Wednesday, 23 April 2014

Budget Beauty

Our Budget Beauty posts to date have come in the form of recipes and freshly made pamper treatments, but this week we're all about the D.I.Y way to display our beloved beauty products. We've collected a few jars and containers that were destined for the recycle bin to house the beauty bits we reach for the most.  

D.I.Y #1 - The Coffee Jar  
This coffee jar is a perfect size to store those every day beauty pads we use for our skincare routine or for a spring mani-pedi! We find this storage much easier than digging your way to the bottom of a make up pad bag, and it looks clean and neat sitting on your beauty desk. Make sure you wash the jar thoroughly - that strong coffee smell likes to stick around!  

D.I.Y #2 - The Candle  
Burning yummy candles throughout the winter evenings has left us with far too many burnt down to the wick. This holder used to smell of cherry blossom and the pattern on the outside made it too beautiful to throw away.  Scoop out the remainder of the candle wax from the jar. Fill with warm water, washing up liquid, and let it stand. This step just melts away any candle wax that couldn't be scooped out and allows it to wash clean. then rinse and dry. Stand on your dressing table, next to your first DIY and pop in your daily make up brushes.  Having our favourite make up brushes on hand makes the make up in the morning run a whole lot smoother!  

D.I.Y #3 - The Mini Candle  
We told you we had lot's of empty candles, right? This was a mini that we quickly burnt through and now holds our lip products. You could pop anything in here really - bobby pins, hair bands, manicure utensils - but we like to display our newest lip loves. Just follow the same steps for D.I.Y#2. You could even add a little ribbon bow around the top of the jar - easy peasy! . 

We'd love to your own creations so please share them with us over on Twitter or Instagram... don't forget to tag us in your pics and use the #BudgetBeauty hashtag!

Words and photography  Emily Smith

Friday, 11 April 2014

Kelsey Genna

Whilst flicking through the new campaign from Kelsey Genna we were transported back to the '90s and the wardrobe of our childhoods - who remembers floral cycling shorts?!   

Designer & Founder Kelsey has been creating floral sportswear for herself since she was a teenager, and is helping to bring that nostalgia to her collection, featuring everything from floral crop tops to leopard leggings and swimwear.

See the rest of the collection here

Monday, 7 April 2014

Budget Beauty

Lip scrubs are an effective way to treat your pout to some TLC and put that extra coconut oil from the last Budget Beauty post to good use. Giving your lips a gentle scrub every now and again not only sheds the unwanted dead skin, but also smooths out the canvas for lipstick application. So, if you're a bold lip lover - listen up!

What you'll need
1tbsp White or Brown Sugar 
1tbsp Honey 
1 Heaped tbsp Coconut Oil

1. Mix the honey and coconut oil together in a bowl. Binding them together creates the perfect conditioner to protect and soften your lips, locking in the moisture as the sugar exfoliates the layers of your lips. 

2. Fold the sugar into the mixture, being careful not to whisk as the consistency will become too runny. We chose to use white sugar for our home made lip scrub, as it's not a coarse as brown sugar ad we already had it stocked in our pantry! After all, this is budget beauty. 

3. At this point, it's optional to add in any essential oils or extras that you might want. We chose not too as the coconut oil itself tastes delicious! But, we suggest a couple of drops of peppermint oil works a treat to freshen your lips and breath at the same time. 

4. Gently work into your lips and remove with a damp cloth. Feel the softness! We were amazed with the results, the sugar wasn't drying on the lips at all as the coconut oil acted almost like a lip balm and coated the skin with moisture. 

5. At this point, you can leave your lips bare, or apply your favourite bold lippy! 

 So there you have it, a Budget Beauty way to achieving an enviable pout! #selfie

Words and photography Emily Smith

Wednesday, 2 April 2014

Double Chocolate Dulce De Leche Cookies

Whilst most of us try to eat a relatively healthy diet, every now and then you just need something that is so bad that it's amazingly good. These Double Chocolate Dulce De Leche Cookies will do just the trick and they're not too difficult to make...

You will need:
200g plain flour 
240g bread flour 
40g cocoa powder 
1 ¼ baking soda
1 ½ baking powder 
1 ½ sea salt
284g unsalted butter 
284g light brown sugar 
225g granulated sugar 
2 large eggs 
2 tsp vanilla extract 
250g milk chocolate roughly chopped 
250g dark chocolate roughly chopped 
200g brazil nuts, skin on and roughly chopped 
1 jar dulce de leche (approx. 400g) 

- Measure out the flour, baking powder, baking soda, salt and cocoa powder into a bowl and plump the mixture up with a fork. 

- Place the sugars and butter into a freestanding mixer fitted with a paddle attachment; a regular bowl with electric whisk works just as well. Beat the two together on high speed for five minutes, until very light and fluffy. Add the eggs one by one, mixing thoroughly after each addition, followed by the vanilla extract. 

- On low speed, slowly pour in the dry ingredients and mix until everything is just combined – do not over mix! Add all of the chocolate and chopped nuts and mix until evenly distributed. 

- Tightly wrap the dough in cling film and leave to set in the fridge for 24 to 36 hours. 

- Put a square of baking paper over a plate. Place teaspoon dollops of dulce de leche onto the baking paper using two teaspoons to make a rounded dollop. Place in the freezer to harden, ready for the cookies. 

- Preheat the oven to 180 C. Roll the dough into 50 gram balls, press your finger into half of the balls to create a dip and take a dollop of frozen dulce de leche and place in the middle. Top it with another 50 gram ball of dough and press together to enclose the dulce de leche. 

- Place on a lined baking sheet 3 inches apart. At this point, you can place the balls back in the fridge to re-chill. Bake for 18 minutes, rotating the cookies half way through. 

- Leave to cool on the baking sheets for five minutes and then transfer to a wire rack – serve warm. Cookies last for three days if kept covered. Raw cookie dough can kept in the freezer for up to one month.

Recipe and Photography by Em