EMMA for the modern domestic
No. 9 October 2013
© Emma Magazine
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OH HELLO As October ushers us into the holiday season, it also marks my fifth wedding anniversary. I remember waking up early on our wedding day to write vows, like always laughing at his jokes.
y no-can pumpkin pie (page 82) has become something of a legend among my husband’s co-workers. I began baking in my parent’s kitchen in high school. I felt accomplished when something came out so well that friends and family asked for the recipe. Or better even, when they asked me to bake for their work potluck or bake-off. For the record, I lost the bake-off. To a chocolate covered Oreo. No baking involved there, judges! (I’m still working through it.) As October ushers us into the holiday season, it also marks my fifth wedding anniversary. I remember waking up early on our wedding day to write vows, like always laughing at his jokes, watching nightly Friends reruns, and frequently whipping up homemade baked goods. I find his jokes
funnier than ever, and although we’ve slacked on the Friends ritual (we got all hipster one day and banished our TV to a storage closet), I still bake him more treats than he can handle. Join me as I conquer all things pumpkin this month - from granola (page 78) to soup (page 80). While you’re at it, explore Emma’s brand new look and feel along with the new advice column, Ask Emma (page 10). With all of these changes, I hope you’re inspired to begin something new, as well. Whether it be trying a recipe, sprucing up your porch (page 14), or starting a fall tradition, like outdoor movie night (page 48). With Emma as your fall guide, there is no domestic task you can’t squash! (Okay, my husband wrote that last line - maybe his jokes are getting worse.)
SARAH HUBBELL, EDITOR IN CHIEF OF EMMA MAGAZINE
FALL PORCH PERK-UP A DIY wreath alternative and other thoughtful ways to perk up your porch this fall season.
HALLOWEEN COSTUMES FOR LITTLES Hipsters and French bakers: costumes you can whip up in a jiffy.
PAINTED PUMPKINS Emma experiments with a few coats of paint on traditional orange gourds.
BOURBON PECAN STICKY BUNS Bursting with fall spices, these sinfully sticky sweets come from British TV personality and expert baker, Stacie Stewart.
76 PUMPKIN EVERYTHING From pie to soup, from sweet to savory, there isn’t a pumpkin recipe you won’t want to devour. Stay ‘til the end for bonus apple recipes, too!
28 MONOGRAM CARVING Emma’s shortcut for foolproof pumpkin monogramming.
RECORD ENTHUSIAST SHOWER Take inspiration from this couples shower for an LPloving pair.
FALL MOVIE NIGHT Inspiration, DIYs, and printables to throw a memorable backyard movie night.
NO-IRON CURLS These soft, bouncy curls were achieved with hot rollers. Learn how!
MONOCHROME STYLE How to put together a polished look with just one hue.
KIDSâ€™ MASKS These adorable DIY masks can be put to use for playing pretend long after October 31.
LISTEN UP CURATED BY BRIDGET CLEGG
Listen to Emma’s October playlist - a selection of happy hipster jams - free on Spotify.
No. 1 Sonsick San Fermin No. 2 Born Too Late Dent May No. 3 Tempest Lucius No. 4 The Wire Haim No. 5 Funny Heartbeat Kisses
No. 6 There Can Only Be One Cass McCombs No. 7 Born Too Late Dent May No. 8 Help Me Lose My Mind Disclosure, Featuring London Grammar No. 9 October Broken Bells No. 10 I Didn’t See it Coming Belle & Sebastian
CONTRIBUTORS SA RA H H U B B E L L Ed i to r i n C h i ef
MARISA SCHIBILLA Photographer
JEANET TE LEBLANC Photographer
S H E L LY SA ZDA N O F F As so c i a te Ed i to r
MARIANA WALTERS Beau t y Contri bu tor
SARA HAILE Photographer
MICHELLE HERRICK Ph oto g r a ph e r
ST EPHANIE NEIHEISEL Beau t y Contri bu tor
LAUREN MARIE Food Contri bu tor
SA RA N EV E L S Ph oto g r a ph e r
HEIDI BARTLET T D esi gner
ANGELA SACKET T Photographer
AL E JA N D RA A R M ST R O N G In te r n
ERICA VELASCO Photographer
ZACK GLIELMI Beau t y Contri bu tor
YAS M I N E YAC U T In te r n
KINDRA HALL Columni st
JE SSICA HELGE SON St yli st
L AU RA H O U C K In te r n
CHARIT Y MAURER Photographer
MELISSA CAMPANA Copy Edi tor
An advice column for the modern domestic. Need advice? Send your questions to AskEmma@emmamag.com.
avigating today’s world can be a challenge for the modern domestic. Platforms like Instagram and Pinterest inspire us to create, but can also leave us feeling inadequate. Our readers (and contributors) often speak of wanting to “have it all,” but stress over finding the right work/life balance. The team at Emma seeks to celebrate activities like cooking, crafting, and creating, while promoting a healthy lifestyle for readers, both mentally and emotionally. As such, we are pleased to introduce Ask Emma, a regular column in which Larcy Dunford, a licensed counselor, answers your questions about life’s tougher stuff. We want our readers to be just as confident about asking for a raise at work as they are sewing on a button to a handmade pillow. Or just as equipped to confront a friend when she’s out-of-line as to throw her a shower to celebrate her new baby. When life gets a little more complicated than hashtags and handmades, drop us a line. We’re all friends. Love, Emma’s Editors
Q: I HATE FEELING COMPETITION AMONGST MY FRIENDS. I KNOW KEEPING UP WITH THE JONES IS AN AGE-OLD PROBLEM, BUT HOW CAN I STOP FEELING COMPETITIVE WITH MY FRIENDS AND PEERS? A: Here is what I believe to be true: Thoughts dictate feelings and feelings affect behavior. Competitiveness often results from “self-talk” or our conscious and unconscious assumptions and beliefs. In the case of feeling competitive with someone, the critical self-talk can sound like this: “She has so many friends and she is always having so much fun” (assumption). “My life is so boring.” (conscious belief) “There must be something wrong with me” (unconscious or conscious belief). Negative self-talk is particularly difficult when you are stressed, anxious, or depressed about life. In other words, when you have lost healthy perspective. The first thing you can do is become aware of what you are telling yourself. You might want to write your thoughts down. Then you can challenge these thoughts by asking questions: • Is this true? • What evidence is there for what I am believing? • Is my perspective right now affected by my mood? • Will this be true in 5 years? • What can I do to change me or my life for the better? With practice, you can learn to notice your own negative self-talk as it happens, and consciously choose to think about the situation in a more realistic and helpful way. This will change your feelings and ultimately your actions.
Q: WHEN I FIRST STARTED MY JOB, I SAID YES TO EVERYTHING. I WANTED TO MAKE A GOOD IMPRESSION AND CLIMB THE CAREER LADDER, BUT NOW THE COMMITMENT IS OVERWHELMING. I STILL WANT TO LOOK GOOD IN FRONT OF MY SUPERIORS, SO HOW CAN I TAKE A STEP BACK WITHOUT LOOKING LIKE I’M SLACKING? A: Dr. Phil gave this piece of advice which I find helpful: “We teach people how to treat us!” That can be true in both work and personal relationships. In your effort to establish a good work record, you have likely given the message you will do anything they ask...and sometimes more than is required. It is important to consider whether the expectations comes from your superiors or from the internal messages that you have in your own mind. If you tend to be a perfectionist or have unreasonable expectations of yourself, you will likely set poor boundaries with others or even with yourself. Boundaries are like fences that keep us safe and protect us from intrusion. Start by looking at your own expectations. Look at the reasons you wanted to make a good impression and the ways you felt you needed to accomplish this mandate. Next, have a conversation with your boss asking her to help you understand the expectations of your work position. Renegotiate these if necessary by asking for input on priorities. Express to your boss that you want to be successful and enlist her advice about achieving success in the company. It is interesting that you equate stepping back with slacking. Where does that message come from? Does it serve you well or is it an unhealthy task master in your life?
Larcy Dunford MC LPC has a private counseling practice in Scottsdale Arizona. Counseling provides individuals and couples the opportunity to gain perspective and learn new information and skills which change lives and promote healthy relationships. www.larcychriscounseling.com
FALL PORCH PERK-UP PHOTOGRAPHY BY CHARITY MAURER
Something about cool autumn air inspires snuggling up on a quaint porch swing with a warm blanket and a cup of coffee. Make your porch extra cozy with these simple porch perk-ups. No. 1 Hang a porch swing. Porch seating encourages neighborly community and personal relaxation. A blanket and a couple of pillows add warmth. Stag pillow from Precious Beast Shop. No. 2 Hang a chalkboard greeting sign and some greenery. No. 3 Try your hand at a DIY door monogram, using an oversized kraft letter, a bit of your favorite fabric, and Aleene’s® Fast Grab Tacky Glue from ilovetocreate.com. No. 4 Switch out your door mat. Shown here is the “Hi” Message Mat in orange, from Etsy seller, My Beautiful Mess Shop. No. 5 Don’t forget to set out your pumpkins!
PARADING AROUND WORDS BY KINDRA HALL
How one mom left behind her days of closing down bars to go trick-or-treating with her infant son.
he last time I really celebrated Halloween was in 2004. I was in graduate school, I was recently single, and I was dangerous. I bought the trashiest costume I could find - a referee. I then made it trashier by wearing a long, curly ponytail I purchased at a mall kiosk. Then I made it downright inappropriate by adding black panties printed with the word SCORE in big silver letters across the butt. That Halloween night, I hit the local, small-college-town club. I blew a whistle that hung around my neck, I hollered “Unnecessary Roughness” at the top of my lungs with unnecessary frequency, I flung my fake ponytail from side to side in a sexy manner, and I flashed my silverscreened panties any time a guy came near me. After all, isn’t that what Halloween is really about? The holiday for dressing up and parading around guilt free? I don’t remember much more about the evening. In the years following, I was in Halloween limbo. Going out, with the headache and vague recollections, didn’t sound appealing anymore. But wandering around the neighborhood knocking on strangers’ doors asking for candy didn’t seem appropriate either. Not appropriate until… I had offspring. In the weeks leading up to my first Halloween with a child, I spent a portion of each day online researching various infant costume options. I debated between an infant lion, an infant elephant, and my personal favorite - an infant lobster in a pot. However, when the price tag on each of those options didn’t fall below $50 (before shipping), I opted for the infant tree frog I found at the baby consignment shop for $7.99. As a proud first-time-mom, by Halloween Eve I had secured a pumpkin bucket for candy collecting and did a practice run with my six-month-old son as an amphibian. And though he didn’t appear to be impressed (after all - what prince wants to be turned into a frog?), I had high hopes for the evening. I even dug out my old costume to fully engage in the festivities. That Halloween it would be my husband (dressed as himself), the Tree Frog and the Trashy Referee hitting the streets. And hit them, we did. Tree frog in my arms and a pumpkin bucket in my hands, my son and I approached the first house while my husband opted to wait in the street with beer in a red plastic cup and a smirk, a smirk I didn’t understand or have time for. I was entirely focused on maneuvering the various obstacles that stood between me and the front door: the wad of cotton peppered with plastic spiders, several styrofoam headstones, and one large spider that jumped out at us when I stepped on the sign that said “Step Here.” I attributed my son’s emotionless face at the sight of the large, venomous creature to bravery rather than a lack of understanding. Moments later we arrived at the front door where, outside on plastic lawn chairs, sat a couple with a bucket of candy between them. They smiled at my little Tree Frog and then looked to me. Naturally, I smiled and said, “Trick or Treat!” It was then, as the couple reached into their bowl of treasures, that I realized what was about to happen. They were going to give us some candy. But my son didn’t have teeth... Which meant I would have to eat it.
Oh shoot. (I felt myself start to sweat). My teeth already hurt from the two bags of candy I had eaten earlier in the week. (I bit my bottom lip nervously). A girl can only go to spin class so many times in a week to burn off candy calories. (I could feel my heart rate rise). I had worked so hard to lose the baby weight, I did not need this stupid holiday to add it all back on. (I started to twitch). As the couple reached toward my bucket with their fistfuls of Butterfingers I longed for 2004 – for my whistle to blow at them, for my fake ponytail to throw at them as a diversion, even for my SCORE printed panties, anything to keep that candy from going in my bucket. “I DON’T WANT YOUR CANDY!” I shouted. The couple stared at me. My son burst into tears at the sound of my raised voice. “I’m sorry, I don’t ... I don’t need any... your candy looks delicious but... I don’t need any candy.” They stared at me as I stood there, awkwardly, and with a screaming Tree Frog. This was not going well. “And he,” I continued, nodding my head toward the wailing baby. “He has no teeth so he doesn’t want your candy either. Your delicious candy.” They stared at me, all trashy in their driveway, as a line of toothed children formed behind me. “So unless you have any breast milk,” I smiled like a sheep, and laughed, and desperately wished for my husband to wipe that knowing smirk off his face and come save me, but he didn’t. And they didn’t have any breast milk. So I wished them a happy Halloween, feebly waved my little boy’s webbed hand for him, and walked back down the driveway. “How’d that go?” my husband smiled. We spent the next 30 minutes walking up and down the block - the Dad, the Tree Frog, and the Referee (who, looking back, was hardly controversial by today’s standards). We admired the ghosts and goblins as they passed and collected as many “oh how sweet” and “isn’t he the cutest little frog” comments we could. Though our bucket remained empty (except for my husband’s empty red beer cup) my first Halloween Celebration Post-2004 was a success. I got to dress my baby up and parade him around guilt free. After all, isn’t that what Halloween is all about? Kindra Hall is a regular columnist at Emma, and author of Otherwise Untold: A Collection of Stories Most People Would Keep To Themselves. Read more of her hilarious adventures at www.kindrahall.com.
DIY KIDSâ€™ MASKS PHOTOGRAPHY BY CHARITY MAURER
Copy this page at 250% or go to www.emmamag.com/category/printables to download printable templates in actual size. Trace onto colored felt, then cut. Stitch or hot glue pieces together for handmade Halloween fun!
Painted PUMPKIN DIY PHOTOGRAPHY BY CHARITY MAURER
Who says gourds canâ€™t be groovy? Make your pumpkins match your design palate this October by laying down some old newspapers and painting over orange with your favorite color. This season, Emma loves neon and metallic shades; or try customizing your pumpkin with some chalkboard paint. Spooky Tip: Use chalk markers instead of chalk for messages that will haunt visitors much longerâ€Ś
CARVING DIY PHOTOGRAPHY BY ERICA VELASCO
No. 1 Cut a hole in the bottom of the pumpkin. No. 2 Scoop out flesh and seeds. No. 3 Place a letter-shaped cookie cutter on the face of the pumpkin and press firmly until it digs into the pumpkin skin. No. 4 Hammer through hollowed-out center. Tip: For less mess, try a craft pumpkin, like the one pictured from www.funkins.com.
DIY COSTUMES FOR LITTLE ONES PHOTOGRAPHY BY MICHELLE HERRICK WORDS BY SARAH HUBBELL
Homemade Halloween costumes require a bit of creativity, but the payoff is so much better than purchasing from a big box retailer. As a bonus, these DIYs are significantly more affordable than pre-made costumes. For instance, with a dollar-store fireman hat and a roll of yellow electrical tape, our firefighter costume rang in under five dollars. A few baguettes, a striped tee, and a bit of eye liner is all thatâ€™s needed to turn little ones into monsieur and mademoiselle chefs. If you live in a warmer climate, hot-glue silk flowers to a swim cap, then pair with a beach ball and swimsuit. Take inspiration from a French baker, a golfer, a baby Chippendale, pint-sized hipsters, and adorable vintage swimmers this Halloween.
STYLE A MONOCHROMATIC OUTFIT PHOTOGRAPHY BY JEANETTE LEBLANC
Donning one hue head to toe is a refreshing alternative to the pattern mixing trend and every bit as fashion forward. Stylist Shelly Sazdanoff shows how to mix textures and shades to achieve a polished, editorial feel in a monochromatic outfit. Look No. 1 Playing within the same color family
Look No. 2 Layering fabrics of different textures
Look No. 3 Adding a pop of a brighter shade
DRESS Rebecca Taylor
LEATHER JACKET Joi Jeans
SILK BLOUSE Equipment
BAG Alexander Wang
WAX JEANS Seven For All Mankind NECKLACE Panacea
PHOTOGRAPHY BY MARISA SCHIBILLA THIS IS LIFE PHOTOGRAPHY WORDS BY SARAH HUBBELL
For many, Halloween conjures up memories of crunching fallen leaves beneath costumed feet while sucking on sugary spoils looted from neighbors. That, and skimpy nurse costumes. Growing up however, my parents, avid news-watchers that they were, worried about razors hiding in Snickers bars. So, for many years, my siblings and I thought up creative alternatives to trick-or-treating. We donned costumes for fall festivals, movie nights, and church parties, and although I plan to take our little one around to neighbors for treats, I canâ€™t wait to incorporate some of those old traditions with my new little family. This year, host a movie night for your friends and neighbors to cap off a night of candy collecting. Project the animated classic, Itâ€™s The Great Pumpkin, Charlie Brown onto the side of the house. Set out a sweets table for those who have aged out of trick-or-treating, and be sure to remember plenty of blankets and pillows for comfy seating.
WHITE CHOCOLATE POPCORN INGREDIENTS handful of whi te chocol a te ch i p s pl ain po p c o r n
P R E PA R E Bring a pot of water to boil. Melt chips in a glass bowl over pot of boiling water, stirring frequently. Drizzle melted white chocolate over bowl of popcorn and give it a good stir. Enjoy!
BABY PRE-RELEASE PARTY PHOTOGRAPHY BY SARA NEVELS, TALK STUDIOS WORDS BY SARAH HUBBELL
As vintage record enthusiast and Emma editor, Shelly Sazdanoff, geared up for baby number two, the Emma team set to planning a low-key couples shower to celebrate. A cluster of vinyl records obtained from the thrift store topped with bud vases and bright red flowers created a playful centerpiece. Records hung from fishing wire for a photo booth backdrop. Vinyl made a third appearance as a guest sign-in keepsake. Leaving food and beverage prep to local restaurant, The Duce, allowed shower hosts to relax and enjoy each otherâ€™s company.
HOW-TO Hot ROLLERS PHOTOGRAPHY BY MICHELLE HERRICK HAIR TUTORIAL BY MARIANA WALTERS
Achieve soft, bouncy curls with this hot roller how-to. The benefit of choosing hot rollers over a curling iron? Volume. Rollers result in a lot of height at the roots and soft natural curls all over.
No. 1 Apply a small amount of mattering mousse all over the hair to add volume. Start at your hairâ€™s natural part and section off a one-inch chunk. Apply first roller at the very tip of the hair, rolling smoothly to your head.
No. 2 Secure with roller clip and apply hair spray before rolling the next chunk. (Pictured: Davines Universal Mattering Mousse from Salvage Salon, Phoenix.)
No. 3 Make sure you roll hair in a downward direction (away from the part).
No. 4 The front row of curlers should frame around the face, and the back rollers should sit loosely around the back of the head. Let curlers set until cool. Remove rollers and apply a small amount of hair wax with fingers.
Day of THE DEAD PHOTOGRAPHY BY MICHELLE HERRICK MAKEUP TUTORIAL BY LILLIAN FOGEL FOR GLAM LOUNGE
Dia De Los Muertos, a Mexican holiday honoring deceased family members, inspired this DIY Halloween makeup look. Add a few silk roses and your costume’s complete. Heidi Bartlett, Halloween enthusiast and one of Emma’s favorite designers, models the morbid look here, and shares more Halloween makeup secrets at bit.ly/halloweenemma.
No. 1 Apply an even coat of white acrylic paint all over the face. Brush a layer of sheer or white powder to set.
No. 2 Apply black acrylic paint to the eye area, beginning beneath the eye and extending to the eye brow.
No. 3 Bring in color details to the forehead, chin, and outer eye.
No. 4 Using a liner brush, add final touches with black fluid liner or acrylic paint.
PUMPKIN EVERYTHING PHOTOGRAPHY BY CHARITY MAURER RECIPES BY SARAH HUBBELL AND SHELLY SAZDANOFF
Creamy pumpkin flavors and spicy-sweet cinnamon scents mark the beginning of fall in the kitchen. Treat yourself to a steaming bowl of hot pumpkin soup, or try your hand at baking with nutmegâ€”a signature autumn flavor that adds the right touch of warmth to any dish. Not a pumpkin-eater? Check out our bonus apple recipes for a sweet complement to all that orange.
PUMPKIN GRANOLA INGREDIENTS 2 cup rolled oats 1/4 cup light brown sugar 1/4 teaspoon pumpkin pie spice 1/4 teaspoon ground cinnamon 1/2 cup golden raisins 1/3 cup slivered almonds 4 tablespoon butter 1/4 cup honey
PREPARE Preheat oven to 325 degrees. In a bowl, combine oats, brown sugar, cinnamon, pumpkin pie spice, raisins and almonds. Toss to mix. In a saucepan over low heat, melt the butter then add honey and stir to blend. Pour over oat mixture and stir. Spread mixture out on a cookie sheet lined with parchment paper and bake until golden and crunchy, between 15-30 minutes. Cool to room temperature.
PUMPKIN SPREAD INGREDIENTS
Mix one part pumpkin butter to two parts cream cheese until mixture reaches a frosting-like consistency.
whipped cream cheese
Prepare your favorite French toast recipe and top with a heaping dollop of pumpkin spread.
PUMPKIN SOUP INGREDIENTS 1-1/2lbs butternut squash or pie pumpkin 1 onion, diced 1/2 lb butter, melted 2/3 cup flour 4 cups chicken stock 3 cups apple juice 1/2 tsp balsamic vinegar 1/2 tsp cinnamon 1 tsp soy sauce 1/4 cup sugar 1/2 cup almond milk 1 tsp salt 1/8 tsp white pepper 1/8 tsp nutmeg
Makes approximately 10 cups. Preheat oven to 350 degrees. Split squash in half lengthwise and remove seeds. Brush inside of squash with butter. Bake for one hour or until tender. While squash is baking, sautĂŠ onion in melted butter until translucent. Remove from heat and stir in flour to make a roux. Set aside. Combine chicken stock, cream, apple juice, balsamic vinegar, soy sauce, sugar and seasonings in a stock pot and bring to a boil. Add onion and flour mixture to boiling stock, stirring constantly with a whisk. Stir until smooth then simmer for 20 minutes. Remove squash from the oven and let cool. Remove pulp.
1/2 tsp curry powder
Blend with enough of the soup to purĂŠe smoothly. Add to soup and stir. Check seasoning.
1/8 tsp cayenne pepper
Add apples and simmer five minutes.
1 apple peeled, cored, diced
Serve warm topped with cinnamon.
NO-CAN PUMPKIN PIE INGREDIENTS
1 sugar pumpkin
Preheat oven to 350 degrees.
1 (14 ounce) can sweetened condensed milk 2 eggs 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1/2 teaspoon ground clove 1 cup hot water 1 large or 2 medium graham cracker pie crusts
Cut pumpkin in half without stem. Scoop out seeds. Place cut side down on a foil lined baking sheet. Bake 60-90 minutes or until tender. Allow to cool. Remove pumpkin skin and place flesh in a stand mixing bowl. Whisk until smooth. Add sweetened condensed milk, eggs, hot water and spices. Pour into pie crust and bake at 375 degrees for 1 hour.
CARAMEL APPLE INGREDIENTS 6-8 wooden sticks 6-8 green apples, chilled 2 cups granulated sugar 1/2 cup water 1/2 cup half-and-half 1 teaspoons vanilla extract 1/4 teaspoon salt 1 cup chopped pecans
PREPARE Insert sticks into tops of chilled apples. Set out a baking sheet and cover with parchment paper. Bring sugar and water to boil, stirring until sugar completely dissolves. Turn heat down slightly and allow to simmer until caramel appears golden, about 8-9 minutes. Combine half and half, vanilla extract and salt, then pour into caramel and stir. Dip apples in caramel, then set on parchment paper. Sprinkle with chopped pecans and allow to cool.
SPICED CIDER INGREDIENTS 1/2 gallon apple cider cinnamon sticks 1 orange thinly sliced 1 teaspoon ground clove
PREPARE Combine all ingredients in a pot and simmer over medium heat for 5-6 minutes. Tip: For serving warm cider at a large gathering, pour in a crockpot with soup ladle for guests. Add rum if desired.
PECAN STICKY BUNS RECIPE EXCERPTED WITH PERMISSION FROM STACIE BAKES BY STACIE STEWART, PUBLISHED BY PAVILION PHOTOGRAPHY BY DAN JONES
INGREDIENTS DOUGH 1 3/4 cups strong white bread flour, plus extra for dusting 1 3/4 cup plain (all-purpose) flour 2 teaspoons cornflour (cornstarch) 1 teaspoon salt 3/4 cup milk 1/2 cup caster (superfine) sugar 3/4 oz fresh yeast 2 eggs, beaten 5 tablespoons unsalted butter, at room temperature, cubed FILLING 6 tablespoons unsalted butter, softened 1 tablespoons ground cinnamon 1 tablespoon caster (superfine) sugar BOURBON PECANS 2 1/2 cups pecans 1/4 cup caster (superfine) sugar 1/4 cup soft light brown sugar 5 tablespoons bourbon 2 teaspoons vanilla extract 5 tablespoons unsalted butter, cubed
PREPARE Makes approximately 10 cups. To make the dough, put all the flours and salt into a food mixer with a dough-hook attachment. Warm the milk in a pan, then remove from the heat and add the sugar and yeast. Stir, then leave for a minute to activate the yeast. Pour the milky mixture into the dry ingredients and begin to stir. Add the eggs – reserving about half an egg for the glaze – and butter and combine to a soft dough. At first the mixture will be really sticky, but it will come together as you knead, so don’t be tempted to add more flour. Knead for 15 minutes to develop the gluten. Cover the bowl with a tea towel or cling film and leave in a warm, draught-free place to rise for 1 hour. Knock back the dough, punching the air out, cover and leave for 15 minutes to relax. On a lightly floured surface, roll out the dough to a rectangle around 1cm thick. For the filling, spread the butter over the dough, sprinkle with the cinnamon and sugar and roll up like a Swiss roll.
Slice the roll into 10 equal pieces and set aside while you prepare the pecans. Sprinkle the pecans in the bottom of a 10 x 8in baking tin, then sprinkle over the sugars, bourbon and vanilla. Dot the butter all over. Place the 10 slices of dough on top of the pecans, spaced apart as they will expand as they rise and cook. Cover with a tea towel or cling film and leave in a warm, draught-free place to rise for around 45 minutes. Preheat the oven to 375째. Carefully brush the tops of the risen buns with the reserved beaten egg and bake for 25 minutes. You might need to cover the top with foil after 10 minutes to prevent them from browning too much. Leave to cool slightly before turning. Tear the sweet buns apart and dive in. They are best eaten straight out of the oven and definitely within 24 hours.
GLUTEN-FREE EATS PHOTOGRAPHY BY ANGELA SACKETT RECIPES BY LAUREN MARIE
Beginning a gluten-free diet can feel restricting, especially when it comes to maintaining balance without traditional carbs. No one knows this difficulty better than food blogger Laura Marie, of www.LaurenMarieGlutenFree.com. She advocates clean eating on her blog by keeping gluten-free dishes light, simple, and packed with flavor.
QUICHE INGREDIEN TS 6 eggs 1/4 cup whole milk 1/3 cup crumbled feta cheese 1 1/2 teaspoons minced rosemary 1/2 cup chopped spinach (about 1 handful) 1/8 teaspoon salt 1/4 teaspoon black pepper 4 grape tomatoes, chopped
P R E PA R E Makes 24 quiches. Preheat oven to 375 degrees. Spray a mini-muffin baking pan with cooking spray and set aside. In a large bowl, whisk together eggs and milk. Add feta, rosemary, spinach, salt, and pepper. Mix well. Pour a heaping tablespoon of the egg batter into each sprayed mini muffin cup. Then, place 2 chopped tomato pieces on the top of the egg mixture in each mini muffin cup. Bake for 12-13 minutes. Allow to cool for 2 minutes (they will shrink), then place on a cooling rack. Serve warm.
LAUREN MARIEâ€™S TIPS: Keep these in the fridge for a great snack anytime during the week. Mix it up: Try other flavors like ham, cheese, and parsley!
CITRUS CHICKEN PASTA INGREDIE N TS 9 oz gluten free spaghetti 3 tablespoons extra-virgin olive oil 2 boneless skinless chicken breasts 1 1/2 cups shredded zucchini (2 small zucchini) 1 1/2 cups shredded carrots (3-4 medium carrots) 4 teaspoons extra virgin olive oil, separated 4 cloves garlic, minced 1 cup white wine 1/2 cup pink grapefruit juice 1 teaspoon black pepper, coarsely ground 1 teaspoon orange zest 1/2 cup orange juice 1/4 - 1/2 cup white wine 1 teaspoon lemon zest 1/4 cup lemon juice (1 lemon) 1/4 cup lemon juice (about 1 lemon) 2 garlic cloves, peeled and crushed 1 teaspoon minced rosemary 1/2 teaspoon salt 1/4 teaspoon black pepper, fine ground 1/2 cup chopped parsley
P R E PA R E Makes 5-6 servings Preheat oven to 350 degrees. Place chicken breasts topside down in a smaller baking dish. Drizzle 1 teaspoon of extra virgin olive oil on each chicken breast. Then, season each side with salt and coarsely ground black pepper. Flip over and repeat. Pour the white wine along the side of the baking dish until the bottom half of the chicken breasts are submerged. Then, add the lemon juice to the wine. Place 2 crushed garlic cloves in the liquid. Bake for 33 minutes. Remove chicken from the oven. Immediately, cover chicken first with parchment paper and then aluminum foil. Let the chicken rest (in the “tent”) for 10 minutes before slicing. Meanwhile, bring a big pot of water to a boil over high heat. Add a big pinch of salt and a splash of olive oil to the boiling water. Add the gluten free pasta and cook according to package instructions. In a large sauté pan, heat 3 tablespoons olive oil over medium high heat. Add zucchini, carrots, and minced garlic. Cook for 2-3 minutes until just softened, stirring occasionally. Stir in 1 cup white wine and turn down the heat to medium. Cook for 5 minutes. Then, turn the heat down to low and add the grapefruit juice, orange zest, orange juice, lemon zest, lemon juice, and rosemary. Stir together to combine and cook for 1-2 minutes. Stir in salt, black pepper, and parsley. Then add warm pasta and mix well (pasta will absorb the most flavor when it is warm). Serve sliced chicken on top.
FLOURLESS CHOCOLATE BROWNIES INGREDIE N TS 2 bars (8oz) bittersweet chocolate, chopped 4 tablespoons unsalted butter (1/2 stick), diced, plus more for the pan 1/4 cup coconut oil 5 eggs 2/3 cup sugar 2 teaspoons gluten free vanilla extract 1/4 teaspoon instant espresso powder 1/8 teaspoon salt 1/2 tablespoon of cocoa powder Powdered sugar, for garnish (optional)
P R E PA R E Preheat oven to 325 degrees. Butter an 8x8 square baking pan. Sprinkle cocoa powder in the pan and move it around to spread evenly. Turn the pan upside down and tap gently to remove excess. Set aside. Combine chocolate, butter and coconut oil in a heat proof (glass) bowl and place over a saucepan with simmering water. Stir often until melted and smooth (4-5 minutes). Remove bowl and let cool. Use the same sauce pan to bring 4 cups of water to a simmer. Meanwhile, in a large bowl, whisk eggs and sugar. In a separate bowl, mix vanilla and espresso powder. Once the espresso powder is dissolved, pour the vanilla mixture and salt into egg mixture. Mix well. Add cooled chocolate and mix until smooth. Pour chocolate batter into prepared baking pan. Place pan on a baking sheet into the oven. Pour the 4 cups of simmering water onto the baking sheet creating a “hot water bath” around the square baking pan. Bake for 52-55 minutes or until a toothpick inserted in the middle comes out clean. (Don’t be alarmed if cake rises unevenly.) Carefully remove the square baking pan from the hot water bath and immediately turn out onto a wire rack lined with parchment paper. Cool for 30 minutes. Then place in fridge for at least 3 hours before cutting and serving. Serve cold with a sprinkle of powdered sugar, if using, to make them extra pretty.
and cocktail! PHOTOGRAPHY BY SARA HAILE RECIPE BY JACOB’S PICKLES
No. 1 Prepare your cucumbers. You can slice in whatever shape your heart desires. Thin slices work great for sandwiches. Place cut cucumbers in jar. No. 2 Add flavor. Mix both dried and fresh flavorings. About a 1/2 teaspoon is all you need for most dry spices. For a spicy pickle, try red chile pepper flakes, salt, a few dried chile peppers, dill seeds, fresh habanero, and a clove of garlic. No. 3 Make the brine. White vinegar, rice vinegar, or cider vinegar are all a great place to start. Pour as much vinegar as you’ll need into a saucepan and bring to a boil. To complement your spicy pickle flavorings, try rice vinegar, a spoonful of honey, and salt to taste. Let boil for two minutes. No. 4 Pour brine over cucumbers until completely covered. Place a lid on the jar and refrigerate for 24 hours. Enjoy! No. 5 Bonus! Make a cocktail. Instead of tossing leftover brine, try it in a cocktail recipe like the one below provided by popular Manhattan eatery, Jacob’s Pickles.
SPICY BRINE MARGARITA 3oz jalapeño infused tequila 1oz triple sec 1oz Hot Sour brine Topped with lemonade Garnish with 1 Hot Sour pickle
Here’s what Emma’s got on the books this month!
CRAFTING COMMUNITY PALM SPRINGS Take the family to the Ace Hotel in Palm Springs for a weekend of bonding over yoga, crafting, and s’mores. www.craftingcommunity.com
Oc to b e r 4- 6
KNIFE SKILLS BROOKLYN After taking this class, you will no longer wrestle with a butternut squash or loathe slicing an onion. www.radianthealthnyc.com/workshops.html
Oc to b e r 1 9
HALLOWEEN DIY NIGHT SCOTTSDALE Join Emma’s editors for nibbles, drinks, and DIY Halloween mask-making. www.jamminlifestyle.com/calendar.html
Oc to b e r 2 4
FREUTCAMP LOS ANGELES Pick up business and design tips from this blogger boot camp. http://freutcamp.bigcartel.com/
Oc to b e r 2 6 -2 7
SITEHOUSE GO+LIVE SOUTHERN CALIFORNIA Create a brand new website in two days flat with a graphic design expert. http://sitehousedesigns.com
Oc to b e r 2 9 -30
OCTOBER ISSUE CREDITS
We try to give credit where credit is due, but sometimes you can only fit so many great people on one page! Here are all the people and places who helped make October's Emma possible. OH HELLO Photography Jeanette LeBlanc LISTEN UP Photography Sara Nevels FALL PORCH PERK UP Doormat Heidi Rush Deer Pillow Precious Beast Props Funkins HOLIDAY - PAGE 20 Photography Marisa Schibilla PARADING AROUND Photography Melissa Jill DIY KIDSâ€™ MASKS DIY Shelly Sazdanoff MONOGRAM CARVING DIY Prop Funkins DIY COSTUMES Costumes Sarah Hubbell, Shelly Sazdanoff, Jessica Helgeson Special thanks to child models!
MONOCHROME STYLE Clothing available at Neiman Marcus Scottsdale Wallpaper c/o Tres Tintas BarcelonaWallpaper Company www.trestintas.us Makeup Stephanie Neiheisel Hair Zach Glielmi Model Agency Arizona Art Direction and Styling Shelly Sazdanoff
BABY PRE-RELEASE PARTY Styling Sarah Hubbell, Hannah Wright Food and Beverage The Duce Flowers Fiori Floral Design Props Jessica Helgeson
ENTERTAINING - PAGE 46 Photography Sara Nevels
DAY OF THE DEAD Cosmetics MAC
MOVIE NIGHT Candy Smeeks Location Aaron Kimberlin Party Supplies Tomkat Studio Props Funkins Styling Sarah Hubbell Set Assistants Alejandra Armstrong and Shelly Sazdanoff Printable Heidi Bartlett, Idieh Design
PUMPKIN EVERYTHING Set Assistants Shelly Sazdanoff, Yasmine Yacut, Alejandra Armstrong Styling Sarah Hubbell
BEAUTY - PAGE 64 Photography Sara Nevels HOT ROLLER HOW-TO Model Ashley Nielson
BACK COVER Photography Marisa Schibilla
c UNTIL NEXT TIME! WWW.EMMAMAG.COM