VLOGMAS 2018 ☃️ DAYS 9 & 10: Our Christmas Trees & Organizing My Skin Care Shelf

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⬇️ LINKS TO EVERYTHING SHOWN IN THIS VLOG: ⬇️

Melt Cosmetics Gunmetal Stack ~ http://bit.ly/2w9QQde
Bare Minerals Golden Gate blush ~ http://bit.ly/2rrHzsb

Donut Shop Peppermint Bark k-cups ~ http://bit.ly/2SABQf6
Ghiardelli Peppermint chunks ~ http://bit.ly/2Qqom9r

Sparkly Christmas tree ~ http://bit.ly/2qPStYF

CoverFX Power Play concealer ~ http://bit.ly/2Fv6JQH
CoverFX Blurring Primer ~ http://bit.ly/2QqoUMx

Hallmark Merry Christmas santa hat cards ~ http://bit.ly/2rv6Bqw

GO SEE Boy Erased!!! ~ http://bit.ly/2rtdoB5
Based on the life of Garrard Conley ~ http://bit.ly/2RNiHGO

Starbucks For Life ~ http://bit.ly/2jmvf94
+ FREE PLAYS ~ http://bit.ly/2ksAVBG

Disney Channel 24/7 Holiday Throwback Marathon (YouTube) ~ http://bit.ly/2EfEVNN

Balsamic Glaze from William’s Sonoma ~ http://bit.ly/2QNOqdI
LisaLisaD1 ~ http://bit.ly/2St8Hm3

Pinecone string lights ~ http://bit.ly/2EeNHM7

Bite Beetroot lipstick ~ http://bit.ly/2EpGtG4

Ice scraper & brush from Amazon ~ https://amzn.to/2Ec1RO1

Hello Fresh: $40 off your first box ~ http://bit.ly/2u9bhWE
Sweet & Smokey Pork recipe ~ http://bit.ly/2C3Bwjw

Willima’s Sonoma Christmas plates ~ http://bit.ly/2RRacdV

🍪 PEPPERMINT MOCHA COOKIES:
The majority of this recipe is the Chewy Double Chocolate Peppermint Cookies recipe from the Minimalist Baker ~ http://bit.ly/2Erz9tB
🍫 MY PEPPERMINT MOCHA COOKIE RECIPE: ☕️
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
1/3 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1-1/4 tsp instant espresso powder
1/3 cup 60% cacao bittersweet chocolate chips
1/3 cup Ghiradelli Peppermint Chunks ~ http://bit.ly/2EfNmsA

INSTRUCTIONS
1. Preheat oven to 350 degrees F (176 C).
2. In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
3. Add flour, salt, cocoa powder, baking soda, baking powder, and instant espresso powder gradually over the wet ingredients, mixing as you go. Mix until well combined.
4. Add chocolate chips and peppermint chunks. Stir in with a mixing spoon.
5. Chill in the freezer or fridge for 10 minutes while the oven finishes heating (or while you clean up the mess you made all over your kitchen)
6. Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on a parchment-lined baking sheet.
7. Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking.
8. Let set on the cookie sheet for a few minutes more but add any toppings immediately while the cookies are still warm.
9. Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

💌 CONTACT EMAIL: megsmakeup8@gmail.com

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📸 CAMERA USED: Canon PowerShot ELPH 350 HS

EDITING SOFTWARE USED: Adobe Premiere Pro CC

FTC: Everything shown or mentioned in this video was bought by me or gifted to me from my sweet friends or family. If I am sent something for free to try from a company, I clearly state it in the video. Some of the links above are affiliate or referral links. The product links are created with ShopSense and/or Bitly.
Being transparent to my viewers is very important to me--if you have any questions, always feel free to reach out to me. Thank you for your continued support of me and my channel!
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