A Day at the Quilt House
Wednesdays have become my favorite day of the week. Last year, a wonderful little quilt shop opened up about thirty minutes west of me.
It’s open on Wednesdays and Saturdays, and occasionally Mondays for classes, but this is like no other quilt shop you’ll find anywhere else. I believe the shop owner, Brinda Melson, has single-handedly taken on teaching every person in the state of Arkansas who’s never quilted, how to quilt.
You can rent one of her two long arms for the day, for a mere $25.
New quilters flock from all over to visit this magical shop, where food, friendship, and quilting expertise flow freely from one person to the next.
People bring in coffee, tea, cookies and brownies, fresh fruit, and projects, spending an entire day creating and helping each other.
I like to take handwork along, usually either a quilt to bind, or my hexie project. I can usually get a single flower stitched in a day. Perhaps in a year, I might have a completed hexie quilt!
I baked brownies for yesterday. We kept the coffee pot brewing, and it filled with wonderful aromas and happy faces. It is always swamped!
The recipe for these brownie originally came from King Arthur Flour, but I can no longer find this exact recipe on their website to link it here. I’ve found several variations of it, but not the original recipe. I cannot imagine it being any more delicious!
Chocolate Cinnamon Espresso Brownies
- 1 cup unsalted butter melted (227 grams)
- 2 1/4 cups sugar (447 grams)
- 1 1/4 cups dark baking cocoa (106 grams) I use Hershey’s Special Dark
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoon espresso powder
- 1 tablespoon vietnamese cinnamon (it’s much hotter than store bought cinnamon)
- 1 tablespoon vanilla 14 grams (preferably Mexican)
- 4 eggs large
- 1 1/2 cups all purpose flour (177 grams)
- 283 grams (2 cups) dark chocolate chips (I like Ghiradelli bittersweet chips)
Pre-heat the oven to 350 degrees.
In a medium-sized saucepan set over low heat, melt the butter, then add the sugar, stirring to combine. Heat the mixture briefly, just until it’s hot throughout; it’ll become shiny looking as you stir it – this will dissolve some of the sugar and yield a shiny top crust on your brownies.
Stir in the cocoa, salt, baking powder, espresso powder, and cinnamon.
Whisk in the eggs, stirring until smooth. Add the flour, again stirring until smooth. Fold in the chocolate chips.
Spoon the batter into the pan, spreading it to the edges.
Bake the brownies for 34 to 36 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and just barely set in the center.
Remove from the oven and allow to cool completely in the pan before cutting.