Lady and the Tramp Coming to Digital and Blu-Ray

One of my all time favorites – Lady and the Tramp! A romantic tale of a sheltered uptown Cocker Spaniel and a streetwise mutt. “Lady and the Tramp” contains the kind of innocent love story that is unfamiliar today, and it is good to see a masterpiece by-gone era. I was just a little kid when I first saw “Lady and the Tramp” but I still remember that famous kiss scene – the one with the spaghetti – they take hold of a single string of pasta and consume it, unknowingly bringing their faces together in an unwitting kiss. I’m a sucker for a good love story and “Lady and the Tramp” works, despite its animal characters. 

“Lady and the Tramp” Wags Its Way into the Walt Disney Signature Collection

on Digital Feb. 20 and on Blu-ray™ Feb. 27

 Experience the timeless tale three different ways along with all-new bonus features!

Lady and the Tramp,” will join the highly celebrated Walt Disney Signature Collection on Digital and Movies Anywhere next Tuesday, February 20th and on Blu-ray on February 27th! Here are some adorable printable Lady and the Tramp-inspired Valentine’s Day cards, as well as a very special recipe from Amber Kelley, the teen chef on the Blu-ray and digital bonus feature “NEW How to Make a Meatball and Other Fun Facts About ‘Lady and the Tramp’”.

 

The Walt Disney Signature Collection edition offers three exciting ways to watch “Lady and the Tramp”—the original theatrical version, sing-along mode and Walt’s story meetings—both Digitally and via the Multi-screen Edition (formerly the Blu-ray Combo Pack). The Multi-screen Edition includes Blu-ray, DVD and a Digital copy, giving in-home consumers the flexibility to watch the film on different devices. In addition to classic bonus features, all-new extras invite viewers to enter Walt Disney’s original office suite on the Studio lot, discover Walt’s personal passion for pups, and receive a celebrity-hosted spaghetti and meatballs cooking lesson.

As one of the greatest love stories ever told, “Lady and the Tramp” is sure to melt the hearts of generations with its beloved characters, brilliant animation, memorable music and sweet sentiment. The animated treasure tells the story of Lady, a lovingly pampered cocker spaniel, and Tramp, a freewheeling mutt with a heart of gold. Through the Signature Collection edition, viewers can relive the pair’s thrilling adventures, sing along with the film’s unforgettable songs like “Bella Notte,” and swoon over one of the most memorable movie moments of all time—the iconic scene in which Lady and Tramp share a plate of spaghetti and an accidental kiss.

“Lady and the Tramp” is the sixth title to join the Walt Disney Signature Collection, which includes groundbreaking films created or inspired by the imagination and legacy of Walt Disney, featuring timeless stories and characters that have touched generations. The film takes its place alongside “Snow White and the Seven Dwarfs,” “Beauty and the Beast,” “Pinocchio,” “Bambi” and “The Lion King.”

Bonus Features:

BLU-RAY & DIGITAL*:

Film Versions

  • Original Theatrical Edition – Enjoy this cherished Disney classic that captivates audiences of all ages.
  • Sing-Along Mode – Sing along with all your favorite songs as you watch the movie.
  • Inside Walt’s Story Meetings – As you view the film, hear reenactments of Walt’s story sessions with animators and see how their ideas were realized on-screen.

New Signature Bonus

  • Walt & His Dogs – Through archival recordings and photos, hear the tales of the dogs Walt Disney owned and loved over his lifetime.
  • Stories from Walt’s Office – Take a tour of Walt’s office suite on the Studio lot, carefully re-created to look just as it did when he occupied it.
  • How to Make a Meatball and Other Fun Facts About “Lady and The Tramp”– Watch a delicious lesson on how to make perfect meatballs with teen chef Amber Kelley and Oh My Disney Show Host Alexys Gabrielle.

Songs

  • “Peace on Earth”
  • “What Is a Baby/La La Lu”
  • “The Siamese Cat Song”
  • “Bella Notte”
  • “He’s a Tramp”

Classic Bonus Features

  • Diane Disney Miller: Remembering Dad – Walt’s daughter shares memories of her father and Disneyland’s early days, as well as a look at his apartment above the firehouse.
  • Never-Recorded Song – “I’m Free as the Breeze” – Take a listen to a song originally meant to be sung by Tramp.

Deleted Scenes

  • Introduction of Boris – Tramp wasn’t always meant to be Lady’s only suitor. Meet Boris the aristocrat and Homer the peasant in this deleted scene.
  • Waiting for Baby – Lady watches as Jim Dear plans out his new son’s future in this early storyboard.
  • Dog Show – See the storyboards for this deleted scene in which Lady and Tramp unexpectedly find themselves in the middle of a dog show.

Classic Bonus Features on Digital Only*

  • Lady’s Pedigree: The Making of “Lady and the Tramp” – A behind-the-scenes look at the making of Walt Disney’s first feature-length animated film based on an original story.
  • Finding Lady: The Art of the Storyboard – Explore the origins of the storyboard and how they’re used by filmmakers today.
  • Original 1943 Storyboard Version of the Film – View a unique presentation of the original 1943 storyboards for “Lady and the Tramp.”
  • PuppyPedia: Going to the Dogs – Wild and wacky comedian Fred Willard takes us on an outing to the dog park to learn all about dogs and their owners.

Deleted Scenes

  • Turning the Tables – In this story-reel presentation, Tramp dreams of a world where dogs run the show and humans are on the other end of the leash.
  • The Arrival of Baby – In this alternate scene re-created from original storyboards and with original voice talent, Lady makes way for a new arrival.
  • Baby Arrives – Lady is baffled by the strange goings-on in the house—the arrival of a squealing bundle only deepens the mystery.
  • Lady’s Sweater – Lady gets a new sweater for her birthday and must figure out an ingenious way to lose it for good.

Trailers

  • 1955 Original Theatrical Trailer – More than just a trailer, this preview features several minutes of footage from the film and introduces each major character.
  • 1972 Theatrical Re-Issue Trailer – This trailer from the 1972 rerelease heralds Disney’s “happiest motion picture.”
  • 1986 Theatrical Re-Issue Trailer – Released theatrically for the 1986 holiday season, this trailer highlights the love story between Lady and the handsome Tramp.

*Bonus features may vary by retailer

Every family should watch this great love story together!




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?




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!



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