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KCL 2018 Beauty Awards

Welcome to the latest beauty edit and the very first beauty awards here on the blog! I’ve tried so many wonderful beauty products this year and wanted to let you guys know which were my top must-have products of the year. I’ve picked from new and small businesses only, as I love to work with indie brands. And like most of the beauty brands I review; most of these are organic, natural, and cruelty-free.

These are the items that long after the required testing and promotion period, I find myself still using and preferring above any others. The're the products which despite a never ending stream of free PR samples, I would still spend my own money (and in some cases have) in order to get more of. And whether affordable or more costly, these are the beauty products that I truly think are worth the price. So if you’re thinking about adding more beauty or selfcare products into your 2019 routine, I highly recommend each of these brands.

BEST NAIL POLISH

I tried several different nail po…

Pumpkin Spice French Toast


This recipe is so easy. I love it because it's naturally dairy-free, and you could easily make it gluten-free by swapping out the bread. It's also a quick fix if you're craving a pumpkin-flavored treat. My girls and I like to make pancakes for our weekend brunches, but this is our new favorite. We made it a few times, adding more pumpkin each time. Tonight (yes, we had it for dinner) we added extra pumpkin pie spice and cinnamon. Everyone agreed it was the best thus far. Serve it up for a cozy fall brunch or for an easy holiday breakfast.

I used 9 slices of plain white sandwich bread, and the pumpkin mixture wound up being just enough; if you want to make more slices or plan to use large Texas toast and want to let it soak a little, you may want to increase the quantities a bit.

Ingredients
  • 8-9 slices of white sandwich bread
  • 3/4 c canned pumpkin puree
  • 5 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1&1/2 tsp pumpkin pie spice
  • butter or oil for coating the griddle

Instructions

Simply blend all the ingredients (other than the bread of course) and dip the bread in the mixture, coating each side.

Coat the griddle and heat it to 350 degrees, then cook each side about 5 minutes or until golden brown. That's it!

Pile on the fixings for a holiday brunch; set out an array of syrups, powdered sugar, cinnamon, whipped cream, and nuts.


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Comments

  1. Mmmmmm - what a great fall breakfast idea! I love the dairy-free recipes too!

    Thanks for sharing!
    xoxo

    ReplyDelete
  2. Oh, this sounds good! I wonder if I could make it without setting the kitchen on fire?

    ReplyDelete
  3. Hmmm, let's see, I love French toast, and the same goes for anything with pumpkin... I think it's safe to say I'd like it!

    ReplyDelete

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