Monday, December 23, 2013

Pecan Pie Muffins

Pecan Pie Muffins

Hi everyone! This is an easy but great recipe! I first saw it from my friend Lisa. She posted a picture on Instagram and shared the recipe for these great Pecan Pie Muffins! Because the recipe was posted in one of her videos, I don't have anything to link back to. Many of you asked if I would share it so here it is.

One thing, these stick like crazy the to pan! I sprayed them well but because of the consistency of the batter, it's just going to happen. Even if you used muffin liners, the tops would still stick. When I shared this on Instagram, some of you mentioned using a silicone baking pan. I think I'll try that next time. Thank you! I also made a few mini muffins with left over batter and I think I may even prefer them that way. Seriously So Good!
*Update: This year I only made the mini version. I used mini cupcake liners and it worked out well. From now on, I'll only be making the mini version. 

1 cup packed light brown sugar
1/2 cup chopped pecans
1/2 cup all purpose flour
2 eggs
2/3 cups melted butter

Preheat oven to 350 degrees

Heavily spray your muffin pan with non-stick spray or use muffin liners. (I use the mini liners.)

Mix all the ingredients together in a medium bowl. Use a small cookie scoop to fill mini muffins 3/4 of the way full.

Bake for 20-25 minutes or until edges are golden brown and center is done. Makes about 6 regular size muffins or 24 mini muffins.

Crockpot Apple Butter

Hi everyone! Another easy recipe today.

For more than a year now I've wanted to make my own Apple Butter. I fist saw on Pinterest how to make it in the Crockpot. Well, I'm just now getting around to it but it was worth the wait! Like always, I tweaked several recipes to make it how I wanted.

Crockpot Apple Butter

Growing up in Indiana, my family always bought Apple Butter from a local place and it was by far the best I've ever tasted! I'm happy to say that this tastes just like it! Even my Parents, who were in town for a visit, thought so. It's seriously amazing! My favorite way to eat Apple Butter is on a biscuit or piece of toast.

10 apples peeled, cored, sliced  (I used mostly Honeycrisp with 3 Macintosh)
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/4 teaspoon salt
1/2 cup apple juice

Place apples in the crockpot. In a medium bowl, mix together the sugars and spices and pour over the apples. Stir to coat all of the apples.

Pour in the apple juice and stir.

Cook on low for 10-12 hours (I did this overnight) If you want it a bit thicker, remove the lid and allow to cook for a little longer.

After you allow the Apple Butter to cool a bit. Using an immersion blender, break up any chunks and blend to a slightly smooth texture. If you don't have an immersion blender, you can put in a food processor or blender. Just let cool before.

You could easily double this recipe. As is, it made about five 4oz mason jars. You can store this in the fridge for up to two weeks or freeze it for two months.

Easy Crockpot Beef Stew

Hi everyone! This Crockpot Beef Stew was a last minute idea I had for dinner this week. It's been cold here (below average) and something cozy and warm from the crockpot just seemed right.

Easy Crockpot Beef Stew

I've now made Beef Stew three different ways and I can say this was our favorite and by far the easiest! Just to let you know, we like a little extra potato in ours so I cut up four. If you don't, just use three. You may want to adjust the beef broth in this case as well.  Here's my original recipe in case you want to try that as well. :)

2 pounds stew meat, cut into 1 inch cubes
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
seasoning salt to taste
1 clove minced garlic
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1/2 small onion, chopped
2 cups Beef Broth (use 1/2 cup less if only 3 potatoes)
4 potatoes, peeled and cut into 1 inch cubes
1 small bag of baby carrots (or 4 whole carrots, sliced)
3 celery stalks, chopped

Place meat in slow cooker (Crockpot) and sprinkle with seasoning salt.

In a small bowl, mix together the flour, salt, pepper and paprika. Pour over meat and stir to coat all of the meat.

Add the garlic and Worcestershire sauce, onion, beef broth, potatoes, carrots and celery and give a good stir.

Cover and cook on low for 10-12 hours OR high for 4-6

Friday, December 20, 2013

Tater Tot Casserole

Hi everyone! Today's recipe for Tater Tot Casserole is super easy but so yummy! Seriously, my Husband and I could have eaten this for a week! I mean, who does't love Tater Tots?! This is one of those comfort foods that just hits the spot.

Tater Tot Casserole

I did a little something extra and added a little sour cream. I also made it a tad bit healthier by using ground turkey instead of beef. I pretty much always do that though. Since using ground turkey, the package usually comes 1.3 lbs. We both agreed that there needed to be more when using a 9x13 dish. My measurements are going to be approximate of course because that's how I roll. :)

2 lb ground turkey (or beef)
1 can cream of mushroom soup
1/2 cup sour cream
1/2 can water
salt and pepper to taste
2 cups shredded cheese ( I used a mixture of pepper jack and colby jack)
1 2 lb bag Ore Ida Tater Tots

Preheat oven to 425 degrees (as stated on the back of the tater tot package)

In a large skillet, brown the ground turkey and season with salt and pepper to taste.

Add the soup, 1/2 can of water and sour cream to the meat. Stir until mixed well.

Using a 9x13 baking dish, pour in the meat and soup mixture. Layer half of the cheese on top. Add the tater tots to the top and bake for 15-20 minutes or until the tots start getting brown and crispy. Add the remaining cheese and continue to bake for 5-10 minutes or until cheese is melted.

Monday, December 09, 2013

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Hey everyone! Today's post is a recipe that I whipped up really quickly. That's what I love about easy breads like Banana Bread - they are fast! I saw we had some bananas that were getting over ripe really quickly. I had in the back of my mind that I might make a bread with them. Leave it to Instagram to inspire me to act on it. I saw where a friend had just posted that they made Chocolate Chip Banana Bread and I was sold!

I've made this recipe so many times and it's great each time. I admit that I don't think I've ever used chocolate chips in it though. I know that's really popular, just never thought to do it. I knew I had extra from the Chocolate Chip Peanut Butter Pretzel Cookies I had made recently for a cookie swap. I added a few handfuls, easy peasy! Of course you can omit the chocolate chips or even add other things like walnuts, etc. :)


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
1 cup mashed ripe bananas (3 bananas)
3/4 cup sugar
1/4 cup cooking oil
1/2 cup semi-sweet chocolate chips (optional)


Preheat oven to 350 degrees

Coat the bottom and sides of a 8x4x2 inch loaf pan with non-stick cooking spray, set aside

In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt

In another bowl, combine egg, bananas, sugar, cooking oil. Add the wet ingredients to the dry, stir until moistened. Batter will be lumpy. Fold in chocolate chips.

Pour batter into prepared pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean.

Tuesday, December 03, 2013

Chocolate Chip Peanut Butter Pretzel Cookies

Chocolate Chip Peanut Butter Pretzel Cookies

Who doesn't love a cookie, right?! Recently I attended a Cookie Swap and these were the cookies I brought. To see all the amazing cookies and an awesome Hot Chocolate Bar, visit my InstagramChocolate Chip Peanut Butter Pretzel came about from a few different recipes. I had made a similar version but more of a ball/drop form dipped in chocolate last year at Christmas. They were more labor intense so I made it more simple with these. I love the idea of salty and sweet!


1 cup all purpose flour
1 1/2 teaspoons baking soda
1/2 cup (1 stick) unsalted butter, softened at room temperature
1 cup creamy peanut butter
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips
1 cup pretzel pieces
sea salt for sprinkling (optional)


In a medium bowl, whisk together flour and baking soda, set aside
Using a mixer, mix peanut butter, butter and sugars on high until light and fluffy
Beat in the eggs and vanilla until combined
Reduce speed to low and stir in flour mixture until combined
Stir in chocolate chips and pretzels
Chill dough for 2 hours (I speed it up in the freezer)

Pre-heat oven to 350 degrees
Line baking sheets with parchment paper
Use a small to large cookie scoop (depending how many you want to make) and place dough balls on the lined cookie sheet 1-2 inches apart
Lightly sprinkle with sea salt and bake for 14-16 minutes or until cookies are lightly brown on the edges

*makes approx. 24-36 cookies depending on size

Monday, December 02, 2013

Review: Perricone MD Blue Plasma Orbital

Hey everyone! My latest review is a skincare item that many of you were interested in. Perricone MD was kind enough to send me their latest product, Blue Plasma Orbital. As many of you know, I already use and love Blue Plasma. It's really been a game changer this year in my skincare routine. I love that it's a chemical free exfoliant but you get the same benefits. Blue Plasma Orbital is the same concept, just for your eye area.

You can purchase PerriconeMD products here:

Perricone MD Website



*This product was sent to me by the company. All opinions are my own. I am not being paid for this review.

Friday, November 22, 2013

Best of the Drugstore: CoverGirl

Hi everyone! Yes, I'm finally getting to the Best of the Drugstore! I've had this thought going on for so long but wasn't sure how to put it together. As many of you know, I asked in a past video if this was something you were interested in. Overwhelmingly yes! Next question - by brand or category? Brand won out but I'll also include a few categories like foundation. I know a lot of you are interested in that one!

Keep in mind there are tons of new products hitting the drugstore shelves weekly. And on that note, if you're someone who rarely shops at the drugstore, take another look. It's not the same as years past. Heck, even five years ago for that matter. Some really great, innovative stuff is hidden in there. I personally love shopping in the drugstore. No sales person bugging me and I love to just browse. :)

I started out with CoverGirl not knowing if I was going in alphabetical order or not, lol. As I'm typing this, they are launching new items very soon! Keep your eyes peeled for those.

As I stated in the video, keep in mind that I haven't tried everything from every brand. These are just the things I like and recommend. Let me know what your favorites from the brand are.

{other products shown in the video}

1. Instant Cheekbones Contouring Blush
2. Lash Blast Volumizing Mascara
3. Professional All In One Mascara
4. Lash Perfection Mascara
5. CoverGirl + Olay Concealer Balm
6. Outlast Stay Fabulous 3n1 Foundation
7. CoverGirl and Olay Simply Ageless Corrector/Concealer
8. CoverGirl and Olay Simply Ageless Foundation

Tuesday, November 19, 2013

Review/Demo: It Cosmetics Bye Bye Redness

Hi everyone! I recently tried the It Cosmetics Bye Bye Redness after months of being on the fence about it. If you don't already know, I suffer from a lot of redness in my skin and past acne scaring. This product claims to hide all of that plus give added skincare benefits! In the picture below I'm wearing only this and no foundation. I give a demo and more info on where to buy in the video. :)

What I'm wearing:

FACE - It Cosmetics Bye Bye Redness, CoverGirl and Olay Simply Ageless Concealer on a few old acne scars, Rimmel Stay Matte on my nose only, Lorac Velvet Rose blush, L'Oreal True Match powder as a slight contour

EYES - MAC Painterly Paint Pot as a base, Sonia Kashuk Eye On Neutral Shimmer and Matte palettes, MUFE black pencil liner in the waterline, NYX Iced Mocha on the lower lash line, Jordana brown waterproof pencil on the upper lash line, CoverGirl Lash Blast mascara

LIPS - Milani All Natural liner, Sonia Kashuk Sheer Pink Lust lipstick

Top - Kohl's
Necklace - Forever 21

Hashbrown Casserole

Hi everyone! Today I thought I'd share a super easy recipe that will be the hit of any get-together! I first had Hashbrown Casserole years ago when my Mother In Law made it. She gave me the recipe and I've made it so many times since. It's become my go-to for pot luck and company parties. It's always the first to go! This dish is perfect at the Holidays as well since it feeds so many. 


1 large bag Shredded Hashbrowns 
1 cup chopped onion
1 cup cheddar cheese
1 pint sour cream
1 stick butter, softened at room temp
1 tsp salt and pepper
1 can cream of chicken soup

Set Aside
1/2 cup crushed Ritz Crackers (about 15 crackers)
2 Tbs butter, melted

Total Bake Time: 1 Hour

Preheat oven to 350 F
Thaw the hashbrowns by either leaving out on a counter or overnight in the fridge. (This will make it easier to mix) In a large bowl, mix together all the ingredients EXCEPT the melted butter and crackers. Pour into a 9x13 baking dish and bake for 40 minutes.

Meanwhile, mix the crushed crackers and melted butter in a small bowl and set aside. Remove potatoes after the 40 minutes and evenly sprinkle the top with the cracker mixture. Bake another 20 minutes or until the top is golden brown.

Tuesday, November 12, 2013

Review: It Cosmetics Luxe Blurring Micro-Airbrush 7-Piece Brush Collection

Hi everyone! As mentioned before, I have quite a few things I'm testing out and reviewing. Some will be here on the blog, and others will be on my YouTube Channel so be sure to follow both. :)

I saw this brush set recently on QVC and of course was sucked in. That place is the master of making everything look great and a must-need product, right?! For the price, I thought this set was a great value! I also like the idea of the base to hold them. I'll run through each brush and also talk about the packaging, which is pretty impressive. You can purchase this set here on the QVC site.

What you get:
1. Eyeliner & Eyebrow Brush
2. Eyeshadow Crease Brush
3. All Over Eyeshadow Brush
4. Blurring Concealer Brush
5. Flawless Foundation Brush
6. Angled Complexion Brush
7. Airbrush Powder Brush


  • Gift Box with tag and bow
  • Stand for the brushes
  • Card describing each brush and it's use

My initial thoughts on the packaging were great! This would be a really nice gift. It comes in a heavy duty silver box with a bow and gift card attached. The box was also in a plastic bag, inside another clear box for protection.

I have mixed thoughts on the brushes themselves. For me, this set is more for someone just starting out in makeup or one that doesn't already own a lot of brushes. The stand is heavy and nice. The brushes however, are very lightweight and feel a little cheap. The hair is extremely soft, which is nice. Although for the larger two brushes, it's too soft and I think product placement might be messy. The smaller brushes are great but I probably wouldn't use them for eyes like they are intended. For my eyes {and I have larger lid space} they are just too big. The Foundation Brush is nice and probably my favorite, but the size is a tad small for it's use.

Because the brush handles are a type of metal finish, they are all scratched where they sit in the stand. Some might not notice this or care but I wanted to point it out incase you are giving this as a gift. You can see it next to the name in the photo below.

Overall, the packaging is very nice and would make a great gift for the $59.50 price tag. Just keep in mind who you are giving the brushes to as they may not be up to par for some.

Homemade Chicken Noodle Soup

I woke up recently feeling like I might be coming down with something. What's my first thought? Make Homemade Chicken Noodle Soup of course. ;) My Husband is always down for soup so I knew it would be more than ok with him. I'm more into cooking this time of year. Even if you're not, this is super easy!

Homemade Chicken Noodle Soup


6 1/2 cups Low Sodium Chicken Broth
1/2 cup chopped onion
2 teaspoons chopped, fresh basil {or 1/2 teaspoon dried}
2 teaspoons chopped, fresh oregano {or 1/2 teaspoon dried}
1/4 teaspoon pepper
1/4 teaspoon salt
1 10-12 oz bag of frozen mixed veggies {carrots, green beans, corn, peas is what I used}
3 stalks of celery, chopped
2 cups pasta {I used GF Rotini}
1-2 chicken breast(s), cooked, shredded or cubed {depending on how much chicken you like}


In a large saucepan or dutch oven, combine chicken broth, onion, basil, oregano, salt, pepper,  all vegetables and bring to a boil. Stir in uncooked noodles. Return to boiling, reduce heat. Cover, simmer for 8 minutes or until noodles are tender and vegetables are crisp-tender. Stir in cooked chicken and heat through.

  • I used 2 chicken breasts. It's a lot of chicken but we like that. If it seems like too much for you from the pictures, only use one. I boiled them on the stove with a little salt and pepper then shredded. 
  • Once this sets overnight {if you have leftovers} you may need to add a little more broth depending how much liquid you like.
Homemade Chicken Noodle Soup

Sunday, November 10, 2013

Classic Apple Crisp

Classic Apple Crisp

Classic Apple Crisp

I've made versions of Fruit Crisp many times over the years, with Apple Crisp being one of my favorites. This is by far the best one I've made to date. I give most of the credit to the apples. Not sure what I've used in the past, but from now on I'm using Honey Crisp. I think they gave the right amount of tart and sweet to the dish. It was seriously amazing!

Of course you can adapt this recipe to other fruits as well. I've also used fresh peaches and blueberry and it was amazing!

3 pounds Honey Crisp Apples
2 tablespoons orange juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

For the topping
3/4 cup flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1 cup old fashioned oatmeal
1 stick cold unsalted butter, diced

Preheat the oven to 350 degrees F. Butter or spray a 9 by 14 by 2-inch baking dish.

Peel, core, and cut the apples into medium thick slices. In a large bowl, combine the apples with the juice, granulated sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer with the paddle attachment. Mix on low speed until the mixture is crumbly. Place mixture evenly over apples.

Bake for 1 hour or until the top is brown and the apples are bubbly. Serve warm with vanilla ice cream of course. 
**If the fruit isn't giving enough juice or the topping looks too dry, I'll add 1/2 cup of water to the top and bake an additional 30 minutes. 

Monday, November 04, 2013

Healthier Pumpkin Pie

Hi all! I came across this recipe for Healthy Pumpkin Pie recently and had to try it. I love Pumpkin Pie! This one intrigued me because it cut out some traditional ingredients. I'm always looking for a healthy alternative to old favorites. I liked the idea of using Coconut Creamer instead of heavy cream or milk. That really saved on the fat and calories. {the original recipe called for coconut milk but I knew coconut creamer would work just as good} I admit, I hadn't made a pie in years. So I went for it, crossed my fingers and hoped for the best.

Healthier Pumpkin Pie

It made the entire house smell SO good! It took all I had not to cut into it as soon as it came out of the oven. But no, we all know pie takes forever to cool. So what was the next best thing? Yep, I had a piece for breakfast the next morning. ;) Not much better than cold Pumpkin Pie if you ask me. It was wonderful!

One tip - let it cool completely before putting it in the fridge. The very bottom was slightly warm when mine went in. I think this contributed to the crust slightly sticking, but nothing too bad. So lets get to the important part, how to make this yummy thing!


1 1/4 cups graham cracker crumbs,  9 crackers
3 Tbsp. sugar
3 Tbsp. coconut oil {you can also use vegetable oil}

1 15 oz can pure pumpkin
3/4 cup coconut creamer, original {you can also use coconut milk}
2 large eggs
3/4 cup packed light brown sugar
1/2 tsp. salt
1 tsp.  ginger
1/8 tsp. nutmeg
1/2 tsp. cinnamon
whipped cream, optional


Preheat oven to 350 F. In a medium bowl, stir graham cracker crumbs, sugar and oil until evenly mixed. {mixture will be dry} Press in bottom and up sides of a 9-inch pie plate. Bake until golden brown and crisp, 12-15 minutes. Let cool completely on a wire rack.

In a large bowl, whisk pumpkin, coconut creamer, eggs, brown sugar, salt and spices. Pour into crust and smooth the top. Bake until edges are set, but not the center, and crust is brown, 45-60 minutes. Let cool completely on a wire rack.

Monday, October 28, 2013

White Bean Kale Soup with Chicken Sausage

White Bean Kale Soup with Chicken Sausage

Hey everyone! If you follow me on my second YouTube Channel, JustMissCrys, then you saw where we recently made this White Bean Kale Soup with Chicken Sausage for dinner. I'd tweak it if we were to make it again, which I'll tell you below.

I first saw this on Instagram. Then I looked up several recipes that were similar and in the end made it my own, as I usually do. Again, since I wasn't really going off a recipe, I had to write my own. This makes a lot of soup! You could either adjust the broth and ingredient amounts for freeze some like we did.


2 15.5 oz cans Cannellini Beans (white kidney), drained, ringed & divided
2 32oz boxes of low sodium Chicken Broth
1 14.5 oz can diced tomatoes, drained
1 bunch Kale, rinsed, torn into small pieces
1 package Chicken Sausage Links (about 5) casings removed, cut into bite sized pieces
1/2 Onion, diced
3 Celery Ribs, diced
1 tsp minsed garlic
Salt and Pepper to taste
2 TBS Olive Oil


Over medium heat in a large dutch oven or stock pot, add olive oil and lightly brown the sausage turning frequently. Add the garlic, onion and celery and cook until softened.

Next add the Kale. You can see in the picture we used 3 large bunches from the original bunch. You could use the entire bunch but you'll only need the amount shown. Cover and allow the Kale to wilt down.

Add Salt and Pepper to taste. Add in the Chicken Broth. {you can always use less broth and add water if you'd like} Add 1 1/2 cans of the beans and the can of tomatoes. Mash the remaining beans with a fork and add to the mixture for texture and thickness. Simmer on low heat for 1 hour and then it's ready!

Changes I'd Make Next Time

The Hubby suggested using ham instead of sausage next time. We used a brand from Target that had spinach and garlic already in it. It may have been too much. I'm not always a huge sausage lover. It also seemed like a lot. You could always adjust the amount to what you like.

We'd also like more beans, so next time I'd use 3 cans. If you find it doesn't have enough flavor, add more garlic or seasonings to your liking. Again, it seemed fine to us but it could have been because the sausage was so flavorful.

Thursday, October 24, 2013

Outfit: Pink Puffy Vest

Vest/Belk, Tee/Target, Jeans, Boots: Kohl's: Sunglasses/Ray Ban, Necklace: My Name Necklace

LOVE this new vest I just picked up at Belk! It was $40 originally and I got it on major sale for $16! I've been looking for a bright pink for a while now. It's Jane Ashley brand. I would have listed a link here but they only show three colors on the site. I bought mine in the store. I'm also on the hunt for a navy one. Surprisingly, it's been harder to find than one would think. I just love vests this time of year!

Makeup I'm Wearing
FACE - Neutrogena Healthy Skin Foundation, Maybelline Age Rewind in Brightener, L'Oreal Baby Blossom Blush

EYES - Urban Decay liner in Mushroom, L'Oreal Voluminous Full Definition Mascara

LIPS - MAC Whirl Liner, MAC Cream Cup Lipstick, NYX Cream Brûlée Gloss

Wednesday, October 16, 2013

CoverGirl Crushed Berries

Hi Everyone! Need some Fall Polish inspiration? Well I've got one for you! Crushed Berries is a beautiful deep berry cream shade. It was just what I was looking for that day I picked it up. Surprisingly, I didn't have anything close to it in my collection. This one is a staple for any time of year, really.

Like all of the CoverGirl polishes from the regular line, this one applies beautifully and opaque in two coats. If you haven't tried any of these yet, you are truly missing out!

natural light
with flash

Wednesday, October 02, 2013

Blog Sale 4: Beauty, Makeup & Clothing

1. Paypal only please
2. S/H flat rate $5.95 US + $1 for each additional item
3. International S/H will be quoted after address is received
4. All Sales are final. Not responsible for damaged items.
5. Items are first come, first serve.
6. You will have 24hrs to pay or the item(s) will go to the next person.

Purchase Procedure:
Email me at with your order and Paypal email.
I will send you an invoice via Paypal.
Your item(s) will be held for 24hrs. Once payment goes through, I will send out the package.
*All items have been sanitized if possible.

Gianni Bini Emily Platform - Black, Sz.7, worn 1x (new $89)
Asking - $65 SOLD

OPI LE Skyfall Minis - used 1x each
$10 SOLD

Lorac Femme Fatale Palette - used 2-3x
$15 SOLD!

Laura Mercier Foundation Primer - .5oz, used 1x
$8 SOLD!

Michael Todd True Organics Jojoba Charcoal Facial Scrub - 1oz, New
$8 SOLD!

Tarte Amazonian Clay 12 hour Blush Exposed 1.5g w/bonus Clean Slate Primer - used 1x
$10 SOLD!

Chanel Illusion D' Ombre Illusoire #83 - used 4-5x
$20 SOLD!

Lorac Blush/Bronzer Duo - Hot and Spicy - 2.7g used
$10 SOLD

Josie Maran Blush/Bronzer Duo - Flushed/Contoured - 8g used 3-4x
$12 SOLD

MAC Extra Dimension LE Blush - At Dusk - used
$20 SOLD

Bare Minerals Ready Touch Up Veil - Tinted, used 1-2x
$15 SOLD!

Cargo Blu-Ray Pressed Powder - #20, used 1-2x

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