MHG Miracle Gel

I love summer, I love being at the beach, sun bathing and doing various activities like hiking. And, I usually do all the traveling on countryside and overseas at summer. But, being exposed to the sun for too long have several consequence, especially on my face and skin. Lately, I started to have dark spots or hyperpigmentation and acne on my face, and it is really hard to erase them. It is really annoying and I had to cover it with concealer all the time just to even my skin tone.

I tried various remedies, herbal, cosmetic products and some treatments that are offer at spa, but none of it seems to really solve this problem of mine. The most effective treatments for this are usually pricey and requires numerous session before you will see its effect, which is something that I can't afford as of now. I am a regular reader of cosmetic product reviews, and through reading I was able to treat some of the usual teenager skin problems, but not this one.

Before, the only solution that I had was to apply makeup on, just to even my skin tone, and it is hard, I can't go outside without any makeup. I almost gave up looking for a more convenient solution for this problem, I almost decided to keep what I am doing , then undergo treatment once I have a stable income. But, things has changed, one night, while doing my usual stuff which is ready product reviews and beauty tips, I crossed with this post regarding a product which has peeling action or in other word, has exfoliating effect, and it claims that it is very effective in treating dark spots in a short period of time. The product was called MHG Miracle gel, it is said in there that it has microdermabrasion effect, the same with the procedure that is very popular nowadays.

I tried to message the one who post it, and she replied, she also told me that this product is relatively new, so there are not much information about it at the moment. Moreover, she even sent me some of her pictures when she hasn't started using the product and a recent picture, for me to see the difference the product had brought her. I was really inspired to see how well her skin improved, so, I asked her where can I buy one for myself, then, I immediately bought one as soon as I got the seller's info.

After several days, I received the MHG Miracle gel, I instantly gave it a try. I followed the instructions that was written on the label, and after few minutes I rinsed it, it really feels good on the skin after the wash, and it really made my skin softer and smoother, and I can see that there are even debris or some sort of dead skin that was washed away together with the gel. It was pretty good and I immediately saw that somehow my face became clearer as well.


So, I continued using it, I even use it prior to applying makeup since it really helps the makeup to settle smoothly. After few weeks, the dark spots noticeably faded, and my skin looks clearer than it was before, plus my I rarely had acne since I started using it. Now, the dark spots are almost gone, and, I rarely apply too much makeup now, furthermore, I can go out now even without applying any beauty enhancer or concealer.

I feel so blessed to know this product of MHG, and the same reason I want to impart this experience of mine to more people. I hope that by sharing this, I'll be able to help to those who are looking for alternative ways on dealing with their dark spots, and even with their acne problems, acne scars, fine lines and other skin discoloration.

Thank you for reading and Have a good day folks. 

Eyeshadow Palette

Buying makeup in bulk can be difficult – I’m talking about the mass palettes and sets available at drugstores and department stores that are often questionable in quality.

Fortunately, that’s not always the case.

Check out palettes from Starlet Cosmetics.

I got my hands on a Theatrical 15 shadow palette by Starlet Cosmetics and it’s got enough colours that I’ve been using the palette on a regular basis. The shadows are so smooth and the quality is comparable to that of department store cosmetics. The only difference is that the palette costs $50 which is quite reasonable for what you’re getting.

To find out more about Starlet Cosmetics visit them online.

The Best Blueberry Muffin recipe…ever!

Last month I discovered a wonderful public television show called America’s Test Kitchen (which I can’t believe I’ve never seen before!) It’s a great concept; three dozen cooks testing recipes until they understand everything there is to know about each dish, including why they work or don’t work, to finally arrive at the what they determine is the absolute best recipe. How’s that for a great concept?

Anyone that knows my hubby and me, understands our immense love of blueberries. So much love that two years ago, we started our first annual blueberry day. No exaggeration, everything we ate or drank had to have blueberries in it! Well I have found what’s going to be on next year’s menu. I am thrilled to share their, “Best Blueberry Muffin” recipe with you, and they really are! Swirled with a mix of blueberries and a jam that you’ll make gives you tons of berry flavor without weighing the muffin down (too many berries or berries only sink to the bottom).  No soggy bottom blueberry muffins, ever again.

Ingredients makes 12 muffins

Lemon-Sugar Topping

• 1/3 cup sugar (2 1/3 ounces)
• 1 1/2 teaspoons finely grated zest from 1 lemon

Muffins

• 2 cups fresh blueberries (about 10 ounces), picked over
• 1 1/8 cups sugar (8 ounces) plus 1 teaspoon
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 2 1/2 teaspoons baking powder
• 1-teaspoon table salt
• 2 large eggs
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
• 1/4 cup vegetable oil
• 1 cup buttermilk (If buttermilk is unavailable, substitute 3/4 cup plain whole milk or low-fat yogurt thinned with 1/4 cup milk.)
• 1 1/2 teaspoons vanilla extract

Instructions

1. For the topping: Stir together sugar and lemon zest in small bowl until combined; set aside.

2. For the muffins: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1-cup blueberries and 1-teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes. (This thick jam concentrates the blueberry flavor and eliminate excess moisture.)

3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

4. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

English Peach Pie recipe

I hate people who don’t share recipes. I especially hate those people who cryptically reply to your request for said recipe with “It’s a family recipe” instead of the ACTUAL recipe. I’m sorry, but I didn’t realize that I would have to resort to a DNA test and/or marriage to get a recipe from you. That being said, I am not one of those people. I have and will continue to shamelessly share any and all family recipes I possess. There aren’t many of them, but what’s mine is yours, ladies.

The recipe I bring to you today is for English Peach Pie. Now, I know some of you are actually picturing a pie right now, which is totally incorrect. This is more of a cobbler than a pie. Why is it called a pie, then? I have no clue. That answer died a few generations ago. You can add it to the mystery of Stone Henge.

English Peach Pie

Preheat oven to 325 degrees. Mix by hand, directly in 13×9 glass casserole dish, the following:

• 2 large cans (29 ounces) peach halves in heavy syrup drained and sliced by hand (I say peach halves because if you use a can of sliced peaches, there aren’t very many slices in the can, but if you use a can of peach halves and slice them yourself, you get more fruit.)
• 1/2 c. sugar
• 2 T. flour
• 2 tsp. almond extract

Topping:

• 2 c. flour
• 1 c. light brown sugar (packed)
• 1 c. butter, chilled and sliced

- In bowl, combine flour and brown sugar. Add sliced butter.

-Using a pastry cutter (a sturdy pastry cutter, not one of those sissy cutters that’s a glorified whisk. I’m pretty sure mine could double as a weapon in a pinch. If you can’t find a pastry cutter, a solid fork will work, it’ll just take longer), work the butter into the flour and brown sugar mixture until it resembles a coarse meal. Butter bits should be very small.

-Then, using your hands, press the remaining butter into the crumbs until fully encorporated. Topping will almost resemble a very dry, very loose dough. Crumble pieces of topping onto the peaches until fully and evenly covered.

-Bake for one and a half hours. Remove from oven and cool on a wire rack for at least one hour (if you are at all fond of your mouth skin). Serve with vanilla ice cream or whipped cream.

Now with time, things change, and I admit, I have tweaked this recipe a little bit. I doubled the recipe and use the same size casserole dish for a thicker dessert and I cut the sugar because the original recipe called for a full cup of sugar for only one can of peaches, which is a little sickening and I prefer to taste my fruit and not just sugar. Whenever I make this, the hubby finishes it off in a few days, so I think I did something right (or horribly wrong). I hope you all enjoy this recipe as much as we do!