October Beauty Buys

When it comes to skin care products, I rely heavily on beauty bloggers.These were my last purchases and I'm so glad I was convinced to give them a try! I hope you'll enjoy them!

 1.H&M's Pure Radiance Powder Blusher in Golden Peach has a black and gold trimmed plastic packaging  that's quite light but that still has a polished look and feel.The hexagonal black pan with a gold base is actually pretty awesome for high street makeup packaging.  The blush has high colour pigmentation and the shade Golden Peach is a soft, pretty somewhat shimmery golden peach blush and it's like a powdery cream that lasts a long time and looks simply amazing!

 2. Let me start by saying that for the most part my skin is in pretty good condition. I have never had acne or any skin problem during my teen years and also that's because from my early 20's I've always gone extra miles to take care of my skin . Nevertheless, due to my teenager years of recklessness towards the sun, a couple of yeras back  I started to  notice dark spots on my forehead Those dark spots became more visible after spending summer at the beach and for someone who had never had skin problems, they really started to bother me. I've tried a lot of products before but this one, by Caudalie, is on my top shelf now. I started to see somewhat dramatic positive results within 4 weeks. This milky serum  is not sticky at all; it absorbs into your skin instantly and doesn't leave any greasy residue. It has been helping me rejuvenate my skin, makes it look and more importantly feel fresh and radiant and the dark spots are progressively fading away. My skin holy grail is found!

 3. Chanel Soleil Tan De Chanel is the perfect way to naturally give longevity to your tan during winter months in a safe and natural way. It applies and blends evenly with minimal effort,looks even and not a bit patchy.  The moussey, creamy-like texture feels light on the skin but is much longer lasting than just a powder alone. It's also great if you suffer from dry skin or prefer the dewy textured finish as it keeps your skin well hydrated by avoiding all powder-based products. The product is all housed in a small tub. The bottom portion is just a simple clear/frosted plastic tub, and the screw top lid is the signature shiny black of Chanel with the bronze double c’s in the center. It was love at first try out! 

In The Mood For

{lattes in bed for weekend breakfasts}

The past couple of months have been an emotional roller-coaster with my parents progressive illeness and a relalive's accident , so it’s feels especially good to be spending a low-key weekend at home occupying my mind with  lots of cooking, reading, and hanging with the ones I love. Wish you a great one! I'm in the mood for...

{the coolest outfit for this unexpected summery weather in fall}

{my new favourite wtaerproof eye pencil - put dark on it!}

{a beautiful decór that's timeless, chic and almost sassy}

{the most delicious treat for celebrating Halloween's scary movie marathon}

 {a super cool bag from a brand I love}

{the very first - of many to come - roasted chestnuts of this year}

Queijadas de Requeijão

Ingredientes:

• 2 requeijões de Seia
• 2 colheres de sopa de farinha
• 1 colher de sopa de fermento
• 5 ovos
• 200g de açúcar
• 80g de manteiga
• 1 limão

Numa taça misture os requeijões, previamente esmagados com um garfo, com o  açúcar e a farinha. Junte seguidamente a manteiga ligeiramente derretida, os ovos um a um e mexa bem com a colher de pau. Adicione a raspa da casca do limão e volte a mexer bem. de forma a todos os ingredientes ficarem bem .Divida depois a mistura em forminhas, previamente untadas com manteiga derretida e polvilhadas com farinha e leve a cozinhar em forno pré-aquecido a 180ºC durante cerca de 35 minutos.Deixe arrefecer, desenforme-as e polvilhe com  açúcar em pó.

Too Good Not To Post It Right Away

Veggies Chinese Crepes

 Ingredients:

• filo pastry
• carrots
• purple cabbage
• red onion
• carrots
• mushrooms
• soya beans
• olive oil
• soy sauce

Begin by cooking the red cabbage cut into pieces and carrots in boiling water with salt.Drain the cooking water and set aside. In a fryer with oil place the red onion in slices until its browned and then add cabbage, carrots, mushrooms and, finally, the bean sprouts and two tablespoons of soy sauce. Mix all the ingredients well and let cook. Cut the filo pastry sheets into four squares and brush each one with olive oil on both sides. I advise you to put three leaves instead of the only 2 I've used. Place the filling in the middle, after it has cooled and close very well, squeezing everything in a roll. Grease a pan with olive oil and take it to the preheated oven at 200 ° until golden. Serve hot.

 Ingredientes:

• massa filo
• cenouras
• couve roxa
• cebola roxa
• cenouras
• cogumelos
• rebentos de soja
• azeite
• molho de soja

Começar por cozer em água a ferver com sal as couve roxa cortada aos pedacinhos e a cenoura. Escorrer bem a água da cozedura e reservar. Numa sertã com azeite alourar a cebola roxa às fatias e adicionar depois a couve, as cenouras, os cogumelos e, por fim, os rebentos de soja e duas colheres de sopa de molho de soja. Envolver tudo muito bem e deixar apurar. Cortar as folhas de massa filo em quatro e pincelar cada uma com azeite, dos dois lados. Aconselho a colocar 3 folhas em vez das 2 que usei. Colocar o recheio no meio, depois de arrefecido e fechar muito bem, apertando tudo num rolinho. Untar um tabuleiro com azeite e levar ao forno pré aquecido a 200º até alourar. servir quente.