EPCOT Festival Recipe – Rocky Road Cake

Posted on by Mathew Corn Disney Parks, Epcot

Chocolate lovers rejoice! Disney has once again shared a recipe for an item available at the EPCOT Food and Wine Festival!

From a Disney Cast Member;

The EPCOT International Food & Wine Festival presented by CORKCICLE is in full gear! There are so many amazing foods to try. This year’s festival menus were filled with recipes I wanted to test and share with the home cook. One dessert that really stood out was the Rocky Road Cake at the Flavors from Fire Global Marketplace. I was thrilled to have the opportunity to test this recipe!

When I came home from the store with marshmallows and chocolate, the taste testers in my house were excited. After having a chance to taste the final product, they were not disappointed. One of the taste testers revealed that reheated leftover cake made an excellent breakfast the next morning.

Some of my favorite desserts to bake are ones that look time-consuming and difficult but are secretly easy to make. This Rocky Road Cake is a perfect example of that. The cake is delicious and does not take much more time than a standard chocolate cake. The individual cakes topped with marshmallows, almonds, and ganache really set this apart from an everyday chocolate cake. Rocky Road Cake is going on my list of desserts to make again.

Now that I’ve talked it up- it’s time to share the recipe!

ROCKY ROAD CAKE – EPCOT International Food & Wine Festival
Serves 8

SPICY SUGARED ALMONDS

    • 1/3 cup plus 1 teaspoon sugar, divided
    • 1/8 teaspoon cinnamon
    • 1/8 teaspoon ground cayenne
    • 3 tablespoons water
    • 3/4 cup unsalted almonds

CHOCOLATE GANACHE

    • 6 ounces dark chocolate, chopped
    • 2/3 cup heavy cream

CHOCOLATE-BUTTERMILK CAKE

    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 egg
    • 1/2 cup vegetable oil
    • 1/2 cup buttermilk
    • 1/2 cup hot water

TOPPINGS

    • 1 cup mini marshmallows
    • Sea salt
    • Reserved chocolate ganache

FOR SPICY SUGARED ALMONDS:

    1. Line a baking sheet with parchment paper; set aside.
    2. Combine 1 teaspoon sugar with the cinnamon and cayenne in a small bowl; set aside.
    3. Stir remaining 1/3 cup sugar and water in a medium saucepan over medium-high heat until boiling. Carefully add almonds and stir frequently for 8-10 minutes, until water evaporates. Continue stirring for 2-3 minutes, until sugar begins to caramelize. Sprinkle cinnamon reserved mixture over almonds and stir to mix.
    4. Carefully pour almonds onto prepared baking sheet, separating with spatula.
    5. Cool completely, then coarsely chop. Store in airtight container up to 3 days.

FOR CHOCOLATE GANACHE:

    1. Spray eight 6-ounce ramekins with non-stick cooking spray; set aside.
    2. Place chopped chocolate in a medium glass bowl.
    3. Bring heavy cream to simmer in small saucepan over medium heat. Pour over chocolate. Let chocolate sit for 5 minutes, then stir until smooth.
    4. Place 1 1/2 tablespoons of ganache in each ramekin and refrigerate for 20 minutes.
    5. Keep remaining ganache at room temperature until ready to serve.

FOR CHOCOLATE-BUTTERMILK CAKE:

    1. Preheat oven to 350°F.
    2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add egg, oil, and buttermilk. Whisk to combine. Carefully add boiling water and whisk until batter is smooth.
    3. Remove ramekins filled with ganache from refrigerator and fill each with 1/3 cup cake batter. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
    4. Cool 5-10 minutes before serving.

TO SERVE:

Carefully remove cakes from ramekins. Top each rock road cake with 2 tablespoons of mini marshmallows and 1 tablespoon of spicy-sweet almonds. Warm chocolate ganache in the microwave for 30 seconds on 50% power. Drizzle ganache over each cake and sprinkle with sea salt.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in restaurant kitchens. The flavor profile may vary from the restaurant’s version. 

Click here for a print-at-home version of this recipe!

St. Patrick’s Day Spin on Disney Parks Tochos Recipe

Posted on by Mathew Corn Animal Kingdom, Disney Dining

Looking forward to celebrating St. Patrick’s Day? Disney Parks has released a new St. Patrick’s Day recipe for you to enjoy at home

From a Disney Cast Member;

Corned beef is a dish long associated with St. Patrick’s Day celebrations in America, and our chefs at Disney’s Animal Kingdom Theme Park have created a fun recipe to get your corned beef fix for this Irish holiday.

Our St. Patrick’s Day Reuben Totchos, offered through Mar. 17 at Restaurantosaurus, are crispy potato barrels loaded with cheddar cheese sauce, sautéed corned beef, sauerkraut, Thousand Island dressing, and crunchy rye croutons – yes, please!

Enjoy this easy and delish recipe for St. Patrick’s Day or whenever you want to celebrate the spirit of the Irish.

St. Patrick’s Day Reuben Totchos from Disney’s Animal Kingdom Theme Park
Serves 4-6

INGREDIENTS

  • 2 slices marble rye bread
  • 1/2 cup Thousand Island dressing
  • 1/4 cup whole grain mustard
  • 1 (2 pound) package frozen potato barrels
  • 1 (15 ounce) jar cheddar cheese sauce
  • 2 cups canned or bagged sauerkraut
  • 1 cup shredded green cabbage
  • 1 pound sliced top round corned beef
  • 2 green onions, thinly sliced

FOR REUBEN TOTCHOS:

  1. Preheat oven to 350°F. Cut marble rye bread into 1/4-inch cubes. Place on baking sheet and cook for 5-7 minutes, until toasted. Set aside.
  2. Combine Thousand Island dressing and whole grain mustard in small bowl. Refrigerate until ready to serve.
  3. Cook frozen potato barrels according to package directions and keep warm until ready to serve.
  4. Heat cheddar cheese sauce in small saucepan over medium-low heat, until warm. Keep warm.
  5. Heat sauerkraut in medium saucepan over medium heat for 8 minutes, until warm. Remove from heat and cool for 3 minutes. If needed, drain any excess liquid. Stir in shredded green cabbage. Set aside.
  6. Slice corned beef into thin strips. Heat large skillet over medium-high heat for 5 minutes, until hot. Add corned beef and sauté for 3 minutes, until corned beef is warm and edges begin to crisp.
  7. Place potato barrels on large serving dish and cover with warm cheddar cheese sauce. Top with warm corned beef and sauerkraut. Drizzle with Thousand Island dressing. Top with toasted rye bread and sliced green onions.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Canadian Cheddar Cheese Soup Recipe from Le Cellier Steakhouse

Posted on by Mathew Corn Disney Dining, Epcot

Disney has shared some of our favorite park eats like the Mickey beignets and churros. Fans of the Canada pavilion and of the famous Canadian cheddar cheese soup recipe served at Le Cellier Steakhouse and the Food and Wine Festival can now enjoy this delicious dish at home.

From a Disney Cast Member;

You won’t have to travel around World Showcase to try the famous Canadian Cheddar Cheese Soup from EPCOT – you can now make it at HOME!

Although featured in many Disney cookbooks, we’re releasing the recipe for this classic soup you’ll find on the menu at Le Cellier Steakhouse in the Canada pavilion. It’s one of our most popular recipes and also a favorite of mine (of course, I love anything that involves cheese!) It serves as a great appetizer or even a warm dish for a cozy afternoon and you can pair it with pretzel bread for dipping for a magical meal!

Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT

Serves 10

Ingredients:

1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm Canadian golden lager or any pale lager-style beer
Chopped scallions or chives, for garnish

Directions:

  1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
  2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes.
  3. Add flour and cook, stirring constantly, for about 4 minutes over medium heat.  Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
  4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
  5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer.  If the soup is too thick, thin with some warm milk.
  6. Serve the soup hot, garnished with chopped scallions or chives.

Click here for a print-at-home version of this recipe!

Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder, while preparing this recipe, please supervise children who are helping or nearby.

Peppermint Marshmallow Wands Recipe from Marceline’s Confectionary

Posted on by Mathew Corn Disney Dining, Disney Parks

No matter what time of year, you can’t go wrong with peppermint! Disney has shared the recipe for Peppermint Marshmallow Wands, which can be found at Marceline’s Confectionery located at Downtown Disney District at the Disneyland Resort.

From Disney Cast Member;

Holidays are truly sweet at Marceline’s Confectionery, a delightful candy shop named after the small Missouri town where Walt lived as a boy, located at Downtown Disney District at the Disneyland Resort.

The talented candy makers have been busy dipping apples, crisped rice cereal treats, and marshmallows into warm chocolate, with some confections getting a second dip into creamy caramel. The candy makers then artfully embellish with holiday candies to create adorable treats almost too cute to eat!

As a sweet gift to our readers, we asked the candy makers to give us their recipe for Peppermint Marshmallow Wands, an easy (and yummy) holiday recipe the entire family can make and enjoy at home.

Happy Holidays from our Disney Kitchens!

Minnie Holiday Crispy: Crisped rice cereal treat dipped in milk chocolate decorated with red sanding sugar, green candy-coated chocolate candies, and a red chocolate bow with green polka dots.

Minnie Holiday Apple: Granny Smith apple dipped in caramel and milk chocolate decorated with red sanding sugar, green candy-coated chocolate candies, and a red chocolate bow with green polka dots.

Mickey Snowman Apple: Granny Smith apple dipped in caramel and vanilla white chocolate decorated with dark chocolate, sour belt scarf, and chocolate top hat.

Peppermint Marshmallow Wand: Fluffy marshmallows dipped in caramel and dark chocolate covered in crushed peppermint candy.

Peppermint Marshmallow Wands
Marceline’s Confectionery
Downtown Disney District
Disneyland® Resort
Makes 8 

  • 2 (12 ounce) jars hot caramel topping
  • 8 large lollipop sticks
  • 24 large marshmallows
  • 1 (10-ounce bag) dark melting chocolate
  • 1 cup crushed peppermints (15 candy canes, crushed)
  1. Melt caramel in medium saucepan over medium-low heat. Keep warm.
  2. Dip one end of each lollipop stick in 1 inch of water. Skewer 3 marshmallows onto each stick, starting at the wet end.
  3. Dip marshmallows into caramel, gently tapping to remove excess caramel and place on parchment paper. Cool caramel at room temperature for 30 minutes, until caramel is set.
  4. Melt dark chocolate in medium saucepan over low heat. Keep warm.
  5. Place crushed peppermint in shallow bowl.
  6. Dip caramel-coated marshmallows into melted dark chocolate, gently tapping to remove excess chocolate. Gently roll wand in crushed peppermint; place on clean parchment paper. Repeat for all wands.
  7. Cool at room temperature for 15 minutes, until chocolate is set.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. 

Click here for a print-at-home version of this recipe!

Create Mickey Mouse Shaped Beignets at Home!

Posted on by Mathew Corn Disney Dining

Disney has now gone and challenged our diets by releasing the recipe for one of our favorite snacks at Walt Disney World – Mickey-shaped beignets!

IT’S TIME FOR MICKEY BEIGNETS!!!! That’s right, we’re releasing a fan-favorite classic recipe that shows you how to create everyone’s favorite fluffy fried treat from both Disneyland and Walt Disney World Resorts.

Now, you can cook up your favorite memories from New Orleans Square and Disney’s Port Orleans Resort – French Quarter from the comfort of your own kitchen. These beignets are the perfect snack to eat while watching Disney’s animated classic “The Princess and the Frog” on Disney+. All you need is this recipe, a heaping helping of powdered sugar, and a love for our favorite pal, Mickey!

Mickey Mouse-shaped Beignets
10 large Mickey Mouse-shaped beignets or 2 dozen small beignets

Ingredients:

  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (105°)
  • 1/4 cup sugar
  • 2 tablespoons vegetable shortening
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable oil for frying
  • Powdered sugar

Directions:

  1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
  2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
  3. Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.
  4. Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain.  Dust warm beignets with powdered sugar and serve immediately.

Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.