Tag: disney recipes

The Reluctant Dragon’s Pineapple Upside Down Cake Recipe

Welcome back friends! This week we’ll be baking miniature pineapple upside down cakes from Disney’s The Reluctant Dragon.

This recipe is featured when the dragon recites his poem “To An Upside-Down Cake” to the boy and Sir Giles.

Sweet little upside-down cake,

Cares and woes, you’ve got’em,

Poor little upside-down cake,

Your top is on your bottom.

Alas, little upside-down cake,

Your troubles never stop,

Because, little upside-down cake,

Your bottom’s on your top.

Now I do not see a pineapple nor cherry on his little cake, so I took artistic liberty and chose pineapple upside down cake; I have no regrets! These little cakes are delicious! My favorite part is the topping, all that brown sugar, mmmm!

INGREDIENTS

CAKES

  • 4 large eggs, at room temperature
  • 1/4 cup of dark brown sugar, packed
  • 1 1/4 cups of granulated sugar 
  • 1/2 cup of pineapple juice 
  • 2 teaspoons of pure vanilla extract
  • 2 1/4 teaspoons of baking powder
  • 1/2 teaspoon of cinnamon
  • 2 tablespoons of cornstarch
  • 1 1/2 cups of all purpose flour
  • 1/4 teaspoon of salt

TOPPING

  • 6 tablespoons of unsalted butter
  • 1 1/2 cups dark brown sugar (packed) 
  • 1/8 teaspoon of salt 
  • 1 teaspoon of vanilla extract
  • 10-12 pineapple rings
  • 10-12 maraschino cherries
INSTRUCTIONS
  1. Pre-heat oven to 350 F. Spray a jumbo muffin tin with non-stick cooking spray and set aside.
  2. Crack the eggs into a large mixing bowl and whisk until smooth. 
  3. Add the brown sugar, granulated sugar, pineapple juice and vanilla, then whisk again until smooth. 
  4. In a separate bowl, sift together the baking powder, cinnamon, cornstarch, flour and salt.
  5. Gradually add the dry ingredients into the wet ingredients and whisk until just combined (be sure not to over mix), then set the mixture aside while you make the topping. 
  6. In a small sauce pan, melt the butter over medium to low heat. 
  7. Add the brown sugar, salt, and vanilla.
  8. Cook for one minute, whisking constantly, then remove the saucepan from the heat. 
  9. Spoon two tablespoons of the topping into the bottom of each muffin tin, then place a pineapple ring over that with a cherry in the middle.
  10. Divide the cake batter evenly among the prepared tins, filling each muffin tin 3/4 of the way full. 
  11. Bake for 20 to 25 minutes, until the tops are puffed and golden brown and a toothpick inserted in the center of the cake comes out clean. 
  12. Remove from the oven and allow to cool in the pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck bits, then gently place a wire cooling rack over a sheet pan (to help with the drips) on top and quickly flip over.
  13. Allow to cool and enjoy!

Snow White’s “Gooseberry” Pie Recipe

INTRODUCTION

Welcome back friends! This week we’ll be baking Grumpy’s “Gooseberry” Pie from Disney’s Snow White and the Seven Dwarfs!

This recipe is featured near the end of the film when Snow White is warming Grumpy’s heart through is stomach by baking him his own pie.

But Gooseberries are hard to track down! They were federally banned in the early 1900s due to a fungal disease called “white blister pine rust”, but the federal ban has been lifted and is on a state by state basis. They are legal here in California, but I haven’t grown any and apparently not many others have either! I found several canned options online, but the most affordable option would have been almost $30.00 for one ingredient! So we are substituting with green grapes! Hence the quotations on “Gooseberry” pie.

I found these illustrated instructions created and shared by Disney and followed them! I wrestled with the idea of making my own crust, but opted for store-bought. The finished pie had good flavor, but the texture was not what I prefer. Try it for yourself and let me know what you think!

INGREDIENTS
  • Pie crust
  • 2 eggs
  • 1 1/3 cup of sour cream or greek yogurt
  • Zest of one lemon
  • 1 1/2 teaspoons of vanilla
  • 1 cup of sugar
  • 1/3 cup of flour
  • Pinch of salt
  • 4 cups of gooseberries (or green grapes), whole or sliced

INSTRUCTIONS

  1. Pre-heat the oven to 400 F. 
  2. Roll out the pie crust and press the bottom layer into a 9” pie dish.
  3. Beat the two eggs in a bowl, then add the sour cream, vanilla and lemon zest.
  4. In a separate bowl, combine the flour, sugar and salt.
  5. Gently incorporate the dry ingredients into the wet ingredients a little at a time.
  6. Once fully mixed, gently fold in the gooseberries (or green grapes).
  7. Pour the gooseberry mixture into the pie crust, distributing evenly.
  8. Lay the top layer of pie crust over the filled pie plate and use a fork to seal and design the edges. Cut a few vent slits through the top crust.
  9. Cut the excess pie dough off of the sides and roll it into a thin cylinder shape. Use this to write “Grumpy” on the top of the pie.
  10. Place the pie in the oven and bake for 30 to 35 minutes, or until golden brown. 
  11. Allow to cool and enjoy!

Remy’s Ratatouille Recipe (Ratatouille)

Welcome back friends! This week we’ll be cooking Remy’s Ratatouille from one of my favorite Disney and Pixar films, Ratatouille!

This recipe is featured near the end of the film when Remy is preparing a meal for the food critic, Anton Ego. It is referred to briefly as a “peasant’s dish”, but Remy’s version ignores all labels and boils down to good food that comforts the soul.

Ratatouille is warm and comforting; the perfect main or side dish for a cool or cold day. The arrangement of vegetables within the baking dish is creative and fun to do, although give yourself enough time to mise en place before beginning! Anyone can cook, bon appetit!

INGREDIENTS

VEGETABLES

  • 2 eggplant, trimmed and very thinly sliced
  • 6-8 Roma tomatoes, trimmed and very thinly sliced
  • 2 yellow squash, trimmed and very thinly sliced
  • 2 zucchini, trimmed and very thinly sliced

SAUCE

  • 2 tablespoons of olive oil
  • 4 cloves of garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • Pepper, to taste
  • Salt, to taste
  • 28 ounce can of crushed tomatoes
  • 2 tablespoons of fresh basil, chopped

HERB SAUCE

  • 4 tablespoons of olive oil 
  • 2 tablespoons of fresh basil, chopped
  • 1 teaspoon of garlic, minced
  • 2 tablespoons of parsley, chopped
  • 2 teaspoons of fresh thyme
  • Salt, to taste
  • Pepper, to taste
INSTRUCTIONS
  1. Slice the eggplant, tomatoes, squash, and zucchini into approximately 1-mm rounds (I used a mandolin when possible), then set aside.
  2. To make the sauce, heat the olive oil in an oven-safe pan over medium-high heat. 
  3. Sauté the onion, garlic, and bell peppers until soft (about 10 minutes), then season with salt and pepper.
  4. Add the crushed tomatoes and stir until the ingredients are fully incorporated, then remove from heat, add the basil and stir again.
  5. Pre-heat the oven for 375 F.
  6. Arrange the sliced veggies in a repeating pattern (squash, zucchini, eggplant, tomato) on top of the sauce from the outer edge to the middle of the pan, then season with salt and pepper.
  7. To prepare the herb seasoning, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil in a small bowl. 
  8. Brush the herb seasoning over the arranged vegetables.
  9. Cut a circle of parchment paper and place it over the vegetables in the pan, then bake for 40 minutes. 
  10. Remove the parchment paper, then bake for another 20 minutes, until the vegetables are softened.
  11. Enjoy!

Linguini’s Potato and Leek Soup Recipe (Ratatouille)

Welcome back friends! This week we are cooking Linguini’s soup from one of my favorite Disney and Pixar films, Ratatouille!

This is referred to as Linguini’s soup by the staff at Gusteau’s restaurant, but we all know Linguini made a mess of it and Remy couldn’t resist doctoring it up to make it more palatable before escaping from the kitchen.

It is never said what kind of soup this is, but judging by what Remy adds, we can conclude it is probably a variation of potato and leek soup! This soup is creamy and filling, the perfect cozy dinner on a cold night!

INGREDIENTS
  • 3 tablespoons of unsalted butter
  • 3 cloves of garlic, peeled and smashed
  • 4 large leeks, white and light green parts only, roughly chopped
  • 1⁄4 teaspoon of ground black pepper
  • 1 teaspoon of salt
  • 2 lb. of potatoes, peeled and roughly chopped
  • 6 cups of vegetable broth
  • 2 bay leaves
  • 3 sprigs of fresh thyme
  • 1 cup of heavy cream
  • Chives, finely chopped, for serving 
INSTRUCTIONS
  1. In a large soup pot or dutch oven, melt the butter over medium heat.
  2. Add the garlic, leeks, black pepper and salt. Cook, stirring regularly, until soft and wilted (about 10 to 15 minutes).
  3. Add the potatoes, broth, bay leaves and thyme to the pot, then bring to a boil.
  4. Cover the soup and turn the heat down to medium / low. 
  5. Simmer for 45 minutes, or until the potatoes are very soft.
  6. Remove from the heat, then remove the bay leaves and thyme sprigs. Purée the soup with an immersion blender until smooth. 
  7. Add the heavy cream, place back on the heat and bring to a simmer. 
  8. Taste and adjust the seasoning to your liking with salt and pepper. 
  9. Garnish with fresh herbs if desired and enjoy!

Merlin’s Soft Ginger Cookie Recipe (The Sword in the Stone)

INTRODUCTION

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 egg
  • 1 tablespoon of water
  • 1/4 cup of molasses
  • 2 tablespoons of sugar
INSTRUCTIONS
  1. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, cloves, ginger and salt, then set this bowl aside.
  2. In another large bowl, use a hand mixer to cream together the butter and the 1 cup of sugar until light and fluffy.
  3. Add the egg and then the molasses and water to the creamed butter, and mix again thoroughly.
  4. Slowly add in the dry ingredients and mix until fully incorporated. The dough will be soft and slightly sticky when ready.
  5. 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.
  6. Preheat the oven to 350F and line a large baking sheet with a baking mat or parchment paper. 
  7. Place the remaining 1/2 cup of granulated sugar to a small mixing bowl and set it aside.
  8. 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.
  9. 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.
  10. Let cookies rest on the baking sheet for 5 to 10 minutes. Then transfer them to a wire cooking rack to cool completely.
  11. Enjoy!

Trigger’s Blackberry Pie Recipe (Robin Hood)

INTRODUCTION

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

CRUST

  • 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

FILLING

  • 1 cup of sugar
  • 1/2 cup of flour
  • 4-6 cups of fresh blackberries
INSTRUCTIONS (CRUST)
  • 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.
INSTRUCTIONS (FILLING)
  1. Pre-heat the oven to 425 F.
  2. Wash the blackberries and add them to a bowl.
  3. Add the sugar and stir until well coated, then add the flour and stir until well coated.
  4. Pour the filling into the prepared pie crust.
  5. 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.
  6. Gently pick up the rolled out dough and place it gently over the top of the pie, then trim the edges.
  7. Using a fork or your fingers, crimp or pinch the edges.
  8. Add 3 to 4 slits for venting while the pie bakes.
  9. Cover the edges of the pie with a 2 to 3 inch strip of foil to prevent excessive browning.
  10. 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. 
  11. Remove from the oven and allow it to cool on the rack at least 2 hours or more to allow the filling to thicken.
  12. Enjoy!

WDP Roasted Peanut Recipe (Dumbo)

WDP Peanut Recipe
INTRODUCTION

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 Peanut Recipe
WDP Peanut Recipe
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
INSTRUCTIONS
  1. Thoroughly rinse the peanuts under cool water to remove any excess dirt.
  2. In a large bowl or pot, dissolve the 1/2 cup of salt in the water, then add the peanuts. 
  3. Place a plate over the water’s surface to ensure the peanuts are submerged and brine for 24 hours.
  4. Drain the water, and spread the peanuts on baking sheets in a single layer to dry (this may take several days).
  5. Once the peanuts are dry, preheat the oven to 350 degrees F.
  6. Place the peanuts in a large bowl and toss them with the peanut oil and salt until well coated.
  7. Spread the peanuts back out onto baking sheets in a single layer. 
  8. 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!
  9. Remove the peanuts from the oven. They will continue to “cook” and become crunchy as they cool.
  10. Allow them to cool before eating and enjoy!
WDP Peanut Recipe

Nick and Fennec’s Pawpsicle Recipe (Zootopia)

Nick and Fennec's Pawpsicle (Popsicle) Recipe from Disney's Zootopia.INTRODUCTION

Welcome back friends! This week we’ll be creating the pawpsicles (popsicles) the enterprising Nick Wilde and Fennec create and sell to the lemmings in Disney’s Zootopia.

Nick and Fennec's Pawpsicle (Popsicle) Recipe from Disney's Zootopia.Pawpsicles are featured after Nick and Fennec hustle a jumbo-pop from Judy and Jumbeaux Cafe’s owner, then turn it into their own smaller pawpsicles to sell for a profit. 

Nick and Fennec's Pawpsicle (Popsicle) Recipe from Disney's Zootopia. Nick and Fennec's Pawpsicle (Popsicle) Recipe from Disney's Zootopia.These are sweet, juicy and delicious, although they start to melt quickly so eat quickly! I wanted to use real fruit to make these with only minimal sugar added. Quite honestly, these probably would have been just as delicious without adding any sugar. I think I want to try that too!

Nick and Fennec's Pawpsicle (Popsicle) Recipe from Disney's Zootopia.PAWPSICLES
  • 1 cup of raspberries
  • 1 cup of strawberries, chopped
  • 1/2 cup of sugar, divided
  • 1 tablespoon of vanilla
  • 2 cups of cherry juice
  • Silicone paw print molds
  • Popsicle sticks
INSTRUCTIONS (PAWPSICLES)
  1. Preheat the oven to 350F and prepare a parchment lined sheet pan.
  2. Combine the raspberries, strawberries, vanilla and 1/4 cup of the sugar in a large bowl and stir to combine.
  3. Place the combined ingredients onto the parchment-lined sheet pan and place it in the oven. Roast for 20 minutes.
  4. In a saucepan, heat the cherry juice and 1/4 cup of sugar for about five minutes or until the sugar dissolves, then pour it into a bowl to cool.
  5. Once the fruit in the oven has roasted, add it into the bowl with the cherry juice, then place the bowl in the refrigerator to cool.
  6. Once cool, puree and pour the juice into the paw print molds and place in freezer for 5 or more hours.
  7. Serve and enjoy!