Pineapple Whip Disney Style

Pineapple Whip We had the opportunity to go to Disney World a few weeks ago for vacation. We had a really amazing time and even got to vacation with friends. After Disney, we spent a few days at Pennsacola Beach with my parents…much needed relaxation after all of the Disney goodness. You can see a few photos from our trip below. My absolute favorite treat from our vacation was Disney’s Pineapple Whip. Before we left for the trip, I had seen a few knock off recipes pinned on Pinterest. I ended up finding one that is pretty much from scratch and will satisfy any Disney Pineapple Whip craving…at least until you can get back to Disney World.

Pineapple Whip

from Highheels & Grills Ice Cream 2 cans (20 oz. each) crushed pineapple 2 Tbsp. lemon juice 2 Tbsp lime juice 1/3 cup sugar 1-1/2 cups whipping cream, whipped.


Pineapple juice {As much or little as you want} Sugar, to taste Drain crushed pineapple and reserve 2 Tbsp. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved juice in a blender or food processor and blend until smooth. Pour into a gallon zipped freezer bag and store flat in freezer until it becomes a slushy consistency. About 1-1/2 hours.

In a large bowl, gently fold pineapple mixture into whipped cream until blended. Return to freezer until completely frozen. About 1 hour. For the Juice: Add enough sugar to your pineapple juice to make it sweet enough to your liking. Scoop ice cream into a cup and fill the rest of the way with your juice. Enjoy!

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Hot Cocoa Mix

Hot Cocoa Mix in a Jar

Christmas baking is finally under way in our house. I was slacking, but with good reason. If I bake too early I eat it…so I was trying to use a little wisdom this year. Ean and I kicked off our baking by making hot cocoa mix for his teachers at church. It was a fun project for us to do together, he helped with everything…except the labels…he ran off during that part.

Hot Cocoa Mix in a Jar

Recipe from All Recipes

10 cups dry milk powder

4 3/4 cups sifted confectioners’ sugar

1 3/4 cups unsweetened cocoa powder

1 3/4 cups powdered non-dairy creamer

In a large mixing bowl, combine milk powder, confectioner’s sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.

We bought our jars at Hobby Lobby. We topped our cocoa mix with mini chocolate chips & marshmallows, added ribbon and a label and they were ready to be given away.

For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

Cocoa LabelHot Cocoa Label

Ean’s Lemonade



After Nora’s party, we had quite a few lemons in our house. I cheated, we did not have freshly squeezed lemonade at her party…and it is now one of life’s biggest regrets. I’m only half way kidding.

Due to said lemons, one evening, Ean decided he wanted to make some homemade lemonade. So Ean, Matt & I began the not so long process of making freshly squeezed lemonade. It was so so delicious and pretty easy, especially when your husband and son do all of the juicing.

Freshly Squeezed Lemonade  Original recipe makes 20 (4 ounce) servings

1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Strawberry Hearts

Pink HeartsHere is a cute idea for Valentine’s week. Strawberry heart ice cubes to make your milk a little sweeter.

I saw this idea while browsing pintrest, and thought Ean would love it. He did, he even helped make a batch. A special thanks to the Target dollar section for the heart molds.

Strawberry Heart Cubes

1/2 cup milk

Strawberry Syrup – you can use a little or a lot whatever your desired color

Mix milk and syrup. Pour into heart molds. Freeze for at least two hours. Pop out and make someone feel loved!

Mocha Punch

mochapunchIt is 2013 everybody! These wishes are about 6 days late everybody! (My original wording made some of my friends question if I was pregnant…I am not).

2013 should be a pretty exciting year. Matt and I will both be turning *30.* Ok, so I guess I have a few months to figure out if that is exciting or awful. But none the less, it is happening.

On to punch.

This recipe came into being some time in between Thanksgiving and Christmas, and in that time span I have made it three times now. I promise it does not disappoint.

Mocha Punch

3 cups strongly brewed coffee

2 cups sugar

2 cups heaving cream

7 cups milk

1 tablespoon vanilla

1 bottle Hershey’s Syrup

Dissolve sugar in hot coffee and let cool. In a large (very large) bowl, add cream, milk, vanilla and syrup. Mix until combined. Place in freezer safe container and freeze overnight. Remove from freezer 2 to 2 1/2 hours before serving. It will be slushy and delicious.