Craft by World Market

June 23, 2014

Craft by World Market
Cost Plus World Market is one of my favorite stores for kitchen accessories, home goods, and unique foods from around the world. This year World Market introduced a new way to shop for unusual, authentic, hand crafted goods from around the world with CRAFT by World Market Collection. Each month a small collection of handcrafted goods are released by artisans, crafters and designers from around the world – they are available for pre-order for a short time period. If enough people pre-order an item, the product is brought to life. Kind of like mini-kickstarter, except every item is limited edition and one of a kind.

Craft by World Market
Craft by World Market
Craft by World Market

Craft by World Market
Craft by World Market

Craft by World Market
Craft by World Market
Craft by World Market
These are some of the pieces that are in the collection for June. I'm loving the Cotton Modol Scarf, it merges traditional design with vibrant colors and patterns. Check out this video below for more details.

I'm definitely excited to see what's to come with this new program. It's a new innovative way to approach the way we shop. What do you think? Check out the program here.



Cocoa Cinnamon Cayenne Covered Almonds

June 19, 2014


I'm wandering around the Grand Cayman islands this week with Travel Mindset. Can't wait to share all the fun with you when I get back. For now I leave you with some easy to make snack ideas.

  / blog.jchongstudio.com
  / blog.jchongstudio.com

COCOA CINNAMON CAYENNE COVERED ALMONDS print this recipe!
INGREDIENTS
2 cups of raw Almonds
1/2 teaspoon of Salt
2 tablespoons Olive Oil
3 ounce of Dark Chocolate
2 tablespoons Cocoa Powder
1/2 tablespoon of Cinnamon
1/4 teaspoon of Cayenne Pepper
PREPARATION
1. Preheat oven at 350ยบ. In a small bowl toss almonds with olive oil until well combined. In a baking sheet spread the almonds onto the pan and bake for 10-15 mins until golden. Once out of the oven sprinkle with salt and allow almonds to cool.
2. In a small bowl combine the cocoa powder, cinnamon and cayenne pepper. In another small bowl melt the dark chocolate – then toss almonds into chocolate mixture until well coated.
3. Toss the dry mixture until well combined and spread over a parchment covered baking sheet. I put my almonds in the freezer for a few minutes for the chocolate to cool. Store in an airtight container.

  / blog.jchongstudio.com
  / blog.jchongstudio.com


PHOTOS BY JENNIFER CHONG

Hello from the Cayman Islands

June 17, 2014


Craft by World Market
Craft by World Market
Craft by World Market
Just saying a quick hello from the Grand Caymans. Follow my instagram for more photos!

PHOTOS BY JENNIFER CHONG
+ FOLLOW ME ON INSTAGRAM OR TWITTER FOR MORE! +

Peanut Butter Bars

June 12, 2014

Peanut Butter Bars / blog.jchongstudio.com
Remember my fruit and nut bars that were features on Design*Sponge last year? Those have always been my go-to snack bar but I decided to change things up and try something different this time – with these peanut butter bars. I think next time I will use actual chocolate chips instead of cocoa nibs but another tasty alternative to buying bars at the grocery store for $2.50.

Peanut Butter Bars / blog.jchongstudio.com
Peanut Butter Bars / blog.jchongstudio.com

PEANUT BUTTER BARS print this recipe! adapted from against all grain
INGREDIENTS
5 Medjool Dates
3/4 cup Almonds
3/4 cup Cashews
1/2 cup Pecans
1/4 cup Sesame Seeds
1/4 cup shredded Coconut
1/4 cup Cocoa Nibs
1/2 cup Peanut Butter
1/4 cup Honey
2 tablespoons Coconut Oil
PREPARATION
1. In a blender combine all the dry ingredients and pulse until mixture is in small course pieces. Transfer mixture to a medium mixing bowl.
2. In a sauce pan combine all the wet ingredients over medium heat and mix well. Once all ingredients have been combined - pour wet ingredients over the dry and mix well.
3. In a lined 8x8 pan pour the mixture into pan and place another parchment paper over. Pack down the mixture until it is packed evenly. Place bars into the freezer for two hours then use a knife to cut the bar into smaller pieces. Keep these in the fridge and enjoy as wanted!

Peanut Butter Bars / blog.jchongstudio.com
Peanut Butter Bars / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

LA Chapter | Los Angeles

June 10, 2014

Ace Hotel LA / blog.jchongstudio.com
A couple of weeks ago I headed to the LA's new Ace Hotel to check out the new space and have some brunch at LA Chapter with Alyse. I always love discovering new space and sharing meals with friends. The space is pretty – exactly what you'd imagine an ACE to look like in LA. I especially love the roof top bar area even though I don't drink I wouldn't mind spending some time up there. The dining area is filled with random celebrity drawings – like Michael Jackson and Britney Spears when she shaved her head.

 Ace Hotel LA / blog.jchongstudio.com
Ace Hotel LA / blog.jchongstudio.com
While I think we both thought the food was alright – I'd say the Ricotta Pancakes were a delicious order and definitely more than enough to split for two. Dessert for breakfast!

Ace Hotel LA / blog.jchongstudio.com
Ace Hotel LA / blog.jchongstudio.com

Ace Hotel LA / blog.jchongstudio.com
Ace Hotel LA / blog.jchongstudio.com

Ace Hotel LA / blog.jchongstudio.com
Ace Hotel LA / blog.jchongstudio.com
Have you been to an Ace Hotel before? Which location is your favorite?

LA CHAPTER
927 S Broadway
Los Angeles, CA 90015
213.235.9660

PHOTOS BY JENNIFER CHONG
+ FOLLOW ME ON INSTAGRAM OR TWITTER FOR MORE! +

Blueberry Chicken Salad with Berry Vinaigrette

June 05, 2014

Blueberry Chicken Salad with Berry Vinaigrette / blog.jchongstudio.com
A couple of months ago I was in Napa for a Blueberry Council event. Yah guys "Blueberry Council" sometime like that actually exist! Anyhow I had a great time hanging out with a bunch of great chefs around the world and watching them cook up some tasty dishes and even getting my hands dirty too. It was fun to see all the unique ideas the chefs had at incorporating blueberries into their dishes. We had things like baby back ribs with blueberry barbecue sauce, pork kebabs with blueberry spice and sweet and sour pickled blueberries.

So needless to say blueberries have been top of mind for me... that and salads since I've been eating crazy rich foods lately. This was a quick salad I made for lunch last week. It's simple and flavorful – and you can save the dressing to use on salads later!

Blueberry Chicken Salad with Berry Vinaigrette / blog.jchongstudio.com
Blueberry Chicken Salad with Berry vinaigrette / blog.jchongstudio.com
BLUEBERRY CHICKEN SALAD WITH BERRY VINAIGRETTE print this recipe!
INGREDIENTS
Salad
3 cups romaine lettuce
1 cup grilled chicken, shredded
1/2 cup blueberries
2 tablespoons sliced almonds

Vinaigrette
2 cup frozen berries
1 tablespoon dijon mustard
2 tablespoons white balsamic vinegar
1/4 cup olive oil
PREPARATION
1. Combine all salad ingredients and set aside.
2. To make the vinaigrette, combine all ingredients into a blender until blended well – top off with dressing and save the rest for another salad!
Blueberry Chicken Salad with Berry Vinaigrette / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Sping Break Road Trip with Schoolhouse Electric

June 03, 2014


  / blog.jchongstudio.com
  / blog.jchongstudio.com
I've partnered up with Schoolhouse Electric on a virtual road trip making stops in Portland, Denver, Chicago, and New York! It's been a lot of fun collecting my favorite spots to return to and making a list of new places to visit. We're off in Chicago this week heading towards New York. What are your favorite places to visit in those cities? Would love to hear them! Follow along with us here and let us know where you'd like to go on the virtual road trip.




PHOTOS VIA SUPER DANGER AND MARIVELOUS

Graphic Design © Jennifer Chong

Blog Theme © Blog Milk

^