“The Best Thing I Ever Ate in Disney!”: Snacks and Drinks

We’ve recently started a fun new series based on the Food Network’s (very cool) show, The Best Thing I Ever Ate. Due to some keen suggestions from readers, we’re splitting our series up into different sections: breakfast, appetizers & side dishes, snacks & drinks, entrees (lunch & dinner), and desserts.

Today, we’re taking a look at Snacks & Drinks! I’ve done my favorite brand of informal polling (i.e. posted questions on twitter and facebook ;) ) to find out others’ experiences of the “Best Thing They Ever Ate” — snacks and drinks style — in Disney parks and resorts. To be sure, the answers sounded veeeery similar to our recent post about the Best Value for your Snack Credits, but we had a few different ideas as well!

Snacks

Who doesn’t indulge a bit with some of the great snacks available on a trip to Disney? Here are a few of the favorites, as determined by Disney Food Blog readers:

Mickey Premium Ice Cream Bar

Sometimes there’s nothing better than a classic! The Mickey Premium bar has been sweetening Disney trips for years, and I doubt that will stop anytime soon. While other ice cream treats come and go, I’m pretty sure you can count on the Mickey Bar to be available just about everywhere you can find the Big Cheese himself.

Mickey Premium Bar

Thanks again to Morgan! (Photo courtesy Morgan and Jeff Rooks via flickr)

School Bread

This Norwegian delight is a staple in the World Showcase and a favorite of [Read more…]

Disney Food Post Round-Up: May 2, 2010

Our Goodies at the Wishes Dessert Party

We’re nearing the end of our whirlwind Disney World and Disneyland back-to-back trips, and there’s lots of news and info to share! Here are a few of the main items:

And now, on to the round-up! The first batch of links are from some colleagues of mine who attended the recent “From 5 Stars to Mickey Bars!” Disney World dining event with me.

What Now?!?!?, a fun blog written by Disney World Moms Panelist, Kathie F., showcases some shots from our Disney dinner at Flying Fish Cafe. Be sure to scroll through her other posts from our WDW weekend, too!

About.com: Theme Parks shares a photo gallery and review of Walt Disney World’s Sanaa Restaurant.

Chef Druck Musings has an awesome article covering some great counter-service finds in Epcot’s World Showcase.

Haute Travels reviews Todd English’s bluezoo.

Live and Learn has a fun break-down of what happened during our culinary weekend, as well as a hat tip to some great blogs and publications.

Studios Central tells us why NOT to book the Fantasmic Dinner Package.

GrubGrade shares the latest about Burger King’s Whiplash Whopper, created to commemorate Disney’s Iron Man 2.

Babes in Disneyland has some fun facts about Disneyland dining.

Passport To Dreams Old and New shares a piece about Ben Franklin, a mysterious Disney World portrait, the Hall of Presidents, and Liberty Tree Tavern.

Chip and Co has a fun look at creme brulee in Disney World.

Scott Joseph Orlando brings us to Victoria and Albert’s Queen Victoria Room.

Disney World Bakery Throw Down: Kringla Bakeri Og Kafe

Welcome to the final post in our Walt Disney World Bakery Throw Down challenge! We’ve showcased four bakeries since mid-December, and today we proudly present Epcot’s Kringla Bakeri Og Kafe!

Kringla sign

Atmosphere
Kringla Bakeri is located in the Norway pavilion of Epcot’s World Showcase. Walk through the door and you’ll find yourself in a quaint, Scandinavian kitchen — well, [Read more…]

Recipe: School Bread from Norway’s Kringla Bakeri Og Kafe

School Bread is one of my favorite eats in Disney World, and I can’t wait to share this not-too-sweet-but-completely-awesome recipe with you!!

Epcot Norway School Bread

Pastry
Ingredients
2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard

Method
Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.

Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.

Vanilla Custard
Ingredients
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch

Method
In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.

Recipe Credit: AllEarsNet