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Dole Whip: Disney Just Shared Its Official Recipe, and It Only Takes 3 Ingredients


Dole Whip is a Disney theme park dessert staple, but now that the parks are closed due to the coronavirus pandemic, you won’t have official access to it for a while. But you can do the next best thing: make it from the comfort of your own home. That’s right: Disney is finally letting everyone in on how to recreate the experience from anywhere in the world.

The Dole Whip recipe was shared on the Disneyland Resort app in April—and the “frozen pineapple treat” is so easy to make and only requires three ingredients.

Here’s what you need to make a single serving:

  • 1 big scoop of vanilla ice cream
  • 4 oz of pineapple juice
  • 2 cups of frozen pineapple

That’s it! Be sure to add these ingredients to your next Insta-Cart order, and don’t forget to tip well. Then, you simply add all the ingredients into a blender and blend until the mixture is totally smooth. If you want to be totally authentic to the Disney style, you’ll serve the dish in a swirl shape (though you can also just pour it into a bowl and go if you’re all about the taste, not the aesthetic). So easy, right? Just like that, you can imagine you’re at Disney. Maybe pick an old favorite movie or show to stream on Disney+ to fully complete the at-home experience. (Here are our favorite Disney movies.)

Now that Dole Whip a la Disney is in the world, will it become the new banana bread of our Instagram feeds? Disney also released its churros recipe earlier in the week if you need a little something extra to snack on while you work from home.

All we can say is “YUM!” Don’t mind us, we’ll just be dipping Disney churros into Dole Whip for the rest of the quarantine.



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This Is the Best Banana Bread Recipe of All Time


If the result of a two-second Google search is correct, the first banana bread recipe appeared in Pillsbury’s 1933 Balanced Recipes cookbook, and later found mainstream success with the release of Chiquita Banana’s Recipe Book in 1950. In the six decades that have followed, everyone from Chrissy Teigen, Joanna Gaines, Kourtney Kardashian, divas, Nana, Sally, Southern ladies and everyone else you know have created their own quietly (or not, in Teigen’s case) superlative version.

Despite its lowkey everwhereness, banana bread always seemed to me the equivalent of staying in bed on a rainy day; a cozy, occasional delight. It’s the thing you grab a slice of at the buffet or the brunch table because it’s there, barely even tasting it as it goes down. Then came The Great Quarantine of 2020, and in a matter of weeks banana bread has found itself posturing alongside Dalgona coffee and sourdough as one of the Internet’s Favorite Things; a newfound salve seemingly tailor-made for the isolated reality we’ve found ourselves in.

At last count there are more than 1.3 million posts tagged #bananabread on Instagram; websites are consulting mental health professionals to unpack our newfound obsession; and bloggers are ranking celebrity recipes because what else do they have to do? The point: those of us privileged enough to be bored at home have gone banana bread crazy, and it doesn’t take a therapist to understand that sometimes it’s the most familiar, most utilitarian things that bring us comfort in times of uncertainty. Recipes that are practical, participatory, and whose outcomes don’t depend on their ability to photograph well (though that’s certainly a bonus). Banana bread is not a showpony like an Alison Roman Cookie nor is it as florid as Julia Child’s Boeuf Bourguignon (something I personally say I’ll make “when I have time”).

During the last few quarantined weeks, I’ve seen dozens of varied banana bread recipes surface in my feed and I commend them all. But—and this is where things get controversial—I believe I am the owner of the best one.

To be clear, I did not create this banana bread recipe. It’s my mother-in-law’s, but since my husband and I have started making it, it’s been a gigantic hit with everyone we know. I’ve had fierce banana haters admit it’s delicious and I’ve had people request it for their birthday. Last fall, I got away with making a particularly large loaf for my mother as payment for watching my infant son for a week during a childcare snafu. The bottom line: this banana bread is the best.

Before you dive in (or challenge me), a few tips: Use a hand mixer if you can. You can blend the ingredients by hand but the end result will be denser and the flavors not as symbiotic. Do not use decently ripe bananas, they must be bordering on rotten. Also, do not add nuts. Nuts are for banana muffins, not bread. There’s a difference.



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Dalgona Coffee Recipe: How to Make the Internet's Favorite, Fluffiest Quarantine Drink


Nothing—not even a global pandemic—should come between us and iced-coffee season. Enter: this simple, impressive dalgona coffee recipe.

Remaining inside for weeks on end, staring out the window, preparing increasingly decadent grilled cheese sandwiches—these all pass for premier indoor activities now. I feel fortunate to be safe and never farther than three feet away from a wheel of Brie, but there is one thing I miss. No, it’s not face-to-face interactions with friends or the feeling of fresh air. It’s the mellifluous, clink-clink springtime jingle of a delicious, cold iced coffee, procured at an overpriced café! I should be doing my annual routine of taking two sips of cold brew, seizing with anxiety, and then wondering if this is what drugs feels like!

But of course that’s off the table, so please join me in letting this new, Instagram-friendly drink save you from despair. If you’ve seen a mouthwatering, visually delightful, obscenely fluffy coffee beverage pop up on social media, you can thank South Korean food vloggers, who innovated the DIY latte trend under their own recent quarantine. Named after a Korean toffee candy—because both are brown-sugar-colored and delightful in their cloudlike presentation—dalgona coffee is here to fill the iced-coffee-shaped hole in your quarantined heart. It’s simple to make, contains only ingredients you already have around the house, and is very, very photogenic. In other words, it is the opposite of a sourdough starter.

Here’s what you’ll need to make (a single serving of) dalgona coffee:

  • Instant coffee
  • Sugar
  • Hot water
  • A hand mixer (or a whisk or a spoon, but see notes below)
  • Milk or an alt-milk

Yes, that’s really it.

First, measure out equal amounts of instant coffee, sugar, and hot water. (Start with two tablespoons each, and scale up from there.) Then pour the ingredients into a bowl. The water needs to be hot or boiling to help the coffee and sugar dissolve.

The definitive recipe comes from South Korean YouTuber Ddulgi, who somehow managed to make a video with a hand mixer a soothing ASMR experience. Like her tutorial, most recipes call for even proportions—a 1:1:1 ratio of instant coffee, boiling water, and sugar.

As someone who has woken up family members every day this week with the whirring sounds of a hand mixer as I manically blend my new favorite ingredients, I must warn you that if you use less than one tablespoon of instant coffee plus one tablespoon of water plus one tablespoon of sugar, there really won’t be enough liquid to whip up. It will look like you are making onion dip for a single ant. Please learn from my mistake:



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Hannah Bronfman’s Recipe: Braised Chicken With Apricots and Olives


1 teaspoon sea salt

¼ cup extra-virgin olive oil

1 white onion, roughly chopped

1 fennel bulb, trimmed and roughly chopped

1 cup unsweetened dried apricots

1 teaspoon ground ginger

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

1 teaspoon freshly ground pepper

Finely grated zest and juice of an orange

2 cups chicken bone broth

1 cup pitted green olives

Instructions

Sprinkle the chicken with sea salt.

Heat a large oven-safe skillet or Dutch oven with a tight-fitting lid over medium-high heat. While the skillet is heating, pat the chicken dry.

Add the oil to the pan, then add the chicken, skin side down. Cook for 5 to 10 minutes, or until the skin is golden brown and crisp. Remove the chicken from the skillet and set aside.

Add the onion, fennel, apricots, ginger, cumin, cinnamon, black pepper, and the orange zest to the skillet. Cook, stirring occasionally, until the onion and fennel are tender.

Return the chicken to the skillet and add the orange juice and chicken broth. Cook, covered, for 35 minutes, or until the chicken is tender.

Remove the lid, add the olives, and cook for an additional 10 to 15 minutes to recrisp the skin. Serve immediately.

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

From the book Do What Feels Good by Hannah Bronfman. Copyright © 2019 by Hannah Bronfman. Published on January 8, 2019 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

RELATED: 21 Easy Pasta Recipes to Make Every Day



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Please Enjoy Ina Garten’s Quarantine Cocktail Recipe


“You never know who’s going to stop by,” Ina Garten, queen of home cooking, says in her latest Instagram instructional video. “Wait a minute,” she interrupts herself, looking a little wild. “Nobody’s stopping by!”

And with that she pours the remainder of a large bottle of Grey Goose vodka into a pitcher. “During a crisis, you know, cocktail hour can be almost any hour.” It’s 9 a.m. in San Francisco as I watch this. Welcome to quarent-Ina.

“I always have to remind myself, I’m stuck in East Hampton with a husband that I’m crazy about,” Garten—otherwise known as the Barefoot Contessa—told The Atlantic this week, putting her quarantine into perspective. And aware that she’s in a palatial and sun-kissed mansion while many of us are doing Downward Dog in narrow apartment hallways, she’s been giving back, providing a steady stream of comfort-food recipes and ideas.

Though she’s famous for her acerbic “store-bought is fine” instruction (as in, “If you don’t have time to dry and press 3,400 rose petals…store bought is fine”) her corona-era content is deliberately accessible—ramen noodles, waffles, a bowl of broccoli and bow-tie pasta where she subbed out both the broccoli and the bow-ties for stuff she actually had in her pantry. Because yes, Ina Garten is aspirational (I too want to live by the sea with my pleasant husband Jeffrey, dress only in freshly laundered work shirts, and look good with bangs) but she’s also exceptionally comforting. Sometimes that means a nice stew. And sometimes that means a gigantic vodka-based cocktail.

“During these stressful times, it’s really important to keep traditions alive,” Garten begins the video, looking uncharacteristically, though charmingly, harried. “My favorite tradition is the cocktail hour.” She proceeds to dump ingredients for cosmopolitans into a gigantic glass pitcher, announcing dubious measurements (“One cup of Cointreau!” she says, upending at least half a bottle of alcohol into the pitcher). She looks happy, and a little bit wild—a mirror image of us but in a much nicer kitchen.

“You have to shake it for 30 seconds,” she says, pouring the drink into the shaker, and then grinning. “You have lots of time. It’s not a problem.” She sips from her cocktail, which is icy, melon colored, and positively enormous.

“Stay safe, have a very good time and don’t forget the cocktails,” she says. And when she puts it that way, it sounds pretty doable. Stay inside and have a nice drink. I mean—how easy is that?

Jenny Singer is a staff writer for Glamour. You can follow her on Twitter.





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