Tasty Tuesday–The Fifth Disney (Breakfast for) Dinner

For our fifth Disney Dinner, I turned to a family favorite…breakfast-for-dinner. I chose recipes from the Frozen “Winter Wonderland Holiday Brunch” in Entertaining with Disney to create the menu, starting with Elsa’s eggnog, which was a punch made by mixing my homemade eggnog with 7-Up and vanilla ice cream:

The main course was Anna’s ham, egg, and cheese croissant sandwiches:

I kept dessert simple…strawberry frozen hearts:

This dinner was really fun, and I love any excuse to make breakfast in the evening!

Tasty Tuesday–The Fourth Disney Dinner

Our fourth Disney Dinner (which was thankfully not a disaster!) was The Princess and the Frog themed. We started, as always, with a drink…Bayou Queen Punch. I made one adjustment to the recipe…since we’re not millionaires, I substituted ginger beer for the ginger juice, which was prohibitively expensive. The drink was refreshing and perfect for summer!

Our main course was Tiana’s Famous Gumbo. I’ve made gumbo before, so this wasn’t totally new, but the preparation was a bit different for this recipe, and I really liked it!

For dessert, I made “Man-Catching Beignets.” It’s not the first time I’ve made this variety of donut, but it’s been so long, I’m not sure any of the children really remembered them, so they were looking forward to trying them…beignets are definitely a hit here!

This was an excellent dinner after a disappointing previous attempt…now I just have to decide what we’re having next!

Tasty Tuesday–Disney Drinks and Dessert

What was supposed to be our fourth Disney Dinner turned into a major Disney Disaster (I tried a new recipe for spare ribs that just did not turn out), but we still had the drinks and dessert I had planned as part of the meal, starting with the Poisonless Dart, which featured mint and lime:

For dessert, I made Traditional Bread and Butter Pudding with Sauce Anglaise. I love bread pudding, and this recipe did not disappoint!

Hopefully I have a little more success with our next Disney Dinner!

Tasty Tuesday–Platinum Pudding

I was intrigued when I head about the Platinum Pudding Competition in honor of Her Majesty Queen Elizabeth II’s Platinum Jubilee. And when I learned that the recipe for the lemon Swiss roll and amaretti trifle, created by a copywriter named Jemma from Southport, was available for anybody to try to replicate, I knew I was going to have to give it a try!

This was probably the most labor-intensive dessert I’ve ever made. First I baked a Swiss roll, which was filled with homemade lemon curd. That was sliced and placed on the bottom of a trifle bowl, and covered with homemade St. Clement’s jelly (the scariest part of the whole process for me!). That was topped with a homemade custard, followed by the one part of the recipe I took a shortcut on. The custard was supposed to have a layer of amaretti biscuits on top, but I had to make a nut-free version, so I used store-bought gingersnaps instead. A chunky mandarin coulis was next (I don’t think I made that quite right, but it still tasted good!), followed by whipped cream, more crushed gingersnaps, and a jewelled white chocolate bark, which I also made.

It was so much fun to be able to participate in the Platinum Jubilee this way, and the recipe was as delicious as it was beautiful!

Tasty Tuesday–The Third Disney Dinner

The theme for our third Disney Dinner was coconut…the drink, main course, and dessert all contained some form of it!

We started with a non-alcoholic version of the Monorail Yellow…I substituted apple juice for rum. It also contained orange and pineapple juice, and coconut cream…it tasted like summer in a glass!

The main course was something very new for us…an East African inspired cilantro coconut curry from Sanaa at Disney’s Animal Kingdom. It consisted of butternut squash, cauliflower, red onions, and tomatoes, in a very bright sauce made from cilantro, mint, jalapeño, ginger, and coconut milk. I think everyone was surprised by how much they liked it even though it was vegetarian!

For dessert I made a salted caramel magic bar blondie, inspired by the magic of Fantasia’s “The Sorcerer’s Apprentice.”

All three of these recipes came from Delicious Disney…I’m already looking forward to the next dish I’m going to make from that cookbook…stay tuned!

Tasty Tuesday–The Second Disney Dinner

For our second “Disney Dinner” last week, I turned to my other Disney cookbook, Entertaining with Disney, for inspiration. I decided to make two recipes from the “Moana Motunui Island Summer Barbecue” chapter, starting with Te Fiti’s Tropical Punch, a mixture of blue Hawaiian Punch, pineapple juice, and orange juice:

The main course was Moana’s Motunui Sliders (pork tenderloin in Hawaiian BBQ sauce with bacon, pineapple, and pepper jack cheese on King’s Hawaiian rolls):

After being interrupted by the tornado sirens, we finally got around to dessert, a recipe for Chef Art Smith’s Homecomin’ Florida Kitchen Menu Hummingbird Cake from Delicious Disney.

I’m really enjoying our Disney Dinners!

Tasty Tuesday–The First Disney Dinner

If you know anything about me, you know I love themed meals and hands-on activities. When I started planning our Disney-focused summer school (details to come!) to coincide with our postponed family vacation, I knew I had to find some kind of cookbook to go with our experience. I really hit the jackpot, because a new cookbook created for the 50th anniversary of Disney World was recently published, and it contains recipes from all kinds of park locations!

I planned our first “Disney Dinner” to go with the last day of the 2021-22 homeschool year last week…a real kick-off to summer vacation! We started the meal with a Disney classic, the Orange Bird Flip. Yes, it contains raw eggs, which might be scary or disgusting to some, but we liked it!

The main course was Puerco en Salsa Verde from the Mexican pavilion at Epcot. In addition to cooking the pork, I also fried the potatoes and made the salsa verde from scratch (which may have been a mistake, because now my family wants me to never buy jarred salsa verde again!)…I was pretty proud of the effort I put in!

For dessert, I made the Brown Derby’s grapefruit cake:

Yes, you noticed correctly…I even bought two special serving pieces to go with our Disney Dinners…and Orange Bird cup and what is technically a Mickey Mouse pasta bowl, but also works well as a plate. In the end, they’ll make good souvenirs as well as dishes! I’m looking forward to trying more recipes from this cookbook (and one other one I already had) this summer!

Tasty Tuesday–My Little Pony Baking Book

Chickadee and I have been enjoying baking recipes from the My Little Pony Baking Book she received for Christmas. We’ve made at least one recipe from each chapter of the book at this point…here’s a look at everything we’ve tried so far:

  • Strawberry Cupcakes
  • Celebration Cinnamon Rolls
  • Piñata Cupcakes
  • Pony Poke Cake
  • Chocolate Dream Pie
  • Cupcake Cones
  • Peanut Butter Candy Cookies
  • Out-of-this-World Brownies
  • Chaos Cookies
  • Frosted Sugar Cookie Bars
  • Apple Fritter Bread
  • Purple Velvet Cake

The recipes in the book are delicious, but they’re also a lot of fun, and they all look amazing…we’re really looking forward to baking more of them!

Tasty Tuesday–Banana Cake

I have been baking this banana cake for literal decades…it’s probably one of the first recipes I learned how to make. I’ve changed it a bit over time…I used to include walnuts in the cake, but since Moose it allergic to nuts, now I leave them out, and just offer them as a topping for those that like them. To compensate for that, I started adding extra banana, and the flavor is unmistakable!

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 1/2 cups mashed, overripe bananas (about three bananas)
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 cup quick-cooking oats
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt

Preheat oven to 350. Grease a 9×13 pan. Whisk together flour, oats, baking soda, and salt in medium bowl. Beat butter in bowl of mixer until light and fluffy. Add sugar and eggs; mix well. Add buttermilk, bananas, and vanilla; mix well. Stir in dry ingredients until just combined. Pour into prepared pan and bake for 35-40 or until toothpick inserted in center comes out clean.

Tasty Tuesday–The Kirby Mocktail

I came up with this drink for Kirby Day, and it’s too good not to share!

  • 4 cups white cranberry-strawberry juice
  • 12 oz. frozen lemonade concentrate, thawed
  • 4 cups 7-UP, chilled
  • Raspberries for garnish

Mix white cranberry-strawberry juice with lemonade concentrate in pitcher and refrigerate overnight. Stir in 7-UP just before serving and float raspberries on top.