Me And My Girlfriends

Love is in the air this Valentine's Day! Don't let not having a beau stop you, share it with those that you share practically everything with, your girlfriends. Mimosas, mascarpone, and more! Brunch with your bests on this heartwarming holiday with a little inspiration from Lauren Conrad.

We love this natural backdrop with the hanging elements and the balloons make a sweet touch!

Show your love with these adorable place-cards!

Our heart flutters for these sequin napkin holders!

Send your girlfriends home with a lovely swag bag filled with a bouquet of flowers!

Now it's time for a feast! Here are some tasty tips and recipes.

Eat Your Heart Out Crepe Cake with Mascarpone Cream Filling

Ingredients:
2 eggs
¾ cup of Milk
½ cup Water
1 cup of Flour
2 Tbsp Coconut Sugar
2 Tbsp of Melted Butter
butter, coating the pan

For Mascarpone Cream:
8 oz. heavy cream
8 oz. Mascarpone cheese
½ cup powdered sugar
1 tsp vanilla extract

Instructions:
Combine all of the listed crepe ingredients in a blender and pulse for 1 minute. Place batter in refrigerator for one hour to rest.
Coat hot pan with butter. Pour 1/8 cup of batter in pan and swirl to distribute evenly and create a thin circle. Leave for 30 seconds on one side until golden and then flip on to other side for 10 seconds until golden.
Place crepes to the side and allow to cool. Using either a stand mixer or hand mixer, combine heavy cream, mascarpone cheese, powdered sugar and vanilla extract. Whip until stiff cream forms.
To assemble the cake, lay one crepe down and using a rubber spatula spread on a layer of cream. Continue doing so until your finished product is a layered cake.
Place heart cutout on top of the cake and then using a sifter and powdered sugar, let it snow over your cake. Carefully remove your heart cutout.

Mademoiselle Mushroom Quiche

Ingredients:
dough (short dough recipe below or puff pastry)
2 eggs
1/8 cup of milk
pinch of salt + pepper
olive oil
½ cup of mushrooms
½ red onion, fine chop
¼ cup of feta cheese
½ tsp of rosemary, fine chop

Standard Short Dough (prepare in stand mixer):
1 cup flour
½ tsp kosher salt
1 stick of cold butter
3 Tbsp ice water

Instructions:
Coat sauté pan with olive oil and bring to high heat. Sauté mushrooms, onions and rosemary together until tender. Set aside.
Pre-heat oven to 350 degrees F. Roll out your dough and find a circle with approximately a three-inch diameter to cut circles into the dough. Then place them into your muffin tin with a little bit of dough sticking out of each individual mold.
Blind bake the crusts for 5 to 8 minutes (line your dough with some plastic wrap and fill with dried beans or rice, and then place in the oven).
Remove plastic wrapped dried beans from quiche cups. Add some crumbled feta cheese at the bottom and then spoon sautéed vegetables into each individual quiche cup.
Whisk together eggs, milk, salt, and pepper and pour into quiche cups.
Bake in oven for approximately 6-10 minutes, until egg is completely cooked and crust has hardened.
Serve with a farmers market salad of arugula, tomatoes, and feta.

Cali’ Love Breakfast Egg Tostadas

Ingredients:
corn tortillas
eggs (1 per tostada)
1 ½ cup of black beans
1 red pepper, small chop
½ red onion, small chop
1 clove of garlic, grated
¼ red cabbage, shredded
½ avocado, sliced
1 bunch cilantro, fine chop (for garnish)
salt + pepper
Savour This Sauce cilantro Thai chile dressing

Instructions:
Shallow fry small corn tortillas in hot oil and then place onto a paper towel to cool and absorb excess oil.
Coat medium sized sauté pan with olive oil. Add red onion, red pepper and garlic. Sauté until tender and incorporate black beans. Season with salt and pepper and then set aside.
In sauté pan, fry four sunny side up eggs, seasoning with salt and pepper. Then, using either a circle cookie cuter or a circular object and a knife, cut perfect circles around each egg yolk.
Using a microplane, fine chop red cabbage and toss with a little olive oil, salt and pepper. Cut avocado into slices. Rough chop fresh cilantro.
Place fried corn tortilla down. Spoon black bean, red pepper, onion and garlic mixture onto middle of the corn tortilla. Place fried egg on top of the bean mixture. Garnish with cabbage, avocado and chopped cilantro. Drizzle with Savour This Sauce Cilantro Thai Chile Dressing or another cilantro dressing.

We are head over heels in love with this flawless Valentine's Day Girlfriends Brunch. Follow Lauren Conrad and check out more ways to devour the details today!