Happy Birthday to me

 Oggi è il mio Compleanno, adesso ho 21 anni e , credetemi, mi sento vecchietto ;) ma per fortuna ci sono un sacco di crema a base di Acido Ialuronico.
Comunque sia, è tempo di scrivere qualcosa di buono. In questo Post voglio mostrarvi i regali che ho appena ricevuto.
Voglio sottolineare il fatto che non ho organizzato nessuna festa ma, nonostante ciò, i miei ADORABILI amici mi hanno fatto dei regali lo stesso.
Iniziamo:

Today is my Birthday, now i am 21 and ,believe me, i feel so fucking old ;) but luckily there are lots of Creams made of Hyaluronic Acid.

Whatever it is time to write something good. In this post i want show you the presents that i receveid yet.

I really want to underline that i did not organise any Party but although my LOVELY friends gave me presents the same.

So let's start:

My parents: Nike Air Max

This super AMAZING grey wollen scarf by H&M (i love it so much)

These are  bracelets made by Paper!! He is such a Genius! i really love them!!!

This Gorgeous Scart! Amazing colours!! By H&M

And also this special H&M Shopping Card! (they know i love it)

Voglio veramente ringraziare i miei FANTASTICI amici per questi Splendidi regali:

Virginia, Alessando B., Rossana; Giacomo, Luisa; Dario, Erica e Alessandro . Significate davvero tanto per me a siete parte della mia vita. Vi voglio Bene.

Voglio anche ringraziare la mia Famigla che amo da morire.
 

 I really want THANK YOU my super AMAZING friends for this Gorgeous presents:

Virginia, Rossana; Giacomo, Luisa; Dario, Erica e Alessandro. You really mean a lot to me and you are  part of my life. I love you.

I want also thank you my Family that i love so much.

STAY SYRIOUSLY TUNED.

Happy B-Day To Moi

Can't believe I'm turning 30 today!!!! I feel so blessed to have a great family and friends. I'm super excited about what the next 10 years bring. I can guarantee one thing, it will be on an entirely different level than my 20's. So watch out WORLD!!!!!!

Since champagne and cupcakes are my favorite double CC's (after Chanel of course), if i were a baker, I would whip up a batch of Chocolate Champagne cupcakes with white chocolate strawberry truffle center and strawberry whipped cream icing. I found the recipe on Vanilla Coca Blog. Since I'm in Vegas, I'll skip the cake and focus on the champagne hahaha!

Here is the receipe:
Chocolate Champagne cupcakes (original recipe from Krishna Brown)
yields 12

8 ounces 70% dark chocolate
6 tbsp unsalted butter
1 cups sugar
1/4 teaspoon salt
1 tsp baking powder
1/2 tbsp vanilla extract
2 large eggs
6 tbsp flour
1/2 cup champagne

Preheat oven to 350 degrees.
Melt the chocolate with the butter in a double boiler.
Beat the salt, baking powder, vanilla and sugar into the melted chocolate.
Add the eggs into the chocolate mixture, beating them in one at the time. Add the flour to the mixture and mix until blended.
At this point, add the champagne and beat on high speed for about 3 minutes, until the mixture is shiny.
Pour the mixture into the prepared muffin tin and bake about 30 minutes or until a toothpick inserted in the center comes out with crumbs stuck to it if you want a moister cupcake, or else bake a bit longer.

Let the cupcakes cool completely and then make a whole in their center, going half way down the cupcake. Insert the white chocolate truffle in the hole and cover with the cupcake piece that was removed. It is very important that the cupcakes aren't warm anymore or else the truffles will melt. Set them in the fridge while preparing the frosting.

White Chocolate Strawberry Truffles
yields about 15

4 ounces white chocolate
2 tbsp + 2 tsp heavy cream
1/2 tbsp unsalted butter
fresh strawberries (I used the tips cut off)

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Pour the cream over the white chocolate, let sit for a few seconds and then stir until completely melted and smooth. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
Using a melon baller or small spoon, roll the mixture into little balls. Press down the middle with your thumb and nestle a piece of strawberry inside, roll the truffle back into a ball and put back into the fridge for about 1 hour or until ready to use.

Strawberry Whipped Cream
yields about 2 cups

1 cup heavy whipped cream
1/2 teaspoon vanilla extract
1 tbsp granulated sugar
1/2 cup lightly sweetened strawberry puree

In a large mixing bowl place the whipping cream, vanilla, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until soft peaks form.
Then add the strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.