Manicure Mondays: Half Moon

Say hello to my new obsession: the 'half-moon' manicure!

It's a throwback to the vintage manicures of the 1940's, brought back by popular demand. Dita Von Teese rocks it all the time and that woman has some serious style. After seeing a tutorial online, I figured it was easy enough for me to do on my own.

And it is! I'm obsessed. This was my first one I had a couple weeks ago, but I've done it at least 3x more in all kinds of color combinations. Seriously, it's my favorite manicure yet!

My attempt at a shabby tutorial:

But if that isn't very helpful, here's a video tutorial:

{What I Used #1}

Base Coat - Sally Hansen Diamond Strength

Base Color - Essie in 'Sew Psyched'

Top Color - Sally Hansen Xtreme Wear in 'Wet Cement'

Top Coat - Seche Vite

{What I Used #2}

Base Coat - Sally Hansen Diamond Strength

Base Color - Essie in 'Sand Tropez'

Top Color - Nicole by OPI in 'Nicole's Nickel'

Top Coat - Seche Vite

This one has been my FAVORITE yet! I love how classic the color combination is yet how gorgeously sparkly and glamorous it is too. Nicole by OPI's 'Nicole's Nickel' has made its way to one of my favorite nail polishes ever! It's sooo pretty - I mean look at the way it sparkles, it's insane.

{What I Used #3}

Base Coat - Sally Hansen Diamond Strength

Base Color - Essie in 'Dive Bar'

Top Color - OPI in 'Lucerne-tainly Look Marvelous'

Top Coat - Seche Vite

Green Monster Smoothies

I'm sure I've mentioned before in this little space that I like to call home that my dad has diabetes. For a while, he didn't even know he had it since he's led such an active life to balance out his tendencies towards ice cream and pound cake (often combined -___-). But since then, it's been a constant struggle for him to keep his blood sugar at the appropriate levels. Drastic measures have been taken in the form of daily injections; ick, which I might add: have not been helping whatsoever! I bake a lot of devilish, completely moreish things here at my humble blog, but other times, I really love to dabble in healthy cooking and baking.

I don't believe at all that things that taste good can't be good for you. I've been on a mission lately to find these things and I can say, happily, that I am well on my way to finding great alternatives for my dad. The thing is, he's a picky fella - he refuses to eat leftovers and gets bored easily, which, I must say, is okay by me since I like to reinvent, reinterpret and try new things anyhow. 

But all in all, this is just me saying that there will be a lot more things on this blog rather than decadent sweets. But, again, this is me saying that I will always be committed to delicious food. So if it doesn't taste as good as it is good for you, then it will be sent back to when dinosaurs roamed the earth!

Anyways, onto this green monster smoothie. You've seen it; you might have cringed a bit at the thought of it. It's green and healthy and has spinach in it and has all the signs that tell you to click out of the page and wander off to find a cookie somewhere. This is where I tell you to take a deep breath, allow the thought to cross your mind, and let it settle there. This magical world that we live in has found in its right mind to allow the combination of spinach, orange juice, pear and honey to be something so, so incredibly delicious. Make it, drink it, love it - just like I have been for the past week (and my dad too)!

Green Monster Smoothie

Yields: 2 servings

2 heaping cups of baby spinach leaves

1 ripe bosc pear, cored

1 1/2 cup orange juice 

1 tbsn. honey

In a blender, combine the everything and blend until no large spinach leaves remain and everything is well combined. Add more honey to taste if desired. Serve over ice!


* Option 1: Add a fresh or frozen, ripe banana and forget the honey! The sweetness of the banana is more than enough for the smoothie.


* Option 2: Add 1 - 2 cups of water. Sometimes I like drinking my smoothie more as a juice/ water!

Tailored Tuesday & Travel

1. burberry {cotton twill trench coat}

it's good to be ready for every kind of weather. rain or shine!

2. tibi {silk crepe de chine top}

lightweight, fluttery, romantic, fun.

3. gucci {1930s travel bag}

um... my heart is fluttering from its beauty.

4. chloe {leather ballerina flats}

a bit classic, a bit modern, a bit perfect.

5. carven {pleated wool crepe skirt}

i'm all about the coral!

6. american express {platinum card}

plastic! charge, charge, charge away!

7. babajaan {jackie straw panama hat}

classic travel attire.

8. kate spade {cosmetics bag}

stripes are one of my big loves. 

9. jimmy choo {terence patent leather suitcase}

um seriously? jimmy choo + patent leather + suitcase = heaven.

10. michael kors {runway silicone and baguette watch}

if i was a watch person - this would be my watch.

11. polaroid {sx-70 camera}

because polaroids make any picture fun.

12. victoria beckham {modern cat-eye frame acetate sunglasses}

i'm on the lookout for a good cat-eye pair of sunglasses. these are pretty awesome.

13. essie {nail polish in trophy wife}

i just got this nail polish and it's love.

{pioneer square, seattle}

a trip to seattle would be complete with a trophy cupcake in hand!

{san francisco, california}

i think SF is one of my big time loves. it's my favorite city in the US, ever.

{santa cruz, california}

the one time I visited Santa Cruz, I was in awe of how gorgeous it was. i can't wait till we meet again.

{scotland}

ahh when is fields of yellow flowers ever wrong?

{sedona, arizona}

it's so amazing what beautiful things the earth comes up with.

{skaftafeli, iceland}

ummm, is this real? cause this is so awesome.

{smuggler's notch state park, vermont}

vermont doing it's part in making driving more enjoyable!

{taj majal, india}

i've wanted to go here ever since I was a little girl. those feelings haven't changed one bit.

{thailand}

i have a soft spot for tunnels and green.

{underground rivers, xcaret, mayan riviera, mexico}

i wonder what creatures live below here... but, heck, i'd swim in it anyway. who am i kidding?

all images found from net-a-porter & pinterest.

Matcha & Chocolate Swirl Milk Bread + The Original Milk Bread + Other Variations

If there is one thing I love, it's chewy, dense, soft bread. Crusty works for me, but it just doesn't have that, let's say, oomph that chewy-soft bread has. When I eat baguettes, I usually just tunnel my way through the center and leave the crusts all lonesome on my barren plate. 

I've had my fair share of yeast ordeals, which you can read about here. I had to take a long break before dealing with yeast again; a person can only handle so many failures. I've over risen, over baked... I was just over it all! This? Well this is my yeasty salvation. I love this bread, so much so, that I've already made four loaves of the soft-chewy-dense deliciousness. It uses a special method called the 'Tangzhong' method which employs the use of a bread-water mixture that is cooked to 150 F, then mixed into the bread dough. It is simply amazing. It makes the bread stay soft for days on end and gives it the ultimate chewy-dense texture that I love so, so much.

If you're wondering what I'm referring to when I say soft-chewy-dense texture, just think of Hawaiian sweet bread. It has almost the same texture and is a bit sweet too. I made two version here, the original milk version and a green tea-chocolate swirl bread. 

Both were delicious and came out perfectly! I couldn't believe my eyes when I saw a golden, perfectly risen loaf come out of the oven - it was a serious celebration. Next time, for the green tea-chocolate loaf, I might add a bit more sugar and flavorings. Though you could taste the distinct chocolate and green tea flavors, I could have done with a stronger flavor. I think adding a bit more sugar would make the flavors stand out a bit more too, so if you intend on making this bread (which I highly recommend you do), you should up the sugar!

Matcha & Chocolate Swirl Bread

Yields: 1 9x5" loaf

Original recipe here.

2 1/2 cups bread flour, split

3 tbsn. + 2 tsp. sugar, split

1/2 tsp. salt, split

2 tsp. instant yeast, split

1 large egg

1/2 cup milk

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

1 tbsn. matcha powder

1/6 cup unsweetened cocoa powder

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

Grab two medium bowls and divide the flour, sugar, salt and yeast evenly among them. To one bowl add the matcha powder and to the other add the unsweetened cocoa powder and mix well. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Add one of the dry ingredients to the bowl of a stand mixer and make a well in the center. Look at your wet ingredient mixture and look at the volume as indicated by the measuring cup, then pour exactly half of the mixture into the center of the well. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the ball and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. With a clean mixer, repeat the process with the other dry and remaining wet ingredients. Place the dough into a greased bowl and let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the doughs have doubled in size, transfer the doughs to a clean surface. For each ball of dough, roll out each portion with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the doughs over with the folds facing down and flatten with a rolling pin. Roll out the doughs until they form thin rectangles - make sure they are about the same size. Place one rectangle on top of the other and begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place the swirled roll into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Milk Bread

Yields: 1 9x5" loaf

Original recipe here.

2 1/2 cups bread flour

3 tbsn. + 2 tsp. sugar

1/2 tsp. salt

2 tsp. instant yeast

1 large egg

1/2 cup milk

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

In the bowl of a stand up mixer, combine the flour, salt, sugar and yeast and mix. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Form a well in the center of the dry ingredients, then pour the wet ingredients into the center. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place it into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Other Variations I've Tried:

(1) Matcha Green Tea Swirl

For the filling:

1/2 small package of instant vanilla pudding

1/2 cup whole milk

1/2 cup chopped white chocolate

1 1/2 tbsn. matcha powder

To make the filling, whisk the pudding mix and matcha powder together until well combined. Whisk in the milk until smooth and slightly thickened. Allow this mixture to thicken some more in the refrigerator for about 15 minutes.

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the matcha custard all over, leaving a 1cm border around the whole perimeter. Sprinkle with the white chocolate, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

(2) Raisin-Coconut Custard Swirl

For the filling:

1/2 small package of instant vanilla pudding

1/2 cup whole milk

1 tbsn. brown sugar

1/2 cup raisins

1/2 cup shredded coconut

To make the filling, whisk together the pudding mix and milk until smooth and slightly thickened. Whisk in the brown sugar and shredded coconut. Allow this mixture to thicken some more in the refrigerator for about 15 minutes. 

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the custard mixture all over, leaving a 1cm border around the whole perimeter. Sprinkle with the raisins, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

(3) Raisin with Cinnamon-Sugar Swirl (this one was the best, in my opinion)

For the dough: 

1 cup raisins

1 cup hot water

For the filling:

1/4 cup sugar

1 1/2 tbsn. cinnamon

To make the filling, mix the two ingredients until well combined. Soak the raisins in the hot water to allow them to plump up. Drain well, set aside. While preparing the original milk bread, during the kneading of the dough, add the plumped raisins so that they get kneaded in as well. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Sprinkle the enire surface with the cinnamon-sugar mixture, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Pear-Creme Fraiche Pancakes

I've been having this obsession with pancakes. I just, well, love them. They're like a quick and easy dessert in my mind. I've made all kinds: the best, chai-spiced, matcha flavored, blueberry ricotta, mango coconut, even bacon greased hoecakes! They were all spectacular, but these, oh man, these... were so freaking delicious.

These were inspired by the pear pancakes from The Kitchen, which I've personally never tried but my best friend rants to me about them all the time. But truly, they were inspired by the gorgeous pears I bought from the Farmer's Market. They were the most delicious pears I've had in a while: supple, buttery and so deliciously sweet. They cost a pretty penny but they were definitely worth it.


You might as well call these pancakes dessert since I served them alongside my favorite sauce ever: a vanilla-bean creme anglaise. Think: the best vanilla bean ice cream, melted and smothered on top of your pancakes. Yeah, it's awesome - your tastebuds and tummy will thank you.

Pear-Crème fraîche Pancakes

Yields: 12 - 16 pancakes

1 cup whole wheat flour

1/2 cup flour

3 tbsn. sugar

2 tsp. baking powder

1 1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup crème fraîche

3/4 cup + 1 tbsn. milk

2 large eggs

2 tsp. vanilla 

unsalted butter, for cooking

1 large ripe, but firm pear, sliced very thinly

vanilla bean crème anglaise, for serving

In a medium bowl, sift together the flour, sugar, baking powder, salt and spices. Whisk together the crème fraîche, milk, eggs and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Melt some butter in a large skillet over medium-low heat until it bubbles. Ladle the batter into the pan (about 1/4 cup per pancake). Arrange a slice of pear on top of the batter. Cook for 3 - 4 minutes over medium heat until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another 1 - 2 minutes, until browned. Continue this process with the rest of the batter. Serve with the crème anglaise.