour into heart molds and bake in oven for 25-30 minutes. Cool, and slice into squares.
Heart Muffin Molds
Heart Muffin Molds: Sur La Table Heart Silicone Mold. I love how these molds (with a little added non-stick coconut spray to coat the inside) easily release the muffins after baking and cooling! You can vary how much mixture you put in each one to get different heights. I found that filling the molds just a little over halfway yielded heart-shaped muffins that were a great size to eat and share! The heart design mold makes pretty muffins and brownies that look good from the top and the bottom.
Happy Valentine’s Day!
How will you give love every day?