I feel like I’m wearing a lot of makeup here, but I’m not…comparatively speaking. Compared to what I used to rock on the daily five or six years ago! 😂 😭 I swear, if I just do a little concealer and foundation these days, and maybe a light dusting of powder, bam! — I feel ready for a black-tie ball from The Great Gatsby.
Funny thing is…I was trying for an “everyday look” here with UD’s Naked Wild West Palette, which is why I used the matte, neutral workhorse shades — gray, a reddish brick brown, a taupe and a beige. I dunno though… I also couldn’t resist adding a little glitter in the inner corner!
Truth be told, my threshold for “dressing up” is very low now. Basically, whenever I put on a T-shirt and jeans that, ya know…fit, I feel dressed to the nines!
The Naked Wild West workhorse shadows blend beautifully with very little fallout, and I also like how smooth they look on my lids. They don’t look heavily creased or dry.
To go with the warm red brick tones on the lids, I added a warm reddish blush (Hourglass Diffused Heat, an old standby that goes really well with so many different shades of red lipstick) and sheer warm red Chanel Rouge Coco in Arthur on my lips.
DUDE, I am on a total Chanel Rouge Coco kick right now! It’s fancy yet approachable, with just the right amount of shine and opacity (or rather, semi-sheerness). The shade on my lips here is called Arthur, which I applied by dabbing the tube lightly on my lips. Then I pressed it in with a finger to create a warm reddish stain.
Makeup worn in this look
Chocolate chip applesauce cake
Quite a few gals requested this recipe, so here it is, from my tummy to yours! I originally billed this as a “one-bowl baking job,” but I was overzealous there. You will need two. I hope that doesn’t stop you from trying it because the batter comes together really quickly, and the cake bakes in about 30 minutes.
When you’re done, listen for the sound of angels singing (AAAAAHHHHH!!!!), as you’ll be rewarded with the most shockingly delicious, otherworldly, melt-in-your-mouth cake!
If you’re looking to cut down on the simple carbs, feel free to dial back the granulated and brown sugar, or, you could leave out the topping entirely. Or, you can just make it as is!
Since it’s a good amount of cake for just me, El Hub and my sous chef, I usually divvy up the cake and pass on the sugary goodness to my neighbors. You could also try cutting the slices and freezing them, although I haven’t done that yet.
For the batter, wet ingredients:
- 2 cups no-sugar added applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons melted unsalted butter
- 1/2 cup (3.75 ounces) granulated sugar
- 1/2 cup (3.75 ounces) lightly packed brown sugar
For the batter, dry ingredients:
- 2 cups (10 ounces) gluten-free flour, or all-purpose flour, either one works great
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (3 ounces) chocolate chips, I like Guittard Semi-Sweet because that’s the brand we used in the bakery
For the topping:
- 2 tablespoons lightly packed brown sugar
- 1/2 cup (3 ounces) chocolate chips
- Preheat your oven to 350 degrees F, and lightly grease a 9×13-inch baking pan. If you’re using a glass pan like I did, preheat oven to 325 degrees.
- In a large bowl, whisk together your wet ingredients — the applesauce, melted butter, vanilla, eggs, granulated and brown sugar.
- In another bowl, mix together the dry ingredients — flour, baking soda, salt, cinnamon, nutmeg and chocolate chips. You’ll want to coat the chocolate chips with the dry ingredients to prevent them from sinking to the bottom of the cake while it bakes.
- Add the dry ingredients to the wet, stirring until just combined. Whatever you do, please don’t overmix!
- Spread the batter evenly in your prepared pan, then sprinkle the brown sugar and chocolate chip topping evenly across the top.
- Bake for 28-30 minutes. You’ll know it’s done when the top springs back lightly to the touch and a toothpick inserted in the center comes out clean (a little bit of melted chocolate is just fine). If you’re using a glass pan, you may need to bake a little bit longer… My cake ended up taking about 38 minutes total.
- Store well-covered at room temperature, and it should keep for several days!
Your friendly neighborhood beauty addict,