pop. fizz. clink.

the glitz and sparkle of new year's is always my favorite.

i don't usually enjoy going out out tonight because of the cost, and i'm cheap :)

but i love a party at home!!

{i've never hosted myself, and its something i'd really like to do.

next year's my year. mark your calendars.}

camille styles and kate spade worked up a little party inspiration for us all. and if i were to throw a nye party, i'd certainly hope it looked at least a smidge this glam:

^  those are screaming my name.

i. will. be. having a white russian milkshake tonight.

vanilla ice cream with vodka and kahlua poured on top.

holy yum.

but i guess the party decor isn't 100% crucial to a great nye party.

this might be:

because who needs food?

just kidding.

i like food.

this is the fridge you have out in your garage.

but i'm actually really excited about my plans tonight.

going out with my dude, to a little get together.

i have a most fantastically badass outfit planned.

the snow just started here in kc and it's unloading...

not planned to stop until tomorrow morning!

and i really am planning on a white russian milkshake.

white russians, snow, sparkles and....my outfit = awesome.

{if my outfit turns out half as cute as i'm hoping, i'll share on instagram : @jabarrier. follow.}

happy new year's everyone!!!

see you bright eyed and bushy-tailed tomorrow morning ;)

JILL

big girl ice cream.

get out your ice cream makers, ya'll.

these ice creams aren't just for little kids.

grown ups approved.

these recipes have me drooling.

they're all saved on my dessert pinterest page.

{yeah, i have one of those.}

go get yourself some.

lavender honey. just like on 'it's complicated.'

can't wait to try this one.

brown. butter. ice. cream.

butter.

this one is certainly for special occasions only.

coffee toffee ice cream.

blood orange ice cream.

carmelized banana ice cream.

i bet it's similar to a bananas foster, which i love.

chocolate chip, coconut, and roasted cherries.

bam.

and a healthier recipe i can see myself making all the time this summer (just in my magic bullet!!), it's blueberry frozen yogurt. made with frozen blueberries, greek yogurt and honey!

am i making you as hungry as i'm making myself?

love.

JILL

frozen fabulousness

i stumbled upon this recipe while on epicurious, and it just sounds delicious. the perfect escape during these hot summer months. the refreshing chill everyone needs at the end of a busy week. if you have an ice cream maker i say go for it (and share you thoughts on how it is)...i think i may be off to buy one!!!

frozen lemon gingersnap pie

for crust

• 1 1/2 cups finely crushed gingersnap cookies (6 ounces)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar

for ice cream

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup plus 2 tablespoons sugar
• 4 teaspoons finely grated fresh lemon zest
• 1/8 teaspoon salt
• 6 large egg yolks
• 2/3 cup fresh lemon juice

• special equipment: an instant-read thermometer; an ice cream maker
• garnish: lemon slices

make crust:

preheat oven to 350°F.

toss together all crust ingredients with a fork until crumbs are moistened. press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). bake crust in middle of oven 7 minutes, then cool on a rack.

make ice cream

bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).

immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. freeze custard in ice cream maker.

spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. freeze until firm, at least 2 hours.

about 20 minutes before serving, put pie in refrigerator to soften.

enjoy!

xoxo

elle.

palm fronds and pink and ice cream

summer summer summer. it's not over yet.

via coco + kelly


jonathan adler's backyard deck in the hamptons

via coastal living

via spearmint decor

i LOVE these stepping stones... little yard polka dots! i may or may not be trying this in my own backyard :)

i am loving all the cool, lush tropical greens and bright pink, with touches of orange.

i found this recipe on martha stewart... super simple. tried it with my own mix of flavors and LOVED it. perfect for the triple digit heat wave we have been having in kc.

via martha stewart

(my mom recently bought me an electronic ice cream maker. i have used it more times than i thought i would! so easy and i have homemade ice cream or sherbet or sorbet in only 30 minutes)

ICE CREAM STRIPED CAKE

1. first i made homemade vanilla ice cream (with 2% milk and half & half to keep it a little lighter)

2. as that was in the freezer hardening up a bit, i went to the wal-mart grocery store. usually this is not where i buy groceries but i had their brand of sherbet and can't eat enough of it! i was all out at home, so i bought my 2 favorites, raspberry and peach. (seriously delicious)

3. i went home, let them sit on the counter to soften. i lined a loaf pan with plastic wrap and spooned in the peach sherbet. i put that in the freezer to harden (remember, this will be the top layer of your ice cream striped cake)

4. after 15 minutes, i repeated that process with the homemade vanilla, and then again with the raspberry sherbet.

5. i let that all freeze together for a couple of hours, it slices much much better the harder it gets.... and enjoyed.

the pink/white/orange layers looked and tasted so summery delicious.

JILL