I have been so energized by some of the changes taking place in the house. More and more projects and distractions, but very exciting. In one of the big furniture moves, we had to unload all of our photos from the cabinet they were stored in. Some in photo boxes, but many still in the packets from being developed! Then add to the mix that neither of the girls have a baby book or scrapbook AND milestone birthdays THIS month, I hit panic mode.
As much as I'd like to think that it is about her, I think that it's turning out to be more of a love note to my daughter. It's more my style than hers, but really, what can we possibly give them worth more than our hearts? I'll let you know how it progresses.
Her birthday dessert was a real hit, we're still on a sugar high.
Butter Brickle Ice Cream Bars
2 1/2 Cups Crushed Rice Chex
1 cup brown sugar
1/2 butter, melted
1 cup pecans, broken into pieces
1 cup coconut
1/2 gallon Blue Bell Homemade Vanilla Ice Cream
Mix Chex, butter, brown sugar, pecans and coconut together in a 9 x 13 pan. Toast in oven at 300* for 30 minutes. Stir often to prevent burning. After toasting, take out 1/3 crumbs and reserve. Leave remaining crumbs in pan to cool. Then spread 1/2 gallon softened ice cream on crumbs in pan, cover with remaining crumbs. Freeze. Remove from freezer a few minutes before serving. Cut into bars and serve with caramel sauce.
Enjoy the days, the count down to a routine schedule that comes with school days is on!