Hey Everyone,

I just found the Mockingjay Trailer Part 1. Its not much but its pretty cool. Here is the video:

Comment down below if you like this video!
~Kirsten

Hey Everyone,

I saw this really nice poem and i thought i'd share with you. It is by Keith Taylor.
Here is the poem:

Sea and Rain: Lake Michigan   Keith Taylor

There is a dance at water’s edge, a movement between the lake, its sand and the horizon where lake becomes cloud. Between those lines our world’s a thin wash of muted tones, beige and gray with a hint of white, almost abstract, until the dancer steps out into the pool. She makes the whole thing real.

Comment down below if you like this poem.
~Kirsten

Hey Everyone,

So tonight I was bored and i decided to make an infinity ring. It turned out great and looks really nice.
Here is the picture:

Comment down below what you think and if you like it give it a +1
~Kirsten

Hey Everyone,

In this post, I will be posting a funny song/video from Frozen but with a twist. It is Hans singing "Love is an open door" with himself. Here is the video:

Comment down below if you like this video!
~Kirsten

Hey Everyone,

This is a DIY for a Fault in Our Stars Necklace by Curiousfudge on Youtube.

Here is the video:

Comment down below if you like this video

~Kirsten

Hey Everyone,
This is one of my favourite songs and it is called "Unconditionally" by Katy Perry

Comment down below if you like this song too!
~Kirsten

Hey Everyone,

This 2nd recipe is actually my dream birthday cake. It is a Pink Zebra Cake!
Here is the recipe:

Ingredients:

2 ½ cups all purpose flour (300 g)
2 cups sugar (400 g)
¾ cups vegetable oil (180 mL)
1 teaspoon vanilla (5 mL)
2 ¼ teaspoons baking powder (~11 mL)
1/2 teaspoon salt
4 eggs
1 cup milk (240 mL)
white, pink, and black gel paste
vanilla buttercream
black fondant
pink buttercream
Wilton tip 1A

*white colouring is optional if you wish to have a lighter batter, you can use the batter as is
*you may also choose to omit the pink portion, and just use it as black

Procedure:
Preheat oven to 350F/170F.  In the bowl of a stand mixer combine, flour, sugar, baking powder, vegetable oil and vanilla on low/medium until ingredients are mixed together.  Add the eggs one at a time, mixing on low in between additions.  Slowly add the milk while the mixer on and mix until all ingredients are completely combined.  Divide batter into three different bowls with one bowl having half of the batter and the other two have a quarter each.  Colour the large bowl with white colouring, and the smaller two with black and pink respectively.  Mix colouring until no light streaks remain.  Spray two 8” pans with non-stick spray and line bottom with parchment/baking/wax paper.  Place four tablespoons of white batter into the center of each pan.  Then, directly into the middle of the white batter, place two tablespoons of black batter.  Directly into the centre of the black batter, place two tablespoons of pink batter.  Repeat white/black/pink batter additions until all the batter is used up or pans are ⅔ full.  Place pans into oven and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.  Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire wrack.
Once cake is cooled, level, stack and cover in white buttercream.  To cut the fondant pieces, roll fondant out very thinly and using a rolling cutter (pizza or pastry) slice long, narrow stripes and arrange on white cake as desired.  To finish the cake off, using the pink buttercream with Wilton 1A tip, pipe a small beaded border along the bottom of the cake.

Here is the video tutorial:

Comment down below if you love this recipe!

~Kirsten

Hey Everyone,
In these next 2 posts, I'm posting yummy recipes to try. This first one is Chocolate covered potato chips:

This indulgent candy is a marriage of two popular junk food staples. Crispy, salty potato chips are covered in bittersweet chocolate to produce a candy that is smooth yet crunchy, sweet yet savory, and undeniably delicious.

I love the look of these chips, with one side covered in glossy chocolate and the other side left plain. However, if you are pressed for time, you can simply dip the chips into the chocolate halfway. This method is faster and produces the same great taste of sweet-and-salty chips.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 24 ounces semi-sweet chocolate chips or chopped chocolate
• One 16-ounce bag ridged potato chips (like Ruffles)

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and set aside for now.

2. Place the chocolate in a large microwave-safe bowl and microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.

3. Using a large pastry brush or clean basting brush, dip the bristles in the melted chocolate and paint one side of a potato chip with a thin layer of chocolate. Place the chip chocolate-side up on the prepared baking sheet.

4. Repeat the painting with the remaining chocolate and chips. Depending on how thickly you paint on the chocolate, you may have chips left over.

5. Allow the chips to sit until the chocolate is set. You can refrigerate the chips for 10 minutes to accelerate the process, but don’t keep them in the refrigerator longer than that or they might become soggy. These chips are best eaten soon after they are made, to preserve the fresh crunchiness of the chips.

6. This candy lends itself well to experimentation. Try dipping the chips alternately in white and dark chocolate, or sprinkling the still-wet chocolate with crushed nuts, coconut, sprinkles, or chopped dried fruit.

Comment down below if you like this recipe.

~Kirsten

Hey Everyone,
Sorry for not being on, im posting some one of my favourite hair pictures so far:
It is Galaxy Hair and i think its gorgeous!
Comment down below if you like this style/colour

~Kirsten