Snacking In The Parks: Strawberry Beignets from the Mint Julep Bar at Disneyland

Take a look at the latest beignet flavor from the Mint Julep Bar at Disneyland!

Snacking In The Parks: Chocolate Covered Strawberries Dole Whip Hack

Take a look at this beauty! Chocolate covered strawberries with with a dole whip! No, this is not the latest Disneyland creation but one you can make yourself!

I started this simple hack by purchasing a strawberry and chocolate cup from Tropical Imports in Adventureland and then headed off to purchase a dole whip. I then took a seat over at the Jolly Holiday and took the stems off the strawberries and placed then to make it look as visually appealing as I could. Then I drizzled the chocolate from the chocolate cup all over the strawberries and dole whip! That's how simple that was! Dig in and enjoy! You're welcome!

Strawberry Yogurt Chocolate Chip Popsicles Recipe!

What you'll need

• 1 pound fresh strawberries, hulled
• 1 cup Greek yogurt
• 2 tablespoons honey
• 3/4 cup mini chocolate chips

Helpful Tip: Special items needed: 10 count popsicle mold and 10 popsicle sticks

Notes: Makes 10 popsicles

How to make it

1. Place washed and hulled strawberries into a food processor or high powered blender with yogurt and honey. Process until smooth, 30 seconds to 1 minute.
2. Pour strawberry mixture in a 10 count popsicle mold until each mold is 3/4 full. Pour a spoonful of mini chocolate chips into each popsicle mold and stir the chocolate chips with a popsicle stick or spoon so that the chocolate chips distribute evenly. Top each popsicle mold with a layer of chocolate chips. 
3. Place 1 popsicle stick into each mold. Place in the freezer and freeze for 4 hours to overnight. Once frozen, run the outside of the mold under warm water for 5 seconds then carefully remove the popsicles by pulling on the stick.
   
   Source: http://spoonful.com/recipes/strawberry-yogurt-chocolate-chip-popsicles

Sparkling Strawberry Ginger Lemonade Recipe!

What you'll need

• 1 1/2 cups fresh lemon juice (about a dozen-or-so lemons)
• 3/4 cup of sugar
• 1/2 teaspoon kosher salt
• 3 large strawberries
• 1 1/2 inch piece of fresh ginger (a little larger than a walnut)
• 2 lemongrass stalks
• 2 cups water
• 2 cups of chilled sparkling water or club soda
• 4 cups of ice

How to make it

1. Peel the ginger by lightly scraping the sides sideway with a knife. Chop up the ginger as fine (stronger flavor) or as coarsely (milder) as you like.
   
    
2. Trim the dry bases of the lemongrass stalks, and again, slice crossways, as fine or coarsely as you like.
   
    
3. Place ginger, lemongrass, salt, and sugar into a saucepan with two cups of water.
   
    
4. On medium-high heat, warm until nearly boiling, stirring occasionally.
   
    
5. Remove the pan from heat, and let it cool and steep for an additional 10 minutes.
   
    
6. Strain the cooled liquid into your pitcher.
   
    
7. Pour fresh lemon juice into pitcher.
8. Mince strawberries, add to pitcher, and stir well.
   
    
9. Add the sparkling water to the pitcher. Mix lightly (so you don't lose the effervescence).
   
    
10. Serve in glasses, with ice. Garnish with a slice of lemon, if you like, as pictured. Sooo refreshing!
    
    Source: http://spoonful.com/recipe/sparkling-strawberry-ginger-lemonade

Strawberry Popsicle Recipe!

 

Makes 4 popsicles

 

Ingredients:

1 cup mashed strawberry
1/2 cup water
3 -4 tablespoons sugar
juice of half lime

Directions:

1 Mix everything.
 

2 Pour them in popsicle moulds or in little cups.
 

3 Freeze.
 

4 Serve.

Source: http://www.food.com/recipe/strawberry-popsicle-375304

Grilled Strawberries Recipe!

Ingredients:

8 large strawberries, whole & cleaned
1 tablespoon balsamic vinegar
1 tablespoon sugar or 1 tablespoon sugar substitute

Directions:

1 Preheat grill to high.

2 Coat strawberries with balsamic vinegar.

3 Then roll in the sugar.

4 Place on a hot grill to mark, approximately 1-2 minutes.

5 Remove from heat and serve.

Source: http://www.food.com/recipe/grilled-strawberries-123265

Frosty Strawberry Pops Recipe!

 

Makes 8 popsicles

 

Ingredients:

1 pint strawberry, stemmed
1 (5 ounce) can fat-free evaporated milk
3 tablespoons frozen orange juice concentrate or 3 tablespoons cranberry juice concentrate or 3 tablespoons pineapple juice concentrate

Directions:

1 In blender, blend all ingredients about 1 minute until smooth.
 

2 Pour into eight 3-ounce, wax-coated paper cups. (Like Dixie Cups).
 

3 Place in shallow pan and insert a wooden popsicle stick or plastic spoon into the center of each.
 

4 Freeze until firm, about 4 hours.
 

5 After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage.
 

6 To release pops from cups, dip briefly into hot water up to rim of cup.

Source: http://www.food.com/recipe/frosty-strawberry-pops-121911

Strawberry & Cream Cheese Sandwich Cookies Recipes!

 

Makes 20 cookies

 

Ingredients:

1 (8 ounce) package of softened cream cheese (reduced fat o.k.)
1/4 cup strawberry preserves
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
40 vanilla wafers

Directions:

1 In a medium bowl, smash cream cheese with a fork.
 

2 Combine the rest of the ingredients (except the vanilla wafers) together with the cream cheese.
 

3 Mix well.
 

4 Let chill in the refridgerator for at least 30 minutes.
 

5 On the flat side of the wafer, spread 2 tsp of mixture.
 

6 Then top with another wafer to make a sandwich.
 

7 Sprinkle with powdered sugar.
 

8 Serve immediately.

Source: http://www.food.com/recipe/strawberry-cream-cheese-sandwich-cookies-108348

Strawberry Cream Cake Recipe!

 

Ingredients:

1 large sponge cake
1 1/4 pints double cream, 750ml (heavy cream)
1 ounce caster sugar, 25g (fine granulated)
1 tablespoon orange liqueur
7 fluid ounces ready-made prepared custard, 200ml
2 lbs strawberries, hulled and halved length-ways leave about ten small ones whole, to garnish (see note, step 10)

Decoration

2 1/2 ounces caster sugar, 75g, for the spun sugar (optional)
2 ounces icing sugar, 50g (powdered sugar)
oil, for greasing

To serve

4 -6 ounces mixed berries, such as red currants, blueberries and blackberries, for the top of cake
3 sprigs fresh mint

Directions:

1 In a large clean bowl, whip the double cream with 25g/1oz of the caster sugar and the orange liqueur until the mixture holds soft peaks. Fold in the custard, then place into the fridge to chill.
 

2 Using a 20-25cm/8-10in stainless steel cake ring, or the outside ring of a spring form cake tin, cut out the centre of the sponge/flan case. Using a sharp bread knife, carefully cut the sponge in half horizontally to make two thin layers. Place the ring onto a large serving plate and place one of the sponge layers inside to line the base.
 

3 Line the ring with the largest of the strawberry halves, cut-side facing outwards against the ring. Slice the remaining strawberry halves and lay in the centre of the ring, don't forget to save a few for the top of the cake. Then top with the cream mixture and smooth the top with a knife. Place the remaining sponge layer on top of the cream and dust heavily with the icing sugar.
 

4 Carefully remove the cake ring, if you have trouble you can warm the edges with a hot cloth or a mini-blowtorch and then lift it off.
 

5 You can serve it at this point if you want, just top with berries.
 

6 Place the remaining 75g/2½oz caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.
 

7 While the caramel is cooling, carefully heat a metal skewer until red hot by holding it over a hot hob, then use the hot skewer to score the top of the cake in lines to create a diamond pattern.
 

8 Lightly oil a metal steel and shake spoonfuls of the caramel back and forth over the steel to make thin strands of caramel. Gather them up to make a loose ball.
 

9 To serve, top the cake with the reserved small strawberries and the mixed berries. Garnish with mint sprigs and top with the spun sugar.
 

10 Note: It's hard to estimate the exact amount of strawberries needed, 2-3 punnets was in the original recipe.

Source: http://www.food.com/recipe/strawberry-cream-cake-246454

Strawberry Cream Torte Recipe!

 

Ingredients:

1/2 cup pecans or 1/2 cup walnuts, toasted
1 1/2 cups flour
2 tablespoons sugar
3/4 cup cold butter

FILLING

8 ounces cream cheese, room temperature
1/2 cup sugar
1 cup whipping cream
3 cups fresh strawberries, halved

Directions:

1 Preheat oven to 325° degrees F.
 

2 Place nuts in a food processor and pulse until chopped fine; add flour and sugar; When well blended, add the cold butter, two tablespoons at a time; Remove from processor and spread in a spring form pan, pushing the mixture one inch up the sides of the pan.
 

3 Bake 30 to 40 minutes until golden; Remove from oven and cool.
 

4 Place cream cheese and sugar in a mixing bowl and beat on high speed until fluffy and well blended.
 

5 While the motor is still running, add small amounts of the whipping cream in a steady small stream into the cheese mixture, NOT TOO FAST, or the mixture will be too runny.
 

6 When well blended, spread the cream mixture evenly into the baked, cooled crust (At this point, it can be covered and chilled up to 24 hours.).
 

7 When ready to serve, place halved strawberries on top of the chilled cream mixture, remove the spring form pan rim, slice and serve.

 

Source: http://www.food.com/recipe/strawberry-cream-torte-121491

Strawberry Sunshine Cake Recipe!

 Ingredients:

CAKE

1 cup egg white (about 7)
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar, divided
5 egg yolks
2 tablespoons water
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour

FILLING

1 (3 ounce) package strawberry gelatin
1 cup boiling water
1/2 cup ice water
1 pint fresh strawberries, sliced
1 (8 ounce) carton frozen whipped topping, thawed and divided
1 pint fresh strawberries, for garnishment (optional)

Directions:

1 In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form.
 

2 Gradually add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form; set aside.
 

3 In another bowl, beat egg yolks until slightly thickened, about 5 minutes.
 

4 Gradually add remaining sugar, beating until thick and lemon-colored.
 

5 Blend in water and extracts.
 

6 Sift flour over batter; beat until smooth.
 

7 Fold in egg whites just until blended.
 

8 Spoon into an ungreased 10-inch tube pan.
 

9 Cut through batter with a knife to removed air pockets; smooth the top.
 

10 Bake at 325 degrees for 50-55 minutes or until cake springs back when lightly touched.
 

11 Immediately invert pan; cool completely.
 

12 In a large bowl; dissolve gelatin in bowling water. Add ice water and stir.
 

13 Place bowl in ice water for about 5 minutes or until slightly thickened.
 

14 Fold in strawberries and 1/2 cup of the whipped topping.
 

15 Run a knife around the edges of pan to loosen cake.
 

16 Split the cake horizontally into three layers (I use dental floss); place bottom layer on a serving plate.
 

17 Spread with half of the gelatin mixture. Repeat with a layer of cake and then the remaining gelatin mixture. Top with remaining cake layer.
 

18 Frost top and sides with remaining whipped topping. Garnish with strawberries.
 

19 Store in refrigerator until ready to serve. Refrigerate leftovers.

Source: http://www.food.com/recipe/strawberry-sunshine-cake-290172

Strawberry Banana Smoothie Recipe!

Ingredients:

1 medium ripe banana, frozen
3 strawberries, frozen
1/4 cup low-fat vanilla yogurt
ice cube
cold water

Directions:

1 Crush ice cubes in blender.
 

2 Add a few tablespoons of cold water.
 

3 Chop/slice frozen banana into pieces.
 

4 Add banana, strawberries and yogurt into blender.
 

5 Blend until smooth, add a little water if it's too thick.
 

6 Sit back and chill out with the healthy smoothie.

Source: http://www.food.com/recipe/strawberry-banana-smoothie-76807

Cafe Chocolate Strawberry Frappe Recipe!

 

 Ingredients:

1 cup french roast strong coffee, brewed but cold
3 scoops strawberry ice cream
1/4 cup chocolate syrup
3 tablespoons sugar
1 cup ice cube
ripe strawberry (optional)
whipped cream (optional)

Directions:

1 In blender combine ice cream, chocolate syrup and sugar.
 

2 Pulse just to blend.
 

3 Add the coffee and ice cubes and blend at high speed until ice is crushed fine and ingredients are thoroughly mixed.
 

4 Pour into glasses.
 

5 Optional garnish:.
 

6 Top with dollop of whipped cream and a fresh strawberry .

Source: http://www.food.com/recipe/cafe-chocolate-strawberry-frappe-206510

Strawberry Cheesecake Trifle Recipe!

Ingredients:

2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced

Directions:

1 In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
 

2 Fold the cool whip into the cream cheese mixture.
 

3 Gently stir in cake pieces; set aside.
 

4 Combine strawberries and sugar, stirring until sugar is dissolved.
 

5 Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
 

6 Continue layering; finish with strawberries.
 

7 Cover with plastic wrap; and chill several hours.

Source: http://www.food.com/recipe/strawberry-cheesecake-trifle-48957

Strawberry Shortcake Cocktail Recipe!

 

Servings: 4

 

Ingredients:

3/4 cup heavy cream
1 lemon, zest of
1 tablespoon honey
1 1/2 cups fresh strawberries
1 1/2 cups frozen strawberries
1 1/2 cups apple juice, cold
1/2 cup dark rum
1/3 cup sugar
2 tablespoons lemon juice
1/2 cup graham cracker crumbs
1 lemon wedge
fresh strawberries, sliced, to garnish

Directions:

1 You need : 4 daiquiri glasses, put in the freezer (or martini glasses).
 

2 In a bowl, whisk heavy cream, lemon zest and honey until firm peaks. Set aside in the fridge.
 

3 In a blender, puree fresh and frozen strawberries, apple juice, rum, sugar and lemon juice.
 

4 Put the graham crumbs in a plate.
 

5 Remove the glasses from the freezer. With the wedge of lemon, moisten the edges of each glass, them dip in the graham crumbs.
 

6 Distribute the cocktail in each glasses. Garnish with whipped cream. Garnish with slices of strawberries.

Source: http://www.food.com/recipe/strawberry-shortcake-cocktail-299873

Freezer Strawberry Jam Recipe!

Yield: 5 cups

 

Ingredients:

1 quart fully ripe strawberry
4 cups sugar
3/4 cup water
1 box fruit pectin (like Sure Jell)

Directions:

1 You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
 

2 Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
 

3 Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
 

4 Let stand for 10 minutes, stirring occasionally.
 

5 Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
 

6 Continue boiling and stirring 1 minute.
 

7 Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
 

8 Fill prepared containers immediately to within 1/2 inch of tops.
 

9 Wipe off top edges and immediately cover with lids.
 

10 Let stand at room temperature 24 hours.
 

11 Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
 

12 Thaw frozen jam in the fridge before using.

Source: http://low-cholesterol.food.com/recipe/freezer-strawberry-jam-31972

Frosty Strawberry Dessert Recipe!

Servings: 8

 

Ingredients:
 

1 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 cup chopped walnuts
1/2 cup melted butter
2 egg whites
2/3 cup sugar
1 (10 ounce) package frozen strawberries
2 tablespoons lemon juice
1 cup whipping cream, whipped

Directions:

1 Stir together flour, sugar, walnuts, and butter. Sprinkle this crumbly mixture onto a cookie sheet and bake at 350° for 20 minutes, stirring a few times to break up the mixture.
 

2 Meanwhile, whip egg whites until frothy. Gradually beat in sugar. Add strawberries and lemon juice. Beat at high speed a few minutes (up to ten minutes depending on your mixer) until very light and fluffy. Fold in whipped cream.
 

3 Sprinkle 2/3 of the crumb mixture into a 13X9 inch pan. Spread strawberry mixture on top of crumbs. Top with rest of crumbs.
 

4 Cover tightly and keep in freezer until time to serve, at least an hour. Garnish each square with fresh strawberries and promptly return to freezer any unused portion.

Source: http://www.food.com/recipe/frosty-strawberry-dessert-277655

Strawberries and Cream Pavlova Recipe!

Ingredients

• 1 1/2 cups (10 1/2 ounces) plus 2 tablespoons granulated sugar, divided
• 2 tablespoons cornstarch
• 6 large egg whites
• 2 teaspoons cream of tartar
• Pinch salt
• 4 teaspoons vanilla extract, divided
• 1/2 cup (2 ounces) ground almonds
• 1/2 cup (1 1/2 ounces) sliced almonds
• 2 pints strawberries, washed, sliced
• 1 pint heavy cream
• Confectioners' sugar to dust cake

Procedures

1. Adjust oven rack to middle position and preheat oven to 285°F. Grease and sugar the sides of two 9-inch cake pans. Line the bottoms with parchment paper.
   
   
2. In small bowl, whisk 1 1/2 cups sugar with cornstarch; set aside. Place egg whites in a clean, dry, bowl of standing mixer fitted with whip attachment. Beat on medium speed until frothy. Add cream of tartar and salt. Increase speed to medium high and beat to soft peak.
   
   
3. With mixer running, slowly add sugar/cornstarch mixture. Continue to beat to stiff peak, 3 to 5 minutes. Reduce speed to low and add vanilla. Remove bowl from mixer and fold in ground almonds with rubber spatula.
   
   
4. Divide the meringue between the pans and smooth the tops. Sprinkle sliced almonds on top. Bake until the color of the meringues is light beige and the top feels crisp, but the center is still soft, 50 to 60 minutes. Transfer pans to wire rack to cool completely.
   
   
5. While meringues are cooling, toss strawberries with 1 tablespoon sugar. Using mixer fitted with whip attachment, whip cream with remaining tablespoon sugar and remaining teaspoon vanilla on medium speed to soft peak. Keep chilled until ready to assemble.
   
   
6. Run knife along inside edge of pans and carefully invert meringues onto plates. Place one meringue on serving plate, top side up. Spread half of strawberries with juice onto meringue and top with half of the whipped cream.
   
   
7. Place second meringue on top, top with cream, and then strawberries. Dust with confectioners' sugar and serve immediately.
   
   Source: http://www.seriouseats.com/recipes/2013/04/pavlova-meringue-cake-with-strawberries-and-whipped-cream-recipe.html

Sweet Strawberry Pie Recipe!

Ingredients

• One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
• 2 1/2 pounds fresh strawberries, washed, cored, and quartered
• Approximately 4 ounces granulated sugar (more/less to your taste)
• 3 tablespoons corn or tapioca starch
• Egg wash: 1 egg beaten with a pinch of salt
• Optional: raw sugar for sprinkling (you may substitute granulated)

Procedures

1. Adjust oven rack to lower position and preheat oven to 425°F. Place quartered strawberries in large bowl. Whisk together sugar and starch to combine, then toss with berries until pieces are evenly coated. Allow mixture to sit for five minutes, then pour into pie shell. Remove the rolled out sheet of top dough from the fridge and cut into 1/2-inch strips. Weave a lattice pattern over the top of the pie. Crimp sides and chill the pie for 15 to 20 minutes. When ready to bake, remove pie from refrigerator, brush with egg wash, and sprinkle with raw sugar.
   
   
2. Place pie in oven and bake for 20 minutes, turning halfway through, then turn oven down to 350°F and bake until filling bubbles all over inside and crust is golden brown, 20 to 30 additional minutes. Remove from oven and place pie on rack to cool completely before serving.
   
   Source: http://www.seriouseats.com/recipes/2012/05/sweet-strawberry-pie-recipe.html