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Blogger Style NYFW SS 2018

I've been doing this post for several years now, and you guys always seem to love it more than any other fashion post, so here we go again for the most recent fashion week in New York! Some of my favorite American designers; like Michael Kors, Zac Posen, Tori Burch, and Rachel Zoe had sme amazing spring / summer 2018 collections. But I also love to see the street style, because it fits in with the current fashion season, and well, because it's so fun! Pictured above: KERRently by Courtney Kerr

This year it seemed as if everyone went to fashion week. Usually I have to look and look and look for enough outfits to fill up my post. This year, however, I had to majorly narrow down my picks. Everyone went, and everyone wore multiple outfits a day!











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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