If you’re far from Walt Disney World right now, oh like say the Northern U.S., odds are it’s a little cold and snowy right now. And if you’re missing Disney food and stuck inside, there’s one remedy for that: You can get your Remy on and cook!
You can bake up a big ol’ batch of Disney Park cookies or recreate some of your favorite theme park foods at home (hellooooo Tonga Toast!). OR you can take some inspiration from classic Disney foods and whip up recipes just like Snow White, Lumiere, or Mama Coco!
Makes 1 pie
- 2 eggs
- 1 1/3 cup sour cream or Greek yogurt
- Zest of 1 lemon
- 1 1/2 teaspoon vanilla
- 1 cup granulated sugar
- 1/3 cup flour
- Pinch of salt
- 4 cups gooseberries
- Refrigerated pie crust
- Beat eggs in a bowl.
- Mix in sour cream, vanilla, lemon zest, sugar, flour, and salt.
- Gently fold in gooseberries.
- Unroll pie crust and place into dish.
- Pour mixed ingredients into crust.
- Cover with second pie crust.
- Cut scraps off the side. Use the dough to write “Grumpy” on top!
- Use a fork to design the edges.
- Bake in 400F oven for 30-35 minutes.
Pan de Muerto Ingredients:
- 1/4 cup unsweetened applesauce
- 1/2 cup mashed bananas
- 2 tsp maple syrup
- 2 tsp aniseed
- 1 tbsp orange zest
- 1/2 tsp salt
- 2 eggs
- 1/2 cup water
- 3 cups whole wheat flour
- 1 packet of yeast
Pan de Muerto Glaze:
- 1/2 cup orange juice
- 1 tbsp maple syrup
- Sprinkle of beetroot sugar
- Natural food coloring (varied)
- In a large bowl add flour, aniseed, applesauce, bananas, maple syrup. Whisk together.
- In a separate bowl, add eggs, water, and orange zest. Whisk together.
- Add wet ingredients to dry ingredients.
- Add another 1/3 cup whole wheat flour, whisk. Add another 1/3 cup whole wheat flour and yeast. Whisk.
- Add the final 2 cups whole wheat flour, and stir together.
- Cover with a damp towel and let rise for 1 hour.
- Shape the pan de muertos. Let rise for another 45 minutes.
- Bake at 350F for 25 minutes.
- Meanwhile, make the glaze by adding orange juice and maple syrup into a pot over medium heat, stirring together until combined.
- Brush pan de muertos with glaze, sprinkle with beetroot sugar.
Makes 1 pitcher
- 1 package of lime gelatin
- 1/2 cup boiling water
- 1 1/2 cups cold water
- 1 quart lemon-lime soda
- 1/2 quart lemonade
- Dissolve the gelatin in the boiling water and wait for it to dissolve completely.
- Then add cold water.
- Transfer to a pitcher and add the lemon-lime soda and lemonade.
- 1 1/2 cups cold whole milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 15 chocolate sandwich cookies
- 1 (8 ounce) container whipped topping, thawed
- 3 tablespoons instant chocolate pudding mix
- 12 scalloped sugar cookies
- Edible sugar pearls
- Pour milk into a large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.
- Place chocolate sandwich cookies in food processor and pulse until puréed.
- Fold puréed cookies into pudding mix. Stir until fully mixed.
- Add whipped topping and instant chocolate pudding. Stir until fully mixed.
- Place in refrigerator and chill for one hour.
- Spoon grey stuff into a piping bag fitted with desired tip. Pipe grey stuff onto cookies. Top with sugar pearls.
- 1 tablespoon olive oil
- 2 medium green and/or red bell peppers, cut into 1-inch pieces
- 1½ medium DOLE® Red Onions, chopped
- 1 medium eggplant, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
- 3 cups small DOLE® Cauliflower florets
- 2 cups small DOLE® Broccoli florets
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh thyme plus additional sprigs for garnish
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 1 can (28 ounces) whole peeled tomatoes, juice reserved, and tomatoes quartered
- 1½ DOLE® Lemons, juiced (about 6 tablespoons)
- 2 cups whole wheat pearl couscous
- 1 cup DOLE® Baby Arugula
- Heat oil in a large enamel-coated Dutch oven over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally.
- Add eggplant, zucchini, cauliflower, and broccoli; cook 10 minutes or until starting to brown, stirring occasionally.
- Add garlic, thyme, ¾ teaspoon salt, and crushed red pepper; cook 30 seconds, stirring occasionally.
- Add tomatoes with their juice and lemon juice; heat to a simmer. Reduce heat to medium-low; cover and cook 30 minutes or until vegetables are very tender.
- Prepare couscous as label directs. Makes about 5 cups.
- Stir arugula into ratatouille; remove from heat. Makes about 8 cups.
- Reserve 2 cups ratatouille; stir ¼ teaspoon salt into a Dutch oven with remaining ratatouille and serve over couscous garnished with thyme sprigs, if desired. Refrigerate reserved 2 cups ratatouille in an airtight container for up to 2 days; use in the Ratatouille Omelet recipe.
Makes about 9 cookies
- 1 Cup (2 Sticks) Butter at Room Temperature
- 1 1/4 Cup Brown Sugar
- 1/4 Cup Sugar
- 1 Egg
- 1 Egg Yolk
- 1 Tsp Sea Salt
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Soda
- 2 1/4 Cups Flour
- 1 Cup Chocolate Chips (we used a whole 12oz bag)
- The first step in making your Num Num Cookies is browning the butter. Stick to MEDIUM heat and wait. It’ll foam all up and be hard to see the bottom of the pot but once the foam subsides, SMELL. It’ll start to smell toasty and nutty and delicious. That means you’re close. Keep swirling the pot and looking for those milk solids at the bottom to start to turn the color of graham cracker crumbs. Pull it off the heat. It’s going to keep cooking so keep that in mind and don’t let it burn! Then pour it into a heat safe container to cool.
- Let the butter cool completely (at room temp is best but if you’re impatient like us, pop it in the fridge for a few minutes). It’ll be thick and sludgy, but be sure to scrape all the tasty bits that settle to the bottom.
- Add your brown sugar, sugar, and cooled butter to a mixer (or use a hand mixer. You can use just a big ol’ spoon and a bowl too if that’s all you’ve got on hand but the texture might be a little different — still yummy though!).
- When you beat the butter and sugar, be sure to do it for a WHILE. Like…8 minutes. No kidding. You want time for it to fluff up and aerate. This can be the key between stellar cookies and duds. Give it time to cream properly. Trust us. Set a timer and just don’t look at it. 8 minutes will fly by!
- Afterward, you’re going to mix in your egg, egg yolk, and vanilla, and let them mix together for a bit.
- Then, you’ll add your dry ingredients of flour, salt, and baking soda before letting them mix together once again.
- For this step, you want to mix JUST until the flour is incorporated. If you mix too long once the flour is in, you could end up with tough cookies.
- 1 cup of chocolate chips? WHO ARE WE KIDDING? No cookie recipe on earth uses so little (OK, maybe not true…but definitely not the real Num Nums…those are chocolate city). Use. The. Whole. Bag. We DID set aside a cup of chips to add on top…no reason other than to look pretty. We eat with the eyes!
- The Num Num Cookie wrappers you’d get with the real cookies (which you can buy here) are red and white, if you want an authentic Disney Parks look. When we went to order them…those were out of stock (womp womp) but when you set your mind on making Num Nums, you improvise. We ordered a different pattern wrapper, but functionally, they’re the exact same. Do you NEED the wrappers to make the cookies? Nope. Not one bit. We’ve made these just scooped on a cookie sheet and baked like any other cookie and they’re still delightful. But if you want the FULL Num Num experience, we recommend the wrapper.
- Toss your paper cups on a cookie sheet (if using) and get to divying up your dough. Your mileage may vary, but we got 9 cookies out of our batch, if you want a baseline to compare to. We started with a cookie scoop and realized quickly these wrappers are ginormous and needed a lot more dough!
- Once you portion your dough, be sure to smoosh them evenly in the wrappers. This is important to do, or your cookies won’t cook evenly in the oven. If just scooping on a cookie sheet, no need to flatten!
- That cup of chocolate chunks we saved? Now’s the time to pretty-up your cookies. Scatter them on top. If you’re not using the wrappers, you can press a few chunks into the tops of your scooped dough.
- Now it’s time for a trip to the fridge for a while! Cover the pan with plastic wrap and give it a rest. DON’T skip the chilling in the fridge step, if possible. This is giving the flour time to hydrate from the liquid in the eggs and butter and relax the gluten in the flour. It can make a less tough cookie and can give it a deeper flavor. Overnight IS best, like they say, but who has the time when your kids are nipping at your heels wanting cookies? We let them chill about two hours and cut our losses. 😉
- If you want to make your Num Num Cookies giant like the ones in the parks, you’re going to want to bake your cookies for a longer period of time. Ours took 18 minutes, but yours may vary! Watch for the cookies to start to puff and get a little browned at the edges. The point of this is to make sure they have a nice golden brown edge that is sturdy, while the center is still soft and gooey.
Sugar Cookie Medal from Wreck It Ralph
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/3 cups sugar
- 2 large eggs
- 2 teaspoon vanilla extract
For the royal icing:
- 4 ½ cup confectioner’s sugar
- 5 tablespoon meringue powder
- ½ cup water
- Heart cookie cutter (4 inch wide)
- Pink sour candy belts Teal food coloring
- Large nonpareil sprinkles
- Pastry bag for icing
- Round decorating tips (No. 2, No. 3)
- In a medium bowl, mix together flour, baking powder, and salt.
- Using a handheld electric mixer or a freestanding mixer with the paddle attachment beat butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy about 3 minutes.
- Add the eggs one at a time, beating between each addition, then add the vanilla.
- Turn the mixer off. Add the flour and then beat just until combined.
- Roll out dough between 2 pieces of floured parchment paper. Refrigerate until firm, about 45 minutes.
- When ready to bake, preheat the oven to 350˚F and line two baking sheets with parchment paper.
- Remove refrigerated dough from parchment paper. Using a heart cookie cutter, cut out shapes. Reroll scraps, and cut out. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until pale golden, 6 to 9 minutes. Transfer cookies to wire racks to cool.
- Make the royal icing: Put confectioner’s sugar, meringue powder, and ½ cup water into the bowl of an electric mixer fitted with whisk attachment (or use electric mixer); beat on low speed 10 minutes.
- Separate icing into two bowls. In one bowl add 5-10 drops of teal food coloring to icing. Transfer to a pastry bag fitted with a small plain round decorating tip. If your icing is too thin add more powdered sugar and if too thick add small amounts of water.
- Decorate each cookie starting with piping a large white heart. Let icing dry for 10 minutes. Then layer a teal heart and add large nonpareil sprinkles on top. Let dry for 10 minutes.
- Using white icing with No. 2 decorating tip write, “You’re my hero.”
- Attach sour candy belts to the back of each cookie with icing.
- 1 cup almond flour, finely ground
- 1 confectioners’ sugar
- 1/2 teaspoon salt
- 3 egg whites, room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon clear vanilla
- 2-3 drops blue food gel dye
- 1/2 cup (1 stick) unsalted butter
- 1-1/2 cups confectioners’ sugar
- 3 Tablespoons heavy cream
- 1/2 teaspoon clear vanilla
- 1 drop blue food gel dye
- 2/3 cup raspberry jam
- Into a medium bowl, sift the almond flour and confectioners’ sugar, twice. Set aside.
- In the bowl of an electric mixer with a whisk attachment, whisk the egg whites for 2 to 3 minutes, until foamy.
- Slowly whisk in the granulated sugar, until stiff peaks form.
- Stir in the vanilla and food coloring.
- Fold in 1/3 of the dry ingredients, until just combined.
- Continue with another 1/3, followed by the rest, until the batter falls into ribbons and you can make a “figure 8.”
- Transfer the macaron batter into a piping bag with a round tip.
- Prep baking sheets with parchment.
- Pipe the macarons onto the parchment into small 1-inch circles, spacing them 2 inches apart.
- Tap the baking sheet firmly onto a flat surface a few times to release air bubbles. Let the macarons sit at room temperature for 40 minutes, until dry to the touch.
- Preheat the oven to 300 degrees F.
- Bake for 12 to 15 minutes, until they rise and the “feet” have formed. Transfer to a wire rack, let cool completely.
- In a medium bowl with a handheld mixer, mix the butter and confectioners’ sugar.
- Add the heavy cream, vanilla, and food gel dye.
- Transfer the buttercream to a piping bag. Onto the flat side of one macaron shell, pipe a circle of buttercream.
- Add a small spoonful of jam into the center. Top it with a second macaron shell to sandwich.
- Repeat with remaining macaron shells and filling, to serve.