Here are 12 "power colours" I've selected for the following colouring:
Brown/Black Hair
Pink/Cool Undertoned Skin
Blue/Green/Brown Eyes
I always feel that jewel tones compliment this colouring the most. I hope you find this video helpful if this is you! On a side-note, I have gotten a lot of positive comments on my backgrounds since I've been at my parents' house, LOL! I looked back on some of my videos from my apartment and I definitely think the ones of me on the sofa with the white wall in the background look reeeeally boring in comparison! I'm going to make a conscious effort to pick more interesting backgrounds for you guys when I go home...it seems like you appreciate them a lot! :)
I also went shopping in Primark/Penneys today and picked up a onesie for myself!! Jonathan got a blue one a few weeks ago and I was so jealous...I ended up wearing it more than him but it was too big for me. I got this pink and grey one for 7euros in the kids' section! It's a 164cm one and I'm 166cm so it's perfect!! LOL! What do you think?
For those of you that celebrate Thanksgiving, I hope you all have a lovely day tomorrow! I am so excited and I can't wait to stuff my face with food! What are your Thanksgiving traditions?? We usually decorate the kitchen and then my mom cooks a huge meal. Roast turkey, stuffing, cranberry sauce, cornbread, baked corn, sweet potatoes and green beans. My sister is baking pecan pie and I just got done baking my pumpkin cheesecake :) It's really easy to bake but you have to do it the day before because it needs to chill in the fridge for 10 hours (overnight in other words). I love pumpkin cheesecake more than pumpkin pie for some reason. This recipe is super creamy and has a gingersnap crust! Yummy!! Here are some pictures of me baking...in my onesie...LOL!
Getting tired of smiling for the camera...
Eww, found some cheesecake mix in my hair!!
Grumpy face!
I needed to taste it to make sure it was okay... :)
And so did Jonathan...haha!
Albi wanting to go out!
Success!!
Here is the recipe for those of you that asked ;)
Thanksgiving Pumpkin Cheesecake in a Gingersnap Crust
Prep time: 30mins
Cook time: 1hr 30mins
Ready in: 10hours
Yields: 8 servings
Ingredients:
1 1/2 cups gingersnap cookies
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter (melted)
3 (8 ounce) packages cream cheese, softened (I use mascarpone)
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs
Method:
1. Preheat the oven to 165 degrees Celsius. Grease and flour a 9inch spring form pan.
2. Using a fork combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture into bottom and two inches up the sides of the pan to form the crust.
3. With an electric mixer beat cream cheese and brown sugar till light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing till smooth.
4. Pour batter into prepared crust. Bake in preheated oven for 90mins, or until centre of cheesecake is set. Allow to cool in the pan for 30mins, then refrigerate overnight.
Stay Stylish and Happy Thanksgiving!
xoxo
Anna