Donuts! With dipping sauces and everything! Interactive desserts are my favorite, and I have been called the “condiment queen.” So you can imagine how excited I am to have dip-able desserts, and the fact that they’re donuts makes them that much better. Let’s take a look at the three up-and-comers now:

Kouzzina's Loukoumades

Kouzzina’s Loukoumades
Kouzzina is Iron Chef Cat Cora’s signature restaurant in Walt Disney World, and the menu consists of many of her favorite traditional Greek recipes. One of these recipes is for her outstanding Loukoumades.

These “Freshly Made Greek Doughnuts drizzled with Warm Honey” come to the table with two delicious dipping sauces, including one that’s tart, tangy, and berry-like. Dipping the loukoumades in that sauce and taking a bite was like indulging in the best jelly donut you’ve ever tasted.

The super sweet, slightly crunchy exterior of the donut gives way to the warm, airy center (think “hot-from-the-oil” Krispy Kreme…but gourmet…and you’ll understand the texture). And that tangy berry taste from the cool dipping sauce cuts and complements the sweetness perfectly. I can almost taste them now!

(In case you want to check it out, here’s my full Kouzzina review.)

Paradiso 37 Chilean Sopapillas

Paradiso 37’s Chilean Sopapillas
Paradiso 37 is a new Pleasure Island restaurant doing its all to spice up the defunct storefronts of the space. The “tower of tequila” and fresh look to the restaurant are very appealing — I was really pleased with our first trip there last Fall — and the Latin menu is a great addition to Downtown Disney.

On the menu, the dipping donuts were titled “Chilean Sopapillas: Crispy Fritters Dusted in Sugar and Served with Chocolate Sauce.” They’re listed right next to the churros served with caramel sauce, so we just had to get them both (see my full Paradiso 37 review for the churros pic!). Interestingly, they’ve since combined the two desserts into a combo!

The Sopapillas were a nice, light topping for a delicious and relatively heavy meal. The texture and taste are more along the lines of a doughy, spongy, homemade “cake” donut hole, versus the more waxy store-bought ones. The sauces were nothing to sing about, but I could see how they’d help out if your sopapillas were dry (which ours weren’t); personally, I used the sauces more for the churros.

These are definitely worth the cost: they’re “not-too-much and not-too-little” in both price and delivery.

T-Rex Meteor Bites

T-Rex’s Meteor Bites
To get a feel for the atmosphere of T-Rex, just think “Rainforest Cafe with Dinosaurs” and you’ve got it! With so much going on around you, of course you need to indulge in a dessert that’s just as fun as the surroundings.

T-Rex’s Meteor Bites are “warm chocolate and vanilla donut holes with powdered sugar, served with caramel and chocolate sauces.” Do your teeth hurt, yet? Mine do!

These reminded me of the Dunkin’ Donuts donut holes I used to get on Sunday mornings — the powdered sugar gives them an almost waxy feel in your mouth. We agreed that we enjoyed the vanilla versions the most, and getting two dipping sauces with the order was great.

These are definitely my third favorite of the donuts highlighted on the blog today, but they’re fun to order for the table to share!

If you’re interested in even more donuts, we’ve written about a couple of other donut-ish options in Disney World: check out our posts about the beignets at Port Orleans Resort, French Quarter, and our post about everyone’s favorite theme park snack, funnel cakes! Coming soon: a look at the mini-donuts in Blizzard Beach and Typhoon Lagoon!

Thanks to Erin Foster for inspiring this post by sending along her answer to this WDW Moms Panel question!

Related posts:

1. Paradiso 37 Review
2. Paradiso 37 to Open to Guests Tomorrow…Ltd.
3. Disney Food News: Big Stories of 2009

Hello! Chef BigFatPanda here, embarking on duplicating Mom’s Meat Loaf as served in 50’s Prime Time Cafe. I chose this recipe because I love meatloaf — when it’s done right — and because it’s a cost effective meal for the family. This recipe calls for a hearty 3 pounds of meat. That’s a lot of meatloaf, but unused portions can be refrigerated or frozen for another day, or for a sandwich lunch. This recipe has us making 2 loaves, so, theoretically, you can halve the ingredients and make one.

My Italian heritage takes over when I make meatloaf, and it becomes a giant meatball with Pecorino Romano cheese, etc. I am resisting that urge and am going to follow Disney’s recipe to the “T,” then give you my honest feelings on it. I feel like Julie & Julia

Ingredients

To make this easier to follow, I have bolded all the official instructions. This is especially useful if you want to save this recipe for future use and skip my ramblings. I will be hurt, but I’ll recover

INGREDIENTS AND INSTRUCTIONS
This is straight from a Disney Cookbook — let’s begin with what ingredients we need:
2 Pounds of Ground Beef
1 Pound of Ground Pork
4 Large eggs, lightly beaten
1 cup seasoned breadcrumbs
½ cup finely chopped onion
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
2 Tablespoons Worcestershire sauce
(another) ½ teaspoon Worcestershire sauce (to be used separately)
½ teaspoon of coarsely ground black peppercorn
½ teaspoon coarse salt
½ cup Ketchup
1 Tablespoon Brown Sugar
1 Teaspoon Dijon Mustard

First of all, don’t let any of the ingredients scare you; for example, you can certainly substitute regular salt for coarse salt if you need to. There will be a slight variation in flavor, but nothing earth shattering. I say this because some people (me included) can look at an ingredient list and abandon trying the recipe because some of the ingredients are just funky or not too common. I personally try to be authentic to the recipe whenever possible, but improvise when necessary.

1. Preheat oven to 350 degrees F – Lightly oil or spray 2 loaf pans (even lasagna type trays)

2. In a large bowl, combine the beef, pork, eggs, bread crumbs, onion, green pepper, red pepper, 2 Tbsp Worcestershire sauce, cracked peppercorn, and salt until well mixed.

Pork tends to contain more fat than beef. I would bet a reason they ask for pork is to make sure the meatloaf remains moist. That being said, you could certainly omit the pork and go with all beef. It would be healthier to use a Sirloin-type beef as I did, but the higher the fat content (e.g.: Chuck), the moister the meatloaf will be.

Ready to Mix

Okay, so we are going to get our hands dirty! Don’t be shy! Dump those ingredients in and start churning. Smoosh it! Yes, I said SMOOSH it! Churn it upside down, left, right –- get your groove on, and make sure everything has touched everything.

Now that I am looking at my mixture, I probably could have chopped my peppers more finely, but there’s no going back now. I use a handy little inexpensive food chopper for the onions. It gets them finely chopped in no time. It is not, however, good for chopping peppers. You wind up with skins and juice only. So, you’re going to have to cut the peppers as finely as you can on your own. It’s Fun!

Chopped Onions

3. Divide the meat mixture in half, shape into 2 loaves. Place them into your pan or tray. Bake for 50-60 minutes. Temperature should reach 155 degrees. If you’re unsure, leave them for 60 minutes.

There is a sense of accomplishment when those halves go into the oven. They are transforming from ugly to delicious. It just happens!

Meatloaf in Pan

We are not done yet. This next step sounded gross to me until I tasted it!

4. In a small bowl, stir together the ketchup, brown sugar, mustard and 1 Tsp of Worcestershire sauce. After your meatloaf cooks it’s initial 50-60 minutes, brush the tops of them with this sauce and bake an additional 10 minutes.

Tomato Sauce Ingredients

I know –- I thought we were done too, but we are going back into the oven. So, listen: This ketchup mustard worcestesherry thing is really not bad. I promised to follow this recipe to the “T,” but I kinda “slipped” with the Worcestershire sauce and it tastes much better than I anticipated.

Back in the Oven With the Sauce

THE REVEAL
I am tasting it now! Wow! I have to tell you: I am surprised. I really like it. I like the peppers in there. I was worried that there wouldn’t be enough flavor without an onion soup mix packet, but I was mistaken. I might add a bit more salt (even though I am not a heavy salt user). I am pleasantly surprised by how much I am enjoying this meatloaf!

Plated Mom's Meatloaf Reveal

What would I change if I made it again? I love cooking, learning, and then making my own variations. With this recipe, I really wouldn’t change too much. If I did it again, I would add more onion than they ask for, and triple the amount of Worcestershire sauce.

Thank you so much for allowing me into your kitchen! And keep wishing upon those stars! I’d love to get your opinions and comments about this recipe. Did you order it at 50’s Prime Time Cafe? Would you try it at home? And if you have, did you like it? Let us know in the comments below.

Thanks!
Chef BigFatPanda

Again, thanks to Chef BigFatPanda for this awesome trip into the kitchen! You can also find him at DisneyBoy.com Hopefully he’ll join us again with some more fantastic Disney recipes! For more information about 50’s Prime Time Cafe Restaurant, including well-known dishes and links to menus and online reservations, click here: 50’s Prime Time Cafe.

Related posts:

1. Recipe: Spanakopita from Chef Cat Cora, Kouzzina
2. Cape May Cafe Character Breakfast
3. Breakfast on the Range: Whispering Canyon Cafe

Disney Halloween Decor...Featuring Caramel Apples

Disney-Made
Many of the candied and caramel apples sold on Disney property are made on Disney property. If you head to the candy shops in the parks and in Downtown Disney at the right time, you can even watch your apple go from green to…sheen!

Dipping Apples in Disney's Hollywood Studios

Usually green granny smith apples are used for the candied and caramel apples, because their tart flavor offers a nice contrast with the sweet coatings. The apples are dressed in anything from the typical red candy shells, to chocolate, to plain caramel, and they’re accessorized with fudge, colored sugar, nuts, mini M&M’s, sprinkles, chocolate chips, “rocky road,” marshmallows, and more.

Making Apples at Goofy's Candy Company

Here are a few of the many variations of toppings you’ll find throughout the parks:

Candied, Caramel, and Caramel with Nuts -- the standards

Examples of Disney Caramel Apples

Caramel Apples With Nuts

Decorated Apples at Disney

DIY
At Goofy’s Candy Company in Downtown Disney, you can even have a customized apple made while you wait! Just go to the counter and fill out the form, letting the Cast Members know exactly what you want on your apple…

Goofy's Candy Company Order Sheet

Once it’s finished, they’ll call your name and you’re good to go! (You can click that image for a larger view.)

Disney Apples Can Be Holiday Favorites…
During certain holidays, Disney trots out apples decorated for the festivities. Here are a few apples all dressed up for the occasion:

Apples for Halloween

And I think this spider web apple is so cool — for a better look, check out the reflection in the mirror behind the apples!

More Halloween -- Pumpkin, Spider web, and Skellington

These were all sprinkled up for Valentine’s Day.

Valentine's Day Apples

…And Disney Favorites
Disney sometimes dresses apples up to reflect your favorite characters!

Mickey and Minnie Apples

Check out the Belle Apple

Make ‘Em At Home
Craving a caramel apple and not headed back to Disney for a while? Check out this cool Disney caramel apple kit — it even has Mickey sprinkles!

(Pssst! A Tip To Minimize The Sticky Factor!)
For those of you who, like me, look at those apples and think “S-T-I-C-K-Y!!!” — just ask the folks behind the counter to cut up the apple you’ve purchased and put it in a box for you! That way, you can eat one wedge at a time and keep the sticky chin factor to a minimum…

What are YOUR favorite Disney apple combinations? Candy, straight-up? Caramel with chocolate fudge? Caramel with nuts? Share your favorite (and maybe inspire a few folks to try it!) in the comments section below!

Related posts:

1. Goofy’s Candy Company
2. Tried and True (and Some Very New!) Disney Character Foods
3. A Candy-Lover’s Guide to Mickey’s Not So Scary Halloween Party

• More details were released about the Garden Town Breakfasts at the Epcot Flower and Garden Festival
• I’ve updated our Disney’s California Food and Wine Festival Guide page.

LaughingPlace has the latest on St. Patrick’s Day menus for WDW’s Portobello, Fulton’s Crab House, and Wolfgang Puck Cafe.

CakeWrecks showcases some amazing Alice in Wonderland themed cakes.

SamLand’s Disney Adventures brings a Disneyland popcorn stand into focus.

StitchKingdom posts an info-packed story with the latest news about the D23 Expo, the WDW Fantasyland Expansion, and more. In it, he mentions the upcoming Be Our Guest Restaurant and also showcases some delicious Disney event dessert photos.

PSCalculator reviews Trail’s End Buffet restaurant in WDW’s Fort Wilderness!

Bakerella has some fun Oscar season recipes inspired by nominated Disney films! (Check out the “Up”cakes and Frog Pops.)

Zannaland recaps her experience at the February Tables in Wonderland “Wave Discovery Dinner” in WDW.

Main St. Gazette shares a creamy grits recipe from Olivia’s at WDW’s Old Key West Resort.

Watch Me Eat visits Epcot’s Lotus Blossom Cafe.

A World View visits three of WDW’s best counter-service spots: Flame Tree Barbecue, Pecos Bill Tall Tale Inn and Cafe, and Earl of Sandwich.

The South Florida Sun-Sentinel has a unique profile of the New Orleans chef who was inspirational to the Princess and the Frog story.

Related posts:

1. Disney Food Post Weekly Round-Up: February 28th, 2010
2. Disney Food Post Round-Up: February 14, 2010
3. Disney Food Post Round-Up: February 21, 2010

We’re pretty excited around here and wanted to share a little pre-trip “Dining Line-Up” for those of you who might be interested. Feel free to shout out your suggestions for dishes to try, counter service to sample, and your favorite snacks we shouldn’t miss. Here’s where we currently have reservations:

We’re excited to take you all with us to the Festival! In the meantime, be sure to check out our Disney’s California Food and Wine Festival Guide. If you’re headed to the festival, click on our nifty “Reserve Now!” links to go straight to the Disneyland Website and reserve spots at your chosen events.

Related posts:

1. Food Post Weekly Round-Up: September 19, 2009
2. Food Post Weekly Round-Up: September 27th, 2009
3. Disney Food Round-Up: January 31, 2010

S’mores on Demand
There are two restaurants that currently have fun s’mores desserts on the menu; the first is more of a kid-friendly version, while the second will satisfy any of our many grown-up marshmallow cravings:

Le Cellier’s colorful s’mores-on-a-stick has been a go-to kids’ dessert for years, and it never fails to impress. “Built” with a graham cracker, chocolate, and ice cream base, the “wow” factor comes with a sprinkle-y marshmallow topping it all off.

Le Cellier Smores Dessert

The 50’s Prime Time Cafe s’mores dessert is a more “gourmet” offering — mostly because they can use a blow torch to make it — but the fun of having those ooey gooey marshmallows arrive on your table will turn everyone into a kid again. This one’s big enough to share.

Smores Dessert at 50's Prime Time Cafe

Sadly, we’ve lost the s’mores cheesecake from Pop Century…I haven’t seen it in years…

Pop Century Smores Cheesecake

But, let’s not forget about the S’mores fudge that can be found throughout the parks!

Smores fudge is on the right...

Make ‘em Yourself
Also, many Disney World resorts have campfires with s’mores kits available each night! The most famous, of course, is Chip and Dale’s Campfire and Sing-a-long at Fort Wilderness (and I hope this is on the schedule for all of you TentFesters!). This campfire happens nightly, and includes fun and songs with Chip and Dale by the campfire, followed by a Disney movie projected on an outdoor screen! S’mores kits are available at the concession stand, and usually cost around five bucks. (You can always bring your own s’mores stuff, too.)

Yacht and Beach Club Resorts Campfire and Smores

If you’re not ready to make the trek to Fort Wilderness and don’t mind missing the chipmunks, many Disney deluxe resorts offer campfires and s’mores on select nights of the week, including the the Beach and Yacht Clubs, the Contemporary Resort, and the Grand Floridian.

Contemporary Resort Campfire

See ‘Em “Live”
AND, if you’re in WDW for this year’s Flower and Garden Festival, be sure to check out this cool S’mores topiary! I love this!

Epcot Flower and Garden Festival Campfire Topiary

Now that you’re in a giant sugar coma, it’s time to crawl into your snuggly sleeping bags and turn in for the night. Sweet dreams, and have a great Tent Fest!

Photo Credits (thanks to our friends!):
–DisneyContemporary.com
– FJ Fuchs
–Erin Foster
–@DeeforDisney
– April Baker

Related posts:

1. Campfires and S’mores? Who knew?
2. Top Three Milkshakes in Disney World
3. Disney World Fudge: A Primer

Sanaa Wine Recommendations
The Sanaa wine list has a rich focus on South African wines, but also highlights some great options from around the world, including offerings from Italy, California, and New Zealand.

Sanaa Wine List -- Subject to Change -- Copyright Disney -- Click for Larger Version

2008 Martin Codax Albarino: A crisp, refreshing, and highly acidic grape varietal, Albarino is most often found in the Northwest of Spain’s *Rias Baixas* region. Because these wines are so aromatic and flavor filled, they pair really well with the intensely flavored, aromatic cuisines, such as Indian. Martin Codax is one of the most recognized wineries in Rias Baixas, producing consistent and well-received Albarino year after year.

2008 Boutari Moschofilero: Moschofilero isn’t your everyday Chardonnay or Pinot Grigio. This grape has made a name for itself in Greece, where it makes a distinctly spicy, floral wine. Boutari is the most recognized name in Greek wine, making quality, highly distributed wines with sexy, lesser known grapes.

2006 Fairview Pinotage: Pinotage, a red grape found almost solely in South Africa, tends to be a grape that you either love or hate. It takes on some funky flavors, like banana peel, earth, and aged cheese. Whether this suits your taste or not, it’s fun to experiment with… after all, how often do you eat Indian and East African cuisine? Fairview is a producer that also makes great versions of more recognized varietals, like Sauvignon Blanc and Shiraz.

2008 Don Miguel Gascon Malbec: Malbec has made a name for itself in the world of wine in the last couple of years, and with good reason. This grape makes particularly good wines in Argentina’s Mendoza region, and can be found at some attractive price points. Really food friendly, these wines can be loaded with ripe fruit flavors, tannin and good acid.

Thanks again to the editors at Cork’d.com for putting this cheat sheet together for us! For more information about Sanaa and its menus, see our Sanaa Info Page.

Related posts:

1. Kidani Village’s Sanaa Restaurant
2. Sanaa Restaurant Guest Review
3. 2009 Epcot International Food and Wine Festival: Marrakesh, Morocco, Food and Wine Pairing

The heyday of the original Brown Derby restaurants was the golden age of Hollywood, when Mary Pickford, Clarke Gable, Spencer Tracy, and the young starlet, Lucille Ball, among others, frequented the lush booths in the hat-shaped buildings. Disney World’s Hollywood Brown Derby is fashioned after the Hollywood Brown Derby on Vine Street (there were three other Brown Derby restaurants as well), and bears an incredible resemblance inside and out. But what I find truly fascinating about the restaurant are the stories it’s keeping alive.

One of my favorites is about Louella Parsons, who worked for William Randolph Hearst and was considered one of the most powerful gossip columnists in Hollywood for many years (to the dismay of her colleague and rival, Hedda Hopper, who often held court on the opposite side of the Derby from Parsons).

One day, Parsons complained to Derby owner Robert Cobb that all of his desserts were too fattening and requested something healthier. Cobb quickly told the chef “to put grapefruit on something, because everyone knows it’s slimming.”

Brown Derby Grapefruit Cake

So the chef invented his Grapefruit Cake, a dessert with multiple layers of cream cheese frosting that are anything but slimming, and it’s gone down in the history books along with several other Derby-invented classic recipes.

Have you tasted the Derby’s famous Grapefruit Cake, or have you tried making the recipe? What did you think, and how did it go? Share your thoughts in our comments section below.

For more information, to book online, and for menus at the Disney World Brown Derby, see our Brown Derby Info page.

Related posts:

1. Food Blog Sunday Round-Up
2. Disney Food Post Round-Up: February 21, 2010
3. Disney Food Post Weekly Round-Up: July 19

Held on March 21, April 18 & May 16, in a second-floor dining room at the Garden Town Wonder’s Retreat, the Garden Town Breakfast will provide guests with a delicious meal made partially from ingredients grown at Epcot’s The Land pavilion!

Here are just a few of the potential menu offerings: “Warm caramel baked sweet plaintain coconut crumble…four-cheese quiche with puff pastry and garden peas…chicken sausage with caramelized green apples…” and “Danish pastries, scrambled eggs, oven-roasted potatoes and French toast … orange poppy seed bread with real butter … Sangria … yogurt with fresh fruit and granola … spinach and tomato frittata.”

Throughout the breakfasts, Disney horticulturists will give tips on grow-it-yourself herbs and vegetables; and Disney chefs will explain how to make your own versions of the specialty desserts being developed for each Sunday’s breakfast.

Time: 10:30 a.m. – 12:30 p.m.
Reservations: Call 407-939-3378 to make a pre-paid reservation
Cost: $60 plus tax, gratuity included (Theme park admission is required to attend)

Don’t forget to check out some of the other food-related fun at the Flower and Garden Festival; we’ve culled all the best stuff for you right here!

Related posts:

1. Foodie Fun at Disney World’s Flower and Garden Festival
2. Tables in Wonderland March Dining Events
3. 2009 Epcot Food and Wine Festival Details