Monday, February 25, 2008

~Laura Ashley designed Mini Cooper~

Sleep America, Phoenix, Ariz., announced Wednesday that it’s the first U.S. retailer to partner with bedding vendor Comfort Solutions in giving away one of the custom-wrapped, Laura Ashley designed Mini Coopers unveiled at the January Las Vegas Furniture Market.

Sooooo cute.

Friday, February 22, 2008

~Paper Doll For Grown Ups

Now grown ups can play too:)

Saturday, February 16, 2008


Friday, February 15, 2008

~Going Out?

Want to get that dramatic smokey eye for your night out?

~Bowl Full of Ducks

Well spring will soon be here. These adorable marshmallow hatchlings are made by a European confectioner who specializes in traditional marshmallows. Light and pillowy, the bite-size treats are delightful nested in an Easter basket or served as a springtime sweet. 8.8 oz. A Williams-Sonoma exclusive.

Wednesday, February 13, 2008

~Trailer Life ?

Rarely do the terms “glamour” and “trailer” go hand in hand, except when you’ve tiptoed into actress Marcia Cross’s chocolate-and-aqua-velvet-encased trailer on the set of Desperate Housewives at Universal Studios.
“It’s like walking into a chocolate kiss,” enthuses David Brian Sanders, the Los Angeles-based interior designer who transformed the 12x30-foot space into Marcia’s own private between-takes haven.
Wrapped luxuriously in shades of warm brown velvet and pale blue—plush espresso-colored carpet, cocoa-colored sea-grass wall covering, soft blue upholstery, fresh bursts of crisp white trim—the trailer is a study in how to shut out the bright lights and big demands of the outside world and make one feel like, well, a star.

Sunday, February 10, 2008

~Marshmallow Eau de Parfum

A delectable signature fragrance; this is a “mmmmmmust have” addition to any vanity. Spray on a mist of Eau de Parfum and enjoy the sweet journey.

~Vintage Looking Candle

I love this sweet little candle. This richly infused fragrant Noir wax candle is housed in an exquisite, vintage inspired milk glass vessel. Hand poured using traditional candle making techniques, this Imperia candle evokes an age of shadowed drawing rooms with its evocative aroma and soothing light. Plus it matches my Great Grandmothers dishes! Which I also love.

Friday, February 8, 2008


~Your Personal Walk

Make your walk down the aisle VERY personal! This white aisle runner is printed with your first names, last name and last name initial in your choice of ink color.

Thursday, February 7, 2008

~Handbag Hanger

Out to eat & don't know what to do with your new handbag. Put it on the floor to get all dirty? Try to hold it in your lay? How about this cute little hanger.

~Pink Champagne & Pearls

Spice up your bath time, every time, with this splendid champagne saucer brimming over with shiny pink bath pearls. The sophisticated glass saucer effervesces fun, indulgence and adds true glamour to good old bath time. Prettily finished with a pink organza ribbon, the caviar smells heavenly, looks as tempting as a glass of Moet itself and is guaranteed to make you feel every bit the princess as she luxuriates in her palace bath.

~Romance in a basket

Romantic picnic for 2. This sweet little set is perfect for that lunch in the park.

Wednesday, February 6, 2008

~Love Letters

"To write a good love letter, you ought to begin without knowing what you mean to say and to finish without knowing what you have written."-Jean-Jacques Rousseau

Love Letters to inspire you this Valentine's Day.


~Love is written all over this one

Everybody knows that L-O-V-E spells “love”...and these elegant satin boxes will “spell” friends and family who will be delighted with the jewel topped favors they receive! With glittering rhinestones spelling out the theme of the day in scintillating sparkle top antique-like ivory satin, these wedding favor boxes are a perfect marriage of mod style with graceful old-world charm. What better way to represent your daring diva side while also honoring tradition and heritage on your important day?

~Love Tribute

Celebrate love and remember special moments. This love tribute album comes with pre-printed “tributettes” to label pages with prompts such as “You make me melt when...” Also includes space for a treasured photo on the cover.$$%2Frecipient%2Ffor+her%2Fnew+%2B+favorites@@30$$-12038@@35$$12038&catOid=-12038&oid=26562040&nc2=1

Monday, February 4, 2008

~Romantic Chocolate

Chocolove's Everyday Chocolate Bars

Discover Chocolove premium Belgian chocolate bars. Available in eleven distinct flavors that range from a sweet, creamy Milk Chocolate with a 33% cocoa content up to Extra Strong Dark with an impressively strong yet smooth 77% cocoa content. The cocoa content is boldly indicated on each bar for easy identification. Tied in to chocolate's natural counterpart, love, each bar resembles a love letter, complete with a romantic poem inside the wrapper.

~Creme Brulee Cocktail

Creme Brulee

- 2 oz Grey Goose La Vanille (or vanilla flavored vodka)
- 1 oz Frangelico
- 1/2 oz Cointreau
- 1 1/2 oz half and half
Garnish: vanilla stick

Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass and garnish with vanilla stick.

~Sweet Dreams

Sweet dreams are easy to come by when you snuggled up in these cute, boyfriend-style pajamas covered with strawberry and chocolate cupcakes and the words “Love,” “Sweet,” and “Chocolate.” Super soft and cozy brushed cotton flannel.

Sunday, February 3, 2008

~Bridesmaids must have...

~Romantic Travel

Romantic get a away planned? These are cute and remind me of my childhood.

~Guest Book Ideas

Instead of a guest sign in book try picking something you will use & love. For the Bride & Grrom that love to cook try the Betty Crocker's Cookbook: Bridal Edition. You will remember your special day everytime you use it.

Friday, February 1, 2008

~Star powerd drinks

~Audrey Hepburn
1 part Vodka
1/2 part Midori® melon liqueur
1/2 part Parfait amour
2 parts Apple juice
1 part Lime juice
1 Orange slice
Shake & strain into a chilled martini. Use Grey Goose if possible.


1 ounce vanilla vodka
1 ounce pineapple juice
1/2 ounce coconut creme
1 thin slice of star fruit
The mix

Add the vanilla vodka and pineapple juice to a shaker 1/2 full of cracked ice and gracefully shake for a full minute
Add the rum and let stand for another minute
Strain into a freezing martini glass
Drizzle in the coconut creme
Float the star fruit atop the martini

~Two loves meet

"Shoes & Handbag meet Chocolate & Cake. "Bring your sense of style to the table with these fashionable servers from Neiman Marcus.


News from Paris! A website for English-speaking Parisans. Get all the up to date news from the city of lights.

~Handbag Party

Have a design your own handbag party. Great for Bridal Showers or just a girls night.

~Brides Against Breast Cancer

"Brides Against Breast CancerTM"

Giving brides-to-be, an opportunity to find the wedding gown of their dreams (at an incredible savings) while making wishes and dreams come true.
Donate your wedding gown CLICK HERE

Make your wedding reception or bridal shower more meaningful by hosting a Pink Envelope event. MORE

Transform your wedding into more than a memorable day - make it a day that creates lasting memories for the families of women and men who have so little time left. MORE

~Chocolate Eclair Hearts

Why not bake some sweet hearts for your sweetheart? In a twist on traditional oblong eclairs, the light French pastry known as pate a choux is piped into heart shapes and filled with milk-chocolate whipped cream. Topped with a glossy layer of dark chocolate glaze, these treats are perfect after a dinner party or dining a deux. Unfilled, uncut hearts can be stored in airtight containers at room temperature up to three days; reheat in a 350-degree oven until crisp, 5 to 7 minutes, then let cool before using. The filling can be made through step 7 and refrigerated overnight.
Makes about 2 dozen
Vegetable-oil cooking spray
1 1/4 cups bread flour
1/4 cup plus 1 tablespoon best-quality unsweetened Dutch-process cocoa powder
1 1/4 cups whole milk
For the Pate a Choux:
1/2 cup (1 stick) unsalted butter, cut into tablespoons
1/4 cup granulated sugar
1/2 teaspoon salt
4 large eggs
For the Filling:
4 ounces best-quality milk chocolate, coarsely chopped
2 cups heavy cream
3 tablespoons granulated sugar
For the Glaze:
9 ounces best-quality bittersweet chocolate (at least 61 percent cacao), coarsely chopped
1 cup heavy cream
1 1/2 tablespoons corn syrup
Preheat oven to 425 degrees. Using a 2 1/2-inch heart cookie cutter and a pencil, trace 12 hearts on a piece of parchment paper, spacing 1 inch apart. Repeat with another piece of parchment. Lightly coat 2 rimmed baking sheets with cooking spray; line with prepared parchment, traced side down. Set aside.
Make the pate a choux: Sift flour and cocoa powder into a medium bowl. Put milk, butter, sugar, and salt into a large saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat, and add flour mixture all at once. Stir vigorously with a wooden spoon until flour has been incorporated.
Set pan over medium-low heat. Continue to cook, stirring, until dough pulls away from sides of pan and forms a ball, about 1 minute. Transfer dough to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until just warm to the touch.
Raise speed to medium. Add eggs, one at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch plain tip (such as Ateco #802). Pipe onto prepared parchment, tracing outlines of hearts and then filling centers. Pipe another heart on top of first layer.

Place hearts in oven. Reduce temperature to 400 degrees. Bake 10 minutes, then rotate sheets. Reduce to 350 degrees; bake 7 minutes. Transfer baking sheets to wire racks to cool slightly. Turn off oven.
Using a serrated knife, halve hearts horizontally. Arrange, cut sides down, on wire rack. Place rack on baking sheet; transfer to oven. Prop open door slightly, and let hearts cool completely, 45 to 60 minutes. Remove from oven; set aside.
Make the filling: Prepare an ice-water bath; set aside. Pulse chocolate in a food processor until finely chopped. Put 1 cup cream and the sugar into a medium saucepan. Bring to a simmer, stirring until sugar has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Transfer to a large bowl set in the ice-water bath. Let cool completely, whisking occasionally, 30 to 45 minutes. Pour through a fine sieve into a medium bowl.
Put chocolate cream into the bowl of an electric mixer fitted with the whisk attachment. Add remaining cup cream. Beat on low speed until medium peaks form (do not overbeat).
Make the glaze: Pulse chocolate in a food processor until finely chopped. Put cream and corn syrup into a medium saucepan. Bring to a simmer, stirring until syrup has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Pour through a fine sieve into a bowl; use a rubber spatula to eliminate air bubbles.
To assemble: Spoon glaze over tops of hearts. Let stand until set, about 10 minutes. Meanwhile, spread filling onto cut sides of bottoms of hearts. Sandwich tops and bottoms. Serve immediately, or refrigerate, uncovered, up to 4 hours.

~Fleur de Saison , Emilie Simon