It was a little late, but better late than never as they say. The Atlanta family and their neighbors took a day trip to the North Georgia mountains where the only thing more beautiful than the fall foliage is the magnificent view of the pumpkin patch at Burt's Farm.
One of the most fascinating features of Burt’s farm is the impressive selection of every type of pumpkin, winter squash, gourds and fall decoration. Indian corn, cornstalks and hay bales are also in never ending supply at the farm.
Burt's also offers hayrides and field trips pulled by John Deere tractors that take you through a winding trail filled with autumn colors of nature and beauty.
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup chopped nuts (optional)
Preheat oven to 350 degrees.
Using a mixer, blend melted butter and cocoa until smooth. Add flour and sugar; beat together. Mix in eggs and vanilla (and nuts if you are using them) and mix until combined (be sure not to over mix).
Pour batter into a greased 9x13" baking pan. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean (I am in a high altitude location- I have heard that for lower altitude, you may need to bake for just a little longer).
Let the brownies cool for about 10-20 minutes and then frost while still warm.
1/4 cup unsalted butter, softened
1/4 cup milk
1/4 cup cocoa
3 cups powdered sugar
dash of salt
One of the most fascinating features of Burt’s farm is the impressive selection of every type of pumpkin, winter squash, gourds and fall decoration. Indian corn, cornstalks and hay bales are also in never ending supply at the farm.
Burt's also offers hayrides and field trips pulled by John Deere tractors that take you through a winding trail filled with autumn colors of nature and beauty.
Before they went into the apple orchards they decided to check the "barn" store for Burt's fresh baked pumpkin pies and pumpkin roll (which the Georgia peaches ate fried), candied popcorn and a whole assortment of other goodies. They finished off this delicious treat with hot apple cider!
Somehow children and Lunch Lady Brownies go hand-in-hand. I have seen this tried and true recipe floating around for sometime, so it was time to do a taste test. This is a dense, cake-like brownie, rather that a moist chewy brownie. So if this if your preference, try this traditional brownie recipe!
Lunch
Lady Brownies
1 cup unsalted butter, melted
1/2 cup cocoa
2 cups
all-purpose flour1 cup unsalted butter, melted
1/2 cup cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup chopped nuts (optional)
Preheat oven to 350 degrees.
Using a mixer, blend melted butter and cocoa until smooth. Add flour and sugar; beat together. Mix in eggs and vanilla (and nuts if you are using them) and mix until combined (be sure not to over mix).
Pour batter into a greased 9x13" baking pan. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean (I am in a high altitude location- I have heard that for lower altitude, you may need to bake for just a little longer).
Let the brownies cool for about 10-20 minutes and then frost while still warm.
1/4 cup unsalted butter, softened
1/4 cup milk
1/4 cup cocoa
3 cups powdered sugar
dash of salt
Mix all
ingredients together and frost as desired.
Apple picking is fun and it looks like your grands had a great time. Love the colourful photos. Thanks for the brownie recipe. Deb
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