Dole Whip Pops

Dole Whip Pops

Written by: Christine | July 21, 2022

We made these for National Dole Whip day but we won't wait another year to make them again!  So simple, so delicious! 

Can we all agree that Dole Whip is the Queen of all Disney snack?!? Okay, good...

After we made our pops (link for the molds) we put them in coup glasses and poured prosecco over them to toast to the Queen! Give it a whirl and let us know what you think!

Ingredients:

2 C. pineapple chunks (fresh or canned)

1/2 a pint of Vanilla Ice Cream

1 tsp. vanilla extract

Juice of 1/2 a lime

1/4 tsp. salt

1 1/2 C. pineapple juice

Directions:

Blend all the ingredients in a blender. Taste for your preferred blend, if you like it creamier add more ice cream or fruiter add more juice! Don't skip the salt and lime; they make the other flavors sing!

*Pro tip: try them with a prosecco pour over! If the kids get jealous you can pour over sparkling water or pineapple seltzer!

Mickey and Minnie Honey Cornbread Muffins

 Mickey and Minnie Honey Cornbread Muffins

Written by: Christine | July 18, 2022

What better way to use William Sonoma's Mickey and Minnie Mouse Cast Aluminum Cakelet Pan than Honey Cornbread Muffins?!? These are soft, sweet and salty with the addition of bacon. They are absolutely delicious along side chili or any of your favorite BBQ dishes or on their own with a little butter. 

Ingredients:

• 1 C. corn meal
• 1 C. flour
• 1/4 tsp. nutmeg
• 1/2 cup sugar
• 1/2 tsp. baking soda
• 1 t. salt
• 1 C buttermilk
• 1/2 C unsalted butter (melted)
• 2 eggs
• 1/4 C. honey 

Directions:

• Preheat the oven to 375 degrees. 
• Spray the pan and a 12 cup muffin tin with baking spray (oil/butter and flour)
• Stir corn meal, flour, baking soda, sugar, nutmeg and salt in a large bowl. *to make these more savory you can reduce the sugar to 1/3 and change the nutmeg out for paprika or chili powder
• In a medium bowl beat the buttermilk, butter, eggs and honey with a whisk
• Make a well in the dry ingrediants, pour the wet ingrediants in and stir until combined with a wooden spoon. Don't over mix, a few small lumps is okay. *you can add 1/3 cup of scallons, cheese or bacon at this point. We used bacon.
• Fill you the cups 3/4 full 
• Bake for about 12 minutes, be careful not to overbake
• Let them cool a few minutes before you turn them out. 
• Drizzle with honey, butter, scatter with bacon, whatever you'd like- to your hearts content!

Mickey Graham Crackers

Mickey Grahams

Written by: Christine | July 17, 2022

We may never buy graham crackers again! These were sooooo much better and unbelievably easy. We like them with a bit of spice so we used cinnamon, nutmeg and all spice (we may try ginger and clove next time) but you could leave it out. Sub a Tbsp or two of flour for cocoa powder to make them chocolate! 

Everyone likes S'mores but everyone LOVES Mickey S'mores. Our kiddos were delighted by this Mickey'ed out s'mores board. Pair it with the Disney Hits playlist on Spotify on a nice summer night for an evening of Disney family fun!  

Ingredients: 

·    2 C whole wheat flour

·    1 C brown sugar

·    1 tsp. cinnamon

·    Pinch of nutmeg

·    1/4 tsp. all spice

·    1 tsp. baking soda

·    1/2 tsp. salt

·    7 Tbsp. butter, room temperature

·    3 Tbsp. whole milk

·    1/3 C. honey

·    2 tsp. vanilla extract

Instructions:

1.    In a large bowl, mix the flour, sugar, spices, baking soda, and salt.

2.    Add the butter to the dry ingredients and rub the dry mixture into the butter, rub your fingers together until the mixture looks like wet sand/breadcrumbs.

3.    In a liquid measuring cup whisk together the milk, honey, and vanilla.

4.    Add the milk mixture to the flour and mix until a very wet and sticky dough forms.

5.    Wrap in plastic and chill overnight.  

6.    Preheat oven to 350 and line 3 cookie sheets with parchment paper, set aside.

7.    Flour your counter/work surface well, flour your rolling pin and your hands. Roll out the dough to a little more 1/4 -1/3 inch thick.

8.    Flour your cookie cutter (repeatedly between use). Stamp out Mickey grahams.

9.    Use an offset spatula to move your Mickeys to your pan.

10.   Use a fork to dot holes in the grahams.

11.  Bake the cookies the cookies until the sides start to lightly darken (about 12 minutes). The middles will still be a little puffy/soft but will firm up when cooling.

 

Get creative with your S’mores, try peanut butter cups, filled chocolates, chocolate spreads, freeze dried fruit, a sprinkle of salt etc. Have fun with it!

 

Mickey Meringues

Written by: Christine | July 15, 2022

We have been wanting to make these for a while! They are so crispy and light and our little ones especially loved them. We could see these becoming a holiday staple (think purple and orange for Halloween!). Most of the time in this recipe is spent idle, whipping and cooling. It can get messy to have the kids help but my 3 year old had a blast and his Mickey's came out great! Give it a try and let us know what you think! 

Ingredients:

·         8 egg whites

·         1 tsp. cream of tartar

·         2 C. sugar

·         2 tsp vanilla extract (or lemon, almond, coconut etc.)

·         Food coloring

(makes 60 2 ½ inch meringues) *feel free to half this recipe for a smaller batch

Directions:

1.      Print our template for the perfect sized Mickey Meringues! 

2.      Preheat oven to 225˚F

3.      Line your sheet pans with parchment -underneath the parchment you will place the template to use when piping.

4.      Whip egg whites in the bowl of a stand mixer until foamy

5.      Add cream of tarter, whip for a minute

6.      Add one TBSP of sugar at a time waiting for it to incorporate an start to dissolve before adding next TBSP. Be patient this process may take 10-15 minutes until you have added all the sugar.

7.      Add the extract and whip for 15-20 seconds more.

8.      You should have firm peaks. Lift the beater from the bowl, does the peak stand on its own? Is it glossy and thick? You are ready to pipe!

9.      Drip a couple colors of food coloring into a pastry bag fitted with a Large Star tip. (tip: stand your pastry bag in a drinking glass to make it easier to fill). If you are using get food coloring, use a small paint brush (tip: or even a chop stick) to streak the coloring.

10   Check out our reel to see how we piped ours. Try different techniques, they will all be adorable! (tip: dab a small amount of meringue on two corners of the parchment to stick to the pan so it does not move around while you are piping)

1

11   Bake for 45 minutes and then turn the oven off and let the meringues cool in the oven.

12  When they are cool, peel from the paper and the sky is the limit…they are so tasty and light on their own, but you can fill two meringues like a sandwich with a buttercream or pop the meringues on a stick for a Mickey pop! Try adding sprinkles before you bake! Get creative!

School Bread (Kringla Bakeri Og Kafe)

School Bread

Written by: Christine | July 11, 2022

We know Les Halles Boulangerie Patissrrie gets alot of attention...and its freaking good! BUT Kringla Bakeri Og Kafe makes some delicious treats! We had been wanting to try out a homemade version of School Bread for a while and thought what better reason then the release of Thor: Love and Thunder?!? 

We have to be honest, these are a labor of love, two rises, kneading, four components...so worth it! There are alot of copycat recipes out there, but these are THE BEST. The bun itself has crazy good flavor from the cardamom, they are soft but have chew to them and the combo of toasted and untoasted coconut is perfect, not to mention the just right amount of sweetness the icing adds and creaminess from the pudding. 

Try them on a lazy Sunday...when they are ready, throw on Thor or Frozen. You will thank us! 

For the buns

·         1 ½ cups water

·         4 Tbsp. melted butter

·         1 packet (2 ¼ tsp.) active dry yeast

·         ½ cup sugar

·         1 tsp. cardamom

·         4 cups all-purpose flour

·         1 egg

For the icing

·         1 ½ cups powdered sugar

·         3 tbsp. milk

·         ½ tsp. vanilla extract

For the pudding

·         2 3.4 oz. box instant vanilla pudding

·         2 cups milk

For the topping

·         2 cups shredded coconut

Instructions

1.      Heat water and butter in a saucepan. Let the mixture get to about 95 degrees (you’ll want to use a thermometer, or the heat could kill the yeast in the next step!).

2.      Add flour, sugar, yeast, cardamom, egg and water butter mixture to the bowl of a stand mixer with a dough hook attachment. Turn on low and gradually increase to medium. Let the dough come together for five minutes. It will stick together and start to form a ball, but it will be wet and very sticky.

3.      Place the dough ball into a lightly greased bowl. The wrapper of a butter stick works great for this. Cover the bowl in plastic wrap  allow it to rise until doubled in size, about an hour to an hour and a half.

4.      Move the dough to a floured surface and knead until smooth (2-3 minutes). Having flour on your hands and some on the side if the dough becomes too sticky. Roll the dough out into a long log. Cut 12 equal pieces. Roll each piece into a ball and put them on a parchment lined sheet pans. Cover with the clean towel and let them proof for about 30-45 minutes.

5.      Preheat oven to 375 degrees.

6.      Bake for about 18 minutes until golden brown.

7.      While the dough is cooling. Prepare the vanilla pudding. Whisk 2 cups of milk into the pudding mix until no lumps remain and the mixture starts to thicken.

8.      Spoon the pudding into a pastry bag fitted with a large star tip. (You will have extra)

9.      Make the icing by combining powdered sugar with the vanilla then add just enough milk to make the icing in a shallow bowl.

10. Toast ½ the coconut by putting 1 cup of coconut on a lined sheet pan in the 375-degree oven for about 7 minutes, stirring very couple of minutes. After you remove the toasted coconut from the oven mix with the untoasted coconut.

11. Cut a small hole about the size of a quarter into each bun.  

12.   Dip bun in icing and then into the coconut mixture. Using pastry bag, squeeze vanilla pudding into the hole and on top into a star. Repeat for all buns.

Mickey Churro Waffles

Written by: Christina | July 6, 2022

Oh boy! These Mickey Churro Waffles are delicious! What better way to add some Disney magic to your day than a churro? A Mickey shaped churro, of course! I made a chocolate dipping sauce but you can eat them plain or with any topping you'd like!

Ingredients:

For the waffles:

• 1/2 cup water
• 1/2 cup 

  whole milk

• 6 tablespoons 

  unsalted butter

• 1 tablespoon 

  granulated sugar

• 1 teaspoon 

  kosher salt

• 1/2 teaspoon 

  vanilla extract

• 1 cup 

  all-purpose flour

• 3 large eggs

For the topping:

• 2 tablespoons 

  unsalted butter

• 1/4 cup 

  granulated sugar

• 1 teaspoon 

  ground cinnamon

• For the chocolate sauce:

  • 1/2 cup 

    heavy cream

  • 3/4 cup 

    semisweet chocolate chips (4 1/2 ounces)

  • 1/2 teaspoon 

    vanilla extract

  • 1/4 teaspoon 

    ground cinnamon

Directions:

1.  Place 1/2 cup water, 1/2 cup milk, 6 tablespoons unsalted butter, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon vanilla extract in a medium saucepan. Bring to a simmer over medium heat. Add 1 cup all-purpose flour and vigorously mix with a wooden spoon until a dough forms, about 30 seconds. The dough will be thick and light golden.

2.  Remove from the heat and let cool for 5 minutes. Meanwhile, heat the waffle iron and prepare the cinnamon-sugar topping and chocolate sauce.

3. Microwave 2 tablespoons unsalted butter in a medium microwave-safe bowl until melted, 30 seconds to 1 minute. Place 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl and stir to combine.

4. Microwave 1/2 cup heavy cream in a small microwave-safe bowl until just beginning to bubble, 1 to 2 minutes. Place 3/4 cup semisweet chocolate chips, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute. Whisk until smooth.

5. To the slightly cooled dough, stir in 3 large eggs one at a time, stirring and making sure each egg is incorporated before adding the next. The dough will look broken up initially but will come back together — that’s when you add the next egg. Stir until the batter is smooth, thick, and sticky.

6.  Spoon the batter onto the waffle iron and spread the dough slightly. Cook until golden-brown. Transfer to a wire rack set inside a rimmed baking sheet to cool slightly. Repeat cooking the remaining batter.

7.  Brush both sides of each waffle with the melted butter and let excess butter drip back into the butter bowl. Sprinkle the desired amount of the cinnamon-sugar to coat each waffle all over.

8. To serve, either drizzle waffles with the chocolate sauce or service with chocolate sauce for dipping.