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October Favourites

Happy November! It's that transition season between brisk fall, with everything pumpkin, to the beginning of winter when you can officially talk about Christmas. Over the next few days we will see stores like Walmart and Superstore put all of their Halloween candy and fall decor to 75% off, to make room for Christmas!

We are so excited for these next two months! Christmas is such a wonderful time of year, and we have so many blog post ideas.

October has been such a fun month with makeup and fashion. We have been on the hunt for perfect autumn dresses, and we love wearing a shimmery gold eye with berry lipstick. Today, we are going to share some of out favourite fall wardrobe pieces, autumn makeup colours, as well as some updated skincare products, and a super cozy ( and healthy! ) recipe for this time of year!

Lastly, we are partnering with our friends over at basicbloggerss.com to do #NoHeatNovember! Be sure to look out for our top no heat hairstyles at the end of the month.

Sincerely,

Rebecca and Hannah xx

We would love to collaborate with you! Contact us at sincerelybff@gmail.com for inquiries.

Wardrobe favourites

Cranberry Knit Sweater

I have been on the hunt for a knit sweater that is a really rich colour and can be worn in many different styles. I found this one on www.gap.ca. It is a beautiful rich plum sweater that is very cozy, and i can wear it with a flannel tied around my waist with black tights and ankle boots for a more casual look, or with a leather jacket and heels for a night time look instead. You can view this exact dress here.

Hunter Boots Matte Black Hunter Boots have been trendy after many celebrities have been seen wearing them. I have Matte Black ones, and they are very comfortable. At first, I opted for a gorgeous red pair, but I realized that the black go with alot more, and I would be happier getting the black. You can wear them in so mamy ways, weather with leggings and a long jacket and a scarf, or with a dress and a fur vest for a more street chic style.

I got this little cream shadow palette from a friend last year, and it has the prettiest tan, brown, and gold shimmery colours. I have been using the lightest shade in the inner corners of my eyes, to open up my eyes more, and the gold all over the lid. For a dressier occasion, I would put the darkest brown on the outer crease, and blend the medium brown along with it to make a subtle smokey effect. And the best part is, this palette is vey inexpensive, and can be found at almost any drug store in the Revlon section.

I have tried a whole bunch of different skin care products. Because I have combination skin, my skin needs very specific products to help with the oil on my T-zone, and with the dryness around my nose. This cleanser was the very first cleanser I have ever used, and I keep coming back to it! There are gentle micro-beads in the formula, that smooth away and roughness, without over drying your skin. It also has 100% naturally derived grapefruit extract, and helps with cystic acne. Plus, the smell is incredible!

Blueberry Fruit crumble

Ingredients

(source: Martha Stewart)

For the Filling

  • 6 cups (3 pints) blueberries

  • 1/2 cup sugar

  • 1 tablespoon cornstarch

  • 1 teaspoon fresh lemon juice

  • 1/4 teaspoon coarse salt

For the Topping

  • 3/4 cup all-purpose flour

  • 1/2 cup rolled oats (or chopped nuts, such as almonds)

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon coarse salt

  • 3 ounces (6 tablespoons) unsalted butter, softened

  • 1/3 cup sugar

Directions

  1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

  2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

  3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

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