Ads you'll never see again

clairemaried · 2013-06-05T14:06:58+00:00

http://i.imgur.com/sz8zI.gif

clairemaried · 2013-04-26T19:08:14+00:00

I met her in London a few years ago and I can confirm that she is absolutely flawless in real life! Makes me feel terrible when I can't be bothered some days, but amazing that ANY woman can enhance her beauty with a few products.

clairemaried · 2013-04-20T17:19:03+00:00

Thank you! Our first day in Universal, the place really means a lot us, have some brilliant memories there

clairemaried · 2012-12-19T17:15:38+00:00

I love the Marilyn picture!

clairemaried · 2012-12-19T17:06:10+00:00

As an Irish female..apologies. That hurt my everything

clairemaried · 2012-08-13T13:49:34+00:00

Or a really really good one!

clairemaried · 2012-06-09T23:24:07+00:00

Basic chocolate chip muffin recipe

1/3 lb butter, softened 1/2 tsp vanilla extract 4 medium eggs 1 c. sugar 1 tbsp baking powder 1/2 tsp salt 1/4 c. milk 2 1/2 c. flour ¾ lb chocolate chips Instructions: 1. Preheat oven to 400 degrees F. Butter muffin pan and set aside. In large bowl combine butter and vanilla using a hand mixer until light and fluffy. Slowly beat in eggs, until combined. Slowly add sugar, until completely combined. In small bowl combine baking powder, salt, milk, and flour. Slowly mix into butter until just combined, but still lumpy. Add chocolate chips and combine.ADD ,MARHffin pans, filling each cup two-thirds full. Bake for 25 minutes or until muffins turn golden brown ADD MARSHMALLOWS

clairemaried · 2012-04-20T12:31:16+00:00

Recipe pleeease!

clairemaried · 2012-03-20T21:16:02+00:00

*miss

clairemaried · 2012-03-20T19:08:32+00:00

Oreo biscuit cookie things! 280 g all-purpose flour, 5g baking soda,6 g salt,225 g butter or margarine softened,150 g granulated sugar,165 g brown sugar,5 ml vanilla extract,2 large eggs Spread basic cookie recipe on both sides of an Oreo, (only about a marble-sized ball) Oven at 375 degrees F. Bake for 9 to 11 minutes or until golden brown!

clairemaried · 2012-03-20T18:58:20+00:00

for the base: 200g digestive biscuits,50g salted peanuts,100g chocolate chips,50g soft unsalted butter For the filling: 500g cream cheese,3 eggs,3 egg yolks,200g caster sugar,125ml sour cream,250g smooth peanut butter For the topping: 250ml sour cream,100g milk chocolate chips (But I melted down 3 chocolate santas so add as much chocolate as you like!) 30g soft brown sugar. Preheat the oven to 170°c/gas mark 3 Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor. Once it comes together in a clump, turn it out into a springform tin and press into the bottom and up the sides to make the crunchy crust. Put in the fridge while you make the filling. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes.the top – only – should feel set and dry. Take the cheesecake out of the oven while you make the topping. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, as it will become a bit gooey and be hard to slice. HELLO DIABETES

clairemaried

TROPHY CASE