happy twenty-four!
I sure did have an exciting week. I went to my first BlogHer – a conference designed for women who blog and other social media professionals…over 4,500 of them!
During the course of this three day conference, I … took a dance class with the Rockettes at Radio City Music Hall…was addressed by the President of the United States…sang Happy Birthday to Martha Stewart… admired Katie Couric in person…and, listened to Soledad O’Brien, Christy Turlington Burns, and Malaak Compton-Rock discuss their great nonprofit works. No wonder I am so tired!
It was an exciting three days…I was able to meet some really interesting people and attend some great social media classes. The best part of my week? That would be today, when my first born turned twenty-four years old and our family was all together to celebrate.
So, I will not be posting the photos I took of all the celebrities I saw in New York City…I am posting a photo of my first born son taken this weekend by his sister, documenting him doing one of his favorite activities on his birthday weekend.
And, I am posting instructions on how to create my son’s one-of-a-kind birthday cake…since, per tradition, he dreamed up the cake he wanted…
Twenty Fourth Ice Cream Cake Recipe
- 9 ½ “ springform pan
- package of oreo cookies (you will use appoximately 10 oz.)
- half gallon chocolate chip ice cream
- half gallon coffee ice cream
- 8 oz. bag Heath Bar bits
- 1 container Reeses shell topping
Put a little coating of cooking spray or butter in the bottom of a 9 ½ “ springform pan. Crush up 10 ounces of oreo cookies and spread on the bottom of the pan (you don’t need butter since the white filling provides moisture). Soften the chocolate chip ice cream slightly and pack over the crumbs. Next, spread the bag of Heath Bar bits evenly over the ice cream. Your next layer will be softened coffee ice cream. After arranging that into the pan, drizzle Reeses shell topping over the top of the cake. Store in freezer.
Happy twenty-fourth, my son :)
Thanks for visiting, Jackie