So I took the STOP DIABETES Pledge along with Harshdeep Kaur to give up our favorite sweets for an entire month to support the campaign. Watch the video below to see what we both are giving up!
Join us in taking the Pledge by commenting below or tweeting at us (@amindhillon, @harshdeep kaur, @STOPDMPEEL) with the hashtag #peelawaydiabetes so we can see what sweet you are going to give up for a month!
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Today I'm making a super easy no bake ice cream cake that is one of my personal favorite desserts to have at home. Let me know if you try this out at home (tweet or tag me @amindhillon) so I can see how your version turns out!
6 vanilla ice cream sandwiches
1L tub Cool Whip
Arrange 3 unwrapped ice cream sandwiches with long sides touching on a large serving platter or cake pan lined with aluminum foil or parchment paper.
Spread 1/3 of the Cool Whip and sprinkle crushed Oreos on top of the layer of ice cream sandwiches.
Add another layer of unwrapped ice cream sandwiches and top with 1/3 of the Cool Whip
Sprinkle the top with crushed Oreos and chocolate chips.
Freeze for about 20 minutes or until firm!
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Last week I got to be a showstopper at the fashion show to launch the upcoming ARMAAN magazine. As you might remember, I recently shot the cover for the magazine and am so excited for you all to see it! The magazine will be out by August but the folks from the magazine hosted a fashion show to showcase some of the gorgeous fashions you can expect to see in the issue.
I LOVEEEEE me some Indian fashion so I was excited to walk down the catwalk for designer Anu Khanna wearing a bright red anarkali and of course, I filmed a little from the show. Catch my showstopper walk in the vlog below and keep checking back my blog for the official release of ARMAAN (with me on the cover!).
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I'm so excited to share this video with you!
Recently I shot the cover for a new fashion magazine called ARMAAN and today I'm giving you a sneak peek at the making of the cover! The issue will be available by the end of July so I'll post the final cover and details once it's released. I'm also unveiling the cover at the launch party (just for the ladies) on May 8. All the event details are in the video description box.
Check out the video below. Make sure to LIKE, COMMENT, AND SUBSCRIBE to my YOUTUBE channel!
Today's blog post is something I know you guys always want to see, how I get red carpet ready!
Recently I was a presenter at the Anokhi Awards and got to walk the red carpet (oooh how the tables have turned!) lol
So I wanted to show you how I get ready for a red carpet event. So here's a special behind the scenes look at how I get ready with hair, makeup, and the red carpet outfit. How cool are red carpets? It's such a blast!! I had a great time walking the red carpet and presenting a very special awards category, the Crusader Awards, where I got to present awards to amazing women making a HUGE difference in the world. Sooooo happy to meet these inspiring women!
Hope you all enjoy watching the vlog and make sure to SUBSCRIBE to catch all my video blogs
What an amazing "Birthday Month"! So to end March with a bang, this week's blog post features me and Neha from The Bowtie Bakery showing you how to make my birthday treat: PINK CHAMPAGNE CUPCAKES! They are soooo yum and perfect for celebrating with at your birthday party or even for a girls night in. We show you how to make these cupcakes at home so if you do re-create them, make sure to show us by tagging @thebowtiebakery and @amindhillon with the hashtag #pinkchampagnecupcakes. Oh and make sure to have a glass (or two) of champagne with the cupcakes!!!
PINK CHAMPAGNE CUPCAKES RECIPE:
For the cake:
•3/4 cup (175 mL) unsalted butter, softened
•2 cups (500 mL) Granulated Sugar
•3 cups (750 mL) cake flour
•1 1/2 tsp (7 mL) baking powder
•3/4 tsp (4 mL) baking soda
•3/4 tsp (4 mL) salt
•6 egg whites, room temperature
•1 tsp (5 mL) vanilla extract
•2 cups (500 mL) champagne, room temperature
For the buttercream icing:
•2 cups unsalted butter, softened and cut into cubes
•8 cups Icing Sugar
•2 – 4 tbsp (30 – 60 mL) milk
•2 tsp (5 mL) vanilla extract
•food colouring gel of desired choice.
Bake at 350°F (175°C) for 20 minutesShare
Today's blog post is a bit different...
I'm turning 30 this year and I can't believe I'm saying goodbye to my 20s!!! It's been a time of reflection. I have been thinking about what would I tell my younger self, the 20 year old me as she was excited to be 20 and had all these dreams/goals for herself. So here is a letter I wrote to my younger self with some advice and thoughts on how to navigate the 20s. I went through A LOT in my 20s and in a way, I'm glad to say goodbye to this period. I am excited for this new chapter, my 30s, as I feel like I have some experience now and I know who I am and what I want to be. So goodbye 20s, it was a fun time! It was wonderful memories....but hellooooo 30s! I have a feeling this is going to be a good period
To anyone else who is feeling mixed emotions about getting older, this is how I see it. Let yourself feel. Be happy. Be sad. You have every right to admit you fear getting older. We all do. We all wonder what we are doing with our lives. We wonder if we are doing the right thing. But when you wonder what the future will bring, take the time to think back on how far you have come. Whatever choices you have made. The decisions you took...it all lead you to who you are right now. So trust the journey, have faith in the process, and just believe that things happen the way they should. THE BEST IS YET TO COME.