Ring lust

I love this ring by Lillot .

Do you love it?:

Vintage Comfort

Again working late. I came across some this pretty shrug by Ivana Helsinki, I love the vintage look. To see more pretty pieces click here

Do you love it?:

Naturally Beautiful

Sorry for the late post. I had a long day today... Ellie Saab knows just how to make a woman feel sexy and beautiful. The fall '08 collection has evening dresses in bright primaries like kelly green, deep red, and sky blue, along with black, and in styles that ranged from a strapless, narrow sequined sparkler to lawn gown that billowed in soft layers below the bust. To see more from this brilliant designer click here .

Do you love it?:

Bagging it

I love this big vintage style bag by Urban Outfitters. The best thing is you will have enough money left over to actually put stuff in it. To snag yours click here

Do you love it?:

Bake Pretty

I love to cook and bake and these pretty measuring spoons by Beehive Kitchenware make it even more of a treat. To see more adorable kitchen tools from them click here.

Do you love it?:

Amazing jewelry

I love these two rings by Monika Krol they are so innovative. To see more cool pieces from her collection click here.

Do you love it?:

Relaxed and cool

I love the OMgirl line the clothes are very comfortable without looking frumpy. To see more styles click here.

Do you love it?:

Retro Prints

I love the retro and bold prints of the Orla Kiely's summer '08 collection. To see the entire collection click here.

Do you love it?:

Fingers in Bloom

I love these beautiful rings by Yoko Izawa they remind me of flowers. To see more pretty pieces click here.

Do you love it?:

Sexy Drama

This collection reminds me of the Project Runway challenge when the designers had to take outdated trends and make them in current stylish pieces. Miriam Ocariz would have won this challenge hands down. I love how she uses some of the eighties trends and make them look hot. To see the entire collection click here.

Do you love it?:

Something for the guys

I normally don't post on men clothing, but this line of tees by Modern Amusement is worthy of a mention. To see more styles click here.

Do you love it?:

Vintage Couture

I really like the vintage styling of Karen Zambos's line. To see the entire collection click here.

Do you love it?:

Soko mais elle est folle!

Soko I'll kill her myspace

Do you love it?:

School Charm

The line Keller reminds me of my ealry school days. I love the open detail on the side of these shoes. To see the rest of the summer '08 collection click here

Do you love it?:

Sonia Rykiel

All my favorite pieces from Sonia Rykiel's summer '08 collection. To see the rest and pick your own favorite click here.

Do you love it?:

Hey Pretty Girl!

I love the Canadian line Rachel Mara by Portland based designer Rachel Gorenstein. To see more styles click here.

Do you love it?:

The Pool is Calling

The perfect suit for lounging by a pool. To see more from Panos Emporio click here.

Do you love it?:

Perfect Weekend Wear

Lily+ Jae have the perfect weekend pieces. To see the rest of the collection click here.

Do you love it?:

Chocolate and Chestnut Mousses

Chocolate and Chestnut Mousses

Ingredients

• 200g dark chocolate
• 200g sweetened chestnut purée*
• 5 eggs, separated
• 2 tablespoons brandy or Cognac
• 300ml thickened cream, whipped to soft peaks

Directions

1. Using a swivel vegetable peeler, make chocolate curls with 25g chocolate and set aside. Chop the remaining chocolate, then melt in a heatproof bowl over a saucepan of simmering water. Remove chocolate from heat and stir in chestnut purée until smooth, then add egg yolks, one at a time, followed by brandy.
2. Using an electric mixer, whisk egg whites to stiff peaks. Stir a quarter into the chocolate mixture to loosen it, then gently fold in the remainder. Divide among 6 teacups or small dishes and refrigerate for at least 4 hours or overnight to set.
3. Serve mousses topped with whipped cream and sprinkled with chocolate curls.

* French chestnut purée is available in 500g cans from specialist food stores and many delicatessens. Leftover purée can be frozen.

Do you love it?:

Christian je t'aime!

For the first time Christian Louboutin will have a solo exhibition at the Museum at FIT. Sole Desire: The Shoes of Christian Louboutin ( March 13- April 19) documents his career from his work with Chanel and Yves Satin Laurent to the present day. For more information click here.

Do you love it?:

Feeling Subversive?

Subversive jewelry designer Justin Giunta has designed a line for Target, the pieces are cute and very affordable. The collection ,which ranges from $15- $60, will hit the stores March 23.

Do you love it?:

Jewelry DJ

I love the DJ inspired jewelry by Darkcloud Silver.

Do you love it?:

Absinthe Lollipops

Absinthe Lollipops made with real Absinthe and no articial colors or flavors. To get some click here.

Do you love it?:

Shaving Secret

Whish shaving products smell delicious and promote smooth, healthy skin. I also really love their flawless bump fighter for the ugly bumps and ingrown hairs. To see the entire line click here.

Do you love it?:

Tell them where to go

I really dig this really cool arrow ring from topographer DresserJohnson.

Do you love it?:

Spring with Wendy

I love designer Built by Wendy here is a little sneak peek at her Spring '08 collection to see more click here.

Do you love it?:

Handmade shoes

I love these shoes by Mohop. The shoes are composed of rubber soling made from recycled tires, a Finnish birch plywood core, and topped with various select veneers. Each pair is handmade by Annie. To see more styles click here.

Do you love it?:

Periodic Fashion

I love the concept of these preriodic rings by ITSNONAME.

Do you love it?:

Metal Flowers

I am in love with these pretty flower rings by Lori Swartz.

Do you love it?:

Music for Mondays

Band of Horses The Funeral Website Myspace

Do you love it?:

Junko Shimada

Here are some of my favorite pieces from the spring '08 Junko Shimada collection. To see the entire collection click here.

Do you love it?:

Body Bakery

I am smitten with Frilly Lilly the bakery-like spa, their body treats look like everything you would find at a bakery. The strawberry shortcake bunt cake is my favorite. Their sweet product line is available online and at fine places such as Fred Segal and The Green Walley Ranch Resort in Henderson . To see more sweet products make sure to click here.

Do you love it?:

Hip Babe

I really love the Toronto line House of Spy and not just because we are both from Canada. Their look is very fresh, retro and modern. Each pieces is very flirty and makes you feel sexy. To see the rest of the collection click here.

Do you love it?:

Weekend date

I hardly ever find an outfit that is already styled just the way I want, but this one by Alberta Ferretti is perfect for date night. To see more outfits from the spring/summer collection '08 click here.

Do you love it?:

Swedish High Fashion

Helena Horstedt is in a class of her own. She is known for her craftsmanship with a modern sculptural vision. Each piece is handmade and takes hundred of hours to create and are made to order for private clients. To see more of her stunning pieces click here.

Do you love it?:

Orange Cheesecake Flan

Cheesecake can sometimes be thick and pasty. One way to avoid this is to add the dense cream cheese to a light and delicate flan mixture. The result is both body and lightness, relatively speaking. The individual flans are inverted on top of a homemade graham cracker base. Orange caramel on top provides a tart palate-cleansing blast of sweet and sour.

Hint: The cheesecake flans can be made in round ramekins or in oval molds.

Ingredients:

For the caramel:
1/2 cup granulated sugar
2 tablespoons water

For the cheesecake:
6 ounces cream cheese at room temperature
1/3 cup whole milk
2 large eggs
3 tablespoons granulated sugar
2 teaspoons fresh lemon juice

For the orange sauce:
1/2 cup granulated sugar
1 teaspoon fresh lemon juice
1 cup fresh orange juice, warmed
1/2 medium peach, peeled, pitted and cut into 1/4-inch thick julienne
2 tablespoons Grand Marnier

6 Graham Cracker Cookies (recipe follows), cut to the size of the tops of the ramekins

Directions:

Place 5- to 6-ounce 2-inch high ramekins in a deep baking dish.

For the caramel, combine the sugar and water in a medium saucepan and stir just to moisten the sugar. Place over medium heat and bring to a simmer. Reduce the heat and simmer about 9 to 10 minutes without stirring, until the sugar has melted and caramelized and is medium amber in color. If any sugar crystal cling to the side of the pan as the sugar boils, brush down with a pastry brush dipped in water. To check the color, use a fork to drizzle a small amount in a white plate.

Immediately pour about 1 tablespoons of the caramel into the bottom of each ramekin and rotate the ramekin to coat the bottom.

Position a rack in the center of the oven and preheat to 325°F.

For the cheesecake, bring water to a simmer in the bottom of a double boiler large enough to accommodate the bowl of a stand mixer. Place the cream cheese and milk in the owl of the mixer fitted with the whisk attachment, and whip until combined. Remove the bowl from the mixer, place over the simmering water, and whisk with a hand whisk until slightly warm and creamy. Return to the mixer, add the eggs, sugar, and lemon juice, and whisk until thoroughly combined.

Fill a pitcher with very hot tap water. Set the baking pan with the ramekins on the oven rack and pour enough water into the pan to reach halfway up the ramekins. Bake for 50 minutes to 1 hour, or until the cheesecakes are set. Carefully remove the baking pan from the oven, remove the ramekins from the water bath, and place on a cooling rack. When they have reached room temperature, cover each ramekin with plastic wrap and refrigerate to chill the cheesecakes and soften the caramel, 4 to 6 hours or, preferable, overnight.

For the orange sauce, combine the sugar and lemon juice in a medium saucepan and stir just to moisten the sugar. Place over medium heat and bring to boil, then reduce the heat to a simmer and cook, without stirring, until the sugar caramelizes, and is a medium amber color. Add the orange juice and peach. Reduce the heat to a simmer and cook to reduce the cause by about one-third, to about 3/4 cup of liquid. The flesh of the peach will help thicken the sauce. Strain through a fine-mesh strainer into a bowl and discard the peach slices. Let the sauce cool, then add the Grand Marnier.

To serve, loosen the cheesecakes from the ramekins by wrapping a warm towel around the bottom of each one and running a knife or small palette knife around the edges of the cheesecake. Place a cookie in the center of each serving plate, invert a ramekin onto each cookie, and life the ramekin. If the cheesecake doesn’t release, dip the bottom of the ramekin in a dish of hot water for several seconds. Spoon about 2 tablespoons of the orange sauce around each cheesecake.

Graham Cracker Cookies
Makes about 2 dozen cookies

Ingredients:

1 1/4 cups crushed graham crackers (about 10 whole store-bought grahams) or graham cracker crumbs
1/2 cup almond meal or very finely ground almonds
1/4 cup hazelnut meal or very finely ground hazelnuts
3 tablespoons finely ground pistachios
11 tablespoons (5 1/2 ounces) unsalted butter, at room temperature
1/2 firmly packed light brown sugar
1 large egg

Directions:

In a medium bowl, combine the crushed grahams, almonds, hazelnuts, and pistachios.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed for about 3 to 5 minutes, scraping the bowl as necessary, until well combined and lightened in texture. Mix in the egg until combined. Remove the bowl from the mixer and fold in the graham cracker mixture.

The dough will be sticky and somewhat soft. It if is too difficult to work with, chill it in the refrigerator for 30 minutes to 1 hour to firm.

To form the dough into a log: Slightly dampen the work surface, to anchor the plastic, and lay out two overlapping pieces of plastic wrap to form and 18-inch square. The size of the dough can vary depending on the size of the cookie you want to make. If the cookies will be used as a base for the cheesecakes, the log of dough should be about the same diameter as the tops of the ramekins. Place the dough about 6 inches up from the bottom of the edge of the plastic wrap and mold it into a log about 7 inches long. Pull the plastic wrap up over the log and press down on the far side of the log, being careful not to catch the plastic wrap in the dough. Using a ruler, or the blade of chef’s knife, push the dough toward you from the far side of the log to seal the plastic and straighten the roll. Slowly roll the dough up in the plastic wrap, pinching it from the sides as you roll to compact the dough. The finished roll should be about 5 to 6 inches long and 3 inches in diameter. Twist both ends of the roll and tie with kitchen twine. Trim the ends of the plastic wrap.

Refrigerate, standing on one end, until firm, at least several hours, or preferably overnight. (The dough can be refrigerated for up to 1 week or frozen for up to 1 month.)

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line two sheet pans with parchment paper or Silpats (or line just one sheet if you are only baking 6 cookies for the cheesecakes.)

Remove the plastic wrap from the dough and cut into 1/4-inch-thick rounds. Place on the baking sheets (the cookies will spread, so place only 6 on each sheet) and bake for about 12 minutes, or until crisp and golden.

To trim the cookies for the cheesecakes, transfer the hot cookies to a work surface and cut them using a cutter the size of the top of the ramekin. Transfer the cookies to a cooling rack and allow to cool completely. Bake the remaining cookies.

The cookies can be stored in an airtight container for up to 3 days.

Do you love it?:

Bold Prints

I am so sick today 102.8 fever that won't go down! I felt a little better when I came across the summer '08 collection by Marimekko. The collection is a combination of Art Deco and bright 80s colors. To see the entire collection click here.

Do you love it?:

Sugar dress!

I love the ruffles of this dress, the muted color makes it a soft pretty party dress. To see the rest of the collection by Malicious Designs click here.

Do you love it?:

Sexy Wednesday

I am smitten for the lingerie line by Kiki De Montparnasse it's very sweet and sexy in a innocent kind of way. To see the entire collection click here.

Do you love it?:

Art as clothing

threeASFOUR as been a favorite of mine ever since I stumbled on their 2007 collection. The spring/summer '08 collection is a beautiful journey for the eyes. The pieces are airy and flowing with the grace of a Cirque du Soleil performer. This collection is truly stunning with it's romantic looks full of elegance and simplicity. To see the entire collection click here.

Do you love it?:

Smile Bright

The iWhite whitening kit utilize a patented blue light technology that will transform your smile to dazzling white. The results last about a year. The kit is very affordable at 49.99$ and available at your favorite drugstore.

Do you love it?:

Classic Beauty

I am in love with Porter Grey's classic clean preppy look. To see more styles click here.

Do you love it?:

Kova&T

I love Kova&T their clothes have a 70s flair with simple styling and detailing. Their clothes make a bold statement and they will definitely make you look like a hot mama! To see the rest of the collection click here.

Do you love it?:

Hey good looking

 Juliana Jabour's current collection is fun, sweet and flirty. I really like the volume of all the pieces. To see the entire collection click here.

Do you love it?: