Tree Quilt and Retreat in the Kawarthas

Here is a beautiful tree quilt.

There were no piecing errors - none of the half-squares were set in the wrong way.

Such a pretty back!

I'm heading off to Margaret's for our semi-annual retreat.  We will visit the quilt show in the Kawartha's to take our minds off our own projects for a little while, and...maybe (?) stop in at the chocolate warehouse.

On my way I'll be stopping at Northcott Fabrics to drop off 3 quilts that are destined for Japan (one of mine and two from guild friends).  Hopefully I won't also be dropping off lots of $$$$.  I've been on a fabric moratorium for about three years (fell off in Houston, but hey - I'm human).

At Margaret's I am in charge of one supper, which will be pork tenderloin.  I'm also bringing a dessert...
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Fudgy Brownies Swirled with Cheesecake
(note- I made this in two 8" x 8" pans - one pan to bring, a 3/4 portion for the freezer, and a 1/4 portion in the fridge for DH.  He needs breakfast, you know?)

Brownies:
1 package brownie mix for 9” x 13” pan, oil and eggs  (I made mine from scratch, using a recipe to fit a 9-ish x 13-ish pan)


Cheesecake:
15 oz.container Sorrento® Ricotta Cheese
8 oz. package cream cheese
1/4 cup sugar
1egg
1 tsp. pure vanilla extract
Preheat ovento350̊ degrees

Grease bottom of a 13” x 9” pan.
Mix brownie batter according to directions on box.

Cheesecake filling: Mix cream cheese and sugar at
medium speed for 2 minutes until smooth.
Add ricotta, egg and vanilla. Mix for 2 minutes; set aside.
Spread brownie batter into prepared pan.
Top with cheesecake batter and make swirls with rubber spatula.

Bake for 28-32 minutes.

Brownies will be fudgy. Remove from oven and cool completely.
Refrigerate for several hours before serving.
Makes 16 brownies.