Monday 1 October 2012

Q&A



There is so much going on in my life right now but i thought i'd cheat and post a quick Q&A, stolen from Being Brazen's blog :)

Until I have enough time to do a catch-up blog and brag about my London trip and what's news...here it is...


1. Thought for the day... Mondays really don't "get" me

2. Last night I...had a fab nap after dropping my parents at Lanseria. They came up to Jhb for my mom's 60th birthday celebrations.

3. Song stuck in your head? Probably the new Taylor Swift ...

4. At the moment I spend too much time... worrying about the future, what to cook for dinner and stressing about work.

5. Rustic beach cottage or modern city apartment? No beach for me thank you! I love the city, I'm a real city girl. As long as we're talking about a triple-story penthouse apartment ...

6. Currently loving... my husband, he is just so good to me. Steri-stumpies...fruit smoothies...the warm sun on my shoulders again...my beautiful new car

7. Today my nail colour is... No nailpolish today

8. What one word best describes your life at the moment? Very hectic. Yet exciting.

Monday 30 July 2012

Pumpkin Pie Cheesecake

I've really been amazingly busy over the past 2 weeks...lack of inspiration and no me-time at all. On Saturday we were invited to Xmas in July at our lovely friends, Marga and Graham's house. 

It was really so much fun, and we all had to bring a dish - I was asked to bring a pudding, but not a trifle... No one really likes Christmas pudding do they? Mince pies? GROSS! So I thought maybe it's time I try a recipe I keep on coming across on Tastespotting and Pinterest and Martha Stewart...Yanks seem obsessed with Pumpkin Pie! I thought an actual filling of pure pumpkin may be a bit extreme for our South African palates ...who are used to savoury pumpkin and more often than not, butternut rather than pumpkin. 

I'd saved a recipe for a Pumpkin Pie Cheesecake a while ago, and after adapting it slightly, to fit into my pie dish, as opposed to a springform pan, which is better suited to cheesecakes, I made the most amazingly delicious heavenly pudding. 

I made a smaller one, so Andrew and I could "just check" that it tasted nice before I served it to other people...oh my word: it was like apple crumple, without the appley lumps and the bloody clove lurking in a mouthful ( which I always seem to find! Find with my mouth) Seriously this combo of gingersnap, cinnamony, cream cheesey, pumpkin and caramel is something you MUST try! 
Americans. I get it now! 

 Admittedly, the most time-consuming part of making this dessert is making the pumpkin puree. You see, we don't get canned pumpkin in SA, but its a cinch to make - a tiny bit messy, but WELL worth it. 

I bought a packet of ready - diced pumpkin from Woolies, I know PnP does it too, and this amount of pumpkin was perfect for one cup of puree. I just steamed the diced pumpkin, pureed it, and then strained the liquid out in a colander over a glass bowl, overnight. I squeezed loads of moisture out by using paper towel. Make sure your puree is as dry as you can make it. I got about a cup of moisture out of a cup of pumpkin! Be prepared to use most of a roll of paper towel. 


Seriously. 


For the crust:

2 packets of gingersnaps
6 tablespoons melted butter
Teaspoon of golden syrup
2 tablespoons of brown sugar


Filling:

2 packages of Philadelphia Cream Cheese
1 ¼ cup of white sugar
2 eggs
Pumpkin puree ( 1 cup )
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon of ground allspice
4 tablespoons of heavy ( double-thick ) cream

Topping:

¾ White sugar
2 tablespoons of butter
3 tablespoons of heavy cream
Tablespoon of water


1.       Make the pumpkin puree a day early. Steam a packet of Woolies/ Pick n Pay ready chopped pumpkin. Puree it in a food processor. Drain it overnight in a colander with paper towel. Squeeze out the moisture until none is left. You’ll use loads of paper towel.
2.       Put oven onto 180 degree.  Rack in the middle of oven.
3.       Crush the gingersnaps in a food processor. Add the melted butter, brown sugar and the syrup.
4.       Press the crust into either a springform tin, or a tart dish.
5.       Put in the fridge for half an hour
6. Cream the cream cheese and white sugar together until fluffy and light. Add the pumpkin puree and spices.
7.       Add the eggs one at a time, mixing for about 20 seconds between eggs.
8.       Add the cream and mix well
9.       Pour the filling into the base, and place in the oven for 45 minutes. If the middle still jiggles when you remove it after 45 minutes, leave it for another 15 minutes, turn the oven down to 150 if you leave it longer, just for safety’s sake. Don’t freak out if it looks like the cheesecake is rising, it does sink back as it cools. If you’re using a springform pan, and it’s very deep, the cheesecake can take up to 1.5 hours to cook
10.   Remove from the oven, leave to cool for at least half an hour before you add the topping. If you made the cheesecake in a springform pan, just run a butter knife around the rim while the cake is still warm, just to help loosen it a bit, before you unfasten the clips in half an hour. 
11.   Add the white sugar and water to a saucepan, stir
12.   Add the butter to the sugar mixture and stir until butter is melted, when it starts going a light golden brown, add the cream and remove from the heat.
13.   Very quickly use a spoon to drizzle the caramel/ butterscotch over the top of the cheesecake
14.   Place cheesecake in the fridge and when you’re ready, serve with cream or ice-cream






Wednesday 18 July 2012

I am TOO BUSY to blog

Really really I am so busy at work 

BUT I do have some supercool news about a trip to London in 2 months time - all thanks to my magnificent husbandboychile! 

Anyway, while my blog bores you to death, why don't you mosey on over to a site that never disappoints and get yourself a cup of tea, and ENJOY ....


Thursday 12 July 2012

I'm in LOVE - with Lip Butter from Revlon


I've discovered an amazing new product! 

Revlon Colorburst Lip Butter 


The formula contains shea & coconut butter, as well as mango, which boosts the moisture in your lips by 156%
Glides on smoothly with a buttery shine and it's available in 20 shades! 

I've had my eye out for it, for quite a while now, but I finally found it at Clicks! 



I'm sure you've seen the TV advert with Emma Stone ( girl crush deluxe ) 




Lollipop, Fig Jam, Berry Smoothie, Cupcake, Raspberry Pie, Pink Truffle, Peach Parfait, Red Velvet...the names are as yummy as the colours...

I've started my collection with CREAMSICLE  - it's honestly taking the place of Mac Florabundance Lipgloss in my life! So peachy and corally ...





I'm going back to Clicks for Tutti Frutti 



Peach Parfait  


and Candy Apple 




Wednesday 11 July 2012

Healthy Snack Ideas

I absolutely adore Natalie Roos's blog, it's seriously on my daily-read lists. Get addicted to tailsofamermaid here

Today's she's posted a Wellness Wednesday post which was really cool - 26 Low Calorie Snacks to Keep You Slim 

Holy guacamole I would absolutely eat 50 large red grapes or 3 cups of cheddar popcorn mmmmmmmm!!!


Take a lil look at the list for ideas for lunch foods, snack foods etc: 




String cheese? What is this? I must eat some. 
Fro yo? Yes pls.
Cottage cheese and fruit? *licks lips* 
Hummidy hummus! Totes delish! 

This is completely do-able gals! 

Once again kudo's to Natalie Roos for the inspiration :) 


Original source - thewateringmouth.com


Monday 9 July 2012

Memories on the Year-a-versary!

I just can't believe it's almost been a year since our wedding! Nostalgia. Really enjoyed my trip down memory lane SO MUCH I thought I'd share...







































My one year of being Mrs Mitchley has been the best year of my life! 

Monday 2 July 2012

Dreams of Getting Away...A little Hiatus


I don't have any time to blog at the moment. Work is crazy. Being an Account Manager is not fun. 

But if I did have enough time in my day to make a wish, it would be to be transported to a bubble bath with a view like these....


Can you imagine all the intricate things you would see while you topped up your bathwater and made some more bubbles? ...Dreaming of the weekend already....



























Wednesday 27 June 2012

Hair Trends... Hot or Notsomuch?

I'm guilty of it too. I want my hair to be trendy so I don't look drab and middle-aged before my time. 
Currently, I'm sporting ombre'd hair - but very subtle lightened tips...



A little more THIS








Than THIS 

In a year's time some of us will still be rocking the below trends, but then again, some of us wouldn't be caught dead sporting these styles sooner OR later...

Let's have a look at the some of the things we're doing to, and with our hair...

THE TOP- KNOT 

Start by making a tight pony tail and then back comb and tease your hair into a wild mess, before shaping your desired bun -size. Use another thin hairband to keep it in place, and some additional clips if necessary 



PASTEL DIP -DYE 


Horror of all horrors, why would any woman do this to herself.  Thank goodness most of these dyes are semi-permanent. Are we in the circus, I don't get it. #notafan


HAIR ACCESSORIES 


Nicole Richie you are the queen of everything hair-wise...But these other stars do the sparkly accessory to an outfit well too. Such a nice was of fancying up an otherwise tousled pony tail or updo.
Bold headbands also falls into this category. They're kind of reminiscent of a bygone era -  a little Great Gatsby when I look at Michelle Williams with her pixie cut, wearing her black headband...

FRENCH BRAID/ FISH BRAID 




Sadly, mainly for the girls with long hair and without pesky fringes which add to the layers in the hair. So many different areas to plait your braid from - side pony style like Kim K, with your fringe, like Jen or into an updo, like Sarah Michelle Gellar. Very pretty and just adds some extra femininity! Boys can't do French braids! You've got to have quite some skill to do a perfect French braid as it involves a lot of 'adding hair into plait' at different stages 




...and sadly, I think blunt fringes are OUT OUT OUT 

Sorry Zooey and Carly Rae.