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SF | illy caffè university of coffee

July 28, 2019 No Comments

This post is sponsored by illy caffè

illy caffè’s flagship store in San Francisco is located in the Financial District. They have multiple locations in the city!

inside the cafe
giant espresso cups + espresso cup chandelier at the entrance
fresh sandwiches to go with your coffee, anyone?
spacious interior

The cafe is very spacious. There is a bar area, as well as booths for more privacy.

inside the university of coffee

Inside their flagship is the University of Coffee which can be rented out for different educational and hands-on coffee experiences. I was invited to their DIY latte art experience. To learn more about the classes they offer, or to book a team building experience or private class for you and your friends, click here!

Y3.2 iperEspresso espresso & coffee machine + the new illy art collection cups by Olimpia Zagnoli
cappuccino + pastries from the cafe
olimpia zagnoli x illy cappuccino cup + saucer set

We were able to view some new products on display: the illy Art Collection by Olimpia Zagnoli espresso cups & the Y3.2 machine in new colors: white + Cape Town Blue. The white one is so cute and would go perfectly with my white kitchen appliances.

DIY latte art class, preparing the espresso
Heidi demonstrating how it’s done.
leaf latte art
chocolate as a latte art option

Our instructor, Heidi, demonstrated how to make latte art and then we were able to try and make our own.

first time!
using chocolate to decorate

I was the first volunteer to try it and it was harder than I thought!

coffee mixology
espresso lime tonic in the making

After the latte art experience, we also had a coffee mixology demo. We were also able to taste them and I loved the cold brew with salted caramel cream, which was made with illy’s Cold Brew Aria, the first-ever system that infuses ambient air into coffee to create a “nitro” effect.

Thank you, illy caffè, for the wonderful experience! Now I have to practice & perfect my latte art at home.

***

illy caffè

220 Montgomery St Ste. 148

San Francisco, CA 94104

BAY AREA EATS, FOOD + BEVERAGE, PRODUCTS, RECIPES, SPONSORED

Recipe | California Walnuts Pesto Gemelli Salad with Shrimp

July 22, 2019 1 Comment

This post is sponsored by California Walnuts

Did you know that walnuts are a significant source of omega-3 fatty acids (2.5g/oz)? Those are the good kind of fats, making walnuts the perfect lunch ingredient.

Americans are skipping lunch, and this can impact energy levels as well as productivity. I have partnered with California Walnuts to #ChooseLunch to help me feel satiated and more energized throughout the day.

Walnuts are very versatile, so I decided to put a twist on a classic pesto pasta salad by using walnuts as the nut ingredient in this recipe. Hope you enjoy!

INGREDIENTS

Pesto

2 bunches of basil

6 garlic cloves

½ cup Parmesan cheese

½ cup California walnuts

¼ cup extra virgin olive oil

salt + pepper to taste

Pasta Salad

8 oz bag of pasta {I used Gemelli}

½ lb shrimp, 16/20 count

¼ lb cherry tomatoes, halved

INSTRUCTIONS

Put all the ingredients for the pesto (except for the oil) into a food processor and pulse until they are evenly chopped.
Pour the oil in a steady stream while running the food processor to emulsify. Stop when the mixture is homogeneous.
Set the pesto aside.
Bring a large pot of salted water to a boil and cook the pasta according to directions on the packaging. I chose Gemelli because of all the crevices in the pasta; it will catch all the pesto goodness!
While the pasta is cooking, prepare the shrimp.
Heat the olive oil in a large pan over high heat. Season the shrimp with salt and pepper. Once the pan is hot, add the shrimp.
Cook the shrimp until they are opaque. Do not overcook.
Drain the pasta and add it to the pan with the shrimp.
Stir in the pesto.
Add the cherry tomatoes to the pan. Mix until everything is evenly coated. Can be refrigerated for lunch or eaten immediately.
Enjoy!

All the ingredients to make our pasta salad!

Place all the ingredients for the pesto [minus the oil] into the food processor and pulse.

Walnuts are a great substitute ingredient for pesto.

FOOD + BEVERAGE, PRODUCTS, REVIEWS, SHOP, SPONSORED

recipe | not your ordinary granola bar using non-dairy Häagen-Dazs frozen dessert

August 21, 2018 No Comments

post is sponsored by Häagen-Dazs, a Nestlé brand

This post is dedicated to all the lactose-intolerant ice cream lovers out there!

I recently discovered that Häagen-Dazs has a variety of non-dairy frozen dessert flavors that aren’t just sorbets. One of my favorite non-dairy flavors is their Chocolate Salted Fudge Truffle. It has a little bit of saltiness and a whole lot of rich, chocolatey goodness.
I am going to use this flavor in my recipe to create a non-dairy frozen delicacy to enjoy after work, or even as a midday snack. These granola bars are perfect for these warm summer days. #TheresAnIceCreamForThat

use two pints of Häagen-Dazs Non-Dairy Chocolate Salted Fudge Truffle frozen desserts for this recipe

here are two ways to make these granola frozen dessert bars: one with coconut whipped cream layered on top & one without.

one option: put a dollop of coconut whipped cream & top with a fresh strawberry before serving

the other option: freeze a layer of coconut whipped cream on top & then serve it with a fresh strawberry

serving: 9 bars

ingredients
crust
8 oz premium all-natural granola
6T coconut oil, melted
*if using unsweetened granola use honey to taste

filling
2 pints Häagen-Dazs Non-Dairy Chocolate Salted Fudge Truffle, softened

toppings
strawberrys
coconut whipped cream
– 1 can [13.6 oz] coconut cream, chilled overnight

materials
6” x 6” x 2” baking pan
stand mixer + bowl & whisk attachment, chilled

instructions
crust
1. Toss the granola in melted coconut oil until evenly coated.
2. Pour the granola into the pan that is lined with plastic wrap & press down firmly. Make sure the layer is ½” in thickness.
3. Refrigerate the crust for one hour to set.
4. Pour the softened Häagen-Dazs into the pan & freeze until hard.
5. While the frozen treat is being frozen, take out the chilled coconut milk & carefully scoop out the
hardened coconut cream from the can while leaving the liquid untouched.
6. Using a chilled bowl for the stand mixer, whip the coconut milk until stiff peaks form.
7. Take the frozen dessert out of the pan & spread the coconut whipped cream onto the frozen dessert & chill until set. Cut up into 2″x2″ squares.

**another option: cut the treat into 2″x2″ pieces & then place a dollop of coconut cream on each bar.
8. Top each granola frozen dessert bar with a strawberry; place back into the freezer until it is ready to be enjoyed!

Save $2 when you buy 3 or more
Häagen-Dazs items or other Nestlé ice cream
products @Safeway.
http://lynk.to/HEEJINLEE

PRODUCTS, RECIPES, REVIEWS, SPONSORED

recipe | summer strawberry watermelon smoothie bowl that Outshines all others

August 2, 2018 No Comments

this post is sponsored by Outshine

When I think summertime, I think of watermelon and strawberry ice pops. Both sound so refreshing! Ice cream month just came to an end but you can still enjoy watermelon & strawberries all summer long with this quick & easy strawberry watermelon smoothie bowl recipe. This is a great way to keep cool while enjoying a healthy snack.

Outshine Strawberry Fruit Bars are made with real fruit.

Here are some of the toppings I will be adding to my smoothie bowl. I like berries & chia seeds so I will add them as my toppings.

I chilled some of the fruit toppings because I need this to be extra cold & refreshing on a hot summer day. I also added mint to add an extra bit of freshness.

I think using the watermelon as a bowl is a creative & fun way to present smoothie bowls for guests. And not to mention, it saves you from doing a dish or two. Enjoy this easy recipe on a hot summer day because #TheresAnIceCreamForThat!

serving: 2 bowls

ingredients

1 mini watermelon

2 Outshine Strawberry Fruit Bars

juice from 1/2 of a lime

garnish

watermelon balls

handful strawberries, whole or sliced

handful blueberries, whole or sliced

handful raspberries, whole or sliced

tablespoon chia seeds

sprig of mint

slices of lime

* drizzle of honey [optional] for added sweetness

*any toppings that you would like

materials

melon baller

blender

directions

1. Cut watermelon in half & scoop out the inside. Use the melon baller to scoop out round balls for some pieces and set those aside for garnish. Save the empty halves, for they will serve as bowls for your smoothie.

2. Freeze the watermelon scoops for one hour or until frozen.

3. Place the frozen cut-up watermelon pieces, lime juice, and Outshine Strawberry Fruit Bars into the blender & blend until it becomes thick & smooth in consistency.

3. Put the contents into the hollowed-out watermelon halves.

4. Garnish with toppings of choice & enjoy!

Let me know what toppings you would add & how you liked my recipe!

*Outshine comes in a variety of flavors and right now you can stock up and save.

Save $2 when you buy 3 or more Outshine or other Nestlé ice cream products. Find the offer here:
http://lynk.to/HEEJINLEE

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SF | illy caffè university of coffee

Recipe | California Walnuts Pesto Gemelli Salad with Shrimp

Sponsored | Simply Chocolate is Simply Delicious

Sponsored | Foster Farms Bold Bites

sponsored | feel alive with nature’s way alive! multivitamin gummies

recipe | not your ordinary granola bar using non-dairy Häagen-Dazs frozen dessert

recipe | summer strawberry watermelon smoothie bowl that Outshines all others