Mourning Dove Spring

Mourning doves can be shy and retiring, and you may only know they are nearby when you hear the high-pitched “whirr” of their feathers as they fly up to a tree. Some think their call is sad, though I think it’s soft and beautiful. Here are two mourning doves, probably Mr. and Mrs., relaxing in the Spring sunshine.

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White Chocolate & Almond Brownies

All I know is that I was browsing through a pamphlet called “Chocolate Lover’s Cookies & Brownies,” July 1992, and I saw this recipe and had to try it. It’s a brownie/cake thing, dense with white chocolate, crunchy with toasted almonds, and with a mysterious caramel undertone.

The recipe is easy, with the hardest thing about it being forking over the money for the white chocolate. Be sure to buy tablets of real white chocolate, not white chocolate chips. I advise mentally tucking this recipe away, and then buying the white chocolate when on sale. It’s worth it!

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12 ounces white chocolate, broken into pieces
1 cup butter, cut into chunks
3 eggs
3/4 cup flour
pinch of salt
1 teaspoon vanilla
1/2 cup toasted sliced almonds

Preheat oven to 325 degrees. Grease and line a 9-inch baking pan with parchment paper.

Melt the broken up chocolate and butter in a large saucepan over low heat, stirring constantly. The melted chocolate and butter will separate and look weird–that’s okay. When melted, set aside. Beat the eggs together with the vanilla in a small bowl, then add to the melted mixture. With an electric mixture, beat the mixture until smooth. Stir the pinch of salt into the flour, then stir into the white chocolate mixture, using a low speed of the mixer, just until smooth.

Spread batter evenly into the prepared pan and sprinkle with toasted almonds. Bake for 30 minutes. The edges will be golden and the center will just be set. Cook completely before cutting.

Baking notes: Be sure to use low, low heat for melting the white chocolate and butter, and to stir. White chocolate melts quickly at a low temperature, and you don’t want it to burn. I toasted the almonds in the oven as it was heating up. It took about 15 minutes for the almonds to brown and crisp.

I used Baker's Premium White Chocolate Baking Bar.
I used Baker’s Premium White Chocolate Baking Bar.

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On a walk last weekend at Horlock Prairie, Jim and I first heard and then saw this Northern Flicker way up in a tree. Love his spots! Peace. Fran

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