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Now to a fabulous recipe that a friend sent to me: DELICIOUS Chocolately black bean brownies.

This recipe is from the best-selling new book Spilling the Beans (White-cap Books). Canadian authors Sue Duncan and Julie Van Rosendaal say these brownies are the real deal, and nobody has ever detected the merest hint of a bean. Use good-quality chocolate; you’ll be happy you did.

Preparation time: 20 minutes Cooking time: 28 to 30 minutes

Makes: 16 brownies

1 cup rinsed and drained canned black beans

11/4 cups pecan pieces (optional)

1/2 cup butter

2 oz. (60 grams) unsweetened chocolate

1/3 cup all-purpose flour pinch of salt

2 large eggs

3/4 cup sugar

1 tsp. vanilla

2/3 cup good-quality chocolate chips, or a 3 ½ oz. (100 gram) bar of good quality bittersweet or semi-sweet dark chocolate, chopped

Preheat the oven to 350 F. Spread the rinsed black beans on a double thickness of paper towel and blot them gently to remove as much moisture as possible.

Leave them uncovered on the counter until later.

Spread the pecan pieces (if using) on a rimmed baking sheet and toast in the oven until fragrant and lightly browned, about six to seven minutes. Set aside to cool.

In a small saucepan set over very low heat, melt the butter and unsweetened chocolate, taking care not to let the mixture scorch. Whisk to combine, then remove from the heat and let cool for a few minutes. In a medium bowl, whisk the flour and salt together and set aside.

Place the dried-off beans and cooled butter/chocolate mixture in the bowl of a food processor and process until very smooth, scraping down the bowl once or twice.

Add the eggs, sugar and vanilla; process again until combined. Scrape the mixture into the flour mixture and fold gently, leaving streaks of flour still visible. Add the pecans and chocolate chips and fold to just combine.

Pour the batter into a lightly buttered (or sprayed, with non-stick cooking spray) eight-inch square pan, and smooth the top. Bake for 28 to 30 minutes: the batter should no longer jiggle when the pan moves, but any toothpick inserted would be very chocolatey. Let cool completely in the pan on a wire rack.
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I have yet to get hold of the book Spilling The Beans but from the LONG wait at the library I gather it must be popular and let’s hope really good. I love these brownies and in place of the wheat flour I used brown rice flour and just a bit more than the 1/3 cup. Next time I make them I think I will try using a blend of flours maybe quinoa and brown rice. Let me know if you like them too!
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Not much going on in the way of knitting or felting I seem to run out of time and energy after work and household chores. But I have been reading mostly novels that I can pick up and put down easily during quick 30 minute lunch breaks and 15-20 minutes before I fall asleep at night.

I have been able to sew up a few skirts, one of which is my first Alabama Stitch Project trial. Very plain natural coloured organic cotton made with six gores instead of four. Stitched with purple thread ! I have not been able to take any photos of it yet but when I do I will post them I promise.
I have three more different skirts ready to sew, one in a floral linen which just needs the waistband and hem to be finished. Another in dark purple organic cotton a different style again in A.S.P but I cannot decide on the stencil design for that one so it may be a while! and I completed a short A-line skirt in a lovely floral indian cotton. Can you tell I am hoping for warm weather here in B.C
I hope that you are enjoying whatever creative project you are working on at this time, that’s all for now.
With Love <3

I also use some of my knitted UFO’s you know the ones …unfinished objects ! I felt them, then create a small wool bird from the felted fabric. I stuff some of them with polyester fibre fill and others I stuff with pure wool. Many of the wool coats and sweaters that I have purchased from the thrift stores make great birds, I even dye the fabric to make it more interesting.

What I love most about them is that no matter what I use to create them they all have their own character, sort of like our children. But I am not selling my children to-day ! Just wool felted birds. I do hope you will take a look at by bird family on etsy. More will be along soon.

Wishing you happy creating with love, remember Valentines Day is just around the corner and a little bird friendly company maybe the perfect gift.

Thank you

woolbrain

My hope for this year is to perfect my spinning skills, this will involve lessons and the hope of purchasing my own spinning wheel. My intention is to take some lessons and hopefully test run a few different types of wheels and go from there.
I would also like to dye some wool and fabric this year using environmentally safe products. All this of course combined with working, keeping up with household chores, enjoying time with friends and family and staying creative!

I have been working on a small felting project that I started back in the summer! As you may know I do most of my felting outdoors so the summer months are my busiest. I wet felted a large piece onto a grey mesh fabric and added some silk threads and tussah pieces. I really liked the colour combinations but not the overall shape of the design. So I took my scissors and cut it up into smaller bits and stitched them together to create a new piece. I worked some small hand stitched designs onto the project and now I am almost finished. I need to find a way to make some “cool” closures and a collar. Here is a sneak peek at the project.
The reveal will be soon!

Wet felting using mesh fabric base.

I wish you all a very happy and creative year whatever your endeavours.

http://dunbarcentre.ca/special_events/craftfair.htm

I have lots of new items this year as well as some favourites. I look forward to seeing you there and hope you have a lovely day browsing and buying handmade. You will find the most amazing array of crafty wonders with over 140 vendors and all in time for your Christmas shopping. Please come an introduce yourself at the Woolbrain booth.

November 26th Saturday 10am -5pm Dunbar Community Centre, Vancouver, British Columbia. Canada

1 cup of buttermilk (I often use soymilk or Almond Milk and add a tbsp lemon juice.
1/4 cup of butter or oil
1 tsp rice vinegar
1 1/2 tsp salt
2 cups of rice flour ( I change this up every now and again and use one cup of quinoa or cornmeal plus the one cup of rice flour, for a different texture and flavour)
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 tsp of sugar ( I use brown)
3 1/2 tsp xanthan gum
3 eggs
1 1/2 tbsp bread machine dry yeast

Mix buttermilk,rice,vinegar,butter and salt in the bread pan. Mix all the dry ingredients except the yeast in a bowl and whisk well. In a separate bowl beat the eggs lightly.
Place half the dry ingredients in the bread pan. Add the egg mixture. Add the rest of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start.

Watch the dough in the kneading cycle and add more flour if needed using a rubber spatula to assist.
I have found that if I change to flour mix sometimes I need to add a little more flour to the kneading cycle.

1/4 cup of strong cheese grated adds good flavour. I like to add a teaspoon of dried mustard with this combination.

I hope you will enjoy the pleasure of making your own gluten free bread. This loaf freezes well if you slice it first.

Happy baking

I have been using different wools, this time I have been working with polwarth this is a mix of two well known breeds, Merino and Lincoln making for a very versatile and soft wool.

Other things in my life schedule have changed and I will not have has much time to felt and knit has I have had in this past year. So I am rushing on to fit in as much outdoor work as possible. I must make felt while the sun shines ! I hope you are having fun being creative.

The book is by Chrissie Day and Nicola Brown both very creative felting artists. There is lots to chose from here from basic flat felting to more detailed works including nuno felt, clothing, vessels and bags to name a few. The instructions are easy to follow and there are lovely photos showing the steps along the way plus many helpful hints and ideas. Each of these talented artists gives a little insight into their felting experiences and their inspiration with lovely photos of their home area. Both Chrissie and Nicola have on-line sites; Feltingfibres and Clasheen respectively.

I have wanted to wet felt for sometime now and have played around with different types of wool. As some of you may know I have even washed and picked some of my own fleece, which by the way I am having professionally carded as I write! I am very excited about having beautifully carded batts of Romney and Merino.

I have been busy making flat felt pieces plus a few vessels and now I have more ideas for felted jewellery. I love this book and the fact that it is a delightful size and fits easily in my bag for shopping and doesn’t take up lots of space on the felting table. All in all I think this is one of the nicest felting books on the market especially if you are just starting out on the grand adventure of wet felting.

3/4 cup sugar ( I use brown sugar)
2 large eggs
1 tsp vanilla extract
1 tsp glycerin
1 1/4 cups of flour mix * see below for flour mix combo
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 cup of oil plus whatever you use to coat your cake pans!
1/2 cup of milk ( I use rice milk)

* flour mix
Make this up and store in an air tight container.
5 1/2 cups of rice flour ( I use brown rice flour)
1 cup of potato flour NOT STARCH
1 cup of tapioca flour

*This mix works well for any cakes or muffins

Mix sugar, eggs,vanilla,and glycerine into a bowl and beat with electric hand mixer at high speed for approx four minutes. meanwhile combine flour,baking powder and gum sift a couple of times. Once the egg mixture is nice and thick add the flour and oil and milk blend slowly and DO NOT OVER BEAT just enough to blend it all together. Divide mixture between two oiled pans (I use a round 8 inch pan)
Bake @ 350 F 20-25 minutes or until done. This cake works well with fresh fruit and cream. Always better eaten the same day…lucky you if you have leftovers for another day !
Share with friends and family and a good cup of tea.

Enjoy the recipe and your cake.
Happy summer to you and yours, hope it is a good one.