Skip to main content

Featured

My Must-Have Products for Younger Looking Skin

Like most brands I try, I first came across Re:Beauty on Instagram. I've been doing their social media photography for a few months and was very curious to try their luxury skincare line. I do like all-natural brands, but what I like most of all are skincare products that blend nature and science, as Re:Beauty does. Of everything I've tried over the years, I find that these luxury skincare brands always produce the best results.

Of the various luxury skincare brands I've tested, I truly like Re:Beauty the best, for several different reasons. 

It's a simple line with minimal products. As much of a product junkie as I am, it can get overwhelming. I love that with just a few Re:Beauty products, my skin has been in the best shape it's been in since my early twenties (I'm just a few years shy of 40 now.) And with Re:Beauty, I don't need to use mists and toners and countless serums to maintain it...just a few everyday products and their incredible face masks.

To …

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!



You'll Also Love

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

Comments

Post a Comment

Popular Posts