Jessica Merchant's Blog, page 428

The Breakfast Sandwich.

Now this is what I’m talking about when they say you have to eat color.

Look at all that color!

Can my breakfast win?

See also: why can’t it still be Sunday because I don’t know who is making this kind of sandwich on a Monday. Real life.

Eddie and I go through big sandwich-for-breakfast phases, at least once or twice a year. Always in the summer, usually after a vacation when we’ve ordered breakfast out on the go, at a little café that we don’t have anywhere near us regularly. And then again, in the winter, when we need something to hold us over until big holiday parties that night and probably something strong enough to keep us away from the cookie tins.

I know you get me.

And I always want to one-up Eddie’s breakfast sandwich (since that’s what marriage is all about, clearly) but guess what? Now he likes (possibly loves?) spinach. Like a whole bunch. He’s drank (drunk?) more smoothies in the last two months than I have all year.

I’ll stop carrying on conversation (with myself) in parentheses now. (I think.)

But that brings me to THIS:

It is 100% breakfast sandwich season. Again.

And what does that mean exactly?

So, since we’re coming up on the holidays. The season of the mall smelling like those cinnamon crusted almonds (that are wildly addicting, amirite?), the time when everybody in your facebook timelime is complaining about the stores having out Christmas decorations while they secretly sit behind their screen blasting the NSYNC Christmas album.

It’s the best one there is, after all.

But! There also may be some people staying at your house, some holiday company. And while you could totally be like my family and make those cinnamon orange rolls out of a can (pretty sure my mom still makes them on Christmas morning), you could also be super fancy and impress them with a breakfast sandwich that looks like it took forever to make. Not forever ever, but just one ever.

There are a few steps, though if you prepare the night before, you’re golden.

You just have to wilt some spinach, blend some sun dried tomatoes (can totally be done a day or two ahead of time) and cook an egg or two. Or three or four.

Especially if I’m coming over.

It’s so much better than serving someone an English muffin with a slice of paper cheese (do you know what that is?) and some scrambled eggs. And maybe bacon. This is legit sandwich.

All that’s missing is your mimosa! (Get it get it)

The Breakfast Sandwich

Yield: makes 2, is easily multiplied

Total Time: 25 minutes

Ingredients:

1 tablespoon olive oil

6 cups baby spinach

2 garlic cloves

pinch of salt and pepper

1 (6-ounce) jar sun dried tomatoes in oil

4 ounces white cheddar cheese

2 ciabatta or brioche buns

1 avocado, thinly sliced

4 thin slices of prosciutto

2 eggs, poached or fried

Directions:

Heat a large skillet over medium heat and add the olive oil. Stir in the spinach and garlic and cook until the greens have wilted. Sprinkle with salt and pepper and set aside.

Pour the jar of tomatoes (and oil) into a food processor and blend until you have a spread. Spoon the spread into a bowl.

Preheat the broiler on your over to high. Place the cheddar slices on both sides of the buns and stick them on a baking sheet, cheddar side up. Broil for 1 to 2 minutes, just until the cheese is bubbly and melted. Remove the buns and immediately being building your sandwich: spread the sun dried tomato spread on top of the cheese, top with the spinach, followed by the avocado slices, prosciutto slices and an egg or two, cooked to your liking.

I’ll gladly have take-out coffee with this though.

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Roasted Sweet Potato Casserole Bites with Oatmeal Cookie Crumble.

I’m having a serious moment with this cookie crumble.

If you count three years a serious… “moment.”

It all started right here with these cinnamon sugar hasselback sweet potatoes – and let’s be real, this is kind of just a deconstructed version of those for times when you don’t feel like using a knife carefully. But better – because marshmallow!

I’m not sure what it is about sweet potato casserole, but it just feels a bit more laborious than these bites. At times, at least. There’s the cooking of the potatoes, the whipping of the potatoes, the sweet additions, the topping and possible (required) marshmallow. You know?

With these little guys, you just roast some spiced rounds like you would for dinner, top them with some easily whipped meringue and finish off with the cookie crumble right out of the skillet.

Obsession is quite overused but these are worthy of the word.

The only downside to these adorable buttons is that they can’t reallllly be made ahead of time, like a casserole could. So they may work best as an appetizer or at a small gathering for dinner. Or heck – for your dinner tonight!

Yes I rather like that idea. We can keep it Thanksgiving-y all year round.

Roasted Sweet Potato Casserole Bites

Yield: makes a bunch

Total Time: 1.5 hours

Ingredients:

4 large sweet potatoes, sliced into 1/2 inch rounds

2 tablespoons maple syrup

2 tablespoons olive oil

1 tablespoon brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

meringue

2 egg whites

1/3 cup sugar

oatmeal cookie crumble

3 tablespoons unsalted butter

2/3 cups old fashioned rolled oats

2/3 cups brown sugar

1/4 cup chopped pecans

1/2 teaspoon cinnamon

1/4 teaspoon salt

Directions:

Preheat the oven to 400 degrees F. Place the sweet potato rounds in a large bowl. Whisk together the syrup and olive oil, the pour it over top of the potatoes and toss to coat. Whisk together the sugar, cinnamon, salt, pepper, nutmeg and ginger. Sprinkle it over the potatoes and toss until it's evenly distributed. Spread the sweet potatoes out on a baking sheet covered with parchment paper (you may need 2). Bake for 15 minutes, then flip and bake for 15 minutes more.

Right before the sweet potatoes are finished baking, make the meringue.

meringue

When the potatoes are finished, reduce the heat to 325 degrees F.

Beat the egg whites in the bowl of your stand mixer (or by hand, with a whisk!) until frothy. With the mixer on medium-low speed, very slowly sprinkle in the sugar while beating. Beat until stiff peaks form. Spoon or pipe the meringue over top of each sweet potato round. Place the potatoes back in the oven and bake for about 8 to 10 more minutes, just until the meringue gets slightly golden and done to the touch. Remove from the oven and let cool slightly before topping with the crumble.

oatmeal cookie crumble

Heat a skillet over medium heat and add the butter. Once melted, toss in the oats, sugar, pecans, cinnamon and salt, stirring to coat. Cook, tossing and stirring often, until the oats toast and the sugar is caramely, about 5 to 6 minutes. Spread the mixture on a piece of parchment paper and let cool completely. Break apart into pieces and sprinkle on top of the meringue before serving.

Now somebody please make me a stuffing bite.

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Currently Crushing On.

Thinking of everyone in Paris this weekend.

Sharing some faves below to keep the love going ’round. xoxoxoxo

these orange ginger cream cheese muffins are not only stunning but look SO delicious. i can’t handle it.

how can you contain your excitement over these mini beef wellingtons? wowza.

healthy banana bread! making it this weekend.

one of my favorite girls on marriage lessons in three years.

the most perfect pumpkin roll recipe is right here.

blown away by this sweet potato quinoa burger. incredible.

can we discuss these hippie krispie treats? love ’em.

let’s do it – pumpkin pie in a mug!

wild rice delicata squash gratin is exactly what i’m craving on this gloomy day.

a grilled cheese with sage? oh how i love you.

funfetti pie crust… oh it’s a thing.

i wish this sundried tomato pull apart bread would just magically appear in my kitchen.

comfort in a bowl: caramelized onion pumpkin soup. so much yes.

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Salted Chocolate Pecan Pie Bars.

It is true.

The world might be ending.

But I think I say that every time I share something with nuts. Something sweet with those crunchy little devils that are the bane of brownies’ existence.

[P.S. The internet has ruined me so much that I don’t even know where that apostrophe goes and with that, I am horrified.]

It’s a leeeettle too early for me to be in on Thanksgiving things, but I guess normal people plan earlier than, oh, say… two days before. Plus, everyone else is sharing Thanksgiving recipes and I hate feeling left out. As a serious first born scorpio people pleaser, there is not much worse than feeling left out.

It’s the WORST.

So here I am. Feeling in.

Now. Don’t even say it.

Don’t even tell me you don’t want to eat nuts. Pecan pie doesn’t count in that argument and trust me, I am the queen of arguing it.

I hold this blog solely responsible for my obsession with pecan pie things. And I say “things” because the THING is that I don’t really care about pecan pie in… pie form.

No no. I just want it in cheesecake and brownies and what not.

Do you remember years ago (like YEARS) when I made these pecan pie brownies? I mean, it was so long ago that I was still taking photos of food on a diagonal, thinking it looked not only appetizing but super cool.

Those brownies kicked off the obsession.

Annnnnd you might have a sneaking suspicion as to why the obsession is a big deal. No, not because I deem everything a big deal, but because nuts ruin everything and you know it! Nuts ruin cookies and brownies and all desserts all the time.

So I decided to be a massive hypocrite and make a dessert that I love all out of nuts. Because I have no idea what I’m doing with my life.

I still don’t care for nuts in my dessert but after that first foray into pecan pie desserts, something about the sweet and gooey and crunchy filling just worked it’s way into my heart.

Last year I made no bake bourbon pecan pie cheesecakes, with a no bake pecan filling that I had a difficult time NOT eating with a spoon. Perhaps we should just serve mini bowls of pecan filling for a treat. It’s rot-you-teeth sweet too. The best kind of sweet.

This is such a super decadent, rich dessert. There are only a handful of times that desserts like this work and well – this is it. Big time party with friends and family. Plus is solves that whole I’m-so-sick-of-pumpkin debacle. Sometimes after Thanksgiving dinner I just really want chocolate.

Just a bite.

Or four.

I can’t help it?

OH and I have even better news. Really, even better.

These freeze wonderfully. Therefore you can make this gigantic pan and freeze a bunch and enjoy them throughout the holiday season. And that way! You can not feel left out ever.

I like it like that.

Salted Chocolate Pecan Pie Bars

Yield: makes 20 to 24 bars

Total Time: 2 hours

Ingredients:

crust

1 cup unsalted butter, softened

1/2 cup brown sugar

2 1/2 cups all-purpose flour

1/2 teaspoon salt

filling

3 large eggs, lightly beaten

3/4 cup light corn syrup

1/2 cup brown sugar

2 tablespoons bourbon

1 teaspoon vanilla extract

8 ounces high-quality dark chocolate, chopped

2 cups unsalted pecans, coarsely chopped

1/2 teaspoon flaked sea salt

Directions:

Preheat the oven to 350 degrees F. Line a 9x13 baking dish with foil or parchment and spray with nonstick spray.

To make the crust: In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost dough like. Press it evenly into the bottom of the greased pan. Bake for 30 to 35 minutes, until slightly browned. Let it cool for about 10 to 15 minutes.

To make the filling, whisk together the eggs, syrup and sugar until smooth. Whisk in the bourbon and vanilla extract. Use a spatula to fold in the chocolate and pecans. Pour the filling over top of the crust. Bake for 30 to 40 minutes, until the center is set. Mine took closer to 40 minutes. One removed from the oven, sprinkle with flaked sea salt.

Let cool completely before slicing in squares. I love these refrigerated and served cold. They also freeze well too!

[slightly adapted from food.com]

Somebody needs to hide the leftovers.

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Brown Butter Herb Garlic Knots.

I might have found the secret for turning someone into a bread person?

Bake your own and smother it with brown butter and fresh herbs.

Yes yes. This HAS to be the way.

The other way is to eat the knots instead of eating the pecan pie that’s sitting on your counter, begging you to take a taste (yeah I said it) but is off limits because it’s going to a party.

Let’s be real: the amount of excuses I’ve concocted in my head that would make it reasonable to delivered said pie to its destination sans two slices is nothing short of horrifying and brilliant.

But you know. Priorities!

Soooo. I photographed these knots a few weeks ago, back when my herb garden was still flourishing in late September and when I couldn’t stop bragging about the amount of herbs I found myself with this past summer.

Seriously. It was almost as impressive as growing as person, considering all the plants I’ve killed previously. Indulge me please.

Anyhoo, since then I have made these three more times because apparently, eating dough tied into knots is another secret on how to become a bread person. Eddie and I cannot stop.

How on earth are these knots adorable?

And how much credibility do I lose by calling knots “adorable?”

I’ve whined and rambled and done everything else that also means whining and rambling for years about how I’m not a bread person, with a handful of exceptions.

And here is another one.

Turns out, garlic knots are EASY. They are like pizza dough but smothered in garlicky butter. And you can dip them in stuff like sauce and cheese.

“Stuff like sauce and cheese.” Impressive right. I KNOW.

But really! I used my favorite garlic bread pizza crust recipe for these knots. If you’re short on time, you can use a store-bought dough and add the brown butter and herbs which would take it over the top and make it taste not-so-store bought. Thanksgiving appropriate, I think so.

P.S. the legit reason for my not loving bread is most likely because I prefer to consume it as a vehicle for cheese, i.e. grilled cheese or pizza or even a bread bowl of (cheese) soup, and not because I’m a pretentious bread-hating lunatic.

P.P.S. CHEESE.

Can I tell you an itty bitty secret? I hate that I’m the person now that Thanksgiving has snuck up on. Like, talking about that is annoying enough but having to actually feel it? WAH. Is it because I’m a mom? Because I’m 33? Because I haven’t sufficiently shared enough stuffing and mashed potatoes yet? Tellllll me.

Another itty bitty secret is that I sometimes turn into a bread person on Thanksgiving. I mean, let’s just talk about the WORST day to become a bread person. Ever ever.

There is so much other delicious food I want to consume on Thanksgiving (stuffing is king for me) so it’s not like I REALLY care about bread.

But. I do this terrible yet wonderful thing.

Where if I have remnants left on my plate, of say… a drizzle of gravy and a spoonful of mashed potatoes?

I get a bun or a flakey butter roll or whatever and run a bite of it through the leftovers on my plate.

If that isn’t winning on Thanksgiving, what is?

Brown Butter Herb Garlic Knots

Yield: makes 12 to 16 garlic knots

Total Time: 2.5 hours

Ingredients:

1 1/8 cups warm water (about 100-105 degrees)

3 teaspoons active dry yeast

1 1/2 tablespoons honey

1 1/2 tablespoon olive oil

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

herbed brown butter

6 tablespoons unsalted butter

4 garlic cloves, minced

2 tablespoons freshly chopped basil

1 tablespoon freshly chopped parsley

1/2 tablespoon freshly chopped oregano

freshly grated parmesan cheese for topping

Directions:

In a large bowl, combine the water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups of the flour, the salt, garlic powder and dried basil and oregano, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin, roll it out into a large thin rectangle or oval. Slice the dough into strips. Take each strip and gently "tie" it into a knot, placing it on the baking sheet lined with parchment and repeating with the rest of the dough. Place the towel over the knots and let the baking sheet sit in the warm place for 20 minutes.

Bake the garlic knots for 20 to 25 minutes, or until golden on top. Remove the sheet from the oven and immediately brush the bread with the brown butter herb mixture. If you want, top with some freshly grated cheese. Serve!

herbed brown butter

Heat a saucepan over medium heat and add the butter. Immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and add in the garlic cloves. Continue to whisk for another 30 seconds. Stir in the basil, parsley and oregano.

Pillows of love!

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Tuesday Things.

1. Um, I didn’t even realize that Starbucks red cups had designs on them? I thought they were always just plain red cups so that shows how observant I am.

2. On that note, if you don’t really care for eggnog but like eggnog ice cream (this is real), try the iced eggnog latte. Last year I discovered it ONE DAY before the season was over, so I’m getting my fill in now.

3. Say it with me: double frosted salted caramel mocha cake. WHAT.

4. This is just how far off the deep end I am going: I really want to get Christmas bedding. And couch pillows. I don’t think this will be feasible until I’m, like, 55 years old or something. But having Max is sending me down the decorating vortex. 

5. Okay, so nearly every morning, we have birds CRASH into our kitchen windows. I’m thinking the way the sun rises, they see a reflection of the sky or something, and fly into it? This has been happening since we moved in and shockingly, the birds never fall or die, but the moral of this pointless story is that they crash SO loud and hard that it scares the heck out of me. Almost every day. I think the world is ending.

6. These sleepover rituals from the 80s and 90s? Spot on.

7. WTF with the Walking Dead. I can’t with this storyline. I just can’t. GAHHHHH. Freaking over The Affair because it’s just so so so good and um, hello, I really want Noah back with his family… And Homeland! Saul is such a bad ass.

8. I’m just wondering if we can kind of sort of maybe not ever have a national “whatever-food” day, like ever again? I’ll probably still exploit it all over instagram though, don’t worry.

9. How to do it all. YES YES YES.

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Thai Drunken Zucchini Noodles with Spicy Honey Chicken.

If there ever was a time for zoodles, it’s now.

I might have had just onnnne cupcake too many this weekend and, wait – now that I’m 33 am I too old to say zoodles?

It is just so super fun to say. It’s made my entire week already and it’s only Monday.

Unfortunately, it’s probably also time to stop saying “super” so much? Noooooo.

This recipe comes from my friend Ali’s book, Inspiralized. Everything is… spiralized! I am actually blown away by the things she spiralizes. She makes hamburger buns out of spiralized veggies. WHAAAAT.

And, even cooler. She made her own spiralizer. Like, what? It is so insanely inspiring.

How can I create a fun product like this?! Maybe a bacon fryer? A peanut butter grinder?

Never did I ever try spiralizing something (shocker) until now. It wasn’t a trend I succumbed to, which is crazy since I’m a marketer’s dream. And being that I’ve never been veggies’ biggest fan, I wasn’t exactly thrilled by the idea of turning everything in a veggie noodle.

But now. I am hooked. Like HOOKED. Ali wins. Big.

The noodles can be made four different ways (um, hello curly fries…) and since I am a child and need to trick MYSELF into eating veggies, this has pretty much turned into the best thing ever to enter my life. Ever ever ever.

I mean, look!

They actually LOOK LIKE NOODLES.

They ARE noodles!

Just zoodles.

So it was pretty easy for me to love this dish with multiple reasons behind the loving. First, I adore anything and all things Thai. I gravitate towards flavors like this nearly as much as I do with mexican food. Second! I’ve never been a pasta freak.

It’s true.

I know.

Pasta isn’t my THING, you know like how bacon or pizza or chocolate covered peanut butter spoons are my thing. I enjoy pasta in many ways but it’s never my first choice when it comes to cooking dinner. So I wasn’t missing the texture of traditional linguine or anything like that.

And third, there is so much texture in this dish with the honey chicken and the crunchy peanuts. The recipe in Ali’s book calls for ground pork, but I had chicken on hand and went with it. Seriously cannot even WAIT to try it with the pork though.

Soooo. I’d say this is a pretty good start for doing things how I want to be doing them at 33. Waaaahoooo.

Thai Drunken Zucchini Noodles with Spicy Honey Chicken

Yield: serves 2 to 4

Total Time: 30 minutes

Ingredients:

1 tablespoon hoisin sauce

1 tablespoon low-sodium soy sauce

1/2 tablespoon oyster sayce

2 tablespoons sweet chili sauce

2 tablespoons coconut oil

1 pound boneless, skinless chicken thighs cut into pieces

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 tablespoons chili garlic sauce

1 1/2 tablespoons honey

2 shallots, minced

2 garlic cloves, minced

1 red bell pepper, sliced

2 scallions, sliced

2 medium zucchini, spiraled (with blade A)

2 teaspoons hot chili sesame oil

1/4 cup chopped roasted peanuts

fresh thai basil for topping

Directions:

Heat a large skillet over medium heat. Once hot, add the hoisin, soy sauce, oyster and sweet chili sauce and stir it together. Cook for 1 to 2 minutes, until the sauce is combined and warm. Transfer it to a bowl.

Add the coconut oil to the same skillet over medium heat. Season the chicken with the salt and pepper. Add it to the skillet and cook until browned on all sides, about 6 to 8 minutes. Stir together the sriracha and honey and add it to the chicken. Stir well and cook for another minute or two. Transfer the chicken to a bowl or plate.

Add the shallots, garlic and red pepper to the skillet. Cook until softened, about 5 minutes. Return the sauce and the chicken to the skillet. Cook for 1 to 2 minutes. Add in the scallions and the zucchini, tossing well to coat. Cook for 2 to 3 minutes, until the zucchini noodles soften. Toss in the peanuts. Drizzle the entire skillet with hot chili sesame oil. Serve immediately.

[slightly adapted from inspiralized]

Make it a thing.

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Sephora VIB Sale: What I’m Loving.

I swear it’s a conspiracy against me that the VIB rouge sale falls directly on my birthday. It’s a terrible (read: wonderful) situation for a product junkie like myself. A bunch of you have been asking for my list of favorite things again, so here it is! A couple items I’ve purchased this weekend, things I’m still deciding on in the next 24 hours and stuff I already love and would recommend. I’ll keep it short and sweet! (YEAHRIGHT.)

Here’s what I picked up:

Sunday Riley Power Couple Set. I actually tried to buy this online the day the sale started at 6am and it was already sold out. It’s a ridiculously excellent deal if you want to try these two products. Luckily, I got the last one on the shelf when I got to the store.

Elizabeth and James Dry Shampoo in Nirvana Black. Love this scent, love dry shampoo. Easy!

Tatcha dewy skin mist. Been wanting to try this for months. I love a dewy glow.

Tatcha rice powder exfoliator. Picked up this sample size (only $15!) version in the “aisle of death” as I like to call it, right before checking out. I was super excited to see a little (less expensive) size.

Glam Glow PowerMud mask. I bought the sample size to test out first.

Glam Glow Poutmud Lip. I don’t know why I go nuts over the Glam Glow products – their hydration mask saves my face in the winter.

Fresh Cocoa Body Scrub. Chocolate lovers unite? I couldn’t pass this up. It smells like a chocolate bar.

Sephora Sleeping Mask in Honey. I probably just should have bought the whole sample pack of these and I still might. They are only $4!

 

I’m still deciding on the:

Viseart Paris Nudes eyeshadow palette. These colors look SO gorgeous. Even though I really want the Jem and the Holagrams palette. WAH. But I need to be an adult.

Elizabeth and James Body Oil in Nirvana Black. Trying to determine if I would actually use this. Or if I’d like it better than spraying perfume.

Maison Margiela REPLICA Lazy Sunday Morning rollerball. I hate that they don’t have these scents in the store. Last year I bought Eddie the scent Jazz Club for Christmas and it’s SO good. Absolutely love it. I have the Beach Walk rollerball and love it too.

Kate Somerville Exfolikate. Everyone tells me this is amazing. Can’t decide! Will it be too harsh for my dry sky?

Nest Holiday Candles. These scents are out of this world and I’m deciding if I should pick up a few as gifts since they are on sale. Hmmmm.

 

But I absolutely love and 100% recommend these top 10:

Benefit Rollerlash Mascara. Still going strong on this mascara!

Fresh Advanced Therapy lip balm. Even Eddie is obsessed with this now.

Benefit Gimme Brow. A must if you’re short on time and don’t want to fill your brows in for ten minutes.

NARS Smudgeproof Shadow Base. The BEST!!

Tarte Amazonian Clay Blush in Exposed. Seriously gorgeous anytime of year.

Bare Minerals Complexion Rescue. Haven’t worn anything else on my face for months.

Glam Glow Thirstymud. Feels like heaven.

Philosophy Fresh Cream perfume. It’s a sweet scent, but not over the top or bakery-like.

Caudalie Mosturizing Toner. Fantastic if you have dry skin. I use it with an exfoliating cotton pad to remove every last bit of dirt.

Hourglass Ambient Lighting Powder in Luminous Light. Seriously gives the most gorgeous glow.

There are a bunch of others, but these are off the top of my head. You can always look back through my beauty favorites from the last three years to see other things I love. Have you made it to the sale yet – or are you going next weekend? Tell me! Be a bad example, please and thank you.

(And as always, none of this is sponsored and there are NO affiliate links above today. Click away!)

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