Enchanted Rose Cakes
Monday, August 29, 2022
Enchanted Rose Cakes
Saturday, August 20, 2022
Coco Inspired Mickey Ears
Coco Inspired Mickey Ears
Written by: Christina | August 20, 2022
What you need:
How we did it:
Thursday, August 18, 2022
Winnie the Pooh Macarons
Winnie the Pooh Macarons
Written by: Christina | August 18, 2022
Ingredients:
Macarons:
Filling:
Directions:
Making the macarons:
Honey Cream Cheese Filling
Wednesday, August 10, 2022
Empire Biscuits from Brave!
Empire Biscuits from Brave!
Written by: Christine | August 10, 2022
Ingredients
1 C. of butter
1/3 C. Sugar
1 egg
½ tsp. vanilla (almond extract would be so good here too!)
3 C. flour
1 ½ C. confectioners’ sugar
1-2 TBSP. milk
15 Maraschino cherries (cut in half)
¾ C. raspberry jam
Cream butter and sugar until light and fluffy.
Mix in egg until combined. Add in extract. Slowly add in flour until a crumbly
dough forms. Wrap dough in plastic wrap and cool for about an hour.
Preheat oven to 400 degree, Turn onto a floured surface and roll
out quite thinly 1/8 inch- 1/4 inch. Cut rounds, scalloped rounds, mickeys (whatever
use your favorite cuter and about 2 ½-3 inch in diameter). *Flour your cutter,
your roller and your offset spatula. Use offset spatula to lift cookies from
surface to your parchment lined baking sheet.
Bake for approx. 12 minutes. They will very slightly turn golden,
not brown. Cool completely.
Use a fork to slowly add milk to the powdered sugar. Add a little
at a time until you reach a spreadable icing consistency. If you add too much,
add more sugar to help. You may need more or less; you’ll know when you hit the
right consistency.
Use a spoon to add a smear of jam. Top each jammed cookie with
another cookie and use butter knife or offset spatula to spread the icing (not
too much!). Top each with half a cherry.
It’s easy to see why Hamish, Hubert and Harris love these so much!
But also, easy to understand their
behavior too…these are a sugar kick for sure! Enjoy with milk or tea while
watching Brave!
Remy's Ratatouille
Remy's Ratatouille
Written by: Christine | August 10, 2022
Ingredients
1 C. Tomato Sauce
(homemade or your favorite store bought)
1 TBSP minced
garlic (approx. 3 cloves)
1 Eggplant
1 Zucchini
1 Red Bell Pepper
1 Yellow or orange
bell pepper
1 large tomato
1 Large potato
1 Sweet potato
3/4 C. Bechamel Sauce
*special equipment-mandolin and parchment paper
Preheat oven at
375 degrees. Make bechamel sauce (directions below). Clean all veggies. Peel
the potatoes and slice with mandolin. Bring pot of water to a boil. Season with
salt. Boil white potato for 2-3 minutes. Remove with slotted spoon. Boil sweet
slices for 2 minutes and remove with slotted spoon. While the potatoes cool mandolin
the zucchini and eggplant. Using a knife and cutting board slice tomato and
peppers into thin slices.
Spoon about ¾ of the tomato sauce into a baking dish. Spoon and swirl ½ cup of the bechamel in. Sprinkle garlic over the mixture. Season with salt and pepper. If you like, now you can sprinkle your favorite herbs (oregano, thyme, basil etc. thinly chopped).
Make stacks of veggies then turn and fan out into the dish creating a swirling pattern until all the space is filled. If it is difficult to include the peppers in stacks, leave them out and squeeze in after you have your swirls fanned out.
Drizzle the remaining tomato sauce and bechamel sauce on top. You can sprinkle additional salt and pepper and even parmesan on top.
Cut a piece of parchment paper the same size as the top of your dish. Cover the dish with the parchment.
Bake for about 45-50
minutes until the sauce is bubbling and the veggies are tender. You want to let
this cool for several minutes, so it holds together when you serve it. Don’t
forget to spoon some sauce over your serving when you plate your dish!
For the bechamel:
1 TBSP. butter
1 TBSP. flour
1 C. warm milk
2 TBSP. grated parmesan
cheese
Salt and pepper
Dash of nutmeg
Heat butter in a saucepan.
Add 1 tbsp flour and cook 1-2 minutes until it is combined and smells slightly
nutty. You do not want to burn the butter; it should not start to darken much.
If it does, start over. Add warm milk slowly
and stir well. Cook until sauce thickens and coat back of a spoon. Add parmesan
and stir until it melts into the sauce. Season with salt, nutmeg, and black
pepper.
Sunday, August 7, 2022
Pumpkin Mickey Beignets
Pumpkin Mickey Beignets
Written by: Christine | August 7, 2022
Ingredients:
·
1 ¼ tsp. active dry yeast (1/2 a packet)
·
¼ C. brown sugar
·
¾ C. Water (about 105 degrees)
·
1 egg slightly beaten (room temperature)
·
½ tsp. salt
·
½ C. buttermilk
·
2 TBSP. butter (melted)
·
½ C. pumpkin puree (not pumpkin pie mix!)
·
1 tsp. vanilla
·
3-3 1/2 cups flour (plus extra for rolling)
·
1 ½ tsp. ground cinnamon
·
¼ tsp. ground nutmeg
·
1/8 tsp. ground cloves
·
1/8 tsp. ground allspice
For dusting:
3/4 C. powdered sugar
1 TBSP. Cinnamon
Directions:
Add warm water, brown sugar and yeast to the bowl of a
stand mixer. Whisk or mix with a fork. Let stand for 5 minutes to bloom yeast.
It should look foamy with bubbles on the surface. If it does not, the yeast is dead,
and the dough won’t rise.
After the yeast blooms. Turn the mixer on low. Add the
next ingredients in the order on the list. (Except the dusting ingredients).
For the flours start with 2 ½ C and add a couple TBSP. at a time until the dough
comes together and starts to pull from the sides of the bowl. It will be sticky
and wet but start to form. Add only as much flour as you need to get to that
point.
Turn dough out into a buttered bowl. Cover with plastic
wrap and set in a warm place. Allow to rest and raise until doubled in size
(depending on the warmth and weather this could be 1-2 hours).
When you see the dough has risen enough, pour canola oil
into a dutch oven or cast-iron pan. Make sure not to fill too high (leaving at
least an inch of space to protect from overflowing and splatter). Attach a cooking/candy
thermometer to monitor temperature). Allow oil to come to 350-380 as you roll
dough. Keep a close eye on this and adjust your flame to not overheat.
After the dough has risen, pour it out onto a well
floured surface. Using a floured rolling pin, roll out 1/4 -1/3 inch thick. Use
a floured Mickey cookie cutter to cut out your beignets. The dough is sticky! Make
sure to refloor your surface, cutter and roller and place cut beignets on a
floured plate or surface.
Lower your cut dough into the hot oil using a frying
spider. Fry 1-1.5 minutes per side. Fry until deeply golden and remove the
finished beignets using a spider onto a paper towel lined rack. Do not over
crowd your pot.
Mix the powdered sugar and cinnamon. Sift the mixture
onto the warm beignets. (We made a caramel sauce, but any store bought will do
just as well).
Pro tip: Serve these with APPLE BUTTER!
Unpopular opinion, you can wrap these in an airtight
container and toast them in the oven the next day, they are great with butter,
jam, syrup, coffee…anything they are just good!
Irish Soda Bread Mickeys
Mickey Irish Soda Bread Written by: Christine | March 2, 2023 Ingredients: 4 1/2-4 3/4 C. AP flour (plus more for rolling out) 1 tsp. baki...
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Mickey Irish Soda Bread Written by: Christine | March 2, 2023 Ingredients: 4 1/2-4 3/4 C. AP flour (plus more for rolling out) 1 tsp. baki...
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Caramel Goat Cheese Board with Mickey Pie Chips Written by: Christine | November 22, 2022 Ingredients: Spread/Dip: 8 ounce goat cheese log...
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Mickey's Christmassy Nutella Thumbprint Cookies Written by: Christine | December 18, 2022 Ingredients : 1 C. butter 1 C. sugar ⅓ ...