Author: Paris

How-To: Pineapple Honey Mask

~ Paris
I’ve been obsessed with pineapples ever since I was a child, but until the other day, I had never considered using it in a face mask. Since my biggest skin care issues are anti-aging {you can never start too early} and brightening, I knew I needed to mix in pineapple, coconut oil, and a raw, local honey. The pineapple helped brighten my  skin, while the coconut oil moisturized it, and the honey added in antimicrobial properties. I loved that this edible mask smelled like a tropical dessert, and that after ten minutes, a thin application of it made my skin more glowy than my usual one-hour spa facials do. I’ve officially added this into my beauty repertoire for my weekly at-home facials through the warmer months for something that feels luxe and like a vacation in the tropics combined.

Ingredients
{For a Two-Ounce Container}
3-4 Pineapple Chunks, mashed
1 Tablespoon Coconut Oil
1 Tablespoon Honey {Preferably raw, local honey}

How to Make it
1. Mash the pineapple pieces until they are smooth.

2. Add the coconut oil to the pineapple and mix it in.

3. Next, add the honey and mix it in.

4. Place in a container to store.

5. Enjoy!

x Paris

Blueberry Vanilla & Mascarpone Tart + Sour Cream

~ Paris
The weather here in Northern California has been ridiculously warm lately, making the idea of cooking or baking near a hot stove or oven sound utterly unappealing. Instead, we’ve been subsisting on takeout, air conditioning, and ice cold drinks to make it through the day. But the other afternoon, I found myself craving a decadent and rich dessert that wasn’t overly sweet. Since our local bakery only had sugar infused options like a double chocolate cake or an oversized sugar cookie + buttercream frosting, I decided to try and whip something up at home. By combining fresh blueberries with mascarpone cheese, it made for the most indulgent dish that tasted like a creamy, no bake cheesecake. And when paired with a dollop of sour cream, a sprinkle of vanilla sugar, and a crumbly graham cracker crust, this made for the perfect summer dessert. I plan on making this anytime I’m craving a quick treat, and updating it with different berries such a strawberries, blackberries, or raspberries, for a twist on this tart.

Ingredients
{Makes One Serving}
1 Mini Graham Cracker Crust
1/4 Cup Blueberries
1.5 Tablespoons Mascarpone Cheese
1/2 Teaspoon Sour Cream
Vanilla Sugar, sprinkled to taste

Recipe
1. Massage the blueberries into the mascarpone cheese and press it into the graham cracker crust.

2. Dollop the sour cream atop the tart. Garnish with a blueberry.

3. Sprinkle vanilla sugar on top of the tart.

4. Enjoy!

x Paris