Tag: Disney

Let's celebrate together with the Disney Frozen 2 theme cake – Italian Cuisine

Let's celebrate together with the Disney Frozen 2 theme cake

The day of the release of the second chapter of the Disney animated film that has captivated adults and children is approaching and for the occasion we are giving you the recipe of a truly special cake!

The courageous sisters of the Kingdom of Arendelle are about to return to the big screen and in these days of anxious anticipation the desire to savor the sequel to one of the most successful Disney films, the box office champion and awarded with two Oscars, is always greater: Frozen 2 – The Secret of Arendelle. Finally, from November 27th we will be able to discover what new adventures such beloved protagonists, Elsa and Anna, will experience in the company of their inseparable friends: the friendly talking snowman Olaf and the young Kristoff with his best friend Sven, the reindeer.

To all those, adults and children, who have loved the fable of the two sisters heroines, inspired by Hans Christian Andersen's fairy tale The Snow Queen, we dedicate a very special recipe, a tasty and spectacular cake, perfect for a party or a snack theme. For a special birthday or simply to celebrate the arrival at the cinema of the sequel to Frozen – the Kingdom of Ice why not make this cake that will leave, we are more than certain, any little girl and child without words?

And if the decoration seems too challenging, no fear, in aid comes Rebecchi with a pod specifically dedicated to the new Disney Frozen 2 movie – The Secret of Arendelle to be gently placed on the cake as a final touch!

There are no more excuses, we are waiting for you in the kitchen with the children to prepare together this amazing Disney Frozen 2 theme cake.

For 6-8 people
Preparation time: 60 minutes
Difficulty level: easy


Berry Pie

150 g of 00 flour,
30 g of Maizena,
6 eggs,
100 g of sugar,
a vanilla bean,
200 g of fresh cheese to spread,
200 g of Greek yogurt,
300 g of raspberries,
100 g of raspberry jam,
50 g of icing sugar,
1 Rebecchi Frozen 2 pod,
an untreated lemon,
a pinch of salt


Mix the eggs in the planetary mixer with a pinch of salt, the sugar and the seeds contained in the vanilla bean and whisk the ingredients for 7-8 minutes until the mixture is very light and fluffy. Add the sifted flour with the cornstarch and stir gently with a spatula and with movements from the bottom upwards so as not to disassemble the mixture.

Pour the mixture into a 20cm diameter hinged mold with the bottom lined with baking paper and bake the cake in a preheated oven at 170 ° for 40 minutes. When cooked, let the cake cool, remove it from the mold and once it is cold, cut it horizontally into 2 layers.

Separately, work the cream cheese with icing sugar and grated lemon rind, add the yogurt and spread the cream on the base of the cake. Spread over the raspberry jam and 2/3 of the raspberries, reassemble the cake and following the instructions on the package, adhere the Rebecchi wafer to the surface of the cake. Decorate to taste with the remaining raspberries and serve.

Enjoy your meal, both young and old!

Disney’s Animal Kingdom Lodge, Orlando Florida

I just returned from a fun-tastic family vacation to Disney World. It was so nice to get away with the family for a few days and escape the cold here in NY.

It was pretty last minute, I wanted to go before my older daughter had to go back to school. It was our first time staying at Disney’s Animal Kingdom Lodge[1], and I can’t say enough good things about it. If you’re planning a trip to Disney with your family, I think you’ll love it. For starters, this was the view outside of my balcony…
The African theme throughout the lodge really made you feel like you were on a different continent, from the grass and bamboo hut ceilings, African wildlife roaming all around the grounds and the beat of live African drums in the lobby – I loved everything about it.

The weather was around 70°F, so I didn’t take advantage of the 11,000 square foot pool, but it was heated, so my older daughter Karina had to test it out.

The restaurants offered great flavors of Africa weather you wanted an upscale meal or something more relaxed. We really loved Boma[2], which offered a buffet of African dishes as well as American kid-friendly dishes.

In the past, when I went to Disney World, I didn’t stay in a Disney hotel, but now that I have, I wouldn’t do it any other way. There are huge advantages to staying in a Disney Hotel that you couldn’t get if you stay elsewhere.

For starters, the Extra Magic Hours, which
allow guests to enter one theme park each day for an hour or two for
which the general public is not permitted.

Disney also gives hotel guests free transportation to and from the airport with Disney’s Magical Express. They even get get your bags if you wish so you don’t have to wait for them in the airport, and everything arrives in your hotel room later so you can go straight to the park from the airport. A taxi charges about $67 each way without tip, so that’s a pretty good savings.

Transportation to the parks – no need to rent a car, Disney offers free transportation to all the parks, whether by monorail, bus or boat.

It’s all about the kids! The hotel has so many activities for children – outdoor movies, face painting, arts and crafts, campfires, a Hakuna Matata playground (that Madison loved), an arcade, safari rides, and more! We didn’t even get to do everything the hotel offered, I guess I’ll just have to go back next time or try one of the other Disney hotels.

Have you stayed in a Disney hotel? With so many to choose from, what’s your favorite?


  1. ^ Disney’s Animal Kingdom Lodge (disneyworld.disney.go.com)
  2. ^ Boma (disneyworld.disney.go.com)

Baked Oatmeal with Pumpkin and Bananas

Baked oatmeal with ripe bananas, pumpkin and pecans is the perfect way to start your morning!

When this first came out of the oven, I wasn’t so sure…but after my first bite I knew I had a winner!

Ever think about how perfect a banana is? My favorite way to eat them is when they are bright yellow, with no brown spots. I always throw a banana in my bag for a quick snack on the go, or after a work-out, but does that mean when they get all dark brown they are bad?

No way! I never throw bananas out… ever! Once they go start to get brown spots, I use them for smoothies[1], baked oatmeal[2], banana nut pancakes[3], banana nut cookies[4], muffins[5], banana bread[6] and more. The riper they are, the sweeter they become and if I know I don’t plan on using them right away, I freeze them for banana ice cream (recipe coming tomorrow).

This year I was thrilled to attend Dole’s first ever Banana Summit, held
in Anaheim California at Disney’s California Adventure Resort. I’m a
bit behind covering the summit thanks to Hurricane Sandy that knocked
out my power for 12 days, but I finally got my power back and was
finally able to use my oven. Hurray! 

What is a “Banana Summit” you ask? Pretty much what it sounds like, a few days with wonderful blogger friends where we literally ate, drank and experienced bananas in every way possible.

And since I’m bananas for bananas (corny, I know) I was happy to be a part of this wonderful group of people. And getting to spend a day at Disneyland made me feel like a kid again. Why Disney? Disney collaborates with many companies and one of them happens to be Dole. At the famous Enchanted Tiki Room inside the Magic Kingdom I tried my first “Dole Whip” which was as good as I heard it was. And sitting inside the Enchanted Tiki Room brought me back to my childhood trip there.

If you have ripe bananas laying around, give this baked oatmeal a try. It’s so good, it almost tastes like a banana-pumpkin nut bread. In fact, I told my toddler it was cake, and she ate it (cold).

Baked Oatmeal with Pumpkin and Bananas
Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 6 pts
Calories: 226 • Fat: 6 g • Carb: 41 g • Fiber: 4.6 g • Protein: 6 g • Sugar: 23 g
Sodium: 77 mg  (without salt)


  • 3 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
  • 1 cup canned pumpkin
  • 1 tbsp honey
  • 3 tbsp brown sugar
  • 1 cup uncooked quick oats
  • 1/4 cup chopped pecans
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1 cup fat free milk (or any milk you desire)
  • 1 egg
  • 1 tsp vanilla extract


Preheat the oven to 375° F.  Lightly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.  In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas.

Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible.  Sprinkle the remaining nuts over the the top.

Bake the oatmeal for about 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.


  1. ^ smoothies (www.gordon-ramsay-recipe.com)
  2. ^ baked oatmeal (www.gordon-ramsay-recipe.com)
  3. ^ banana nut pancakes (www.gordon-ramsay-recipe.com)
  4. ^ banana nut cookies (www.gordon-ramsay-recipe.com)
  5. ^ muffins (www.gordon-ramsay-recipe.com)
  6. ^ banana bread (www.gordon-ramsay-recipe.com)

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