Adorable, Delicious Valentine’s Day Recipes

Feb 13, 2020 | Daily Blogs | 0 comments

Happy Valentine’s Day (Galentine’s Day too!) from all of us at MAC’s Lash and Skin Studio!  Whether you’re celebrating a romantic evening with a significant other, a day out with the girls, or even a cozy night at home with pets, we thought you may appreciate these few creative, festive, delicious Valentine’s Day recipes!



  • Chocolate Raspberry Parfaits


Ingredients (Raspberry Cream)

  • 2 cups fresh raspberries
  • 3 tablespoons pure maple syrup
  • 1 (12-ounce) package firm silken tofu
  • 1 tablespoon fresh lemon juice

(Chocolate Cream)

  • 1 (12-ounce) package firm silken tofu
  • 1/3 cup unsweetened cocoa
  • ¼ cup pure maple syrup
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon sea salt


  • ½ cup fresh raspberries, for garnish


  1. To make the raspberry cream, combine the raspberries and maple syrup in a small saucepan. Cook over medium-low heat until the raspberries start to break down, about 10 minutes.
  2. Transfer the mixture to a blender. Add the tofu and lemon juice, and blend until smooth and creamy. Transfer to a bowl, cover, and refrigerate the mixture until completely cool.
  3. To make the chocolate cream, place the tofu, cocoa, maple syrup, vanilla, and salt in a blender. Purée until smooth and creamy.
  4. To serve, fill six (6-ounce) parfait cups halfway with the chocolate cream. Fill the ramekins the remainder of the way with the raspberry cream.
  5. Chill for 1 hour before serving. The chocolate and raspberry layers can be made separately 1 day ahead and then assembled to serve.
  6. Just before serving, garnish each ramekin with a few of the fresh raspberries.
  7. Enjoy! <3


  1. Vanilla Pancakes with Strawberry-Cherry Ice Cream and Warm Chocolate Sauce

Ingredients (Strawberry-Cherry Ice Cream)

  • 3 cups frozen strawberries
  • 3 cups frozen cherries
  • ½ cup Date Paste

(Chocolate Sauce)

  • ½ cup plant-based milk
  • ½ cup Date Paste
  • 1 tablespoon maple syrup
  • ¼ cup pure unsweetened cocoa powder
  • ½ teaspoon vanilla extract

(Vanilla Pancakes)

  • 1½ cup all-purpose flour
  • ⅓ cup almond flour
  • ¼ cup rolled oats
  • 1 tablespoon sodium-free baking powder
  • 1 teaspoon ground cinnamon
  • 1½ cups plant-based milk
  • ¼ cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon vanilla extract


  1. To make Strawberry-Cherry Ice Cream, combine 1 cup frozen strawberries and ½ cup date paste in the bowl of a food processor; pulse a few times until the berries are the texture of coarse sand. Add remaining fruit 1 cup at a time, pulsing a few times with each addition until all fruit is the texture of coarse sand. Then process the mixture to a smooth, creamy texture. Transfer to an air-tight container and freeze for at least 4 hours before serving.
  2. To make Chocolate Sauce, combine all sauce ingredients in a blender; blend until smooth. Transfer mixture to a small saucepan, and warm over medium-low heat for 3 to 5 minutes, then cover pan to keep warm.
  3. To make pancakes, in a large bowl, mix together the flours, oats, baking powder, and cinnamon. Add the plant milk, maple syrup, vinegar, and vanilla. Mix lightly until combined, but don’t overmix. Let the batter stand for 5 minutes.
  4. Heat a non-stick griddle or skillet over low heat. Spoon ⅓ cup of batter onto griddle, and cook 3 minutes or until pancake edges look dry and the bottoms are crisp and lightly browned. Flip pancakes with a spatula, and cook for 3 more minutes. Transfer pancakes to a heatproof platter and keep warm in a 200°F oven. Repeat with the remaining batter.
  5. Ten minutes before serving, remove the Strawberry-Cherry Ice Cream from the freezer.
  6. Serve pancakes topped with ice cream and warm chocolate sauce.
  7. Enjoy! <3


  1. Heart-Shaped Lasagna


  • 1.5 cups ricotta cheese
  • 1 whole beaten egg
  • 1/2 tablespoon chopped parsley
  • 2 teaspoons minced garlic
  • 1 box lasagna noodles
  • 3/4 cup marinara sauce
  • 1 1/2 cups Italian cheese blend
  • 2 teaspoons Parmesan cheese
  • 2 cups meat sauce
  • Equipment: 9-inch heart-shaped cake pan


  1. Preheat oven to 350 degrees.
  2. Combine ricotta cheese, beaten egg, minced garlic and chopped parsley in a bowl to make the ricotta filling.
  3. Cook lasagna noodles according to package directions and drain.
  4. Spread 1/4-cup marinara sauce in bottom of a 9-inch heart-shaped cake pan. Cover marinara sauce with 1 layer of lasagna noodles (trimmed to fit pan).
  5. Evenly spread 3/4 cup of the ricotta filling on the pasta sheet.
  6. Sprinkle 1/4 cup Italian cheese blend over the ricotta filling.
  7. Cover the cheese with a layer of lasagna noodles and even out the filling under the noodles gently with your hands.
  8. Ladle 1 cup of meat sauce over the pasta sheet and spread it evenly over the pasta.
  9. Sprinkle 1 teaspoon Parmesan cheese evenly over the sauce.
  10. Cover with a layer of lasagna noodles.
  11. Evenly spread 3/4 cup of the ricotta filling over the noodles.
  12. Top ricotta filling with 1/4 cup Italian cheese blend.
  13. Cover the cheese with another layer of noodles and even out the filling under noodles gently with your hands.
  14. Ladle 1 cup of meat sauce over the noodles.
  15. Sprinkle 1 teaspoon Parmesan cheese evenly over the sauce.
  16. Wrap top of pan with two layers of aluminum foil.
  17. Bake for 1 hour, 25 minutes.
  18. Remove from oven, uncover and evenly pour 1/2 cup marinara sauce over top. Sprinkle 1 cup Italian cheese blend over top.
  19. Return to oven for an additional 5 minutes to melt the cheese.
  20. Remove from oven and let rest for 20 minutes before serving.
  21. Garnish with chopped parsley, serve and enjoy!  <3


We hope your Valentine’s Day is filled with all the love and relaxation in the world!

~ Abby




MAC’s Lash and Skin Studio


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