ÂŠ2013 Geomyra Lewis Weddings and Events
Wow! Where did the year go?! It seems like yesterday that I was putting the final touches on our 2012 Holiday Guide! I am beyond thrilled to present Geomyra Lewis Weddings and Events’ 2013 Baking & Holiday Guide, packed with so much goodness! Many exciting things have taken place since we debuted last year’s guide, and I’m even more elated for what’s to come in 2014! I find peace and comfort in my kitchen and I had the best time perfecting the featured recipes. I spent countless hours researching and creating a brand spankin’ new collection of desserts. When working on the guide, one of my goals was to present the most delicious and crowd pleasing recipes, and I’ve exceeded my own expectations. My mini salted caramel apple pies are hands-down the best apple pie I have ever eaten! The kid-friendly s’mores brownie bars are a favorite of my niece and nephew and how can one resist a pumpkin spice cake with cinnamon glaze icing? I’m a girl who loves to shop and spoil the people that I love. As a result, I’m always on the lookout for the best bargains and the latest trends. If you’re having trouble trying to figure out what to get for those special people in your life, look no further! I’ve put together the ultimate gift guide, making it a breeze to find the perfect gift for everyone on your list. From my favorite handbags, to the cutest kids’ clothes and workout essentials, there is something for everyone within these pages.
As my late mother used to say, “If you can read, you can cook!”
For easy access to all items listed in the guide, and a chance to win some of the featured items, be sure to follow our Pinterest boards, the GLWE blog, and Amazon store.
I hope you have a warm and heartfelt holiday season and a blessed New Year!
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My Baking Essentials
Yummy Recipes Double Chocolate Nutella® Cupcakes 5 The best chocolate cake ever, topped with Nutella® buttercream frosting Banana Walnut Bread Everything about this recipe screams fall!
Mint Chocolate Brownie Petit Fours 7 An amazingly decadent brownie garnished with Andes® mint candies Mini Salted Caramel Apple Pies 8 Dutch topped apple pies drizzled with rich caramel sauce and finished with a dash of sea salt Luscious Lemon Cake with Vanilla Buttercream Frosting 9 Lemon lovers, rejoice! This lemon cake recipe adapted from Paula Deen is heavenly Classic Strawberry Cheesecake 10 A copy-cat version of The Cheesecake Factory’s® recipe Pumpkin Spice Cake with Cinnamon Glaze 11 My favorite recipe inspired by Krispy Kreme’s® pumpkin spice doughnut Snazzy Snickerdoodle Cookies with M&M’s® 12 My husband’s favorite cookie loaded with mini M&M’s® S’mores Brownie Bars A kid-friendly original recipe I created this fall
Cup-in-a-Cup: Reese’s® Peanut Butter Cup Stuffed Cookies 14
Chocolate chip cookies stuffed with peanut butter cups
Packaging Ideas for Your Homemade Goodies
*Gift Ideas for Everyone
*Prices and availability subject to change without notice
About Geomyra Lewis Weddings and Events
The GLWE Holiday Guide wouldn’t be complete without my holiday playlist. My favorite holiday classics are found at the bottom of each page and via Spotify®.
“All I Want For Christmas is You” Mariah Carey
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After discovering these tools, baking has become so much easier and even more fun! Here are a few of my favorite kitchen helpers: 1.
Tablet Stand: Gone are the days of having a flour covered iPad®.
Whisk Set: A great tool for mixing both dry and wet ingredients.
Bundt Cake Pan: The perfect sized individual cakes are yielded with this pan.
KitchenAid® Stand Mixer: The heart of my kitchen is my KitchenAid® stand mixer.
Sifter: A sifter is a very important gadget used when making homemade cakes and pastries.
Ice Cream Scoop: An ice cream scoop helps measure out the perfect sized cupcake.
Square Baking Pans: Eight-inch baking pans are the ideal size for thick fudgy brownies.
Brownie Spatula: The petite spatula is great for cutting brownies and lifting cookies.
Silpat® Cookie Sheet Liner: Lining the cookie sheet with a Silpat® liner helps my cookies bake evenly.
10. Dough Blender: A must when making homemade pie crusts and homemade biscuits.
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“Ave Maria” Celine Dion
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Cupcake Directions: 1. Preheat oven to 350°F. Line baking pans with about 24 paper baking cups, and fill each two-thirds full with batter. 2. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric mixer), combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. 3. Add eggs, buttermilk, coffee, oil and vanilla extract. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans. 4. Bake in preheated oven for 15-20 minutes (30 to 35 minutes for round pans) or until wooden toothpick inserted in center comes out clean. Cool completely before frosting cupcakes.
2 cups sugar 1 ¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 2 tablespoons King Arthur Flour Black Cocoa, optional 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 2 large eggs, at room temperature 1 cup buttermilk 1 cup strong black coffee (I use Folgers Gourmet Black Silk K-Cup)
Frosting Directions: 1. Using an electric mixer, cream butter and Nutella® together on medium-speed until smooth. 2. Add in vanilla extract and beat until smooth. 3. Reduce speed to low and gradually add powdered sugar and pinch of salt until incorporated. 4. Add milk/heavy cream until you reach the desired consistency* (see note below), then increase speed to medium-high and beat for one more minute. 5. Pipe or spread onto cupcakes, or cover and refrigerate in a tightly-sealed container for future use. *If your buttercream is too thick, add more milk/cream. If it is too thin, add more powdered sugar.
½ cup vegetable oil 2 teaspoons vanilla extract
Nutella® Frosting Ingredients:
2 sticks (1 cup) unsalted butter, room temperature 1 cup Nutella® 2 teaspoon vanilla extract 4 cups confectioners (powdered) sugar Pinch of fine grain salt 3-4 tablespoons milk (or heavy cream)
Dress up your cupcakes with these festive cupcake liners!
“Baby, It's Cold Outside” Dean Martin
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A simple and delicious recipe adapted from Food Network Kitchens
1 ¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon fine salt 2 large eggs, at room temperature ½ teaspoon pure vanilla extract 1 stick (½ cup) unsalted butter, softened 1 cup granulated sugar 3 very ripe bananas ½ cup walnut pieces
1. Preheat oven to 350°F. Grease and lightly flour pans. 2. Sift the flour, baking soda and salt into a medium bowl and set aside. 3. Whisk the eggs and vanilla extract together in a liquid measuring cup with a spout and set aside. 4. Cream the butter and sugar in a stand mixer fitted with the paddle attachment (or with a hand-held mixer) until light and fluffy. 5. Gradually pour the egg mixture into the butter mixture and mix until incorporated. 6. Continue mixing and add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer. 7. With a rubber spatula, mix in the flour mixture until just incorporated. 8. Fold in the walnuts and transfer the batter to the prepared pan. 9. Bake until a toothpick inserted into the center of the bread comes out clean, about 25 minutes. 10. Cool the bread in the pan on a rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day. You may also freeze individual slices as well. Yields about 4-5 mini loaves using 3.25” x 5.75” mini loaf pans Check out page 15 for unique packaging ideas!
“Chestnuts Roasting on an Open Fire” Nat King Cole
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Directions: Brownie Layer
The foundation of this festive treat is the super moist and rich decadent brownie.
Recipe adapted from Joy of Baking.
Brownie Layer Ingredients: 4 oz. dark chocolate (approximately 80% cocoa, or use half unsweetened and half bittersweet) 1 stick (½ cup) unsalted butter 1 ¼ cups sugar 1 teaspoon vanilla extract 2 large eggs ¾ cup all-purpose flour ¼ teaspoon salt Mint Layer 3 tablespoons butter, at room temperature 1 cup confectioners (powdered) sugar 1 tablespoon heavy cream (or milk) ½ teaspoon peppermint extract 1 drop of green food coloring
1. Preheat oven to 350°F. Prepare a 8”x8” (or 9”x9”) square baking pan by lining parchment paper across the bottom and sides of the pan, like a sling. You can use a little butter on the pan to help the paper stay in place. 2. In a stainless steel bowl over a pan of simmering water (or double boiler), melt the butter and chocolate. 3. Once melted, remove from heat and stir in the sugar and vanilla extract. 4. Add eggs, one at a time, beating well with a spoon. 5. Stir in flour and salt and beat with a spoon until the batter is smooth and glossy (about 1 minute). 6. Pour the brownie batter evenly into the prepared pan. 7. Bake in preheated oven for 25-30 minutes, or until brownies start to pull away from the sides and a toothpick inserted in the center comes out almost clean. Remove pan from oven and place on a wire rack to cool completely (about 1 hour).
Mint Layer 1. In the bowl of your electric mixer, or with a hand mixer, beat all ingredients until smooth. 2. Add one or two drops of green food coloring to achieve a mint green hue. Add drops one at a time, as you don’t want it too green. The frosting should be just thin enough to spread. If the frosting is too thick, add a bit more color. 3. Spread the frosting evenly over the cooled brownie layer. Place brownies in the refrigerator for about 5-10 minutes, or until slightly firm.
Chocolate Glaze Layer
Chocolate Glaze Layer 3 oz. semisweet or bittersweet chocolate (approximately 70 % cocoa) 1 tablespoon butter Andes® Mints (approximately 10 whole pieces) broken in half.
1. In a heatproof bowl over a pan of simmering water, melt the chocolate and butter. 2. Spread over the mint filling, then top with chopped Andes® mints. 3. Refrigerate for about 30 minutes, or until the chocolate glaze starts to dull. 4. To Serve: Remove brownies from the pan by lifting the ends of the parchment paper, and transfer to a cutting board. With a spatula and sharp knife, cut into approximately 1-1 ½ inch squares. For best results, rinse off the spatula in hot water, then wipe dry after each cut. Best served at room temperature.
“Do You Hear What I Hear?” Whitney Houston
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A holiday favorite topped with the best caramel sauce that I have ever tasted! This caramel sauce is so good that you may also package the recipe and give as a gift. This recipe yields about 4 individual pies using Ball® ½ pint mason jars.
Pie Filling Ingredients: Adapted from Glorious Treats *Refrigerated pie crust for 9” pie *Take it up a notch and use a homemade pie crust. 4 Honeycrisp apples, peeled and chopped (about 5 ½ cups chopped) 1 tablespoon fresh lemon juice ½ teaspoon vanilla extract ½ cup granulated sugar ¼ cup brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg
¾ cup all-purpose flour ¼ cup granulated sugar ¼ cup brown sugar ¼ teaspoon ground cinnamon 1/3 cup unsalted butter, at room temperature
Caramel Sauce Ingredients: Adapted from Simple Recipes® 1 cup granulated sugar 6 tablespoons unsalted butter ½ cup heavy whipping cream
Pie Directions: 1. Preheat oven to 375°F. Thaw or prepare pie crust. 2. Use the ring from the lid of the jar to cut 4 circles of dough. Place one circle of dough into the bottom of each jar and use your fingers to press the dough into the bottom of the jar and up the sides a bit. 3. Peel and chop apples and place in a large bowl 4. Add lemon juice and toss to coat well. 5. Add vanilla extract, both sugars, flour and cinnamon and nutmeg and stir to fully coat apples. 6. Scoop apples into the prepared jars, pressing the apples in as tightly as possible. Divide the apples between the 4 jars. The apples will cook down quite a bit while baking, so you want to start with full jars. 7. Prepare the crumb topping by combining all ingredients and mixing together with a pastry blender or fork until the butter is in small pieces and the mixture is crumbly, yet well combined. 8. Evenly distribute and top cinnamon apples with crumb topping, pressing down a bit, as needed. 9. Bake the jars on a large baking sheet (because the pies will likely bubble over a bit while baking). Bake 35 minutes at 375°F and cool at least 20 minutes before serving.
Serve as is, or with a scoop of vanilla ice cream, caramel sauce and a dash of sea salt on top.
Caramel Sauce Directions: Make sure you have all ingredients measured out and ready to go near the stove. 1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. 2. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit, if you want, from this point on. 3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. 4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the heavy whipping cream to the pan and continue to whisk to incorporate. 5. Note that when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts). Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Warm before serving.
“Give Love on Christmas Day” Jackson 5
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I’m a new fan of Bake Even Strips!
Lemon Cake Ingredients: Recipe adapted from Paula Deen
2 sticks (1 cup) unsalted butter, softened 2 cups sugar 4 large eggs, at room temperature 1 tablespoon lemon zest ¼ cup fresh lemon juice 1 teaspoon vanilla extract 3 cups cake flour 2 ½ teaspoons baking powder ¼ teaspoon salt 1 cup buttermilk, at room temperature Garnish: twisted thin lemon slice, lemon zest
Vanilla Buttercream Frosting Ingredients: Recipe from Savory Sweet Life
Yields 2 ½ cups
2 sticks (1 cup) unsalted butter, softened 3-4 cups confectioners (powdered) sugar, SIFTED ¼ teaspoon table salt 1 tablespoon vanilla extract 2-4 tablespoons milk or heavy cream
Cake Directions: 1. 2. 3. 4.
Preheat oven to 350°F. Spray 2 (8-inch) round cake pans with nonstick baking spray with flour. Line bottoms with parchment paper rounds. Spray top of each parchment paper round with nonstick baking spray with flour. In a large bowl, beat butter at medium speed with a mixer until creamy; gradually add sugar, beating for 5 minutes or until light and fluffy. 5. Add eggs, one at a time, beating just until yellow disappears after each addition. 6. Add lemon zest, lemon juice, and vanilla extract, beating just until blended. 7. In a medium bowl, sift together cake flour, baking powder, and salt. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed just until blended after each addition. 8. Using a soup ladle, spoon batter evenly into prepared cake pans. 9. Bake for 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean. 10. Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks. Wrap cake layers in plastic wrap. Freeze layers until ready to frost.
Buttercream Frosting Directions: 1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. 2. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time. 3. To frost cake, unwrap cake layers. Spread vanilla buttercream frosting between layers and on sides and top of cake. Garnish with lemon slice and zest, if desired. Store cake, covered, in the refrigerator up to 3 days. “Hark! The Herald Angels Sing” Mariah Carey
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My Go-to Cheesecake Recipe! Filling Ingredients: Adapted from Todd Wilbur’s Top Secret Restaurant Recipes
4 (8 ounce) packages cream cheese, softened 1 ¼ cups sugar ½ cup sour cream 2 teaspoons vanilla extract 5 large eggs, room temperature *2 Keebler® (9 ounce) Ready Crust Graham Cracker Crust *Take it up a notch and try a homemade graham cracker crust
Optional Topping Ingredients: ½ cup sour cream 2 teaspoons sugar I often use Comstock Premium Strawberry Filling or fresh strawberries Filling Directions: 1. Preheat oven to 475°F. Place a large pan filled with ½ inch water in oven. 2. Using an electric mixer, mix cream cheese, sugar, sour cream and vanilla extract. Blend until smooth and creamy. Scrape down sides of bowl. 3. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. 4. Pour filling into the graham cracker crust pie shells. 5. Carefully place cheesecake into preheated water bath. 6. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool. 7. Pour pie filling or fresh strawberries on cooled cheesecakes and place in refrigerator to chill at least 4 hours.
Topping Directions: 1. Combine sour cream and sugar; spread over the cheesecakes. 2. Cover and refrigerate at least 4 hours. “Santa Baby” Ertha Kitt
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I used a mini bundt cake pan; however you may use a regular sized bundt cake pan. Be sure to check cake periodically and insert toothpick to check for readiness.
Cake Ingredients: Recipe adapted from Gimme Some Oven 2 ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ½ teaspoon salt 1 (15 ounce) can pumpkin puree (I use Libby’s pure pumpkin) ¾ cups well-shaken buttermilk 1 teaspoon vanilla extract 2 sticks (1 cup) unsalted butter, softened 1 ½ cups granulated sugar 3 large eggs, at room temperature
1. Preheat oven to 350°F. Grease a bundt pan with cooking spray or butter, then sprinkle the entire surface with flour (or granulated sugar) and shake off the excess. 2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt until combined. 3. In a separate bowl, stir together pumpkin, buttermilk and vanilla extract until combined. 4. Using an electric mixer, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. 5. Add eggs and beat 1 minute, using a rubber spatula to scrape the bottom of the bowl so that everything is combined. 6. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Do not overbeat. 7. Transfer batter into pan, and smooth the top of the batter with a spatula so that it is smooth. Bake until a wooden toothpick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a cooling rack for at least 20 minutes. Then invert cake onto a cooling rack or a cake platter. 8. Top with cinnamon glaze icing when cooled, or dust with powdered sugar.
Cinnamon Glaze Icing Ingredients: 1 cup confectioners (powdered) sugar ½ teaspoon vanilla extract ½ teaspoon ground cinnamon 1 tablespoon milk Directions: Mix all ingredients together Fill sandwich bag with glaze cut small hole in corner of sandwich bag and lightly drizzle onto cake. “Walking in a Winter Wonderland” Ray Charles
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1 stick (½ cup unsalted butter, softened) ½ cup granulated sugar ½ cup brown sugar 1 egg, at room temperature ½ teaspoon vanilla extract 1 ½ cups flour ¼ teaspoon salt ½ teaspoon baking soda ¼ teaspoon cream of tarter 1/3 cup mini M&M’s ®
Topping: 2 tablespoons granulated sugar 1 teaspoon ground cinnamon
Directions: 1. In a large bowl, cream butter and sugars at high speed. 2. Add egg and vanilla extract, and beat until smooth. 3. In another bowl, combine flour, salt, baking soda, and cream of tartar. 4. Pour dry ingredients into the wet ingredients, mix well. 5. Using a spoon, stir in mini M&M’s®. 6. Preheat oven to 300°F while you let dough rest 30-60 minutes in fridge. 7. In a small bowl, combine topping. 8. Take about 1 ½ tablespoons of dough and roll it into a ball. You may also use a cookie scoop to shape perfectly round cookies. 9. Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet. 10. Bake cookies 10-12 minutes, NO MORE. Cookies may seem undercooked but will develop. 11. Let cookies cool on wire cooling rack.
“I Saw Mommy Kissing Santa Claus” Jackson 5
Plate and milk jar from Crate and Barrel
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Using Betty Crocker’s Fudge Brownie Mix, prepare brownie recipe as described on the box. You will need eggs, oil and water for the recipe. S’mores Brownie Bars are best consumed within 24 hours to retain their crunch and gooey texture.
8-10 whole graham crackers (enough to cover the bottom of a 13x9-inch pan 1 (18.3 ounce) bag Betty Crocker’s Fudge Brownies Mix Mini marshmallows (about 6 ounces) *1 (11.5 ounce) bag Hershey's® Milk Chocolate Chips Golden Grahams® dry cereal (about 2 cups) *Melted chocolate for drizzling (Heat chocolate chips in microwave for 30 seconds)
Directions: 1. Line the bottom and sides of a 13x9-inch baking pan with parchment paper. Lightly grease with cooking spray. Then line the bottom of the pan with tightly-packed graham crackers in a single layer. Set aside. 2. Prepare the brownie mix as described on the box. Pour brownie mix into 13x9-inch baking pan. Bake until a toothpick inserted into the center emerges slightly moist with batter, about 20 to 25 minutes. 3. Remove pan and sprinkle generously with mini marshmallows. 4. Turn oven to broil, then return the pan to the oven and cook for about 1-3 minutes, or until the marshmallows poof up and JUST barely begin to turn golden. Please watch very carefully at this point, or else the marshmallows can burn or even catch fire. 5. Remove pan from oven and sprinkle with Hershey's ®milk chocolate chips and Golden Graham's®. Then drizzle with melted chocolate. 6. Cut brownies into 12 large or 24 small squares and enjoy! “White Christmas” Drifters
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Ingredients: Cookie dough recipe adapted from Cooks Illustrated
1 ¾ cups all-purpose flour ½ teaspoon baking soda 1 teaspoon salt 12 tablespoons (1 ½ sticks) unsalted butter, melted ¾ cup packed dark brown sugar ½ cup sugar 1 egg PLUS 1 egg yolk 2 teaspoons vanilla extract ½ cup semi-sweet chocolate chips 1 (12 ounce bag) Reese’s® Peanut Butter Cup Miniatures
Directions: 1. In one large bowl add flour, baking soda and salt and set aside. 2. Melt the butter, then add to another large bowl, or the bowl of an electric mixer. 3. Blend melted butter with both sugars, and beat (or stir vigorously by hand) until the butter and sugars are well combined and the mixture is smooth and shiny. 4. Add the egg, then the egg yolk, and continue to beat until fully incorporated. 5. Add vanilla extract and blend well. 6. Pour flour mixture slowly into the mixer, then add the chocolate chips. Blend just until all the flour is incorporated. 7. Preheat oven to 350°F and move the bowl of cookie dough to the fridge for 10 minutes (while the oven heats up). Line mini cupcake tin with mini cupcake liners. 8. Using a cookie scoop, scoop out rounds of cookie dough. 9. Next, cut cookie dough balls in half. 10. Place a Reese’s® peanut butter cup on one half of the cut dough round. Place the other half on top of the peanut butter cup. Using your hands, re-shape the cookie dough rounds so that all sides of the peanut butter cups are covered. 11. Drop stuffed cookie dough ball into cupcake liner. Repeat for remaining cookie dough balls. 12. Bake cookies, one baking sheet at a time, for 10-12 minutes or until tops of cookies are golden brown. 13. Allow the cookies to cool about 5 minutes as they will continue to cook and firm up. Once partially cooled, carefully transfer cups to a cooling rack.
“Rudolph the Red-Nosed Reindeer” Ray Charles
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Personalized gift tags are a unique way to accent your homemade baked goods. â€œIt's Beginning to Look a Lot Like Christmasâ€? Johnny Mathis
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How adorable are these Santa wine bottle toppers? â€œJingle Bell Rockâ€? Elvis Presley
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1. Vince Sonia pumps will pair well with a deep red dress for your next holiday party ($475). 2. My hubby surprised me with this Philip Stein interchangeable watch last Christmas ($675). 3. How can you not love this Burberry Leather Trim Wrap Jacket? ($995). 4. The Gallery Leather planner is a gift I give my best friend every year ($22). 5. I am a huge fan of Martha Calvo-Joolz and adore these monogram bracelets ($165). 6. This Kate Spade bangle is perfect for everyday wear ($32). 7. A cashmere infinity scarf is a must when braving the D.C. cold ($78). 8. Restoration Hardware's luxury plush robe is perfect for all the women on your list ($89). 9. Rain boots with a bow? Yes, please! ($167). 10. Every girl needs a pair of pearl earrings ($175). 11. Momental Designs’ watercolor iPhone case is like having a piece of art at your fingertips ($25). 12. Nothing beats a comfy pair of slippers ($99). 13. Bundled up with a cozy throw by a crackling fire with a cup of hot coca is how I like to spend my winter evenings ($225). “O Holy Night” Martina McBride
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This beauty can be monogrammed!
Left: Fendi’s 2Jours Elite Leather Shopper almost made it home with me on a recent shopping trip! ($2,260) Looking for a crossbody bag to use while running errands? This Coach Legacy Leather Turnkey Crossbody is great for holding your cell phone, keys and receipts ($158). While celebrating my husband's birthday in St. Barths, I discovered this Louis Vuitton Rendez-Vous bag. A few hours later, this beauty was on a plane home with me! ($1,720) Right: Celine’s Gusset Cabas Tote is for the business woman on the go. Givency's Antigona Envelope Clutch is the perfect date night accessory ($1,240). I love the blue hue of this Chanel Lambskin Flap Bag ($2,400). Center: My favorite bag this season is Gucci’s Stirrup Top Handle Bag. This bag screams, “I’m a Boss!" ($2,640)
“Silent Night-The 1980 Album Version” The Temptations
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This He>I tee reminds us that God is bigger than our problems. Men’s HE>i Logo Tee ($23). Showcase your personality and style with these Hugo Boss Gold Tone Knot Cuff Links ($112.50). Throw on a pair of Gucci Black Leather Lace-up Sneakers when heading out to watch your favorite team ($495). You have a choice between black or brown with the Reversible Salvatore Ferragamo Double Gancio Belt ($320). Hermes Faconnee Grand H Scarf ($430). He’s sure to make a statement with the Gucci G Timeless Stainless Steel Bracelet Watch ($750.00). Helly Hansen Skagerak Chunky Knit Classic Knit ½ Zip Sweater ($150). This sweater is versatile and can be paired with jeans or khakis. Every man needs a good Tool Kit by his side ($35). I love the pop of color inside the Tiffany’s Men’s I.D. Billfold ( $300). Ferragamo’s Gancini Bit Loafers are sharp and will complete his polished look ($540).
“You're A Mean One, Mr. Grinch” Thurl Ravenscroft
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My daughter’s day isn’t complete without a bedtime story. Childhood memories are recollected as I read a few of my favorite classics to her.
“Rocking Around the Christmas Tree” Brenda Lee
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I adore children’s clothing and accessories. Having a little girl and shopping for her is always so much fun. Boy or girl, pink or blue, there is something for all of the little ones on your list!
FAO Schwarz Teddy Bear ($35). Emily Ley’s Great Day® Plate, available in numerous designs and colors ($25). FOR THE LITTLE LADIES: Jacadi Bow Trimmed Knit Gloves ($29). Burberry Check Lined Wool Cape ($295). Girls Ivory Wool Hat With Bow ($231). Brook’s Brothers Metallic Bouclé Jacket ($150). Bailey Bow Ugg Boots ($120). J.Crew Girls’ Sweatshirt Necklace Dress ($60). Initial Letter Post Earrings ($8). FOR THE LITTLE GUYS: Kangol Kids’ Tropic 504 Ventair Hat ($30). J.Crew Boys’ Two-Button Blazer ($158). Joe’s Jeans Brixton Boys’ Jeans ($49). Old Navy’s Boys Wool Blend Peacoat ($28). J.Crew Kids’ Suede Macalister Boots ($88).
“Joy to the World” Broadway Inspirational Voices
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After taste testing all of the yummy recipes in this guide, my jeans decided that I needed to make working out a part of my new daily routine. Here are a few of my workout essentials: 1. JNL Fusion Advanced Kit is my go-to for a quick and powerful workout ($125). 2. My husband wears this “Fight For Her” wristband in honor of my mom every day. It encourages him to push through when the workouts sometimes seem unbearable ($2). 3. The “Lose It” app has been a great tool for tracking my food intake ($0). 4. When working out, I throw on a cute baseball cap to manage my unruly hair ($22). 5. Oofos slides are heaven for my feet after a grueling workout or long day on my feet ($40). 6. A few of my friends have been raving about the convenience of Shaun T's FOCUS T25 DVD Workout ($140). 7. Fitbit One, oh how I love you! I have become addicted to wearing and tracking my calories, sleep pattern and movement via Fitbit. 8. My Klipsch NoiseIsolating Headset allows me to focus and stay in the zone ($72). 9. My favorite pair of comfy and plush workout socks are made by Balega ($10).
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“Let it Snow” Boys II Men
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I take great pride in making my house feel like a home. Here are a few items that you may find around my home: Just like my mommy, I love the smell of fresh linen and a nicely made bed. Pottery Barn’s Monogram Duvet Collections and 700-Count Sheet Set are my fav! ($49-$259) Pampered Chef’s Small Ridge Baker yields the most crispy and delicious bacon strips ($30). For the past few years I’ve been using the Sedu Revolution Tourmaline Ionic Styling Iron to straighten my curls ($120). The chef in my loves the Calphalon Simply Calphalon Easy System 12Piece Cookware Set ($250). My everyday wine glasses can be found at Crate and Barrel ($12). My face is left looking and feeling rejuvenated with the Clarisonic Plus Blue Cleansing System Kit ($235). Nambe’s Crystal Tilt Decanter Set is oh so chic and eye catching ($199).
“Feliz Navidad” Jose Feliciano
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My friend Lara Casey’s shop has the most inspiring items.
Show your appreciation with these super cute and practical hostess gifts. These items also make great client, teacher and colleague gifts! 1. Lara Casey’s “Amen Print” reminds us to be thankful for all that we have ($20). 2. Fill a personalized wine tote with your favorite bottle of wine for the party host ($39). 3. Reed diffusers are a subtle way to fill the room with a nice holiday scent ($25). 4. I’m convinced that serving holiday cocktails with stainless steel straws make them taste better ($24). 5. I love the lovely scent of Jo Malone candles ($100). 6. You can’t go wrong with truffles and wine! 7. Ashley Brooke Designs’ Mug Set will put a smile on anyone’s face ($20-$150). 8. A monogrammed desk tray is the perfect accessory for a home office ($14.50). 9. Recipe cards are a practical gift for your friend that lives in the kitchen ($12).
As an added bonus, attach a group of measuring spoons to the recipe cards with a cute bow
8 “O Come, O Come, Emmanuel” Broadway Inspirational Voices
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1. The Tumi® Calais Backpack is unisex and easily fits under your airline seat ($295). 2. The Longchamp® Le Pliage Convertible Hobo is a functional commuter bag ($215). 3. Cancel out noise with the Bose® QuietComfort® 15 Acoustic Noise Cancelling® Headphones ($299). 4. I never leave the house without my iPad mini ($320-$650). I keep it protected with my Speck® FitFolio Protective Cover ($26). 5. Toiletries are neatly organized with Sephora’s Carry on Airless Travel Set ($28). 6. Samsonite’s® Hyperspace XLT Spinner luggage is sure to stand out in the crowd ($153-$270). 7. The Louis Vuitton® porte-documents jour bag is great for the business executive on your list ($2180). 8. Tiffany’s® Dopp Kit is a great gift for the jet-setting man on your list ($465). 9. A jewelry roll will keep your valuables secure while on the go ($70).
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You may find links and photo credits for the items featured in this guide and much more on the GLWE 2013 Holiday Guide Pinterest Board. The GLWE Holiday Playlist is available on Spotify速. The Geomyra Lewis Weddings and Events Amazon速 Store was exclusively created to help you locate the items mentioned throughout this guide. Follow Geomyra Lewis Weddings and Events on Pinterest, Instagram, Twitter, Facebook and the GLWE Blog for additional information and resources.
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Geomyra Lewis Weddings and Events (GLWE) is an award winning wedding and event management company serving the DC metro area and beyond. Since opening its doors in 2006, GLWE has specialized in personalized service and attention to detail. We work with you to ensure that your dreams become a reality. We understand that love is in the details and we will take care of every element of your special event to reach perfection! From our initial consultation you will have the confidence needed for a stress free planning experience. The teamâ€™s formal education and over seven years of planning experience have equipped us with the knowledge and skill-sets needed to gracefully bring two families together. From the breathtaking reception location, tantalizing menu options and jaw-dropping dĂŠcor elements, we will design an event that intimately depicts your distinct personalities and the connection you share. Collectively we will produce an event that showcases your love and style while paying attention to the finest detail. Working together we will craft an event that is uniquely yours with emphasis on creating an unforgettable and unparalleled experience for you and your guests. Your love is once in a lifetime. Your wedding day should be as well. Jennifer Chase Photography
Stay connected with us by clicking on the icons below! Thank you to my super supportive husband, family and friends. Thank you to my past, current and future GLWE clients. I am grateful to do the work that I love because of you! A special thank you to my daughter, Payton. Payton, you are the biggest blessing in my life. You are the reason I strive to be the best mother, wife and role model!
I can do all things through Christ who strengthens me. -Philippians 4:13
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ÂŠ2013 Geomyra Lewis Weddings and Events