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Ashton Pointe October 2015 Newsletter


Resident Function

“Movie Night by the Pool”
Join us Friday, October 30th by the pool for movie night!
We will be taking a poll on our face book page for the requested feature presentation.
Time: 7:30 p.m. - until
Refreshments will be served while supplies last.
Hope to See You There!


Survey:

Your opinion matters. We are grateful to have you as a resident and want to make sure we are living up to your expectations. Let your voice be heard by taking a few moments to compete a short survey that will be emailed to you from our partner, J Turner Research. You will only be surveyed twice per year, and you will automatically be entered in a drawing to win $500! Thank you!


Around Town Happenings

October 2nd & 3rd - 21st Annual Shrimp Festival

Main Street Beaufort, USA, and the South Carolina Shrimpers Association are gearing up for the 21st Annual Beaufort Shrimp Festival, to be held Friday, October 2 and Saturday, October 3, 2015, at the Henry C. Chambers Waterfront Park. This two-day festival is a celebration of SC Wild Caught Shrimp, local food and fun in the Lowcountry.

October 11th- 3rd Annual Bourbon, Bubbles, & Brew

Please join us for the 3rd Annual Bourbon, Bubbles, & Brew on October 11, 2015, at Breakwater Restaurant in Beaufort, SC. Please join us for a special fun-filled evening of tasting fine Bourbons, Bubbles & Craft Beers at Breakwater Restaurant in Beaufort, at 203 Carteret Street.

Tickets are $50.00 per ticket: for tickets please call 843.379.0052 or 843.522.3196.


Chili Cookoff

Saturday, October 17th, 11-4 PM
Southside Park, Beaufort


Trash Compactor Reminder

It has been brought to our attention that items are being left outside of the trash compactor or being put inside the compactor that do not belong causing the compactor to break and not be operable to our residents. This causes the trash to be backed up and look very unsightly. If you notice the trash compactor isn’t working properly and the trash is piling up after hours please call 843-379-5110 option 2 and leave a message on the emergency maintenance so that we can resolve the issue. Please take any large bulky items to the local dump that is located right up the street on Castle Rock Road. Thank you for your cooperation.


Pet Reminder

Just a friendly reminder, that we’ve been noticing a pet waste issue around our community. Please be reminded that we do fine $60 for anyone who is caught not picking up after their pet. We want everyone here at Ashton Pointe to enjoy their home. Let’s work together on keeping the community looking beautiful!

Fall Recipe: White Chocolate Pumpkin Snicker doodles

Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 6 Tablespoons (86g) pumpkin puree (use the rest of the can in any of these recipes)
  • 1 and 1/2 cups (190g) all-purpose flour (measured correctly)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice1
  • 1/2 cup (90g) white chocolate chips or chunks

Directions:

1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days2. Chilling is mandatory.

3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.

5. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.

6. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.

7. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.


Boy Scouts Sign Up

If anyone is interested in entering their 1st grader or above in Boy Scouts please contact our Maintenance Supervisor Brian Benke at benkebm@hotmail.com and he will help you get started!


Available Garages

Are you trying to be clutter free this year? Contact our office for a garage rental.
You can park your car and get rid of thoseextra items that are taking up closet space.
Rentals are $120 monthly!

Ashton Pointe Apartment Homes | 100 Ashton Pointe Boulevard, Beaufort, SC 29906

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