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.
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!
Welcome back friends! This week we’ll be cooking up Little John’s beef stew featured in Disney’s animated feature, Robin Hood!
This recipe is featured when Robin Hood and Little John are taking a break in the woods. Unfortunately Little John leaves Robin to tend the stew, and Robin starts daydreaming, effectively burning the stew (don’t worry we won’t burn ours). Friar Tuck shows up while Little John is trying to salvage the food; he tries the stew, coughs a bit, and comments “well done, ain’t it?”
I love a good, hearty stew! I thought burning it would be in poor taste (#momjoke), so I kept an eye on it. I also feel like Little John takes pride in his cooking so I kept it simple based on ingredients they may have been able to obtain, but not so simple as to insult his enthusiasm.
2 tablespoons of butter
1 pound of beef stew meat, cubed
1 large onion, diced
1/2 teaspoon of basil
1 teaspoon of black pepper (plus a few sprinkles more to season the meat)
1/2 teaspoon of oregano
1 teaspoon of rosemary
1 1/2 teaspoons of salt (plus a few sprinkles more to season the meat)
1 teaspoon of thyme
3 cloves of garlic, minced
3 ribs of celery, chopped
1 cup of tomatoes, diced
2 cups of water
4 carrots, peeled and chopped
4 potatoes, chopped
2 tablespoons of flour
1/4 cup of water (additional)
Melt the butter in a dutch oven or large pot on medium heat.
Season the stew meat with a little salt and pepper, then add it to the pot and brown all sides.
Once browned, remove the meat and allow it to rest on a plate with its juices.
Add the onions, basil, black pepper, oregano, rosemary, salt, and thyme to the meat drippings within the dutch oven and sauté for about four or five minutes.
Add the garlic and celery, then sauté for another two to three minutes.
Deglaze the pan with a little water (enough to loosen up the food particles left behind from cooking the meat and aromatics) and stir, then allow everything to cook for another five minutes.
Add the beef (and its accumulated juices) back into the pot, along with the diced tomatoes and two cups of water.
Bring everything to a boil, then reduce to a simmer for about an hour to an hour and a half, or until the beef is fork tender.
Add in the carrots and potatoes and bring the liquid back to a boil, then reduce to a simmer for another thirty to forty minutes or until the potatoes are fork tender.
In a separate bowl, mix the flour into 1/4 cup of cold water and add it into the stew.
Continue cooking and stirring the pot until the sauce has thickened (about 10 more minutes).
Not too sweet, but sweet enough to be called cookies instead of crackers, these treats are a hit! They are springy, yet firm enough to soothe her teething gums and she likes them!…Although so does my husband so I’m going to have to convince him not to eat all of them before she can knaw on a few.
Grease a baking sheet and preheat the oven to 325 F.
Combine the ingredients into a mixing bowl and stir them with a mixing spoon until a thick dough has formed. You may need to adjust the amount of water or coconut oil you add depending on how juicy your bananas are.
Section the dough into smaller portions and (using a flat surface and a rolling pin) roll out your dough to 1/4 of an inch thick. You will need to use flour to keep the dough from sticking to the rolling pin and surfaces.
With a circular cookie cutter or a drinking glass (I used a drinking glass), cut cookies out of the dough and place them onto the greased baking sheet.
Cook each sheet of cookies for 12 to 15 minutes. Be careful they are hot! Use the spatula or a spoon to test their springiness. They should be firm yet springy when pressed as they are brought out of the oven.
Allow the cookies to cool before serving. These can be stored in the refrigerator for a little more firmness.
Serve and enjoy, but please watch your baby as they eat this to make sure they handle the texture well!
Welcome back friends! This week we’ll be baking the cupcakes Randall bakes in the hope of making new friends at Monster’s University in Disney and Pixar’s Monster’s University.
These “Be My Pal” cupcakes are featured right before Randall leaves for a campus party. He’s baked them to impress members of the fraternity he’s trying to join and asks Mike to join him, but Mike declines to study instead.
In all honesty, I feel a little guilty for not making the cupcake portion of this recipe from scratch. I am rationalizing it by an idea that a college student probably wouldn’t want to take the time to bake everything from scratch, but on the flip-side this is Randall we’re talking about; it could go either way! I look forward to revisiting this recipe in the future and re-creating it completely from scratch, but in the meantime, enjoy and substitute butter for a more homemade flavor!
1 box of Devil’s Food Cake Mix (I used Duncan Hines)
1/3 cup butter (or vegetable oil)
3 large eggs
1 cup water
Preheat the oven to 350 F.
Melt the butter in a small saucepan and set it aside to cool.
Line a muffin/cupcake pan with cupcake liners and spray them lightly with cooking spray.
Place the dry cake mix in a large bowl. In a separate bowl, combine the melted butter, eggs and water.
Slowly add the combined wet ingredients to the dry cake mix a little at a time, mixing until smooth.
Distribute the batter into the prepared cupcake liners, filling each liner about about 2/3 full (you can use an ice cream scoop or I used a small measuring cup).
Bake the cupcakes for 18 to 21 minutes, until a toothpick poked into the center of each cupcake comes out clean.
Remove them from the oven and allow them to cool completely before frosting.
1 8 oz. package of cream cheese (room temperature)
1 1/2 cups heavy whipping cream (cold)
1 1/2 cups powdered confectioners sugar
1/2 tsp. vanilla extract
Refrigerate or freeze your mixing bowl and whisk attachment(s) for 10-15 minutes before using, then whip the heavy whipping cream on high speed for 1 to 2 minutes until it’s thick, fluffy and spreadable.
In a second mixing bowl, beat the cream cheese and powdered sugar slowly until well incorporated, then add the vanilla extract.
Fold the whipped cream into the cream cheese mixture.
Separate out about a third of the frosting out into a small bowl and add red food coloring until it reaches the desired hue for the “Be My Pal” letters.
Spread the white frosting on each cupcake using a butter knife.
Place the red frosting into a piping bag and spell out “Be My Pal” onto 7 (or more) of the cupcakes.
During these Summer months, and even into Fall, we get some pretty warm and sometimes uncomfortably hot days. To cool Zoey off and soothe her teething gums, I thought it would be fun and refreshing to make some frozen treats using the food she already eats and candy molds!
Candy mold of your choice (I used Mickey and Minnie)
Wash and dry the candy mold.
Choose the flavor of baby food and/or yogurt you would like to freeze and spoon it into the candy molds until it’s even with the top of the mold. I wiped the top of my mold down to make it look better, but you do not need to do this.
Place the mold in the freezer for an hour or more until the contents are frozen.
Remove the mold from the freezer and pop out one or two frozen treats at a time for baby to enjoy!
Part of the fun in raising Zoey is making things that teach and fascinate her. I’ve seen the stacking toy done in so many fun and creative ways, but I don’t believe I’ve seen a felt doughnut stacking toy yet, so let’s make one!
My Dad, Zoey’s Grandpa Kev, made the base of this toy. If you do not have access to a competent woodworker/carpenter to make a base, I would recommend using the base of another stacking toy. You can switch out between the rings that came with the toy and felt doughnuts!
I have provided the patterns I used to make the four different sizes of donuts for my stacking toy. You’re welcome to use them if the base of your toy closely resembles mine, or you can make them as play food without the base. Another option would be to create your own patterns using the measurements of your base and a compass.
Doughnut and frosting patterns
4 sheets (9” x 12”) of a doughnut colored felt of your choice
A skein of closely matching doughnut colored embroidery thread
4 sheets (9” x 12”) of frosting colored colored felt of your choice
4 skeins of closely matching frosting colored embroidery thread
Fiber filling (stuffing)
Print 3 copies each of the two supplied pattern pages.
Use the first two copies to cut out a pair of each size of circle, one for either side of the doughnut.
Create your own wavy frosting pattern within each of the circles on the third pages, and cut those patterns out for your frosting.
Lay the circular patterns on the felt you’ve chosen for you doughnuts and pin them in place.
Lay the frosting patterns on the felt you’ve chosen for the frosting; these can be all the same color, or different colors.
Cut around the patterns. You can do this directly or trace around the edges of the patterns with a pen, then remove the patterns and cut out each shape.
Place the frosting for each doughnut on one of the doughnut halves, aligning the center holes, and pin them to keep them secure.
Cut a length each of three different colored embroidery threads for the sprinkles; there are 6 strands in each embroidery thread, split them in half three by three and peel them apart.
Thread the needle with your first sprinkle color, and poke the threaded needle up from the bottom of the top of the doughnut, emerging through the top of the frosting, and pull it through. Create a sprinkle size length in any direction you choose and poke the needle back down through the frosting to underneath the doughnut. Repeat this process all around the doughnut in a pattern you prefer and tie it off underneath.
Remove the pins, repeat this process and create sprinkles in two more colors.
Thread the needle with thread that matches the color of your frosting. Begin using neat whip stitches around the outside edges of the frosting starting with your knot underneath the top half of the doughnut.
Using the same thread color as your frosting, align the bottom half of the doughnut to the top, frosted half and use neat whip stitches around the center hole. To hide your thread, knot it and pull it up through the bottom of the frosted layer to begin. When finished, poke the needle through the bottom doughnut layer, but only come through the middle in between the top and bottom of the doughnut to tie off your knot.
Thread the needle with embroidery thread the color of your doughnut. Once again, use neat whip stitching along the outside edge of your doughnut, concealing the knot inside. About two thirds around, stop stitching and begin adding stuffing. Keep stitching and stuffing as space allows until you’ve made your doughnut whole.
To conceal the knot, tie a knot at the base of your string still attached to the doughnut and pull it within the edges of the doughnut, going through the stuffing and coming out somewhere near he center hole, then trim this piece off.
Repeat steps 7 through 10 to complete each size doughnut.