new year

Happy new year to all! 

This year bring lots of excitement and of course a resolution to start again. I feel that I have invest a lot in this blog to just abandon without regret. This is 2012 baby, no regrets! That being said, I would like to concentrate on an array of issues, from health + beauty to cooking + baking, maybe even fashion here and there. 

So lets just dive right in.  

"All our knowledge begins with the senses, proceeds then to the understanding, and ends with reason. There is nothing higher than reason."
Immanuel Kant

Sense : Taste 

Power Protein Mix

(This makes a wonderful pre-workout snack)

8 T Peanut Butter (soynut butter, almond butter, etc.)

3 - 4 Scoops of Protein Powder

1 T Agave Nectar

1 C dates

.5 C oats

.5 C almonds 

*I combine all these into the food processor to chop up. 

Mix everything up together. If it is a little dry and crumbly, add a little water. 

Store in the fridge. 

Sense: Touch

This face mask is suitable for all skin types and is super simple to prepare. It will cleanse and rejuvenate your skin.

Prep Time: 3 minutes

Total Time: 3 minutes

Ingredients:

•    1 tbsp oatmeal, finely ground
•  1 tbsp live, organic yogurt (skip the flavored stuff)
•      A few drops of honey

Preparation:

Add the yogurt to the oatmeal in a small bowl and mix together.

Warm a few drop of honey. To do this, warm a spoon under hot water for a minute, then add a few drops of honey to the spoon.

Stir the honey into the yogurt and oatmeal mixture.

Apply the mask to the face. Leave it on for 10 minutes, then rinse off with several splashes of warm water. Follow with a warm washcloth.

Apply moisturizer.

Ciao. 

brown butter cupcakes w/ chocolate buttercream

i wanted to make something with (a) brown butter and (b) chocolate. there was only one problem, i have no chocolate in my house, only cocoa powder - so it'll just have to do.

these cupcakes are sensuous - the delicate chocolate pairs fervently with the browned butter cake. 

adapted from Whisk Kid

BROWN BUTTER CUPCAKES

makes two dozen.

1 c (237 g) butter
2 1/2 c (355 g) flour
2 1/4 tsp baking powder
1/4 tsp salt
2 c (397 g) sugar
4 eggs, room temp
1 c (237 ml) milk, warmed in the microwave for 20 seconds
1 tsp vanilla

Place the two sticks of butter in a pan with tall sides and melt over medium heat. Continue cooking, stirring constantly, until foaming lessens and dark brown flecks form in the bottom of the ban. Continue cooking and stirring until the butter itself has taken on a nice brown hue and smells nutty. Remove from heat and allow to cool to room temp. This should result in 3/4 c (177 ml) of browned butter.

Preheat oven to 350F and prepare 2 cupcake tins with liners. Set aside.

Combine the flour, baking powder and salt in a medium bowl and set aside.

In a large bowl, beat sugar and eggs until thickened, about a minute. Add milk, browned butter, and vanilla, stirring just until combined.

Add half of the dry mixture and beat until just combined. Repeat with the second half.

Divide batter amongst liners and bake for 18-22 minutes, until tops are springy to the touch or a toothpick poked into the center comes out clean.

Cool tins on a rack for 2-3 minutes before carefully removing the cakes.

 Allow to cool completely before frosting. 

CHOCOLATE BUTTERCREAM

1/2 c (118 g) butter, room temp
3 c (468 g) powdered sugar
2 Tbls baking cocoa
4-8 Tbls milk

 Beat the butter until creamy, about a minute. Sift in half of the powdered sugar and all of the baking cocoa, then beat until thickened and mostly combined, adding 2 Tbls of milk to loosen. Add remaining sugar and beat until combined, adding up to 6 Tbls more of milk until desired frosting consistency is reached.
Slowly beat in milk 1TBS at a time until you reach desired consistency.

*note: the original recipe used 5 oz (142 g) good quality semisweet or bittersweet chocolate, 

melted in a double boiler and then allowed to cool to room temp.

enjoy.