Last week we hosted a Wreath Workshop (which was just for moms, no kiddies allowed, which meant there was wine)! If you missed the workshop but would like to make your own wreath follow the instructions below.Materials
1 bough of pine
1 bough of evergreen or any other type of Christmas greenery
1 coat hanger
Green Wire (can be purchase at the dollar store)
Step 1: Using gardening shears cut off sections of your boughs that will be good size for your wreath. Using your pliers turn your coat hanger into a circle. It’s best to use a somewhat flimsy wire coat hanger, as the stiff ones are harder to manipulate. Once you have formed your circle you can begin designing your wreath. For those of us with Type A personality you can lay out your whole wreath in advance and get the exact look you desire. For those of who are a bit more whimsical you can create as you go along. Select pieces from your boughs and attach them to the wire circle by using your green wire. You should work with one very long piece of wire as opposed to continually cutting pieces. You need to affix your greenery by simply wrapping the green wire around the coat hanger as well as the piece of bough.
Your wreath will slowly begin to take shape, a trick to making a full wreath is to use two different types of boughs. However, if you prefer the look of one you can stick to just one. Once you have completed your wreath you can use your gardening shears to give it a bit of a haircut if needed. Now you can get all fancy and add all sorts of doodads to your wreath, or you can just leave it plain. To attach the pine cones I took the green wire and wrapped it around the pine cone, making sure it was not too visible. You can attach the pine cone to the wreath using a “twist tie” method. The trick is to hide the green wire within the pine so that it’s not too visible, it blends really well so it’s not too much of a difficult trick! Also remember when adding your pine cones that things in 3’s are usually the best combo for design. You can now add a ribbon to your wreath so that you can hang it or you can place it on a table and add some candles.
Is there really a better combo than wine and crafts? It may be one of my favorite pastimes and it appears I’m not the only one. Last week we hosted a wine and craft night – which featured learning how to make your own wreath. Below are some pics from the workshop, if you want step by step instructions on how to make your own wreath, please check out one of our earlier posts on DIY holiday crafts.
I absolutely love Linzer cookies, they have that perfect hint of lemon and nutty flavor all rolled into one cookie. They are slightly time consuming but they’re definitely worth it, not only are they pretty, but they make a fabulous holiday gift. Follow the recipe below to make these delicious cookies.
Makes approximately 36 cookies
2/3 cup almonds
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1cup (2 sticks) unsalted butter, at room temperature
1 large egg
zest from one lemon
1teaspoon pure vanilla extract
1tablespoon confectioners’ sugar
1 12-ounce jar raspberry jam
Linzer Holiday Cookies
Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg, add lemon zest and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
Place cookie trays in fridge for about 10 minutes, this helps them to keep their shape, bake in oven for 10-12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.