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Lip Lab by Bite: the Latest Aunt Adventure

The Lip Lab Experience by Bite was the perfect place for another aunt adventure.

Each year on their birthday, I try to take my niece and nephews out for an adventure. Olivia turned 16 this year so it had to be something special. We love all things beauty and makeup related so we headed off to Larchmont to check out the Lip Lab by Bite. (This was pre-COVID.) It did not disappoint.

Aunt adventures are the best! The gift of time is my love language, so it is no surprise that spending quality time with my niece and nephews feeds my soul. That one on one time is priceless.

The time in the car, the fun of shared experiences and time catching up while we share a meal are special moments I never take for granted. The key is picking things they will really enjoy.

What is the Lip Lab?

The Lip Lab is this magical plan where you create custom lipsticks. It is an interactive experience, created by Bite Cosmetics. There are only a handful of locations in the US, sov lucky for us one was in Los Angeles. I reserved two spots and we were off. It is located in Larchmont which if an adorable community adjacent to Hollywood.

cup of coffee on a table at Groundwork Coffee

To start our time, we grabbed a coffee at GroundWork Coffee, a cute neighborhood coffee shop. Then we headed off to our appointment. Walking down the street I looked up, right into the eyes of Joe Jonas. He looked at me praying we wouldn’t charge toward him. At least that is what I imagined in my head. After we passed him, I looked over and saw my niece had also spotted Joe. That may have sealed my place in best ever aunt history. 

The Lip Lab Experience

We were seated at the bar and our color expert explained the process. First, she asked us what color and type of lipstick were we hoping for. Did we prefer gloss or matte, bright or subtle? Next, she asked lots of questions and then started pulling out colors to place on a palette and create. She made up three options for each of us and as we tried one, she would ask for feedback so she could change up the next sample.

Livi was looking for a nude color while I wanted one that would give me more of a pop of color. We tried each of our options, deliberating, and then finally making our selections. Next, we were asked to pick a flavor so we sniffed all of our options. Ultimately, we went pretty neutral, and both chose vanilla.

three custom lip lab lipsticks on a counter at the Lip Lab in Los Angeles

How do they make the lipstick?

Once all the selections are made, the color expert mixes the final formula. They write the formula down in their records, so you can call any time to place a reorder. They do all of this right in front of you, taking you along each step of the journey. It’s interesting and pretty high tech. They use high-speed centrifuges that blend each lipstick 2,500 times in a scant five seconds right while you wait.

While waiting they send you over to take selfies using their diva light and photo app. We took a million pictures. It is hard finding just the right shot!

The final step of the process is to name your lipstick, so the brainstorming began. I named the lipstick I would use every day one Cheri and the deeper color my 2020 one word, BOLD. My hope is seeing this word on the tube will remind me to be bold, each time I wear it! The lipstick comes in a black tube with gold engraving. All the packaging was definitely on brand!

Hand holding a custom lipstick made at Lip Lab by Bite

The experience lasts about 90 minutes giving you plenty of opportunities to talk and interact with other customers. Livi and I loved every moment. The set up makes this a fun girls’ night out activity or even part of a bachelorette party.

Dinner at Sur

We finished off our day driving to West Hollywood so we could enjoy dinner at Sur, Lisa Vanderpumps restaurant. The meal was delicious, followed by an over the top dessert presentation to cap off the evening.

Laughter and fun conversation weaved throughout the day created a memorable aunt adventure. We played 80’s music and sang in the car. The yearly outings are really just shameless ways to spend more time with them. We talk about our dreams and plans. The days go fast and they are growing up so I am savoring every moment I can get with them. 

The great news for locals in Orange County is Lip Lab is now open at the Irvine Spectrum ready for you to experience.

Note: This isn’t a sponsored post.

Chocolate Espresso Cake with Chocolate Espresso Buttercream

This Chocolate Espresso Cake with Chocolate Espresso Buttercream is everything you hope a chocolate cake will be!

Chocolate Espresso cake on the table before it cut.

Cake isn’t necessarily my go-to dessert, but this Chocolate Espresso Cake is amazing. It is rich but not too sweet. Jennifer, one of my co-workers, had a birthday which provided the perfect reason to try a new cake recipe. Espresso and chocolate are the perfect pair. The addition of espresso enhances the chocolate flavor and adds a subtle richness.

I remember baking my first chocolate cake when I was probably 8 or 9 years old. I wanted to surprise my parents for their anniversary. While they were out and I was with the babysitter I attempted my first cake. Clearly, I missed a few ingredients and I vaguely remember it being hard as a rock. I was so proud of my efforts, it’s the thought that counts right?

Baking for others is still my love language. There is nothing more blissful than creating something for friends and family. I love sending my niece and nephews home with treats for them to enjoy. The only thing better, is to bake with them! Who doesn’t like to receive a gift handmade especially for them.

Sheet cakes seem to be having a moment right now. They are easy, just bake in a 9x 13 pan and frost. Sheet cakes are portable and easy to cut into squares to share!

If you are a Disney fan, you should check out Jennifer’s Instagram feed for all the latest Disney happenings.

What You Need to Make a Chocolate Espresso Cake

How To Make Buttercream Frosting

This is the old fashioned buttercream I love from my childhood. In a standing mixer or using a bowl and hand blender, combine softened butter, confectioners sugar, milk, and cocoa powder. Once the mixture comes together, whip until light and airy. The key is to whip a bit longer than you normally do. Finish by adding in the espresso powder and vanilla.

Who can you bake some goodies for you this week?

If you love chocolate, these Chocolate Raspberry Potpies are unbelievable.

Chocolate Espresso cake on table before cut

Chocolate Espresso Cake with Chocolate Buttercream

Yield: 12 pieces
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 15 minutes

Homemade chocolate espresso cake topped with a chocolate buttercream with a touch of espresso and sprinkles.

Ingredients

  • 1 cup unsalted butter, cut into pieces, with additional for buttering pan
  • 2 cups all purpose flour
  • 1½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • ½ cup sour cream
  • 1 1/2 teaspoon pure vanilla extract
  • 2 teaspoons espresso powder

FOR THE FROSTING

  • 1 cup butter, softened
  • 1 cup unsweetened cocoa powder
  • 4 cups confectioner sugar
  • ½ cup low fat milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons espresso powder

Instructions

  1. Heat oven to 350º F..
  2. Butter a 9x13 pan and sprinkle with a bit of cocoa powder.
  3. Place flour, granulated sugar, cocoa powder, brown sugar, baking soda and salt in a large bowl and whisk together.
  4. In a small saucepan, combine the butter and 1 cup water; bring to a boil. Add to the flour mixture and mix until combined. Beat in the eggs, one at a time, then stir in sour cream and vanilla.
  5. Pour batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan completely.
  6. Frosting:
  7. Place cocoa and butter into the bowl of stand mixer and cream until smooth.
  8. Add sugar and milk to cocoa mixture, adding 1 cup of sugar and 1 tablespoon of milk at a time. Once combined, turn the mixer up to high speed for about a minute. Add vanilla and espresso powder and mix until light and whipped in texture.
  9. Frost, cooled cake and add sprinkles if desired.

Notes

You can divide batter into 2 8" cake pans if you wish to make a layer cake.

Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 527Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 89mgSodium: 321mgCarbohydrates: 70gFiber: 2gSugar: 52gProtein: 5g
© Cheri
Cuisine: American / Category: Dessert

Sweet and Spicy Chicken Wings

These baked sweet and spicy chicken wings are so tasty and will fit into a clean eating diet.

Binge-watching food can be both delicious and healthy when you make these sweet and spicy chicken wings. Not words you usually hear together. When sports return these wings will be a hit for tailgating or viewing parties.

At a launch party for my newest team member, one of the guests arrived with a crockpot of delicious chicken wings. Wings are not usually on my menu, I think it had been years! But those wings got me thinking and off to the kitchen, I went to play.

These wings are bursting with flavors like fresh garlic, ginger, and lime, perfect for a clean eating diet. There is a touch of heat with the cayenne powder. The base of all this flavor is Coconut Aminos, a great substitute for soy sauce.

You could put all of this in a slow cooker and let it cook, but I like baking the wings to get that crispy skin.

What are Coconut Aminos?

Coconut Aminos is a soy-free, gluten-free alternative. Coconut aminos are made with coconut tree sap and not from coconuts. Because of this, they don’t have a strong coconut flavor. They have 73% less sodium than traditional soy sauce. They are gluten-free, non-GMO, vegan, vegetarian, and have no MSG. Coconut Aminos contains 13-17 amino acids, depending on the brand.

They are a little less salty with a touch of sweetness. You can substitute Coconut Aminos for soy in recipes.

What is Coconut Sugar?

Coconut sugar is made from nectar produced by coconut blossoms (not actual coconuts). They boil the nectar and then grind to create a granular substance with a texture similar to brown sugar. Coconut sugar has a lower glycemic index ranking than cane sugar, which tracks how foods affect blood glucose levels. Food with low GI values means that you digest and metabolize at a slower rate. This results in smaller fluctuations in blood glucose and insulin levels and reducing the risk of diseases like type 2 diabetes. 

plate of baked sweet and spicy chicken wings,

Baked Sweet and Spicy Chicken Wings

Yield: 8
Prep Time: 1 hour
Total Time: 1 hour

Chicken wings baked in a clean sweet and spicy marinade.

Ingredients

  • 3 pounds chicken wings
  • 1/4 cup Coconut aminos
  • 3 tablespoons coconut sugar
  • 1 tablespoon grated ginger
  • 6 cloves garlic, minced
  • 1/4 teaspoon cayenne powder
  • 1 teaspoon lime juice
  • 5 green onions, chopped
  • 1 tbsp cilantro, chopped
  • 2 teaspoon cashews, finely chopped

Instructions

  1. Rinse the wings, pat dry, season lightly with salt and pepper; put them in a large bowl or ziplock bag. In a separate bowl, whisk together the coconut aminos, coconut sugar, ginger, garlic, cayenne, lime juice, and lime zest.
  2. Pour half of marinade over the wings and massage well. Reserve remaining marinade. Let marinate for 1 hour at room temperature or refrigerate (overnight is fine) and bring to room temperature.
  3. Preheat the oven to 375 degrees. Arrange the wings in one layer in a low-sided baking dish or roasting pan (or use 2 pans) and place on middle shelf. Bake for 20 minutes and then flip wings over and baste with juices. Continue until well browned, glazed and cooked through, about 20 to 25 minutes.
  4. Pile the wings on a warm platter. Sprinkle them with the cilantro, green onions, and crushed cashews. Surround with lime slices and serve.
Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Cheri
Cuisine: American / Category: Appetizer

Butter Lettuce & Poached Pear Salad

Butter Lettuce and poached pear salad

This Butter Lettuce and Poached Pear Salad is one of our favorite Adventures In The Kitchen cooking school recipes. I discovered this delicious salad at Citrus City Grille, in Old Towne Orange, here in California. It features a red wine poached pear, candied nuts, and a Balsamic Vinaigrette.

You know me when I find a dish that I love, I try and recreate it for you. Often this salad is my meal when we were able to go and sit at the bar on Sunday evenings, the start to my weekend.

Now that I am cooking three meals a day, a salad is often one of my meals. It is light and can quickly be assembled. The beauty of poaching is that you can do ahead and store in the refrigerator.

How to Poach Pears

Poaching pears are easy. You can use simple water and sugar to poach but wine makes them so much better. In a saucepan that will hold the pears standing up add the wine, sugar, orange peel, juice of an orange, cinnamon, and cloves. Sometimes I throw in a star anise pod. Bring to a boil and turn the heat down to simmer. Place the peeled pears in the pan and cook over low for 20-25 minutes.

What Is Poaching?

Poaching is a cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine or in a tray. Poaching cooks the food slowly at relatively low temperatures.

Best Pears to Poach

The pears should be firm. Here are the best pears to poach:

  • Bosc pears are the best
  • Tiny Seckel
  • Red Anjou

The base of the salad is butter lettuce, is delicate and tender. It is great for everyday salads but it also makes a great base for chicken wraps.

plate of Butter Lettuce and poached pear salad

Butter Lettuce and Poached Pear Salad

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Start your meal with this beautiful salad. Poach a pear in red wine and sit on a bed butter lettuce with nuts and pomegranate seeds.

Ingredients

  • 2 cups dry red wine, such as cabernet or merlot
  • 1/3 cup sugar
  • 1 long strip orange peel, 1 by 4-inch
  • 1 large orange, juiced (about 1/2 cup)
  • 1 cinnamon stick
  • 2 whole cloves
  • 3 firm, ripe Bosc pears
  • 1/3 cup good balsamic vinegar
  • 1/2 cup canola or vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoon honey
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper
  • 1 cup pecan halves and pieces
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1 tablespoon pomegranate seeds

Instructions

  1. Combine wine, sugar, orange peel, orange juice, cinnamon stick and cloves in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes.
  2. While poaching liquid is simmering, peel pears, leaving the stem intact and being careful not to bruise the pears. Slice a small amount from the bottom of the pears to create a flat bottom if necessary so the pears stand upright.
  3. Gently place the pears in the poaching liquid. Reduce heat to low and simmer for 20-30 minutes (depending upon size), turning every 5 minutes with a slotted spoon to ensure even color. Pears should be cooked but still firm. Cool at room temperature, turning occasionally to ensure even color. 
  4. Let cool and slice.
  5. Whisk together vinaigrette ingredients. Adjust with honey, salt and pepper as desired. Set aside
  6. Heat the butter in a small non-stick skillet over medium-low heat. Add the pecans and the sugar and cook, stirring often until the pecans begin to brown slightly. (They can burn very quickly!) Transfer to a plate spread out slightly (it's okay if they're touching) and let cool.
Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Cheri Liefeld
Cuisine: American

Pumpkin Spice Protein Shake

Skip the Pumpkin Spice Latte and try this Pumpkin Spice Protein Shake to energize your morning.

I made this Pumpkin Spice Protein Shake as part of my healthy living journey. It is a great alternative to your favorite coffeehouse drinks. I have been on a 30-day healthy living challenge. Full disclosure , I am an independent consultant for Arbonne and have been for years. I finally gave in and did the 30-day challenge to get healthier and lose weight.

It has been great. The program is super easy and eliminates dairy, gluten, and sugar. That seems hard but they make it so easy with a private Facebook group, recipes, and menu plans. I really haven’t been hungry – you don’t count calories and everything is pure and healthy! Of course, as a food blogger, I have been creating a few recipes of my own to share with you.

One month in I have lost 11 pounds and even better have crazy energy, my mind is just clearer and my focus has improved! As you get older focus can be a challenge. The biggest eye-opener has been a decrease in inflammation. Clearly their are many benefits to eliminating gluten, dairy, and sugar. Here is a little peek at my progress.

Each day you have two protein shakes so as I enter month two I am playing around with different flavors. Pumpkin Spice seemed to be perfect for fall though the weather here is still firmly summer!

Ingredients for Pumpkin Spice Protein Powder

  • Unsweetened vanilla almond milk
  • Arbonne Vanilla Protein Powder
  • Arbonne Fiber Powder
  • Pumpkin Puree
  • Pumpkin Spice
  • Cinnamon
  • Vanilla extract
  • Stevia or coconut sugar

Blend together and enjoy! If you love pumpkin, here are a few other pumpkin recipes.

If you are interested in learning more about the 30-day healthy living challenge, email me for more info! You can follow my journey on Instagram and Facebook.

glass of pumpkin spice protein shake

Pumpkin Spice Protein Shake

Yield: 1 shake
Prep Time: 5 minutes
Total Time: 5 minutes

A delicious taste of fall with pumpkin puree, pumpkin spice and Arbonne Vanilla Protein Powder

Ingredients

  • 1 cup ice
  • 8 ounces vanilla almond milk, unsweetened
  • 1 scoop Arbonne Vanilla Protein Powder
  • 1/2 scoop Arbonne fiber powder
  • 1 tablespoons pumpkin puree
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon stevia

Instructions

  1. Place ice in blender and pour in the almond milk.
  2. Add Protein powder, pumpkin puree, pumpkin spice, cinnamon and vanilla. Add stevia or coconut sugar to taste.
  3. Blend until smooth. Pour into a glass and sprinkle with cinnamon.
Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Calories: 174Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 59mgCarbohydrates: 13gFiber: 4gSugar: 1gProtein: 27g
© Cheri Liefeld
Cuisine: Healthy / Category: Breakfast

Grilled Farmer’s Market Pasta

Our grilled farmer’s market pasta is created with colorful grill vegetables tossed with pasta and a simple parmesan vinaigrette.

This weekend we celebrate Labor Day. Celebrate with this Grilled Farmer’s Market Pasta. This pasta is filled with grilled fresh veggies, fresh herbs, and a Parmesan Vinaigrette. Growing up Labor Day represented the last hurrah of summer.

This time of year we have the last of the fresh tomatoes and all the yummy summer vegetables. Use what you have on hand, grill them and toss them with the pasta. It’s important to have dishes that are versatile and you change up with what is on hand, because who wants to have to run out to the store at the end of the day.

I made this before I embarked on my Arbonne 30 day healthy living challenge. This week I am going to share more about that journey but for 30 days you eliminate sugar, gluten, and dairy. To make this 30 day healthy I would make the following substitutes:

  • Use brown rice pasta
  • Serve with a lemon vinaigrette
  • Leave out cheese and corn

Farmer's Market Pasta

Farmer's Market Pasta

Yield: 5
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Quick weeknight pasta with grilled corn, peppers, and tomatoes. Finish with fresh herbs for extra flavor.

Ingredients

  • 1 cup baby heirloom tomatoes, halved
  • 1 zucchini, thinly sliced into half-moons
  • 1 red bell pepper, cut into thin strips
  • 1/4 cup green onions, thinly sliced
  • 1/2 8 ounce package penne pasta
  • 1/4 cup fresh basil, torn
  • 1/4 cup fresh cilantro, chopped

Parmesan Vinaigrette

  • 1/4 cup Parmesan cheese, freshly grated
  • 1/4 cup olive oil
  • 2 teaspoons sherry vinegar
  • 1 tsp lemon zest
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • 1 teaspoon black pepper
  • 2 tablespoon fresh basil, chopped
  • 2 tablespoon fresh cilantro, chopped

Instructions

Pasta

  1. Toss together the tomatoes, zucchini, bell pepper, corn, scallions, and vinaigrette in a large bowl, and let stand 10 minutes.
  2. Prepare the pasta according to the package directions. Add the hot cooked pasta and chicken to the tomato mixtures. Toss gently to combine. Season with salt and pepper to taste. Top with basil and cilantro

Parmesan Vinaigrette

  1. Place the Parmesan cheese, olive oil, lemon zest, lemon juice, sherry vinegar, garlic pepper, and salt in a blender or food processor and blend until smooth. Add the basil and cilantro and pulse 3-4 times.
Nutrition Information:
Yield: 5 Serving Size: 1 grams
Amount Per Serving: Calories: 179Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 4mgSodium: 97mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 4g
© Cheri
Cuisine: American / Category: Main Dish

Here are a few other corn recipes you might like: