'Real Housewives' Star Alex McCord Breaks Down the 'RHOM' Premiere Like You’ve Never Seen Before (VIDEO)

woensdag 14 augustus 2013

AppId is over the quota
AppId is over the quota
by The Stir Bloggers 3 hours ago

Greetings, Stir-crazy friends! I’m thrilled to join the community and stir up some trouble in the world of reality TV.

Join me each week for a new exclusive video, where I break down what we saw, what we didn’t see, how these shows are put together behind the scenes, and what I think will be the major stories of this coming season.

Let’s get started with The Real Housewives of Miami, as its third season premiered last night on Bravo. Miami holds a special place in my heart; it’s unlike any other of the Real Housewives franchises in several ways. The biggest? It’s unapologetically superficial with all the ladies doggedly pursuing money and beauty ... which, in a strange way, is refreshing. I’ll have my bling without the guilt, please!!

We’ve got weddings and bridezillas, the heartbreaking medical condition of Alexia Echevarria’s son Frankie, plus the legal troubles of her other son Peter, both of which add up to a LOT for one mama to handle! Plus, is Adriana de Moura really married, and why is she pretending she’s not? Does Lea Black lie all the time or just part of the time? Or are her frenemies in fact lying about her? Will Marysol Patton’s Mama Elsa come back? 

More from The Stir: Lea Black Has It Out for Adriana De Moura

All of this comes with a fashion parade, sun, palm trees, plus a major helping of lies, backstabbing, and scheming. What could be better?? Take a look at my in-depth recap:

Do you think Adriana is really lying about being married? What was your favorite RHOM premiere moment?

Real Housewives of New York alum Alex McCord is TheStir.com's newest guest blogger. Each week, the NYC mom of two will dish about the catfights, feuds, and behind-the-scenes scoop on all your fave Real Housewives. Watch for more to come!

Click the "Like" button below if you're a fan of Real Housewives.
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The Best Red Velvet Cake You've Ever Had

maandag 5 augustus 2013

AppId is over the quota
AppId is over the quota
by Nicole Fabian-Weber 21 hours ago in Food & Party

I'm going to say something controversial here: I'm not the biggest fan of red velvet. I mean, I think it's good, but I'd never choose it if I had a plethora of other sweets to pick from. That said, things change when it's a layered red velvet berry cake. There's all kinds of goodness going on there.

Whether you're a die-hard red velvet/cream cheese frosting fan, or merely jonesing for something new, this unbelievably tasty, incredibly beautiful layered red velvet berry cake is totally worth trying. Trust me.

Red Velvet Berry Cake

Ingredients:

Cake:

2 1/4 cups sifted cake flour (sifted, then measured)2 tablespoons unsweetened cocoa powder1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk1 tablespoon red food coloring1 teaspoon distilled white vinegar1 teaspoon vanilla extract1 1/2 cups sugar1/2 cup (1 stick) unsalted butter, room temperature2 large eggs

Frosting:

2 8-ounce packages cream cheese, room temperature1/2 cup (1 stick) unsalted butter, room temperature1 tablespoon vanilla extract2 1/2 cups powdered sugar3 1/2-pint baskets fresh raspberries3 1/2-pint baskets fresh blueberriesFor cake:

1. Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

2. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:

1. Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

2. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

Image via Sara AlMutawa/Flickr

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