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COMPETITION: Detangling Spray Give-Away!
Hi everyone,   After all of the excitement we've seen on Avon Beauty Connects over the past couple of months around the looming return of the Magnificent Mango Detangling Spray in Brochure 13 2015 , we've decided to launch a detangling spray give-away !     For your chance to win 1 of 20 Magnificent Mango Detangling Sprays , all we want to know is:   " What do YOU love about the  Magnificent Mango Detangling Spray? "   Look forward to reading your replies, and good luck everyone!   Char x
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Occasional Contributor Occasional Contributor replied
I swear by this! My 3 year old has wild hair and it's the only thing I use on it, as a dance teache... more
WATCH and WIN: Avon TV Brochure 10 2015 Competition!
Hi everyone,   It's time to "Watch & Win" with the next Avon TV video!     SO, for those that have never entered before: all you need to do is watch the Avon TV Brochure 10 2015 video, and let us know what your favourite product is featured in the video to win it!   For the full list of products to choose from, please see the T&Cs attached    We will announce the winner on Wednesday 3rd June!   Good luck everyone    Char x
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New Contributor New Contributor replied
love the sandals pity they dont do a size 8 thou xx more
Fresh and Fabulous Blog - Date, oat and almond cake bars

cake bars main.jpg

These sweet, chewy little loaves are really delicious. The sponge isn’t just a

standard cake batter – it’s packed with flavour from oats, almonds and vanilla

and given caramel tones with muscovado sugar and chopped dates. A perfect

lunchtime treat.

 

Ingredients

150g slightly salted butter

200g light brown muscovado sugar

3 medium free range eggs

1 tsp vanilla extract

50g rolled oats (plus 1-2 tbsp for the topping)

50g ground almonds

100g self-raising flour, sieved

100g chopped dates

 

Instructions

1. Preheat the oven to 200C (180C fan assisted) and lightly grease a 12-hole

mini-loaf tin or 12 mini-loaf cardboard cases.

2. Cream the butter and sugar together, then add the eggs and vanilla and beat

until evenly combined. Beat in the oats and almonds.

3. Gently fold in the flour with a metal spoon, then fold in the chopped dates.

4. Divide the batter between the 12 cases and sprinkle over the remaining oats.

Bake in the centre of the oven for 12-15 minutes until just firm on top. Cool on a

wire rack before serving.

If you make these for lunchboxes, you can store them in an airtight container and

they’ll last few a few days, or you can even freeze them to defrost later.

Until next time,

Your food blogger,

Emily

 

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NEW Ultra Colour Lip Tint Pens!
Hi everyone,   We decided to get our hands on some of the NEW Ultra Colour Lip Tint Pens last week!     And obviously took some photographs wearing them...         However... As fun as taking photographs using the different colours was, I actually learnt - over the next 24-hours -  just how wonderful these pens actually are...     Here's me, all ready for bed (in my Avon pyjamas) and what do you notice? MY LIPS ARE STILL TINTED (and this was AFTER I'd washed my face for bed!) I was so amazed that I decided to take a photograph there and then to share with everyone on Avon Beauty Connects (regardless of the attire!) Oh, and it doesn't stop there...     When I went for my morning run the next morning: MY LIPS WERE STILL TINTED (I do wash my face- promise!) And I really haven't stopped raving about them ever since  not only this, but they smell GORGEOUS (and that includes the ones that aren't named after a fruit!)   Has anyone else had any great success stories with these pens? (Pyjama pictures not obligatory!)   Let me know    Char x
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Occasional Contributor Occasional Contributor replied
Think you ladies have been given a different product!! I got two and they are both rubbish (strawber... more
Fresh and Fabulous Blog - No-bake Easter cheesecake

This chocolatey, rich and delicious cheesecake is bound to be a hit this Easter!

 

It takes minutes to prepare, you can top with all your favourite Easter chocolates and the whole thing comes out of the pan looking stunning.

 

final-cheesecake-widev2.jpg

 

Here’s what to do…

 

INGREDIENTS

 

  • 100g unsalted butter
  • 250g digestive biscuits crushed
  • 560g cream cheese
  • 100g caster sugar
  • 300ml double cream
  • 150g flakes or finely grated milk chocolate
  • 1 medium (7 inch/18cm) loose bottom cake tin
  • A selection of Easter chocolate. I used caramel chocolate eggs, chocolate bunnies and coloured mini chocolate eggs

 

INSTRUCTIONS

 

  1. Crush the biscuits (either with the end of a rolling pin or in a food processor) until you have a very coarse crumb. Melt the butter and mix into the biscuits until all the butter is absorbed. Press firmly into the bottom of the cake tin, then refrigerate while you work on the filling.
  2. Whip the cream cheese to loosen, then beat in the caster sugar and whisk for 60 seconds until thick and fluffy, then fold in the grated chocolate. In a separate bowl, whip the cream until stiff, then fold gently into the cream cheese mix until fully combined. Spoon the filling onto the biscuit base and level off the surface.
  3. Top with the chocolates of your choice, pressing gently into the surface in whatever pattern takes your fancy. I cut the caramel eggs in half and placed them, open side up to show off the enticing caramel.
  4. Once your toppings are in place, refrigerate the cheesecake for at least 2 hours, then run a warm, dry knife around the inside of the tin. Stand the tin on something stable like a large jar and gently ease the sides of the tin down to release the cake.

 

cheesecake-final-1v3.jpg

 

Because of the thick base, the cheesecake should lift onto a cake stand with ease – just use a cake slice or stiff spatula to avoid it all falling apart in the transfer.

 

Enjoy and happy Easter!

 

Until next time…

 

Your food blogger, Emily x

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Fresh and Fabulous Blog - Pretty lemon meringue cupcakes

lemon-meringue-cupcakes.jpg

Lemon meringue pie is one of my favourite desserts. The super sweet meringue with its crispy

shell and soft, cloud-like inner, the smooth, tart lemon curd, and the sweet biscuity pastry.

Divine!

 

Another big favourite of mine is cupcakes – any and all cupcakes. I love how creative you can be

with the flavours, how convenient the individual portions are, and what great feasts for the eye

you can achieve with a little knowhow.

 

 

This recipe uses an all in one sponge to make quick work of an impressive treat, which takes all

the best features of a classic cupcake and combines with the flavours and textures of lemon

meringue pie.

Here’s how to make them…

 

Ingredients

For the sponge:

 120g caster sugar

 120g self-raising flour

 2 medium free range eggs

 120g slightly salted butter, softened

 1 tsp vanilla extract

 200g lemon curd

For the topping

 3 medium free range egg whites

 150g caster sugar

You’ll also need:

 8 muffin cases (or 12 cupcake cases)

 Muffin tray, cupcake tray, or baking sheet

 Electric whisk

 Piping bag and star nozzle


 

 cored-and-filled-cupcake.png

 

Instructions

1. Preheat the oven to 200C (180C fan). In a large bowl or mixer, beat the sugar, eggs,

butter, flour and vanilla together until smooth and light. Next, spoon into 8 muffin cases

(or 12 smaller cases) – the cases should either be placed in a 12 hole muffin tray or if

they’re free standing cases like mine, but them on a baking sheet. Level off and bake for

approximately 15 minutes until golden and just springy to the touch.

2. Allow to cool completely, then cut out a well from the centre of each one, about 2cm

across by 2.5cm deep. Fill each hole with lemon curd to the top. I used a piping bag for

this but you could do it with a teaspoon.

3. Make the meringue by whipping the egg whites until very stiff (you can hold the bowl

upside down and it should stay put). Gradually whisk in the sugar at high speed. Keep

whisking until you have a high gloss meringue. Transfer the meringue to you piping bag

fitted with your star nozzle and pipe a tall swirl on top of each cupcake, working from

the outside in.

4. Place the cupcakes on a baking sheet and put them under the grill for five minutes until

the meringue browns just slightly at the peak and on the swirl detail. Remove, cool and

serve!

 

I hope you try it!

Until next time,

Your food blogger, Emily x

 

lemon-meringue-cupcakes.png

 

 

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