Quick links: Rat-sized Cheesecake | Ms. Ego’s Ratatouille | Remy’s Ratatouille | Verdict It’s the last week of Ratatouille. Man, that was a marathon. But we saved the best for last! We made 2 ratatouille dishes and some cheesecake. It was all amazing. It totally made up for the tragedy of last week haha. Also to make up for… Continue reading »
Quick links: Scallops | Omelette | Roast Duck | Remy’s Soup | Verdict Get out your berets and baguettes, it’s time for another week of Ratatouille! This week we were joined again by our friends Aly and Drew from Dreams To Become. We enjoyed some great food! So check out the recipes for week 3 of Ratatouille! Also, we just got… Continue reading »
I was super excited to do Lilo and Stitch. I love Hawaiian food and assumed that Lilo and Stitch would have lots of Hawaiian food in it. I was wrong. It did have quite a bit of food in it, but no real Hawaiian food. I kinda took some liberties of the less specific foods to Hawaiianize them. Since there was so much food, we’re splitting this up into 2 weeks!
Quick links: Chicha | Pillbug | Inca Stew | Aguadito | Strawberry Birthday Cake | Champurrado | Verdict Boom baby! I know you couldn’t handle just having just one week of Emperor’s New Groove, so here’s another! We made some amazing food for the second half of Emperor’s New Groove, including the giant pillbug that Kusco and Pacha ate (not really, but we have a… Continue reading »
I think Emperor’s New Groove is one of the funniest, if not THE funniest Disney movies ever made. And of course, it has Kronk’s Spinach Puffs (which will be a video later). There is TONS of food shown, so you all get the pleasure of getting 2 Emperor’s New Groove posts!
Heat the butter in a large, heavy-based saucepan set over a medium heat. Sweat the onion with some salt for 6-7 minutes, stirring occasionally, until softened. Add the roughly chopped garlic cloves and the thyme and sweat for 3-4 minutes, stirring regularly making sure the garlic doesn't colour.
Add 1.4ltrs of boiling water to the saucepan and bring to the boil. Reduce to a simmer for 15 minutes, then add the crème fraîche and whisk well. Remove the soup from the heat and discard the thyme sprig. Use a stick blender to purée the soup until smooth.
Return to the heat and adjust to taste using the white wine vinegar and salt. Keep the heat over a low heat as you prepare the garlic garnish; heat the olive oil in a frying pan over a moderate heat. Fry the sliced garlic until golden brown, then remove to a plate lined with kitchen paper to drain.
Ladle the soup into soup bowls and garnish with the fried garlic and some black pepper before serving.
On the table, when the beast is eating soup, there sits a pile of artichokes.
I never really liked artichoke, but this recipe was good.
Separate the egg whites from the yolks and put them in 2 separate bowls. Mix the yolks with the sugar in one bowl. Stir in the Mascarpone cheese, one spoonful at a time, incorporating well.
In the other bowl, beat the egg whites to form stiff peaks using an electric mixer. Then, add the beaten whites to the yolk-mascarpone mix, blending gently. The cream is ready. Set aside.
Pour the rum extract and the milk into a small dish, then lightly dip the biscuits. Place them in the individual small serving bowls or cups (about 250 ml). Cover the biscuits with the cream. Sprinkle the cocoa powder (and sugar) on top.
Refrigerate for at least one hour. Leave overnight in the refrigerator for best results. Serve cold.
Bundt cake with Chocolate Ganache
This is the centerpiece of today’s cook. Man, it was delicious.
Take the butter out of the fridge to soften and preheat the oven to 350°F.
Prepare the bundt pan by greasing it thoroughly with butter or baking spray. You can also flour it, if you want, although this isn't strictly necessary.
Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light
Add the eggs and beat until fully incorporated and light.
Beat in the flour, salt, baking powder, and finally the milk and vanilla.
Beat everything together on low for 30 seconds, then high for 3 minutes.
Immediately pour into the prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
Let cool on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. If the cake doesn't feel like it's falling out smoothly, lay a slightly damp kitchen towel over the pan and tap again. If necessary, let the cakes cool more. If they have been baked thoroughly, however, they should fall right out of the pans once they've cooled a little and the sides of the cake have shrunk back from the pan.
For the Ganache
Place the chocolate into a medium bowl.
Heat the cream in a small sauce pan over medium heat.
Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum and molasses if desired.
Allow the ganache to cool slightly before pouring over a cake.
Green Jello Salad
Last but not least, is the green jello salad on the table.
Theres also a yellow cake with chocolate frosting. You can find the recipe for that in the Pinocchio cook
Onto week three! This is the second half of one of my favorite songs in the Disney-verse, Be Our Guest. It’s basically a bunch of cakes! Since I posted the original be our guest video last week, here’s a horrible remake/remix from the Disney Channel original movie Descendants.
Faux Pink Champagne
This pink champagne acts as a diving pool for a bunch of utensils after a bunch of bottles blow their tops.
Naturally, we’re not using real alcohol, but I found a simple recipe for faux pink champagne. I didn’t really like it, but my wife did.
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk
Preheat oven to 350 degrees.
Butter and flour two 8-by-2-inch cake pans, tapping out excess flour.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.
With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla.
Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops.
Bake until cakes pull away from sides of pans, 32 to 35 minutes.
Let cool in pans 10 minutes.
Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.
French Chocolate Cake Platform
For the cake second from the left and the full right, we made a French Chocolate cake. This is a legit french recipe. We even had to translate it.
Last but not least, is the rainbow cake, second from the right. You can find the recipe for that in Alice in Wonderland
Belle’s Berry Sorbet
At the end of the song, a few more goodies dance past Belle.
Notice that in this whole song, there were only a couple non-sugary dishes. Maybe the true intentions of the staff were to fatten Belle up so they could eat her! But I guess this isn’t a Brother’s Grimm Fairy Tale.
The first dish I believe is a sorbet of some sort. So here is Belle’s Berry Sorbet
Refrigerate the juice until chilled and toss the pulp.
Once your juice has cooled stir in the cherry juice, lime juice, and orange concentrate (I added a bit extra orange concentrate).
From here you have three options
- pour mixture into an ice cream maker and follow instructions that came wit it.
- pour into an air tight container. Freeze solid. Blend until smooth and freeze again.
- pour into an air tight container and place into the freezer. Whisk every 20 minutes for the first two hours then freeze solid.
Green Pistachio Cupcakes
Also we see some green frosted cupcakes. As the giant from Mickey and the Beanstalk would say, “smersmash, smishash, GREEEEEN FROSTING.” We made some green pistachio frosting. For the cake, we used the leftover from our Butter Pecan recipe.
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.
Recipe courtesy of Paula Deen
Last but not least, to round out the song. There is the mousse inside a tarte dish. We ran out of time to put it in a pie dish, but the mousse is the main event anyway.
Combine chopped strawberries and 1 tablespoon sugar in the bowl of a mini chopper or food processor, and toss gently.
Let stand for 10 minutes.
Process until smooth.
Pour 2 tablespoons water in a large bowl, and sprinkle with gelatin.
Let stand for 5 minutes.
Place 6 tablespoons sugar, the remaining 3 tablespoons water, and dash of salt in a small heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 240° (about 4 minutes).
Add egg whites to gelatin mixture; beat with a mixer at high speed until foamy.
Gradually add remaining 1 tablespoon sugar, beating at high speed until soft peaks form. Gradually pour hot sugar syrup into egg white mixture, beating first at medium speed and then at high speed until stiff peaks form. (It helps to form the peaks if you beat with the bowl resting in a larger bowl of ice or ice water)
Beat in vanilla.
Place cream in a large bowl; beat with a mixer at high speed until stiff peaks form.
Gently fold one-fourth of egg white mixture into whipped cream.
Fold in the remaining egg white mixture.
Fold in strawberry mixture.
Spoon about 1/2 cup mousse into each of 6 dessert glasses; chill 2 hours or until set.
Will it make you Our Guest?
All the food, minus the faux champagne, was delightful. My favorite was actually the strawberry cake. It was so fruity, sweet and moist.
Faux Pink Champagne – 6.5/10
Green Jello – 8/10 (what can I say, Lime Jello is delicious)
Yay! Onto week two of Beauty and the Beast! This week will cover the first half of the Be Our Guest song.
There is SO much delectable food this week, including the long awaited GREY STUFF!!!!! (Yes, before you go and ask the dishes, I’ll tell you that it is delicious). So relax, pull up a chair as DisneyMeals proudly presents, Beauty and the Beast pt 2.
So before the song even starts, when Cogsworth is fighting against feeding Belle, he gets knocked into a custard-like substance.
That brings us to our first recipe. Homemade Custard!
1 Saute potatoes, onion and parslay in oil. Cover and cook on medium heat for 15 to 20 minutes, until pototpes are tender and translucent.
2 Add stock, bay leaf and seasonings. Mix together cream and flour. Add to potatoes. Simmer 30 minutes. Remove bay leaf. To serve:heat and garnish with chives.
The Hors d’oeurves
The next couple of recipes are all on one plate. So I won’t provide separate pictures for the each recipe.
The Grey Stuff (It’s Delicious)
Ok ok, we’re always asked if we have made the grey stuff. It is one of the most requested recipes on this blog. We finally have it for you. We took from what Be Our Guest restaurant makes in Disney World. I figure their recipe should be close, as they are official. So without further ado, here is the recipe for the Grey Stuff!
1 package (3.4 oz.) Instant French Vanilla Pudding Mix
1 tub (8 oz.) Whipped Topping at room temperature
3 tbsp Instant Chocolate Pudding Mix
15 Oreo cookies
Gently whisk the vanilla pudding, milk and heavy cream in a large bowl
Chill mixture in refrigerator for 15 minutes
While chilling, place Oreos into a food processor or blender and blend until they are a dust.
Mix the Oreo powder with the chilled pudding mixture
Add the chocolate pudding mixture and stir.
Carefully fold in the whipped topping until uniformly mixed
Chill in refrigerator for 1+ hours.
Crescent Rolls (sausage-filled and chocolate filled)
There are 2 different crescent rolls on the hors d’oeurve plate. One with a sausage inside and one with something else. I had no idea what that something else was, so I decided it was chocolate. This is a recipe for the crescent rolls. You may insert whatever you would like in the middle before you roll and cook them. Also, Pillsbury crescent rolls would be a good substitute if you don’t want to go through this lengthy process
Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
In a 6 quart saucepan brown meat in hot vegetable oil.
Season with salt and pepper, if desired.
Add diced tomatoes, beef broth, carrots, potatoes and thyme.
Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
Blend in mustard and serve.
The next dancing dish is a Cheese Souffle.
I was SUUUUPER nervous about making this. I had never made a souffle before and I had always heard how hard it is. And….well it is hard. I messed up and accidentally put in too many eggs. But surprisingly, it turned out great.
Bonjour! So this week is Beauty and the Beast. Lucky for you and us, there are TONS of foods shown in this movie. So instead of just one week dedicated to the movie, you get FOUR! This week covers from the start until Be Our Guest. Be Our Guest itself will be divided into two weeks and then we’ll do one of Be Our Guest and onward. So now we invite you to relax, let us pull up a chair as Disney Meals proudly presents – Beauty and the Beast!
Baker’s Pumpkin Bread
There are a lot of different foods shown in the Bonjour song. The first lyric when you actually get into the song is “There goes the baker with his tray like always. The same old bread and rolls to sell.”
We have made normal bread in other posts, so we decided to make some pumpkin bread. There is a man in the town that is lugging around pumpkins, so it’s not a far stretch that the baker could be carrying pumpkin bread. (Plus, we just really like pumpkin bread)
Sift the flour and salt in a bowl and then set aside.
Mix 1/4 cup of water with yeast and stir until it has dissolved.
Mix in the sugar and let stand for about 10 to 15 minutes.
Make a well in the flour and pour the yeast mixture in.
Add the milk and 1/4 cup water and mix together.
Add the rest of the water slowly until dough is soft and moist.
Knead for about 8 to 10 minutes.
Place in oiled bowl and cover it with a damp towel.
Let rise for about 2 hours.
Place dough on floured surface and punch down.
Cover it again and then let it rest for about 5 minutes.
Divide it into 10 pieces.
Roll each piece into oval shape and then place on a baking sheet.
Cover with damp towel and let rise for about 30 minutes.
Slice a slit down the center (vertically) on each roll.
Cover and let rest for 15 minutes.
While rolls are at rest, place a dish that is oven proof and with about 1 1/3 inch of water in it in the lower part of the oven and heat it to 450 degrees Fahrenheit.
Bake the rolls for about 15 minutes and then let cool down. Serve.
Marie the Baguettes!
Now, the movie doesn’t actually show the baguettes, but I love the line the baker says. “That’s nice. MARIE, the baguettes! Hurry up!” So we made some baguettes. They were similar to the rolls, but I think this recipe is better.
Grate enough ginger using fine grater to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding. I also found that putting the ginger in a coffee filter or a teabag and let it steep in 1 cup of hot water for 15 minutes does the job too.
Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use).
Add sugar, lemon juice, yeast, and a pinch of salt.
Fill bottle with water, leaving about 1 1/2 inches of space at top.
Remove funnel and screw cap on tightly.
Gently shake bottle to dissolve sugar.
Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.
Chill ginger beer until very cold.
Ginger beer keeps, chilled, 1 week.
5 Dozen Eggs, and the rest
Now for the fun part. Gaston eats 5 dozen eggs now that he is grown.
I had never eaten raw eggs plain. So I ate some rocky style. It actually wasn’t that bad.
Back to the Bonjour song, A sheep eats a corner of Belle’s book.
So I ate some paper for good measure.
There is also a wedding cake shown for Gaston’s failed proposal.
So everything was really good. The baguette was better than the french rolls. The pumpkin bread is delicious especially with a little butter on it. The cake, although overcooked was really really good and would probably be even better if it were cooked right, and the ginger beer wasn’t all that bad!
Pumpkin Bread – 9/10
French Rolls – 7/10
Baguette – 8/10
Pink Yogurt Cake – 9/10
Ginger Beer – 6/10 first sip 7/10 once you get used to it
Fire up some Billy Joel and get ready for some NYC action. I actually really like Oliver and Company, even though it is one of Disney’s lowest rated films. It also has really great food, especially if you’re a cat or dog!
There is some food in the movie that we didn’t make because it was featured in other movies. For the bread recipe when they steal bread from a truck,
I know, I know, chocolate is really bad for dogs. But we see Georgette eating chocolates from a heart-shaped box and doing yoga.
I searched and found that Carob, a chocolate substitute, and its cleared by ASPCA as non-toxic for dogs. So we made some molded chocolates filled with peanut butter. Our dog loved them! We also made some milk-chocolate candies for us too 🙂
Once all the chips are added, you might need to add a couple more splashes of milk until the carob is creamy
Let the carob cool a bit
Fill candy mold 1/2-3/4 way full with the carob
Place peanut butter in a pastry bag (or a plastic bag with its corner cut)
Squeeze a little dab of peanut butter on top of the carob in each mold. About the size of a big pea.
Cover the peanut butter and fill rest of mold with carob
Place in freezer for about an hour or until the carob solidifies. You may also place in fridge, but wait longer for the solidification.
You might need to hold the pan off the stove a bit if it gets too hot and you start to smell it burn.
For milk chocolate, melt the milk chocolate in a microwave on a low heat, stirring every 30 seconds, or melt in a double boiler. Follow the rest of the instructions. You may place anything you wish in the middle of the chocolates. I put in Nutella and raspberry jam.
Pink Champagne Cake
At the end of the movie, everything is good and every is around Jenny as they celebrate her birthday.
Being super rich, she probably had a fancy cake (even though you only see a generic pink cake). How do you make a fancy cake? With champagne of course! This is a somewhat difficult and time consuming recipe. Just a head’s up.
There is also chocolate, strawberry and vanilla ice cream shown in the movie. This cake pair well with Neapolitan ice cream! So pick some of that up from the store.
2 cups (480 ml) champagne, pink champagne or sparkling wine
For the Champagne Velvet Layer Cake
2½ cups (280 grams) sifted Self-Rising Flour
2 cups (400 grams) granulated sugar
½ cup (1 stick/113 grams) unsalted butter, at room temperature
¼ cup (48 grams) shortening
¼ cup (56 grams) vegetable oil
½ cup (120 ml) champagne reduction
½ cup (120 ml) buttermilk, at room temperature
¾ cup (180 grams) egg whites (about 6), at room temperature
½ teaspoon (2.5 ml) pure almond extract
½ teaspoon (2.5 ml) pure vanilla extract
Extra flour and shortening to prepare cake pans
1 cup raspberry jam
2 containers of buttercream frosting
Red food coloring to dye the frosting
Prepare the Champagne Reduction
In a medium heavy saucepan over medium-high heat, bring champagne to a boil.
Boil until reduced to ½ cup, about 15 minutes.
Remove from heat; set aside to cool completely.
Meanwhile, arrange oven rack in lower third of oven and preheat oven to 350ºF.
Grease three 8-inch round with shortening or oil.
Line bottoms with parchment or wax paper cut to fit the size of pans.
Grease paper linings and dust lined pans with flour, tapping out the excess.
Prepare the Champagne Velvet Layer Cake
Mix self-rising flour and sugar until well combined and aerated.
Add butter, shortening and oil and mix until thoroughly combined.
Mixture will be very thick.
In a 2-cup glass liquid measuring cup, whisk together champagne reduction, buttermilk, egg whites and extracts using a fork until well blended.
Slowly add half of the liquid mixture to the batter and mix.
Then beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 2 minutes.
Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary.
Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan).
Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles. This step will create a nice level cake.
Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes.
Cool cakes in pans on wire racks for 10 minutes.
Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper.
Turn right side up onto wire racks (using an additional rack to flip) and cool completely or wrap while still warm to retain moisture.
Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost.
To Assemble, Frost and Fill the Cake
Mix a couple drops of food coloring into the frosting to turn it into a nice pink color.
Use a scant ¾ cup frosting between each layer.
After frosting each the bottom and middle layer, pipe a simple ¼-inch border of buttercream around the perimeter of the cake to act as a dam to prevent the filling from going over the edge of the cake layer.
Following this, lightly spoon about 4 tablespoons of the Raspberry Filling on top of the buttercream in the center. Using a small angled metal spatula, carefully spread the filling outward to the dam border of buttercream.
Carefully place the next cake layer on top and press down gently.
Proceed to frost the cake as desired with remaining buttercream.
To Make a Rose Cake with “Rose Swirls”
Use a scant ¾ cup frosting between each layer and then proceed to frost the cake with a “crumb coat” or thin coat, but not too thin.
The cake should have good coverage and you should not see the cake peeking through the frosting.
Next, assemble your pastry bag with coupler and tip.
Fill pastry bag and twist closed.
Make sure your hands are not too warm or your buttercream will get too soft. You are now ready to pipe roses!
To pipe roses, start at the bottom and work around the cake to complete a full circle of roses. T
o pipe each rose, start in the center of where you want your rose to be. T
hen pipe in a circular fashion counter-clockwise going around the center point once or twice depending on the size of roses you desire.
The roses don’t need to be perfect!
This is what is so great about piping swirled roses as they look lovely shabby and chic.
It is best to end in the same place each time and I like to end at the top right side of each rose.
Once you complete the first row around the cake, continue with the next row and then the top. To fill in any gaps, I like to pipe small stars or flourishes that contour the rose swirls. Rose Cakes are the best. So simple, but so stunning!
Overall, this was a really good haul. Hot Dogs were great, the cake was one of the best cakes I’ve ever had, and if you were a cat, I’m sure you’d love the concoction. The dog chocolates were pretty disgusting for humans. I don’t really like carob. But my dog loved them. But the milk chocolate candies were amazing.