I made a new blog for my desserts. I thought since my other passion in life is baking that I would make a separate blog. I've been thinking about this for a while now. So I will have all my older blog post (desserts) uploaded on there and new ones too. So look out for that!
Just wanted to show you guys the makeup I did for my Birthday on Friday.
I spend my birthday with close friends and family upstate! I had the best birthday ever! Had home made Indian food which was delicious and a butter cream chocolate cake for dessert! After dnner we danced our ass off to Michael Jackson's dance game for the wii...yeah...body is feeling it now...haha
Anyways here's what I used!
Laura Mercier Primer
Orgins Vita Zing
Maybelline Mineral Power Concealer in Sand
Maybelline Dream Matte Powder in Sand
Stila Sun in 01
Coastal Scents 10 palette Blush (pink)
Benefit High Beam
Coastal Scents 88 Metal Mania palette
UD Naked Palette
Stila Smudge Pot (black)
Okay that is all! Hope you all had a wonderful weekend!
So I got Ardell lashes on sale at Walgreen's the other day and thought if I winged out my eyeliner it would look really cool. I used the Naked palette once again! (I need to start using my other palettes, but I can't seem to stop using the Naked palette...lol)
I really wanna get the Naked 2 palette but it's sold out!!!! Dammit I want ittttt!!! lol
Okay enough of that! I'm really loving these lashes! I have a hard time putting on false lashes so these were super easy to apply.
Here's a close up on the eyes.
I think now I will be getting more half lashes since there easier to use.
Hey guys! It's been a while, sorry but I was super busy getting ready for a trip. I'm visiting my friends in Elmira N.Y. It took me about 6 hours to get here on the Short Line Bus at Port Authority. I will try to update as much as possible!
Okay so moving on...here's what I did this week with my nails!
Now that the winter chill is here I wanted to make something very wintery. I'm happy that it came out really nice! ^_^ I've gotten lots of compliments from strangers on the train the morning I left to Elmira.
Here's without flash.
Wet n Wild (update color later)
Sinful Colors in Smoking Hot
Seche VIte base and top coat
I was really trying to achieve this snowflake nail art, but I didn't have the same or similar colors and tools has she did in the video. I used a bobby pin to make the dots and a white art polish to make the snowflakes.
Check out this video to see indigonova1 Snowflake Nails!
Happy Cyber Monday! Is anyone doing some online shopping? I shopped on ae.com. I ordered a Parka, hope it comes on time before I leave for upstate!
Here's my notw for Thanksgiving week. Loving the color combo! The orange is the same color from my NOTW ~ Orange Halloween Candy post. On the tips of the nails I added gold and silver glitter, it gives it that shine and I just have to add glitter or shimmer to everything! lol
The last two photos were taken without flash.
Wet n Wild Fastdry Nail Polish in Orange 222C (3 coats)
Wet n Wild Nail Polish in Fireworks (2 coats)
Seche Vite Base & Top Coat
Have a great week, I know I will have a great day today at the spa! ^_^ Finally gonna use my gift certificate from last Christmas!
Last but not lease on the pumpkin baking marathon!
Pumpkin Snickerdoodles! These are super yummy and they go quick at my house with my growing brothers...haha This recipe will make a lot of cookies and I used a big ice cream scoop and cut that in half to make this recipe, and at that it still made a really big cookie!
This makes a really big batch so share them with friends and family! I had enough to share with two families!
I love baking with spices cause the house starts to smell like the Holidays! Can't wait to bake some sugar cookies! ^_^
Yield: about 3-4 dozen cookies
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and
nutmeg. Whisk to blend and set aside. In the bowl of an electric
mixer, beat together the butter and sugars on medium-high speed until
light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the
egg and vanilla until incorporated. With the mixer on low speed add in
the dry ingredients and mix just until incorporated. Cover and chill
the dough for at least 1 hour.
Preheat the oven to 350˚ F. Line baking
sheets with silicone baking mats or parchment paper. Combine the sugar
and spices for the coating in a bowl and mix to blend. Scoop the dough
(about 2½ tablespoons) and roll into a ball. Coat the dough ball in the
sugar-spice mixture and place on the prepared baking sheet. Repeat
with the remaining dough to fill the sheets, spacing the dough balls 2-3
inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass
in water, then in the sugar-spice mixture, and use the bottom to flatten
the dough balls slightly. Recoat the bottom of the glass in the
sugar-spice mixture as needed.
Bake the cookies for 10-12 minutes, or
until just set and baked through. Let cool on the baking sheets about 5
minutes, then transfer to a wire rack to cool completely. Repeat with
the remaining dough. Store in an airtight container.
My boyfriend is lactose intolerance and he also loves pumpkin pie so you know I had to go on a hunt and find my boy a dairy free pumpkin pie. Well it didn't take me long to find one! ^_~
I didn't want to to post this until he had a piece or two. So far so good he didn't feel sick while eating this so he had another piece...lol I did make this with eggs which he is allergic too, but I only used the whites not yolks. He doesn't seem to get sick when eating the egg whites plus he takes his lactose pills before eating anything with dairy in it.
Anyways I also had a piece and it was very delicious! He tells me that it was a little sweeter than the regular way I bake pumpkin pie but he didn't get sick and it didn't feel so heavy on the stomach.
I didn't have time to make my own pie crust this year, so I bought the frozen pie crust.
Dairy-Free, Soy-Free Pumpkin Pie
1/2 Cup Brown Sugar, firmly packed
1/4 Cup White Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg or Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
2 Large Eggs
1 15-ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Cup Regular Coconut Milk
1 Unbaked Pie Shell
Preheat your oven to 425ºF.
the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a
small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture,
pumpkin, and vanilla until smooth. Fold in the coconut milk.
the filling into the unbaked pie crust and bake for 15 minutes. Reduce
the temperature to 350ºF and continue to bake for 50 to 60 minutes, or
until a knife inserted comes out clean. It may be a bit wobbly still,
but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve
I have to say I was looking forward to Thanksgiving desserts this year. I love Flan so when I saw this recipe online I just had to make it. I was glad I had some left over pumpkin puree to make some cookies afterwards! ^_~
If you don't like pumpkin, you can make it without it or add anything else you might like! The only thing I think I did wrong was set the temperature too high in the oven, next time I know to set it lower.
But besides that this was very yummy and super creamy. The caramel sauce tops it off!
Ingredients: 1 1/4 cups granulated sugar, divided
1/4 cup water
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
6 ounces cream cheese, softened
1 cup pumpkin puree
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 teaspoons vanilla extract
Boiling water Directions: Preheat oven to 300 degrees F. For the Caramel: Combine 1 cup sugar and water in
medium, deep, heavy saucepan. Cook over medium heat, stirring
constantly, until sugar is dissolved, about 2-3 minutes. Increase heat
to medium-high, and boil, without stirring, until caramel turns a copper
brown color, anywhere from about 10-15 minutes. Using oven mitts, quickly and
carefully pour the caramel over bottom and sides of a 10-inch metal pie
plate or a flan mold. That caramel will be screaming hot! For the custard: Combine the evaporated milk,
sweetened condensed milk, cream cheese, pumpkin puree, 1/4 cup sugar,
eggs, cornstarch, spices and vanilla in a blender. Blend until smooth. Strain custard mixture through a
sieve over the caramel, into the pie plate or mold. Arrange in a large
roasting pan lined with a clean dish towel. Pour boiling water into the roasting
pan until it comes about halfway up the side of your flan vessel. Bake
for 50-60 minutes or until knife inserted near center comes out clean.
The center of the flan should still jiggle a little when nudged. Cool
for about 30 minutes. Chill in the fridge for several hours or
overnight. To unmold, run a sharp knife around the rim of the mold and gently shake to loosen. Invert onto a serving plate.
When I think of Autumn I think of the smell of cinnamon and spices. The aroma of this recipe is so heavenly, your house will definitely smell like the holidays!
This pumpkin bread is a good to serve with dinner, or for breakfast with any type of spread you would prefer. It's more of a bread texture than a cake, but it taste good none the less!
By adding the raisins in boiling water it plumps them up and makes them soft to the taste. If you don't like raisins you don't have to add them or you can also add cranberry or anything any type of berry, fruit, and or nuts.
Recipe below enjoy!
makes 2 loaves
½ cup raisins
1 ½ cups all-purpose flour
1 ¼ cups whole wheat flour
½ teaspoon salt
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pureed cooked pumpkin (fresh, canned, or frozen)
¾ cup sugar
½ cup vegetable oil
1. Preheat the oven to 375 F. Plump the raisins by pouring the boiling water over them, letting them rest for about 10 minutes, then draining. Grease and flour two 9-inch loaf pans.
2. Sift together the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. In another bowl combine the raisins, pumpkin, sugar, eggs, and oil and mix well. Stir the dry ingredients into the pumpkin mixture all at once, and mix just until the dry ingredients are blended into the batter.
3. Transfer the batter into the prepared loaf pans and bake for 50 to 55 minutes. Let the breads cool in the pans for 10 to 15 minutes. Ease them out of the pans and continue cooling on a rack.
I was on a hunt for the best Chewy Chocolate Chip Cookie recipe, and I think I've found one!
I'm not really into baking crispy cookies, unless it ginger snaps, but I've noticed a lot of the chocolate chip cookie recipes I've been baking were coming out a bit crispier then I wanted. I don't know if it was the recipe, cookie sheet or oven, but I was looking for a recipe that made them really soft and chewy. Well I think I've found the best recipe by far! This recipe tells you you add cornstarch, which adds volume and makes the cookies more chewy and soft.
Super yummy recipe! I think I've made this cookie recipe three times now and every time I do there gone so fast!
I got this recipe from Apple A Day blog. Check it out also I will post the recipe below!
Best-Ever Chocolate Chip Cookies
3/4c.unsalted butter, softened
3/4 c.brown sugar
2c.all purpose flour
1 c. bittersweet chocolate chips
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream
together butter and sugars until fluffy and light in color. Add egg and
vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a
prepared baking sheet. Bake for 8-10 minutes, until barely golden
brown around the edges. (The tops will not brown, but do NOT cook
longer than ten minutes.)
5. Let cool, on the sheet, on a wire rack for five minutes. Remove
from baking sheet and let cool completely. Try not to eat them all.
Last night I decided to paint my nails as Mummies! This is my first time ever doing this on my nails, so I'm learning as I go a long! I found a pic online that inspired me to try this nail art out. The link to the blog is here!
Anyways I think it came out super cute, is it wrong that I don't find these Mummies scary at all? lol
There were so many cute and scary Halloween nail art tutorials on youtube that I just felt overwhelmed! Didn't know which one to try out first and Halloween is almost here! AHHH! There's always next year! ^_^
Here's without flash!
Sorry for the blurry pic, my hands were a bit shaky.
Sinful Colors in Snow Me White 1 (all over color)
Rimmel Lasting Finish PRO in Black Satin 430 (strips)
Wet n Wild Shine in Red Red & Jezebel (eyes)
Seche Clear & Vite (base & top coat)
If your thinking of trying out this Halloween nail art than check out this video from MissChievous doing a Mummy Nail Art for Halloween!
Halloween is almost here and I wanted to do something simple. Didn't want to make any kind of nail art yet! I have something planned for next NOTW, so look out for that post! So I just painted them two colors that's all. I love these two colors! There really nicely bright and shimmering! (Excuse the mess around my nails, I didn't have time to clean up, wanted to get this up for today!)
What I used:
Sinful Colors in Big Daddy 850 (4 coats)
Wet n Wild Fastdry in Orange 222C (2 coats)
Seche Clear & Vite (base & top coat)
Over all I think these two colors are super pretty! The Wet n Wild nail polish is my favorite out of the two, really nice and shimmering!
I think my nails are ready for Halloween what do you think?
(The above pictures were taken with flash and below without flash.)
Since the weather is getting cooler I decided why not get all dolled up and do a FOTD for you guys ! ^_~
My hair color is different once again. The dye that I used on my hair is Revlon Colorsilk Beautiful in 50 Light Ash Brown. I'm loving this color! I think I will keep sticking to this color for a while. I also lighten my eye brows using a face cream bleach. If you wanna lighten your brow please use face bleach and not the one for your hair! Work with caution!
Once again I'm using the Urban Decay Naked Palette. It's the best eye shadow palette, by far that I own! Everything that I'm wearing will be down below!
Okay so here's the close up on the eyes!
Laura Geller Spackle Primer in Bronze
Revlon Colorstay Foundation in 180 Sand Beige
Garnier Fructis Roller dark Circles
Maybelline Powder Concealer
Maybelline Dream Matte Powder
Coastal Scents 10 Blush Palette
Stila All Over Shimmer
Tarte Cream Shadow in Shimmering Taupe
UD Naked Palette (Sin, Virgin, Dark Horse, Hustle)
First thing I noticed with this month's Birchbox was that this month's box was heavier than the others. I had a big old smile on my face while opening this box up! lol
Here what I got this month...
AHAVA Revival Bath Salts in Mandarin Cedarwood
Laura Geller Spackle Tinted Under Makeup Primer in Bronze
Pangea Organics Japanese Matcha Tea Facial Mask
Stila Forever Your Curl Mascara
Also included two packets of AHAVA Enriched Intensive Foot Cream
I'm very excited about this months Birchbox. Everything looks good and can't wait to try them all out! I especially can't wait to use the AHAVA Bath Salts. My body has been real achy lately and is in need for a nice long hot bath! ^_^ I've never tried out any of Laura Geller's makeup line before so super happy about trying out that face primer. The Pangea Organices mask looks good too. I've tried out the Stila Forever Your Curl Mascara and it's okay I don't love it. It does curl your lashes some what, lenghtens a little and also separate but that's about it. Also got two extra gifts AHAVA Foot Cream!