(Note: It still tastes great without alcohol, but it’s not as piratey)
Fantasia Sugar Plums
5-6 dried figs (stems trimmed)
7-8 dried apricots
1/3 cup sliced or slivered almonds, toasted, or 1/2 cup toasted whole hazelnuts
3 Tbsp. unsweetened cocoa
3 Tbsp. honey or golden syrup (or less, if your fruit is nice and soft and sticky already)
a bit of grated orange zest (optional)
1/4 tsp. almond or vanilla extract (optional)
1/4 tsp. cinnamon (optional)
sugar, for rolling
Trim tough stems from figs and cut them in half. In a food processor, pulse the figs, apricots, almonds and cocoa until finely chopped. Add the honey, orange zest, vanilla and cinnamon and pulse until well combined. Add some extra cocoa or nuts if the mixture is too wet; some extra honey if it won’t stick together.
Place some sugar in a shallow dish. Roll the sugar plum mixture into bite-sized balls, then roll them in sugar to coat. If you like, place them in paper or aluminum candy cups, like truffles. (Sugar plums can be made up to a week ahead; store in an airtight container at room temperature, or in the fridge.)
Sticky Toffee Pudding from the Rose & Crown Pub - EPCOT’s UK Pavilion
Ingredients
12 oz. dates, chopped and blanched
8 oz. hot water
2 tsp. vanilla extract
2 tsp. baking soda
1 lbs. all-purpose flour
2 tsp. baking powder
4 oz. unsalted butter
12 oz. sugar
2 whole eggs
1/4 tsp. salt
Method
1. Chop dates and add to hot water.
2. Stir in vanilla and baking soda.
3. Cream butter and sugar, then add eggs one at a time.
4. On low speed add half flour and baking powder and all of the liquid; mix until combined.
5. Fold in rest of flour to mixture.
6. Fill greased molds halfway and bake 15 minutes at 325 degrees F.
Butter Rum Toffee Sauce
Ingredients
1 oz. butter
4 oz. heavy cream
3 oz. dark brown sugar
1/2 oz. dark rum
Method
1. Combine butter, sugar, and cream; bring to a boil.
2. Remove from heat and add rum. Stir until all is incorporated. Serve hot.
Custard SauceIngredients
8 egg yolks
3 oz. castor sugar
1 vanilla bean
½ pint milk
½ pint heavy cream
Method
1. Beat the egg yolks and sugar together in a bowl until well blended.
2. Scrape the insides of the vanilla pod, if using, into the milk and cream, add the pod too, and bring to the boil.
3. Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar. As the egg yolks cook, the custard will thicken.
4. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and the pod from the custard.
Serve warm or cold. Stir the sauce occasionally until cool, to prevent a skin forming, or cover with greaseproof paper while it cools.
My recreation of the Pumpkin Beignet from Club 33!
I got the recipe from the Disney Parks blog, you can find it here:Pumpkin Beignets
Club 33, Disneyland Park
Makes 24 beignets
Pumpkin Beignets
- 1/2 teaspoon dry yeast
- 1/4 cup warm water (105º)
- 4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/4 cup sugar
- 1/4 cup heavy cream
- 1/4 cup hot water
- 1 egg
- 2 tablespoons vegetable shortening
- 1/2 teaspoon salt
- Vegetable oil, for frying
Maple Glaze
- 3 tablespoons butter
- 1/4 cup maple syrup
- 1 cup powdered sugar
For pumpkin beignets:
- Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
- Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
- Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
- 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 or a slotted spoon and place on paper towels to drain.
For maple glaze:
- Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth.
- Drizzle warm beignets with maple glaze and serve immediately.
http://disneyparks.disney.go.com/blog/2011/09/fancy-pumpkin-beignets-from-club-33-at-disneyland-park/.
You’ll need:
Instructions:
1. After cake is cooked and cooled completely, crumble into a large bowl.
2. With a large spoon, mix thoroughly with about 3/4 of the can of frosting. You won’t need the rest.
3. Roll mixture into quarter-size cake balls and place on a wax paper-covered baking sheet.
4. Place cake balls in the freezer for about 15 minutes to firm up. You can transfer them to the refrigerator to keep chilled and avoid freezing.
5. When they are firm, mold the cake balls into a pear shape. Then gently rub the smaller end on the wax paper to flatten.
6. Return the cake pops to the refrigerator to maintain firmness.
7. Melt pink candy coating in a heat-proof plastic bowl so that the coating is at least three to four inches deep for easier dipping. Melt in the microwave in 30-second intervals on low, stirring in between. Repeat until melted and smooth.
8. Remove a couple of cake balls from the refrigerator at a time to work with.
9. Dip the tip of a lollipop stick into the melted coating and insert into the bottom of Hamm’s head. Then, grab two jumbo heart sprinkle ears and dip the rounded side into the melted candy coating. Attach the ears to the top/back of the cake pop and the coating will set like glue.
10. Place in a styrofoam block to dry.
11. After a few minutes, you can carefully dip the entire cake pop — with ears attached — into the bowl of melted candy coating. Dip and remove in one motion without stirring. Make sure the entire cake ball is covered. Using a deep bowl is helpful here. If your coating is too thick, you can add a few drops of vegetable oil or shortening to help thin it and make it easier to work with.
12. Remove and allow any excess coating to fall off the pop and back into the bowl.
13. Place in a styrofoam block to dry.
14. When dry, use a toothpick to dot a tiny amount of coating in position for the eyes and attach one black sugar pearl sprinkle for each eye.
15. Use the same technique to attach the colorstick sprinkle mouth and broken colorstick sprinkle pieces for the ear details.
16. When dry, use a black edible ink pen to draw eyebrows and a pink edible ink pen to draw tear drop shapes for the snout.
17. Let dry completely in a styrofoam block.
18. When dry, use a black edible ink pen to dot the eyes and draw eyebrows.
19. If you’d like, print out Toy Story 3 movie poster tags and cut a slit in the top and bottom of each big enough to slide the cake pop stick through. (You can print the tags in black-and-white if you don’t want to use too much of your ink.)
20. You can wrap in treat bags tied with a ribbon and/or store them on the counter or in an airtight container.
21. Enjoy!
Tips:
*Note: One cake makes about 48 cake pops. If you don’t need that many, then cut the cake in quarters and freeze any cake sections for another day. You’ll need about an ounce of candy coating for each Hamm cake pop.
Ingredients:
Directions:
Pomme frites from Cafe Orleans.
Must get recipe!
(via marlomakesmagic)
For Valentine’s Day I thought I would post something heart related in homage to the woman who knows Valentines better than anyone else, the Queen of Hearts.
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 tablespoon milk
strawberry preserves
PREPARATION:
Sift together flour, baking powder, and salt. Set aside. Cream together shortening and sugar. Add eggs, vanilla, milk, and sifted ingredients. Mix well.
Roll out on a floured surface. Cut with heart-shaped cookie cutters.
Bake at 375 degrees for 8-10 minutes. Cool. With plastic knives or wooden Popsicle sticks, spread strawberry preserves on each cookie and top with another cookie.
I made Mickey pancakes for lunch :D
Instructions:
1. Heat the oven to 400 degrees F.
2. Meanwhile, measure the flour, sugar, baking powder, and salt into a mixing bowl, and whisk to combine the ingredients.
3. In another mixing bowl, whisk together the egg, milk, oil, and orange zest.
4. Make a well in the dry ingredients and pour the liquid mixture into it. Stir well.
5. Divide the dough into 10 equal pieces. Using floured hands, roll each piece into a 10-inch rope, fold it in half, and twist the dough a couple of times. For the best result, handle the dough only as much as necessary. Overworking it can make the biscuits less tender.
6. Arrange the biscuit braids on an ungreased cookie sheet and brush the tops with a little milk. Bake the braids for 10 to 12 minutes.
7. Transfer the baked braids to a cooling rack.
8. Garnish the cooled braids with edible flowers made with slivered almond petals and dried fruit centers.
