Archive for the ‘FOOD’ Category



i am mixing up the recipe posts over here and bringing you one from the DLF team. joanie is going to show you how to make blueberry crumb cake. she baked it at the office the other day and we all had a piece instead of actually eating lunch. its subtly sweet quality makes for a great breakfast or afternoon treat.

Blueberry Crumb Cake
yield: 8 servings

• 2 cup flour + 1/4 cup flour
• 1 cup sugar
• 6 ounce cold unsalted butter, cut in small pieces
• 1 teaspoon zest
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 blueberries
• 1 egg
• 1/2 cup buttermilk, room temp
• 1 teaspoon vanilla

• Preheat your oven to 400°.
• Cut the cold butter into small pieces and place in a medium size bowl with flour, sugar and salt. Use your hand to mix the ingredients together, working the butter into the mixture using your fingers so that it has a course texture, it will be lumpy.
• Take out 1 1/2 cups of the mixture and set it aside to use as the topping.
• In a small bowl combine 1/4 cup flour, with baking soda, and zest add that to the remaining mixture in the bowl and mix by hand.
• In a small bowl whisk the egg, buttermilk and vanilla. Make sure that both the egg and the buttermilk are at room temperature. Once combined, fold in 1 cup of fruit and then add to the dry mixture and mix until just incorporated. Do not over mix.

• Prepare a 9″ round pan by cutting a piece of parchment paper to line the bottom and use butter to grease the inside of the pan, sides and bottom.

• Pour the mixture with the fruit into the bottom of the pan, top with 3/4 more berries, add the set aside topping mixture and cover with the remaining berries, pressing them lightly into the batter.

• Bake on middle rack at 400 degrees for 35 minutes. It can be longer depending on how moist your berries were. You will know the cake is done when it’s golden brown on the top and slightly firm to the touch. You can also insert a knife into the center, it is done when the knife comes out with only a few moist crumbs on it.

• Remove the cake from the oven and let cool for 5 minutes before transferring from the pan to a wire rack to cool completely. Cake will stay fresh in an airtight container for 3-5 days.

(recipe by joanie cusack + photos by sheila gim for designlovefest– want more food posts? go here!)



today we have talmadge from pharmacie joining us (remember this cocktail video we made together?) he’s going to be showing you how to make two cocktails that would be perfect for this month of love. light some candles and make one of these for your sweetheart. cheers!

Cocktail Encanto

• 1.5 oz rum (Cana Brava highly recommended)
• 1.5 oz maraschino cherry liqueur
• 1.5 oz dry vermouth
• 2-3 dashes rhubarb bitters (Fee Bros makes the best)

Combine all ingredients in a mixing glass over ice and stir steadily for 30-45 second. Then strain into a coupe glass.

Garnish with a maraska cherry.

This cocktail is meant to evoke the elegance and spirit of mid-century Cuban cocktails.

Next up we have the 1966 cosmopolitan. This cocktail is inspired by an old cocktail called the 1926 Cosmopolitan, made with gin and without the orange blossom. The update to 1966 is due to the fact that the now-ubiquitous spirit of vodka didn’t really take hold in American cocktail culture until the 60′s.

The 1966 Cosmopolitan

• 1 1/4 oz vodka
• 1 oz raspberry tincture
• 3/4 fresh squeezed lemon juice
• 3-4 drops of orange blossom water

Combine all ingredients (except orange blossom water) in a cocktail shaker filled with ice. Shake vigorously. Strain over 1 large ice cube and top with drops of the orange blossom water. Finally, squeeze the lemon peel (skin side over the glass) to express the essential oils. Add garnish and enjoy!

Raspberry tincture:

Place 2 small baskets of raspberries into a small pot with 8 oz  sugar and 10 oz cup water, along with 1-2oz of a Framboise liqueur (*If you do not have the Framboise, you can substitute 1 oz vodka).

Place the pot on medium heat until the sugar granules are melted. Remove from heat and let cool uncovered. When the tincture reaches room temperature, mash and muddle the raspberries. Refrigerate over night. Strain the mashed raspberries and you have your tincture.

photos by: sheila gim
drink recipes by: pharmacie
want more food posts? go here!



here’s another quick breakfast recipe for ya! our last simple recipe was egg and avocado toast, and this week we have hot cereal with dried fruit and nuts. which do you prefer?

Hot Cereal
yield: 4 servings


4 servings of quick cook oats
couple dashes of cinnamon
handful of dried fruit
handful of nuts
drizzle of honey
splash of vanilla almond milk

how to make:

Cook oats according to package directions (can also be made with steel cut oats, quinoa, or brown rice).

Spoon hot cereal into bowls and top with a couple dashes of cinnamon, a handful of dried fruit and nuts of your choice, a drizzle of honey, and a splash of milk.

(recipe + photos by leslie grow for designlovefest– want more food posts? go here!)



this week i asked leslie to create one of my favorite VERY simple breakfast recipes to share with you. we all need those meals we can make in just a couple minutes before heading out the door in the morning. if you don’t have time to fry an egg, hard boil some the night before and take it on the go. now, let’s make some delicious toast…

Egg and Avocado Toast
yield: 2 servings

• 4 slices of bread
• 4 eggs
• 1 avocado
• 1 tomato, sliced
• dash of dried basil, optional
• salt & pepper to taste

how to make it:

• Toast bread. Fry eggs over medium heat in a small fry pan. Season eggs with a dash of basil and salt & pepper (to taste).

• Cut avocado in half. Using a fork, scrape out the avocado and spread it onto the toast.

• Slice the tomato and layer onto the avocado.

• Top with fried egg. Simple and delicious. Enjoy!

(recipe + photos by leslie grow for designlovefest– want more food posts? go here!)




today is our final holiday dessert post from our three part series! try out these strawberry cheesecake bites at your next work potluck, or holiday party at home. the gold wrapping on them feels very festive. you are sure to impress with these!

what you’ll need…
• 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
• ¾ cup sugar
• 1 tsp. vanilla
• ½ tsp. lemon zest
• 2 eggs
• ¾ cup strawberries
• 16 honey graham crackers, finely crushed
• 3 pkg. (7 oz. each) BAKER’S Dark Semi-Sweet Dipping Chocolate

Prep Time: 30 min. | Total Time: 5 hours 30min. (incl. refrigerating) | Makes: 48 servings


how to make them…
HEAT oven to 325ºF.
LINE 13×9-inch pan with foil, with ends of foil extending over sides. Beat cream cheese, sugar, vanilla and lemon zest with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan.
BAKE 1 hour. or until center is almost set. Cool completely. Refrigerate 2 hours. Use foil handles to lift cheesecake from pan. Crumble cheesecake into a large bowl. Add strawberries; mix well. Shape into 48 balls, using about 1 Tbsp. for each. Roll in graham crumbs until evenly coated. Place on parchment-covered rimmed baking sheet. Refrigerate for 1 hour.

MELT chocolate as directed on package. Dip cheesecake balls, 1 at a time, in chocolate; return to baking sheet. Sprinkle with any remaining graham cracker crumbs. Refrigerate 1 hour or until chocolate is firm.

and how about a quick entertaining tip?

when setting the table, you should try out these wild floral bundles for each guest. we used rosemary, a few flowers picked from our backyard and a couple of nicer stems from our local florist. each person gets a different assortment and it adds a very special touch to the table. maybe keep a bucket in the sink with some water so they can place them in there during the meal and take them home after.

for two more sweet holiday recipes click below. 
caramel apple cheesecake parfait
cranberry orange mini cheesecakes
you can visit the philadelphia cheesecake cheer site for dessert recipes & entertaining ideas! 

(this post is sponsored by philadelphia cream cheese, all opinions are my own. recipe + photos by leslie grow for designlovefest– want more food posts? go here!)

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Why hello there designlovefest readers! Welcome to my place of inspiration + creation. Thanks for stopping by. I believe in giving credit where credit is due, so if at any time you see work that is improperly recognized, please send me quick note and I’ll gladly update the information.

Similarly, all graphic design elements and layouts present here were created specifically for designlovefest and should therefore be credited appropriately if reposted. We like to keep things nice and friendly here on the web, you see. It’s all about spreading the love. Ok, enough serious talk....go get inspired!