maché fa l l
Snuggle. Jingle. Mingle.
Go on, make a little magic...
food entertaining survival
2 01 2
issue 7
on the cover
PAGE 30 FOR RECIPE
FOOD, STYLING + PHOTO G R A P H Y BY K R I ST I N O F I OWA G I R L E ATS
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maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published five times a year, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads. maché delivers anytime, anywhere, at machemag.com. Subscribe for free at machemag.com/subscribe.
fall
2012
issue
7
20 food entertaining survival
machemag.com FALL 2012
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FEATURING
32 BUBBLE
BIRTHDAY PARTY
Double the bubble, double the fun.
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4 0 OH THE
PLACES YOU'LL GO
Let your bike lead you to a late-fall picnic spot.
50 GAME FOR
COFFEE
Move get-togethers indoors to keep warm.
FOOD
ENTERTAINING
SURVIVAL
14
visualize Candy Pops
10
eye candy Bubbly
62
just craft it Ball Jar Lantern
20 simplify Holiday Favorites
12
on the fly Ornaments
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your style Buns, Buns, Buns
24
three solutions Winter Jams
16
wrapped up Compartments
70 beauty fix Organic Face Masks
28
seasoned Pumpkin Spice!
18
for the kids Fun Table
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60 kitchen savvy Set the Table
FOLLOW
St ay u p to date b e t we e n i ss u es, too!
PRICE GUIDE
We give price ranges for each recipe so you know what kind of investment you'll be making before taking something on!
fresh picks Your New Favorite Everything
WHY MACHÉ? What other word can be a fun craft project and a delicious lettuce variety? It's the perfect word for a food and party magazine!
$=$5-$20 $$=$20-$30 $$$=$30-$50
SUBSCRIBE for free at machemag.com/subscribe machemag.com FALL 2012
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fo o d e n tertaining survival
FOUNDED AND CREATED BY Ananda Spadt + Heather Winkel with Adam + Joanne Gallagher of Inspired Taste ART + EDITORIAL Editorial and Creative Directors ANANDA SPADT aspadt@machemag.com HEATHER WINKEL hwinkel@machemag.com Proofreader CARLA CORREA
Introducing
T he
PERFECT CA R D
It's shiny, it's friendly, and it never goes out of style.
TO ORDER CARDS CLICK HERE
Contributors DEV HANUMARA, photographer DANIEL JOHNSON danieljohnsonphoto.com, photographer KRISTA LEIGH HURST, kristaleighhurst.com, photographer KRISTIN PORTER OF IOWA GIRL EATS, iowagirleats.com, recipe developer, stylist and photographer MELISSA MCHUGH, beautybymelissa.mixform.com, professional makeup artist JENNA SHEETZ modelmayhem.com/jennasheetz, licensed esthetician BENJAMIN SPADT, recipe developer Special Thanks Jennifer Tyler, Katie Boal, Stephanie + William Hansen Models from bike shoot
SOCIAL MEDIA
ADVERTISING + SUBMISSIONS please contact hello@machemag.com maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published bimonthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads. maché delivers anytime, anywhere, at machemag.com. Subscribe for free at machemag.com/subscribe. ©2012 maché magazine All rights reserved. Materials may not be reproduced without written permission. Address copyright queries to hello@machemag.com. Every effort is made to ensure that content appears correctly. maché magazine cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. All material is intended for informational purposes only. The views expressed in maché are not necessarily those of its editors or contributors.
www.quitelikeit.com
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Cheers!
T'was an hour before the party, and all through the house The fancy clothes had been donned: jaquard trousers and cute blouse. The wreath had been hung on the front door with care, In hopes that merry guests soon would be there. Annie, with her coffee, and Heather, with champagne, just set the table. Time to entertain! With a magazine chalk full of ideas galore, cooking and parties are never a chore. So read on, dear friends. Please, share in our joy. Oh, and as always: Flip. Click. Enjoy. Heather + Ananda
machĂŠ delivers anytime, anywhere, at machemag.com.
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eye candy Add a stick of rock candy to transform the color of your bubbly.
Pop, Fizz, Clink Ring in a rockin' new year with bubbly.
PHOTO BY D E V H A N U M A R A 10
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E A T W E L L , R U N O F T E N , T R AV E L F A R
IOWAGIRLEATS.COM
on the fly
Ornamental Design Swirls of color add pop to plain bulbs.
PAINTED ORNAMENT CLUSTER makes 6 ornaments • 1 hour, plus drying time • $
craft paint wood skewers styrofoam base clear glass bulbs ribbon
1. Pick out coordinating ribbon and paint colors. 2. Insert six skewers into styrofoam base. 3. Remove tops from clear glass bulbs. 4. Squeeze paint into bulbs and swirl into a design. 5. Once painted, turn bulb upside down and place on skewer to dry. 6. Watch excess paint ooze out! 7. Allow to dry completely (it may take several days), remove from skewers and put tops back on. 8. Measure varying lengths of ribbon (making sure they lay nicely into a cluster) and tie one piece of ribbon to each bulb. 9. Tie the other end of the ribbon together in one big knot and hang.
BY HEATHER WI N K E L • P H OTOS BY D E V H A N U M A R A 12
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DOWNLOAD STEP-BY-STEP INSTRUCTIONS
visualize Layer your favorite snacks for delicious, on-the-go munchies.
Candy Pops T RY T H I S ! Boston Baked Beans French burnt peanuts Candy corn Boston Baked Beans White chocolate M&Ms
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PHOTOS BY A N A N DA S PA DT
Honey-roasted peanuts
WWW. DA NIELJOHNSONPHOTO.COM
wrapped up Craft the perfect box for your sweet treats.
Custom Compartments BY HEATHER WI N K E L • P H OTO BY D E V H A N U M A R A 16
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DOWNLOAD SUGAR COOKIE RECIPE
Cut a heart where loved ones live in a U.S.-shaped cookie.
for the kids Coloring book pages double as placemats.
Busy Hands Give your little artist all the tools he needs to stay happy the whole meal through.
BY HEATHER WI N K E L • P H OTOS BY D E V H A N U M A R A 18
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Miniature easles with a decorative tape initial make great place cards!
simplify
Snuggle up with these winter favorites.
The Proof is in the Pudding RECIPES BY BEN S PA DT • P H OTOS BY A N A N DA S PA DT
Gather these 7 ingredients
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BO
FREE PRINTABLE DOWNLOAD
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makes 1 loaf pan • 1 hour • $
6 slices day-old bread 2 tablespoons butter, melted 1/2 cup raisins 4 eggs beaten 2 cups milk 3/4 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1 teaspoon vanilla extract 2 tablespoons bourbon 1. Preheat oven to 350 degrees 2. Break bread into small pieces and place in an 8-inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins. 3. In a medium-size mixing bowl, combine eggs, milk, sugar, cinnamon, allspice, bourbon, and vanilla. Beat until well-mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture. 4. Bake in preheated oven for 45 minutes or until top springs back when lightly tapped.
FREE PRINTABLE DOWNLOAD
BO RE
D
makes a Crock-Pot full • 5 minute prep • $
1 quart cider 1/4 cup red hots 1/2 cup whiskey 1. Put in Crock-Pot on low. 2. Stir to incorporate red hots 3. Enjoy warm with Bourbon Bread Pudding.
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DEVPHOTO DEV_R6@HOTMAIL.COM
three solutions
Winter Jams
Perfect for spreading the holiday spirit.
1. TOMATO JAM 2. BLUEBERRY CINNAMON 3. GREEN TOMATO JAM
RECIPES BY BEN S PA DT • P H OTOS BY A N A N DA S PA DT 24
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1.
2.
3.
FREE PRINTABLE DOWNLOAD
2. BLUEBERRY CINNAMON makes 6 half-pint jar • 1 hour, plus cooling time • $$ 6 cups of mashed blueberries (you’ll need 8 to 10 cups of unsquashed berries to equal this amount) 6 cups sugar 1 lemon, zested and juiced 2 teaspoons cinnamon 1/2 teaspoon grated nutmeg two packets liquid pectin FREE PRINTABLE DOWNLOAD
1. TOMATO JAM makes 2 half-pint jars 2 hours, plus cooling time • $$ 1 1/2 pounds ripe plum tomatoes, cored and coarsely chopped 1 cup sugar 2 tablespoons freshly squeezed lime juice 1 tablespoon fresh grated or minced ginger 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon salt 1/8 to 1/4 teaspoon red pepper flakes or cayenne pepper
1. Combine all ingredients in a heavy, mediumsize saucepan and bring to a boil over medium heat, stirring often. 2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour, 15 minutes. 3. Taste and adjust seasoning. 4. Pour into hot, sterilized jam jars, screw the lids on, turn the jars upside down and cool completely.
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FREE PRINTABLE DOWNLOAD
1. Fill your canning pot with water and bring to boil. 2. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) to soften the sealing compound. 3. Add mashed blueberries and sugar to a large, nonreactive pot. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice, and let jam continue to cook for about 15 minutes. Add pectin and bring to a rolling boil for 5 minutes. 4. Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot-water bath for 10 minutes. 5. When time is up, remove from water and cool on counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar was sealed. 6. Eat atop fresh scones or biscuits. Note: Store up to one year in a cool, dark place.
3. GREEN TOMATO JAM makes 5 cups • 3 days • $$ 3 pounds green tomatoes, quartered and seeded (weight is after seeding) 4-inch piece of fresh ginger, peeled and minced 5 1/2 cups granulated sugar 6 tablespoons lemon juice 2 cinnamon sticks 1 tablespoon allspice
Day 1: Combine tomatoes, ginger, sugar and lemon juice in a large glass bowl. Cover the bowl and allow to sit overnight at room temperature. Day 2: The tomatoes should have released a lot of liquid. Pour everything from the bowl into a large, heavy-bottomed pan. Add the cinnamon sticks and allspice. Bring to a boil. Reduce heat and let simmer for 10 minutes. Pour everything into a clean glass bowl. Refrigerate overnight. Day 3: Put the mixture through a food mill using the medium blade. Get as much through as possible. Finely chop any skins remaining in the food mill. (If you don't have a food mill, you could chop things finely in a food processor.) Put everything in a large, heavy-bottomed pot and bring to a boil. Reduce and llet boil gently for 1/2 to 1 hour until thickened; it should reduce by almost half. Meanwhile, prepare 5 jars and lids for canning by boiling the jars in water at least 1 inch over the top of the jars for 20 minutes and the lids for 5 minutes. Remove hot jars from water and fill with hot jam, leaving 1/4-inch head room. Remove any air bubbles. Wipe the rims of the jars to clean any spilled jam. Top with lids and screw on neckbands. Return jars to the boiling water bath, with at least 1-inch of water over the top of the jars. Boil for 15 minutes. Turn off heat and let sit for 5 minutes. Remove jars from the water and let sit undisturbed for 12 hours. The tops of the jars should pull downward and pop; if any don't, reprocess that jar. machemag.com FALL 2012
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seasoned
Pumpkin Spice If only every dessert turned to pumpkin spice at midnight ...
PUMPKIN PIE OATMEAL It’s chock-full of heart-healthy oats and cinnamon, vitamin-packed pumpkin and calciumrich milk. So it’s okay to enjoy a little brown sugar, pumpkin pie spice and everything nice about this oatmeal in the morning. Assemble in less than five minutes, then quickly bake for a hot, satisfying and perfectly sweet start to your day. Serves 4
1 cup old fashioned oats 2 1/2 tablespoons brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon pumpkin pie spice 1/4 teaspoon salt 3/4 cup 100 percent pumpkin puree (not pumpkin pie filling) 3/4 cup milk 1/2 teaspoon vanilla TOPPING 1/4 cup chopped pecans or walnuts 2 teaspoons butter, at room temperature 1 tablespoon brown sugar
1. Preheat oven to 375 degrees, then spray a small baking dish with nonstick spray and set aside. 2. Combine oats, brown sugar, cinnamon, pumpkin pie spice and salt in a large bowl. In a separate bowl, whisk together pumpkin puree, milk and vanilla. Add the wet ingredients to the dry ingredients, then stir to combine. Pour mixture into the prepared baking dish, and bake for 10 minutes. 3. Meanwhile, combine topping ingredients in a small bowl. Remove oatmeal from the oven, top with mixture, then return and bake for an additional 5 to 7 minutes, or until top is golden brown. Let cool for 5 minutes, then serve.
FOOD, STYLING + PHOTO G R A P H Y BY K R I ST I N O F I OWA G I R L E ATS 28
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FREE PRINTABLE DOWNLOAD
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PUMPKIN SPICE WHOOPIE PIES
WITH CINNAMON CREAM CHEESE FROSTING Spiced cream cheese frosting sandwiched between sweet pumpkin cookies creates the perfect two-bite delight for fall. Moist and cakey, these whoopie pies are a hit whenever they’re served. makes 48 Whoopie Pies
1/2 cup butter, at room temperature 3/4 cups white sugar 3/4 cups brown sugar 1 egg 1 teaspoon vanilla extract 1 15-ounce can 100 percent pumpkin puree (not pumpkin pie filling) 1/3 cup sour cream 3 cups flour 2 tablespoons cinnamon 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1. Preheat oven to 350 degrees. In the bowl of an electric mixer or with a hand mixer, beat butter and sugars together for 1 minute. Add egg and vanilla, then beat to combine. Add pumpkin puree and sour cream. Beat to combine. 2. In a separate bowl, stir together flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined before adding the next batch. 3. Drop 1 tablespoon batter using a cookie scoop onto a parchment-paper-lined baking sheet and bake for 8 minutes, rotating the pan halfway through. Let cookies cool for one minute on the baking sheet before removing to a cooling rack to cool completely.
CREAM CHEESE FROSTING 1/4 cup butter, at room temperature 4 ounces cream cheese, at room temperature 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon 2-3 cups powdered sugar Beat together butter, cream cheese, vanilla and cinnamon in a large bowl until smooth. Mix in powdered sugar 1/2 cup at a time until desired consistency of frosting is reached. Pipe cinnamon cream cheese frosting on half the cookies, then top with remaining cookies.
DOWNLOAD PRINTABLE RECIPE CARD
Down-to-earth ideas for a high-flyin' birthday theme.
STYLING BY ANANDA S PA DT • P H OTOS BY DA N I E L J O H N S O N
The party backdrop is made of a shower curtain and paper plates from the Dollar Store. The cake stand is old boxes wrapped in paper and bubble packing.
BUBBLE TEA makes 4 • $
20 ice cubes 2 cups green tea, brewed 2 cups milk of your choice 4 tablespoons matcha 1 cup cooked tapioca pearls, also called boba, from Asian grocery store 1. In a cocktail shaker, add above ingredients except tapioca pearls. Shake well. 2. Add tea mixture to a nice glass. 3. Add cooked tapioca pearls and a thick straw to glass. TO MAKE TAPIOCA PEARLS 6 cups water 1/2 cup brown sugar 1 cup raw tapioca pearls 1. In a medium-size saucepan, boil 6 cups of water. 2. Once water reaches a boil, add brown sugar and mix well. 3. Add tapioca pearls and cook for 10 minutes over medium heat, stirring occasionally. VARIATION Replace green tea with Hawaiian Punch for a caffeine-free option.
FREE PRINTABLE DOWNLOAD
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FREE PRINTABLE DOWNLOAD
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1 3-5 gallon clean bucket or storage bin 1 cup liquid dish soap (Lemon Joy or Lemon Dawn recommended) 3-4 tablespoons of liquid glycerine 10 cups cold tap water 1. Measure 10 cups of cold water into the bin. Slowly add dish soap. 2. Add glycerine. 3. Gently stir. Avoid vigorous movement; you do not want mixture to foam at top because this tends to break bubbles. If you get froth, skim it off with your hand. 4. For best results, let solution sit for 24 hours before use. This will allow the ingredients to fully dissolve in water. Bubble solution can be stored in an airtight container for several weeks.
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24 cupcakes • $$ Adapted from The Joy Of Cooking
VANILLA CHIFFON CUPCAKES 2 1/4 cup sifted cake flour 1 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon salt 5 large egg yolks at room temperature 3/4 cup water 1/2 cup vegetable oil 2 teaspoon vanilla extract 8 large egg whites at room temperature 1/2 teaspoon cream of tartar 1/4 cup sugar
FREE PRINTABLE DOWNLOAD
ASSEMBLY 24 vanilla chiffon cupcakes 24 gumballs 1 batch cotton candy frosting sprinkles
1. Bake cupcakes and allow to cool completely. 2. Using a melon baller, scoop out a little cake from the center of each cupcake. 3. Place a gumball into each cupcake. 4. Fill a piping bag or kitchen storage bag with frosting. Use any decorative tip with the piping bag or cut off tip of the storage bag. Twist the top of the bag, and using gentle pressure at the twist, pipe frosting onto each cupcake. 5. Top frosting with sprinkles.
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1. Preheat oven to 325 degrees. 2. Place cake flour, 1 1/4 cup sugar, baking powder and salt in a large bowl. Whisk the ingredients until they are well combined. 3. In the bowl of an electric mixer or in a large bowl using a handheld electric mixer, beat egg yolks, water, vegetable oil and vanilla until smooth. 4. Stir this mixture into the flour mixture until it is well combined and smooth. 5. In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the 1/4 cup sugar and beat until glossy, firm peaks form. Do not beat until the peaks are dry. 6. Using a rubber spatula, fold 1/4 of the egg whites into cake batter. Then gently fold in the remaining egg whites. 7. Divide the batter into cupcake pans lined with paper liners. Fill each cup about halffull. 8. Bake the cupcakes for about 20 minutes, or until a toothpick inserted into the center comes out clean. COTTON CANDY FROSTING 1/2 cup butter at room temperature but still firm to the touch 3 cups confectioners’ sugar 1 teaspoon vanilla 1-2 tablespoons milk 1 package Duncan Hines Frosting Creations in Cotton Candy 1. Using an electric mixer, cream butter until light and fluffy, 3-4 minutes. 2. Sift in confectioners’ sugar and beat slowly, increasing speed until well mixed and fluffy. 3. Add in vanilla and slowly add in milk. You want the frosting thick. 4. Add in the Cotton Candy package and mix until uniform in color, making sure to scrape down bowl.
Cupcake pennants made with blue painter's tape. Easy and practically free!
oh, the places you'll go...
STYL I N G BY H E AT H E R W I N K E L PHOTOS BY K R I STA L E I G H H U R ST
Models Ashley English and Kyle Burkett
Hop on your bike and let it lead you to a late-fall picnic spot.
the spot Apples make a fun centerpiece that you can eat!
String postcards or Polaroids between two trees.
Substitute vases for old tin cans.
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Grapes are great on the go...and pair well with wine!
BITE-SIZE CROSTINIS serves a small group • 10 minutes • $
crostinis spreadable goat cheese honey miniature apples whole pecans 1. Spread a good amount of goat cheese onto each crostini. 2. Cut miniatures apples into slices and put one slice on each crostini. 3. Top with a pecan and drizzle with honey.
FREE PRINTABLE DOWNLOAD
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Skewered olives feel excotic without a lot of effort.
Bite-size crostinis replace the boring sandwhich.
the spread machemag.com ď‚&#x; FALL 2012
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FREE PRINTABLE DOWNLOAD
BOTTLE-TOP PINS 10 minutes, plus drying time • $
bottle tops with pre-drilled holes craft paint paint brushes safety pins 1. Lay tops out and paint a design. 2. Let dry. 3. Slide pin through drilled holes and attach.
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GAME COFFEE FOR
As the weather gets colder, move get-togethers indoors to keep warm.
STYL I N G BY H E AT H E R W I N K E L PHOTOS BY K R I STA L E I G H H U R ST
Models Jennifer Tyler, Katie Boal, Stephanie Hansen and William Hansen
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FREE PRINTABLE DOWNLOAD
WOODEN NECKLACE makes one necklace • 20 minutes • $
12 wooden beads (with holes to string through) 1 yard twill tape ribbon to match tape (that will fit through wooden bead holes) scissors 1. Measure 1 yard of ribbon and tie a knot a few inches from one end. 2. String one bead, stopping at the knot, and tie another knot on the other side of the bead. 3. Continue stringing and knotting all 12 beads. 4. Cut four inches of twill tape and set aside. 5. Cut remaining tape in half and tie one piece to each end of your wooden-bead-strung ribbon. 6. Make a small bow with the extra twill tape and attach to one side of the necklace.
FREE COASTER DOWNLOAD
TILE COASTERS makes 4 coasters • 1 hour • $
4 square tiles (4.25 inches) 4 pieces of square scrapbook paper (3.75 inches) 4 pieces of square felt (3.75 inches) Mod Podge brush foam glue clear acrylic sealer 1. Brush one coat of Mod Podge onto tile. 2. Place one piece of paper onto center of tile and let dry. 3. Brush a coat of Mod Podge over paper and allow to dry 15 minutes. Repeat 2 to 3 times. 4. Once dry, spray with clear acrylic sealer to water seal. 5. Once dry, glue felt squares to bottoms of each tile.
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CHALKBOARD TOWER makes one game • 1 hour • $
FREE TOWER DOWNLOAD
tower game chalkboard paint colored craft paint foam brush chalk 1. Find a wood tower game and clean pieces if needed. 2. Paint 12 tiles with chalkboard paint and let dry. 3. Paint ends with colored paint and let dry. 4. Play away!
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DOWNLOAD FREE COFFEE CHEAT SHEET
THE BEST PLACE TO BE WHEN IT'S COLD OUTSIDE IS SNUGGLED UP INDOORS.
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A CUP OF COFFEE SHARED WITH A FRIEND IS HAPPINESS TASTED AND TIME WELL SPENT.
kitchen savvy
Set the Table Kick holiday meals up a notch with a formal table.
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1. Butter Spreader 2. Bread + Butter Plate 3. Napkin 4. Salad Fork 5. Dinner Fork
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6. Placecard 7. Dessert Fork + Spoon 8. Salad Plate or Soup Bowl 9. Dinner Plate
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10. Water Goblet 11. Red Wine Glass 12. White Wine Glass 13. Dinner Knife 14. Teaspoon 15. Soup Spoon
ILLUSTRAT I O N S BY H E AT H E R W I N K E L 60
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JENNA SHEETZ MODEL | LICENSED ESTHETICIAN
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just craft it
Shine On Make a cute lantern out of junk-drawer finds.
JAR LANTERN makes 1 jar • 10 minutes • $
jar 2 cups rice or sand wire flameless candle twine 1. Lay out a circle of wire 1 inch longer than the diameter of the jar. 2. Twist on two loops of wire to the circle 3. Secure wire circle beneath the rim of the jar. 4. Attach desired length of wire to the loops on either side of the jar. 5. Fill jar with two cups rice. 6. Nestle flameless candle in center of rice. 7. Tie a bow of twine under rim.
FREE PRINTABLE DOWNLOAD
PHOTO BY A N A N DA S PA DT 62
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Professional Makeup Artist Bridal, Beauty, Glamour, Fashion beautybymelissa.mixform.com 717-405-9529
your style
The classic updo has been reinvented for today’s beauty trends.
Buns, Buns, Buns! BY JENNA SHE E TZ • H A I R BY M E L I SSA M C H U G H PHOTOS BY K R I STA L E I G H H U R ST
BOW
There are countless ways to make a fresh bun. Whether you’re looking for something bohemian, city chic or just plain classic, there’s a style for everyone!
MODERN BR
TWIST
RAID HALO
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AROUND THE HEAD
LOW-DOWN
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beauty fix
Organic Face Masks Everyday foods can have great health benefits for your body — inside and out!
HOW TO USE Leave on skin for 10-15 minutes; skin should be cleansed prior, and moisturizer should be applied after mask is removed. Can be applied using your fingers or, even better, a mask brush.
BY JENNA SHEETZ, LICENSED E ST H E T I C I A N • P H OTOS BY K R I STA L E I G H H U R ST 70
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DRY SKIN 2 tablespoons ripe avocado, mashed 1 egg yolk, beaten 1 tablespoon ground, uncooked oats
Avocado is a rich source of vitamin B6, which helps skin maintain its healthy state.
DOWNLOAD ALL FIVE RECIPES
FALL SEASON 2 teaspoons canned pureed pumpkin 1/2 teaspoon honey 1/4 teaspoon milk
Pumpkins are packed with antioxidants and are sources of beta carotene and vitamins A, C and E, as well as potassium and fiber.
ALL SKIN TYPES 1 tablespoon ground, uncooked oats 1 tablespoon plain yogurt 1/2 teaspoon honey
Orange juice is packed with vitamin C and is a wonderful antioxidant for the skin. The vitamin aids collagen production, adding firmness and fullness.
Almond milk has vitamin A, which can help produce a smoother, even skin tone.
SENSITIVE SKIN 2 tablespoons ripe avocado, mashed 1 tablespoon almond milk 1 tablespoon cucumber, pureed
OILY SKIN 1 egg white, beaten 2 tablespoons pureed strawberries 1 teaspoon orange juice machemag.com ď‚&#x; FALL 2012
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TOOL Ro l ling Pin f ro m a n t h ropologie.com
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fresh picks BOOK
SHOE
Young House Love from BN.com
Studded Ank l e B o o kt from zara .co m
BAG
GIFT
S m a r t Zip Wallet f ro m Tiffany.com
Knock Kno c k St a m p from jcrew.co m
Your new favorite everything
TOY
K I TC H E N
B E AU T Y
Th e G o odies S'more f ro m l a n dofnod.com
Flag Conersion Tea Towl from westelm.com
Leading L a d y from E ss i e
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Your party here! We love to collaborate with talented people like you!
CLICK TO SUBMIT YOUR BASH!
Submit your party, re c i p e o r c ra f t at m a c h e m a g .co m /s u b m i t You could b e i n t h e n ex t i ss u e o f maché!
All this a n d m o re at m a c h e m a g .co m.
maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published bimonthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads, maché delivers anytime, anywhere, at machemag.com. Have questions? Please email us at hello@machemag.com!
SUBSCRIBE for free at machemag.com/subscribe
wishing you a holiday season full of cheer. BACK WINTER 201 3
We're going to take a little extra time to enjoy the holidays this year. We hope you don't mind. See you next year!
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PHOTO BY K RISTA L EIG H HU R ST
We collect good ideas. We'd love to feature yours. hello@machemag.com