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Planting Autumn Crocus (Colchicum)

I don't believe I have ever grown autumn crocus ( colchicum - I love to say that word) -  although we did inherit one when we moved into this house. I moved it, and apparently it did not like that because I never saw it again. I have always wanted to grow it, but I always think about it at the wrong time of year. Plus, I never see it at nurseries (not even at Yard N' Garden Land). When a friend offered me some, I said YES. She gave me one special one called "Waterlily" and several that I guess we would call the  "average one".  'Waterlily' The question then was where on earth would I would plant them. I read that they are nice in grassy areas so I then decided to plant them along the grassy pathway in front. (This pathway is about to become a gravel pathway as I am refusing to water it daily. Michael wins this battle and gets to do the "told you so" dance .) I decided to tuck the primo one at the corner of the path next to this pot. Diggin...

Turtle Brownies

 


I mentioned making brownies in my last post and thought I would post the recipe for safe keeping. This one is a winner. Although, I could just be so sugar deprived that any trace of it would send me into ecstasy. Michael proclaimed them a hit and he is the type that would rather have chips than cake. 

I've been on a no-sugar diet since early January and I've only splurged a time or two. This recipe comes from The Gourmet Cookbook.

For The Brownie Layer

3/4 cup plus 2 tablespoons all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
4 oz. semi-sweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1 stick (8 tbsp.) unsalted butter, cut into pieces
1 cup brown sugar (light or dark)
1 tsp. vanilla extract
2 large eggs

For the Caramel-Pecan Layer

3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
Pinch of salt
1/3 cup heavy cream
1 teaspoon vanilla extract
1 1/2 cups pecans

Brownie Layer:

Preheat the oven to 350 (use the middle rack). Butter and flour (or spray) a 9" square pan.

Whisk together the flour, baking powder and salt.

Melt the chocolates in a heavy sauce pan (or I used a double boiler). Set aside to cool.

Stir the brown sugar and the vanilla extract into the chocolate mixture.

Add the eggs one at a time, blending well.

Add the flour mixture and mix just until combined.

Spread in the pan and bake until a wooden pick comes out clean - about 20-30 minutes. Cool completely in the pan on a rack.

Caramel-Pecan Layer:

Combine the sugar, corn syrup, water and salt in a 3-qt. saucepan. Bring to a boil over moderate heat and stir until the sugar has dissolved. Boil, without stirring, until the mixture turns a golden brown
color (about 7-10 minutes). Stir in the pecans. Pour the mixture over the brownie layer in the pan and allow it to cool completely.

You can decorate them with melted chocolate but that is optional.

 

 

 

 

 

 

 

 

 

 

Text and photos by Phillip Oliver, Dirt Therapy

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