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.

Chocolate, Peanut Butter, Banana French Toast from Disney’s PCH Grill

Posted on by Mathew Corn Disney Dining

Looking for some Disney magic at your next family breakfast? Why not try this Chocolate, Peanut Butter, Banana French Toast from Disney’s PCH Grill!

If you’re looking for a fun recipe for the whole family to make together, then this yummy breakfast dish might just be the one for you! This Chocolate, Peanut Butter, Banana French Toast is a perfectly sweet way to start your morning and is one of the many dishes that rotate seasonally on the menu at Disney’s PCH Grill at Disney’s Paradise Pier Hotel.

This fun French toast will definitely taste like paradise and is one more way for you to create #DisneyMagicMoments with the whole family.

Chocolate, Peanut Butter, Banana, French Toast from Disney’s PCH Grill at Disney’s Paradise Pier Hotel

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

Serves 4

Ingredients:

  • 8 thick slices day-old challah bread
  • 2 ripe bananas
  • 1/4 cup chocolate chips
  • 1/2 cup creamy peanut butter
  • 6 eggs, lightly beaten
  • 3/4 cup low-fat chocolate milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Chocolate syrup and powdered sugar, optional

Directions:

  1. Preheat oven to 350ºF. Coat a 9x13x2-inch baking pan with nonstick spray. Set aside.
  2. Cut bread into 1-inch cubes and place in a large bowl. Slice bananas into 1/2-inch slices, and add to bowl. Stir in chocolate chips.
  3. Combine peanut butter, eggs, chocolate milk, cinnamon, and salt in a blender. Process until smooth.
  4. Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed egg mixture.
  5. Pour mixture into prepared baking pan. Bake for 35 to 40 minutes, or until top is golden brown.
  6. Before serving, drizzle with chocolate syrup and dust with powdered sugar, if desired.

Chef’s Note: Challah is traditional Jewish yeast bread, rich with eggs, sweetened with honey that makes the best French toast. 

Fan Favorite Recipe from EPCOT Festival of the Arts

Posted on by Mathew Corn Disney Dining, Disney Parks, Epcot

Via DisDining.com

We have a super exciting recipe release from Disney. One of the fan favorite dishes at Disney’s Taste of EPCOT International Festival of the Arts is the yummy Blue Corn Pupusa Stuffed with Cheese and Topped with Shredded Pork. We’ve personally tried it and LOVED every bite! Well, now, we have a chance to make this delicious dish right at home. Check out the recipe as shared below by DisneyParksBlog.

Our version of this classic Salvadoran dish starts with grilled blue masa corn cakes we stuff with white cheddar and top with shredded pork, guajillo-árbol chile sauce, cabbage slaw, and aji amarillo crema. Yum!

BLUE CORN PUPUSA STUFFED WITH CHEESE AND TOPPED WITH SHREDDED PORK

EPCOT International Festival of the Arts
Makes 8

PORK WITH GUAJILLO-ÁRBOL CHILI SAUCE

  • 6 dried guajillo chilies
  • 1 chile de árbol
  • 6 cups plus 2 tablespoons water
  • 1 garlic clove
  • 2-3 pounds pork butt, cut into 1 1/2-inch pieces
  • Coarse salt, to taste
  • 2 tablespoons cornstarch

CABBAGE SLAW

  • 2 cups red cabbage, shredded
  • 1/2 red onion, thinly sliced
  • 1 carrot, julienne
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt, plus more, to taste
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon brown sugar
  • Pinch red pepper flakes
  • Freshly ground black pepper, to taste

AJI AMARILLO CREAM

  • 1 cup sour cream
  • 2 3/4 teaspoons aji amarillo paste
  • 1 tablespoon fresh lime juice
  • 1 teaspoon coarse salt, plus more, to taste

BLUE CORN PUPUSA

  • 2 cups blue corn masa1/8 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon coarse salt
  • 3/4 – 1 1/2 cups water
  • 1/2 cup grated white cheddar cheese
  • 1/4 cup canola oil

GARNISH

  • 16 freshly picked cilantro leaves

FOR PORK WITH GUAJILLO AND ÁRBOL CHILI SAUCE:

  1. Remove stems from guajillo and árbol chiles. Heat large sauté pan over medium heat for 5 minutes, until hot. Add chilies and toast for 1-2 minutes on each side, until darker in color.
  2. Place chilies in large pot with 6 cups of the water and garlic clove. Bring to simmer and cook, covered, for 20 minutes, until soft. Blend with immersion blender until smooth.
  3. Season pork generously with salt. Add to pot of water. Bring to boil. Reduce to a simmer and cook, covered, for 1 hour, until pork is tender. Remove from liquid and cool for 20 minutes. Do not discard cooking liquid.
  4. Combine remaining 2 tablespoons of water with cornstarch in small bowl. Bring pork liquid back to a boil. Add cornstarch and water and stir until sauce thickens. Reduce heat to low.
  5. Shred pork and add to sauce. Season with additional salt, to taste.
  6. Keep warm until ready to serve.

FOR RED CABBAGE SLAW:

  1. Combine apple cider vinegar, water, salt, oregano, brown sugar, and chili flakes in small saucepan. Bring to boil over medium heat and cook, stirring frequently, until sugar dissolves. Remove from heat and cool to room temperature.
  2. Mix shredded cabbage, onions, and carrots in large bowl. Add cooled dressing and toss to coat.
  3. Refrigerate for at least 4 hours, up to one day, before serving.
  4. Season with salt and pepper, to taste.

FOR AJI AMARILLO CREAM:

  1. Combine sour cream, aji amarillo paste, lime juice, and salt in medium bowl. Season with additional salt, to taste.
  2. Refrigerate until ready to serve.

FOR BLUE CORN PUPUSA:

  1. Line a baking sheet with parchment paper. Spray with non-stick cooking spray and set aside.
  2. Combine masa, garlic powder, onion powder, and salt in mixing bowl. Pour in 3/4 cups of water and stir to combine. Slowly add additional water, 1/4 cup at a time, until a soft, pliable dough forms.
  3. Scoop dough into 1/4 cup balls and place on reserved baking sheet.
  4. Using your fingers, make a well in the center of each ball of dough. Fill each well with 1 tablespoon of cheddar cheese. Pinch to close dough around the well.
  5. Gently flatten into disks, making sure no cheese is showing.
  6. With caution, heat canola oil in large non-stick skillet over medium heat for 5 minutes. Cook pupusa for 2-3 minutes on each side, until dark blue in color and crispy on the outside.
  7. Keep warm until ready to serve.

TO SERVE:

Place pupusa in the center of each plate. Top with pork and red cabbage slaw. Drizzle aji amarillo cream on top. Garnish with cilantro leaves.

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

Disney Magic at Home: Recipe for Grilled Three-Cheese Sandwich from Woody’s Lunch Box

Posted on by Mathew Corn Disney Dining

There’s nothing like a grilled cheese sandwich to raise your spirits. The unique three-cheese sandwich from Woody’s Lunch Box is a favorite of many and now we can enjoy this sandwich at home. 

From a Disney Cast Member;

In [honor of] National Grilled Cheese Day, we’re sharing a delicious grilled three-cheese sandwich recipe. This yummy recipe comes from Woody’s Lunch Box at Disney’s Hollywood Studios.

Grilled Three-Cheese Sandwich from Woody’s Lunch Box at Disney’s Hollywood Studios
Serves 4

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

Ingredients:

Cream Cheese Spread

  • 1/2 cup cream cheese
  • 1/2 cup shredded Double Gloucester or cheddar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon coarse salt

Garlic Spread

  • 1 cup mayonnaise
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon coarse salt

Grilled Three-Cheese Sandwich

  • 8 slices of artisan bread
  • 8 cheddar cheese slices
  • 8 provolone slices

Instructions:

For Cream Cheese Spread:

  1. Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside.

For Garlic Spread:

  1. Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside.

For Grilled Three-Cheese Sandwich:

  1. Lay out artisan bread slices on parchment paper or large cutting board.
  2. Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices.
  3. Equally spoon cream cheese spread on slices with provolone. Gently smooth cream cheese spread over each slice.
  4. Press cheddar side and provolone side together.
  5. Heat a large skillet over medium heat for 5 minutes, until hot.
  6. Brush both sides of the sandwiches with garlic spread.
  7. Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown.

Tonga Toast Recipe from Disney’s Polynesian Village Resort

Posted on by Mathew Corn Disney Dining, Disney Resorts

We love that we can now make some of our favorite Disney recipes at home! If you’re looking for a fantastic breakfast option, look no further than the beloved Tonga Toast, served at Disney’s Polynesian Village Resort! 

From a Disney Cast Member;

When you read “banana-stuffed sourdough bread, battered, deep-fried, and dusted with cinnamon-sugar” you know what’s coming – Tonga Toast! Currently served at Kona Cafe and Capt. Cook’s, this decadent breakfast classic has been on the menu at Disney’s Polynesian Village Resort since 1971.

This blissfully rich breakfast recipe is the perfect treat and a great way for the family to enjoy a taste of Disney magic.

Tonga Toast from Disney’s Polynesian Village Resort
Serves 4

Ingredients:

Sugar-Cinnamon

  • 3/4 cup granulated sugar
  • 2 teaspoons cinnamon

Batter

  • 4 large eggs
  • 1 1/3 cup whole milk
  • 1/4 teaspoon cinnamon
  • 1 tablespoon granulated sugar

Tonga Toast

  • 1 quart canola oil, for frying
  • 1 loaf sourdough bread (uncut, 12 inches long)
  • 2 large bananas, peeled

Directions:

For Sugar-Cinnamon:

Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended.  Set aside.

For Batter:

Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For Tonga Toast:

  1. Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
  2. Slice the bread into four three-inch-thick slices.
  3. Cut each banana in half crosswise, then each piece lengthwise.
  4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
  5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
  6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
  7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.

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.

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