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COME ON IN! 126 ways to make holiday memories you’ll cherish

YOUR FUTURE LOOKS ROSY BECAUSE YOU’RE WORTH IT.™

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CONTENTS DECEMBER 2019

| VO LU M E

97

|

NUMBER 12

108

102

LIFE IN COLOR 90 ALL IS SHINY

& BRITE A collection of vintage ornaments inspired this festive look.

96 GOOD THINGS COME IN SMALL PACKAGES The secret to an extraspecial feast is mini versions of elegant holiday dishes.

102

MAKING MERRY A sprinkle of sparkle creates holiday magic for this family.

108 STITCH, FOLD,

STAMP, DIP, OR TWIST Craft these ornaments for a joyous tree or gift topper.

36 GATHERINGS

90

96

Tips for pulling off a stylish, no-stress holiday party.

45

HOLIDAY CRAFTS Larger-than-life decorations only require a little whimsy.

53

BOOKS New design and garden books for the coffee table.

56 HANDS-ON

Creative uses for sprigs of fresh evergreens.

FOOD 66 HOLIDAY BAKING

Modern takes on old-fashioned cookies.

74 CELEBRATE

New twists for favorite Hanukkah dishes.

78 IN SEASON

Cooking with winter’s crop of sweet, satisfying fruits.

84 BREAKFAST

A clever way to bake eggs for a crowd.

ON THE COVER P H OTO B L A I N E M OAT S C R A F T S T Y L I N G BY KIM HUTCHISON G R E E N E RY BY K AT E C A R T E R FREDERICK

See page 6.

4

| December 2019

FRESH 12 HOLIDAY

BETTER 130 HEALTH

22

IN EVERY ISSUE 6 EDITOR’S LETTER 10 BHG.COM 114 THE KITCHEN

Understand your circadian rhythm to get the most out of your day.

24 COLOR REPORT

140 THROWBACK

PETS Tips for safe and happy holidays.

GIFT GUIDE

BEAUTY: SOLUTIONS

COOKBOOK

138

PHOTOS: (CLOCKWISE FROM TOP LEFT) ADAM ALBRIGHT, AMBER ULMER, CARSON DOWNING, DAVID A. LAND/PAT BATES & ASSOCIATES

A limited palette but lots of ornaments make this room shine.

FOR SERVICE ON YOUR SUBSCRIPTION, INCLUDING CHANGE OF ADDRESS, WRITE TO: BETTER HOMES & GARDENS CUSTOMER SERVICE, P.O. BOX 37449, BOONE, IA 50037-0449. PLEASE ENCLOSE YOUR ADDRESS LABEL FROM A RECENT ISSUE. OR VISIT US AT BHG.COM/MYACCOUNT.

HOME 27 HOLIDAY DECOR

blended makes us better with

HONEY, ROYAL JELLY & PROPOLIS EXTRACTS

REPAIRING HAIRCARE ©2019 Garnier LLC.

84% of women saw fewer split ends Blended with purpose. Bringing together lush honey, renowned for replenishment, with royal jelly & propolis extracts, known to nourish and repair.

What do you want for the holidays? For most of us, I’ll bet the No. 1 answer is to spend quality time with our family and friends away from the workaday commitments. I’ll add something I think most would hope for as well—to be thought of.

The year-end holidays that we celebrate in various forms around the world are a natural time to stop and value people who are important to us. Too often, we make shopping for gifts a chore as we rush from store to store (or stay up late trying to negotiate a last-minute online delivery), ticking names off a list that has been weighing on us since Thanksgiving. But let’s not lose the point of gift-giving. Each present is an affirmation between you and another person. It doesn’t have to be expensive or mindblowing. People mostly want to be noticed, considered, and valued. To know, “I am thinking of you.

Here’s something you might enjoy.”

Naturally, we do this for close family, friends, and coworkers. But how can we let other people know we appreciate them? I think in many cases the more random the association the better. What about giving a small something to the barista you chat with every morning?

Or a small donation to an organization in a teacher’s honor? Or a small holiday gift plant to your dry cleaner?

All these acts have profound effects.

I recently read an article in the Los Angeles Times newspaper about a $20 million gift awarded to UCLA to open the Bedari Kindness Institute to study the effects of humans being kind (defined here academically as “an act that enhances the welfare of others as an end in itself”). In this school of thought, doing something for another C H RI STMAS PAST person is the opposite of so many of This month’s cover the transactional—more business or image is a re-creation politically oriented—interactions we of the December 1941 have. The university’s research has cover, a favorite revealed some surprisingly reassuring from our archives.

THE THOUGHT THAT COUNTS

results. “As troubling as violence and cruelty are in our society, the actual level of positive cooperation is astounding at an evolutionary level,” Daniel Fessler, Ph.D. and anthropology professor at UCLA, said in the article.

“Our species is a hyper-cooperative one. No other species is engaged in such a large level of cooperation among individuals who are not kin.”

Even small gestures toward strangers can make a difference in the mood of both the recipient and the giver.

As I’ve aged, I’ve found myself becoming more like my late father. One of his habits, which used to annoy and embarrass his teenage children to no end, was how he always cheerfully talked to strangers: the guard at the museum, a waiter, a flight attendant, fellow diners, or anyone in any sort of line. I find myself now doing it to such a degree that when my husband sees me eyeing a potential victim in public, he tugs my arm and says, “Hold up, Pop Pop.” He’s right. Obviously not everyone wants to engage in conversation, but I find more often than not people are happy to share a smile or a laugh over a common experience.

I’ve learned a lot and met many nice people following in my father’s footsteps, so no amount of arm-tugging STEPHEN ORR, will stop me from continuing Editor in Chief his tradition. instagram @steporr

LET TERS + COMMENTS BHGEditor@meredith.com SUBSCRIP TION HELP BHG.com/MyAccount or email us at BHGcustserv@cdsfulfi llment.com or call 800/374-4244

6

| December 2019

PHOTO: MELANIE ACEVEDO/SARAH LAIRD

EDITOR’S LETTER

N E W S AU C E C O L L E C T I O N

PA S S I O N M A K E S I T P E R F E C T. BARILLA M A K E S I T P E R F E T TO.

ST I R YO U R PA S S I O N

Reimagined premium flavors and textures as distinct as the regions of Italy that inspired them.

M A S T E R S O F PA S TA

STEPHEN ORR

STEPHEN BOHLINGER

Vice President, Editor in Chief

Sr. Vice President, Group Publisher

Creative Director JENNIFER D. MADARA

Associate Publisher, Marketing JODI MARCHISOTTA

Executive Editor OMA BLAISE FORD

Eastern Advertising Director BROOKE VLADYKA

Managing Editor GREG KAYKO

ADVERTISING SALES

HOME & GARDEN Home Editor AMY PANOS Style & Design Director JESSICA THOMAS West Coast Editor/Gardens MIRANDA CROWELL Senior Style Editor EUGENIA SANTIESTEBAN SOTO Senior Editors KATY KIICK CONDON, MONIKA BIEGLER EYERS, KIT SELZER Associate Editor MALLORY ABREU Assistant Editor LAUREN HEDRICK Editorial Assistant SUE MILLER

FOOD & ENTERTAINING Food Editor JAN MILLER Senior Editors JESSICA SAARI CHRISTENSEN, MAGGIE GLISAN Senior Associate Editor CARRIE BOYD Editorial Assistant RENEE IREY

LIFESTYLE Features Editor DIANA DICKINSON Health & Features Director AMY BRIGHTFIELD Beauty & Fashion Director ERICA METZGER Assistant Editor SAMANTHA DRISCOLL

ART Design Director STEPHANIE HUNTER Deputy Art Directors CHRISTY BROKENS, JARRET EINCK Senior Associate Art Director LORI STURDIVANT Senior Graphic Designers LAURA ENGEL, MAGGIE GOLDSMITH Associate Photo Editor HOLLY PRUETT

ADMINISTR ATION & PRODUCTION Copy Chief MARIA DURYEE Copy Editor MARTHA COLOFF LONG Production Editor CINDY MURPHY Office Manager GINGER BASSETT Executive Assistant LINDA NEWSOM Color Quality Manager TONY HUNT Associate Director, Premedia RICK JOHN Premedia Specialist BRIAN FRANK Product Quality Director JOE KOHLER

BETTER HOMES & GARDENS BR AND Better Homes & Gardens® Test Kitchen Director LYNN BLANCHARD Better Homes & Gardens Test Garden® Manager SANDRA J. GERDES Photo Studio Director REESE M. STRICKLAND

DIGITAL General Manager ANGELIQUE JURGILL Executive Editor RACHEL DESCHEPPER Deputy Editor RACHEL HAUGO Senior Editor, Food & Recipes SHEENA CHIHAK, R.D. Editor, Holidays & Entertaining SARAH MARTENS Editor, Garden VIVEKA NEVELN Senior Associate Editor, Home CAITLIN SOLE Senior Associate Editor, Special Projects ALLISON VANCURA Social Media Manager KAIT MCKINNEY Assistant Editor, Holidays & Entertaining EMILY VANSCHMUS Assistant Editor JENNIFER ALDRICH Executive Producer, Video KAREN BERNER Managing Editor, ShopBHG ANNA KNIEF Branded Content Manager, ShopBHG STEPHANIE PERRY

CONTRIBUTING EDITORS West Coast Sarah Alba, Jennifer Blaise Kramer, Karen Reinecke, Johanna Silver, Nan Sterman, Liz Strong Midwest Jennifer Berno DeCleene, Kelly Ryan Kegans Southwest Lauren Ramirez Northeast Stacy Kunstel, Karin Lidbeck-Brent, Tovah Martin, Anna Molvik, Charlotte Safavi Southeast Andrea Caughey, Paige Porter Fischer, Sandra Mohlmann, Lisa Mowry, Marty Ross BETTER HOMES & GARDENS LICENSING PARTNERS

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8

| December 2019

60% OF WOMEN ARE WEARING THE WRONG SIZE PAD. ALL OF THEM CAN CHANGE THAT.

© Procter & Gamble, Inc., 2019

Discover Always My Fit™, a range of five different pad sizes.

Try the next size up for up to 20% better coverage day or night.

WHAT’S TRENDING ONLINE

OUR ULTIMATE HOLIDAY GUIDE

FREE SHIPPING PLUS 40% OFF WHEN YOU ORDER TODAY.

Visit BHG.com/howiholiday for our favorite holiday crafts, entertaining ideas, and gifts for everyone on your list. Tag photos of your decorations and projects on Instagram with #BHGhowiholiday to show us how you celebrate.

[EXCLUSIVE

BH&G OFFER]

Hale Groves Fruit Box This collection of freshly picked citrus fruits and treats comes directly from the family-owned Florida citrus farm Hale Groves. Juicy navel oranges, seedless ruby red grapefruit, and tangerines, plus milk chocolates and chocolate chip cookies, fill each box.

Order online at BHG.com/GiftBox or call 800/678-1154. Mention item M189 and offer code MNBHS. Our exclusive offer of $34.99 will save you 40 percent—plus get you free shipping.

Win $25,000 [ S W E E P S TA K E S ]

to get your home ready for the holidays. Enter for a chance to win at BHG.com/Holiday25k.

Details on page 127.

10

| December 2019

Gingerbread Village Craft a little town’s worth of spiced gingerbread using our recipe and downloadable templates. Everyone in the family can personalize a house, then display them in a jar as a sweet centerpiece.

BHG.com/GingerbreadCity

PHOTOS: (DOWEL TREE) CARSON DOWNING, (GINGERBREAD CITY) PHILIP FICKS, (CITRUS BOX) HALE GROVES

bhg.com

®©2017 TYSON FOODS, INC.

Hillshire farm® turkey is slow roasted for hours.

And devoured in seconds.

¨

At Hillshire Farm , right after we carve our deliciously seasoned turkey, we double seal every slice for freshness. Which leads to the best Turkey, Arugula & Tomato sandwich you’ve ever tasted. Visit HillshireFarm.com for more sandwich inspiration.

1 A tiny one-of-a-kind

porcelain dish for the nightstand, vanity, or dining table (it’s food safe). Splatter, $26; elizabethbenotti.com

4

2 Handmade tea

towels. Blockprint, $28 each; feedprojects.com

3

4 editor Samantha Driscoll. $22;

“The curves help a beginner baker get picture-perfect pastry edges.”

5 Upgraded for your favorite baker.

11"), BH&G Collection®,

12

5

JAN MILLER, FOOD EDITOR

Celebrate the moment.

Fine chocolates. Lovingly Crafted. Perfect for celebrating the special moments and people in your life.

S E I T S E B R E V E R O F

“I’m giving this illustrated journal to the book-lovers of all ages on my list.”

OMA BLAISE FORD, EXECUTIVE EDITOR

1

4

1 A personalized,

hand-painted key chain shows you planned ahead. $25; jillmakes.etsy.com

2 This journal

“My friends will love the playful style.”

includes space to keep a book wish list, log have-reads, and note best quotes. Bibliophile Reader’s Journal, $15; amazon.com

LAURA ENGEL, GRAPHIC DESIGNER

3 A gift that says,

5

let’s plan our next girls’ weekend. Gingham Yellow & Red Toiletry Bag, $45; kipandco.com

4

Your on-the-go friend will appreciate this 16-ounce collapsible cup, complete with bendy straw. Biggie, $20; stojo.co

5 Three pairs of

upbeat socks in a ready-to-give box.

Happy Socks, $48; store.moma.org

6 These birth month

flower necklaces are digital editor Emily VanSchmus’ pick for a sentimental gift. $38; madebymary.com

14

2

| December 2019

6

S N E U F M A G D N A

1

3

1

they float; these Bluetooth speakers can go almost everywhere. You’ll think of someone for each of the eight colors. Mino X, $40; store.moma.org

2

Kiddos can arrange these wooden blocks cards or design their own creations. Ages 3 and up. Ze Geoanimo, $28; happki.com

3

4

5 A guessing game for grown-ups, “Monikers is a fun icebreaker for a big group,” says graphic designer Maggie Goldsmith. $25; monikersgame.com

6 Toys or works of art?

The 3"-tall Wooden Tops are both. $15 each; fredericksandmae.com

16

| December 2019

doesn’t love spin art?”

DIANA DICKINSON, FEATURES EDITOR

HOW DO YOU SAY,

“THANKS FOR BEING MY FURRY BFF”?

TM

ALL NATURAL

REAL CHICKEN

S R E F F U T S G N I K C O ST

1 Celebrate a special

trip or the recipient’s home state. Ornament, $14; aheirloom.com

1

2

2

Step up your stocking stuffer game with snazzy shoelaces for the whole family. $8/pair; cutelaces.com

3 “Fabric headbands

are the new accessory,“ says beauty and fashion director Erica Metzger. ”This velvet set is a steal.“ Elcoho, $11; amazon.com

3

4

Picture a single Fluff y sticker on a phone case or a monogram on a laptop. $15 each; printworksmarket.us

5 ”Plantable confetti

pops out of these canisters,” says garden editor Miranda Crowell.

Wildflower Cannon, $14 each; fredericksand mae.com

6 For your pen pal:

a set of 12 note cards, each with a modern design. Sauvage, $15; papress.com ■

WANT TO KEEP SHOPPING? To browse our online gift guides (and make purchases on the spot), hover your smartphone camera over this smart code.

18

| December 2019

4

We go the extra mile to bring the holidays to you.

Even if that extra mile means navigating midtown traffic.

The United States Postal Service® makes more last mile holiday deliveries to homes than anyone else in the country.

Send holiday joy at usps.com/extramile

TO:

© 2019 United States Postal Service. All Rights Reserved. The Eagle Logo is among the many trademarks of the U.S. Postal Service®.

Representative label not available in retail locations.

D. MCCRACKEN 501 VILLAGE RD ESTER, AK 99725

A DV E R T I S E M E N T

A SWEET TABLE SETTING Easily elevate your table setting by adding the golden touch of Ferrero Rocher® this holiday season. Simply line the fine hazelnut chocolates along a table runner, like this Better Homes & Gardens Boho Jacobean Runner or set next to your guests’ place cards.

HOLIDAY ENTERTAINING ESSENTIALS The decorations are up and the gifts have been wrapped, all that’s left to do is entertain. We are sharing our fuss-free entertaining essentials and favorite Better Homes & Gardens line of products available only at Walmart, so that you can be the best host or hostess this holiday season. Whether you’re hosting the big day or gathering for a simple festive evening, impressing your holiday guests has never been easier.

THE MORE THE MERRIER When entertaining a large party, set a buffet for your guests so they can help themselves to seconds—or thirds! Better Homes & Gardens Porcelain Square Appetizer Bowl is perfect for serving up sides, dinner rolls, or main dishes.

PASSION MAKES IT PERFETTO Elevate your holiday meal with the NEW Barilla® Regional Sauce Collection.

Crafted with 2x more diced tomatoes, 100% extra virgin olive oil, and no preservatives, the NEW Barilla® sauces have distinct flavors inspired by the regions of Italy. Just add to your favorite pasta for a meal everyone will love.

A DV E R T I S E M E N T

KEEP IT CLASSIC With this evergreen Better Homes & Gardens Sophia 16-Piece Porcelain Dinnerware Set, you can easily transition your spread from every day to a holiday gathering. Simply add seasonal touches and holiday accents to pull together a festive look.

ELEVATE YOUR HOLIDAY CHEESEBOARD With a few gourmet ingredients, like Boursin® Garlic & Fine Herbs Cheese, you can create a WOW-worthy charcuterie board in no time! A little goes a long way when you serve with rustic crackers, artisanal jam, dried fruit and nuts. Don’t forget to add a seasonal touch with rosemary sprigs or cranberries!

CHEERS IN STYLE Deck the halls and bar cart! Choose decorative wine glasses, napkins, and other barware accessories for your holiday gathering. Try Better Homes & Gardens 4-piece Honeycomb Stemless Wine Glasses!

EASY SET UP Display your appetizers or holiday desserts in a way that maximizes space. Try this Better Homes & Gardens 3 Tier Serve Set!

SCENTS OF THE SEASON Brighten your indoor decorations while making your home smell like a holiday wonderland with this Better Homes & Gardens Deer Wax Warmer. Pair with your favorite holiday scent like Fresh Cypress Garland, Iced Winter Cranberry, or Sweet Orange and Pine.

ADD A SPLASH OF JOY Perk up your holiday drinks and desserts with new Torani Puremade Sauces.

Kettle-crafted with no artificial flavors, colors or preservatives. America’s favorite since 1925, it’s amazing flavor without compromise.

FOR MORE TIPS AND RECIPES GO TO BHG PROMO.COM/HOLIDAYESSENTIALS

Sponsored by Selections and prices may vary by store and online.

B EAU T Y S O LU T I O N S

spotlight on

Have you noticed all the cleansers, serums, and lotions touting acids? Best known for their exfoliating power, these surprisingly versatile ingredients can hydrate, clean pores, and more. Find the right one for your skin.

[ A N T I -AG I N G ]

GLYCOLIC ACID ■ WHAT

■ HOW

TO USE IT

Use a serum or pad with 10–15 percent glycolic acid two to three times a week at night. This is your exfoliation step, so skip any other scrubs.

■ OUR PICK L’Oréal Paris Revitalift Derm Intensives 10% Pure Glycolic Acid Serum containing soothing aloe, $30; lorealparisusa.com

22

SALICYLIC HYALURONIC ACID ACID WHAT IT DOES

IT DOES

Glycolic acid, derived from sugarcane, is one of the most popular alpha hydroxy acids, a class of acids known for exfoliation. This multitasker sloughs off dead cells, boosts collagen growth, and lightens dark spots, so it’s ideal for treating signs of aging, says Kenneth Howe, M.D., at Wexler Dermatology in NYC.

| December 2019

[ H Y D R AT I N G ]

[ AC N E - F I G H T I N G ]

■ HOW

[ B O DY- S M O O T H I N G ]

LACTIC ACID

■ HOW

IT WORKS

Cleopatra was on to something with her legendary milk baths: Lactic acid (found in milk) is an effective body exfoliant. “It can handle rough skin and stubborn dryness and boost hydration,” Howe says.

This acid is best at softening the buildup of thick skin (like on elbows, knees, and heels) and smoothing bumpy patches associated with dryskin conditions like keratosis pilaris.

■ HOW

TO USE IT

Once or twice daily, apply a lactic acidinfused body lotion.

■ OUR PICK AmLactin Daily Moisturizing Body Lotion, $16; dermstore.com

IT WORKS

“Salicylic acid penetrates hair follicles really well and exfoliates within the pore,” Howe says.

The acid helps clear out and eliminate the keratin plugs that form acne, so it’s often used in products for oily and breakoutprone skin.

■ HOW

TO USE IT

Choose either a cleanser or a spot treatment (not both) to use once a day. If your skin gets dry, flaky, or red, switch to every other day, Howe says.

■ OUR

PICK

Neutrogena Oil-Free Acne Wash Pink Grapefruit Facial Cleanser, $8; neutrogena.com

BY D E A N N A PA I

■

Our bodies naturally produce hyaluronic acid, a humectant that helps the skin retain moisture. But as we age, the amount in the epidermis (the outer skin) falls, Howe says. That causes skin to look dull and dry. “Replenishing the levels reverses this.

And hyaluronic acid is good for people who have very sensitive skin because it’s not irritating,” he says.

■ HOW

TO USE IT

For dry skin, top the hyaluronic acid with your moisturizer or use a formula containing an emollient like glycerin to seal it in.

If your skin is oily, hyaluronic serum alone delivers enough hydration, Howe says.

■ OUR PICK Alba Botanica Hydration Sensation Gel Cream, $20; target.com

TAKE TWO Considering a blend?

“There are synergistic effects between acids. A combo of glycolic and salicylic acids, for instance, offers anti-aging and acne-fighting benefits,” says cosmetic chemist Al-Nisa Ward.

One caveat: The increased potency means more potential for irritation and sun sensitivity, so start by using two to three times a week and be sure to wear SPF. One to try: Murad Replenishing Multi-Acid Peel ($65; murad.com). ■

PHOTOS: CARSON DOWNING

ACIDS

TODAY’S FORECAST: 100% CHANCE OF HYDRATED SKIN. Clinically proven to lock in hydration with Hyaluronic Acid.

Skin so supple and hydrated, it bounces back. neutrogena.com/hydroboost

© J&JCI 2019

B EAU T Y CO LO R R E P O RT

FORECAST:

BURGUNDY

We already love deep red for lips. Embrace that color confidence and move to that end of the spectrum for your skin and eyes too.

Thanks to approachable brown or purple undertones, burgundy might become your favorite new neutral.

24

MA SCAR A

PR I M E R

E YE S HADOW

E YE LI N E R

LI PSTI C K

The reddish-purple tint isn’t flashy. L’Oréal Paris Voluminous Mascara in Deep Burgundy, $8; lorealparisusa.com

Use this rosy skin prep before you apply foundation.

Paul & Joe Beauté Pearl Foundation Primer in Pinot Noir, $36; amazon.com

NYX Professional Makeup Love Lust Disco Shadow Palette in Rosé and Play makes red work like a neutral. $20; nyxcosmetics.com

Tarte Double Duty Beauty Easy On the Eyes Clay Liner in Burgundy is waterproof and never needs sharpening. $19; tarte.com

With a dark red, you can keep everything else low-key. Revlon Ultra HD Vinyl Lip Polish in So Shady, $10; target.com n

| December 2019

P H OTO C A R S O N D OW N I N G

BY: ERICA METZGER; STYLING: CHRISTY BROKENS

This liner is subtler than you expect. It goes on more like an eye-brightening brown rather than red.

Tip: Wear gold or pink on your lids and smudge red shadow over black or brown liner.

home One of the first decor items that Michael Wurm picks each year is a ribbon to define his color palette.

H O L I D AY D E C O R

EVER GREEN Decked in shimmery greens, gold, and silver, blogger Michael Wurm’s living room would be right at home in the Emerald City. That’s by design. Michael, who creates a new holiday scheme for the room each year, took inspiration from the Land of Oz. Turn the page to see how he works his magic.

E M E R ALD R EGAL STR I PE S VE LVET WI R E D R I B BO N Michael uses wire-edge ribbon so he can shape curls as he weaves it through

the tree. $15 for 10 yards; amazon.com ■ PL AI D C H R I STMA S WR AP CO LLECTI O N Includes two 12-foot rolls each of cream, green, and red plaid paper, so wrapped gifts have variety but coordinate. $30 for set; mymindseye.com ■ B E AD E D GAR L AN D S Chains of crystals, faux pearls, and golden beads add a little bling. $69 for set of three; balsamhill.com December 2019 |

27

H O M E D E C O R AT I N G

Michael secures glass ornaments to the tree with florists wire so they won’t fall off (or get knocked off by his cats).

Don’t scrimp on ribbon: Michael used 30 yards of 4-inch-wide ribbon to cover this 71/2-foot-tall tree.

T

here’s no shortage of ornaments in Michael Wurm’s Pittsburgh home—10 huge totes full, in fact—and the bulk of them come out every Christmas.

It’s his edited color scheme that he says lets him “get away with doing more.” A flocked white tree is often the base of the themed trees he elaborately decks out every year and features on his blog, Inspired by Charm. This Emerald City-inspired tree is his 18th and goes “all-in on traditional Christmas green,” which stands out against the silverwhite branches that sparkle with metallic accents.

Michael starts at the top of the tree, weaving long lengths of ribbon in and out of the prelit branches to avoid straight lines. He then works the whole tree rather than focusing on one area at a time, going color by color as he hangs large feature ornaments, smaller glass balls, and finally garland.

SEASONAL DECORATING IS MY FAVORITE. YOU HAVE LICENSE TO BE A LITTLE MORE CREATIVE. YOU CAN GO CRAZY AT CHRISTMAS AND IT’S OK. MICHAEL WURM

28

| December 2019

PHOTOS: ADAM ALBRIGHT; STYLING: NICOLE TEUT

HOW TO PACK A TREE

1 16-oz. pkg. Jimmy Dean® Premium Pork Sausage (Sage or Regular) 2 cups celery, chopped 1 cup onion, finely chopped 4 cups cornbread, toasted & chopped ¼ cup fresh parsley, chopped 1 tsp. poultry seasoning 1 cup chicken broth 1 egg, lightly beaten ½ cup pecans, chopped (optional)

Prep Time: 20 min. | Cook Time: 45 min.

1. Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat for 8–10 min. or until sausage is thoroughly cooked; drain. Spoon into large bowl.

2. Add cornbread, parsley and seasoning; mix lightly.

Add in broth and egg, and mix until blended.

Stir in pecans, if desired.

3. Spoon into lightly greased 2-quart casserole or soufflé dish; cover and bake 45 min. or until thoroughly heated, uncovering after 35 min.

Cook’s Tip: To toast cornbread, bake at 400°F for 10 min.

© 2019 Tyson Foods, Inc.

HOM E D ECO RAT IN G

FOCUSED COLOR Use existing furniture as a jumping-off point so seasonal and everyday decor work together.

Michael decided on the Emerald City theme after buying these velvet chairs earlier in the year.

■

[ MEET

MICHAEL]

INSPIRED DESIGN The blogger shares how he approaches seasonal decorating.

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| December 2019

TH E M U ST- B UYS

“It takes me forever to shop for Christmas decorations. It’s kind of my hobby.

I usually do two trees a year, sometimes three. So that I’m not buying all new ornaments each year, one of my tricks is to thrift glass ornaments; I don’t like the seams or plastic tops of nonglass ornaments.

The glass ones are inexpensive, and I’ll use them to fill the tree.”

C H RI STMA S SO N G O F TH E YE AR

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“Sugarland has this song called ‘Gold and Green.’ When I fi nished decorating the tree this year, I sat and looked at it and listened to that song literally for hours.”

■

F U N NY ACC E NT S

“I always like to do some quirky things.

I found these little brass mice on Etsy and propped them on the staircase as a nod to the line ‘Not a creature was stirring, not even a mouse’ from the poem A Visit from St. Nicholas.”

TH E E S S E NTIAL L A ST L AYE R

■

“Some sort of light or candle that sparkles and flickers. A warm glow in the evening is so comforting.”

ON NEWSSTANDS

Check out the rest of Michael’s home, plus many more holiday decor tips, in Christmas Ideas on sale now.

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H O M E D E C O R AT I N G [ G R E E N E RY ]

GOING FAUX

Michael prefers using faux-fir garlands and trees for their: U PK E E P

GIFT WRAP “Every year I have a wrapping paper theme, and I’ve always loved buffalo checks,” Michael says. Gifts wrapped in green and white plaid paper in the living room, right, and in red plaid in the adjacent family room (which is decked out with a red tree) create continuity between rooms.

32

Christmas season at Michael’s house starts December 1. He knows his trees will last all month and won’t drip sap or shed.

CO ST

A quality faux tree may cost around $350 up-front compared to $75 for a real one, but use it for five years and you’re actually saving money.

VAR I E T Y

Flocked, colored, prelit, or musical, faux trees come in practically any style you can imagine.

| December 2019

SAY GOODBYE TO DUST, DANDER, AND NASTIES CLOUD CONTROL™ CLUMPING LITTER 100% DUST FREE • HYPOALLERGENIC LIGHT SCENT BLOCKS AIRBORNE DANDER

NOT-SOSHINY METALLICS To keep the gold and silver from looking flashy, Michael prefers mostly matte and antiqued finishes. Look for mercury glass items like tabletop trees, right, and patinaed wreaths, far right, for a similar effect.

MANTEL Michael keeps the mantel simple—with neutral stockings and only a delicate beaded garland on the greenery—so the focus stays on the statement tree. n BUYING IN FORMATION : BHG.com/Resources

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H O M E G AT H E R I N G S

[ HOLIDAY PARTY PLAN]

OPEN HOUSE

The smart and stylish gals behind the stationery company Sugar Paper show you how they pull off their annual Christmas Eve gathering.

PREP SQUAD They’re busy moms and businesswomen, but that doesn’t stop Chelsea Shukov, left, and Jamie Grobecker from hosting 30 family and friends every December 24. The secret: They focus on the part they enjoy (the decor) and outsource the rest (thank goodness for the freezer aisle at Costco).

Keep reading to see how it all comes together.

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GAM E PL AN

CO LO R SC H E M E

S I M PLE I S B ET TE R

E LEVATE D STATU S

LIG HT S H OW

The day before the party, Chelsea and Jamie set up the buffet on Chelsea’s dining table. They label each dish with what will be served in it.

A tight palette keeps a crowded table looking put together. They stick to white and red with small touches of gold.

White flowers and candles in hurricane vases are understated and elegant. Striped ribbon taped around the rims is an easy flourish.

Borrow a trick from pro caterers: Raise up some of the serving dishes. They use gift boxes ($6) from the Sugar Paper line at Target as risers.

Candlelight always makes a table special, but use only unscented candles so their aroma doesn’t interfere with the food.

| December 2019

BY A M Y PA N O S P H OTO S DAV I D T S AY S T Y L I N G S C OT T H O R N E

H O M E G AT H E R I N G S

SWEETS STATION When guests ask what they can bring, Chelsea always tells them a batch of favorite holiday cookies. “People love to share their traditions, and I don’t have to worry about dessert,” she says.

The treats are set out on the kitchen island, right, next to an insulated carafe of hot cocoa and bowls of toppings.

C H E LS E A L AB E LS E AC H PL AT TE R O F COO KI E S WITH TH E NAM E O F TH E BAKE R .

TABLE SERVICE It’s nice to use glass glasses and cloth napkins, Chelsea says, but there’s nothing wrong with sturdy disposable plastic plates, far left, which she washes and reuses.

They’re less expensive to buy for a crowd and less bulky to store.

FOR THE GROWN-UPS Jamie stocks the kitchen counter with makings for an eggnog cocktail. Glasses get labeled with a dry-erase marker, above left.

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| December 2019

H O M E G AT H E R I N G S

SECRET SANTA A kids-only gift exchange, below right, is a highlight.

Chelsea and Jamie ask for early RSVPs so there’s time to draw names well before the event.

Chelsea always has a couple extra gifts on hand in case somebody forgets.

[ HOSTING

H AC K S ]

EASY DOES IT

PARTING GIFT

Chelsea and Jamie’s tips for making a party festive and, above all, stress-free:

Foil-wrapped candies in cute boxes meant for giving gift cards (two for $4 at Target), below, are an easy thank-you for guests to grab on their way out the door.

I NVITATI O N S

WE AREN’T TRYING TO IMPRESS WITH FAMILY RECIPES. WE JUST WANT PEOPLE TO COME RELAX AND HAVE FUN.” CH ELSEA S H UKOV

They spread the word via digital invitations from paperless post.com. (When stationers don’t worry about paper invitations, trust us, you don’t have to either.)

WHAT TO S E RVE

Here’s their formula for a menu that “looks labor-intensive but isn’t,” Chelsea says. 1 Order a HoneyBaked ham and pick it up the morning of the party.

2 Hit the freezer section at Costco for favorite side dishes, such as scalloped potatoes. Bake and put in pretty serving dishes, then dress them up with extra cheese and fresh herbs. 3 Toss a big green salad.

G R E E N E RY & F LOWE R S

Chelsea orders wreaths and garlands from farmgirlflowers .com for about the same price as she could get them from a stand, she says. She buys white flowers for the buffet table at Trader Joe’s. ■

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| December 2019

BUYING IN FORMATION : BHG.com/Resources

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Hello

antioxidants.

Goodbye free radicals.

The power of pomegranates and the polyphenol antioxidants that fight free radicals.

SUPER FRUIT WITH SUPER POWER. We’ve all heard about antioxidants and how important they are to include in our diet through whole, natural foods. Here we take a deeper look at what makes antioxidants in pomegranates so unique.

Pomegranates, and of course POM Wonderful 100% Pomegranate Juice, contain antioxidants called polyphenols.

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POM & POLYPHENOLS: THE INSIDE SCOOP. Every pomegranate has a variety of polyphenol antioxidants.

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An in vitro study at UCLA found that pomegranate juice has, on average, more antioxidant capacity than red wine, cranberry juice, or green tea. In fact, each serving of POM has 4x the antioxidants, on average, of green tea.

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H O M E H O L I DAY C R A F T S

bigger is better

Crafts-master Amber Kemp-Gerstel dreams up largerthan-life decorations made from everyday materials.

y

ou could say Amber Kemp-Gerstel goes big in everything she does. She’s a prolific crafter (BH&G named her blog, Damask Love, one of our favorites), creative entrepreneur (her latest line of crafting products is in JoAnn Stores), and enthusiastic TV personality (you may have seen her on NBC’s Making It crafting competition series last year). Now she’s hosting a new family crafting show on Disney Plus. Her take on holiday decorating is simple but eyepopping: Amp up traditional motifs with whimsy and a glue gun.

Round up a HulaHoop Paper leaves ring this hoop for a wreath to hang above a fireplace or on an entry wall. Turn the page for the easy how-to.

BY K I T S E L Z E R P H OTO S A L E X V E L I Z

December 2019 |

45

H O M E H O L I DAY C R A F T S Amber rainbow-dyed a grove of bottlebrush trees.

HulaHoop Wreath (from page 45)

What You Need ■

Cardstock in several shades of green ■ Hot-glue gun and glue roll* ■ Hula-Hoop ■ Small foam crafts balls ■ Red acrylic crafts paint

1 Make leaves Fold a 4×6-inch piece of cardstock in half and cut half a leaf shape on folded edge (essentially, a pointy half-oval). Keep cutting: You’ll need about 120 leaves to replicate her wreath.

2 Glue leaves to the hoop With the fold down, glue each leaf to the hoop, overlapping and staggering as you go.

3 Add berries and a bow Glue on painted foam crafts balls. Add a fabric bow or one made from paper.

(Amber used a Cricut

❋ AMBER’S PRO TIP

Paper Plate Peppermints String a garland on a mantel or stair railing. As an alternative, use different sizes of plates and stagger the paper candies down the middle of a dining table.

What You Need ■

Cardstock in several colors ■ Dessertsize paper plates ■ Markers ■ Hot-glue gun and glue sticks ■ Cellophane wrap ■ Twine ■ Ribbon ■ Monofilament cord

1 Make a

template

candy stripes

To make a template for the peppermint stripes, cut a circle from

Trace the template onto cardstock and cut fi ve peppermint stripes for each plate.

Attach the paper stripes to the back of a plate using an all-purpose glue stick or double-sided

hot-glue sticks, use a

Ribbon hides the twine cinching the ends.

46

2 Make

cellophane. Secure the ends with twine then ribbon.

Thread a length of monofi lament cord through ribbons to make a garland.

BONUS VIDEO To see Amber in action, hover your smartphone camera over this code.

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H O M E H O L I DAY C R A F T S

1 Prep the

mailing tube Craft a big “match” from a dowel and a felt ball.

Use the crafts knife to cut one end of the mailing tube at an angle. Trace that opening onto a piece of chipboard. Cut out the chipboard circle with scissors and glue to the mailing tube with small dots of hot glue.

2 Create wax drips

Apply hot glue at the seam of the chipboard and the mailing tube, letting it fl ow down to create wax drips.* After the glue hardens, spray-paint the entire mailing tube.

3 Make the

candle flames Fold a 4×4-inch piece of yellow cardstock in half and cut out half a fl ame shape on folded edge.

Create fi ve cutouts for each candle. With folds touching, glue the backs of the fl ame pieces to each other using an allpurpose glue stick.

Hot-glue the fl ame to the chipboard top.

Mailing Tube Candles Send a warm greeting with a set of cardboard candles in an entryway or on a table in front of a window.

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| December 2019

What You Need ■

Crafts knife ■ Mailing tube ■ Chipboard ■ Hot-glue gun and glue roll ■ White spray paint ■ Yellow cardstock

❋ AMBER’S PRO TIPS For the best waxlike glue drips, Amber recommends a high-temp glue gun.

“It makes the glue ‘meltier’ and more likely to drip,” she says.

Go slowly; after a section dries, you can fill in gaps. Several thin coats of spray paint smooths it all out.

[ IN

H E R WO R D S ]

GET TO KNOW AMBER

Ten reasons you’d love to have her join your crafts night.

J O B TITLE

”Crafter, blogger, and glue-gun slinger.”

B E ST WAY TO S U M U P LI F E R I G HT N OW

”Never a dull moment.”

FAVO R ITE C R AF T S U PPLY

”Stickers.”

B E ST C R AF TI N G S K I LL

”Speed. I’m a very fast crafter!”

CAN ’ T LIVE WITH O UT

”My family, my planner, and the occasional Tate’s Bake Shop chocolate chip cookie.”

L ATE ST OBSESSION

”Sewing. I’m hooked on creating colorful, quirky clothing.”

S EC R ET PA S S I O N S

”Awesome shoes and afternoon naps.”

I START MY DAY BY

”Checking Instagram.

Embarrassing, but true.”

H I D D E N TALE NT

”I speak fluent Pig Latin.”

WO R D S TO LIVE BY

”Making makes us better.” ■

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HOW TO MAKE THE MOST OF

LIFE’S SIMPLE PLEASURES

With the help of Depend® Fit-Flex®, mother and actress Lynda Suarez doesn’t let incontinence stop her from enjoying every moment. Read on for her story and get inspired.

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SEEKING ADVENTURE Since she discovered Depend Fit-Flex, Lynda has been taking advantage of every day, including spending time outdoors and ziplining with her children.

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HOME BETTER LIVING

spruce itUP

Stylist Erin Swift is a pro with holiday tinsel and twinkle.

Follow her fail-safe blueprint for a spectacularly decorated tree.

E

rin Swift is passionate about holiday decorating.

So much so that the New York City-based interiors stylist has launched the treedecorating service Holiday Workroom.

We’ve got her how-tos for trimming your tree.

PHOTOS: (ROOM) SAM ORTIZ, (PORTRAIT) FRANK FRANCES, (BLANKET) JASON DONNELLY, (EUCALYPTUS, MAGNOLIA, ORNAMENTS, STAR) CARSON DOWNING

■ C H OOS E

“This tree topper sparkles under overhead light.” Silver Glitter & Jewel Star, $15 (14" tall); jamali garden.com

A T R EE

Erin favors fi r trees for their fragrance and says balsam is the most potent. Freshly cut trees last the longest, so get one at a tree farm or trim the trunk of one off a tree lot.

“Give it a good shake to get rid of any loose needles. That will help with cleanup,” she says.

If you invest in a faux tree, Erin advises looking past naming conventions (full, slim) and checking the actual diameter. For tight spaces, she likes the flatback style from balsamhill.com.

■

Erin Swift has decorated trees based on a room’s color scheme, a piece of art, or a favorite flower, like these faux magnolias spray-painted gold.

L AY ER ON L I G HT S

“As a general rule, I use 100 lights for every 1¹∕2 feet of tree height,” Erin says. That results in a well-lit tree with no dark spots. She prefers a combo of mini white lightbulbs and LEDs— the variety creates depth—and suggests wrapping strands around each branch for maximum sparkle.

Work from the trunk out, doubling back at 4 inches from the branch tip.

“Mercury glass ornaments add texture and vintage flair.”

Gold, $10; Silver Dimpled, $6; Silver, $6; pier1.com

■

H A N G ORNAME NT S

A unified palette of ball ornaments in a variety of sizes is a sure bet. Erin’s formula is 10 ornaments per foot on a tree up to 9 feet tall and 12 to 16 per foot for taller trees. She includes clear glass ornaments to amplify light and cylindrical ones where there are large spaces between branches. Favored ornaments go on last to make sure they have pride of place.

“Tree skirts are often overlooked but add personality.

I’ve used a sheepskin rug, a Moroccan wedding blanket, even a great knit throw.” Black and Ivory Throw, $40; worldmarket.com

BY M O N I K A B I E G L E R E Y E R S

“Fill small gaps in real or fake trees with foliage like spruce, magnolia, or eucalyptus. Floral water picks keep them fresh.”

Floral picks, $3 for 10; walmart.com ■

December 2019 |

Z1

HOME BOOKS

BUY THE BOOK

CREATIVE SPACES

Ted Vadakan and Angie Myung The founders of the hip lifestyle store Poketo look into the homes of 23 entrepreneurs, artists, writers, and designers to learn their creative process. Spoiler alert: Creativity happens in all types of spaces. $35; chroniclebooks.com

If coffee tables could make Amazon wish lists, these 10 beautiful garden and design books would certainly be on them.

A GARDEN CAN BE ANYWHERE

Lauri Krantz with Dean Kuipers

TRAVEL HOME

A sunny location, good soil and water, and this book are all you need for an incredible, edible garden. Lauri Krantz walks you through the steps: choosing a location (in the ground, raised beds, and containers), what to plant, and how to keep it thriving. $40; abramsbooks.com

Caitlin Flemming and Julie Goebel Twenty global designers—including Nate Berkus, Justina Blakeney, and John Robshaw— share lessons for curating spaces to reflect most-loved places, traditions, and experiences.

Plus, travel tips and reflections. $40; abramsbooks.com

FO R WO RLD TR AVE LE RS AN D ARM C HAI R D ECO R ATO RS

BIBLIOSTYLE

Nina Freudenberger

THE SCENTUAL GARDEN

Ken Druse

When describing plants that have scent, most catalogs and books simply say “fragrant.” Not Ken Druse. The awardwinning author divides botanical fragrances into 12 categories and offers ways to incorporate the world of scent in a garden. $50; abramsbooks.com

FO R FR AG R AN C E LOVI N G GARD E N E RS

BY D I A N A D I C K I N S O N P H OTO S M A R T Y B A L DW I N

If you don’t believe the famous quote “A room without books is like a body without a soul,” this book filled with rooms filled with books will change your mind. Nina Freudenberger shares 32 soulful homes where good reads are always within reach. $35; penguin randomhouse.com

December 2019 |

53

HOME BOOKS

ON FLOWERS

Amy Merrick

Floral designer Amy Merrick shares her love of all things nature in this collection of lessons, tips, sketches, and snapshots. Learn which museums are best for flower-lovers and how to be a gracious forager and send flowers like a florist. $35; artisanbooks.com

RESIDENT DOG

Nicole England

Tour 25 architecturally extraordinary homes and meet the pooches (including terriers, hounds, Labs, and rescues) who reside there. Living a dog’s life never looked so good. $50; thamesand hudsonusa.com

54

FO R DOG LOVE RS AN D M O D E RN DESIGN E NTH U S IASTS

| December 2019

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

THE FLOWER FIX Anna Potter

Founder of Swallows & Damsons flower shop, Anna Potter believes everyone benefits from a daily flower fix. Here, she walks you through the materials, methods, and inspiration behind 26 seasonal arrangements to bring a floral boost to any space. $27; quartoknows.com

FO R I NTE RI O R DESIGN FAN S

IN COMFORT AND STYLE Estee Stanley

Known for her ability to mesh disparate styles—laid-back and luxurious, relaxed and tailored—and a favorite of celebrities (Ellen Pompeo and Jessica Biel and Justin Timberlake to name a few), Estee Stanley lets you in on her decorating secrets and tips. $45; rizzoliusa.com

NATURE INTO ART

PHOTO: (ESTEE STANLEY BOOK) CARSON DOWNING

Thomas Christopher, photos by Ngoc Minh Ngo

Take a private tour of Wave Hill, the 28-acre public garden and horticultural getaway in the Bronx. Explore the history, design principles, and plants of Wave Hill’s 10 distinct spaces and see how they change through the seasons. $40; workman.com ■

December 2019 |

55

HOME HANDS-ON

[ SEASONAL DECOR]

TOUCH OF GREEN Snip a few sprigs off your Christmas tree and put them to creative reuse on gifts, tabletops, and more.

Floral designer Alethea Harampolis shows how.

T

his time of year floral designer Alethea Harampolis spends long hours at flower markets buying stems for holiday orders.

But the co-owner of Studio Choo also happily gathers materials that many people might overlook: clippings from her Christmas tree or fallen branches in her Northern California backyard after a storm. “I’ve always loved working with evergreens,” Alethea says. “They’re festive, free, and last for weeks in whatever project you use them in.”

To give her ties this mottled effect, Alethea floats (not submerges) loose balls of cotton rope in fabric dye for 24 hours.

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| December 2019

P H OTO S T H AY E R A L LYS O N G OW DY P R O D U C E D BY A L E T H E A H A R A M P O L I S

To make natural tassels, insert pine sprigs (with lower needles removed) about ¹∕2 inch into frayed ends of rope; wrap embroidery thread tightly around rope end to secure.

Or decorate wrapped presents with sprigs either bent into mini wreaths or tied into bunches and decorated with ribbon.

BY MIRANDA CROWELL

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HOME HANDS-ON

WALL ART For a fresh riff on wall hangings, choose a branch “with an interesting shape rather than a straight one,” Alethea says. Turning it into art requires nothing more than wiring on accents (pine cones, holly berries, or silk flowers all work) and hanging with a ribbon.

BOUQUET Conifer branches put a holiday spirit into any flower arrangement.

The trick to using them is making sure they stay put. Alethea secures branches in balled up chicken wire in the bottom of a vase.

Place a roughly even number of branches on both sides, then fill the middle with flowers like this mix of ranunculus, narcissus, peonies, tulips, and anemones.

FLORAL MIXES to try

For newbies, Alethea suggests a nearly monochromatic flower palette so “there’s no wrong way to arrange the flowers.” Just add evergreens, and you’ve got a festive display for your holiday table.

1 2 3

ORANGE & WHITE

narcissus + ranunculus + amaryllis + kumquat branches + evergreen branches

BLACK & BURGUNDY

calla lilies + ranunculus + hellebores + peonies + daphnes + evergreens

WHITE & GREEN

alliums + camellias + roses + tallow berry branches + moss-covered branches

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| December 2019

PROTEIN ~ GRAIN-FREE HIGH

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HOME HANDS-ON

Spaces between sprigs create places for bottles of wine or serving dishes.

This is the kind of project you can do with little kids without worrying about things getting messy. Let them help gather materials from the yard then lay out everything.

ALETHEA HARAMPOLIS

RUNNER

Greenery transforms a plain piece of fabric into an artful runner in less than 5 minutes. “You really can’t mess it up,” Alethea says. Using a variety of materials, trimming the sprigs to different lengths, and having a few bright berries in the mix helps “make the runner look intentional rather than stuff just plopped on the table,” she says.

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| December 2019

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HOME HANDS-ON

sugar & spice, plated oh so nice. presentation is key – and the Chinet® brand will have your treats looking just as good as they taste.

Chinet® is a registered trademark of Huhtamaki, Inc. in the U.S.A. and other countries.

Cluster small trees on a tray or pedestal and add candles to complete the vignette.

MINI WOODLAND

For a Scandinavianinspired scene on your sideboard or mantel, turn sprigs into little birch “trees.” Using a bit size close to the stem width, drill holes 1/2 inch or so deep into birch stumps (available at crafts stores).

Insert clippings. If the holes turn out to be too wide, apply a dab of glue around the stem end to secure it in the hole.

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| December 2019

ABOUT THE DESIGNER Alethea Harampolis is the cofounder, with Jill Rizzo, of the bicoastal floral design company Studio Choo.

The pair have written two books on flower arranging and hold workshops at both the San Francisco and Newport, RI, locations. (Details at studiochoo.com.) n

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How to Host an At-Home Holiday Cookie Swap PREPARE TASTY TREATS AND PLAN A COZY AFTERNOON FOR FAMILY AND FRIENDS WITH HELP FROM THE CHINET® BRAND.

1

ORGANIZE THE GUEST LIST

Invite enough people to provide a good variety of cookies, but not so many that organizing becomes stressful.

Six to eight is ideal.

2

CHOOSE THE DESSERT MENU

Decide who will bring which type of cookie, and ask them each to bring copies of their recipe to hand out to other guests.

3

DON’T FORGET THE WRAPPING

Pick up pretty packaging supplies so everyone can take home a sampling of cookies when the afternoon ends.

F IN D H O L IDAY R ECI PES AN D GATHER I NG I DE AS FR OM T H E C HIN ET ® B RA ND AT M YC HINET.CO M .

4

MAKE SERVING SEAMLESS

Count on the Chinet® Cut Crystal® glasses to serve wine and champagne, the Chinet® Classic White™ plates for displaying the beautiful array of cookies and serving savory hors d’oeuvres, and the Chinet® Comfort Cup® insulated hot cups for serving drinks, like cocoa and coffee, that guests can even bring home.

food

H O L I D AY B A K I N G

RETRO REDO

These bars are super rich, so we sliced them into slivers, but we won’t judge if you go back for two (or three).

RECIPES BEGIN ON PAGE 118.

EGGNOG DREAM BARS You might know this crisp, gooey, layered bar of chocolate chips, walnuts, and coconut by a different name (magic bar, seven-layer bar, Hello Dolly bar), but whatever you call it, this treat was made to be customized. Jessie updates her version for the holidays with cinnamon, nutmeg, cloves, and rum to play off eggnog. “The flavors intensify overnight, so they taste even better the next day—if you can wait,” she says.

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| December 2019

BY M AG G I E G L I S A N P H OTO S A DA M A L B R I G H T

FOOD STYLING: DIANNA NOLIN

“A tried-and-true cookie recipe is a springboard for twisting and tweaking,” says Jessie Sheehan, author of The Vintage Baker, who has a knack for reimagining old-fashioned treats.

This holiday, she nudges a few from the Christmas cookie hall of fame in a modern direction with spices, nuts, and sprinkles for a collection of treats that will remind you of the ones you grew up with—only better.

PEPPERMINT BARK COOKIES AND CREAM CHEESECAKE Prep Time: 30 min. | Total Time: 6 hours 35 min. | Makes: 16 servings (incl. refrigerating)

W HAT YO U N E E D 30 OREO Cookies, divided 1 Tbsp. butter or margarine, melted 35 starlight mints, divided 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 4 eggs 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate 2 oz. BAKER'S White Chocolate

M AKE IT HEAT oven to 325°F. USE pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan.

Bake 10 min.

CRUSH 30 mints, then chop 10 of remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust.

BAKE 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

MEANWHILE, crush remaining mints, then chop remaining cookies.

Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate.

Swirl gently with spoon. Top with crushed mints and chopped cookies.

Refrigerate until firm.

BREAK chocolate bark into small pieces; sprinkle over cheesecake before serving.

Variation: Substitute 3/4 cup crushed candy canes for the starlight mints. Reserve 1 Tbsp. crushed candy for sprinkling over the swirled chocolate bark; stir remaining crushed candy into the cheesecake batter before baking as directed.

©2019 Kraft Foods

FO O D H O L I DAY B A K I N G

OF SEA SALT FLAKES COOKIE’S

J

essie Sheehan derives much of her baking inspiration from vintage recipe booklets she started collecting more than a decade ago. She had recently begun working at Baked, a Brooklyn bakery known for classic American desserts, and was drawn to the timeless nature of the booklets’ old-school recipes.

“They were simple and reliable—ideal for experimentation,” she says. “By playing with an unexpected spice or extract, I can appeal to the more adventurous palates of today’s bakers.”

TAHINI BLOSSOMS PB&M FUDGE Fluffernutter fans, this one is for you.

Jessie turns a childhood favorite— peanut butter and marshmallow creme on white bread—into a confection that hits the same salty-sweet notes. She streamlines the classic fudge method (which requires a candy thermometer to heat sugar to an exact temperature) by using sweetened condensed milk as a shortcut to optimal fudginess.

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If peanut butter blossoms are a must-have in your cookie tin, consider this version their well-traveled cousin.

Jessie swaps in tahini, the Middle Eastern sesame seed paste commonly used in hummus, which gives the chocolate-topped cookie complex nuttiness and subtle earthy flavor.

F O O D H O L I DAY B A K I N G

CHOCOLATE-PISTACHIO WHIRLIGIGS “I love the old-timey name for what is essentially a slice-and-bake pinwheel or spiral cookie,� Jessie says. For this iteration, she mixes Dutch-process cocoa into the dough for deep chocolate flavor and makes a homemade pistachio paste for the swirl, which comes together in the food processor in a couple minutes.

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F O O D H O L I DAY B A K I N G

I love taking an airtight recipe and giving it a new personality.

CHOPPED MALTED MILK BALLS OVER

JESSIE SHEEHAN

MALTED BUTTER RICHES Jessie discovered the butter rich—a thin, tender brown sugar cookie with brown butter frosting—in a vintage recipe pamphlet and rejiggered it to incorporate malted milk powder, a favorite ingredient of hers.

“I’m unapologetically generous with the frosting. The brown butter highlights the toasted nuttiness of the malt.”

JUMBO SPRINKLE COOKIES “Bigger is better when it comes to a sugar cookie,” says Jessie, who uses a ¹∕4-cup ice cream scoop for over-size portions of the rainbow-flecked dough. “The key is not to overbake. I like to pull them from the oven a minute or two early to ensure the centers are super chewy.” ■

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| December 2019

of cakes, pies, and more is Jessie’s modern take on blue-ribbon recipes from years past. $25; chronicle books.com

F O O D C E L E B R AT E

tradition redefined

A writer and lifestyle expert embraces her Japanese American heritage and blended family by reimagining two Hanukkah favorites.

I

M OC H I L ATK E S Mochi flour gives fried potato fritters crisp edges with a slightly chewy interior. “I set out a latke bar with an array of toppings,” she says. “Some options are classic like lox and créme fraîche. Others, like matcha salt, have a Japanese tilt.”

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BY M AG G I E G L I S A N P H OTO S B L A I N E M OAT S

FOOD STYLING: GREG LUNA

wholeheartedly believe that when we adapt rituals to fit our modern lifestyles, we ensure they continue for years to come,” says Kristin Eriko Posner, founder of Nourish Co., a website that helps ethnically blended families develop modern traditions. When Kristin converted to Judaism before marrying husband Bryan, she wanted to find ways to embrace and celebrate both their cultural backgrounds. “Too often we think of rituals in black-and-white. But there’s beauty in the shades between,” she says. “If it helps you connect, break the rules.” For Kristin, that means incorporating Japanese ingredients in Hanukkah dishes, like adding mochi (sweet rice) flour to latkes and yuzu zest to doughnut filling. “I want to help give people permission to play.”

© 2019 Kraft Foods

Eat in peace.

For once.

MOCHI LATKES

Mochi flour (also called sweet rice flour or mochiko) is ground from the sweet, starchy rice used to make sticky rice.

TOTAL TIME 45 min.

¹∕3 2 3

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russet potato (1 lb.), peeled medium yellow onion cup plus 2 Tbsp. mochi flour eggs, lightly beaten cups vegetable oil for frying Toppings, such as Asian Pear Sauce or Matcha Salt (below)

1. Using a box grater, grate potato and onion. Place on a double thickness of 100% cotton cheesecloth; squeeze to remove liquid. Transfer potato and onion to a large mixing bowl. Add mochi flour, eggs, and ¹∕2 tsp. salt. Stir to combine.

2. In a heavy 12-inch skillet heat oil to 325°F over medium-low. Place a wire rack on a cookie sheet. Pat potato mixture into 2¹∕2-inch rounds. Cook a few at a time in hot oil 5 to 7 minutes or until golden brown, turning once.

Remove. Let cool slightly on wire rack.

Makes 20 latkes.

ASIAN PEAR SAUCE In a large saucepan combine 1 lb. cored Asian pears, 1 small cored Fuji apple, 2 Tbsp. water, 1¹∕2 tsp. lemon juice, ¹∕2 tsp. vanilla, ¹∕4 tsp. ground cinnamon, and ¹∕8 tsp. salt. Bring to boiling; reduce heat to low. Simmer, covered, 30 to 40 minutes or until fruit is very soft, stirring every 10 minutes. Uncover. Let cool. Transfer to a blender. Blend until smooth.

MATCHA SALT Sift 1 tsp. culinary matcha powder into a small bowl and stir in 1 Tbsp. kosher salt. Sprinkle over latkes just before serving.

PER LATKE 85 cal, 6 g fat (1 g sat fat), 19 mg chol, 36 mg sodium, 7 g carb, 1 g pro

YUZU DOUGHNUTS

If you can’t find fresh yuzu, substitute Meyer lemon. Or reduce milk in filling to 1∕2 cup and use 2 Tbsp. bottled yuzu juice, which is available at Asian markets.

HANDS-ON TIME 25 min.

TOTAL TIME 3 hr. 20 min.

³∕4 cup plus 2 Tbsp. sugar ¹∕2 cup warm milk (105°F to 115°F) 1 tsp. active dry yeast 1¹∕4 cups bread flour ¹∕4 cup all-purpose flour 1 Tbsp. butter, cubed and softened 2 egg yolks 2 Tbsp. cornstarch ²∕3 cup milk 2 yuzu, zested (2 tsp.)

Vegetable oil for deep-frying

THERE’S MAGIC TO LETTING A TRADITION EVOLVE SO IT CAN PICK UP A PIECE OF EACH GENERATION ALONG THE WAY. KRISTIN ERIKO POSNER

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| December 2019

PORTRAIT: HANNAH BAUHOFER

1 1

F O O D C E L E B R AT E

©2019 Cargill, Inc. All rights reserved. Truvía® is a registered trademark of The Truvia Company LLC.

YUZU DOUGHNUTS Yuzu (a tart Asian citrus fruit) comes into season in early winter. “At the darkest time of year, it’s refreshing to have a flavor that’s so bright,” Kristin says.

1. For dough: In a small bowl combine 2 Tbsp. sugar, the warm milk, and yeast.

Let stand 10 minutes. Meanwhile, in a medium bowl combine flours and 1 tsp. salt. Add milk mixture and butter. Stir until a soft dough forms. Transfer to a lightly floured surface. Knead 2 minutes or until dough feels elastic and comes together into a ball. Cover; let rise 1 to 11/2 hours or until double in size.

2. Meanwhile, for filling: In a medium bowl beat egg yolks with a mixer on medium, slowly adding 1/4 cup sugar. Beat 1 to 2 minutes more until color lightens.

Sift cornstarch into egg mixture. Beat on low just until combined.

3. In a small saucepan heat milk until steam forms. (Do not boil.) Remove from heat. Gradually whisk half the hot milk into egg mixture. Return egg and milk mixture to saucepan. Turn heat to medium-low. Whisk 1 minute more or until thickened and bubbly. Remove from heat.

Stir in zest. Transfer to a medium bowl. Lay plastic wrap on filling to cover. Chill 1 hour.

4. On the floured surface, divide dough

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into eight equal pieces. Shape each into a ball. Cover. Let rest 15 minutes.

5. Line a baking sheet with parchment paper. Using a rolling pin, roll each ball into a 5-inch circle. For each doughnut: Add 1 Tbsp. filling to center of dough.

Moisten edges with water; bring edges up and over filling, pinching and folding to seal. Place seam side down on prepared baking sheet. Repeat with remaining dough and filling. Cover; let rise 45 to 60 minutes or until nearly double in size.

6. Meanwhile, in a large saucepan heat 2 inches oil to 365°F. Place remaining 1/2 cup sugar in a shallow dish. Cook doughnuts, two at a time, in hot oil 2 minutes or until golden, turning once.

Using a slotted spoon, remove to a paper towel-lined baking sheet. While warm, roll in sugar to coat. Repeat with remaining doughnuts and sugar.

Makes 8 doughnuts. per doughnut 291 cal, 11 g fat (3 g sat fat), 53 mg chol, 171 mg sodium, 45 g carb, 1 g fiber, 24 g sugars, 5 g pro n

FOOD IN SEASON

WINTER beauties

We often lament the disappearance of summer fruit, but winter has its own crop of sweet and satisfying produce (that doesn’t always get the attention it deserves).

May we introduce a few cold-weather fruits to look for this season?

RADICCHIO, AND FUYU PERSIMMON SALAD

If you make a beeline for the berries at the salad bar, Fuyu persimmons are about to be your new favorite salad addition. They’re subtly sweet to complement bitter greens and rich ingredients (like walnuts and Manchego) and firm enough to hold their shape when tossed.

Manchego, a Spanish sheepmilk cheese, has a grassy, nutty flavor. If you can’t find it, substitute Asiago or pecorino.

RECIPES BEGIN ON PAGE 124.

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| December 2019

BY E M I LY T E E L P H OTO S B L A I N E M OAT S R E C I P E S BY DA N I E L L E C E N TO N I

FOOD STYLING: GREG LUNA

ESCAROLE,

We’ve got answers to questions like

honey, why are you flossing that bundt cake?

Discover the secret to the perfect holiday bundt cake, how to slice it expertly using dental floss, plus hundreds of other recipes made with heart healthy* California walnuts at walnuts.org.

Per one ounce serving. *California walnuts are certified by the American Heart Association.® Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

So Simple. So Good.®

FOOD IN SEASON

winter

FRUIT These cool-weather beauties are only available for a few weeks every year. Seize them while you can.

PO M E LO

QUINCE

Raw quince has a gritty texture and an astringent flavor.

Once cooked, its flavor falls between an apple and a pear.

POMEGRANATE

PE RS I M M O N

POT ROAST

Persimmons have a floral sweetness and a creamy texture similar to pears. Fuyu are flavorful even when firm—unlike hachiya, which must be soft.

This Sunday staple just stepped out of its comfort zone.

Persimmons stand in for traditional potatoes, and tangysweet pomegranate juice transforms the braising liquid into a rich, savory sauce with the slightest sweet finish.

PO M EG R ANATE

[ FRUIT

411 ]

SQUAT FUYU PERSIMMONS HOLD THEIR SHAPE WHEN SLICED. HACHIYA PERSIMMONS RIPEN TO A SPOONABLE, CUSTARDLIKE TEXTURE. 80

| December 2019

Prized for their ruby arils (seeds), fresh pomegranates are antioxidant-rich and high in fiber and folate. Look for smooth, shiny skin.

PHOTOS: GETTY IMAGES—(POMELO) INNA TARASENKO, (QUINCE) FOODCOLLECTION, (PERSIMMON) BREMECR, (POMEGRANATE) IVANOV/EYEEM

The largest of the citrus fruit, pomelos’ flesh ranges from light yellow to pink and tastes like sweet grapefruit without the assertive bitter edge.

FOOD IN SEASON

Cut quince oxidizes quickly.

Transfer to the pickling liquid as you slice them to prevent browning.

If you can’t find quince, substitute slices of its cousin, the Bosc pear.

SPICED RICE WITH PICKLED QUINCE AND POMEGRANATE POMELO MARGARITA BARS

Why limit yourself to lemon bars when there are so many other citrus fruits to love? A pinch of salt and an optional splash of tequila play well with the subtle sweetness of pomelo, reminding us that summer happy hours are only a few months away.

Middle Eastern jeweled rice inspired this basmati rice pilaf’s blend of warm spices, nuts, and fruit. Slices of pickled quince beef up the dish (so much so that it could be a vegetarian main) and brighten the savory pomegranatestudded pilaf. n

[ FRUIT

411 ]

A pomelo looks huge.

But peel away its rind and thick pith, and the fruit is about the size of a typical grapefruit.

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| December 2019

A little bread.

A little cheese.

A lot of Wow.

Š2019

F O O D B R E A K FA S T

brunch for a crowd

The best thing since sliced bread? Our update on a classic egg bake, which cooks in a hollowed-out loaf of bread. Simply slice and serve.

EGG & SAUSAGE BREAD BAKES Use the bread you remove from each loaf for croutons, an egg strata, or as stuffing. hands-on time 30 min. total time 1 hr. 10 min.

8

3/4 1/2 10

2/3 1/4 1/2 11/2

For a vegetarian version, replace the sausage with 1 cup cooked veggies, such as sliced mushrooms and/or broccoli florets.

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| December 2019

P H OTO B L A I N E M OAT S

14×4-inch unsliced loaves Italian or French bread oz. uncooked sweet or mild Italian sausage, casings removed cup chopped bell pepper cup sliced green onions eggs, lightly beaten cup heavy cream or half-and-half cup chopped fresh basil tsp. salt cups shredded Fontina, mozzarella, or provolone cheese (6 oz.)

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Using a serrated knife, cut a wedge into tops of loaves. Using a spoon or your fingers, hollow out the center of each loaf. Place bread shells on prepared baking sheet.

2. In a 10-inch skillet cook sausage and bell pepper over medium 8 minutes or until sausage is browned and pepper is just tender, stirring in green onions the last 1 minute. Drain off fat.

3. In a large bowl combine eggs, cream, basil, and salt.

Stir in sausage mixture and 1 cup cheese.

4. Pour egg mixture into bread shells. Sprinkle with remaining cheese. Bake 35 to 40 minutes or until eggs are set (at least 160°F).

Let stand 5 minutes before slicing.

If desired, sprinkle with additional basil. Makes 10 servings. each serving 490 cal, 23 g fat (11 g sat fat), 245 mg chol, 977 mg sodium, 45 g carb, 1 g sugars, 20 g pro n

FOOD STYLING: GREG LUNA

2

At Special K, we keep it real—as in real fruits, nuts and granola clusters—because we know only real ingredients make really delicious bowlfuls. © 2019 Kellogg NA Co.

modern mix

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| December 2019

PHOTOGRAPHERS AGENT: PAT BATES & ASSOCIATES

The living room has an eclectic feel with a bold blue velvet sofa, outdoor rattan chair, and midcentury take on a wing-back chair. With so many red accessories establishing the room’s seasonal cheer, Kelly Elko opted for white ornaments on the tree. “I put our family ornaments in a big bowl so we could still look through them,” she says.

BY K E L LY K E G A N S P H OTO S DAV I D A . L A N D ST YLING M AT T H E W G L E A S O N P R O D U C E D BY MONIKA EYERS

WH ITE FAUX S N OWBALLS FRO M TARG ET RE ST O N B R AN C H E S .

all is SHINY & brite KELLY ELKO LIGHTS UP HER 1903 COLONIAL IN A RAINBOW OF VINTAGE GLASS ORNAMENTS AND INVENTIVE HOLIDAY TWISTS ON HER EVERYDAY DECOR.

December 2019 |

91

A

s a child, Kelly Elko would lie underneath her family’s Christmas tree and stare up into the branches covered in flickering tiny lights.

“There’s something about that nighttime glow that is so special,” the design blogger says.

“I put as many lights as I can on my trees.”

Even when the twinkle lights are off, Kelly’s holiday decor sparkles with vintage collectibles throughout the 1903 Colonial home in Summit, NJ, she shares with her husband, Steve, and their twin daughters. The most treasured of those collections are the candy-color Shiny Brite ornaments on a pair of trees in the dining room. “I set my theme around their bright retro colors,” she says.

The ornaments’ pink, aqua, silver, and red repeat in other keepsakes Kelly has found while thrifting. In the foyer, a pair of mercury glass snowmen and a red lantern inherited from CURB APPEAL her father sit atop a weathered Kelly, with husband wooden trunk Kelly found Steve and daughters at an estate sale. “When I’m Olivia and Vanessa, shopping estate sales for decorates at the holiday pieces, I always hit front door with a sled the basements and garages from her childhood. first. That’s where I find all REPURPOSED my bargains,” she says.

OBJECTS Vintage soda bottles One such find is the focal displayed in glass point in the living room: an cabinets during the old chalkboard resting on the year “skirt” a feather mantel. She changes the tree at Christmas. illustrations seasonally with I L L U M I N AT I N G the help of Julia Townsend, a IDEAS neighbor with a knack for art Kelly turned a pair of demijohns into light who chalks Kelly’s ideas. fixtures above “She brings my visions to life,” the kitchen island.

Kelly says. At the base of the D E C K T H E WA L L S chalkboard is a snow village The red metal bow of inexpensive ceramic houses finds a different and trees Kelly details with a locale in the kitchen black Sharpie. “I like to doodle each year. on the houses to make them C OZ Y C O R N E R my own,” she says.

A simple switch Recently, the creative of pillows gives challenge of finding ways the rattan settee a to decorate with her existing seasonal look. treasures has replaced the SMALL WO N D E R S hunting and gathering, but “Grouping small things there’s one thing Kelly won’t has big impact,” says cross off her list. “I would Kelly of her colorful never pass up a Shiny Brite!” holiday lights displayed on a cake stand.

December 2019 |

93

on full display “I wanted a special place to display my Shiny Brite ornament collection,” Kelly says of the two trees in the dining room. She chose trees that had widely spaced branches so the ornaments can dangle among the strands of 1,600 lights. Kelly likes to mix her new lustrous pieces with vintage ones that have a matte patina.

[ DINING

DECOR ]

TABLE SETTING A forest of mercury glass trees in varying shapes and sizes amid sprigs of faux evergreen works as a runner all season. “I tuck fairy lights into glass jars, plus run them through the scene,” Kelly says. She sets the table with retro blue stemware and gold flatware on red vinyl place mats to draw on the colors and luster of her Shiny Brite ornaments.

The mats’ traditional crochet pattern is another play on the vintage theme. “I don’t like tablecloths, so I always try to find fun place mats,” she says. n

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BUYING IN FORMATION : BHG.com/Resources

KE LLY ’S N E I G H BO R J U LIA TOWN S E N D ALSO HAN D PAI NTE D TH E M E DALLI O N S O N TH E WALL .

AT TAC H S PRI G S O F EVE RG RE E N TO A WRE ATH FO RM WITH FLO RI STS WI RE .

GOOD THINGS COME IN

SMALL PACKAGES Bigger isn’t always better. We took some of our favorite holiday feast recipes and mini-sized them so everyone has their own elegantly packaged dish. They’re like gifts on a plate.

M IN I G RE E N S AN D - C H E E S E SOU FFLÉ S If the fancy French soufflé had country cousins, they might look something like these— a bit rustic and less fussy.

Yes, you still have to beat egg whites and fold them into a Fontina cheese sauce, but the wilted chard makes them less delicate and their small size makes them easier to handle.

PETITE BE E F WE LLINGTON S

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Now that you’re into your gift wrapping rhythm, trade paper for pastry. Top slices of beef tenderloin with a mushroom-herb sauté, then wrap it all in paper-thin prosciutto and puff pastry. We promise these will make the best-gift list. | December 2019

P H OTO S C A R S O N D OW N I N G FOOD ST YLING GREG LUNA P R O D U C E D BY STEPHANIE HUNTER R E C I P E S BY COLLEEN WEEDEN

TRI M TH I N STRI PS FRO M TH E PU FF PASTRY TO FI N I S H TH E S E PAC K AG E S WITH A BOW.

C HAN G E TH E H E RB I F YO U LI KE .

THYM E LOVE S POTATO E S TOO.

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C RI S PY POTATOE S WITH ROS E MARY SALT

SAU SAG E STU FFE D HON EYN UT SQUAS H

Six pantry staples and a mandoline The tiny honeynut transform the is tender and sweet lowly spud into an (think butternut flavor exceptional side magnified) and dish. Each buttery, holds just the rosemary salt-dusted right amount of a layer is crispy savory sausage on the top and and cauliflower tender on the rice filling for one. bottom.

That’s the kind of portion control we can embrace.

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RECIPES BEGIN ON PAGE 114.

WE CO U LD N ’ T RE S I ST FI N I S H I N G WITH A S KEWE R O F S U GARE D C R AN B E RRI E S .

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S PARKLING C R AN BE RRYG ING E R PAN NA COT TA Cool, refreshing, and light, these minis are a welcome break from indulgent holiday sweets. Ginger beer, fresh ginger, and lime lend zing to the cranberry layers; creamy vanilla bean panna cotta layers will make you want to lick the spoon.

APRICOTC R AN BE RRY PAN ET TON E S What’s better than a holiday panettone? Extramoist miniature panettones. We’ve taken a few liberties with the traditional Italian sweet bread, swapping in dried apricots and cranberries and drizzling on an orange icing. They’d make a special hostess gift or a sweet finish for brunch. n

BECAME A MOM, SHE FOCUSED HER DECORATING AND CRAFTING SKILLS ON CREATING A MAGICAL BACKDROP FOR THE HOLIDAYS. 102

| December 2019

BY PA I G E P O R T E R F I S C H E R P H OTO S A M B E R U L M E R

It feels good to know that I’m creating a background for our daughters’ memories.

ELSIE LARSON, HOMEOWNER

A FLOC KE D FAUX TRE E BOOSTS TH E M O D ROO M ’S N OSTALG IA FACTO R .

L AYE RE D LOO K

Elsie Larson blends holiday decor with her usual neutrals.

Wool stockings hang over the macramé tapestry that stands in for a mantel.

LIG HT B RIG HT

Daughter Nova, opposite, hangs her Instax pictures on strands of LED string lights. (Try this for displaying holiday cards.)

“Her photos are so creative,” Elsie says. “So we keep her stocked with film.”

lsie Larson is never short on inspiration. But she had new motivation for adding some extra Christmas sparkle when she and her husband, Jeremy, adopted two little girls with albinism from China in the span of two years. (You can read the beautiful story on their personal blog, The Larson House.) “This season of life is devoted to creating a magical childhood for them,” says Elsie, cofounder of the lifestyle site A Beautiful Mess. “I’ve always loved decorating for the holidays, but doing it for Nova and Marigold is a hundred times more magical.”

The backdrop for the Larsons’ creative Christmas is their 1970s home near Nashville.

Elsie harnessed her make-it mentality and love for midcentury glam for their refresh. “I wanted to make it my own little Nancy Sinatra dream home,” she says. Elsie also wanted the space to provide a blank canvas for the seasonal decorating projects she loves.

“I’m highly inspired by the seasons, so I left room for all-in holiday decor,” Elsie says. “I want it to feel full and super cozy, not cluttered.

So I focus mainly on neutrals and greens, and I only collect pieces we can use over and over again.” That goes for greenery too. Elsie went for a faux Christmas tree, garlands, and the wreath and potted topiaries out front, left. “I haven’t invested in fully decorating our exterior, but the entry is an easy place to start,” she says. “We love coming home to the glowing trees every evening. It’s so welcoming.”

E NTRY WAY

O RNAM E NT

FAB RIC TRE E S

A grove of felted and quilted trees fits into an existing display of books and succulents.

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This cardboard A-frame was constructed from a cast-off box of crackers. Get directions at abeautiful mess.com.

PHOTO: (ORNAMENT) MANDI JOHNSON

A faux garland from Home Depot neatly frames the front porch, and two artificial trees fill the planters. Nova’s snow gear matches the door.

One of my biggest goals for our gırls is to give them a creative childhood.

ELSIE LARSON

E LS I E STI C KS G O LD E N VI NYL STARS ALL OVE R FO R S PARKLE . “ TH EY PE E L RI G HT O FF WH E N TH E H O LI DAYS ARE OVE R .”

STRE N GTH I N N U M B E RS

Elsie has collected bottle-brush trees for years. They’re small, so she groups them on her dining room console for visual impact.

Metallic wallpaper from Juju Papers sets a shimmering backdrop.

KITC H E N C H E E R

At the sink, a small tree and simple pom-pom garlands bring Christmas spirit into the space Elsie uses most this time of year.

IC I N G ART

Elsie and the girls make cookies and crafts to have around the house or share with neighbors and friends.

I hate taking down our decorations. We do it on New Year’s Day so at least I can focus on the fresh start positivity as we move into the new season.

DOO R NOBLE BLUSH MQ4-4 BEHR

WARM G RE ETI N G S

In uenced by the doors in Palm Springs, CA, a favorite winter getaway, Elsie painted hers pink.

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M E ET MARIGO LD

Elsie, Jeremy, and Nova welcomed baby Marigold to the family this summer.

BUYING IN FORMATION : BHG.com/Resources

DOWE LS AN D STRI N G S O F WOO D E N B E AD S FR AM E E LS I E ’S N O -T WO -ALI KE STOC KI N G S .

ADVE NT CALE N DAR

Elsie has fond memories of sharing this tradition with her mom, so she wanted to create a version for her girls. She fashioned felt stockings in her orange-tinged palette. (Get the how-to on abeautifulmess .com.) She fills each with a daily surprise of a toy, treat, or note with a memorymaking activity, like listening to a holiday song or driving around the neighborhood looking at lights. â–

BY L AU R E N H E D R I C K P H OTO S A DA M A L B R I G H T P R O D U C E D BY JESSICA THOMAS C R A F T S BY K I M H U TC H I S O N

stitch, fold, stamp, dip, or twıst ... your way to a joyful collection of handmade (and charmingly giftable) ornaments that will delight on tree branches.

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WOOLLY SNOWBALLS Cleverly made from inexpensive wool dryer balls ($9 for six; amazon.com), these ornaments instantly warm a tree. Lightly sketch snowflakes on the ball with a pencil, then backstitch along the lines with various colors of embroidery floss. Sew on a loop of floss as the hanger.

TWO-TONE “LANTERNS” These bright ornaments— reminiscent of traditional Chinese paper lanterns—look complicated but are simpler than you might expect. Each one is essentially two overlapping felt cutouts pushed onto a skewer with a section of paper straw in the middle to hold the shape. A loop of metallic cord and colorful beads glued to the ends of the skewer finish it. Get the cutout template and detailed how-tos at BHG.com/ DIYOrnaments.

STAMPED SHAPES Tone-on-tone plaid felt ornaments look retro. Stamp the plaid onto felt shapes with a homemade striped stamp applied in opposite directions.

Make the stamp by gluing strips of crafts foam to a wood block. Cut out the ornament shapes freehand or use our templates at BHG .com/DIYOrnaments.

Sandwich a ribbon loop between two matching felt shapes and secure with hot glue.

make it yourself!

VIDEO AND TEMPLATES Simply hover your phone camera over this code to watch how these felt lanterns come together.

For templates, visit BHG.com/DIYOrnaments.

Want to double dip? Make sure the first color is dry before you move to the second.

make it merry

dressing up Dipping frosted glass ornaments in candy hues promotes them from filler to star status. Raw wood shapes embellished with yarn stars are stylishly Scandi.

YARN STARS Made from wood cutouts (consumer crafts.com) and any type of yarn, these ornaments are as easy to make as the string cards you remember from art class. Use a heavyduty crafts punch to ring wood shapes with holes about a 1/4 inch from the edge and to punch a larger hole in the center. Loop yarn up through the center and down through the outer holes, working your way around the shape. (We threaded one color yarn through every other hole then a second color in the remaining holes to create a two-tone effect.) Knot or hot-glue yarn tails in back. Glue a felt pom-pom to the middle to finish.

DIPPED GLOBES A little color gives inexpensive frosted glass balls richness.

Clean the ornaments with rubbing alcohol; let dry. Meanwhile, mix 2 parts clear crafts glue and 1 part water in a jar wide enough to dip your ornaments.

Stir in 12–15 drops of gel food coloring. Tap the bottom of the jar on a table to force any air to the top; let stand 15 minutes to get rid of bubbles. Dip the ornament as deep as you want. Hang 20 minutes to dry. (We hung ours from wooden skewers set across the top of an empty shoebox.) Use a cotton swab to dab away drips from the bottom as they form.

Repeat as desired.

Mix and match yarns of different shades, gauges, and textures.

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TINSEL WREATHS Think of these wreaths as miniature (and circular) versions of the midcentury tinsel tree. Twist metallic pipe cleaners around a small wooden crafts ring until covered. Cut a piece of felt into three pieces: 5"×1/2", 5"×3/8", and 1"×3/8". For the tails: Notch the ends of the 1/2" piece, fold to form a V (secure fold with glue), and glue to the wreath. For the bow: Glue the ends of the 5"×3/8" piece together to form a loop. Press flat, pinch the middle, and wrap the middle with the remaining piece of felt. Glue bow to top of tails.

STAMPED CLAY

METALLIC PINE CONES Tiny metallic hearts stack up to form these glam pine cone ornaments. For each, start by punching 100 hearts out of metallic cardstock with a 1" punch. One by one, hot-glue hearts point down to the narrow end of a 4" papier-mâché egg, overlapping them as you form the first row. Start your second row halfway up the first row. Repeat, moving up the egg and staggering hearts slightly to resemble a pine cone. When you get about two rows from the top, glue on a loop of mini tinsel garland as the hanger, then finish covering the egg.

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Replicate the look of ornate porcelain ornaments by stamping clay with cut glass plates, glasses, or bowls.

Protect the work area with waxed paper, then roll out air-dry clay to about 1/4" thick.

Carefully press or roll the patterned glass onto the clay to make an impression.

(Choose thick, sturdy glass that won’t break when pressed into the clay.) Cut out shapes with cookie cutters, and poke a hole in the top with a straw. Transfer to a wire rack lined with waxed paper so the lines of the rack don’t transfer to the clay; let dry faceup overnight. Flip them in the morning so the other side can dry. Tie a ribbon or string through the hole to hang. n

top it off

easy gifting

A tinsel wreath sparkles around the neck of a bottle of wine for the hostess. Pencil a to/from on the back of a stamped clay ornament as a keepsake gift tag.

Thrift stores are a mecca for sturdy cut glass items. Pick up an assortment and start stamping.

FOOD RECIPES

THE

KITCHEN COOKBOOK

With 2% milk, at least half of adults had a lower desire to eat than before breakfast for 3 1/2 hours.

R E C I PE S F RO M PAG E S 96 –1 01

SMALL PACKAGES PETITE BEEF WELLINGTONS hands-on time 45 min. total time 1 hr. 15 min.

1

3 2

1/2 3

1/2 1

1/4 1/2

2 3 1 4

2- to 21/2-lb. center cut beef tenderloin roast, cut into eight 1-inch-thick slices Tbsp. olive oil Tbsp. butter cup finely chopped shallots portobello mushroom caps, stemmed and sliced (31/2 cups) cup chopped fresh thyme, oregano, basil, and/or parsley 17.3-oz. pkg. puff pastry sheets (2 sheets), thawed cup Dijon-style mustard cup crumbled goat cheese (chèvre) or shredded sharp white cheddar cheese (2 oz.)

2-oz. pkg. very thinly sliced prosciutto (about 16 slices) egg yolks Tbsp. white balsamic vinegar cups baby arugula

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1. Preheat oven to 450°F. Line an extra-large baking sheet with foil.

Season both sides of beef with salt and black pepper. In an extralarge skillet heat 1 Tbsp. oil over medium-high.

Add half the fillets. Cook each side 1 minute or until browned. (Fillets will not be cooked through.)

Remove. Repeat with 1 Tbsp. oil and remaining four fillets.

2. In same skillet heat butter over medium.

Add shallots; cook and stir 3 minutes. Add mushrooms; cook and stir 8 to 10 minutes or until tender and browned and liquid has evaporated.

Remove from heat. Stir in herbs.

Season with 1/4 tsp. each salt and pepper. Let cool slightly.

3. Cut each pastry sheet into quarters.

On a lightly floured surface roll each quarter to an 8-inch square. Cut 1/4-inch-wide strips from each side of each square; set aside. Spread a 3-inch area in the center of each pastry square with mustard. Divide mushroom mixture then cheese evenly between squares, placing them on mustard.

Wrap each fillet with two slices prosciutto. Place a fillet on cheese. Beat together egg yolks and 1 Tbsp. water.

Brush edges of pastry with egg mixture.

Bring corners of pastry up and over fillet, pinching edges to seal. Place seam sides down on prepared baking sheet. Brush egg mixture over pastry.

Use trimmed pastry strips to make bows. Attach pastry bows; brush bows with egg mixture.

4. Bake 14 minutes or until pastry is golden and an instant-read thermometer inserted into fillet registers 135°F. Let stand 5 minutes before serving. (Temperature will rise to 145°F.) 5. For salad: In a large bowl whisk together remaining 1 Tbsp. oil, the

vinegar, and 1/4 tsp. each salt and pepper. Toss in arugula; serve with beef Wellingtons. Serves 8. each serving 576 cal, 37 g fat (14 g sat fat), 148 mg chol, 703 mg sodium, 29 g carb, 3 g fiber, 4 g sugars, 36 g pro

MINI GREENS-ANDCHEESE SOUFFLÉS

If you prefer one large soufflé, use a 11/2-quart soufflé dish. Top with sage leaves. Bake about 45 minutes or until a knife inserted in center comes out clean. hands-on time 20 min. total time 1 hr. 5 min.

4 2 2

1/2 2 4

1/4 1/4 1 2 1 16

eggs, separated Tbsp. butter Tbsp. olive oil cup finely chopped onion cloves garlic, minced cups chopped, stemmed Swiss chard cup all-purpose flour tsp. dry mustard cup milk cups shredded Fontina cheese (8 oz.)

Tbsp. chopped fresh sage sage leaves

1. Let egg whites and yolks stand at room temperature 30 minutes.

Meanwhile, arrange eight 4- to 6-oz. ramekins in a 15×10-inch baking pan.

2. In a medium saucepan heat butter and oil over medium-high until butter is melted. Add onion and garlic. Cook and stir 3 minutes. Gradually add chard, tossing until wilted. Stir in flour, mustard, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cook and stir until coated with flour. Add milk. Cook and stir until thickened and bubbly. Reduce heat to low. Add cheese, a little at a time, stirring until melted. Stir in chopped sage. In a small bowl beat egg yolks with a fork until combined. Add 1 cup chard mixture to yolks, stirring constantly. Pour yolk mixture into saucepan. Cook and stir over medium until just boiling. Transfer to a large bowl; cover surface with plastic. Let

cool at least 15 minutes or up to 1 hour.

3. Preheat oven to 350°F. In a medium bowl beat egg whites on medium to high until stiff peaks form. Gently fold about half the egg whites into chard mixture. Repeat with remaining egg whites.

4. Spoon mixture into ramekins, filling each nearly full. Lay two sage leaves on each. Bake 35 to 40 minutes or until puffed and golden and a knife inserted near the centers comes out clean.

Serve immediately. Serves 8. each serving 241 cal, 18 g fat (9 g sat fat), 136 mg chol, 411 mg sodium, 7 g carb, 1 g fiber, 3 g sugars, 12 g pro

CRISPY POTATOES WITH ROSEMARY SALT

To make one large casserole, arrange all of the potatoes in a 2-quart baking dish and bake 75 to 80 minutes. hands-on time 25 min. total time 1 hr. 45 min.

2 2 5

1/2 1/4 1

Tbsp. sea salt flakes Tbsp. fresh rosemary leaves lb. russet potatoes, peeled cup butter, melted cup olive oil tsp. cracked black pepper

1. Preheat oven to 400°F. Grease eight 4- to 5-inch miniature loaf pans; arrange pans in a shallow baking pan.

2. In a small food processor combine salt and rosemary; process until rosemary is finely chopped.

3. Use a mandoline to thinly slice potatoes, placing slices in a large bowl as you go. Add butter, oil, 1 Tbsp. salt mixture, and the pepper.

Toss to coat potato slices well.

4. Arrange potatoes standing upright to tightly fill pans. Drizzle any butter-oil mixture remaining in the bowl over potatoes. Bake 70 to 75 minutes or until tender and golden with crisp edges. Let stand 10 minutes before serving. Serve with remaining salt mixture. Serves 8. each serving 277 cal, 18 g fat (8 g sat fat), 31 mg chol, 971 mg sodium, 27 g carb, 2 g fiber, 1 g sugars, 3 g pro

December 2019 |

115

After eating a bowl with 2% milk, at least half of adults had a lower desire to eat than before breakfast for 3 1/2 hours.

FOOD RECIPES

SAUSAGE-STUFFED HONEYNUT SQUASH If you don’t want to make cauliflower rice, look for packages of riced vegetables in the produce section. hands-on time 20 min. total time 1 hr. 5 min.

4

honeynut squash (about 13 oz. each), halved lengthwise, or four very small (about 1 lb.) butternut squash, halved lengthwise 2 Tbsp. olive oil 4 oz. bulk pork sausage 1 small onion, halved and thinly sliced ( 1/2 cup) 2 cloves garlic, minced 11/2 cups cauliflower florets, finely chopped 1 cup chopped fresh baby spinach 1/4 cup dried tart red cherries, chopped 1/4 cup salted, roasted pistachios, chopped Chopped fresh Italian parsley Lemon zest Balsamic Reduction (right)

1. Preheat oven to 400°F. Line a large baking sheet with foil. Coat with nonstick cooking spray. Scoop out seeds from squash. Place cut sides down on prepared baking sheet.

Bake 20 minutes for honeynut squash (35 to 40 minutes for butternut halves) or until tender and starting to brown.

2. In a large skillet heat 1 Tbsp. oil over medium. Add sausage, onion, and garlic; cook and stir until sausage is cooked through, breaking up sausage as it cooks. Stir in cauliflower; spread in an even layer in skillet. Cook 4 minutes or until tender and just starting to brown. Stir occasionally, but return cauliflower to an even layer after stirring for best browning.

3. Remove from heat. Stir in spinach until wilted. Stir in cherries, pistachios, 1/4 tsp. salt, and 1/4 tsp. black pepper.

4. Turn squash halves cut sides up.

Season with additional salt and pepper.

Fill cavities with sausage mixture. Bake 10 minutes more. Top with parsley and lemon zest. Drizzle with Balsamic Reduction just before serving. Serves 8.

BALSAMIC REDUCTION In a small saucepan stir together 1 cup balsamic vinegar and 2 Tbsp. honey. Bring to boiling; reduce heat. Simmer, uncovered, 25 to 30 minutes or until syrupy and reduced to 1/3 cup. Let cool.

Store in an airtight container at room temperature up to 1 day. each serving 230 cal, 8 g fat (2 g sat fat), 9 mg chol, 265 mg sodium, 36 g carb, 4 g fiber, 17 g sugars, 5 g pro

HOW IT STACKS UP At about 5 inches tall, it’s roughly half the size of an average butternut and has a sweeter, more concentrated flavor.

It emerges green skinned (like a zucchini), turns tan, and ripens Is that butternut’s mini me? In a to a deep honey color—thus the sense, yes. A close relative, name. Unlike butternut, its the honeynut squash is a newcomer tender skin is edible.

[ T RY

THIS]

n

HONEYNUT

SQUASH to the winter squash lineup.

WHAT IS IT EXACTLY? This tiny squash’s life began in the 1980s at Cornell University as a cross between butternut and buttercup squash. It wasn’t until plant breeder Michael Mazourek refined its flavor and shrunk its size that it became available nationally in 2015.

n

WHERE TO FIND IT

n

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at farmers markets, select grocers, and specialty stores like Trader Joe’s and Whole Foods.

APRICOT-CRANBERRY PANETTONES

To avoid any risk of a dry panettone, we made miniatures to decrease the chance of overbaking and took a note from fruitcake and brushed the tops with rum after baking. hands-on time 20 min. total time 2 hr. 35 min.

2/3 cup warm milk (105°F to 115°F) 1 Tbsp. active dry yeast 23/4 cups all-purpose flour 1/2 cup butter, cut up and softened 1/2 cup granulated sugar 1 tsp. salt 2 eggs 2 egg yolks 1 orange (2 tsp. zest, 4 Tbsp. juice) 11/2 tsp. vanilla 1/2 cup dried cranberries 1/2 cup dried apricots, chopped 1/2 cup chopped toasted almonds 2 Tbsp. chopped candied ginger 1 Tbsp. melted butter 3 Tbsp. rum, bourbon, or orange juice 2 cups powdered sugar

1. In a small bowl stir together milk and yeast until yeast dissolves. Stir in 1 cup flour. Cover; let stand 20 minutes until foamy. Butter eight to nine popover pan cups or 6-oz. custard cups or ramekins.

2. In a food processor combine softened butter, sugar, salt, eggs, egg yolks, orange zest, 1 Tbsp. orange juice, and the vanilla. Pulse until just combined. Add yeast mixture; pulse until combined. Add 11/2 cups flour. Pulse until dough just comes together. (Dough will be sticky.)

3. Flour work surface with remaining 1/4 cup flour. Turn dough out onto flour.

Sprinkle with dried fruits, nuts, and ginger.

Using a pastry scraper or spatula, fold fruits, nuts, ginger, and flour into dough.

If necessary, sprinkle lightly with additional flour. (Dough should remain sticky and will not hold a shape yet. Do not add too much flour or the panettones will be dry.) Use the pastry scraper to divide dough into eight or nine equal portions. Spoon into prepared popover cups. Cover with waxed paper. Let rise in a warm place until dough is almost at the rims (about 1 hour).

December 2019 |

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FOOD RECIPES

4. Preheat oven to 350°F. Brush dough with melted butter. Bake about 20 minutes or until golden. (An instant-read thermometer inserted in centers should register 190°F.) Let cool in cups 5 minutes. Remove from cups onto wire racks. Brush tops with rum while warm. Let cool.

5. In a small bowl stir together powdered sugar and remaining 3 Tbsp. orange juice to spreading consistency. Spread each panettone with icing. If desired, sprinkle with additional dried fruit and/or candied ginger. Serves 8 to 9. each serving 589 cal, 20 g fat (10 g sat fat), 129 mg chol, 426 mg sodium, 93 g carb, 3 g fiber, 55 g sugars, 10 g pro

gelatin over ginger beer; let stand without stirring.

2. In a small saucepan combine 1/3 cup water and 1/3 cup sugar. Bring to boiling, stirring constantly to dissolve sugar. Stir in cranberries and fresh ginger. Return to boiling; reduce heat.

Simmer gently, uncovered, 2 to 3 minutes or until mixture is thickened and cranberries pop, stirring occasionally. Remove from heat. Stir in lime zest. Pour cranberry mixture over gelatin mixture. Stir until gelatin is completely dissolved. Stir in remaining ginger beer. Let cool completely (about 30 minutes).

3. In another medium bowl place the 1/4 cup cold water. Sprinkle 11/2 envelopes (about 1 Tbsp.) gelatin over water.

4. In a small saucepan stir together heavy cream and 1/4 cup sugar.

Ginger beer originated in England as Heat over medium until sugar is dissolved and mixture is steaming. Pour a fermented beverage, thus the word over water-gelatin mixture. Stir until beer in its name. Today, most ginger beers are nonalcoholic, but check the gelatin is dissolved. Whisk in yogurt and label carefully. You can substitute vanilla seeds; set aside to cool. ginger ale here, but we prefer ginger 5. Set eight 4- to 5-oz. glasses on a beer for its stronger ginger flavor. tray. Carefully spoon about 2 Tbsp. hands-on time 20 min. cranberry-gelatin mixture* into each total time 2 hr. 15 min. glass. Chill 30 minutes or until set.

Spoon about 2 Tbsp. yogurt mixture* 13/4 cups ginger beer over cranberry mixture in each glass.

3 envelopes unflavored Chill 10 to 20 minutes or gelatin cup sugar until set. Continue layering 1/3 1 cup fresh or frozen and chilling to use cranberries remaining cranberry 1 Tbsp. grated fresh and vanilla mixtures. ginger Chill, covered, up to 1 Tbsp. lime zest 24 hours. If desired, 1/4 cup cold water garnish with Sugared 13/4 cups heavy cream Cranberries and mint 1/4 cup sugar S UGARE D leaves. Serves 8.

1 cup plain Greek yogurt CRANBERRIES *tip Keep unused 1 vanilla bean, halved portions of both Toss 1/2 cup lengthwise and seeds cranberry and yogurt frozen cranberries scraped out; 1 tsp. mixtures, covered, at with 2 Tbsp. sugar. vanilla bean paste; or room temperature Spread on a 1 tsp. vanilla extract while pouring and chilling paper towel-lined Sugared Cranberries layers in the glasses. tray to thaw. As (right) and/or mint each serving 328 cal, cranberries thaw, leaves (optional) 20 g fat (13 g sat fat), add additional 63 mg chol, 27 mg sodium, 1. Place 1/4 cup ginger beer sugar to coat (1 to 2 Tbsp. total).

32 g carb, 1 g fiber, in a medium bowl; sprinkle 30 g sugars, 7 g pro 11/2 envelopes (about 1 Tbsp.)

SPARKLING CRANBERRY-GINGER PANNA COTTA

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R E C I PE S F RO M PAG E S 6 6 –72

RETRO REDO

EGGNOG DREAM BARS hands-on time 20 min. total time 2 hr. 20 min.

10 Tbsp. unsalted butter, melted and slightly cooled 5 Tbsp. rum (optional) 4 tsp. ground cinnamon 2 cups finely crushed graham cracker crumbs (12 rectangle crackers) 2 cups shredded sweetened coconut 1 14-oz. can sweetened condensed milk 2 tsp. vanilla 1 tsp. freshly grated nutmeg or 1/2 tsp. ground nutmeg 1/8 tsp. ground cloves 11/4 cups chopped walnuts, toasted 1 cup bittersweet chocolate chips 1/2 cup milk chocolate chips 1/2 cup white baking chips

1. Preheat oven to 350°F. Line a 13×9-inch baking pan with foil. Coat with nonstick cooking spray.

2. For crust: In a large bowl combine butter, 2 Tbsp. rum (if desired), and 2 tsp. cinnamon. Stir in cracker crumbs and 1 cup coconut to combine. Transfer to prepared pan. Press firmly and evenly into bottom of pan. Freeze 20 minutes.

3. Bake crust 10 minutes or until lightly browned. Place on a wire rack.

4. In a medium bowl whisk together sweetened condensed milk, 3 Tbsp. rum (if desired), vanilla, remaining 2 tsp. cinnamon, the nutmeg, and cloves.

Sprinkle walnuts, chocolates, and baking chips over crust. Top with remaining 1 cup coconut. Drizzle evenly with sweetened condensed milk mixture.

5. Bake 25 to 30 minutes or until filling is set and is lightly browned, rotating pan once halfway through. Let cool on a wire rack. Lift bars out with foil. Remove foil. Cut into squares. Store in an airtight container in the refrigerator up to 3 days. Makes 24 bars. per bar 302 cal, 19 g fat (11 g sat fat), 20 mg chol, 103 mg sodium, 31 g carb, 2 g fiber, 23 g sugars, 4 g pro

EVEN BUTTER LOVERS LOVE IT - Lynn Rupley Smith -

229-TIME STATE FAIR BAKING CHAMPION

© 2019 Upfield | All rights reserved

Lynn’s 2019 Winning Strawberry Rhubarb Pie with Country Crock® Plant Butter

Cooks, Bakes and Tastes Like Butter.

Tested and when used with Country Crock Plant Butter® sticks.

FOOD RECIPES

sheets, placing each 3 inches apart.

Top each with additional sprinkles.

Bake 14 to 16 minutes or until edges are light brown but centers appear slightly underdone, rotating halfway through.

Remove to a wire rack. Gently press with spatula to flatten cookies. Let cool.

Store in an airtight container at room temperature up to 3 days. Makes 12.

PER2COOKIE2369 cal, 18 g fat (8 g sat fat), 51 mg chol, 265 mg sodium, 44 g carb, 1 g fiber, 28 g sugars, 4 g pro

CHOCOLATEPISTACHIO WHIRLIGIGS

JUMBO SPRINKLE COOKIES

For recipes, tips and flavor, visit semills.com

©2019 Southeastern Mills, Inc.

Some of our favorite online sources for sprinkles: fancysprinkles.com, sweetapolitashop.com, and yumyumsmileshop.com.

To make Dutch-process cocoa powder, the cocoa beans are treated with alkali to neutralize their acidity. The result is a darker color and milder chocolate flavor.

HANDS-ON2TIME215 min.

TOTAL2TIME224 hr. 30 min.

HANDS-ON2TIME240 min.

TOTAL2TIME23 hr. 40 min., plus overnight

2¹∕22cups2all-purpose2fl2our 12 tsp.2baking2soda ³∕42 tsp.2salt ¹∕22 cup2unsalted2butter,2melted 62 Tbsp.2vegetable2oil 12 cup2sugar 12 egg 12 egg2yolk ¹∕32 cup2light-color2corn2syrup 12 Tbsp.2vanilla ¹∕22 cup2multicolor2sprinkles

1¹∕22 cups2all-purpose2fl2our ³∕42 cup2Dutch-process2cocoa2powder 1¹∕82 tsp.2salt ³∕42 tsp.2baking2powder ¹∕22 tsp.2baking2soda 1¹∕42 cups2packed2light2brown2sugar ³∕42 cup2plus212Tbsp.2unsalted2butter,2 softened ¹∕22 cup2granulated2sugar 32 Tbsp.2vegetable2oil

1. Line a large cookie sheet with parchment paper. In a medium bowl whisk together flour, soda, and salt.

2. In a large bowl beat butter, oil, and sugar on medium 1 minute or until smooth. Add egg, egg yolk, corn syrup, and vanilla. Beat until combined. Add flour mixture and sprinkles. Beat on low until combined.

3. Using a ¹∕4-cup measuring cup, place dough mounds onto prepared sheet. Cover with plastic wrap. Chill 24 hours or up to 3 days.

4. Preheat oven to 350°F. Divide dough between two parchment-lined cookie

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2 ups2shelled2roasted2 c pistachios tsp.2almond2extract 2 Green2food2coloring 22 Tbsp.2milk

together flour, cocoa powder, 1 tsp. salt, the baking powder, Reynolds2Kitchens2 and baking soda.

Cookie2Baking2 2. In a large bowl beat brown Sheets2are2 sugar, ³∕4 cup butter, ¹∕4 cup a2new2favorite2in2 granulated sugar, the oil, and our2baking2 vanilla 2 minutes on medium tool2kit.2The2precut2 or until well-combined. parchment2 Add 1 egg and yolk; beat paper2sheets2fit2 a2standard2baking2 on low until combined.

3. Add flour mixture. Beat on sheet2and2won’t2 low until some streaks of flour curl2or2roll.

HELPER

, E E R T E H T E IK L JUST

. p o t oes on

Mini Marbled Cherry Cheesecakes INGREDIENTS: • 18 chocolate cookies with white filling • 2 (8 oz.) packages cream cheese, softened • 1/3 cup sugar • 2 eggs • 1 tsp. vanilla • 1 can Lucky Leaf Premium Cherry Fruit Filling

DIRECTIONS: Preheat oven to 350°F • Line muffin tins with paper liners for 18 cheesecakes • Place one chocolate cookie in the bottom of each paper cup • Beat cream cheese, sugar, eggs and vanilla until light and fluffy • Fold in half can of Lucky Leaf Premium Cherry Fruit Filling • Fill each muffin liner with this mixture about ¾ full • Bake 20-25 minutes until done • Cool • Top each cheesecake with a spoonful of the remaining Cherries

Find more recipes, tips, videos & more at

FOOD RECIPES

MALTED BUTTER RICHES

remain. Stir until combined. (Dough will be sticky.) Chill, covered, 2 to 24 hours.

4. For pistachio paste: In a food hands-on time 45 min. processor combine 1 cup pistachios total time 2 hr. 30 min. and remaining 1/4 cup granulated Cookies sugar. Pulse until finely chopped.

2 cups all-purpose flour Add 2 Tbsp. water, remaining 1 Tbsp.

2/3 cup malted milk powder butter and egg, the almond extract, 1 tsp. baking soda and remaining 1/8 tsp. salt. Pulse 1 tsp. salt until a thick paste forms. Add a few 3/4 cup unsalted butter, softened drops of green food coloring.

1/4 cup shortening Pulse to combine. Transfer to a bowl.

3/4 cup packed light brown sugar Chill, covered, 30 minutes.

1 Tbsp. vanilla 5. Roll out half the chilled dough to a 1 egg 10×8-inch rectangle between two sheets 1 egg yolk of parchment paper sprinkled with Malted Brown Butter Frosting cocoa powder; repeat with the other 3/4 cup unsalted butter half of the dough. Chill 15 to 30 minutes 4 cups powdered sugar or until just firm.

1 cup malted milk powder 6. Remove top sheet of parchment 1/2 tsp. salt from one sheet of dough. Spread with 2 tsp. vanilla half the pistachio paste, leaving a 1/2 to 2/3 cup heavy cream 1/2-inch border. Tightly roll up dough, starting from a long side, using 1. For cookies: Line two cookie sheets parchment paper to help. (If dough with parchment paper. In a medium sticks, use a thin metal spatula to scrape bowl whisk together flour, malted milk dough away from the paper.) powder, baking soda, and salt.

Repeat with remaining dough and 2. In a large mixing bowl beat softened pistachio paste. Chill, covered, overnight. butter, shortening, brown sugar, and (Roll the logs occasionally to help keep vanilla on medium 2 minutes or until their shape.) fluffy. Add egg and egg yolk. Beat on 7. Preheat oven to 350°F. Line a cookie low until combined. Add dry ingredients. sheet with parchment paper.

Beat on low until some Finely chop remaining streaks of flour still remain. pistachios; place in a small Stir by hand until combined. bowl. Place milk in another 3. Using a small cookie scoop small bowl. Using a sharp or 1 Tbsp. measure, scoop knife, cut logs into dough and roll into inch-thick slices.

1 1/21/4-inch balls. Place 2 inches Roll edge of each slice in apart on prepared cookie milk then pistachios. Place sheets. Cover with plastic slices 2 inches apart on wrap. Chill 1 hour or up MORE prepared sheet. Bake 11 to to 2 days.

HOLIDAY 13 minutes or until edges 4. Preheat oven to 350°F. CHEER are firm. Let cool on a wire Bake cookies 9 to 11 minutes Our newest issue of Christmas rack. Store in an airtight or until light brown. Let cool Cookies is packed container at room on a wire rack. with sweet temperature up to 3 days.

5. Meanwhile, for Malted treats for baking Makes 38 cookies.

Brown Butter Frosting: In a and sharing. each cookie 141 cal, medium saucepan heat Pick up a copy 8 g fat (3 g sat fat), butter over medium-high on newsstands 25 mg chol, 137 mg sodium, about 5 minutes or until through 16 g carb, 1 g fiber, butter smells nutty and December 27.

10 g sugars, 2 g pro browned bits begin to form

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| December 2019

on bottom of pan. Remove from heat.

Let cool slightly. In a large bowl combine powdered sugar, malted milk powder, and salt. Add brown butter (and the browned bits) and vanilla. Stir in enough heavy cream to reach spreadable consistency. Spread frosting over cooled cookies. If desired, top with crushed malted milk balls. Store in an airtight container in the refrigerator up to 3 days. Makes 36 cookies. per cookie 214 cal, 11 g fat (6 g sat fat), 36 mg chol, 163 mg sodium, 27 g carb, 20 g sugars, 2 g pro

PB&M FUDGE

hands-on time 20 min. total time 2 hr. 20 min.

1

lb. white baking chocolate, chopped 3/4 cup creamy peanut butter 1 14-oz. can sweetened condensed milk 1 Tbsp. vanilla 1 tsp. kosher salt 3 cups tiny marshmallows 2 cups salted, roasted peanuts, chopped Sea salt flakes Turbinado sugar

1. Grease a 9×9-inch baking pan. Line with parchment paper, allowing edges to extend over pan. Grease paper.

2. Place chocolate and peanut butter in a large heatproof bowl. Set bowl over a pan of simmering water. (Water should not touch bottom of bowl.) Stir occasionally until melted and smooth.

Stir in sweetened condensed milk, vanilla, and kosher salt until combined.

Remove from heat.

3. Stir in marshmallows and peanuts.

Transfer to prepared pan. Cover with plastic wrap; flatten mixture evenly.

Remove plastic wrap. Sprinkle with sea salt and sugar.

4. Chill, covered, 2 hours or until firm.

Cut into 1-inch pieces. Store in an airtight container in the refrigerator up to 1 month or freeze up to 2 months.

Makes 81 pieces. per piece 88 cal, 5 g fat (2 g sat fat), 3 mg chol, 65 mg sodium, 9 g carb, 8 g sugars, 2 g pro

One Pan. Six Friends.

Zero Fuss. ®

Since before Friendsgiving was invented, Reynolds Wrap has been making it easy to cook for a crowd. And just as easy to clean up after.

Traditions change. Our quality hasn’t.

© 2019 Reynolds Consumer Products, LLC. “This is the good stuff” is a trademark of Reynolds Consumer Products LLC.

Recipes at ReynoldsKitchens.com/holidays

FOOD RECIPES

WHAT’S BETTER THAN A HIGH FIBER BREAKFAST? A TASTY, HIGH FIBER BREAKFAST WITH RAISINS.

TAHINI BLOSSOMS hands-on time 30 min. total time 3 hr.

21/4 cups all-purpose flour 11/4 tsp. kosher salt 1 tsp. baking soda 1/4 tsp. baking powder 11/4 cups packed light brown sugar 3/4 cup unsalted butter, melted and slightly cooled 1/4 cup shortening 3/4 cup granulated sugar 1 Tbsp. vanilla 1 egg 2 egg yolks 3/4 cup tahini (sesame seed paste), stirred if separated Sea salt flakes 60 milk chocolate Kisses

Repeat with remaining dough balls.

Store in an airtight container at room temperature up to 3 days.

Makes 60 cookies. per cookie 119 cal, 7 g fat (3 g sat fat), 17 mg chol, 74 mg sodium, 15 g carb, 10 g sugars, 2 g pro R E C I PE S F RO M PAG E S 78 – 82

WINTER BEAUTIES POMELO MARGARITA BARS

One aspect of the margarita flavor in these bars is a hint of natural bitterness from the tequila. If you prefer, reduce the tequila to 1 Tbsp. for a milder flavor without any bitterness or omit entirely.

1. Line two cookie sheets with hands-on time 20 min. parchment paper. In a medium bowl total time 4 hr. whisk together flour, kosher salt, baking soda, and baking powder.

1 cup all-purpose flour 2. In a large bowl beat brown sugar, 1/3 cup packed brown sugar butter, shortening, 1/4 cup granulated 1 tsp. kosher salt sugar, and the vanilla on medium 1/2 cup unsalted butter, until combined. Add egg and egg cut into small pieces yolks; beat on low until combined.

2 pomelos or pink grapefruit Add tahini; beat on medium until 6 egg yolks combined. Add flour mixture. Beat 2/3 cup granulated sugar on low until combined.

2 Tbsp. cornstarch 3. Chill, covered, 30 minutes or until 2 Tbsp. unsalted butter firm enough to handle. Roll into 2 Tbsp. tequila (optional) 2-tsp. balls. Place remaining 1/2 cup 1/2 tsp. vanilla 2 Tbsp. granulated sugar granulated sugar in a small bowl.

1 /2 tsp. sea salt flakes Roll balls in sugar to coat. Arrange on a prepared cookie 1. Preheat oven to 350°F. sheet. Sprinkle with sea Grease an 8×8-inch baking salt. Cover with plastic pan. Line the pan with wrap. Freeze 2 hours parchment paper, allowing or until firm. paper to extend over the pan 4. Preheat oven to 350°F. edges; grease paper.

Transfer 16 dough balls OUR FAVORITE 2. In a food processor to remaining cookie CITRUS combine flour, brown sugar, sheet. Bake 10 to DESSERTS and 1/2 tsp. salt; pulse to 12 minutes or until light For more sweetcombine. Add 1/2 cup butter. tart recipes brown, rotating sheet featuring winter Process until dough resembles halfway through. citrus, simply fine crumbs. Press mixture Immediately after hover your firmly and evenly into bottom removing from oven, smartphone gently press a Kiss in the of prepared pan. Bake camera over center of each cookie.

25 minutes or until lightly this smart code.

Let cool on a wire rack.

No app required! browned. Reduce to 300°F.

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3. While crust is baking, remove 1 tsp. zest from one pomelo; wrap zest in plastic wrap and chill. Using a sharp knife, remove peel and white pith from both pomelos. Working over a bowl to catch juices, carefully cut between membrane and flesh to remove fruit segments. Add segments and any juice to a blender. Blend until pureed. Strain through a fine-mesh sieve; discard solids. (You should have about 1 cup juice. It will be foamy.)

4. In a medium saucepan stir together juice, egg yolks, 2/3 cup granulated sugar, the cornstarch, and remaining 1/2 tsp. salt. Cook and stir over medium until thickened and bubbly. Reduce heat to medium-low. Cook and stir 1 minute more. Remove from heat. Stir in 2 Tbsp. butter until melted. Stir in tequila, if desired, and vanilla.

5. Pour mixture over hot crust. Bake 15 minutes. Let cool in pan on a wire rack 1 hour. Chill 2 hours or overnight.

6. In a small bowl mix together 2 Tbsp. granulated sugar and the reserved zest. Stir in sea salt. Sprinkle evenly over uncut bars. Lift uncut bars from pan using parchment. Remove paper.

Cut into bars. Store in a single layer in an airtight container in the refrigerator up to 2 days or freeze up to 3 months.

Makes 16 bars. per bar 186 cal, 9 g fat (5 g sat fat), 88 mg chol, 148 mg sodium, 25 g carb, 1 g fiber, 17 g sugars, 2 g pro

SPICED RICE WITH PICKLED QUINCE AND POMEGRANATE The pickled quince can be made up to a week ahead. Store in the pickling brine in the refrigerator and drain just before using. hands-on time 25 min. total time 2 hr.

Pickled Quince 1

1/2 1 1

1/8 3

cup apple cider vinegar cup sugar 2- to 3-inch stick cinnamon tsp. allspice berries tsp. ground cardamom fresh quince, peeled, cored, and cut into 1/2-inch wedges (11/2 lb.)

Rice 1

Tbsp. unsalted butter

1/2 cup chopped yellow onion 2

large cloves garlic, minced 3/4 tsp. ground cumin 1/2 tsp. ground coriander 1/2 tsp. ground cinnamon 1/4 tsp. ground cardamom 1/4 tsp. ground turmeric 1/8 tsp. ground cloves 1 cup basmati rice, rinsed and well-drained 13/4 cups reduced-sodium chicken or vegetable broth 1/2 cup pomegranate seeds 1/3 cup chopped toasted pistachios* 2 Tbsp. chopped fresh mint 2 Tbsp. chopped fresh cilantro

1. For pickled quince: In a medium saucepan combine vinegar, 1/2 cup water, the sugar, cinnamon stick, allspice berries, and cardamom.

Bring to boiling; reduce heat. Simmer over medium, stirring to dissolve sugar. Add quince. Cover. Bring to boiling over medium-high; reduce heat to medium-low. Simmer 15 to 20 minutes or until tender. Let cool.

2. For rice: In a 3-qt. saucepan melt butter over medium. Add onion. Cook and stir 5 minutes or until tender. Add garlic; cook 1 minute more. Add 11/2 tsp. salt, the cumin, coriander, cinnamon, cardamom, turmeric, cloves, and 1/4 tsp. black pepper. Add rice. Cook and stir 2 minutes or until rice begins to smell toasted. Add broth. Bring to boiling over high; reduce heat to medium-low. Simmer, covered, 15 minutes or until rice is tender and liquid is absorbed.

Remove from heat. Fluff with a fork.

Let stand, covered, 10 minutes.

3. Drain pickled quince, discarding whole spices. Stir quince and pomegranate seeds into rice. Top with nuts, mint, and cilantro. Serves 8. *tip To toast pistachios: Spread shelled nuts evenly in a shallow pan and bake at 350°F for 5 to 10 minutes. each serving 177 cal, 4 g fat (1 g sat fat), 4 mg chol, 335 mg sodium, 33 g carb, 2 g fiber, 4 g sugars, 4 g pro

December 2019 |

125

A GOOD SOURCE OF FIBER AND A GREAT SOURCE OF CRUNCHY DELICIOUSNESS.

FOOD RECIPES

NUTS ABOUT FIBER? NEW CRUNCHY VANILLA ALMOND IS A GOOD SOURCE OF IT.

ESCAROLE, RADICCHIO, AND FUYU PERSIMMON SALAD

2

total time 20 min.

1/4 2 1 1 1 11/2

1/2 1/2 1/2 2

1/3 3

Tbsp. apple cider Tbsp. cider vinegar Tbsp. minced shallot Tbsp. extra virgin olive oil tsp. walnut or olive oil tsp. Dijon-style mustard head radicchio, leaves torn into bite-size pieces head escarole, leaves torn into bite-size pieces medium Fuyu persimmons, cap removed, halved, and thinly sliced cup toasted walnuts, chopped oz. Manchego cheese, thinly sliced

1. In a screw-top jar combine cider, vinegar, shallot, 1/4 tsp. salt, and 1/8 tsp. black pepper. Let stand 5 minutes. Add oils and mustard. Cover; shake to combine. Season to taste.

2. In a large bowl combine radicchio, escarole, persimmons, and walnuts.

Drizzle with vinaigrette; toss to coat.

Top with cheese. Serves 4. each serving 332 cal, 20 g fat (7 g sat fat), 21 mg chol, 271 mg sodium, 33 g carb, 2 g fiber, 2 g sugars, 8 g pro

POMEGRANATE POT ROAST

To deseed a pomegranate, trim the top and bottom to expose the seeds. Score an X across top to loosen the fruit. Working in a bowl of water, split the pomegranate in half and separate the seeds from the peel and white membranes. hands-on time 25 min. total time 2 hr. 40 min.

21/2 lb. boneless beef chuck roast 1 Tbsp. olive oil 11/2 cups chopped yellow onions 1/4 cup tomato paste 6 large cloves garlic, minced 21/2 cups pomegranate juice 1 cup reduced-sodium beef broth 6 sprigs fresh thyme 3 sprigs fresh rosemary

NEW!

3 1

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1

1/4

bay leaves lb. carrots, peeled and cut into 11/2-inch pieces medium Fuyu persimmons, cap removed, halved, and cut into wedges cup honey Tbsp. lemon juice cup pomegranate seeds

1. Preheat oven to 350°F. Sprinkle meat with 1 tsp. salt and 1/2 tsp. black pepper. In a 5- to 6-qt. Dutch oven heat oil over medium-high. Add meat. Cook on all sides until browned, about 4 minutes per side. Transfer to a plate.

2. Reduce heat to medium. Add onions to pot. Season with 1/4 tsp. each salt and pepper. Cook 4 minutes or until tender, stirring to scrape up browned bits. Push onions to one side; add tomato paste to center of pot. Cook and stir 2 minutes. Add garlic. Cook 1 minute more, stirring to combine all.

3. Add 1 cup pomegranate juice and the beef broth, stirring to scrape up any bits. Tie thyme and rosemary together with 100% cotton kitchen string. Add to pot with bay leaves. Bring to boiling.

Return meat to pot. Add carrots.

4. Transfer to oven. Cook, covered, 11/2 hours. Add persimmons. Cook, covered, 30 minutes more or until beef is very tender. Remove from oven.

Discard bay leaves and herb stems.

Let stand 15 minutes.

5. Meanwhile, for pomegranate syrup: In a medium saucepan combine remaining 11/2 cups pomegranate juice, the honey, and lemon juice. Bring to boiling over medium, stirring to dissolve honey; reduce heat. Simmer, uncovered, 30 minutes or until reduced to 1/2 cup. Let cool. (The syrup will thicken slightly as it cools.)

6. To serve: Drizzle the meat with pomegranate syrup. Top with pomegranate seeds and, if desired, additional fresh thyme and rosemary.

Serves 6. each serving 412 cal, 12 g fat (4 g sat fat), 107 mg chol, 849 mg sodium, 44 g carb, 4 g fiber, 33 g sugars, 35 g pro n

the

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STATEMENT OF OWNERSHIP, MANAGEMENT, AND CIRCULATION (Requester Publications Only) 1. Publication Title: Better Homes & Gardens 2. Publication Number: 481930 3. Filing date: October 1, 2019 4. Issue Frequency: Monthly 5. Number of Issues Published Annually: 12 6. Annual Subscription Price: $22 7. Complete Mailing Address of Known Office of Publication: 1716 Locust St., Des Moines, IA 50309 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: 1716 Locust St., Des Moines, IA 50309 9. Full Name and Complete Mailing Address of the Publisher, Editor & Managing Editor: Publisher: Stephen Bohlinger, 225 Liberty St., New York, New York 10281; Editor: Stephen Orr, 1716 Locust St., Des Moines, Iowa 50309-3023; Managing Editor: Greg Kayko, 1716 Locust St., Des Moines, Iowa 50309-3023.

10. Owner: Meredith Corporation, 1716 Locust St., Des Moines, IA 50309-3023. The names and addresses of all stockholders owning or holding 1 percent or more of the total amount of stock: State Street Global Advisors (SSgA), Attn: Cyrus Taraporevala, 1 Lincoln St., Boston, MA 02111; BlackRock Fund Advisors, Attn: Larry Fink, 400 Howard St., San Francisco, CA 94105; The Vanguard Group Inc., Attn: Binbin Guo, 100 Vanguard Blvd., Malvern, PA 19355; Royce & Associates LP, Attn: Charlie Royce, 745 Fifth Ave., New York, NY 10151; Dimensional Fund Advisors LP, Attn: Dave Butler, 6300 Bee Cave Rd., Austin, TX 78746; Fairpointe Capital LLC, Attn: Thyra Zerhusen, 1 N. Franklin St., Chicago, IL 60606; Barrow, Hanley, Mewhinney & Strauss LLC, Attn: James Barrow, 2200 Ross Ave., Dallas, TX 75201; Ariel Investments LLC, Attn: John Rogers, 200 E. Randolph St., Chicago, IL 60601; Ceredex Value Advisors LLC, Attn: George Aylward, 301 E. Pine St., Orlando, FL 32801; Aberdeen Standard Investments Inc., Attn: Andrew Smith, 1735 Market St., Philadelphia, PA 19103; Northern Trust Investments Inc., Attn: William Hyatt, 50 LaSalle St., Chicago, IL 60603; Silvercrest Asset Management Group LLC, Attn: Richard Hough, 1330 Avenue of the Americas, New York, NY 10019; Channing Capital Management LLC, Attn: Timothy Kroll, 10 S. LaSalle St., Chicago, IL 60603; DePrince, Race & Zollo Inc., Attn: John Race, 250 Park Ave., S., Winter Park, FL 32789; Delaware Investment Management Business Trust, 2005 Market St., Philadelphia, PA 19103; River Road Asset Management LLC, Attn: Richard Beck, 462 S. Fourth St., Louisville, KY 40202; Norges Bank Investment Management, Bankplassen 2 Oslo, PS 0107 Norway; Bowen, Hanes & Co. Inc., Attn: Harold Bowen, 3290 Northside Pkwy., Atlanta, GA 30327; PPM America Inc., Attn: James Young, 225 W. Wacker Dr., Chicago, IL 60606; Raymond James & Associates Inc. (Invt Mgmt), Attn: Dennis Zank, 880 Carillon Pkwy., St. Petersburg, FL 33716; Nuveen Asset Management LLC, Attn: Anthony Boase, 333 W. Wacker Dr., Chicago, IL 60606; Geode Capital Management LLC, Attn: Patrick Waddell, 1 Post Office Sq., Boston, MA 02109; Mellon Investments Corp., Attn: Caroline Higgins, BNY Mellon Center, One Boston Pl., Boston, MA 02108; William Blair Investment Management LLC, Attn: Mark Leslie, 150 N. Riverside Plaza, Chicago, IL 60606. Through some of the nominees listed above, the E.T. Meredith and Bohen families and family foundations own, directly or beneficially, approximately 13% of the issued and outstanding stock of the corporation. Each nominee listed above holds stock for one or more stockholders.

11. Known Bondholders, Mortgages, and Other Security Holders Owning or Holding 1 percent or more of Total amount of Bonds, Mortgages, or Securities: None.

12. Tax Status (For completion by nonprofit organizations authorized to mail at nonprofit rates). Check one: The purpose, function, and nonprofit status of this organization and the exempt status for federal income tax purposes: __ Has Not Changed During Preceding 12 Months __ Has Changed During Preceding 12 Months (Publisher must submit explanation of change with this statement) Not applicable.

13. Publication Title: Better Homes & Gardens 14. Issue Date for Circulation Data Below: October 2019 15. Extent and Nature of Circulation Average No. Copies Each Issue During Preceding 12 Months: a. Total number of copies (Net press run): 7,603,513 b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside-County Paid/Requested Mail Subscriptions Stated on PS Form 3541: 6,793,044 (2) In-County Paid/Requested Subscriptions Stated on PS Form 3541: 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS: 90,238 (4) Requested Copies Distributed by Other Mail Classes Through the USPS: 0 c. Total Paid and/or Requested Circulation: 6,883,282 d. Nonrequested Distribution (by Mail and Outside the Mail): (1) Outside-County Nonrequested Copies Stated on PS Form 3541: 479,177 (2) In-County Nonrequested Copies included on PS Form 3541: 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail: 0 (4) Nonrequested Copies Distributed Outside the Mail: 5,157 e. Total Nonrequested Distribution: 484,334 f. Total Distribution: 7,367,616 g. Copies not Distributed: 235,898 h. Total: 7,603,514 i. Percent Paid and/or Requested Circulation: 93.43% No. of Copies of Single Issue Published Nearest to Filing Date : a. Total number of copies (Net press run): 7,497,992

b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside-County Paid/Requested Mail Subscriptions Stated on PS Form 3541: 6,826,629 (2) In-County Paid/Requested Subscriptions Stated on PS Form 3541: 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS: 103,200 (4) Requested Copies Distributed by Other Mail Classes Through the USPS: 0 c. Total Paid and/or Requested Circulation: 6,929,829 d. Nonrequested Distribution (by Mail and Outside the Mail): (1) Outside-County Nonrequested Copies Stated on PS Form 3541: 376,663 (2) In-County Nonrequested Copies included on PS Form 3541: 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail: 0 (4) Nonrequested Copies Distributed Outside the Mail: 4,000 e. Total Nonrequested Distribution: 380,663 f. Total Distribution: 7,310,492 g. Copies not Distributed: 187,500 h. Total: 7,497,992 i. Percent Paid and/or Requested Circulation: 94.79% 16. Not applicable 17. Publication of Statement of Ownership for a Requester Publication is required and will be printed in the December 2019 issue of this publication.

18. Signature and title of editor, publisher, business manager, or owner Chris Susil, VP/Planning & Analysis. Date: Sept. 19, 2019. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

RULES FOR SWEEPSTAKES MENTIONED IN THIS ISSUE $25,000 SWEEPSTAKES No purchase necessary to enter or win. Subject to Official Rules available online at BHG.com/25kSweeps. The $25,000 Sweepstakes begins at 12:01 a.m. CT on 8/1/19 and ends at 11:59 p.m. CT on 1/4/20.

Open to legal residents of the 50 United States and the District of Columbia, 21 years or older. Void where prohibited.

Sponsor: Meredith Corporation.

Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

December 2019 |

127

PERFECT P L AT E

REDUCED SUGAR CHICKPEA BLONDIES WITH TRUVIA® BROWN SUGAR BLEND INGREDIENTS • 1½ cups chickpeas beans, drained, rinsed and patted dry • ¾ tsp baking powder • ⅛ tsp baking soda • ¼ tsp salt • ½ cup Truvia® Brown Sugar Blend • 2 tsp vanilla extract • ½ cup quick oats • ¼ cup almond butter • ½ cup chocolate chips

DIRECTIONS 1. Preheat oven to 350° 2. Blend ingredients, except chocolate chips, in a food processor until you get a smooth dough.

3. Mix in chocolate chips, scoop into a sprayed or lined 8×8 pan, pat smooth.

4. Bake 35-40 minutes.

5. Cool and cut into 20 pieces.

FIND MORE RECIPES AT TRUVIA.COM/RECIPES

better

[ YO U R G U I D E T O A H A P PY, H E A LT H Y L I F E ]

7 .

9 billion

$

on Cyber Monday last year, and experts expect the total to be even more this year.

To get the best online deals December 2, know when a store’s sale starts; the time may be as early as Sunday night. Compare prices on an app like ShopSavvy and make sure the website starts with https and has a locked padlock icon. Also use a credit card, not debit.

December 1 kicks off National Influenza Vaccination Week.

A REMINDER THAT IT’S NOT TOO LATE TO GET YOUR FLU SHOT. Know that it takes two weeks for the vaccine to protect you against the predicted three or four strains.

Being vaccinated means even if you get the flu, symptoms (achy muscles, fever) will likely be less severe.

1in5

KIDS DON’T DRINK WATER DAILY. The nonwater drinkers were more likely to be dehydrated and consume twice as many calories from sugary drinks daily.

Frozen fruit or a splash of juice makes drinking H2O tasty.

People who eat at least 2 cups of yogurt weekly are about

20% LESS LIKELY to develop heart disease.

Experts think yogurt’s good bacteria may help blood vessels stay elastic, which can prevent them from narrowing and restricting blood flow. For a low-sugar option, try plain yogurt and sweeten it with fresh fruit and a drizzle of honey.

DID YOU KNOW THAT 25 PERCENT OF PEOPLE WHO HAVE DIABETESARE UNDIAGNOSED? Be sure to ask your doctor to screen for diabetes at your next checkup using the A1C test, which measures average blood sugar levels over the past three months.

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| December 2019

BY: SHARON LIAO; PHOTOS: (YOGURT BOWL) KARLA CONRAD, (PACKAGES) EKELY/GETTY IMAGES

Americans spent

Top yogurt with berries, raisins, and granola for a dose of filling fiber.

YOU CAN’T SHUT DOWN YOUR NEIGHBORS BUT YOU CAN SHUT DOWN YOUR COLD SYMPTOMS

time itrıght

B E T T E R H E A LT H

Ever notice how you feel productive, sleepy, and hungry around the same times every day? That’s your circadian rhythm (the body’s internal clock) at work.

Understanding your natural sleep and wake cycles will help you get in sync to function at your best.

10 a.m. study for a presentation

9 a.m.

Make big decisions

6 a.m. to 7 a.m.

One of the best times to weigh the risks and rewards of a situation is soon after you wake up.

This is when levels of the hormone cortisol, which makes you feel alert, are high and the sleep hormone melatonin are low. As the day goes on, fatigue can cloud your decisionmaking ability, says Satchin Panda, Ph.D., author of The Circadian Code and a professor at Salk Institute for Biological Studies.

WAlk your dog A main factor that helps regulate your circadian rhythm is (or yourself) exposure to light, which sets in motion the production of hormones that impact your sleep-wake cycle. Exposing yourself to daylight first thing in the morning helps lower levels of melatonin, a hormone that promotes sleep.

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| December 2019

BY A L I C E O G L E T H O R P E I L LU S T R AT I O N S P E N E LO P E D U L L AG H A N

Those high cortisol levels are great for feeling energized but bad for long-term memories. If you need to remember something (a speech, info for a test), it’s better to study after cortisol dips, which is closer to midmorning.

10:30 a.m.

HAVe your first coffee In the hour or two after you wake up, you’re already alert thanks to the daylight and lower levels of melatonin.

So instead of having coffee first thing, wait until now, when your energy starts to dip a bit and caffeine can give you a boost. Swap your early morning coffee for water— it helps prevent dehydration, which can make you tired.

B E T T E R H E A LT H

[CAN

11 a.m.

YO U C H A N G E YO U R C I R C A D I A N R H Y T H M ? ]

You have a natural tendency toward being an early bird or a night owl, but you can alter that over time via exposure to light. If you need to work at night, be in an environment that is brightly lit.

YOUR INTERNAL CLOCK SHIFTS WITH AGE

get through your to-do list Thanks to a peak in core body temp (which experts think signals your brain to focus and energize), late morning is when you’re the most alert.

Tap into that and get as much done as possible before lunch, says Matthew Edlund, M.D., director of the Center for Circadian Medicine in Florida.

1

K IDS

Circadian rhythms don’t develop until we’re toddlers; that’s why babies sleep and eat around the clock.

In kids, the rhythm usually skews early— waking with the sun and sleeping soon after dinner.

2

T EENAGERS

A hormone surge shifts the inner clock later—a main reason why teens stay up late and sleep late.

3

G O OD TO KNOW

1:30 p.m. run errands The post-lunch dip is related to how your circadian rhythm affects alertness. One strategy to combat the slump may be to take a walk outside; both exercise and light can increase energy, says Kristen Knutson, Ph.D., associate professor of neurology at Northwestern University’s Feinberg School of Medicine.

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Your circadian rhythm causes dips and rises in energy.

You’ll feel them less intensely if you’ve slept well.

4 p.m.

Do a workout Because you’re naturally moving around during the day, your muscles are warm and ready for exercise about now. This is also why your athletic performance peaks from late morning to late afternoon, says Christopher S. Colwell, Ph.D., a neuroscientist at the UCLA School of Medicine.

YOUNG A DULT S

8 p.m.

Be creative Got a hard-to-solve situation?

Spend time thinking about it in the evening. “Creative problem-solving is better done when you’re a little sleepy because you’re less able to stop your mind from wandering, which is often how we come up with out-of-the-box ideas,” says Mareike Wieth, Ph.D., professor of psychological science at Albion College.

In the early- to mid-20s, the circadian rhythm moves earlier again, with alertness being at its best in the morning and early evening.

4

A ND BEYOND …

The internal clock keeps moving earlier with age. By 60, your clock can be up to 90 minutes earlier than in young adulthood. ■

© Center on Addiction / Partnership for Drug-Free Kids

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BETTER PETS

HOLIDAY SURVIVAL

GUIDE All the hubbub around the holidays can be stressful for pets.

Taking a few precautions can help make the season jolly and safe for them.

3

LOTS OF GUESTS

HOLIDAY FOOD GALORE

SCHEDULE CHANGES

DECKED HALLS

A crowd of people coming and going and all their noise can be a stressor for pets. Set up a safe, quiet place where she can retreat; include a bed, food, water, and toys, says Jessa Paschke, behavior and training specialist with Mars Petcare North America in Franklin, TN. You can also muffle the noise of a holiday party with calming music.

Does your dog get excited when the door opens? Place her in another room as guests arrive, then bring her in to mingle later.

No matter how much begging happens, don’t share holiday eats with pets. “The fat content in most holiday foods (gravy, fatty meat, mashed potatoes) can be too rich for cats and dogs and cause stomach, pancreas, and intestine issues,” says Sharon L. Campbell, D.V.M. at Zoetis Petcare. All bones are off-limits; they can splinter and cause internal damage.

Also know that foods toxic to pets tend to be ubiquitous around the holidays: chocolate, raisins, nuts, and alcohol.

“Pets are creatures of habit and can become anxious when their routine is interrupted,” Campbell says.

Stick with their regular eating and exercising schedules as closely as possible, even if you have to make small adjustments like cutting short your dog’s morning walk. (If you use a pet sitter, have her adhere to the schedule too.) Carve out quality play and cuddle time with your pet; it’s calming and reassuring to them—and de-stressing for you.

Your pet may want to check out all the new shiny baubles, which might mean a nibble here and there. Around the holidays, vets see an uptick in stomach issues from tinsel and ornaments, Campbell says. Block access to the tree by stacking presents around it (determined pets might need a baby safety fence put up) and covering the opening of the tree stand with foil or plastic wrap so your pet can’t drink the water.

The extra electrical cords out at this time of year are an increased temptation. Make sure you have lots of chew toys out as redirection and thread cords through covers pets can’t chew through. ■

[ DID

YO U K N OW ]

CALMING STRATEGIES IF YOU HAVE A PARTICULARLY NERVOUS PET, ASK YOUR VET ABOUT ESSENTIAL OILS OR TREATS CONTAINING SOOTHING HERBS. 138

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| December 2019

BY K A R E N A S P

PHOTOS: (CAT) ELENA BUTINOVA/SHUTTERSTOCK, (DOG) CYNOCLUB/ISTOCK

2

1

1966 HOLIDAY

VILLAGES Magical, miniature winter wonderlands right in your living room.

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THE ORIGINAL Our Christmas Ideas

book from 1966 was packed with clever crafting ideas. In it, we suggested building a village of fairy-tale houses from wood or cardboard to hang or display.

1

THE UPDATE We love the

nostalgia of these tiny towns, and thanks to modern versions— like ceramic and metal—we can build ones that better match our aesthetic. The homes seem to come alive when filled with the glow of candles or lit by the twinkle of battery-powered string lights. Cluster several for a village, or highlight one or two with a few bottle-brush trees on a bookshelf.

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4

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3 CERAMIC CITYSCAPE

5

These flat wooden houses would look great propped on a windowsill, either in a row or individually.

6

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| December 2019

BY L AU R E N H E D R I C K

4 VINTAGE MOD This midcentury modern version is made from pressed paper. $90; lenox.com

5 CERAMIC VILLAGE $170 for the six-piece set; wayfair.com

6 MAPLE WOOD The set has six pieces and comes in maple, walnut, or cherry. $50; merrystockings.com ■

PHOTOS: CARSON DOWNING AND MARTY BALDWIN

S I LH O U ET TE SC E N E

Narrow earthenware homes that are ideal for tight spaces like an entryway or side table. $19 for Small (4"×4"), $29 for Tall (6"×3"); westelm.com

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*As compared to a Bosch refrigerator without FarmFresh System™. Results may vary among different foods. **Individual results vary depending on type, initial freshness and proper storage and use of food. © 2019 Bosch Home Appliances | www.bosch-home.com/us

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without FarmFresh System™