Archive for the ‘FOOD’ Category




There’s something about the cool crisp mornings of fall that just makes you want to curl up under the blankets and resign yourself to spending the rest of the day all warm and snuggly in bed. But for most of us, that’s unfortunately not an option. So, the next best thing is eating a delicious breakfast that makes you feel all warm and snuggly while you’re out and about in the world. And that’s where this baked oatmeal comes in. It’s super easy to make, you basically just dump everything together in a bowl, stir it, place it in a pan, and pop it in the oven. And it’s great for serving a group of people breakfast at the same time. This recipe makes enough oatmeal for about 4 to 6 people, and it reheats well, too, so you can always break it into individual servings and wrap them up so you have your breakfasts ready all week long.

Apple Oatmeal-2

Apple, Pear, & Cinnamon Baked Oatmeal
By Eva Kosmas Flores of Adventures in Cooking

• 2 cups whole milk
• 1/4 cup honey
• 2 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 2 small apples, peeled, cored and finely chopped
• 2 cups rolled oats
• 1/3 cup crushed pecans
• 1 small apple, cut into sixths

Preheat the oven to 375 degrees Fahrenheit. In a large bowl, whisk together the milk, honey, eggs, cinnamon, salt, vanilla, cloves, and allspice until combined. Stir in the chopped apples, the oats, and all but 1 tablespoon of the pecans.

Apple Oatmeal-6
Apple Oatmeal-4

Empty the mixture into an 10 ½ inch pie dish that’s at least 2 ½ inches deep. Sprinkle the remaining pecans over the top, then nestle in the apple into the top of the mixture slices in a circular pattern. Place the pan in the oven and bake until golden on top and set, about 35 to 45 minutes. Remove and allow to cool for 10 minutes before serving.

recipe and styling byEva Kosmas Flores



Late summer means lots and lots of fresh berries, and I’ve found that the best and simplest way to put them to use is in a good crisp. Even though it’s toasty outside, this is worth turning the oven on for. The cinnamon crumb topping gets all buttery and crunchy as the sugars caramelize and creating a crunchy coating for the oats and flour, and the delicious sweet berries release all their juices and the flavor concentrates as they cook down in the pan. Plus, you can serve it with a big scoop of vanilla ice cream on top for a little berries n’ cream action. Perfect for a laid back summer night. – eva

berry crisp recipe | designlovefest

Berry Crisp
By Eva Kosmas Flores of Adventures in Cooking


• 1/3 cup flour
• 1/3 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• pinch salt
• 1 pound strawberries, cut into quarters
• 1/2 pound raspberries
• 1/2 pound blueberries

Cinnamon Crumb Topping
• 1 1/4 cup rolled oats
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 cup pecans, crushed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons unsalted butter, cold and hard
• Vanilla ice cream, optional for serving

berry crisp recipe | designlovefest

Preheat the oven to 375 degrees Fahrenheit. For the filling, mix together the flour, sugar, cinnamon, allspice, and salt in a medium bowl until combined. Set aside. In a large bowl, toss together the strawberries, raspberries, and blueberries. Add the flour mixture to the berries and toss until coated. Set aside.

For the cinnamon crumb topping, mix together the oats, flour, sugars, pecans, cinnamon, cloves, and salt in a large bowl until combined. Set aside.

berry crisp recipe | designlovefest

Empty the filling into an 10-inch pie dish, then cover with an even coating of the crumb topping mixture. Cut the butter into pea-size pieces over the top of the mixture.

berry crisp recipe | designlovefest

Place the pan in the oven and bake until the crumb topping is set and the fruit bubbles up around the edges, about 45 to 50 minutes. Remove and allow to cool for 20 minutes before serving. Goes great à la mode with vanilla ice cream!

berry crisp recipe | designlovefest
berry crisp recipe | designlovefest

recipe and styling byEva Kosmas Flores




the art of the perfect appetizer is something to aspire to, i love going over to friend’s homes when they set out just a few simple, beautifully prepared things for you to snack on before your meal (or as your meal!). we really wanted to keep that inspiration in mind when we created this platter, something that can be served at room temperature, and doesn’t take a ton of prep.

the focal point of the entire set up was the produce, we live in california so we are certainly spoiled for choice when it comes to produce options. there is an amazing company called farm fresh to you that allows people in california to order produce boxes that are organic and sourced from local farms and then customize what’s in it and it’s delivered directly to your door. basically like a CSA but you don’t have it pick it up and you can swap out items you know you don’t like for ones that work better for you.

we ordered a box that was mostly veggie with a few fruits thrown in so that we could create a spread that worked well with three different dips, basil hummus, cucumber tzatiki (MY ABSOLUTE FAVORITE! it’s amazing.), and baba ganoush. i go to the farmers market almost weekly here in LA and i was truly blown away by the quality of the produce they sent, everything was fresh, nothing too ripe and it all tasted amazing and was so beautiful. just how stunning is that rainbow chard!?

we made the three dips and also tried our hand at a homemade flat bread which was super simple and delicious. we used a food processor to make the dough and it all came together perfectly. a lot of people shy away from making their own dough but it really is much easier then you’d think.  for the veggies, we kept it mostly raw but roasted the carrots, potatoes and the stems of the chard. we put them all on the same baking sheet, tossed them in a little olive oil and baked them at 400 for about 15 minutes, we removed the chard stems at that point and cooked the carrots and potatoes through, about 10 more minutes. sprinkle them with a little sea salt and you’re set!

for the shishito peppers we blistered them in a hot pan with a little oil and a generous amount of salt, they are the best! it really was about keeping the whole food set up simple and approachable, nothing too fussy or involved. we all enjoyed this at our office after a long work day and it was the best. you gotta try some of those recipes, for real!

if you’d like to give farm fresh to you a try – click here to see if they deliver in your area and then you can sign up using our code (JZAN6581) for $10 off your first order. it really is a great service and something i plan to use on a regular basis.

photos by: ivan solis

(this post was sponsored by farm fresh to you, a company we believe in. thank for supporting the sponsors that allow us to create original content for you!)



School is back in session now and with the all the added stresses that come with it, wouldn’t it be great to create a treat to surprise your little one on the first day of school? This sweet pizza recipe is special. It’s a take on the classic s’mores we all grew up with but can be made in large batches to be enjoyed over and over or with all your friends for get togethers. think of them as fireless s’mores!


• 16 oz package raw pizza dough
• 11 oz semi sweet chocolate chips
• 1 cup mini marshmallows
• 1/3 cup white chocolate chips
• 2 cups hazelnuts
• 1/4 cup sugar
• 1 cup heavy cream
• butter (for greasing your pan and dough)
• 2 bananas


Preheat oven to 350 degrees (or if your oven runs a little too hot like ours, we went with 325 to get the same results). On a large baking sheet, spread out the two cups of hazelnuts. Toast in the oven for about 10-15 minutes or until they are lightly roasted. Once cooled rub the hazelnuts to loosen the skins to set them aside. We used a high powered blender for the next step but a food processor will also do the trick. Blend the roasted hazelnuts with 1/4 cup sugar until a course powder forms.

On a microwave safe bowl melt 11 oz of semi sweet chocolate chips. To be safe heat every 30 seconds in the microwave until melted, checking and mixing the chocolate as it melts. Add the hazelnut powder and 1 cup heavy cream to the melted chocolate and mix well.


In a large greased baking sheet. Spread the 16 oz package of raw pizza dough. (we get ours from Trader Joes, it’s convenient and very versatile when it comes to creating new meals) Lightly brush butter over the dough and heat in the oven at 450 for 10 minutes or until a slightly golden brown color is beginning to develop. Remove from the oven and begin to spread the chocolate hazelnut spread. Add a layer of mini marshmallows and scattered semi sweet chocolate chips and white chocolate chips. Heat in the oven at the same temperature for 2-3 minutes. We checked on our sweet pizza constantly to assure we had just the right amount of toasting on our marshmallows. Set aside to slightly cool. Cut into individual portions and enjoy with bananas slices over the marshmallows.


Let us know what kind of treats you enjoyed as a kid! Enjoy!

photos and styling by: ivan solis
want more food posts? click here!



as a kid, there was nothing better than building a fort, bringing snacks under it and watching a movie. so i made the adult version for me and my friends! we hooked up my apple tv to the projector and watched the graduate. such a good movie. see how we decked out our studio with pillows and the homemade snacks we made with blue diamond almonds below. also get 9 of my recommended films to play on your next movie night!



Next Page
 photo 1_zps2362d795.jpg
 photo press_zps16ed2344.jpeg
 photo Screen Shot 2015-05-22 at 10.03.19 AM_zpsg1m0imz2.png
 photo DSC_0251_zpsyljzs2i3.jpg
 photo chia_zpsytk9bx9t.jpg
 photo 579109_fr_xl_zpsh4qpab0h.jpg
 photo 45_zpswipmm1eu.jpg
 photo X9A5689_zpscjaes8sh.jpg
 photo trade_zpsumozeyfs.jpg
 photo mail_zps0136b91f.jpg
 photo jobboard-check_zps431bea8e.jpg
 photo downloads_zpsd641254d.jpg
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!