Pineapple Upside Down Cake Recipe From Disney

Disney

Pineapple Upside Down Cake is such a classic dessert. It was created in the 1920s and used the recently developed canned pineapple in a baking style that had been around since the Middle Ages. The result is delicious. This version is the recipe that Disney uses at the Plaza Inn in Disneyland. 

Pineapple Upside Down Bundt Cake - Plaza Inn

Makes 12 servings

Topping

1/2 cup brown sugar, packed

1/4 cup unsalted butter, melted

2 cups diced fresh or canned pineapple, drained

1/2 cup chopped maraschino cherries

Grease 12 mini bundt or muffin tins with non-stick cooking spray.

Stir brown sugar and melted butter together in a small bowl. Place 2 teaspoons of butter mixture in the bottom of each muffin cup.

Place 2 1/2 tablespoons diced pineapple and 2 teaspoons chopped maraschino cherries on top of butter mixture in each muffin cup. Set side.

Cake

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

2/3 cup sugar

2 eggs

1/2 tsp vanilla extract

3/4 cup pineapple juice

whipped cream, for serving

12 maraschino cherries, for serving

Preheat oven to 350°F.

Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.

Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add eggs, one at a time until incorporated. Add vanilla and mix for 1 minute on medium speed.

Reduce speed to low. Add 1/3 of the flour mixture and 1/2 of the pineapple juice. Repeat until all pineapple juice and flour are used.

Pour batter evenly over the diced pineapple and butter in muffin tins. Bake for 20-25 minutes, until a toothpick inserted in the center of each cake comes out clean.

Cool on wire rack for 10 minutes. Carefully flip muffin tin over to remove cakes. Top each cake with whipped cream and a maraschino cherry. Serve warm or at room temperature.

Orange-Cranberry Scone Recipe From Disney

Disney

Afternoon tea returned to the Grand Floridian last month. The Garden View Lounge - Tea Experience is a whimsical Alice in Wonderland inspired tea party filled with delightful teas and sweet and savory bites. Your meal begins with Orange-Cranberry Scones and Disney has shared the recipe so we can enjoy them at home.

Orange-Cranberry Scones

Makes 12 Scones

Soaked Fruit

zest of 1 orange

1/2 cup dried apricot, chopped

1/2 cup dried cranberries

3 Tbsp orange liqueur or orange juice

Combine orange zest, dried apricots, dried cranberries, and orange liqueur in a small bowl. Cover and refrigerate overnight.

Cranberry-Orange Scones

3 Tbsp heavy cream

3 Tbsp crème fraîche

6 Tbdp sugar

2 cups cake flour

1 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 cup butter, at room temperature

Soaked Fruit

1 egg, beaten

2 tsp water

Whisk heavy cream, crème fraîche, and sugar together in a small bowl and set aside.

Sift cake flour, all-purpose flour, baking powder, and baking soda together in the bowl of an electric mixer. Cut room temperature butter into small cubes and add to flour mixture. Mix with paddle attachment on low speed until coarse crumbs form. 

Add reserved cream mixture and mix on low speed until a rough dough forms and flour is no longer crumbly. Add Soaked Fruit with any remaining liquid and gently mix until dough is soft and starts to pull away from sides of the bowl. Do not overmix.

Place dough on a floured cutting board and shape into a 6×8-inch rectangle that is 1-inch thick. Cut into 2-inch squares and place on a parchment-lined baking sheet.

Freeze for at least 30 minutes before preheating oven.

Preheat oven to 400°F. Set scones out of freezer while oven is preheating. Combine beaten egg and water in a small bowl. Brush on top of scones. Bake for 15-18 minutes, until golden brown.

Loaded Baked Potato Soup Recipe From Disney

Disney

In my house, cold weather is soup weather. So, lately, I've made a lot of soup, but I'm always looking for a new one to try. This Loaded Baked Potato Soup can be found at the Carnation Café in Disneyland, but with this recipe from Disney,  you can make it at home, too.

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped 

1 medium yellow onion, diced 

1 large carrot, peeled and diced

3/4 cup diced celery                                       

4 large russet potatoes, peeled and diced

4 medium red potatoes, diced 

1/4 cup flour 

2 cups chicken or vegetable stock                  

Coarse salt, freshly ground pepper, to taste 

4 cups heavy whipping cream

Optional garnishes: chopped chives, reserved chopped bacon, sour cream, shredded cheddar and Monterey Jack cheese

In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. Remove bacon with slotted spoon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.  

Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes.  Add chicken stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. 

Add whipping cream and simmer for 5 minutes. Adjust thickness by adding water or stock. Soup should have a creamy consistency. Season to taste, and garnish with toppings.

Celebration Chocolate Fudge Brownie Recipe From Disney

Disney

One of the best ways to relive the magic of a Disney vacation is to make Disney Parks recipes at home. There are so many delicious recipes to choose from and Disney has collected a lot of them into a book, "The Official Disney Parks Celebration Cookbook: 101 Festival Recipes from the Delicious Disney Vault". Here's a sweet recipe from the book: Celebration Chocolate Fudge Brownie from the California Adventure Food and Wine Festival. 

Celebration Chocolate Fudge Brownie Recipe 

Serves 15 

Gooey Fudge Cake:

1 3/4 cup sugar 

1 3/4 cup butter, softened 

6 eggs 

2 cups powdered sugar 

2 1/4 cups all-purpose flour 

3/4 cup unsweetened cocoa powder 

2 cups chopped pecans

Preheat oven to 325°F. Grease and flour 15 (four-inch) mini bundt pans or ramekins. Set aside.  

Cream sugar and butter in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add eggs, one at a time, until fully incorporated. Add powdered sugar, 1/2 cup at a time and mix on low speed until combined.

Whisk all-purpose flour and cocoa powder together in a small bowl. Gradually add to mixer and beat on low speed until mixed. Add pecans and fold until just combined, do not over mix.  

Fill prepared pans 2/3 full with batter. Bake for 20-25 minutes, until top is set but center is still soft. Cool completely.  

Chocolate Pecan Glaze:

1/2 cup butter 

6 Tbsp milk 

4 Tbsp cocoa powder 

1 cup powdered sugar 

1 cup chopped pecans

Heat butter and milk in small saucepan over medium heat until butter is melted. Remove from heat. 

Whisk in cocoa powder and powdered sugar until smooth. Stir in pecans. Keep warm until ready to serve.  

Toppings:

White chocolate crunch pearls 

Edible glitter stars

To Serve: 

If desired, remove cooled cakes from molds. Top each cake with warm chocolate pecan glaze, white chocolate crunch pearls, and edible glitter stars.  

Cook’s Note: To make the gooey fudge cake as a large cake, bake in a large bundt pan for 40-50 minutes. Cool completely before slicing.  

Coconut-Pineapple Bread Pudding Recipe From Disney

Disney

There are so many tasty dishes to try at the  Disney World Resorts. It's fun to discover new sweets and treats each trip. But, with so many to try, it's hard to choose which ones to eat and which to skip until next time. Luckily, Disney has shared the recipes for many of these delicious delights over the years so that we can make them at home. This recipe for Coconut-Pineapple Bread Pudding is from Sebastian’s Bistro at Caribbean Beach Resort. 

Coconut-Pineapple Bread Pudding Recipe 

Serves 12 

Pineapple Topping

1/2 cup apricot jelly 

1 (20 ounce) can crushed pineapple, drained 

1 cup shredded coconut 

Whisk apricot jelly, crushed pineapple, and shredded coconut in a medium bowl until combined. Cover and refrigerate until ready to use. 

Caramel Sauce 

2 tablespoons light corn syrup 

1 cup sugar 

2/3 cup heavy cream 

1/2 teaspoon vanilla extract 

1/4 cup unsalted butter 

3/4 teaspoon coarse salt 

Heat corn syrup in a medium saucepan over medium low heat for 3 minutes, until warm. Add sugar, 1/4 cup at a time. Stir until sugar is melted before adding each additional 1/4 cup.  

Cook sugar stirring occasionally, for 10 minutes, until amber in color.

Slowly add cream and vanilla, stirring to combine. Cook, stirring constantly, until caramel reaches 225°F. Pour into medium bowl.

Cut butter into cubes and whisk into caramel until combined.

Refrigerate up to 2 days. Warm before serving.

Coconut-Pineapple Bread Pudding

2 1/2 cups heavy cream 

7 eggs 

2 1/2 cups whole milk 

1 tablespoon vanilla paste 

1 tablespoon coconut extract 

1 1/2 cups sugar 

1 (1 pound) loaf challah, cut into 1-inch cubes 

1 (1 pound) loaf sourdough, cut into 1-inch cubes 

1 (8 ounce) can crushed pineapple, drained 

1 cup shredded coconut 

Whisk heavy cream, eggs, milk, vanilla paste, and coconut extract in large mixing bowl. Add sugar and whisk until dissolved. Add bread and stir until fully submerged in liquid. Cover and refrigerate overnight.

Preheat oven to 325°F. Grease a 9×13-inch baking pan with butter. Add drained crushed pineapple to bottom of pan and evenly sprinkle shredded coconut on top. Pour soaked bread mixture on top and gently press down to spread evenly.

Cover pan with foil and bake for 45 minutes, until center of bread pudding reaches 165°F. Remove from oven. Increase heat to 350°F. Evenly spread Pineapple Topping on top of bread pudding. Bake uncovered for 10 minutes, until topping begins to brown.

Cool for 15 minutes.

To Serve:

Cut cooled Coconut-Pineapple Bread Pudding to desired size. Top with vanilla ice cream and warm Caramel Sauce.

Boursin Fig and Balsamic Cheesecake Recipe From Disney

Disney

There are so many tasty treats to discover at the EPCOT International Food and Wine Festival. One of this year's new desserts is the Boursin Fig and Balsamic Cheesecake. It looks delightful, and with this recipe from Disney, you can try it at home.

Boursin Fig & Balsamic Cheesecake

Makes one 9-inch cake 

Spice Cake

3/4 cup all-purpose flour 

1/8 tsp coarse salt 

1/4 tsp baking powder 

1/4 tsp baking soda 

1/2 tsp ground cinnamon 

1/8 tsp ground ginger 

1/8 tsp ground nutmeg 

1/8 tsp ground allspice 

1/8 tsp ground cloves 

1/3 cup sugar 

2 Tbsp packed brown sugar 

2 eggs 

1/2 tsp vanilla extract 

1/4 cup canola oil 

2 Tbsp orange juice   

Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray and line bottom with 9-inch parchment paper circle. Set aside. 

Whisk flour, salt, baking powder, baking soda, ground cinnamon, ginger, nutmeg, allspice, and cloves together in a medium mixing bowl. Set aside.  

Combine sugar, brown sugar, and eggs in a large mixing bowl. Whisk until sugar is dissolved. Add vanilla extract and whisk until combined.  

Fold half of the flour mixture into the egg and sugar. Add oil and fold until combined. Fold in remaining flour and orange juice until just combined. 

Pour into prepared springform pan and bake for 10-15 minutes until toothpick inserted in the center comes out clean. Place pan on wire rack and cool to room temperature.  

Boursin Fig & Balsamic Cheesecake 

2 (8 ounce) packages cream cheese, softened  

2 (5.2 ounce) packages Boursin Fig & Balsamic Cheese  

1 cup sugar 

1/2 tsp orange zest 

2 Tbsp cornstarch 

1/2 cup mascarpone cheese 

1/4 cup fig jam 

1 tsp maple extract 

5 eggs 

 

Preheat oven to 300°F. Wrap bottom of pan containing Spice Cake with foil.  

Combine cream cheese, Boursin Fig & Balsamic Cheese, sugar, orange zest, and cornstarch in the bowl of an electric mixer fitted with a paddle attachment and beat for 4 minutes on medium speed.  

Scrape sides of mixer bowl with spatula. Add mascarpone cheese, fig jam, and maple extract. Continue to mix at medium speed until blended.  Reduce speed to low and add eggs, one at a time until fully incorporated.  

Pour cheesecake mix on top of Spice Cake in springform pan. Place springform pan in a baking sheet and place in oven. Carefully fill baking sheet with water.  

Bake for 50-65 minutes, until center of cheesecake is set. Remove from water bath and cool on wire rack at room temperature for 30 minutes. Cover with foil and refrigerate at least 4 hours before serving.  

Topping

1 cup fig jam  

12 pecan halves, toasted 

6 figs, halved 

To Serve 

Remove chilled cheesecake from refrigerator and unmold from springform pan. Top with fig jam before slicing. Serve each slice with pecan halves and fresh figs.  

Cook’s Note: Any variety of fresh figs can be used in this recipe.  

Celebration Chocolate Fudge Brownie Recipe From Disney

Disney

These brownies from the 2023 California Adventure Food and Wine Festival look delightful. With this recipe from Disney, you can make them at home to enjoy anytime. 

Celebration Chocolate Fudge Brownie

Serves 15 

Gooey Fudge Cake

1 3/4 cup sugar 

1 3/4 cup butter, softened 

6 eggs 

2 cups powdered sugar 

2 1/4 cups all-purpose flour 

3/4 cup unsweetened cocoa powder 

2 cups chopped pecans

Preheat oven to 325°F. Grease and flour 15 (four-inch) mini bundt pans or ramekins. Set aside.  

Cream sugar and butter in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add eggs, one at a time, until fully incorporated. Add powdered sugar, 1/2 cup at a time and mix on low speed until combined.  

Whisk all-purpose flour and cocoa powder together in a small bowl. Gradually add to mixer and beat on low speed until mixed. Add pecans and fold until just combined, do not over mix.  

Fill prepared pans 2/3 full with batter. Bake for 20-25 minutes, until top is set but center is still soft. Cool completely.  

Chocolate Pecan Glaze

1/2 cup butter 

6 Tbsp milk 

4 Tbsp cocoa powder 

1 cup powdered sugar 

1 cup chopped pecans 

Heat butter and milk in small saucepan over medium heat until butter is melted. Remove from heat. Whisk in cocoa powder and powdered sugar until smooth. Stir in pecans. Keep warm until ready to serve.  

Toppings

White chocolate crunch pearls 

Edible glitter stars 

To Serve 

If desired, remove cooled cakes from molds. Top each cake with warm chocolate pecan glaze, white chocolate crunch pearls, and edible glitter stars.  

Cook’s Note: To make the gooey fudge cake as a large cake, bake in a large bundt pan for 40-50 minutes. Cool completely before slicing.  

Its DOLE Whip Day!

One of the best treats at Disney World is a DOLE Whip. From floats to cones, to a pineapple upside down cake that is amazing, there are so many ways to enjoy this frozen treat. But if you can't make it to a Disney park for DOLE Whip Day, here's a fun recipe from Aloha Isle that you can try at home.

Pineapple Upside-Down Cake Topped with Frozen Pineapple Treat Inspired by DOLE Whip

Serves 6 

Topping

1 (20 oz) can pineapple slices in 100% pineapple juice

4 tablespoons butter, melted 

1/2 cup firmly packed light brown sugar 

1/4 teaspoon cinnamon 

1/4 teaspoon ground ginger 

6 maraschino cherries 

Preheat oven to 375°F. Lightly grease 8 ounce ramekins with butter and place on baking sheet. Set aside. Drain pineapple rings, reserving 6 tablespoons juice for pineapple upside-down cake.  

Combine melted butter, light brown sugar, cinnamon, and ground ginger in small bowl and stir until smooth. Spread 1 1/2 tablespoons of brown sugar mixture in the bottom of each ramekin. Place pineapple ring in each ramekin and add a maraschino cherry to the center of each pineapple ring. Set aside.

Pineapple Upside-Down Cake

1 1/3 cups all-purpose flour 

1/2 teaspoon coarse salt 

1 3/4 teaspoons baking powder  

3 tablespoons butter, softened 

3/4 cup granulated sugar 

1 egg 

1 teaspoon vanilla extract 

6 tablespoons reserved pineapple juice 

2 tablespoons milk  

Whisk flour, salt, and baking powder together in a medium bowl and set aside. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add egg and vanilla and beat for 1 minute on medium speed until smooth.  

Add reserved pineapple juice and half of reserved flour mixture and beat on low speed until smooth. Add milk and remaining flour mixture and continue mixing for 1 minute until batter is smooth.  

Spread 1/3 cup batter on top of pineapple in each ramekin. Bake for 20-22 minutes, until a toothpick in the center comes out clean. Remove cake from oven and cool for 3 minutes. Run a knife or offset spatula around the edge of each cake. Carefully turn ramekins onto wire rack and gently lift. Cool. 

Frozen Pineapple Treat *

1/2 to 3/4 cup pineapple juice, divided

2 cups frozen pineapple chunks

1 cup dairy-free vanilla ice cream 

Place 1/2 cup pineapple juice, frozen pineapple, and dairy-free vanilla ice cream in blender and blend until smooth – do not over blend. If the mixture is too thick, add 2 tablespoons of pineapple juice at a time. 

Scoop onto Pineapple Upside-Down Cake and serve immediately.

*For an even better DOLE Whip experience, try this DOLE Whip mix. It does require a soft serve ice cream maker but it tastes fantastic.

Grapefruit Cake Recipe From Disney

Disney

Have you tried the Grapefruit Cake at the Brown Derby in Hollywood Studios? It's so good! If you can't make it to the park, but are craving this delightful dessert, you're in luck: here's the recipe from Disney.

Grapefruit Cake with Cream Cheese Icing - The Hollywood Brown Derby

Serves 8 

Grapefruit Cake

1 1/2 cups sifted cake flour 

3/4 cup granulated sugar 

1 1/2 tsp baking powder 

1/2 tsp salt 

3 large eggs, separated 

1/4 cup vegetable oil 

1/4 cup water 

3 Tbsp grapefruit juice 

1/2 tsp finely grated lemon zest 

1/4 tsp cream of tartar

Preheat oven to 350°F. Lightly grease a 9 X 2-inch round cake pan. Line the bottom with parchment paper and lightly butter the paper and sides. 

Sift together flour, sugar, baking powder, and salt in a large bowl. Whisk egg yolks, oil, water, grapefruit juice, and lemon zest until smooth in a medium bowl. Whisk in the flour mixture. 

Beat the egg whites and the cream of tartar just to stiff peaks with an electric or stand mixture. Gently fold the egg whites into the yolk mixture with a rubber spatula until just blended. Pour into prepared pan. 

Bake 25 to 30 minutes, or until the cake springs back when touched lightly in the center. Invert the cake, still in the pan, and cool on a wire rack. 

Run a spatula or a table knife around the edge of the cake and carefully remove from the pan.  

Cream Cheese Icing 

2 (8-ounce) packages cream cheese, softened 

1 tsp freshly squeezed lemon juice 

1 tsp finely grated lemon zest 

1 cup sifted confectioners’ sugar

Beat cream cheese in the bowl of an electric mixer fitted with a paddle attachment on high speed until light and fluffy. Add the lemon juice and the lemon zest. Gradually add confectioners’ sugar and beat until well blended. Keep covered until ready to frost cake. 

Topping

1 can (16 ounces) grapefruit sections, drained well 

Grapefruit syrup  

To Serve:  

Halve cake horizontally with a serrated knife.  

Spread 1/3 to 1/2 cup frosting over top of first layer to with about 1/4 inch of edge. Top with several grapefruit sections. 

Place second cake layer, rounded side up, on frosted first layer. Frost top and sides with remaining icing. Garnish with remaining grapefruit sections and desired amount of grapefruit syrup.  

The Prospector's Homemade Cheddar Biscuit Recipe From Disney

I finally had the chance to try the Roundup Rodeo BBQ in Toy Story Land in January. The food was really good and I loved the decor. My favorite part was the biscuits. They are absolutely delicious! Disney recently shared the recipe for these biscuits to celebrate the one year anniversary of the restaurant. I can't wait to make them!

The Prospector's Homemade Cheddar Biscuits With Sweet Pepper Jelly - Roundup Rodeo BBQ, Hollywood Studios

Makes 12 Biscuits

Sweet Pepper Jelly

3 large red bell peppers, diced

1/2 cup diced Spanish onion

1 teaspoon red pepper flakes

1/2 cup white vinegar

1 cup sugar, divided 

1/2 teaspoon coarse salt

2 teaspoons pectin

Purée red bell pepper and onion in food processor until smooth. Bring puréed pepper mix, red pepper flakes, vinegar, 3/4 cup sugar, and salt to boil in medium saucepan. Reduce heat to simmer and continue simmering, stirring occasionally with rubber spatula, for 10-15 minutes, until reduced by slightly less than 1/3. 

Combine pectin and remaining 1/4 cup sugar in small bowl. Add to simmering pepper mix. Stir constantly for 5 minutes until jelly thickens.  Pour into heatproof bowl to cool. Cool at room temperature for 30 minutes. Cover, and refrigerate until ready to use.

Pepper jelly can made ahead and stored in the refrigerator up to 7 days. 

Cheddar Biscuits

1 cup unsalted butter, frozen

1 1/2 cups bread flour

1 1/2 cups cake flour

3 tablespoons sugar

2 tablespoons baking powder

1 teaspoon coarse salt

1 teaspoon baking soda

1 1/3 cups buttermilk 

2 cups shredded yellow cheddar cheese 

1/2 cup clarified butter, warmed

Sea salt, to taste 

Preheat oven to 375°F. Line baking sheet with parchment and set aside. 

Grate frozen butter using a food processor with shredding disk or cheese grater. Set aside. Whisk bread flour, cake flour, sugar, baking powder, salt, and baking soda in large mixing bowl. Add frozen shredded butter and whisk until butter is evenly distributed. Add buttermilk and shredded cheese and stir with spoon until soft dough forms. 

Transfer dough to a floured surface and roll into 1/2-inch thick rectangle. Fold dough into thirds and roll to flatten slightly. Repeat 3 times. Roll dough to 1/2-inch thickness. Cut into 3-inch squares. Place on prepared baking pan. 

Bake for 14-15 minutes, until tops are golden and the bottom of the biscuits begin to brown. 

Remove from oven and brush with warm clarified butter and sprinkle desired amount of sea salt on top. 

Laissez Les Bon Temps Rouler!

Disney

It's Mardi Gras today which means it's time to let the good times roll! If you want a little Disney flair to your celebrations, why not make up a batch of Tiana's House Gumbo. It looks delicious!

House Gumbo from Tiana's Palace at Disneyland

Serves 4-6

Dark Roux

1/4 cup vegetable oil

1/4 cup all-purpose flour

Heat oil in medium saucepan over medium heat for 5 minutes, until hot. Add flour and cook, whisking constantly for 15-20 minutes, until roux is deep brown in color. If necessary, lower heat to medium-low to prevent burning. Remove from heat and transfer to heatproof bowl; set aside. 

Gumbo

2 Tbsp vegetable oil, divided

12 oz mild andouille sausage, diced

1/2 pound boneless chicken thighs, sliced

1 Tbsp Cajun seasoning mix

1 large onion, chopped

1 large green bell pepper, chopped

1 poblano pepper, chopped

2 ribs celery, chopped

2 cloves garlic, minced

3/4 tsp dried thyme

6 cups chicken stock, divided

Reserved Dark Roux

10 okra pods sliced 1/2-inch thick (approximately 2 cups)

1 1/2 tsp salt

1/2 tsp pepper

1 Tbsp Worcestershire sauce

1 tsp hot sauce, plus more to taste

1 tsp fresh chopped oregano

1 tsp fresh chopped parsley

4 cups cooked white rice

Heat 1 tablespoon of oil in a large stockpot or Dutch oven over medium heat for 5 minutes, until hot. Add sliced andouille sausage and cook for 5-6 minutes, until browned. Transfer to plate using slotted spoon.

Season chicken thighs with Cajun seasoning and add to stockpot, scraping up any browned bits from the andouille sausage. Cook over medium heat for 6-8 minutes, until chicken thighs are fully cooked. Transfer to plate using slotted spoon. 

Add remaining tablespoon of oil to stockpot and heat over medium heat for 3 minutes, until hot. Sauté onion, bell pepper, poblano pepper, and celery for 5 minutes, until soft. Add garlic and dried thyme. Cook one minute, until fragrant.

Add 1 cup chicken stock, making sure to scrape any browned bits from the bottom of the pan. Add remaining 5 cups chicken stock. Increase heat to medium-high and bring to a simmer. Slowly whisk in reserved dark roux  and whisk until smooth. Reduce heat to medium and continue simmering, stirring occasionally, until gumbo thickens, about 20 minutes.

Add oregano, parsley, okra, and reserved andouille sausage and chicken to gumbo. Cook over medium-low heat for 5 minutes, until okra begins to soften. 

Season with salt, pepper, Worcestershire sauce, and hot sauce. Stir to combine. Add additional hot sauce, salt and pepper as needed. Finish with fresh oregano and parsley. Spoon gumbo into bowls and top with rice.

Beef & Barley Soup Recipe From Disney

Disney

I always crave comforting soups when the weather turns cold. And Disney has shared a few great recipes for soups from the Parks over the years. (The Canadian Cheddar Cheese Soup is still my favorite!) This recipe for Beef & Barley Soup is from King Stefan’s Banquet Hall, a restaurant that became Cinderella’s Royal Table in 1997. I can't wait to try it.

Beef & Barley Soup

Serves 4

1 Tbsp vegetable oil

1 pound beef chuck, cut into 3/4-inch pieces 

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 cup chopped onions 

1/2 cup diced celery

1 cup diced carrots

1 Tbsp minced garlic

1 tsp dried thyme leaves

4 cups reduced-sodium beef broth

1/2 cup uncooked medium pearled barley

1/ 4 cup chopped scallions, for serving 

Heat oil in a large pot or Dutch oven. Season beef with salt and pepper and cook over medium-high heat, stirring occasionally, until browned. Remove with a slotted spoon and reserve.

Add onions, celery, carrots, garlic, and thyme to the pot and cook over medium heat, stirring occasionally, until vegetables start to brown.

Return beef to pot and add broth. Bring to a boil, lower heat, and simmer 45 minutes to 1 hour, or until beef is tender.  

Add barley and simmer 30 minutes more. Season to taste with salt and pepper. Serve in a deep bowl topped with scallions. 

Mickey Mouse Peanut Butter Cookie Recipe From Disney

Disney

I love baking cookies. And peanut butter cookies are my absolute favorite so I can't wait to try this recipe for Mickey Mouse Peanut Butter Cookies from Disney.

Mickey Mouse Peanut Butter Cookie

Makes 12 Cookies

Peanut Butter Cookies

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups light brown sugar

2 tablespoons honey

1 cup creamy peanut butter

2 eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside. Beat light brown sugar, honey, peanut butter, eggs, butter, and vanilla extract in the bowl of an electric mixer fitted with a paddle attachment on medium speed until creamy. Add flour mixture and beat on low speed until fully incorporated. Refrigerate for 30 minutes.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Place 1/4 cup chilled peanut butter cookie dough in 3 1/2 inch Mickey Mouse-shaped cookie cutter on prepared baking sheet and press dough to fill cutter. Carefully pick up cookie cutter and repeat with remaining dough, placing 6 cookies on each baking sheet.

Bake 10-12 minutes, until edges begin to brown. Cool for 10 minutes on pans, then move to wire racks. Cool completely before frosting.

Peanut Butter Frosting

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1 cup powdered sugar, sifted

1 1/2 tablespoons heavy cream

1/2 teaspoon vanilla extract

3/4 cup M&M’S Minis Peanut Butter Chocolate Candies

Beat butter and peanut butter in the bowl of an electric mixer fitted with a paddle attachment on medium speed until fully combined. Add sifted powdered sugar and mix on medium speed until fully combined. Reduce speed to low and add heavy cream and vanilla extract until incorporated. Refrigerate, covered, until ready to use.

To Serve

Spread peanut butter frosting on each cookie. Sprinkle tops with M&M’S Minis Peanut Butter Chocolate Candies.

Melted Snowman Cookie Recipe From Disney

Disney

These Melted Snowman Sugar Cookies from PizzeRizzo are so cute! And now you can make them at home with this recipe from Disney. 

Melted Snowman Sugar Cookies - PizzeRizzo, Hollywood Studios

Makes 18 Cookies

Sugar Cookies

2 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1 cup unsalted butter, room temperature

1 1/4 cup granulated sugar

1 egg yolk

1 egg

1 teaspoon vanilla extract

Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside. 

Whisk flour, baking powder, and salt together in medium bowl; set aside. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy. 

Add egg yolk, egg, and vanilla and beat on medium speed until combined. Reduce speed to medium and slowly add flour. Mix until soft dough forms. 

Using a 3 tablespoon scoop, place 6 balls of cookie dough on prepared baking sheet. Refrigerate remaining dough until ready to bake next batch of cookies. Bake for 12-14 minutes, until edges begin to brown. Cool for 5 minutes on pan. If desired, even out the edges of the cookies with a round cookie cutter, slightly smaller than cookies while cooling. 

Move to wire racks and cool at least 30 minutes before decorating. Repeat with remaining dough. 

Melted Snowman Toppings

9 large marshmallows

1/2 cup dark melting chocolate

1 (12 ounce) bag white melting chocolate

36 chocolate twigs or pretzel sticks

18 orange sprinkles

54 chocolate covered cocoa nibs or mini chocolate chips

18 chocolate top hats or mini peanut butter cups

To serve, cut large marshmallows in half. Place on wax paper, sticky side down. Melt dark melting chocolate according to package instructions. Use a toothpick to paint two eyes on the side of each cut marshmallow. Set aside to dry. 

Melt white melting chocolate in microwave according to package instructions. Place 1-2 tablespoons of melted white chocolate on top of one cookie. Smooth to desired shape. Place one marshmallow face on the cookie and decorate with 2 chocolate twigs for the arms, 1 orange sprinkle for the nose, and 3 chocolate covered cocoa nibs for the buttons. Repeat with remaining cookies. Attach hats to the top of each snowman by dipping bottom of hat into melted dark chocolate and place on top of marshmallow. 

Warm Apple Butter Cake Recipe From Disney

Disney

I love making Disney recipes at home. It's fun to get a taste of the parks without having to travel. This sweet recipe for Warm Apple Butter Cake was originally served at Steakhouse 55 in Disneyland. 

Warm Apple Butter Cake - From the Disney Recipe Vault

Makes 15 individual cakes

Caramelized Apples

2 Granny Smith apples, peeled and cored

2 tablespoons unsalted butter

1 tablespoon sugar

Cut apples into thin slices. Melt butter in a large, heavy skillet over medium-high heat; add apples and sugar. Cook apples until golden and softened. Set aside to cool.

Bourbon Caramel Glaze

3/4 cup light brown sugar

1/2 cup unsalted butter 

1/2 tablespoon bourbon

1 cup heavy cream

Combine brown sugar and butter in a large saucepan and bring to a boil over medium-high heat. Stir continuously until sugar dissolves.

Simmer over medium heat without stirring or touching pan until mixture is thick and dark amber in color, about 10 minutes. Remove pan from heat.

Carefully whisk in bourbon and heavy cream. Mixture will bubble vigorously and release very hot steam. Pour caramel into a bowl to cool; set aside. 

Apple Butter Cake

1 3/4 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 3/4 cups sugar

8 eggs

2 egg yolks

1 cup butter, melted 

1 1/2 cups plus 1 teaspoon buttermilk

1 1/2 teaspoons almond extract

Preheat oven to 350°F. Butter and flour fifteen 3/4-cup ramekins; set aside. Sift together flour, baking powder, baking soda, and salt in a large bowl. Whisk together sugar, eggs, egg yolks, and melted butter in a separate large bowl until well combined. Combine buttermilk and almond extract in a small bowl; set aside.

Fold a third of flour mixture into egg mixture. Stir in half of buttermilk mixture. Fold in another third of flour mixture, then add remaining buttermilk mixture. Fold in remaining flour mixture. 

Ladle 1/2 cup cake batter into each prepared ramekin. Bake 20 to 22 minutes, or until a wooden pick inserted in the center of cakes comes out clean. 

To Serve:

Vanilla ice cream, for serving

Dried apple slices, for garnish

Cranberries, for garnish

While cakes are warm, carefully remove from ramekins onto a serving plate. Divide caramelized apples among tops of cakes. Spoon bourbon caramel glaze over top of apples and cake. Serve with vanilla ice cream and garnish with dried apple slices and cranberries, if desired.

Snickerdoodle with Snickers Recipe From Disney

I loved trying the delightful sweets and treats at this year's EPCOT International Festival of the Holidays. The Cookie Stroll cookies are enormous this year as well as tasty. The first cookie I tried was the Snickerdoodle with Snickers pieces from the Yukon Holiday Kitchen. It was surprisingly good. If you'd like to make this cookie at home, give this recipe from Disney a try.

Snickerdoodle cookies made with Snickers Bar Pieces - EPCOT International Festival of the Holidays 

Makes 24 Cookies

2 3/4 cup all-purpose flour

1 tsp baking soda

2 tsp cream of tartar

1/2 tsp salt

1 cup shortening

1 1/2 cup, plus 2 Tbsp sugar, divided

2 eggs

2 tsp ground cinnamon

2 cups roughly chopped Snickers bar pieces

1/2 cup semi-sweet chocolate chips, melted

Sift flour, baking soda, cream of tartar, and salt in a medium bowl. Cream shortening and 1 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Reduce speed to medium and add eggs, one at a time, until combined. 

Add flour mixture, one cup at a time, scraping bowl as needed.  Beat on medium speed until just combined. 

Roll dough into balls using a 1-1/2 inch cookie scoop and refrigerate for 15-20 minutes.

Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat. Combine remaining 2 tablespoons sugar and ground cinnamon in a small bowl.

Remove 12 chilled dough balls from refrigerator. Roll in cinnamon sugar and place on prepared baking pan. 

Bake for 8 minutes. Remove from oven and sprinkle 1 tablespoon chopped Snickers bar pieces on top of each cookie. Return to oven and bake for an additional 5-8 minutes until edges begin to brown. 

Cool on pan for 2 minutes before moving to wire racks. Drizzle with desired amount of melted dark chocolate. Repeat with remaining dough. 

Cobb Salad Recipe From Disney

Disney

I love salads in the summer. They're so refreshing when it's hot out, and boy, has it been hot out! This recipe for the Cobb Salad from the Hollywood Brown Derby in Hollywood Studios is based on the recipe created by the owner of the original Brown Derby in California, Robert Cobb. It's absolutely delicious!

The Hollywood Brown Derby Cobb Salad

The Hollywood Brown Derby at Hollywood Studios

Serves 4 to 6

Old-Fashioned French Dressing

2 Tbsp water

2 Tbsp red wine vinegar

1 Tbsp fresh lemon juice

1/2 tsp Worcestershire sauce

1/2 tsp salt, or to taste

1/2 tsp minced garlic

1/4 tsp sugar

1/8 tsp freshly ground pepper, or to taste

1/8 tsp dry English mustard

1/3 cup vegetable oil

2 Tbsp olive oil

Whisk together water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, freshly ground pepper, and dry mustard in

small bowl until well blended.

Whisking constantly, add the vegetable oil and olive oil in slow steady stream until the dressing is emulsified.

Store covered and chilled until ready to serve. Whisk dressing to blend just before serving.

Salad

1 cup finely chopped iceberg lettuce leaves

1 cup finely chopped chicory leaves

1 cup finely chopped tender sprigs watercress, plus additional sprigs for garnish

1 pound poached turkey breast, finely chopped

2 medium-size ripe tomatoes, seeded and finely chopped

1 avocado, peeled, seeded, and finely chopped

1/2 cup crumbled blue cheese

6 bacon slices, cooked crisp, drained, and crumbled

3 hard-boiled eggs, peeled and finely chopped

2 Tbsp snipped fresh chives

1/2 cup Old-fashioned French Dressing

Toss iceberg lettuce, chicory, and watercress together and arrange in a salad bowl. In straight and separate lines, arrange turkey, tomatoes, avocado, blue cheese, bacon, and eggs on top of greens. Sprinkle the chives in two diagonal lines across the salad.

To serve, present the salad at the table, toss with the dressing, and place on chilled plates with watercress sprigs as garnish.

Peanut and Banana Torte Recipe From Disney

Disney

This recipe for the Peanut and Banana Torte from the California Grill at Disney’s Contemporary Resort looks so good. This gluten-free, plant-based dessert has quite a few components, but they look fairly easy to make. I can't wait to try it.

Plant-Based Peanut and Banana Torte from California Grill

Serves 12

Shortbread Crust

2/3 cup coconut oil 

2 cups almond flour

2/3 cup gluten-free flour

1/4 cup maple syrup

1 Tbsp vanilla extract

Preheat oven to 300°F. Melt coconut oil in microwave-safe bowl at 50% power for 30-45 seconds. Combine melted coconut oil, almond flour, gluten-free flour, maple syrup, and vanilla extract in large bowl. Stir to combine.

Firmly press into 8×8-inch baking dish. Bake for 13-15 minutes, until golden brown. Cool at room temperature for at least 30 minutes. 

Peanut Butter Filling

3 cups creamy peanut butter

3/4 cup coconut oil

3/4 cup maple syrup

2 tsp vanilla extract 

Melt peanut butter and coconut oil in large microwave-safe bowl, stirring every 30 seconds, until smooth. Add maple syrup and vanilla extract. Stir until combined. Pour on top of cooled shortbread crust. Freeze for 4 hours to set. 

White Chocolate Glaze

16 ounces plant-based white chocolate, chopped

1/2 cup canned coconut milk

1/4 cup coconut oil 

Melt chopped white chocolate in a large microwave-safe bowl, stirring every 30 seconds, until melted. 

Combine coconut milk and coconut oil in a small saucepan. Heat over medium-low heat until hot. Pour into melted white chocolate and stir until smooth.

Pour on top of shortbread and peanut butter filling, making sure to evenly cover the top. Freeze until ready to serve. 

Blackberry-Banana Sauce

1 1/2 cup fresh blackberries

2 ripe bananas

1/3 cup plus 2 tablespoons sugar, divided

3/4 tsp pectin

1/8 tsp salt

Place blackberries in food processor or blender and purée until smooth. If desired, strain blackberries with a mesh strainer to remove seeds. Place in a small saucepan. Purée bananas and add to blackberries. Stir in 1/3 cup sugar. Bring to a boil over medium-high heat, stirring occasionally. 

Once purée is boiling, combine pectin and remaining 2 tablespoons sugar in a small bowl. Sprinkle over top of blackberry-banana sauce and stir constantly for 30 seconds. Remove from heat and stir in salt. Cool at room temperature for 30 minutes before serving. 

Miso Caramel

1 cup sugar

1/4 cup corn syrup

1/3 cup water

1/2 cup canned coconut milk

1 1/2 tsp miso paste

Combine sugar, corn syrup, and water in small saucepan. Cook over medium-high heat until boiling. Cook, undisturbed for 10-12 minutes until dark amber in color. 

Remove from heat and slowly stir in coconut milk. Stir until smooth. Add miso and set aside until ready to serve. 

Peanut Crumble

1/2 cup chopped peanuts

1 1/4 cups almond flour

1/2 cup softened coconut oil

1/3 cup agave syrup

1 1/2 tsp baking soda

Preheat oven to 275°F. Mix chopped peanuts, almond flour, coconut oil, agave syrup, and baking soda in a medium bowl until crumbs form. Spread on ungreased baking sheet and bake for 10 minutes, stirring after 5 minutes, until golden brown. Set aside until ready to serve. 

Caramelized Bananas

3 bananas

1/4 cup sugar

Slice each banana into 1/2-inch thick circles for a total of 24 slices. Place sugar in a small bowl.

Dip top of each banana slice in sugar. Use a cooking torch to melt sugar on each slice until melted and browned. Banana slices can also be broiled on top rack of oven for 1-2 minutes. 

Cool completely before serving, but do not refrigerate. 

Topping

Flaked sea salt, to taste

24 fresh blackberries

To serve:

Remove torte from freezer. Cut into 12 rectangles, each one approximately 4 inches long and 1 1/4 inches wide. Smear 1-2 tablespoons blackberry banana sauce in the center of each plate. Top with peanut banana torte. 

Spoon 1 tablespoon caramel around the plate and sprinkle desired amount of crumble around plate. Place 2 caramelized bananas and fresh blackberries on each plate. Sprinkle flaked sea salt on top of torte.

Cherry Cookie Recipe From Disney

Disney

Do you like cherries and cookies? (Who doesn't, right?) Then these Signature Cookies from Disney's Riviera Resort are for you. And now, you can even make them at home with this delicious recipe from Disney. 

Riviera Signature Cookie from Primo Piatto

Makes 18-24 cookies

2 cups all-purpose flour

1 tsp coarse salt

3/4 tsp baking soda

1/2 tsp baking powder

2 1/4 cup oats, ground

3/4 cup mini semi-sweet chocolate chips, ground

1 cup unsalted butter, at room temperature

1 1/4 cups brown sugar, packed

1 cup sugar

1 Tbsp molasses

2 eggs

1 tsp vanilla extract

1 cup walnuts, finely chopped

1 1/4 cup pistachios, finely chopped

1 1/4 cup dried cherries, finely chopped

1 1/4 cup mini semi-sweet chocolate chips

Sea salt flakes, to taste

Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.

Sift flour, salt, baking soda, and baking powder in a large mixing bowl. Stir in ground oats and ground chocolate chips; set aside.

Cream butter, both sugars, and molasses in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add eggs, one at a time, and beat on low speed until fully incorporated. Add vanilla and beat, scraping the bowl as needed, for 1 minute.

Add 1/3 of flour mixture and beat on low speed until just mixed. Continue with remaining flour. Add walnuts, pistachios, dried cherries, and mini chocolate chips and mix on low speed until fully incorporated into dough.

Place six (1/4 cup) balls of dough on baking sheet. Flatten slightly and top with desired amount of sea salt flakes.

Bake for 12 minutes. Cool for 2 minutes before moving to wire racks. Repeat with remaining dough.

Cook’s Note: For a thinner, crispier cookie, preheat oven to 375°F and bake for 7 minutes. Reduce heat to 350° and bake 3 additional minutes.

Pineapple Cupcake Recipe From Disney

Disney

I love Dole Whip, but it's not the easiest thing to make at home. When you're craving Dole Whip and just can't make it to the park, why not try these Pineapple Cupcakes from the Contempo Cafè at Disney’s Contemporary Resort. They're easy to make and look delightful. 

Pineapple Cupcakes Inspired by Dole Whip

Makes 12 Cupcakes

Pineapple Mousse

1/2 cup heavy whipping cream

1/3 cup whole milk

3 Tbsp pineapple-flavored powdered gelatin

Whip heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Set aside.

Heat milk in a small saucepan over medium heat until very hot, but not boiling. Whisk in gelatin and stir until dissolved. Remove from heat and cool for 10 minutes.

Fold gelatin mixture into whipped cream until fully incorporated. Refrigerate for at least 4 hours, up to 2 days.

Pineapple Buttercream

1 Tbsp pineapple juice

3 Tbsp pineapple-flavored powdered gelatin

1/2 cup vegetable shortening

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 Tbsp whole milk

Combine pineapple juice and gelatin in small bowl, stirring until gelatin is dissolved. Set aside.

Cream shortening and softened butter in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add gelatin mixture and beat on medium speed until fully incorporated. 

Add powdered sugar, one cup at a time, and beat on low speed until fully mixed. Increase to medium speed and beat, scraping side of bowl as needed, until frosting is stiff.

Add milk, one teaspoon at a time, until buttercream is light and fluffy. Divide buttercream in half and store in two airtight containers until ready to use.

Cupcakes

12 vanilla cupcakes, from a favorite recipe or box mix

Yellow food coloring

Orange food coloring

12 maraschino cherries

Using a 1-inch cookie cutter or apple corer, cut hole about 2/3 of the way down the center of each cupcake. Fill with reserved pineapple mousse. Using an offset spatula, remove any excess mousse from the top of the cupcake.

Add a few drops of yellow and orange food coloring to one of the reserved pineapple buttercream containers until desired shade of yellow is achieved.

Place white buttercream in a piping bag fitted with a star tip. Spoon yellow buttercream in a second piping bag fitted with a star tip of the same size.

Pipe buttercream on cupcakes, alternating between yellow and white to create a soft-serve swirl look. Top with maraschino cherry.