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!
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!
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!
I planned our eighth Disney Dinner to coordinate with a very special day…Dole Whip Day, something we were especially excited about since we had recently tried an actual Dole Whip! But first, the drink. I made Cinderella’s Midnight Magic Punch, which was delicious, pretty, and extra fun with the rock candy stirring rod!
The main course was Monte Cristo sandwiches with currant jelly sauce. I have wanted to make Monte Cristos for years, but the idea of it was always too intimidating. They really weren’t bad to make, though, and they were really, really delicious!
And in honor of Dole Whip Day, a “Frozen Pineapple Treat Inspired by Dole Whip.” I think we were all skeptical, because we liked the Dole Whip we had a the Magic Kingdom so much, and we knew it wouldn’t be quite the same, but we all agreed that it was a pretty decent facsimile!
This was an especially fun Disney Dinner because it included something we had actually tried on our trip…stay tuned for the next one, where the main course is a replica of a meal we had a Hollywood Studios!
I planned our seventh Disney Dinner to coincide with Bastille Day, so I had an excuse to make S’mores French Toast Sandwiches (or “delicious hot schmoes”) as found in Hollywood Studio’s Toy Story Land. Since it was such a decadent meal, we didn’t have dessert, but who needs it when dinner looks like this?!?
For the drink, I used the recipe for Keshian Spiced Milk from the Star Wars Life Day Cookbook…it was very much like a horchata, and very tasty!
Normally I wouldn’t make something like this for dinner, but for a special occasion, it was fun, and it may even return to the table as a dessert in the future!
For our first Disney Dinner after returning home from Disney World, I turned to the “sandwich of the future,” the Handwich! I chose chili as the filling, but there are so many other options…I think we might have to try some more of them! Creating the cones out of crescent roll dough was only a little tricky (the real struggle was getting them off of the forms when they were done!), and they didn’t fall apart quite as much as I expected when we were eating them.
For dessert, I made 50’s Prime Time Café-style peanut butter and jelly milkshakes (or just jelly, for Moose), which were really delicious!
This is about the halfway point in the Disney Dinners I planned, so there’s more fun to come…stay tuned!
Although we sampled a lot of food at Disney World, we only enjoyed one full sit-down meal while we were there. It was a really good one, though…we went to The Hollywood Brown Derby!
I really wanted to play I Love Lucy by visiting the “local watering hole.” Actually, I’ve eaten at the Disney World Hollywood Brown Derby before, back when Disney’s Hollywood Studios was called Disney-MGM Studios…so, a pretty long time ago! My memories of eating there were all mixed up with the I Love Lucy episode, so it was exciting to see it again in person!
The entrance is bright, and as soon as you walk in, you see the caricatures on the wall that the original restaurant was famous for.
The restaurant really does look like it did on TV, including the round booths and more caricatures (our favorite of those, seeing as there was no two-frame-picture of Jimmy Durante and his Schnozzola, was a pair of Bob Hopes on either side of Bing Crosby!).
On to the food. We shared a 50th anniversary “EARidescent Sip-a-bration,” which was a lemonade fruit punch with an adorable little Pluto perched on the side that you dropped into the drink to add a little Disney magic. And we got to keep the cup!
We also shared an appetizer, the Charcuterie Board, which was excellent. Several members of our family had the Famous Cobb Salad (which is named after Bob, yes I said Bob, Cobb), but as far as I know, it wasn’t “tossed in a derby.” Turkey ordered the Filet Mignon with Walt Disney’s Roast Beef Hash, and I really wish I had photographed it after he cut into it so you could see how beautifully rare it was!
I may be biased, but I’m pretty sure my meal, the Shrimp and Scallops Newberg, was the best. It was served with a sherry cream sauce, and the waiter (who was fantastic!), brought me a spoon and told me to make sure I finished all the sauce…so I did! It was one of the best meals I’ve ever had!
We shared two desserts, the 50th Celebration Baked Alaska and the Crème Brûlée. Both were absolutely amazing, and look how pretty!
Did I mentioned the wall lamps shaped like derby hats?
We made it out of the restaurant without flinging pie on anyone, so I’m not sure how successful we were at playing I Love Lucy, but we had a great time!
When we got home from our vacation, we were all missing Disney World. So I started thinking about what I could do to try to capture some of that Disney magic here at home, and I came up with the idea of Mickey waffles, a fan favorite at Disney that we didn’t actually get to try while we were there!
There were a couple of options when it came to Mickey Mouse waffle makers. Many of them make very similar-looking waffles, but there were differences when it came to price, waffle size, and the number of them you can make at a time. In the end I went with cheap (of course), as well as larger waffles, with the only downside being that I can only make one at a time. They cook pretty fast, though (2-3 minutes each), so in the end, that’s not really a big deal.
Aren’t they the cutest?!?
So far, I’ve only made classic buttermilk waffles, but I’ve served them a few different ways, including with fried egg ears, and a decadent chocolate syrup and whipped cream variety:
We’ve really enjoyed making waffles at home for the last few years (I guess you could call it a pandemic hobby), and it’s even more fun to have a way to hold onto a little piece of our vacation at home!
We only ate one meal out in Washington D.C. (the first time I had eaten in a restaurant since before the beginning of the pandemic!), and Ryan found a really cool local place for us to try…Ben’s Chili Bowl:
Before I get to the food, let’s start outdoors. In 2004, D.C. had a public art project, “PandaMania” and one of the remaining statues is located at Ben’s. Seeing it brought back fond memories of our STL250 cake hunting experience!
Ben’s is over 60 years old, and inside, it looks exactly like you would expect a restaurant of its age to…an old-school diner, which I loved!
Virginia Ali and her husband Ben started the restaurant together in 1958, the same year they got married. The big picture over the diner counter is like seeing a family photo in someone’s house!
I tried the Original Chili Half-Smoke (I wasn’t brave enough to try the spicy variety!). Normally, I can kind of take or leave hot dogs…usually they’re just ok. But the half-smoke at Ben’s was really good. There was a definite snap when I bit into it, and the flavor was fantastic. Chili, mustard, and onions are also the perfect hot dog topping…almost good as a Chicago-style dog!
The art on the building is so cool (and yes, President Obama has eaten there)…it really establishes the character of the place, and visually summarizes what Ben’s website says: “Our Black community is front and center in this story and Ben’s is a perfect case study – a study in our quest of freedom and its ongoing re-definition. Ben’s Chili Bowl is proudly Black-owned, and a historic landmark in Washington, DC’s culture.”
I love finding cool local places to visit when we travel!
Over the last few years, we’ve really enjoyed trying recipes from our two Star Wars Cookbooks…Star Wars Galaxy’s Edge: The Official Black Spire Outpost Cookbook and Star Wars: The Life Day Cookbook. Here’s a look at the recipes we’ve tried so far…main dishes, side dishes, drinks, and desserts:
Stuffed Puffer Pig
Roasted Chando Peppers
Bespin Cloud Drops
Joh Blastoh Punch
Bantha Milk Hot Chocolate
Jogan Fruit Parfait
Plicated Orga Root
These cookbooks have been a lot of fun, and very useful in planning our May the Fourth and Revenge of the Fifth dinners, as well as special additions to other meals. I’m looking forward to continuing to try new recipes, and also the release of Star Wars: Everyday, which promises not only recipes, but crafts and activities as well, later this year!