Disneyland’s Dream Treats!



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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Irish Cream Frappé


Dancing your Irish jig will definitely get you in the mood for this frosty refreshing drink. Cheers! ~Amy

Irish Cream Frappé

1 cup Torani Cream Frappé
3 cups ice
2 tbsp Torani Irish Cream Syrup

Sweetened whipped cream

Place cream frappé mixture, ice and syrup into a blender and blend on high until smooth.

Pour into glasses and top with sweetened whipped cream.

Makes 2 servings

By Amy Richardson

Caramelized Creme Brûlée Vanilla Cream Steamer


Brûlée away your winter blues with this caramel vanilla cream steamer. Finished off with whipped cream and a classic cream brûlée caramelized crunch, you might just have to have a second cup! ~Amy


Caramelized Creme Brûlée Vanilla Cream Steamer 

Recipe:

2 cups milk, 2% or whole 

2 tbsp Torani French Vanilla Syrup

2 tbsp Torani Caramel Syrup

*Vanilla Whipped Cream

Turbinado or raw sugar

Heat milk over medium high heat, whisking constantly, to froth. When hot, whisk in syrup and remove from heat. Pour into heat proof mugs. Top with whipped cream. Sprinkle a fair amount of raw sugar over the top and torch to caramelize. Serve immediately.

Makes 2 servings 
Recipe by Amy Richardson
*recipe on http://www.greattastebuds.wordpress.com

Thick Dark Chocolate Chestnut Praline Hot Cocoa


Thick Dark Chocolate Chestnut Praline Hot Cocoa

4 cups milk, whole or 2%
3 tbsp Ghiradelli unsweetened cocoa
1/3 cup sugar
2 tbsp cornstarch
1 tsp vanilla

1-2 tbsp Torani Chestnut Praline Syrup

*Vanilla Whipped Cream

In a large measuring cup or bowl, whisk together 1 cup if the milk and the cornstarch until it dissolves. Set aside.

In a medium sized saucepan, whisk together remaining milk, sugar, and cocoa. Over medium high heat bring to a simmer, stirring constantly to prevent scorching. Using a thin stream, slowly whisk in milk cornstarch mixture. Bring to a low simmer and cook while stirring constantly until thickened. Remove from heat and stir in Praline syrup and vanilla. Stir to cool slightly. Pour into cups and serve with a spoonful of cream.

Makes 4 servings

Recipe by Amy Richardson

*Recipe can be found on http://www.greattastebuds.wordpress.com

Gingerbread Vanilla Cream Frappe


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This festive family friendly frappe, is a sweet little Christmas treat! Topped with vanilla whipped cream and a gingerbread cookie crunch, this icy treat is sure to warm up your holiday heart!~Amy

Gingerbread Vanilla Cream Frappe

2 cups ice
3/4 cup Torani, Real Cream Plain Frappe
1 tbsp Torani Gingerbread Syrup
1/8 tsp orange zest

*Vanilla Whipped Cream
Gingerbread cookies

Place ice, frappe mix, and syrup, and blend until smooth. Pour into a glass and garnish with whipped cream and crushed cookies.

Makes 1-2 servings

Recipe by Amy Richardson

*recipe found on http://www.greattastebuds.wordpress.com

Monster Mocktails



These spooky sippers are sure to give a sweet little scare to party goers of all ages! ~Amy

Monster Mocktails

~The Cransylvania Twist~

Cranberry Juice

Strawberry SOBe

Red Gatorade

Crushed Ice

Black sugar

Black and white striped Straws

Glasses

Karo syrup

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into black sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate and the black sugar from rim will give it a cool effect. Add straw and serve.

 

~The Yummy Mummy~

 

SOBe Piña Colada

White Gatorade

Sprite

Crushed ice

White sugar

Striped straw

Dry ice

Glasses

Karo syrup

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into white sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Add a small piece of dry ice, it will give it a cool effect. Add straw and serve. ( Let the dry ice evaporate before consuming.)

 

~The Dirty Werewolf~

 

Cream Soda

Diet Root beer or

Diet Coke

Coconut foam*

Crushed ice

Raw sugar

Karo syrup

Glasses

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into raw sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate, top with coconut foam. Add straw and serve.
* to make coconut foam, whip 1 cup whipping cream with 1 tablespoon Coconut Syrup or 1/4 cup confectioners sugar and 1/2 tsp coconut extract

 

~The Creepy Colada~

SOBe Piña Colada with added neon green food coloring to desired color
Green Gatorade

Key Lime Soda

Crushed Ice

Green rock candy swizzle stick

Purple sugar

Karo syrup

Glasses

To make drink, lightly go around the rim of glass with karo syrup. Dip the rim into purple sugar. Fill glass with crushed ice. Pour in beverages, starting with the highest sugar content finishing with the lowest. Layers will separate and it will give it a cool effect. Add straw and serve with swizzle stick.

Recipes by Amy Richardson

Hot Spiced Cider Affogato with Salted Caramel Gelato


This is my autumnal twist on this classic Italian dessert drink. A lovely way to end any occasion! ~Amy

Hot Spiced Cider Affogato with Salted Caramel Gelato

Recipe:
Spiced Cider*
Salted Caramel or Vanilla Gelato

Spiced Cider:

2 quarts apple cider
1/4 cup brown sugar
1/2 orange cut into wedges
1-2 cinnamon sticks
Dash of nutmeg

Place all ingredients in a large saucepan, bring to a simmer. Remove from heat and let set 5 minutes. Remove wedges and cinnamon sticks.

Pour cider into glasses top with gelato, and serve immediately. Garnish with a cinnamon stick if desired.

Recipe by Amy Richardson