A Lesson In Contouring

Who knew a simple trick could add definition and shape with a blend of a brush?  Over the years I have loved how adding a contour line to my cheek bone instantly awakens and adds a healthy definition to my face.  You are simply enhancing what you already have, so give it a try!

I pulled ultimate inspiration from this photo of Adele, this truly captures a contour.  The fact she is kissing her Oscar show the contoured line that much more but don't make a kissy face when finding your natural line, it doesn't follow the natural line of your cheekbone.

She is so gorgeous!!!!!

My beautiful and amazing friend Christa helped me achieve this lovely look, it is simple and fast. Once you learn it, you will have mastered the art

All you need is;

  • A blush brush
  • A blush or bronzer in a shade a few shades darker than your natural skin tone-We used Studio Finish by MAC

Start by holding your blush brush near the top of your ear and have it run along your natural cheekbone line.  To help find this natural line, smile slightly.  This is the line you want to follow with your contouring color.  Start near the top of your ear and run your color down along to the apple of your cheek.  As you can see, the look almost appears to be a triangle, the widest part beginning at the ear and running down to the apples of your cheeks.  Blend the color in so it doesn't stand out too much but is still apparent, no point in contouring if you blend it all in. Enjoy the natural enhancement of your features!

 

Honey Green Juice

Rise and shine! Try this delicious green juice in the morning!

Every time I research the best way to start your day, green juices always pop up. The health benefits alone are worth adding a green juice into your daily life. In honor of this trend that is becoming a staple in our lives, I offer up my favorite green juice drink of the a.m.

In a blender combine;

1 tbsp honey

1 pinch cayenne

3 kale leaves

2 celery stalks

¼ cup of cabbage shredded

1 apple or pear sliced

2 tbsp parsley

½ cup water


Blend everything for about 2 minutes over a high speed. Depending on the power of your blender it can be very smooth or still have some texture from the veggie fibers. Enjoy the numerous health benefits this green juice offers up. If using a juicer, omit the water and stir in the honey and cayenne once all veggies have been pushed through the juicer at the end.

Honey Hair Mask

The recent weather has left my hair feeling a bit dry and looking a bit dull. This hair mask adds an instant rich texture and shine to your hair.  This mask combines two of my favorite ingredients, honey and coconut oil. These two essentials are beyond versatile, from consumption to topical application they are pretty much perfect. 

What you need;

1 tbsp honey

1 tbsp coconut oil

In a small sauce pan over low heat combine the honey and oil until melted and combined. Allow to cool for a few minutes.  While the mixture cools, wet hair thoroughly and comb mixture through entire. Apply the honey oil mixture to hair from root to end.  Make sure you concentrate on the ends where most damage occurs.  Wrap your hair in an old t-shirt and allow the mask to absorb for at least 30 minutes.  Relax during this time, you deserve it! Hop into the shower and rinse the mask out with your regular shampoo and conditioner routine. Be prepared for shiny, healthy and soft hair.  

Homemade Almond and Hazelnut Milk Sweetened with Honey

After discovering how easy and delicious it is to make my own nut milks I rarely buy it from the store.  Once you see how simple it is you will agree.  I combine two flavors into one, the result is rich and delicious.

¾ cup whole almonds

¾ cup whole hazelnuts

About 4 cups water divided

4 dried and pitted dates

2 tbsp honey

3-4 layers of cheesecloth

Fill a container with a fitted lid with almonds and cover them with the water, about 1 cup.  Place the lid on the container and allow the nuts to soak overnight.  Drain the nuts in the morning and place in a blender.  Cover the nuts with 1 cup of water and blend until smooth, about 2 minutes. Add remaining water, dates and honey to blend.  Next, line a fine mesh strainer with 3-4 layers of cheesecloth and push the mixture through.  Give the cloth a gentle squeeze to get any excess liquid out of the mixture.  

Make 5 cups

Honey Genoese Strawberry Cake

strawberry genoese

Everyone has things they like to collect, I happen to have a few; luxury bedding, lipsticks and cookbooks seem to always top my list.  Cookbooks have always been something I have coveted, from a young age I would read them in my bed till I fell asleep.  My collection has only grown with time and I have recently found that vintage books seem to be amongst my favorites. I love to get inspired by an old recipe, there is always something to learn and adapt into my methods.  I had the good fortune of receiving a few on a recent trip to Chicago from two family friends.  One of the books was by Anna Thomas called The Vegetarian Epicure Book Two.  The book is full of so many incredible tips and tricks my heart leapt with joy as I turned each page.  I found a recipe I wanted to recreate to give to the lovely woman who had gifted me with this wonderful book, a delicious Genoese cake (genoise if you prefer).   An Italian cake created in honor of the city Genoa, Italy, this cake is familiar to a sponge cake. The airy and delicious texture happens without any chemical leavening, it acquires its volume from mixing.  I used the basic recipe featured in this amazing book but added my own twist with a delicious honey strawberry preserve and honeyed whipped cream.  

Genoese Recipe;

8 eggs

1 ½ cups sugar

grated rind of 1 lemon

1 ¾ cups sifted flour

½ cup butter, melted and cooled

Break the eggs into a large bowl, and place that bowl inside an even larger one, which is about half full of hot water. Add the sugar and grated lemon rind to the eggs and beat them with an electric mixer for about 8 to 10 minutes.  They should be puffed up to 3 times their former volume, creamy white in color, and they should fall in a thick ribbon when scooped up with a spoon

Take the bowl of beaten eggs out of the hot water and put it in a bowl of cold water. Beat the eggs for several more minutes, until they are cool.  Sprinkle the sifted flour over them and fold it in with a small spatula or flat wooden spoon, using a minimum number of strokes needed to blend the flour into the eggs.

Pour the melted and cooled butter over the cake batter, leaving out only the milky sediments in the bottom of the saucepan.  Again, fold in the butter with light, smooth strokes, stopping as soon as it is incorporated.

Pour the batter into a large (10-inch) buttered and floured springform pan, or into 2 large (9-inch) buttered and floured layer pans line with parchment paper. Smooth the batter very gently in the pans, and bake in a preheated oven at 350º degrees for about 45 to 50 minutes, or until the cake is golden brown on top and pulling away from the sides of the pan.

Remove the cake or cakes from the pans and cool on cake racks.

Makes 1 very large cake or 2 large layers.

While the cake cools to room temperature make this wonderful strawberry honey preserve.  

Strawberry Honey Preserve

2 cups of whole strawberries, hulled and sliced ¼ inch thick

2 cups of water

2 cups of honey

Bring the water and honey to boil, stir the contents until dissolved. Add strawberries to water & honey mixture, return to a boil and then reduce to a simmer.  Allow the mixture to simmer for 10 minutes then remove the contents from heat and allow to cool to room temperature.  

Honeyed Whipped Cream

1 pint heavy whipping cream

¼ cup of honey

For a delicious homemade whipped cream; place your mixing bowl and beater(s) in the freezer for at least 30 minutes before using.  

Combine whipped cream and honey into your mixing bowl.  Beat/whip contents over medium-high heat until stiff peaks form, about 3-5 minutes depending on your mixer.

Once your cakes have cooled, place one onto a serving plate.  Trim the top layer of both cakes down to a flat surface which will allow the berry preserve to be readily absorbed into the cake. Once you have trimmed the top, begin to spoon the preserve mixture onto the top of the first cake, about ⅓ of the mixture.  Be sure to push the preserve or juice and pieces into the cake.  In the center of that cake, dollop a few spoonfuls of the whipped cream honey into the center. Place the second piece of layer on top of the second.  

Begin to push the remaining preserves all the way around the sides of the cake.  The cake is like a sponge and will absorb liquid and fruit around the edges.  Top the cake with the remaining whipped creamed honey and top with a few extra strawberry slices.  The longer this cake sits the better it tastes so allow it to sit in the fridge overnight if you have the patience.

Monday Blues Part 2-Smokey Eye

A couple weeks back I showed you how to create a blue shadow look that was super Springy and bright. Taking the blue shadow to the next level by making it a little smokey. I found it to be sultry and fun to wear.  

After you have the base set with your blue eye all you will need is a deeper blue shadow, we used Atlantic Blue by MAC. 

In the photo below you can see how making the eye a little smokey changes the whole appearance.

Take the deep blue shadow and buff it into your outer eye.  By keeping the lighter blue around the top and the water line you enhance the look.