Twisting things up Tuesday..Or something like that

Howdy Howdy.
I never know how to start introductions or blab about myself (pshhh, isn’t that
what bloggers do? anywho..), so here goes.
I’m Allison and I blog a little here and there over at Two Thirty~Five Designs.
I met Rachelle through the crazy intrawebs and God knows how grateful I am for
her. I don’t know what I would do if I didn’t have my nightly chat buddy….I
would probably have to interact more with the little humans, hmmm.
I am obsessed with everything Rachelle creates. Probably a good thing she lives
1,259.78 miles away, or I would be at her door.

We decided to swap a few posts out for a bit and get all cray cray.
Yes, it’s true. We are wild, wild women.

I have begun to despise email subscriptions…

 

So much so, I hate to check my main email account,

I just skim through.

I had sworn off subscribing to anything else,

and you guessed it, I started to subscribe things to another email
account.

help.me.

There are just a few, for the most part, that I read daily,

and of course they have to do with food, design & fashion…

in that order.

I try not to click on them, but for reals people,
how could you not when you see this come through?I digress…..

It’s like ooey goodness, stuffed with warm yumminess and topped with fall.

I know your drooling and have temporarily forgot about all those nagging email
subscriptions you have..

Ingredients:

6 large honeycrisp apples

2/3 cup oats

 

2/3 cup loosely packed brown sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup softened unsalted butter

1 teaspoon vanilla extract

1 cup apple cider

1/3 cup bourbon (or less, depending on how much you
enjoy bourbon. I used a bourbon that had spiced apple cider in
it)

 

cinnamon ice cream for serving (pumpkin or vanilla will work. I
actually couldn’t find cinnamon and found pumpkin, odd….)

directions:

Preheat oven to 400 degrees F. Core the apples – but not all the way
- using an apple corer or a paring knife. You want to cut about 2/3 of the way
down to remove the seeds if you don’t have an apple corer. Carefully cut a
circle around the stem and cut about an inch downward. From there, use the same
knife or a spoon, remove the core and the seeds.

In a bowl, combine oats, brown sugar, flour, salt and cinnamon. Add
softened butter and vanilla, and mix thoroughly with a fork and your hands until
it becomes clumped together. If desired, you can also add nuts here! Stuff the
mixture equally inside each apple. Sprinkle with additional cinnamon if
desired.

Place apples in a large baking dish. Pour apple cider and bourbon in
the bottom of the pan, then bake for about 45 minutes. This will depend on the
exact size of your apples (if using small/medium apples, start by baking for 30
minutes), but it is easy to keep an eye on them because a few times during the
cooking process (every 10 minutes or so), you want to spoon the cider/bourbon
mixture overtop of each apple. Once the skin looks all wrinkly and slightly
darker in color, remove from the oven. Serve immediately with ice cream on
top.

Big thanks to Rachelle…you rock my friend.
Would love to have you guys hop on over to the blog or check me out at any of these place….I have an insane social media problem:
Facebook
Instagram
Pinterest
Twitter
Tumblr
LinkedIn
Etsy

Check ya on the flip side

Yummm!

Allison is seriously the sweetest– You’re going to see her face a lot more around here in the near future..For now I’m over at her blog sharing a lil’ sumtin’ sumtin’

I’m making this– TONIGHT! Seriously!