hard to believe it’s already the start of spring! even though i live in los angeles where it’s never really that cold i can still feel the difference of a little more daylight and the warmer evenings that spring brings. i’m definitely going to try this simple mocha shake when i need a little caffeine kick in the longer afternoon hours. really into these coffee ice cubes, too…
Mint Mocha Almond Milk Shake with Coffee Ice Cubes
yield: 2 servings
• 2 Cups water
• 8 Tablespoons coffee, ground
• 1/2 Cup semi-sweet chocolate chips
• 1 Cup vanilla Almond Breeze Almond Milk, divided
• 2 Tablespoons fresh mint, fine chop
• 1 pint vanilla frozen yogurt or sorbet
how to make them:
• Brew coffee and let cool to room temperature.
• Pour into ice cube mold. Freeze 4-6 hours or overnight is best.
• Over a double broiler, melt chocolate with ½ cup vanilla Almond Breeze stirring constantly until melted and smooth. Stir in mint. Let cool.
• In a blender, combine frozen yogurt and remaining ½ cup vanilla Almond Breeze. Blend until thick and smooth.
Assemble by drizzling mint chocolate sauce on the bottom of a glass. Add coffee ice cubes and then pour in milkshake. Garnish with espresso beans, mint, or chocolate sauce.
(recipe + photos by leslie grow for designlovefest– want more food posts? go here! this post is in partnership with almond breeze, all opinions are completely my own.)
we’ve been receiving a ton of questions about our summer workshop schedule, so i’m excited to announce a weekend of workshops at the dlf studio! we will be hosting two floral workshops on saturday june 7th and two mixology workshops on sunday june 8th.
kristen from moon canyon will be teaching both classes on saturday. this will be our third series of floral workshops, you can see the first one here and our most recent one here. these classes are ridiculously beautiful. i go on instagram over drive on these days because everywhere you look it’s stunning. session #1 will be from 11am – 1pm and session #2 from 3-5pm.
the mixology workshop is a new one and i seriously can’t wait. i thought it would be fun to spend the day with talmadge. a good friend and owner of pharmacie. he’s a true cocktail genius and seriously makes the best drinks i’ve ever had.
we’ll be hosting two mixology workshops on sunday june 8th in my studio. this class will include a brief history of cocktails, a breakdown of the main spirits used, and the bar tools needed. he’ll then take you through the more complex area of cocktail composition from making your own simple syrup to creating a signature drink. all students will leave with the bar tools needed to re-create the cocktails learned at home including shakers, strainers, jiggers, homemade simple syrups, and recipes handcrafted by talmadge himself.
(photos top to bottom: brittany wood, jessie webster, and jen gotch)
TO SIGN UP:
floral workshop session 1 (11am-1pm) – click here to sign up
floral workshop session 2 (3pm-5pm) – click here to sign up
mixology workshop session 1 (2pm-4pm) - click here to sign up
mixology workshop session 2 (5:30pm-7:30pm) - click here to sign up
(click to sign up for our mailing list & hear about these workshops first)
this was one of the prettiest shoots i’ve worked on in a while. amy merrick & max wanger brought their talents to the studio last week and we collaborated on this gorgeous floral shoot. amy had been wanting to do a project with edible flowers and decided to adorn a white cake with them. the inspiration came from this dreamy watercolor dress shown above. (which is on sale here) this would be such a gorgeous wedding cake, don’t you think?
Edible flowers used in the post- rose petals, geranium, dianthus, carnations, calendula, violets, pansies, violas, lilac, camomile and nasturtium leaves and blossoms.
Sourcing edible flowers- try to search your local farmers market, garden center or specialty grocery store for flowers and plants that have been organically grown. Since many of these flowers won’t have been grown to consume, they may have a much heavier application of pesticides which is why sourcing organic is important.
To prepare your flowers- throughly wash and dry the flowers. Generally only the petals will be edible, so avoid eating any stem, leaf or stamens. You want to avoid eating any pollen, and people with allergies should be extra careful when eating flowers.
How to keep your flowers fresh- cut your flowers off their stems as close to serving as possible. Many flowers will last longer when kept in a refrigerator, but it’s best to keep them in water until immediately before use. Once cut, they will look fresh for about an hour at room temperature.
Ways to eat flowers- Many petals are nearly tasteless and can dress up everything from baked goods to salads, soups and vegetables. Some flowers have more of a herbal or spicy flavor (nasturtiums, flowering herbs) and those are best left on the savory side of the plate.
florals by: amy merrick - see more floral posts here!
art direction by: bri emery
photos by: max wanger
model: siri thorson
Cobalt is my go-to color. Have you ever tried on something cobalt blue before? The thing with this color is that it looks absolutely stunning on everybody; blonds, brunettes and red heads. Try it! – stephanie
(want to see more colorfest posts? they’re all here!)
the lease on my car is over in a few months and i’ve been trying to decide what my next car is going to be. i’m really not into that many new car designs, and i REALLY want a vintage car. have you ever bought one? are they just trouble or awesome? do tell! xo -bri
isn’t this the CUTEST?…
how about riding this little guy around town?…
have you seen jordan’s tiny red fiat? i love it!
i’m pretty sure arian would love me more if i had this…
i’ll take her car and her look…
New York Skyline, 1962, by Virginia Thoren