2017-05-30

Creamy-cheesey-chocolatey


Hello all,
Hope you're doing great.

It is time for a new recipe! Yay!
This is my go-to cheesecake. I baked it for my boyfriends family when they were over to my place for the first time, and it was a success. I've made it many times before, so I knew that it would be good.


This cheesecake is creamy, chocolatey and delicious. One of the things I love about it is that you can decorate it however you want. You can add berries or fruits during the summer season, or sprinkles when berries are scarce.

I added berries, some whipped cream and biscuit crumbs for decoration, and I think it looks rather nice.

 

Chocolate Cheesecake


INGREDIENTS
  • Digestives, crushed - 200 grams
  • Cocoa powder - 2 tablespoons
  • Butter, melted - 100 grams
  • Cream cheese - 900 grams
  • Sugar - 150 grams
  • Eggs - 4
  • Dark chocolate, melted - 200 grams
  • Vanilla powder - 1-2 teaspoons

DIRECTIONS

Preheat the oven to 150°C.

For the base: Crush the digestives into fine crumbs (I use a food processor) and mix with the cocoa powder. Pour the melted butter over the crumbs and mix until all crumbs are moist. Prepare a 24 cm springform cake tin by greasing the sides and lining the base with parchment paper. Press the moist crumbs into the base of the cake tin, flatten with hand or spoon, and then put into fridge.

For the cheesecake filling: Melt the chocolate (I use a double boiler), and allow to cool a little. Mix the cream cheese, sugar and vanilla with a handmixer until smooth and thick. Add one egg at a time and mix in. Do not over mix! Now spoon a little of the cream cheese mixture into the melted chocolate. This will even out the temperatures. Continue in this way until half of the cream cheese mixture is mixed with the chocolate. Then mix it all in.

Pour the filling onto the base. Place the cake tin in a larger baking tin and fill the outer tin with water. Bake in this waterbath for about 50 minutes. The times varies, and depends on your oven. The cake should be wobbly in the middle. Once you've removed the cake from the oven allow it to cool before placing it in the fridge, preferably overnight.


Hope you all liked this recipe, it really is worth making as it is so delicious. I'm sitting here drooling a bit just as I'm writing everything down.

Have a fantastic day.

Much love,

2017-05-15

Galos de Joanie


Hi there you,
Long time no see. I'm back for a blog post, you guys.
I want to start by asking you how you are all doing.
What's going on in your life and how's the weather where you are?




Here it's just about getting a bit warmer. Last week it snowed basically every day, but finally the sun is out and you only need a regular spring jacket.
I wanted to write this post and let you all know about a brand that I only recently discovered (not sponsored though). I might have been late to the party (it's amazing that I even arrived at the party at all), as it seems to be a pretty popular brand on instagram.



The brand is called Joanie Clothing and wow!
I want everything they make. They have vintage and retro inspired clothes that have a south European feel to it, with French-inspired tops and this lovely dress that I'm wearing with a Portuguese Galo de Barcelos print. About this dress, I adore the warm summery colour and the detailed print. The little bow is like icing on a cake. It has become my favourite dress and I got plenty of compliments when wearing it this weekend.
Had you heard of Joanie?


Dress: Joanie Clothing (here)
Lipstick: Besame Cosmetics (here)
Necklace: Edblad


I wish you all a happy rest of the week. Take care.
Much love,
Mona

2017-04-17

I did another cover

Hello all,

I hope you have had a most awesome Easter holiday.

I just wanted to share that I have done another cover that is now live on
my youtube channel. It's from the musical Amélie, based on my favourite
movie of all time.



I just cut my fringe into the Amélie-fringe and thought what better time to do a mini-cover from the musical that I wish I will one day be able to see.
Hope you enjoy it!

Much love,

2017-04-15

Easter and Happiness



Hello all,
and Happy Easter!

It's been almost two months since my last post, and while I feel a bit bad for not having posted anything in this time I've honestly never felt better... Those of you who follow me on Instagram will know that I feel great health-wise. As I said in a post on IG, usually me not being active on here would mean that I'm not doing too good. Previously it has been during my rough times with bouts of strong depression or anxiety where I've not been around here. But I am very happy to say that my health hasn't been this good for years. I can barely remember the last time I was doing so well mentally, and I am also really happy to boot. I am however quite busy, with work and other things... Good things.

Again, if you've seen my IG lately you will know that I now have a boyfriend, and he is making me so happy it's ridiculous. I've never been the type of person to leave my happiness to someone else. I believe that you need to make yourself happy, and to be honest, I never understood what the big deal about a romantic relationship was. I still hold on to the fact that your happiness lies within you, but I'm definitely understanding the big whoop about a partner. It's like icing on a cake, it heightens my happiness, makes everything that much sweeter.

Anyway, so that's what's been going on in my life, work and boyfriend are keeping me busy, and blogging has taken a backseat. For Easter I had to bake though, so without further ado, here is my Easter bake.


As by tradition, I made cupcakes for Easter, with chocolate eggs from Lindt and they were delicious. Also, my sprinkles are from Sweetapolita.


I hope you all have a fantastic Easter with a bit of spring (in my city it's snowing...).
Much love,