Tuesday, October 10, 2017

Mickey Pumpkin Spice Cupcakes

You are going to LOVE these
Mickey Pumpkin Spice Cupcakes
with pumpkin spice cream cheese frosting
and ginger snap cookies!

*makes 18 standard-size cupcakes

Cupcake Ingredients:

1 box yellow cake mix
1/2 cup vegetable oil
3 whole eggs
1 (15 ounce) can pumpkin puree (100% pumpkin)
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
cream cheese frosting (recipe below)
ginger snap cookies (1 per cupcake)
candy corn pumpkins (1 per cupcake)

Cupcake Directions:

Preheat oven to 350º.

Pour cake mix into a large mixing bowl. Add: oil, eggs, pumpkin, vanilla, pumpkin pie spice, and cinnamon. Mix well with an electric mixer until you have a thick, creamy batter. 

Place 18 cupcake liners in cupcake pans. Using a large spoon (or ice cream scoop), fill 2/3 of the way full with batter.

Set pans in oven and bake at 350º for 18 minutes.

Remove from oven and let cool completely. 

Make frosting (recipe below). Swirl a mound on top of each cooled cupcake.

Using a sharp knife, cut ginger snap cookies in half. Place one half at an angle on top of each cupcake, pressing into the frosting to secure. Do the same for the other side.

Set one candied pumpkin onto the top center of each cupcake and gently press down.

Add another sprinkle of pumpkin pie spice to the top of each cupcake.



Cream Cheese Frosting Ingredients:

1 (8 ounce) brick cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
4 cups powdered sugar

Cream Cheese Frosting Directions:

Place softened cream cheese in a large mixing bowl. Add: butter, vanilla, and pumpkin pie spice. Mix with an electric mixer on high until creamy. Add powdered sugar, one cup at a time, mixing well after each cup has been added.

Spoon frosting into a cake decorating bag fitted with a star tip. (I used a Wilton 1M.) Return to cupcake directions above.

Monday, October 2, 2017

Chocolate Comet Supernova Shake

Recreate the "Chocolate Comet",
a Supernova Shake from Planet Hollywood
in Disney Springs!

*makes 2 shakes

Milkshake Ingredients:

4 cups chocolate ice cream
3 tablespoons chocolate syrup
1/2 cup whole milk

Milkshake Directions:

Place ice cream, chocolate syrup, and milk in blender. Blend on high for 1-2 minutes. Pour into prepared Mason Jar mug (following the directions below). Add toppings (listed below) and a straw. Enjoy!


Mug Ingredients:

1 (16 oz) tub prepared chocolate frosting
1 small bag or box of m&m's.
1 box of Whoppers
1 bag of Reese's Peanut Butter Cup Minis

Mug Directions:

Cut Whoppers in half. Spread them out on a large plate. Pour the m&m's and the Reese's onto the same plate.

Spread a thick layer of chocolate frosting around the mouth of the jar. In 2 or 3 spots, cascade the frosting down towards the middle of the jar. (Watch the above video to see how this is done.)

Immediately, press the sides of the jar onto the plate of candy until completely coated. Now drizzle chocolate syrup along the inside walls of the mug. 

Topping Ingredients:

1 pre-made brownie, cut in half on the diagonal
whipped cream
chocolate sprinkles
Kit-Kat Candy Bars (1 per shake)
chocolate-filled wafer cookie rolls (1 per shake)

Monday, September 25, 2017

Double Chocolate Pudding S'mores Cake

Recreate this molten lava cake 
that is currently on the menu at 
Disney's Frozen Ever After Dessert Party
in Epcot.

*makes 2 (9-inch) round cakes

Cake Ingredients:

1 dark chocolate fudge cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1-2 tablespoons melted butter

Cake Directions:

Preheat oven to 350º.

Pour cake mix into large mixing bowl. Add water, oil, and eggs. Mix with a whisk or electric mixer until batter is creamy and there are no more large lumps. Set aside.

Brush melted butter onto the bottom and sides of both pans.

Pour half of the cake batter into each pan and spread evenly. Place into preheated oven and bake at 350º for 25-29 minutes or until toothpick inserted into the center comes out clean.

Take a fork and begin poking holes into the surface of the cake (do this while still  hot). Allow the fork to tear chunks out of the center of the cake. Follow "S'mores Directions" below.


S'mores Ingredients:

12 sheets honey graham crackers
1 (3.4 oz) box cook & serve chocolate pudding (not instant)
2 cups whole or 2% milk
1 cup chocolate chips (1/2 cup per cake)
1 (10 oz) bag mini marshmallows

S'mores Directions:

Place graham crackers into a gallon-size Ziploc baggie and crush with a rolling pin until you have a course crumb texture. Set aside.

Pour the milk into a medium-size saucepan. Add in the pudding mix and whisk over medium-high heat until the pudding thickens and comes to a boil. Remove from heat. 

Spoon half the hot pudding over the holes of each cake. Spread using the back of the spoon. 

Now, sprinkle half a cup of chocolate chips over each cake. They will begin melting into the pudding.

Next, add the graham cracker crumbs.

Take handfuls of marshmallows and place them over the surface of each cake.

Turn on your oven's broiler (top heating element) and place both cakes on the top oven rack. Broil for 2-3 minutes until marshmallows are brown and toasted, watching carefully so they don't burn.

Remove the cakes from the oven and serve hot with a side of vanilla bean ice cream.


- Red

Monday, September 18, 2017

I Am Groot Garlic Bread


1 (13.8 oz) tube refrigerated pizza crust dough
2 black olives
1 egg
1 tablespoon water
herb butter (recipe below)
dried parsley



Preheat oven to 375º.

Spread pizza crust out onto floured work surface. Roll dough into ball and then shape into a disc. Using a floured rolling pin, roll out into large oval measuring 9x7". 

Using a bench/pastry scraper (or other sharp knife), cut lines and wedges into upper portion of oval. (Watch the above video for detailed instructions on this step.) 

Make deep lines across Groot's face with a pizza cutter to give the illusion of wood grain.

Transfer the dough to a cookie/baking sheet lined with parchment paper.

Make two circular indentations with the back end of an extra large cake icing tip (or 1" round cookie cutter) for the eyes. 

Now, take a standard size icing tip and use the back end to cut out the center of the eyes. Remove the dough pieces. 

Place a black olive into each eye socket.

In a small bowl, whisk egg and water. Brush the entire surface of the dough with the egg mixture.

Take a scrap piece of dough (from the hair) and cut two thin slivers for eyebrows. Brush a little extra egg mixture (to act as glue) above each eye and then press the eyebrows into the dough.

Place the bread into your pre-heated oven and bake at 375º for 15-20 minutes until golden brown. Remove from oven and let cool while you make the herb butter. (Directions below.)

Brush entire surface of baked bread with herb butter. Sprinkle parsley over the top (hair) portion of the bread. Return to oven and bake an additional 5 minutes at 375º.

Remove from oven and serve hot with marinara sauce for dipping.


Herb Butter Ingredients:

2 tablespoons butter, melted
1/8 teaspoon garlic powder
1/4 teaspoon dried basil
1 drop green food coloring

Herb Butter Directions:

Place butter in microwave-safe dish. Heat for 15-20 seconds until melted. Stir in garlic powder and dried basil. Add 1 drop of green food coloring and stir again.

Monday, September 11, 2017

Oogie Boogie's Bug Punch

*makes 12 cups


8 cups Hawaiian Punch Green Berry Blast
2 cups pineapple juice
2 cups ginger ale
assorted gummies (worms, bugs, etc.)

Click BELOW 
to watch this recipe
made step-by-step on
The Disney Diner.


Pour liquids into punch bowl. Whisk to combine. Add gummies. Serve on Halloween-themed platter decorated with toy insects.