Triple Chocolate Brownie Picnic Cookies



I love these cookies! They are like the ultimate brownie, but in a cookie! Perfect for a picnic or any summertime treat! ~Amy

Triple Chocolate Brownie Picnic Cookies

2/3 cup butter, softened
1 1/2 cups brown sugar
1 tbsp water
1 tsp vanilla
2 eggs
1/3 cup cocoa
1/4 tsp soda
1/2 tsp coarse salt
2 cups plus 1 tbsp flour
3/4 cup dark chocolate chips
3/4 cup milk chocolate chips
3/4 cup white chocolate chips

Preheat oven to 375

With an electric mixer, beat butter and brown sugar for about 3 minutes. Add eggs, water, vanilla and salt. Mix until light, add, cocoa, flour and soda. Stir in chocolate chips.

With a large scoop, scoop dough onto parchment lined sheets. 6-8 per sheet drove pending on preferred size.
Bake for 9-11 minutes, or until bottoms are lightly brown. Remove from oven and let cool.

Recipe by Amy Richardson

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Bing Cherries, Basil and Goat Cheese Salad with Creamy Fresh Blueberry Dressing


Sweet cherries are just coming into season. I thought it might be fun to try them out in a salad, and I love it!~Amy

Bing Cherries, Basil and Goat Cheese Salad with Creamy Fresh Blueberry Dressing

Salad:
Mixed baby greens
Bing cherries, pitted and halved
2-4 fresh basil leaves, torn
Goat cheese, crumbled
Candied pecans
Sea salt
Fresh ground pepper

Place greens and basil in a large serving bowl. Top with goat cheese, cherries and pecans. Season with a little salt and pepper and serve with Blueberry Dressing.

Creamy Blueberry Dressing

1/2 cup sour cream
Juice of 1 lime
4 tbsp fresh or frozen blueberries
2 tbsp sugar

Place all ingredients in blender or small food processor and blend until smooth.

Makes about 1 cup

Recipes by Amy Richardson

Summer Fresh Tomato Basil Caprese Pasta Salad



On summer nights our family likes to have late night dinners outside in the patio. We light the candles and turn on the party lights and talk about our day. One of our favorite dinners is to have a platter of build your own caprese sandwiches. With a little variation, fresh tomatoes and basil from your garden, mozzarella, and fresh cooked pasta, you have the makings for your own magical summer night. ~Amy

Summer Fresh Tomato Basil Caprese Pasta Salad

1 lb pasta, cooked
Grape tomatoes halved
Basil leaves, torn
Small, fresh mozzarella
Olive oil
Balsamic reduction
Sea Salt
Black Pepper

Place pasta in a large dish.
Cover in layers starting with basil leaves, fresh mozzarella, and tomatoes. Drizzle with olive oil and balsamic glaze. Season with salt and pepper. Serve at room temperature.

Serves 4-6

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.

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

Fresh Berries, Goat Cheese, and Candied Pecans, with Baby Greens and Lime Poppyseed Dressing



Spring has sprung, the berries are in, salads are where the summer begins! A simple spring salad for everyone! ~ Amy

Fresh Berries, Goat Cheese, and Candied Pecans, with Baby Greens and Lime Poppyseed Dressing

Salad:
Mixed baby greens
Fresh strawberries, sliced
Fresh blueberries
Goat cheese, crumbled
Candied pecans

Creamy Lime Poppyseed Dressing

1/2 cup sour cream
3 tbsp sugar
Juice of 1-2 limes
Zest from 1 lime
1/2 tsp poppy seeds

Whisk together sugar and sour cream. Add juice. Stir in zest and poppy seeds. Chill until ready to serve.

Recipes by Amy Richardson

Monster Milk Chocolate Chip Cookies


When it comes to chocolate chip cookies, bigger is always better! So here is my recipe that will feed your monster size cravings. ~Amy

Monster Milk Chocolate Chip Cookies

Cookies:

2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
4 tsp vanilla
2 tsp soda
2 tsp coarse salt
4 tsp hot water
6 cups flour
4 cups Guittard milk chocolate chips

Heat oven to 350 degrees

Line baking sheets with parchment. Set aside.
Beat butter on high for 2-3 minutes. On low speed slowly add white sugar. When well blended add brown sugar. Scrape sides and beat for 2-3 minutes. Add eggs and vanilla, beat in slowly, beat on high for 1-2 minutes. Add soda, salt and hot water. Scrape down sides. Add flour and mix until just blended. Stir in chocolate chips.

Using a large ice cream scoop or 1/2 cup measuring cup place six cookies on each sheet.
Bake 17-19 minutes or until golden brown. Cool on cookie sheets until they have set.

Makes 18-20 monster cookies

Amy Richardson

Strawberry-Rhubarb Shortcake Cookies



What could be better than strawbery shortcake?! A strawberry rhubarb shortcake cookie! Fresh strawberries, tangy rhubarb, all on top of a buttery, soft sugar cookie, my idea of heaven.~Amy

Strawberry-Rhubarb Shortcake Cookies

Filling:

1 cups fresh strawberries, sliced
1 cup sliced rhubarb
1/2 cup sugar
2 1/2 tbsp cornstarch
1 tsp fresh lemon juice
Zest of 1/2 a lemon

In a medium sized saucepan, whisk together sugar, cornstarch, and salt. Stir in strawberries, rhubarb, lemon juice, and 1/2 of the lemon zest. Cook over medium high heat, stirring constantly until bubbly and thick. Set aside.

Cookies:

1 1/3 cups butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla

2 tsp baking powder
1 tsp coarse salt
3 1/2 cups flour

Additional sugar for coating

With an electric mixer, beat butter for 2-3 minutes.
Add sugar, beat until light and fluffy. Another 2-3 minutes.
Add eggs and vanilla, scrape down sides and beat until light and fluffy.
Add baking powder, salt, and flour and mix until just blended. Scoop dough into rounds and roll in sugar to coat. Place at least two inches apart, flatten slightly in the center with the bottom of a glass. Spoon a small amount of filling into the center, bake until lightly browned, 15-17 minutes.

Makes about 1 1/2 dozen large cookies

Recipe by Amy Richardson