Fall 2011 Trend Report!

Dennis Basso 2011

F

ur is flying this fall!  From shearling jackets to handbags, from fox to chinchilla, fur is the essential ingredient, for a perfectly seasoned fall wardrobe. Fur appeared center stage at Gucci, Louis Vuitton, Dennis Basso and of course Fendi, during fall fashion week 2011.  

B

Dennis Basso 2011

old colors set   the

tone, from  lime green

and   mustard   at 
Gucci, to cinnamon 
and mocha at Fendi!

Gucci 2011

Fendi 2011

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

 

W

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.