Deez Beauty

I’ve been using Mary Kay products for years & the foundation formula is top notch. In any season I change from luminous to matte. You won’t be disappointed if you switched your foundation, or other coverage product. Ask me how we can color match you today! #Makeup #marykay

Mary Kay Skincare & SPF 50 for glow on the go ✨💕

💋 Pucker up… it’s National Lipstick Day! 💄
A whole day dedicated to bold reds, flirty pinks, and those “barely there but totally stunning” nudes? Yes, please! 😍💋

What’s your go-to lip vibe?
🌟 Classic Glam – timeless and elegant
🧁 Soft and Sweet – fresh and playful
🔥 Bold and Fearless – loud, proud, and powerful

Drop your fave lipstick emoji 💄 or shade name below! Let’s celebrate the magic of a good lip. 💋✨

May your Easter be filled with plenty of blessings with your loved ones, delicious food, and fun Easter egg hunts with the little ones! As a child, I have fond memories with my parents surprising me and my sisters with the Easter bunny showing up at the front door. I will keep those memories in my heart always. Now as an adult I live with the truth of knowing that Jesus is risen on Easter Sunday, and we celebrate this today. God bless!

I hope everyone had a wonderful Thanksgiving with your loved ones! I was busy cooking & baking. Sharing a special recipe with you today. Enjoy 😋

BLACK FRIDAY PUMPKIN PIE (KETO, SUGAR FREE)

BLACK FRIDAY PIE CRUST

This year, I experimented with buckwheat this year as alternative to almond flour. It turns out black, but tastes like a pie crust!

4 cups buckwheat flour
1 tsp baking powder
2 tsp salt
1 Tbsp monk fruit (sugar substitute)
1 3/4 cup Crisco vegetable shortening
1/2 cup water
1 beaten egg
1 Tbsp vinegar

Cut Crisco into dry ingredients that have been blended together. Combine water, egg & vinegar. Add all at once to dry ingredients. Make into a ball. Use immediately or wrap in plastic wrap. Makes 2 double crusts—cut recipe in half to make less pie crusts.

FILLING INSTRUCTIONS

1 recipe almond flour pie crust (or your favorite pie crust recipe)
15-oz fresh pumpkin (check out my reel & see below)
1/2 cup heavy cream (or coconut cream for dairy-free/paleo)
2 large eggs (at room temperature)
2/3 cup powdered monk fruit allulose blend
2 tsp pumpkin pie spice
1/4 tsp sea salt

Cut up a medium-sized pumpkin and remove the seeds and membrane. Boil the pumpkin in a large pot, bringing the water to a boil (add salt to boil), and cook pumpkin until the squash is tender (refer to photos and video).

Beat together all remaining ingredients, using a hand mixer at medium-low speed, until smooth. (Don't overmix.)

When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.

Pour the filling into the crust. Gently tap on the counter to release air bubbles. Cover the crust edge with foil.

Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center, like jello. Do not let it fully set in the oven.

Cool completely on the counter. Then, refrigerate for at least 2 hours, preferably overnight. Make sure the pie is completely set and doesn't jiggle before you slice it.