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woensdag 14 september 2016

I've never really struggled with bad skin, lucky me! But that doesn't mean I don't use products to cleanse and protect my skin, since I discovered my skin looks way more healthy if I take good care of it. 
Today I will be sharing my current morning routine for combinated skin.

Step 1. Clinique liquid facial soap, mild.
I always start the day with cleansing my skin, if I am in a hurry I use it with my hands, but most of the time I put a bit on my w7 electric face cleanser. The clinique cleanser leaves my skin soft and clean without making it feel dry.

Step 2. Garnier Micellar cleansing water.
I use this after my cleanser, it removes every last trace of makeup from my face and eyes and it leaves my skin feeling really refreshed and clean afterwards.

Step 3. Olay regenerist luminous brightening and protecting moisturizer spf 20.
I started using this, because I needed a spot-fading moisturizer with spf.
I am not really sure about the spot-fading, but the moisterizer leaves my skin soft and healthy and is protecting it against to much sunlight.

If I have a lot of time, mostly in the weekends, I also use a scrub inbetween step 1 and 2.

Step 1,5. Oak seesand peeling.
The seesand removes dead skin cells and reduces impurities. It makes my skin complexion fresh and naturally pure.

If anyone has any recommendations about a spot-fading moisturizer don't hesitate to tell me! I would love to try a new one.

xx Jill
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maandag 5 september 2016

Since I am home from my vacation in Canada, I am really back into backing again. I like searching for new recipes and making new things. So when my mom found a recipe on Facebook she immediately said that it was something for me to make. And that's what I did, I made a perfect white chocolate cheesecake. Of course I had to share the recipe with you guys on my blog. 

You will need: 
450g creamcheese
250g whitechocolate
200g bastogne biscuits (or whatever kind of biscuits you usually use for the crust) 
100g melted butter
250g crème fraiche 
4 eggs
1 vanilla bean

1. Crumble the Bastogne biscuits and add the melted butter. Mix until well mixed.
2. Cover the bottom of the springform with the bastogne mixture and press firmly with a spoon. When ready put the springform in the fridge
3. Put the creamcheese in a bowl and mix until smooth. Add the the marrow of avanilla and the eggs one by one when the creamcheese bowl is smooth. Mix everything thoroughly.
4. Melt the white chocolate (au bain-marie) and add the crème fraîche. Mix until smooth.
5. Add the white chocolate mixture to the cream cheese mixture and mix everything well. 
6. Take the springform with bastogne crust out of the fridge and fill it with the filling. Put the cheesecake in a preheated oven (150 degrees Celsius) for 50-55 minutes. 
7. After 50-55 minutes your cheesecake is almost ready. The exterior should be firm and the inside should still be a little soft and wobbly. Make sure the cheesecake has cooled down and remove the springform pan. A little 4 hours (preferably overnight) in the refrigerator and the white chocolate cheesecake is ready! You can eat like this but I did put some grated white chocolate on top the cheesecake. Bon appetit!

xx Jill

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