No bake Birthday Cake ice cream via Lauren Kelp

Did you know that Sunday is National Ice Cream Day? That means National French Fry Day & National Ice Cream day are in the same week, which means we should all go buy lottery tickets because if this isn’t the happiest week of your life, I don’t know what is.

In an effort to always have ice cream on hand in the house, we’ve been playing around with some fun no churn recipes. Basically, that just means how to make ice cream without having to buy an ice cream maker. Because, between you & me, the threshold for making my own ice cream is relatively low. If it’s easy and under 10 minutes, I am in. If it means I have to set up equipment and monitor it or involves more than 5 steps, I am just going to go to the store.

Needless to say, this recipe is super quick and easy & does all of it’s magic in the freezer, so you can go about your day like a champ. Make it in the morning, go to work, and come home to something delightfully delicious! Not bad, right?

No bake Birthday Cake ice cream via Lauren Kelp

Looking for the perfect recipe to try your no churn ice cream making chops out? We are big fans of this Birthday Cake Ice Cream recipe. Trust me, you will love it! Plus, it’s a fun excuse to play with sprinkles. Enjoy!

Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 1 pint of heavy cream
  • 14 oz of sweetened condensed milk
  • 2 Tbsp of melted butter
  • 1 cup yellow cake mix
  • ½ cup of rainbow sprinkles (or more, cause they are awesome)
  1. In a large bowl, whip the heavy cream with a handheld mixer until they form stiff peaks & set aside.
  2. Grab a second bowl & whisk your sweetened condensed milk, butter, and cake mix until thoroughly blended. Gently fold the whipped heavy cream into the cake batter mix until no white streaks appear. Add in the sprinkles & gently mix.
  3. Pour into a large glass container, cover, and freeze until firm (about 6 hours).
  4. Add some extra sprinkles on top, serve, & enjoy!

No bake Birthday Cake ice cream via Lauren KelpSo, my lovely little ice creamers, how are you going to celebrate National Ice Cream day? Give this recipe a whirl & let me know what you think. Tag us in your ice cream posts and share your favorite recipes below. We love a good recipe swap! No bake Birthday Cake ice cream via Lauren Kelp

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MOCHA COFFEE MILKSHAKE morning milkshakes, why not?!

Mocha Coffee Milkshake, summer milkshake with iced coffee via Lauren KelpWell, hello, hello party people! How is your summer shaping up? Chicago is finally acting like herself again and we’ve got blue skies and sun for days. It’s a nice change for the Austin and Phoenix summers we are used to!

Okay, okay, so you know how we like any excuse to celebrate over here on, well I think that summer is a fantastic reason to celebrate! That is why we are making breakfast approved milkshakes! Yep, milkshakes in the morning. It’s a thing and it’s magical.

We just discovered the flavored iced coffee from International Delight & it’s changed my morning routine. Move over mimosas on Saturday, it’s all about these Mocha Coffee Milkshakes! Grab the 3 minute recipe below and get to sippin’ 🙂

Mocha Coffee Milkshake, summer milkshake with iced coffee via Lauren Kelp

Recipe type: Breakfast, Dessert
Prep time: 
Total time: 
Serves: 2
  • 1 container of International Delight Iced Coffee, Mocha
  • 2 cups ice
  • Chocolate syrup, for garnish & inside of glass
  • Whipped cream, for garnish
  • 3 crumbled chocolate chip cookies, for rim
  1. Fill a small bowl with chocolate syrup & dip the rim of a tall glass in the chocolate syrup a few times to create a thick coating on the rim.
  2. Crumble up a few cookies & sprinkle on chocolate rim. Make sure to hold the glass horizontally & sprinkle the cookies on top of the syrup while turning the glass.
  3. Take the remaining chocolate syrup and slowly drizzle on inside rim of the glass. This allows the chocolate to run down the inside of the glass. Place glasses in freezer.
  4. Wait a minute or two, or until the pooled chocolate at the bottom of the glass is hard, and remove from freezer. Add in a handful of ice cubes and pour in International Delight's Iced Mocha Coffee.
  5. Garnish with whipped cream, chocolate syrup, and a cookie or two. Enjoy!

Mocha Coffee Milkshake, summer milkshake with iced coffee via Lauren KelpSo party people, what do you think? Not crazy about Mocha flavored coffee? You are in luck! International Delight has Caramel Macchiato & Vanilla as well. If that doesn’t scream an excuse to play around with milkshakes and try out new flavors, I don’t now what does.

Tag us in your morning iced coffee milkshake – we would love to see what you come up with!

Mocha Coffee Milkshake, summer milkshake with iced coffee via Lauren Kelp

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.


Easy DIY dipped ice cream cone recipe via Lauren KelpHey, hey, it’s FRIDAY! Do y’all have fun summer plans? We are going to a 90s themed party tonight & you better believe I’ve been rocking out to some Brittany Spears, Backstreet Boys, & Christina Aguilera. It’s been glorious! But, never fear, I haven’t let me duties of prepping for National Ice Cream day fall by the wayside. We whipped up the most fun DIY dipped ice cream cones yesterday and they are nothing short of amazing.

Crush up some Chex Mix, pretzels, M&M’s, Oreo’s, sea salt flakes, or whatever else tickles your fancy & get ready for the easiest gourmet trick of your life. Seriously, this elevates ice cream to a whole new level & it’s way fun. Have some friends over, and make them quick before dinner, stick ’em in the freezer so afterwards you’ve got a custom cone! Talk about hostess with the mostess in under 5 minutes!
Easy DIY dipped ice cream cone recipe via Lauren Kelp

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Waffle Cones
  • Dark Chocolate (or milk chocolate or white chocolate, up to you)
  • Sprinkles
  • Chex Mix
  • Cookies
But You Can Also Use:
  • Caramel Corn
  • Sea Salt
  • Sprinkles with a fun shape
  • Pretzels (crushed)
  • Coconut Flakes
  • Really, whatever you want
  1. Melt your chocolate preference (we used dark chocolate) according to the package directions. PRO TIP: Melt the chocolate in a pan that allows for easy dipping.
  2. Flip your cone upside down & tilt the pan so more chocolate falls to one side, this allows for easy dipping access. Gently dip the cone in the melted chocolate a few times to get a nice thick layer.
  3. Once coated well, sprinkle the chocolate part with crushed up toppings. I held my cone over a bowl and spun the cone slowly as I sprinkled toppings with my other hand, going over it a few times to ensure a good covering.
  4. Carefully lay the cone on a parchment lined baking sheet and freeze until set & then have at it!

Easy DIY dipped ice cream cone recipe via Lauren Kelp

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What is the start of a week without a little weekend-brunch inspiration? It wouldn’t be a typical work-day without dreaming of breakfast in bed, brunch with the gals, or mile high pancake stacks — or maybe that’s just how I get through the workday 😉 Either way, Elizabeth is whipping up the most delicious cream puff pancakes & they are a definite must for your next breakfast event. See what I mean below! xo, LK

Hi, friends! Elizabeth here & today is all about the french-iest of French toasts there ever was! When I bite into a big cream puff I instantly think of being in Paris one day. Although I can’t have the authentic puff every day I can make French toast and feel just as French-y, and you can too! Whip this up for a fun French themed brunch with you girlfriends for the ultimate stay-cation, mimosas required! 11

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 pieces
  • 1 Loaf of French bread
  • 8 Eggs
  • ½ Cup of half and half
  • 1 Teaspoon of cinnamon
  • 1 Pinch of salt
  • +Butter for frying
  • 1½ Cup of heavy whipping cream
  • ¼ Cup of powdered sugar
  • 1 Teaspoon of pure vanilla extract
  1. In a large bowl whisk eggs, half & half, cinnamon and salt until well blended. In a heavy bottom or cast iron skillet melted 1-2 tablespoons of butter on medium heat.
  2. Cut bread in inch slices on an angle. Dip in egg mixture until well coated. Fry on each side about three minutes until golden brown.
  1. In a large bowl fitted with a stand mixer or hand mixer whip cream until light and fluffy but not stiff. Add in powdered sugar and vanilla extract and whip for an additional minute.


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IMG_6777Okay, party people – it’s PARTY TIME! The weekend is approaching, the weather is perfect, and it’s time to bust out the big guns – shrimp ceviche & grapefruit pisco sours. Ooh yes, we are going to show you how to make both in a jiffy and it will be a party favorite from here on out. These two are the perfect pairing for a pre-dinner treat, a dinner party appetizer, or small bites for a cocktail hour. No matter how you serve them, they are a perfect pairing all summer long!
IMG_7093We love throwing a good party and our worst nightmare is having to run out because you are short on supplies. It messes up the vibe, people feel like they should leave — you know how it goes. Luckily our friends at Drizly have vowed to never let that happen – they promise to deliver alcohol to your door within 1 hour. That means, no more sneaky runs to the store because it’s already on its way!

To celebrate that fun fact, we wanted to whip up something fun with our friends at Lay’s to bring the perfect summer snack. We’ve been digging ceviche recently, as it’s perfect for lots of different occasions, and thought we would share!

The tip is to make the ceviche in a non-metallic bowl (glass is best) as it keeps the flavors fresh & make sure to refrigerate the shrimp in juices & veggies for at least an hour. After that, it’s smooth sailing!


Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
For Poaching:
  • 2 quarts water
  • ¼ cup kosher salt
For Ceviche
  • 1 pound raw shrimp, frozen is fine
  • Juice of 2 lemons
  • Juice of 2 limes
  • 1 cup diced seeded peeled cucumber
  • ½ cup finely chopped red onion
  • 2 serrano chiles, seeded and finely chopped
  • 1 cup diced seeded tomato
  • 1 avocado, chopped into ½-inch pieces
  • 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon kosher salt
To Serve:
  • At least one bag of Lay's Sea Salt potato chips
  1. In a large saucepan, add ¼ cup of salt and water and bring to a boil. Add in your shrimp & turn off heat, and let it sit until just cooked through (roughly 3 minutes)
  2. Once cooked, transfer to a cutting board and let them cool down further.
  3. Once cooled, cut the shrimp into ½-inch pieces and place in a medium glass bowl. Squeeze in your lemon and lime juices, stir in cucumber, onions, & chiles, & refrigerate for 1 hour.
  4. After the hour is up, add in your tomato, avocado, chopped cilantro, oil and a few pinches of salt to the mix & stir gently. Garnish with cilantro leaves & serve with a hefty bag of Lay's Sea Salt potato chips.

IMG_6844While your ceviche is sitting in the fridge soaking up all those flavors, it’s time to whip up the cocktails! If you’ve ever had pisco, you know that it’s amazing & for those of you who haven’t, prepare to fall in love. It’s kind of like tequila’s cousin, but it’s also a bit like white rum – so naturally the combination is magic.

Perfect for sipping when it’s warm, by the grill, or outside with friends, pisco sours are the ultimate summer drink (in my opinion). Add in some grapefruit and a few dashes of orange bitters & you’ve got yourself one heck of a party!



4 ounces of Pisco

4 ounces of freshly squeezed grapefruit juice

2 ounce of simple syrup

2 egg whites

Orange aromatic bitters


Put a few handfuls of ice, pisco, freshly squeezed grapefruit juice, simple syrup, and egg whites into a shaker & shake vigorously until the outside of shaker is cold (about 30 seconds).

Strain into two glasses and garnish with a few dashes of bitters in the center of the foam.

Serve, sip, repeat!

IMG_6790 (1)Like what you see? Well, grab your own bottle of pisco here & make sure to use the code LAYSSUMMER on your next Drizly order for $5 off! Can’t wait to hear what you think about the grapefruit pisco sour & shrimp ceviche. Bottoms up!

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ICED COFFEE & CHAI POPSICLES the easiest summer dessert

I recently bought a very inexpensive popsicle mold on a whim (truthfully, the line at the grocery store was moving very slowly and this was right by the register, so WHY NOT?!) and it was maybe the best decision I’ve made all season. This little plastic mold has been a hit at more dinner parties then some of our fancy schmancy desserts & I can totally see why. Popsicles are so easy to make & even more fun to eat, so why not have them all the time?!

We whipped up these iced coffee popsicles on a whim & enjoyed them so much, I’ve been playing with flavor combos ever since. Two that have emerged as winners are the Vanilla Ice Cream & Starbucks Iced Coffee combo and the Vanilla Ice Cream & Tazo Chai tea mixup. Both are delightfully light, slightly sweet, and beyond fun to make. For 15 minutes of prep, you have a slam dunk dessert in no time! Check it out & tell me what you think.

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 popsicles
Because what could be better then ice cream & iced coffee or tea?!
  • Iced Tazo Chai Tea
  • Starbucks Iced Coffee
  • Pint of vanilla ice cream
  1. Boil hot water & steep a few bags of Tazo Chai tea for 5-10 minutes. Let sit out or put in refrigerator until cold.
  2. Add a small scoop of vanilla ice cream to the bottom of your popsicle molds. If you prefer chocolate ice cream, you can do that as well - have fun with the flavors!
  3. Pour cold Starbucks Iced Coffee into half of the molds, leaving a little bit of room at the top for your stick to fit in. Do the same with your chilled Tazo Chair tea & put in freezer until ready (about 25-30 minutes)
  4. Add caramel, chocolate sauce, or enjoy as is!

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strawberrymuffins3There is something about summer that makes me want to eat fruit with every meal & thanks to this delicious honey strawberry muffin recipe by our fabulous food contributor Elizabeth, it’s beyond easy! xoxo, LK

Howdy, friends! Elizabeth here & last summer I tried to make muffins like once a weekend and it was the BEST. I feel like every house guest loves waking up to the smell of fresh muffins. They take me less than ten minutes to whip together and they taste delicious! Snag one warm and top with butter and honey. That’s serious perfection.

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 muffins
  • 1½ Cups of flour
  • 1 Cup of diced strawberries
  • ½ Cup Sugar
  • ½ Cup Almond Milk
  • ¼ Canola Oil
  • 1 Egg
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Salt
  • 2 Teaspoons Vanilla Extract
  1. Preheat oven to 425F degrees. Spray muffin/cupcake pan evenly with a non-stick spray.
  2. In a medium bowl combine the flour, baking powder, salt and cinnamon. Set Aside.
  3. In a large bowl crack the egg and whisk with the sugar until just combined. Add in the canola oil, vanilla extract, almond milk and whisk together. Pour the flour mixture into the wet mixture in three equal parts, whisking after each addition. Do not over mix. The batter will be on the thicker side.
  4. Fold in the strawberries gently with a spatula. Pour the batter into your cupcake/ muffin tin sprayed with non-stick spray. I poured mine until the top of the cup and this made a large muffin, you can pour the cup half way for a smaller muffin (believe me, you'll want the larger muffin!).
  5. Place in the middle of the oven and bake at 425F for 5 minutes and then turn the oven down to 350F for an additional 20 minutes. Note: everyone's oven is different so your cooking time may vary. Place a knife or a toothpick inside the middle of a muffin, if the knife comes out cleanly they're finished. Wait about ten minutes and you've got yourself a delectable warm muffin!


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3 OPEN-FACED SUMMER SANDWICHES healthy & perfect for picnics

Who is excited for picnics, bike rides, hanging by the lake, and spending every waking moment of their weekend outdoors?! With warmer weather here to stay (fingers crossed!) we’re ready to spend every moment of daylight outside soaking up the sun & going on adventures. If you are anything like me, you a) don’t want to spend a ton of time in the kitchen preparing meals and b) try to be a little more conscious of what you eat in the summertime. Well friends, I am here to share the gospel of open-faced sandwiches. Perfect for picnics, snacks, on the porch with friends – basically anywhere – these sandwiches are my go-to summertime meal and it’s easy to see why. The key is the bread. No one wants gross soggy bread or this chemically-engineered nonsense. You (and the rest of the world) want bread that is flavorful, totally free of weird stuff, and is good for you. Meet our latest obsessed – eureka!® Organic Bread, specifically their SEEDS THE DAY® loaves. Um, yum. Packed full of seeds & really fluffy, this bread is our jam 😉 Okay, okay, now it’s time for the good stuff – scroll down to see our 3 go-to open-faced summer sandwiches!

ONE: The Sassy Radish

I have not always been the biggest fan of radishes, but their crisp texture and mild flavor is perfect in the summertime when you are looking for a little crunch. Pair it with a few slices of avocado over a lightly toasted, never boring, always delicious SEEDS THE DAY® toast & you are well on your way to a delicious & healthy treat!


  • A few radishes, thinly sliced
  • Olive Oil
  • Micro greens (or spinach, arugula, whatever you like best)
  • SEEDS THE DAY® eureka!® Organic Bread 
  • Half an avocado, sliced
  • Optional: salt & pepper to taste


1. Toast up your SEEDS THE DAY® slice of bread & add a handful of greens on top. Slice up your avocado & radishes and place over the bed of greens. Drizzle with a little olive oil, sprinkle with some salt & pepper & voila!

TWO: The Californian

Dreaming of sunny skies, winding vineyards, and California beaches? This baby is for you! Meet my go-to open-faced sandwich on days when I am feeling a little extra gourmet. Between the sun-dried tomatoes, the avocado, and the delicious texture of the seeds baked into the bread, this sandwich can’t help but be a staple in a summer diet.


  • Greens (micro greens, spinach, kale, whatever you like best)
  • Half an avocado, sliced
  • Sun-dried tomatoes, sliced
  • SEEDS THE DAY® eureka!® Organic Bread
  • Optional: salt, pepper, & olive oil to taste


Side note: I prefer this sandwich un-toasted, but to each his own! 1. Grab a slice of your bread & pile on those greens! Slice your avocado & sun dried tomatoes to your preferred thickness & width & place on top. If it gets a little bulky, gently press down with the back of your knife. 2. Top off with a few extra micro greens, a pinch of salt, and, if you want, a little drizzle of olive oil. And your perfectly delicious sandwich is served!

THREE: Sunny Side Up

For those days when you just have a hankering for breakfast for every meal, the Sunny Side Up sandwich can’t be beat. Wonderfully toasted & topped with fresh greens, farm fresh tomatoes, and a perfect egg – hubba hubba!


  • SEEDS THE DAY® eureka!® Organic Bread, toasted
  • 1 egg
  • Fresh cherry tomatoes, halved
  • Parmesan cheese
  • Micro greens


1. While you are toasting up a piece of your new favorite bread, crack your egg & fix it sunny side up. 2. Gently place egg on your toast & top with micro greens, sliced cherry tomatoes, salt & pepper to the taste and a sprinkling of grated Parmesan cheese. 3. Dig in & enjoy!

For more information on eureka!® Organic Bread, visit them on FacebookTwitterInstagram, and YouTube.

What’s your favorite summertime sandwich? Share it with me in the comments for a chance to win a $100 Visa gift card!

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3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

The Official Rules are available hereThis sweepstakes runs from 5/27/16 – 6/27/15. Be sure to visit the eureka!® Organic Bread brand page on where you can read other bloggers’ posts!


26530763070_4619c063f2_bLooking for a perfect snack or something to bring to a get-together? How about an Olive Oil & Sage loaf? Don’t write them off, these little loaves are adorable & totally loav-able 😉 – xoxo, LK

Lately, I’ve not only allowed myself as many hosting opportunities as my calendar can manage, but have fortunately received many invites by other hosts as well. I never like to show up empty handed and prefer to leave a thoughtful impression upon my host to show my gratitude. This is why I try to choose less common gifts such as handmade table linens or a salt scrub I’ve made in a scent they like.

Sometimes though, the hostess will ask you to bring something such as dessert. For the occasions where something specific has been requested, like dessert, I still try to find a creative treat. This is how I came up with the Olive Oil & Sage Mini Loaves, which were a combination of several recipes I’d made before. The flavors are extremely subtle and pair well with most every meal being served.

This recipe, which you can find below, will allow you to make 3 mini loaves. Two of the loaves you can wrap nicely for your host to keep and then one can be shared after the meal.26530778420_6e7eab8109_h

  • 2 cups Whole Wheat Flour
  • ¾ cup Sugar
  • 1½ teaspoon Baking Powder
  • ¾ teaspoon Salt
  • 3 Eggs
  • 1 cup Olive Oil
  • ¾ cup Whole Milk
  • 1½ tablespoons Fresh Sage, finely chopped
  • 5 ounces Dark Chocolate, chopped into small pieces
  • Coconut Oil for coating the pan
  1. Preheat the oven to 350 degrees and grease 3 mini bread loaf pans using coconut oil.
  2. In a large bowl whisk the Flour, Sugar, Baking Powder, and Salt together. Set aside.
  3. In a separate medium bowl beat the eggs. Mix the Olive Oil, Whole Milk, and Sage into the eggs. Using a spatula gently fold the wet ingredients into the dry until fully combined. Stir in the chocolate.
  4. Divide the batter between the 3 loaf pans and smooth the tops. Bake for 40 to 45 minutes or until a tooth pick inserted into the center comes out clean. Remove from the oven and let cool before moving to a wire rack. Enjoy!


Written & Photographed by Aimee Mars

SUMMER CITRUS SALAD perfect for fruit lovers

IMG_4673Whenever the weather starts to warm up and summer feels like it’s in the air, everything I eat seems to revolve around fruit. I want fresh berries in my morning oatmeal, farmer’s market strawberries in my lunchtime salad, and fatty grapefruit in my evening cocktail. It’s like I forget about the other food groups entirely and eat only citrus-based goodies for the next few months. This summer I see no plans to stop, but I am going to introduce a few new recipes to the mix.

I saw this salad while cruising around a few weekends ago & it’s been stuck with me. Delicious juicy fruit, a few sprigs of mint, some lime, and a healthy dose of honey – sounds like a dream! We are calling it our Summer Citrus Salad, although no doubt we will have more over the next coming months, this one will hold down the fort for the time being.

Prep time: 
Cook time: 
Total time: 
Serves: 4
Perfect salad for a sunny afternoon, a quick snack, or to serve at a backyard get-together!
  • 4 oranges, segmented
  • 2 grapefruit, segmented
  • 3 clemintine, segmented
  • 1 lime
  • 2 tablespoons honey
  • 1 tablespoon fresh mint, minced
  1. Grab a cutting board & a bowl, and segment your fruit placing the skin in the bowl.
  2. Place your segmented fruit into a large bowl (non-metal preferably), squeezing a bit of lime over each bowl, add honey and mint. Gently stir to combine.
  3. Serve immediately or store in fridge until ready to serve.


lauren and sylvia