The Write Up - Kiehl's Rare Earth Deep Pore Cleansing Masque

Another Masque added to my skincare arsenal...

I like treating my skin to a deep cleansing mask at least once a week, and the newest one added to my collection has fast become a firm favourite, enter the Kiehl's Rare Earth Deep Pore Cleansing Masque, this is packed with skin loving ingredients like Amazonian White Clay, hydrating oatmeal, and soothing aloe vera which is proven to calm sensitive skin.  This intense treatment gets deep down into the pores to remove excess oil and bacteria, it also helps to eliminate surface impurities and toxins from the skin as well as minimising large pores.

I do my usual cleanse and tone and then as directed I apply a thin layer of this onto my face avoiding the eye area, it has an initial tingle when first applied but after a minute or so it goes away, because such a thin layer is used it always feels comfortable on the skin, I leave it on for ten minutes and then rinse it off, it comes off very easily and no harsh scrubbing is required.

After using my skin feels deeply cleansed, refreshed, my complexion looks refined and my pores are visibly smaller. This would be perfect for oily/combination skin as it completely clears up excess oils whilst still being hydrating.

Have you tried this cult product yet?

Raspberry & White Chocolate Cheesecake

Everybody loves cheesecake right? Well I actually thought I didn't but oh how wrong I was, I wanted to make something special to celebrate my first wedding anniversary, and I know how much Luca loves cheesecake so on went the apron and out came the mixing bowl. I chose to make raspberry and white chocolate one with a dash of mint. I thought I would share the recipe with you as it was such a hit.

You will need:
Half a packet of digestive biscuits
2 tubs of Philadelphia
1 punnet of raspberries
White chocolate buttons - 2 share bags
Unsalted butter - 90 grams
Extra thick double cream - 500ml
Handful of fresh mint
Caster sugar 150 grams
Spring form cake tin
Vanilla paste - an eighth of a teaspoon

Begin by putting the digestives into a bowl and smashing them up making sure not to make them too fine, next melt the butter and stir into the biscuits. Melt one packet of white chocolate buttons by putting them into a glass bowl and placing it over simmering water. Push the crushed digestive mixture into the bottom of the cake tin making sure it is all nice and compact, then put this in the fridge. In a separate bowl whisk the double cream until it holds its shape. In another separate bowl mix the Philadelphia, vanilla paste and caster sugar together, slowly pour the melted chocolate in making sure you are beating the mixture the whole time, take three large handfuls of raspberries and crush them, then add them to this mixture. Add the whisked cream to the Philadelphia mixture and fold the two together. Now you can spoon the mixture into the cake tin making sure to fill all the air holes then smooth the top. Now it is time to decorate, take your second bag of buttons and your leftover raspberries and get creative, don't forget to add a little fresh mint to finish it off.  Leave in the fridge for at least two hours and then you can enjoy!

Have you tried any new recipes recently?