EMMA for the modern domestic
No. 18 Fall 2015
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OH HELLO “L
ook mama, the plants are growing!” Hudson shouted a mere ten minutes after we planted them.“I poured the water and digged with the green shovel,” he explained, his voice growing louder with every sentence. “And now they’re growing all the way to the top!” I love when he gets excited about something new, but before long our harsh desert summer claimed every last herb in the planter box. I should have ripped out the scraggly dead remnants, but instead I walked past our planter week after week, a constant reminder of my black thumb. Until one day I noticed the stem of the basil plant clinging desperately to a couple of pale green leaves. “Huh,” I remarked audibly. “What is it, mama?” Hudson asked. I pointed to the planter, “Maybe we should water this guy?” No sooner did the words leave my mouth than Hudson appeared with a watering can in tow. Even as I write this note, I can see the now fluffy green plant towering in the shade of our patio. It not only survived, but came back stronger.
Fall has a way of doing that - clearing out the dead leaves to make way for new growth. Last fall I made the conscious decision to clear out things that hindered personal growth. Like the overcrowded planter box, we needed to prune. My husband and I invested in the relationships that we wanted to grow and took a step away from ones that hindered growth. We purged our home in preparation for a renovation. And although things looked a little bleak as we stripped away layer after layer, I’m grateful now for that season of our lives. Autumn’s kaleidoscope of falling leaves reminds us that change can be beautiful. We take our cues from the shedding foliage and acknowledge that less really is more. This issue celebrates the things we love most about this season of transition. A season of gatherings (page 60) and thankfulness (page 32) and pumpkin spice latte popsicles (page 52). I can’t guarantee how long our basil plant will last, but I’m hopeful that when her leaves make their way to the ground she’s simply making way for growth.
SARAH HUBBELL, EDITOR IN CHIEF OF EMMA MAGAZINE
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HOME
HOLIDAY
FOOD
READ
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FALL HOME TOUR Take a page from this blogger’s spooky style and stock up on bats and cobwebs this season.
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THANKSGIVING PRINTABLES Hand letterer, Chelsea Petaja, takes the guesswork out of hosting Thanksgiving with a complete printable set.
SWEET TREATS From frozen treats to warm donuts, whip up a batch of fall treats.
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COOKING NIGHT A collection of recipes from Emma’s cooking night.
FALL READS Emma’s editors pick their favorite newly released books to cozy up to this fall. From actress Mindy Kaling’s followup memoir to designer Emily Henderson’s debut style manifesto, there’s something for every book worm.
ENTERTAINING BEAUTY
PRINTABLE
DIY
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HOSTING HALLOWEEN Collect vintage pieces to create a barnyard celebration this fall.
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FALL PORCH PARTY Embrace the changing leaves and crisp air right on your porch. This lowkey shindig comes with a printable, keeping prep to a minimum.
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BRAIDED TOP KNOT If you’ve worn out the top knot, take it up a notch with this everyday up do.
DIY STRAW TOPPERS Print off templates to make your own pumpkin, witch hat, and bat shaped straw toppers!
FALL YARN WREATH Reusing unexpected materials, this fall wreath rings in under ten bucks and will last through Thanksgiving.
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Thankful Placemat
Macrame Table Runner
Flatware Set
Diamond Cut Glasses
Pumpkin Souffle Candle
Ruffle Cake Plate
EDITOR’S PICKS
Metal Place Card Holder
Dinner Plate
TABLE ESSENTIALS Emma’s editors share their favorite table decor picks just in time for Thanksgiving. Thankful Placemat: Target Macrame Table Runner: Anthropologie Flatware Set: AllModern Place Card Holder: Crate & Barrel Dinner Plate: Target Diamond Cut Glasses: Pier 1 Pumpkin Souffle Candle: Anthropologie Ruffle Cake Plate: Bliss Home & Design Gold Flute Glass: AllModern Orange Plaid Napkins: Target
Gold Flute Glass
Beverage Napkins
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THANKSGIVING TUNES CURATED BY RYAN HUBBELL
CHATEAU LO BBY # 4 Fa t he r Joh n Mi st y
T H AT ’S L IFE, T H O Ku r t Vi l e
LU CY IN T H E SKY W/ DIAMONDS Th e Fl ami ng Li p s
FA K E PL AST I C T RE E S Ra di oh ea d
BL ANK SPACE Ryan Ad am s
CH O RUS Holl y He rnd on
HEA RTBE ATS Jo se G on zal es
SPARKS Bea ch Hou se
WO O DS Bon Ive r
Ph otog r a ph b y Chel sea P eta ja
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LISTEN!
CONTRIBUTORS SARAH HUBBELL Edi tor in Chi ef
COURTNEY WHITMORE Enter taining Contri bu tor
MINDY ALYSE Enter taining Contri bu tor
SARA NEVELS Communi ca ti on s Director
BRENDAN MCCASKEY Food Contri bu tor
TASHA BRADY Photographer
CONSTANCE HIGLEY Photographer
RENNAI HOEFER Photographer
LINDA BRADEN Home Contri bu tor
AMY AGUIRRE Inter n
ERIN WILLIAMS Food Contri bu tor
CHELSEA PETAJA D esi gn Contri bu tor
JACQUELYN CLARK Food Contri bu tor
KATERINA PETROVSKA Food Contri bu tor
ANIKO LEVAI D esi gn Contri bu tor
CHRISTINA BUTCHER Beau t y Contri bu tor
RYAN HUBBELL Mu si c Cu ra to r
DELIA RANDALL D esi gn Contri bu tor
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HOME
FALL HOME TOUR PHOTOGRAPHY BY LINDA BRADEN
Linda Braden loves decorating her house in Chicago. She blogs all of the nitty gritty details at itallstartedwithpaint.com. For Halloween, Braden transformed her home into a spooky haven for creeping bats and spider webs aplenty. She carries her charming decorations throughout her Midwestern abode from the front porch to the living and dining room. Take a peek around her space and keep an eye out for flying bats. For the full tour along with her DIY tips and tricks, visit itallstartedwithpaint.com.
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FALL YARN WREATH PHOTOGRAPHY BY ANIKO LEVAI
Reusing an old pool noodle, blogger Aniko Levai, shows how to make this darling fall wreath on a budget. We say leave this pop of color on your door for Thanksgiving too! Visit placeofmytaste.com for full instructions. MATERIALS yarn (two colors) pool noodle (alternately, could use a wreath form) fake flowers fall colored wheat head pins
BEAUTY
How to
BRAIDED TOP KNOT PHOTOGRAPHY BY CHRISTINA BUTCHER
Blogger at HairRomance.com, Christina Butcher, takes the top knot up a notch with this braided up do. Though working with curly hair often presents a challenge, this style works on both straight or wavy hair and transitions seamlessly from day to night. Click here for more photos and to read her step by step directions.
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HOLIDAY
THANKSGIVING PRINTABLES PHOTOGRAPHY BY CHELSEA PETAJA
Hand letterer and blogger at ohmydeerhandmades.com, Chelsea Petaja takes all of the guesswork out of hosting an Instagram-worthy Thanksgiving gathering. Make life easy and set the table a couple days in advance. The grateful napkin rings and interactive placements can all be downloaded here. Invite your guests to write down what they are thankful for as they arrive. It sets a positive tone for the evening plus it gives you extra time to finish up dinner!
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DIY STRAW TOPPERS PHOTOGRAPHY BY DELIA RANDALL
Printable straw toppers add a whimsical touch to an All Hallow’s Eve celebration. If you’re in charge of bringing drinks this Halloween, blogger Delia Randall is making your life easy with her free download. All you need is paper straws and scrapbook paper. Click here for full instructions and printables. Little ones get to pick from a bat, witch, or pumpkin to adorn their soda bottle. Visit DeliaCreates.com for more spooky fun.
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FOOD
COOKING NIGHT PHOTOGRAPHY BY RENNAI HOEFER
Emma recently hosted a cooking class with resident food contributor, Brendan McCaskey at the helm. The night included fresh farm to table recipes, chef demonstrations, and hands on cooking by each of our students. While we wish we could host each and every reader, we thought we’d share a few of his class recipes with you instead. Bon appétit!
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Avocado Deviled Eggs with Quick Pickled Onions INGREDIENTS 12 hard boiled eggs 2 medium avocados 1/4 cup greek yogurt 1 lime 1/4 teaspoon mustard powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 red onion 1/2 cup of red wine vinegar 1 tablespoon sugar 1 1/2 teaspoon salt 1 bay leaf 5 peppercorns
PREPARE Peel eggs, and cut in half lengthwise. Remove egg yolks and set aside in a bowl. Cover and store egg whites in an airtight container in refrigerator until ready to use. Place 1/2 cup red wine vinegar, 1 tablespoon sugar, 1 1/2 teaspoon salt, 1 bay leaf, 5 peppercorns in a small sauce pot. Bring to a simmer for 3-4 minutes. While vinegar mixture is simmering, slice up your red onion and place in a heat safe bowl. Pour vinegar mixture over the onions and cover with plastic wrap. Let sit for one hour. Place egg yolks in a food processor with avocados, greek yogurt, 1/4 teaspoon mustard powder, 1/4 teaspoon of salt and 1/4 teaspoon pepper. Zest lime into the mixture. Cut lime in half and squeeze one half over mixture. Blend in food processor until smooth. Taste for more seasoning. Transfer mixture to a start tipped pastry bag. Pipe a generous portion into each of the cooked egg white shells. If there is extra filling, place in an airtight container and store in refrigerator for up to 2 days. Top with pickled onions, and a cilantro leaf or chive slice. Plate and serve.
Horseradish Roasted Beef Tenderloin INGREDIENTS horseradish filling: 2 tablespoons soft butter 3 tablespoons chopped parsley 2 tablespoons chopped rosemary 1 clove minced garlic 3 tablespoons bread crumbs 1 teaspoon dijon mustard 1 teaspoon red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper roasted beef tenderloin ingredients: 4-5lb trimmed whole beef tenderloin 2 teaspoons salt 2 tablespoons olive oil 1 teaspoon pepper
PREPARE Salt tenderloin and place on a roasting rack on a baking sheet. Refrigerate over night, (for best results, 24 hours). Pull beef from refrigerator an hour before cooking. Mix all of the horseradish filling ingredients together in a bowl until completely mixed. Using a knife, cut horizontally down the tenderloin, about half way deep. Butterfly the meat open. Evenly spread the horseradish mixture onto one side of the tenderloin. Fold the other side back over. Tuck the tail under the tenderloin and tie up about every 3 inches. Preheat oven to 425째F and position the rack in the center of the oven. Rub tenderloin with olive oil, and sprinkle with pepper. Place beef back on the rack and baking sheet and cook until a thermometer, inserted into the thickest part of the meat, reads 125째F for medium-rare. About 30 minutes. Pull beef from oven and let sit for 15 minutes. Remove string, and slice beef into rounds. Plate and serve immediately.
Basil Marinated Strawberry Shortcakes INGREDIENTS 1 1/2 lbs strawberries cut into quarters 3 sprigs fresh basil 3 tablespoons sugar 1 tablespoon water 1 Lemon, zested and cut in half 2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 3/4 teaspoon salt 1 1/2 cups heavy cream
PREPARE Toss strawberries, 3 tablespoons sugar, 1 tablespoon water, and a squeeze of lemon juice together. Using the side of your knife, bruise the basil leaves and stems on a cutting board. Toss sprigs together with strawberries. Cover and set aside. Sift together flour, baking powder, baking soda, 2 tablespoons sugar, salt, and lemon zest in a bowl. Add cream and mix until just combined. Place mixture in an ungreased 8 inch square pan and bake until golden, about 18-20 minutes. Set aside to cool, and then cut into 6 pieces. Cut pieces in half horizontally. Spoon a generous amount of strawberries and juice on to the bottom half, top with whipped cream, and a fresh basil leaf for garnish. Place top of shortcake off center, and serve.
Autumn
SWEET TREATS
PHOTOGRAPHY BY JACQUELYN CLARK, ERIN WILLIAMS & KATERINA PETROVSKA
If you’re like us, fall weather hasn’t quite hit yet. Thankfully, Jacquelyn Clark has just the recipe to tickle your taste buds without making you break a sweat: pumpkin spice latte popsicles. Erin Williams caught wind of the frozen treats fall trend and is showing us how to whip up a batch of “boo-berry” ice cream complete with festive printables. If you’re lucky enough to have already pulled out your scarves and boots, then you’ll want to pay close attention to Katerina Petrovska’s warm salted caramel glazed pumpkin donuts on page 56. We’re pretty sure any of these sweet treats will hold you over until the fall temps finally arrive, but just to be safe you better go ahead and make a batch of each.
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Pumpkin Spice Latte Popsicles INGREDIENTS 2 cups pumpkin pie filling 1 cup heavy cream 4 shots espresso 1/4 teaspoon grated nutmeg 1 teaspoon cinnamon pinch of grated ginger maple syrup popsicle molds
PREPARE Serves 12 To view the full recipe, click here.
Blueberry “Boo-Berry” Ice Cream INGREDIENTS 1 cup milk or half and half 2 eggs 1/3 cup sugar blueberry flavoring 1 cup blueberries 1 6 oz container blueberry yogurt 1 tablespoon vanilla flavoring 3/4 cup whipping cream
PREPARE Serves 6 Click here for the full recipe. Click here for the printable cone wrappers.
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Salted Carmel Glazed Pumpkin Donuts INGREDIENTS donuts: 2 cups all-purpose flour 1-1/2 tsp salt 1-1/2 tsp baking powder 2 tsp pumpkin pie spice 1/2 cup vegetable oil 3 eggs 1-1/2 cups sugar 1-1/2 cups pumpkin puree carmel glaze: 2 cups powdered sugar 3/4 cup caramel sauce 2 tsp sea salt 3 tbs milk
PREPARE
Makes 12 donuts For the full recipe, click here.
ENTERTAINING
HOSTING HALLOWEEN PHOTOGRAPHY BY TASHA BRADY
Party planning expert Mindy Alyse designed this rustic gathering that highlights everything we love about fall. Instead of a spooky celebration, she wanted to create a party that felt grown-up with a bit of vintage flair. Venue Capitalize on the crisp autumn air with an outdoor gathering. A backyard or nearby barn set the backdrop for a festive but low key evening. Menu Host a candy potluck. Instead of going door to door for candy, invite guests to contribute to a sweet treats buffet. Here a pumpkin bundt cake iced with maple buttercream frosting makes a scrumptious focal point. The rest of the desserts - donuts, mini pies and caramel apples - play sweet supporting roles. Favors Mindy cleverly personalized take-out boxes then displayed them as place cards. Show guests to their seats while ensuring they don’t leave you to polish off all of the goodies alone. Decor Play up the barn house aesthetic with old furniture and a vintage hutch for displaying desserts. Decorate the table with books, mismatched china and candles. Bring out a projector and allow your guests to watch spooky films as the sun sets.
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Pumpkin Bundt Cake INGREDIENTS
for the cake: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 large eggs (room temperature) 1 cup canned 100% pumpkin purée 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup coconut oil maple buttercream frosting: half stick unsalted butter 6 oounces cream cheese 4 cups sifted confectioner’s sugar 1/2 teaspoon vanilla 1 teaspoon maple extract 2 Tablespoons pure maple syrup
PREPARE
Preheat the oven to 350 degrees. Coat bundt pan with coconut oil spray. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Separately, in a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and coconut oil. Add the flour mixture and stir until combined. Pour into bundt cake pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes. Let cool. Make the frosting. Combine room temperature butter and cream cheese and mix them together until creamy. Add powdered sugar one cup at a time until fully incorporated. Add extracts and syrup and mix until light and fluffy (about 1-2 minutes). Spread the cake with the maple buttercream frosting once completely cool.
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Apple Mini Pies INGREDIENTS one box pre-made pie crust dough (you will use both rounds of dough) For the filling: 4 large granny smith apples 1/4 cup sugar, plus more for sprinkling 1 lemon, juiced 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon one egg, lightly beaten
PREPARE Heat oven to 425 degrees. Peel, core and slice apples into 1/4inch slices. Then chop into smaller pieces. Toss apple pieces with sugar, lemon juice, flour, and cinnamon. Flour your work surface, and roll out pie crust dough. Cut out an even number of circles (we used a biscuit cutter) and press half of them into a cupcake pan. Place one spoonful of apple mixture in center of each dough cup, place another round on top and seal the edges with a fork. Brush the top of the dough with the lightly-beaten egg, and sprinkle with sugar. Bake for 5 minutes at 425 degrees, then reduce temperature to 350 degrees and bake 10-15 minutes more or until crust is golden brown. Cool on wire racks, and garnish with a confetti stick.
FALL PORCH PARTY PHOTOGRAPHY BY COURTNEY WHITMORE
Apples, brown gift boxes and burlap check off all the boxes for a quintessential fall evening. Courtney Whitmore, entertaining expert and blogger at Pizzazzerie.com, styled this lovely al fresco party to celebrate her favorite season with her favorite people. A mix of paper products and fine dinnerware create an atmosphere that’s fancy but not fussy. To see more photos and download her favor box printables, click here.
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The Royal We
Styled
Make it Happen
Big Magic
Leave Your Mark
Why Not Me?
FALL READS
Audrey at Home
The Knockoff
Looking for a summer read? Pick up one of these page-turners. The Royal We by Heather Cocks & Jessica Morgan Styled by Emily Henderson Make it Happen by Lara Casey Audrey at Home by Luca Dotti The Knockoff by Lucy Sykes & Jo Piazza Big Magic by Elizabeth Gilbert Leave Your Mark by Aliza Licht Why Not Me? by Mindy Kaling Lovable Livable Home by Sherry & John Petersik A Window Opens by Elisabeth Egan
Lovable Livable Home
A Window Opens
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FALL ISSUE CREDITS
We try to give credit where credit is due, but sometimes you can only fit so many great people on one page! Here are all the people and places who helped make this issue possible.
OH HELLO Photography Jeanette LeBlanc THANKSGIVING TUNES - PAGE 10 Photography by Chelsea Petaja HOSTING ON HALLOWEEN Mindy Alyse Celebrations Tasha Brady Photography Location Webster Farm Dusty Lilacs Vintage Rentals Pretty Little Papers Mod Party Junk In Da Trunk Girls HOME - PAGE 12 Photography by Linda Braden BEAUTY - PAGE 22 Photography by Christina Butcher HOLIDAY - PAGE 30 Photography by Chelsea Petaja FOOD - PAGE 40 Photography by Rennai Hoefer ENTERTAINING - PAGE 58 Photography by Tasha Brady BACK COVER Tasha Brady
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