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Editor's Picks: Gift-Worthy Perfumes

A fragrance is such a great gift for a special someone. It's substantial but not too expensive, depending on which kind. And the good ones come in such pretty bottles.For an incredibly unique perfume, Immortal Perfumes pictured above, offers a combination of beautiful scents and rich, romantic history.

My personal go-to fragrances tend to be the Victoria's Secret perfumes. Scents like Sexy Little Things Noir by Victoria's Secret come in such beautiful packaging, though I'm partial to the scent of VS Pink and VS Sheer Love.


A fragrance can serve as a sentimental gift. With scents like Lollia In Love, Lolliamakes for a very sweet gift. I love the floral prints and unique packaging for their other items like bath soap and lotion. If it isn't being given as a romantic gift, for example, a lotion and bath soap set is much more suitable. For a nice sampling of the different scents, try this Lollia Little Luxe Gift Set.


Back when I cleaned houses for a living (yes, I …

A Delicious Dairy-Free Pumpkin Pie


Pumpkin pie is one of those dishes I absolutely have to have on Thanksgiving. There are several different ways to make a classic pumpkin pie dairy-free. You can use canned coconut milk, silken tofu, or any dairy-free milk substitute like soy milk. I used lactose-free milk simply because that was what I had on hand; so this recipe is great if you have lactaid, soy milk, almond milk, or coconut milk in a carton.

I used the Easy Pumpkin Pie Mix because, well, this recipe is supposed to be easy. Yeah, I see all of you last-minute readers googling "easy last-minute pumpkin dessert". I feel ya! Truth be told, I used store-bought pie crust for these pies. Though if you have time to make the crust from scratch, here's a basic pie crust recipe with tips.

INGREDIENTS
  • 1 30 oz can Easy Pumpkin Pie Mix
  • 2/3 cup lactose-free milk (or dairy-free option like soy milk)
  • 4 large egg yokes
  • 1 tsp liquid maple flavoring (optional)
*makes one 8 or 9" pie or one large deep-dish pie

INSTRUCTIONS
1. Prepare your pie crusts and heat oven to 425 F. I'm glad I used two small 8" pans instead of a deep dish. The filling cooked through nicely, and the bottom crust was nice and crispy.

2. Blend the ingredients in a bowl until thoroughly combined. Pour into the pie pans and bake at 425 for 15 minutes then bake at 350 F for about 60 minutes. Enjoy!


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http://www.krisztinawilliams.com/2012/08/instant-whipped-pumpkin-cheesecake.html

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