Archive for the ‘FOOD’ Category

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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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

 

03.29.16

VEGAN CHOCOLATE CAKE

vegan chocolate cake | designlovefest

my love for the minimalist baker runs deep. her approach is simple, straight forward and no nonsense. which is exactly why i looked to her when searching for a wholesome chocolate cake recipe, and it didn’t disappoint! we paired the cake with a cashew cream that was made with vanilla bean and topped it with a couple of handfuls of berries. the presentation of a cake is really important and it’s so simple to dress it up that it shouldn’t be overlooked. the bold color of the berries paired with the green of the mint leaves was just perfect. – joanie

vegan chocolate cake | designlovefest

i’m not going to re-write the whole cake recipe because you can find it right here. the only changed we made was adding two teaspoons of mint extract and then swapping in coconut milk for almond milk. for the cashew cream we simply soaked 2 cups raw cashews in filtered water overnight, drained and rinsed them blended with the inside of two vanilla beans, one cup water and agave.

vegan chocolate cake | designlovefest
vegan chocolate cake | designlovefest
vegan chocolate cake | designlovefest

most of the time when you frost a two layered cake you have to slice the top off the base layer to create a flat surface for staking but that wasn’t an issue this time around and we were able to just frost, layer and frost again.

vegan chocolate cake | designlovefest
vegan chocolate cake | designlovefest
vegan chocolate cake | designlovefest
vegan chocolate cake | designlovefest
vegan chocolate cake | designlovefest

the cashew cream was the perfect consistency, as it didn’t ooze down the sides but was still moist and light. and, you can eat this cake without the crazy heavy feeling you get after indulging. i had a piece (actually two) for lunch last week and can report that it’s a great lunch.

vegan chocolate cake | designlovefest
vegan chocolate cake | designlovefest
vegan chocolate cake | designlovefest
vegan chocolate cake | designlovefest

stack your washed berries on top as you wish, add some fresh mint and a good dusting of powder sugar and you’re good to go!

vegan chocolate cake | designlovefest
vegan chocolate cake | designlovefest

we’re thinking of starting a cake column so let us know if there is something you’d like us to tackle! we’re all ears!

vegan chocolate cake | designlovefest
vegan chocolate cake | designlovefest

styling by: joanie cusack
photos by: 
ivan solis

03.22.16

TABBOULEH SALAD WITH CHICKEN

tabbouleh salad | designlovefest

i buy pre-packaged tabbouleh at the store fairly often. it’s a great snack to have on hand and a flexible side dish to accompany your dinner. but i wanted to make our own version so that i could make some adaptations, swap bulgar for quinoa, add chopped almonds for texture, adjust the dressings as desired and add chicken to make it a bit more filing. the outcome was delicious and completely nutrious and we’re showing you our ways below! – joanie

tabbouleh salad | designlovefest

this is a very forgiving salad, you can eye ball the measurements and adjust the ingredients to your liking without risk of ruining anything. also, i’m going to strongly recommend that you buy organic herbs, they can be serious carriers of pesticides since they are so delicate and absorbent. in my opinion, it’s worth the extra couple of bucks.

what you’ll need: 
• 1 red onion finely chopped
• 2 cucumbers cubed
• 2 cups cooked quinoa
• 2 lemons
• 1/2 cup chopped almonds (we used raw but i’m sure roasted and salted would also be delicious). 
• 3 large bunches of parsley chopped
• 2 bunches of mint chopped
• 3 garlic cloves minced
• 8 ounces cherry tomatoes quartered
• 1 shallot thinly sliced
• 1/4 olive oil
• salt and papper
optional:
• rotisserie chicken, shredded
• hummus
• flat bread

tabbouleh salad | designlovefest
tabbouleh salad | designlovefest
tabbouleh salad | designlovefest
tabbouleh salad | designlovefest

• the assembling of this salad is pretty self-explanatory and you can feel free to have at it. one tip is that once the parsley is chopped squeeze half of a lemon, a tablespoon of olive oil and a sprinkle of salt on top and then use your hands to rub it all together. i felt like this opened up the flavors but i could just be making that part up.

tabbouleh salad | designlovefest
tabbouleh salad | designlovefest
tabbouleh salad | designlovefest

• add all of the veggie ingredients and quinoa into a large bowl. you can place them in lines for a pretty presentation or just throw everything on top of each other. when you’re ready to serve add the remaining olive oil, should be about 3 tablespoons, and the juice of a whole lemon, salt and pepper to taste. we ending up add the other half of the second lemon because we like it zesty but feel free to keep it as is. serve the chicken and hummus on the side and you’re set. enjoy!

tabbouleh salad | designlovefest

tabbouleh salad | designlovefest

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

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