Isabel Yvonne

Christmas is over :´( And the next year is around the corner. So let's take us back... First things first, is this "Jean&Len" Repair Shampoo. It's a Shampoo for damaged and dry hair and it's without Silicones and Parabens. I love the smell of this Shampoo, it reminds me of some sort of juice, a sweet apple note. I also got this "NYX" Lingerie Liquid Matte Lipsticks. They are in the colors 04 Ruffle Trim and 02 Embellishment. Ruffle Trim is a red brownish color and suits me much more than Embellishment with it's purple color, but I love them both. Next is this white black sweater. It's really soft and I think it's from "H&M". Nothing more to add ;) Last item is this cozy and fluffy dressing gown and by far my favourite gift...it's soooo soft. What did you get for Christmas?

Hello Guys, Sorry for not posting in a long time...I had so much to do and so many class tests to prepare for. But today I want to share my current December Faves with you. And here they are A special treat in my free time is reading. I love to drink a cup of tea, read and sit in a cozy corner and just to forget the world for a little while. I'm currently reading "Girl Online Going Solo" by Zoe Sugg aka Zoella. This woman is such an inspiration for me, she's living her dream and that's awesome. Another Favorite of mine are these Burt's Bees Lip Balms/Crayons. I love the concept of these moisturizing Lip Balms and their 100% naturalness. We don't have to use chemical products that maybe make us sick. And I don't recognize any differences to conventional lip balms, they are as good as them, but my mind is happy. They may cost a little bit more but you are worth it! ;) The Lip Balms are scented in Honey and Wild Cherry. The Lip Crayo...

It's autumn and that means, squash season... With all that squash, you can bake and make all kind of things. As for today I made a really simple squash risotto. Prep time: 10-15 minutes  Cooking time: 30 minutes What you will need (for 2 to 3 Persons): Half a Squash ( I used Hokkaido) Half a Cup Risotto Rice 1 Onion Oil Water Vegetable Buillon Powder Salt Pepper Cheese (like Parmesan) To do: First you have to cut the squash into halves and remove the seeds. You can, but you don't have to peel the shell off (save time). In a pot, you have to make a stock ( you can use some hot water with Vegetable Bouillon Powder) and keep it warm. Next step cut the squash into little pieces. In a pan you have to fry a sliced onion. After that you can put half a cup of risotto rice and the squash into the pan. The rice should be a little bit clearer after that. Put some stock into the pan and bring it to boil. Reduce t...

Hey Guys today I wanted to share my new favourite product with you. And it is not baking related :) It's the  Makeup Revolution London  Redemption Eyeshadow Palette Iconic 2 It's around 5£ or 6€ And it's just lovely. It's very pigmented and there are many colours in it  (I especially love the coppery colour). Some also say that it is a dupe to the  Naked Palettes by Urban Decay. They also last a long time. And here are some swatches:

Hey guys  another recipe today  Herb butter Basically it's butter with lots of herbage and looks like that  prep time: 10 Minutes What you will need: 1 block Butter 3 hands full of different kinds of herbs (like basil, cress, chive,...) bit of oil salt pepper Vegetable Buillon Powder To do: The most important thing is that the butter has to be soft. Add the butter into a bowl. Purée the herbage with a little bit of oil, till it is like a mousse.   Put the herbage mousse into the bowl with the butter and blend it till it is well combined. Season it with a teaspoon of Vegetable Bouillon Powder and some salt and pepper.   You can store the herb butter in the fridge for around 2 Weeks and frozen for around a year. Enjoy. 

The perfect recipe for those  who always have bananas left over you will need a 25 cm cake tin prep time: 25 minutes, cooking time: 50 minutes What you will need: 2 really ripe bananas 150g butter 125g sugar 1 sachet of vanilla sugar 1 pinch of salt 2 eggs 125 ml milk 1 teaspoon cinnamon 100g of choped nuts (like walnuts or hazelnuts) (optional) 250g flour half of a sachet of paking powder To do: Preheat the oven to 180°C/370°F/GM 4 Grease the cake tin. In a bowl you have to beat the butter with the sugar, the vanilla sugar and the pinch of salt together. Add the eggs, the milk, the cinnamon and the nuts. Use a fork to mash the bananas and also add them into the mixture. Now you have to add the flour and the baking powder. Put the mixture into the greased cake tin and bake the loaf for around 50 minutes. Tip: use whole nuts for decoration Also the nuts are optional in case you are allergic

It`s blackberry season...yay As there are so many  I thought, let's make a cake  There is a blackberry layer in the cake which makes it fresher  28cm cake tin prep time: 25 minutes, cooking time: 20-25 minutes What you will need:   2 Eggs 2 tablespoons hot water (not boiling) 75g Sugar 1 sachet Vanilla Sugar 100g Flour 1 teaspoon baking powder For the filling: 500g Blackberries 3 sheets gelatin 200g cream cheese 400g whipping cream 50g Sugar  For the glaze: 100g Blackberries 50g Sugar 1 sachet glaze powder 3 tablespoons Sugar To do: Preheat the oven to 180°C/370°F/GM 4 For the sponge you have to mix the eggs with the hot water till it's foamy. Add the Sugar and the Vanilla Sugar slowly into the egg mixture. Add the flour and the baking powder in two parts, carefully. Put the mixture into the tin and bake it for 20 to 25 minutes. Let it cool down and put an adjustable mousse cake ri...

Here you go… my first recipe  makes 24 mini cupcakes prep time: 30 minutes, cooking time: 20 to 25 minutes What you will need: 190g flour 130g raspberries 50g chocolate chips 1 tablespoon cocoa powder 1 ½ teaspoons baking powder ½ teaspoon soda 1 egg 100g sugar 80g butter 1 tablespoon raspberry liqueur 200g sour cream For the icing: 200g cream 3 tablespoons icing sugar To do: First you have to preheat the oven to 180° Celsius/350° Fahrenheit/GM 4. Put cupcake cases into the cupcake tins. In a bowl, blend together the flour, raspberries (fresh or frozen), chocolate chips, cocoa powder, baking powder and the soda. In another bowl blend together the egg, sugar, butter, raspberry liqueur and the sour cream. Now put the dry ingredients into the wet ones and blend till the mixture is well combined. Put the mixture in the cupcake tins but careful don’t overload them. Pop the cupcakes in the oven for 20-25 minute...