Cozy Homemade Dinner for Two + Gratitude Craft

Jan 28, 2020
Can't Go Out this Valentine's Day? No Problem! 

There is nothing cozier than spending Valentine’s Day at home with the one you love and not to mention how this can spark connection better than going out! If you have little children, you can plan a romantic dinner for two after they are in bed - which is something my husband and I do all year round from time to time.

If you are just dating or engaged you can do the same!  Eating in is cozy, but the real fun is in actually making a meal together like Rebecca and Blake in my short story series, Love Paints the Way.  Enjoy this scene:

Cooking & Togetherness

Cooking together brings a sense of togetherness and closeness as you chat and mix together. The kitchen is the heart of the home and invites a couple to create, experiment, taste, smell, touch and visually make a meal that is colorful and nutritious - while getting to know each other in a new, creative way. 

Cooking together not only promotes connection - but also joy and well-being. You can't beat the health benefits of a healthy home-cooked meal!

Create a Beautiful Table for Two for ANYTIME of the Year! CLICK HERE

Meal is done! Now comes the fun part - eating! Setting my table, whether for a dinner with my husband or a holiday - is so fun! I love how you can change it up per season and theme and really make it shine. For Valentine's Day, sitting down in front of an open fire with candles, and sharing the meal, wine and a yummy dessert is also an option! And maybe...surrounded by some roses. Sitting down together is an experience of savoring the moment and tasting each bite, whether at the table or on the couch - gives it that romantic feel.

Food is eaten slowly while enjoying conversation and a glass of wine that is an unforgettable and very satisfying moment. After dinner, hold a warm mug of coffee or tea and sip slowly while tasting a home-made delicious cake to round out your evening together.

Dinner for Two Recipes

Start with Drinks!

Winter Sangria 


  • Red Wine
  • Sugar
  • Cinnamon Stick or Ground Cinnamon
  • Triple Sec or Grand Marnier
  • 3-4 Clementines
  • Blackberry or Black Cherry Soda


Heat 4 cups red wine, ¼ cup sugar and ½ cinnamon stick or (½ tsp ground cinnamon) in a medium saucepan over medium-low heat just until the sugar dissolves. Transfer to a large pitcher and let cool. Mix in ½ cup Grand Marnier (or Triple Sec), 3 clementines (sliced or cut into pieces) and 2 Bartlett pears (cut into½-in. pieces); let sit for at least 15 minutes or refrigerate for up to 3 days. When ready to serve, mix in 2 cups blackberry or black cherry soda. Serve over ice.

No-Bake Cheesecake Cups with Raspberry Sauce
Little Spice Jar


Raspberry sauce:

  • 1 pint fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • Graham cracker crust:
  • 13 sheets graham crackers, crumbs (about 2 cups)
  • 1/4 cup butter, melted

Cheesecake mousse:

  • 1 1/2 cups [b]cold[/b] heavy cream
  • 1 1/3 cup powdered (confectioners’) sugar
  • 12 ounces [b]cold[/b] cream cheese (do not bring to room temp)
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract


  1. For the raspberry sauce: Add the raspberries, sugar, and lemon juice to a 1-2 quart saucepan. Combine the cornstarch and water with a whisk, when no lumps remain, add to saucepan.Bring the raspberry sauce to a boil, then let simmer for 5 minutes, stirring constantly. Mash the raspberries between the walls of the saucepan and the back of the spoon. Place a bowl underneath a mesh strainer and strain the sauce, helping the process along by pushing with the spoon. Allow the sauce to come to room temperature. Let cool in the refrigerator completely.
  2. For graham cracker crust: Combine the graham cracker crumbs with the melted bowl in a medium bowl until all the crumbs are moistened, set aside.
  3. For the cheesecake mousse: Whip the heavy cream in an electric mixer fitted with the whisk attachment when soft peaks start to form, add in 1/3 cup of powdered sugar. Continue to beat until the peaks are stiff. Remove 1/2 cup of whipped cream to a piping bag and place the remaining whipped cream into a separate bowl, refrigerate both. In the bowl of the electric mixer, now whip together the cream cheese until smooth. Add the powdered sugar, lemon zest, and vanilla extract. Continue to beat until all the ingredients are thoroughly mixed. Stop the mixers, scrape down the sides. Fold in the remaining whipped cream that was reserved in a bowl. Be gentle when folding, do not over-mix.
  4. To assemble: Place 2-3 tablespoons of graham cracker crumbs at the bottom of your serving cups. Add in 2 tablespoons of raspberry sauce, followed by a big dollop of the cheesecake mousse. Finally, top with a piping of whipped cream. To garnish, use fresh raspberries and mint leaves.

Cozy Up on the Couch and BE LOVED with a cozy throw, essential oil infused sanctuary candle and happy cushions! CLICK HERE

Prosciutto, Zucchini and Artichoke Pizza


  • 1 garlic bulb
  • 2 Tbsp + 1 tsp olive oil
  • 2 15-oz cans artichoke hearts
  • 1 medium zucchini, sliced
  • 2 tsp dried oregano
  • All-purpose flour for rolling
  • 1 lb store-bought pizza dough, thawed
  •  ½ tsp sea salt
  •  4–5 slices prosciutto, torn
  •  3 Tbsp Parmesan cheese, shaved
  •  6 fresh basil leaves


Preheat the oven to 350°. Cut garlic bulb in half horizontally, drizzle with 1 tsp olive oil, and tent with aluminum foil. Roast for 40 minutes.

Strain the artichoke hearts and pat dry.

On a medium baking tray, combine artichokes, zucchini, and oregano, and toss with 1 tbsp olive oil. Place in oven and roast for 20 minutes. (Can be done simultaneously with the roasted garlic.)

Flour a clean work surface and roll out pizza dough to about ¾" thick. Place on a lightly oiled sheet tray and brush with 1 tbsp olive oil. Sprinkle with sea salt and top with roasted garlic, artichokes, and zucchini. Add prosciutto, Parmesan, and basil.

Bake at 350° for approximately 20 minutes.

Happy Love Month!




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