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The KCL Beauty Edit

Welcome to another KCL Beauty Edit! I've really loved so many of the beauty and makeup products I tried last month. There is usually at least one dud in the bunch that I reluctantly have to give a bad review, but I have something good to say about each one of these products. A few of them I very highly recommend, so grab a cup of coffee and check it all out. If you have a question about any of the products mentioned, please leave it below in the comments section. And if you don't have time to read this, you can skip ahead and listen to my video review here while you work or whatever. Enjoy!


The new skincare line I tried last month was from LHB Natural Skincare, which included a facial wash and two different facial serums. I recently posted about LHB in an anti-aging skincare routine blog and video to show how I use each of these products. Of course I started with the facial wash, which I really loved. The LHB Coconut & Sea Clay Mineral Face Wash is great for any skin type…

Easy Robin's Egg Easter Cupcakes


 
If you want to switch up the typical carrot cake this Easter and serve something chocolatey instead, these adorable bird's nest cupcakes are perfect. I know they've become a staple for most people this time of year. I used a devil's food chocolate cake recipe to balance out the sweetness of the toppings. You can use the basic recipe below or start with an easy boxed mix. These Easter cupcakes often call for coconut flakes, but I thought slivered almonds might make for a more realistic looking nest. It turned out to not make much of a difference in my opinion, so use whichever you prefer. As far as taste goes however, the almonds won out for me.


INGREDIENTS
*makes one dozen
  • 1 cup sugar
  • 1/2 cup butter or oil
  • 2 eggs
  • 1 cup milk
  • 1 tbs vanilla extract
  • 1 and 1/2 cups flour
  • 3/4 cup dark chocolate cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Dash of salt

TOPPING
  • two 16oz. containers creamy milk chocolate frosting
  • 10 oz bag slivered almonds
  • Malted milk ball speckled eggs (You can get a few small bags at Dollar Tree or a large bag at Wal-Mart.)

INSTRUCTIONS
  1. Preheat oven to 350 degrees and line your cupcake pan.
  2. Cream together butter, sugar, milk, eggs, salt, and vanilla until smooth and fully combined.
  3. In a separate bowl, sift together flour, cocoa powder, baking soda, and baking powder.
  4. Add the dry mix to the wet mixture and mix until just combined.
  5. Fill each cavity about 3/4 full and bake 25 minutes or until cooked through in the center.
  6. Let cool and stir together the almonds and chocolate frosting.
  7. Use a spoon or spatula to get about a tbs at a time of the topping and another small spoon or butter knife to gently apply the topping to the outside edges of the cupcakes, leaving the center un-frosted.
  8. Top each cupcake with three candy eggs. Enjoy!


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