FASHIONISTA

HOW TO PREPARE THE PERFECT CHRISTMAS PARTY

WHAT TO WEAR FOR THE HOLIDAYS?Sparkles with class

EMMA STONE TELLS US EVERYTHING ABOUT HOW SHE CELEBRATES CHRISTMAS

ORIGINAL GIFT IDEAS!

“You’re a human being, you live once and life is wonder-ful, so eat the damn red velvet cupcake.” — Emma Stone

ACCESORIES THAT FITS EVERY LITTLE BLACK DRESS!

HAUTE COUTUREACCESORIES

RECIPES OF THE BEST DESSERT FOR CHRISTMAS HOLIDAYS!

Holidays editionGET A CHANCE TO WIN A CRUISE IN THE CARIBBEAN

CONTENTS

Regulars

P. 3 to 6 STAR FASHIONThe favorite fashion accesories of Emma Stone!

P. 7 & 8 RECIPES OF THE MONTH DESSERTS & COCKTAILSChristmas cheesecake & Cupcakes!& Christmas cocktails

Specials

P. 9 & 10 ACCESSORIESWhat should I wear with my little back dress?SELENA GOMEZ ADVICES

P. 11 & 12 MAKEUPThe colors of the month

P. 13 & 14 STEPHEN WEBSTER JEWELRYOur favorite rings!

P. 15 & 16 RUMORS OF THE MONTH

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Glowing Emma Stone is the perfect advert as she shows off her flawless beauty at make-up launch

With her glowing face and natural beauty, Emma Stone couldn’t have been a better choice to promote a beauty line.The Amazing Spider-Man star showed off her flawless beauty as she launched Revlon ‘Nearly Naked’ at The London Hotel in Los Angeles on Wednesday.The 24-year-old actress’ dress by Daniel Vosovic paired bands of grey and ivory. On someone else, it might have looked drab, but Emma carried it off well.

Emma dazzled everyone at the event by pai-ring her frock with Rupert Sanderson pointy orange heels, dangling Jamie Wolf earrings and a Melinda Maria ring.And her dark nail polish gave her outfit just the right amount of drama to keep it from being considered too bland.As one of the year’s red carpet winners,

Emma’s look was just another notch in her belt.Formerly a redhead, the star is back to being a blonde. ‘The only reason I went red in the first place was because I was doing Superbad and they asked me to go red,’ Emma told Popsugar.

While her taste in beauty projects is impec-cable, her own skin care routine at home could perhaps use some improving. ‘It’s a superslutty regimen. It changes all the time,’ Emma quip-ped. In her personal life, Emma recently bought a California home with her boyfriend Andrew Garfield, whom she met on the set of The Amazing Spider-Man last year. They reportedly plunked down $2.5 million for a four-bedroom mansion in the heart of Beverly Hills last month.

Servings: Serves 12–16

INGREDIENTS:2 1/4 cups sifted cake flour (not self-rising)1/4 cup Dutch-process cocoa powder1/2 tsp. salt8 Tbsp. (1 stick) unsalted butter , at room temperature1 1/2 cups sugar2 large eggs , at room temperature2 Tbsp. liquid red food coloring1 tsp. vanilla extract | Get the recipe!1 cup buttermilk , at room temperature2 tsp. distilled white vinegar1 tsp. baking soda2 packages (8 ounces apiece) cream cheese , at room temperature8 Tbsp. (1 stick) unsalted butter , at room temperature2 1/2 cups confectioners’ sugar , sifted1 tsp. vanilla extract | Get the recipe!Pinch of salt

DIRECTIONS:To make cake: Preheat oven to 350°. Grease two 9» x 2» round cake pans. Line bottoms with parch-ment paper; grease.Sift flour, cocoa, and salt into a bowl.In stand mixer with paddle attachment, beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla. On low speed, beat in flour mix-ture in thirds, alternating with buttermilk, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Stir into batter. Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes; cool completely. Freeze for 30 minutes.

TO MAKE FROSTING:In stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar, vanilla, and salt. Blend on low speed for 30 seconds; beat on medium-high until fluffy.

Holiday Cheesecake

Prep: 30 min. Bake: 1-1/2 hours + chilling Yield: 16 Servings

INGREDIENTS:1-1/2 cups graham cracker crumbs1/2 cup pecans, toasted and finely chopped2 tablespoons light brown sugar6 tablespoons butter, melted

FILLING:4 packages (8 ounces each) cream cheese, softened1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar3 teaspoons vanilla extract4 eggs, lightly beaten1 cup (6 ounces) miniature semisweet chocolate chips

TOPPING:2 cups (16 ounces) sour cream1/4 cup Imperial Sugar® / Dixie Crystals® Granulated SugarAssorted candies

DIRECTIONS:Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, com-bine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of can. Garnish with candies. Yield: 16 servings.