Monday, September 25, 2017

bite beauty




I have been dying to try Bite Beauty lipsticks and finally I got my hands on some! I was gifted these gorgeous lipsticks and I LOVE THEM!


I love the pigmentation, texture, the packaging....everything!


Cashew and Praline are Bite Beauty's Multisticks and can be used on the eyes, cheeks and lips and they are FABULOUS!! Not drying at all, blend like a dream. I just really want to have them all now! :) Bite Beauty's Amuse Bouche lipsticks that I have are Fig and Pepper....LOVE!



xo

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Friday, September 22, 2017

friday favourites


Here they are!




I am thinking about Christmas baking BECAUSE it'll be here before you know it....time just flies by...so not fair! But like I said I'm planning and I'm thinking these chocolate pecan pie bars are going to make the list!







LOVE this mirror!!







I grew up thinking if you invested in yourself your were being selfish and even though I know now that that isn't true I have great difficulty in doing this....I feel guilt. I also don't think this is just for 'women'...anyone who invests in themselves will go further but I think women suffer in with this much more.






Love the scarf.....and tote.


xo



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Monday, September 11, 2017

double chocolate chip cookie icecream sandwiches


I found this recipe here on pinterest and it's gooooood people!
I made some this summer and my kids, nieces and nephews gave it the thumbs up. 
I made pretty big cookies and let me tell this sucker here is a meal in itself. I literally had one for dinner! I do plan on making just the cookies soon, I think it'll be a family favourite.




Ingredients:

  • 1 cup unsalted butter
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 tablespoon espresso powder
  • ⅔ cup Dutch process cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt 
  • 2 cups dark chocolate chunks
  • 2 14-ounce packages ice cream

Instructions:

  1. Preheat the oven to 350°F.
  2. Line baking sheet with parchment paper or silicone baking sheet mat.
  3. In bowl of electric mixer, cream butter and sugars until fluffy, about 3 minutes. Add eggs one at a time, creaming well in between each egg addition. Add vanilla and blend.
  4. In separate bowl, sift flour, espresso powder, cocoa, baking soda and kosher salt. Mix in half of flour mixture to sugar mixture and mix. Add remaining half and mix. Mix in chocolate chunks.
  5. Drop cookies by rounded tablespoon onto baking sheets. Bake 12 minutes. Remove from oven and move to cooling rack to cool completely.
  6. Once cookies have cooled completely, remove ice cream from freezer and let sit at room temperature for 3-5 minutes to soften slightly. Set ice cream container on its side. With sharp, serrated knife, cut through ice cream container into ½ to ¾ inch rounds.
  7. Working quickly, remove wrapper and place slice of ice cream on bottom side of cookie, then top with another cookie. Repeat with remaining cookies and serve immediately or wrap individually in plastic wrap, place in a freezer bag and freeze for later.

The icecream I used was in a tub so I had to scoop a tablespoon or so onto the cookie.....it was messy but yummy!

xo
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