Monday, 26 March 2012

Breaking Dawn Teaser Trailer Part 2...

Friday, 23 March 2012

Chocolate Strawberry Heart-Shaped Ice-Cream Sandwiches...

Mmm... the taste of chocolate just seems
so delicious!

And talking about chocolate!

How about 'Chocolate Strawberry Heart-Shaped Ice-Cream Sandwiches'??

I came across this website called and they do
lots of different recipes.


Makes 24
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tablespoon milk
  • 2 to 2 1/2 pints strawberry ice cream, slightly softened


  1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
  2. Preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.
  3. Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

'Breaking Dawn - Part 2' Trailer: Fans React

"I was so happy, I am so excited,"
 one fan tells MTV News after
"The Hunger Games"
midnight opening.

Tuesday, 20 March 2012


Friday, 16 March 2012



Don't you love friday??
It's like the best day of the week for me.

And I'm sure it's not the best day
of the week for Bells.

Everyday is a good day for Bells!

Let's find out the reasons, shall we??

One: Eating

"Yummy..." munched Bells

Two: Feeding

Bells loves to be fed by hand.....



Three: Sleeping

*YAWN* "So....tired"..........mumbled Bells

Looks like she is nice and cozy in her bed


We better be quiet then :D

Four: Being Frozen

"..... .     .............." .......

Five: Hiding

Where's Bells?

Can you spot her??

What have you got
planned for the weekend??

'Breaking Dawn Part 1' DVD Special Edition From Sweden...

Tuesday, 13 March 2012

Ice Sculpture of Bella Swan Revealed

Sunday, 4 March 2012

Raspberry Coconut Ice...

Have you ever wondered
how to make your very own

Raspberry Coconut Ice?

Well, here's your lucky coconut day!

This is a really lovely recipe that
I came across on

And I love that the fact
this tastes so

(Note: I had to make some minor adjustments
to the ingredients as I did not have some at hand)

  • 320g/2 cups icing sugar mixture, sifted

  • 315g/3.5 cups desiccated coconut

  • 395g can condensed milk

  • 1 teaspoon vanilla extract

  • a few drops pink colouring

  • 4 tablespoons raspberry sauce or raspberry puree (Optional, as I didnt have any)

  • A few drops raspberry extract (Optional, as I didnt have any)

  • 1. Lightly grease a square cake pan (I find that this is best using a smaller pan) and line base and sides with baking paper. Divide icing sugar between two bowls and then stir half of the coconut into each. Make a well in the centre.

    2. Divide the condensed milk and vanilla in two parts. Place one half into one of the bowls and combine to coat the coconut. Press the white coconut mixture into the prepared pan and smooth over with some baking parchment.

    3. Add the raspberry extract, pink colouring and raspberry puree to the other half of the condensed milk and vanilla mixture to the other coconut mixture and stir until the colour is well combined. I would hold back a few tablespoons of the milk mixture as you don’t want the coconut to be too wet. If it is too hard to stir this use clean hands. Spread this over the white layer and smooth on top with baking parchment. Refrigerate for 2 hours or until firm.

    4. Once set, carefully remove it from the tin using the baking parchment and cut into squares or rectangles. Store in an airtight container for up to 5 days.