Monday, November 20, 2017

Tiana's 7-Step Gumbo

Make this delicious
sausage and shrimp gumbo
inspired by Disney's
The Princess and The Frog!


STEP 1 INGREDIENTS:

3/4 c. canola or vegetable oil
1 c. all-purpose flour
6 c. chicken stock

STEP 1 DIRECTIONS:

Pour oil into deep skillet. Add in flour and whisk for 20-30 minutes to form a roux. Roux is ready when it thickens and turns the color of peanut butter.

Whisk in chicken stock, one cup at a time. Remove from heat and set aside.


CLICK BELOW
TO WATCH
THIS RECIPE MADE
STEP-BY-STEP
ON
THE DISNEY DINER


STEP 2 INGREDIENTS:

1 lb. Andouille sausage, cut up into slices
1 onion, diced
1 green bell pepper, diced
3 celery stalks, chopped
Kosher salt
2 garlic cloves, finely chopped

STEP 2 DIRECTIONS:

Brown sausage slices in a frying pan over medium-high heat. Add in: onion, bell pepper, celery, salt, and garlic. Cook for 10-15 minutes until vegetables are tender and onions are almost translucent.

STEP 3 INGREDIENTS:

1 T. sugar
1/4 tsp. ground black pepper
2 tsp. cajun seasoning
1/2 tsp. dried thyme
2 bay leaves

STEP 3 DIRECTIONS:

Add the above ingredients to the pot of sausage and vegetables and stir well to combine.

STEP 4 INGREDIENTS:

roux/chicken stock mixture (from STEP 1)
2 c. water
1 tsp. Tabasco sauce
2 tsp. ground Gumbo File

STEP 4 DIRECTIONS:

Pour roux/chicken stock mixture into pot with sausage, vegetables, and seasoning. Stir well. Add in: water, Tabasco, and Gumbo File. Stir until all the Gumbo File has dissolved.

Bring to a boil. Reduce heat to low. Cover pot with lid and let simmer on low for 1 hours, stirring occasionally and skimming any fat off the surface (if needed).

STEP 5 INGREDIENTS:

2 T. butter
10 oz. frozen okra, thawed
2 T. white vinegar

STEP 5 DIRECTIONS:

Melt butter in a separate pan over medium-high heat. Add in thawed okra and vinegar. Cook for 10-15 minutes until the okra is no longer slimy.

STEP 6 INGREDIENTS:

de-slimed okra
2 T. Worcestershire Sauce
1 lb. raw shrimp (with no tails), peeled and deveined

STEP 6 DIRECTIONS:

Remove the lid from the gumbo. Give it a stir and then add in the okra and Worcestershire Sauce. Now, add in the raw shrimp. Stir again.

Bring to a boil then reduce heat to low. Cover again and let simmer for an additional 45 minutes, stirring occasionally and skimming any fat or slime off the surface (as needed).

(FINAL!) STEP 7 INGREDIENTS:

1 tsp. ground Gumbo File
Tabasco Sauce, to taste
Kosher Salt, to taste

(FINAL!) STEP 7 DIRECTIONS:

Add one more teaspoon of Gumbo File to the pot and stir until completely dissolved. Add a few more splashes of Tabasco (optional) and another pinch of salt to the gumbo. Stir again.

Ladle into bowls and serve with white rice.

It's so good, it'll make you want to kiss a frog!





Friday, November 10, 2017

Carrot Cake Cookie (Disney's Hollywood Studios)

Recreate the famous
Carrot Cake Cookie (Sandwich)
from
Disney's Hollywood Studios
with this easy recipe!


*makes 4 jumbo cookie sandwiches

Cookie Ingredients:

1 carrot cake mix
2 large eggs
1/2 cup vegetable oil

Cookie Directions:

Preheat oven to 350º.

Pour cake mix into a large mixing bowl. Add in the eggs and oil. Whisk until you have a thick batter. Using a standard-size ice cream scoop, scoop mounds of dough onto a parchment paper-lined cookie sheet. Add only 4 mounds of dough per cookie sheet to allow room for spreading.

Place a piece of wax paper over the mound. Set a wide-bottomed glass (or Mason jar) on top of the wax paper and rock it back and forth to flatten the dough. (Watch the video below to see how this is done.) Quickly peel off the wax paper.

After all the mounds of dough have been flattened, place the cookies in the oven and bake at 350º for 12 minutes. Remove from oven and let cool for 5 minutes before transferring to a cooling rack. Make the cream cheese filling (recipe below).

Turn half of the cooled cookies over so the flat side is facing up.

Squeeze a swirl of the cream cheese frosting on top of the upside-down cookie. Start from the outside and work your way in toward the middle.

Set another cookie on top of the frosting (flat side down) to create a sandwich. Press down gently.

Serve with a cold glass of milk or dunk in a cup of hot coffee. Enjoy!


CLICK BELOW TO WATCH
THIS RECIPE MADE
STEP-BY-STEP
ON
THE DISNEY DINER


Cream Cheese Filling Ingredients:

1/2 cup butter, softened to room temperature
1 (8 oz) brick cream cheese, softened to room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

Cream Cheese Filling Directions:

Place butter and cream cheese in mixing bowl. Add vanilla. Blend with an electric mixer on medium-high until creamy. Add in powdered sugar, one cup at a time, blending well after each cup has been added.

Spoon filling into a cake decorating bag fitted with a Wilton 1M star tip - OR - spoon into a gallon-size baggie with one corner cut off to make a homemade cake decorating bag. Follow directions above to fill cookies.




Monday, October 23, 2017

Jack Skellington & Oogie Boogie Rice Krispy Treats

Make these 
The Nightmare Before Christmas treats
for your upcoming
Halloween party
or family movie night!


Rice Krispy Treats Ingredients:

6 cups Rice Krispies Cereal
3 tablespoons butter
1 (10 oz) bag marshmallows

Rice Krispy Treats Directions:

Melt butter in a large pot on low. Add in the marshmallows and keep stirring on low until completely melted. Turn off the heat and add in the cereal. Stir until completely coated.

Spread into a buttered 9x13" cake pan. Let cool overnight. Turn sheet of Rice Krispy Treats onto a piece of wax paper.


CLICK BELOW
TO WATCH
THIS RECIPE MADE
STEP-BY-STEP
ON
THE DISNEY DINER


Jack Skellington Ingredients:

1 round cookie cutter
white candy melts
black candy melts
plastic candy decorating bottle

Jack Skellington Directions:

Cut out 5 circles from your sheet of cooled Rice Krispy Treats. Set aside.

Melt your white candy melts according to directions on the back of the bag (microwave 1.5 minutes at 50% power, stirring after the first minute).

Spread a layer of candy coating onto the surface of each round treat. Let cool completely (place in fridge to speed up this process).

Melt the black candy melts and pour into a candy decorating bottle. Draw the outline of Jack's eyes and fill in. Draw his nostrils and mouth. Drag a toothpick through the line of his mouth to make his stitches (watch the above video to see how this is done).

Oogie Boogie Ingredients:

1 gingerbread shaped cookie cutter
neon green candy melts
black candy melts

Oogie Boogie Directions:

Bend and shape your cookie cutter to resemble Oogie Boogie's body (watch the above video to see how this is done). Cut out 5 Oogie Boogies from your sheet of cooled treats. Set aside.

Melt your green candy melts according to package directions. Spoon the green coating onto the surface of each Oogie treat and spread evenly with a spatula. Let cool completely.

Using the bottle of black candy coating, draw Oogie's eyes and mouth. Now draw his seams. Drag a toothpick through the seam lines to create stitches.

Eat and enjoy!

This is Halloween! This is Halloween!


Hocus Pocus Cupcakes

Make these Sanderson Sisters
cupcakes for your next
Hocus Pocus party!


Cupcake Ingredients:

1 white cake (or strawberry) mix
eggs, oil, and water (check cake mix box for quantities)
pink food coloring (not needed if using a strawberry cake mix)
red paper cupcake liners (for Mary)
green paper cupcake liners (for Winifred)
purple paper cupcake liners (for Sarah)
red sprinkles (jimmies)
black dot sprinkles
large red round sprinkles (or hearts)

Cupcake Directions:

Mix cake batter according to directions on back of cake mix box. Mix in a tiny bit of food coloring to get a pale pink. Spoon batter into cupcake pan lined with the paper liners and bake for 18 minutes at 350º. Let cool completely (preferably overnight).


CLICK BELOW
TO WATCH THIS RECIPE
MADE STEP-BY-STEP
ON
THE DISNEY DINER


Frosting Ingredients:

1 cup all vegetable shortening
1/2 cup butter, softened to room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
3 tablespoons milk
pink food coloring
purple food coloring
orange food coloring
yellow food coloring

Frosting Directions:

Place shortening and butter into a large mixing bowl. Add vanilla. Blend on high with an electric mixer until nice and creamy. Add in powdered sugar, one cup at a time, mixing well after each cup has been added. Mixture will be dry and crumbly. Add in milk and mix again on high until it is thick and creamy.

Spoon frosting into 4 bowls. Tint 1 bowl pink, another purple, another orange, and the last bowl yellow.

Spoon each colored frosting into a cake decorating bag fitted with these tips:

pink - Wilton #12 round tip
purple - Wilton #12 round tip
yellow - Wilton #46 striped ribbon tip
orange - Wilton #21 star tip

Make a flat swirl of pink on top of each cupcake then follow the directions for these colored liners:

Red - make a tall towering swirl with the purple icing
Purple - make long strands of hair with the yellow icing
Green - make two piles of small swirls with the orange icing

(It's best to watch the video to see how the above steps are done.)

Now it's time to add the mouths:

Add 2 red sprinkles (jimmies) for Mary's mouth.
Add 1 red sprinkle and 1 black dot for Sarah's mouth and mole.
Add 1 large red dot (or heart) for Winifred's mouth.

That's it! You're done! Now you can run AMUCK! AMUCK! AMUCK!



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.

Enjoy!

CLICK BELOW
TO WATCH THIS RECIPE
MADE STEP-BY-STEP
ON
THE DISNEY DINER!!




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!

CLICK THE VIDEO BELOW
TO WATCH THIS RECIPE MADE
STEP-BY-STEP
ON
THE DISNEY DINER


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)