A few weeks ago, I showed you the beginnings of my dear friend Donna Butler Douglas’ bathroom.
Well, they have finished the re-do and here it is!
Two mirrors instead of one and new lighting certainly are a great update.
New paint, a great area rug and some new accessories . . .
Looks fabulous, Donna.
You may remember that my friend Donna is the creator of the fabulous DonnaDots
Donna is also a very talented composer. She composed a beautiful anthem for the Centennial Celebration at Oklahoma Baptist University. You can here the fabulous anthem and read about how she wrote the piece on the Oklahoma Baptist University website
You will be amazed at Donna’s talent! She took a beautiful prayer and turned it into a musical masterpiece.
What wonderful metamorphosis do you have to share?
Today’s Lagniappe: Symphony Brownies
Not anything new, but certainly something yummy, and the symphony part made me think of Donna!
Cake pan, buttered – 13x9x2 inch.
Preheated 350 degree oven.
Yield: 32 bars 2 c. sugar 4 eggs 3 tsp. vanilla 2 c. sifted all-purpose flour 1/2 tsp. salt 2 c. chopped pecans 2 oz. (4 tbsp.) melted baking chocolate
Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and vanilla. Sift together flour and salt; gradually add to creamed mixture. Blend in nuts.
Divide dough in half. Add chocolate to one half and spread white layer in bottom of pan. Then spread chocolate layer on top. Bake for 30 minutes. Cool in pan on wire rack.
FROSTING FOR SYMPHONY BARS:
5 tbsp. flour
1 c. milk
1 c. (2 sticks) butter
1 c. sugar
2 tsp. vanilla
In heavy saucepan slowly blend flour and milk. Cook over low heat, stirring constantly, until paste thickens. Cool thoroughly. Cream butter, sugar and vanilla in small mixer bowl. Gradually add paste and beat at high speed for 5 minutes, or until frosting is creamy. Spread on cooled bars. Cut in 32 sections and garnish each with red and green candied cherries.