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Holiday 2016


R E T

T E L he t a from rs o t i ed


The Christmas season is one of the most magical times of the year here at Beauty & Lifestyle Mommy Magazine and one of our favorite parts is showing our family and friends a little extra love with thoughtful, intentional gifts. Sometimes, it can be a bit stressful as we slip on our Santa hats to hunt for the perfect gifts that will inspire and delight. Worry not, our editors have spent a lot of time working hard for months to pick out gifts that are most worthy of a spot in a stocking or beneath your tree. The most thoughtful and personal gifts to give your friends and family, from newborn to grandparent. We have scouted the web for gifts from small handmade shops and mom-owned businesses because we belive in shopping small, and shopping mom owned businesses for our holiday treats. It’s about supporting other moms on their business journeys, paying it forward into families. There are gift solutions for your toughest gift giving conundrums and maybe even a few things you will want to give yourself! Trust us. We know you are busy mommies and you still want to dazzle this season. Christmas wouldn’t be Christmas without the yummy holiday treats and we spent fun hours of curating our favorite holiday cookie and beverage recipes that will warm your hearts and tummies, and yes, they might have left us with a couple extra pounds but we tested and tried each treat! I am thrilled beyond words that it is finally time to share with you. As you click through our 2nd annual holiday guide know that it is entirely mom-tested and family-approved!

Cheers & Merry Christmas FAYTHE, CHARITY, ASHLY & THE BEAUTY & LIFESTYLE MOMMY TEAM


table of contents

TARA RUBY PHOTOGRAPHY


What’s in a Candy Cane? The Shepherd’s Staff: He chose to make the candy cane in the shape of a shepherd’s staff. After all, Jesus is the shepherd to his followers and the Bible notes that the “sheep” would hear His voice and follow him (Psalm 23:1, John 10:11, John 10:27-30, Isaiah 40:11). The Letter J for Jesus: Not only was the candy cane in the shape of a staff, but when held upside down, it formed a “J,” which stood for Jesus (Luke 1:31, Matthew 1:21). He is A Rock: The candy maker chose hard candy for the candy cane, which was done to remind children that Jesus was our “rock,” dependable and strong. By His Stripes: Wide red stripes were added to the candy cane, representative of the crucifixion and the blood Jesus shed for our sins. (Psalm 31:3) Red-His Shed Blood: Through his blood, we are given salvation and life (Revelation 1:5, John 3:16, Luke 22:20). White-Purification from Sin: There are also white stripes on the candy cane, which represents the holiness, and purity of Jesus, who was sinless (I John 1:7). Sweet Fragrance of Christ: Peppermint was the flavor that the candy maker chose for the candy cane. Peppermint was very similar to hyssop, which was used for sacrifice and purification in the Old Testament, reminding us of the sacrifice that Jesus made for us. It also reminds us of the spices brought by the Wise Men when they came to visit Jesus (Psalm 51:7, John 10:29, Matthew 2:11). Broken For Us: Of course, when the candy cane is eaten, it is often broken, which the candy maker meant as a reminder that when Jesus was crucified, his body was broken (I Cor. 11:24). Love of Christ: The candy cane was also made to be given as a gift, representing the love of Jesus when he gave us the gift of salvation.


ILIASIS MUNIZ PHOTOGRAPHY


the history of 1818

silent night

Josef Mohr was the pastor of the Church of St. Nicholas at Oberndorf, a village near Salzburg, Austria. After an evening Christmas program on the 23rd, Mohr took a longer way home that took him up over a hill overlooking the village. Reveling in the silence of the wintry night, the Christmas play he had just seen made him remember a poem he had written a couple of years before, and decided those words might make a good carol for his congregation the following evening at their Christmas Eve service. The next day, he went to see the church organist, Franz Gruber, who had only a few hours to come up with a melody for a guitar. On Christmas Eve, the little Oberndorf congregation heard Gruber and Mohr play their new composition. The carol spread across northern Europe, and in 1834, singers performed Silent Night for King Frederick William IV of Prussia, who then ordered his cathedral choir to sing it every Christmas Eve. Twenty years after “Silent Night” was written, the song was brought to the United States, in New York City’s Trinity Church. Silent Night is now sung in more than 300 different languages around the world.


SISTERLY LOVE PHOTOGRAPHY


the history of 1847

O Holy night A parish priest in a small French town commissioned a local poet and wine commissionaire, Placide Cappeau de Roquemaure, to write a poem for the village’s Christmas Eve mass. Cappeau read through the birth of Christ in the gospel of Luke en route to Paris, and finished the poem O Holy Night by the time he reached the city.

Cappeau turned to his friend, Adolphe Charles Adams, to compose the music to the poem, and three weeks later, the song was sung in the village on Christmas Eve. Initially, Cantique de Noel (the song’s French name) was widely loved by the Church in France, but when leaders learned that Cappeau was a socialist and Adams a Jew, the song was uniformly denounced as unfit for church services. But the common French people loved it so much, they continued to sing it. The song came to the U.S. via John Sullival Dwight, an abolitionist during the Civil War. Moved by the line in the third verse, “Chains shall he break, for the slave is our brother, and in His Name all oppression shall cease,” he published it in his magazine and quickly found favor in the north during the war. Even though it was banned in France, the song was still popular among the people. On Christmas Eve in 1871, in the midst of fierce fighting between France and Germany during the Franco-Prussian War, a unarmed French soldier jumped out of the trenches, walked into the battlefield, and started singing, “Minuit, Chretiens, c’est l’heure solennelle ou L’Homme Dieu descendit jusqu’a nous,” the song’s first line in French. After singing all three verses, a German solider emerged and started singing, “Vom Himmel noch, da komm’ ich her. Ich bring’ euch gute neue Mar, Der guten Mar bring’ ich so viel, Davon ich sing’n und sagen will,” the beginning of a popular hymn by Martin Luther. Fighting stopped for the next 24 hours in honor of Christmas Day. Soon after, the French Church re-embraced O Holy Night.


HOPE DALTON PHOTOGRAPHY


the history of 1739 Hark! The Herald Angels Sing Charles Wesley originally wrote this poem to be recited on Christmas Day, but it wasn’t the version we know today. The original was ten four-line verses, and instead of singing “Glory to the newborn King,” the line was, “Glory to the King of kings.” That line was changed by George Whitfield, a student of Wesley’s, and he was also the one who eliminated the verses we no longer sing and who made the ones we do sing longer. (The line change to “newborn King” from “King of kings” was a controversial statement at the time; the former claims that the angels praised God the Father when Jesus was born, the latter claims Jesus himself was praised. This caused a riff between the men.)


Christmas


Yummies


CHOCOLATE HAZELNUT KISS COOKIE Yield: approximately 40 cookies (depending on how close to 1-inch round you make the cookie balls. Don’t worry, you can eat the extra Kisses while the cookies are baking) INGREDIENTS 2 cups unbleached all-purpose flour, plus more for the work surface 2 cups confectioner’s sugar 1/2 teaspoon fine sea salt or table salt 1 cup butter, cut into 1/2inch cubes 4 large egg yolks 2/3 cups unsweetened cocoa 1 cup finely chopped hazelnuts, toasted (approximately-I had some leftover) 40 Hershey’s Kisses

Preheat oven to 350. Put the flour, cocoa powder, sugar, salt, and lemon zest in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine the ingredients. Pulse until the mixture is crumbly. Add the egg yolks and process until the dough just begins to come together. Turn the dough out onto a lightly floured work surface and gather it together. Knead it briefly until the dough is smooth and shiny. Shape the dough into approximately 40 (1-inch)balls. Indent your thumb to flatten a little the middle of each ball and work around the edges of the cookie to smooth out the shape. There will be cracks in the cookie. Roll the sides of the balls into the hazelnuts. Press down gently and try to gather as many hazelnuts as you can without changing the shape of the cookie. Bake the cookies a batch at a time for about 8 minutes. Remove cookie sheet from oven and add a Hershey’s kiss to each cookie. Press the Hershey’s Kiss down gently, and be careful not to burn yourself. Add the tray back to the oven and bake for about another minute. Depending on your oven-mine took about 10 minutes total to bake. If you do not want to make the dough in a food processor, you can let the butter soften and you can mix the batter with a hand mixer.


PEPPERMINT BARK DESSERT Yield: approximately 2 dozen depending on how you break the pieces INGREDIENTS: 8 ounces high-quality semisweet chocolate bar 8 ounces high-quality white chocolate bar 2 teaspoons canola oil, divided 1/2 teaspoon peppermint extract, divided 12 peppermint candies, crushed

Lightly grease a 9x9 inch pan Line it with waxed paper; set aside. Place the semi-sweet chocolate and 1 teaspoon of the canola oil in a medium glass bowl. Microwave on 50% power for 1 minute. Stir, ladle down the sides and continue microwaving at 50% until melted, about 3 minutes. Once the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate on the prepared pan. Spread evenly over the bottom of the pan. Refrigerate until completely hardened, about 1 hour. Place the white chocolate and remaining 1 teaspoon canola oil in the same medium glass bowl. Microwave exactly the same way you did the semi-sweet chocolate. Making sure not to over microwave. Make sure to stir and ladle down the sides every minute. Once the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan and break into small pieces.


RASPBERRY PEANUT BUTTER AND JELLY COOKIES Yield: approximately 30 cookies INGREDIENTS 3/4 cup butter, room temperature 1/2 cup creamy peanut butter 1/4 cup plus 3 tbsp granulated sugar 3/4 cup brown sugar 1 egg, slightly beaten 1 tsp vanilla 1 3/4 cup all-purpose flour 1 tsp baking soda 1/4 tsp salt 1 jar jam or fruit preserves (I used Stonewall Kitchen Strawberry Jam)

1. Pre-heat oven to 350 degrees.2. Combine the flour, baking soda and salt in a separate mixing bowl and set aside. 3. Beat together the peanut butter and butter until blended and fluffy.4. Add 1/4 cup of the granulated sugar, and cream until smooth.5. Beat in the egg and vanilla. 6. Sift the flour mixture slowly into the peanut butter mixture and combine until the mixture is completely blended and smooth.7. Roll small pieces of dough into 1-inch balls and place on a greased or parchment-lined baking sheet approximately 2 inches apart.8. Make an indentation on each cookie with the back of a teaspoon and fill the indentation with approximately 1/4 teaspoon of the jam or preserves.9. Bake for 12-15 minutes until golden brown on the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to let cool completely.


GINGER MACARONS WITH PUMPKIN BOURBON BUTTERCREAM Yield: approximately 2 dozen INGREDIENTS: For the macarons 115 g blanched almond slices, ground, or almond flour 230 g powdered sugar 1 tbsp ground ginger 144 g egg whites 72 g granulated sugar 2 g kosher salt For the buttercream 3 egg whites pinch of cream of tartar 1 cup sugar ¼ tsp fine sea salt 2½ sticks cold unsalted butter, cut into 1-inch cubes 1 tbsp bourbon 1 cup canned pumpkin puree 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg

If using almond slices, grind in a food processor with the powdered sugar for at least three minutes, but before the almonds start to become almond butter. Sift together the almond flour, powdered sugar, and ginger into a large bowl. If there are almond flour slices that won’t pass through the sifter, then grind them again until they do. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, sugar and salt. Beat on medium (speed 4) for 3 minutes. Increase the speed to medium-high (speed 6) and beat for another 3 minutes. Increase the speed to 8 and beat for another 3 minutes. Increase it to 10 and beat for one more minute. When you lift the whisk, the meringue should be stuck to it. Lightly tap it against the side of the bowl until it falls off. Pour the dry ingredients into the meringue. Fold them into the meringue using the “fold-and-smash” method (fold and then subsequently smash and smear against the side of the bowl). Mix until the batter is lavalike and when you spoon some of the batter out and drop it back in, it completely incorporates within about 20 seconds. Transfer half of the batter to a piping bag fitted with a ½-inch round tip. Line two baking sheets with parchment paper. Pipe the macarons into evenly sized and spaced circles, making sure to keep the piping bag straight up and down as you do so. Rap the baking sheet hard against the counter, twice. Turn ninety degrees and rap another two times. Let rest for 45-60 minutes. Meanwhile, preheat the oven to 275F. Bake the macarons, one tray at a time, on the rack farthest from the oven’s flame for 18 minutes. Allow to cool completely on the pans. Repeat with remaining batter. For the buttercream, put the egg whites and the cream of tartar in the bowl of a stand mixer fitted with the paddle attachment. Set aside. In a medium saucepan over medium-high heat, bring the sugar and ¼ cup of water to a boil. Heat until the sugar mixture reaches 238 degrees Fahrenheit. While the sugar syrup is cooking, whisk the egg whites on medium speed until they form soft peaks, about 2 minutes. When the syrup reaches the desired temperature, slowly pour it down the side of the mixer bowl while the mixer is running. Continue to beat until stiff peaks form and the bowls cool down, about 8 minutes. Add the salt and butter to the mixer bowl and whisk on high speed until the meringue emulsifies and becomes smooth and fluffy, about 4-8 minutes. Add the bourbon, pumpkin, cinnamon, ginger, and nutmeg and whisk until the buttercream returns to its smooth and fluffy state. Pipe the buttercream onto half of the macaron shells and top with a second shell. Store in the refrigerator until ready to eat.


BROWNIE COOKIES WITH SALTED CARAMEL CREME Yield: approximately 12 INGREDIENTS 12 oz. chocolate, chopped 3 tablespoons butter 2 large eggs ⅔ cup sugar 1 teaspoon vanilla extract ¼ cup all-purpose flour, sifted ¼ teaspoon baking powder, sifted Salted Caramel Creme Filling (by Bakers Royale) 1 cup butter 2 cups confectioner sugar 1/4 teaspoon salted 1/4 cup caramel (Make sure caramel is cooled if making homemade.

To make brownie cookies: Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon a little under a 1 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays. To make caramel creme filling: Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined. Assembly: Spread a tablespoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.


CHEWY HOMEMADE GINGERBREAD Yield: approximately 30 cookies. Store in an airtight container INGREDIENTS: 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup butter, softened 1 cup white sugar 1 egg 1 tablespoon water 1/4 cup molasses 4 tablespoons white sugar

Preheat oven to 350F. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar. Place the cookies 2 inches apart on an ungreased cookie sheet. You don’t need to flatten them. Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely. Makes approximately 30 cookies. Store in an airtight container.


CHOCOLATE FUDGE WITH COOKIES AND NUTS FILLING Yield: approximately 12 INGREDIENTS 1 1/2 cups granulated sugar 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk 2 tablespoons butter or margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/2 cup chopped pecans or walnuts (optional) 1 teaspoon vanilla extract

LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. FOR MILK CHOCOLATE FUDGE: SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels. FOR BUTTERSCOTCH FUDGE: SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels. FOR PEANUTTY CHOCOLATE FUDGE: SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.


CREAMY CARAMEL FUDGE Yield: approximately 12 Keep

wrapped in wax paper in an airtight container in the fridge for up to 1 month.)

INGREDIENTS: 1 cup firmly packed brown sugar 125g salted butter, chopped in to cubes 200g white chocolate, chopped finely 1 x 395g sweetened condensed milk 3 Tbsp light corn syrup 2 Tbsp golden syrup (I’m going to try and replace this with all corn syrup next time to mellow it out a bit) 1/2 - 3/4 tsp normal salt (or 1 1/2 tsp sea salt) optional: extra sea salt to sprinkle on top (don’t use normal salt though!)

Line a 22cm x 16cm rectangle dish with wax paper making sure it goes right up the sides with some overhang. In a large microwave safe bowl, place brown sugar, butter, sweetened condensed milk, corn syrup, golden syrup and salt and stir to combine. Microwave uncovered on Medium-High (our microwave is 1200W) in 2 minute bursts whisking in between each bursts for a total of around 8-10 minutes until the mixture comes to a bubbling boil. I lost track of how many times I put it back in the microwave but I did make sure the mixture went over 244oF to a firm ball stage using a candy thermometer. If you don’t have a candy thermometer, heat until you can drop some of the mixture into cold water and form a firm ball with it. Taste and add more salt if required - remember you’ll be adding white chocolate so it can afford to be on the salty side. Then, microwave uncovered on Medium-High in 1 minute bursts, stirring with a wooden spoon in between each burst for another 5-6 minutes. The mixture will thicken up and go a lovely golden colour. I made sure it reached 244oF again before I stopped microwaving. Place the bowl on a heatproof surface and wait for the mixture to stop bubbling. Add the white chocolate and stir until smooth. Pour into your prepared pan and smooth the top. Let it set at room temperature for at least 3 hours. Lift the set mixture on to a chopping board. Cut into around 2cm cubes with a sharp knife, cleaning the knife between each cut (heating the knife would help with a cleaner cut too).


SARAH LYNN PHOTOGRAPHY- SARAH ARROYO


Gift Guide

EDITOR PICKS MOMMY & CHILD APPROVED!


s e n o G I B the

Hape - Rock and Ride WoodenRocking Horse SHOP HERE

Pint Sized Table and Chairs BY THE LAND OF NOD

Jetaire Camper

BY THE LAND OF NOD SHOP HERE

SHOP HERE


Kid’s Teepee

THE POLKA DOT FOX THEPOLKADOTFOX.BIGCARTEL.COM SHOP HERE

KidKraft Princess Castle Dollhouse with Furniture SHOP HERE


Hers and His

STOCKING STUFFER GUIDE

Row 1. MoMA eni Puzzle $15 here and Shopkins Kinstructions Mini Pack $6 here Row 2. Rubber band ball $5 here and Clip-on Compass $4 here Row 3. Crystal Surprise Babies 1- Figure Surprise $8 here and Monster or Spider Dental Floss Dispenser $4 here Row 4. eco-dough $11 2-pack here and Kids’ Christmas tree gift set $11.20 here

Stocking


g Stuffers

Teens and Adults

STOCKING STUFFER GUIDE

Row 1.” His cocoa and her cocoa” spoons by jessicaNdesigns and Kris Kringle Santa Beard Lollipop by Paper Source Row 2. Best friend key chain set by curiouscatfish and Corkers by container store Row 3. Egg Cosies set of 6 by ManmadeKnitting GWood YOYO by RusticBearWoodworks , and CHEERS candle by Vital Row 4. Rustic Christmas Mistletoe The Lonely Heart


THE

Joy OF READING Kids #1 EDITOR’S PICK


READS FOR

Her


THE

Joy OF READING Him


Family Game Night


Gifts for Grandparents

GRANDPARENTS GUIDE

1. Words Work Prints here 2. Personalized Gifts Nana Nest here 3. Cayteelynn, You are my sunshine pillow here 4. Custom House drawing by Siple Line Works here 5. Baby footprints print by Pitter Patter Print here


Foodie DiceÂŽ Dinners Pouch

Ghirardelli 80ct Skyline Cylinder Gift


SUBSCRIPT

NEW ENGLAND HIDDEN TREASURES

Deliver A FOR THE WINE LOVER WINC BOX

New England’s Hidden Treasures is about discovering the magic of New England. Our founder, Briana G. was born and raised in Western Massachusetts with a passion to be creative, support small business, and love New England. These passions helped form what today is New England’s Hidden Treasures. New England is one of the most historic and culturally rich regions of the U.S. If you’ve ever had apple cider in the fall, a clambake on the beach, or a BBQ on the back porch - you know that New England is treasured for it’s many unique charms.

WIX BOX

Designed to create a personal wine concierge, Winc aims to give its customers an approachable way to learn more about vino. They tailor each set to your palate by asking a series of easy questions like “How do you like your coffee?” Plus, this is a gift you can (hopefully) enjoy too, after your grateful recipient invites you over for wine night.

TREATSIE DESSERT & SWEET TREATS

With “Try The World” you receive 8 authentic gourmet foods delivered to your doorstep every 2 months. The current holiday special edition box is curated by food and wine expert David Rosengarten, which includes cookies, spreads, and condiments from around the world. This box is perfect for the foodie in your life who loves to explore new flavors and spices.

Choose 5-6 treats for $19.95 or 10-12 treats for $31.95 (per box, billed monthly). Each month you’ll get a box of delicious artisan sweets. Perfect for those with a sweet tooth!


TION BOXES

Amazing JAMI BOX

PETITE PRINCESS BOX

On a mission to provide a box of fashion driven accessories but also having every box create a new sense of imagination with a different theme each month. Because every girl deserves to feel like a princess.

FOR HIM

Dollar Shave CLub couldn’t be simpler. Select one of their great blades, pay only for the cost of your blades, and they ship them right to your door every month. I don’t know any guy who wouldn’t love having the ease of new razors delivered to their doorstep. This is an incredible man gift!

Our children spend more time in pajamas than any other clothing. Jam Box was founded by a mother of triplets who knows the importance of soft, comfortable, quality pajamas that help her kids dream peacefully. All Jam Box products must pass her basic test: Would I put my kids in this?

KIWI CRATE ACTIVITY BOX

Science, Technology, Engineering, Art & Math. Perfect for innovators, each month is a different theme, with all the materials and inspiration for kids to build, make, and create. Robots & rockets anyone?


BABY’S

First Christmas FOREVER SWEET

MINTED LANE

LITTLE FACES APPAREL

GD DARLIN

ESIGNZ

ATKINSON DRIVE

DARLING DESIGNZ ROBINS LULLABYE

MATIMATI BANDANA BIB SET


MATIMATI PACIFER CLIPS

E

ATKINSON DRIVE


Pamper yourself or those you love with natural skincare products from Av Jorden this holiday season. Their effortless indulgent beauty will surely make everything merry and bright. Visit Av Jorden at: www.avjorden.com


Spa Pa BATH BOMB GIFTSETby Lizush HERE STRESS RELIEVER BATH TEA BAGS from eden’s leaf HERE

FIG ROSEMARY CANDY by liriovela HERE


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BATHING SALTSMOROCCCAN ROSE by ravens ct apothecary HERE

NATURAL SOAP AND HAND KNIT WASHCLOTH by tree for naturals HERE

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CARING COCONUT


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KISS THECook

FIVE GINGERBREAD SUGAR SPOONS by perfulatte coffee HERE

FOODIE DICE by two tmble weeds HERE

TEA TOWEL SET by black bird supply HERE MAGNETIC KNIFE HOLDER by wood all you HERE


MINI DIY FARMERS CHEESE KIT by urban cheese craft HERE


ASHLY COLLINS PHOTOGRAPHY


ALL ABOUT THAT BUMP “NO TOUCHING” BY blmommy HERE


FOR THE

New Mom

BUY THE CHANGE

LALABU SOOTHE SHIR

NURSLET


DARLING DESIGNZ

ULTIMATE TEETHING BABY GIFT SET $60 by Baybee Boutique HERE Teething can be a pain; we know all too well! That’s why we curated this Ultimate Teething Baby Gift Set. Makes a great gift for your next upcoming baby shower. Includes​​Our *exclusive* Buzzy Bee All Natural Wood Teething Toy​with matching Black & Yellow Bee Snap Teether​, Your choice Genuine Baltic Amber Necklace​for Baby, Teething Baby Essential Oil Rollerball​, and ​1 oz. tin

SWEETEES

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CELINE IN RED $180 BY Sew Trendyâ„¢ Fashion & Accessories HERE


WILD FLOWER CLOTHIER


PREGNANCY & NEWBORN V5 PHOTOGRAPHER: KATRINA BARROW

AVAILABLE DECEMBER 2016


FOR TH

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Butterfly_ur_world LACE CROWN by maddie and bean HERE PRINCESS FELT BOARD by while they slept here


HE Princess

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ACTIVITY MAT SET by handmade happiness by ruth here

SUPER HERO COLORING BOOKS by Simple Line Works here


LEARNING AND BUILDING Toys

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PERSONALIZED MAN COMB by man comb here

1X ROBOT MAN FRAGRANCE SOAP by the rainbow sensation here

PERSONALIZED APPLE WATCH by barva leather here

EXOTIC WOODEN BOW TIE ZEBRAWOOD by crooked branch studio here PICK YOUR TEAM DOCKING STATION by Mast Works 888 here

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Giftwrapping 101

This year it is all about the simplicity of handmade and thoughtful gift wrapping. Taking extra time to make your gifts personal and heart-fluttering perfect by using basic supplies. Just some brown paper, twine, and beautiful little holiday trinkets that are probably laying around your home already this season.


Step 1: Measure your gift wrap This is actually pretty simple once you get it, but bear with me through the explanation. If my explanation doesn’t float your boat, you can try another version here (but there are fewer pictures). Take your gift box or gift item, and put it in one corner of your wrapping paper. Roll it along the bottom edge of the gift wrap, until you’ve rolled every side (e.g. if it’s a box, roll all four sides along.) Add about a centimeter, and draw a line—this is where your first cut will be. Roll it along the bottom edge of the gift wrap, until you’ve rolled every side (e.g. if it’s a box, roll all four sides along.) Add about a centimeter, and draw a line—this is where your first cut will be. That’s it. Cut the paper along the lines. It should be perfect. Step 2: Fold & tape Put your gift upside-down in the center of your paper. Take the longest sides and bring them together, so one overlaps the other. Make sure they meet in the middle of one of the sides. Tape here. If you’re fancy, dab a bit of glue under the top piece and hold it to the bottom piece until it dries. This way you’ll have no ugly tape. Now we do the sides—the trickiest part of wrapping a gift. With the pieces that stick out over the end of your gift, you want to fold in the sides. IMPORTANT: Make sure you don’t push the box down through the paper—you need the same amount of space on the other side. You should start with the side that has the overlapping pieces. Fold it flush onto the box. The best way to make them stay put is to crease up the edges of the adjacent sides once you have folded the first one down. Next, fold down the two adjacent sides, and the final side down on top. Tape or glue it down, and do the same on the opposite side. I did one side tape and one with glue so you can see how it can make a difference to the look. Congrats—the hard part of wrapping a gift is done! Step 3: Ribbon To cut the ribbon to the right length—it should be the circumference of the box one way + the circumference the other way, plus 4-6 inches for the bow part (bigger if your box is quite big). So if you put your box at the end of the ribbon, and roll it along it until all four sides have touched—then turn the box the other way and roll it the other way, then add 4-6 inches. OR you can always just cut it super long and then trim at the end. Find the middle of your ribbon. Put the box onto your ribbon in the center, with the overlap-side (the bottom) facing up. Pull the ribbon up the sides of the box (doesn’t matter which sides), until they meet at the top. Twist them around each other. Flip the box over. Pull the ribbon up the other two sides until they meet at the top of your box. Tie a bow—like you’d tie your shoelaces.


Step 4 (Optional): Embellish! I like to add a little twig, or leaf, or something to make it a little extra fancy. I got these berries from outside—they are plentiful in winter, which sorta makes this also a tutorial for how to wrap a christmas gift. Check out some of my other posts on embellishments: Recycled Gift Wrap DIY and Natural Gift Wrapping DIY . …and that’s it! I hope this helped with your christmas gift wrapping, or gift wrapping for any occasion!

FAIR IVY Lucy Fairweather is the owner and lead curator for Fair Ivy subscription gifts. Originally from Los Angeles, she attended school at UC Berkeley before settling back down in her hometown. She loved crafting and creating handmade items from a very young age, and after college was able to turn her passion into a full-fledged business. Fair Ivy sends a single handmade luxury gift out to subscribers each month—each one is hand wrapped and handmade by a different artist from around the US. A whopping 95% of Fair Ivy’s artists are women, and a majority of those are stay-at-home-moms. Though Fair Ivy’s subscription list is currently completely full, you can visit fairivy.com to sign up for the waiting list.


Holiday Cheers EDITOR PICKS BEST 2016 HOLIDAY DRINKS


Eggnog Martini Images The Ginger Snaps Co

1 cinnamon sugar, as needed 2 cup eggnog, chilled 1â „2 cup brandy 1â „2 cup amaretto liqueur 1 tsp ground nutmeg 2 scoop vanilla ice cream 4 cinnamon sticks, for garnish (optional)

Dampen the rims of 4 martini glasses, then line with cinnamon sugar. Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender and process until smooth. Divide mixture among the prepared martini glasses and garnish with a cinnamon stick, if desired.


Orange Pisco Hot Chocolate 1/4 cup cocoa powder 1 tablespoon granulated sugar pinch kosher salt 3 cups whole milk 4 ounces milk chocolate chips 4 ounces bittersweet chocolate chips 3 ounces Grand Marnier or Cointreau 4 ounces pisco or rum 4 (2-inch) segments orange zest Cinnamon Sticks Whipped cream and candied orange peel garnish

In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Add Grand Marnier and pisco or rum. Divide into four serving cups. Rub rim of each cup with orange zest. Top with whipped cream, candied orange peel, and orange zest. Serve immediately.


Kahlua Peppermint Hot Chocolate Images The Ginger Snaps Co

1 part Kahlua Peppermint Mocha 2 parts Milk 1 part Drinking Chocolate

Bring milk to a simmer. Whisk in drinking hot chocolate. Simmer for 30 seconds while stirring. Add Kahlua Peppermint Mocha. Garnish with peppermint stick and marshmallows or whipped cream. (If you are out of drinking chocolate, simply add one part Kahlua Peppermint Mocha to your favorite hot chocolate or coffee.)


Sugar Cranberry Ginger Mimosas Images The Ginger Snaps Co

2-3 ounces ginger ale or ginger beer 2-3 ounces cranberry juice 2-3 ounces champagne Fresh Crandberries for garnish Combine all ingredients in a champagne flute. No need to stir, the bubbles will make sure everything mixes up enough Top with a few fresh crandberries for garnish


Cranberry Moscow Mule Images The Ginger Snaps Co

Rosemary Infused Vodka: 2 cups Greygoose Vodka 3 sprigs of rosemary Cranberry Moscow Mule: 1½ oz rosemary infused vodka 1½ oz cranberry juice juice ½ lime ¾ cup ginger beer crushed ice Add vodka and rosemary sprigs to a bottle. Let sit for 1-2 days to soak. To a copper mug, add crushed ice, infused rosemary vodka, cranberry juice, lime juice, and ginger beer. Stir and serve!


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Holiday 2016  

Beauty & Lifestyle Mommy's 2nd annual Christmas magazine & Gift guide

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