#Lemon Raspberry White Chocolate Mousse Cake | Explore Tumblr Posts and Blogs

randomanimaticse · 3 months

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(CROB) Epic cookies

Hero Cookie

None at the moment.. try asking!

Skating Queen Cookie

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Yoga Cookie

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Pirate Cookie

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Popcorn Cookie

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Fairy Cookie

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Kiwi Cooke

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Dr. Wasabi Cookie

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Mustard Cookie

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Orange Cookie

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Matcha Cookie

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Red Bean Cookie

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Ice Candy Cookie

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Pink Choco Cookie

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Whipped Cream Cookie

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White Choco Cookie

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Red Pepper Cookie

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Grapefruit Cookie

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Lemon Cookie

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Salt Cookie

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Lime Cookie

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DJ Cookie

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Roll Cake Cookie

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Marshmallow Cookie

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Cinnamon Cookie

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Cotton Candy Cookie

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Ion Cookie Robot

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Cyborg Cookie

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Dino-Sour Cookie

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Plum Cookie

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Peach Cookie

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Yogurt Cream Cookie

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Walnut Cookie

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Roguefort Cookie

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Birthday Cake Cookie

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Firecracker Cookie

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Chestnut Cookie

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Pudding Cookie

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Raspberry Mousse Cookie

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Rose Cookie

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Spinach Cookie

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Sandwich Cookie

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Apple Cookie

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General Jujube Cookie

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Leek Cookie

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Captain Ice Cookie

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Lobster Cookie

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Mocha Ray Cookie

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Truffle Cookie

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Melon Bun Cookie

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Goblin Cookie

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Croissant Cookie

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Popping Candy Cookie

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Chess Choco Cookie

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Earl Grey Cookie

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Cookiemals

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Churro Cookie

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Ice Juggler Cookie

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Banana Cookie

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Starfruit Cookie

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Bell Pepper Cookie

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Aloe Cookie

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Butter Pretzel Cookie

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Scorpion Cookie

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Bellflower Cookie

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Ginseng Cookie

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Hydrangea Cookie

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Sour Belt Cookie

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Chocolate Bonbon Cookie

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Amber Sugar Cookie

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Sugar Glass Cookie

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Eggnog Cookie

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Tiramisu Cookie

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String Gummy Cookie

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Candlelight Cookie

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Crowberry Cookie

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Dr. Bones Cookie

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Pizza Cookie

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Rambutan Cookie

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Cherry Ball Cookie

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Choco Ball Cookie

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Peperoncino Cookie

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Cauliflower Cookie

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Snake Fruit Cookie

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Black Garlic Cookie

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White Ghost Cookie

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Vagabond Cookie

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Rebel Cookie

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Lilybell Cookie

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Blue Lily Cookie

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Lollipop Cookie

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Butterbear Cookie

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Coffee Candy Cookie

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Baguette Cookie

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Habanero Cookie

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Pastel Meringue Cookie

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Currant Cream Cookie

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Centipede Cookie

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Peppercorn Cookie

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Pond Dino Cookie

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Potato Cookie

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Shine Muscat Cookie

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Muscat Cookie

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Electric Eel Cookie

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Langue de Chat Cookie

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Cappuccino Cookie

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Okchun Cookie

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Gim Cookie

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Blue Slushy Cookie

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Cannoli Cookie

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S'more Cookie

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Stollen Cookie

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Strawberry Cream Cookie

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Astronaut Cookie

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Tangerine Tanghulu Cookie

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Sauna Egg Cookie

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Choco Bar Cookie

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Butter Squid Cookie

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Schneeball Cookie

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Marble Bread Cookie

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#masterlist #randomanimaticse #cookie run x reader #cookie run ovenbreak x reader #crob x reader #crob epics x reader #x reader

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cyberaxolotl · 1 year

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Miscellaneous Papa’s headcanons (yes it’s grumps in papas shut up i do what i want)

Grumpuses and which gameria they’d work at

Filbo: Pancakeria

Wambus: Burgeria

Beffica: Cupcakeria

Gramble: Bakeria

Wiggle: Donuteria

Triffany: Cheeseria

Cromdo: Hot Doggeria

Chandlo: Cluckeria

Snorpy: Freezeria

Floofty: Scooperia

Shelda: Sushiria

Eggabell: Taco mia

Lizbert: Pizzaria

Grumpuses and what they’d order at the Cupcakeria

Filbo: Blue liner, vanilla cake, one with teal frosting and one with pink frosting, rock candy and lollipop bits and a cherry on one, coconut and two cloudberries on the other

Wambus: Green liner, carrot cake, both with forest green frosting, chocolate chips and creameo bits on both with no topper

Beffica: Works there, takes bites out of people’s cupcakes and covers it with frosting (except floofty. she just lets them see the bite she took)

Gramble: Pink liner, strawberry cake, both with sunglow frosting, strawberry and chocolate sauce with three cherries on both

Wiggle: Yellow liner, zebra stripe cake, one with violet frosting and one with dark purple frosting, lollipop bits and coconut shavings on one with a reese’s cup, rock candy and coconut shavings with a cherry on the other

Triffany: Green liner, red velvet cake, one with light green frosting and one with dark blue frosting, both with vanilla sauce and creameo bits and no topped

Cromdo: Yellow liner, chocolate cake, both with chocolate frosting, no toppings

Chandlo: Yellow liner, kiwi cake, both with vanilla frosting, rainbow sprinkles and two cherries on both

Snorpy: Green liner, confetti cake, one with orange frosting one with green frosting, rainbow sprinkles creameo bits and chocolate chips with marshmallows on both

Floofty: Pink liner, confetti cake, both with mocha frosting, rock candy and lollipop bits and chocolate sauce with two reese’s cups and a marshmallow on each

Shelda: Blue liner, blueberry cake, one with mocha frosting one with black frosting, vanilla sauce and strawberry sauce and coconut shavings on both with no topper

Eggabell: Blue liner, chocolate cake, one with black frosting one with white frosting, vanilla sauce on the black one and chocolate sauce on the white one with cloudberries on both

Lizbert: Yellow liner, lemon cake, both with red frosting, chocolate and vanilla frosting with chocolate chips on both

Grumpuses and what they’d order at the Scooperia

Filbo: Traditional cookie dipped in peanuts, hokey pokey scoop, chocolate mousse with mini mallows and a sugarplum on top

Wambus: Oatmeal cookie dipped in blackberry bark, mocha chocolate chunk scoop, butterscotch syrup with shaved chocolate and a macaron on top

Beffica: Fudge cookie dipped in sugar crystals, purple burple scoop, cookie dough bits with strawberry sauce and a macaron on top

Gramble: Snickerdoodle cookie dipped in raisins, strawberry scoop, strawberry syrup with a cherry on top

Wiggle: Red velvet cookie dipped in white chocolate chips, blue moon scoop, whipped cream and rock candy bits with a waffle cone

Triffany: Gingerbread cookie dipped in chocolate chips, tiger tail scoop, mini mallows and chocolate sauce with a salted caramel on top

Cromdo: Traditional cookie dipped in pretzel bits, chocolate scoop, no toppings

Chandlo: Peanut butter cookie dipped in dried kiwi, mint chocolate chip scoop, chocolate mousse with shaved chocolate and a banana on the side

Snorpy: Fudge cookie dipped in white chocolate chips, rocky road scoop, chocolate and vanilla sauce with peanuts and a macaron on top

Floofty: Works there, glares judgingly at you if you order pistachios as a topping

Shelda: Oatmeal cookie dipped in raisins, mocha chocolate chunk, whipped cream and strawberry sauce with a chocolate mint on top

Eggabell: Lemon crinkle cookie dipped in citrus zest, raspberry ripple scoop, whipped cream and butterscotch syrup and cookie dough bits with a ladyfinger on top

Lizbert: Snickerdoodle cookie dipped in chocolate chips, spumoni scoop, whipped cream and a cherry on top

that’s all

#bugsnax #filbo fiddlepie #wambus troubleham #beffica winklesnoot #gramble gigglefunny #wiggle wigglebottom #triffany lottablog #cromdo face #chandlo funkbun #snorpy fizzlebean #floofty fizzlebean #shelda woolbag #eggabell batternugget #lizbert megafig

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valerieveries · 23 days

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Baking Log (Done)

CAKES: confetti cake medovnik Boston cream sheet cake dark chocolate cake with mousse filling and ganache yellow cake (genoise sponge cake with chocolate mousse frosting) yellow cake (sponge cake with chocolate buttercream frosting) lemon sheet cake with lemon glaze vanilla cake with key lime buttercream frosting

PIES: blueberry pie bumbleberry pie chocolate cream pie French silk pie pumpkin pie apple pie (half Granny Smith, half Pink Ladies) chocolate chess pie BREADS: vanilla muffins lemon blueberry muffins raspberry chocolate chip muffins white cheese buns dinner rolls rosemary and Asiago bread pumpkin chocolate chip bread banana chocolate chip bread lemon poppyseed bread cinnamon rolls Irish soda bread OTHER TREATS: cherry clafoutis peach cobbler strawberry custard tart apple frangipane tart lemon blueberry custard tart

#baking #about me

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parksaversnews · 1 month

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The 2024 Pixar Fest Foodie Guide

Pixar Fest, the highly anticipated celebration of friendship and beyond, returns to the Disneyland Resort from April 26 to August 4, 2024. This limited-time event promises to be a culinary extravaganza, with a wide array of Pixar-inspired dishes and beverages that will delight guests of all ages. From classic favorites to innovative creations, the Disneyland Resort transforms into a foodie's paradise during Pixar Fest. Get ready to embark on a flavorful journey through the beloved worlds of Pixar's iconic films, where every bite and sip will transport you to the heart of these cherished stories.

Disneyland Park Alien Pizza Planet (Available April 26 through August 4; mobile order available) - Cosmic Chili Pasta inspired by “Toy Story”: Jalapeño-cheddar pinwheel pasta topped with spiced chili, crushed corn chips, and green onions (New) - Cheeseburger Pizza Slice inspired by “Toy Story”: Burger patties, pickles, American & cheddar cheese blend, ketchup tomato sauce, and mustard on a sesame seed pizza crust drizzled with house sauce - Alien Macarooooon inspired by “Toy Story”: Salted caramel buttercream with chocolate ganache and chocolate brownie bites - Green Drink inspired by “Toy Story”: Alien-inspired punch made with pineapple juice, ginger beer, Lemon-Lime Powerade with lemon sorbet and a splash of vanilla served with lychee popping pearls (Non-alcoholic Beverage) (New)

Cafe Orleans (Available April 26 through August 4) - Earth Pass Cake inspired by “Soul”: Lemon cream cheese mousse with mango-passion fruit compote and Brittany dough base with white chocolate covered popping candies on a blue and green vanilla sauce with a chocolate decoration (New) Carnation Café (Available April 26 through August 4) - Fried Bologna Sandwich inspired by “Up”: Fried bologna, Monterey Jack, mustard, and mayo on white bread served with house-made chips, cinnamon apples, and a pickle spear Gibson Girl Ice Cream Parlor (Available April 26 through August 4; mobile order available) - Eye Scream Cone inspired by “Monsters, Inc.”: Scoop of Pistachio ice cream dipped in green chocolate, garnished with a candy eye and horns (New) Jolly Holiday Bakery Cafe (Available April 26 through August 4; mobile order available) - "Silenzio Bruno!" Sandwich inspired by “Luca”: Chopped ham, salami, pepperoni, provolone, lettuce, tomato, pickled onion, and pepperoncini with Italian dressing served in an Italian roll with house-made chips (New) - Sea Monster Friends Parfait inspired by “Luca”: Layers of graham cracker crumbs, mascarpone cheesecake, berry blue gelatin, and blue Chantilly topped with a Luca chocolate decoration (New)

Plaza Inn (Available April 26 through August 4) - Pixar Fest Cake: Layers of yellow, blue, and red vanilla sponge cake with cream cheese frosting and chocolate ball decoration

Rancho del Zocalo Restaurante (Available April 26 through August 18) - The Rivera Family Huarache inspired by “Coco”: Fried huarache with pollo asado, beans, cabbage, pepper, cotija cheese, sour cream, and lime (New) - The Marigold Bridge inspired by “Coco”: Tri-colored white sponge, cinnamon croquantine, cinnamon mousse, and cream cheese frosting decorated with a chocolate bridge and orange chocolate shavings (New) Red Rose Taverne (Available April 26 through August 4; mobile order available) - Fergus Fizz inspired by “Brave”: Cranberry-raspberry mix and Sprite with a butterscotch topper and granola crumble (Non-alcoholic Beverage) (New) Refreshment Corner (Available April 26 through August 4; mobile order available) - BBQ Potato Dog inspired by “Toy Story”: Smoked sausage, BBQ pulled pork, coleslaw, fried onions, and green onions served in a baked potato (New)

Stage Door Café (Available April 26 through August 18; mobile order available) - "There's a Snake on my Funnel Cake!" Inspired by “Toy Story”: Funnel cake topped with chocolate-peanut butter pudding, cookie crumbles, peanut butter dust, and a candy snake (New) The Tropical Hideaway (Available April 26 through August 18) - Pineapple Coconut Float inspired by “Lava”: Blue DOLE Pineapple-Coconut Juice topped with DOLE Whip soft serve, strawberry lava, and a gummy (Non-alcoholic Beverage) (New)

Troubadour Tavern (Available April 26 through August 4; mobile order available) - Roundup BBQ Potato inspired by “Toy Story”: Brisket burnt ends tossed in Coca-Cola BBQ sauce, creamy slaw, pickle spear, and onion-flavored snacks (New) - Una Papa Loca! Inspired by “Coco”: Chicken al pastor, cheese, avocado salsa, and sour cream topped with onion and cilantro with spiced corn chip crumble (New) - Firetown Mac & Cheese Bites inspired by “Elemental”: Fried gouda mac and cheese bites tossed in four-chile rub (New) - Joyful Tenders and Mac inspired by “Inside Out” (Kids Meal Offering) (New)

- Mixed Emotions Popcorn inspired by “Inside Out”: Ube-flavored popcorn made with M&M'S Milk Chocolate candies, freeze dried SKITTLES bite size candies, and pretzel sticks (New) - Adventure is Out There! Cold Brew inspired by “Up”: Dark chocolate cold brew with butterscotch topper, wafer cookie, and confetti quins (Non-alcoholic Beverage) (New) - Lotso Berry Lemonade inspired by “Toy Story”: Strawberry-flavored lemonade with sweet cream topper and an Outshine Strawberry Fruit Bar (Non-alcoholic Beverage) (New)

Churros near Buzz Lightyear Astro Blasters (Available April 26 through August 4) - Blackberry Churro inspired by “Toy Story”: Classic Churro rolled in blackberry sugar, served with a strawberry-banana dipping sauce (New) Disney California Adventure Park Boardwalk Pizza & Pasta (Available April 26 through October 31) - Birria Pizza inspired by “Coco”: Birria with mozzarella cheese, onions & cilantro, tomatillo salsa, radishes, limes, and consomé (Available by slice or a whole pie) (New)

Cozy Cone Motel 1 – Churros (Available April 26 through August 4; mobile order available) - Junkyard Jamboree Churro inspired by “Cars”: Chocolate-espresso sugar-dusted churro with chocolate engine oil sauce topped with assorted candy parts (New) Cozy Cone Motel 3 – Chili Cone Queso (Available April 26 through August 4; mobile order available) - Luigi & Guido Cone inspired by “Cars”: Cheese tortellini, pomodoro sauce, and mozzarella topped with basil panko and served in a bread cone (New)

Clarabelle's Hand-Scooped Ice Cream (Available April 26 through August 4; mobile order available) - Adventure is Out There! Sundae inspired by “Up”: Vanilla ice cream, hot fudge, whipped cream, and a candied balloon in a waffle cup (New)

Flo's V8 Cafe (Available April 26 through August 4; mobile order available) - Dinoco Blue Cheeseburger inspired by “Cars”: Angus beef & mushroom patty with blueberry compote, blue cheese crumbles, red onion, bacon, tomato, arugula, and lemon aïoli (New) - Racing Radial Cake inspired by “Cars”: Chocolate cake filled with red cheesecake covered in dark chocolate glaze with a silver stripe (New) Hollywood Lounge (Available April 26 through August 4; mobile order available) - Ramone Nachos inspired by “Cars”: Tortilla chips topped with grilled chicken, queso blanco, refried beans, pico de gallo, salsa verde, cotija, serrano peppers, and radishes (New) - Motorama Girl inspired by “Cars”: Vodka, rum, blue curaçao, and pineapple cocktail Jack-Jack Cookie Num Nums (Available April 26 through August 18) - Jack-Jack Shortbread Cookie inspired by “The Incredibles”: Shortbread cookie dipped in chocolate with a Jack-Jack chocolate piece

Lamplight Lounge (Available April 26 through August 18) - Agua Chile Negro Tostadas inspired by “Elemental”: Citrus and beet-marinated ahi tuna, avocado mousse, mango pico de gallo, Fresno chiles, micro cilantro, and charred pepper chile sauce served tableside (New) - Kol-Nut Puffs filled with blue cloud mousse inspired by “Elemental” (New)

Magic Key Terrace (Available April 26 through August 4 to Magic Key holders only) - Luca Seafood Pasta inspired by “Luca”: Grilled prawns, clams, Spanish chorizo, spicy white wine tomato sauce, pappardelle pasta, mustard frills, and charred lemon half (New)

Recuerdame at Paradise Garden Grill (Available starting April 26; mobile order available) - Carnitas Wet Burrito inspired by “Coco”: House-made pork carnitas, Spanish rice, refried beans, cilantro, onions, salsa verde, and salsa roja served with house-made tortilla chips (New) - Al Pastor Tacos inspired by “Coco”: Pineapple-achiote-marinated pork with avocado spread and tomatillo salsa, served with Spanish rice and refried beans topped with queso fresco (New) - Huarache with soy chorizo beans and seasoned steak tips topped with lettuce, cheese, avocado crema, and tomatillo salsa and served with Spanish rice and refried beans topped with nopales pico de gallo; inspired by “Coco” (New) (Plant-based) - Street-style Watermelon with lime juice, chile-lime seasoning and chamoy; inspired by “Coco” (Plant-based) - Chile Verde Chicken Flautas topped with avocado spread, shredded lettuce, crema, queso fresco, tomatillo salsa, and pickled onions served with Spanish rice and refried beans topped with nopales pico de gallo; inspired by “Coco” - Street-style Taco inspired by “Coco”: Pineapple-Achiote-marinated pork in a corn tortilla served with Spanish rice and refried beans topped with queso fresco (Kids Meal Offering) - Cheese Quesadilla inspired by “Coco”: Whole wheat tortilla filled with jack and cheddar (Disney Check Meal) - Red Velvet Tres Leches Parfait topped with churro crunch and pink cinnamon mousse, finished with green pearls, orange mousse, and chocolate skull decoration; inspired by “Coco” (New) - Watermelon Candy Cocktail inspired by “Coco”: Tequila, Watermelon Schnapps, and pineapple juice with a chamoy and chile-lime seasoned rim - Dos Equis Lager - Dos Equis Amber

Schmoozies! (Available April 26 through August 4; mobile order available) - Shake 2319 inspired by “Monsters, Inc.”: Vanilla, orange, guava and pineapple shake with shaved coconut, whipped topping, and an orange cone (Non-alcoholic Beverage) (New) Smokejumpers Grill (Available April 26 through August 4; mobile order available) - Blue Raspberry Lemonade inspired by “Brave”: Blue raspberry lemonade in an orange sugar-rimmed cup with a glow cube (Non-alcoholic Beverage) (New) - Blue Raspberry Lemonade Cocktail inspired by “Brave”: Blue raspberry lemonade with tequila and a glow cube (New) Sonoma Terrace (Available April 26 through August 4; mobile order available) - Pesto Chicken Handheld Pie inspired by “Toy Story”: Puff pastry filled with grilled chicken, pesto ricotta & mozzarella blend, and caramelized onions served with a spicy marinara dipping sauce (New)

Studio Catering Co. (Available April 26 through August 4; mobile order available) - Ramone Nachos inspired by “Cars”: Tortilla chips topped with grilled chicken, queso blanco, refried beans, pico de gallo, salsa verde, cotija, serrano peppers, and radishes (New)

Churros at Hollywood Land (Available April 26 through August 4) - Multicolored Churro inspired by “Monsters Inc.”: Classic churro dusted with multicolored sugar and topped with white cherry drizzle (New) Churros near Goofy’s Sky School (Available April 26 through August 4) - Potato Head Chip Churro topped with crushed potato chips and a chocolate drizzle; inspired by “Toy Story” (New) Outdoor Vending Carts (Available April 26 through August 4) - Loaded Carnitas Pretzel Bites inspired by “Coco” - Pixar Fest Cotton Candy: Yellow marshmallow cotton candy - Unsung Brewing Co. MetaPlex IPA - Modelo Especial

Pixar Fest Marketplaces, Arriving May 10 4*Town Fav*4*ites inspired by “Turning Red” (Available May 10 through August 4) - Red Panda Bao: Jumbo pork and vegetable stuffed bao with chile-garlic sauce (New) - Panda Apocalypse: Layers of chocolate chunk brownie and New York-style Cheesecake topped with orange and red cream cheese frosting (New) - Nobody Like U Cooler: Joffrey's Coffee & Tea Co. Raspberry Rose Tea, white cranberry, lime & orange juices, and cherry syrup garnished with an orange wedge gummy candy (Non-alcoholic Beverage) (New)

The Spark inspired by “Soul” (Available May 10 through August 4) - Supper Club Chicken & Potato Waffles with peach cobbler sauce and cinnamon-herb crumble (New) - Half Note Jazz Cake: Traditional red velvet cake (New) - The Great Beyond: Gin, maraschino liqueur, violet & blue curaçao syrups, lemon juice, and pear nectar topped with butterfly pea flower tea and garnished with a white orchid (New) - SPARK-ler: Cotton candy & blue curaçao syrups, mango purée, and pineapple & lime juices garnished with a glow cube (New) - Bottle Logic Brewing Aurora Borealis Honeydew-Lime Hard Seltzer - Delahunt Brewing Co. Salvatore Italian Pilsner - Malibu Brewing Company Canyon Rosé Lager - Garage Brewing Co Prickly Pear Hefeweizen - Eagle Rock Brewery Populist American IPA - Dust Bowl Brewing Company Porch Punch Imperial Fruit IPA - Ballast Point Brewing Company Grunion Pale Ale - Animated Hops Flight: - Delahunt Brewing Co. Salvatore Italian Pilsner - Eagle Rock Brewery Populist American IPA - Dust Bowl Brewing Company Porch Punch Imperial Fruit IPA - Ballast Point Brewing Company Grunion Pale Ale - Inspirational Flavors Flight!: - Malibu Brewing Company Canyon Rosé Lager - Bottle Logic Brewing Aurora Borealis Honeydew-Lime Hard Seltzer - Garage Brewing Co Prickly Pear Hefeweizen - Ballast Point Brewing Company Grunion Pale Ale

Gusteau's To-Go inspired by “Ratatouille” (Available May 10 through August 4) - Ratatouille Pizzetta topped with mozzarella, eggplant, squash, zucchini, a drizzle of tomato sauce, and a wedge of French camembert (New) - Gusteau Macaron: Crème brûlée mousse with caramel center (New) - Le Critique Cognac Sidecar: Cognac, apricot liqueur, house-made fig syrup, strawberry purée, and lemon juice topped with sparkling wine and garnished with a strawberry (New) - Little French Daiquiri: Rum, French wine aperitif, pear nectar, cherry plum syrup, and lime juice garnished with a brûléed pear chip (New)

Portorosso Pasta inspired by “Luca” (Available May 10 through August 4) - Portorosso Pesto Pasta: Ribbon pasta tossed in basil pesto with potatoes and green beans (New) - Sea Monster Lemonade: Lemonade, white grape juice, and peach syrup garnished with blue citrus mango jellies (Non-alcoholic Read the full article

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cinnabuncombyne · 2 months

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𝐂𝐨𝐨𝐤𝐢𝐞 𝐑𝐮𝐧: 𝐎𝐯𝐞𝐧𝐁𝐫𝐞𝐚𝐤 - 𝐂𝐨𝐨𝐤𝐢𝐞𝐬 𝐋𝐢𝐬𝐭

Some Cookies are also in Kingdom. To avoid doubles I will list all the characters that aren't in Kingdom here but the other cookies will be in the Cookie Run: Kingdom list here Website(s) Used: List of Cookies (Ovenbreak)

𝑨

Apple

Aloe

Amber Sugar

Astronaut

Ananas Dragon

Abyss Monarch

𝑩

Buttercream Choco

Birthday Cake

Banana

Bell Pepper

Butter Pretzel

Bellflower

Black Garlic

Blue Lily

Butterbear

Baguette

Blue Slushy Cookie

𝑪

Cheesecake

Cheerleader

Cookiedroid

Coffee

Cinnamon

Cotton Candy

Cyborg

Chestnut

Captain Ice

Croissant

Chess Choco

Cookiemals

Churro

Chocolate Bonbon

Candlelight

Crowberry

Cherry Ball

Choco Ball

Cauliflower

Coffee Candy

Currant Cream

Centipede

Cappuccino

Cannoli

Choco Bar

𝑫

Dr. Wasabi

Dino-Sour

Dr. Bones

𝑬

Earl Grey

Eggnog

Electric Eel

𝑭

Fairy

Firecracker

𝑮

Gingerbright

Grapefruit

General Jujube

Goblin

Ginseng

Gim

𝑯

Hello Kitty

Hero

Hydrangea

Habanero

𝑰

Ice Candy

Ion Cookie Robot

Ice Juggler

𝑲

Kiwi

𝑳

Lemon

Lime

Leek

Lobster

Lilybell

Lollipop

Langue de Chat

Lotus Dragon

Lychee Dragon

Longan Dragon

𝑴

Marshmallow

Mimmy

Mustard

Mocha Ray

Melon Bun

𝑶

Orange

Okchun

𝑷

Pilot

Pink Choco

Pistachio

Pirate

Popcorn

Plum

Peach

Pudding

Popping Candy

Pizza

Pepperoncino

Pastel Meringue

Peppercorn

Pond Dino

Potato

𝑹

Red Bean

Red Pepper

Roll Cake

Roguefort

Raspberry Mousse

Rose

Rambutan

𝑺

Salt

Skater

Skating Queen

Soda

Spinach

Sandwich

Starfruit

Scorpion

Sour Belt

Sugar Glass

String Gummy

Snake Fruit

Shine Muscat

S'more

Stollen

Strawberry Cream

Sauna Egg

Sugar Swan

𝑻

Truffle

Tiramisu

Tangerine Tanghulu

Timekeeper

𝑽

Vagabond

𝑾

Walnut

Whipped Cream

White Choco

White Ghost

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heydaytravelcompany · 4 months

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Foodie Guide to Valentine’s Day 2024

Love (and flavor) is in the air because Valentine’s Day is nearly here. To celebrate this love-inducing celebration on Feb. 14, the culinary teams and mixologists have put their passion to the plate and created some truly decadent delights and sips for guests to indulge in. All you need is love, and an appetite, because both Walt Disney World Resort and Disneyland Resort have brought out the love fest, or should we say treat fest! This year, there are plenty of beloved returns, like the Zebra Mousse Cake from The Mara and the Strawberry-Red Velvet Whoopie Pie from The Trolley Car Cafe, as well as lovely new additions worthy of your Valentine, including the Valentine's Day Sundae from Clarabelle's Hand-Scooped Ice Cream and the Puppy Love Chocolate Piñata at The Ganachery. Guests will soon be on cloud nine, one bite at a time. Time to feel the love tonight and give the taste buds some tasty attention. Here's this year’s Foodie Guide to Valentine’s Day! Walt Disney World Resort Disney Springs Amorette's Patisserie (Available Feb. 1 through 17; mobile order available) - Chocolate-covered Strawberries - Strawberry Cheesecake The Ganachery - Puppy Love Chocolate Piñata filled with hazelnut truffle treats and crisp pearls (New) (Available Feb. 1 through 15) - Mickey Chocolate Bites: Milk chocolate with caramel crisp pearls, solid 65% dark chocolate custom blend, and solid milk chocolate (New) (Currently available through Feb. 29) - Champagne-Strawberry Ganache Square: Strawberry ganache blended with champagne enrobed in dark 65% chocolate (Available Feb. 1 through 18) Jock Lindsey's Hangar Bar (Available Feb. 1 through 17) - Berry Lovely: Bacardí Dragonberry Rum with orange juice, pineapple juice, cranberry juice, watermelon syrup, and splash of soda garnished with a strawberry (New) Vivoli il Gelato (Currently available through Feb. 29) - Love Potion: Vanilla gelato, Fanta Strawberry, and whipped cream - Cupid's Bombashake: Strawberry cheesecake shake topped with a cheesecake-filled Bomboloni Outdoor Vending at West Side – Landing (Available Feb. 1 through 17) - Beautiful Rose: Herradura Silver Tequila, Cointreau liqueur, rose syrup, lime juice, lemon juice, and red cranberry juice garnished with a lime wedge (New) Disney Resort Hotels Disney’s Animal Kingdom Lodge The Mara (Available Feb. 1 through 14; mobile order available) - Zebra Mousse Cake: Amarula mousse and chocolate sponge inspired by the iconic Zebra Domes Disney’s Beach Club Resort and Disney’s Yacht Club Resort Beach Club Marketplace and The Market at Ale & Compass (Available Feb. 1 through 14; mobile order available) - Cupid's Mousse: Devil’s food cake, vanilla bean mousse, and cherry compote (New) Disney’s BoardWalk BoardWalk Deli (Available Feb. 1 through 14; mobile order available) - Strawberry Cheesecake Brownie: Rich brownie topped with strawberry cheesecake garnished with chocolate whipped cream, pink crisp pearls, and pink chocolate hearts Disney’s Contemporary Resort Contempo Café (Available Feb. 4 through 29; mobile order available) - Sweet Heart Cookie: Sugar cookie with heart sprinkles topped with cream cheese buttercream, red velvet cake pieces and heart, and a drizzle of dark chocolate (New) Disney’s Grand Floridian Resort & Spa Gasparilla Island Grill (Available Feb. 1 through 29; mobile order available) - Raspberry Macaron Heart: Macaron filled with raspberry cream and a passion fruit curd (New) Disney’s Old Key West Resort and Disney’s Saratoga Springs Resort & Spa Good’s Food to Go and The Artist’s Palette (Available Feb. 1 through 14; mobile order available at The Artist’s Palette only) - Love Letter Cupcake: Chocolate cupcake with strawberry pastry cream, white chocolate mousse, and buttercream flowers Disney’s Polynesian Village Resort Kona Island (Available Feb. 1 through 14) - Stitch and Angel Date Night Cupcakes: Vanilla cupcakes with fillings inspired by classic pairings: chocolate and peanut butter mousse filling and peanut butter mousse and jelly filling Pineapple Lanai (Available Feb. 1 through 14) - Valentine Float: DOLE Whip Raspberry with Rosa Regale Sparkling Red topped with raspberries and strawberries Disney’s Riviera Resort Le Petit Café (Available Feb. 1 through 14) - Trois Macarons: Raspberry ganache, strawberry jam, and milk chocolate ganache Disney’s Wilderness Lodge Roaring Fork (Available Feb. 1 through 14; mobile order available) - Love Bug Marshmallow: Strawberry marshmallow with a ganache center on a graham cracker cookie Available at Various Disney Resort Hotel Quick-Service Restaurants (Available Feb. 1 through 29; mobile order available) - My (Plant-based) Sweetheart Cupcake: Chocolate cupcake with a love-ly swirl of vanilla buttercream and heart sprinkles (Plant-based); Available at the following locations: - World Premiere Food Court at Disney’s All-Star Movies Resort - Intermission Food Court at Disney’s All-Star Music Resort - End Zone Food Court at Disney’s All-Star Sports Resort - Landscape of Flavors at Disney’s Art of Animation Resort - Centertown Market at Disney’s Caribbean Beach Resort - Spyglass Grill at Disney’s Caribbean Beach Resort - Everything POP Shopping & Dining at Disney’s Pop Century Resort - Riverside Mill Food Court at Disney’s Port Orleans Resort – Riverside - Sassagoula Floatworks and Food Factory at Disney’s Port Orleans Resort – French Quarter Magic Kingdom Park Sunshine Tree Terrace (Currently available; mobile order available) - I Lava You Float: Fanta Strawberry and passion fruit flavor served with DOLE Whip Orange and topped with popping candy (Plant-based) Disney’s Hollywood Studios The Hollywood Brown Derby (Available Feb. 1 through 14) - Red Velvet-White Chocolate Mousse atop a chocolate cookie The Trolley Car Café (Available Feb. 1 through 14) - Strawberry-Red Velvet Whoopie Pie: Red velvet cake filled with cream cheese buttercream topped with strawberry buttercream EPCOT Connections Café (Available Feb. 14 only) - Valentine's Day Baumkuchen with chocolate and strawberry layers (New) Connections Eatery (Available Feb. 9 through 14; mobile order available) - Valentine's Day Milk Shake: Vanilla milk shake with strawberry sauce, whipped cream, and chocolate garnish (New) Le Cellier Steakhouse (Available Feb. 14 only) - Profiterole: Raspberry cheesecake profiterole (New) Disneyland Resort Disney California Adventure Park Clarabelle's Hand-Scooped Ice Cream (Available Feb. 9 through 14; mobile order available) - Ice Cream Mickey Ear Hat Bowl with Valentine's Day Sundae: Chocolate and strawberry ice cream topped with strawberry sauce, whipped cream, chocolate-dipped strawberry, and seasonal sprinkles in a waffle cup (New) - Valentine's Day Sundae: Chocolate and strawberry ice cream topped with strawberry sauce, whipped cream, chocolate-dipped strawberry, and seasonal sprinkles in a waffle cup Lamplight Lounge and Lamplight Lounge - Boardwalk Dining (Available Feb. 14 only) - The Flame: Bacardi Raspberry Rum, peach schnapps, mango purée, raspberry purée, lime juice, Sprite, and Firewater Bitters with a chile-lime rim - Sour Blackberry Vodka lemonade: Absolut Citron Vodka, Angostura Bitters, blackberries, lemonade, agave nectar, and lemon juice - The Love That Lasts a Lifetime: Bacardi Raspberry Rum, , orgeat syrup, raspberry purée, pineapple juice, and Sprite - A Toast to Love Flight: Three miniature cocktails featuring a spicy cocktail, a bitter cocktail, and a sweet cocktail Novelties Available Across the Disneyland Resort - Polka Dot Valentine Mickey-shaped Balloon Bucket: (Limit two per person, per transaction; no discounts apply); Available at the following locations: - At Disney California Adventure Park: Popcorn near Carthay Circle Restaurant, Popcorn at Grizzly Peak Airfield, Popcorn at Pixar Pier - At Disneyland Park: Popcorn near Central Plaza, Popcorn at small world Promenade, Popcorn near Fantasyland Theatre, Popcorn near Star Trader, Popcorn near Mark Twain Riverboat, Popcorn near Haunted Mansion Hotels of the Disneyland Resort Disney’s Grand Californian Hotel & Spa Grand Californian Great Hall Cart (Available Jan. 26 through Feb. 18) - Valentine's Day Linzer Cookie - Mickey-shaped Valentine’s Day Cookie - Valentine’s Day Strawberries - Valentine’s Day Assorted Cookies - Chocolate Chip Cookie Shot with Milk - Chocolate Chip Cookie Shot with Liqueur - Red Velvet Cookie Shot with Milk - Red Velvet Cookie Shot with Liqueur GCH Craftsman Grill (Available Jan. 26 through Feb. 18) - Valentine's Cupcake: Vanilla cupcake with buttercream icing and chocolate ganache - Valentine's Donut: White chocolate or chocolate coated donut with candy pearls Hearthstone Lounge (Available Feb. 1 through 29) - Pink Lady: Sipsmith Gin, Applejack, lemon juice, Liquid Alchemist Grenadine, Fee Foam, Luxardo Cherrys Disneyland After Dark: Sweetheart’s Nite (SOLD OUT) For those of you attending the sold-out Disneyland After Dark: Sweethearts’ Nite events, you'll want to bring your appetite because there are plenty of beautiful bites to try! With one look, you and your stomach will fall in love with these delicious options like the Chocolate Strawberry Sundae at Gibson Girl Ice Cream Parlor or the Burning Love Beignets at Hungry Bear Restaurant. For a bit of a savory moment, indulge in dishes like the Fried Heart-shaped Ravioli at Cafe Daisy or the Amordita Tacos for Rancho del Zocalo Restaurante. And if that’s not enough, for a sweet finish, treat yourself to the Me & U-Bae Beignets from Mint Julep Bar. For those looking for an extra exciting (and tasty) evening, there’s multiple dining packages you can choose from at locations like Plaza Inn, Carnation Cafe, River Belle Terrace, and Cafe Orleans. Reservations are recommended but you can also check day-of for any walk-up availability. Downtown Disney District Ballast Point Brewing Co. (Available Feb. 14 only) - Raspberry Panna Cotta: Vanilla bean panna cotta topped with raspberry compote and mint garnish Beignets Expressed (Currently available through Feb. 19) - Strawberry Shortcake Glazed Beignets: Strawberry icing dusted with strawberry sugar served with vanilla bean creme anglaise Black Tap Craft Burgers & Shakes (Available Feb. 1 through 29) - Mocha Tamarind Chile Shake: Chocolate-frosted rim with crushed, puffed-chocolate cereal topped with fried churros, chocolate fudge pop, whipped cream, and chocolate drizzle Kayla's Cake (Available Feb. 1 through 14) - Valentine's Day Gift Box featuring rose champagne, raspberry cream, Belgian dark chocolate, red velvet, salted caramel, and pistachio raspberry macarons Naples Ristorante e Bar (Available Jan. 26 through Feb. 29) - Tiramisu for Two: Mascarpone cream, espresso coffee, and cocoa garnished with a cocoa heart - Scarlett Heart Martini: Rum, peach schnapps, vodka, and cranberry juice with a sugar rim and garnished with a strawberry Salt & Straw (Available Feb. 1 through 29) - The Chocolatiers Series featuring Fran's Chocolate Almond Gold Bar, Cloudforest's Cocoa Hazelnut Magic Sauce, Dandelion's Chocolate Nibs & Frangipane, Compartés' Cake Batter Chocolate Fudge, and Exquisito Chocolate's Passionfruit Truffles Splitsville Luxury Lanes (Available Feb. 13 through 15) - Valentine’s Day Package for Two: Enjoy one hour of bowling with shoe rentals for two, one bottle of house wine, two entrees with the choice of Surf & Turf or Chicken Parmesan, and one dessert (Reservations Required) - Surf & Turf: 8 oz sirloin steak and six blackened shrimp served on a bed of creamy mashed potatoes and steamed broccoli - Chicken Parmesan: Linguini pasta with two fried chicken parmesan cutlets topped with marinara sauce and a blanket of shredded mozzarella accompanied with two slices of garlic bread Tortilla Jo's (Available Jan. 26 through Feb. 29) - Tacos Enamorados: Three tacos filled with New York steak, white Mexican shrimp, queso chihuahua, avocado, pico de gallo, and salsa enamoradita - Cupid's Corazon Margarita for Two: Tequila, pomegranate liqueur, organic margarita mix, and cranberry juice garnished with sugar rim, marshmallows, candy hearts, and a cherry Wetzel's Pretzels (Available Jan. 29 through March 3) - Strawberry Funnel Cake Bitz: Original Bitz topped with powdered sugar and drizzled with strawberry sauce Available at Various Candy Locations Around Disneyland Resort Including Marceline’s Confectionery, Trolley Treats, Bing Bong’s Sweet Stuff, Candy Palace and Candy Kitchen, and Pooh Corner (Available Jan. 19 through Feb. 14) - Minnie Strawberry Cheesecake Apple: Granny smith apple dipped in caramel with two Minnie Marshmallow ears, enrobed in strawberry-flavored, pink-colored white chocolate, and red-colored white chocolate drizzle with a graham cracker and strawberry crisp mix, white polka-dotted, pink-colored white chocolate bow, and topped with Valentine's sprinkles (New) - Mickey Valentine’s Apple: Granny smith apple dipped in caramel with two Mickey marshmallow ears, enrobed in white chocolate, and red sanding sugar embellished with two white M&Ms (New) - Conversation Heart Cereal Treat: Heart shaped cereal treat dipped in colored white chocolate with colored sanding sugar and white chocolate words (New) - White Chocolate Dipped Strawberry: Long-stemmed strawberry dipped in white chocolate and drizzled in pink-colored white chocolate (New) - Dark Chocolate Dipped Strawberry: Long-stemmed strawberry dipped in dark chocolate and drizzled with pink-colored white chocolate and white chocolate (New) - Dark Chocolate Marshmallow Wand: Three marshmallows on a stick dipped in caramel and dark chocolate and drizzled in pink-colored and red-colored white chocolate - Strawberry Mickey Cake Pop: Flat chocolate cake pop with Mickey marshmallow ears and dipped in strawberry-flavored, pink-colored white chocolate and drizzled with red-colored white chocolate - Pink Bow Minnie Cake Pop: Round chocolate cake pop enrobed in milk chocolate and adorned with a white polka-dotted pink-white chocolate bow - Pink Minnie Apple: Granny smith apple dipped in caramel with two Minnie marshmallow ears, enrobed in milk chocolate, pink sanding sugar dress, and white M&Ms and a white polka-dotted, pink-white chocolate bow. - Pink Minnie Cereal Treat: Cereal treat dipped in milk chocolate with pink sanding sugar, white M&Ms chocolate candies, and a white polka-dotted, pink-white chocolate bow We will definitely be trying these tasty treats. We hope everyone has a very happy Valentine’s Day! (Note: All offerings are subject to change and availability.) Read the full article

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christophervickers · 1 year

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The Quintessence. Five layers of delicate chocolate sponge nestled in rich dark chocolate icing. A cake made in the entremet style––in French cuisine, it historically referred to small dishes served between courses, but in modern times refers to small, elegant desserts. Merriam-Webster defines quintessence as “the fifth and highest element in ancient and medieval philosophy that permeates all nature and is the substance composing the celestial bodies.” A bold name for a cake. Or maybe tongue-in-cheek––playful in a spritely way. Fol Epi Bakery and Cafe’s head pastry chef, Brian Bradley, is both. He may deny it, of course. Like many minds practicing and working to perfect pastry, direct fanfare seems low on his list of necessary ingredients.

Fol Epi Bakery and the attached restaurant, Agrius, are located behind a Beaux-Arts style façade at 732 Yates Street in Victoria, BC. Walking through the brick archway of Fol Epi, you immediately see the bakery’s offerings lining the curved plexiglass case like a fancy duke’s spread for a visiting monarch. Croissants and pain au chocolat shine with a buttery glow. Danishes glisten with house-made raspberry jam and candied-apricot shavings. A tower of palmiers like intricate cookie bows. Chocolate eclairs dotted with edible flowers. Raspberry mousse cakes, little circular towers made stable with golden sponge. And many more delights that expand with the seasons and specific holidays. “Seven days a week, and it’s always fresh,” Bradley says with a pained look, “so you can never catch up.”

The alarm blares its familiar drone. 3:15 a.m. Bakers start work at 4:00. The oven, big as a compact European car, has four separate compartments and wakes up to a timer of its own. Bradley greets the Fol Epi work day with a hot oven and the need to defrost and tray-up batch upon batch of cookies. After checking his list of specialty orders, the real baking begins. Numbers fluctuate with the seasons, but the typical first baking push of the morning has him and another baker putting out a dozen Quintessence, eighteen butter tarts, sixteen strudels, eight raspberry cakes, a dozen lemon tarts––the list goes on. He’ll be bouncing around the kitchen overseeing multiple bakers as they all pump out wave after wave of pastry and confections. Bradley is on his feet problem-solving and “tweaking recipes” according to subtle changes in humidity or ingredients for the next twelve hours.

“It all turns out a little bit different each day even though everything is accurately measured,” he says. Unlike cooking, where dishes can often be corrected or saved midway through if an element is going wrong, Bradley notes that there’s a point of no return with baking, “There’s no correcting, that’s a big difference with pastry.” An accomplished pastry chef leans into years of practice and fine-tuning.

Bradley decked out in his pressed chef whites and apron, moves through the bakery of Fol Epi like the head elf conducting the orchestration necessary to make Christmas happen. His short-cropped brown hair frames a cherubic face, save for his five o’clock shadow. Bradley’s brown eyes sparkle with a Puckish glint, seemingly weighing the proper measurements of people and situations. As he bakes, he moves through the multitude of processes, keenly aware of what needs to be done next. This focus on detail is tempered with a deep sense of play. As a server squeezes past him through a small space, he may chirp, “Excuse me, my little mugwump.” He rattles off nicknames: Whippersnapper, Crispy Critter, my Little Duckling, or calls everyone Dear. Popping out from the bakery section to the chrome spaceship of the espresso machine, he may ask the barista for a drink called a “Purple Elephant” or a “Cold and Pissed Off.” These tiny rockets of expression can change the entire orbit of a stressful restaurant shift for Bradley’s fellow co-workers.

Brian Bradley was born in Nanaimo, a small-town close to the southern tip of Vancouver Island. Born in 1968, he was the sole boy in a family with four sisters. “Two are in heaven, two are alive,” he tells me with the earnestness of a boy scout. Though he has memories of baking in the kitchen with his mother and many sisters and fondly remembers his grandmother’s “excellent pies,” Bradley wasn’t initially enamoured with the deep creativity and practice he would later find in professional kitchens. His curiosity as a child grew from reenvisioning his surroundings.

“I was really curious. Mom was a nurse, so I’d play with syringes. I’d make little rockets.” He was also drawn to electronics. Retooling RadioShack’s 100-in-one kits to rig up a transistor radio and lighting panels with a working bank of switches to illuminate a cardboard-walled fort under his bed. In elementary school, his fellow students marvelled at a working fan and lightbulb he installed in the depths of his wooden desk. “Yeah, I was curious about how things worked, so maybe that’s where the baking came in. There’s so much science in baking.”

In 1986 as a “geeky little grade 12 without a jean jacket with Mötley Crüe patches,” Bradley began a sojourn as a dishwasher that would have him studying the art of cooking and working in restaurants for the next thirty-five years. He successfully got his Red Seal in cooking in 1991. To obtain the prestigious certification, he had to complete a formal apprenticeship program of three years, which consisted of 5,000 hours of work experience and three six-week blocks of technical training. After years of cooking in restaurants, Bradley began honing the craft of baking, and after 8,000 hours of work experience, he challenged the exam for his Red Seal in baking. Successful, he continued to expand the codified craft of baking at large-scale operations like the tourist-choked tea room, Murchie’s and did a long stint as the pastry chef behind the tweed curtain at Oak Bay’s fine dining establishment, the Marina Restaurant. Eventually, an opportunity for a further degree of creative control arose, and he took up the mantle of head pastry chef at Fol Epi. He has been putting out his classic-inspired twists on pastry there for the last eight years.

It’s 12:00 on a Saturday, a high point of indispensable production for Fol Epi’s baking day as well as the height of Agrius Restaurant’s brunch rush. Both award-winning businesses share a space and work tightly together. Brian Bradley’s territory as head pastry chef and “protector of the sweet realm” is a sizable open-concept bakery and kitchen right behind the storefront and counter of Fol Epi. A long narrow hallway connects the bakery to the hub of the entire complex, the dish pit and prep kitchen. Storage spaces and a series of walk-in fridges and freezers are shared by both businesses, all of which lead to the multiple cooking stations of the open-concept line of Agrius and the dining room. Away from the customer’s eyes, the thin hallway links all the aspects of these two restaurants. It’s further complicated by a vast wall of pickled preserves on one side and a tall shelf housing the various gadgetry needed to bake on the other. Midway down the hallway are swinging saloon-style doors leading to Agrius’ dining room. “Door!” is shouted whenever a server crashes through, arms full of teetering dirty dishes. At the end of the hallway, there is a blind corner with a concave mirror above it to help gauge when someone is speeding around. “Corner!” blares a prep chef, carrying a huge tray of cooked potatoes to cool in one of the walk-in fridges that is also at the end of the hall. Bradley and his team have to run this gauntlet with large trays of delicate desserts that need specific cooling and refrigeration times. No one working in a restaurant is moving slowly. Everyone is multi-tasking at least three things. “If there is one thing I could change about that place, it would be the hallway,” he says with a sigh.

Holidays like Halloween are when Bradley really lets the mad scientist out of the lab and into the kitchen. The ability to layer in an element of play in holiday baking has Bradley “trying to wow them. Kind of shock people a bit. Make something sort of absurd like a bleeding pastry,” he tells me, a wry smile creeping over his face. This “dry humour in the pastry” has manifested in such creations as a raspberry mousse cake that looks exactly like a human brain. Veins of bright red raspberry jelly running through it. A chocolate axe lodged in it, revealing a glimmer of sweet red horror. Cartoonish ghost-shaped meringues sit atop the lemon tarts, eyes and mouths ringed in a chocolate howl. Green matcha witch finger cookies and chocolate cakes like two ghoul’s bloodshot eyes. His creative and often humorous flourishes really come alive during the busy holidays.

On December 24th, after the big push of Christmas at Fol Epi a couple years ago, when all the retail and baking staff could finally take a brief breath out, someone jokingly put up a sign on the special-order board saying: 365 Days Until Christmas. I think that countdown is really happening in Brian Bradley’s head. When asked why Christmas seems so important to him, he says, “It’s just making things we like and childhood. Trying to make people happy. Yeah, I think deep down everyone wants to make people happy, right?”

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sfarticles · 2 years

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Miss Karol K’s resort in Florida a home away from home Karol Hotel near Clearwater checks all vacation boxes

Check out my latest column

https://www.pottsmerc.com/2022/08/12/miss-karol-ks-resort-in-florida-a-home-away-from-home/

https://www.timesherald.com/2022/08/12/miss-karol-ks-resort-in-florida-a-home-away-from-home/

Sometimes the place to be, is that perfect space in-between . . . eclectic, coastal cities and myriad, white-sugar-sand beaches. Especially when that home away from home, is The Karol Hotel www.thekarolhotel.com , located adjacent to the Clearwater – St. Petersburg city lines in the Feather Sound neighborhood. It is here, at this luxe, boutique hotel, that you can both enjoy and easily access the best of the best of Tampa Bay. From exceptional, chef-driven cuisine to craft cocktails at the Vantage Rooftop Bar, The Karol offers charm and serenity, sophistication, and simplicity. Elegantly appointed rooms, many with a great view, offer respite after a day of exploring. This may be the best place for a great vacation stay, with so much, so nearby. Whether your interest is golf, white sand beaches, attending professional sports games, nature, museums, turtles and dolphins, shopping or culinary explorations, you are at the center if it all at The Karol Hotel.

So, who is Karol? The collage of photos in the lobby tells it all. The AAA -Four Diamond hotel and member of the Tribute Portfolio hotel group, is named after, and inspired by, Karol Kelly Bullard, aka” Miss Karol K,” the wife of Fred Bullard, whose company developed this conveniently located boutique property. To celebrate the couple’s 50th anniversary in 2020, Fred presented Karol with a gift; the hotel bearing her name.

Karol has been a radio DJ and producer, finishing school founder, and Florida’s first weather woman. And let’s not forget, a former Miss Florida. Today, she is a philanthropist, supporting families and children in need, and the arts.

I didn’t have to go far to begin my culinary exploration. At K Club Bar & Bistro, the menu is inspired by the catches off the Florida coast, and the various travels of the owners. Of course, Executive Chef Thomas Parker, creates his own culinary twists on the dishes. I began my dinner feast with Mushroom Bisque, so smooth and not overly rich. It is prepared with button mushrooms, potato, onion, truffle cream, chives and finished off with porcini dust, an ingredient new to me. I had a preview of a new dish that will be introduced on the menu… Shrimp Toast. This focaccia is topped with a generous portion of succulent, fresh shrimp, surrounded with fennel sausage, creole lime broth, charred tomato and garnished with radish and scallion. Chef Thomas mentioned that one of Fred Bullard’s favorite dishes is Short Rib & Sausage Bolognese, so how could I not try it. The tender handmade tagliatelle, tomato and parmesan cream sauce prepared with short rib and sausage, topped with shaved parmesan, fried arugula and citrus fennel is a symphony to the palette.

A local fish dish was necessary to experience. Grouper is prepared with a miso glaze served over sugar snap peas risotto and finished with coconut milk, lemon grass, tea marinated tofu and king oyster mushrooms. The sweet basil coulis painted on the plate adds to the beauty of the dish.

To accompany dinner, choose a local craft beer; wine from the carefully curated wine list or a signature cocktail such as “Karol Bliss” (Wheatley Vodka, Elderflower, Lime Juice, Raspberries).

Chef Thomas pays homage to a childhood favorite… Froot Loops cereal. He created “Froot Loop® ” Cereal Cake using the flavors and colors of the cereal in this unique dessert…lemon whipped cream, lime gelée, amarena cherries, apple & blueberry compote, dehydrated orange, raspberry sauce. Creative and decadent for the sweet ending of this feast. Chocoholics must try Chocolate 4 Ways (dehydrated chocolate mousse, white chocolate ice cream, dark chocolate sorbet, chocolate ganache bar, pretzel, pecan, orange segment)

"Fruit Loop" Cereal Cake The Karol Hotel's Executive Chef Thomas Parker pays homage to a childhood favorite using the flavors and colors of the cereal in this unique dessert.

For breakfast, I was curious to try the chef’s take on avocado toast, and I am sure glad I did. Think, a grilled cream cheese sandwich prepared on sourdough bread, topped with avocado mousse, tomato relish, pickled onion, and crowned with a poached egg. Go for it and add smoked salmon. Check out the recipe below and watch the chef prepare it at https://bit.ly/3A95UqJ

Executive Chef Thomas Parker with the avocado toast

Want to dine alfresco? You’ll have the option on the patio overlooking the pool and pond.

After dinner, relax at K Club Lobby Bar. I’m told that the design has been inspired by Fred’s love of storytelling, and one of his favorite places; Polo Bar in New York City. You might meet some locals since the bar has become a gathering place for the community.

Enjoy small plates, craft cocktails, views of Tampa and spectacular sunsets at the hotel’s Vantage Rooftop Bar, an escape twelve stories up. Mingle with others or find your cozy hideaway here while enjoying a Rooftop Mai Tai (El Encanto Amber Rum, Florida cane pineapple rum, Triple Sec, lime, pineapple juice, Orgeat syrup). For those curious, orgeat syrup is made from almonds, sugar, and rose or orange flower water. The beautifully presented Vantage Board is the chef’s selection of cured meats and cheeses paired with accoutrements, perfect to accompany the libations.

While The Karol Hotel is new, the Bullard’s are not newcomers to hospitality. For twenty plus years they have owned the award-winning Bascom’s Chop House https://www.bascoms.com/ Located a mile from the hotel, plan a visit to the restaurant. The service and food is impeccable. The French onion soup, topped with Swiss and parmesan, was the best I have had. Seafood Cobb salad is chock full of shrimp, lobster, crab, avocado, hardboiled egg, and bacon. The Billionaire’s Bacon is thick- sliced and applewood smoked. The strips are strung from a mini “clothesline,” making it a unique presentation. It is difficult to choose from the variety of chef’s prime cuts. The Bleu cheese crusted pork chop intrigued me with the preparation. My dining partner went with the cooked-to-perfection ribeye with Sherry and pepper cream sauce. Other sauce choices are Hollandaise, Bearnaise, or Cabernet reduction. Crispy onion straws topped it off. A side of steak frites and creamed spinach are more than enough to share. The Bananas Foster, also enough to share, is prepared with rum caramel sauce, vanilla or cinnamon brown sugar ice cream and topped with whipped cream.

No foodie will want to miss a trip to Mazzaro’s Italian Market I felt like a kid in a candy store. One could spend hours there…I actually did! I walked in and I didn’t know where to start exploring the cavernous food emporium adorned with antique coffee urns and grinders, and espresso machines. Do I begin checking out the hundreds of varieties of wine, the cheese, the bakery, the deli, spices, freshly made pasta, freshly prepared Italian food, olive oils, house-roasted coffee beans and a plethora of Italian ingredients? Or do I snag a seat at the busy coffee bar for an espresso and pastry. . . I felt as if I were in one of America’s Little Italy’s or an amusement park for foodies. And, if this is not enough, walk over to the green building called “Casa di Mazzaro” where you’ll find quality pots and pans, bowls, plates, everything to set a magnificent table…..It’s the crème de la crème of kitchen stores. Don’t forget to pick up a copy of “Meet Me at Mazzaro’s: Secrets of an Italian Deli,” by the Cuccaro family. The book takes you through the market that has become a destination for culinary explorers where you can learn how America used to shop and eat. This quote from the book sums it up, “This handsomely illustrated guide captures the pazzo pazzo nature of shopping and eating at Mazzaro’s Italian Market, while identifying the hundreds of cheeses, wines, salami, pastas, breads, spices and sauces you can find in the shop. Each has its own proud story, whether made by hand here or imported from a small Italian village. We have also included favorite Mazzaro’s dishes from both the market and the family recipe box, including our secret Christmas sauce of baccala and prunes from nonna.” Below is the recipe for ricotta cookies, a Mazzaro family favorite.

The cafe at Mazzaro's

No food exploration is complete without a visit to a local coffee roaster, especially one recommended by a local. Big Storm Brewing Co. www.bigstormbrewingcoffee.com , known for its craft brews opened Big Storm Coffee across the street. From “Eye of the Storm,” a large drip coffee with a double shot of espresso, a Cold Brew Con Leche, s’mores Latte (prepared with roasted marshmallow, dark chocolate and steamed milk), to hot chocolate, you won’t be disappointed with the quality of your drink. You’ll be hooked and want to take home a bag or two of their coffee beans and nitro or original cold brew in 16-ounce cans. Locally baked pastries and a selection of quiche go along well with your drink.

Walk across the street to Big Storm Brewing Taproom www.bigstormbrewingtaproom.com The Clearwater location is located at their beer production facility where the 3,500 square foot patio boasts 19 televisions and an outdoor bar. Along with craft beer, the cocktail menu features the company’s distilled spirits. Food favorites include the Nashville chicken sandwich and mahi tacos. Live music adds to the festivities.

During your stay at the conveniently located Karol Hotel, and in between eating, check out…

The Dali Museum (a Trip Advisor top U.S. Museum) www.thedali.org

St. Pete Pier www.stpetepier.org My visit affirms what the website says…“Its 26 beautiful acres seamlessly combine the peaceful blue waters of Tampa Bay with the vibrant greenery of downtown St. Petersburg’s parks, creating the ultimate place to stroll, bike, dine, drink, shop, swim, take in a concert and more.”

Tampa Bay’s marine ecosystem and walk on water paddleboard tours

www.wowpedalboard.com

The Florida Holocaust Museum www.thefhm.org

St. Pete Clearwater Gulp Coast Craft Brewery Trail www.gulpcoast.com

St. Petersburg Museum of History featuring the world’s largest collection of autographed baseballs www.historystpete.org

Clearwater Marine Aquarium www.cmaquarium.org

Ed Fletcher’s Early Bird Dinner Theatre www.earlybirddinnertheatre.com

Thirsty Pelican Craft Beer Tours www.thirstypelicantours.com

For more on the area visit www.visitstpeteclearwater.com

Avocado Toast

½ cup plus 1 tablespoon red wine vinegar, divided

½ cup sugar

½ red onion, core removed and julienne

½ cup cherry tomatoes, cut in half

1 tablespoon extra virgin olive oil

½ tablespoon fresh tarragon, chopped

½ teaspoon garlic, finely minced

Salt and pepper to taste

1 avocado

¼ bunch parsley

2 teaspoons lemon juice

½ teaspoon butter

2 slices sourdough bread

3 ounces cream cheese

1 poached egg

Optional: Arugula or micro greens to garnish

Pickled onion

Combine ½ cup of red wine vinegar and the sugar in a small pot and bring to a boil. Put sliced onion in a bowl. Once liquid is boiling, remove from heat and pour over onions to submerge, then refrigerate.

Tomato relish

Place cut tomatoes in a bowl. Add the extra virgin olive oil, remaining 1 tablespoon of red wine vinegar, tarragon and garlic to the tomatoes and season with salt and pepper. Refrigerate overnight for best flavor.

Avocado Mousse

Cut avocado in half, take out the pit, and place in a bowl. Using the back side of a spoon, press the avocado to smash it into a paste. Fold in the parsley and lemon juice with a spoon and season to taste with salt and pepper.

To assemble

In a nonstick skillet, heat ½ teaspoon of butter (you can also use oil for a healthier option). Spread cream cheese on a slice of sourdough bread and close the sandwich with the other slice. Place cream cheese sandwich in the heated skillet and cook on both sides until golden brown. Place griddled sandwich on a plate and spread the avocado mousse on top of it. Top avocado mousse with pickled onions and tomato relish. Place poached egg on top. Optional: Garnish with arugula or micro greens.

Ricotta Cookies

The headnote says, “Baking with ricotta is an old tradition in Italy and very easy if you do it carefully. These cookies are made from an old family recipe and are one of our favorites.”

4½ cups flour

½ teaspoon baking soda

½ pound butter, softened

2 cups sugar

¼ teaspoon salt

1 pound ricotta cheese

Zest from 1 large orange

3 eggs

Combine flour and baking soda. In a separate bowl, cream together butter, sugar and salt. Once smooth, add ricotta and zest and combine. Add eggs one at a time, blending after each until mixture is smooth. Add flour-soda mixture and combine just until fully incorporated.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Scoop out tablespoon-size (¾-ounce) pieces of cookie dough and shape into balls. Place on the cookie sheet and bake for 15 to 16 minutes.

Glaze

2 cups powdered sugar

¼ cup milk

½ teaspoon vanilla extract

Combine all ingredients and mix until smooth.

Dip each cookie into glaze and place on wax paper or wire rack. Allow to dry.

Makes about 4 dozen cookies

Stephen Fries, is a professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. [email protected] For more, go to stephenfries.com.

#Karol #KarolHotel #culinarytravel #foodtravel #Mazzaro's #Clearwater #St.Petersburg #Florida

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perdidit-vulpes · 2 years

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me and my very long list of things i want to bake for august (and co ig) that i will eventually be giving to bun (non negotiable)

brownies, but with an actual recipe this time

pain au chocolat

that koi pond mousse cake

meringue cookies, specifically in matcha and chocolate

macarons, but without. almond flour. for yk. safety reasons. in theory any gluten free flour should work... right? tapioca flour shld be fine

red velvet white chocolate chip cookies

baklava, also without nuts (but is it really even still a baklava...)

anything w choux, once i actually get the confidence to try it ;;;

beignets

danishes. please for the love of fuck. lemon curd dain. (+ raspberry and cheese... and raspberry cheese that was also good)

jam tarts (kue nastar, in specific)

swiss rolls

chiffon cake. specifically i've always wanted to try it ;;;;;

meringue pie... maybe....

bread loaf, in the shape of a bunny

bread rolls (also in the shape of bunnies [they will be given together, as a large bunny and a lot of smaller bunnies])

cranberry filled rolls (i swear it's good)

popping boba (for funsies)

regular boba, but probably animal shaped. cats maybe...

every sweet item in genshin, including but not limited to,

lotus flower crisps

mint jelly

almond tofu

(berry?) mizu manjuu

this very specific flavour and texture combo i imagine tea break pancakes to be

+ probably more i can't think of rn

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chicken soup dumplings

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fallofthecelestial · 3 years

Text

Cookie Run Birthday Dates

(based on the characters' first ever release)

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Baguette - Jan 11

Blueberry pie - Jan 15

Carol - Jan 16

Earl grey - Jan 18

Eclair, Tea knight, Milky way - Jan 19

Clover, Custard, Madeleine, Espresso, Rye, Licorice, Poison mushroom - Jan 21

Gingerbright, Strawberry, Skater, Angel, Zombie, Muscle, Ninja, Pirate, Knight, Princess - Jan 23

Cookiemals, Candlelight - Jan 27

Ice candy, Raspberry mousse - Jan 29

Blackberry, Fig - Jan 30

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Cinnamon - Feb 5

Rose - Feb 12

Pink choco, Habanero - Feb 13

Crowberry - Feb 14

Churro - Feb 17

Skating queen - Feb 22

Dark cacao, Affogato - Feb 24

Ice juggler - Feb 25

Avocado, Carrot, Spinach - Feb 26

Kiwi - Feb 27

Dr. Bones, Pastel meringue - Feb 28

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Macaron - March 4

Latte - March 5

Stardust - March 9

Sandwich - March 11

Apple, Beet - March 13

Currant cream - March 14

Pizza - March 15

Almond - March 17

Wind archer - March 20

Red bean, Starfruit, Caramel arrow - March 25

Whipped cream, Mango - March 26

Werewolf, Purple yam - March 27

Rambutan, Centipede - March 29

Prune juice, Capsaicin - March 30

Cheerleader - March 31

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Pure vanilla, Black raisin - April 8

Mint choco, Peppercorn - April 10

Ananas, Lychee - April 15

Kumiho - April 18

Milk - April 19

Kouign amann - April 20

Cookiedroid, Strawberry crepe - April 22

Cocoa - April 24

Bell pepper, Cherry ball - April 27

Herb, Ion - April 28

Fairy - April 29

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Dr. Wasabi, Mustard - May 1

Clotted cream, Wildberry - May 3

Devil - May 7

Cream unicorn, Pastry, Choco ball - May 13

Moonlight, Cherry blossom, Cream puff, Cyborg - May 15

Aloe - May 17

Royal Margarine - May 18

White choco, Butter pretzel, Peperoncino, Crunchy chip - May 27

Wizard, Chili pepper, Red velvet - May 28

Potato - May 30

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Snapdragon, Tarte tatin - June 8

Gingerbrave, Gumball - June 12

Cauliflower, Oyster, Shine muscat - June 14

Leek - June 17

Rockstar, Grapefruit - June 26

Dino, Plum, Electric eel - June 27

Sea fairy, Snake fruit - June 28

Captian ice, Lilac - June 29

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Financier - July 7

Lemon - July 10

Abyss monarch - July 13

Longan - July 14

Sorbet shark, Scorpion - July 15

Black lemonade - July 21

Salt - July 26

Lobster - July 27

Black Garlic - July 28

Cotton candy, Yogurt cream, Bellflower - July 29

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Soda - August 1

Orange - August 7

Ginseng, White ghost - August 12

Mocha ray, Parfait - August 17

Roll cake, Hydrangea - August 26

Walnut, Truffle - August 27

Vagabond - August 29

DE, Squid ink - August 30

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Cherry bomb - Sep 1

Hollyberry, Raspberry - Sep 2

Black pearl, Captain caviar - Sep 6

Roguefort - Sep 10

Lotus - Sep 13

Rebel - Sep 14

Lime - Sep 16

Banana - Sep 23

Mala sauce - Sep 25

Pilot, Dark choco, Space donut, Yoga, Popcorn, Hero - Sep 26

Lilybell, Candy diver - Sep 27

Pomegranate, Melon bun - Sep 28

Sour belt - Sep 29

Cheesecake - Sep 30

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Millennial tree, Twizzly gummy - Oct 8

Pitaya - Oct 10

Chocolate bonbon, Choco Werehound Brute - Oct 13

Pancake, Goblin - Oct 14

Prophet - Oct 20

Croissant - Oct 22

Peppermint, Birthday cake - Oct 23

Dj - Oct 24

Matcha - Oct 25

Amber sugar - Oct 26

Blue Lily - Oct 27

Pumpkin pie - Oct 28

Pistachio - Oct 30

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Firecracker - Nov 10

Timekeeper, Sugar glass - Nov 12

Alchemist - Nov 14

Frost queen, Cotton - Nov 18

Chestnut - Nov 25

Popping candy, Eggnog - Nov 26

Jujube - Nov 27

Vampire - Nov 28

Lollipop - Nov 29

Sherbet - Nov 30

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Pudding - Dec 9

Peach - Dec 11

Pinecone - Dec 14

Butterbear - Dec 15

Shining glitter, Tiramisu - Dec 17

Fire spirit, Tiger lily, Adventurer, Red pepper - Dec 18

Sparkling, Marshmallow - Dec 19

Onion - Dec 21

Moon rabbit - Dec 22

Snow sugar - Dec 29

Chess choco - Dec 30

String gummy, Coffee candy - Dec 31

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last updated on 23/07/24

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postwarlevi · 2 years

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What AOT characters order from Olive Garden

Includes any apps, drinks and desserts!

Levi -Hange gets him to try a margarita. He hates it, and somehow gets herbal tea that's not on the menu. Chicken & gnocchi soup, eats half a breadstick. Steals some of Erwins and Hanges app when offered. Gets the grilled chicken margherita with the pesto lemon garlic sauce. Asks for a side of angel hair and marinara. Isn't going to get a dessert but winds up splitting the zeppoli with Miche.

Hange - Amaretto sour and water to drink. Zuppa toscana soup and a couple breadsticks. Gets Shrimp fritto misto to start and passes the plate around. Gets the 6oz sirloin steak with the fettuccine alfredo side and lots of cheese. Brings home a piece of black tie mousse cake.

Erwin - A red wine and a water, pasta fagioli soup, one breadstick. Orders spinach-artichoke dip for whoever wants. Levi and Miche do. Gets the eggplant parmigiana, asks for meat sauce on the spaghetti, adds broccoli and mushrooms. Gets tiramisu for dessert.

Miche - A couple beers, then a coke, lots of salad and breadsticks, with a marinara dipping sauce for them. Gets a large plate of chicken and shrimp carbonara, with creamy sauce and lots of bacon. Finishes with zeppoli donuts and asks who wants some.

Eren - Coke to drink, chicken & gnocchi soup, two breadsticks, plus gets calamari and shares with Armin. Does the create your own pasta bowl with spaghetti and meat sauce, adding meatballs for topping. Gets a trio of dolcini to share with Armin and Mikasa (let's pretend those are still on the menu) gets the dark chocolate cake flavor.

Armin - Sprite to drink, salad with lots of dressing to dip the breadsticks in, and the shared calamari. Can't decide between chicken and shrimp alfredo, finally gets chicken. Gets the limoncello mousse dolcini.

Mikasa - Bellini peach raspberry iced tea, salad and a couple breadsticks. Gets fried mozzarella sticks but only eats a couple. Saves her appetite for the giant stuffed shells with extra cheese. Finishes with the strawberry and white chocolate cream cake dolcini.

Sasha - Gets a coke to drink, then you know she's ordering the never ending pasta bowl! Might ask for the spicy zuppa toscana soup to hold her over, and dip her breadsticks in. Orders rigatoni, then angel hair twice, with meat sauce, creamy mushroom, and meat sauce again. Adds meatballs, shrimp, then chicken to top. Doesn't understand why she can't order more to take home. Does take home the chocolate brownie lasagna.

Jean - Mango strawberry iced tea, minestrone soup, one breadstick, gets the toasted ravioli as an app but Sasha and Connie take most of it. Gets the classic fettucine alfredo, asks for extra cheese and adds asparagus. Gets strawberry cheesecake for dessert and won't let anyone else touch it.

Connie- Tries to get a spiked lemonade, doesn't work so gets Dr Pepper, with pasta fagioli soup. Stuffed ziti fritta as an app, has to stop Sasha from eating most of it so Jean can have some too. Gets the Tour of Italy so he can have bits of chicken parmigiana, lasagna, AND fettuccine alfredo. Gets the zeppoli donuts and chocolate sauce and shares with Historia.*

Historia - Lemonade to drink, soup, salad and breadsticks for dinner. Switches between the minestrone and chicken & gnocchi soup. Finishes off the salad with added cheese and one breadstick. Takes a couple fried mozzarella sticks from Mikasa. Wants the pumpkin cheesecake but it's not in season. Is happy when Connie offers her the donuts.*

Tell us, who are you sitting next to? AKA, whose food are you stealing?

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