Welcome to my first post of my 2017 Halloween series! I am so excited to write these posts for you as they were definitely some of my favourite to write last year 🙂 For todays post I decided to share my recent Halloween purchases from Lush. This is actually the first time I’ve ever bought anything from their Halloween range and although I haven’t used any of the products yet, I can already tell they’re going to be amazing!
I was only able to purchase 5 items from their Halloween range as everything else was unfortunately sold out online. Out of the ones I was able to get, I think my favourite would have to be the Sparkly Pumpkin because anything covered in glitter is right up my alley. I really wanted to see what the Ectoplasm bathbomb and the Pink Sparkly Pumpkin (you can never have to much glitter) would be like, so I would love to know what you think of them if you’ve tried them 🙂
Pumpkin Bath Bomb – It’s a bath-o-lantern! Cosy up with its spicy sweet pumpkin pie fragrance of cinnamon and vanilla.
MonsterBall – A monster mash up of lime and neroli oils will have you feelin Franken fine all night long.
Bewitched – Crumble under a running tap for purrfectly dark, mysterious waters shrouded in rich bubbles and a spellbinding fragrance of olibanum and bergamot.
LordofMisrule – Revel in your bath with this mischievous bomb that features a spicy herbal blend of petchouli and black pepper oil. Just drop a Lord of Misrule into a full bath and enjoy the fizz.
SparklyPumpkin – Crumble under a running tap and be hypnotised by swirling, shimmering waters and fruity lime and juniper berry foam.
I would love to know if you have tried any of these bathbombs out and what your favourites are! 🙂
I hope you are all doing well 🙂 I would like to start off this blog post by apologising that it has been almost a month since I last posted. I haven’t felt particularly inspired to post anything on here over the past few weeks, but now that the festive months are coming up (and Summer!) I am starting to get very excited to start posting on here again 🙂 I hope you are as excited for the upcoming posts as I am.
For todays blog post, I thought I would do an update on my Bullet Journal. I absolutely loved using my Bullet Journal for about 7 months after I started it in July last year (you can find my original post here), but as much as I loved my setup and how colourful the notebook was, I eventually got quite bored of using it and ending up abandoning it. About 2 months ago, I really wanted to get back into Bullet Journalling as I found it kept me much more organised and productive. It took awhile for me to find a suitable notebook to use for it, as I didn’t particularly want one with lines but also didn’t want to spend $30+ on a Leuchturrm1917 (which is traditionally used for Bullet Journals). I ended up finding this pastel floral notebook at The Warehouse for only $4, which although it does have lines, they are quite faint and I loved the cover design too much to not get it.
To create my page layouts, I did want to incorporate a few of my favourite pages from my last journal, but in a more simple layout so that I don’t get bored of filling out so many each day. A few of my favourite pages from this notebook are my ‘Books to Read’ page and ‘Blog Post Ideas’ page. I spent quite a lot of time setting these up as I kept redoing sections of them until I was happy with it. I decided to put the entire weeks events and to do’s onto one page as I don’t really need alot of space for these. I have really been enjoying AmandaRachLee‘s Bullet Journal videos for inspiration and would highly recommend her videos for anyone who is looking to start up their own journal.
As you can see, I have only just started using my new journal for the month of September but I am already loving the layout and cannot wait to set up Halloween themed pages for October! I am thinking about doing a blog post on each of my monthly setups, so please let me know if you would be interested in this.
About 2 weeks ago I asked my boyfriend whether he would prefer a cake or a dessert for his birthday the following week. I had a feeling that he would pick the dessert option as he would pick a dessert over cake anyday, but I had no clue what to make. I made him a classic Tiramisu last year, as it is one of his firm favourites, but I wanted to make something a little different this year. As I was scrolling through endless Tiramisu recipes, I had a sudden idea of turning a classic Tiramisu into a cheesecake (another of his favourites) and knew it was a perfect idea.
It took a few hours to determine the perfect recipe for a nice, crispy base with a smooth moussy filling and I also wanted to incorporate the lady fingers somehow. I looked up a few recipes on Pinterest (which I have linked below) and once I was happy with the recipe, I made a shopping list to go out and get the supplies. I spent an entire afternoon putting this cheesecake together and I was so happy with how it turned out 🙂 Let’s get started!
You Will Need:
12 digestive biscuits
250g cream cheese
200g mascarpone cheese
1/2 cup icing sugar
1 cup heavy cream, whipped
2 teaspoons vanilla essence
1 cup hot water
4 teaspoons instant coffee powder
4 tablespoons kahlua
12 lady fingers
What To Do:
Place the digestive biscuits into a food processor and pulse until fine crumbs form.
Melt the butter in a saucepan over medium heat. Remove from the heat and mix in the biscuit crumbs until well combined.
Line a cake tin with baking paper and pour in the biscuit mixture and press until firm. Place in the refrigerator until completely cooled.
Prepare the Kahlua mixture by stirring together the hot water, coffee and Kahlua.
To make the filling, using an electric whisk, mix the cream cheese, mascarpone cheese and icing sugar together until combined. Set aside.
Add the vanilla essence and 4 tablespoons of the Kahlua mixture and mix well. Have a taste and add some more vanilla or Kahlua mixture if required.
In a separate bowl, beat the heavy cream, until soft peaks form.
Carefully fold the whipped cream into the cream cheese mixture and set aside.
Remove the base from the fridge. Dip the lady fingers into the Kahula mixture one at a time and place on top of the crust.
Pour the cream cheese mixture over the lady fingers and spread evenly. Sprinkle over some cocoa powder or a flake chocolate bar to top it off.
Place the cheesecake into the fridge for 5-6 hours or until firm.
I hope you enjoyed this recipe and I would love to know if you have a go at making it for yourself 🙂
Note: I ended up using 3 different recipes to create this cheesecake as there were different aspects from each that I preferred. I have linked these below.
Base: I used the base from my Lemon Cheesecakerecipe.
Coffee Mixture: I chose this recipe as I liked that it only used a little bit of Kahlua. You can find it here.
Filling: This was the main recipe I used but I changed the measurements to suit the amount I wanted. You can find it here.
A few weeks ago I decided that I wanted to have another go at growing flowers for Spring/Summer this year. I knew right away that one of the flowers I wanted to plant were sunflowers, as I feel these are one of the most summery looking flowers and I love their bright yellow petals. I wasn’t quite sure what other flowers I wanted to plant, so 2 weeks ago I headed out to one of my local garden centres and had a look through their seeds and flowers. They didn’t really have a large variety of flowers as it is still Winter in New Zealand, so I decided planting seeds would be the best way to go and headed inside to look at what they had on offer. I ended up choosing a packet of Everlasting Daisys’ and Enchinaceas’ as they are very bright and summery looking.
The following week I had agreed to meet one of my friends at the same garden centre for lunch in their cafe and after eating, I decided to have a wander around to look at their range of indoor plants. I have currently been clearing out a lot of my stuff and had an empty corner in the bedroom to fill, and felt that a plant would really brighten up the room for Spring. Originally I had planned to buy a miniature palm tree as I think these are really summery looking, however I immediately changed my mind after seeing the $200 price tag. After looking around for a further 10 minutes, I noticed a display of peace lilies and knew that it would be perfect, especially because it had a price tag of only $22. I love the contrast of the big, dark green leaves and the white lily (which is getting ready to open any day now!)
As we had a lovely sunny day on Saturday, I thought it was the perfect time to plant my seeds and set about prepping the soil and cleaning out plant pots. After planting the sunflower seeds, I decided that I wanted to get some proper flowers to plant and headed over to another garden centre and have a look at what they had instore. I found some bright yellow, blue and pink flowers and felt they would go perfectly with the sunflowers and other seeds once they grow. I am not sure what kind of flowers they are as the card just said ‘potted colour’ but I’ve bought them before and find that they are quite easy to grow. I decided to plant them in white plant pots as I really like the contrast between the colours.
I am very excited to see the flowers growing as we get into the warmer months and I’m sure I’ll post quite a few pictures of the sunflowers on here and on my Instagram @ladydaisyblog in the coming months, so make sure to keep your eye out.
I hope you’ve had a fantastic week so far, not too long until the weekend! I wasn’t quite sure what to post about this week, as I had so many different ideas and couldn’t decide which one I actually wanted to write about. So, as you can see from the title of this post, I have decided to share my current favourite skin care products with you 🙂
Up until early last year I didn’t really have a proper skin care routine, I would just use whatever face wash that was in the shower at the time and occasionally use a moisturiser when I could be bothered. Although there are still a few nights where I’m too tired to properly use all of my skin care products, I have gotten alot better at taking care of my skin. As I have skin that often gets very dry, I have to be careful about what products I use on my face. Over the past year and a half it has been alot of trial and error finding items that won’t dry out my skin and I think, for the most part, I have found the perfect products for me.
I find that by keeping my routine to about 5 or 6 items helps me actually commit to using each product every night, rather than a long, in-depth routine that I would get bored of very quickly. I really like all of these products as they feel extremely moisturising on my skin and help to keep any dryness at bay. As I don’t wear any makeup on my face due to the fact that I find it incredibly drying, I don’t really feel the need to use a regular cleanser. I did try out some micellar water last year and I really didn’t like how much it dried out my skin, so I’ve steered clear of it ever since.
It wasn’t until I wrote this blog post that I realised just how many By Nature and Nivea products that I actually use haha. These two brands are by far my favourite of the cheaper skincare brands, which makes sense as to why I have quite a few. I can definitly see myself sticking to these products for the foreseeable future but I would love to know if you have any recommendations 🙂
Have you tried out any of these products? What are your skincare favourites? 🙂
The weather in New Zealand has been extremely cold and stormy the last few weeks, meaning that staying indoors by the fire and baking has been one of my favourite pastimes. This weeks post is quite similar to my lemon drizzle cake which you can find here, but it uses yoghurt, which helps to keep the cake incredibly moist and is perfect for if you have yoghurt that is about to reach its expiry date (which happens to me quite often). I first made this cake a few months ago, but this is actually the first time I’ve made it as a loaf and I absolutely love how it turned out. I actually preferred it as a loaf and will definitely be making it in this tin from now on. Let’s get started!
You Will Need:
1 1/2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yoghurt
1 cup white sugar
3 large eggs
2 teaspoons grated lemon zest
1/2 teaspoon vanilla essence
1/2 cup canola oil
1/3 cup lemon juice
1/3 cup white sugar
1 cup icing sugar
2 tablespoons lemon juice
What To Do:
Preheat the oven to 180 degrees celcius and line a loaf tin with grease proof paper.
Sift the flour, baking powder and salt into a large bowl.
In a separate bowl, whisk together the yoghurt, sugar, eggs, lemon zest and vanilla essence.
Slowly whisk the dry ingredients into the wet ingredients.
Using a spatula, carefully fold the oil into the mixture until well combined.
Pour the mixture into the loaf tin and place in the oven for 50 minutes or until cooked.
While the cake is in the oven, start preparing your syrup by pouring the lemon juice and sugar into a small saucepan and stir over medium heat until the sugar is dissolved.
When the loaf is cooked, remove from the oven and leave to cool in the tin forabout 10 minutes.
Carefully remove the loaf from the tin and place onto a wire rack over a cookie sheet.
Using a skewer, poke a few holes in the top of the loaf and pour the syrup over the top.
Allow the cake to cool completely before preparing your glaze.
To make the glaze, mix together the icing sugar and lemon juice and spread over the top of the cake.
I hope you enjoyed this recipe and I would loveto see your recreations 🙂
Last week I went to The Warehouse to stock up on a few balls of wool and as I was heading to the checkout, I noticed some bags of mini Terrys chocolate orange pieces for only $3 and immediately picked one up as this is one of my favourite chocolates. I really wanted to use them in a blog post, but couldn’t quite decide what to make so I eventually settled on cupcakes as these are one of my absolute favourite things to bake. Let’s get started!
You Will Need:
3/4 cup & 2 tablespoons plain flour
1/4 cup & 2 tablespoons cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup milk
1/4 cup canola oil
1 teaspoon vanilla essence
1/2 cup boiling water
100g butter, softened
1 1/2 cup icing sugar
1-2 tablespoons milk
2 drops red food colouring
3 drops yellow food colouring
1-2 teaspoons orange essence
What To Do:
Preheat your oven to 180 degrees celcius and line a cupcake tin with paper cases.
Sift your dry ingredients into a large bowl, then add both sugars and stir well.
Add the egg, vanilla essence, milk and oil and beat with an electric mixer until combined.
Pour in the boiling water and mix until just combined. Keep in mind that the mixture will be very runny.
Transfer the mixture into a large jug and pour into the cupcake cases until they are 3/4 full.
Place in the oven for 20-25 minutes or until cooked.
Remove from the oven and place onto a wire rack to cool.
To make the icing, place your butter into a large bowl and mix with an electric mixer on a high speed until smooth.
Add the icing sugar and mix slowly until a smooth icing starts to form.
Add the orange essence and milk and mix on a high speed until you are happy with the consistency.
Add in the food colouring and mix well until a solid colour forms.
Using a star nozzle, pipe the icing into a swirl on the centre of each cooled cupcake.
Place one piece of Terrys chocolate orange into the centre of the icing.
I hope you enjoyed this recipe and I would love to see your recreations 🙂