lettyscool

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Free fro influenster Laura Mercier flawless fusion

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@Biolage @Influenster #LiveRAW #Matrix @Matrix #contest i revived this product for free

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I love free @influenster

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received the product complimentary for testing purposes, but that all opinions are my own

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#vividmatte

Got 2 matte lipsticks from @influenster and I'm loving it! They are amazing I tested Maybelline Color Sensational Vivid Matte Liquid for free, but all opinions are my own.

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#makeityours

@influenster #makeityours I got a free tub of country crock for testing purposes and I have so far make cookies and churros whoohoo (received this product free for testing purposes)

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How to get perfect lashes 1. Apply glue to lashes 2. Let dry for about 20 seconds 3. Apply to eyes 4. Add eyeliner to cover track of lashes

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biscoff cookie recipe

Ingredients: 1/2 cup (115g) unsalted butter, softened to room temperature 1/2 cup (100g) granulated sugar 1/2 cup (100g) packed light or dark brown sugar 1 large egg, at room temperature 1 large egg yolk, at room temperature 2 teaspoons pure vanilla extract ½ cup (130g) Biscoff spread (or Trader Joe’s Speculoos Cookie Butter) 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled) 1 teaspoon baking soda 1 teaspoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 and 1/4 cups (225g) semi-sweet chocolate chips Directions: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. On high speed, beat in the Biscoff spread until completely combined. In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Switch to high speed and beat in the chocolate chips. The cookie dough will be a little sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets. Bake the cookies for 9-10 minutes. Be sure to rotate the pan once or twice during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven; they will continue to "set" as they cool. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Make ahead tip: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well, up to three months. Cookie dough balls freeze well too, up to three months. Bake frozen cookie dough balls for about 11 minutes. No need to thaw them. @influenster @biscoff

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Ore-Ida totchos

http://www.kraftrecipes.com/recipes/loaded-totchos-184830.aspx Kraft recipes totchos hub disclaimer i received this product complimentary from Influenster. Ingredients 3 tablespoons olive oil 1 1/2 pounds ground chuck (80 percent beef, 20 percent fat) 2 teaspoons Worcestershire sauce 1/2 teaspoon hot Hungarian paprika, plus more for sprinkling Kosher salt and coarsely ground black pepper 2 tablespoons tomato paste 1/2 cup beef stock 1 cup chopped Vidalia onion 2 carrots, peeled and grated 2 zucchini, cut into thin strips 1 red bell pepper, seeded and cut into thin strips 8 ounces shredded Havarti cheese Ore-Ida® Tater Tots Directions Directions Watch how to make this recipe. Preheat the oven to 375 degrees F. In a large pan on medium-high heat, add the oil. When the oil begins to swirl, add the beef, Worcestershire sauce, paprika, a pinch of salt and a few grinds of pepper. Cook until the meat is browned, 6 to 8 minutes. Stir in the tomato paste and saute for a few minutes to intensify the flavor. Add the stock and bring to a simmer. Season again and remove the mixture to a bowl with a slotted spoon, leaving the fat in the pan. In the same pan, add the onions and cook until almost tender. Then add the carrots, zucchini, bell peppers, a pinch of salt and a few grinds of pepper. Cook, tossing, until the vegetables are tender but still a bit crunchy, 6 to 8 minutes. Remove from the heat. In the bottom of a 13-by-9-inch casserole dish in this order, layer half of the beef mixture, pressing it down to level it, and then sprinkle half of the cheese evenly over the beef. Pour the remaining half of the beef over the cheese and press down to level as well. Add the vegetables, followed by the remaining cheese; press to level. Top with the tater tots in a neat row like little soldiers. Sprinkle the top with paprika and bake until the edges on the tots turn golden brown, 25 minutes.

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My favorite #ittybittys Olaf! Because look how cute duh 💁🏻 @influenster @hallmarkchannel @hallmark

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Biscoff recipe

Ingredients: 1 1/2 cups old fashioned oats 1/2 cup all-purpose flour, plus 2 tablespoons of flour 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup butter, at room temperature 1/2 cup Biscoff Spread 1/2 cup granulated sugar 1/2 cup light brown sugar 1 large egg 1/2 teaspoon vanilla extract Directions: 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. 2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside. 3. In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth. 4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator. 5. Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet.. Bake for 8 to 10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

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Cetaphil

I have received this small sample and it is pretty good! It smells nice as well :) give it a try! (received this product complimentary for testing and review purposes from Influenster)

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Ore-Ida® Tots!

yumyumyumyum for ore-ida tots! i got a free bag from influenster and im loving them!

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JingleVoxBox

How cute are the #jinglevoxbox??? im loving mine !

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I died…. 😂

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@abandonshipapparel x @tomgilmourart