Skip the boys this Valentine’s Day. We recommend sending out sparkly invites to your besties and staying in for a Galentine’s spa day. Set the table for mini manis and a facial before heading to the pedi tubs. Indulge in chocolate-covered waffles (with sprinkles!) - and don’t forget a mimosa. Because there’s nothing more glamorous than a mimosa, even if it is a mock one.
SPA BAR TAKE-HOMES
Fill glass containers with spa essentials such as loofahs, nail polish and files as Galentine favors.
MINI FACIAL MASK
How to make it:
1. Cook 1 cup of instant oatmeal according to package directions.
2. Add 6 tablespoons of honey and 6 tablespoons of plain yogurt; mix together.
3. Set aside to cool to room temperature.
4. Apply mixture to face; avoiding the area around eyes.
5. Allow mask to sit for 10 to 15 minutes.
6. Rinse face with warm water.
Create a mini mani station with items that reflect the Valentine's spa theme.
TOWEL NAME CARD
Wrap a candy necklace around a rolled up towel and attach a tag for a spa-worthy name card.
GLAM STIR STICKS
Use a hot glue gun to affix gems back-to-back on a kabob stick.
A perfect mimosa is equal parts juice and sparkling beverage. Fill a glass to the half-way mark with San Pellegrino Sparkling Fruit Beverage; top with Simply Mixed Berry Juice Drink.
Make the party even sweeter with strawberry-flavored wafers dipped in white chocolate and add sprinkles.
CHOCOLATE-COVERED HEART WAFFLES
How to make them:
1. Make waffle mix according to package directions.
2. Spray waffle iron with cooking spray before pouring in batter. (This step is essential to making a waffle that doesn’t stick and tear apart.)
3. Carefully remove waffle from waffle maker and set on a cutting board.
4. Using cookie cutter, cut waffles into heart shapes.
5. Melt a 12-ounce bag of white chocolate chips in the microwave or over a double boiler. Dip each heart waffle into chocolate, lay on waxed paper and decorate immediately with multicolored candy sprinkles.
6. Let sit a few moments until the chocolate hardens, and serve.
The original version of this article appeared in the February 2016 issue of Momaha Magazine.