Pumpkin Farm

 Last week we went to a local pumpkin farm with Aaron, Laura and girls, and Andrew, Heather and Cassie.  

Cassie loved the goats.

There was a big playground to play on.

Alaina and Ruby look after Cassie so well!

Zip Lines!

Pipes to crawl through

The pumpkin ride was a huge hit!

Joy!

This place is also known for their famous pumpkin donuts.  We took a break to eat one and drink some cider.

We loaded onto a wagon for a hay ride back to the pumpkin fields.  It was a pretty ride, though the corn fields and colorful trees.

Andrew, Heather and Cassie as we rode.

Cassie picking out a pumpkin

Alaina is pretty proud of her finds.

The wagon was coming back, so Alaina and Ruby were hurrying to get back to it.

Alaina, Ruby, Laura and Aaron on the way back.

Farmer Bob with some cute little pumpkins

One last picture for the night.  We all had such fun!

Friday Funny

 

Cooking Thursday

 I had to bring goodies to a church function recently and tried out a recipe I had saved for some bar cookies.  These had toffee bits in them, which I think are so good.  They turned out yummy and chewy, with some chocolate goodness too!

Chocolate Toffee Blondies

• 1-⅔ cup Flour
• ¾ teaspoons Baking Soda
• ½ teaspoons Salt
• ¾ cups Unsalted Butter, At Room Temperature
• 1-⅛ cup Brown Sugar
• 1 large Egg
• 1-½ teaspoon Vanilla Extract
• 1 cup Semisweet Chocolate Chips
• 1 cup Toffee Bits

• Preheat oven to 350 F and coat a 13 x 9-inch baking dish with nonstick spray. Set aside.

  Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.

  Beat butter and brown sugar in a large mixer bowl on medium speed until pale and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture. Beat just until flour is incorporated. Fold in chocolate chips and toffee bits.

  Scrape batter into the prepared baking dish and use a sheet of parchment to press the dough evenly into the pan. Bake in the preheated oven for 18 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on top of a wire rack.

  Just before cutting it into bars, move pan to the refrigerator and chill for 15 minutes. Then cut into squares with a sharp knife. Store in an airtight container at room temperature up to 3 days.