Friday, September 30, 2011

Hey Guys!
In theatre worldwide today this new movie titled "Breakaway" also known as (Speedy Singhs) releases.
It was released in India On the 23rd of September and the India version has the whole movie dubbed in Hindi. It is set in "suburban Toronto, the film tracks a young man struggling between traditional Indo-Canadian family expectations and his dreams of hockey stardom."
This movie stars many incredible actors and actresses  such as..
Vinay Virmani, Camilla Belle, Anupam Kher, Russell Peters & some cameo appearances from Akshay Kumar, Drake, & Ludacris. This movie will be sure to make a good opening week at the box office, as I have been seeing posters of this movie EVERYWHERE & the trailer for the movie on tv constantly and it has some catchy tunes and features the gorgeous my favorite Camilla Belle.
I loved her in "When a stranger calls" and I think she's a amazing actress.
I also think she looks so beautiful dressed in Punjab clothing. A very stunning beautiful girl!
It will sure to be funny too because of the amazing Russell Peters. :)
So be sure to go hit up the movies tonight and go see this movie, as I know i will be watching in the next few days! :)
It looks like a really cute and good story line movie, and hey! I LOVE HOCKEY!!
Here is the trailer and a couple of addictive song's from the movie below!
Enjoy!!








Photo: aceshowbiz.com

xoxo
Simi
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Thursday, September 29, 2011

Hey Dolls!
Here is a delicious addictive morning breakfast!
It's a oven pancake. I adore it!

reakfast ready in 50 minutes! Enjoy this traditional oven made pancakes made with Bisquick® Original baking mix –topped with maple syrup.

Prep Time
15 Minutes
Total Time
50 Minutes
Makes
9 to 12 servings

1/2 cup packed brown sugar
1/3 cup margarine or butter
1/2 cup maple-flavored syrup
1 1/2
cups Bisquick® Original baking mix
1/4 cup packed brown sugar
1 cup milk
2 eggs
Maple-flavored syrup, if desired

Heat oven to 350º. Heat 1/2 cup brown sugar, the margarine and syrup in 1-quart saucepan over low heat, stirring occasionally, until melted. Pour into ungreased rectangular pan, 13x9x2 inches.
Beat remaining ingredients in medium bowl, using wire whisk or fork, until blended. Carefully pour over syrup mixture.
Bake uncovered 30 to 35 minutes or until top springs back when touched in center. Cut into 3-inch squares; turn each square upside down onto plate. Serve immediately, with maple-flavored syrup.
Makes 9 to 12 servings

Nutrition Information:
1 Serving (1 Serving)Calories 295(Calories from Fat 100),Total Fat 11g(Saturated Fat 3g,Cholesterol 50mg;Sodium 430mg;Total Carbohydrate 45g(Dietary Fiber 0g,Protein 4g;
*Percent Daily Values are based on a 2,000 calorie diet.


Recipe & Image from: http://www.bettycrocker.com/

Enjoy!
xoxo
Simi
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Tuesday, September 27, 2011

Hey Beauties!
So one of the best things to have around the fall season is when Starbucks has their "Pumpkin Spice Lattes" released. My family loved them! But if you don't always want to rush out of your house to go to get one, then here is a recipe on how to make them at home, using simple fresh ingredients. Mmm... yummy!

A fall coffee house drink at home—the pumpkin-spice latte.

Prep Time
10 Minutes
Total Time
10 Minutes
Makes
2 servings

Lattes:
2 cups milk
2 tablespoons canned pumpkin (not pumpkin pie mix)
1 to 2 tablespoons sugar (to taste)
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla
1/2 cup hot brewed coffee

Garnish, if desired:
Whipped cream
Dash pumpkin pie spice
2 cinnamon sticks

In 2-quart saucepan, heat milk, pumpkin and sugar over medium heat until hot (do not boil). Remove from heat. Stir in 1/2 teaspoon pumpkin pie spice, the vanilla and coffee.
Pour into 2 large mugs. Garnish each with whipped cream, dash pumpkin pie spice and a cinnamon stick.
Makes 2 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens:
Allow the Pumpkin-Spice Latte to cool, and serve over ice for a cold version.
If you do not have pumpkin pie spice at home, make your own by combining 1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger and 1/2 teaspoon of ground nutmeg. This will make about 2 tablespoons of pumpkin pie spice mix.

Nutrition Information:
1 Serving (1 Serving)


Recipe & Image from: http://www.bettycrocker.com/

Enjoy!
xoxo
Simi
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Monday, September 26, 2011

Hey Pumpkins!!
OMGAABC!!
Koda Kumi's new upcoming single "Love Me Back" is set to be the opening theme song for the upcoming drama, “Nazotoki wa Dinner no Ato de” a show which is based on Higashigawa Tokuya’s mystery novel, and Arashi member Sakurai Sho will star in the drama with the heroine Kitagawa Keiko. The show will start airing on October 18th through Fuji TV.  The song ”Love Me Back” is said to be a medium tempo song filled with Kumi’s sexy voice. Kumi participated in writing lyrics after she read the script of the drama.  It has also been revealed that the music video for the song, Kumi will cosplay a “sexy police” officer.

Sounds SO HOT! Cannot wait for it's release. :)
Kumi said “The drama is very fresh because of its story direction that isn’t too serious, and full of humor.  I believe I was able to make a song that matches well with the drama.”
I will be looking forward to the new drama!

& Be on the lookout for Koda Kumi's new song “Love Me Back” cd single which is scheduled to be released on November 30th.



xoxo
Simi
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Sunday, September 25, 2011

Hey Pumpkins!
How is your morning going?
It's the 25th today and Thanksgiving is coming soon, so I thought it would be nice to post a fall/thanksgiving recipe for you guys!
This dessert is called "Praline-Pumpkin Cake" and let me tell you, its so DELICIOUS!
A perfect dessert to serve at your holiday parties for your family and friends.
I adore the simple yummy ingredients!
Here is how to make it..

Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.

Prep Time
25 Minutes
Total Time
2:15 Hrs:Mins
Makes
16 servings

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired

Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into two ungreased 9- or 8-inch round cake pans; sprinkle evenly with 3/4 cup pecans.
In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan.
Bake 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens:
Cool layer cakes in their pans on cooling racks for 5 minutes. This keeps the cake from breaking apart while it's too warm and tender.

Nutrition Information:
1 Serving (1 Serving)Calories 440(Calories from Fat 200),Total Fat 22g(Saturated Fat 7g,Trans Fat 2g),Cholesterol 75mg;Sodium 310mg;Total Carbohydrate 57g(Dietary Fiber 1g,Sugars 42g),Protein 3g;
Percent Daily Value*:Vitamin A 50.00%;Vitamin C 0.00%;Calcium 8.00%;Iron 6.00%;Exchanges:0 Starch;0 Fruit;4 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;1/2 High-Fat Meat;3 1/2 Fat;Carbohydrate Choices:4;
*Percent Daily Values are based on a 2,000 calorie diet.


Recipe & Image from: http://www.bettycrocker.com/

Enjoy!
xoxo
Simi
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Saturday, September 24, 2011

Hey Lovelies!
I have been loving some beautiful eye-shadow palettes and thought it would be fun to share them with you all!
I out together a picture above featuring the top 3 of my newest eye-shadow palettes for the fall/winter time.
All the 3 palettes I love, all are free of many bad chemicals and harsh ingredients! YAY! Healthy Makeup, is the BEST!

They are..
1. Sephora Collection - Moonshadow Baked Palette - In The Nude
(OMGAABC this palette is so addictive to use, I really love the pinky color, it so pretty! all the colors are so gorgeous for the fall/winter time.) 
A palette with a range of ten baked eye shadows in nude colors, each with a super sparkly finish. 
This gorgeous collection of glittery baked eyeshadows includes ten sultry nude shades. Each delivers a cosmic amount of diamond dust shimmer. The compact features beautiful gold-laced artwork.

2. Tarte - Femme Naturale Eye Palette
(This palette has TONS of good ingredients like coconut oil!!)
A naturally inspired, reusable eyeshadow pallete.
Show the world your softer side with this subdued palette packed with essentials. A reusable purple case is accented with a fabric flower appliqué and filled with 10 universal eyeshadows, a double-ended brush with greatness eyeshadow brush, and a double-ended eyeliner. The magnetic base allows you to refill and reuse, which helps to eliminate environmental waste.

3. Smashbox - Softbox Eye Palette
(I think the colors in this palette are so romantic and doll like. I adore this one!)
A set that features everything you need to create beautifully neutral eye looks.
Handpicked by Smashbox's studio artists, this palette features nine shadows, two creamy liners, an eyelid primer, and a double-ended brush. A Get the Look booklet helps you achieve a variety of coveted Smashbox looks using their expert techniques.

I hope you enjoy going out and purchasing one or all three of these lovely palettes! I love all three and would recommend them to all.
I will have another "Simi's Favorite Finds" post soon, so keep your eyes out for that! :)

All 3 palettes can be purchased at your local Sephora Store & also on www.Sephora.com




FTC Disclaimer: 
All Opinions are my own.
I purchased all items above with my own money.

xoxo
Simi
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Friday, September 23, 2011

Hey Beauties!
A pretty & elegant cupcake called "Chocolate Velvet Cupcakes" recipe is a little more tricky than your regular cupcake but It tastes amazing!
Here is how to make them below..

Prep Time
20 Minutes
Total Time
1:20 Hr:Mins
Makes
24 cupcakes

Cupcakes
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
3 eggs
1 to 2 teaspoons butter flavor or vanilla
2 heaping tablespoons unsweetened baking cocoa
1 cup chocolate chips (6 oz)

Cream Cheese Icing:
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3 1/2 to 4 cups powdered sugar
1 to 2 teaspoons butter flavor or vanilla
24 chocolate curls

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat all cupcake ingredients except chocolate chips with electric mixer on medium speed about 2 minutes, or until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
Bake 18 to 24 minutes or until toothpick inserted in center of cupcake comes out almost clean. Cool 10 minutes; remove from muffin pans. Cool completely.
In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Beat in butter flavor until icing is creamy. Place in decorating bag fitted with tip; pipe large swirls on tops of cupcakes. Top with chocolate curls. Store covered in refrigerator.
Makes 24 cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens:
"Let kids go down the list of ingredients and help you gather everything from the pantry. The youngest always gets the job of placing the cupcake liners in the pan. This will make them feel important while the oldest gets to measure out ingredients. I let my oldest pour the measured ingredients in and then my youngest gets to add chocolate chips once she is done with the cupcake liners. Turn the oven light on once you have them in the oven so everyone can watch! My youngest has been known to pull up a chair and sit there watching during the whole "show"! I make the icing, and the kids are both taste testers to make sure it’s good enough for their cupcakes. Give each child a bowl of icing and a butter knife and let them ice their cupcakes, providing chocolate sprinkles and chocolate chips to use as decorations. Share with family and friends and brag on what a wonderful job the kids did!" - Christy Jordan

Nutrition Information:
1 Serving (1 Serving)Calories 310(Calories from Fat 150),Total Fat 16g(Saturated Fat 8g,Trans Fat 0g),Cholesterol 55mg;Sodium 230mg;Total Carbohydrate 39g(Dietary Fiber 1g,Sugars 30g),Protein 3g;
Percent Daily Value*:Vitamin A 6.00%;Vitamin C 0.00%;Calcium 8.00%;Iron 6.00%;Exchanges:1 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;3 Fat;Carbohydrate Choices:2 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.


Recipe & Image from: http://www.bettycrocker.com/

Enjoy!
xoxo
Simi
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Wednesday, September 21, 2011

Hey Everyone!
How is your Wednesday morning going?
A nice simple ingredients list makes a gorgeous rich dinner for your whole family.
It's packed with Vitamin's A & C & also Calcium & Iron.
This recipe is called "Italian Rotini and Cheese" and how to make it is below..

You’ll love this fun and easy dish! Who can resist rotini pasta, fresh tomatoes and creamy Alfredo sauce baked with loads of shredded cheese?

Prep Time
20 Minutes
Total Time
55 Minutes
Makes
6 servings

2 cups uncooked rotini pasta (6 oz)
1 cup milk
1 container (10 oz) refrigerated Alfredo sauce
2 tablespoons chopped fresh basil leaves
2 cups shredded provolone cheese (8 oz)
2 medium tomatoes, chopped (1 1/2 cups)
1 tablespoon Progresso® Italian style bread crumbs
1 tablespoon chopped fresh basil leaves

Heat oven to 350ºF. Grease 2-quart casserole. Cook and drain pasta as directed on package.
In medium bowl, stir milk into Alfredo sauce; stir in 2 tablespoons basil, the cheese and 1 cup of the tomatoes. Pour mixture into casserole. Sprinkle with remaining tomatoes.
Bake uncovered 30 to 35 minutes or until hot and bubbly. In small bowl, mix bread crumbs and 1 tablespoon basil; sprinkle over top.
Makes 6 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution:
If you don’t have Italian-style dry bread crumbs, regular bread crumbs will do. To give them an extra boost of Italian flavor, mix regular bread crumbs with chopped fresh basil leaves as directed and add 1/8 teaspoon Italian seasoning or a dash of grated Parmesan cheese.

Nutrition Information:
1 Serving (1 Serving)Calories 480 (Calories from Fat 250 ),Total Fat 28 g(Saturated Fat 17 g,Cholesterol 85 mg;Sodium 610 mg;Total Carbohydrate 39 g(Dietary Fiber 2 g,Protein 20 g;
Percent Daily Value*:Vitamin A 26.00%;Vitamin C 6.00%;Calcium 46.00%;Iron 12.00%;Exchanges:2 Starch;1 Vegetable;2 High-Fat Meat;2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.


Recipe & Image from: http://www.bettycrocker.com/

Enjoy!
xoxo
Simi
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Monday, September 19, 2011

Hey Guys!
One of the things to watch on TV tonight is..
Comedy Central - The Roast Of Charlie Sheen.
I'll be tuning in to watch it, as it's sure to be hilarious!!
It's Charlie Sheen guys!!
Two And A Half Men's Charlie Sheen will be roasted on "Comedy Central" at 7pm EST & 10pm PST.
It will have many top stars roasting Mr. Sheen.
To see some previews & clips from tonights roast..
Go to Comedy Central's website link below..

http://www.thecomedynetwork.ca/shows/showdetails.aspx?sid=34665
http://www.thecomedynetwork.ca/Displayblog.aspx?bpid=3c5c9927-c360-49aa-a836-5fd0da230c3f


Photo: Comedy Central

xoxo
Simi
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Hey Everyone!!
Om TV tonight..
I'M SO EXCITED ABOUT THE SEASON #2 Of my favorite show..
HAWAII FIVE-0!
It's season premiere will be on at 7pm Est/10pm PST.
Make sure to tune into this first episode of the season two.
At the end of season 1 the Hawaii Five-0 task force was broken up and Kono & McGarrett were in jail. It's up to Danno & Chin Ho to bring the team back together and right what was wronged. Check out what happens TONIGHT!
It's episode name is "Ha’i’ole" and this is the story of the episode..
"While McGarrett sits in prison awaiting trial for the murder of the governor, Danny brings him a surprise visitor to help clear him on the season premiere of Hawaii Five-0 TONIGHT ON CBS at 10/9c!"
I'm so excited to see what will happen, as the last episode of season one, we were left off with a every catching story to unfold.
It will be a very good episode I feel.
I have been counting down to the Season 2 premiere ever since the 1 Season ended!
P.S. SOMEONE GET Steve McGarrett out of PRISON!! HE'S INNOCENT!! :)

Here is a preview/clip of tonight's episode..


Photo & To check out more sneak peek's go to: http://www.cbs.com/shows/hawaii_five_0/

xoxo
Simi
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Hey Beauties!
You know how much I LOVE Raspberry & Raspberry Buttercream right?
Well..
A great way to kick off the Season #2 Premiere of my favorite show Hawaii Five-0 tonight, is to bake this beautiful romantic yummy-filled gorgeous cake called "Raspberry-Laced Vanilla Cake".
It has a little Vitamin A, Calcium & Iron in it and
Here is how to make it below..

Multiple layers of raspberry and raspberry buttercream make this cake a showstopper. For a stunning cake of your own, just follow a few simple techniques!

Prep Time
25 Minutes
Total Time
2:05 Hrs:Mins
Makes
16 servings

Cake:
2 2/3 cups Gold Medal® all-purpose flour
3 teaspoons baking powder
1/2  teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
2/3 cup milk
1 1/2 teaspoons vanilla
4 eggs
1 cup seedless raspberry jam

Frosting:
1 cup butter or margarine, softened
3 cups powdered sugar
1/2 cup raspberry-flavored liqueur or raspberry syrup for pancakes
1/2 teaspoon vanilla
Chocolate leaves, if desired

Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers.
Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.
Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To:
If you only own 2 round cake pans, cover and refrigerate 1/3 of the batter while the other two layers bake. Remove the baked cakes from the pans and wash the pan before you bake the last layer.
Kitchen Tips:
For a quick garnish, top this pretty pink cake with fresh raspberries.
Variation:
Fresh edible flowers make a beautiful decoration to this cake when raspberries aren’t available.

Nutrition Information:
1 Serving (1 Serving)Calories 590(Calories from Fat 270),Total Fat 31g(Saturated Fat 19g,Trans Fat 1g),Cholesterol 130mg;Sodium 420mg;Total Carbohydrate 71g(Dietary Fiber 0g,Sugars 50g),Protein 4g;
Percent Daily Value*:Vitamin A 20.00%;Vitamin C 0.00%;Calcium 8.00%;Iron 8.00%;Exchanges:1 Starch;0 Fruit;4 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;6 Fat;Carbohydrate Choices:5;
*Percent Daily Values are based on a 2,000 calorie diet.


Recipe & Image from: http://www.bettycrocker.com/

Enjoy!
xoxo
Simi
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Saturday, September 17, 2011

Hey Dolls!
It's officially fall time and I just love it this time of the year, and thought it would be fun to do a post for you guys called "I Love It Fashion: Fall Fashion Outfit By Simi".
Where I'm from, as soon as it becomes "Fall Time" its just already like "Winter Time", as it's really cold already!
So I'll show you some of my favorite fall finds from some amazing places & it will all add up to make a perfect fall outfit filled with beautiful accessories! 
I'll be using the color shades "Raspberry, Oatmeal/Cream's & Grey's & Animal Print Accent's".
Enjoy!!

This adorable stylish coat comes in 13 different colors.
It's a very fashionable fit and is so cute and sexy for fall.
I love it in the color "Grey Animal".

The Flirty Cardi Sweater $49.50 - $69.50
This OH! SO AMAZING! "Cardi Sweater" comes in 12 different colors and my favorite color is "Raspberry Wine". i just think its such a romantic color, and a color you don't find that often on your clothing, and plus you know me & Raspberry themed items! = LOVE! :)


This bag from Guess is so SEXY! & BEAUTIFUL! & SO VERY perfect for fall/winter time.
It really makes this outfit have that added "Fall/Winter" flavor.
I adore the bag in shade "Stone".


A lovely clutch to match the purse!
I'm LOVING this design from Guess in shade "Stone"!!

I love Fall/Winter time mainly because of all the warm cozy accessories that you get to dress up your outfits with!
These from "UGG Australia" are so fun for the cold weather!
In the shade "Sangria" they are the perfect match to fit along with the outfit pieces above.

So soft & stylish!
A great way to keep your fingers warm & cozy!

A beautiful way to keep warm.
I love this set of cozy items from "UGG Australia".

I think these are so cute, they complete the accessories to keep your warm and make you look extra cute!

 
OMG DOUBLE ABC!!!
CUTE-NESS OVER EXPLOSION!
WOW! This necklace is so adorable and the colors fit PERFECTLY with my outfit for fall!
I bought a bunch of these, because they make such CUTE present's for friends & family!

I'm in love with Animal themed design's and rings and such,
So when I saw this ring, I knew I just had to have it!
It's so pretty!!

I think this look's so expensive but It's really affordable!
A very pretty bracelet!

These are a really romantic touch for this outfit!
I love the color and style of them.

Ok Well that COMPLETES my "Fall Fashion Outfit By Simi" post, I hope you all enjoyed it!
I had a fun time buying these items and piecing them together to make a beautiful-sexy fall outfit.
I will have some more outfit's like this soon, so be on the look out for it!! :)


FTC Disclaimer: 
All Opinions are my own.
I purchased all items above with my own money.


xoxo
Simi
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Hey Everyone!
This recipe is FULL of flavor and a perfect treat for the fall/winter time.
It contains lots of my favorite ingredients like Raspberry, Mango, Yogurt & Vanilla & More!
Plus it has a little Vitamin's A & C, Calcium & Iron.
So take a look at how to make "Solving for Pi Cheesecake" below..

It’s a simple equation – mango + raspberry + cheesecake + pie equals delicious! Take a cue from the molecular gastronomy trend and scoop up this deconstructed dessert that literally “pops” with flavor!

Prep Time
40 Minutes
Total Time
1:00 Hr:Mins
Makes
6 servings

Pie Crust Triangles:
1 Pillsbury® refrigerated pie crust, softened as directed on box
1/2 cup graham cracker crumbs (8 squares)
1/4 cup sugar
1/3 butter, melted

Cream Cheese Filling:
1 package (8 oz) cream cheese, softened
1 container (6 oz) Yoplait® 99% Fat Free French vanilla yogurt
1/3 cup sugar
1/2 teaspoon vanilla

Mango Sauce:
1 ripe medium mango, seed removed, peeled and chopped
2 tablespoons sugar
Raspberry Sauce:
3 cups fresh or frozen (thawed and drained) raspberries
3 tablespoons sugar

Garnish:
2 packages (0.33 oz each) strawberry-flavored popping candy
24 fresh raspberries

Chocolate Pi Symbols:
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Remove pie crust from pouch; unroll on work surface. With 5-inch round cutter, cut 4 rounds from crust. Cut each round into 6 triangles. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Dip both sides of pie crust triangles into butter; dip into crumb mixture, coating both sides. Place on parchment-lined cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool while preparing remaining ingredients.
In medium bowl, beat cream cheese, yogurt, 1/3 cup sugar and the vanilla with electric mixer on high speed until light and fluffy. Cover and refrigerate until ready to use.
In blender or food processor, place mango sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. If sauce is too thick, add up to 1 tablespoon water. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.
In blender or food processor, place raspberry sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. Press through fine strainer to remove seeds. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.
Line another cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in additional 10-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe 24 pi symbols on waxed paper. Refrigerate 10 minutes to set chocolate. Set aside.
To assemble, place desired number of pie crust triangles in row on serving platter. Decoratively spoon dollops of cream cheese filling, and pipe mango and raspberry sauces on serving platter as desired. Garnish with popping candy, fresh raspberries and chocolate pi symbols.
To eat, pick up crust piece and slide it across platter scooping up sauces and filling as desired.
Makes 6 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens:
To strain raspberry sauce, use fine strainer and rubber spatula to press raspberries through strainer.
Plastic squeeze bottles can be purchased at discount and craft stores.
There is more than one way to serve this dessert. Half the fun is creating your own equation or design.

Nutrition Information:
1 Serving (1 Serving)Calories 640(Calories from Fat 320),Total Fat 36g(Saturated Fat 20g,Trans Fat 1g),Cholesterol 80mg;Sodium 420mg;Total Carbohydrate 72g(Dietary Fiber 4g,Sugars 48g),Protein 6g;
Percent Daily Value*:Vitamin A 25.00%;Vitamin C 20.00%;Calcium 10.00%;Iron 4.00%;Exchanges:2 Starch;1/2 Fruit;2 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;7 Fat;Carbohydrate Choices:5;
*Percent Daily Values are based on a 2,000 calorie diet.


Recipe & Image from: http://www.bettycrocker.com/

Enjoy!
xoxo
Simi
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Friday, September 16, 2011

Hi Everyone,
I wanted to let you know about a very sad thing that happened at The Vancouver Aquarium on Friday Morning.
A very cute and adorable & very young beluga whale named "Tiqa" died Friday morning. I believe that she was born in June of 2009. It has now been released that the poor thing had pneumonia, said the vet who did the necropsy.

More on the sad story below.. from TheProvince.com:
"The preliminary results indicate that Tiqa had pneumonia," said the Vancouver Aquarium in a release late Friday. "The underlying cause is not yet known."
The release said Dr. Martin Haulena, the aquarium's vet, will continue to look for the cause, including "underlying metabolic disorders." He is also awaiting the results of further toxicology tests, including one that would search for the presence of diseased tissue.
The release also said the vet would work with specialists across the continent and world to review the preliminary results and would release a report early next week.
He wasn't available for comment.
Soonafter the aquarium released news of the beluga's death, the third to die at the Stanley Park attraction in the past six years, police said they had been investigating staff reports that a man scaled a three-metre stone fence to gain access to the beluga pool at 4:30 a.m.
But Vancouver police spokeswoman Const. Jana McGuinness said Friday it appears the break-in isn't related to the death of the three-year-old whale, who died at about 5:45 a.m. Friday.
Staff, who had been monitoring Tiqa because she had been sick over the past two weeks, reported seeing a man climb over the wall. They yelled and he quickly scrambled back over the barrier and fled.
Tiqa was in the pool at the other end of the compound and the interloper got nowhere close to the whale, police said.
Investigators plan to explore any connection, including checking the videotape of businesses near the Stanley Park attraction.
The aquarium has no closed-circuit TV. There is a perimeter alarm but it didn't go off and staff do not know why.
Aquarium CEO John Nightingale said Tiqa had not been eating regularly for the past two weeks and had been given antibiotics as a precaution against an infection. The blood tests showed nothing abnormal.
Tiqa had taken a turn for the worse on Thursday, he said.
He said no one is more upset about the loss than aquarium staff.
Staff and veterinarians will probe any link to the deaths of Tiqa's siblings: Nala, who died at the age of one in June 2010 of a blocked blowhole, and Tuvaq, who died at the age of three in 2005.
Nightingale said the mortality rate of young belugas in the wild isn't known because little research has been done but he noted that 50 per cent of orcas die prematurely in the wild.
The aquarium plans research into the mortality rate of belugas at other aquariums, he said.
Staff said Friday they will continue to breed using the aquarium's three mature female belugas — Kavana, 43, Aurora, 24, and Qila, 16 — after the aquarium is expanded.
"That's outrageous that the aquarium would continue breeding belugas in captivity," said Janos Mate, head of WhaleFriends, a group opposed to keeping whales in aquariums. "Belugas are highly intelligent, sentient beings. They suffer greatly in captivity, whether they're born there or kidnapped from the wild."
Mate's group, which has submitted 20,000 signatures to the Vancouver Parks Board over the past 20 years, demanding they let the whales go and claims a majority of Vancouverites are opposed to the whales in pools, is urging the board hold a referendum during this fall's municipal elections.
Those who support aquariums say the education and research value of keeping belugas outweighs tragedies, such as Nala's death.
Lifeforce, which opposes the aquarium expansion, called such zoos "animal prisons" and said the public instead can be educated about wildlife by watching them on live cameras.


I'm kind of thinking that Aquarium's should just keep animals in their native homes and don't move the precious animals around.
They might be better in their own surroundings.
It's So sad for Baby Beluga Tiqa. I'm praying for you, R.I.P. such a sweet animal. Gone way too soon! :( I'm thinking of you...


Source: www.TheProvince.com
Photo: www.TheProvince.com

xoxo
Simi
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Thursday, September 15, 2011

Cranberry Maple Cupcake







To Find out how i created this look click the BIG picture above! <3

FTC Disclaimer:
All opinions are my own.

xoxo
Simi
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