Westfield, MA December 2025 by City Lifestyle

DecemberGiving Issue

The holiday season is here, bringing with it the sights, sounds, and traditions that make this time of year so magical. For many of us, the holidays are a chance to recreate the joy we felt as children, whether it’s through the twinkle of festive lights, the aroma of holiday baking, or cherished family traditions.

This month, we’ve curated a gift guide to help make your holiday shopping easier while supporting local businesses. We’ve also highlighted the best of what Westfield has to offer during the holidays, from events and entertainment to opportunities for giving back.

While this season is joyful for many, it can also be a difficult time for those who are grieving, lonely, or in need. In the spirit of the season, let’s come together as a community to extend kindness and compassion to those who may be struggling. Whether it’s donating to a local charity, volunteering your time, or simply checking in on a neighbor, every act of generosity makes a difference.

May your holidays be filled with love, peace, and the joy of giving.

Happy Holidays,

December 2025

PUBLISHER

Blake Foster | blake.foster@citylifestyle.com

EDITOR

Angela Broockerd | angela.broockerd@citylifestyle.com

Corporate Team

CEO Steven Schowengerdt

President Matthew Perry

COO David Stetler

CRO Jamie Pentz

CoS Janeane Thompson

AD DESIGNER Josh Govero

LAYOUT DESIGNER Emily Lisenbee

QUALITY CONTROL SPECIALIST Anna Minnick

Winter In A Glass

Winter Simmer Magic

Fill

Good Holiday Party Vibes

Embrace

PHOTOGRAPHY BY JANIE

JONES

Whether you’re hosting a gathering or simply treating yourself, these holiday drinks are guaranteed to bring a little extra cheer to your cup.

HOLIDAY COCKTAILS & COZY CREATIONS

INGREDIENTS:

FESTIVE CRANBERRY GIN FIZZ

A bright, elegant cocktail with a foamy top and a hint of holiday spirit.

• 2 oz gin

• 1 oz cranberry juice

• 3/4 oz lemon juice

• 1/2 oz simple syrup

• 1 egg white

Optional: splash of sparkling water or club soda

Garnish: fresh rosemary or thyme sprig

In a cocktail shaker, combine gin, cranberry juice, lemon juice, simple syrup, and egg white. Shake vigorously for about 20 seconds to create the frothy top. Double strain into a chilled coupe glass to get that smooth, foamy top. Add a small splash of sparkling water if you’d like a bit of fizz. Gently place a sprig of rosemary or thyme on top of the foam.

INSTRUCTIONS: CONTINUED >

SPICED CINNAMON RUM FLIP

A luscious holiday cocktail with warming spices, rich texture, and a beautiful cinnamon garnish.

INGREDIENTS:

• 2 oz dark or spiced rum

• 3/4 oz cinnamon simple syrup

• 1 oz heavy cream

• 1 whole egg

• Dash of ground nutmeg

• Dash of vanilla extract

Garnish: cinnamon stick and a light dusting of nutmeg or cinnamon

INSTRUCTIONS:

Make Cinnamon Simple Syrup:

Combine 1/2 cup sugar, 1/2 cup water, and 2 cinnamon sticks in a saucepan. Simmer for 10 mins, let cool, and strain. Store in the fridge. Add rum, cinnamon syrup, cream, egg, vanilla, and a pinch of nutmeg to a shaker. Shake vigorously for 15–20 seconds to emulsify the egg. Strain into a coupe or stemmed glass like the one in your photo. Top with a cinnamon stick across the rim and a dusting of nutmeg or cinnamon.

Optional: Add 1/2 oz chilled espresso for a coffee kick.

INGREDIENTS:

BOURBON VANILLA BEAN HOT CHOCOLATE

An ultra-creamy, chocolatey holiday drink with a hit of warm bourbon and a vanilla bean twist.

• 2 cups whole milk

• 1/2 cup heavy cream

• 1/2 cup high-quality dark chocolate (chopped or chips)

• 2 tbsp unsweetened cocoa powder

• 2 tbsp sugar or maple syrup

• 1/2 tsp pure vanilla extract

• Pinch of sea salt

• 2 oz bourbon

Topping: 4 large marshmallows

Optional garnish: grated dark chocolate, whipped cream, cinnamon

INSTRUCTIONS:

In a small saucepan over medium heat, combine milk, cream, cocoa powder, sugar, vanilla, and salt. Whisk until smooth and heated through. Add chopped dark chocolate and stir constantly until melted and silky. Lower heat if needed to avoid scorching. Remove from heat, then stir in bourbon. Taste and adjust sweetness or strength to your liking. Top with marshmallows. Add whipped cream, a sprinkle of cinnamon or nutmeg, and shaved chocolate. Optional: Add a pinch of cinnamon and cayenne for spicy depth Kid-friendly version: Omit bourbon and add peppermint extract or caramel syrup instead.

CONTINUED >

HOLIDAY SPICED GINGERBREAD LATTE

A warm, frothy, and festively spiced drink perfect for winter nights.

INSTRUCTIONS:

INGREDIENTS:

For the latte:

• 1 shot of espresso (or 1/2 cup strong brewed coffee)

• 3/4 cup milk

• 2 tbsp gingerbread syrup

• Whipped cream

For the gingerbread syrup:

• 1/2 cup water

• 1/2 cup brown sugar

• 1 tbsp molasses

• 1/2 tsp ground ginger

• 1/2 tsp ground cinnamon

• 1/4 tsp nutmeg

• 1/8 tsp ground cloves

• 1/2 tsp vanilla extract

Optional toppings:

• Ground cinnamon or nutmeg for dusting

• Marshmallow

• Crushed gingerbread cookie around the rim or on top

Make the gingerbread syrup:

In a small saucepan, combine water, brown sugar, molasses, and spices. Bring to a gentle boil, then reduce heat and simmer for 2–3 minutes until slightly thickened. Remove from heat, stir in vanilla extract, and let cool. Store in the fridge for up to 2 weeks. Prepare the drink:

Brew your espresso or strong coffee. Heat and froth your milk. In your glass, add 2 tablespoons of the gingerbread syrup. Pour in the espresso, then the steamed milk, stirring gently to combine. Spoon frothed milk or whipped cream on top. Dust with cinnamon or nutmeg.

Optional: Rim the glass with crushed gingerbread cookie crumbs for extra flair.

Winter Simmer Magic

ARTICLE BY ARSINE KALOUSTIAN

FILL YOUR HOME WITH THE COZY SCENTS OF TART CRANBERRIES, BRIGHT CITRUS, AND WARMING SPICES

Creating stovetop potpourri is a delightful way to indulge in the scents of the festive season. This Cranberry Orange Potpourri combines sparkling notes of fresh citrus and cranberries with nostalgic spices and woodsy herbs to create a welcoming atmosphere.

INGREDIENTS:

• 1 cup fresh cranberries

• 1 orange, sliced

• 2 cinnamon sticks

• 1 teaspoon whole cloves

• 3 star anise

• 2 sprigs fresh rosemary

• 2-3 cups water (plus more as needed)

INSTRUCTIONS:

Combine cranberries, sliced orange, cinnamon sticks, cloves, star anise, and rosemary in a pot. Add 2-3 cups of water, ensuring the ingredients are submerged. Simmer on low heat, allowing the aromas to release. Check the water level, adding more as needed to prevent drying out. Simmer for several hours to fill your home with the scents of the season.

This potpourri is perfect for setting the holiday mood, whether you’re preparing for a family gathering or simply want your home to smell warm and inviting.

EMBRACE THE SEASON WITH THESE HOLIDAY PARTY TIPS AND TRICKS.

Good Holiday PARTY VIBES

ARTICLE BY SYDNEY KATE LEWIS

Just like that, it’s officially the most wonderful time of the year. And while you may still be stuffed from all the turkey, it’s time to start planning the ultimate holiday party. I’ve included some tips and tricks to make sure it is the absolute best time for your guests.

01

SETTING THE ATMOSPHERE IS CRUCIAL.

The mood is subjective to the type of party you’re having, though. This could include a tree in the corner, an advent wreath on the table, a menorah on the counter, or other decor aligning with your celebration. Either way, I personally recommend lighting a fire in the fireplace or playing a looping video of one on your television to create a festive and cozy ambiance.

02

HOLIDAY GAMES ACT AS ENGAGING

ENTERTAINMENT.

I once played a game where little trinkets from the Dollar Tree were wrapped in a massive ball of plastic wrap, and guests had 30 seconds to unwrap as much as possible before passing it to the next guest, claiming the unwrapped trinkets as their prize. It definitely gets the adrenaline up and provokes quite a few laughs at the random items wrapped inside.

04

THE PLAYLIST IS, IN MY OPINION, THE MOST IMPORTANT PART OF ANY HOLIDAY PARTY.

While everyone is mingling, it is crucial to have some festive background noise. And, while the classics are well, classic, here are my go-to, more modern song choices for some great holiday fun!

• “Christmas Isn’t Cancelled (Just You)” - by Kelly Clarkson

• “Drummer Boy” - by Justin Bieber

• “Fancy Like Christmas” - by Walker Hayes

• “Hot Chocolate” - by Tom Hanks (From the Polar Express soundtrack)

• “It’s Not Christmas Till Somebody Cries” - by Carly Rae Jepsen

• “Naughty List” - Liam Payne featuring Dixie

• “Redneck 12 Days of Christmas” - by Jeff Foxworthy

• “Stretchy Pants” - by Carrie Underwood

• “Text Me Merry Christmas” - by Straight No Chaser featuring Kristen Bell

• “The Chanukah Song” - by Adam Sandler

Now go create your own, special playlist, pour yourself a mug of eggnog, and dance the night away!

03

FOOD AND DRINKS PLAY A MASSIVE ROLE IN THE HOLIDAY PARTY SCENE.

Whether a simple apple dip (8 oz cream cheese, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1/2 cup toffee bits served with apple slices) or a festive drink, such as a cranberry Moscow Mule (2 oz vodka, 1 oz cranberry juice, 1/2 oz fresh lime juice, ginger beer, and fresh cranberries with a sprig of rosemary for garnish), serving holiday-themed food and drinks amplifies the atmosphere.

Behind each of our 200+ City Lifestyle magazines is someone who cares deeply about their community. Someone who connects people, celebrates businesses, and shares the stories that matter most. What if that someone was you?

Or maybe it’s someone you know. If this isn’t the right time for you, but you know someone who could be the perfect fit, we’d love an introduction.

BREAKFAST HOLIDAY

The holidays are filled with family gatherings. Enjoy these easy, make-ahead recipes to simplify your holiday breakfast; they are sure to impress your guests.

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

MONKEY BREAD

Ingredients:

• 18-20 Rhodes white frozen rolls

• 1 regular box of cook and serve butterscotch pudding

• ½ cup chopped pecans

• 6 tablespoons butter, melted

• ¾ teaspoon cinnamon

• ½ cup brown sugar

Instructions:

Grease a bundt pan with non-stick cooking spray. Sprinkle chopped pecans around the bottom of the bundt pan. Next, place frozen rolls in the pan, evenly spreading them out. Sprinkle the rolls with the dry pudding mix. Melt butter in a separate container, and add cinnamon and brown sugar and stir. Pour butter and sugar mixture over the rolls. Cover with saran wrap that is sprayed with nonstick cooking spray. Place in a cool oven overnight with the light off. Bake the next morning at 350 degrees for 30 minutes. Let stand for 5 minutes and then turn the bundt pan over onto a serving plate and gently pry out of the pan, allowing time for the pecans and toppings to drip on top. Enjoy!

HEARTY BREAKFAST CASSEROLE

Ingredients:

• 8 eggs

• 2-3 cups torn bread pieces

• 3 ½ cups heavy whipping cream

• 1 pound breakfast sausage, browned

• 1 pound bacon, cooked and crumbled

• 2 cups shredded cheese of choice

• 1 teaspoon red pepper flakes

• 1 teaspoon rosemary

• 1 teaspoon thyme

• Salt and pepper

Instructions:

Spray 9 x 13 pan with cooking spray. Layer torn bread pieces on the bottom of the pan to cover completely. Sprinkle 1 cup cheese over the bread. Whisk eggs and heavy whipping cream and red pepper flakes salt and pepper. Pour mixture into the baking dish. Add bacon and sausage on top of egg mixture. Top with remaining cheese and sprinkle with rosemary and thyme. Bake at 350 for 35 minutes or until the center is done.

GOURMET HOT CHOCOLATE

Add a little extra pizazz to your hot chocolate by using half and half instead of milk, sprinkle with cinnamon and top with a snowman made out of marshmallows and pretzel sticks

Ingredients:

• 1 cup powdered sugar

• ½ cup of cocoa powder

• 1 teaspoon cinnamon, optional

• Milk or half and half

Instructions:

Add dry ingredients to a bowl and stir. For individual servings, mix half of the cocoa mix with a ½ cup milk. Add desired amount of cocoa mix with milk to desired sweetness. Top with whipped cream or marshmallows.

EGGNOG MARTINI

Ingredients:

• 1 ounce vodka

• 1 ounce Kahlua

• 1 ounce brewed coffee cooled

• 3 ounces eggnog

• ¼ teaspoon vanilla extract

• Dash of cinnamon

Instructions:

Add all ingredients together in a shaker and mix. Pour into a glass and serve over the rocks.

CROISSANT LEMON BERRY DELIGHT

Casserole Ingredients:

• 6 large croissants (from the bakery) sliced into cubes

• 3 cups mixed berries

• 1 package cream cheese, softened

• 1 cup sugar

• 5 eggs at room temperature

• 2 cups half and half at room temperature

• ¾ tablespoon vanilla extract

• ¾ tablespoon lemon juice

Lemon Glaze Ingredients:

• 2 ounces cream cheese, softened

• 1 tablespoon butter, softened

• 1 cup powdered sugar

• 1 ½ tablespoons lemon juice

• 1 ½ teaspoons vanilla extract

Instructions:

Preheat oven to 350 degrees and toast the cubed croissants on a baking dish for 10 minutes. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, half and half, lemon juice and vanilla and mix until smooth. Place the toasted croissants into a greased 9 x 13 pan and layer with 1 ½ cups berries. Pour custard mix on top and then add the remaining berries on top. Cover with foil and refrigerate overnight. Preheat the oven to 350 degrees and bake, covered, for 30 minutes. Remove foil and bake for another 15 minutes. Set aside and make glaze by adding all ingredients to a bowl and mixing until smooth. Drizzle over the casserole and sprinkle with powdered sugar if desired.

HASHBROWN BITES

Ingredients:

• 20-ounce bag refrigerated hash brown potatoes

• ¾ cup green onions, sliced

• ½ cup grated parmesan cheese

• 1 teaspoon sea salt

• ½ teaspoon pepper

• ½ teaspoon red pepper flakes, optional

• 2 tablespoons olive oil

• ¼ cup pepper jack cheese, optional

Instructions:

Spray muffin tins with non-stick cooking spray. Combine all ingredients in a bowl and stir. Evenly add mixture to each muffin tin and lightly press down. Bake at 400 degrees for 45 minutes. These can be made in advance and reheated for convenience.

CRAFTING CHEER: DIY WINTER CRAFTS

ARTICLE BY ERICA BIBB | PHOTOGRAPHY BY JANIE JONES

ORNAMENT CLUSTERS

SUPPLIES

• 22 gauge wire

• Ornaments of at least 3 varying shades and sizes

• Wire snips

STEP 1

Cut desired length of wire for a cluster, about 24”

STEP 2

Add an ornament about 4” from one end of the wire and twist the wire around the top of the ornament to provide a base for your cluster. Twist about 5 times. You should still have about 4” of wire at the end; you will need it to tie onto your garland, tree, or wreath.

STEP 3

Continue adding ornaments to the wire, alternating sizes and colors until you have 4-6” of wire remaining.

STEP 4

Twist the remaining wire around the top of your final ornament 5 times to secure all of your ornaments in place. Making sure to leave at least 4” of wire in place at the end in order to tie onto garland, tree, or wreath.

STEP 5

Use the ends of the wire to attach to your holiday item of choice!!

Pro tip: Keep your clusters to the 24” length to keep from getting too heavy and/or having ornaments pop off. Ornaments will pop off at times, but they will still look gorgeous and you can always glue the ornament back onto to the top. Simple, gorgeous, and impactful!

DIY WINTER WREATH

SUPPLIES

• pruning scissors

• grapevine wreath form

• 22 gauge wire

• wire snips

• hot glue gun

• hot glue

• 3 types of fresh cut greens (you can also use artificial and have a wreath that will last you year after year!)

• fresh eucalyptus

• pinecones

• bells or ornaments

• ribbon

STEP 1

Trim greens removing any bald spots and extra length. Lengths of greens should vary between 5-10”.

STEP 2

Create clusters with the greens and eucalyptus, using all 3 of the greens. Create the cluster and then wrap the cluster with the 22 gauge wire onto the grapevine wreath form (starting at the top of your wreath), making sure that the wire is tight. Wrap 5-7 times to ensure everything will stay in place. Do not cut the wire. Set to the side to use for the next cluster.

STEP 3

Continue adding fresh green clusters going down your wreath and slightly alternating the angle the greens are pointing. Finish your final cluster and give yourself 3-4” of additional wire to twist close at the back of the wreath to finish and secure.

SIMPLE GORGEOUS IMPACTFUL

STEP 4

Place ribbon at the end of the clusters to hide any ribbon. We tied a knot with the ribbon around the wreath and then wrapped several times around the wreath.

STEP 5

Tie on ornaments, bells, or pinecones to hang from the wreath. This is optional, you may just want to add a pretty bow or even keep it as is at this point! When tying on the extra baubles, remember to cut your ribbon at varying lengths, so the bells or ornaments can hang at different levels. Tie the 3 ribbons together and then tie as one onto your wreath.

STEP 6

Add desired number of pinecones and put in place with hot glue. You can wire on the pinecones, but I like the control of placement is easier with the hot glue method.

Pro tip: keep taking a step back as you construct your wreath and keep in mind that sometimes less is more. Don’t be afraid to make edits and trust your eye!

For more inspiration visit www.porchandpatioco.com

Cooking With Fresh Herbs

ARTICLE BY ANGELA BROOCKERD| PHOTOGRAPHY BY JANIE JONES

Garlic Herb Butter

This butter is versatile and goes with just about anything. You can use this on top of bread, popcorn, veggies, as a sandwich spread and more.

Ingredients

• 1/2 cup unsalted butter, softened to room temperature

• 4 tablespoons fresh parsley, chopped

• 1 tablespoon herb of your choice (dill, basil or oregano are my go-to herbs.)

• 1 clove garlic, chopped

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon salt

• cracked pepper to taste

Process

Add all ingredients in a food processor (or mix by hand in a bowl). Transfer butter mixture on parchment paper or plastic wrap. Cover butter tightly and roll into a log. Place in refrigerator until firm. Enjoy!