Everything I made for Galentine’s Day… with a Little Boozy Twist

WELCOME! to the inaugural issue of the new Monthly Substack - “What’s on the Menu?” - a newsletter from Babs, built for every occasion - big and small!

In case you missed it, here is a sample of what you can expect each month from “What’s on the Menu!” Check out my welcome email and the “What’s on the menu?” from January Vermont Ski Weekend for 18!

Now onto the ACTUAL OCCASION at hand...Valentine’s Day! ❤️

To me, Valentine’s Day has always been about reminding the people we love most just how special and cherished they are. Mr. Babs is the youngest of eight, which means I’m lucky enough to have a gaggle of sisters-in-law. Every year, we rent a house in Florida and spend two weeks together - laughing endlessly, reminiscing, and soaking up every minute. This year, I thought: “What better way to celebrate Valentine’s Day than with an all-girls Sister-in-Law Galentine’s Party?”

If you are more of the intimate dinner type, please check out my famed “Valentine’s Dinner for Two” in Celebrate with Babs! Featuring the most romantic menu you can imagine, with recipes like Marinated Lamb Chops, Slow-Cooked French Onion Soup, and Pots de Crème!

Now back to Galentine’s…..

GALENTINE’S TREATS with a little kick! 🍓🍫🥂

Here is “What’s on the Menu!”

Before we get to the recipes, let’s go back to basics for just a moment.

I’ve always loved tradition and history, and Valentine’s Day has such a beautiful origin story. Legend tells us it began with a Roman nobleman named Valentine, who had converted to Christianity. He was caught secretly officiating the wedding of a Roman soldier and his bride - an act forbidden at the time.

While the couple was imprisoned, Valentine sent them messages of encouragement through the jailkeeper’s daughter, along with small torn paper hearts. Those simple gestures of love and friendship eventually grew into the Valentine’s Day we celebrate today.

Those paper hearts from centuries ago remind us that love - big and small - is always worth celebrating.

And with that… let’s get cooking (and sipping)! While the rest of group was on dinner I was on dessert and I added a little spin! Here is everything I made for a Boozy Galentines!

CHOCOLATE-COVERED STRAWBERRY JELL-O SHOTS

These little strawberry “shot cups” are basically Valentine’s Day in one bite. They are sweet, boozy, chocolatey, and so pretty on a platter. Fresh strawberries get filled with a smooth vanilla vodka gelatin, then dipped in dark or white chocolate for that classic chocolate-covered strawberry moment… with a fun grown-up twist.

They’re the perfect make-ahead party treat: no messy shot glasses, no wobbling cups - just adorable, irresistible bites that disappear fast.

INGREDIENTS:

3 (16-oz.) containers large strawberries

1 cup dark chocolate chips

1 cup white chocolate chips

2 tsp refined coconut oil, divided

1 packet plain gelatin

1 cup boiling water

1 cup vanilla vodka

INSTRUCTIONS:

Wash strawberries and slice a small piece off the side so they sit flat. Place them in a muffin tin to keep steady (paper towels help!).

Scoop out the center of each strawberry to create a little “cup.”

Combine boiling water and gelatin; stir until smooth. Add vodka and stir.

Fill strawberries using a teaspoon. Refrigerate 2–3 hours until set.

Melt chocolates separately with 1 tsp coconut oil each, microwaving in 30-second intervals.

Dip strawberries, place on parchment, and refrigerate until set.

CHOCOLATE CHERRY DUMP CAKE

This is hands-down one of the easiest Valentine’s desserts you can make. Rich devil’s food cake, sweet cherry pie filling, and a little almond extract come together to give you that classic chocolate-cherry flavor (think Black Forest vibes, but simpler and cozier).

Perfect for date night, Galentine’s, or anytime you want something chocolatey, cozy, and foolproof.

INGREDIENTS:

1 box devil’s food cake mix

3 eggs

¼ cup oil

1 tsp almond extract

1 can cherry pie filling

GLAZE:

½ cup heavy cream

1 tbsp butter

1 cup semi-sweet chocolate chips

¼ tsp almond extract

Pinch kosher salt

INSTRUCTIONS:
Mix all ingredients and pour into a Bundt pan. Bake at 350°F for 40–45 minutes. In a large bowl, mix glaze ingredients.

For glaze. Heat the heavy cream and butter in a small saucepan over low heat until the butter has melted and the cream is warm. Add chocolate chips to a nonreactive bowl. Pour the warm milk mixture over the chocolate chips until the chips are melted. Add the almond extract and the pinch of salt. Stir. Allow to stand 3-5 minutes to soften the chocolate chips completely. When well combined, drizzle over the cake.

When the cake is cool, glaze the cake, and garnish with boozy cherries (recipe below)!

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