Corduroy Skirt

Hello beautifuls!

You are all aware of how obsessed I am with Corduroy and Suede Skirts currently. In today's outfit of the day, I decided to make the skirt my statement piece. I've added a simple black top and healed Chelsea boots to contrast the skirt. A pearl necklace was also added to compliment the neckline of the shirt. Here are a few shots of today's outfit of the day. I want to say a massive thank you to my new amazing photographer!  

Have a wonderful week beautifuls!
Rach xx

Shop the look:

Top: Similar - Urban Outfitters 

Top: Similar - Hanro 

Skirt - Mink (Only Available in store)

Skirt - Similar - Topshop

Skirt: Similar - Motel

Boots - Boohoo

Boots - Similar: Windsor Smith

Necklace - Similar: Amber Sceats 

Necklace: Similar - Kenneth Jay Lane 

Pistachio Cheesecake

Before I start I want to say a
massive thank you who everyone who has been viewing my blog lately and being
incredibly supportive. Whether that support has been on this blog, or elsewhere.
There is so many of you it's insane. I wish I could give all of you a massive hug. Love you beautifuls! xx

Now down to the yummy business. Pistachios are by far one of my favourite foods. You guys know how much I love making cheesecakes. So it's time for another yummy cheesecake. This recipe shows you how to make a pistachio cheesecake, but also mini pistachio cheesecakes in shot glasses. When making this I created 4 mini cheesecakes. 

Ingredients:

Base: 



100g softened butter
250g short bread biscuits 


Filling:



500g Philadelphia cheese
3 teaspoons gelatin powder 
1/4 cup boiling water
1 cup of thickened cream 
1 cup caster sugar 
1 cup finely crushed pistachios 


 Topping:



3/4 cup of cream 
1/4 cup crushed pistachios

METHOD:
Base:
1. Line cheesecake tin with baking paper.
2. Crush biscuits and add softened butter. 



3. Mix until the base reaches the consistency of wet sand (shown in the picture below).

4.  It's time to get your hands dirty. Place a thin layer in the shot glasses and/or your cheesecake tin. Compress the base using your hands and create an even layer. Then leave to set in the fridge for an hour.

Filling:


1.   Finely crush pistachios.  


2. Beat Philadelphia cheese until creamy. Add thickened cream and caster sugar.



3. Dissolve gelatin powder in the boiling water. Once dissolved combine in filling mixture. 

 4. Add finely crushed pistachios and mix.







5. Add this mixture to the shot glasses and/or cheesecake tin.

6.  Leave to set in the fridge for 3 hours.



















































Topping:

1. Crush pistachios into small chunks.


2. Beat thickened cream until peaks form.

3. Using a piping bag (or similar) create designs with cream on the top of the cheesecake/s. 








4. Sprinkle crushed pistachios on cheesec



Sprinkle crushed pistachios on cheesecake. 











Serve with a side of cream.













Happy cooking!

Tweet or Instagram you lovely creations

Twitter:
@violetdelights

 Instagram:
@myvioletdelights



P.S. Whilst making this I realised how pretty pistachios really are.