sweet

Matcha Pancakes

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Shirt- &Other Stories|Perfume- Ellis Brooklyn

Photography & Styling by. Bernadette Mira

I’m always extremely picky about my perfumes. I tend to gravitate towards sensual smells that are along the line of musky, cedar like smells. Yet, every now and then a perfume comes along and surprises me. You know when you’re shopping around and checking out different perfumes and one just hits you right in the face? (HOPEFULLY not literally.) Ellis Brooklyn’s Fable Eau De Parfum did that to me. Not only is the packaging stunning and to die for, but the smell is unique. It was immediately sense memory for me. It took me back to when I was a kid and would endlessly suck on the honeysuckle flowers. The scent is light yet has this undertone of sensuality. Please, do yourself a favor and check out their perfumes.

So, on to the recipe! I’m not going to bore you with the details of the benefits of matcha powder, but it IS SUPER good for you! Just know that detail while you’re making yourself four pancakes and end up devouring them all. (This is what I’m telling myself.) These pancakes are delicious! I was kind of skeptical about the idea of adding matcha powder to a pancake recipe, but you only live once am I right?

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Matcha Pancakes

Makes 5-7

Ingredients 

1 1/2 cups of all-purpose flour (sifted)

1 tsp. of matcha powder

1/2 tsp. of baking powder

1/2 tsp. of baking soda

1/4 tsp. of sea salt

1 tbsp. of unsalted butter

1 tbsp. of granulated sugar

1 egg

2 cups of green tea soy milk 

1 tsp. of vanilla extract 

Coconut whip cream

1 can of coconut cream (omit juice-save for smoothie or juices)

1 tsp. of vanilla extract

1 tbsp. of granulated sugar 

Toppings

confectioners sugar

matcha powder 

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Directions:

  1. Make pancake batter: Sift dry ingredients together in a large mixing bowl. Flour, matcha powder, baking soda/powder and sea salt. Then set aside.
  2. In a medium size mixing bowl, mix 1 tbsp. of room temperature unsalted butter, sugar, egg, soy milk and vanilla extract until well incorporated.
  3. Then add the wet ingredients to the dry and mix until smooth.
  4. Tightly wrap and leave over night in the fridge until the next morning.
  5. Next day: Prepare a cold mixing bowl, by adding it into the freezer and leave for at least 20 minutes. Once 20 minutes are up bring out and mix the coconut cream on high-speed, either with a standing or hand-held mixer. After it has been mixed for two minutes add the vanilla extract and sugar slowly. Mix again for 5 minutes. Then once it becomes fluffy, leave it in the fridge until ready to use.
  6. By this time, you should start making the pancakes. Making pancakes are pretty simple. The way I do them is by adding about 1-2 tbsp. of butter to a large skillet on medium heat. Once the butter has melted I then gently add pancake mix by using a 1/2 measuring cup. Once the pancake batter has started to bubble on top its time to flip. Do this method how you please and what works best for you. You may, to keep the pancakes warm heat up the oven to 175. When you have finished your first pancake and progress to make more, add them to a baking sheet and put them in the oven so they stay nice and warm.
  7. To assemble the pancakes: I did this by largest to smallest.  Pancake, coconut whip cream, pancake, and so on and so forth. To top it off add sifted confectioner sugar  and sifted matcha powder.

Enjoy!  Partake in devouring some delicious yet some what healthy pancakes!

Much love,

                                Bernadette 

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Ferrero Rocher Granola with Kendall

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Photography by. Inez and Vinoodh(Left) and Bernadette Mira(Right)

Today’s inspiration is a young woman who is almost literally on EVERY single page of EVERY fashion magazine. She is on the cover and the main hit of Vogue’s September 800 page issue. Through the well-known fame of Keeping up with the Kardashians, she has been able to make a name for herself. This young woman is none other than Kendall Jenner. To learn more fun facts about her, watch 73 questions by the Vogue Channel.

Kendall Jenner, isn’t afraid to speak her mind and she definitely commands the runway with her striking features and also having an amazing walk. I was very intrigued by the photo above taken by Inez and Vinoodh. I wanted to create something that would feature chocolate to resemble the nut-brown color from the outfit and purse that Kendall holds. So, enough with the chit-chat, here is today’s recipe…

Ferrero Rocher Granola

Ingredients

2 cups of rolled cereal oats

1/2-1 cup of whole grain rolled oats

1/2 cup of melted coconut oil

1/4 cup of raw agave syrup

1 tsp. of ground cinnamon

1/2 tsp. of coriander 

1/2-1 cup of wheat germ

1/2 cup of golden raisins

1/2 cup of finely diced dried apricots

1/3 cup of Ferrero Rocher chocolate

Extra

parchment paper

baking sheet 

big bowl 

Directions:

  1. Preheat oven to 350 F.
  2. Prepare baking sheet with parchment paper and set aside.
  3. Combine all ingredients together, except for golden raisins, apricots and chocolate.
  4. Mix the granola mixture with your hands or stir with spoon.
  5. Once well combined, spread the granola mixture onto the baking sheet. Set aside until oven is ready.
  6. Finely dice apricots and chocolate and add golden raisins to a small bowl. Then set inside the fridge to chill.
  7. Add the granola mixture to the oven and bake for 25-30 minutes or until golden brown.
  8. Once the timer has made it to 10 minutes left, add the apricots, chocolate and raisins.
  9. Keep on baking until golden brown.
  10. Take granola out of oven and let it cool completely.
  11. Keep granola in large zipper bag or glass container in fridge. Enjoy with milk, yogurt or even by itself! (Warning, this recipe is addictive–enjoy with caution)

 

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Photo and gif by. Bernadette Mira and Garrett Hagen

Oreo Brownies with Gisele

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Photography by. Paulo Vainer (Left) and Bernadette Mira (Right)

Today I am serving you guys a dangerously tempting and sweet treat. Of course, let’s start off with today’s inspiration. Gisele Bundchen. The overly talented Brazilian model and actress is one of the top paid models out there! When I studied some of Gisele’s photos and taking a glimpse into her life through Instagram, I couldn’t help but feel inspired and strangely relaxed. Her feed is not just jewels and glamour, but very yogi and natured inspired, which was very refreshing to see. I was drawn to her ‘down to earth’ like personality and also the love that was emanating through her photos.

On the subject of love, Gisele is also a mother of two and is solely focusing on family, which I admire very much. The photo above taken by the great Paulo Vainer, inspired messiness but sweetness in my mind. I couldn’t help but think of Oreos and how they crumble once bitten into. So, without further adieu, I introduce…

Oreo Brownies

Serves 8

Ingredients

12 Oreos (6 smashed and 6 whole)

1/2 cup of butter 

1/4 cup of granulated sugar

2 chilled eggs

1/2 tsp. of nutmeg

1/2 tsp. of baking powder

pinch of sea salt in batter and sprinkled on top

1/3 cup of dutch cocoa powder 

1/2 cup of all-purpose flour 

Extra

medium size sauce pan

heat proof medium size glass bowl(for melting butter)

small plastic bag

rolling-pin or hands (to crush Oreos)

hand-held beater with whisk or beaters

parchment paper

8 inch baking pan 

Directions:

  1. Preheat oven to 335 F. Make sure one of the oven racks are in the middle to bake the brownies.
  2. In a medium sauce pan, add hot water half way and heat on stove to a simmer.
  3. Add the heatproof glass bowl on top of the saucepan and add 1/2 cup of butter.
  4. While waiting for the butter to melt, which will take about 8-10 minutes, crush six Oreos in a small plastic bag to create a crumbly like mixture. Then set the mixture aside.
  5. Prepare the 8 inch baking pan with parchment paper and a little spray of baking oil or butter. Then set aside.
  6. By this time, the butter should be melted. Quickly remove the glass bowl with oven mittens to the side. Add in the sugar, nutmeg and eggs. With the hand-held mixer, mix the ingredients until well combined.
  7. Then, add the flour, baking powder, pinch of salt, crushed Oreo mixture and cocoa to the wet ingredients. Mix until well combined.
  8. With a spatula spread the brownie mixture into the 8 inch baking pan. Spread out evenly so it coats all sides.
  9. Then sprinkle a little sea salt on top of the brownies. Then put into the oven for 25-30 minutes or until done.
  10. Halfway through the baking process, when the brownies hit the 15 to 10 minute mark, add the rest of the six Oreos to the mixture to create a star like pattern.
  11. Once the brownies have finished baking, let the brownies cool on a cooling rack until ready to eat.

Enjoy with a glass of milk!

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Photo by. Bernadette Mira

Banana Coffee Cake with Miranda Kerr

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Photography by. Gritty Pretty(Left) and Bernadette Mira(Right)

Today’s inspiration is none other than the amazing, Miranda Kerr. The first time I heard of Miranda was actually pretty recently. I was browsing through YouTube and was endlessly watching the British Vogue Channel. My favorite segment from the British Vogue Channel is the ‘Inside the Wardrobe.’ Miranda’s was the first one to pop up and I was immediately enamored by her sense of style and of course, her wardrobe. Her style is a bit ready to wear with a flash of  vintage, which is the best of both worlds. Be sure to check the video out when you have a chance.

The beautiful, 33-year-old, Australian model, who is also a mom, rose to fame as a Victoria’s Secret Angel back in 2007. Ever since then, she has launched an organic facial line called Kora Organics and has recently gotten engaged!  Her photo above, taken by Gritty Pretty, inspired me to create a dish that you can enjoy in bed. Where you can settle down on a cloudy day, partake in a cup of coffee or tea and lounge around while enjoying something sweet and delicious. So, enough talk, here is today’s recipe…

Banana Coffee Cake

Serves 8

Ingredients

2 1/2 cups of flour

dash of salt

1 tsp of cinnamon

1/2 cup of granulated sugar

1 cup of brown sugar(Domino)

3/4 cup of vegetable oil

(save 1 1/2 cup for crumb top)

3-4 ripe bananas

1 egg

2 tbsp of plain yogurt

1/2 cup of buttermilk

1 tsp of baking powder

1 tsp of baking soda

Bake at 350 F for 45-60 minutes

Directions:

  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine flour, salt, cinnamon, sugars and vegetable oil until it creates a crumble like mixture.
  3. Set aside 1 1/2 cups of the crumble mixture in a small bowl to use for the topping.
  4. In a standing mixer or hand held mixer(with bowl) add egg, bananas, yogurt, buttermilk, baking soda and baking powder to the dry mixture and combine until creamy.
  5. Butter or spray a 9 by 11 cake pan and pour in the coffee cake mixture.
  6. Sprinkle 1 1/2 cups of the crumble mixture on top and spread out evenly to cover.
  7. Bake for 50-60 minutes.
  8. Check with a knife or toothpick to check if done. (It’s done when the toothpick or knife comes out clean.)

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Photo by. Bernadette Mira