We are starting to feel like summer here! At least compared to the brutal winter. So, I thought it was time to try a hot-weather recipe, even if it ended up being overcast today. Oh well.
I have never actually tried a Dole Whip at Disney World. I keep seeing online how it is the greatest thing since sliced bread, so I figured if I can’t try one at Disney World, I might as well make one at home!
Dole Whip (recipe from here)
- 2 cans (20 oz. each) crushed pineapple
- 2 tbsp. lemon juice
- 2 tbsp. lime juice
- 1/3 cup sugar
- 1 1/2 cups whipped cream
- Drain pineapple: reserve 2 tbsp. juice.
- Set aside.
- Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
- Cover and blend until smooth.
- Pour into two 1-quart freezer zipped bags.
- Store bags flat in freezer.
- Freeze 1 1/2 hours or until slushy.
- Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
- Again pour into two 1-quart freezer zipped bags
- Return to freezer until completely frozen, about 1 hour and serve.
I used my Magic Bullet and made this in 2 batches. It makes quite a bit, so you could probably halve the recipe if you are only making it for yourself.
It was good, but very, very pineapple-y. Does that make sense? I don’t think I could eat more than a little bit. Also, using the crushed pineapple I ended up with a bit of pineapple pulp.
I’m putting this on my list of must-try snack next trip to Disney World to see how our homemade version compares!
Happy Valentine’s Day! Have you seen the new Disney shorts? I think they are adorable. They are really inspired by the old shorts, but with a modern take. I especially love the Mary Blair-esque backgrounds. Here’s my favorite:
I thought this one with Mickey professing his love for Minnie was so appropriate for today!
Isabella and I made Mickey Valentine’s cookies for our friends:
These were inspired by Spoonful’s Mickey Valentine’s cookies.
Okay, so this one isn’t actually a recipe from Disney. But it is a great snack to take with you on your Disney vacation!
We love Larabars. They are made out of all natural ingredients, no added sugar or anything. Most are just dates and some kind of nuts. On our December trip, we brought a box of Larabars to eat in the parks. They are pretty filling, so one bar and a piece of fruit can be a light meal that is way less expensive than buying Disney’s food.
The problem is that Larabars can be expensive, so when we got back I looked around for homemade Larabar recipes. We have been making them ever since. They are also a great snack for toddlers!
The recipe I have been using can be found here. I use my Magic Bullet and the bars turn out great. Here is our favorite recipe so far:
- 30 grams unsalted cashews (1/4c)
- 80 grams dates, which is a scant 2/3c
- tiny pinch salt
- Optional: a drop or two of good-quality vanilla extract
Blend in your food processor or Magic Bullet.
So easy to make – and a yummy, healthy, filling snack. Perfect for long days trekking around Disney World!
Along with the other DIY projects featured on our blog, we will be DIY-ing some Disney recipes! Today we made Tonga Toast from Disney’s Polynesian Resort. Definitely not the most healthy breakfast ever, but it is one of the most popular and talked-about dishes from Walt Disney World, so we just had to try it out. We’ll just eat salad for the rest of the week.
Tonga Toast is basically deep fried stuffed french toast. Tempted yet? Here’s what you’ll need (credit for recipe goes to AllEars):
2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup milk
1/2 teaspoon vanilla
oil or shortening for frying
whipped butter and/or syrup
I used a soft baguette for the bread, and it was so sweet we didn’t put any butter or syrup on top. Here’s what you do:
1. Cut a 1-inch pocket in one side of each bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces of fruit in each pocket of bread; set aside.
2. Mix sugar and cinnamon; set aside. Mix together well the egg, milk and vanilla.
3. Heat about 4 inches of oil in a pan to 350º F. Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread. Fry bread on both sides in hot oil until lightly browned, about 3 minutes. Drain on paper towels or wire rack. Sprinkle with cinnamon sugar and serve.
Doesn’t it look tasty?
DD (age 2) and I enjoyed our homemade Tonga Toast. She was not a big fan of the deep fried banana though. It was very, very sweet.
In the next few weeks we are going to DIY Le Cellier’s (Epcot – Canada) famous cheddar cheese soup. Perfect for the next polar vortex!