Archive for the ‘FOOD’ Category




There’s nothing quite like the sweet raspberry citrus flavor of the blood orange, and when winter citrus season rolls around, it must be taken full advantage of. I like incorporating them into sweets of all kinds, but a sweet and tangy margarita showcases their flavor perfectly! Refreshing, fruity, and a gorgeous hue of pink, it holds a place all its own on the bar-top. – Eva

Blood Orange 2
Blood Orange 7

Blood Orange Margarita
By Eva Kosmas Flores of Adventures in Cooking
Serves 4


• ⅓ cup kosher flake sea salt
• water
• 1/2 cup blood orange juice
• ¼ cup plus 3 tablespoons lime juice
• 2/3 cup honey
• 4 ounces tequila
• 4 ounces triple sec
• 3 cups ice

Blood Orange 4
Blood Orange 3

• Fill a rimmed plate with water so that it is ¼ inch deep. Pour the sea salt onto another small plate, patting it down flat so that it is about ¼ inch deep, as well. Flip your margarita glasses upside down and dip the rim in the water, then dip it in the sea salt. Set it aside right side up.

• Blend all remaining ingredients together in a blender or food processor until smooth. Evenly distribute between the 4 margarita glasses. Serve immediately.

Blood Orange 9

recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here! 



we’re excited to announce the addition of a new food contributor to the DLF team. his name is ivan and he’ll be posting amazing new recipes. welcome, ivan! we’re happy to have you. hope you all enjoy his fresh take on frosting a cake! 

Orange Sherbet Cake
What you’ll need:

• Cake mix (one box for a 6 inch baking pan)
• Frosting (two containers)
• Food coloring (red and yellow)
• Fresh oranges (enough to make a cups worth of juice)

• Use your favorite white or yellow cake mix and substitute water with fresh squeezed orange juice. Helpful hint: Using pre packaged juice will prevent your cake from rising to its true potential. So use the fresh stuff for the right texture. I baked the cake in 6″ rounds and made four layers but you could do more or less depending on your needs.

• After following the baking instructions on your mix, make sure to use a tooth pick to see if your cake is all the way cooked through. If you are making multiple layers have the cakes cool off completely before proceeding to the next step. It makes for easy assembling and icing. I like to keep them cool in the fridge overnight for easy assembly the next day.

• Cut off the top of the cake to even it out and put white frosting in between the layers and the top of the cake. Then make two small batches of icing in the colors you want to use for the outside. In this case its orange and pink in a light pastel color. A little bit of food coloring goes a long way! Just one drop of red and two of yellow will make  orange, and two drops of red and one of yellow makes pink. Stir until the color is even.

• With a piping bag and frosting tip ice layers of frosting around the cake using the colors you pre made, using the pink at the bottom, orange in the middle and white frosting on the tops of the cake. Using an offset spatula even out all the frosting until you get a desirable blend of the colors. If you miss a spot make sure to clean your tools completely before going over a previous portion of the cake.

• The end result is a creamy fluffy cake with the hint of orange perfect for the citrus season we all love. Enjoy!

photos by: Ivan Solis



there are few things more indulgent or festive then homemade egg nog around the holidays. and it’s even better if it’s spiked. my mom has been making this recipe for years and it’s always a hit. don’t be scared off by your previous egg nog experiences, this is delicious and easy to make and tastes nothing like the store bought version. - joanie


what you’ll need: 

• 2 eggs, well-beaten
• 1/3 can sweetened condensed milk
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 quart whole milk
• 1 pint whipping cream
• 2 tablespoons sugar
• Kahlúa (optional)

• beat the heavy whipping cream, adding in the 2 tablespoons of sugar, until it forms a loose whipped cream consistency.

• in a separate bowl, beat the eggs and then mix with the condensed milk, vanilla, salt and milk. fold in half of the whipped cream.

• divide the egg nog into 5 glasses, add kahlua, if desired. we added about 1 ounces per glass. top with whipped cream and dust with nut meg.


(photos by sheila gim for designlovefest)



“The holidays are the perfect time to make desserts that are a little more decadent than usual. You add a little more booze to everything, most things end up coated in chocolate, and the most dessert-oriented nouns that be crammed into a sweet’s title, the better. This cake follows along with that idea, and incorporates melted chocolate and Dutch-processed cocoa in the batter. The buttercream, however, is a striking white and combines sweet and salty with a salted peppermint flavoring. The result is a cake that satisfies everyone’s sweet tooth and tastes entirely of the season.” – Eva

Peppermint Chocolate Cake with Salted Peppermint Buttercream
By Eva Kosmas Flores of Adventures in Cooking

Chocolate Peppermint Cake
• 2 cups sugar
• 2 cups flour
• 2/3 cup dutch process cocoa
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces dark chocolate
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/4 teaspoon peppermint extract
• 4 eggs, at room temperature
• 1/2 cup water
• 1/4 cup whole milk

Salted Peppermint Buttercream
• 1 cup butter, softened
• 3 cups powdered sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon peppermint extract

• Preheat the oven to 350 degrees Fahrenheit. Grease and lightly flour 3 (8-inch) cake pans and set aside.

• In a small bowl, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt until well-blended. Set aside.

• In the top of a double boiler, melt the dark chocolate, stirring constantly. Remove from heat and whisk in the oil, vanilla, and peppermint. Add the eggs, one at a time, beating well between each addition. Gradually add the flour mixture, alternating between adding the flour mixture and the water. Add the milk and stir until a batter has formed.

• Evenly distribute the batter between the three cake pans and place in the oven. Bake for 30 minutes or until a toothpick inserted into one of the pans comes out clean. Allow to cool in the pan for 15 minutes before removing the cake from the
pan and allowing the layers to cool on a wire rack.

• While the cake is baking and cooling, you can prepare the buttercream. In the bowl of an electric mixer fitted with a paddle attachment, beat together all ingredients until a smooth, whipped buttercream forms.

• Once the cakes have cooled, lightly frost each layer and then the entire cake.  Serve immediately.

(recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!)



happy holidays! today, we’re sharing a recipe for these festive cocktails. i love the deep red color with the accent of floating cranberries. and, as an added bonus you can freeze the cranberries ahead of time to help keep the cocktails cool!

we made a slight adaptation on this recipe. we created the mint infused syrup but we also added floating fresh mint leaves and frozen cranberries before serving. they were delicious and the hint of lemon in the cocktail keeps it tasting light and refreshing.

what are some of your favorite holiday cocktails? i’ve been wanting to make homemade egg nog, i’m not a fan of the store bought kind but i’ve heard that the homemade version is completely different. do you have any recipes to share?

(photos by sheila gim for designlovefest)

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