Hi Leng Leng, I'll write you tomorrow [ok, today] with your other questions. This is what "I" have grown: >Rose Silk with Picotee Edge Variegated Leaves >Rose Silk with Picotee Edge Leaves NOT Variegated >Rose Silk with Darker Rose Star in Center with Picotee Edge Leaves NOT Variegated >Chocolate Silk with Picotee Edge Variegated Leaves >SOLID Chocolate NO PICOTEE Leaves NOT Variegated >Rose Silk with Slight Picotee Edge Leaves NOT Variegated >Rose Silk TIE DIE [Cross] NO PICOTEE Variegated Leaves Today I got another 'New' Cross that is a >VERY PALE Dusty Rose Silk NO PICOTEE Variegated Leaves [I 'think' - need to check out the leaves again] All of the above are 3" - 4" Blooms. The Rose Silks are more of a 'Dusty Rose'. Some are VERY 'Silky' - so I can see how they earned the name 'Rose Silk'. The Chocolates are a darker Color and do fit Cat's description. I had my first bloom this week of the >'SunSmile Brown', however, I didn't watch the bloom throughout the day. The bloom was under 2" - But, this was the first bloom, so that is all I have to go by. Variegated Leaves and looked just like a miniature Chocolate Silk. I have also gotten CROSSES from my Rose Silks that had 5" -6" Blooms. >Rose Silk with Picotee Edge Variegated Leaves >Rose Silk with Darker Rose Star in Center with Picotee Edge Leaves NOT Variegated >Rose Silk TIE DIE NO PICOTEE Variegated Leaves All CROSSES, and ALL EXQUISITELY BEAUTIFUL I'm sure I've left some out that I've grown, but this is what I can think of at the moment. Hope this helps, Emma

Whole milk is about 4% fat but if it is unaltered from the cow it will vary some. For 2% milk you need to supply another 2% to get it to 4%. I figure that heavy cream is almost entirely fat - though I haven't checked that and I also don't know if the % is by weight or by volume but roughly mixing 2% cream with milk should get you close to whole milk. For 10 cups, that works out to a bit more than 3 tbsp. Usually I don't bother and just use the non-fat milk we have on hand - especially if the recipe has a significant amount of butter or other fats. You would probably be fine just using the 2% as chase suggests but if you want to get it closer to whole milk just add a glug of cream or a few tablespoons if you feel compelled to measure. 1/3 half and half would be much richer than that - if half and half is truly half cream mixing 1/3 half and half with 2/3 milk would be about 1/6 cream and there definitely isn't close to that amount of cream in whole milk.

Those look luscious, Ann. I've often made rocky road brownies - the ones covered with the mini-marshmallow, chocolate chip frosting - but last time I made them, I realized they're not really all that chocolately and the icing goop is almost too sweet for me anymore. I think I'll transition over to these. I pinned them on Pinterest, too. Thank you! Just went to the brownie post, clicked the pin-it button and it worked. I have sometimes noticed that people pin pictures, or something else, with no link - not sure how that happens. There are some amazing fall goodies popping up on Pinterest right now!

So many good suggestions - thank you. I am glad I'm not alone. I printed out the recipes posted by Nicole, Glenda and the one chi83 mentioned from Ina Garten. I noticed that Ina's recipe calls for an 18 x 12 pan and then the recipe says that it makes 20 large brownies - I normally get 16 brownies from my 9 x 9 square pan. If she cuts hers into only 20 brownies they must be huge! That's a real treat. lowspark - what a neat idea - a muffin tin. Never thought of that one or warming up the dry brownies and making a brownie sundae. I'll have to try buying several boxes of the same brand and then experimenting with the cooking time to determine the best one. I tend to buy whatever is on sale. I have tried the Ghirardelli's mix and it is really good. My son is stopping by the house tomorrow after work to celebrate his birthday and he asked for comfort food for dinner- a baked ham and mac and cheese. Since he doesn't care for icing I think I'll make 2 batches of brownies - one for our dessert and one he can take home. That way I won't be too tempted to eat them. I have to admit that I had no trouble eating either my overdone or underdone ones in the past. Thanks again everyone. Maire