Tiana’s Beignet Recipe (The Princess and the Frog)

Tiana's Beignet Recipe
INTRODUCTION

Welcome back friends! This week we’ll be frying up Tiana’s Beignets from Disney’s The Princess and the Frog.

Tiana's Beignet Recipe
Tiana's Beignet Recipe

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!

Tiana's Beignet Recipe
TIANA’S BEIGNETS
  • 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
  • Honey
INSTRUCTIONS
  1. Combine the flour, salt, nutmeg and 2 tablespoons of the sugar in a large bowl.
  2. 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.
  3. Beat the egg into the foamy mixture, then add it to the bowl of dry ingredients. 
  4. 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).
  5. Shape the dough into a ball and place it in a greased bowl.
  6. 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).
  7. 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.
  8. 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.
  9. Place a cooling rack over a baking sheet next to the pot of oil and have tongs or a spider ready.
  10. 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. 
  11. Fry the beignets for about 90 seconds on each side, or until golden.
  12. 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.
  13. While they are still hot sift powdered sugar over both sides, top and bottom, then drizzle with honey.
  14. Enjoy!
Tiana's Beignet Recipe
Tiana's Beignet Recipe

Tiana’s Gumbo Recipe

Tiana's Gumbo Recipe From Disney's The Princess and the Frog

INTRODUCTION

Welcome back friends! This week we will be cooking up Tiana’s gumbo from Disney’s The Princess and the Frog!

Tiana's Gumbo Recipe 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.

Tiana's Gumbo Recipe From Disney's The Princess and the Frog

Tiana's Gumbo Recipe From Disney's The Princess and the Frog

This recipe is delicious! Absolutely perfect for this time of the year or whenever you need something warm and comforting.

Tiana's Gumbo Recipe From Disney's The Princess and the Frog

Tiana's Gumbo Recipe From Disney's The Princess and the Frog

GUMBO
  • 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
INSTRUCTIONS
  1. Melt the 1/4 cup of butter in a dutch oven and brown the sausage in it.
  2. Remove the cooked sausage and set it aside.
  3. Whisk the 1/3 cup of flour into the butter and meat drippings until combined.
  4. 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.
  5. Stir in the bell pepper, celery, garlic, onion and okra until they are completely coated in the roux.
  6. Cook these ingredients for about 5 minutes or until the vegetables have started to soften, stirring every 10-15 seconds.
  7. 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.
  8. Add the bay leaf, black pepper, cajun or creole seasoning, chili powder, hot pepper sauce and salt; stir to combine.
  9. Bring the gumbo to a boil, then reduce to a simmer.
  10. Simmer uncovered for 10 minutes, stirring occasionally.
  11. Stir in the shrimp, then cover and allow to simmer for about 5 minutes or until the shrimp thaw and cook through.
  12. Remove the bay leaf and serve the gumbo on its own or over cooked white rice. We recommend Jasmine Rice!
  13. Enjoy!

“Almost There” Lyric Page from Disney’s The Princess and the Frog

"Almost There" Lyric Page (The Princess and the Frog)
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!

Tiana’s “Bayou” Gumbo Recipe

Tiana's Bayou Vegetarian Gumbo Recipe

INTRODUCTION

Welcome back friends! This week we’ll be cooking up the gumbo Tiana makes in the bayou from Disney’s The Princess and the Frog!

Tiana's Bayou Vegetarian Gumbo Recipe

This recipe is featured on Tiana, Naveen, Louis and Ray’s journey through the bayou to reach Mama Odie. When they stop to rest for the night, she teaches Naveen how to help prepare the food and they learn a little more about one another. She is such a talented cook that she can still create a delicious gumbo from the ingredients on hand.

Tiana's Bayou Vegetarian Gumbo Recipe

Tiana's Bayou Vegetarian Gumbo Recipe

Tiana's Bayou Vegetarian Gumbo Recipe

I used a little more than the ingredients she had on hand, but I did keep it to a vegetarian theme and baked it in a pumpkin, which was so fun! How often do you get to make food inside of a pumpkin?

Tiana's Bayou Vegetarian Gumbo Recipe

Tiana's Bayou Vegetarian Gumbo Recipe

“BAYOU” GUMBO IN A PUMPKIN
  • 1 medium-sized pumpkin
  • 1/2 cup of butter
  • 2/3 cups of all-purpose flour
  • 2 red bell peppers, cored and diced
  • 2 celery stalks, diced
  • 5 cloves of garlic, minced
  • 1 white onion, peeled and diced
  • 1 cup of fresh or frozen okra, chopped
  • 1 small cauliflower, chopped into florets
  • 1 lb. of baby bella or button mushrooms, diced
  • 14 ounce can of fire-roasted tomatoes
  • 1/2 teaspoon of cayenne
  • 2 teaspoons of Creole or Cajun seasoning
  • 1/2 teaspoon of dried thyme
  • 1 bay leaf
  • 3 cups of vegetable stock
  • 1 tablespoon of butter
  • Salt and pepper, to taste
  • Green onions (optional garnish)
INSTRUCTIONS
  1. Wash and dry the outside of the pumpkin, then cut the top off and thoroughly clean out the pulp and seeds.
  2. Place the pumpkin (and it’s top) on a baking sheet lined with foil and set aside.
  3. Melt the 1/2 cup of butter in a dutch oven, or large heavy-bottomed pot, over medium-high heat, then whisk in the flour until combined.
  4. Continue to cook the roux, stirring constantly, for about 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.
  5. Stir in the bell peppers, celery, garlic, onion and okra until they are completely coated in the roux.
  6. Cook these ingredients for about 5 minutes or until the vegetables have started to soften, stirring every 10-15 seconds.
  7. Add the cauliflower, mushrooms, tomatoes, cayenne, creole/cajun seasoning, thyme, and the bay leaf.
  8. Cook and stir for another 5 to 10 minutes until the ingredients are well combined and the new additions have softened a little.
  9. While the ingredients cook, set the rack to the lowest point of your oven and pre-heat to 375 F.
  10. Carefully ladle this mixture into the pumpkin and slowly pour in the broth, stirring the ingredients a little to smooth out the broth.
  11. Place the tablespoon of butter on top of the gumbo and replace the pumpkin’s top.
  12. Bake the pumpkin in the oven for about an hour, but please keep an eye on it! When done, the outside of the pumpkin will turn a dark orange. The inside of the pumpkin should be slightly tender, but not overly so, we are not scraping the sides to use in our gumbo.
  13. Remove the baking sheet with the pumpkin from the oven and carefully remove the top. Remove the bay leaf, stir the contents and add salt and/or pepper to taste.
  14. Serve and enjoy!