Jolene's Recipe Journal

Today is the last day of #SummerDessertWeek for me, and I'm sharing my version of an Oreo Ice Cream Cake. Both my son and husband have nut allergies so I've never been able to buy store bought ice cream cakes.   This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own.   I had a Pillsbury Funfetti Oreo cake mix in the cupboard and I thought it would be fun to use it as a base. I mixed it according to the package directions and then baked it in the awesome springform pan that Circulon generously sent to us for this event. It cracked a bit on the top, but no big deal, I split it into two layers and crumbled the top one up anyway. I mixed those crumbs with some Oreos I ran through the food processor and set them aside. I gave the pan a quick wash (it's super easy to clean!) and dried it off. I laid a piece of parchment on the bottom disk, placed the ring b

You could definitely say we're S'mores obsessed around here.  I've made muffins, french toast, milkshakes, creme brulee and now donuts!  I found the recipe in Sara Mellas' Easy Baked Donut cookbook, it's one of many that I've marked to try.  This post is sponsored in conjunction with #SummerDessertWeek!  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. The base donut recipe has graham cracker crumbs along with all of the regular ingredients.  I got 12 full size donuts and 12 minis out of one batch of batter.  Yes, one of the minis is missing, it's called quality control ;) The minis cooked in about 7 minutes, the full size in about 13.   For the chocolate ganache I used 3/4 cup of semi sweet chocolate morsels.  I wasn't sure it would turn out in the microwave, but I had no problems with seizing or it not getting smooth.  I used my kitchen torch to toast the marshmallows because it's

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cannoli-like cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top

July is #NationalIceCreamMonth so what a great reason to break out my Kitchen Aid ice cream attachment and whip up a batch! It's also blueberry season here in New England, so I was excited to find Melissa's recipe for Blueberry Cheesecake Ice Cream on the Taste of Home Website. The reviews were saying that the graham topping could be halved but I did the full recipe. I also made double the blueberry mixture with the intention of using some of it later on pancakes.   When I layered my ice cream in the containers, I put a layer of the graham crumble and some more dollops of blueberry on the bottom, then did 3 more layers.  Who doesn't love more mix-ins? I scooped longways across the top of the container.  I like a fixed scoop for ice cream rather than one with a sweeper.   Look at that beautiful swirl of berry and graham cracker crumble!   Thank you so much to Radha for hosting and to all of the other #FestiveFoodies for sharing their recipes today.  Be sure to check them ou