Chelsea Crockett

JESUS | BEAUTY | LIFESTYLE | FASHION

Tag: fall dessert

Thanksgiving Inspired Milkshake: Candy Corn Edition

Candy corn. It’s EVERYWHERE! Luckily, I am a lover of the sweet stuff, so it doesn’t bother me one bit. In fact, I embrace it, and try to make everything…

Candy corn. It’s EVERYWHERE! Luckily, I am a lover of the sweet stuff, so it doesn’t bother me one bit. In fact, I embrace it, and try to make everything I can with it! Here is a candy corn inspired milk shake that is sure to rock your world.

Ingredients:

  • 1 quart vanilla ice cream
  •  1 quart orange sherbet
  •  Whipped cream or Cool White
  • Yellow Food Coloring
  • Black yellow & orange sprinklescandy-corn2-jpg

Let the vanilla ice cream soften for about 25 minutes outside of the freezer. After it is softened take 1/3 of the ice cream and put it into a bowl. Put the ice cream back in the freezer. Add yellow food coloring to the ice cream in the bowl until you have the color you want. Mix it well. Take your orange sherbet out of the freezer to allow it to start softening. Get out the glasses you will be serving your milk shakes in, whether it is mason jars or glass drinking glasses, and spoon yellow ice cream into the bottoms, filling the cups about 1/3 full. After smoothing out the top as evenly as you can, wipe down the inside of the cups with a paper towel to remove ice cream streaks. Place your cups in the freezer for about 5-10 minutes to let the layer harden a little. Take your vanilla ice cream out of the freezer again to allow it to start softening. Remove the cups from the freezer and carefully spoon in the orange sherbet, layering it on top of the yellow and filling the cups about 2/3 full. Again, smooth out the top. Wipe the excess on the inside of the cups with a paper towel. Place the cups back in the freezer for 5-10 minutes. Remove the cups from the freezer and add the last layer of vanilla ice cream, filling the cups with 1/2 inch left at the top of the cup. Smooth out the tops again. If you want you can top them off with some whipped cream and sprinkles! Keep them in the freezer until you serve them.

They’re sure to be a hit at every Thanksgiving party on the block!

XOXO, Chels

Recipe via: http://www.karaspartyideas.com/2013/09/candy-corn-milkshakes-for-halloween.html

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Ooey Gooey Oreo Pumpkin Bars

Fall is fast approaching, so you know what that means…Pumpkin overload! I love everything about fall, from the Friday night football to chilly weather. But, my all-time favorite feature about…

Fall is fast approaching, so you know what that means…Pumpkin overload! I love everything about fall, from the Friday night football to chilly weather. But, my all-time favorite feature about fall is pumpkins. I love pumpkin spice lattes, pumpkin pie, and now I am going to introduce you to yet another delectable pumpkin delicacy: Pumpkin Oreo bars! Here is how you make these mouthwatering morsels.

Ingredients:

  • 1 box of spice cake mix
  • 1 cup of pumpkin puree
  • 1 egg1910013
  • 1 8 ounce bag of mini Oreos
  • 1 14 oz can of sweetened condensed milk
  • ½ teaspoon cinnamon
  • 1 cup mini chocolate chips

Combine the cake mix, ½ of the pumpkin puree, and the egg until it is a soft and sticky dough. Cover your hands with a little butter so that the dough doesn’t stick to them. Press the dough into a 9 x 13 baking dish that has been greased, and then top the dough with the mini Oreos. Stir the sweetened condensed milk, the other half of the pumpkin, and cinnamon together. Drizzle it over the top of the cake and then sprinkle chocolate chips over the top. Bake your cake at 350 for 25-30 minutes and then let it cool before cutting it into squares and devouring it.

If you eat half of the bars by yourself I won’t judge. 😉

XOXO, Chels

 

Recipe and pictures via: insidebrucrewlife.com

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