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! I hope this post finds you and your loved ones safe and healthy! This week we’ll be baking Jack Jack’s Num Num Chocolate Chip Cookies from Disney and Pixar’s Incredibles 2.
This recipe is featured when Lucius Best (Frozone) checks in on Bob Parr (Mr. Incredible) in his new homemaking role. Bob is struggling with Jack Jack’s abundant powers, but has discovered he will temporarily settle down for cookies.
These chocolate chip cookies are slender, soft and scrumptious. Pixar recently released an official recipe for Jack Jack’s cookies that looks and tastes absolutely fantastic, but the cookies come out much thicker-looking than the ones in the film so I decided to create my own independent recipe for the fun of it. I imagine Jack Jack wouldn’t discriminate!
JACK JACK’S NUM NUM COOKIES
1 cup of butter, softened
1 1/2 cups of packed brown sugar (I used dark)
1 teaspoon of vanilla extract
2 large eggs
2 1/4 cups of cake flour
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of semi-sweet chocolate chips
Using a mixer, cream the butter and brown sugar.
Add the vanilla and then the eggs in one at a time, mixing after each egg.
In a separate bowl, combine the cake flour, baking soda and salt with a whisk.
Slowly add the dry ingredients to the wet, mixing well after each addition until a thick fluffy dough forms.
Using a mixing spoon, fold in the 2 cups of semi-sweet chocolate chips until well-distributed throughout the dough.
Cover the bowl and place it in the refrigerator for about 24 hours. This step is optional if you’re in a rush for the cookies, but they will spread a little less if chilled.
After the dough has chilled, preheat the oven to 325F and prepare a baking sheet with parchment paper.
Remove the dough from the refrigerator and using a small ice cream scoop or a regular spoon (I used a spoon), begin portioning out the dough into balls of cookie dough (about 1 1/4 to 1 1/2 inches in diameter), and placing them on the baking sheet.
Place the baking sheet in the oven and bake for about 14 minutes. Baking time may vary depending on your oven so please keep an eye on the cookies and find a time that works for you.
Remove the cookies from the oven when they are golden brown on the edges and allow them to cool on the pan for about 2 minutes. Then remove them from the pan and allow them to completely cool on a wire rack.