I am thrilled to share these African inspired fashions by Afrodapp. Mixing the textiles works so well and I’m a fan already!! Do check them out #fashionfriendsofTenaciousM.
FABULOUS The Sequel was an amazing opportunity to bring my favorite people together to celebrate each others’ accomplishments and goals. A Virgo Event & Production, FABULOUS The Sequel was themed as a movie premiere and what a night it was. Muffin Bath & Body Basics, an all natural hypoallergenic body line was launched at the event. You can find the product online at muffinbathbodybasics.com. Enjoy!
Made to Measure (M2M), the first-ever fashion video network, is now available exclusively on Apple TV starting today. M2M covers the world of fashion and style – past, present and future — through fresh and culturally relevant storytelling. M2M features original programming, classic fashion films and runway shows from the world’s top designers. M2M’s original series and documentaries highlight the people, issues, trends and events that have defined and transformed the fashion landscape.
Learn more: http://m2m.tv/
Try this easy, chilled chocolate tart for a sweet finish to any meal!
Prep Time: 10 min
Cook Time: 10 min
3 whole(s) (6 squares) chocolate graham crackers (see Tips & Techniques)
1 tablespoon(s) slivered almonds
2 tablespoon(s) unsalted butter, softened, plus extra for greasing pans
1/2 cup(s) heavy cream
1 tablespoon(s) honey
1 cup(s) (6 ounces) semisweet chocolate chips
Almond Crunch Brittle
1. Heat oven to 350°F. Butter the bottom and sides of two 4-inch-diameter round or heart-shaped springform pans. Process graham crackers and almonds in a food processor until the mixture forms fine crumbs. Add butter; pulse until incorporated. Press into bottoms of prepared pans. Bake 10 minutes, until crusts are set; let cool on a wire rack.
2. Whisk heavy cream and honey in a 2-cup glass measure until blended; microwave on high 1 to 2 minutes until mixture is simmering. Add chocolate; let stand 1 minute, then stir until mixture is smooth. Pour mixture over prepared crusts; smooth tops. Refrigerate at least 3 hours (preferably overnight).
3.Loosen tarts from sides of pans by running a knife around the edges. Remove sides of pans and transfer tarts to dessert plates. Top with pieces of Almond Crunch Brittle and serve.
She never fails to impress! As seen on the runway of South Africa Fashion Week 2015, Larisa Terblanche release an amazing collection for the label Larisa MODA! Working with monochrome colours and fitted clothes, the talented designer once again has pushed the boundaries for the label given people a fantastic set of garments for the upcoming winter season.
I’ve seen a lot of chocolate desserts in my day, but none quite as implosive as this. This magical melting chocolate bombe is an implosion of gooey goodness. Basically, the dessert is a shell of chocolate candy with a delicious treat hidden inside.
Just set the loaded bomb on a plate, pour hot fudge or caramel over the top, and watch the shell melt away into a pile of ooey-gooey goodness. It’s part magic trick, part science experiment, and all parts fabulous holiday dessert idea. Bombs away!
400g (14.11 ounces) dark chocolate (you will have left over, use below) Check your chocolates ingredients if it contains cocoa butter it is real chocolate and must be tempered or will not hold its shape at room temperature. NOTE: If you want tempered chocolate then the easiest thing to do at home is to simply keep the chocolate in temper. You only need to temper chocolate if it is real chocolate. Candy melts and some other melts are not real chocolate and so do not require tempering.
135g (4.76 ounces) dark chocolate
110g (3.88 ounces) milk chocolate
225 ml or 1 cup minus 5 teaspoons of cream (any cream that is around 35% fat is good)
100 ml or 1/3 cup plus 3 teaspoons of whole milk
60g (2.12 ounces) egg yolk (approx 4)
30g (1.06 ounces) sugar
1 cup fine sugar or caster sugar
1/4 cup water
100g (3.53 ounces) unsalted roasted peanuts
Easy Caramel Sauce
75g (2.65 ounces) or 5 tablespoons butter
100 ml or 1/3 cup plus 3 teaspoons of cream
100g (3.53 ounces) or 1/2 cup of brown sugar
Watch how to make this masterpiece in the video below:
Credit: Ann Reardon, “How To Cook That”