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Sunday, August 9, 2015

CAITLYN JENNER........ "I STILL LIKE GIRLS!!!!!!!"

GET IT TOGETHER AMERICA!!!

It's SO obvz' that Caitlin still likes women.... and it isn't for the world to decide! On that ought.... who's business is it even anyway? Well... hear for yourself (below) Compliments of tmz.zom
 
luvz ya!

 

Caitlyn Jenner

One Thing Hasn't Changed

... I Still Only Like Girls!


8/9/2015 1:00 AM PDT BY TMZ STAFF
EXCLUSIVE
0807-caitlyn-jenner-instagram-01Caitlyn Jenner is still only into women ... despite what the producers of her show want you to think.
A promo for this week's episode of "I Am Cait" casts doubt on her sexual orientation, but we're told Caitlyn has not wavered an inch -- she's not attracted to men.
Our sources say Caitlyn's family has asked the same question and got an unequivocal answer ... she's into women just as much as Bruce.
It's all academic for now, because Caitlyn has made it clear she's got plenty on her plate and is not ready or interested in dating.

See also



Read more: http://www.tmz.com/#ixzz3iKMcbZOT
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WERRRRRE BAAAAAAACK ~!~!

Hello all! It has been a while since we posted and we appreciate all of the support! We are back and better than ever! Stay tuned for new posts and great content! We look forward to interacting with you soon! Best- M-

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Saturday, October 11, 2014

SEXY 2014 HALLOWEEN COSTUMES!!!

HI EVERYONE! ARE YOU LOOKING FOR HALLOWEEN COSTUME IDEAS???? 
Well, here are a few that are sure to make you the talk of the party! Seeeeeeeexy male costumes!!  yesssssssss! Enjoy! XOxo 
Cuff Em’ Cop CostumeTop Gun Flight SuitSWAT CommanderFire CaptainMens Sexy Butler CostumeTop Gun Bomber Jacket SetCocky Cowboy CostumeFor more options and/or to order yours.... please visit http://www.lingeriediva.com/mens-costumes

Have a great day!!
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Wednesday, October 1, 2014

***REAL HOUSEWIVES NEWS***

OMG!!! HAVE YOU HEARD??? THAT'S RIGHT! OUR GIRL BETHENNY FRANKEL HAS ARRIVED..... AGAIN! AND THIS TIME SHE IS HERE TO STAY! The star first got her break in the season premiere of the first "Real Housewives of New York", Where she turned heads and took names! This woman..... the 'Skinny Girl' cocktail Guru and creator, is back for the season 7 with a vengeance!! Watch out Girls..... because this time... there will be a little more throwin' down... than just a prosthetic leg! read below!!

Bethenny Frankel Returning to Real Housewives of New York City for Season 7

Entertainment Oct. 1, 2014 AT 7:30AM By
Bethenny Frankel Bethenny Frankel is set to rejoin The Real Housewives of New York City for the upcoming seventh season, sources reveal exclusively in the new issue of Us WeeklyCredit: Kevin Mazur/Getty Images
Back to life, back to reality — TV, that is. Four years after she quit The Real Housewives of New York City, Bethenny Frankel is returning to her roots and rejoining the Bravo series, sources reveal exclusively in the new issue of Us Weekly.
The former talk show host, whose self-titled daytime program was cancelled in February, will appear in the show's upcoming seventh season, insiders tell Us. Producers hope her return will help boost ratings, which fell to 1 million (from a record 2.6 million) during season six. "Bringing her back is a last-ditch effort," one source says.
PHOTOS: Former Real Housewives
Frankel will benefit, too, by having an outlet to promote her Skinnygirl empire, which includes a cocktail line, shapewear, and several books, including a new children's book, Cookie Meets Peanut. (The story was inspired by her 4-year-old daughter, Bryn, and her beloved dog, Cookie.)

Bryn was born just a few months before Frankel announced that she wouldn't be returning for season four of RHONY back in 2010. At the time, she hinted to Us she'd decided to leave because of events that had transpired the previous season, when she fought with former BFF Jill Zarin and longtime rival Kelly Bensimon. She added that she didn't see "any reason to go back."
PHOTOS: Before they were Real Housewives
Indeed, Frankel had plenty of other projects to keep her busy, including the Bravo spin-off Bethenny Getting Married?, which documented her engagement to then-fiance Jason Hoppy, and two subsequent seasons of Bethenny Ever After.
Since December 2012, she has also been preoccupied with her divorce from Hoppy. The two have been tied up in an ugly legal battle for more than a year; they only recently settled their custody dispute over Bryn.
PHOTOS: Return to reality TV
Like Frankel herself, RHONY has changed a lot in the last four years. Only LuAnn de Lesseps and Ramona Singer are left of the original Housewives, and both appear just in recurring roles. The other current stars are Sonja Morgan, Carole Radziwill, Heather Thomson, and Kristen Taekman.
Bensimon and Zarin left in 2011, but there's a chance the latter could make a cameo in season seven. She "might come back to rehash their issues," a second insider tells Us of Frankel's frenemy. "But so far it's just talk."


Read more: http://www.usmagazine.com/entertainment/news/bethenny-frankel-returning-to-rhony-for-season-7-details-2014110#ixzz3EuSP2jf0
Follow us: @usweekly on Twitter | usweekly on Facebook
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Monday, September 29, 2014

FALL RECIPES!!

Hello all! If you are anything like us.... which obvs' you are if you are reading this article.... then you are DEFINITELY looking for some fun ideas for treats this fall! You've read all the articles labeling those who are front runners in the lines at your local Starbucks (west coast) and Dunkin' Donuts (East coast) as "basic" ... but, are you really basic? Or, are those who call pumpkin lovers "basic" .... just Basically missing out? We searched high and low to see just what this Pumpkin craze
is all about....ad here's what we found! Enjoy!!  and share with your friends! Thanks for the support!


Pumpkin Cream Cheese Truffles!!


pumpkincreamcheesefinal
Pumpkin Cream Cheese Truffles
Author: 
Serves: 12
 

A delicious no bake truffle that is combined with pumpkin and cream cheese!
Ingredients:
  • ½ cup white chocolate chips
  • 2 cups white chocolate chips (almond bark will also work)
  • 1½ cup gingersnap cookie crumbs
  • ¼ cup canned pumpkin purée
  • ¼ cup graham cracker crumbs
  • 2 tablespoon confectioners’ sugar
  • ¼ teaspoon ground cinnamon
  • Pinch of fine salt
  • 2 ounces cream cheese, softened

Instructions
  1. In a large mixing bowl or kitchenaid mixer with paddle attachment, combine gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, cinnamon, salt and cream cheese and beat until smooth. Melt ½ cup chocolate chips in microwave every 30 seconds, stirring so that it doesn’t burn. Add the melted chocolate and combine with mixture. Cover and chill for about 2 hours until it is solid enough to roll into balls.
  2. Line a baking sheet with parchment paper and roll one heaping teaspoon of the mixture into balls. Melt the remaining white chocolate and drop the balls in the chocolate using a spoon to coat. Lift the truffle out of the chocolate and place on the parchment paper. Garnish with additional gingersnap crumbs and graham cracker crumbs if desired.
  3. Chill truffles for about 30 minutes until chocolate has set. Refrigerate remaining truffles.




www.therecipecritic.com


Pumpkin Caramel Ice Cream Pie

Pumpkin Caramel Ice Cream Pie Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
972 Shares

Layers of spiced pumpkin ice cream and vanilla ice cream top gooey caramel on a graham cracker crust. It's a whole new way to have pumpkin pie.

3.0 4
Good, solid recipe
Rate and Review | Read Reviews (3)
Yield: Serves 12
Total:
Recipe fromSunset

More From Sunset

Recipe Time

Total: 1 Hour, 45 Minutes
Freeze: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 41%
  • Protein: 3.4g
  • Fat: 17g
  • Saturated fat: 10g
  • Carbohydrate: 51g
  • Fiber: 1.1g
  • Sodium: 135mg
  • Cholesterol: 56mg        

Ingredients:

  • 1 1/2 cups plus 2 tbsp. sugar $
    Click to see savings
  • 3/4 cup whipping cream
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted $
    Click to see savings
  • 2 cartons (14 oz. each) vanilla ice cream $
    Click to see savings
  • 1 cup pumpkin purée, homemade or canned
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • About 1 tbsp. toasted pumpkin seeds (optional)

Preparation

  1. 1. Preheat oven to 350°. Mix 1 1/2 cups sugar and 1 cup water in a medium saucepan. Cook without stirring over high heat until sugar turns medium brown, 15 to 20 minutes, swirling pan at end to help brown evenly. Remove from heat and carefully whisk in cream (it will splatter). Pour into a heat-proof bowl; set aside.
  2. 2. Meanwhile, grease a 10-in. metal pie pan. In a medium bowl, mix crumbs, remaining 2 tbsp. sugar, and the butter with a fork until combined. Press over bottom and up sides of pie pan. Bake until golden brown, about 5 minutes.
  3. 3. Pour half of caramel into pie pan, tilting pan so it spreads evenly over crust. Put in freezer to chill 20 minutes. Set aside remaining caramel to use when serving.
  4. 4. Soften ice cream at room temperature 10 minutes. Empty 1 carton into bowl of a stand mixer. Beat until smooth (like soft-serve), about 20 seconds. Quickly spread over caramel layer. Return to freezer, making sure it sits level.
  5. 5. Beat second carton of ice cream the same way. Add pumpkin purée and spices; blend just until combined. Spoon pumpkin ice cream over vanilla ice cream. Freeze until firm, 4 to 6 hours.
  6. 6. Let soften in refrigerator about 15 minutes. Use a warm knife to cut slices. Rewarm caramel to drizzle over top and sprinkle with pumpkin seeds if using.
  7. Make ahead: Up to 1 week, covered in freezer.

OCTOBER 2012





http://www.myrecipes.com/recipe/pumpkin-caramel-ice-cream-50400000123748/


Pumpkin-Chocolate Chip Cake

Pumpkin-Chocolate Chip Cake Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
2.7k Shares

This simple sheet cake combines pumpkin and pumpkin pie spice with sweet chocolate chips and crunchy walnuts for a family-favorite fall dessert.

4.0 9
Worthy of a special occasion
Rate and Review | Read Reviews (7)
Yield: 9 squares
Total:
Cost per Serving: $.82
Recipe fromAll You

More From Allyou

Recipe Time

Prep Time:
Bake: 1 Hour
Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 555
  • Fat: 29g
  • Saturated fat: 12g
  • Protein: 9g
  • Carbohydrate: 67g
  • Fiber: 3g
  • Cholesterol: 105mg
  • Sodium: 359mg


Ingredients:



  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • 1 1/4 cups sugar $
    Click to see savings
  • 3 large eggs $
    Click to see savings
  • 1 cup canned pumpkin puree $
    Click to see savings
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour $
    Click to see savings
  • 1/3 cup milk $
    Click to see savings
  • 1 cup miniature chocolate chips
  • 1 cup chopped walnuts $
    Click to see savings

Preparation

  1. 1. Preheat oven to 350ºF. Mist an 8-inch square baking pan with cooking spray; line with parchment.
  2. 2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.
  3. 3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.

OCTOBER 2014
Also featured in: All You, November 2011


Pumpkin-Almond Cheesecake

Pumpkin-Almond Cheesecake Recipe
Photo: Levi Brown
624 Shares

If your springform pan is loose and prone to leaking, wrap the bottom of it completely with heavy-duty aluminum foil before scraping the batter into i... more»

4.0 12
Worthy of a special occasion
Rate and Review | Read Reviews (11)
Yield: Serves 14
Total:
Recipe fromCooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 12 Hours

Nutritional Information

Amount per serving
  • Calories: 263
  • Fat: 12.2g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 6.3g
  • Carbohydrate: 32.1g
  • Fiber: 1.2g
  • Cholesterol: 88mg
  • Iron: 1mg
  • Sodium: 199mg
  • Calcium: 71mg


Ingredients:

  • Almond cake:$
    Click to see savings
  • 6 tablespoons sugar $
    Click to see savings
  • 1/4 cup butter, softened
  • 1/8 teaspoon salt
  • 4 ounces almond paste $
    Click to see savings
  • 2 large eggs
  • 1 ounce cake flour (about 1/4 cup) $
    Click to see savings
  • 1 tablespoon dark rum
  • Cooking spray $
    Click to see savings
  • Cheesecake:$
    Click to see savings
  • 1 cup (8 ounces) 1/3-less-fat cream cheese, softened $
    Click to see savings
  • 1/3 cup (3 ounces) fat-free cream cheese, softened
  • 1/2 cup sugar $
    Click to see savings
    $
    Click to see savings
  • Dash of salt
  • 3 large eggs $
    Click to see savings
    $
    Click to see savings
  • 1 vanilla bean, split lengthwise $
    Click to see savings
  • 1 1/4 cups canned unsweetened pumpkin
  • 1/3 cup plain 2% reduced-fat Greek yogurt $
    Click to see savings
  • 1/8 teaspoon ground ginger
  • Brittle:
  • 1/2 cup sugar $
    Click to see savings
  • 1 1/2 tablespoons water $
    Click to see savings
  • 1 1/2 teaspoons light-colored corn syrup
  • 3 tablespoons sliced almonds, toasted
  • 1 tablespoon butter
  • Remaining ingredient:
  • 14 tablespoons frozen fat-free whipped topping, thawed

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. To prepare almond cake, combine 6 tablespoons sugar, 1/4 cup butter, 1/8 teaspoon salt, and 4 ounces almond paste in a large bowl; beat with an electric mixer at medium speed until light and fluffy (about 3 minutes). Add 2 eggs, 1 at a time, beating well after each addition. Weigh or lightly spoon cake flour into a dry measuring cup; level with a knife. Stir flour and rum into sugar mixture. Spread the batter evenly into a 9-inch springform pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (do not remove or loosen sides of springform pan).
  3. 3. Reduce oven temperature to 300°.
  4. 4. To prepare the cheesecake, place softened cheeses, 1/2 cup sugar, and salt in a large bowl; beat with a mixer at medium speed just until blended. Add 3 eggs, 1 at a time, beating at low speed just until each addition is incorporated. Scrape seeds from vanilla bean, and reserve bean for another use. Add seeds, pumpkin, yogurt, and ginger to cream cheese mixture; beat at low speed just until blended. Pour the cream cheese mixture evenly over top of cooled almond cake. Bake at 300° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill for 8 hours or overnight.
  5. 5. To prepare brittle, line a baking sheet with parchment paper; coat parchment paper with cooking spray. Combine 1/2 cup sugar, 1 1/2 tablespoons water, and corn syrup in a small saucepan; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, for 7 minutes or until mixture is golden. Remove from heat. Stir in almonds and butter. Quickly spread sugar mixture in a thin, even layer over prepared parchment; cool completely. Break into 14 pieces. Slice cheesecake into 14 slices; top each serving with 1 tablespoon whipped topping and 1 piece brittle.
Nicole Kaplan,
NOVEMBER 2011


We saved the best for last!!!......

How To Make Pumpkin Spice Lattes (Even Better Than Starbucks!)

Cooking Lessons from The Kitchn

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This week Starbucks brought back the rock star of latte, the queen of froth, the obsession of millions: The Pumpkin Spice Latte. But there's a catch: to order the drink during this extra-early fall launch, you have to solve a puzzle and get a code to "unlock" your order. If puzzling out a password sounds like too much work, but you don't want to wait until the full launch on September 2, we have your back!
Here's how to make a spicy, frothy pumpkin spice latte at home. It's so easy, and you'll have enough to share with someone you truly love. Don't skip the whip.
Real pumpkin! Not just spice.
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We'd be remiss in not mentioning one more advantage of making the PSL at home: Our version actually has pumpkin in it. That's right; the Starbucks latte, not to mention most other things disingenuously monikered "pumpkin spice," doesn't actually contain any pumpkin. (If this makes you righteously indignant, you'll enjoy Anjali's rant on the topic.)
Ours, on the other hand, is a recipe that originated with Kathryn, a core writer in the early days of The Kitchn, and she included a touch of pumpkin for delicious and full-bodied pumpkin spice flavor.
Last but not least, it's cheaper than those coffee shop drinks. As Kathryn says, "For those of us on a budget, those little cups of spicy goodness can add up. Making your own at home will not only save you money, but you can also enjoy them year-round. In addition, you have more control over the ingredients (especially the sugar), so you can tweak the recipe to your liking."
Especially if you like extra whipped cream. Especially then. We won't tell.

Tester's Notes

I've whipped up Kathryn's pumpkin spice concoction several times now, and I made some changes from the original recipe. First of all, I cook the pumpkin and the spices for a moment in the saucepan, which gets rid of any raw squash flavor and makes the spices toastier. Secondly, I think that the real key to this recipe is a healthy dose of black pepper, which cuts through the sweetness and the coffee for a spicy bite. Enjoy — no password needed!
— Faith, August 2014
Previous image Next image
Heat the pumpkin and spices: In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.

How To Make a Pumpkin Spice Latte at Home

Makes 2 drinks

What You Need

Ingredients2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form
Equipment
Mixer, whisk, or hand blender, to whip cream
Saucepan
Wooden spoon
Whisk
Blender
Espresso maker or coffee maker

Instructions

  1. Heat the pumpkin and spices: In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.
  2. Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
  3. Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.
  4. Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
  5. Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Substitutions

  • Milk Fat: This recipe is most satisfying when made with whole milk, but 2% and skim can be substituted.
  • Canned Pumpkin Substitution: You can substitute 1 teaspoon Torani Pumpkin Spice Syrup for the canned pumpkin if you have it on hand.
  • Sugar Substitute: You can use a sugar substitute in place of the sugar if desired. Add to taste.
  • Pumpkin Pie Spice Substitute: No pumpkin pie spice? No problem — use our recipe to make it out of cinnamon, ginger, and other spices: Recipe: Pumpkin Pie Spice Mix
  • Espresso Substitute: If you don't have espresso on hand, you can use strong brewed coffee instead. Increase amount to 1/3 to 1/2 cup.

Recipe Notes

  • Make a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make
    8 full servings
    , cook 1 cup pureed or canned pumpkin with 4 teaspoons pumpkin pie spice, 1 teaspoon black pepper, and 1 cup sugar. Stir in 1 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.


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Monday, June 23, 2014

BRAVO'S MILLION DOLLAR NEW LOOK???




Ok!! Check it out!
Bravo's hit television reality show 'Million dollar listing LA' has a new look!! That's right !! long time star of the show, and an original, (also a hottie)... Madison Hildebrand has said goodbye to the top rating Bravo hit as he looks to go in a different direction. Hildebrand stated, "I have made the decision to leave the show to focus on new and exciting endeavors". We certainly wish you well handsome! and I am sure we will be running into you soon :) XOxo
Here's the scoop ... follow the link to read more in detail about the "change up" at: http://www.bravotv.com/blogs/the-dish/first-look-at-mdlla-season-7?cid=mdl_blog


Thanks for reading everyone! We lovez ya! XOxo
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Friday, June 20, 2014

FUN TREAT IDEAS FOR SUMMER!!


Hey Everyone! Want a fun summer treat to make for you and the family? Entertaining a bunch of friends on movie night? How bout those late night snacks that we all love? Uh huh .... we know you do it too ;)  Here is a fun recipe to satisfy your sweet tooth!!


Joia Float:
1 large cup
1 bottle of Joia all Natural Soda (flavor of your choice)
2 scoops of hard ice cream
half cup of milk (optional)
and En-Joia!


to find Joia near you ..... follow the link http://www.joialife.com/find/


Thanks and have a great day!!!  also... send us your photos of your favorite treats! We just might feature you!!!  XOxo

From "Real Housewive's of Beverly Hills" the lovely Adrienne Maloof enjoying her collaboration of "Joia" and "Zing Vodka"




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