To celebrate the launch of the NEW Magic Effects nailwear, we're giving 5 Avon Beauty Connects users the chance to win a magical pack :
So with magic in the air, all we want you to do is:
Tell us about a magical experience
We're all lucky enough to encounter at least one magical experience in our lives- something that's truly magical (even to just us!) Some of us are even lucky enough to experience more
So whether you've had one magical experience, or more: we want to hear about it!
Can't wait to read your replies, and good luck
P.S. Please see the T&Cs attached.
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.
Here’s what to do…
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
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.
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.
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.
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.
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.
Hi all, Just wondering how many of you attend an aerobics style class? I'm a teacher of one & absolutely love it. I know it's a bit 80's but I'd really like to know how many of you have tried it & what you think of it. It's also a great place to sell your Avon!
It's time to watch and win! All you have to do is watch the Avon TV Brochure 7 2015 video below, and then let us know what your favourite product is that's featured in the video (to win it!)
For the full list of products featured in the video, please see the T&Cs attached
We will announce the winner on Wednesday 8th April!
Good luck everyone