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KCL Friday Finds

Happy weekend, guys!! I've got one beautiful small biz to share with you today, and then I'm doing things a bit differently for today's Friday Finds. I'm getting a bit overwhelmed with complimentary goodies this week, and I wanted to take this time to share my favorites with you. I'll be doing an unboxing video featuring the sample items, to post next week! But first, I did want to share one gorgeous shop with you guys. Check it all out below! Pictured: Minimalist Woven Pillow


Pictured above are some handwoven home goods by Melody Fulone. Her shop is full of unique and beautifully woven wall hangings, pillows, many other home accessories; and even a bit of fiber art jewelry. I really love the neutral colors and the modern designs.

Shop the 2018 Winter Collection. And keep an eye out for a DIY kit for a crochet wall hanging in a few weeks. Melody will also be releasing her spring collection in late March!


This next brand will go into both an unboxing as well as a B…

Oreo Ice Cream Cake In A Jar


I used to not be much of an ice cream kinda gal, and I'm not sure what I was thinking. Now unfortunately I can't have the real stuff (can't eat dairy), but God bless Breyer's for coming out with a lactose-free vanilla bean ice cream. I've been using it all summer on top of brownies, with root beer, and on its own. For my daughter's birthday, she wanted something different than a typical sponge cake. She absolutely loves Oreos, so I thought it was high time for an ice cream cake. There are so many beautiful Oreo ice cream cake recipes out there, but quite frankly, I'm lazy sometimes. With the recent move, I wanted to make something that was going to be very easy. Enter the cake in a jar.


INGREDIENTS
*makes six 8oz. jars
  • 1.5 quart of vanilla ice cream
  • 14.3 oz pack of Oreos
  • 16 oz. cream cheese frosting (whipped cream works great too)

INSTRUCTIONS
  1. Place the cookies in a food processor and pulse into crumbs, or if you don't have a food processor; you can place them in a large plastic bag, seal it up, and smash it to smithereens with a rolling pin.
  2. Depending on the size jar you use (I used 8oz. Mason Jars), layer the cookie crumbs first, then a generous amount of ice cream, then a thin layer of white frosting and repeat one to two more times. I used cream cheese frosting, because I can get it prepackaged dairy-free. But if dairy isn't an issue for you or your munchkins, by all means layer on the whipped cream and fudge sauce!!
  3. Cover loosely with lids and place in the freezer until ready to serve. Great for making the day before. Enjoy!



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http://www.krisztinawilliams.com/2015/07/25-no-bake-desserts-that-are-perfect.html

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