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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…

Homemade Gingerbread Pancakes


I've been on a gingerbread kick this holiday season. I'm usually one for cranberry and pumpkin desserts, but this year I've been experimenting more and more with molasses and ginger. During the holidays, I love to add festive flavors to my weekend brunches. It's so yummy to make french toast, pancakes, or bread pudding with pumpkin puree, dried cranberries, or eggnog. This year after I had a large leftover jar of dark molasses, I came up with this recipe for gingerbread pancakes. It's a quick and easy (and incredibly yummy) way to infuse some classic gingerbread flavors in to your holiday breakfast.

Ingredients
  • 1 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/3 c molasses 
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg 

Instructions

1. Whisk the wet ingredients into a medium bowl - the milk, oil, eggs, molasses, and milk with the brown sugar. Then whisk in the dry ingredients until it's just combined. A few lumps are okay.

2. Heat your griddle to medium high heat and coat with canola oil or butter.

3. Spoon about 1/3 cup batter for each pancake to make them small. The extra syrup in this batter makes these a little hard to flip, so make them small and make sure they're cooked until there are lots of bubbles on top before flipping.

*Tip: with finicky batters like this, I've found it works best to just get in there and go for it. Place your spatula just under the edge then slide it all the way under a pancake very quickly.

Sprinkle with powdered sugar and a sickening amount of maple syrup and enjoy!


More Holiday Breakfast & Brunch Ideas 

Comments

  1. Oh, these look soooo good...and here I couldn't even get instant oatmeal right this morning!

    ReplyDelete
  2. You always have something yummy here, Krisztina!
    Merry Christmas!

    ReplyDelete

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