ATLANTA - “Lawless Spirits” Take Over Norcross for Halloween Tour: Murder trials, shootouts, and moonshine runners are parts of the Norcross story that people don’t always hear – but this Halloween, the spooky side of the Gwinnett County city is taking center stage.
The Lawless Spirits tour returns October 27-30, with two tours nightly running at 6:30 p.m. and 8 p.m. Presented by the acclaimed Lionheart Theatre Company, the tours take guests to some of the city’s most historic (and haunted) locations, with actors bringing history to life. Guides lead the way to places like The Rectory on College Street and a campfire along the railroad tracks, where brave visitors will hear the stories of the shootout between Doc Lively and Bija Nicholls and the Hapeville Hollywood Villa robbery.
Good Day Atlanta’s Paul Milliken is featured during this year’s tour (see if you can spot him!) and spent the morning in Norcross, giving viewers a preview of this Halloween season highlight.
WEB LINK: http://www.lionhearttheatre.org/
Pet of the day from the Georgia SPCA. For more information click here.
Sheila G' Mains creator of "Brownie Brittle" also known as the "Brownie Queen" joins us to demonstrate some of her recipes from her new book "Butter & Chocolate." Today she demonstrate how to make cookie dough mini bites. For more on Shelia G' Mains click here.
This recipe is the one that started my love affair with chocolate in general and brownies in particular. Handed down from my grandmother Rose to my mom, Hilda, and then on to me, it is the best brownie recipe ever. Why? Because it blends two chocolates: semisweet and cocoa powder. Most brownie recipes call for one or the other, rarely both, but the double dose of chocolate delivers a much more interesting flavor profile.
My Signature Brownies are dense, chocolate, and rich enough to stand on their own. However, if your family simply has to have frosting, whip up your favorite from scratch or try my Cream Cheese Frosting recipe on page 30. Prefer a more cakelike brownie? Simply add an extra egg to the recipe for an 8 x 8-inch pan or two extra eggs to the 9 x 13-inch recipe.
YIELD 9 brownies
PREP 10 minutes
BAKE 30 minutes
INGREDIENTS FOR 8 X 8-INCH PAN
2 cups (12 ounces) semisweet
6 tablespoons salted butter
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon 100% baking cocoa
YIELD 24 brownies
PREP 10 minutes
BAKE 30 minutes
INGREDIENTS FOR 9 X 13-INCH PAN
3 cups (18 ounces) semisweet
9 tablespoons (1 stick plus
1 tablespoon) salted butter
3 large eggs
11/2 teaspoons pure vanilla extract
3/4 cup sugar
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt, heaping
11/2 tablespoons 100% baking cocoa
1. Preheat the oven to 350°F. Grease an 8 x 8-inch or 9 x 13-inch pan and set aside.
2. Microwave the chocolate chips and butter in a microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not completely melted and microwave in 15-second intervals until smooth and creamy. (Do not overheat or the chocolate will scorch.)
3. Mix together the eggs, vanilla, and sugar in a separate bowl using an electric mixer set on the lowest speed or a spatula. Blend the egg mixture into the melted chocolate mixture until well combined.
4. Add the flour, baking powder, salt, and cocoa to the chocolate mixture and mix well by hand or using the lowest setting on the mixer.
5. Pour the batter into the prepared pan and bake for 30 minutes, until edges are crisp and the center is completely flat with a crackly surface.
6. Cool completely, and then cut into 9 squares or 24 pieces, depending on the pan size. Store in an airtight container in the refrigerator for 5 days or in the freezer for up to 6 months.
Cookie Dough Brownie Bites
Here’s a riddle: What do you call a dollop of cookie dough hugged by fudgy brownie batter?
Answer: Every mother’s dream dessert. That’s because this single-serving treat fits nicely in a lunchbox and features two kid favorites—chocolate and buttery, brown sugary cookie dough. Since this recipe makes 28 brownie bites, there are plenty to spare. Why not pack two so your child can share?
YIELD 28 pieces
PREP 20 minutes
BAKE 12 minutes
Mini muffin pan; small scoop
Signature Brownie recipe for
8 x 8-inch pan
RAW COOKIE DOUGH FILLING
12 tablespoons (11/2 sticks) salted butter, at room temperature
3/4 cup light brown sugar, packed
1/3 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons milk
SEMISWEET CHOCOLATE DRIZZLE
1 cup semisweet chocolate chips
1/4 teaspoon vegetable shortening or coconut oil