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Thursday, 23 June 2011


HAPPY HALF BIRTHDAY TO ME!! Yay! Yesterday was my half birthday!! My friends and I have for some reason been going on about how we should celebrate half birthdays (the age of 21.5 to be exact) since our 21st's were so enjoyable. And so in celebration of my 21.5th birthday I went to the city to hang with friends and go shopping =). So pretty much an average day =P.

RMK 'Missme' Suede Wedges - I LOVE these! So comfortable!
OPI The One That Got Away, Glitzerland and Do You Think I'm Tex-y
Napoleon Primer, MoroccanOil, Sally Hansen Hand Creme and Cuticle Oil - Stocking up on the essentials!

Well, I didn't go crazy because I am on limited funds and I'm trying to be moderately responsible. Gosh I'm so old.

On another note, I also managed to make some cake batter ice cream! The fat kid in me is beaming =D.

My Ice Cream Cake

Happy 21.5th Birthday to Meeee =D

And for those of you with an ice cream maker, here is the recipe.

Cake Batter Ice Cream
From The Kitchy Kitchen

2 cups thickened cream
1/2 cup yellow cake mix (buttercake mix)
1/2 cup caster sugar
Pinch of salt
3 egg yolks (you can make meringues out of the egg whites so you don't waste anything =) )
2 tsp vanilla extract
1 and a 1/2 cups full cream milk 

1. Combine 1 cup of the cream, cake mix, sugar and salt in a medium saucepan and heat over medium heat until warmed through.

2. In a separate bowl place the egg yolks and whisk till smooth

3. In another bowl place the remaining cup of cream, vanilla and milk and sit a fine mesh sieve over the top of the bowl. Set aside.

4. Once the cream + cake mix mixture is heated through pour a little bit onto the egg yolks whilst whisking constantly (easier done in a electric mixer) until combined. Continue pouring the rest of the heated cream mixture whilst whisking constantly until it is well combined.

5.  Return the mixture to the saucepan over medium heat and heat to 77-79C (170-175F) on an instant-read thermometer whilst constantly stirring so the bottom doesn't burn. This will take about 5-10 minutes and the mixture will be noticeably thicker.

6. Immediately pour through the fine mesh sieve into the bowl containing the cream, vanilla and milk. Mix to blend. Refrigerate mixture until completely cool (you can leave it overnight).

7. Place mixture in ice cream maker and freeze according to manufacturer's instructions. Store in air-tight container in freezer.

Annnd if you would like to put your egg whites to use like I did, here is a recipe for Chocolate Meringues

I didn't exactly take a pic of the meringues, but they're in the left bottom corner in this picture! This was for our chocolate fondue after dinner for my friends and I at my place.

Chocolate Meringues
Adapted from Cadbury

3 egg whites
1 and a 1/2 tsp vinegar
1 cup caster sugar
8 tsp cocoa

1. Preheat oven to 90C (194F)

2. Whisk all the ingredients except the cocoa together for about 10 minutes or until sugar has dissolved (NOTE: This is the very quick short cut way - normally you would beat the egg whites until fluffy and THEN slowly and gradually add the sugar. But I'm impatient and these turned out fine =P ALSO do note that the sugar may not appear to be dissolved fully after 10 minutes - that is ok =D).

3. Fold in the cocoa.

4. Line oven tray(s) with baking paper and spoon teaspoons of meringues onto the paper, placing them about an inch apart from each other.

5. Bake for 1.5 hrs. This time may vary depending on your oven so just keep an eye on them and you can be your own judge =).

Happy Reading =D xx

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