Ladiesfashionsense.com Blog: ladiesfashionsense blog

Showing posts with label ladiesfashionsense blog. Show all posts

Sunday, October 28, 2012

Ladiesfashionsense- Squash Soup in Pumpkin Bowls

Source: Foodnetwork

We found this savory squash soup recipe from the food network which is perfect for entertaining or for the cold weather seasons.

Total Time: 45 min
Prep: 10 min
Cook: 35 min

Yield: 4 servings

Ingredients

For the Bowls:

4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
2 teaspoons sugar
Kosher salt

For the Soup:

3 tablespoons unsalted butter
1/2 small onion, chopped
Kosher salt
2 sprigs thyme
1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
1 teaspoon sugar
3 tablespoons
heavy cream (optional)
Freshly ground pepper

For the Toppings:

Pepitas (hulled green pumpkin seeds)
Sourdough and/or pumpernickel croutons
Paprika, chili powder or Spanish pimenton
Crisp prosciutto, serrano ham or bacon
Fried onions
Fried sage or parsley leaves

Directions

Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.

Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

Tell us, What's your favorite's soup?

Visit Us Anytime at Ladiesfashionsense.com

Saturday, August 25, 2012

Cartier The Majestic Pink Diamond Ring 12 Carats

Who would not want to add this beauty into their jewelry collection? And nothing will come between a girl and this pink 12.27 carats diamond ring. The Cartier Majestic Pink Diamond Ring is one of a kind beauty that will cost you a cool $ 7.85 million.

It is framed in 18-karat rose gold & platinum ring is inserted into the white baguette-cut diamonds that features Cartier's signature. The Majestic Pink Diamond is GIA-certified as Type IIa. A Type IIa certification implies this diamond has a completely natural and pure hue, and has little or no impurities. Only one to two per cent of all natural diamonds receive this certification. Another feature that makes this fancy pink diamond truly extraordinary is the VVS1 designation. When a diamond holds a VVS1 designation, it means that the clarity of this stone is indeed very high and assumed to be one of the most sought after because it is devoid of any imperfections.

Moreover, this clarity is highly unusual for a colored diamond of this size. This beauty is available exclusively with MS Rau Antiques, New Orleans.

What Do You Think? Do You Like Colored Diamond?

Thursday, August 16, 2012

Deep Dish Fruit Pizza

Deep Dish Fruit Pizza

Recipe from PioneerWoman

Ingredients

1-1/3 cup Shortening (may Substitute Butter)
1-1/2 cup Sugar
1 teaspoon Orange Zest
1 teaspoon Vanilla
2 whole Eggs
8 teaspoons Whole Milk
4 cups All-purpose Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
2 jars (13 Ounces Each) Marshmallow Creme
2 packages (8 Ounces Each) Cream Cheese
Peaches
Kiwi Fruit
Blueberries
Pears
Raspberries
Other Fruit Optional

Preparation Instructions

Preheat oven to 350 F.
In a large bowl, cream shortening (or butter), sugar, orange peel and vanilla thoroughly. Add in eggs and beat until light and fluffy. Add in the milk and mix.

In a medium-sized bowl, sift together the dry ingredients (flour, baking powder and salt), then blend this into the cream mixture. Slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes).

Press dough into a sheet cake pan OR divide the dough in half and roll each half into a large round, then transfer to pizza pans.

For the crust: Blend sugar, shortening, and vanilla well. Add egg and beat until smooth. Add dry ingredients alternately with the milk until dough is formed. Chill dough for 1 hour. Spray an 13-14 inch pizza pan with cooking spray. Press dough into pizza pan. Use a round glass to help even and flatten out the dough. Bake at 350 degress for 10-12 minutes or until the edges get light golden in color. Allow crust to cool.

Also need assorted fruits to top the pizza. Be creative – strawberries, grapes, kiwi, mandarin oranges, raspberries, blackberries, pineapple, bananas, peaches, apples, blueberries

For the glaze: Prepare this while the crust cools. Mix ingredients in a sauce pan and cook for about 4 minutes, just until it begins to thicken. Allow to cool.

For the topping: In a large bowl, blend ingredients with a mixer until nice and smooth.

To assemble the pizza: Spread the topping onto the cooled crust, leaving 1/2-1 inch of the edge of the crust uncovered. Arrange fruit over pizza in desired pattern. This is the fun part. If using the glaze: take a pastry brush and gently brush glaze over fruit. This helps to preserve the fruit. Make sure none of it gets on the exposed crust or it will make the crust soggy. Depending on the fruit you use, you can do this the night before. I do know the bananas and apples don’t work to make it the night before.

Enjoy!!