I am bound and determined to get rid of all the things that are hovering over me! I made a quill earring last night for the lady who bought a set when Diane was in Oklahoma. She had lost one and asked for a replacement. What a relief to have that off my shoulders! I also just made a pair for my friend Robynne out in Fairbanks, Alaska. We are trading beads for The Beadin’ Path Mask Challenge and she had sent me all those badger, porcupine and coyote claws and a box of quills from when she lived in Montana. I had promised her a pair from her own quills, so here they are:
So now I have a pair of quills to do for a customer at Diane’s and finish Joan’s necklace for the wooden bead trade. I bought the Beadolon the other night, so now I am ready to go on it!
I have also been organizing my house like crazy and cooking a bit as well. Yesterday, I made the most fab brownies. Tri-Level Brownies!! Recipe here:
Trilevel Brownies
Prep: 15 min.
Bake: 35 min.
Ingredients
- 1/2 cup all-purpose flour
- 1 cup quick-cooking rolled oats
- 1/2 cup packed brown sugar
- 1/4 teaspoon baking soda
- 1/2 cup butter, melted
- 1 egg
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 ounce unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla
- 1/4 teaspoon baking powder
- 1/2 cup chopped walnuts
- 1 ounce unsweetened chocolate
- 2 tablespoons butter
- 1-1/2 cups sifted powdered sugar
- 1/2 teaspoon vanilla
- Walnut halves (optional)
Directions
1. For bottom layer, stir together oats, the 1/2 cup flour, the brown sugar, and baking soda. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.
2. Meanwhile, for middle layer, stir together egg, granulated sugar, the 2/3 cup flour, the milk, the 1/4 cup melted butter, 1 ounce melted chocolate, the 1 teaspoon vanilla, and the baking powder until smooth. Fold in chopped walnuts. Spread batter over baked layer in pan. Bake about 25 minutes more or until a wooden toothpick inserted in center comes out clean. Set on a wire rack while preparing top layer.
3. For top layer, in a medium saucepan heat and stir 1 ounce chocolate and the 2 tablespoons butter until melted. Stir in the powdered sugar and the 1/2 teaspoon vanilla. Stir in enough hot water (1 to 2 tablespoons) to make a mixture that is almost pourable. Spread over brownies. If desired, garnish with walnut halves. Cool completely on wire rack. Cut into bars. Makes 32 brownies.
Make-Ahead Tip: Prepare and bake brownies as directed. Frost and cool. Cover and store at room temperature for up to 1 day.
Nutrition Facts
Nutrition facts per serving:
- Calories 141
- Total Fat (g) 7
- Saturated Fat (g) 4
- Cholesterol (mg) 19
- Sodium (mg) 76
- Carbohydrate (g) 18
- Fiber (g) 1
- Protein (g) 2
*Percent Daily Values are base on a 2,000 calorie diet
Back to the couch 😉
