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:

Follow PETE’S DRAGON on Twitter:

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Visit Disney Animation on Tumblr:

Visit the official PETE’S DRAGON website here:

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.


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


  • 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 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!


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


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


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)


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

Foodie Friday: Harry Potter Fans ~ Make Your Own Butterbeer

Harry Potter Butterbeer

Hey Harry Potter and Butterbeer fans! I recently found a recipe on Huffington Post that will have you whipping up a batch of Butterbeer at home.

There are lots of steps involved so if you aren’t into creating your own, I hear Starbucks has a Smoked Butterscotch Latte that is just as good! 

butterbeer ice cream

I’m not really a huge fan of Butterbeer but on my last visit to Universal Orlando, I did begin to really love the Butterbeer ice cream and recommend everyone visiting Universal Orlando give it a try! 


  • 1 cup light or dark brown sugar
  • 2 tablespoons water
  • 6 tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon cider vinegar
  • 3/4 cup heavy cream, divided
  • 1/2 teaspoon rum extract
  • Four 12-ounce bottles cream soda


  1. In a small saucepan over medium, combine the brown sugar and water.
  2. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
  3. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
  4. Once the mixture has cooled, stir in the rum extract.
  5. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
  6. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.