The Little Things

It really is the little things that make all the difference, whether a thoughtful gesture from a loved one, or the special touches that make a moment (or season!) memorable. So this installation of my blog features items that make perfect stocking-stuffers or just small tokens of appreciation!

1. Need a little light in your life? Dani's itty-bitty travel candles pack a punch of scent in a small tin. Perfect for travel this holiday season to make any room feel a little more like home - my favorite is the Sweet Osmanthus, which has a delicate apricot blossom scent. Dani's candles are made with pure, non-toxic, food grade wax that is free of paraffin, petroleum, pesticides and herbicides. The 2 oz. travel tins last up to 13 hours!

2. As Blush's resident lash expert (did you know we did lash extensions? I'll be offering a kickass special in January!) I spend as much time on my lashes as any
other part of my makeup, and I'd be lost without a metal-tooth lash comb. Those flimsy plastic ones will not do, they get gunked up with mascara with only a couple uses! A good metal lash comb will pick out even the most painstaking of clumps, and give you great length and separation for your luscious lashes. Fast Lash, a brand beloved by professional makeup artists for years, makes a great one that we carry at Blush!

3. Do you have a favorite holiday cookie? Mine are Butter Muerbes, a basic butter cookie that can be extruded in many fun holiday shapes.
My favorites are the wreaths, decorated with a half of a maraschino cherry! These little cookies bring back years of happy holiday memories baking with my mother, preparing plates full of love to share with those near and dear. I can't share her recipe with you, but I can share a great alternative to make some of your own!

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.

Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Happy Holidays Blushies!

xoxo
Laurel