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KCL Beauty Edit - November

Welcome to an all-new beauty edit! I hope you're ready for Thanksgiving and weekend shopping!! I have a Black Friday guide coming out, and you can get a sneak peek right here >, and stay tuned for a Shop Small Holiday Gift Guide this Saturday! For today's guide, I've included some of my monthly beauty faves and some very #giftworthy items. A lot of the brands mentioned here are also included in my big 5K Insta Giveaway, so you won't want to miss the chance to win. Don't miss the big sales and coupon codes below either. Enjoy!

The first beauty gift idea is a way to spoil someone else and to get something nice for yourself as well. At Sitronu you can get a free Mini Gift Set with the purchase of any gift sets over $35. The mini gift set includes a 1 oz Zesty Sítrus shampoo, 1 oz Rósmarín Lavender bath salts, 1 oz. honey turbinado sugar scrub, and two sample size lotions. You can see my unboxing video of the mini gift set here >.


I've sampled several lotion…

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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