Monday, April 30, 2012

The Dark Knight Rises - Official Trailer #3 [HD]
"The Dark Knight Rises" in theaters July 20.
Warner Bros. Pictures' and Legendary Pictures' "The Dark Knight Rises" is the epic conclusion to filmmaker Christopher Nolan's Batman trilogy. Leading an all-star international cast, Oscar(R) winner Christian Bale ("The Fighter") again plays the dual role of Bruce Wayne/Batman. The film also stars Anne Hathaway, as Selina Kyle; Tom Hardy, as Bane; Oscar(R) winner Marion Cotillard ("La Vie en Rose"), as Miranda Tate; and Joseph Gordon-Levitt, as John Blake. Returning to the main cast, Oscar(R) winner Michael Caine ("The Cider House Rules") plays Alfred; Gary Oldman is Commissioner Gordon; and Oscar(R) winner Morgan Freeman ("Million Dollar Baby") reprises the role of Lucius Fox.

Baskin-Robbins coupon: Buy one Lunar Cheesecake cone, get one free

At Baskin-Robbins, buy one Lunar Cheesecake Cone and get a second cone of equal or lesser value for free via this printable coupon. (If the flavor of the month isn't available, you can substitute the flavor of your choice.)  Waffle cones are excluded. Coupon expires May 4.

Did You Know? Cars Land Horticulture at the Disneyland Resort

Did you know 779 new trees have been planted in Disney California Adventure park as part of the five-year expansion? To give you a glimpse into those in Cars Land we have John Schrimsher, horticulture manager of the Disneyland Resort, in this installment of our "Did You Know" video series. Read more at the Disney Parks Blog:

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TRON: Uprising - Official Trailer #2

Tron: Uprising is set between the two Disney movies and boasts an eclectic mix of notable actors for its voice cast (Elijah Wood, Mandy Moore, Emmanuelle Chriqui, Lance Henriksen, Paul Reubens and, from the films, Bruce Boxleitner is on board). The show will officially debut Thursday, June 7, on Disney XD, but you won't have to wait that long to see an episode of the show. Disney also plans a special half-hour Tron "prelude" next month, titled Tron: Uprising, Beck's Beginning, that will air on the flagship Disney Channel on May 18 (description below).

And here's the show's official story description: "TRON: Uprising, Beck's Beginning," introduces a Beck, a young mechanic living in Argon City, a growing metropolis in a far off corner of the grid that has just been occupied by General Tesler, a henchman of the notorious Clu. After his best friend Bodhi is ruthlessly derezzed by Clu's army, Beck seeks justice for his lost friend and launches a crusade against the regime. His rebellion captures the attention of Tron, the greatest warrior The Grid has ever known, who sees the potential in Beck and trains him to be his successor. Labeled with the moniker of The Renegade, Beck sparks a revolution to fight for the freedom of The Grid."

Root Beer Float Cupcake Recipe!

RootBeer Float Cupcakes
1 Cup Rootbeer Soda
1 Teaspoon Apple Cider Vinegar
3/4 Cup Sugar
1/3 Cup Canola Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Rootbeer Extract
1 1/3 Cups Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Pinch of Salt
Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.
Combine the soda and vinegar and let stand for a few minutes. Add in the sugar and oil, whisking vigorously until slightly frothy. Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. Distributing the batter evenly between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top. Bake for about 18 – 22 minutes. Allow them to cool completely before proceeding to the ganache.

5 Oz. Dark Chocolate
1/4 Cup Soymilk
1 Tablespoon Maple Syrup
Combine the above in a microwave-safe container and nuke for about a minute. Stir thoroughly even if it doesn’t look completely melted – It should come together after a bit of agitation, but if the chocolate still isn’t entirely smooth, return to the microwave for 15-30 seconds at a time, watching carefully to ensure that it doesn’t burn. Drizzle ganache in squiggles over the tops of the cupcakes. [You'll probably have plenty of left over ganache, but is that a particularly bad thing?] Allow ganache squiggles to fully cool and dry before preparing the frosting.

1 Cup Vegetable Shortening
3 Cups Confectioner’s Sugar
2 Tablespoons Vanilla Soymilk
2 Teaspoons Vanilla Extract
Throw room temperature shortening into your mixer, and beat thoroughly until creamed. Add in sugar and start on a low speed so as not to spray powder everywhere. Incorporate soymilk and extract, and combine thoroughly. Apply to cupcakes as desired. Wax nostalgic about childhood memories.


Coconut Cream Cupcake Recipe!

175 ml (3/4 cup) butter, room temperature

300 ml (1 1/4 cups) sugar

3 eggs, room temperature

250 ml (1 cup) canned unsweetened

coconut milk (shake well before opening)

10 ml (2 tsp) vanilla extract

550 ml (2 1/4 cups) flour

5 ml (1 tsp) salt

5 ml (1 tsp) baking powder

175 ml (3/4 cup) sweetened flaked coconut

Coconut Buttercream Frosting

1 1/2 sticks butter, room temperature

50 ml (1/4 cup) heavy cream

10 ml (2 tsp) vanilla

500 ml (2 cups) icing sugar

375 ml (1 1/2 cups) sweetened flaked coconut, lightly toasted in a dry frying pan

Preheat oven to 175 C (350 F) and prepare muffin tins by lining with paper cups. Spray cups lightly with cooking spray. Recipe makes about 20 cupcakes.

Cream butter until light and fluffy; add sugar and cream till light and fluffy, scraping down sides halfway through to ensure even mixing. Add eggs one at a time, beating for 30 seconds each. Scrape down sides after each egg to ensure even mixing.

Sift together flour, salt and baking powder. In another bowl, mix together coconut milk and vanilla.

Add a third of dry ingredients to creamed butter, sugar and eggs mixture, then half the coconut milk mixture. Continue alternating dry and wet mixtures, ending with dry. Stop mixing just as ingredients become incorporated; do not overbeat or cupcakes will be tough.

Gently fold in coconut. Scoop into cupcake papers about a half to three-quarters full. Bake 18-22 minutes, rotating pan after first 15 minutes to ensure even baking. Cupcakes are done when toothpick inserted into centre comes out clean. Let cupcakes cool for a minute or two in the pan, then transfer to wire rack to cool completely.

Make frosting: Beat butter until creamy, scrape down sides of bowl. Add sifted powdered sugar and milk. Beat until smooth. Add half toasted coconut and mix until combined. Spread or pipe icing onto cupcakes and sprinkle with remaining toasted coconut.


B-Roll: Cars Land and Buena Vista Street construction at Disney California Adventure

B-Roll footage of Cars Land and Buena Vista Street construction and ride testing at Disney California Adventure. Video copyright by Disney.

Gin and Tonic Cupcake Recipe!

2 medium egg whites
Pinch of sea salt
1/4 teaspoon cream of tartar
1/2 cup confectioner's sugar, sifted
1/4 cup flour
1 1/2 tablespoons tonic water
1/2 cup mascarpone
1 tablespoon gin
2 tablespoons corn syrup
Green food coloring
Lime slices covered in sugar or jellied lime or lemon slices, for garnish
  1. Preheat the oven to 325° Fahrenheit. With an electric hand mixer, beat the egg whites in a large bowl with salt and cream of tartar until they are risen. Now beat in the sugar, a couple of tablespoons at a time, sprinkling it over the egg whites and beating about 20 seconds with each addition. Fold the sifted flour into the meringue in three stages, and then stir in the tonic water.
  2. Arrange muffin paper baking cups inside a muffin tin and fill two thirds full. Bake for 15-20 minutes until lightly golden on the surface and still springy to the touch. Remove and let cool.
  3. Spoon mascarpone into a bowl and beat in the gin and then the syrup and tint it the palest green with a little food coloring. Fill a icing bag or ziploc with the tip cut off to frost the cupcakes.
  4. Use a decorative toothpick to spear lime slices in sugar or jellied candies and insert one into each cupcake.
Makes 12 cupcakes.


Sunday, April 29, 2012

Three Musketeers Kahlua Poptail Recipes!

8oz cream
2oz chocolate, melted, plus 3oz chocolate, melted; for drizzling
2oz chocolate liqueur
1/2oz Kahlua

Use 2oz of melted chocolate to drizzle the inside of Dixie cups or preferred popsicle mold. Place in freezer for 10 minutes.
Place cream, 3oz chocolate, chocolate liqueur and Kahlua in a shaker and shake until well blended. Remove Dixie cups or popsicles molds from freezer and pour mixture into them.
Freeze for about 1 hour or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles peel the Dixie cups away.


Spiced Chai Latte Cupcakes with Cinnamon Swiss Meringue Buttercream Recipe!


1 cup soy milk
4 black tea bags or 2 tablespoons loose leaf black tea
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
For frosting:
1/2 cup sugar
2 large egg whites
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon


Preheat the oven to 350ËšF.

Heat soymilk in a small saucepan or microwave until almost boiling. Remove from heat and add tea bags.

Allow to steep for 10 minutes, then remove teabags, squeezing out as much soymilk as possible. Re-measure, and add more soymilk to make exactly 1 cup. Whisk in cider vinegar, and side aside until curdled.

In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and spices. Pour in soy milk mixture, along with oil, sugar, and vanilla, and stir just until no large lumps remain.

Fill cupcake liners with 1/4 cup of batter (liners should be 2/3 full), and bake for 20-22 minutes or until puffed and golden. Transfer to a cooling rack and allow to cool completely before frosting.

For buttercream: put the sugar and eggwhites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.

Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until it cools and forms a thick and shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until is is thick and very smooth, 6-10 minutes. Add the vanilla and cinnamon and whip for another 30 seconds until incorporated. Spread or pipe on cooled cupcakes.


Lemon Cupcakes with Fresh Strawberry Center Recipe!

juice of 1 lemon
zest of 1 lemon
1 1/2 cup flour
1 cup sugar
3/4 cup buttermilk
7 tablespoons butter, at room temperature
2 eggs, at room temperature
12 small to medium sized strawberries

Preheat oven to 350. Grease and flour or line 12 wells in a cupcake pan. In a large bowl, cream the butter, zest and sugar. Add the lemon juice and the eggs. Beat to combine. The mixture may look a little curdled but that is okay. Mix in the buttermilk. Continue to mix and slowly add in the flour. Beat the batter an additional 2 minutes, until light and fluffy. Pour an even amount into each cupcake well, filling about 3/4 of the way. Place a whole strawberry, point side down in the middle of each cupcake. Bake 15-20 minutes or until a toothpick inserted on the outside of the strawberry comes out clean. Cool in pan briefly, then remove from the pan and cool completely on a wire rack. Ice.

Buttercream Icing

1 lb. Confectioner's sugar
1/2 cup butter
1 tsp. vanilla
3 tblsps. milk
A few drops of food coloring (optional)

In a large bowl, beat together sugar, butter, vanilla, and milk until smooth. If necessary, add more milk until frosting is spreading consistency. Add food coloring and blend thoroughly.


Bourbon Butterscotch Latte Popsicle Recipe!

16 oz. strong or extra bold coffee, room temperature
4 oz. heavy cream
4 oz. bourbon
2 oz. butterscotch sauce
1. Add all ingredients into a blender and mix to combine. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.


Saturday, April 28, 2012

Copycat Recipes: Cracker Barrel Double Fudge Coca Cola Cake


1 cup coca-cola
1/2 cup oil
1/2 cup margarine
3 tablespoons cocoa powder
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 pound margarine
3 tablespoons cocoa powder
6 tablespoons cream or milk
1 teaspoon vanilla extract
1/2 cup pecans, coarsely chopped
1 pound confectioners' sugar


In a sauce pan, bring Coca-Cola, oil, margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well. Add the eggs, buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees F for 20-25 minutes.

For Frosting: In a saucepan, combine the butter cocoa, and milk and heat until the butter melts. Beat in the remaining ingredients and spread on the hot cake. Cool and cut.

This  recipe serves/makes 10 

Coolest Pic You'll See Today!

Who wants to make me this costume? Oh and you also have to make me the blazing sword to go with it! Thanks in advance! LOL!

DCA Construction: Soarin' Over California 1998-1999

As Disney California Adventure Park nears the end of a $1 billion plus expansion, I thought it would a great time to take a look back as the park was being built! Here is a look at the building of Soarin' Over California!
 One of the first pieces of concept art for California Soarin'. That's right, it was going to be called California Soarin'. I'm sure with California Screamin' that no one wanted two similar sounding attractions in the same park.

Starting with the very last day of the year in 1998, the big hole in the ground to the right of the monorail is the start of Soarin' Over California!
Jumping ahead by nearly four months, it doesn't look like too much has been done. Near the center of the photo you can see part of the support structure for Soarin' Over California. It is the black support beam on the ground in the center of the photo.

A month later, you can see part of the Grand Californian coming up. It is the structure to the top right of the photo next to the Soarin' Over California hole in the ground.

A week later you can now see the support structure is starting to go up!

Moving ahead by 4 months you can see that now familiar shape of the Soarin' Over California building is really taking shape!
And to wrap things up, here is a great photo I took in March on 2012! How fitting to take a photo of Soarin' Over California from the air!

I hope you enjoyed this quick look back! There will be more photos in the very near future!

Caramel Apple Cupcake Recipe!


(frosting to follow)
2 1/4 cups all purpose flour
1 1/4 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large eggs
1/2 cup melted butter
1 cup applesauce
1 cup shredded or finely chopped, Granny Smith apples

Preheat your oven to 350 degrees. Prep a cupcake pan with liners.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In a mixer, stir the eggs, butter, and applesauce. Mix until combined. Carefully add the dry ingredients.

Fill the cupcake liners 2/3 full to almost full, so that they have a nice rounded top like an apple. This batter will make 12 cupcakes.
Bake for 15-20 mins. Test with a toothpick for done-ness.

Caramel Frosting

1/2 cup butter
1 cup packed brown sugar
1/4 cup whole milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1tsp cinnamon
1 TB maple syrup

In a saucepan on medium heat, melt the butter and brown sugar. Give it a stir now and again. When they are melted and bubbly, add the milk. Carefully raise the heat and bring the mixture to a quick boil. Careful – you don’t want to burn it. Once it foams up and turns that lovely caramel color, take it off the heat immediately.
Remove pan from heat and stir in the powdered sugar and vanilla, cinnamon and syrup, mixing until frosting is smooth. I like to put it in the fridge for about 20 mins to cool down. Then I simply frost the cupcakes by dipping them into the frosting. It’s more of a glaze – in the sense that it will firm up.
Now the fun part – you can roll the sides in sprinkles and of course, for effect, put in a popsicle stick to make it look like a real caramel apple.

Creamsicle Cupcake Recipe!


  • 1.5 stick(s) (3⁄4 cup) unsalted butter, softened
  • 1.5 cup(s) sugar
  • 2 teaspoon(s) baking powder
  • 2 teaspoon(s) vanilla extract
  • 4 large eggs
  • 2.25 cup(s) all-purpose flour
  • 1/2 cup(s) milk
  • 1/2 cup(s) orange juice
  • 2 teaspoon(s) grated orange zest
  • 1.5 cup(s) heavy (whipping) cream
Creamsicle Frosting:
  • 1.5  cup(s) heavy (whipping) cream
  • .5 cup(s) confectioners’ sugar
  • 1 tablespoon(s) grated orange zest
  • Liquid orange food color (optional)
  • Garnish: thin strips orange zest
  1. Heat oven to 350°F. Line 24 regular-size (2 1⁄2-in.-diameter) muffin cups with paper or foil liners.
  2. Make Cupcakes: Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
  3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
  4. Frosting: Beat ingredients in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.


Dragon's Lair with Kinect support!

Dragon's Lair, one of the most beloved arcade games of all time can now be enjoyed from the comfort of your couch. This fully arcade authentic version includes all of the original scenes you've come to enjoy, and even full Kinect support so you can really show how well you wield Dirk's sword. Included with this ultimate edition are bonus Avatar items, Gamerpics and even a full watch feature to sit back and enjoy Don Bluth's stunning animation.

In Dragon's Lair, you play the heroic Dirk the Daring, a valiant knight on a quest to rescue the fair princess from the clutches of an evil dragon! Find your way through the castle of a dark wizard, who has enchanted it with treacherous monsters and obstacles.

Lead on adventurer. Your quest awaits!

Test Track update details and artwork from Imagineers at Walt Disney World

Walt Disney Imagineers revealed new artwork and details about what Test Track will be like when it reopens in fall 2012 as an entirely updated experience with an interactive queue, futuristic computer design on the ride, and new post-show.

Visit for more about the Test Track update!

Gluten Free Chocolate Cherry Cupcakes

  • Cupcake
  • 4 oz. GF flour (2 oz. superfine brown rice flour, 1 oz. tapioca starch/flour, 1 oz. superfine white rice flour) (about 1 scant cup)
  • 6 oz. sugar (a generous 3/4 cup)
  • 2 oz. unsweetened ScharffenBerger cocoa (or any good quality) (1/2 cup)
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 4 oz. very hot water (1/2 cup)
  • 4.5 oz. unsalted butter, melted and cooled slightly (9 tablespoons)
  • 3 whole large eggs
  • 1 teaspoon vanilla
  • 3.5 oz. mini chocolate chips (heaping 1/2 cup)
  • Cherry Buttercream
  • 4 oz. unsalted butter, room temperature (1 stick)
  • 16 oz. powdered sugar, sifted (plus about 2 oz. more if needed) (about 4 generous cups)
  • 1/2 teaspoon vanilla
  • 2-4 tablespoons maraschino cherry liqueur or juice (from the cherry jar)
  • Topping
  • 12-14 extra-large maraschino cherries with stems, drained and dried on a paper towel.
  1. Preheat oven to 350 and place liners in a muffin pan (12-14). Set aside.
  2. Weigh flours together, add sugar, cocoa and baking powder, salt and baking soda. Whisk. Add the hot water and stir. In a small glass container combine melted butter with the eggs and flavoring. Add to the flour/sugar/cocoa/hot water mixture and beat until the batter is smooth. Fold in the mini chocolate chips. Scoop into the prepared cupcake tin liners – about 2/3 full. Bake at 350 for about 18-20 minutes or just until a toothpick comes out with just a few crumbs. Cool for a minute in the pan. Remove the cupcakes from the tin to a rack to cool completely before frosting.
  1. Whip butter in a stand mixer using a whip attachment until slightly fluffy. Sift the powdered sugar (yep, twice sifted) and mix on low until it’s mostly mixed in. Add in the vanilla flavoring and start to whip on medium high to high. As it needs it, add the cherry juice/liqueur one tablespoon at a time and keep whipping for about 4 minutes total. You want the buttercream to be rather thick but smooth enough to pipe. Add more liquid if necessary and whip some more. You also want it to be a pale pink color. So add more liquid if needed and use that extra powdered sugar to thicken the mixture if necessary. Pipe or spoon onto cooled cupcakes and top with cherry.

Cars Land: Radiator Springs Racers at Night as seen by Paul Hiffmeyer, Chief Photographer for Public Relations, Disneyland Resort

Zooming by at Lightning Speed!


Cars Land: Ornament Valley at Night as seen by Paul Hiffmeyer, Chief Photographer for Public Relations, Disneyland Resort

Do you see a car in the rockwork?


Cars Land: Luigi's at Night as seen by Paul Hiffmeyer, Chief Photographer for Public Relations, Disneyland Resort

Can't wait to stroll down the street at night while sipping on a nice cold Red's Apple Freeze in my hand!


Cars Land: Main Street of Radiator Springs at Night as seen by Paul Hiffmeyer, Chief Photographer for Public Relations, Disneyland Resort

Amazing neon light looking down Main Street of Radiator Springs!


Friday, April 27, 2012

Copycat Recipes: Cracker Barrel Fried Apples!


2 cups apple juice
4 large Golden Delicious apples with, peel, 1/2" wedges
1/2 cup apple juice
3 tablespoons cornstarch
1 teaspoon apple pie spice
4 tablespoons sugar


Combine first measure of apple juice and apples in a medium skillet. Simmer gently and turn apples often with spatula until fork tender but not mushy. Remove with a slotted spoon to oven dish. In blender puree 1/2 c apple juice, cornstarch, spice and sugar. Blend a few seconds until smooth. Stir into hot juice in skillet and cook, stirring constantly on med-high until it bubbles and becomes thickened and smooth. Turn heat off. Pour over apples.

Serve warm as side dish or dessert. Refrigerate to use in a few days or freeze.

Serves 4


Dirty Pirate Popsicle Recipe!


Dirty Pirate Popsicle

  • 2 1/2 cups Coke
  • 1/3 cup Captain Morgan Spiced Rum
  • 1/3 cup Kahlua
  1. Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
  2.  Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.


For Jedi Kitties Only! Giant AT-AT Cat House!

How awesome is this? If I had a cat I would want something like this!
Wait - the inside is carpeted? It has bird head mounted trophies and a bar? Lucky Kitty!


Warner Bros. New Year's Eve DVD Giveaway and Exclusive Resolution Reset Blog App!

The giveaway starts at 8am PST on Friday April 27th and ends at 7am PST on Tuesday May 1st!

a Rafflecopter giveaway

First Look at The Merchandise for Star Wars Weeekends 2012 at The WDW Resort

I love the Star Tours nametag with the name written in Aurebesh, one of the alphabets used in the Star Wars galaxy. I hope these will make it's way to California!

Marvel's The Avengers - Symantec Featurette

Symantec gives you a behind-the-scenes look at the making of "Marvel's The Avengers" and tracks our heroes' genesis from the page to the screen!

Marvel's The Avengers IMAX 3D TV Spot 2

Assemble with "Marvel's The Avengers" in IMAX 3D May 4!

Thursday, April 26, 2012

Bacon, Bourbon, and Hazelnut Hot Chocolate Recipe!


yield: makes 4 servings, active time 10 minutes, total time 10 minutes
  • 4 thick-cut slices of bacon
  • 1/2 teaspoon corn starch
  • 1/4 cup cocoa powder
  • 1 tablespoon granulated sugar
  • pinch kosher salt
  • 3 cups whole milk
  • 4 ounces milk chocolate chips
  • 4 ounces bittersweet chocolate chips
  • 4 ounces Frangelico
  • 4 ounces Bourbon
  • Whipped cream and chopped toasted hazelnuts for garnish


  1. Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
  2. In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
  3. Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.


Red Velvet Sandwich Cookie Recipe!

Homemade Red Velvet Cookies adapted from Paula Dean
1/2 cup butter, softened
1 1/4 cups sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon natural red food coloring such as Seelect or India Tree
1 1/3 cups all-purpose flour
4 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 degrees F. In a large mixing bowl, cream together butter and sugar. Add in egg and beat well. Beat in vanilla and red food coloring. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Stir the dry ingredients into the wet.
Scoop dough onto a lined cookie sheet using a generous medium scoop (2-3 tablespoons). Bake at 375 degrees F for 10-12 minutes until centers appear set. Allow to cool sightly. Then pull the liner onto the wire cooling rack to cool completely.
Cheater Red Velvet Cookies
1 box red velvet cake mix
2 eggs
1/2 cup canola oil
2 tablespoons flour
Preheat oven to 350 degrees F. Mix together cake mix, eggs, oil and flour. Scoop onto lined baking sheet. Bake at 350 degrees F for 10-12 minutes. Allow to cool. Spread one cookie with filling and top with a second cookie.
Cream Cheese Filling
8 ounces cream cheese
4 tablespoons butter, softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Cream together cream cheese and butter in a medium bowl. Beat in milk and vanilla. Sift powdered sugar over the wet ingredients and beat in until smooth. Spread in between two cooled red velvet cookies.
Makes 10-15 sandwiches.


The Coolest Pic You'll See Today!

That's a Pizza Planet Truck at The Pixar Animation Studios! This was project from a group of friends who recreated the iconic Pizza Planet Truck with the sole purpose to drive it to Pixar!

Check them out on their blog at:

Brave Takes on the NFL Draft

When it comes to a Draft, who better to consult than a Scotsman in a kilt?

Brave is in theaters June 22

Copycat Recipes: Famous Amos Chocolate Chip Cookies!


3/4 pound butter or margarine
3/4 cup shortening or corn oil
1 1/2 cup brown sugar, packed
2 cups sugar
2 eggs
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
4 cups flour
7 ounces flaked coconut
1 package (12 ounce size) semisweet chocolate chips
6 ounces pecans, broken


Combine as listed and shape into 2" balls 2" apart on ungreased cookie sheets. Bake at 375 degrees F for 15 minutes. Transfer at once from baking sheets to paper toweling to cool. These freeze well either before or after baked.

Makes 60


Make Perfect McDonald’s-style French Fries at Home

Perfect French Fries (adapted from David Myers's recipe for "pommes frites")
  • 6 Idaho russet potatoes
  • Peanut oil
  • Sea salt (Myers prefers Sel Gris, a fine light grey French salt)
Peel and square off potato ends.

Cut into 3/8" batons.

Soak for two hours changing water after an hour.

Dry thoroughly with paper towels.

Heat about an inch of oil (or enough to cover potatoes) in a large, heavy bottomed pot to 290 degrees.

Blanch potatoes gently for about two minutes until cooked through but still completely pale.

Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking process.

Re-heat oil to 370 degrees.

Cook fries until golden and crispy, about 3 to 4 minutes.

If necessary, agitate gently with a spatula to prevent sticking.

Remove from pan and toss with salt to taste (Myers doesn't blot but you can if you want less fat).

Serve immediately. Recipe serves 4 to 6.


Wednesday, April 25, 2012

The Next Giveaway Starting 4/27 Will Be For...

New Year’s Eve on DVD!  This all star comedy stars Ashton Kutcher, Michelle Pfeiffer,  Katherine Heigl, Sofia Vergara, Hilary Swank, Sarah Jessica Parker, Zac Efron, Jon Bon Jovi, and Josh Duhamel! 

The giveaway starts on Friday at 8am PST and Will last until Tuesday May 1st!

White Russian and Black Russian Poptail Recipe!


White Russian Poptail

  • 1 Vanilla pudding batch (recipe follows)
  • 5oz vodka
  • 2oz Kahlua
  • 2oz Bailey’s Irish Cream
1. Place all ingredients in a blender or food processor and process until smooth, about 1-2minutes.
2. Freeze for about 1 hour or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles ,run hot water on the outside of popsicle molds for a 5-7 seconds.

Black Russian Poptail

  • 1 chocolate pudding batch (recipe follows)
  • 5oz vodka
  • 3 oz kahlua
1. Place all ingredients in a blender or food processor and process until smooth, about 1-2minutes.
2. Freeze for about 1 hour or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 5-7 seconds.
Chocolate Pudding
  • 1/3 cup cornstarch
  • ½ cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 3/4 cups dark chocolate, chopped
  •  1 tablespoon vanilla extract
  1. Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously.
  2.  Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add chocolate and stir to combine. Add vanilla and stir to combine.
Vanilla Pudding
  • 1/3 cup cornstarch
  • ½ cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 1 tablespoon plus 11/2 teaspoons vanilla extract
  1. Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously.
  2. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add vanilla and stir to combine.

Walt Disney Studios CinemaCon Photo: Johnny Depp and Jerry Bruckheimer (The Lone Ranger)

Johnny Depp plays Tonto in The Lone Ranger, with Jerry Bruckheimer producing! The Lone Ranger gallops into theatres May 2013!

Walt Disney Studios CinemaCon Photo: Mark Andrews, John Lasseter, and Katherine Sarafian (Brave)

John Lasseter with Directors Mark Andrews and Brenda Chapman! Brave opens in June!

Walt Disney Studios CinemaCon Photo: Kermit and Miss Piggy (The Muppets 2)

Kermit and Miss Piggy were both on hand to announce a new Muppet Movie!

Walt Disney Studios CinemaCon Photo: James Franco (Oz: The Great and Powerful)

James Franco is Oscar Diggs/Oz in Oz: The Great and The Powerful that opens in March 2013!

Walt Disney Studios CinemaCon Photo: Mila Kunis (Oz: The Great and Powerful)

The beautiful Mila Kunis at CinemaCon! She plays Theodora in OZ: The Great and The Powerful which opens March 2013!




Events Launch on Brothers and Sisters Day, May 2nd

BURBANK, CALIF. (April 26, 2012) DreamWorks Pictures announced today that they are teaming up with Sprinkles Cupcakes to promote their film “People Like Us” with events at the ten Sprinkles Cupcakes stores around the country. The promotion will run from May 2-June 29, 2012, and is centered around five family-themed holidays: Brothers and Sisters Day (May 2), Mother’s Day (May13), Visit Your Relatives Day  (May 18), Father’s day (June 17) and National Forgiveness Day (June 26).

On the designated “People Like Us” holidays, Sprinkles Cupcakes in all ten locations will give out a free cupcake to each customer who comes in between the hours of 12 noon and 2 p.m. and says, “People Like Us.”  Any customer can vote online for the official “People Like Us” flavor and the winning cupcake will be announced the week of the film’s opening. Customers can also pick up punch cards in Sprinkles Cupcakes stores, redeemable on the selected ‘People Like Us” holidays for a free cupcake.  Follow the movie on for more details.

“People Like Us”-branded coffee trucks or carts will be at various locations on Brothers and Sisters Day, May 2, to kick off the start of the promotion with free coffee. Visitors to can take the Brothers and Sisters quiz and enter the “Celebrate Family” sweeps to win a trip to visit their family.

“People Like Us” is a drama/comedy about family, inspired by true events, starring Chris Pine (“Star Trek”) as Sam, a twenty-something, fast-talking salesman, whose latest deal collapses on the day he learns that his father has suddenly died. Against his wishes, Sam is called home, where he must put his father's estate in order and reconnect with his estranged family. In the course of fulfilling his father's last wishes, Sam uncovers a startling secret that turns his entire world upside down: He has a 30-year-old sister Frankie whom he never knew about (Elizabeth Banks). As their relationship develops, Sam is forced to rethink everything he thought he knew about this family—and re-examine his own life choices in the process.

The film also stars Olivia Wilde, Michael Hall D’Addario, Philip Baker Hall, Mark Duplass and Michelle Pfeiffer.

A DreamWorks Pictures presentation, “People Like Us” is directed by Alex Kurtzman, produced by Roberto Orci, Bobby Cohen and Clayton Townsend, and written by Alex Kurtzman & Roberto Orci & Jody Lambert.

The film releases in U.S. theaters on June 29, 2012, and is rated PG-13.


Sprinkles Cupcakes opened “the world’s first cupcake bakery” in Beverly Hills, as reported by the Food Network, and is credited by the Los Angeles Times as “the progenitor of the haute cupcake craze.”  Founded by Candace Nelson, judge on Food Network’s hit show “Cupcake Wars,” and husband Charles, Sprinkles has inspired long lines of devoted Hollywood stars and serious epicureans alike.   Baked fresh in small batches throughout the day, Sprinkles Cupcakes are handcrafted from the finest ingredients and contain no preservatives, trans fats or artificial flavors.  Sprinkles has 10 locations nationwide, a traveling Sprinklesmobile - the world’s first cupcake truck, and sells its cupcake mixes at over 250 Williams-Sonoma stores throughout the US and Canada.  In 2012, Sprinkles debuted the world’s first Cupcake ATM and continued its foray into classic American desserts with the launch of Sprinkles Ice Cream.  For additional information and a list of future locations, please visit www

Intense New 'Brave' Still Released!

Shows that there will be some really great action in this film! June can't get here soon enough!

Beautiful New Still from Brave featuring Merida!

I am looking forward to this movie! June cannot get here soon enough!

Blue Velvet Cupcakes with Strawberry Swirl Buttercream Recipe!

Blue Velvet Cupcakes with Strawberry Swirl Buttercream
adapted from Magnolia Bakery

3 1/3 cups cake flour (not self-rising)

1 1/2 unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons blue food coloring (or two or three squirts blue food paste)
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 teaspoon kosher salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
For the frosting:
2 sticks unsalted butter
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
1/2 to 3/4 cup chopped strawberries
1. Preheat the oven to 350ºF.
2. In a small bowl sift together the cake flour and salt. Set aside. In an electric mixer cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
3. In a separate small bowl whisk together the blue food coloring, cocoa and vanilla, add to the batter and beat well. Note, the batter has cocoa in it so it will take a quite a bit to turn it blue.
4. With the mixer on low alternate adding the buttermilk and flour mixture, ending with the flour. Finally, in a small bowl stir together the cider vinegar and baking soda. Add it to the batter and mix well.
5. Line a 12 cup muffin tin and fill each cup 3/4 full. Reserve the remaining batter for a second batch. Bake for 30 to 35 minutes.
6. To make the frosting: Add the butter, 4 cups of the confectioners’ sugar, the milk and vanilla to a mixing bowl and beat together. Add in the remaining sugar one cup at a time until thickened and fluffy. If you prefer thicker icing add the final two cups of sugar a little bit at a time, beating well after each addition. Finally, add the chopped strawberries and beat until just combined.




Disneynature’s Newest True Life Adventure
Celebrates its $10.6 Million Opening-Weekend
Box Office by Extending Benefit to Jane Goodall Institute

BURBANK, Calif. (April 25, 2012) – Swinging into theaters April 20 with a $10.6 million opening-weekend performance, “Chimpanzee” proved so popular among audiences that Disneynature is extending the “See ‘Chimpanzee,’ Save Chimpanzees” conservation initiative for a second week. For every moviegoer who sees “Chimpanzee” through May 3, 2012, Disneynature will make a donation to the Jane Goodall Institute (JGI) through the Disney Worldwide Conservation Fund to protect chimpanzees today and tomorrow.

“In theaters just five days, ‘Chimpanzee’ has already given us a lot to celebrate,” said Alan Bergman, president, The Walt Disney Studios. “Led by a young chimpanzee named Oscar, ‘Chimpanzee’ has won the hearts of audiences nationwide. It’s because of that success that we decided to extend our program with the Jane Goodall Institute.”

“See ‘Chimpanzee,’ Save Chimpanzees”—initially slated for the film’s opening week through April 26—will continue through the film’s second week till May 3—a first-ever extension to a Disneynature conservation program.

The news was well received by Dr. Jane Goodall, DBE, founder of the Jane Goodall Institute and UN Messenger of Peace. “We couldn’t be happier to extend this collaboration to help the Jane Goodall Institute better protect chimpanzees and the places they call home,” she said. “A film like ‘Chimpanzee’ helps spread the passion we have for these extraordinary beings, sharing the truly relatable moments experienced by Oscar and his fellow chimpanzees in a way that will hopefully inspire audiences to continue their support long after the movie ends.” 

Rated G by the MPAA, “Chimpanzee” is in theaters now.

Disneynature takes moviegoers deep into the forests of Africa with “Chimpanzee,” a new True Life Adventure introducing an adorable young chimpanzee named Oscar and his entertaining approach to life in a remarkable story of family bonds and individual triumph. Oscar’s playful curiosity and zest for discovery showcase the intelligence and ingenuity of some of the most extraordinary personalities in the animal kingdom. Working together, Oscar’s chimpanzee family—including his mom, Isha, and the group’s savvy leader, Freddy — navigates the complex territory of the forest. The world is a playground for little Oscar and his fellow young chimpanzees, who’d rather make mayhem than join their parents for an afternoon nap. But when Oscar’s family is confronted by a rival band of chimpanzees, he is left to fend for himself until a surprising ally steps in and changes his life forever. Directed by Alastair Fothergill (“African Cats” and “Earth”) and Mark Linfield (“Earth”), and narrated by Tim Allen (Disney•Pixar’s “Toy Story 3,” ABC’s “Last Man Standing”), “Chimpanzee” is in theaters now. For more information about “Chimpanzee,” visit, like us on Facebook: or follow us on Twitter:

Founded in 1977, the Jane Goodall Institute continues Dr. Goodall’s pioneering research on chimpanzee behavior started more than 50 years ago—research that transformed scientific perceptions of the relationship between humans and animals. Today, the Institute is a global leader in the effort to protect chimpanzees and their habitats. It also is widely recognized for establishing innovative community-centered conservation and development programs in Africa, and Jane Goodall’s Roots & Shoots, the global environmental and humanitarian program for youth of all ages, which has groups in more than 120 countries. For more information, please visit

The Walt Disney Company has since its beginnings demonstrated a commitment to the environment that continues to this day. Since its inception in 1995, the Disney Worldwide Conservation Fund (DWCF) has carried this legacy forward through connections made to inspire people and partnerships to protect the world’s wildlife. The DWCF annual grants program has made a global impact on efforts to expand scientific knowledge, influence leaders to take conservation action and engage communities through education and sustainable approaches to conservation. To date, the DWCF has granted more than $14 million to more than 800 projects in 110 countries, including funding to support lions, cheetahs and chimpanzee conservation. The DWCF also maintains the Rapid Response Fund, which has provided emergency funding to more than 100 relief efforts. To learn more about Disney’s focus on nature visit

Disneynature was launched in April 2008. Its mission is to bring the world’s top nature filmmakers together to share a wide variety of wildlife stories on the big screen in order to engage, inspire, and educate theatrical audiences everywhere. Walt Disney was a pioneer in wildlife filmmaking, producing 13 True-Life Adventure motion pictures between 1948 and 1960, which earned eight Academy Awards®. The first three Disneynature films, “Earth,” “Oceans” and “African Cats” are three of the top four highest overall grossing feature-length nature films to date, with “Earth” garnering a record-breaking opening weekend for the genre. Conservation has been a key pillar of the label, and Disneynature films empower the audience to help make a difference. Through donations tied to opening week attendance for all three films, Disneynature has planted. 3 million trees in Brazil’s Atlantic Forest, established 40,000 acres of marine protected area in The Bahamas and protected 65,000 acres of savanna in Kenya.  

For more information about Disneynature, check out, like us on Facebook:, and follow us on Twitter: For more information about the Disney Worldwide Conservation Fund, please visit