If you are celebrating Easter this year with family members or friends at your home, we have some great ideas to help make this year more fun and festive! Whether you are more into baking, movies or crafts- we have an idea for all! Keep reading to find out more.

Activities

Color Easter Eggs 

• Coloring East Eggs is something fun you can do at home with kids of any age! You can order an easy kit online.
• If you don’t have color dye at home, you can always print out images of eggs and bunnies to color in at home! Coloring is proven to actually reduce anxiety- so parents, this may actually be good for you to participate in with your kids!

At Home Egg Hunt

• If you save your Easter eggs that you hide each year then you are already set. Create a fun hunt in your apartment! You can print out little eggs to hide online too.

Easter Movies

An Easter movie marathon is great option for spending Easter at home! Check out:

• Hop, a great animated movie the family will enjoy!
• Peter Rabbit, is another great animated movie to throw in the mix.
• If you are a Charlie Brown fan check out, It’s The Easter Beagle Charlie Brown.
•  Winnie The Pooh Springtime With Roo is another great springtime family movie!
• If you have dog lovers at home, watch The Dog Who Saved Easter
• For the adult crowd, given Risen a try.

Easy Easter Desserts

Carrot Cookie Bites

If you love carrot cake, but are looking for a new twist on a classic, then be sure to try out these carrot cookie bites! This delicious recipe is by Taste of Home.

Ingredients:

• 2/3 cup shortening
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups quick-cooking oats
• 1 cup shredded carrots
• 1/2 cup chopped pecans

Recipe:

1. Preheat oven to 375°. In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots and pecans.
2. Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 6-8 minutes. Remove to wire racks to cool.

Bunny Oreo Balls

If you are looking for a cute dessert, check out these Oreo Bunny Balls from the Food Network!

Ingredient:

1 pack of oreos- you can use gluten free, regular or double stuffed!

6 ounces cream cheese 

3/4 cup confectioners’ sugar  

3/4 teaspoon meringue powder (available in the baking aisle) 

Pink gel food coloring  

Black gel food coloring 

2 cups white candy melting wafers (about 13 ounces) 

1 teaspoon refined coconut oil  

White sanding sugar, for decorating 

Pink sanding sugar, for decorating 

45 mini marshmallows  

Instructions: 

1. Line 2 rimmed baking sheets with parchment paper.
2. Pulse the cookies in a food processor to fine crumbs. Add the cream cheese and pulse together until the mixture begins to ball up. Transfer to a large bowl and knead together a few times until completely combined.
3. Roll about 1/3 of the mixture into 18 truffles (about 1 level tablespoon each) and place on one of the prepared baking sheets. Roll the remaining mixture into 18 larger truffles, (about 1 heaping tablespoon each), and place on the second prepared baking sheet. Refrigerate until firm and chilled through, about 1 hour.
4. While the truffles chill, prepare the decorations.
5. For the royal icing, combine the confectioner’s sugar and meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed just to combine. Add 2 1/2 teaspoons water and increase the speed to medium. Beat the mixture until the icing is stiff enough to hold a peak but soft enough to pipe, about 2 minutes. If the icing gets too stiff, add up to 1/2 teaspoon more water.
6. Divide the icing evenly between 2 bowls. Tint one bowl of icing bright pink using the pink food coloring. Tint the remaining bowl of icing with the black food coloring. Transfer the pink and black icings to separate piping bags (with no cut openings) or to resealable plastic bags and set aside.
7. For the white coating, combine the candy melting wafers and coconut oil in a medium microwave-safe bowl. Microwave the mixture in 20-second intervals, stirring between each, until the wafers are melted and the mixture is smooth, about 1 minute 20 seconds. Set aside.
8. Put some white sanding sugar and pink sanding sugar in separate bowls.
9. For the bunny tails: Cut 9 of the marshmallows crosswise to create 18 halves. Carefully dip one flat side of each marshmallow piece in the white candy coating, let the excess drip off and then dip in the white sanding sugar. Place each marshmallow piece sugar-side up on a plate to set. These will be the bunny tails.
10. For the bunny ears: Cut 18 of the marshmallows in half on the diagonal to create 18 pairs of bunny ears. Dip the cut side of each marshmallow piece in the pink sanding sugar. Place sugar-side up on the plate with the tails to set.
11. For the bunny feet: Cut the remaining 18 marshmallows in half lengthwise to create 18 pairs of feet. Set aside on the plate with the tails and ears.
12. Put a truffle in the white coating and use 2 forks to evenly coat. Lift out the truffle, letting any excess drip off, then return to the baking sheet. Continue with the remaining truffles (both sizes) until all are all coated. If the coating cools to room temperature during the dipping process, microwave it in 20-second intervals to reheat. Reserve the leftover white coating to use as glue for the tails, ears and feet.
13. For the heads: Dip the bottoms of 2 bunny ears in the leftover white coating, place on top of a small truffle and hold in place until the coating sets, about 15 seconds. Snip a very small tip off the corner of each bag of icing. Pipe a small pink heart for a nose on the front (face) of the truffle. Pipe a pair of eyes and mouth using the black royal icing. Repeat with the remaining small truffles.
14. For the bottoms: Dip the cut side of a marshmallow tail in the leftover white coating. Place the tail on top of one of the large truffles and hold in place until the coating sets, about 15 seconds. Dip the cut sides of two marshmallow feet in the leftover white coating. Position them on the truffle below the tail and hold until set in place. Use the pink royal icing to pipe a large oval on the top each foot and 3 small circles underneath for toes. Repeat with the remaining large truffles.
15. Return all the truffles to the refrigerator to set, about 10 minutes. Serve chilled.

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Soft Gingerbread Cookies

This delicious recipe hails from acouplecooks.com! With the use of almond butter, wheat flower, and apple sauce- these cookies are much healthier than the traditional gingerbread cookie recipe! 

Ingredients:

• 1 egg
• 1/2 cup brown sugar
• ¼ cup molasses
• ¼ cup almond butter
• 2 tablespoons melted butter
• 2 tablespoons applesauce
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 2 teaspoons allspice
• ¼ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 ¼ cup all purpose flour
• ½ cup wheat flour
• Turbinado sugar (for garnish)

Instructions:

1. In a medium bowl, add 1 egg, ½ cup brown sugar, ¼ cup molasses, ¼ cup almond butter, 2 tablespoons melted butter, and 2 tablespoons applesauce; vigorously whisk to thoroughly combine.
2. To the wet ingredients, stir in 2 teaspoons ground ginger, 1 teaspoon cinnamon, 2 teaspoons allspice, ¼ teaspoon kosher salt, ½ teaspoon baking soda, 1 ¼ cup all purpose flour, and ½ cup wheat flour until well combined. Turn out onto plastic wrap and form into a rough ball; cover with plastic wrap and chill at least 1 hour, or overnight.
3. Preheat oven to 350°F.
4. Flour a flat surface and a rolling pin, then roll out the dough ¼-inch thick. Use a cookie cutter to cut out gingerbread men, about 25-35 total. Place gingerbread men on a parchment paper-lined baking sheet and sprinkle with turbinado sugar.
5. Bake about 8 minutes, until puffed and slightly firmed. Let rest on the pan for 2 to 3 minutes, then transfer to a cooling rack. Store covered at room temperature for several days or freeze for several months.

Coconut Bliss Ball

Ingredients:

• 200 g coconut cream * from a refrigerated can
• 125 g unsweetened shredded coconut + more for rolling
• 50 g maple syrup
• 1 Tbsp vanilla extract
• 3-4 drops of each almond and rum extract see text for product recommendations
• 100 – 150 g dark chocolate depending how many Bounty you want – 100 g for 10 pieces

Instructions:

1. Make sure the can of coconut cream has been refrigerated overnight so that you can scrape the 200 g of cooled cream into the food processor easily.
2. Combine the first 4 ingredients, adding a pinch of salt to heighten the flavor, and process until well combined. It should hold together fairly well when pinching together. Add more coconut cream if needed.
3. Divide the batter into 2 equal portions. Add the almond extract to the Raffaello batch and the rum extract to the bounty batch. Process again or use your hands to combine it. 
4. Using a heaping tsp of batter at a time, roll the coconut mixture into neat little balls and refrigerate.  Try not to keep rum and almond flavored bliss balls separate. 
5. Melt chocolate in the microwave or over a hot water bath and cover the rum-flavoured balls with the chocolate. Sprinkle some coconut on top, if desired. Roll the Raffaello ones in the shredded coconut. Store the Bounty and Raffaello Coconut Bliss Balls in a sealable container in the fridge and ENJOY! 

Cinnamon Apple Chips

Ingredients:

• 2 apples
• cinnamon

Instructions:

1. Preheat oven to 200ºF. 
2. Thinly slice the apples, removing any seeds. 
3. Sprinkle with cinnamon. 
4. Bake for 1 hour. Flip the apples. Bake for another hour. 
5. Let apple chips cool, and eat!

No Bake Healthier S’mores Pie

This delicious and easy recipe comes from dishingouthealth.com!

Ingredients

-1 1/2 cup graham crackers 

-5 tbsp melted butter

-1/4 cup granulated sugar

-2 medium ripe avocados

-1/4 cup unsweetened cocoa powder

-1/3 cup milk of choice (almond ect)

-4 tbsp maple syrup

-1 tsp vanilla extract

-1 cup plain full fat Greek yogurt 

-1 cup marshmallow fluff

-optional toping: mini marshmallows 

Directions:

• Prepare Graham Cracker Crust: Use a food processor to pulverize graham crackers into fine crumbs, or crush them in a zip top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a large bowl until combined. Press the mixture into the bottom of a 9″ pie plate and slightly up the sides. Use the bottom of a flat measuring cup to make sure it’s tight and compact. Refrigerate while you prepare avocado pudding.
• Prepare Avocado Chocolate Filling: Wipe food processor clean, and add avocados, cocoa powder, milk, maple syrup, and vanilla. Blend until smooth and creamy, stopping to scrape down the sides of the food processor as needed.Dollop the chocolate avocado pudding over the graham cracker crust, and smooth to the edges. Refrigerate while you prepare topping.
• Prepare Marshmallow Yogurt Topping: Combine Greek yogurt and marshmallow fluff in a large bowl. Use an electric hand mixer to beat mixture for 1 to 2 minutes, until smooth and creamy. (Alternatively, you can use a stand mixer with whisk attachment.)Very gently dollop marshmallow mixture over chocolate pudding, and smooth to all edges.If desired, place mini marshmallows over the marshmallow yogurt topping. For more of the camp fire experience, broil s’mores pie on the top oven rack under the LOW broil setting for 1 to 2 minutes, watching closely to not burn.
• Chill pie for a minimum of 4 hours (or ideally overnight) before slicing into.

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Classic Potato Latka Recipe

This recipe comes from the NYT and is as simple as it is delicious!

Ingredients:

• 2 large Russet potatoes, scrubbed and cut lengthwise into quarters
• 1 large onion, peeled and cut into quarters
• 2 large eggs
• 1/2 cup all purpose flour
• 2 teaspoons coarse kosher salt, plus more for sprinkling
• 1 teaspoon baking powder
• 1/2 teaspoon freshly ground black pepper
• safflower or other oil, for frying

Direction:

1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

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The Best Sides For Your Latkes

After you have made the best, crispy latka, you know that what you dip it into is just as important! Here are some suggestions of our favorite sides:

The classic sides are:

• Apple Sauce
• Sour Cream
• Greek Yogurt
• Roe
• Smoked Salmon
• Apples
• Caramelized Onions

If you want to make the potato latkes a little more complex, try a dollop of creme fresh on top and then a small piece of smoked salmon! Or, if you are an apple lover, top your latka with apple butter and a slice of a red, sweet apple!

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For many, the fall is synonymous with the smell of a baking apple pie, cozy sweaters, and a good stroll through the changing leaves. This season, great your guests or family with the smell of a baking apple pie that is a healthier version than most traditional recipes. You don’t have to sacrifice taste for health with this recipe! Keep reading to find out more.

Healthier Apple Pie

This recipe by Chocolate Covered Katie is delicious and vegan! Prep time is only 20min and cook time is 1 hr. It will make enough pie for 8-10 generous slices.

Crust Ingredients:

-1 1/3 cups spelt, white or oat flour

-1/4 cup sugar of choice

-1/4 tsp of cinnamon and salt

-2 tbsp water

Filling:

-4 cups peeled apple thin slices

-1 tbs pure maple syrup, honey or agave

Crumble Toppings

-1/2 cup rolled oats

-1/2 spelt, white or oat flour

-1/2 cup sugar of choice

-1/4 cup oil OR 1/4 cup of fat free apple sauce

-1/8 tsp salt

Instructions:

This recipe calls for an 8-inch springform, but it also works in a 9-inch if you double the entire recipe.Preheat oven to 350F, line the bottom of an 8-inch springform or removable-bottom tart pan with parchment, and set aside. In a large mixing bowl, combine all dry crust ingredients, then stir in the oil and water to make a dough. Transfer to the prepared pan, press down hard, and bake 12 minutes on the center rack. Toss the apple and sweetener in a medium bowl, then spread evenly over the baked crust. In a third bowl, combine all crumble ingredients. Sprinkle the crumble evenly over the apples. Bake 50-60 minutes or until apples are soft and tender. Allow to cool 20 minutes before removing the springform.

Apple Crisp

If you find yourself with left over apple slices, try Chocolate Covered Katie’s Apple Crisp Recipe too!

Make it Gluten Free by using oat flour, almond flour or gluten free flour! It takes 50 min to make! It will serve 5-7ppl.

Ingredients:

-your left over apple slices (or slice 3 large apples if starting from scratch)

-1 1/2 tbsp sweetener of choice (honey, agave)

-1/2 tsp cinnamon

-1/3 cup Gluten free flour

-1 1/4 cup rolled oats

-1/4 cup sugar

-8 tbsp butter or oil if you want it to be vegan

Instructions:

reheat oven to 375 F. Toss the first three ingredients in a bowl. Spread into an 8×8 pan. (Or double the recipe for a 9×13.) In a separate bowl, combine all remaining ingredients except butter, then cut butter in with a fork or pastry cutter until small crumbles form. (If using oil, just stir it in.) Portion crumbles evenly over the apples in the pan. Bake 50 minutes, until browned and bubbly. Store leftovers covered in the fridge, or freeze. Serve hot or cold. If you try the recipe, please feel free to rate it below! 

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Grand Tier – Luxury Upper West Side Apartments

The Grand Tier lives up to its name, overlooking Lincoln Center on one side, Central Park on the other. Welcome home to a sophisticated lobby with French tapestry, vaulted ceiling, silver travertine, and marble floors. Browse available units today!

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Loaded Sweet Potato Bites

This delicious, bite sized appetizer is healthy and tasty! This recipe comes from acouplecooks.com.

Ingredients

• 2 pounds sweet potatoes
• 1 ½ tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• Hot sauce
• Monterrey Jack and cheddar shredded cheese (Mexican blend)
• 3 green onions
• sour cream

Instructions:

1. Preheat the oven to 450°F.
2. Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
3. While the potatoes bake, thinly slice the green onions.
4. When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
5. To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).

Sweet Potato Skins

Replacing the potato chips on the table with a healthier, savory snack will be a hit! These sweet potato skins are still loaded with salsa and cheese, but the ingredients used to make them are healthy. Try this recipe from the foodnetwork.com out! 

Ingredients

-6 medium sweet potatoes (about 2 1/2 pounds)

-3 tablespoon extra-virgin olive oil

-1 cup shredded part-skim mozzarella

-2 tablespoons grated Parmesan

-2 scallions, thinly sliced

-1/2 cup salsa verde

-1/2 avocado, pitted and cut into small pieces

-1 cup black bean chips, crushed

Directions

1. Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
2. Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
3. Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.

Vegetarian Green Beans in Blankets 

Pigs in a blanket are a favorite in my household, but this year I will be putting a healthy spin on them. With replacing the hot dog meat with green beans, you get a nice flavor profile and crunch in every bite! This recipe from foodnetwork.com is delicious! 

Ingredients

-3/4 pound (12 ounces) green beans, trimmed and halved crosswise

-1 teaspoon extra-virgin olive oil

-Fine salt

-2 cups whole-wheat pastry flour, plus more for kneading

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-4 tablespoons (1/2 stick) cold unsalted butter, cut into small cubes 

-2/3 cup low-fat milk

-4 ounces dill Havarti cheese, shredded

-1 large egg, lightly beaten

-1/2 teaspoon caraway seeds

-2 tablespoons country Dijon mustard

-1 tablespoon sour cream

Directions

1. Position 2 oven racks in the upper and lower thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. Line a rimmed baking sheet with paper towels.
2. Put the green beans in a large microwave-safe bowl with a splash of water, cover and microwave until bright green and crisp-tender, about 5 minutes. Drain the beans on the paper towel-lined baking sheet. Let cool, then toss with the oil and a large pinch of salt.
3. Meanwhile, whisk together the flour, baking powder, baking soda and 1 teaspoon salt in a medium bowl. Add the butter, and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center, and pour in the milk. Stir the dry ingredients into the wet with a fork.
4. Once the dough comes together, knead it gently a couple of times on a well-floured work surface. Roll it out to a little thinner than 1/8 inch. Cut it into as many 1 1/2-by-3-inch rectangles as you can; discard any scraps. On each rectangle, lay 4 green bean halves crosswise (the tips should poke out a little) and top with about 1 teaspoon of the cheese; roll the rectangle up, making sure the ends overlap; seal and arrange, seam-side down, 2 inches apart on the prepared baking sheets. Brush each with egg, and sprinkle with caraway seeds.
5. Bake until golden brown, 15 to 18 minutes. Let cool on the baking sheets for a few minutes.

Meanwhile, stir together the mustard and sour cream in a small bowl. Serve on the side as a dipping sauce.

Baked Buffalo Wings with Blue Cheese-Yogurt Dip

It wouldn’t really be Super Bowl Sunday without chicken wings, would it? Try this great recipe featuring a blue cheese yogurt dip! With a healthier dip, you are free to double dip your chicken wings (since this year it would be a good idea to serve everyone with their own side dish of dip to prevent germs from spreading even within your own household!) This recipe is from the foodnetwork.com.

Ingredients

Dip:

-3/4 cup plain nonfat Greek yogurt

-1/4 cup crumbled blue cheese

-2 tablespoons mayonnaise

-1 small clove garlic, chopped

-1 tablespoon skim milk or buttermilk

-Juice of 1/2 lemon

-Kosher salt and freshly ground pepper

Wings:

-Cooking spray, for the baking sheet

-3 pounds chicken wings, split at the joints, tips removed

-4 stalks celery, cut into thirds

-4 carrots, cut in half

-2 bay leaves

-1 cup fat-free low-sodium chicken broth

-1 cup Frank’s RedHot sauce (or 1/2 cup other hot sauce)

-2 tablespoons paprika

-2 tablespoons unsalted butter

-1 tbs honey

Directions

1. Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
2. Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
3. Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.

Cauliflower Wings

Or, if you want to sub the chicken with cauliflower, try this fantastic recipe from acouplecooks.com!

For the cauliflower wings

• 1 medium head cauliflower
• 1 ½ cups all purpose flour, divided
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika*
• ¼ cup cornstarch
• 1 teaspoon salt
• 1 ½ cups club soda

For the buffalo sauce

• ½ cup Frank’s red hot sauce
• ¼ cup melted coconut oil
• 1 teaspoon white vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon sugar

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Cut the cauliflower into bite-size florets.
3. Mix 1 cup of the flour with garlic powder, smoked paprika, cornstarch and salt. Pour in the club soda and stir until a smooth batter forms.
4. Add the remaining ½ cup flour to separate bowl.
5. Place the parchment paper on two baking sheets and place two baking racks on top. Dredge each floret in flour and then dip it into the batter. Place each floret on top of the racks (the batter will drip below, which is ok).
6. Once all the florets are covered, place the baking sheets with racks on top in the oven. Bake for 15 minutes, then rotate the sheets and bake for 10 more minutes until crispy.
7. Meanwhile, make the sauce: Place the ingredients for the buffalo sauce into a small saucepan. Heat over medium low heat and whisk until smooth, about 1 to 2 minutes.
8. When the cauliflower wings are done, cool for a few minutes. Then slide a spatula under them or use your fingers to remove them from the baking racks — some of the breading will come off of the bottom, but that’s okay (you won’t notice when they’re coated in sauce). Then in a large bowl, pour the buffalo sauce over wings and turn gently with a spatula until they are fully covered.

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Grand Tier – Luxury Upper West Side Apartments

The Grand Tier lives up to its name, overlooking Lincoln Center on one side, Central Park on the other. Welcome home to a sophisticated lobby with French tapestry, vaulted ceiling, silver travertine, and marble floors. Browse available units today!

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Visit The Exhibit

The exhibit, which is brand new having opened on November 13th 2023, will allow you to explore all different aspects of elephants from evolution, to their bodies and minds, to the human-elephant relationship. There is an additional ticket required to enter this exhibit, so if you are interested in going be sure to check out the website to repurchase tickets! 

Spend The Day At The Museum

During these colder months, spending your morning or afternoon at the museum is a fantastic family activity! There are numerous additional new exhibits to check out. To name just a few, some new popular exhibits include “What’s In A Name” (all about the scientific naming of species and plants), “Extinct and Endangered” and “Garden of Green” (an exhibit of exceptional green jewelry from renowned Van Cleef and Arpels.)

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Discover West Side Luxury at Emerald Green

Enjoy state of the art kitchens, marble bathrooms, and 9-foot ceilings at Emerald Green. Schedule a visit today.

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If you have wanted to experiment with healthy side dishes to balance out your Thanksgiving meal, this is a great year to get started! Since this year calls for Thanksgiving to be celebrated with just those in your immediate household, you don’t have to worry about everyone in your extended family’s meal preferences. We have found some great recipes for you to try to make in your Glenwood kitchen! Keep reading to find out more.

Vegan Creamed Spinach

Creamed spinach is one of my most favorite fall and winter side dishes! But, I know it is far from healthy, so this year I have found a great recipe from Bon Appétit that is vegan and I won’t feel as guilty going for that second serving! This recipe will serve approx. 4 people.

Ingredients:

• 11 4oz packages silken tofu, drained
• ¼ cup grapeseed, vegetable, or other neutral oil
• 8 scallions, thinly sliced
• 13″ piece ginger, peeled, finely grated
• 1 chile (such as serrano or Fresno), thinly sliced
• 5 garlic cloves, thinly sliced
• 4 bunches mature spinach (about 2 lb.), trimmed, torn into large pieces, pinch of Kosher salt

Directions:

Step 1:

Purée tofu in a blender until smooth and the consistency of heavy cream. Transfer to a small bowl.

Step 2:

Heat oil in a large nonstick skillet over medium. Cook scallions, stirring occasionally, until softened, about 3 minutes. Add ginger, chile, and garlic and cook, stirring occasionally, until garlic is softened and mixture is fragrant, about 2 minutes. Working in batches, add handfuls of spinach, letting it wilt slightly before adding more and stirring occasionally, until all the spinach is in the pan. Cover and cook until spinach is wilted and bright green, about 3 minutes. Uncover and reduce heat to medium-low. Stir in tofu mixture and cook until warmed through, about 2 minutes. Taste and season with salt.

Quinoa Salad With Sweet Potato and Kale

A beautiful, richly colored salad that has a fall flavor spectrum is a perfect side dish for your Thanksgiving meal. This recipe from Cookie and Kate is as delicious as it is healthy.

Ingredients:

• 2 medium sweet potatoes (about ¾ pound total), peeled and diced into ½-inch pieces
• 2 tablespoons olive oil
• Salt and pepper
• 1 cup quinoa, rinsed
• 1 ¾ cups vegetable broth
• 2 cups stemmed and finely chopped curly kale
• ½ cup roasted, salted sunflower seeds*
• ⅓ cup thinly sliced fresh basil

Pesto dressing (yields about 1 ½ cups, so you’ll have extra leftover)

• ½ cup firmly packed fresh basil leaves
• ¼ cup firmly packed fresh parsley leaves
• ½ cup olive oil
• ¼ cup freshly squeezed lemon juice
• 1 clove garlic, roughly chopped
• 1 teaspoon maple syrup or agave nectar
• ¼ teaspoon salt
• Pepper, to taste

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. To prepare the sweet potatoes, transfer them to the prepared baking sheet and toss them with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer. Bake for 10 minutes, then toss and bake for 10 to 15 minutes longer, until tender and browning. Set the pan aside to cool.
3. Meanwhile, combine the rinsed quinoa and broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 20 minutes. Fluff the quinoa with a fork and set aside to cool.
4. To make the vinaigrette, combine all of the ingredients in a blender or food processor and process until mostly smooth, but with small pieces of herbs still visible.
5. Transfer the chopped kale to a large serving bowl. Sprinkle with a dash of salt and then use your hands to “massage” the kale, grabbing big handfuls at a time and gently squeezing them in your fist until the kale is darker in color and more fragrant, about 15 seconds.
6. Add the sweet potatoes, quinoa, kale, sunflower seeds and sliced basil to the bowl. Drizzle with about ⅓ cup dressing and gently toss until all of the ingredients are evenly coated. Taste and mix in more dressing if desired.
7. Serve the salad at room temperature or cold. Leftovers will keep well in the refrigerator, covered, for up to 2 days.

I made this dish and loved it! I added some pomegranate and chickpeas because my husband loves them and served it inside a roasted squash!

Devilish Eggs

Deviled eggs are a great appetizer to put out for your family while you finish preparing your Thanksgiving meal! This deviled egg recipe by Ellie Krieger found on the Food Network has the same great flavor, but is in fact healthier!

Ingredients:

• 1 dozen eggs
• 2/3 cup silken tofu, drained
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon hot sauce, plus more to taste
• 2 teaspoons prepared horseradish
• 2 tablespoons chopped chives
• Salt
• Freshly ground black pepper
• 1/4 teaspoon paprika

Directions:

1. Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.
2. Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.
3. Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.
4. Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.

Beet And Apple Salad

This recipe from Food & Wine by George Mendes blends fall flavor and color into a light, healthy salad perfect for your Thanksgiving table!

Ingredients

• 4 large beets (2 1/2 pounds) 
• 5 thyme sprigs 
• ½ cup extra-virgin olive oil (plus more for drizzling) 
• Salt and freshly ground pepper 
• ¼ cup apple-cider vinegar 
• 1 teaspoon Dijon mustard 
• 3 tablespoons prepared horseradish 
• ⅓ cup salted pistachios (chopped) 
• 1 green apple (thinly sliced) 

Directions

Step 1:

Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.

Step 2:

In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.

The post Healthy Thanksgiving Side Dishes appeared first on NYC Luxury Apartments for Rent | Glenwood Management.

ABC Kitchen

ABC Kitchen, located at 35 E 18th St, is a Jean-Georges restaurant with a large focus on organic and fresh ingredients! As different produce becomes in its prime each season, the menu will shift to reflect this seasonal change. The variation in menu makes it a great spot to visit numerous times throughout the year! The restaurant ha a roof top garden where herbs are grown, and the facade inside the restaurant is made largely from reused and reclaimed wood! If you are already a fan of Jean-Georges restaurants in NYC, be sure to check ABC Kitchen out!

Blue Hill

Blue Hill is chef and part owner Dan Barber’s vision. The menu is largely centered around that current week’s harvest, there fore it is always changing! Most of the ingredients used at the restaurant come from their farm, Blue Hill Farm at Stone Barns Center. This farm is located in Tarrytown, NY. The menu is expensive and features four course meals, but if you are looking to splurge on a fantastic dining experience, visit Blue Hill. It is located at 75 Washington Place.

Market Table

With great ambiance with emphasis on the farm to table, this cozy West Village restaurant is a perfect spot if you love eating seasonally! Located at 54 Carmine Street, this is a fantastic spot for a date night, friend gathering or family affair!

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Residing at Barclay Tower

Every detail  speaks quality - schedule a tour to see how these upscale units compliment your lifestyle.

Blenheim Restaurant

Blenheim Restaurant is a fantastic farm to table restaurant in NYC that sources its ingredients from its farm in the Catskills. It has a fantastic seasonal menu depending upon what is currently growing at their farm! It is located at 283 W 12th St and should not be missed by anyone looking for a phenomenal farm to table experience!

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One of the most common questions someone has when moving to Manhattan for the first time is should I live uptown or downtown. The two neighborhoods definitely have their distinct differences, and depending upon what you are looking to get out of your NYC life, you will find either uptown or downtown living suits you better! We have come up with some important topics to consider when choosing to live uptown or downtown, whether that be restaurants, night life, museums or easy access out of NYC! Keep reading to hear our opinion!

Uptown Living

Uptown living (considered above 57th Street) is great for families or anyone who wants to experience NYC and all its delights in a slightly more quiet manner! Uptown has something for everyone, great shops, restaurants, and residential areas that are close to parks, museums and excellent private schools! Glenwood has 16 buildings in uptown Manhattan. If you are set on living uptown but can’t decide between the upper east side versus the upper west side, click here to read a blog post we wrote about the differences between the two neighborhoods! If you are interested in Glenwood’s uptown buildings click here for the east side and here for the west side.

Downtown Living

Living downtown (considered below 14th Street) is a very lively choice filled with different neighborhoods, each having their own distinct personalities! If you are looking for more of a neighborhood, tight community feel in the big city–downtown living might be for you! If you want the hustle and bustle of stores, restaurants, and nightlife soho is a great option! The west village is quaint with great neighborhood coffee shop and beautiful townhouses! If you want to live downtown in a neighborhood that is very family try Tribeca where you can live, work and play all in the same neighborhood! Glenwood has 3 buildings downtown. If you are interested in Glenwood downtown buildings click here!

Let’s Dive Into It:

Restaurants

Both uptown and downtown Manhattan have great food options!

If you want to try a restaurant that is a little more trendy with often a festive vibe, downtown spots may be more favorable to you! Downtown restaurants are always packed with foodies trying the new and best spots! A 9pm table is not considered a late table, and if you love being able to walk to great restaurants downtown may be more favorable to you! Don’t forget Little Italy and Chinatown are so close to all the downtown neighborhoods, which ads a really fun dining element if you are a foodie! Some great spots to try are Lure Fishbar (in soho), Bondst Sushi (in soho), Mamos (in soho), Bodega Negra (in chelsea) and Morimoto (in chelsea). These are all great spots for Glenwood downtown residents to try!

Don’t be fooled by the fact that you hear it is impossible to get a dinner reservation downtown, if you want a table at a popular restaurant uptown,  you need a reservation weeks in advance as well! Uptown dining has endless options as well with all different cuisine types too! If you are looking for a more classic restaurant with a little more of a docile atmosphere that is still lively, uptown restaurants may be up your alley! With great spots like Omars, Le Colonial, Bar Italia,  Avra, Kappa Masa  (all on the upper east side), RedFarm (on the west side), and Red Rooster (in harlem)  there are definitely diverse cuisine types with great ambiances that is just a little more relaxed than many downtown spots come the later hours! Glenwood uptown east side and west side residents should try these great spots!

The Seaport has several restaurants all walking distance of Glenwood’s Liberty Plaza! 

Which Neighborhood Would You Live In?

Looking for endless dining options, high end shops, and parks that are within walking distance?

UPTOWN

Looking for an energetic atmosphere with historic landmarks and riverside views?

DOWNTOWN

Night Life

If you ask a New Yorker where the best nightlife is in Manhattan, most will definitely tell you downtown! And, if you are looking to live close to very lively, trendy, hot spots that can be walking distance from each other, downtown living is definitely for you. Downtown is packed with options in all of its neighborhoods like soho, the meatpacking district, and china town! There are also great late night activities in downtown Manhattan  like The Magician at The Nomad Hotel or Sleep No More at The McKittrick Hotel.

If you want to live in a quieter area, but occasionally want to frequent great nightlife and don’t mind hopping on a subway or taking a 20minute cab ride to get there, then uptown living will suite you! Uptown has some great bars too like the Mark Hotel’s Bar, The Regency Bar, the bar at Avra Madison, the bar at Omars (all upper east side), or Vanguard Wine Bar (upper west side). These are more lounge type of casual vibes that are great if you just want to enjoy a drink out on the town.

Parks

If parks are very important to you, this is a big consideration when deciding if you want to live uptown or downtown. Uptown has so many great parks like Central Park, Morning Side Park, Riverside Park, Carl Shurz Park, and Fort Tyron Park. These are larger, more traditional parks with more emphasis on the greenery! If you love taking a morning jog around the reservoir, uptown eastside and westside are perfect for you!

Downtown parks are often smaller with a bit more concrete, but  have a lot of lively entertainment like at Washington Square Park! If you like to stroll after dinner and find some nice entertainment–from the occasional live music to performances, downtown parks are for you! Don’t forget about the High Line! This 1.45 mile park runs on what were old railroad tracks on the lower west side through the Meat Packing District and Chelsea.

Battery Park and Rockefeller Park are just steps from Glenwood’s Tribeca Bridge Tower!

Museums

There are great museums both uptown and downtown in Manhattan. You can’t go wrong visiting any of them! Here are a list of some of the top museums in each of the areas.

Uptown

East Side:

• The Met
• Met Cloisters
• The Met Bruier
• The Frick
• The Guggenheim
• The Cooper Hewitt Museum

West Side:

• The American Museum of Natural History
• The New-York Historical Society
• The Children’s Museum of Manhattan

Downtown:

• 911 Memorial
• Whitney Museum of American Art
• New Museum
• New York City Fire Museum

The Art Scene

There are definitely good museums and galleries both uptown and downtown. But, if you are a an art gallery lover, downtown has so many different options to pop into that frequently are displaying new works!

A couple of great art galleries uptown:

• Gagosian Gallery on Madison Avenue
• David Zwirner
• Almine Rech Galler

There are just so many great art galleries downtown, if you walk in Chelsea you are sure to stumble upon numerous  but to name a few:

• Andrew Kreps Gallery
• Mary Boone Gallery
• Gladstone Gallery
• Pace Gallery
• Hauser & Wirth New York
• Gagosian Gallery in Chelsea
• Taglialatella Gallery
• Chase Contemporary Gallery
• David Zwirner in Chelsea
• Click here to see a map of downtown galleries!

The Ease Of Leaving Manhattan

If you like to leave Manhattan either for some fun weekend exploration or for a work commute, it is important to choose where you live! If you love to go to Brooklyn and explore areas like Vinegar Hill or Dumbo, then living in Glenwood downtown buildings is much more convenient for you!

If you work or like to visit Long Island, Westchster or Connecticut on the weekends, living uptown will largely reduce the time spent in your car if you are driving!

What are your favorite reasons you live uptown or downtown? Let us know on Facebook and Twitter!

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Summer is the season for ice cream! Refreshing and tasty, there are some fantastic ice cream shops near Glenwood buildings that have unique flavors, gluten free cone options and are sure to keep you or your children happy in the summer heat! Keep reading to find out more.

Glace

Number one on our list is Glace, opened by Sasha Zabar just a few weeks ago, and it is worth the hype! Aside from the variety of flavors including Matcha, Yuzu Cherry, Sicilian Pistachio, everything here is gluten free! For those who are on the hunt for the perfect gluten free cone, you have found your new spot! It is located at 1266 Madison Avenue on the Upper East Side.

Van Leeuwen Ice Cream

Van Leeuwen has some of the best and most creamy ice cream in the market! It also has perfect summer flavors such as Honeycomb, Affogato, and Earl Grey! There are a multitude of locations all throughout NYC- and if you fall in love with a flavor, you can buy a pint to take home!

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West Side Apartments at Hawthorn Park

Live your dream New York City life in Hawthorn Park. Browse available units today!

Morgenstern’s Finest Ice Cream

Morgenstern’s ice cream is located downtown at 88 W Houston Street- and is worth the stop if you are an ice cream fan who is adventurous trying new flavors! Some standout flavors are Strawberry Pink Peppercorn and Nutella Crisp. With conventional and nonconventional flavors, you will have endless options here!

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