When we arrived at Lewisville Estates ten months ago, we were quite apprehensive to begin a whole new way of life in our old age. However, we were warmly greeted by residents and staff alike. We were most pleasantly surprised with our new apartment and quickly settled into our new home. We have been very contented and happy here.
Healthy Halloween Treat Ideas Back
It’s that time of year again when there is CANDY at every turn! If you are looking for some fun ways to celebrate this spooky month without packing on the pounds, check out these fun homemade halloween treat ideas. Not only are they fun to make, but you won’t have any guilt eating or sharing them!
These cute clementine segments are the perfect dessert to enjoy with friends while you sip tea and espresso!
Makes about 54 pieces
7-8 Medium Clementines
4-ounce dark chocolate bar (60-70% cocoa), finely chopped
Line a baking sheet with parchment paper. Peel segment clementines, set aside. Gently melt chocolate in a small bowl in the microwave or over a double boiler. Working in small batches, dip segments in chocolate and transfer to parchment-lined sheet. Immediately sprinkle segments with a few grains of salt before the chocolate begins to set. Once all pieces have been dipped, set the sheet aside until chocolate hardens. To quickly harden chocolate, transfer baking sheet to the refrigerator for 10 minutes. Serve at room temperature.
Recipe Courtesy of Food Network
Pumpkin Chocolate Chunk Cookies
Makes About 36 Cookies
⅔ cup whole-wheat pastry flour2 large eggs
⅔ cup all-purpose flour¾ cup canned pumpkin puree
1 ½ tsp pumpkin pie spice3 tbsp melted butter
1 tsp baking powder3 tbsp canola oil
½ tsp baking soda1 tsp vanilla extract
½ tsp salt⅔ cup chocolate chunks or mini chips
¾ cup packed light brown sugar
Preheat oven to 350 degrees. Coat 2 baking sheet with cooking spray.
Whisk whole-wheat flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Whisk brown sugar, eggs, pumpkin puree, butter, oil and vanilla in a medium bowl. Stir the wet ingredients and chocolate chunks (or chips) into the dry ingredients until well combined.
Drop the batter by the level tablespoonful onto a prepared baking sheet, spacing the cookies about 1 ½ inches apart. Bake until firm to the touch and light golden on top, 10 to 13 minutes. Transfer to a wire rack to cool.
Recipe courtesy of Eating Well