Strawberry Butter Crumble

I am just going crazy for strawberries! This is such a simple recipe, but so good. I have to admit, I had this for breakfast…~Amy

Strawberry Butter Crumble

4 cups fresh strawberries quartered
1/2 cup sugar
2 tbs cornstarch
Dash of salt

6 tbsp cup butter
1 cup flour
1/2 cup sugar
1/4tsp salt

Heat oven to 350 degrees

In a medium sized bowl, mix together strawberries, sugar, cornstarch and salt.
Set aside.

In a bowl, mix together flour, sugar and salt. Using a pastry blender, cut into butter in until a coarse mixture.

Pour strawberry mixture into a small baking dish. Dot with butter. Put crumble mixture over the top and bake 30-35 minutes or until golden brown and bubbly.
Serve warm with whipped cream, or a scoop of vanilla ice cream.

Makes 4-6 servings

Recipe by Amy Richardson


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.


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

Merry Raspberry Marzipan Winter Waffles

This winter waffle will make your holiday occasion simply magical. Sweet waffles layered up with with marzipan, vanilla whipped cream, fresh raspberries and a dusting of sugary snow, this delightful confection will making any occasion a wonderland! ~Amy

Merry Raspberry Marzipan Winter Waffles

Waffle iron
CucinaPro Heart Waffle Iron
or traditional waffle iron, round or square

Plastic Squeeze bottle


1 recipe your favorite buttermilk waffles, or mix made according to directions

1 cup grated Marzipan, or almond filling such as Solo usually found on the baking aisle by pie fillings

Fresh raspberries

Vanilla Whipped Cream*, or spray cream

Powdered sugar

Fresh rosemary and spray roses for garnish

Cupcake toppers, reindeer, star, nutcracker. Etc…*


Heat oven to 300 degrees.
Heat iron to medium setting.

Thin pancake batter with additional liquid, water or milk until it reaches a pourable consistency. Pour into squeeze bottle.

Starting at the center of the iron, squeeze batter into a branch type pattern, finishing with a small circle in the center. If using a heart shaped iron, follow the lines curving to the top of the heart, but not connecting the top lines. Cook until golden brown. Remove from iron and place in oven.
Repeat going a little smaller each time, making a branch pattern, as you get to the smaller pieces you can do them anywhere on the iron in dimes size circles.

To assemble:
Place largest tree branch waffle on plate, sprinkle with a small amount of marzipan, tip with whipped cream. Repeat, balancing carefully, until the smallest waffle is on top. Decorate with fresh raspberries. Placing in cream on waffle branches. Dust powdered sugar and top with cake topper. Garnish with flowers and fresh rosemary and serve immediately.

Recipe by Amy Richardson

*recipe can be found at


Cucina Pro Heart Waffle Iron
Available at:
Crate and Barrel, $39.95
Amazon Prime $39.95?
Cucina Pro, Bed Bath and Beyond

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

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

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

Summer Frozen Berry Meringue Custards

With summer berries in abundance, why not freeze a few to make this light and heavenly dessert?! It is simply out of this world!~Amy

Summer Frozen Berry Meringue Custards

1 recipe vanilla custard
Store bought meringues, broken into pieces
Assorted berries, frozen

Vanilla Custard

1 1/2 cups sugar
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Vanilla

In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Add vanilla, and blend well. Pour over broken meringues, and top with frozen berries, and serve immediately.

Recipe by Amy and Madeline Richardson

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!

I LOVE a fresh baked berry crumble! So delicious, hot out of the oven and topped with a dollop of whipped cream! It is such a perfectly wonderful way to end a late summer evening.~Amy

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!

1 recipe
Fresh Strawberry, Raspberry and Rhubarb Pie Filling*

*Recipe found on

Brown Sugar Oatmeal Butter Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces.

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Set aside.

Pour pie filling either uncooked or cooked into 1 1/2 quarts baking dish or individual ramekins. Pour crumble mixture evenly over the top. Place on parchment lined baking sheet and bake at 375 degrees until golden brown and bubbly.

Serve with *Brown Sugar Whipped Cream or vanilla or *Brown Sugar Dulce de Leche Ice Cream

Makes 6-8 servings

*Recipes can be found on

Recipes by Amy Richardson