Archive for the ‘FOOD’ Category

05.02.16

CUCUMBER GINGER MARGARITAS!

cucumber ginger margarita | designlovefest

we never really need an excuse to make a margarita but if you do need one, it’s cinco de mayo on thursday! i was in texas last month and one of the restaurants we ate at served a martini styled margarita, which was essentially a margarita served “up” (no ice). i liked the idea and we decided to create our own version with ginger and cucumber. hope you enjoy! – joanie

cucumber ginger margarita | designlovefest
cucumber ginger margarita | designlovefest

what you’ll need: 
makes 3- 4 servings depending on the glass size
• 3 limes
• 4 ounces good quality blanco tequila (we recommend espolón)
2 ounces cointreau
• 1.5 ounces ginger simple syrup
• 2 ounces cucumber juices

cucumber ginger margarita | designlovefest
cucumber ginger margarita | designlovefest

ginger simple syrup: making your own simple syrup couldn’t be easier, it’s over priced if you buy it at the store, so don’t do that. to make your syrup mix 1 cup water with 1 cup white sugar (we used raw cane sugar because it’s all we had so the color of the syrup is slightly darker then normal) in a sauce pan and boil until all of the sugar is dissolved. we wanted to make ours infused with ginger so we sliced up about 3 inches of ginger with the peel off and poured the boiling hot syrup over it in a glass bowl. this is the same rule you’d use to make any infused simple syrup (mint, rosemary, etc). don’t add the ingredients while it’s on the burner because the heat will kill the flavor. let your syrup cool completely before removing the ginger pieces.

cucumber ginger margarita | designlovefest
cucumber ginger margarita | designlovefest
cucumber ginger margarita | designlovefest

we made the cumber juice but blending 2 cucumbers chopped with 1 cup of water in the vitamix and straining it. to assemble the cocktail run a quarter of a lime around the rim of the glass and then turn upside down on a plate of salt, twist the glass a couple of times. for the cocktail, mix the tequila, cointreau, cucumber juice, juice of two limes and ginger simple syrup into a cocktail shaker, add ice and shake vigorously. taste, adjust as needed and strain into each glass, garnish with thinly sliced cucumber peel. drink up!

cucumber ginger margarita | designlovefest
cucumber ginger margarita | designlovefest

styling by: joanie cusack and ivan solis
photos by: 
ivan solis

04.26.16

MORNING PORRIDGE RECIPE

porridge | designlovefest

on a rainy saturday i found myself at sqirl with my family. it felt like we ordered almost one of everything on the menu, including their brown rice porridge. they served it very simply but it was beautiful and incredibly satisfying. it left me thinking about creating our own “chic porridge” that could easily be made on a weekday or for a weekend brunch. -joanie

porridge | designlovefest
porridge | designlovefest

there are endless options when it comes to the best way to serve this but here is what we did and can recommend to you. for the porridge portion we simply used oatmeal. you can do half oatmeal/half quinoa or any other fancy concoction you’d like but oatmeal is inexpensive and worked just fine.

porridge | designlovefest
porridge | designlovefest
porridge | designlovefest

what you’ll need:
serves: 4

• 2 cups of cooked oatmeal, we cooked ours in coconut milk with a little pinch of salt.
• almond butter
• baked apples – thinly slice, lightly coat in coconut oil and sprinkle with sugar and cinnamon. bake on parchment paper at 350 for about 10 minutes, until crisped.
• fresh raspberries
• hazelnuts, roasted for 15 minutes at 275, and the chopped. we left ours with the skin on.
• coconut flakes, like these.
• jam or jelly
• coconut milk
• honey

porridge | designlovefest
porridge | designlovefest

• place a big spoonful of oatmeal at the center of each bowl and pour coconut milk over it, about 1/2 cup each. mix it around, the oatmeal should be mostly covered. add the toppings as desired. we used unsweetened coconut milk so we recommend adding a little drizzle of honey on top before serving.

porridge | designlovefest

styling by: joanie cusack and ivan solis
photos by: 
ivan solis

04.19.16

PIZZA ROLLS

pizza rolls | designlovefest
i stopped by a friend’s house a couple of months ago, we were sipping wine, wanting a snack and she pulled out of the freezer and cooked up pizza rolls. the real deal packaged frozen ones i used to eat when i was a kid and hadn’t had in ages. i forgot how delicious they actually are and decided to re-make them, with more wholesome ingredients, for the office. they were a hit, and so simple! – joaniepizza rolls | designlovefestpizza rolls | designlovefestpizza rolls | designlovefest
we made a veggie and meat version but you could easily simplify and make all the same kind.

what you’ll need:
• whole wheat pre-made pizza dough (we got our at trader joe’s!)
• marinara sauce
• pepperoni sliced into bite size pieces
• mozzarella cheese
• 2 zucchini chopped and sautéed until they release their juices, about 4-5 minutes, sprinkle with a little salt.
• red onion, very finely chopped
• basil
• parmesan cheese
• olive oil
• pesto (we made our own, but buying it is also great!)
pizza rolls | designlovefest
• preheat your oven to 450 degrees and start by rolling out your dough, trying to make it as thin as possible without creating holes. i did this on the cookie sheet so i wouldn’t need to transfer. once you have it rolled out you can start topping! we used an olive oil base for our veggie option and marinara for the pepperoni.
pizza rolls | designlovefest pizza rolls | designlovefest

• add your toppings as desired but be warned, don’t over do it! i made this mistake and had to pull some off so that i could make a proper roll without everything coming out of the sides. after topping, i cut the pizza dough into squares and then folded two sides of the square into each other and pinched the edges up. places the roll seam side down on the cookie sheet. it might take you a minute to get the swing of the roll making but don’t worry about it being perfect. pizza rolls | designlovefest
• before baking, brush the top of the rolls with a little olive oil and place in the oven to cook for 8-10 minutes. we sprinkled parmesan on top about half way through baking but that’s an added bonus.

• remove from the oven, let cool, sprinkle with more cheese, freshly chopping basil and serve with pesto and marinara for dipping.

enjoy, they’ll be gone in a flash!

pizza rolls | designlovefestpizza rolls | designlovefest pizza rolls | designlovefestpizza rolls | designlovefestpizza rolls | designlovefestpizza rolls | designlovefest

styling by: joanie cusack
photos by: 
ivan solis

04.11.16

BURRITO BOWLS / GIVEAWAY

burrito bowls | designlovefest
burrito bowls | designlovefest

i love baking, cooking and preparing meals but the grocery shopping portion, not so much. between the parking, cart slamming and long checkout lines i always leave feeling exhausted and without three or four of the items on my list.

enter instacart, the most genius grocery delivery service that does all of the shopping for you. select your zip code, they’ll let you know the stores you can shop at, everything from smart & final to whole foods and then you click the items you want to purchase from the comfort of your couch and someone brings them to your door at the time you select. if something is out of stock, they text you asking if you want a replacement. it’s a serious game changer and today we’re giving away a $250 shopping credit to one lucky reader!

burrito bowls | designlovefest
burrito bowls | designlovefest

we also use instacart at our office, stocking the fridge with healthy snacks, waters, and lunch supplies. today we’re showing you a go-to office recipe that fits everyone’s dietary restrictions, burrito bowls! set out a bunch of ingredients and let people build their own. perfect for hosting, or family dinner night!

burrito bowls | designlovefest
burrito bowls | designlovefest
burrito bowls | designlovefest

what we included in our burrito bar: 
• 1 lbs chicken cutlets marinaded for a least an hour in a little lime juice, olive oil and salt and cooked in the skillet
• corn, fresh or canned toasted in the skillet with smoked sea salt.
• 1 can black beans, warmed with cumin and chili powder
• 1 cup pumpkin seeds toasted in the oven with smoked sea salt and olive oil
• 3 cups cooked brown rice
• romaine lettuce, chopped
• avocado dip, we blended 3 avocados with 4 gloves of garlic, 1/4 cup greek yogurt and juice of two limes
• for garnishing – greek yogurt, corn chips, cilantro, red onion, tomato slices, and a variety of hot sauces and salsa.

burrito bowls | designlovefest
burrito bowls | designlovefest
burrito bowls | designlovefest

set all of the ingredients out along with a stack of bowls and let people mix and create as they desire! such a fun and satisfying way to entertain. if you’re curious if instacart services your area, click here and enter your zip code (good news for southern california folks, they’ve just launched in orange county!) and first time users get $5 off with code designlovefest5.*

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CLICK THROUGH TO ENTER THE GIVEAWAY!
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04.05.16

PEANUT BUTTER BANANA MINI PIES

peanut butter banana mini pies | designlovefest

certain recipes and foods are really nostalgic for me and this recipe happens to be one of them. my dad use to bring this peanut butter banana pie home for my mom on her birthday from the fancy bakery in town and it was exciting for everyone. somehow my mom managed to snag the recipe and it definitely stands the test of time and is truly one of my favorite desserts. we’re sharing the recipe below with one small change, mini pies instead of full size! -joanie 

peanut butter banana mini pies | designlovefest
peanut butter banana mini pies | designlovefest

Peanut Butter Banana Mini Pies
adapted from the Amway Grand Hotel
serves: 12

ingredients:
• 6 1/4 ounce cream cheese (room temperature)
• 7 1/8 ounce powdered sugar
• 2 teaspoons vailla
• 3/4 cup peanut butter
• 2 1/2 cups whipping cream
• 1 cup good quality semi sweet chocolate chips, divided
• 4 bananas, sliced
• 2 tbsp half and half
graham cracker crust:
•1 1/2 cup graham cracker crumbs
• 1/4 cup sugar
• 1 stick butter, room temperature

peanut butter banana mini pies | designlovefest
peanut butter banana mini pies | designlovefest

how to make:
• mix crust ingredients together and press very firmly into your pan and bake for 10 minutes at 350 degrees.
• remove from the oven and let rest for 5 minutes. we pulled the crusts out of the pan to make assembling them easier but you can also leave them in the pan as you top them.
• melt 1/2 cup chocolate chips and spread over the bottom of your crusts. you can use more if needed.

peanut butter banana mini pies | designlovefest
peanut butter banana mini pies | designlovefest
peanut butter banana mini pies | designlovefest

• sauté 1 of the sliced bananas in the half and half and mush it. spread this on top of the chocolate layer. add sliced bananas in a circle on top.
• blend the cream cheese and powder sugar, add vanilla and cream together. add peanut butter and mix well. in a separate bowl whip the heavy cream until medium peaks form. fold the cream into the peanut butter mixture. you can either spread this on top or use a pastry bag to pipe this on top of the mini-pies. chill until firm.
• melt the last half of the chocolate chips and put into a plastic bag. clip off a tiny corner of the bag and squeeze it on top of the pies in whatever pattern you desire. you could write a phrase, etc. chill again, serve and enjoy!

peanut butter banana mini pies | designlovefest
peanut butter banana mini pies | designlovefest
peanut butter banana mini pies | designlovefest
peanut butter banana mini pies | designlovefest
looking for other dessert ideas? peppermint chocolate cake, panna cotta, marshmallow cupcakes, and early grey chocolate chip cookies

styling by: joanie cusack
photos by: 
ivan solis

 

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