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#wednesdaywreaths
Every Wednesday on Instagram we host a fun hashtag party - #wednesdaywreaths. We hope you join us! Just take a picture of your wreath, and tag it We love wreaths because they are the first thing to welcome guests into the home. This wreath was made by cutting lots of felt circles and then folding and attaching them to a wreath form with hot glue. Then I attached a spooky ribbon, a glitter skull and paper feathers. Easy and affordable.
Pictures from Dina @funnysideup_xo
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Whiskey Apple Butter Oatmeal Cookies By: Taylor @sugarandsucculents
The sandwich cookies used in the recipe are an adoption of a childhood friend’s family recipe. I loved these cookies so much that I asked for them at my cookie table at my wedding (Click Here to see this amazing tradition) I also begged for the recipe to make them myself- they are traditionally made with strawberry or raspberry preserved, but I wanted to try something new. Spiced Whiskey Apple Butter: This recipe makes enough apple butter for the cookies and approximately 4oz left over. It keeps well in the fridge, and can be frozen, so feel free to double the recipe to keep on hand to spread on your favorite muffins or toast. 3lbs Apples of your choice 1 tbsp Pumpkin Spice; or your favorite blend of fall spices 1tsp Whiskey (or if you prefer, vanilla)
For this recipe, I wanted to emphasize the natural flavor of the apples and used Ginger Gold for sweetness. If you choose a tart apple, you may want to add additional sugar. Wash apples, core, and cut into cubes (leaving the skins on). Place them in a crockpot on high for approximately 4 hours, stirring every hour. When apples have turned to a thick applesauce, carefully pour into a blender or food processor, blend until smooth. Add spices and whiskey, blend to mix. Wash and dry the crockpot. Pour apple mixture back in the crockpot and cook on high another 1-2 hours to reduce to desired consistency. I prefer a thicker butter, so I cooked for an additional two hours. Pour into a mason jar and cool.
After cookies are cooled, add the whiskey apple butter to one side and sandwich with another cookie. Repeat for the whole batch. Yields approximately 3 dozen 2� cookies. I made this recipe over two days and would highly recommend it to cut down on time in the kitchen! I put the apples into the crockpot and then make the cookie dough. I placed the dough in the fridge, cleaned up, finished making the apple butter, and left it to cool over night. The next day, I baked and cooled the cookies, and then spread and sandwiched them. This could also be split into a three-day project; the second day for baking and the third for sandwiching.