I have a love/hate relationship with fall right now. With fall comes all the warm and gorgeous colors, yummy crock pot recipes, pumpkin patch events with the kids, beautiful fall foliage, toasty drinks and fall boots and sweaters…but it also means winter and SNOW is quickly approaching {which also means it will not end for 8 months}. I’m going to stay positive and focus on at all the things I love about this time of year…and appreciate it before it’s too late. Besides, in the mountains it’s too gorgeous not to enjoy it, however quick it may be.

This apple-inspiration from Martha Stewart Living, October 2011 caught my eye.

The talented people at Martha Stewart used a 24-inch-diameter straw form and about 130 apples and wooden floral picks for the sweet apple wreath. Working in rows, they jabbed the pointy half of the wooden pick into the bottom of the core of each apple and the other half into the straw form. You can tuck leaves into the gaps. Another good tip: Hang with a double-wrapped loop of monofilament.

For the beautiful foliage in the apple-filled vase, cut a large amount of branches from a burning bush or a sugar maple tree. Place your foliage in a cylindrical vase and insert that vase into a larger cube-shaped, clear glass vase and fill the space in between with lady apples.

Who could resist these adorable and delicious apple bowls filled with ice cream and caramel? Not me. Caramel Apple Sundaes
{recipe via Martha Stewart Living, October 2011}
Ingredients
1 cup sugar
1 tablespoon water
1 cup heavy cream
12 apples, such as Gala
1 lemon, halved
3 pints vanilla ice cream
1/2 cup chopped toasted walnuts

How To
Combine sugar and water in a medium saucepan over high heat, and cook, stirring occasionally, until mixture is dark {about 6 minutes}.
Remove from heat, and carefully pour in cream {mixture will spatter}, whisk until smooth. Let cool.
Slice the top 3/4 inch from each apple, discard.
Using a spoon or melon baller, scoop out enough flesh to fit a scoop of ice cream.
Drizzle with some lemon juice to prevent flesh from browning.
Fill each apple with a scoop of ice cream. Spoon caramel on top, and sprinkle with walnuts.

{images via Martha Stewart Living, October 2011}