Your Newspaper - HomeStyle - Working in a Winter Wonderland

Posted on: December 4, 2009

Working in a Winter Wonderland

Spread holiday cheer around your office without being 'that person.' Get inspired by a quick glance around your home

By Taniesha Robinson
CTW Features

Image courtesy istockphoto

Holiday decorations don't have to stop at your front porch. Bring them all the way to the office this year. Any size cubicle can benefit from what's left over after decking the halls at home, and you'll enjoy the added cheeriness of your workspace. Decorating at work may require more reservation than at home, but the quality of your adornments will trump the quantity. Get ready for some jolliness on the job.

Theme and Scheme

Whether you're creating a winter wonderland or a traditional country Christmas, your decorating theme has to yield to its surroundings. "Try to keep with the color scheme in the cubicle and do colorful accents," says Gail Williams, an Omaha, Neb.-based interior designer. She suggests draping your chair in a colorful afghan and bringing in small decorative pillows.

"In a small space like that, I might do a maximum of two colors," says Pamela Wilmoth, a Medford, Ore.-based interior designer.

Avoid Clutter

"Usually a cubicle is already full of clutter," Wilmoth says. That's why she suggests bringing "fewer, but larger things" in to decorate. She recommends placing a small artificial tree on your desk or floor and adding a string of large ornaments to the walls of your office space.

Another way to avoid clutter is to think "replace" rather than "redecorate." Replace that flower vase with the artificial tree, Williams suggests.

Get Personal

"Don't forget to bring in things that inspire you," says Kelley Moore, author of "Cube Chic: Take Your Office Space from Drab to Fab!" (Quirk, 2006). She adds that these more personal items can be great conversation starters to help you connect with colleagues. Photos are a must for personalizing a space, but Moore suggests being creative: Ditch the holiday-themed picture frame and purchase a giant personalized snow globe.

"If you're inspired by your space, you're going to be more productive," Moore says.

'Tis the Season of Nibbles

Prefer edible decorations?

You're not alone - just set out a plate of homemade macaroons or traditional Christmas cookies and all will be right with the world. Or, at least with your co-workers.

"Baking and sharing holiday treats is a time-honored tradition because it harkens back to a simpler time," says Shelley Wolson, author of "Budget Celebrations: The Hostess Guide to Year-Round Entertaining on a Dime" (Filipacchi Publishing, 2009).

Before you bring a platter of cookies to work though, Wolson suggests doing your homework. "Make sure to ask about food allergies and dietary concerns well in advance so you can bring in options everyone can eat. That way you can offer a nut-free, gluten-free, vegan or other alternative, but still include your old-time favorites." Enjoying the actual cookies is only half of the fun - consider starting an office cookie swap or recipe exchange to get everyone interested involved.

"Think outside the tin," Wolson says. "Find a fun new way to present your cookies to everyone, whether it's enclosing them in colorful, food-safe bags with ribbons, or putting them in unique but sturdy gift boxes that will keep them from getting broken."

Wolson's French chocolate macaroons are a great office snack to share. "A few of them go a long way to impressing your friends and coworkers, and they're not terribly difficult to make," she says.

- By Mary M. Murphey | CTW Features

FRENCH CHOCOLATE MACAROONS

MACAROONS

-1/2 cup blanched whole almonds

-1 3/4 cups confectioners' sugar

-3 Tbsp unsweetened cocoa powder

-Whites from 3 large eggs

-Pinch of salt

-2 tsp granulated sugar

FILLING

-1/2 cup heavy (whipping) cream

-2 Tbsp unsweetened cocoa powder

-5 oz bittersweet or semisweet chocolate, finely chopped

-1 stick (1/2 cup) unsalted butter, softened, cut up

1. Position rack in middle of oven. Heat to 400°F. Line 2 large baking sheets with parchment paper or nonstick foil.

2. Macaroons: Pulse almonds and 1 cup confectioners' sugar in a food processor until finely ground. Add cocoa and remaining 3/4 cup confectioners' sugar; pulse until well blended.

3. Beat egg whites and salt in a large bowl with mixer on medium-high speed until whites form soft peaks when beaters are lifted. Add granulated sugar and beat just until stiff peaks form when beaters are lifted. With a whisk or rubber spatula, gently fold in almond mixture. Transfer to a gallon-size ziptop bag. Snip 1/2 inch off a bottom corner and pipe 1-inch-diameter mounds about 2 inches apart on prepared baking sheets.

4. Bake, 1 sheet at a time, 6 to 8 minutes, until tops look dry but macaroons are still slightly soft to the touch.

5. Transfer, still on parchment or foil, to barely dampened kitchen towels. Let cool 5 minutes. Carefully peel paper off macaroons and transfer to wire racks to cool completely.

6. Meanwhile, make filling: Bring cream just to a boil in a medium saucepan over medium heat. Remove from heat; whisk in cocoa. Add chocolate and butter; whisk until melted and smooth. Cool to room temperature, then cover and refrigerate at least 30 minutes, or until firm enough to spread.

7. If piping filling on cookies instead of spreading, transfer filling to a ziptop bag and snip 1/2 inch off a corner. Pipe or spread about 1 1/2 tsp onto flat side of 1 macaroon. Top with another macaroon, flat side down, pressing together gently to form sandwich. Repeat with remaining macaroons.

Recipe courtesy of "Budget Celebrations" (Filipacchi Publishing, 2009) by Shelley Wolson.