Disney Dessert

Star Wars Days

May the Fourth be with You! (But watch out for the Revenge of the Fifth!) We’ve had another fun two-day Star Wars Day(s) celebration. Most of the recipes we tried this year were new, starting with yesterday’s breakfast of Keshian Spice Bread from Star Wars: Galactic Baking (a new cookbook in our collection):

Dinner last night was a repeat (but so worth it)…I made Ronto Wrappers (flatbreads) from the Star Wars: Galaxy’s Edge cookbook, and Batuuan Ronto Wraps from The Official Disney Parks Cookbook (just like we had at Disney World last summer and so delicious):

I also made the iconic Star Wars Blue Milk from a recipe on the Disney Food Blog…this one was pretty hit or miss, but it looked pretty!

Dessert was Hoth Cocoa Cream Puffs from Star Wars: Galactic Baking…they were amazing!

For dinner tonight, I made Nerf Kebabs from the Star Wars: Galaxy’s Edge cookbook, and served Wawaatt Sprouts from The Life Day Cookbook with them:

I modified the recipe for Lothal Spicebrew from the Star Wars: Galaxy’s Edge cookbook to make it non-alcoholic…it was much more popular than last night’s drink!

For dessert, I baked Sith Cookies from Star Wars: Galactic Baking. The were soft and delicious.

This has become one of my favorite bonus holiday celebrations, and I’m really excited that there’s another Star Wars cookbook coming out later this year, so we can try even more recipes!

Tasty Tuesday–Another Disney Dinner

Last year, I cooked a whole series of “Disney Dinners,” using Delicious Disney: Walt Disney World as one of my primary inspirations for Disney-themed meals and desserts. Well, Delicious Disney has a new offering this year…The Official Disney Parks Cookbook, so I’m back at it. Here’s a look at one of the first recipes I made from the book: Shrimp boil tacos with andouille sausage and corn from the On the Cob Marketplace stand at Disney California Adventure’s Food & Wine Festival:

No Disney Dinner is complete without a Disney Dessert, so Ladybug and I also made a Honey Crunch Cake from the California Grill at Disney’s Contemporary Resort:

Both of these recipes were amazing, and I’m looking forward to trying more recipes from the cookbook in the future!

Bobunk on Kirby Day

Last year, we celebrated Bobunk on Twosday, this year, we’re celebrating it on Kirby Day, because Kirby’s Return to Dreamland Deluxe was released on the Nintendo Switch today!

Ladybug made Kirby-inspired hot chocolate bombs, and today was the perfect chilly day to enjoy them!

I made the Kirby mocktail I invented last year…it looked really nice in our pink glasses!

For dinner, we did something new for Bobunk and got Super Gyros, which was delicious and made our house smell like Chicago:

For our Kirby Day dessert, I turned to the new Official Disney Parks Cookbook and made the Grand Californian’s Storytellers Cafe recipe for mini strawberry cheesecakes.

It was nice to have something fun to look forward to in the endless abyss that is February!

Nikolaustag

Happy Nikolaustag!

We started the day as we start every St. Nick’s Day…with stockings. The children always receive a new ornament, and this year, the ornaments came from our trip to Disney World. I had such a fun time picking them out at Ye Olde Christmas Shoppe the Magic Kingdom’s Liberty Square back in June!

We always decorate the tree on December 6th…in addition to our Mickey Ears ornaments (and the final installation of the “12 Days of Christmas”), we also added an ornament made from marble from the steps of the US Capitol that we picked up when we toured the building over the summer:

For dinner, as I did last year, I made Döner Kebab. One more year, and it will be a full-fledged tradition!

For dessert, I stuck with the Disney theme and made Mini Gingerbread Bundt Cakes with Orange-Vanilla Sauce from a recipe on the Disney Parks Blog:

We always have wassail on Nikolaustag, too:

Now I feel like the Christmas season has really begun!

Tasty Tuesday–A Look Back at Disney Dining

For the last few months, I’ve been sharing all of the Disney Dinners I’ve made…here’s a look at each dish we tried from either a Disney cookbook, or an online resource with copycat Disney recipes:

We also tried quite a few thing while we were at the Disney parks (my favorite was the Dole Whip!):

And we enjoyed one very special dinner at the Hollywood Brown Derby:

This wraps our summer of fun Disney dinners, but I’m looking forward to trying (and retrying) recipes from our Disney cookbooks in the future, and I’ve already pre-ordered The Official Disney Parks Cookbook, which is scheduled to come out next February, so we’ll have even more new recipes to try!

Tasty Tuesday–The Twelfth Disney Dinner

For our final Disney Dinner of the summer, I didn’t use any of my cookbooks…instead I turned to the internet, where I first found a copycat recipe for violet lemonade like they serve at the EPCOT International Flower and Garden Festival, something we were able to attend on our trip. The drink had a lovely floral quality, and was such a pretty color!

The Disney Parks Blog had a recipe for Totchos as served at Woody’s Lunch Box in Toy Story Land at Disney’s Hollywood Studios. The recipe included a simple, thick chili as a topper, and while it wasn’t my famous three-meat chili, it is perfect for things like totchos, hot dogs, and baked potatoes, so I’ll probably make it again!

For dessert, we had classic but simple Mickey Mouse cupcakes with Oreo ears! I know I saw a picture of this idea online somewhere, but it’s not like you need a recipe to make it happen.

While we’ll continue making recipes from our Disney cookbooks (we’re already looking forward to getting The Official Disney Parks Cookbook, a companion volume to Delicious Disney, when it comes out next year!), there was something really special about this summer of Disney Dinners that I’m really going to miss!

Tasty Tuesday–The Eleventh Disney Diner

For our penultimate Disney Dinner of the summer, I turned to Delicious Disney for all three recipes. We started with the seasonal old fashioned from the Enchanted Rose Lounge. Yes, an old fashioned is by nature an alcoholic drink. But what my children were most interested in was the combination of fall flavors like cranberry and rosemary, so I substituted apple cider for the alcohol, which paired well with the other flavors in the drink.

For the main course, I made honey spicy crispy chicken from Nine Dragons Restaurant, a fine dining establishment in the China area of Epcot’s World Showcase. I don’t usually deep fry chicken, but I made an exception, and I’m glad I did, because this was one of the best recipes we tried all summer!

For dessert, I made Amorette’s recipe for pumpkin crème brûlée topped with sable cookies. This was kind of a disaster, because I dropped mine on the floor, breaking the ramekin in the process. I’m told it was good, though, and it kept with the “fall flavors” theme of the meal.

Stay tuned for our final summer Disney Dinner!

Tasty Tuesday–Disney Drinks and Dessert, Part Two

The first time we had just Disney drinks and dessert, it was because the dinner I had made to go with them was a failure. This time, I made just drinks and dessert just for fun! The Lava Smoothie from Leaping Horse Libations at Disney’s BoardWalk Villas tasted like the tropics in a glass!

And because we just haven’t had enough Mickey Mouse-shaped food, I made Mickey Mouse Rick Krispie treats that were extra special because they were topped with white chocolate and m&ms!

This was a fun way to sneak a few more Disney-themed items into our summer!

Tasty Tuesday–The Tenth Disney Dinner

Our tenth Disney Dinner was all about taking a second chance on the rib recipe that didn’t turn out earlier in the summer, but before we get to that, a drink I put a lot of effort into coming up with, the Frozen Sunshine from Disney’s Beach Club Resort. The more Disney Dinners we had, the harder it was to find drink recipes that didn’t include alcohol, or that could at least have the alcohol substituted out. I went through pretty much all of the recipes in our cookbooks, so I turned to the internet for copycat recipes, which is where I found this Creamsicle in a cup!

I was still upset about the “Disney Disaster” we had previously, so I gave the hoisin chili sticky ribs from Delicious Disney based on Chef Morimoto’s recipe from his restaurant at Disney Springs, Morimoto Asia, another shot, substituting baby back ribs for spare ribs. They were perfect…definitely the best ribs I’ve ever made!

For dessert, we had Mickey Mouse-shaped beignets with lavender sugar. Can you have too many Mickey-shaped treats?!?

This was a fun meal, and I really enjoyed the redemption when making the ribs!

Tasty Tuesday–The Ninth Disney Dinner, Star Wars Edition

Our ninth Disney Dinner was A Big Deal, because I tried to recapture the magic of something we tried at Star Wars: Galaxy’s Edge at Hollywood Studios…but first, something new and something a little scary, the Sarjenn Snowcap, a cola slushy topped with sweetened, condensed milk. I wasn’t really sure how it would taste, but in the end it was very similar to a cola float, and very good.

The star of the meal was Batuuan Ronto Wraps, a popular item at Hollywood Studios. We shared a Ronto Wrap our first day at the park, and Turkey liked it so much, he bought his own for dinner the second day we were there. The Galaxy’s Edge version has both sliced pork and a sausage, but we had ours with just the sausage, and it really wasn’t missing much.

For dessert, we had Cavaellin Spice Creams, which were pretty much gingerbread cookie whoopee pies filled with orange cream cheese frosting.

It was fun to really have a little bit of Disney at home!