Thank You Punxsutawney Phil!

     This has been one of the coldest and strangest winters I can remember!  It was 78 degrees in Jackson this past Saturday, and today's (Thursday's) high is 32!  It is supposed to ice over tonight!  As I am typing this, sleet is falling heavily outside!  I am so ready for Spring time, and luckily the groundhog did not see his shadow!  Thank you Lord for giving us the beautiful weather this past weekend!  Since this weather does call for snuggling up on the couch and eating warm comfort foods, I have been on a baking kick!  Here are some recipes I can't wait to try. 


If you have seen the movie "It's Complicated", you might remember her Lavender Icecream!  Jennifer made this for us to try at work and it is FINE!!

Honey Lavender Icecream from elsascookiecrumbs.blogpsot.com

1/2 cup good-flavored honey

1/4 cup dried or fresh lavender flowers

1 1/2 cups whole milk

1/4 cup sugar

Pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

Heat the honey and 2 tbsp of the lavender in a small saucepan. Once warm, remove from the heat and set aside to steep at room temperature for 1 hour.

Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top. Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible, then discard the lavender and set the strainer back over the cream.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the remaining 2 tbsp lavender flowers and stir until cool over an ice bath.
Chill the mixture overnight in the refrigerator. The next day, before churning, strain the mixture, again pressing on the lavender flowers to extract their flavor. Discard the flowers, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Seven Layer Bars

by Brown Eyed Baker

Yield: 18 bars
1 cup sweetened flaked coconut

8 tablespoons (1 stick) unsalted butter

9 graham crackers (5 ounces), crushed

1 cup finely chopped walnuts

1 cup semisweet chocolate chips

½ cup white chocolate chips

½ cup butterscotch chips

1 (14-ounce) can sweetened condensed milk

1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.

2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.

3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.

4. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

6. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.



This weekend I have big plans of sprucing up my home deco!  I will post pictures after!  Have a great rest of the week and stay warm!