Stop in at the Jolly Holiday Cafe and pick up a matterhorn macaroon! They are a must have! So much fun, you might not need to go on the ride!~Amy
Disneyland’s Matterhorn Macaroons
4 large egg whites
2 tsp vanilla
1/2 tsp salt
2 1/2 cups fine bakers coconut
1 1/4 cup sugar
1 cup flour
2 Lindt 4.4oz Classic Recipe White Chocolate Bars
In a large sauce pan, beat with a hand mixer or lightly whisk together egg whites, vanilla, and salt. Add remaining ingredients and beat until well blended. Cook over medium heat stirring the dough constantly for 5 or 6 minutes. Remove dough from pan, and place in a separate bowl to cool.
Heat oven to 350
Line a pan with parchment. Using a small scoop, about 2 tablespoons of dough into rounds and place on cookies sheet about an inch apart. With damp fingers, shape into little mountains. Cook for 18-20 minutes or until golden brown on the top and around the edges. Cool completely.
To finish:
Grate 1/2 of one of the chocolate bars with a fine grater and set aside.
Melt remaining chocolate in an oven proof bowl in 15-20 second intervals, stirring in between until just melted.
Dip the top of the cookies into the chocolate and lightly sprinkle with grated chocolate.
Cool completely.
Makes 16 Matterhorn Cookies
Recipe by Amy Richardson
We always stop by and pick up a couple of these for a morning treat! I am pretty sure they can count for breakfast, right?~Amy
Strawberry Rose Twists
1 sheet puff pastry, thawed
Strawberry freezer jam, or preserves
1 egg +1 tbsp water, beaten
Crystal sugar
Vanilla Icing
Vanilla Icing:
2 tbsp butter, melted
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla
Whisk together 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.
Heat oven to 400 degrees.
Line a baking sheet with parchment.
On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of jam over pastry. Fold in half and gently with a rolling pin to seal. Brush lightly with egg wash.
Cut the pastry into six 1 inch strips.
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.
Bake for 12-15?minutes or until golden brown.
Drizzle icing over pastry sticks and cool.
Store in a covered container.
Recipe by Amy Richardson
There is nothing quite like listening to the jazz band and eating delicious fresh baked beignets in New Orleans square. serioisly so good!
Strawberry Sugared Beignets
1/2 tsp yeast
1/4 cup warm water
1/3 cup sugar
2 tbsp butter
1/2 tsp salt
1/2 cup heavy cream
1 egg
1/2 cup boiling water
4 cups flour
Vegetable oil for frying
Strawberry Powdered Sugar
2 cups freeze dried strawberries
1 cup powdered sugar
Place both ingredients into a food processor and pulse until fine. Set aside
In a small bowl soften yeast in warm water, about 5 minutes.
Using an electric mixer fitted with the dough attachment combine sugar, butter, salt cream, egg, boiling water. Add softened yeast and flour continue to mix until dough starts to form a ball and is smooth.
Cover and let rest for 1/2 hour. Roll out 1/4 inch thick onto a lightly floured board. Cut into desired shapes. Cover with a towel and let rest for 1 – 1 1/2 hours.
Heat oil to 350 degrees
Cook in small batches 2-3 minutes or until both sides are golden brown. Remove from oil with tongs and place on a paper towels to drain.
Dust with powdered sugar and serve immediately.
Makes about 2 dozen
Recipe by Amy Richardson
This delicious limited time only treasure is a true tiki room adventure! Seriously a taste of paradise. Specialty donuts can be found in a little cart located between Frontierland and the Fantasy Faire. Check out their donuts of the day! ~Amy
Tiki Pineapple Doughnut
1/2 dozen Purchased glazed doughnuts, I like Banbury Cross in Salt Lake City (Really good!!)
Pineapple icing
Fresh pineapple filling
Marshmallow topping
Pineapple icing:
3 cups confectioners sugar
2 tbsp butter, melted
4 tbsp pineapple juice
2 drops neon green food coloring
Whisk together sugar, butter and juice together until smooth. Add food coloring. Dip tops of doughnuts in icing and set aside to dry.
Pineapple filling:
1/2 cup pineapple juice
2 tbsp sugar
4 tsp cornstarch
2 cups fresh pineapple, chopped
In a medium sized sauce pan, whisk together juice, sugar and cornstarch. Add chopped pineapple. Cook over medium heat, stirring constantly until mixture is thick and fruit is soft. Cool.
Marshmallow topping:
1 small jar jet puff marshmallow
1/4-1/2 cup powdered sugar
With an electric mixer beat ingredients together.
Assembly:
Fill glazed doughnuts with cooled pineapple filling. Pipe or spoon marshmallow topping on top, and torch or broil until lightly browned.
Recipe by Amy Richardson
A day at Disneyland wouldn’t be complete wirhout a stop at the tiki room for a Dole Pinneaple Whip!~Amy
Fresh Pineapple Tiki Ice Cream
1 1/2 cups half and half
2 1/2 cups Dole pineapple juice
1/3 + 2 tbsp sugar
1 1/2 cups fresh cut pineapple chunks
Juice of 1 lime
In a blender or food processor, blend fresh pineapple, sugar, lime juice, and a little bit of the juice. Blend until smooth. Add remaining juice and blend well. Pour into a bowl and whisk in half and half.
Pour into ice cream container and freeze according to manufactures instructions.
Makes about 1 1/2 Quarts
Recipe by Amy Richardson
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When it comes to chocolate chip cookies, bigger is always better! So here is my recipe that will feed your monster size cravings. ~Amy