Welcome back friends! This week we’ll be baking Merlin’s soft ginger cookies from Disney’s The Sword in the Stone.
This recipe is featured when Arthur drops in on Merlin for the first time. Of course Merlin is expecting him, with tea and these large delicious-looking cookies waiting for him!
I am a fan of chewy cookies and these are perfect! All the taste of a gingersnap or gingerbread, but with more bounce! They pair well with black tea, but I’m sure you could experiment with other types of beverages too!
MERLIN’S SOFT GINGER COOKIES
2 1/4 cups of all-purpose flour
2 teaspoons of ground ginger
1 teaspoon of baking soda
1/2 teaspoon of baking powder
3/4 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon of salt
3/4 cup of butter, softened
1 cup of sugar
1 tablespoon of water
1/4 cup of molasses
2 tablespoons of sugar
In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, cloves, ginger and salt, then set this bowl aside.
In another large bowl, use a hand mixer to cream together the butter and the 1 cup of sugar until light and fluffy.
Add the egg and then the molasses and water to the creamed butter, and mix again thoroughly.
Slowly add in the dry ingredients and mix until fully incorporated. The dough will be soft and slightly sticky when ready.
Cover the bowl and place it in the refrigerator to chill for at least one hour or more, then remove the dough from the refrigerator.
Preheat the oven to 350F and line a large baking sheet with a baking mat or parchment paper.
Place the remaining 1/2 cup of granulated sugar to a small mixing bowl and set it aside.
Scoop out portions of 1 to 2 tablespoons of dough, rolling them into balls bout an inch to an inch and a half in diameter. Toss each cookie dough ball in the bowl of sugar to coat, then place them on the prepared baking sheet.
Bake the cookies for 8 to 10 minutes (this varies per oven so keep an eye on them) or until the top of the cookie begins to crinkle and the bottom sides turn golden brown.
Let cookies rest on the baking sheet for 5 to 10 minutes. Then transfer them to a wire cooking rack to cool completely.
Welcome back friends! This week we’ll be frying up Tiana’s Beignets from Disney’s The Princess and the Frog.
This recipe is featured several times as it is one of Tiana’s specialties, but the most memorable is when she’s preparing them in Duke’s Cafe. She is seen dusting a large batch with powdered sugar, then lightly drizzling them with honey. They look so good!
These Beignets are fluffy and delicious! The dusting of powdered sugar and drizzle of honey give a nice sweetness, without overload. I added nutmeg to the recipe because it was mentioned as Tiana’s secret ingredient in one of my daughter’s books!
3 cups of flour, plus more for dusting
3/4 teaspoons of kosher salt
1/2 teaspoon of nutmeg
3 tablespoons of sugar, divided
1 cup of warm whole milk
1 packet of active dry yeast
1 large egg
3 tablespoons of butter, melted
1 1/2 to 2 quarts of vegetable oil
2 cups of powdered sugar
Combine the flour, salt, nutmeg and 2 tablespoons of the sugar in a large bowl.
In a separate medium bowl, combine the warm milk, 1 tablespoon of sugar and the yeast, then allow it to sit for about 5 minutes or until foamy.
Beat the egg into the foamy mixture, then add it to the bowl of dry ingredients.
Mix by hand until until the dough comes together, then add the melted butter and keep mixing and kneading with your hand until well incorporated (the dough will be smooth and slightly tacky to the touch).
Shape the dough into a ball and place it in a greased bowl.
Cover the bowl with plastic and allow it rise until doubled in size (this could be 1 to 2 hours depending on the temperature of the room).
Once the dough has risen, turn it out onto a floured surface and roll it out into a rectangular shape about 1/4 inch thick. Cut the dough into 12 rectangles, then cover them with a flour dusted towel to rest while you heat the oil.
In a large heavy bottomed sauce pot (I use my dutch oven), slowly heat the oil to about 325F as read on a candy or deep fry thermometer.
Place a cooling rack over a baking sheet next to the pot of oil and have tongs or a spider ready.
Scoop the powdered sugar (about 1/3 cup at a time) into a sifter and set it next to the rack and the sheet pan.
Fry the beignets for about 90 seconds on each side, or until golden.
Use your tongs or spider to lift the beignets out of the frying oil and place them on the cooling rack for at least a minute.
While they are still hot sift powdered sugar over both sides, top and bottom, then drizzle with honey.
Welcome back friends! This week we’ll be cooking Hen Wen’s Apple Porridge from Disney’s The Black Cauldron.
This recipe is featured in the beginning of the film, when Caer Dallben asks Taran to feed Hen Wen the porridge he prepared for her.
This porridge looks much more appetizing than the one in the film. I couldn’t help myself! I thought to myself, if I wanted to eat porridge with apples, I’d want the apples to be cooked separately to develop their flavor more and I’m sure Hen Wen would approve!
HEN WEN’S APPLE PORRIDGE
2 apples, peeled and cut into slices
1/3 cup of water
1 cup of old fashioned oats
1 3/4 cups of whole milk
1/8 teaspoon of salt
Peel and cut the apples into slices.
Pour the water into a small sauce pan, then add the apples.
Sprinkle the desired amount of cinnamon and brown sugar onto the apples and stir to distribute.
Cover and cook until tender, stirring occasionally to evenly coat and cook the apples.
Once cooked, remove from the heat and set aside for the porridge (see below).
In a medium saucepan, boil the milk with the salt.
Stir in the oats.
Cook the oats for about 5 minutes over medium heat; stirring occasionally.
Remove the porridge from the heat and sprinkle with brown sugar and cinnamon, then stir to distribute.
Spoon the porridge into two bowls and arrange the cooked apple slices (see above) on top. I arranged mine into the shape of a rose and I believe next time I’ll cover the porridge completely.
Welcome back friends! This week we’ll be baking Trigger’s Blackberry Pie from Disney’s Robin Hood!
This recipe is featured when Robin Hood is discovered at Prince John’s archery competition and a fight ensues. One of the Sheriff of Nottingham’s henchmen, Trigger the vulture, is hiding out in a pie booth surrounded by these pies.
Note to self: Blackberries have seeds! This pie is sweet, tart and delicious, but there are seeds from the blackberries that startled me before I expected them! You could strain the seeds out by forcing the blackberries through a sieve. This recipe calls for whole berries, but you can adjust accordingly if the seeds throw off your groove!
TRIGGER’S BLACKBERRY PIE
2 1/2 cups of all-purpose flour
1 teaspoon of kosher salt
1 cup of unsalted butter, chilled
6-8 tablespoons of water, chilled
1 cup of sugar
1/2 cup of flour
4-6 cups of fresh blackberries
Add the flour and salt to a bowl and whisk to combine.
Cut the chilled butter into cubes and add the cubes to the bowl of flour and salt. Using a pastry cutter, cut the butter into the flour mixture until well combined.
Begin adding the tablespoons of chilled water one at a time and stirring well after each addition until the dough forms.
Turn the dough out onto a clean flat surface and work it into a ball. Cut this ball in half and plastic wrap each piece, then set inside the refrigerator to chill for at least 1 hour.
Bring out the first half of the dough and roll it out until it is about 1/4 inch thick and large enough to fit into your pie pan.
Gently pick up the rolled out dough and place it gently into the bottom of your pie pan, then smooth it in and trim the edges.
Pre-heat the oven to 425 F.
Wash the blackberries and add them to a bowl.
Add the sugar and stir until well coated, then add the flour and stir until well coated.
Pour the filling into the prepared pie crust.
Bring out the second half of the dough and roll it out until it is about 1/4 inch thick and large enough to cover your pie.
Gently pick up the rolled out dough and place it gently over the top of the pie, then trim the edges.
Using a fork or your fingers, crimp or pinch the edges.
Add 3 to 4 slits for venting while the pie bakes.
Cover the edges of the pie with a 2 to 3 inch strip of foil to prevent excessive browning.
Bake for 45-55 minutes or until the crust is golden brown and juice begins to bubble through the slits in crust, remove the foil for the last 15 minutes of baking.
Remove from the oven and allow it to cool on the rack at least 2 hours or more to allow the filling to thicken.
Welcome back friends! We took a little break from creating Disney recipes, but I’ve missed this, so we’re picking things back up again! This month we’ll be roasting the peanuts from the WDP Circus in Disney’s Dumbo.
This recipe is featured twice in the film. Timothy mouse is snacking on them when he first meets Dumbo, and when Dumbo stretches his ears to fly, he sucks them up and sprays over all the rude elephants.
I love salted peanuts! These are brined to get the salted flavor within the the shell, then tossed with peanut oil and salt before roasting. These are a healthy and delicious snack, I hope you enjoy them!
WDP CIRCUS’S ROASTED PEANUTS
1 1/2 pounds in-shell raw dried peanuts
2 quarts of water
1/2 cup of kosher salt
2 tablespoons of peanut oil
2 tablespoons of kosher salt
Thoroughly rinse the peanuts under cool water to remove any excess dirt.
In a large bowl or pot, dissolve the 1/2 cup of salt in the water, then add the peanuts.
Place a plate over the water’s surface to ensure the peanuts are submerged and brine for 24 hours.
Drain the water, and spread the peanuts on baking sheets in a single layer to dry (this may take several days).
Once the peanuts are dry, preheat the oven to 350 degrees F.
Place the peanuts in a large bowl and toss them with the peanut oil and salt until well coated.
Spread the peanuts back out onto baking sheets in a single layer.
Roast in the oven for 40 to 45 minutes, rotating the pan(s) after 20 minutes. Everyone’s oven is different, so keep an eye on them so they won’t burn!
Remove the peanuts from the oven. They will continue to “cook” and become crunchy as they cool.
I grew up watching a healthy dose of animated Disney and Pixar movies, they had a positive impact on me, and I would love to continue the tradition with my daughter. We’ve already watched a few and as her attention span grows I’d like to watch more. Let’s be honest though, child(ren) or not, you’re never too old to love and enjoy these films. I’ve created this handy dandy Pixar watch list to keep track; please feel free to use it as a reference!
I grew up watching a healthy dose of animated Disney and Pixar movies, they had a positive impact on me, and I would love to continue the tradition with my daughter. We’ve already watched a few and as her attention span grows I’d like to watch more. Let’s be honest though, child(ren) or not, you’re never too old to love and enjoy these films. I’ve created this handy dandy Walt Disney Animation Studios watch list to keep track; please feel free to use it as a reference!
Welcome back friends! This week we are roasting the turkey legs Sir Kay eats in Disney’s The Sword in the Stone.
This recipe is featured near the beginning of the film, in a scene that establishes Sir Kay’s contemptible nature. He munches on this turkey leg as he declares his indifference about Arthur’s whereabouts and safety. When I was little, I remember being fascinated at how easily he eats the meat off the bone.
This was an experimental recipe to be sure, but super fun to research! I looked up what kind of spices cooks had available and used on their meat during the Sword in the Stone’s time period, then created this rub! It is delicious, but I will warn you it is rich. I would definitely pair it with something fresh like a salad or another fruit or vegetable.
2 Turkey legs
1/16 teaspoon of black pepper
1/2 teaspoon of cinnamon
1 tablespoon of garlic powder
1/8 teaspoon of ginger
1 tablespoon of minced onion
1/8 teaspoon of nutmeg
3/4 tablespoon of salt
1 cup of chicken broth
INSTRUCTIONS (TURKEY LEGS)
Combine the black pepper, cinnamon, garlic powder, ginger, minced onion, nutmeg and salt in a small bowl and set aside.
Preheat the oven to 350 F.
Pat the turkey legs dry and place them in a large roasting pan.
Rub and pat the seasoning over and into the turkey legs.
Pour the chicken broth into the bottom of the pan around the turkey legs.
Roast the turkey legs for about 1 hour and 20 minutes.
Bring the drumsticks out of the oven and glaze with honey then put them back into the oven for 10 to 20 minutes or until a meat thermometer registers 170 F.
Remove the roasting pan from the oven, cover it with foil, and let it stand for 10 minutes.
Once cool enough to eat, remove the foil and enjoy!
Welcome back friends! This week we will be cooking up Tiana’s gumbo from Disney’s The Princess and the Frog!
This recipe is featured at the beginning of the film when Tiana makes gumbo for her family and community. It’s one of my favorite moments in the movie, revealing the loving relationship she shared with her father and how much she looked up to him, her passion for cooking and her generosity within her community.
This recipe is delicious! Absolutely perfect for this time of the year or whenever you need something warm and comforting.
1/4 cup of butter
1/2 pound of smoked beef sausage, cut into 1/4-inch slices
1/3 cup of flour
1 green bell pepper, chopped
1 cup of celery, chopped
3 garlic cloves, minced
1 cup of onion, chopped
1 cup frozen orka, thawed
1 14-ounce can of diced tomatoes, undrained
2 1/2 cups of chicken broth
1 bay leaf
1/4 teaspoon of black pepper
2 teaspoons of cajun or creole seasoning
3/4 teaspoon of chili powder
1/2 teaspoon of hot pepper sauce
1 teaspoon of salt
1 pound of frozen cooked shrimp
Melt the 1/4 cup of butter in a dutch oven and brown the sausage in it.
Remove the cooked sausage and set it aside.
Whisk the 1/3 cup of flour into the butter and meat drippings until combined.
Continue to cook the roux, stirring constantly, for about 10 to 20 minutes or until it turns a dark amber-brown. If it’s cooking too quickly, or starts to smell faintly burnt, turn the heat down a little.
Stir in the bell pepper, celery, garlic, onion and okra until they are completely coated in the roux.
Cook these ingredients for about 5 minutes or until the vegetables have started to soften, stirring every 10-15 seconds.
Once the vegetables have begun to soften, add the tomatoes and the chicken broth, stirring as you go to smooth the roux into the broth.
Add the bay leaf, black pepper, cajun or creole seasoning, chili powder, hot pepper sauce and salt; stir to combine.
Bring the gumbo to a boil, then reduce to a simmer.
Simmer uncovered for 10 minutes, stirring occasionally.
Stir in the shrimp, then cover and allow to simmer for about 5 minutes or until the shrimp thaw and cook through.
Remove the bay leaf and serve the gumbo on its own or over cooked white rice. We recommend Jasmine Rice!
I love singing to Zoey and she loves being sung to! I used to know all the songs from Disney movies by heart, but I’m a little rusty. I’ve started making lyric pages to refresh my memory or teach me new songs I’ve never known!
“Almost There” from Disney’s The Princess and the Frog is so inspiring and invigorating. I typically sing this to her or play it for her while we’re playing and/or dancing. She can’t necessarily understand its positive message yet, but one day she will!
Please feel free to save these for quick reference, and let me know if there are any songs you would like to see lyric pages for!