Chocolate Raspberry Hearts.

Ingredients

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

 1/3 cup hazelnut spread with cocoa

 24 raspberries

 2 tablespoons dark chocolate chips

 1 egg, beaten

 1 tablespoon powdered sugar

Easy step by step

Step One

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

Step 2

 Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.

Step  3

Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.

Step  4

Bake 13 to 17 minutes or until hearts are golden brown.

 Step 5

 In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Recipe courtesy of Pillsbury.com

Xmas and peppermint sticks seem like a match made in Heaven-(even the color combo on a peppermint stick screams HOLIDAY)!!! So what better way to pretty up a peppermnt stick  then by adding a thin coat of chocolate. It brings a whole new meaning to the term dip stick. Here are two ideas to get you motivated.  These make a perfect hostess gift or make in batches for a simple holiday party sweet. Try dunking the sticks in hot chocolate for a delicious treat -YUM! 

(Images courtesy of Pinterest).

Last night I was on Pinterest and became totally ensconced in Pinning. I know you understand because if you’re on that site it’s bound to happen at some time or other.   So.o.o imagine my surprise when I pinned this Roasted Pumpkin Soup image and before you could say “soups on” an avalanche of other pinners had taken notice. In fact this pin has been on of my most popular to date. I thought to myself if it’s that much in demand I best feature the pin and corresponding recipe for all you lovely Go To Glamour Girl Readers. I would LOVE to say this is my own creation-but I must fess up and say it is one of the amazing recipes from the Grand Dame of Domesticity-Martha Stewart. The recipe directives list it as EASY with a prep time of 5 minutes and total time to table of 40 minutes. If you have any further questions: I have enclosed the link. Enjoy and  Happy Pinning!

Roasted Pumpkin Soup

Prep time 5 minutes  Total time 40 minutes

Ingredients

• 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
• 1 onion, peeled and quartered through the stem
• 2 shiitake mushrooms, stemmed, caps wiped clean
• 1 garlic clove, peeled
• 1/2 cup olive oil
• Coarse salt and freshly ground pepper
• 5 cups homemade or store-bought low-sodium vegetable stock

Directions

1. Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
2. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm

http://www.marthastewart.com/336106/roasted-pumpkin-soup?czone=food/thanksgiving-center/thanksgiving-center-dishes&center=276949&gallery=275391&slide=255423

What’s a Glamour Girl to make when she’s short on time but needs a fabulous desert?

Answer: Flourless Chocolate cake-Fast,easy and so delish!

Ingredients

4 ounces fine-quality bittersweet chocolate (not unsweetened) 

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup unsweetened cocoa powder plus additional for sprinkling  

Preparation 

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.  

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.

  Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.

Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.

 Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with vanilla ice cream or sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.) 

Before you can say…Holiday (sing it like Madonna did) it will be Thanksgiving and then the grand pooh bah of holidays Christmas… To that end I think it’s high time we start sorting out some easy and delish recipes for all those holiday get togethers. Here is one I made last weekend and I am here to tell you it is FABULOUS and so.o.o.o easy. Let’s get the party started. If you don’t need this recipe right now BOOKMARK IT-you will so be thanking me in the next few weeks. 

I am Day 2- in a major 28 day cleanse, so the last thing I should be thinking about is cake. However-a girl has got to dream and besides… right before I went into  major  food deprivation mode which includes no bread, no meat, no caffeine, no sugar, no “ANYTHING THAT REMOTELY TASTES GOOD-I made this cake courtesy of Ina Garten. Here’s the deal-e-oh on this recipe from Ina..It is amazing. …and the best part -SO EASY! Just follow the recipe-no really…just follow it word for word (something I don’t usually do) and I promise… you will be serving one of the best chocolate cakes on the planet. My dinner guests DIED over how fabulous it tasted and the frosting is heaven.  Enjoy!!!

Cake

1. 1 3/4 cups all-purpose flour, plus more for dusting
2. 2 cups sugar
3. 3/4 cup unsweetened cocoa powder
4. 2 teaspoons baking soda
5. 1 teaspoon baking powder
6. 1 teaspoon kosher salt
7. 1 cup buttermilk
8. 1/2 cup vegetable oil
9. 2 large eggs
10. 1 teaspoon pure vanilla extract
11. 1 cup freshly brewed hot coffee

Frosting….

1. 6 ounces semisweet chocolate, coarsely chopped
2. 2 sticks (1/2 pound) unsalted butter, at room temperature
3. 1 large egg yolk
4. 1 teaspoon pure vanilla extract
5. 1 cup plus 1 tablespoon confectioners’ sugar, sifted
6. 1 tablespoon instant coffee granules

Directions:

1. Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
4. In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
5. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
6. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

Make Ahead The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.

What better way to end summer than with the prettiest of pink drinks..

Pink Passion Lemonade

Juice of 4 lemons

juice of 4 passion fruits

3 cups water

3/4 cup unrefined sugar

1-3 drops natural food color

Mix together all ingredients in a large pitcher. Refrigerate until chilled

Serve over ice…  

Photo courtesy of Absolutely Beautiful Blogspot /via Pinterest

Labor Day is looming and what’s a Glamour Girl to serve that’s fun and festive for all her guests. How about milk and cookies served in a  shot glass rimmed with chocolate and sprinkles. It’s so.o.o.o easy and everyone can partake. Kids will think you are the hostess with the mostess and parents appreciate the nostalgia of milk and cookies.

Here’s all you have to do:

Pour a good quality  dark chocolate (1 whole bar) or/ (1 bag of semi sweet chocolate morsels)  in a glass bowl. Heat bowl over a double boiler or in a microwave until chocolate starts melting. Take a whisk and stir constantly until it’s smooth. Remove from heat.

Take clean shot glasses and dip rim of glass into chocolate.

In a separate bowl pour sprinkles and then dip the chocolate rimmed glass into sprinkles.

Set to  the side or let chill in the refrigerator until ready to serve.-(This  will set the chocolate and sprinkles and when you pour the milk- it will be cold).    

Serve with  assorted cookies.

Recipe courtesy of Pinterest

Skinny Vanilla Mocha Frappe

 (43 calories v.s. Starbucks over 400 calories)

Ice coffee blended drink made with milk, vanilla and cocoa powder.

Ingredients

1. 1 heaping teaspoon instant coffee
2. 1 1/2 cups water
3. 1/2 cup skim milk
4. 3 tsp vanilla extract
5. 1 tsp unsweetened cocoa powder
6. 1 packet stevia or 1 tbsp. sugar (to taste)

Instructions

1. In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4 hours or overnight.
2. Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder. Blend until combined.

Notes

You do not need to use instant coffee, you can brew a strong cup of your favorite coffee and freeze it, just make sure it’s 1 1/2 cups.

If coffee is to frozen for your blender to handle let it sit on the counter for a few minutes to thaw out.

Calories: 43.3, Fat: 0, Sodium: 65, Carbs: 7, Sugar: 6, Protein: 4.2

 Recipe Courtesy of:

http://www.peanutbutterandpeppers.com/2012/06/18/skinny-vanilla-mocha-frappe/

It has been hot…hot…hot… outside and  I thought it might be nice to share this  easy peasy way to cool off. Take a fruit pop and slip  gently into a half filled glass of Prosecco. As the fruit pop melts it flavors the Prosecco and honey I am here to  tell you it  tastes like….HEAVEN!

Don’t you feel better already? Chill out and enjoy!  

Image courtesy of Southern Living