PELTIERThe Edit
FROM THE DESK Amy Peltier
I’m beyond excited to introduce The Peltier Edit, our brand-new digital magazine! This passion project has been in the works for months, and it’s designed just for you those who share our love for living beautiful
We’re kicking things off with a festive focus We’ve pa edition with behind the scences of a recent install, our office favorites, tried and true gift ideas, and inspiration to make your season truly magical. We can’t wait to share this journey with you, one beautiful issue at a time.
Warm Wishes,
Amy
FirstLook
into this timeless & classic install...
This little cutie is loving her 5 minutes of fame!
A Very Merry Playlist
Holiday Baking
Our team is getting into the holiday spirit by sharing their favorite festive recipes! From sweet treats to cozy classics, these are the treats we love making (and eating!) this time of year.
CHRISTMAS WREATH COOKIES
This recipe for no-bake Christmas wreath cookies has just six ingredients and can be made in 10 minutes. These cornflake wreaths are a festive addition to your holiday dessert table!
IRecipe from Amy
Directions
1 Line a sheet pan with parchment paper or a silicone baking mat
2. Place the marshmallows and butter in a large bowl. Microwave in 30 second increments until melted.
3. Add the green food coloring and vanilla; stir until the marshmallow mixture is smooth.
1 stick of butter (1/2 cup)
30 large marshmallows
6 drops green gel food coloring or 1 and 1/4 teaspoons liquid green food coloring
1/2 teaspoon vanilla extract
5 cups cornflakes
1 bottle of red hot candies or 1/2 cup red candy coated chocolates like mini M&M's Cooking spray
4. Add the cornflakes to the bowl and gently stir to coat the cereal evenly with the marshmallow mixture.
5. Pack the mixture into a greased 1/4 cup measuring cup and turn out onto the sheet pan. Use your fingers to make a hole in the middle to form a wreath shape and decorate with red candies. It's easiest to form the wreath holes if your fingers are damp or coated in cooking spray
6 Cool completely until firm and serve
Deviled Egg Christmas Trees a
INGREDIENTS
2 tablespoons dehydrated potato flakes
1 tablespoon mustard
1/2 lemon (juice)
1/2 teaspoon smoked paprika
1/4 teaspoon hot sauce
7 large eggs
2 tablespoons butter
2 cloves garlic sliced thin
5 oz baby spinach
DIRECTIONS
1/3 cup mayo
1 red fresno chili pepper minced
1 yellow bell pepper cut into small stars parmesan cheese
Step 1: Cook the Eggs
1. Bring water to a boil & add the eggs. Cook them at a hard boil for 9.5 minutes While they cook, fill a bowl with ice & water Scoop the eggs out of the boiling water & add them to the ice bath to cool.
2. Peel the eggs & rinse them. Slice them in half the short way so that each half is round, opposite of the traditional deviled egg style. Try to cut it so you are cutting the yolk in half
3 Put the yolks in a bowl & set aside in the fridge until ready to use Cut the bottom tips off the eggs so they can stand up straight, being careful not to cut too much. There are a few extra egg whites just in case. Set the whites aside in the fridge until ready to use.
Step 2: Cook the Spinach
1. You can start this step as the eggs are cooking or cooling.
2. Add the butter to a frying pan over medium heat. Add the garlic as the butter starts melting. Stir in the spinach & cook about 5 minutes until the spinach is wilted & moisture is evaporated from the pan. Remove from heat & allow to cool fully before using
Step 3: Blend the Filling
1 In a blender add the spinach mixture, egg yolks, mayo, mustard, lemon juice, paprika, hot sauce, & potato flakes. Blend until smooth. Put the filling into the fridge to cool fully.
2. Stir the mixture & if it doesn't seem thick enough to stand tall on it's own, add a little more potato flakes & stir to combine
3. Transfer to a piping bag with a star tip.
Step 4: Finish the Eggs
1. Place the egg whites on a platter. This recipe makes 14 egg whites just in case you mess a few up.
2. Pipe the filling into the egg whites, bobbing the piping tip up & down slightly to form the tree shape and gradient.
3. Add 5 or 6 pieces of diced red pepper to each tree as decoration. Top with the star of yellow pepper
4. Finally, make it " snow " parmesan cheese by grating it right over the deviled egg trees. Serve!
Carmelitas
INGREDIENTS
¾ cup butter, melted
¾ cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup whole-rolled old fashioned oats, not instant or quick cook
1 teaspoon baking soda
½ teaspoon salt, or to taste
35 caramel squares, unwrapped
½ cup heavy cream
1 cup semi-sweet chocolate chips or chunks
DIRECTIONS
1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
2. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds
3. Add the brown sugar, vanilla, and whisk until smooth
Recipe from Jessica
4. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
5. Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
6 Bake for 10 minutes While it bakes, make the caramel sauce
7. In a large microwave-safe mixing bowl, combine the caramels* (see Notes below for caramel options), cream, salt, and heat on high power in 60-second bursts to melt caramels, stirring after each burst It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.
8 After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
9. Slowly and evenly pour caramel sauce over the chocolate.
10. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
11 Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly
12. Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts.
Soft M&M Cookie Bars
Recipe from Liza
Ingredients
2 and 3/4 cups (343g) all-purpose flour
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, melted & cooled
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups (about 260g) mini or regular-size M&Ms
3/4 cup (135) semi-sweet chocolate chips
1 Preheat the oven to 350°F (177°C) Adjust oven rack to the center rack position. Line the bottom and sides of a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
2 Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
3. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain Whisk in the eggs and vanilla extract. Pour this into the flour mixture and mix together with a large spoon or silicone spatula. The dough will be very soft, slick, and thick. Fold in the M&Ms and chocolate chips. The M&Ms and chips may not stick to the dough because of the melted butter, but do your best to combine them
4 Transfer dough to the prepared baking pan and press/smooth into an even layer. Bake for 26–30 minutes or until lightly browned on the sides and top and a toothpick inserted in the center comes out mostly clean with a few moist (not wet) crumbs. Do not overbake. If you notice the bars browning too much before 25 minutes, tent the pan with foil Bars puff up in the oven, but settle as they cool.
5. Allow the bars to cool in the pan set on a wire rack for at least an hour While they’re still warm, I like to press a few more M&Ms & chocolate chips into the tops, just for looks (optional!). Once relatively cool, lift the bars out of the pan using the overhang on the sides and cut into squares.
6 Cover leftover bars and store at room temperature for up to 1 week.
1 cup (250 ml) heavy cream (35% fat)
2 cups (400 g) brown sugar
1/4 cup (60 g) butter
1 teaspoon (5 ml) vanilla extract
sucre à la crème Directions Ingredients
Recipe from Liz
1. Line an 8x8-inch (20x20 cm) pan with parchment paper for. easy removal
2 In a medium saucepan, mix the cream, brown sugar, and butter
3 Heat over medium heat, stirring constantly until the sugar is dissolved
4. Bring the mixture to a gentle boil and cook until it reaches 235°F (113°C) on a candy thermometer.
5. Remove the saucepan from heat and let it cool for about five minutes. Add the vanilla extract
6. Using a wooden spoon or hand mixer, beat the mixture vigorously until it thickens and loses its shine (about 5-7 minutes).
7. Quickly pour the mixture into the prepared pan and smooth the top.
8. Allow it to cool at room temperature until firm (about 2 hours).
9 Once set, cut into small squares and enjoy!
GINGER HOLIDAY PALOMA
2 oz Fresh Grapefruit juice
1 oz fresh lime juice
1.5 oz pomegranate juice or unsweetened cranberry
4 oz Tequila or Mezcal
3/4 oz cinnamon syrup
A Team Favorite!
DIRECTIONS
Add all ingredients except ginger beer to a shaker, add ice and shake.
Double strain equally into two glasses filled with ice.
Top with approx 2-3 oz of ginger beer per glass!
Garnish & enjoy!
Garnish and Enjoy!
Holiday GIFT GUID
HFOR ER
SUCH a goodread!!
HFOR IM
KIDS
Can drive on walls!
Swift wore these!
Taylor
Happy Holidays!
This season, we ’ re cherishing the little moments that make home feel so special gathering with loved ones, sharing laughter, and creating memories that will last a lifetime.
Wishing you and your family a joyful holiday season filled with love, laughter, and everything that makes your home feel magical
Cheers to the season,
ThePeltierTeam
