During this spooky time of year, there are many parties to attend! Bringing treats to every event can be hard on the wallet! Here are some simple, but festive treats that can be put together without "breaking the bank" that will delight your kids, your grandparents, and all ages in-between! Here at Bel Aire Senior Living, we are always looking for new holiday activities to make our residents feel right at home during the holidays!
No party is complete without a good bowl of...
Halloween Party Mix!
- 1 large egg white
- 1 teaspoon Worcestershire sauce
- 2 tablespoons packed light brown sugar
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 5 cups popped unsalted popcorn
- 2 cups mini pretzel twists
- 2 cups salted roasted peanuts
1. Preheat oven to 325ºF and line a large rimmed baking sheet with parchment. Whisk together egg white, Worcestershire sauce, sugar, chili powder and salt in a large bowl. Add popcorn, pretzels and peanuts and toss to coat.
2. Spread mixture on baking sheet and bake until crisp, about 20 minutes, stirring once or twice during baking time. Set baking sheet on a wire rack until mixture has cooled completely.
This Halloween twist on a classic dish is sure to leave everyone wanting more!
Parmesan Breadstick Broomsticks!
- 2 1-lb. pieces frozen pizza dough, thawed
- 2 tablespoons milk
- 1/4 cup grated Parmesan
1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper or foil.
2. On a lightly floured countertop, roll each piece of dough into a 6-by-10-inch rectangle. With a floured chef's knife, cut each rectangle into six 10-inch strips. Make 3-inch lengthwise cuts at one end of each strip, 1/4 inch apart, to form broom straws. Twist and pull uncut portion of strips to form a broom handle (each breadstick will be about 15 inches long). Gently transfer broomsticks to prepared baking sheet; place at least 2 inches apart. Separate cut ends.
3. Brush broomsticks with milk and sprinkle with Parmesan. Bake until golden, 15 to 18 minutes. Serve warm or at room temperature.
Finally, this dish is sure to impress all of your guests with your marvelous baking skills!
Pumpkin Cream Roll!
- 3/4 cup cake flour (not self-rising)
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 6 large eggs, separated
- 1/3 cup granulated sugar
- 1/3 cup (packed) light brown sugar
- 2/3 cup canned pure pumpkin puree
- 1 1/2 (8 oz.) packages cream cheese, at room temperature
- 3/4 cup confectioners' sugar, plus more for dusting
- 3 tablespoons unsalted butter, at room temperature
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Preheat oven to 375°F. Lightly grease a 15-by-10-inch jelly-roll pan. Line pan with parchment paper and grease paper.
Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt.
With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.
With a clean bowl and beaters, beat egg whites and remaining 1/4 tsp. salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes.
Dust a clean kitchen towel with confectioners' sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool.
Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners' sugar.