Cindy CrawfordHave you seen this picture of Cindy Crawford that was leaked from a Marie Claire magazine shoot?  Did you follow any of the media coverage about what “real” women look like?  They pointed out that “The image showed the 48-year-old Crawford looking sultry, but imperfect, in black lingerie, her bared stomach and thighs characterized by what appears to be some cellulite, wrinkles and sun damage. ”  Really?  I think she is GORGEOUS!

The CNN article that I quoted was pretty positive in their views.  But did we really have to do a laundry list of perceived “flaws”?  How about applauding her for posing in lingerie in the first place?  How about snaps to her for not responding to all the media minutia and defending hersel?  How about pointing out how incredibly sexy she is being comfortable in her own skin?  The women looks amazing in a body that has bore two children and is on the precipice of 50 years old!

Cindy, I applaude your confidence, admire your grace and sensuality, and bravo for being a role model for women our age!

In honor of “real women” everywhere, below is an off the charts decadent dessert.  Eat this sinful sweet in YOUR lingerie and enjoy every sexy moment!

Chocolate Molten Lava CakesRaspberry Lava Cake

Makes 4 servings

  • 1 stick (4 ounces) unsalted butter
  • 6 ounces good quality bittersweet chocolate
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1/2 teaspoon instant Espresso powder
  • 1 1/4 cups powdered sugar
  • Pinch of salt
  • 1/2 cup all-purpose flour

Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.

In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, vanilla, the Espresso powder, powdered sugar and salt at high speed until thickened and pale.

Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold.  Serve immediately.

You just may cry after eating this one!  It is THAT good!