Make Beaded Victoria Bookmarks

"The only gift is a portion of thyself." ~ Ralph Waldo Emerson

This has been a special year for Victoria magazine, as we have marked our 10th anniversary with Hoffman Media. To celebrate this milestone, I wanted to craft a special keepsake for each member of our staff.

I count it a privilege to work with such a talented team of creative women and thought it would be special to commemorate our shared success with a handmade bookmark.

This idea dawned when I found pretty brass and silver shepherd's hook bookmarks at Christmas Village, an annual holiday-shopping festival in Birmingham. Each one had a ring on the end for affixing a charm. Find a similar selection of styles here. Above, a completed bookmark rests on a Sasha Nicholas plate custom-made for the occasion of our 10th anniversary. See more of the celebratory festivities in our November/December issue!

I cut the miniature magazine covers from subscription insert cards and found perfectly sized frames in the jewelry section at Michaels. You could, of course, frame other ephemera or use another type of charm for the focal point. Other supplies for this project include jewelry wire and cutting pliers, crimping beads and crimping pliers, and assorted Swarovski crystal and pearl beads.

To make the bookmark, slip a magazine cover or other ephemera into the frame and adjust the positioning, if needed. Using cutting pliers, cut a length of jewelry wire a couple of inches longer than needed for the strand of beads. Bend the wire at about 1/2 inch, and loop the wire through the ring of the frame. Slide a crimping bead onto the long piece of wire, also catching the loose end; pull taut and crimp the bead. String approximately five decorative beads onto the wire, careful to cover the loose end of wire, and end with a second crimping bead. Loop the wire through the ring on the shepherd's hook, and thread the wire back through the crimping bead and two or three decorative beads. Pull the wire taut, and use cutting pliers to carefully clip remaining wire.

Making these sweet little bookmarks not only offered a delightful evening of crafting but also served as a reminder of how blessed I am to work with talented people to produce a magazine that I have loved for so many years. Here's to the next decade of bliss!

"But I'm always dreaming, even when I'm awake; it is never finished." ~ Peter S. Beagle

Classic Sewing for the Holidays

"Methinks it is a token of healthy and gentle characteristics, when women of high thoughts and accomplishments love to sew; especially as they are never more at home with their own hearts than while so occupied." ~ Nathaniel Hawthorne

An exciting highlight of the Christmas season has been getting to see Emma on the cover of the Holiday issue of Classic Sewing. A sister to Victoria, Classic Sewing is one of the newer publications at Hoffman Media. This quarterly magazine includes full-size patterns that are certain to delight beginning to experienced sewists. In response to reader requests for styles suitable for the older girl, the editors have offered the sophisticated dress shown above. The elegant neckline, scalloped bodice and softly gathered skirt make this a pattern perfect for special occasions of all kinds. Emma modeled the dress at one of our in-house studios this summer, and we have eagerly awaited its release. Catch her on the newsstand at Barnes & Noble, Joann Fabric and Crafts, or in your favorite specialty sewing store. To purchase the issue online, visit the Classic Sewing store.

"All my scattering moments are taken up with my needle." ~ Ellen Birdseye Wheaton

Teatime Parties Book Giveaway

"Whatever the occasion that finds you gathering with family and friends, we offer inspiration to make the milestone more meaningful by celebrating it with a tea party." ~ Teatime Parties

One of the benefits of working with Victoria magazine is getting to enjoy the beautiful and inspiring works produced by our sister publications at Hoffman Media. A longtime reader of TeaTime, I am always especially eager to collect the latest book in the magazine's library of tea-themed offerings. The newest volume is especially exciting to me, as one of the parties was photographed at our house earlier this year. Would you like to take a peek? 

The "First Tea Party" menu and tablescape were shot at our kitchen table. When I shared the book with my family last night, 13-year-old Mary Ashley was particularly proud to note that her chair is now "famous." I am also pretty pleased that some of my favorite china (shown with the Caroline place card) added a fitting complement to the many pretties brought by the TeaTime stylist. Test-kitchen chef Elizabeth Stringer left several treats for us to enjoy, so I can heartily recommend the recipes in this chapter.

Preview more delightful tea-party themes here, and order your copy of the book here!

For your opportunity to win a copy of this lovely new volume, leave a comment below detailing your favorite occasion to celebrate over tea.

February Loves

"Oh, if it be to choose and call thee mine, love, thou art every day my Valentine!" ~Thomas Hood

Oh, how my heart thrills to February, this most romantic month! Each year, I share a gathering of favorite gifts -- treasures for celebrating Valentine's Day or surprising a precious friend. Here are a few of the pink pretties that have captured my attention this winter. 1. Flowers are always a special treat, and these Kabloom Sweet Caroline Pink and White Roses with Vase will make a charming display. 2. Playful and flirty, this Crown & Ivy Ditto Dot Mix Scarf combines soft pink polka dots and raspberry pom pom trim -- a go-to accessory that is sure to remain a favorite through spring and summer. 3. Finding a signature scent adds a little pleasure to every day; sample Bath & Body Works Peony before it's gone! 4. The versatility of this Crown & Ivy Solid Cardigan in Pink Sky makes it a wardrobe staple. 5. Delivered to your door, Kabloom Shades of Pink Long-Stemmed Roses are ready to be slipped into a holiday arrangement. 6. The exquisite cookies on our cover give just a hint of the sweet surprises you'll find in the January/February 2017 issue of Victoria magazine. Nearly four years into my tenure, I still love my work and feel so blessed each day to sip tea; write about inspiring places and people; and collaborate with a talented team of creative women.

I hope you will savor the opportunity this month brings to cherish the ones we love and show them how much we care through acts of kindness and tokens of affection!

Pumpkin It Up! Tips and Cookbook Giveaway

"Oh how we love pumpkin season. You did know this gourd-ish squash has its own season, right? Winter, Spring, Summer, Pumpkin ... . We anxiously anticipate it every year." ~ Unknown

This week we have enjoyed sampling recipes from the delightful new cookbook Pumpkin It Up! I am so pleased to welcome author Eliza Cross.

A Little Loveliness is such a well-written, beautiful and inspiring blog. I love your heartfelt writing style and beautiful photography, and the fact that you’ve been blogging since 2008 is a testament to your commitment and how much we readers love your wonderful posts. I am honored to be here today! 

 

Thank you, Eliza! Your new cookbook is a delight. Our obsession with pumpkins seems to grow stronger each year. What is the allure of this favorite fall gourd?

To me, the mild, slightly sweet flavor of pumpkin evokes the very best aspects of home cooking: warmth, comfort, tradition—even love. Perhaps that’s why the tantalizing taste of pumpkin stars in so many products right now, from breakfast cereal to yogurt to cookies and even potato chips.

 

What inspired you to produce a cookbook devoted to pumpkins? 

I’m a pumpkin lover and grower from way back. The first time I learned that pumpkins could be used for something besides pie was when I was a kid and our local dairy offered seasonal pumpkin spice ice cream at Thanksgiving. My mom also baked a wonderful pumpkin bread that was divine. When I was 10, I planted a pumpkin patch in our back yard in Boulder. An early freeze killed most of the commercial pumpkin crop causing a pumpkin shortage that year, but somehow my pumpkins survived and thrived. So I loaded up a wagon and sold pumpkins to all the neighbors, turning my first pumpkin profit! 

 

During the recipe development phase, were there any surprises you encountered or lessons learned in working with pumpkins?

If you’re accustomed to making pumpkin pie with canned pumpkin, the color will be much more “orangey” when preparing a pie filling with fresh pumpkin. Another surprise was that not all pumpkins are easy to grow. Last year I tried growing Amish Pie Pumpkins, but my thumb wasn’t green enough and we ended up with one precious pumpkin. I used it to make creamy Curried Pumpkin Soup, which reminds me – I’ve been drooling over the velvety pumpkin soup recipe that you shared on your blog, and can’t wait to try it.

Going far beyond traditional pumpkin pie, Pumpkin It Up! offers recipes that range from sweet to savory and options that can be enjoyed throughout the day. How can home cooks make the most of pumpkin season?

I always suggest buying or growing some extra baking pumpkins when they’re in season so you can try new ways of cooking them. You can add chopped pumpkin to a savory Pumpkin, Potato and Bacon Hash, or slice it and make crispy Pumpkin Fries, or even top a pizza with cooked pumpkin, sausage and caramelized onions. On the sweet end of the spectrum, pumpkin stars beautifully in desserts like Pumpkin Cream Puffs, Pumpkin Pecan Pie Bars and Creamy Pumpkin Tiramisu. Pumpkin  freezes really well, too, so if you cook and freeze it you can always have pumpkin on hand to add to a variety of recipes. Canned pumpkin can also be used in many of the recipes in my book. (As a side note, my son and daughter always preferred homemade pumpkin puree to other baby food. It’s pure and natural, and babies seem to really like it!) 

 

You have certainly given us plenty of inspiration, Eliza. Any other thoughts or advice?

I always remind readers not to discard the pumpkin seeds when they’re scooping out a pumpkin. The roasted seeds are a treat, and they’re actually quite a healthy snack with good fiber and nutrients. Another tip is that if you choose good, firm pumpkins with no soft spots they will usually keep very well. You can often use them in your fall decorating, and then cook them when you’re ready. I love the way you utilized pumpkins in your Thanksgiving table.

Thank you so much, Eliza, for sharing these wonderful thoughts on incorporating pumpkins into our harvest menus and decor!

Pumpkin It Up!

 For your chance to win a copy of this new cookbook, leave a comment on this post. The winner will be announced in plenty of time for autumn baking.

Gourd photo from A Little Loveliness. Recipe photos and book cover used with permission from Pumpkin It Up! 

Pumpkin It Up! Pumpkin-Caramel Cinnamon Rolls

There is something so comforting about spending a few quiet moments lingering over a freshly baked pastry and a steaming cup of a favorite brew. These Pumpkin-Caramel Cinnamon Rolls, from the new cookbook Pumpkin It Up! seem like the perfect complement to a leisurely Saturday morning -- especially when served alongside a delicious latte. In my next post, author Eliza Cross offers tips for cooking with pumpkin. Stop by A Little Loveliness for our cookbook giveaway!

Pumpkin-Caramel Cinnamon Rolls

Makes 12 servings

1 (8-ounce) tube refrigerated seamless crescent dough

1⁄3 cup canned or cooked pumpkin purée

6 tablespoons butter or margarine, softened, divided

1⁄4 cup plus 2 tablespoons firmly packed dark brown sugar, divided

2 tablespoons milk, divided

1 teaspoon pumpkin pie spice

1⁄4 teaspoon salt

1⁄4 cup finely chopped pecans

1⁄4 teaspoon vanilla extract

1⁄4–1⁄3 cup powdered sugar

Preheat oven to 350 degrees. Prepare a 9-inch round cake pan with nonstick cooking spray and set aside.

Unroll the dough and pat into a large rectangle. In a small bowl, combine the pumpkin, 4 tablespoons butter, 2 tablespoons brown sugar, 1 tablespoon milk, pumpkin pie spice, and salt; stir until well blended. Spread mixture over the dough and sprinkle with pecans. Starting with the long side, roll up the dough; pinch the seam to seal. Cut dough into 12 equal slices and arrange cut-side up in the prepared pan. Bake for 20–25 minutes, until rolls are golden brown. Cool in the pan on a wire rack for 15 minutes.

Heat the remaining 2 tablespoons butter in a small saucepan until melted. Stir in the remaining 1⁄4 cup brown sugar and 1 tablespoon milk; cook over medium-low heat for 1 minute. Remove from heat and allow to cool for 5 minutes. Stir in the vanilla and 1⁄4 cup powdered sugar; beat until well blended, adding more powdered sugar until desired consistency is reached. Drizzle the rolls with the icing.

Pumpkin It Up!

Photos from Pumpkin It Up! Used with permission.

Pumpkin It Up! Baby Breakfast Pumpkin Recipe

With Labor Day weekend fast approaching, I am already looking ahead to autumn. The changing of seasons will bring radiant foliage, harvest celebrations, and a bounty of colorful gourds. The crisp, cool days revive my energy, giving me fresh motivation to experiment with new dishes and entertain loved ones. For those of us drawn to all things pumpkin, a new cookbook from Eliza Cross offers recipes for bringing the quintessential symbol of fall into our seasonal menus. This week on A Little Loveliness, I will be sharing breakfast favorites from Pumpkin It Up!, as well as cooking tips from Eliza and a giveaway of her gorgeous new cookbook. 

Baby Breakfast Pumpkins

Makes 4 servings

4 (1-pound) baking pumpkins

1⁄2 pound bulk breakfast sausage

5 eggs, divided

4 slices stale bread, cut into 1⁄4-inch cubes

1 tablespoon chopped fresh Italian parsley

1⁄2 teaspoon dried sage

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground pepper

4 teaspoons grated Parmesan cheese, divided

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil. Use a sharp knife to slice the top quarter off each pumpkin; remove the seeds and stringy pulp.

In a medium frying pan, break up and fry the sausage until thoroughly cooked, 5–6 minutes.

Remove from heat, drain grease, and cool to room temperature.

In a large bowl, whisk 1 egg until foamy. Add the sausage, bread cubes, parsley, sage, salt, and pepper; stir until well combined. Fill each pumpkin with the bread mixture to about 1 inch from the top; transfer to the prepared baking sheet. Bake until the pumpkins are fork tender, 40–45 minutes. Remove pan from oven and use a spoon to gently flatten the stuffing in each pumpkin.

Increase oven temperature to 400 degrees. Crack 1 egg and gently pour it over the stuffing mixture for each pumpkin, being careful not to break the yolk; sprinkle each with 1 teaspoon cheese. Cover the pumpkins lightly with foil, return to oven, and bake until eggs are set to desired doneness, 10–13 minutes.

Pumpkin It Up!

Photos from Pumpkin It Up! Used with permission.

French Inspiration Giveaway

Dreaming of France is easy with all the gorgeous editorial content in our Hoffman Media magazines. Every year, our May/June issue of Victoria focuses on Gallic destinations, cuisine and decor. Last year's special-interest publication French Cottage -- one of my favorites -- offers inspiration galore. And the most recent issue of Bake from Scratch brims with mouthwatering French pastries.

I wrote the text for our May/June 2015 Cooking and Entertaining feature, "French Patisserie." Our test-kitchen chef, Loren Wood, really outdid herself creating a tantalizing menu of sweets. Later, when my talented friend Alinda and her daughters planned a Victoria-inspired tea party, it was a blessing to share their story of hospitality on Victoriamag.com. Read more about the festivities in Gracious Entertaining: Mother and Daughter Bring Our French Patisserie to Life. 

With all of this beauty to behold, Emma and I had no shortage of ideas for bringing to life her 10th-birthday celebration. I will be sharing all the details of her recent party in upcoming posts, so be sure to stop by often to view our take on an afternoon in Paris.

Leave a comment below for your chance to win a bundle of our French-themed publications, and I will announce the winner at the end of our party coverage. 

Peach-Infused Tea from Tammy Algood

Many thanks to Tammy Algood, author of Sunday Dinner in the South, for sharing her recipes, advice and encouragement on A Little Loveliness. To conclude our series, today the talented hostess shares a thirst-quenching refresher. Peaches are such a nice complement to freshly brewed tea. Can't you just picture enjoying an ice-cold glass of this smooth beverage on the front porch? I'm sure it tastes even sweeter when shared with friends. If you are feeling as inspired as I am to rekindle the tradition of gathering together to break bread after Sunday-morning worship, let's challenge ourselves to share lunchtime fellowship with someone soon.

Peach-Infused Tea

This tea recipe calls for fresh peaches, but works equally well with farm-fresh nectarines or apricots. I like the version sweetened with agave nectar best. You’ll find it bottled and sold in the baking aisle of the supermarket.

Yield: 8 servings

7 cups water

8 peach-flavored regular-size tea bags

2/3 cup agave nectar (see sugar substitute below)

2 cups peeled and sliced fresh peaches

Place the water in a large saucepan over high heat. Bring to a boil and remove the pan from the heat. 

Add the tea bags and steep for 6 minutes. Remove and squeeze the tea bags, then discard. Add the agave nectar to the steeped tea and stir well to combine.

Place the fresh peaches in a pitcher and add the tea. Cover and refrigerate. Serve cold over ice.

Sugar Substitute: While the tea steeps, place a cup of water and 1 cup of sugar in a small saucepan over medium-high heat. Bring to a simmer and immediately remove from the heat. Stir to dissolve the sugar and add to the tea.

Sunday Dinner in the South

Coming soon, reflections on Mother's Day and a ballet-themed gathering.

Photos from Sunday Dinner in the South. Used with permission.