Winter can be harsh on our feet with the cold and the constant need to wear snow boots. Kizik offers a respite with its fashionable, athletic slip-on shoes. These shoes promise ease and comfort, allowing you to quickly step out without the hassle of pulling on boots, which is perfect for those last-minute dog walks.

Not only do they save time and prevent discomfort, but Kizik’s slip-ons also keep your feet toasty while ensuring you remain stylish during your grocery store runs. They’re a multifunctional solution to winter footwear woes, combining style, convenience, and comfort.

There’s nothing better than sipping a cup of tea in the morning and enjoying the snowy view from your window. Sips by is a female-founded company with 90% female full-time employees. They offer unique tea blends, personalized tea subscription boxes, gift sets, and teaware. Whether you’re a tea lover or want to surprise one, this selection of tea will be the perfect addition to any winter routine.

Almond cookie herbal tea, cherry vanilla, and cozy clou chai are just a few of the options. The range of flavors not only tastes amazing but keeps you warm during cold days. Get into the habit of having at least one cup of tea a day, and you’ll regret not having done it earlier.

This brand is an absolute must for all winter sports lovers. Incrediwear offers pain relief and recovery tools, such as knee and elbow sleeves, ankle braces, and more. They will provide you with the needed comfort and care while you enjoy your time in the snow. But don’t get it twisted; they aren’t like those uncomfortable sleeves you’ve seen before.

Incrediwear’s tools are lightweight and breathable. They provide more flexibility but still support the injured or recovering joints. You can use them to either prevent injuries or during and after recovery.

Lash extensions not only save you time during your beauty morning routine but also make you look elegant without putting too much work into your look. Lashify’s extensions look natural and feel extremely comfortable. Sure, they might not be a necessity, but who doesn’t want to look glam during the winter season?

With these brands, you’ll have no more problems looking cute in the winter or staying warm and comfortable. They’re all great tools to make life a bit easier in months when most of us don’t even want to go out!

If you love fall as much as we do, you probably can’t wait for all the pumpkin pies, pumpkin spice lattes, and basically anything pumpkin. You may not think that carrot cake cupcakes could scratch that pumpkin itch, but they can! And the best part? They’re vegan, so you can have as many as you want.

Now, you must be wondering what makes these cupcakes vegan. The secret is mixing chickpea aquafaba and vegan butter to make the vegan buttercream that goes on top. Aquafaba is leftover water after cooking chickpeas, black beans, kidney beans, and more. It serves as a substitute for eggs, so vegans can enjoy their treats too. For this recipe, use the aquafaba from one can of chickpeas. You should get about a 3/4 cup.

The vegan buttercream takes quite a lot of mixing, but it will definitely be worth it. The time depends on how quickly your aquafaba mixture cools down after it has been heated with the sugar. However, do not add the vegan butter too quickly, as it will become melty instead of creamy. If this happens, you can whip it on high for about two to three minutes.

Here’s everything you’ll need to make these vegan fall treats.

Ingredients for the cupcakes:

• 1/3 cup (about 1 3/4 ounces) flax meal
• 1/2 cup hot water (about 115°F)
• 3/4 cup packed light brown sugar
• 3/4 cups granulated sugar
• 1/4 cup (2 3/8 ounces) unsweetened apple sauce
• 2 1/2 cups (about 10 7/8 ounces) all-purpose flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup vegetable oil
• 3 cups (12 ounces) finely grated carrots

Ingredients for the vegan buttercream:

• 3/4 cup aquafaba
• 1 3/4 cups granulated sugar
• 3/4 teaspoon cream of tartar
• 1/8 teaspoon xanthan gum
• 2 cups vegan butter, softened (about 1 pound)
• 3/4 teaspoon kosher salt
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract

Prepare the cupcakes

Start by preheating your oven to 325°F and set aside a 12-cup muffin tray with 12 paper cups.Then, in a medium bowl, combine the flax meal and hot water. Add brown sugar, granulated sugar, and apple sauce to the mixture and whisk again.Mix together the flour, pumpkin pie spice, baking powder, and salt in another bowl. Add the flour mixture to the flax mixture and combine while gradually adding oil. Fold in the shredded carrots and distribute them evenly. Put an even amount (⅓ cup) of batter evenly into the cups. Bake for about 40-45 minutes, and insert a wooden pick into the center of the cupcakes to make sure they are ready. Take them out of the oven and let them cool for about an hour.

Prepare the vegan buttercream

Stir the aquafaba, sugar, cream of tartar, and xanthan gum over medium-low heat for about four minutes while stirring often. Beat the mixture with a stand mixer until it gets thick and cools slightly. Reduce speed to low and gradually add the softened butter until everything combines. Add salt, lemon juice, and vanilla while the mixer is still on low speed. Increase speed to medium-high and beat until the mixture thickens and holds its shape. Apply on top of the cooled cupcakes, and you have your fall treats ready to serve.

Feel free to top these delicious cupcakes with crushed nuts or a bit of cinnamon.