well hello + happy friday! how was your week? any fun weekend plans?
i just took on a few projects that actually make me VERY nervous, but also very excited. it’s funny that we can so easily tell our friends “you got this!” or “it’s all going to be great.” with such confidence, but when it comes to ourselves it’s much more difficult to be our own cheerleader. but as i’ve learned in the past, confidence comes from just taking those jobs you feel iffy about, learning from them, and figuring it out as you go. we will never be fully ready for every opportunity that comes our way, so we just have to jump in, try it, and do our best. (can you tell i’m trying to pep talk myself here??) so this weekend i am going to get together with friends and have a little brainstorming brunch. casual, easy, no pressure…just trying to think up ideas. and even if nothing comes of it, i still have good company.
also, my friend told me The Galapagos Affair was a super interesting documentary so i want to veg out on the couch and watch it on sunday. any others that you’ve seen recently and loved on netflix? (see a ton of my favorites here, here and here)
have a lovely weekend everyone! hope it’s filled with farmer’s markets, naps, mimosas, pancakes and people you really really like. -bri
we held our new york blogshop at shio studio. it was our first time teaching there, and we loved it! our decor and florals were done by our friend michelle edgemont who teamed up with patina rentals to provide the room with those awesome tables and chairs and cute seating areas.
ps if you’d like to join one of our upcoming blogshop classes…
los angeles in person (october 25-26 is almost sold out) online classes announced soon, sign up for our mailing list here.
those confetti push pops from thimble press were a major hit. what a genius idea!
we loved these colorful cheers cards from thimble press
our ladies also got these “i love you more than all of the stars” scarves by coveted things and pretty pink mouse pads from think & ink studio.
our goodie bags included fun letterpress cards by iron curtain press and those cool gold tassel necklaces by jill makes.
we got our water bottles from bkr in feminine citrus colors to go with our decor. and how cool is this rug that patina rentals brought for us? i reeaaaaally wanted to keep that.
our students went home with sea salth spray from captain blankenship and pretty soap from vice & velvet.
malvi sent us these marshmallow treats for us to get our sugar fix. you can microwave them too!
if you’d like to join one of our upcoming blogshop classes…
los angeles in person (october 25-26 is almost sold out)
*** do you want to be an intern in one of the cities listed above? apply here!
Sumptuous greens mixed with rich woods and beige textures, that’s what these Pinterest finds are all about. I’m feeling inspired, indulge guys! -stephanie
by romain ricard
via justina blakeney
wildflower arrangement via avenue
mini pumpkin pie recipe via yummy mummy kitchen
via lonny magazine
from urban outfitters
by saul granda
fruit and nut yogi bars via wholehearted eats
You can follow designlovefest on pinterest here & stephanie here!
“the design of this question mark and the mysterians lyric is inspired by these yves st. laurent dresses in a 1966 life magazine.” –maddy
(photo source and hand drawn type by maddy nye for designlovefest)
Nothing tastes quite as good in autumn as the sweet, toasty pumpkin. The cool crisp air also signals the transition from the cool drinks of summer to the piping hot beverages of fall, and to me nothing tastes more like fall than a delicious chai latte. So, I of course decided to combine the two in this rich and decadent concoction, complete with a homemade clove caramel and maple whipped cream topping. Yes, I went there. And once you go there, there’s no coming back. So join me in this autumn wonderland, where creamy pumpkin befriends buttery caramel, and all feels right with the world.
Pumpkin Chai Latte with Maple Whipped Cream & Clove Caramel
By Eva Kosmas Flores of Adventures in Cooking
• 1/4 cup water
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar
• 1/2 cup butter, at room temperature
• 1 cup heavy cream, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cloves
• pinch of salt
Maple Whipped Cream
• 1 cup heavy whipping cream
• 3 tablespoons maple sugar
• 1/2 teaspoon sea salt
Pumpkin Chai Latte
• 1 and 1/3 cups whole milk
• 1/4 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 4 tablespoons chai tea powder
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
First, prepare the caramel. In a small stainless steel saucepan, mix together the water and the granulated sugar over high heat until the mixture comes to a boil. Bring the heat down to medium and continue boiling until the mixture turns a light caramel color, stirring once every two minutes or so. It can take up to 15 minutes for the clear syrup to turn light caramel-colored, but the exact speed will depend upon the heat intensity of your stovetop.
Once the syrup turns that light amber hue, quickly remove the pot from the heat and immediately stir in the heavy cream, butter, and brown sugar until incorporated. Be careful when adding the ingredients, however, as the mixture will spit and hiss a bit. If the sugar begins to clump up when you’re stirring do not worry, just stir as best as you can for about 30 seconds and then place the pot on the stovetop over medium heat until the mixture reaches a boil. Once it is boiling again, stir it until the sugar chunk dissolves and the mixture is smooth.
When the caramel smoothes out, allow the mixture to simmer for 3-5 minutes more so that it thickens slightly. Remove from the stovetop and stir in the vanilla extract, cloves, and salt. Set aside and allow to cool to room temperature. Use immediately, or keep in an airtight container in the refrigerator for up to 1 week. If refrigerated, the caramel will solidify slightly, simply heat it up a bit to get it back to drizzling consistency.
While the caramel is cooling, prepare the whipped cream. Beat the cream and maple sugar in an electric mixer fitted with the whisk attachment at medium high speed until the cream holds a very soft peak. Gently whisk in the sea salt until incorporated. Cover and set aside.
To prepare the pumpkin latte, heat the milk in a small pot over medium low heat until hot but not boiling. Whisk the pumpkin puree, vanilla extract, chai powder, cinnamon, nutmeg, and ginger into the milk. Divide into 4 cups and top with the maple whipped cream and nutmeg caramel. Serve immediately.
(recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!)