"A Marriage made in Fashionista Heaven! Missoni for Target!

 

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hat do you get when you mix an exclusive Italian designer and an American mass retailer?  A "retail marriage made in fashionista heaven! Today "Missoni for Target" brought out the best in designer divas, on a budget!  Talk about an economic recovery!  Fashionistas everywhere took to the web and stores today, to send a clear message, to retailers and designers.    Create a fabulously   well- designed collection, with effortless style , at an affordable price and watch the divas buy!     

Grilled Lamb Chops

Serves 4

2 cloves garlic, finely chopped

2 tablespoons chopped fresh   rosemary

1/4 cup extra-virgin olive oil

salt and pepper to taste

12 rib lamb chops

1. In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and pour the marinade over them, turn the chops to coat both sides. Cover and refrigerate at least 2 hours.
2. Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink.
3. Transfer to a warm platter and serve immediately.

7 "Must Haves for Fall 2011"

This fall,  every diva needs " to arm herself with an arsenal," of the seasons must haves!  These seven essentials are a must for your  fall wardrobe.

  1.     A skin accessory

2.     A bold Geometric Print

3.     A Fur Accessory

4.     Metallic Nail Color

5.     A Rich, Bright,  Jewel Toned Hue

6.     An updated animal print

  

7.     Bold Statement Jewelry

"Au Chocolat"

Nothing is more indulgent than chocolat!

Well, I have just the thing for all, of my calorie counting    Divas! This fall treat yourself to rich mocha shadows, hazelnut  blushes , silky cocoa glosses and  velvety brownie nails.

NARS

CALANQUE

Gold infused platinum with silver flecks / Light matte caramel / Rich antique bronze infused with gold

Metallic Colorama Collection, from Yves Saint Laurent
• Golden Champagne
• Golden Chocolate
• Golden Carat

Dior Nail Lacquer – Bronze Libertine

Sour Cream-Hazelnut Bundt Cake

Yields 14 servings

Cooking spray

1 tablespoon dry breadcrumbs

1 1/2 cups granulated sugar

1/2 cups butter, softened

2 large eggs

1 teaspoon vanilla extract

1 (16 oz.) carton low-fat sour cream

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teasponn baking soda

1/4 teaspoon salt

1/4 cup chopped hazelnuts, toasted

3 tablespoons chocolate-hazelnut spread (such as Nutella)

For decoration:

1 teaspoon powdered sugar, or Chocolate ganache and additional chopped toasted hazelnuts

Preheat oven to 350 degree F.  Coat a 12-cup Bundt pan with cooking spray, dust with breadcrumbs.

Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 2 minutes).  Add eggs, 1 at a time, beating well after each addition.  Add vanilla and sour cream; beat until well blended.

Lightly spoon flour into dry measuring cups, and level with a knife.  Combine flour, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk until well combined.  Add flour mixutre to sugar mixture, stirring just until combined.

Spoon half batter into prepared bundt pan; sprinkle evenly with hazelnuts.  Drop small spoonsfuls of chocolate spread over nuts.  Spoon remaining batter over chocolate spread; swirl batter using the tip of a knife. 

Bake at 350 degree for 40-50 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in a pan on a wire rack for 15 minutes, remove cake from pan.  Cool completely on a wire rack.  Sprinkle cake with powdered sugar or drizzle chocolate ganache on top and then sprinkle chopped hazelnuts over the ganache.

Chocolate Hazelnut Kiss Cookies

                                                                     1 3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate hazelnut spread (recommended: Nutella)

1/2 cup butter, softened (1 stick)

1/2 cup sugar

1/2 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1/2 cup orange sprinkles, or orange sugar

1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)

Preheat the oven to 375 degrees F.

In a medium bowl, combine flour, baking soda, and salt. Set aside. In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated. Shape the cookie dough into walnut-sized balls. Rolls the balls in the sprinkles or colored sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.