3 Ways to Get Your Dole Whip Fix at Home!

dole whip recipes

The world is full of Dole Whip loving Disney fans! We see all over social media people coming home from a Disney vacation and wishing they had another taste of a Dole Whip.

Here are 3 different, easy recipes that will let you get your Dole Whip fix at home – all the time!

#1 – Dole Whip Smoothie with (or without)Rum

The easiest, most delicious, fabulous, I’m ready to have one right now, recipe for all you Dole Whip lovers! Three ingredients!

I have always admitted that I’m not a fan of the Dole Whip but I do love the Dole Whip with Rum available in Epcot. This recipe is so easy to make and while I sit on my porch sipping this I daydream about strolling through World Showcase!

WHAT YOU WILL NEED:

  • 16 oz frozen pineapple
  • 1 cup coconut milk
  • 6 oz of your favorite rum (with a little splash extra for good measure!)
  • Cherries for garnish
  • Blender

DIRECTIONS:

Place frozen pineapple and coconut milk in the blender and blend till pureed. Add in Rum and blend for a few more seconds. Pour into glass and garnish with cherry.

#2 – Dole Whip Cupcakes – Yummy!

These have definitely become one of my favorite cupcakes to make. They are easy to make and delicious!

Cupcake Ingredients:

  • 1/2 Cup unsalted butter, room temp
  • 2 egg whites
  • 2 eggs
  • 2 Cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 Cup buttermilk
  • 1-1/2 Cup sugar
  • 1 tsp vanilla
  • 1 TBSP pineapple  extract

Cupcake Directions:

  • Preheat oven to 350 degrees.
  • Line cupcake pan with paper liners.
  • Sift flour, baking powder, salt, and baking soda together in a bowl.
  • Beat butter on high for 30 seconds.
  • Add sugar, vanilla and pineapple extract to the butter until well combined.
  • Add egg whites, one at a time, mixing after each.
  • Add eggs, one at a time, mixing after each.
  • Add  flour mixture to the wet mixture; alternating with the buttermilk on low speed until it is thoroughly blended.
  • Scoop the batter into the lined cupcake holders till 2/3 filled.
  • Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  • Cool for 10 minutes.
  • Remove to a wire rack until fully cooled.

Frosting Ingredients:

  • 1 Cup Butter (room temp)
  • 4 + Cup Powdered sugar
  • 4 TBSP Heavy whipping cream
  • 1 tsp pineapple extract
  • Several small pineapple wedges

Frosting Directions:

  • Beat butter until creamed.
  • Add powdered sugar, 1/2 Cup at a time.
  • Cream both until light and creamy.
  • If not creaming slowly add a little whipping cream.
  • Mix the pineapple extract with the butter and powdered sugar.
  • Test to see if the frosting can make and hold a stiff peak.
  • Test by pulling out a spoonful of frosting holding it upside down. If it doesn’t drop then your frosting is done.
    If not add 1/2 Cup powdered sugar. Test again to make sure the frosting can make and hold a stiff peak.
  • Spoon frosting into a pastry bag with a frosting tip.
  • Twist open end to push frosting to the tip.
  • Frost cupcakes.
  • Place a small pineapple wedge on top of the frosted cupcake.

#3 – The Dole Whip Cake

This is a really really moist cake with a great pineapple flavor. Does it taste like Dole Whip? Well, sort of. Honestly, I like this cake more then I like a Dole Whip.

INGREDIENTS:

1 can (20 oz.) DOLE Crushed Pineapple
1 box (2-layer) white cake mix
1 cup plus 5 tablespoons all-purpose flour, divided
1-3/4 cup sugar divided
3/4 plus pinch teaspoon salt, divided
4 egg whites
2 tablespoons vegetable oil
1-1/2 cup plain Greek yogurt, divided
1-1/2 teaspoon vanilla extract, divided
1 can (6 oz) DOLE Pineapple Juice (I used store brand)
1 cup whole milk (I used 2% milk)
1 cup unsalted butter, room temperature and cubed
1/2 cup boiling water
1 box (4 servings) pineapple flavored gelatin (I had a difficult time finding this. Finally found at Bi-Lo
1/2 cup cold water
1-1/4 cups frozen whipped topping, thawed

DIRECTIONS:

Preheat oven to 325°F.  Spray two (9-inch) round baking pans with cooking spray and line with parchment or wax paper.
Press crushed pineapple through a sieve to drain well, reserving the juice.  Juice should measure about 1-1/3 cups.  Set aside.  Add pineapple to food processor and process until pureed.  Set aside.

Combine cake mix, 1 cup flour, 3/4 cup sugar, and 3/4 teaspoon salt in a large bowl.  Whisk to combine.  Add egg whites, oil, 1 cup yogurt, 1 teaspoon vanilla, reserved juice, and half of the reserved pineapple puree.  Mix with a hand mixer for 2 minutes.

Divide batter between prepared baking pans.  Bake for 35 minutes or until a wooden pick inserted in the middle comes out clean.

Meanwhile, heat pineapple juice to boil and add gelatin.  Stir until completely dissolved.  Add cold water and stir to combine.  Allow to cool to room temperature.  Fold in remaining 1/2 cup yogurt and whipped topping until well blended.  Cover and chill until set, about 1 hour.

Combine remaining 5 tablespoons flour, 1 cup sugar, and milk in a small sauce pan.  Whisk until smooth.  Heat over medium heat, stirring constantly, until mixture comes to a simmer.  Continue to cook and whisk for 3 minutes, until mixture thickens.  Remove from heat and cool to room temperature.  Beat in 1/2 teaspoon vanilla, pinch of salt, and butter one cube at a time, ensuring frosting is smooth.  Fold in remaining pineapple puree. 

Spread filling over bottom layer of cake.  Top with second layer.  Spread frosting over cake.  Chill cake for at least an hour before serving.

Bon Appetit!

Do you have a favorite Dole Whip recipe that you make at home?




Pete’s Dragon Opens Today! Check Out These Activity Sheets and Dragon Cupcakes

Pete's Dragon Activity Sheets Dragon Cupcakes

The most magical movie of the year, PETE’S DRAGON is finally opening in theaters everywhere TODAY! August 12th! This is one of the best family movies of the year and equally perfect for kids and adults alike!

 

Check out these Pete’s Dragon Activity Sheets and Dragon Cupcakes!

“Bryce Dallas How-To” with Bryce Dallas Howard – Dragon Cupcakes!

Pete's Dragon Activity Sheets Dragon Cupcakes

 

 

“Bryce Dallas How-To” with Bryce Dallas Howard – Dragon Cat Costume!

 

Like PETE’S DRAGON on Facebook: https://www.facebook.com/DisneyPetesDragon

Follow PETE’S DRAGON on Twitter: https://twitter.com/disneypetes

Follow PETE’S DRAGON on Instagram: https://www.instagram.com/disneypetesdragon/  

Visit Disney Animation on Tumblr: http://disneyanimation.tumblr.com/

Visit the official PETE’S DRAGON website here: http://movies.disney.com/petes-dragon-2016

And don’t forget your Disneybound outfit when you hit the theaters this weekend!

Petes Dragon Activity Sheets Dragon Cupcakes




Foodie Friday: Frose’ (Frozen Rose’)

Frose Frozen Rose
Photo Credit: Alex Lau

Choose a full-flavored, full-bodied, dark-colored rosé for freezing. It will lose some of its color and will be somewhat diluted after freezing and blending; you want something that can hold its own.

Ingredients

SERVINGS: MAKES 4–6 (depending on how much you share and how big of a glass you make for yourself!)

  • 1 750 ml bottle hearty, bold rosé (such as a Merlot rosé)
  • ½ cup sugar (I used sugar substitute)
  • 8 ounces strawberries, hulled, quartered
  • ounces fresh lemon juice

Preparation

  • Pour rosé into a 13×9″ pan and freeze until almost solid (it won’t completely solidify due to the alcohol), at least 6 hours.
  • In the meantime, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
  • Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
  • Blend again until frosé is slushy. Divide among glasses.
  • Do Ahead: Rosé can be frozen 1 week ahead.
  • Recipe by Rick Martinez
  • Photograph by Alex Lau
 CHEERS! A great cocktail for a warm evening sitting on the porch swing!



Foodie Friday: Dole Whip Cake ~ Easy to Make!

dole whip cake

I love to share Dole Whip recipes! I have previously shared with you all some great recipes for Dole Whip Cupcakes and Dole Whip Smoothies with Rum (my favorite!). When I saw the recipe from Dole.com for a Dole Whip Cake, I couldn’t wait to give it a try!

This is a really really moist cake with a great pineapple flavor. Does it taste like Dole Whip? Well, sort of. Honestly, I like this cake more then I like Dole Whip since I’m not really a huge Dole Whip fan. I am, as you know, a HUGE fan of Dole Whip with rum at Epcot!

INGREDIENTS:

1 can (20 oz.) DOLE Crushed Pineapple
1 box (2-layer) white cake mix
1 cup plus 5 tablespoons all-purpose flour, divided
1-3/4 cup sugar divided
3/4 plus pinch teaspoon salt, divided
4 egg whites
2 tablespoons vegetable oil
1-1/2 cup plain Greek yogurt, divided
1-1/2 teaspoon vanilla extract, divided
1 can (6 oz) DOLE Pineapple Juice (I used store brand)
1 cup whole milk (I used 2% milk)
1 cup unsalted butter, room temperature and cubed
1/2 cup boiling water
1 box (4 servings) pineapple flavored gelatin (I had a difficult time finding this. Finally found at Bi-Lo
1/2 cup cold water
1-1/4 cups frozen whipped topping, thawed

DIRECTIONS:

Preheat oven to 325°F.  Spray two (9-inch) round baking pans with cooking spray and line with parchment or wax paper.

Press crushed pineapple through a sieve to drain well, reserving the juice.  Juice should measure about 1-1/3 cups.  Set aside.  Add pineapple to food processor and process until pureed.  Set aside.

Combine cake mix, 1 cup flour, 3/4 cup sugar, and 3/4 teaspoon salt in a large bowl.  Whisk to combine.  Add egg whites, oil, 1 cup yogurt, 1 teaspoon vanilla, reserved juice, and half of the reserved pineapple puree.  Mix with a hand mixer for 2 minutes.

Divide batter between prepared baking pans.  Bake for 35 minutes or until a wooden pick inserted in the middle comes out clean.

Meanwhile, heat pineapple juice to boil and add gelatin.  Stir until completely dissolved.  Add cold water and stir to combine.  Allow to cool to room temperature.  Fold in remaining 1/2 cup yogurt and whipped topping until well blended.  Cover and chill until set, about 1 hour.

Combine remaining 5 tablespoons flour, 1 cup sugar, and milk in a small sauce pan.  Whisk until smooth.  Heat over medium heat, stirring constantly, until mixture comes to a simmer.  Continue to cook and whisk for 3 minutes, until mixture thickens.  Remove from heat and cool to room temperature.  Beat in 1/2 teaspoon vanilla, pinch of salt, and butter one cube at a time, ensuring frosting is smooth.  Fold in remaining pineapple puree. 

Spread filling over bottom layer of cake.  Top with second layer.  Spread frosting over cake.  Chill cake for at least an hour before serving.

Bon Appetit!




Foodie Friday: 3 Ingredient Gooey S’Mores Bars – Delicious!

Gooey S'Mores Bars

Marshmallow creme is the key to these Gooey S’Mores Bars. The hardest part is waiting for them to cool!

  • 20 minutes preparation time
  • 1 hr 15 minutes total time
  • ingredients
  • servings

Ingredients

1 roll (16.5 oz) Pillsbury™ (or the brand of your choice) refrigerated chocolate chip cookies

1 cup graham cracker crumbs

1 jar (7 oz) marshmallow creme (I use Marshmallow fluff)

Directions

Heat oven to 350°F.

Spray 8-inch square pan with cooking spray

In large bowl, break up cookie dough. Stir or knead in 3/4 cup of the graham cracker crumbs until well blended (reserve remaining crumbs). Press half of the dough evenly in bottom of pan to form crust. Bake 13 minutes.

Gooey S'Mores Bars

Spoon marshmallow creme evenly over partially baked dough; sprinkle with remaining 1/4 cup graham cracker crumbs. Crumble remaining cookie dough on top.

Gooey S'Mores Bars

Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. For bars, cut into 3 rows by 3 rows. Serve warm or cool. Scoop a little bit of ice cream on top and you are in for a HUGE treat!

Bon Appetit! and Enjoy!

Photo Credit: Pillsbury