Valentine’s Day specials

Valentine’s Day specials

Valentines cakeWhether your valentine is a bestie or pet, a significant other or the sweet sound of silence, celebrate love with dessert buffets at All You Care to Eat locations across campus tomorrow, Feb. 14, 2025.

Participating locations: 

  • Forest Dining Hall
  • McNutt Dining Hall
  • Bookmarket Eatery
  • Collins Eatery
  • Goodbody Eatery

Two of our retail locations—the Eskenazi Museum of Art Cafe and Sugar and Spice at the IMU—are offering a limited-time Box of Chocolates Latte. Through Feb. 28, order a Chocolate Coconut, Chocolate Caramel, or Chocolate Hazelnut Latte. "We chose these flavors because they're similar to what you get in a box of chocolates," said IU Retail Director Drew Smith.

Win a cookie

Sugar and Spice cookiesSugar & Spice bakers have created a mouthwatering array of Valentine’s Day treats, including Heart-Shaped Sugar Cookies, Pink Champagne and Red Velvet cupcakes, Chocolate Covered Strawberries, Chocolate Moose Cups, Cherry Hand Pies, and Creme Brulee. Themed cookie cakes and layer cakes are also available.  

Enter to win a free cookie from Sugar & Spice for use Feb. 13 or 14, 2025! Five lucky winners will be notified by email. Please note that Sugar and Spice offers limited allergen-friendly options, and that all items are prepared in a kitchen that uses flour.

Sugar & Spice Vegan Sugar Cookies

Ingredients:

Sugar3 ½ cups
Vegetable shortening2 ¼ cups
Egg replacer3 tablespoons
Water⅔ cups
All-purpose Flour7 cups
Salt2 ⅓ teaspoons
Baking powder1 tablespoon 3 teaspoons
Vanilla extract2 tablespoons
Water¾ cups

Instructions:

  • Preheat oven to 350 degrees F.
  • In a mixer, using the paddle attachment, cream sugar and shortening on low speed.
  • Combine egg replacer and the first amount of water and let it sit for 1 minute.
  • Stop mixer and scrape down the sides of bowl. When the sugar has dissolved into the shortening and no longer feels gritty between your fingers, add egg replacer and water.
  • In a separate bowl, mix flour, salt, and baking powder on low speed.
  • Add dry ingredients alternately with second water and vanilla.
  • Stop and scrape down the bowl. Mix for 1-2 minutes.
  • Scoop cookies onto prepared baking sheet and sprinkle with a small amount of granulated sugar.
  • Bake for 8-10 minutes.

Alternate methods

  • Bake without sugar. Once the cookies are cooled, decorate with icing and sprinkles.
  • Gluten-free. Replace all-purpose flour with King Arthur Gluten Free 1-to-1 Flour.
  • Roll it out. Want a denser cookie consistency for use with cookie cutters? Omit the baking powder and add an extra two cups of flour. Chill for one hour, then roll out dough and cut desired shape. Bake until the edges are golden brown. Cool and decorate.