Today has been pretty much as good as a day gets. It began by going to church–this is Palm Sunday. It may sound strange to some, but I wish I could go to church every day–after living a life in a rational way for many years, I have perhaps irrationally come to believe that our world is sacred, and I am happiest living as such. Then Jim and I went to Gino’s Diner and had Mexican Steak and Eggs, our favorite breakfast. When we came home I made Coconut-Filled Brownies, finished embroidering a dish towel (see above), and then went out to garden, digging up large, heavy plants and moving them around. This is a very good day to do this–the plants hardly notice. On this cool spring day, the whole garden seems to be shimmering in the sun and wind, and all the leaves are like little glowing stained glass windows.
The Coconut-Filled Brownies are absolutely delicious and moist. I am persnickety about coconut–on the lamentably short list of foods that I will not eat are Coconut Washboard cookies. I think coconut should always be moist and luscious, and these brownies are. These would taste especially good with a coconut gelato or a premium vanilla ice cream. If you make this recipe in a fancy tart pan with a removable rim, and dust with a veil of powdered sugar, you could serve this at the fanciest dinner.
2 counces unsweetened chocolate
6 tablespoons plus 2 teaspoons butter
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1-1/3 cup shredded coconut
Preheat oven to 325 degrees if using a Pyrex pan, or 350 degrees if using metal one.
Melt chocolate with 6 tablespoons butter. Let cool. Combine flour, baking powder, and salt.
Beat eggs and then add 1 cup sugar and vanilla. Beat hard with a spoon for about a minute. Stir in chocolate mixture, flour mixture, and half of the coconut.
Lightly grease an 8-inch square pan, and spread in batter. If you want to remove the brownies from the pan to serve, grease the pan and line the bottom with a square of waxed paper, then grease the paper. You will never have problems with anything sticking to the pan this way.
Melt remaining 2 teaspoons of butter and add 1 tablespoon sugar and the remaining coconut. Mix well, and sprinkle evenly over batter in pan. Bake for about 30 minutes.
Embroidering the dish towel is a fun, easy project. I purchased a three-pack of Aunt Martha’s Vintage Towels at a craft store, using a 40% off coupon, so they were only $6.00. I also purchased Aunt Martha’s Hot Iron Transfer #4014 Baby Chicks Tea Towels. I have to say–Aunt Martha is absolutely indispensable. This is what I call a good television project–it’s easy to work on while watching a favorite television program. This may be a really bad criterion for choosing a craft project, but sometimes you just want to relax, and the one towel I’ve finished so far is really sweet. I am ready to move on to the next. These towels require no great embroidery skills–just be sure to have on hand an embroidery hoop, needle, scissors, and embroidery thread. This has been so much fun that I’ve also purchased Aunt Martha’s #4017 Kooky Kitchen, which features dancing cups and saucers.
Actually, the day isn’t over yet. I’ve just placed a so-called Mexican Lasagna, which is vegetarian and made with a Mexican tomato sauce instead of the usual pasta sauce, in the oven, and will make a salad. Then after dinner, I’ll go out into the garden to stroll about and stand staring at certain plants, something that my neighbor, Mrs. Ott, finds amusing. She stops by while walking her little dog, Mimi, and we stand staring at plants together. Her main concern is that none of these plants creep under the fence into her neat-as-a-pin garden, and so far, so good.
So it has been a wonderful day.