Maybelline Fluid-Touch Foundation

This is the first review in my new series "Test it out Tuesday's." Today review is on the new Maybelline Fluid-Touch Foundation.

Click here to see the demo:

Maybelline Fluid Touch Review & Demo 

 It is available in 12 different shades and retails for approx $9.99. You can find it here http://www.ulta.com/ulta/browse/productDetail.jsp?productId=xlsImpprod10881158

I purchased the lightest shade in 10 Porcelain Ivory. It has SPF 20 and is 0.67 FL. Oz. 

Ingredients:

It does have a slight alcohol scent when you first open the bottle but you cannot smell it one applied to the skin.

Let's talk about the packaging. The bottle is glass and reminds me of a large nail polish bottle. It doesn't have a pump, but has a neat little dropper. I don't like the dropper since it doesn't dispense any product out and almost seems pointless. It would have been better if it wasn't there but packaging is not a deal breaker for me as long as the inside product is worth the annoying packing. 

Dropper close up

 The coverage is light to slightly medium coverage and feels so natural on the skin, which makes it a perfect everyday/daytime kind of foundation. It almost feels like nothing on the skin and is so soft. It is a liquid to powder formula which took me some getting used to since I am typically a full coverage foundation kind of gal and had never tried anything like this. At first, the product will look very liquidy but once you blend on to the skin it will turn into a powder finish. I prefer the look of this when applied light and with a buffing brush. It still covers all my redness and evens out my skin tone. 

 8 hours after applying.

This held up extremely well to the extreme Texas heat even after 8 hours. I forgot a before picture but it looked the same except a little more dewy at the end of the day. I only set my under eye concealer with powder and did not touch up the foundation throughout the day. 

I think this would be best suited for normal skin types. If you have dry skin it could cling to some dry patches if you don't exfoliate and moisturize well because of the powdery finish. I still think that everyone should try it out you don't have anything to loose it's very affordable... for dry skin moisturize well and for oily combo skin you might need to touch up with powder through out the day. I say give it a try! I am so happy I decided try this out it looks so natural and has become my everyday foundation!

 

Until next time! Besitos!-Andrea

The Best Chewy Sugar Cookies- Fourth of July

Happy Independence Day!

                          

I've tested so many sugar cookie recipes in the past and these are by far the best. They are chewy on the inside and have a nice crust on the outside which makes for the perfect cookie texture. These are so addictive!

Chewy Sugar Cookies:

2¼ cups (11¼ ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon table salt
1½ cups (10½ ounces) sugar, plus ⅓ cup for rolling
2 ounces cream cheese, cut into 8 pieces
6 tablespoons (¾ stick) unsalted butter, melted and still warm
⅓ cup vegetable oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.

2. Place 1½ cups sugar and cream cheese in large bowl. Place remaining ⅓ cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

3. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.

4. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

This recipe was found on this site:
http://www.americastestkitchenfeed.com/cooking-with-the-cast/2011/07/make-chewy-sugar-cookies-with-bridget/

 Enjoy!!! Xoxo-Andrea