Tuesday 26 November 2013

Sweater Weather Tag

The Sweater Weather has been going around You tube for a while, so I thought I would get on the band-wagon, considering it has been a while since my last post.

Obviously it isn’t Sweater Weather here in Australia but this tag reminds me of Christmas time.
I tag everyone who reads this and I hope you enjoy.

Favourite Candle Scent?  I love warm, spicy scents. I burn candles all year round. I love the Ikea Apple Cinnamon candle, the Glade gingerbread and crackling spice candle and the maple pancake candle from Yankee Candles and Hot Buttered Rum. 




Coffee, Tea or Hot Chocolate? All of them. I go through phases with all three, I love my coffee mainly Gingerbread Latte and Soy Mocha from my favourite café. I love most teas, namely Jasmine, Chai, Moroccan Mint. I love having hot chocolate in the winter. I like peanut butter hot chocolate and also Chilli, Cinnamon hot chocolate.

Do you switch up your makeup routine for the season? Yes, I change my makeup every couple weeks. For fall time, or Autumn in Australia, I wear a dark lip, light tinted moisturiser and natural- brownish eye shadow.


 
Favourite Thanksgiving food?  As a former chef I can’t just pick one favourite! This year my family and I celebrated Canadian Thanksgiving for the first time. I was exciting, not how I planned it but enjoyable nonetheless.  We had a big BBQ Breakfast with English muffins, bacon, eggs, Homemade Maple Pumpkin pie, Mocha Walnut brownies and fruit cake.



Hats or scarves? Definitely scarves!

Most worn sweater? I have a cable knit sweater that gets a lot of wear in the winter.

Must have fall nail polish? For fall I like deep purples, plums, mocha's and navy and greys.


 Football games or jumping in a pile of leaves? Jumping in a pile of leaves.

Skinny jeans or leggings? Skinny Jeans

Boots or Uggs? Boots

Favourite thing about fall? Having a lazy morning in bed with lots of pillows and faux fur throws.



Do you have a song that gets you in fall mood? The Weeknd- Wicked Games.

What is the weather you currently live in? Hot and humid, sunny everyday with an afternoon storm, about 30 degrees Celsius. Perfect summer weather.

Miss Mac xxx 

Sunday 29 September 2013

Mocha Walnut Brownies

I flipping love brownies. I love creating different flavours with such a basic recipe. More recently I have been using packet mix brownies- mainly because I can’t be bothered making them from scratch after a day at the office.  As a treat for my co-workers I made some delicious Mocha Walnut Brownies for morning tea, needless to say they were a hit.


I got inspiration from the whatagirleats blog. So glad I found this site and so glad I made these. They were so damn delicious.  http://whatagirleats.com/mocha-fudge-walnut-brownies/



I simply used a Green’s Brownie mix, half a cup of chopped walnuts, chopped white chocolate chunks and a 60ml shot of espresso.  

Tuesday 17 September 2013

The Blonde Buckeye's Cinnamon Roll Macarons

OMG! Put Cinnamon in anything and I am all over that like a rash! These delectable little morsels look so good. I may have to break out the cooking gear this weekend... I has been awhile since I have cooked.
Thank you so much to Emily from the Blonde Buckeye for sharing such an amazing recipe.
Cinnamon Roll Macarons
Makes about 24-30 macarons
Author: 
Ingredients
  • FOR THE SHELLS:
  • 110 grams Blanched Slivered Almonds (or almond meal)
  • 200 grams Powdered Sugar
  • ½ teaspoon Cinnamon (plus more for dusting)
  • 90 grams Egg Whites (at room temperature)
  • 30 grams Granulated Sugar
  • CREAM CHEESE FILLING:
  • 4 ounces Cream Cheese, softened
  • 4 ounces Unsalted Butter, softened
  • 2 cups Powdered Sugar (plus more if needed)
  • ½ teaspoon Vanilla Bean Paste
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Salt


  • Instructions
  1. FOR THE SHELLS:
  2. Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
  3. Process almonds, powdered sugar and cinnamon in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
  4. Combine egg whites & granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites & sugar until stiff peaks (My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6, & then another 2-3 minutes on speed 8 – they should stay put if you hold the bowl upside-down).
  5. Add the dry mixture into the egg whites
  6. Using a spatula, smash dry ingredient into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
  7. Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it’s optional).
  8. Using circle guides or freehand, pipe 1″ circles onto the prepared baking sheets (they will spread), keeping them at least 1-2″ apart to allow for spreading. Do this same method for the second baking sheet.
  9. Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain. Sprinkle the tops lightly with some cinnamon. Let the macs sit out for 30 minutes to an hour before baking to form a dry shell on the tops to prevent cracking.
  10. After about 1st 30 minutes, preheat the oven to 325 degrees F.
  11. Bake each sheet, one at a time, for about 12 minutes (depending on size), rotating the pan once halfway through. Once they’re ready, carefully test one by attempting to lift it off the baking sheet. If the top half starts to come off from the feet, it could use a few more minutes.
  12. Remove the sheet from the oven & place it on a cooling rack, allowing the cookies to cool before removing them. Once they are cooled, match up macarons in pairs that are about the same size, one face down & one up.
  13. CREAM CHEESE FILLING:
  14. Beat the cream cheese & butter on medium speed for 2 minutes with an electric mixer, fitted with the paddle attachment. Add the powdered sugar, ½ cup at a time until combined (carefully incorporate).
  15. Add vanilla, cinnamon & salt, continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar if too thin).
  16. Spread or pipe a layer of filling on the cookie side that’s facing up. Sandwich the halves together, pushing the filling to the edges.


Notes
* If using parchment paper (as opposed to a silicone mat) using small magnets help keep the paper flat, just be sure to remove before baking
* Do not attempt to use low fat or reduced fat cream cheese for this filling, it will be too runny
* Vanilla extract can be substituted for the Vanilla Bean Paste
* Store in an airtight container in the refrigerator for up to 5 days (or freeze them for up to one month), allow them to come to room temperature before eating
* Macarons are best eaten 24-48 hours after assembly


Thursday 29 August 2013

August Favourites 2013

This month I have been travelling a lot, which mean relying on the old faithfuls in terms of beauty. I did however rediscover some favourites.

Skin79 BB cream- This little pocket-rocket is the foundation/BB Cream of the century for me. I first bought it about 4 years ago (before the world went crazy for BB Cream). A Korean friend of mine told me about it, how it conceals, primes, moisturisers, acts as a foundation and a sunscreen.  At first I hated it; it was very grey and made me look very pale. It was the lightest shade that was made. But it wasn't all bad; I worked out that you really have to work it into the skin and after 5 minutes or the colour seemed to match. This product is an absolute gem. It leaves your skin perfectly flawless. Highly recommend!


Maybelline Colour Tattoo- When these first came out in Australia I thought they were very expensive to just a ‘primer’. I finally bought one the other week when all Maybelline products where on sale and it was love. It has the priming power of Urban Decay’s Primer Potion and then some. On my lazy days I use the colour tattoo in ‘70 barely branded’, a slick of mascara and I am out the door. I don’t know why I waited so long to try it but it is a staple in my train case now.

Saturday 24 August 2013

Greek Beauty Secrets


I love Huda Kattan's Beauty posts usually, but this one has to be my favourite. How to get beauty skin and hair naturally will always win me over! Check it out over on her site http://hudabeauty.com/2013/07/14/5-greek-beauty-secrets-every-girl-should-try/

Wednesday 31 July 2013

July Favourites

Homemade Greek Coffee Frappe:
I tend to go through fazes. I will drink 2 cups of coffee for 10 days and then all of a sudden I won’t like it for a month or so. Very odd, but regardless of whether I will be off coffee again in the next few days I love Greek Coffee Frappes. So damn good and so much cheaper than Starbucks!



Makeup at ALDI Supermarkets:
Lacura is the brand and it is brilliant. I think it is stocked in all the ALDI stores. On a recent shopping adventure I bought the Lacura Mineral Foundation, and the blush. I think it is up for the best foundation I have tried since Rimmel’s Wake me up foundation. The Lacura line is so pigmented and the most you will pay for the makeup is $4. Bargain!! The Voluminous mascara could be better than Maybellines 'The Falsies' mascara. That is quite a big statement considering I am a mascara hoarder and have tried nearly every one out there in an attempt to get stunningly long and full lashes 

Rimmel 'Kate' Lipstick in 107: 
Until 2 years ago I never bought a lipstick. When I was a kid I would raid my Mum's makeup drawer and try all the bits and bob's in there. I hated lipsticks, they always felt so dry and almost chalky. I hated lipstick until one day I was brave enough to try a 'fire hydrant' red lipstick by Revlon. I loved the way it felt and would just glide on like a balm. I was converted. I made my first MAC lipstick purchase with the cult classic 'Russian Red'. Somehow I didn't think that was brave enough, so I tired 107 from the Rimmel range. What a beautiful colour?!?! A gorgeous, deep ox-blood/plum colour. And it is so smooth to apply and so long lasting! I wish I didn't have to save this colour for Autumn and Winter but somehow I think plum in summer doesn't go together too well.


St Ives Oatmeal and Shea Butter Moisturising Lotion:
This lotion is so long lasting and so hydrating. It soothes any redness after shaving and prolongs your shave or wax if you use it twice daily. 

Miss Mac xxx

Tuesday 16 July 2013

Health and Beauty Benefits of Oils

I love Rosehip Oil. I use it on my face at night about four times a week. I love it. I love the feeling of waking up with beautiful, hydrated, glowing skin.


Rosehip Oil is full of Omega 3, 6 and 9 fatty acids which is essential for skin health. They help to repair the skin’s surface and damaged tissue. It is also rich with antioxidants that help defend the skin against air pollution, sun damage and the effect of a poor diet.  Rosehip oil is also proven to help repair and reduce the appearance of wrinkles.

Rosehip is an excellent source of Vitamin A, which has been proven to prevent premature aging cause by sun exposure.

It is certainly a miracle in a bottle.

While on the theme of omega fatty acids is another miracle- Cold pressed flaxseed oil. I take a supplement of flaxseed oil every day. Flaxseed oil is known to improve heart and circulation health, so it is no surprise that it also does wonders for the skin. Flaxseed oil is brilliant for lowering cholesterol as well.  Whole flaxseeds are also a great way to incorporate fibre into your diet.



Coconut oil is also a great new love of mine. I put it in my protein smoothie after the gym, mix it with raw coconut sugar and make a Homemade Scrub. I also use it in my hair for a hydrating hair mask. I have found that my ends are not nearly as dry and damaged as they used to be and it also makes brushing your hair a dream- something that I am not used to, I have naturally curly/frizzy/ knotted hair.



I love oils, even using olive oil for moisturiser give my skin a beautiful holiday glow and is mega hydrating.



Using oils in beauty has so many amazing benefits and your skin will love you for it in winter!!


Miss Mac xxx

Wednesday 3 July 2013

Homemade Chai Concerntrate

4 1/2 cups water
8 bags black tea – I used orange pekoe
2 cinnamon sticks
1 vanilla bean, split in half (or 1 tablespoon of vanilla extract added at the very end)
1/2 cup coconut sugar, date sugar or raw cane sugar (you can add more or less depending on how sweet you like your chai)
1 – 3-inch section of fresh ginger, cut into pieces
10 whole cloves
8 cardamom pods
1/2 teaspoon freshly ground nutmeg
2 whole star anise pods
1/2 teaspoon of whole black peppercorns
1 teaspoon orange zest
1 tablespoon raw honey (optional, leave off to make vegan, if you want it to be sweeter without the honey, add a bit more sugar in at the beginning)

1 small square section of cheesecloth, approximately 6″ square (if you don’t want to mess with cheesecloth, make sure you have a good strainer you can use at the end)
kitchen twine
Prepare the teabags by removing any tags if there are any and tying them all together. Prepare the spices, vanilla bean and orange zest by laying them in your cheesecloth, I leave my cinnamon sticks out to make the little pouch of spices a bit more compact. Tie the cheesecloth pouch shut with a small piece of kitchen twine. If you leave the cinnamon sticks out, just tie them together with kitchen twine.
*If you don’t wish to use cheesecloth, you will just add all of your spices directly to the pan when the time comes and strain them out after.
Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks. Simmer for 20 minutes.
Remove the pan from the heat strain the concentrate through a sieve or just remove the tea bags, cheesecloth pouch and cinnamon sticks. At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. I don’t always do this, but it is a really nice touch. Additionally, if you didn’t use a whole vanilla bean, add your vanilla extract now. Stir to combine.
Allow the mixture to cool before pouring it into an airtight jar or container. This amount fits perfectly into a 1-quart mason jar. Store in the refrigerator for up to one week.
** To serve, mix 1 part concentrate with 1 part milk of your choice. I personally love unsweeteened almond milk . Heat for a warm beverage or serve over ice for a cold drink.


Miss Mac xxx