Celebration Chocolate Fudge Brownie Recipe

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Topping Ingredients

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To Serve

Pineapple Upside-Down Cake Topped with Frozen Pineapple Treat Inspired by DOLE Whip

Ingredients

Instructions:

Happy anniversary to Roundup Rodeo BBQ in Toy Story Land at Disney’s Hollywood Studios  and to celebrate, we’re sharing an exclusive, fan-favorite recipe with you – The Prospector’s Homemade Cheddar Biscuits with Sweet Pepper Jelly.

At Roundup Rodeo BBQ, you step into Andy’s backyard and the world of his toys as you feast on barbecue-inspired comfort foods. Be sure to bring your appetite for house-smoked meats, delicious sides, decadent desserts, and of course, The Prospector’s Homemade Cheddar Biscuits with Sweet Pepper Jelly.

These biscuits are flaky, flavorful, and have just the right amount of cheese. The Sweet Pepper Jelly adds the perfect amount of sweetness with a tiny bit of spice. Once you try them, it’s easy to see why more than 1 million biscuits were devoured by guests in the last year!

Now that we’ve talked up this delicious dish, it’s time to share the recipe. Don’t skip folding the dough into thirds. This will give you the beautiful, flaky layers.

THE PROSPECTOR’S HOMEMADE CHEDDAR BISCUITS WITH SWEET PEPPER JELLY

Roundup Rodeo BBQ

Disney’s Hollywood Studios

Makes 12 Biscuits

SWEET PEPPER JELLY

3 large red bell peppers, diced

1/2 cup diced Spanish onion

1 teaspoon red pepper flakes

1/2 cup white vinegar

1 cup sugar, divided

1/2 teaspoon coarse salt

2 teaspoons pectin

CHEDDAR BISCUITS

1 cup unsalted butter, frozen

1 1/2 cups bread flour

1 1/2 cups cake flour

3 tablespoons sugar

2 tablespoons baking powder

1 teaspoon coarse salt

1 teaspoon baking soda

1 1/3 cups buttermilk

2 cups shredded yellow cheddar cheese

1/2 cup clarified butter, warmed

Sea salt, to taste

FOR SWEET PEPPER JELLY:

1. Purée red bell pepper and onion in food processor until smooth.
2. Bring puréed pepper mix, red pepper flakes, vinegar, 3/4 cup sugar, and salt to boil in medium saucepan. Reduce heat to simmer and continue simmering, stirring occasionally with rubber spatula, for 10-15 minutes, until reduced by slightly less than 1/3.
3. Combine pectin and remaining 1/4 cup sugar in small bowl. Add to simmering pepper mix. Stir constantly for 5 minutes until jelly thickens.
4. Pour into heatproof bowl to cool. Cool at room temperature for 30 minutes. Cover, and refrigerate until ready to use.
5.  Pepper jelly can made ahead and stored in the refrigerator up to 7 days.

FOR CHEDDAR BISCUITS:

1. Preheat oven to 375°F. Line baking sheet with parchment and set aside.
2. Grate frozen butter using a food processor with shredding disk or cheese grater. Set aside.
3. Whisk bread flour, cake flour, sugar, baking powder, salt, and baking soda in large mixing bowl. Add frozen shredded butter and whisk until butter is evenly distributed.
4. Add buttermilk and shredded cheese and stir with spoon until soft dough forms.
5. Transfer dough to a floured surface and roll into 1/2-inch thick rectangle.
6. Fold dough into thirds and roll to flatten slightly. Repeat 3 times. Roll dough to 1/2-inch thickness.
7. Cut into circles using a 3-inch round biscuit cutter. Place on prepared baking pan.
8. Bake for 14-15 minutes, until tops are golden and the bottom of the biscuits begin to brown.
9. Remove from oven and brush with warm clarified butter and sprinkle desired amount of sea salt on top.

Always use caution when handling sharp objects and hot contents.  

Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens.

The flavor profile may vary from the restaurant’s version.

Since Valentine’s Day is less than a week away, we’re sharing five ideas to help you create a delicious meal at home: an appetizer, salad, entrée, dessert, and cocktail recipe from the Disney Recipe Vault just for you that are fun to make and even more fun to eat.

With five recipes to choose from, you can pick your favorites or make them all to impress that someone special.

Let’s take a look at the Disney recipes for Valentine’s Day so you can start planning the perfect menu!

Jump to Recipes

Rustic Bruschetta from Wine Country Trattoria at Disney California Adventure Park
Lake Buena Vista Club Spinach Salad from the Disney Recipe Vault
Beef and Shrimp from Cinderella’s Royal Table at Magic Kingdom Park
Chocolate Truffle Cake from Napa Rose at Disney’s Grand Californian Hotel & Spa
Chocolate Martini from the Disney Recipe Vault

Rustic Bruschetta from Wine Country Trattoria at Disney California Adventure Park

This flavorful Rustic Bruschetta graced the menu for many years at Wine Country Trattoria at Disney California Adventure park. To save time on Valentine’s Day, the mushroom and artichoke topping for this bruschetta can be made up to two days in advance and reheated before serving. This recipe serves 6-8 as an appetizer but will serve two people as a main course.

RUSTIC BRUSCHETTA from Wine Country Trattoria, Disney California Adventure Park
Serves 6 to 8, as an appetizer

INGREDIENTS

• 1 large onion, sliced
• 7 tablespoons olive oil, divided
• 1/2 teaspoon coarse salt, divided
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup sliced crimini mushrooms
• 1/2 cup sliced artichoke hearts
• 1/4 cup sliced sun-dried tomatoes
• 1 medium French baguette
• 1 cup mascarpone cheese
• 3 cloves minced garlic
• 1/2 shallot, minced
• 1/4 teaspoon ground black pepper
• Shaved Parmesan cheese, for garnish

DIRECTIONS:

1. Preheat oven to 400°F.
2. Combine onion and 2 tablespoons olive oil in large sauté pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and caramelized, about 20 minutes. Set aside.
3. Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until golden brown. Remove from oven and reduce temperature to 300°F.
4. Combine caramelized onions, mushrooms, artichoke hearts, and sun-dried tomatoes in a large bowl. Set aside.
5. Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15 to 20 minutes, until crisp but not browned. Set aside.
6. Whisk together mascarpone cheese, garlic, shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
7. Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.

Lake Buena Vista Club Spinach Salad from Lake Buena Vista Club

For the salad course, we’re sharing a recipe from the former Lake Buena Vista Club. The anchovy dressing on the Lake Buena Vista Club Spinach Salad was a house specialty (and a fan favorite). The dressing can be made in advance and stored for up to two weeks in the refrigerator.

LAKE BUENA VISTA CLUB SPINACH SALAD from the Disney Recipe Vault
Serves 4-6

SALAD DRESSING

• 1/4 cup cold water
• 4 anchovy filets, or 1 teaspoon anchovy paste
• Coarse salt, freshly ground black pepper, to taste
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 2 teaspoons Worcestershire sauce
• 1/2 cup mayonnaise
• 1/2 cup sour cream

SPINACH SALAD

• 32 ounces baby spinach leaves, washed and drained
• 1 medium red onion, finely sliced
• 1 cup sliced fresh mushrooms
• Favorite croutons

FOR SALAD DRESSING:

1. Mix water, anchovies, salt, pepper, garlic, oregano, and Worcestershire sauce in food processor until blended. Add mayonnaise and sour cream and process 2 minutes longer.
2. Chill until ready to serve. Dressing can be made in advance and stored in the refrigerator up to 2 weeks.

FOR SPINACH SALAD:

1. Toss spinach, red onion and mushrooms in serving bowl.
2.  Lightly coat with dressing. Top with croutons.

Beef and Shrimp from Cinderella’s Royal Table at Magic Kingdom Park

On Valentine’s Day or other special occasions, I really enjoy an entrée that’s a step up from normal weekday cooking. Although it’s no longer on the menu, this Beef and Shrimp recipe from Cinderella’s Royal Table at Magic Kingdom Park can be enjoyed at home and is sure to impress your guests. The demi-glace can be purchased at special markets. If blood oranges are unavailable, orange juice may be substituted.

BEEF AND SHRIMP from Cinderella’s Royal Table, Magic Kingdom Park
Serves 4

SMASHED FINGERLING POTATOES

• 1 1/2 pounds fingerling potatoes
• 1 clove elephant garlic
• 1/4 cup olive oil
• Coarse salt, freshly ground black pepper, to taste

BABY CARROTS

• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 cups baby carrots
• Coarse salt, freshly ground black pepper, to taste

BEEF

• 4 (5-ounce) beef tenderloin filets
• Coarse salt, freshly ground black pepper, to taste

SHRIMP

• 2 tablespoons olive oil
• 1/2 pound medium shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 cup white wine
• 1/4 cup lemon juice
• 1 stick unsalted butter
• 2 tablespoons chopped fresh chives
• 5 piquanté peppers, stems and seeds removed
• Coarse salt, freshly ground black pepper, to taste

DEMI-GLACE

• 1/2 cup beef demi-glace
• 2 tablespoons blood orange juice

FOR SMASHED FINGERLING POTATOES:

1. Preheat oven to 300°F. Combine potatoes, garlic, and oil in a large roasting pan. Bake for 40 minutes, turning once, until potatoes are tender.
2. Place potatoes and garlic in a bowl and smash with a potato masher or fork. Add salt and pepper to taste. Keep warm until ready to serve.

FOR BABY CARROTS:

1. Heat oil in a large sauté pan over medium heat until hot. Add garlic and cook for one minute, until fragrant. Add carrots and reduce heat to medium-low.
2. Cook carrots, stirring occasionally for 10 minutes or until tender.
3. Season with salt and pepper. Keep warm until ready to serve.

FOR BEEF:

1. Heat a grill pan or heavy nonstick skillet over medium-high heat about 5 minutes, until very hot. Season beef generously with salt and pepper.
2. Sear filets for about 4 minutes on each side, turning once, which will cook the filet to medium rare. If meat browns too quickly before interior is done, reduce heat to medium-low. To test doneness, check steak temperature with a meat thermometer.
3. Let beef rest 5-10 minutes before serving.

FOR SHRIMP:

1. Heat olive oil in a medium sauté pan over medium heat until hot. Add shrimp and garlic and cook for 2 minutes.
2. Remove shrimp from pan. Add wine and lemon juice and cook, stirring occasionally for 10 minutes, until liquid is reduced by half.
3. Reduce heat to low and stir in butter. Add shrimp back to pan, stirring to heat through.
4. Remove from heat and add chives, piquanté peppers and salt and pepper, to taste. Keep warm until ready to serve.

FOR DEMI-GLACE:

1. Heat demi-glace in a small saucepan over medium heat until warm. Stir in blood orange juice.
2. Keep warm until ready to serve.

TO SERVE:

1. Place 1/4 of the smashed fingerling potatoes in the center of each plate in a thin layer. Top potatoes with beef and drizzle 2 tablespoons of demi-glace over each steak.
2. Top with 1/4 of the shrimp and sauce. Place carrots on one side of each plate.

Chocolate Truffle Cake from Napa Rose at Disney’s Grand Californian Hotel & Spa

Now for the dessert. The decadent Chocolate Truffle Cake from a past Napa Rose menu at Disney’s Grand Californian Hotel & Spa can still be enjoyed at home with this recipe. Whipping warm egg whites can be tricky, so make sure your small metal bowl is clean and dry before adding egg whites.

CHOCOLATE TRUFFLE CAKE from Napa Rose, Disney’s Grand Californian Hotel & Spa
Serves 8

INGREDIENTS

• 1/2 cup plus 6 tablespoons unsalted butter, softened (extra for ramekins)
• 6 1/2 ounces high quality 58% bittersweet chocolate, chopped fine
• 5 large eggs, room temperature, separated
• 1/2 cups sugar, divided (extra for ramekins)
• 1 tablespoon all-purpose flour, sifted
• 1 cup powdered sugar

DIRECTIONS:

1. Preheat oven to 375˚F. Lightly butter bottom and sides of 8 individual (3/4 cup) ramekins. Coat thinly with sugar and shake out excess. Set aside.
2. Prepare a double boiler and bring water to a simmer over low heat. Place butter and chocolate in top of double boiler and gently stir until melted smoothly and combined.
3. Whisk egg yolks and 1/4 cup sugar in a large mixing bowl for 3 to 4 minutes or until smooth and slightly thickened. Add flour and combine.
4. Ladle a small amount of melted chocolate into egg yolk mixture and whisk to combine. Add another ladle of chocolate into egg yolk mixture and continue to whisk. Once the temperature of the egg yolk mixture has been warmed, add remaining chocolate to egg yolks and whisk vigorously until completely combined. Set aside.
5. Warm egg whites in a small metal bowl (make sure it is very clean and dry) that just fits into a small saucepan with hot water in it. Allow egg whites to warm for 1 to 2 minutes. Remove from water and add 1 tablespoon sugar, whip mixture using a hand-held mixer on medium speed until soft peaks form.
6. Slowly add an additional 1 1/2 tablespoons sugar while continuing to whip egg whites. Increase speed to high and slowly add remaining 1 1/2 tablespoons sugar. Whip egg whites and sugar for another 3 to 4 minutes or until stiff peaks form.
7. Gently fold in 1/4 of chocolate mixture into egg whites to combine. Add remaining chocolate and continue to fold till completely combined, being careful not to overwork mixture.
8. Divide batter equally among the prepared ramekins, filling 3/4 full. Place on a baking sheet and bake for 14 minutes, or until tops are puffy, but center is still soft. Do not overbake.
9. Cut around edges of cakes using a small knife to loosen cakes. Carefully invert cakes onto serving plates.
10. Place a heart-shaped stencil over each cake and sift powdered sugar on top before serving.

Chocolate Martini from the Disney Recipe Vault

We’re ending our Valentine’s Day recipes with a Chocolate Martini from the Disney Recipe Vault. It’s the perfect way to end a delicious meal. If you have a sweet tooth, you can also sip on this tasty cocktail throughout the entire meal instead!

CHOCOLATE MARTINI from the Disney Recipe Vault
Serves 1

INGREDIENTS

• 1 ounce chocolate liqueur
• 1/2 ounce vanilla vodka
• 1/2 ounce hazelnut liqueur
• 1/2 ounce crème de cacoa liqueur
• Chocolate stick, for garnish

DIRECTIONS

1. Combine ingredients in an ice-filled shaker, shake, and strain into martini glass. Garnish with chocolate stick.

Since January is National Soup Month and Feb. 4 is National Homemade Soup Day, we’ve got some tasty ways for you to celebrate with seven delicious soup recipes from the Disney Recipe Vault you’re going to love. If you can’t decide which of these recipes you want to make, invite a few friends over and ask each one to bring a different soup so you can try them all!

Let’s get to the Disney recipes for National Soup Month and National Homemade Soup Day!

Jump to Recipes

Curry, Carrot, and Apple Soup from Disney Cruise Line

Cheesy Enchilada Soup from Fiddler, Fifer & Practical Cafe at Disney California Adventure Park

Loaded Baked Potato Soup from Carnation Café at Disneyland Park

Tomato Florentine Soup from Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge

IMPOSSIBLE Sausage and Kale Soup from EPCOT International Flower & Garden Festival

Creamy Corn Soup with Crab from Narcoossee’s at Disney’s Grand Floridian Resort & Spa

Beef and Barley Soup from The Disney Recipe Vault

Curry, Carrot, and Apple Soup from Disney Cruise Line

Our first soup from the Disney Recipe Vault is the Curry, Carrot, and Apple Soup from Disney Cruise Line. Apples and carrots add just the right amount of sweetness to the curry powder. To enjoy a plant-based version of this recipe, use your favorite plant-based yogurt alternative to top the soup.

CURRY, CARROT, AND APPLE SOUP

Disney Cruise Line

Serves 4

INGREDIENTS

1/4 cup vegetable oil

1 tablespoon plus 1 teaspoon curry powder

1 cup diced carrots (about 4 medium carrots)

1 medium onion, chopped

2 Granny Smith apples, peeled and chopped

4 cups vegetable broth

1 whole carrot

Coarse salt, freshly ground black pepper, to taste

Plain yogurt, fresh parsley, for garnish

DIRECTIONS:

1. Heat oil in a large, heavy bottomed pot over medium heat. Add curry powder and cook, stirring, for 2 to 3 minutes. Add diced carrots, onions, and apple, and stir until coated with curry powder. Sauté for 5 minutes, stirring constantly.
2. Stir in broth and cover. Bring to a boil, reduce heat and simmer, stirring occasionally, until carrots and apples are very soft, about 20 to 25 minutes.
3. While soup cooks, preheat oven to 400°F. Peel whole carrot and shave into very thin curls. Roast for 3 to 5 minutes, or until ends are browned and crisp. Remove from oven and set aside.
4. Remove soup from heat and purée in a blender, or with a hand-held immersion blender. Season with salt and pepper.
5. To serve, top each bowl with a dollop of yogurt, roasted carrot curls, and parsley.

Cheesy Enchilada Soup from Fiddler, Fifer & Practical Cafe at Disney California Adventure Park

Our next soup recipe is the Cheesy Enchilada Soup from Fiddler, Fifer & Practical Cafe at Disney California Adventure park. If you’re looking for a creamy and filling soup full of flavor, this is the perfect soup for you. Frying the tortilla strips for the top is worth the extra time and adds a delicious crunch. Although this dish is no longer on the menu, there are still plenty of treats to enjoy at Fiddler, Fifer & Practical Cafe.

CHEESY ENCHILADA SOUP

Fiddler, Fifer & Practical Cafe

Disney California Adventure Park

Serves 6 to 8

INGREDIENTS

5 yellow corn tortillas, cut into thin strips

1/4 cup vegetable oil, plus 2 tablespoons, divided

1 yellow onion, chopped

1 tablespoon finely chopped garlic

1 red bell pepper, chopped

1/2 cup corn

5 cups chicken stock

15-ounce can tomato puree

1/2 teaspoon coarse salt

1 1/4 teaspoons chili powder

1/4 teaspoon freshly ground black pepper

1 1/4 teaspoons sugar

3/4 teaspoon hot sauce

1 teaspoon Worcestershire sauce

4 teaspoons flour

1/2 cup water

2 1/2 cups shredded cooked chicken

1/2 cup heavy cream

1/4 cup sour cream

1 cup shredded mild cheddar cheese

1/2 cup black beans, drained and rinsed

1/4 cup chopped fresh cilantro

DIRECTIONS:

1. With caution, heat 1/4 cup vegetable oil in a 10-inch skillet. When oil is hot, carefully add tortilla strips and stir until golden and crisp, 2 to 3 minutes. Drain on paper towels and set aside.
2. Cook onion in remaining 2 tablespoons oil in a medium saucepan over medium heat until translucent. Add garlic, bell pepper and corn; cook for about 2 minutes.
3. Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire sauce; bring to a boil. Lower heat and simmer for 15 minutes.
4. Whisk flour and water in a small bowl and stir into soup. Bring to a boil, then simmer 4 minutes.
5. Add chicken and bring back to a simmer. Stir in cream, sour cream, shredded cheese, and black beans.
6. To serve, garnish with reserved fried tortilla strips and cilantro.

Loaded Baked Potato Soup from Carnation Café at Disneyland Park

Another favorite recipe from the Disney Recipe Vault is Loaded Baked Potato Soup from Carnation Café at Disneyland park. Baked potato soup is a fantastic comfort food and the tasty toppings make it a fun soup to eat and serve. To keep the potatoes from turning brown, soak diced potatoes in cold water until ready to use and drain before using. Freezing the bacon for 20 minutes makes it easier to chop too.

LOADED BAKED POTATO SOUP

Carnation Café

Disneyland Park

Serves 6

INGREDIENTS

1 pound bacon, roughly chopped

1 medium yellow onion, diced

1 large carrot, peeled and diced

3/4 cup diced celery

4 large russet potatoes, peeled and diced

4 medium red potatoes, diced

1/4 cup flour

2 cups chicken or vegetable stock

Coarse salt, freshly ground pepper, to taste

4 cups heavy whipping cream

Optional garnishes: chopped chives, reserved chopped bacon, sour cream, shredded cheddar and Monterey Jack cheese

DIRECTIONS:

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon with slotted spoon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes.  Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Tomato Florentine Soup from Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge

The rotating soup offerings at Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge are a guest favorite. If you’re looking for a lighter soup that is still filling, this recipe is perfect for you! Ground turkey, vegetables, pasta, and delicious seasonings come together for a treat to warm you up on cold days, but it’s light enough to enjoy all year long. If you have leftover soup, it makes an easy lunch the next day.

TOMATO FLORENTINE SOUP

Boma – Flavors of Africa

Disney’s Animal Kingdom Lodge

Serves 6

INGREDIENTS

2 tablespoons olive oil

1 pound ground turkey breast

1 teaspoon seasoning salt

1/4 teaspoon freshly ground black pepper

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced onion

1 tablespoon minced garlic

16 ounces chicken stock

15 ounces tomato sauce

2 cups finely diced fresh tomatoes

1 teaspoon Worcestershire sauce

1 dried bay leaf

1/2 teaspoon dried oregano

1 cup cooked elbow macaroni noodles

6-ounce bag baby spinach

DIRECTIONS:

1. Heat oil in a large saucepan over medium heat. Add turkey, seasoning salt, and pepper. Cook, crumbling turkey into small pieces, 5 minutes, or until golden brown. Add carrots, celery, onions, and garlic; cook until onions are translucent, about 3 minutes.
2. Stir in chicken stock, tomato sauce, diced tomatoes, Worcestershire, bay leaf, and oregano; simmer, covered, 30 minutes
3. Add noodles and spinach just before serving, stirring to wilt spinach.

IMPOSSIBLE Sausage and Kale Soup from EPCOT International Flower & Garden Festival

Our next recipe from the Disney Recipe Vault is plant-based. The IMPOSSIBLE Sausage and Kale Soup from EPCOT International Flower & Garden Festival features a must-try recipe with plant-based sausage that’s added to potatoes, kale, and dairy-free cooking cream. You can use your favorite plant-based store-bought or homemade pesto to top the soup.

IMPOSSIBLE SAUSAGE AND KALE SOUP

EPCOT INTERNATIONAL FLOWER AND GARDEN FESTIVAL

Serves 6-8

IMPOSSIBLE ITALIAN SAUSAGE

1 pound plant-based ground meat substitute

2 tablespoons paprika

1 tablespoon fennel seed

1 tablespoon coarse salt

2 teaspoons dried oregano

2 teaspoons granulated garlic

1 tablespoon anise seed

1 teaspoon crushed red pepper

SAUSAGE AND KALE SOUP

1 tablespoon olive oil

Impossible Italian sausage

1 medium onion, diced

3 cloves garlic, minced

1 cup white wine

6 small red potatoes, diced

1 tablespoon chopped fresh oregano

6 cups vegetable broth

3/4 cup dairy-free cooking cream

2 tablespoons water

2 tablespoons cornstarch

1 bunch (1/2 pound) kale, chopped

1/4 cup sherry vinegar, plus more, to taste

Coarse salt, to taste

Freshly ground black pepper, to taste

TOPPINGS

1 cup plant-based pesto

8 toasted flatbread crackers

FOR IMPOSSIBLE ITALIAN SAUSAGE:

1. Combine plant-based ground meat substitute, paprika, fennel seed, coarse salt, oregano, granulated garlic, anise seed, and crushed red peppers in a medium bowl. Mix until season is fully incorporated into meat substitute.
2. Refrigerate until ready to use.

FOR SAUSAGE AND KALE SOUP:

1. Heat olive oil in a large pot or Dutch oven over medium heat for 5 minutes, until hot. Add reserved Impossible Italian sausage and cook, stirring occasionally, for 8-10 minutes, until fully cooked.
2. Add onion, garlic, and red pepper flakes and cook for 5 minutes, until onions begin to soften. Add white wine and cook for 2 minutes, making sure to scrape any browned bits of sausage from the bottom.
3. Add potatoes, oregano, and vegetable broth. Bring to a boil, cover, and reduce to a simmer for 10-15 minutes, until potatoes are soft. Add dairy-free cooking cream and stir until incorporated.
4. Combine water and cornstarch in a small bowl. Bring soup to a boil and slowly add cornstarch mix. Simmer for 5 minutes, stirring often, until soup is slightly thickened.
5. Add chopped kale and stir until wilted. Add sherry vinegar.
6. Season with additional sherry vinegar, salt, and pepper, to taste.

TO SERVE:

Ladle soup into bowls. Top with 1-2 tablespoons of pesto and garnish with a toasted flatbread.

Creamy Corn Soup with Crab from Narcoossee’s at Disney’s Grand Floridian Resort & Spa

This decadent Creamy Corn Soup with Crab from Narcoossee’s at Disney’s Grand Floridian Resort & Spa is no longer on the menu, but you can enjoy this special treat at home with this recipe. The rich, creamy soup makes for a great first-course, but is filling enough to be enjoyed as a meal with fresh bread.

CREAMY CORN SOUP WITH CRAB

Narcoossee’s

Disney’s Grand Floridian Resort & Spa

Serves 4

INGREDIENTS

2 tablespoons olive oil

2 tablespoons butter

3 cups fresh corn kernels

1/4 cup finely diced onion

1/4 cup thinly sliced leeks

1/4 cup finely diced celery

1/4 cup finely diced carrot

2 tablespoons minced shallot

1 fresh bay leaf

1 teaspoon chopped fresh thyme

1 teaspoon minced garlic

1 cup seafood stock

3 cups heavy cream

1/4 cup lump crabmeat, for garnish

4 teaspoons chopped fresh chives, for garnish

DIRECTIONS:

1. Heat oil and butter together over medium heat in a large saucepan.
2. Add corn, onions, leeks, celery, carrots, and shallots. Cook 5 to 8 minutes, stirring until soft.
3. Add bay leaf, thyme, and garlic; cook until fragrant, about 1 minute. Add stock and bring to a simmer.
4. Add cream, bring to a simmer, then reduce heat to low and cook soup 30 minutes until the liquid reduces slightly and vegetables get very soft. Remove from heat. Carefully remove bay leaf.
5. Purée with an immersion blender or add soup in small batches to a blender and puree until smooth.
6. Pour through a fine-mesh sieve. Keep warm until ready to serve. Garnish each bowl with a tablespoon of crabmeat and a teaspoon of chopped chives.

Beef and Barley Soup from the Disney Recipe Vault

Our final soup from the Disney Recipe Vault is this hearty Beef and Barley Soup. One of the oldest recipes in today’s roundup, this soup is from King Stefan’s Banquet Hall, a restaurant that once served guests in the location now known as Cinderella’s Royal Table. If you’re feeding a crowd, this recipe is easily doubled.

BEEF AND BARLEY SOUP

From The Disney Recipe Vault

Serves 4

INGREDIENTS

1 tablespoon vegetable oil

1 pound beef chuck, cut into 3/4-inch pieces

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup chopped onions

1/2 cup diced celery

1 cup diced carrots

1 tablespoon minced garlic

1 teaspoon dried thyme leaves

4 cups reduced-sodium beef broth

1/2 cup uncooked medium pearled barley

1/ 4 cup chopped scallions, for serving

DIRECTIONS:

1. Heat oil in a large pot or Dutch oven.
2. Season beef with salt and pepper and cook over medium-high heat, stirring occasionally, until browned. Remove with a slotted spoon and reserve.
3. Add onions, celery, carrots, garlic, and thyme to the pot and cook over medium heat, stirring occasionally, until vegetables start to brown.
4. Return beef to pot and add broth. Bring to a boil, lower heat, and simmer 45 minutes to 1 hour, or until beef is tender.
5. Add barley and simmer 30 minutes more. Season to taste with salt and pepper.
6. Serve in a deep bowl topped with scallions.

It’s National Cookie Day and we’re celebrating by sharing five Disney cookie recipes with you! Since it’s that time of year for parties and cookie exchanges, Disney chefs are sharing a few festive holiday cookie recipes. Let’s check out these recipes to help you celebrate National Cookie Day (or any day) with some tasty treats.

Jump to Recipes

Chocolate Peppermint Cookie from the bakery at Disney’s Contemporary Resort

Melted Snowman Sugar Cookies from PizzeRizzo at Disney’s Hollywood Studios

Snickerdoodle Cookies made with SNICKERS bar pieces from EPCOT International Festival of the Holidays Presented by AdventHealth

Bourbon-Eggnog Snowflake Cookies from Jock Lindsey’s Hangar Bar at Disney Springs

Snowman Shortbread Cookies from Disneyland Resort

Once you see all these recipes, the hard part will be deciding which recipe to make first.

Chocolate Peppermint Cookies from the bakery at Disney’s Contemporary Resort

Chocolate and peppermint are the perfect combination this time of year! My favorite part of this recipe is that the cookies can be made up to three weeks in advance and frozen for those days where you suddenly need cookies for a last-minute party. These cookies are part of Disney’s Contemporary Resort gingerbread display offerings, and a lovely treat to snack on while enjoying the display. The Foodie Guide to Gingerbread Displays is full of yummy treats to try while looking at this year’s gingerbread displays.

CHOCOLATE PEPPERMINT COOKIES

Disney’s Contemporary Resort

Makes 24 Cookies

CHOCOLATE PEPPERMINT COOKIES

6 ounces chopped semi-sweet chocolate

1 1/2 cups all-purpose flour

1/4 cup cocoa powder

1 teaspoon espresso powder

1 teaspoon baking powder

1/2 teaspoons salt

3/4 cup unsalted butter, softened

1 1/4 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

3/4 cup mini chocolate chips

TOPPING

4 ounces chopped semi-sweet chocolate

1/2 cup crushed candy cane pieces

FOR CHOCOLATE PEPPERMINT COOKIES:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Melt chopped semi-sweet chocolate in microwave, stirring after every 30 seconds until smooth. Set aside.
3. Whisk all-purpose flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl and set aside.
4. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add eggs, vanilla extract, and peppermint extract and beat on medium speed until just combined. Add melted chocolate and beat on low speed until combined.
5. Slowly add reserved flour mixture. Beat until incorporated. Fold in chocolate chips.
6. Using a 1 tablespoon scoop, place 12 balls of dough on prepared baking sheet. Refrigerate remaining dough while baking.
7. Bake for 9-11 minutes, until cookies begin to crinkle on top. Cool for 5 minutes on baking sheet, then transfer to wire rack to cool completely before decorating.
8. Repeat with remaining dough.

TO SERVE:

1. Melt chopped semi-sweet chocolate in microwave, stirring after every 30 seconds until smooth. Set aside
2. Using a fork, drizzle melted chocolate over cookies and sprinkle crushed candy canes on top.

Cook’s Note: Chocolate Peppermint Cookies can be made up to 3 weeks in advance and frozen in an airtight container. Bring to room temperature before serving. 

Click here to download a PDF version of this recipe

Melted Snowman Sugar Cookies from PizzeRizzo at Disney’s Hollywood Studios

These tasty Melted Snowman Sugar Cookies from PizzeRizzo are adorable and fun to make! The chefs at Disney’s Hollywood Studios suggest being creative with the toppings and substituting peanut butter cups for the hats, thin pretzel sticks for the arms, mini chocolate chips for buttons, or anything else you’d like to personalize the melted snowman.

MELTED SNOWMAN SUGAR COOKIES

PizzeRizzo

Disney’s Hollywood Studios

Makes 18 Cookies

SUGAR COOKIES

2 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1 cup unsalted butter, room temperature

1 1/4 cup granulated sugar

1 egg yolk

1 egg

1 teaspoon vanilla extract

MELTED SNOWMAN TOPPINGS

9 large marshmallows

1/2 cup dark melting chocolate

1 (12 ounce) bag white melting chocolate

36 chocolate twigs

18 orange sprinkles

54 chocolate covered cocoa nibs

18 chocolate top hats

FOR SUGAR COOKIES:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Whisk flour, baking powder, and salt together in medium bowl; set aside.
3. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy.
4. Add egg yolk, egg, and vanilla and beat on medium speed until combined. Reduce speed to medium and slowly add flour. Mix until soft dough forms.
5. Using a 3 tablespoon scoop, place 6 balls of cookie dough on prepared baking sheet. Refrigerate remaining dough until ready to bake next batch of cookies.
6. Bake for 12-14 minutes, until edges begin to brown. Cool for 5 minutes on pan. If desired, even out the edges of the cookies with a round cookie cutter, slightly smaller than cookies while cooling.
7. Move to wire racks and cool at least 30 minutes before decorating.
8. Repeat with remaining dough.

TO SERVE:

1. Cut large marshmallows in half. Place on wax paper, sticky side down. Melt dark melting chocolate according to package instructions. Use a toothpick to paint two eyes on the side of each cut marshmallow. Set aside to dry.
2. Melt white melting chocolate in microwave according to package instructions. Place 1-2 tablespoons of melted white chocolate on top of one cookie. Smooth to desired shape. Place one marshmallow face on the cookie and decorate with 2 chocolate twigs for the arms, 1 orange sprinkle for the nose, and 3 chocolate covered cocoa nibs for the buttons. Repeat with remaining cookies.
3. Attach hats to the top of each snowman by dipping bottom of hat into melted dark chocolate and place on top of marshmallow.

Cook’s Note: Chocolate twigs, chocolate-covered cocoa nibs, and hats can be found at specialty stores. Thin pretzel sticks, mini chocolate chips, and peanut butter cups make great substitutes for specialty items. If desired, sugar cookies can be rolled in red and green sprinkles before baking for a more festive look. 

Click here to download a PDF version of this recipe

Snickerdoodle Cookie made with SNICKERS bar pieces from the EPCOT International Festival of the Holidays Presented by AdventHealth

The talented chefs at EPCOT created these delicious Snickerdoodle Cookies made with SNICKERS bar pieces for the Holiday Cookie Stroll at the EPCOT International Festival of The Holidays Presented by AdventHealth. For a full list of cookies included in the Holiday Cookie Stroll as well as other treats available at over 15 Holiday Kitchens, check out this year’s Foodie Guide.

SNICKERDOODLE COOKIES MADE WITH

SNICKERS BAR PIECES

EPCOT International Festival of the Holidays

Makes 24 Cookies

INGREDIENTS

2 3/4 cup all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/2 teaspoon salt

1 cup shortening

1 1/2 cup, plus 2 tablespoons sugar, divided

2 eggs

2 teaspoons ground cinnamon

2 cups roughly chopped SNICKERS bar pieces

1/2 cup semi-sweet chocolate chips, melted

FOR SNICKERDOODLE COOKIES:

1. Sift flour, baking soda, cream of tartar, and salt in a medium bowl; set aside.
2. Cream shortening and 1 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Reduce speed to medium and add eggs, one at a time, until combined.
3. Add reserved flour mixture, one cup at a time, scraping bowl as needed.  Beat on medium speed until just combined.
4. Roll dough into balls using a 1-1/2 inch cookie scoop and refrigerate for 15-20 minutes.
5. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
6. Combine remaining 2 tablespoons sugar and ground cinnamon in a small bowl. Set aside until ready to use. Place chopped SNICKERS bar pieces in a medium bowl and set aside.
7. Remove 12 chilled dough balls from refrigerator. Roll in cinnamon sugar and place on prepared baking pan.
8. Bake for 8 minutes. Carefully remove from oven and sprinkle 1 tablespoon chopped SNICKERS bar pieces on top of each cookie. Return to oven and bake for an additional 5-8 minutes until edges begin to brown. Cool on pan for 2 minutes before moving to wire racks. Drizzle with desired amount of melted dark chocolate.
9. Repeat with remaining dough.

Cook’s Note: If you’re working in a warm or humid environment, place SNICKERS bars in refrigerator before chopping to keep chocolate from melting.

Click here to download a PDF version of this recipe 

Bourbon-Eggnog Snowflake Cookies from Jock Lindsey’s Hangar Bar at Disney Springs 

Jock Lindsey’s Hangar Bar at Disney Springs is serving these delectable Bourbon-Eggnog Snowflake Cookies in the Post-Flight “Milk” and Cookies with Coquito this holiday season. If desired, the bourbon can be omitted from the icing. The Foodie Guide to Holidays at Walt Disney World Resort is filled with all the rest of the holiday goodies to help you plan out foodie adventures at locations around the resort.

BOURBON-EGGNOG SNOWFLAKE COOKIES

Jock Lindsey’s Hangar Bar

Disney Springs

Makes 24 Cookies

NUTMEG COOKIE DOUGH

2 1/4 cups all-purpose flour

1/2 cup confectioners’ sugar

1 teaspoon fine sea salt

1 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

1 cup unsalted butter, softened and cubed

BOURBON-EGGNOG ICING

2 cups confectioners’ sugar

4-6 tablespoons eggnog, divided

1 tablespoon bourbon (optional)

ROYAL ICING

2 cups sifted confectioners’ sugar

1 1/2 tablespoons meringue powder

3 tablespoons water, divided

FOR NUTMEG COOKIE DOUGH:

1. Combine flour, confectioners’ sugar, salt, and nutmeg in the bowl of an electric mixer fitted with a paddle attachment. Beat on low speed for 1 minute. Add butter, one piece at a time. Continue beating until a soft dough forms.
2. Turn dough onto lightly floured surface and shape into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
4. Roll chilled dough on lightly floured surface to 1/8-inch thickness. Cut using a 3-inch snowflake cookie cutter. Place 12 snowflake cookies on each baking sheet and bake for 13-15 minutes, until edges are light brown.
5. Cool completely on pans. Move to wire racks before decorating.

FOR BOURBON-EGGNOG ICING:

1. Whisk confectioners’ sugar, 4 tablespoons eggnog, and bourbon (if using) in a small bowl. Add additional eggnog, one 1 tablespoon at a time to reach desired consistency.
2. Dip cooled cookies in glaze. Rest cookies for 30 minutes, until icing sets, before decorating.

FOR ROYAL ICING:

1. Combine confectioners’ sugar, meringue powder, and 1 tablespoon water in the bowl of an electric mixer fitted with a paddle attachment. Beat on low speed until just combined. While mixer is running add remaining two tablespoons of water, one tablespoon at a time.
2. Increase speed to medium and beat for 7-10 minutes until icing has a matte finish.
3. Place in piping bag fitted with desired tip. Outline each snowflake cookie with royal icing.

Click here to download a PDF version of this recipe

Snowman Shortbread Cookies from Disneyland Resort

Our final recipe for National Cookie Day is from the Disney Recipe Vault. The first time I made these, I was thrilled that they were a cutout cookie that didn’t require chilling time. This comes in handy when there is a last-minute request for cookies. If you’re curious about treats that are currently available at the Disneyland Resort, check out the Foodie Guides for Disney Festival of Holidays and Holidays at the Disneyland Resort.

Snowman Shortbread Cookies

Disneyland Resort

Makes 30 Cookies

SHORTBREAD

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups sugar

1 egg

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

TOPPING

1 pound white chocolate bark

Red and green sprinkles

FOR SHORTBREAD:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Mix flour, baking powder, and salt in medium bowl. Set aside.
3. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until fluffy. Add egg, vanilla extract, and almond extract and mix on medium speed for 1 minute.
4. Add flour mixture, 1 cup at a time until combined.
5. Divide dough into two balls.
6. Roll one ball of dough into 1/8-inch thick rectangle on floured surface. Dip (3 1/2-inch tall, 2-inch wide) snowman cookie cutter into flour and cut cookies. Transfer to prepared baking sheets.
7. Bake for 9-11 minutes, until edges begin to brown.
8. Cool on wire racks. Repeat with remaining dough.

To Serve:

1. Place white chocolate bark in a microwave-safe bowl. Cook on 50% power for 20 seconds. Stir and repeat until white chocolate is melted.
2. Dip tops of cookies in melted white chocolate and top with sprinkles.

Click here to download a PDF version of this recipe

Happy National Cookie Day!

It’s time for holiday cooking and apples are the perfect ingredient for tasty recipes this season. We’ve rounded up some of our favorite recipes from the Disney recipe vault and a never-before-shared recipe from Disneyland park to share with you today. These recipes include gorgeous (and delicious) desserts, apple butter, and even a refreshing cocktail!

Jump to Recipes

Holiday Apple Tart from Tomorrowland Skyline Terrace

Apple Butter Cake from the Disney Recipe Vault

Apple Tart Tatin from Topolino’s Terrace – Flavors of the Riviera

Apple Butter from the Disney Recipe Vault

Szarlotka (Apple Pie) Cocktail from EPCOT International Food and Wine Festival

Once you see these recipes, you’ll be stocking up on apples.

Holiday Apple Tart from Tomorrowland Skyline Terrace at Disneyland Park 

This Holiday Apple Tart is a recipe from Disneyland park that we have never shared – until now! While Tomorrowland Skyline Terrace is only available as a dining package, you can now enjoy this recipe at home. These tarts are filled with a rich caramel cream sauce and topped with apple filling and streusel. You can use store-bought or your favorite tart recipe for the shells. Leftovers (if you have any) also pair well with a cup of coffee the next morning.

HOLIDAY APPLE TART RECIPE

Tomorrowland Skyline Terrace

Disneyland park

Makes 12 Tarts

INGREDIENTS

STREUSEL

• 3/4 cup all-purpose flour
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup cold unsalted butter, cut into cubes

APPLE FILLING

• 4 large apples
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup sugar
• 5 tablespoons water, divided
• 2 tablespoons cornstarch

CARAMEL CREAM

• 1 cup sugar
• 1/4 cup water
• 6 tablespoons salted butter, cut into cubes
• 1/2 cup heavy cream
• 1 teaspoon sea salt

APPLE TARTS

• 6 (3-inch) vanilla tart shells

• Holiday sprinkles

DIRECTIONS

FOR STREUSEL:

1. Combine flour, sugar, brown sugar, vanilla extract, ground cinnamon, and salt in medium bowl.
2. Add cubed butter and use a pastry blender or two knives to cut butter into flour mixture until it resembles coarse sand.
3. Set aside until ready to assemble tarts.

FOR APPLE FILLING:

1. Peel, core, and chop apples into 1/2-inch cubes.
2. Melt butter in medium saucepan over medium heat. Add cinnamon, nutmeg, sugar, 3 tablespoons of water, and chopped apples. Cook, stirring occasionally for 4-6 minutes, until apple begin to soften.
3. Combine cornstarch and 2 tablespoons water in a small bowl. Add to apple mixture and cook until liquid begins to boil.
4. Boil for one minute, then remove from heat. Set aside to cool completely before assembling tarts.

FOR CARAMEL CREAM:

1. Combine sugar and water in small saucepan. Heat over medium heat, swirling pan, but not stirring, occasionally until sugar is melted and is a light amber color.
2. Carefully whisk in butter, one cube at a time. Remove pan from heat and slowly stir in heavy cream, whisking constantly until fully incorporated.
3. Add salt and set aside to cool to room temperature.

FOR HOLIDAY APPLE TARTS:

1. Preheat oven to 350°F. Place tart shells on a baking sheet.
2. Spoon 1 tablespoon caramel cream into each tart shell. Add 1/4 cup cooled apple filling to each tart.
3. Top with streusel, covering the top of the apples.
4. Bake for 20-25 minutes, until topping is golden brown.
5. Top with holiday sprinkles before serving.

Cook’s Notes: Tart shells are available at many specialty grocery stores. You can also use your favorite homemade pie dough. Cut dough into 3 1/2- inch circles and place in the bottom of muffin tins. Bake at 400°F for 10 minutes. Remove from oven, fill, and bake as directed in recipe. 

Click here to download a PDF version of this recipe.

Warm Apple Butter Cake from The Disney Recipe Vault

The next recipe is a delicious Warm Apple Butter Cake. Our at-home version of this buttery cake topped with caramelized apples makes individual cakes. If you do not have enough ramekins for this recipe, large muffin tins can be used.

WARM APPLE BUTTER CAKE RECIPE

From the Disney Recipe Vault

Makes 15 individual cakes

INGREDIENTS

CARAMELIZED APPLES

• 2 Granny Smith apples, peeled and cored
• 2 tablespoons unsalted butter
• 1 tablespoon sugar

BOURBON CARAMEL GLAZE

• 3/4 cup light brown sugar
• 1/2 cup unsalted butter
• 1/2 tablespoon bourbon
• 1 cup heavy cream

APPLE BUTTER CAKE

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 3/4 cups sugar
• 8 eggs
• 2 egg yolks
• 1 cup butter, melted
• 1 1/2 cups plus 1 teaspoon buttermilk
• 1 1/2 teaspoons almond extract

Vanilla ice cream, for serving

Dried apple slices, for garnish (optional)

Cranberries, for garnish

DIRECTIONS

FOR CARAMELIZED APPLES:

1. Cut apples into thin slices.
2. Melt butter in a large, heavy skillet over medium-high heat; add apples and sugar.
3. Cook apples until golden and softened. Set aside to cool.

FOR BOURBON CARAMEL GLAZE:

1. Combine brown sugar and butter in a large saucepan and bring to a boil over medium-high heat. Stir continuously until sugar dissolves.
2. Simmer over medium heat without stirring or touching pan until mixture is thick and dark amber in color, about 10 minutes.
3. Remove pan from heat. Carefully whisk in bourbon and heavy cream. Mixture will bubble vigorously and release very hot steam.
4. Pour caramel into a bowl to cool; set aside.

FOR CAKE:

1. Preheat oven to 350°F. Butter and flour fifteen (3/4-cup) ramekins; set aside.
2. Sift together flour, baking powder, baking soda, and salt in a large bowl.
3. Whisk together sugar, eggs, egg yolks, and melted butter in a separate large bowl until well combined.
4. Combine buttermilk and almond extract in a small bowl; set aside.
5. Fold a third of flour mixture into egg mixture. Stir in half of buttermilk mixture. Fold in another third of flour mixture, then add remaining buttermilk mixture. Fold in remaining flour mixture.
6. Ladle 1/2 cup cake batter into each prepared ramekin. Bake 20 to 22 minutes, or until a wooden pick inserted in the center of cakes comes out clean.

TO SERVE:

1. While cakes are warm, carefully remove from ramekins onto a serving plate.
2. Divide caramelized apples among tops of cakes. Spoon bourbon caramel glaze over top of apples and cake.
3. Serve with vanilla ice cream and garnish with dried apple slices and cranberries, if desired.

Click here to download a PDF version of this recipe.

Apple Tart Tatin from Topolino’s Terrace – Flavors of the Riviera at Disney’s Riviera Resort

The talented culinary team at Topolino’s Terrace – Flavors of the Riviera are constantly reimagining desserts and one of my favorites is this version of the Apple Tart Tatin. It’s a beautiful dessert to serve at any holiday gathering! The apples can be prepared up to two days in advance and refrigerated until you’re ready to bake them.

APPLE TART TATIN RECIPE

Topolino’s Terrace – Flavors of the Riviera

Disney’s Riviera Resort

Serves 6

INGREDIENTS

APPLE TART

• 7 medium honeycrisp apples
• 3/4 cup sugar
• 2 teaspoons water
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice
• 1/3 cup unsalted butter, at room temperature
• 2 puff pastry sheets, thawed

CHANTILLY

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1/4 vanilla bean, cut in half and seeds scraped
• Pinch salt

DIRECTIONS

FOR APPLE TART:

1. Preheat oven to 350°F. Peel and core apples, then cut each apple into 9 slices.
2. Place sugar, water, vanilla extract, and lemon juice in large sauté pan and cook over medium low heat for 5 minutes until amber in color. Add room temperature butter and stir after half of the butter is melted.
3. Add apples and cook for 5-7 minutes until tender, but still firm. Remove from heat.
4. Line sheet pan with parchment paper and place six 4-inch tart pans on the sheet. Evenly divide apple mixture among the tart pans, making sure to add any syrup from the sauté pan to the tarts.
5. Cut puff pastry to fit the tops of each tart pan and place on top of apples. Pierce each puff pastry 10 times with fork.
6. Place sheet of parchment paper on top of the tarts and top with sheet pan to press apples and puff pastry. Bake for 20-25 minutes, until golden brown. Remove top baking sheet immediately.

FOR CHANTILLY:

1. Combine heavy cream, powdered sugar, vanilla bean, and salt in bowl of electric mixer fitted with whisk attachment. Whip to soft peaks.
2. Refrigerate until ready to serve.

TO SERVE:

Turn warm tarts onto a plate. Serve with Chantilly.

Click here to download a PDF version of this recipe.

Apple Butter from The Disney Recipe Vault

Apple butter is one of my favorite accompaniments. It’s delicious in the morning on a piece of toast or served with fresh baked rolls at a holiday meal! This recipe from the Disney recipe vault is easily doubled (or tripled) and makes a great gift for the holidays.

APPLE BUTTER RECIPE

From the Disney Recipe Vault

Makes 1 Pint

INGREDIENTS

• 6 cups Fuji apples, peeled and cut into 1/2-inch cubes
• 1 cup apple juice
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ice wine vinegar or balsamic vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 vanilla bean

DIRECTIONS

1. Place apples, juice, brown sugar, and salt in a large saucepan. Bring to simmer over medium heat. Cover and reduce heat to low. Continue simmering for 20 minutes, until apples are soft. Remove from heat.
2. Stir in lemon juice, vinegar, and cloves. Split vanilla bean in half, lengthwise and scrape out seeds with a knife. Add seeds to pan.
3. Puree with a stick blender until smooth.
4. Return saucepan to stove and simmer over low heat, stirring every 5 minutes, for 30 minutes, until a deep amber color forms and apple butter reaches desired thickness.
5. Strain through a fine mesh sieve to remove any excess liquid.
6. Store in refrigerator for up to 7 days.

Click here to download a PDF version of this recipe.

Szarlotka (Apple Pie) Cocktail from EPCOT International Food & Wine Festival 

We’re ending our recipe round up with a refreshing cocktail from a past EPCOT International Food & Wine Festival. This apple pie cocktail is easy to make and can easily be made in a larger batch for a holiday party.

SZARLOTKA (APPLE PIE) COCKTAIL RECIPE

Poland, EPCOT International Food & Wine Festival

Serves 1

INGREDIENTS

• 1 ounce Polish bison grass vodka
• 6 ounces apple cider
• Apple slice, for garnish

DIRECTIONS

1. Pour Vodka and apple cider into a shaker; fill with ice and vigorously shake for 30 seconds.
2. Strain into chilled glass. Garnish with apple slice.

Click here to download a PDF version of this recipe.

We’d love to see you make these delicious apple recipes at home! Share your culinary concoctions with #DisneyEats on your own social channels and be sure to follow us @DisneyEats.

Happy cooking!

(Note: All offerings are subject to change and availability.)

 

Always use caution when handling sharp objects and hot contents.

Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens.

The flavor profile may vary from the restaurant’s version.

Some of the favorite plant-based dishes at Walt Disney World Resort are desserts! Today, we’re sharing the recipe for the Plant-based Peanut and Banana Torte from California Grill at Disney’s Contemporary Resort.

This decadent dessert features a shortbread crust made with gluten-free flour, peanut butter filling, and a delicious white chocolate glaze. The torte is served with blackberry-banana sauce, miso caramel, peanut crumble, and caramelized bananas. You can enjoy this as a dessert the day you make it and as breakfast the next morning with a cup of coffee.

If you’re interested in more plant-based delights like this one from Walt Disney World Resort, check out the new plant-based guide to uncover all of the bites and sips available to try on your next visit!

Even though this dish has quite a few components, it’s easy to make – don’t worry. Just give yourself plenty of time to let the different layers harden. To save some time, make the miso caramel, peanut crumble, and blackberry-banana sauce while the peanut butter filling is chilling.

Are you ready to cook up some more plant-based magic at home? Visit the collection of recipes made without animal meat, dairy, eggs, or honey at our guide to plant-based dining. And be sure to download this tasty plant-based recipe here.

PLANT-BASED PEANUT AND BANANA TORTE

California Grill

Disney’s Contemporary Resort

Serves 12

SHORTBREAD CRUST

2/3 cup coconut oil

2 cups almond flour

2/3 cup gluten-free flour

1/4 cup maple syrup

1 tablespoon vanilla extract

PEANUT BUTTER FILLING

3 cups creamy peanut butter

3/4 cup coconut oil

3/4 cup maple syrup

2 teaspoons vanilla extract

WHITE CHOCOLATE GLAZE

16 ounces plant-based white chocolate, chopped

1/2 cup canned coconut milk

1/4 cup coconut oil

BLACKBERRY-BANANA SAUCE

1 1/2 cup fresh blackberries

2 ripe bananas

1/3 cup plus 2 tablespoons sugar, divided

3/4 teaspoons pectin

1/8 teaspoon salt

MISO CARAMEL

1 cup sugar

1/4 cup corn syrup

1/3 cup water

1/2 cup canned coconut milk

1 1/2 teaspoons miso paste

PEANUT CRUMBLE

1/2 cup chopped peanuts

1 1/4 cups almond flour

1/2 cup softened coconut oil

1/3 cup agave syrup

1 1/2 teaspoons baking soda

CARAMELIZED BANANAS

3 bananas

1/4 cup sugar

TOPPING

Flaked sea salt, to taste

24 fresh blackberries

FOR SHORTBREAD CRUST:

1. Preheat oven to 300°F.
2. Melt coconut oil in microwave-safe bowl at 50% power for 30-45 seconds.
3. Combine melted coconut oil, almond flour, gluten-free flour, maple syrup, and vanilla extract in large bowl. Stir to combine.
4. Firmly press into 8×8-inch baking dish. Bake for 13-15 minutes, until golden brown.
5. Cool at room temperature for at least 30 minutes.

FOR PEANUT BUTTER FILLING:

1. Melt peanut butter and coconut oil in large microwave-safe bowl, stirring every 30 seconds, until smooth.
2. Add maple syrup and vanilla extract. Stir until combined. Pour on top of cooled shortbread crust.
3. Freeze for 4 hours to set.

FOR WHITE CHOCOLATE GLAZE:

1. Melt chopped white chocolate in a large microwave-safe bowl, stirring every 30 seconds, until melted.
2. Combine coconut milk and coconut oil in a small saucepan. Heat over medium-low heat until hot. Pour into melted white chocolate and stir until smooth.
3. Pour on top of shortbread and peanut butter filling, making sure to evenly cover the top.
4. Freeze until ready to serve.

FOR BLACKBERRY-BANANA SAUCE:

1. Place blackberries in food processor or blender and purée until smooth. If desired, strain blackberries with a mesh strainer to remove seeds. Place in a small saucepan.
2. Purée bananas and add to blackberries. Stir in 1/3 cup sugar. Bring to a boil over medium-high heat, stirring occasionally.
3. Once purée is boiling, combine pectin and remaining 2 tablespoons sugar in a small bowl. Sprinkle over top of blackberry-banana sauce and stir constantly for 30 seconds. Remove from heat and stir in salt.
4. Cool at room temperature for 30 minutes before serving.

FOR MISO CARAMEL:

1. Combine sugar, corn syrup, and water in small saucepan. Cook over medium-high heat until boiling. Cook, undisturbed for 10-12 minutes until dark amber in color.
2. Remove from heat and slowly stir in coconut milk. Stir until smooth.
3. Add miso and set aside until ready to serve.

FOR PEANUT CRUMBLE:

1. Preheat oven to 275°F.
2. Mix chopped peanuts, almond flour, coconut oil, agave syrup, and baking soda in a medium bowl until crumbs form.
3. Spread on ungreased baking sheet and bake for 10 minutes, stirring after 5 minutes, until golden brown.
4. Set aside until ready to serve.

FOR CARAMELIZED BANANA:

1. Slice each banana into 1/2-inch thick circles for a total of 24 slices. Place sugar in a small bowl.
2. Dip top of each banana slice in sugar. Use a cooking torch to melt sugar on each slice until melted and browned. Banana slices can also be broiled on top rack of oven for 1-2 minutes.
3. Cool completely before serving, but do not refrigerate.

TO SERVE:

1. Remove torte from freezer. Cut into 12 rectangles, each one approximately 4 inches long and 1 1/4 inches wide.
2. Smear 1-2 tablespoons blackberry banana sauce in the center of each plate. Top with peanut banana torte.
3. Spoon 1 tablespoon caramel around the plate and sprinkle desired amount of crumble around plate.
4. Place 2 caramelized bananas and fresh blackberries on each plate. Sprinkle flaked sea salt on top of torte.

---

Always use caution when handling sharp objects and hot contents. 

Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens. 

The flavor profile may vary from the restaurant’s version. 

Summer is here and salads are the perfect summer dish to beat the heat at Walt Disney World Resort. When it’s hot outside, we crave meals that are simple, fresh, and don’t heat up the kitchen. Today, Disney Eats is sharing five salad recipes from EPCOT, Disney’s Animal Kingdom, Disney’s Hollywood Studios, and the Disney recipe vault!

Jump to Recipe

• Our Famous Cobb Salad from The Hollywood Brown Derby
• Papaya, Avocado, Grapefruit Salad from Boma-Flavors of Africa
• Plant-based Quinoa Salad from Kusafiri Coffee Shop & Bakery
• Watermelon Salad from the EPCOT International Flower & Garden Festival
• Roasted Beet and Goat Cheese Salad from Sunshine Seasons

Once you see these, you’ll be whipping up salads all summer long.

Our Famous Cobb Salad from The Hollywood Brown Derby
Disney’s Hollywood Studios

Our Famous Cobb Salad follows the recipe created by Bob Cobb, owner of the historic Brown Derby in California. It’s the perfect salad for lunch, dinner, or both. The dressing and hard-boiled eggs can be made ahead of time to speed up prep time on a busy evening.

THE HOLLYWOOD BROWN DERBY COBB SALAD
The Hollywood Brown Derby, Disney’s Hollywood Studios
Serves 4 to 6

OLD-FASHIONED FRENCH DRESSING

• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon minced garlic
• 1/4 teaspoon sugar
• 1/8 teaspoon freshly ground pepper, or to taste
• 1/8 teaspoon dry English mustard
• 1/3 cup vegetable oil
• 2 tablespoons olive oil

SALAD

• 1 cup finely chopped iceberg lettuce leaves
• 1 cup finely chopped chicory leaves
• 1 cup finely chopped tender sprigs watercress, additional sprigs for garnish
• 1 pound poached turkey breast, finely chopped
• 2 medium-size ripe tomatoes, seeded and finely chopped
• 1 avocado, peeled, seeded, and finely chopped
• 1/2 cup crumbled blue cheese
• 6 bacon slices, cooked crisp, drained, and crumbled
• 3 hard-boiled eggs, peeled and finely chopped
• 2 tablespoons snipped fresh chives
• 1/2 cup Old-fashioned French Dressing
• Watercress springs, for garnish

FOR DRESSING:

1. Whisk together water, red wine vinegar, lemon juice, Worcestershire
   sauce, salt, garlic, sugar, freshly ground pepper, and dry mustard in
   small bowl until well blended.
2. Whisking constantly, add the vegetable oil and olive oil in slow steady
   stream until the dressing is emulsified.
3. Store covered and chilled until ready to serve. Whisk dressing to blend
   just before serving.

FOR SALAD:

1. Toss iceberg lettuce, chicory, and watercress together and arrange in a
   salad bowl.
2. In straight and separate lines, arrange turkey, tomatoes, avocado, blue
   cheese, bacon, and eggs on top of greens.
3. Sprinkle the chives in two diagonal lines across the salad.
4. To serve, present the salad at the table, toss with the dressing, and place
   on chilled plates with watercress sprigs as garnish.

Click here to download a PDF version of this recipe.

Papaya, Avocado, Grapefruit Salad from Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge

Papaya, avocado, and grapefruit are tossed with yogurt and honey to make up this refreshing salad. It’s the perfect side dish for a summer brunch or dinner and makes a deliciously, cool snack on a warm day.

PAPAYA, AVOCADO, GRAPEFRUIT SALAD
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Serves 4 to 6 as a side

INGREDIENTS

• 1 small papaya, cut into 1-inch cubes
• 1 ripe but firm avocado, peeled and cut into 1-inch cubes
• 1 grapefruit, peeled and sectioned
• 10 mint leaves, cut into thin strips
• 1/2 cup plain yogurt
• 2 tablespoons grapefruit juice
• 1 tablespoon honey

DIRECTIONS:

1. Combine papaya, avocado, and grapefruit in medium bowl. Stir in mint leaves and set aside.
2. In a small bowl, stir together yogurt, grapefruit juice, and honey.
3. Pour the dressing over the fruit and toss gently. Serve immediately.

Click here to download a PDF version of this recipe.

Plant-based Quinoa Salad from Kusafiri Coffee Shop & Bakery
Disney’s Animal Kingdom

This plant-based quinoa salad is a delicious (and filling) recipe from the Disney recipe vault! Since it will keep in the fridge for up to three days, it can easily be made ahead of time and served as a side dish or as a meal. The recipe is simple to double if you need a large salad to share at a party.

PLANT-BASED QUINOA SALAD
Kusafiri Coffee Shop and Bakery, Disney’s Animal Kingdom Theme Park
Serves 6

INGREDIENTS

• 1 cup red quinoa
• 1/2 cup white quinoa
• 3 cups water
• 1/4 teaspoon salt
• 1 cup golden raisins
• 1/2 cup finely chopped dried apricots
• 1/2 cup finely chopped red onion
• 1 cup chopped cucumber
• 1/2 cup chopped mint
• 3 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

DIRECTIONS:

1. Combine water and quinoa in medium saucepan. Bring to boil over high
   heat. Cover and reduce heat to low. Cook for 15 minutes, until liquid is
   absorbed.
2. Cool quinoa in refrigerator for at least 4 hours.
3. Place cooled quinoa in large mixing bowl. Add raisins, dried apricots,
   chopped red onion, cucumber, mint, lemon juice, and olive oil and stir to
   combine.
4. Season with salt and pepper, to taste.

Click here to download a PDF version of this recipe.

Watermelon Salad from the EPCOT International Flower & Garden Festival
EPCOT

This dish combines sweet watermelon and blueberries mixed with peppery arugula to create a delicious blend of flavors. The white balsamic vinaigrette and pickled onions can be made up to three days in advance to help shorten any last-minute prep time.

WATERMELON SALAD
EPCOT International Flower & Garden Festival
Serves 6

BALSAMIC VINAIGRETTE

• 1/4 cup white balsamic vinegar
• 3 tablespoons finely diced shallots
• 2 tablespoons roasted garlic
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1 cup extra virgin olive oil
• Coarse salt and freshly ground black pepper, to taste

PICKLED ONIONS

• 1/2 cup fresh or frozen raspberries
• 1 1/2 cups water
• 1/4 cup sugar
• 2 tablespoons grenadine syrup
• 1 tablespoon salt
• 1/4 pound red onions, sliced into 1/4-inch-thick rings

WATERMELON SALAD

• 4 cups cubed seedless watermelon
• 1 cup fresh blueberries
• 3 cups baby arugula
• 1/4 cup reserved white balsamic vinaigrette
• Coarse salt and freshly ground black pepper, to taste
• 1/4 cup pickled onion
• 1/4 cup balsamic glaze
• 1/2 cup crumbled feta cheese

FOR BALSAMIC VINAIGRETTE:

1. Combine vinegar, shallots, garlic, honey, and lemon juice in a blender.
   Blend until smooth.
2. With blender running, slowly drizzle in olive oil until mixture thickens.
   Season with salt and pepper.

FOR PICKLED ONIONS:

1. Purée raspberries in food processor. Pour purée through a fine mesh
   sieve. Discard seeds and set purée aside.
2. Combine raspberry purée, water, sugar, grenadine, and salt in a medium
   saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve
   salt and sugar.
3. Add onions; stir to coat, then remove from heat. Cool for 20 minutes. Use immediately or refrigerate up to 3 days.

FOR WATERMELON SALAD:

1. Divide watermelon and blueberries among plates. Toss arugula with vinaigrette in a
   medium bowl and lightly season with salt and pepper.
2. Top each portion of watermelon with arugula. Top each serving with a few slices of pickled onions, then sprinkle with feta. Drizzle with balsamic glaze.

Click here to download a PDF version of this recipe.

Roasted Beet and Goat Cheese Salad from Sunshine Seasons
EPCOT

From Sunshine Seasons, we’ve got another recipe from the Disney recipes vault. Beets, candied pecans, and peppered goat cheese needed for this summer bite can be prepared ahead of time for quick assembly before serving.

ROASTED BEET AND GOAT CHEESE SALAD
Sunshine Seasons, EPCOT
Serves 4

ROASTED BEETS

• 2 small golden beets
• 2 small red beets
• 2 tablespoons vegetable oil
• Coarse salt, freshly ground black pepper, to taste

CANDIED PECANS

• 2 tablespoons water
• 6 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 1/2 cups pecan halves

PEPPERED GOAT CHEESE

• 1 (4-ounce) log goat cheese
• 1 teaspoon freshly ground black pepper

ROASTED BEET AND GOAT CHEESE SALAD

• 2 tablespoons honey
• 1/4 cup sherry vinegar
• 3/4 cups olive oil
• Salt and pepper, to taste
• 8 cups mixed salad greens
• 4 flatbread crackers

FOR ROASTED BEETS:

1. Preheat oven to 375°F.
2. Trim the tops and bottoms of beets and wash thoroughly. Coat with vegetable oil, salt, and pepper. Place on a roasting pan, add 1 1/2 cups of water, and bake for about 90 minutes or until beets can easily be pierced with a knife.
3. When beets are tender, remove from oven, transfer to a bowl and cover with foil. (This will allow the beets to steam and the skin to come off easily.) After beets cool, remove skin and dice; refrigerate.

FOR CANDIED PECANS

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. In a small saucepan over medium heat, blend the water, sugar, vanilla,
   and cinnamon. Bring to a boil and reduce to the consistency of syrup.
3.  Place the pecans in a glass mixing bowl and pour the hot syrup over the
   pecans; spread on prepared pan and bake for 8 minutes.
4. Remove from oven and cool.

FOR PEPPERED GOAT CHEESE:

1. Coat goat cheese with black pepper, then cut into 8 equal pieces.
2. Refrigerate until ready to assemble salad.

FOR ROASTED BEET AND GOAT CHEESE SALAD:

1. Combine the honey and vinegar in a small bowl. Whisk until honey is dissolved. Slowly add the oil, whisking continually, until well combined. Season to taste with salt and pepper.
2. Toss greens with dressing and divide evenly among 4 plates.
3. Top with reserved beets, candied pecans, and peppered goat cheese. Serve with flatbread crackers.

Click here to download a PDF version of this recipe.