“You can have whatever you want if you dress for it. ” ― Edith Head

                                “The more you leave out, the more you highlight what you leave in.”
                                 ― Henry Green

“Style is knowing who you are, what you want to say, and not giving a damn”
― Orson Welles

“Never use the word “cheap”. Today everybody can look chic in inexpensive clothes (the rich buy them too). There is good clothing design on every level today. You can be the chicest thing in the world in a T-shirt and jeans — it’s up to you.”― Karl Lagerfeld

                                                                                                                                                                

             

“The elegance is as physical, as moral quality that has nothing common with the clothing. You can see a countrywoman more elegant than one so called elegant woman.”
― Karl Lagerfeld

CATS - As every cat owner knows, nobody owns a cat.

       There are two means of refuge from the miseries of life: music and cats.

                                                     Albert Schweitzer

A lie is like a cat: you need to stop it before it gets out the door or it’s really hard to catch.

Charles M. Blow

                          A cat will be your friend, but never your slave.

                                 Theophile Gautier                 
 

It is impossible to keep a straight face in the presence of one or more kittens.

                      Cynthia E. Varnado

                        No home is complete without the pitter patter of kitty feet.

Triple Chocolate Cheesecake with Oreo Crust

Author: OMGChocolateDesserts.com

Recipe type: Dessert

Prep time:  30 mins

Cook time:  1 hour 10 mins

Total time:  1 hour 40 mins

 

Triple chocolate delight- chocolate cookie crust, chocolate cheesecake filling and chocolate topping garnished with chocolate curls, these cake will swept off their feet even the bigest chocoholic.

Ingredients

For the Crust:

·                24 Oreo cookies-finely crushed

·                ¼ cup unsalted butter-melted

For Cheesecake Filling:

·                2 lbs. cream cheese- room temperature

·                1⅓ cups powdered sugar

·                3 Tablespoon cocoa powder

·                4 eggs- room temperature

·                10 ounces bittersweet chocolate-chopped

For Chocolate Topping:

·                ¾ cup heavy cream

·                6 oz. bittersweet chocolate-finely chopped

·                1 Tablespoon granulated sugar

Instructions

To make the crust:

1.   Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.

2.   Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.

3.   Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.

To make the filling:

1.   Melt 10 ounces bittersweet chocolate and set aside to cool.

2.   Mix cream cheese and sugar until smooth, mix in cocoa powder

3.   Add the eggs one at a time, mixing on low speed and do not overbeat it.

4.   Add melted chocolate and mix on low speed to combine.

5.   Pour the filling over the crust and smooth the top.

6.   Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).

7.   Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.

To make the topping:

1.              In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.

2.              Cool and pour over the cheesecake.

3.              When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.

4.              This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.

5.              Garnish with chocolate curls (optional).

                                                   http://omgchocolatedesserts.com/

Milkybar Cheesecake!

A Sweet, Delicious and Creamy No-Bake Milkybar Cheesecake!

Servings: 14 Slices

Ingredients

Biscuit Base

300 g Digestives150 g Unsalted Butter

Cheesecake Filling

300 g Milkybar Chocolate500 g Full-Fat Cream Cheese75 g Icing Sugar1 tsp Vanilla Extract300 ml Double Cream

Decoration

150 ml Double Cream2 tbsp Icing SugarMilkybar Chocolate

Instructions

For the Biscuit Base

Blitz you biscuits in a food processor to a fine crumb, or bash them up in a large bowl with the end of a rolling pin!

Melt your butter till runny, and mix into the biscuits.

Press the mixture down into the bottom of an 8"/20cm Springform Tin!

For the Cheesecake Filling

Melt your Milkybar Chocolate carefully, either in the microwave or over a double boiler, and leave to the side for now.

Whisk together your Cream Cheese, Icing Sugar, and Vanilla until smooth. I use my Kitchenaid Stand Mixer with the whisk attachment.

Add your melted Milkybar Chocolate to the mix, and stir to combine!

Add in your double cream and whisk till thick, or whisk the cream separately and fold through the mixture till combined.

Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably overnight!

For the Decoration

Once the cheesecake is set, remove it from the tin carefully!

Melt some extra Milkybar chocolate and drizzle over the cheesecake

Whip together your Double Cream and Icing Sugar until soft peaks are formed, and pipe onto your cheesecake!

Add a piece of Milkbar to each swirl, and enjoy!

Recipe Notes

I obviously used Milkybar, because that was the theme of the cheesecake, but you can use any white chocolate you want. Depending on how you make your cheesecakes, you can either whip the cream cheese, icing sugar and vanilla together, and then fold in the white chocolate, and then fold in pre-whipped cream, or do it the whisky way

This cheesecake will last for 3 days in the fridge, once made. I recommend using an 8"/20cm deep springform tin! All of the decorational bits are optional, I just like my cheesecakes to look fancy!

https://kampvuurkuier.my-free.website/

GREAT IDEA FOR MY WORKROOM

YOU WILL ALWAYS GET WHAT YOU WANT

 I always wanted an old rustic house where I could have my pets, garden, coffee shop/craft shop. I lived in an apartment and it was filled with boxes with crafts, antiques and beautiful crockery that I bought at charity shops, car boots and auctions through the years, Many times wondering if ever my dream would come true.  I am nearly 60 years old, limited funds. I found a dilapidated period house this year. I shared with a member of family, I was told you too old, I asked a friend for advice, I was told you have no money and the house is too big. I bought the house and  I am on the best journey of my life, for it is the first time in my life I have a vision of what I always wanted and I am aiming for it. Don't let anyone dis-encourage you or kill your dreams. Believe in yourself.                                                      

Reasons Why It’s Never Too Late to Learn Anything

It is never too late to learn and grow. 

 

1.     Learning keeps the mind stimulated, fobbing off brain degenerative diseases, as we get older.

2.     If you’re stuck in a rut and just can’t figure out why you’re there, start by learning something new. You’d be amazed at the ideas/inspiration your mind starts generating as you learn new things.

3.     Boost your self-esteem and add some excitement to your life. Meet new people and grow as an individual. 

              

There's really no excuse for not doing something that you have always wanted to do and was afraid, now is the time, no matter your age, you can do it. Make a plan for it and get going.                                                                                              

THE TOWEL

 

VINTAGE COUTURE FASHION