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Easy Everyday Contouring and Highlighting

Contouring and highlighting has been a huge makeup trend in recent years, and with good reason - you can use concealer to achieve more defined cheek bones, to make your lips look bigger, and my personal favorite - to hide a double chin. And despite all of the intricate tutorials out there, I want to show you that it can actually be quick an easy!

The first trick is to start with the right concealer shades. First, let’s get one thing straight: when I say highlighter, I do not mean the super light and shimmery highlighter that should only be reserved for above the cheekbones. I’ve seen all too many makeup vloggers apply that all over, from the forehead to the tip of the nose, to the cupid’s bow and the chin. Those however, are rather places for a creamy skin-tone concealer.


How to Pick the Right Shade of Concealer

For the highlights, you want a concealer that is one to two shades lighter than your foundation. If you just go one shade lighter, as I have, pick one with a yellow tone, so y…

Cranberry-Blueberry Muffins


I love muffins during the holiday season. It's an excuse to have cake for breakfast, really, just without the frosting. And while we all dream of a big pancake breakfast straight out of a Christmas movie, the reality is we're all so busy. If you're already busy enough preparing a holiday meal, but you still want to give your overnight guests something homemade in the morning, go for pastries. These muffins can be prepped ahead of time and refrigerated for a few days, so all you have to do in the morning is pop them in the oven.



INGREDIENTS
  • 1 & 3/4 cups all purpose flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • dash of ground cinnamon
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup whole milk (use unsweetened almond milk or lactaid for a dairy-free option)
  • 1/4 cup butter softened (or vegetable oil)
  • 1 cup fresh cranberries (to use dried cranberries, soak them in warm water for about 15 minutes, until they soften and plump) 
  • 1 cup fresh or frozen blueberries

Adapted from Jeremiah's Favorite Cranberry Muffins by Foods of Our Lives.

INSTRUCTIONS
  1. Preheat oven to 400 degrees Fahrenheit. 
  2. In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt.
  3. Add the egg, milk, vanilla, and oil and combine until smooth (little lumps are okay).
  4. Spray your muffin tin with non-stick spray or use paper liners, and fill each muffin mold about 3/4 full.
  5. Bake 15-20 minutes until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Shop the Post:  muffin tin  //  cranberries  //  see all bakeware 


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http://www.krisztinawilliams.com/2013/12/easy-cranberry-spice-tea-cake.html

Comments

  1. Wow! Look so tasty! This should be the best homemade muffins for the holiday season! Thanks for sharing this :)

    xoxo, Anita

    http://www.siammpatragirl.com
    Etsy/Instagram @siammpatra

    ReplyDelete
  2. Wow! Look so tasty! This should be the best homemade muffins for the holiday season! Thanks for sharing this :)

    xoxo, Anita

    http://www.siammpatragirl.com
    Etsy/Instagram @siammpatra

    ReplyDelete
  3. Yum! These muffins look delicious! I agree - they are perfect for breakfast during the busy holiday season!
    xMC
    http://mc2squared.blogspot.com

    ReplyDelete
  4. Looking at these makes me hungry...and I just had breakfast!

    ReplyDelete
  5. It's a combination I've always liked in muffins.

    ReplyDelete

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