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VLOG: Everyday Spring Makeup

I've put together a quick and easy makeup look with my new purple eye shadow for Spring. Thanks to Pantone, ultraviolet is the top color trend for 2018, and I love it! I've been incorporating all different shades from a pastel lavender to a darker plum, and I think it goes together perfectly with pink for Spring. You can find the links to all of the products used below, and don't forget to get your own free sample of the L'BRI skincare system!

If you have any questions about any of the products used, please feel free to leave it in the comments below, and I'll be sure to answer. Please subscribe on Youtube if you haven't yet, and thanks again for watching!

Featured Products:

Believable Finish Blush Refill in Rose Sand

L'BRI Pearl Eyeshadow Refill in Shy Violet
See all available eye shadow colors.

L'BRI Volumizing Mascara in Deepest Black

Dual Action Powder Foundation
L'BRI Lipstick in Do Kiss See all available lip colors.

Essie Treat Love Color nail pol…

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.

  • 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 


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 


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

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


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