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Easy Everyday Contouring and Highlighting

Contouring and highlighting has been a huge makeup trend in recent years, and with good reason - you can use concealer to achieve more defined cheek bones, to make your lips look bigger, and my personal favorite - to hide a double chin. And despite all of the intricate tutorials out there, I want to show you that it can actually be quick an easy!

The first trick is to start with the right concealer shades. First, let’s get one thing straight: when I say highlighter, I do not mean the super light and shimmery highlighter that should only be reserved for above the cheekbones. I’ve seen all too many makeup vloggers apply that all over, from the forehead to the tip of the nose, to the cupid’s bow and the chin. Those however, are rather places for a creamy skin-tone concealer.


How to Pick the Right Shade of Concealer

For the highlights, you want a concealer that is one to two shades lighter than your foundation. If you just go one shade lighter, as I have, pick one with a yellow tone, so y…

Easy Oreo Ice Cream Cake


This cake was made for a very special birthday girl last month. My fiance's daughter and for all intents and purposes now mine as well, loves all things chocolate. When I asked her what kind of cake she wanted for her birthday, she said an Oreo ice cream cake. I was happy to make one (for the first time), and it turned out very well. It's really a lot easier to make than it looks, and it's the perfect cake for a summer party.

For the Cookie Crust
  • One 19.1 oz. Oreo (or other brand chocolate sandwich cookie) Family Size Package
  • 2 tbs milk (or lactose free option like Lactaid or almond milk)
  • 1/4 cup melted unsalted butter (can use lactose-free butter or butter-flavored shortening to make it dairy-free)

Essential Tool: Use an 8-9 inch spring form pan.

*For the crust, you really need to use a food processor or blender to get the right consistency with the Oreo crumbs. It needs to be free of any large chunks so that the crust will hold together well.

*Once they are finely ground, stir in the melted butter and milk until thoroughly combined and firmly press the mixture into the spring form pan.

* Place in freezer to set for at least an hour.

For the Filling
  • 1.75 quart container of cookies and cream ice cream (To make it dairy-free, use one 1.75 quart of Breyer's Lactaid vanilla bean ice cream, mixed with 10-15 roughly chopped oreos.)

For the Garnish
  • Oreos for the top (I used 15 cookies)
  • One small container of whipped cream or vanilla frosting 

*Set the ice cream out on the counter to soften for about 20 minutes then scoop it into the springform pan and smooth out until you get a flat, even surface.

*If making it dairy-free, place the softened ice cream into a large bowl and stir in the cookie crumbs before scooping the filling into the pan.

*Place it back in the freezer to chill overnight.

Full Ingredient List
  • One 19.1 oz. Oreo (or other brand chocolate sandwich cookie) Family Size Package plus 15-20 additional cookies for the top and garnish
  • 2 tbs milk (or lactose free option like Lactaid or almond milk)
  • 1/4 cup melted unsalted butter (can use lactose-free butter or butter-flavored shortening to make it dairy-free)
  • 1.75 quart container of cookies and cream ice cream (To make it dairy-free, use one 1.75 quart of Breyer's Lactaid vanilla bean ice cream, mixed with 10-15 roughly chopped oreos.)
  • One small container of whipped cream or vanilla frosting


Optional Garnish: Shortly before serving, use a piping bag with a star tip to make little swirls around the top outside edge of the cake using either whipped cream or white frosting, leaving a space for an Oreo in between each swirl. Then do one more circle of swirls closer to the center of the cake, this time with each swirl toughing. And top off the middle with one last swirl and Oreo and top cake with Oreo crumbs. *See pics. Make sure you have at least 15 more minutes between decorating and serving time to pop it back in the freezer to chill one last time before you remove the outer ring of the pan.

If you don't have time to chill overnight, or if you don't have a spring form pan, try my Oreo Ice Cream Cake in a Jar. Enjoy!:)

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

Comments

  1. This looks Amazing!! Thanks for the Recipe!

    Adi xx
    www.fancycorrectitude.com
    www.instagram.com/fancycorrectitude

    ReplyDelete

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