Sunday 26 May 2013
May Favourites
How quickly the year has gone. I feel like I have achieved
absolutely nothing. Not true of course, I have been busy educating myself. So
with the end of May looming I decided that I should bring together a few
favourite I discovered/ re discovered in this month.
Opallac shellac system:
I love having my nails painted. Red, Black, Lilac, and Plum
you name the colour and I have the nail varnish. Every time I use traditional
nail varnish I will chip it somehow, it will peel off and it just looks crap
rather than chic. I recently invested in an at home shellac system. I bloody
love this. Nail gel that is cured in 90 seconds under a UV LED lamp and lasts for 2 weeks, YES PLEASE!
Although mine hasn't lasted a full two weeks yet, it is certainly
better than doing it nearly every day just to have nice manicured nails.
Flannelette Sheets:
It is a favourite- just because.
Gucci Flora Perfume:
I have had this perfume for about 5 years. It is one of my
favourites. Developed with spring in mind I actually like this perfume in
autumn for some reason. It is a beautiful scent. The top notes are citrus and
peony, middles notes of osmanthus and rose and base notes of pink pepper, patchouli
and sandalwood.
I am not a sweet, fruity/ flowery perfume person but this
has the right balance of woody scents and flowery notes. I think I may cry if
they ever discontinued this perfume because it is so perfect for an autumn
evening out.
Miss Mac xxx
Thursday 23 May 2013
Double Ginger Cookies- Diabetic Friendly
¾ cup brown
sugar
¼ cup butter,
softened
1 egg
¼ cup
molasses
1 ¾ cup
plain flour (I used Gluten Free flour)
1tsp baking
soda
½ tsp
cinnamon
½ tsp
ginger,
½ tsp mixed
spice
½ tsp nutmeg
¼ tsp salt
Orange marmalade,
I used a teaspoon for each cookie
Ginger chopped
glace ginger, enough to sprinkle on top of cookies
Preheat oven
to 170°c. In a bowl place butter, sugar and molasses. Beat with electric mixer
until soft and creamy. Add egg and mix in- do not over beat. Sift in flour,
spices and soda. Mix in with spoon. Cover and place in the fridge for 5-10
minutes to harden slightly. In the mean time chop the ginger.
Using a
tablespoon measure out mixture and roll into balls. Using two fingers make a
dint in the middle. Fill the dint with orange marmalade and sprinkle chopped
ginger on top. Bake for 10 minutes.
Makes 24
cookies.
Miss Mac xxx
Wednesday 22 May 2013
Homemade Coffee Body Scrub
I bought a
beautiful Fig and Yarrow coffee scrub when I was in America about two years
ago. It makes your skin so nice and smooth. The original scrub uses cocoa and Shea
butter. I personally prefer to use coconut oil as the coconut locks in moisture
to the skin and leaves your skin glowing. Cardamom helps speed up metabolism
and coffee helps to reduce cellulite. Needless to say it didn't last long once
I made it home.
After reading a
post on http://www.essiebutton.com/2013/05/20/diy-coffee-body-scrub/
I decided that this weekend I will make my own.
When I make body
scrubs and other homemade cosmetics there is no real science. I just wing it
until I achieve the right consistency or smell or texture. It is all up to you.
The last time I made this I used about half a cup of the coffee and the sugar,
a decent pinch of cardamom and add the oil a tablespoon at a time.
Ground Coffee
·
Brown Sugar
·
Ground Cardamom
·
Coconut Oil
Miss Mac xxx
Peanut Butter Choc Chip Cookies
I have an abnormal obsession with Peanut Butter. It is ridiculous. I could have peanut butter on nearly every thing if I could. Here in Australia at a chain coffee store they now sell Peanut Butter Hot Chocolate. It is so damn good.
I make these cookies nearly every week. They are divine! Now it is coming into winter here, it makes the perfect comfort food, especially with hot malted milk, hot chocolate or as a morning snack with coffee.
1 cup creamy peanut butter
3/4 cup granulated sugar
1 large egg
1/2 teaspoon baking soda
1 cup semisweet chocolate morsels
Preheat oven to 180 degrees. In medium bowl, stir together peanut butter, sugar, egg and baking soda until blended. Stir in chocolate morsels. Drop dough in tablespoonfuls, 2 inches apart, onto baking sheet lined with parchment paper. Bake 12–14 minutes. Allow to cool on baking sheet for 5 minutes. Transfer to wire rack to continue cooling.
Makes 2 dozen
Miss Mac xxx
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