Welcome to Windsor at Aviara's blog! Especially designed for our residents, our on-line community is your "go-to" resource to find out what's happening at and around your community. We hope to see you here often!

AMF Eagle Lanes: Grab a Bite or Bowl a Round

October 7, 2015 8:07 pm

AMF Eagle Lanes walks the line between old-school bowling alley and contemporary set of lanes. The glossy wood that stretches along each bowling lane and classic scorecards splashed across each TV screen evoke an earlier time, but the chic red couches and big screens stationed above each set of pins hint create a more modern look.

Many locals like to come to AMF Eagle Lanes for a pitcher of beer and a round of play at one of the lanes, but the bowling alley also boasts a separate restaurant and bar if you just want a bite to eat. Unlike the snack stand at your typical bowling alley, AMF Eagle Lanes' full service eatery offers a full menu. From gourmet pizzas to juicy burgers to fresh salads, it has a little something for everyone.

AMF Eagle Lanes
945 San Marcos Boulevard
San Marcos, CA 92069
(760) 744-7000

Category: Things To Do Tags: , ,


October 6, 2015 12:32 pm

Save the date for our annual Oktoberfest! We had so much fun last year that we are going to make it an annual thing!

October 27th from 6:00pm-8:00pm

More details to come!

Stay tuned…

Category: Life at Windsor at Aviara Apartments Tags:

Smashing Some Pumpkins

October 3, 2015 12:52 pm

Tis the season for some great fall treats. And there is nothing greater than a pumpkin flavored treat! Here are a few tasty recipes involving pumpkin that are just melt in your mouth AMAZING!

Pumpkin Fudge
+2 tablespoons butter
+2 1/2 cups white sugar
+2/3 cup evaporated milk
+1 cup white chocolate chips
+7 ounces marshmallow creme
+3/4 cup canned pumpkin
+1 teaspoon ground cinnamon
+1 teaspoon vanilla extract

1. Line a 9×9 inch pan with aluminum foil, and set aside.
2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Pumpkin Dip
+1 (8 ounce) package cream cheese, softened
+2 cups confectioners' sugar
+1 (15 ounce) can solid pack pumpkin
+1 tablespoon ground cinnamon
+1 tablespoon pumpkin pie spice
+1 teaspoon frozen orange juice concentrate
+Add all ingredients to list

Prep 15 m
Ready In 15 m
1. In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

Pumpkin Spice Cupcakes
+2 1/4 cups all-purpose flour
+1 teaspoon ground cinnamon
+1/2 teaspoon ground nutmeg
+1/2 teaspoon ground ginger
+1/2 teaspoon ground cloves
+1/2 teaspoon ground allspice
+1/2 teaspoon salt
+1 tablespoon baking powder
+1/2 teaspoon baking soda
+1/2 cup butter, softened
+1 cup white sugar
+1/3 cup brown sugar
+2 eggs, room temperature
+3/4 cup milk
+1 cup pumpkin puree
+Cinnamon Cream Cheese Frosting
+1 (8 ounce) package cream cheese, softened
+1/4 cup butter, softened
+3 cups confectioners' sugar
+1 teaspoon vanilla extract
+1 teaspoon ground cinnamon

Prep 25 m, Cook 25 m, Ready In 1 h 40 m
1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

I am hungry just thinking about these desserts! Hope you all try these out!

Category: Recipe Box Tags:

Pin It on Pinterest