Saturday, October 3, 2015

All about the Splurge

Ocotber is my birthday month!!! 
So let's Splurge a little. Help me sell the most Customer Kudos that I can, by my birthday, which happens to be the last day of the month. 
I'm not shy about this goal either.
Available at

 For extravagant lids that glisten, look no further than Splurge-luxurious, long-wearing cream shadow fit for a queen. With this elite eye shadow and its velvety opulence, you'll turn heads wherever life takes you, from a night out in your best dress to running errands in your favorite jeans. Go ahead. Treat yourself like royalty every day, every month. You deserve to Splurge!

This is Splurge cream in Dainty..... love it.

This is also Dainty in different lighting.

Extravagant is a fabulous gold tone with peach highlites.

 Noble is a fabulous purple shade.

 You can use your finger to apply on the go or use a cream shadow brush for perfect application.

Look at all of these amazing colors. 

Sunday, September 20, 2015

Andes Creme de Menthe Cookies

Just the title alone should have your mouth watering. Yummy Andes candies. I remember they were my Grandma's favorite candy. The 2 layers of chocolate and the green minty center. I know that I have a love of mint and chocolate just like my Grandma. For that matter I love raspberry and chocolate, cayenne and chocolate, marshmallow and chocolate etc... Just about everything and chocolate :)

I made these for work. I had to do a pregame show and a post game show for a Buffalo Bills preseason game that aired on our station and thought that a treat for the whole gang was in order. These mint baking chips were in the cupboard so I looked on the back of the bag and low-and-behold a recipe. 
These cookies were soft and a little chewy and had the perfect mint flavor.
So delicious.


1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10oz) Andes Creme de Menthe Baking Chips
2 2/3 cups sifted all purpose flour


Preheat oven to 350F.
Beat the butter, sugars, baking soda, baking powder, vanilla adn eggs until mixed. Stir in Andes Baking chips then flour. Chill about 1 hour in refrigerator. Measure out approximately 1 oz dough. (I used a scoop) (the dough was a little hard at first) Place on baking sheet. Bake for around 8-10 minutes. Cool on pans for two minutes then on wire racks to cool completely.

recipe from bag of chips



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