Holidays are truly sweet at Marceline’s Confectionery, a delightful candy shop named after the small Missouri town where Walt lived as a boy, located at Downtown Disney District at the Disneyland Resort.

The talented candy makers have been busy dipping apples, crisped rice cereal treats, and marshmallows into warm chocolate, with some confections getting a second dip into creamy caramel. The candy makers then artfully embellish with holiday candies to create adorable treats almost too cute to eat!

As a sweet gift, the candy makers gave us their recipe for Peppermint Marshmallow Wands, an easy (and yummy) holiday recipe the entire family can make and enjoy at home.

All of these delicious offerings will be available through Jan. 3, 2021, or until supplies last.

Happy Holidays from our Disney Kitchens!

Minnie Holiday Crispy: Crisped rice cereal treat dipped in milk chocolate decorated with red sanding sugar, green candy-coated chocolate candies, and a red chocolate bow with green polka dots.

Minnie Holiday Apple: Granny Smith apple dipped in caramel and milk chocolate decorated with red sanding sugar, green candy-coated chocolate candies, and a red chocolate bow with green polka dots.

Mickey Snowman Apple: Granny Smith apple dipped in caramel and vanilla white chocolate decorated with dark chocolate, sour belt scarf, and chocolate top hat.

Peppermint Marshmallow Wand: Fluffy marshmallows dipped in caramel and dark chocolate covered in crushed peppermint candy.

Peppermint Marshmallow Wands
Marceline’s Confectionery
Downtown Disney District
Disneyland^® Resort
Makes 8 

• 2 (12 ounce) jars hot caramel topping
• 8 large lollipop sticks
• 24 large marshmallows
• 1 (10-ounce bag) dark melting chocolate
• 1 cup crushed peppermints (15 candy canes, crushed)

1. Melt caramel in medium saucepan over medium-low heat. Keep warm.
2. Dip one end of each lollipop stick in 1 inch of water. Skewer 3 marshmallows onto each stick, starting at the wet end.
3. Dip marshmallows into caramel, gently tapping to remove excess caramel and place on parchment paper. Cool caramel at room temperature for 30 minutes, until caramel is set.
4. Melt dark chocolate in medium saucepan over low heat. Keep warm.
5. Place crushed peppermint in shallow bowl.
6. Dip caramel-coated marshmallows into melted dark chocolate, gently tapping to remove excess chocolate. Gently roll wand in crushed peppermint; place on clean parchment paper. Repeat for all wands.
7. Cool at room temperature for 15 minutes, until chocolate is set.

Note: 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. 

Click here for a print-at-home version of this recipe!

Beef Bourguignon debuted at Taste of EPCOT International Festival of the Holidays this year and has quickly become the dish “not to miss” for festival-goers. Offered at Yukon Holiday Kitchen located at the Canada pavilion, this hearty classic dish has it all – fork-tender beef brisket with savory flavors of bacon-infused wine sauce over crushed buttery red potatoes. What’s not to love?

The EPCOT chefs gladly shared the recipe … it is one of their favorite dishes as well!

Check out our Foodie Guide to the Taste of EPCOT International Festival of the Holidays for a list of all the delicious offerings at this year’s festival through Dec. 31.

BEEF BOURGUIGNON
Taste of EPCOT International Festival of the Holidays
Serves 6

BEEF BOURGUIGNON

• 1 tablespoon butter
• 6 ounces smoked bacon, diced
• 3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1 large white onion, diced
• 1 large carrot, peeled and cut into 1/2-inch slices
• 1 pound crimini mushrooms, quartered
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped thyme
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 3 cups red wine (Merlot, Pinot Noir, or Chianti)
• 2 cups beef broth
• 1/2 cup sherry vinegar
• 12 small fresh or frozen pearl onions, peeled
• 2 tablespoons fresh chopped parsley, divided

CRUSHED RED SKINNED POTATOES

• 1 tablespoon salt, plus more, to taste
• 3 pounds red-skinned potatoes, washed
• 1/2 cup sour cream
• 1/2 cup unsalted butter, softened
• 2 tablespoons sherry vinegar
• White pepper, to taste

FOR BEEF BOURGUIGNON:

1. Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp. Remove bacon with a slotted spoon and set aside.
2. Pat beef dry and season generously with salt and pepper. Sear in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned. Remove from pan with slotted spoon and set aside.
3. Add garlic, onion, carrots, and mushrooms and sauté 6 minutes, until vegetables begin to soften. Stir in rosemary and thyme.
4. Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
5. Return beef and bacon to pan. Add flour and stir constantly for 5 minutes. Add wine, beef broth, and vinegar and stir to deglaze pot. Add pearl onions and bring to a boil over high heat. Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened.  Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
6. Keep warm until ready to serve.

FOR RED SKINNED CRUSHED POTATOES:

1. Bring a large stockpot of water to a boil. Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft. Drain potatoes.
2. Return potatoes to pot and mash with a hand masher or electric mixer until just broken. Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
3. Season with additional salt and white pepper, to taste.

TO SERVE:

Divide potatoes among 6 bowls. Ladle beef bourguignon on top of potatoes and garnish with remaining chopped parsley.

Note: 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. 

Click here for a print-at-home version of this recipe!

Happy cooking!

Is there anything better than taking that first heavenly bite of a warm cookie as the smell of freshly baked cookies still lingers in the air? No wonder there is a day dedicated to celebrating these delicious morsels of goodness. And that day is December 4!

Disney chefs from around the world sent their favorite cookie recipe so you can bake some Disney magic at home for National Cookie Day. But feel free to celebrate National Cookie Day every day – we do!

Click the link below each photo for the downloadable recipe. Happy baking!

Mickey Chocolate Chip Cookies from Disneyland Paris – Our Disneyland Paris pastry chefs have created these delicious chocolate chip cookies and fancied them up with pecans, dried fruit, and a dark chocolate drizzle. Click here for a print-at-home version of this recipe.

Belle’s Enchanted Christmas Tree from Magic Kingdom Park – This festive stack of almond macarons, cranberry buttercream, and cranberry-orange white chocolate ganache is sure to “wow” family and friends. A bit of work but worth it! Click here for a print-at-home version of this recipe.

Gingerbread Cookies from Shanghai Disneyland Resort – Leave it to our Shanghai Disneyland pastry chefs to take a simple gingerbread cookie mix to the next level. Kiddos love decorating these traditional holiday cookies, well, adults too! Click here for a print-at-home version of this recipe.

Shortbread Cookies from Disneyland Resort – A classic. Simple and delicious. What’s not to love? Click here for a print-at-home version of this recipe.

Whole Wheat Chocolate Chip Cookies from Disney’s Contemporary Resort Bakery – Using whole wheat flour adds a slightly nutty flavor that sets these cookies apart from the classic chocolate chip version. Click here for a print-at-home version of this recipe.

Molasses Crackle Cookies from Disney’s Wilderness Lodge Bakery – With rich flavors of molasses, ginger, and cinnamon, these deliciously chewy molasses cookies are sure to become a family favorite. Click here for a print-at-home version of this recipe.

Spaceship Earth Cookies with Salted Caramel Ganache from Taste of EPCOT International Festival of the Holidays – The EPCOT pastry chefs had me at “salted caramel ganache.” This recipe is a baking commitment in the kitchen, but you will not regret it – promise! Click here for a print-at-home version of this recipe.

Num Num Cookies from Disney’s Hollywood Studios – The ultimate in the classic chocolate chip cookie game. Jack-Jack loves these over-the-top chocolate chip cookies and you will too. Click here for a print-at-home version of this recipe.

Butter Cookies from Hong Kong Disneyland Resort – You may not be able to decorate like our talented Hong Kong Disneyland pastry chefs, but these butter cookies are delicious alone or simply decorated with royal icing. Click here for a print-at-home version of this recipe.

Pumpkin Cookie Ice Cream Sandwich from Disney’s Animal Kingdom Theme Park – Ice cream sandwiched between soft delicious autumnal cookies? Yes, please! Click here for a print-at-home version of this recipe.

Today, we are talkin’ turkey…and stuffing!

A fan-favorite from a past holiday festival – Leftover Stuffing Waffles with Turkey, Gravy, Mashed Potatoes, and Homemade Cranberry Sauce. This remix of the traditional Thanksgiving feast is the ultimate plate of leftovers – complete with crispy stuffing waffles! (Disney bonus points if you make your stuffing waffles with a Mickey-shaped waffle maker!)

Happy Thanksgiving from the Disney Kitchens!

LEFTOVER STUFFING WAFFLES WITH TURKEY, MASHED POTATOES, GRAVY, AND HOMEMADE CRANBERRY SAUCE

EPCOT^® International Festival of the Holidays

Serves 6

CRANBERRY SAUCE

• 12 ounces cranberries
• 1 cup sugar
• 1 cup water
• Zest of 1 orange

WAFFLES

• 4 1/2 cups leftover stuffing, crumbled
• 2 eggs, beaten
• 1/4 to 1/2 cup heavy cream
• Vegetable oil, for brushing waffle maker

TO SERVE

• 1 pound warmed leftover turkey, sliced
• 2 cups warmed leftover mashed potatoes
• 2 cups warmed leftover gravy

FOR CRANBERRY SAUCE:

1. Stir together cranberries, sugar, water, and orange zest in saucepan over low heat. Cook, stirring occasionally, about 10 minutes, until sugar dissolves and cranberries are soft.
2. Increase heat to medium and cook about 12 minutes, or until cranberries burst. Cool to room temperature before serving.

FOR WAFFLES:

1. Preheat waffle maker to medium-high. Combine stuffing, eggs, and 1/4 cup cream. If mixture is too dry and not spreadable in the waffle maker pockets, add more cream as needed, until mixture is just wet enough to spread.
2. Generously brush top, bottom, and all pockets of waffle maker with oil.
3. Evenly and firmly pack each pocket of the waffle maker full with stuffing mixture. (Note: If using a mini waffle maker this will make 12-14 mini waffles. A larger waffle maker (6”-8” in diameter) will yield 6-8 waffles). Close and cook about 7 to 8 minutes, until golden and the waffles easily lift out of waffle maker.

TO SERVE:

Place two mini waffles or one large waffle on each plate. Top each with turkey, mashed potatoes, gravy, and cranberry sauce.

Note: 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. 

Click here for a print-at-home version of this recipe.

Stay connected with Disney Parks Blog for more delicious Disney recipes and be sure to share the magic with other Disney fans using the hashtag #DisneyMagicMoments. Happy cooking!