#A layer of crumble mixed with chocolate and then on top white chocolate cheesecake with strawberry (or raspberry I don't remember) coulis in

[parksaversnews]

The 2024 Pixar Fest Foodie Guide

Pixar Fest, the highly anticipated celebration of friendship and beyond, returns to the Disneyland Resort from April 26 to August 4, 2024. This limited-time event promises to be a culinary extravaganza, with a wide array of Pixar-inspired dishes and beverages that will delight guests of all ages. From classic favorites to innovative creations, the Disneyland Resort transforms into a foodie's paradise during Pixar Fest. Get ready to embark on a flavorful journey through the beloved worlds of Pixar's iconic films, where every bite and sip will transport you to the heart of these cherished stories.

Disneyland Park Alien Pizza Planet (Available April 26 through August 4; mobile order available) - Cosmic Chili Pasta inspired by “Toy Story”: Jalapeño-cheddar pinwheel pasta topped with spiced chili, crushed corn chips, and green onions (New) - Cheeseburger Pizza Slice inspired by “Toy Story”: Burger patties, pickles, American & cheddar cheese blend, ketchup tomato sauce, and mustard on a sesame seed pizza crust drizzled with house sauce - Alien Macarooooon inspired by “Toy Story”: Salted caramel buttercream with chocolate ganache and chocolate brownie bites - Green Drink inspired by “Toy Story”: Alien-inspired punch made with pineapple juice, ginger beer, Lemon-Lime Powerade with lemon sorbet and a splash of vanilla served with lychee popping pearls (Non-alcoholic Beverage) (New) 

Cafe Orleans (Available April 26 through August 4) - Earth Pass Cake inspired by “Soul”: Lemon cream cheese mousse with mango-passion fruit compote and Brittany dough base with white chocolate covered popping candies on a blue and green vanilla sauce with a chocolate decoration (New) Carnation Café (Available April 26 through August 4) - Fried Bologna Sandwich inspired by “Up”: Fried bologna, Monterey Jack, mustard, and mayo on white bread served with house-made chips, cinnamon apples, and a pickle spear Gibson Girl Ice Cream Parlor (Available April 26 through August 4; mobile order available) - Eye Scream Cone inspired by “Monsters, Inc.”: Scoop of Pistachio ice cream dipped in green chocolate, garnished with a candy eye and horns (New) Jolly Holiday Bakery Cafe (Available April 26 through August 4; mobile order available)  - "Silenzio Bruno!" Sandwich inspired by “Luca”: Chopped ham, salami, pepperoni, provolone, lettuce, tomato, pickled onion, and pepperoncini with Italian dressing served in an Italian roll with house-made chips (New) - Sea Monster Friends Parfait inspired by “Luca”: Layers of graham cracker crumbs, mascarpone cheesecake, berry blue gelatin, and blue Chantilly topped with a Luca chocolate decoration (New)

Plaza Inn (Available April 26 through August 4) - Pixar Fest Cake: Layers of yellow, blue, and red vanilla sponge cake with cream cheese frosting and chocolate ball decoration

Rancho del Zocalo Restaurante (Available April 26 through August 18) - The Rivera Family Huarache inspired by “Coco”: Fried huarache with pollo asado, beans, cabbage, pepper, cotija cheese, sour cream, and lime (New) - The Marigold Bridge inspired by “Coco”: Tri-colored white sponge, cinnamon croquantine, cinnamon mousse, and cream cheese frosting decorated with a chocolate bridge and orange chocolate shavings (New)  Red Rose Taverne (Available April 26 through August 4; mobile order available) - Fergus Fizz inspired by “Brave”: Cranberry-raspberry mix and Sprite with a butterscotch topper and granola crumble (Non-alcoholic Beverage) (New) Refreshment Corner (Available April 26 through August 4; mobile order available) - BBQ Potato Dog inspired by “Toy Story”: Smoked sausage, BBQ pulled pork, coleslaw, fried onions, and green onions served in a baked potato (New)

Stage Door Café (Available April 26 through August 18; mobile order available) - "There's a Snake on my Funnel Cake!" Inspired by “Toy Story”: Funnel cake topped with chocolate-peanut butter pudding, cookie crumbles, peanut butter dust, and a candy snake (New) The Tropical Hideaway (Available April 26 through August 18) - Pineapple Coconut Float inspired by “Lava”: Blue DOLE Pineapple-Coconut Juice topped with DOLE Whip soft serve, strawberry lava, and a gummy (Non-alcoholic Beverage) (New)

Troubadour Tavern (Available April 26 through August 4; mobile order available) - Roundup BBQ Potato inspired by “Toy Story”: Brisket burnt ends tossed in Coca-Cola BBQ sauce, creamy slaw, pickle spear, and onion-flavored snacks (New) - Una Papa Loca! Inspired by “Coco”: Chicken al pastor, cheese, avocado salsa, and sour cream topped with onion and cilantro with spiced corn chip crumble (New) - Firetown Mac & Cheese Bites inspired by “Elemental”: Fried gouda mac and cheese bites tossed in four-chile rub (New) - Joyful Tenders and Mac inspired by “Inside Out” (Kids Meal Offering) (New)

- Mixed Emotions Popcorn inspired by “Inside Out”: Ube-flavored popcorn made with M&M'S Milk Chocolate candies, freeze dried SKITTLES bite size candies, and pretzel sticks (New) - Adventure is Out There! Cold Brew inspired by “Up”: Dark chocolate cold brew with butterscotch topper, wafer cookie, and confetti quins (Non-alcoholic Beverage) (New) - Lotso Berry Lemonade inspired by “Toy Story”: Strawberry-flavored lemonade with sweet cream topper and an Outshine Strawberry Fruit Bar (Non-alcoholic Beverage) (New)

Churros near Buzz Lightyear Astro Blasters (Available April 26 through August 4) - Blackberry Churro inspired by “Toy Story”: Classic Churro rolled in blackberry sugar, served with a strawberry-banana dipping sauce (New) Disney California Adventure Park Boardwalk Pizza & Pasta (Available April 26 through October 31) - Birria Pizza inspired by “Coco”: Birria with mozzarella cheese, onions & cilantro, tomatillo salsa, radishes, limes, and consomé (Available by slice or a whole pie) (New)

Cozy Cone Motel 1 – Churros (Available April 26 through August 4; mobile order available) - Junkyard Jamboree Churro inspired by “Cars”: Chocolate-espresso sugar-dusted churro with chocolate engine oil sauce topped with assorted candy parts (New)  Cozy Cone Motel 3 – Chili Cone Queso (Available April 26 through August 4; mobile order available) - Luigi & Guido Cone inspired by “Cars”: Cheese tortellini, pomodoro sauce, and mozzarella topped with basil panko and served in a bread cone (New)

Clarabelle's Hand-Scooped Ice Cream (Available April 26 through August 4; mobile order available) - Adventure is Out There! Sundae inspired by “Up”: Vanilla ice cream, hot fudge, whipped cream, and a candied balloon in a waffle cup (New)

Flo's V8 Cafe (Available April 26 through August 4; mobile order available) - Dinoco Blue Cheeseburger inspired by “Cars”: Angus beef & mushroom patty with blueberry compote, blue cheese crumbles, red onion, bacon, tomato, arugula, and lemon aïoli (New) - Racing Radial Cake inspired by “Cars”: Chocolate cake filled with red cheesecake covered in dark chocolate glaze with a silver stripe (New) Hollywood Lounge (Available April 26 through August 4; mobile order available) - Ramone Nachos inspired by “Cars”: Tortilla chips topped with grilled chicken, queso blanco, refried beans, pico de gallo, salsa verde, cotija, serrano peppers, and radishes (New) - Motorama Girl inspired by “Cars”: Vodka, rum, blue curaçao, and pineapple cocktail Jack-Jack Cookie Num Nums (Available April 26 through August 18) - Jack-Jack Shortbread Cookie inspired by “The Incredibles”: Shortbread cookie dipped in chocolate with a Jack-Jack chocolate piece

Lamplight Lounge (Available April 26 through August 18) - Agua Chile Negro Tostadas inspired by “Elemental”: Citrus and beet-marinated ahi tuna, avocado mousse, mango pico de gallo, Fresno chiles, micro cilantro, and charred pepper chile sauce served tableside (New) - Kol-Nut Puffs filled with blue cloud mousse inspired by “Elemental” (New)

Magic Key Terrace (Available April 26 through August 4 to Magic Key holders only) - Luca Seafood Pasta inspired by “Luca”: Grilled prawns, clams, Spanish chorizo, spicy white wine tomato sauce, pappardelle pasta, mustard frills, and charred lemon half (New)

Recuerdame at Paradise Garden Grill (Available starting April 26; mobile order available) - Carnitas Wet Burrito inspired by “Coco”: House-made pork carnitas, Spanish rice, refried beans, cilantro, onions, salsa verde, and salsa roja served with house-made tortilla chips (New) - Al Pastor Tacos inspired by “Coco”: Pineapple-achiote-marinated pork with avocado spread and tomatillo salsa, served with Spanish rice and refried beans topped with queso fresco (New) - Huarache with soy chorizo beans and seasoned steak tips topped with lettuce, cheese, avocado crema, and tomatillo salsa and served with Spanish rice and refried beans topped with nopales pico de gallo; inspired by “Coco” (New) (Plant-based) - Street-style Watermelon with lime juice, chile-lime seasoning and chamoy; inspired by “Coco” (Plant-based) - Chile Verde Chicken Flautas topped with avocado spread, shredded lettuce, crema, queso fresco, tomatillo salsa, and pickled onions served with Spanish rice and refried beans topped with nopales pico de gallo; inspired by “Coco” - Street-style Taco inspired by “Coco”: Pineapple-Achiote-marinated pork in a corn tortilla served with Spanish rice and refried beans topped with queso fresco (Kids Meal Offering) - Cheese Quesadilla inspired by “Coco”: Whole wheat tortilla filled with jack and cheddar (Disney Check Meal) - Red Velvet Tres Leches Parfait topped with churro crunch and pink cinnamon mousse, finished with green pearls, orange mousse, and chocolate skull decoration; inspired by “Coco” (New) - Watermelon Candy Cocktail inspired by “Coco”: Tequila, Watermelon Schnapps, and pineapple juice with a chamoy and chile-lime seasoned rim - Dos Equis Lager - Dos Equis Amber

Schmoozies! (Available April 26 through August 4; mobile order available) - Shake 2319 inspired by “Monsters, Inc.”: Vanilla, orange, guava and pineapple shake with shaved coconut, whipped topping, and an orange cone (Non-alcoholic Beverage) (New) Smokejumpers Grill (Available April 26 through August 4; mobile order available) - Blue Raspberry Lemonade inspired by “Brave”: Blue raspberry lemonade in an orange sugar-rimmed cup with a glow cube (Non-alcoholic Beverage) (New) - Blue Raspberry Lemonade Cocktail inspired by “Brave”: Blue raspberry lemonade with tequila and a glow cube (New) Sonoma Terrace (Available April 26 through August 4; mobile order available) - Pesto Chicken Handheld Pie inspired by “Toy Story”: Puff pastry filled with grilled chicken, pesto ricotta & mozzarella blend, and caramelized onions served with a spicy marinara dipping sauce (New)

Studio Catering Co. (Available April 26 through August 4; mobile order available) - Ramone Nachos inspired by “Cars”: Tortilla chips topped with grilled chicken, queso blanco, refried beans, pico de gallo, salsa verde, cotija, serrano peppers, and radishes (New)

Churros at Hollywood Land (Available April 26 through August 4)   - Multicolored Churro inspired by “Monsters Inc.”: Classic churro dusted with multicolored sugar and topped with white cherry drizzle (New)  Churros near Goofy’s Sky School (Available April 26 through August 4) - Potato Head Chip Churro topped with crushed potato chips and a chocolate drizzle; inspired by “Toy Story” (New) Outdoor Vending Carts (Available April 26 through August 4) - Loaded Carnitas Pretzel Bites inspired by “Coco” - Pixar Fest Cotton Candy: Yellow marshmallow cotton candy - Unsung Brewing Co. MetaPlex IPA - Modelo Especial

Pixar Fest Marketplaces, Arriving May 10 4*Town Fav*4*ites inspired by “Turning Red” (Available May 10 through August 4) - Red Panda Bao: Jumbo pork and vegetable stuffed bao with chile-garlic sauce (New) - Panda Apocalypse: Layers of chocolate chunk brownie and New York-style Cheesecake topped with orange and red cream cheese frosting (New) - Nobody Like U Cooler: Joffrey's Coffee & Tea Co. Raspberry Rose Tea, white cranberry, lime & orange juices, and cherry syrup garnished with an orange wedge gummy candy (Non-alcoholic Beverage) (New)

The Spark inspired by “Soul” (Available May 10 through August 4) - Supper Club Chicken & Potato Waffles with peach cobbler sauce and cinnamon-herb crumble (New) - Half Note Jazz Cake: Traditional red velvet cake (New) - The Great Beyond: Gin, maraschino liqueur, violet & blue curaçao syrups, lemon juice, and pear nectar topped with butterfly pea flower tea and garnished with a white orchid (New) - SPARK-ler: Cotton candy & blue curaçao syrups, mango purée, and pineapple & lime juices garnished with a glow cube (New) - Bottle Logic Brewing Aurora Borealis Honeydew-Lime Hard Seltzer - Delahunt Brewing Co. Salvatore Italian Pilsner - Malibu Brewing Company Canyon Rosé Lager - Garage Brewing Co Prickly Pear Hefeweizen - Eagle Rock Brewery Populist American IPA - Dust Bowl Brewing Company Porch Punch Imperial Fruit IPA - Ballast Point Brewing Company Grunion Pale Ale - Animated Hops Flight: - Delahunt Brewing Co. Salvatore Italian Pilsner - Eagle Rock Brewery Populist American IPA - Dust Bowl Brewing Company Porch Punch Imperial Fruit IPA - Ballast Point Brewing Company Grunion Pale Ale - Inspirational Flavors Flight!: - Malibu Brewing Company Canyon Rosé Lager - Bottle Logic Brewing Aurora Borealis Honeydew-Lime Hard Seltzer - Garage Brewing Co Prickly Pear Hefeweizen - Ballast Point Brewing Company Grunion Pale Ale

Gusteau's To-Go inspired by “Ratatouille” (Available May 10 through August 4) - Ratatouille Pizzetta topped with mozzarella, eggplant, squash, zucchini, a drizzle of tomato sauce, and a wedge of French camembert (New) - Gusteau Macaron: Crème brûlée mousse with caramel center (New) - Le Critique Cognac Sidecar: Cognac, apricot liqueur, house-made fig syrup, strawberry purée, and lemon juice topped with sparkling wine and garnished with a strawberry (New) - Little French Daiquiri: Rum, French wine aperitif, pear nectar, cherry plum syrup, and lime juice garnished with a brûléed pear chip (New)

Portorosso Pasta inspired by “Luca” (Available May 10 through August 4) - Portorosso Pesto Pasta: Ribbon pasta tossed in basil pesto with potatoes and green beans (New) - Sea Monster Lemonade: Lemonade, white grape juice, and peach syrup garnished with blue citrus mango jellies (Non-alcoholic Read the full article

[helenfletcher]

Here are some wonderful suggestions to make your holiday brighter than ever. Something for everyone from breakfast to dinner and everything in-between. Above all have a very Happy Holiday. [wprm-recipe-roundup-item id="19931" template="plp---roundup-summary" image="24802" summary="A favorite pie this Coconut Cream Pie features a lightened pastry cream filling loaded with coconut and instead of whipped cream it is finished with a toasty meringue. "] [wprm-recipe-roundup-item id="17563" template="plp---roundup-summary---green" image="32158" summary="A deeply chocolate yeast roll rippled with German Chocolate filling makes a special treat anytime of the day."] [wprm-recipe-roundup-item id="10475" template="plp---roundup-summary" image="32165" summary="Two layers of carrot cake sandwiched with a layer of cheesecake all finished with cream cheese frosting makes this a very special dessert."] [wprm-recipe-roundup-item id="13419" template="plp---roundup-summary---green" image="13423" summary="Swirls of Nutella filling twist through a sweet yeast bread all soaked in a sweet syrup. Truly a special treat that can be made ahead and frozen. "] [wprm-recipe-roundup-item id="12581" template="plp---roundup-summary" image="32179" summary="An easily made treat from the continent, this crescent shaped sweet roll is filled with walnuts, sugar and cinnamon, then dusted with powdered sugar after baking."] [wprm-recipe-roundup-item id="16105" template="plp---roundup-summary---green" summary="A soft sweet yeast dough holds a variety of fillings and the fact they freeze perfectly makes them perfect for breakfast, brunch or anytime. "] [wprm-recipe-roundup-item id="21810" template="plp---roundup-summary" image="23825" summary="Layers and layers of ingredients encased in a butter crust make this savory dish perfect for a do-ahead entree. "] [wprm-recipe-roundup-item id="16348" template="plp---roundup-summary---green" image="16351" summary="Big on flavor and short on work, these freezeable muffins feature orange and dates in a can't be beat combo."] [wprm-recipe-roundup-item id="4645" template="plp---roundup-summary" image="32173" summary="Greek Baklava is famous for its cinnamon and sugar ground walnuts between layers of phyllo that are soaked in a rum and lemon sauce. Great make ahead dessert."] [wprm-recipe-roundup-item id="31844" template="plp---roundup-summary---green" image="31847" summary="This no bake wonder consists of layers of vanilla wafer crust, caramel (an easier way to make it) bananas, chocolate mousse and coffee whipped cream. What'snot to like?"] [wprm-recipe-roundup-item id="19307" template="plp---roundup-summary" image="19309" summary="Vertical stripes of the fruit and nut filling in a yeast dough are topped with crumbs and sprinkled with powdered sugar. "] [wprm-recipe-roundup-item id="10735" template="plp---roundup-summary---green" image="32175" summary="Delicate, crisp, snow white meringue shells can be filled with anything. They can be made weeks ahead if stored in an airtight container. "] [wprm-recipe-roundup-item id="19429" template="plp---roundup-summary" image="19433" summary="The combination of brie, bacon and caramelized onions is hard to beat. Unlike a quiche, I have used a combination of low fat cottage cheese and plain yogurt as well as eggs for the liquid. This combination allows the flavors to come through since the cottage cheese/yogurt mix does not coat your tongue as does cream."] [wprm-recipe-roundup-item id="21872" template="plp---roundup-summary---green" image="21873" summary="A show stopping Triple Lemon Cake will have everyone asking where you got it.  The “filling” is on the outside of the French sponge cake, genoise.  The crumbs on the outside are cake crumbled in the processor.  To protect the “filling” from crusting over, meringue is piped on top.  "] [wprm-recipe-roundup-item id="9600" template="plp---roundup-summary" image="26164" summary="A delicate white chiffon cake filled to

the brim with a coconut filled pastry cream and finished with whipped cream showered with coconut."] [wprm-recipe-roundup-item id="9658" template="plp---roundup-summary---green" image="24206" summary="German lemon shortbreads like no other topped with pieces of pecans and sugar cubes. "] [wprm-recipe-roundup-item id="15958" image="32185" summary="A quickly made puff pastry turned into the French pastry, Pithiviers that is filled with pastry cream and is baked into a many layered beauty. It has the traditional swirled top and scalloped edge. Perfect anytime, anywhere. "] [wprm-recipe-roundup-item id="31786" template="plp---roundup-summary---green" image="31741" summary="What could be better than an individual pineapple upside down cake to finish a festive brunch or dinner? "] [wprm-recipe-roundup-item id="6431" image="32188" summary="This All American Marble Cake couldn't be easier to make and finish with its spiky buttercream. "] [wprm-recipe-roundup-item id="1564" template="plp---roundup-summary---green" image="32189" summary="This delightful tart features red and yellow peppers under the goat cheese filling highlighted with basil. To make it easier it can be frozen after baking. "] [wprm-recipe-roundup-item id="14530" image="32190" summary="What more can you say about a peanut butter muffin with jelly rippling througout?"] [wprm-recipe-roundup-item id="17453" template="plp---roundup-summary---green" image="32195" summary="This famous Greek spinach and feta pie is easily made with phyllo. Check out the much easier way to use this delicate, paper thin pastry."]

[heydaytravelcompany]

Foodie Guide to Holidays at Walt Disney World Resort 2023

All throughout the Resort, enter a winter wonderland of flavor with tasty bites and sips that will light up everyone's taste buds. From the almost too cute to eat (almost) Mickey Winter Hat Dome Cake from Amorette's Patisserie to holiday festivities like the O' Ham N' Cheese Trees at Jock Lindsey’s Hangar Bar, and even the sweet sip of the returning Gingerbread Martini, guests will be unwrapping delights all holiday season long. It’s the most wonderful time of the year and that means … holiday goodies! One of the best parts of this season are the tasty delights and this year is no different. The culinary teams at Walt Disney World Resort have been hard at work making sure everyone gets a flavorful present all across property. And with the passion and creativity put to the plate this year, there’s no doubt all of these talented culinary experts are on the nice list. It’s time to get to the Walt Disney World Resort Holidays Foodie Guide! Disney Springs Amorette's Patisserie (Available Nov. 9 through Dec. 31; mobile order available) - Holiday Sweets Petit Cake: Layers of spice cake, cream cheese icing, and apricot jam with fresh apple compote and Italian buttercream (New) - Mickey Winter Hat Dome Cake: Layers of vanilla chiffon, chai tea mousse, cranberry-cherry pâte de fruit, almond crunch, and brown butter ganache (New) - Christmas Tree Cream Puff: Pistachio cream puff (New) - Hot Cocoa Crème Brûlée: Hot cocoa crème brûlée with toasted marshmallow cream (New) - Gingerbread Cheesecake (New) - Cookies and Milk Éclair (New) - Mickey and Minnie Gingerbread Cookies (New) - Santa Mickey Mousse: White chocolate mousse and dark chocolate mousse with crispy pearls Chef Art Smith's Homecomin' (Available Nov. 24 through Jan. 1) - Homecomin' Holiday Turkey Sandwich: Smoked turkey on toasted artisanal bread, dressed with signature cornbread stuffing and a sweet and sour cranberry aioli served with house-made potato chips Chicken Guy! (Available Nov. 6 through Dec. 31) - Holiday Cookie Shake: Hand-spun vanilla soft-serve, blended with sugar cookies and caramel drizzle topped with marshmallow whipped cream, mini chocolate candy pieces, holiday sprinkles, and a cookie - Frozen Peppermint Cocoa Shake: Hand-spun vanilla soft-serve, blended with hot cocoa mix, peppermint, and crushed candy cane pieces topped with marshmallow whipped cream, sprinkles, crushed candy cane, mini marshmallows, and chocolate drizzle  D-Luxe Burger (Available Nov. 9 through Jan. 7; mobile order available) - Caramel Apple Pie Shake: Vanilla Gelato blended with dark caramel sauce, Granny Smith apple syrup, cinnamon syrup, and graham cracker crumbs topped with whipped cream, caramel, and graham cracker crumbs (New) Dockside Margaritas (Available Nov. 9 through Jan. 15) - Spiced Cranberry Paloma: Lunazal Reposado Tequila, cranberry juice, grapefruit juice, lime juice, and spiced simple syrup eet by Maneet Chauhan (Available upon opening through Dec. 31) - Yule Chai Greeting: Signature spiced chai, whipped cinnamon cream, toasted marshmallow, Christmas sprinkles, and a candy cane Everglazed Donuts & Cold Brew (Available Dec. 1 through 31) - Holiday Donuts Frontera Cocina (Available Nov. 10 through Dec. 31) - Marzipan Delight: Centinela Blanco Tequila, Marzipan Cordial, tres leches home-made mix, and marzipan crumble rim The Ganachery - Gingerbread Mickey Chocolate Piñata: Milk chocolate piñata with crisp pearls and gingerbread toffee (New) (Available Nov. 9 through Dec. 31) - Gingerbread-Pecan Toffee: Spiced toffee enrobed with milk chocolate and encrusted with toasted pecans and gingerbread crumbs (New) (Available Nov. 9 through Dec. 31) - Mickey Chocolate-covered Gingerbread Cookies: Spiced gingerbread cookies enrobed in milk chocolate and dark 65% chocolate (New) (Available Nov. 9 through Dec. 31) - Chocolate Peppermint Bark: White and dark chocolate with crushed peppermint candy (Available Nov. 9 through Dec. 31) - Olaf Hot Cocoa Surprise: Milk chocolate shell filled with The Ganachery hot cocoa mix and house-made marshmallows (Available Nov. 9 through Dec. 31) Gideon's Bakehouse (Available Nov. 24 through Dec. 31) - Kris Kringle Cookie: White chocolate coffee bean cookie with coconut, caramel, and vanilla bean notes topped with coarse sugar crystals and edible glitter - Cookie Vom Krampus: Chocolate cookie with mint Jock Lindsey’s Hangar Bar - Jock's Famous Pigs in the Blanket: Debreziner sausage, puff pastry, and cranberry mustard sauce (New) (Available Nov. 9 through Dec. 30) - O' Ham N' Cheese Trees: Puff pastry, Pitt ham, cheddar cheese, garlic herb butter, and sugar plum jam (New) (Available Nov. 9 through Dec. 30) - Cranberry Barbeque Meatballs: All-beef meatball, cranberry barbecue sauce, orange goat cheese, granny smith apple, spiced walnuts, orange supremes, and crispy basil (New) (Available Nov. 9 through Dec. 30) - Naughty or Nice Deviled Eggs: Crispy Ham and Sweet Honey Glazed (Nice) or Spicy Honey Glazed (Naughty) - Here We Come A-Croquetting: Turkey croquettes, sweet potato purée, bacon-cranberry jam, turkey gravy, and herbed gremolata (Available Nov. 9 through Dec. 31) - Post-flight "Milk" and Cookies with Coquito: Bourbon-eggnog snowflake cookie, gingerbread reindeer cookie filled with dulce de leche, chocolate-peppermint Christmas tree cookie and coquito with Bacardí Rum (New) (Available Nov. 9 through Dec. 31) - Hot Chocolate Grail Flight: Spiced Caramel with Captain Morgan Original Spiced Rum, Cookies 'n Cream with white chocolate and Stoli Vanil Vodka, Peppermint with Baileys Irish Cream Liqueur and Bols Crème de Menthe White Liqueur (Available Nov. 9 through Jan. 13) - Eternal Snowfall: St. Augustine Cane Vodka, St. Augustine Gin, Tippler's Orange Liqueur, Siesta Key Silver Rum, chipotle pineapple syrup, and sour mix topped with a float of Bols Blue Curaçao Liqueur and garnished with a snowflake sugar piece and lemon wheel (New) (Available Nov. 9 through Dec. 31) - Jock's Holiday Martini: Frangelico Liqueur, Tito's Handmade Vodka, Baileys Irish Cream Liqueur, hazelnut syrup, and half and half sprinkled with cinnamon and garnished with star anise (New) (Available Nov. 9 through Jan. 13) - Merry Margarita: Lunazul Reposado Tequila, Domain de Canton Ginger Liqueur, lime and pear juices, cinnamon syrup, and hibiscus syrup garnished with a holiday sugar piece and lime wedge (New) (Available Nov. 9 through Jan. 13) - Holiday Cherry Cocktail: Stoli Vanil Vodka, Heering Cherry Liqueur, simple syrup, and red cranberry juice with edible glitter and garnished with a cherry (New) (Available Nov. 9 through Jan. 13) - Ginger Mule: Frangelico Liqueur and Stoli Vanil Vodka topped with Fever-Tree Ginger Beer and garnished with a cinnamon stick and cranberries (New) (Available Nov. 9 through Jan. 13) Marketplace Snacks (Available Nov. 9 through Dec. 31) - Olaf Waffle Sundae: Bubble waffle filled with vanilla soft-serve, peppermint sauce, candy snowflakes, a chocolate edible image, and chocolate sticks Morimoto Asia (Available through Dec. 31) - Yokai: Morimoto Knob Creek Bourbon, Monin Caramel Apple Butter Syrup, Chambord, and prosecco - Kyuri and Spicy: Cucumber-Infused Espolon Blanco Tequila, jalapeño, ginger liqueur, Ancho Reyes, John D. Taylor’s Velvet Falernum Liqueur, lime, and agave - Toji Moon: Absolut Mandarin Vodka, sake, Monin Habanero-Lime Syrup, lemongrass, yuzu, and celery bitters - After Midnight: Courvoisier VS Cognac, Legent Kentucky Straight Bourbon Whiskey, ginger, orgeat, grapefruit, lemon, cinnamon syrup, and black walnut bitters - Forever Young: Aviation Gin, Aperol, Carpano Antica Formula Vermouth, blood orange liqueur, and mole bitters - Maker Mark Flight: Maker’s Mark Cask Strength, Maker’s Mark 46, Morimoto Maker’s Mark Private Select Paddlefish (Available Dec. 25 only) - Santa's Seafood Boil: Key West pink shrimp, Cedar Key little neck clams, Prince Edward Island mussels, corn bread, red potatoes, and sweet corn Planet Hollywood (Available Nov. 6 through Dec. 26) - Frosty the Snowman Shake: Mint chocolate chip ice cream with red and green Christmas candies, sprinkles, and holiday mints topped with homemade whipped cream and a marshmallow snowman pop The Polite Pig (Available Nov. 15 through Dec. 11) - Open-face Turkey Smash: Texas toast, mashed potatoes, cornbread stuffing, turkey gravy, and cranberry chutney Splitsville Luxury Lanes - Holiday Spice Old Fashioned: Michter’s American Whiskey US Kentucky Straight Rye, holiday spice syrup, and bitters garnished with a cinnamon stick and an orange twist (Available Nov. 1 through Jan. 6) - Mistletoe: Stoli Vodka, rosemary syrup, Barrow’s Intense Ginger Liqueur, lemon juice, and soda water with a rosemary sprig and sugared cranberries garnish (Available Dec. 1 through Jan. 6) Swirls on the Water (Available Nov. 9 through Dec. 31) - Christmas Tree Sundae: Pistachio soft-serve in a waffle cone bowl with whipped cream, sprinkles, and candy Christmas lights (New) - Frozen Hot Chocolate Float with Salted Caramel (Non-alcoholic Beverage) (Alcoholic version also available with Knob's Creek) Terralina Crafted Italian (Available Dec. 25 only) - Christmas Day Special: Grilled lamb chops with creamed spinach and artichokes, wild mushroom and parmesan risotto cake, mint, and basil sauce topped and crispy leeks - Poinsettia: Cranberry mimosa with sugar dusted cranberries Vivoli il Gelato - Italian Hot Chocolate: House-made from scratch made with dark coca, dark chocolate bar, milk, and sugar topped with whipped cream or marshmallows (Available Nov. 10 through Feb. 1) - Candied Yam Cannoli: Sweet cream of yams and ricotta topped with pecans (Available Nov. 10 through Jan. 7) - Santa's Crew: Elf Mint Chocolate Chip Shake, Reindeer Chocolate Shake, and Abominable Snowman (Available Nov. 10 through Jan. 6) - Santa Waffle: Freshly-baked waffle topped with strawberries, bananas, whipped cream, and chocolate chips (Available Nov. 10 through Jan. 6) YeSake (Available Nov. 24 through Dec. 31) - Holiday Peppermint Chocolate Milk Boba Tea: Chocolate and peppermint tea latte made with boba pearls and whipped cream Outdoor Bar Locations (Available Nov. 9 through Jan. 13) - Holiday Rum Punch: Bols Blackberry Brandy, Bols Crème de Banana Liqueur, Tito's Handmade Vodka, orange tangerine syrup, and orange juice garnished with an orange wedge (New) Disney Resort Hotels Disney’s All-Star Movies Resort, Disney’s All-Star Music Resort, and Disney’s All-Star Sports Resort World Premiere Food Court, Intermission Food Court, and End Zone Food Court (Available Nov. 27 through Jan. 2; mobile order available) - Minnie Gingerbread Bundt Cake: Gingerbread Bundt cake with cream cheese icing (New)  Disney’s Animal Kingdom Lodge The Mara (Available Nov. 26 through Dec. 31) - Mickey Santa Hat Tart: Vanilla tart with pistachio cake, chai mousse, and caramel ganache  Jumbo House Lobby Pop-up Shop (Available Nov. 15 through Dec. 31) - Gingeraffe Cookie: Sugar cookie, gingerbread cookie, white chocolate, M&M’S chocolate candies, and a holiday wreath (New) Disney’s Art of Animation Resort and Disney’s Pop Century Resort   Landscape of Flavors and Everything POP Shopping & Dining (Available Nov. 27 through Dec. 31; mobile order available) - Deer Holly Day Cupcake: Chocolate cupcake filled with chocolate ganache and topped with a peanut butter-cream cheese buttercream Disney’s Beach Club Resort Beaches and Cream Soda Shop (Available Nov. 26 through Dec. 31) - Holiday Shake: Cookie butter milk shake with caramel drizzle and holiday sprinkles topped with a Christmas tree cupcake  Disney’s BoardWalk BoardWalk Deli (Mobile order available) - Frosted Croissant Roll: Rolled croissant dough filled with a hot chocolate-marshmallow filling (New) (Available Nov. 27 through Jan. 2) - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles (Available Nov. 27 through Dec. 26) Disney’s Caribbean Beach Resort Centertown Market (Mobile order available) - Snowman Blondie: Chocolate chip and peppermint blondie topped with brown butter-chocolate mousse, vanilla bean whipped cream, and white chocolate (Available Nov. 27 through Jan. 2) - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles (Available Nov. 27 through Dec. 26) Disney’s Contemporary Resort   Contempo Café (Available Dec. 1 through 31; mobile order available) - Holiday Cranberry Frangipane Cake: Almond frangipane with cranberry-cherry gel, white chocolate mousse, and salted honey whip (New) Disney’s Grand Floridian Resort & Spa   Gasparilla Island Grill (Available Dec. 1 through 31; mobile order available) - Present Peppermint Brownie Pop: Brownie filled with house-made peppermint patty enrobed in white chocolate (New) - Snowman Choux: Pâte à choux filled with spiced mousse and chocolate Bavarian cream Disney’s Old Key West Resort and Disney’s Saratoga Springs Resort & Spa Good’s Food to Go and The Artist’s Palette (Available through Jan. 2; mobile order available at The Artist’s Palette only) - Holiday Ornament Cupcake: Christmas confetti cupcake, cream cheese mousse, and buttercream  Disney’s Polynesian Village Resort   Capt. Cook's and Kona Island (Available Dec. 17 through 31; mobile order available at Capt. Cook’s) - Tropical Holiday Cupcake: Chocolate cupcake, peppermint mousse, streusel, and chocolate décor  Pineapple Lanai (Available Dec. 1 through 31) - 'Olu Mel Holiday Float: DOLE Whip lime float with pineapple juice, ‘Olu Mel White chocolate piece, and strawberry popping candy  Trader Sam's Grog Grotto and Trader Sam's Tiki Terrace (Available Dec. 1 through Jan. 7) - Jingle Jammer: Cranberry, pineapple, cinnamon, falernum, and a splash of fresh lime juice (Non-alcoholic beverage) - Mele Kaliki Mai Tai: Plantation Original Dark Rum, Bacardí Superior Rum, St. Elizabeth Allspice Dram Liqueur, cranberry juice, orgeat, and cinnamon with a splash of fresh lime juice and a cinnamon stick - Tropical Snowstorm: Jack Daniel’s Tennessee Whiskey, Parrot Bay Coconut Rum, coconut cream with cinnamon, orgeat, and falernum topped with cinnamon and nutmeg  Disney’s Port Orleans Resort – French Quarter and Disney’s Port Orleans Resort – Riverside Sassagoula Floatworks and Food Factory and Riverside Mill Food Court (Available Nov. 27 through Dec. 26; mobile order available)  - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles Scat Cat’s Club – Café at Disney’s Port Orleans Resort – French Quarter   - Hot Cocoa Beignets: Trio of Mickey-shaped beignets with a dusting of hot cocoa powder, fudge drizzle, snowflake sprinkles, and a pipette of chocolate milk (New) (Available Dec. 1 through Jan. 31) Disney’s Riviera Resort Le Petit Café (Available Nov. 26 through Jan. 2) - Chocolate-Peppermint Santa Hat: Dark chocolate mousse, white chocolate-peppermint mousse, and a mint marshmallow - Gingerbread Cookie: European-style gingerbread, dark chocolate, and sugar glaze Disney’s Wilderness Lodge Roaring Fork (Mobile order available) - Peppermint Igloo: White chocolate igloo filled with white chocolate-peppermint mousse and dark chocolate cake (New) (Available Nov. 15 through Dec. 30) Available at Various Disney Resort Hotel Food Courts (Available Nov. 27 through Jan. 31; mobile order available) - Walking in a Plant-based Snow Land: Chocolate cupcake with vanilla buttercream and a flurry of snowflake sprinkles (Plant-based); Available at the following locations: - World Premiere Food Court at Disney’s All-Star Movies Resort - Intermission Food Court at Disney’s All-Star Music Resort - End Zone Food Court at Disney’s All-Star Sports Resort - Landscape of Flavors at Disney’s Art of Animation Resort - Centertown Market at Disney’s Caribbean Beach Resort - Everything POP Shopping & Dining at Disney’s Pop Century Resort - Riverside Mill Food Court at Disney’s Port Orleans Resort – Riverside - Sassagoula Floatworks and Food Factory Disney’s Port Orleans Resort – French Quarter Available at Various Table-Service Restaurants (Available through Jan. 7) - Gingerbread Martini: Grey Goose Vodka, RumChata Liqueur, and gingerbread spice featuring a rim of homemade gingerbread from the bakery teams Available at Select Deluxe & Specialty Resort Locations (Available Nov. 27 through Jan. 1) - Holiday Fruitcake Mule: Uncle Nearest 1884 Small Batch Whiskey, Hella Cocktail Co. apple blossom bitters, cranberry juice, and rosemary topped with ginger beer (New) - Holiday Fruitcake Old-Fashioned: Uncle Nearest 1884 Small Batch Whiskey, Hella Cocktail Co. apple blossom bitters, cranberry, lemon, and rosemary (New) Disney’s Hollywood Studios ABC Commissary (Available Nov. 11 through Jan. 1; mobile order available) - Holiday Minnie Bundt Cake: Spice cake rolled in cinnamon-sugar with apple pie filling topped with spiced maple buttercream and salted caramel icing - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Backlot Express (Available Nov. 11 through Jan. 1; mobile order available) - Red Velvet Whoopie Pie: Red velvet cake, candy cane buttercream, and holiday sprinkles - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Hollywood Scoops (Available through Jan. 1)   - Candy Cane Milk Shake: Chocolate cake doughnut, mint doughnut icing, and candy cane sprinkles PizzeRizzo (Available Nov. 11 through Jan. 1; mobile order available) - Melted Snowman Sugar Cookie: Sugar cookie with red and green sugar, white chocolate, marshmallow, dark chocolate top hat, raspberry-chocolate twigs, orange sprinkle, and chocolate-covered cocoa nibs - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Rosie's All-American Café (Available Nov. 11 through Jan. 1; mobile order available) - Santa Mickey Cupcake: Chocolate cake filled with mocha fudge and topped with red almond buttercream, white chocolate, and dark chocolate Mickey ears - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce The Trolley Car Café (Available Nov. 11 through Jan. 1) - Mickey Gingerbread Cookie - Red Velvet Whoopie Pie: Red velvet cake, candy cane buttercream, and holiday sprinkle Woody’s Lunch Box (Available Nov. 11 through Jan. 31; mobile order available) - Hot Chocolate Lunch Box Tart: Chocolate fudge filling, hot chocolate-marshmallow fondant, and mini marshmallows  Dockside Diner and Outdoor Vending Carts Near Grand Avenue, the Tip Board, and the Main Entrance (Available through Jan. Read the full article

[pickled-flowers]

Do you like cooking or baking?

Both! I don't really have a preference, but I feel lots of peace when I'm stirring smt in a pot :) especially if it's some type of onion :) if I bake I like to sit in front of the oven and watch wtv I'm making rise/cook

[brotherlysuggestion]

Some basic baking/cooking tips that I've picked up over the years:

Basic tips:

Food keeps burning on the outside but is underdone on the inside? Try a lower heat for a longer time. This goes for both the stove top and oven. All foods. Eggs, pancakes, cupcakes, cookies, whatever.

Put a little bit of oil and salt in the water you're cooking your pasta in. The oil will help keep the noodles from sticking together, and the salt helps add flavor.

In general, salt the water of stuff you boil! Contrary to popular myth it doesn't make water boil any faster, but it adds some nice flavor to your potatoes/pasta/etc.

Adding coffee to a boxed chocolate cake mix can bump up the taste a few notches! I like to brew black coffee and use it in place of the plain water the recipe asks for.

When using a stand mixer, mix in the flour on a lower setting, half a cup/cup at a time. If you put in a bunch of flour in at a high speed, it'll poof into a giant flour cloud and coat everything that you love in a fine coat of flour dust.

Crust on your pie/cheesecake keeps burning? Put tin foil around the rim of the pan, covering the crust. It will protect it from getting so overdone.

If you like brownies that are a little gooey in the middle, add an extra egg! It makes them super gooey without actually being undercooked/unsafe to eat.

In math, 4 of 1/4 cup = 1 cup. This is not how measuring cups work. I don't know why, but 2 half cups have more flour in them than 1 whole cup. If you double a recipe just use the original measurement cups/spoons twice, otherwise your ratios will end up screwy.

If you mix melted butter with a cold liquid, the butter WILL resolidify into little chunks! If you need your liquid butter to stay liquid, mix in room temp/warm liquid!

Softened butter gives a different texture to dough/batter than melted butter. Know which one your recipe calls for.

There’s multiple levels that your oven rack can sit on, like a shelf! They’re little grooves in the wall of your oven that the metal grate sits on. You almost always want to be using the very middle one, unless the recipe specifies otherwise.

If a recipe calls for spices/herbs/etc but comes out bland on first attempt, try it again! My rule with bland recipes is to try it twice: once seasoned as directed, and once with seasoning adjusted as if the author of the recipe is a suburban soccer mom who thinks ketchup is spicy. Go ham and double/triple/whatever the spices to your tastes. Try it with adjusted spices at least once before tossing the recipe out.

Weird but common terms in recipes:

If a recipe calls for "stiffly beaten egg whites" it means to beat them until they're white and foamy/frothy throughout!

If a recipe tells you to "fold" batter, it's a method of gentle stirring that gets a lot of air into the batter. You sort of mix the batter up and over itself using vertical strokes instead of horizontal.

Also "cutting in" butter or margarine is a specific mixing technique. You use a fork or a knife to incorporate very small chunks of butter into your flour/dry ingredients. This is a really good technique for making flaky pie crusts/biscuits (American biscuits, that is)

All of these weird terms are easily googled and have written or video tutorials on how to do it!

Safety advice:

If you ever use a pressure cooker; please, PLEASE very carefully read how to release/equalize the pressure before attempting to open it. It will straight up explode. It is dangerous for both your house and body. Don't just wing it, please.

Don't use wax paper in place of parchment paper in the oven! Parchment paper and wax paper look and feel very similar, but parchment paper is coated in a silicone layer while wax paper is coated in a wax (generally paraffin). Silicone is heat resistant. Wax melts off of the paper, potentially allowing the paper to catch fire. Don't catch your food on fire.

DO NOT try to put out a grease fire with water! Turn the heat off and either smother it by putting a lid/cover over it until it is deprived of oxygen and goes out, or smother it using baking soda or salt. DO NOT use flour/sugar/baking powder to try and smother the fire. These look similar, but their chemical makeup is different enough that they will catch on fire and make a bigger mess.

Nervous about food being uncooked in the center? Open them up! I always stab into the pancakes/potatoes/meat I cook to check that it's cooked thoroughly. I know it doesn't look picture perfect, but it'll be okay. You're allowed to check.

Dietary restrictions:

If you're using gluten free flour try adding some unflavored gelatine, pectin, or agar agar powder to add moisture and keep it from crumbling! Gelatine isn't vegan/vegetarian safe, but both pectin and agar agar are! About a teaspoon of powder to cup of flour usually does it, but there's a lot of guides online.

Egg replacements for recipes are numerous! Yogurt, ripe mashed bananas, peanut butter, agar agar in water, silken tofu, and cornstarch with water all work really well depending on what you’re making and how many eggs you’re replacing! There’s lots of guides online for this.

Recipe calls for buttermilk, but you can’t/don’t drink milk? Put in about a teaspoon of vinegar per cup of plant based milk (almond milk, rice milk, soy milk, etc.). BAM, buttermilk substitute!

Tofu, mushrooms, eggplants, and beans are all really good meat substitutes!

For disabled and neurodivergent bakers/cooks:

You’re allowed to sit down when baking! Get your ingredients and measuring tools all laid out in one place and take a seat while you blend ingredients! Take a seat while you stir your food on the stove! If standing is unpleasant for you, don’t do it!

If you have trouble keeping track of what ingredients you’ve put in already, make a list on a piece of scratch paper! Write down all of your ingredients and check them off when you put them in! If you need help to keep track of how many cups/tablespoons/etc. of something you’ve put in already, put a tally mark after each cup you put in! Then if you forget/lose track, you have a little checklist showing you where you are!

If you can’t handle the noise/stimulus of mechanical mixers, think about whether or not you can mix it by hand! It might take longer than when using a mixer, but it’s worth it if you otherwise couldn’t do it.

If the noise/stimulus of metal clinking against ceramics is bad for you, there’s multiple ways to get around that! Plastic bowls are inexpensive and will dull the noise of a spoon hitting them! Depending on what you’re doing, rubber spatulas can be used in place of a metal utensil, and those will make very little noise! If you need a fork replacement or a stiffer utensil, then check out baby utensils! Oftentimes forks/spoons/etc. for small children will be coated with a rubbery material on the outside, and if you can find them in sizes that aren’t too tiny, it will also muffle the noises a lot.

Reassurances that you aren’t a bad baker/cook:

All those cool cookie frosting designs from instagram? They frosted those using mostly/all royal icing. It's a runny icing that hardens quickly and is great for decorating cookies. Regular cake frosting won't ever really achieve the same effects as royal icing. If you've ever tried cookie decorating and it came out horribly then you probably aren't a bad decorator, you probably just didn't have the right frosting.

It’s okay if you feel like there’s too much for you to remember! Most all (good) recipes lay everything out for you and will specify if you need to pay special attention to not overmix, or making sure the butter stays liquid, etc. etc.

Very few people can “just eyeball it” and cook/bake (especially bake) well without using recipe measurements. If you want to adjust seasoning, or flavor components, that’s fine! But there’s no shame in needing to follow recipes to get the base down correctly. I’ve been baking/cooking for 10+ years and I have to follow recipes!

Try not to stress out too much about the end result! Baking and cooking can be incredibly therapeutic. Try to enjoy the process if possible! Put on some music or a television show/movie in the background!

Okay, that’s all I have for now, but go out there and bake! I promise that you can do it! As long as you have a good recipe and some spare time/energy, you can do it!

And feel free to contact me if you have more questions! I’m not an expert, but I’d love to help!

[one-piece-dumpster-fire]

Fern: What flavor do you have for your wedding cake? Blue thistle: What do you and your F/O wear at your wedding? Feel free to provide pictures of wedding attire you would wear! (If you’re answering questions) Water lily: Do you or your F/O cry at your wedding?

This is gonna be a real long one, sorry Rae :'D

Fern: What flavor do you have for your wedding cake?

Well, the wedding cake is arguably the most important part of each wedding in the Charlotte Family, so naturally, we all made sure that it would be special and live up to Mama's expectations! Michelle really wanted to turn all the layers into some kind of, uh, story though.... At first I was trying to stop her, but she looked so adorable and excited with the planning... so I simply couldn't say no to her request!

...And it paid off! Your mother loved it!

Our wedding cake had nine layers altogether and each carried an individual flavor that was supposed to represent a certain stage in our relationship~

The bottom layer was Banana Cream, because I started out very clumsy and was constantly having slip-ups in Cracker's presence!

Then we had dark chocolate- our early relationship was very bittersweet and I didn't quite know what to think of him yet... haha...

The third layer was vanilla funfetti. Things are slowly starting to get sweeter and Cracker becomes... less creepy and more fun to be around!

Hey now!

After that comes Coconut Cream, aka the taste of our first kiss....

And then we got a Cheesecake Cookie Crumble, because, hoho, a certain Biscuitman was also starting to crumble~

I still can't believe that we wasted an entire layer of the cake just so you could make that comment to everyone...

Hey, we needed a cohesive story to go with our wedding cake, PLUS your sisters said it was pretty smart~

...aaanyways, the next layer was pomenagrate and orange-flavored because- well, things were eventually starting to get spicy👀!

Then I choose Devil Food's Cake for the seventh flavor, because when Cracker told his mother of his desire to marry me, it was as if he was making a deal with the Devil!

...luckily you didn't say that to Mama's face.

Well, I still wanted to live to see our wedding day, you know? Ahem, moving on~...

the eighth layer, which was themed after our wedding day, had Champagne in it!

And last but not least, the final one- aka a representation of our relationship as a whole- was strawberry-flavored with a hint of lemon and little sugar cookies mixed in the layer, for a crunchy and sweet suprise!

Mhh, good thing the layers were each so thick that you didn't have to eat them all together. Most guests just got to choose one part of the cake and a topping of their liking. As you can tell it turned out to be quite the tumultuous mix of flavors, and most of them probably wouldn't go too well together if you took a combined bite. But it was very delicious regardless and looked absolutely breathtaking! ...Just like my gorgeous bride that day~

Blue thistle: What do you and your F/O wear at your wedding? Feel free to provide pictures of wedding attire you would wear! (If you’re answering questions)

Aaalrighty, let's talk about my wedding dress for a moment- because me and my husband had very different ideas for what I should wear!

Cracker originally wanted something traditional and white, kind of like this-

...But I wanted something colorful and fairytale-like with lots of flowers and pretty accesoires!

In the end, me and his sisters found the perfect dress that sort of combined both of our wishes~ Angel said I still looked like a fairy in it, and if I'm being honest, I really felt like one too🥰❤

Hmm, I remember when I saw you walk down the aisle in that dress.... you looked absolutely divine. Like my own goddess floating over to let me have her hand in marriage~

Ahhh stop it, you're being too sweet! Now Cracker's wedding suit... ehm, it was quite unique as well! I don't think there is any picture that would do it justice though.... Don't get me wrong, it looked gorgeous! ...But it was a lot. Ahem, I guuuuess it kinda looked like this but in purple, and with a more opulent version of his pauldron and cape attached to it-

What the- come now Sugar Cookie, I did not look like that man!

Noooo I mean- I said kinda, Cracker! Of course, you were far more handsome and taller. Even when you were all covered in badges and golden shoulderpads and your cape and-

Our wedding was the most special event imagineable, so naturally I had to go all out! We were supposed to look like the royal couple that we are, and I simply made sure of that~

Water lily: Do you or your F/O cry at your wedding?

Oh, of course I did😅 Unfortunately I'm waaay too emotional, and the tears already rolled down my cheeks before I even reached the aisle.

How about you, honey?

Well.....

He did too.

[crazy4tank]

33 Genius Edible Holiday Gifts (with Semi-Handy Wrapping Tips)

New Post has been published on https://foodloverrecipes.com/blog/33-genius-edible-holiday-gifts-with-semi-handy-wrapping-tips/

33 Genius Edible Holiday Gifts (with Semi-Handy Wrapping Tips)

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Things the best edible holiday gifts will always do: warm hearts, fill bellies, fuel holiday travel, get shared, spark conversation, inspire your loved ones to start making their own granola (or hot sauce or challah or macaroons), and disappear, leaving only happy memories.

Here are 28 Genius Recipes for edible holiday gifts—along with mostly handy gifting ideas and intel—that have been passed from cook to cook for years and, in some cases, decades. Yes, three of them are chocolate cakes, but each one is perfect for a different sort of gifting experience. I've provided color commentary.

Shop the Story

No headnote on the recipe, but I put the first few paragraphs from the genius post below:

If you want to be a very popular guest—or host, or coworker or friend, make this shortbread. Though it’s as simple to mix together as any cookie, there’s a world of tender, crisp, and crumbly textures inside, and a haunting flavor that doesn’t quite know if it’s sweet or savory.

And, in my experience, it doesn’t matter—you don’t need to justify it as one thing or another. Every time I set it out, I explain nothing—at first. Hungry lurkers inevitably swarm and empty the plate, without stopping to wonder what genre of snack they're eating.

The recipe comes from the brilliant mind of Charlotte Druckman, co-founder of our Piglet Tournament of Cookbooks and author of a growing number of books herself, most lately Stir, Sizzle, Bake: Recipes for Your Cast Iron Skillet.

This is one of the more rewarding ways to spend 10 minutes. As you stir sesame seeds in a sticky syrup, suddenly the water disappears and a dry crystalline layer of sugar pops to the surface. At Estela, chef Ignacio Mattos’s curve-shattering restaurant in New York City, they roll scoops of caramelized white chocolate in the candied seeds, but the seeds are also just as good sprinkled over ice cream or paletas, or topping a brownie or a slice of cheesecake—anywhere you want a little crunchy sesame-flavored twinkle.

No headnote on the recipe, but I put the first few paragraphs from the genius post below:

In 2012, I made the claim that if you can stir, you can make granola. And while that is still true—and a number one selling point of homemade granola, in addition to taste, customizability, and economics—five years later, I’ve learned you don’t even have to stir.

Because, while most granola recipes call for shuffling the oats around every 10 minutes or so in the oven, with this genius technique there's no need—and in fact you should not, as I learned from Alanna Taylor-Tobin, pastry chef-turned-blogger-turned IACP award-winning cookbook author.

By baking granola pressed between two baking sheets and never stirring, you allow the sticky, slow-toasting oats to fuse into one big crispy, browned sheet—like a very thin, very good granola bar that you can break up into whatever size clumps you desire. Thanks to the extra insulation and diffused heat from the top sheet tray, the relatively low oven temperature (325° F), and Taylor-Tobin's instruction to pack it a little thicker around the edges, the granola bakes evenly and doesn’t burn.

No headnote on the recipe, but I put the first few paragraphs from the genius post below: 

Of course make-ahead breakfast casseroles are genius. They let you knock out all the thinking and doing the day before, when you have time and space to putter. And they feed a hungry crowd much more smoothly than flipping fried eggs or rolling omelettes for eight (don’t do it).

The trouble is: In their ingenious practicality, these casseroles can often feel utilitarian at best. They’re a breakfast you can cut into neat rectangles, with none of the dramatic pouf of a Dutch baby or tactile glee of a pull-apart monkey bread.

This particular casserole, however, is spilling over with glee. It comes from celebrity comfort food lover/known prankster Chrissy Teigen's cookbook Cravings, and she injects some very welcome doses of fun. The most important of these is the topping, which is salted, buttered, toasted Frosted Flakes. You will want to palm this up like trail mix. No surprise Teigen writes, “I am so proud of this dish I could cry.”

“What’s important is the temperature of the butter,” Raij says. “It should be plastic and cold.” Raij was initially inspired by a snack at Roscioli delicatessen in Rome that combined salty Spanish anchovies with curls of cold vanilla butter. “I was so enchanted with it, I came home and put it on everything now,” Raij said. Her take on Roscioli’s dish, a deliberately plain cracker with a thin tube of vanilla butter and a very good-quality Spanish anchovy, has been on the menu at her NYC restaurant El Quinto Pino ever since, and she riffs on it often for parties, big and small. Adapted from Alex Raij and El Quinto Pino restaurant. 

No headnote on the recipe, but I put the first few paragraphs from the genius post below: 

This spicy little number might look like regular old cayenne. But make no mistake: It's the most powerful new player you can add to your salt-and-pepper rotation—for your eggs or anything else at risk of being humdrum. Humdrum stops here!

Unlike cayenne—a fairly straightforward, wall-of-heat experience—this mysterious red powder is tangy and salty and smoky, too, as well-rounded as singular-seeming spices come.

That’s because it’s distilled straight from Sriracha, the beloved squeezy bottle of hot sauce with the rooster on it (although how good would it be made with the homemade stuff or this fancy Gochujang Sriracha)?

Spice companies actually bottle and sell sriracha powder, but it’s astonishingly easy to make it yourself—especially because I’m pretty sure you have a bottle of rooster sauce in your fridge door right now.

This process is almost embarrassingly simple—put cheese in a food processor with wine, a garlic clove, and black pepper; blend. But you do need to cue up your common sense. If there are any rinds that look waxen or suspect (or taste too funky for you), scrape them off. And while a whole wheel of molten Camembert could whip right in, no problem, any harder, aged cheeses like Parmesan should be chopped or grated first. You’ll know. 

This is the single most genius thing you can do to a tomato. They’re best and most outrageous when made with ripe Romas or other meaty types, but as Wizenberg points out, slow-roasting will bring out the tomato in even the pale and off-season, if you feel the need. Make a lot. They keep for a week in the fridge, and are just fine in the freezer. 

This charming loaf may look like a pound cake, and act like a pound cake—and travel well and make sweet gifts like a pound cake. But it's quite a different little number, and thanks to a slew of hidden perks—it's better. 

This recipe began with Nik Sharma's affection for Nutella—the wonders of which he discovered after moving from Bombay to Cincinnati for grad school—and it ends with a streamlined one-bowl, crisp-chewy cookie that happens to be gluten-free. It tastes both everything and nothing like your perfect chocolate chip.

This is the only path to homemade dulce de leche that lets you easily get in to taste and peek and tweak, without also requiring regular or constant stirring—the best of all worlds, the happiest medium for control freaks and tinkerers who nonetheless don't want to be tied for hours to a pot. 

This light, moist, lemony cake is genius for so many reasons: It’s powerfully puckery. It’s got both more fresh lemon juice and zest than you’d expect or normally see in a recipe, and the flavor holds up under heat. It’s given even more flavor because it’s soaked—really soaked—with a lemon and sugar syrup that seeps into the cake slowly and provides moistness, a little more keepability, and a lot more lemon intensity. 

This chocolate chip cookie variant should get its own special bookmark in your brain right now, for the next time you need a last-minute party snack or cookie swap entry or a gift for pretty much anyone (including yourself). Conveniently, the brittle packs up well in a big jar for holidays, birthdays, and sugar-fueled road trips and plane rides. It's also quite friendly to swap-ins for the nuts and chocolate—coconut? chile? pretzels?—if you need a place to set yourself free. 

This is a flawless, crisp-chewy, endlessly malleable olive oil cake blueprint you will want to pocket, even without the crazy-sounding addition of olives. But you should really suspend disbelief and give them a try. For more on why, see the original article here. Variations: 1) Omit the olives, increase the salt to a slightly heaped 1/4 teaspoon, fold 1/2 cup cacao nibs into the batter, and press 1/2-2/3 cup salted, roasted Marcona almonds into the top before baking. 2) Omit the olives, replace the 1/4 cup almond meal with toasted pistachio meal (or ground, toasted unsalted pistachios), add 2 tablespoons shiro miso to the wet ingredients, and press 3/4 cup salted, roasted pistachios into the top before baking.

If you can make scones (or muffins or banana bread), you can make these sparkly, gloriously poufed cinnamon rolls—no waiting for yeast to do its thing. It’s all because the tiny Violet Bakery didn’t have the space to proof yeasted doughs, so founder Claire Ptak had to get crafty with a quick bread-style technique inspired by cookbooks from the 1950s. Don’t expect these buns to precisely recreate the yeasty flavors and pull-apart texture of a slower-risen roll—but they achieve something magical in their own right. And they do a remarkable job of hitting all the other notes of a classic cinnamon roll: the poofy, soft innards and cascading, buttery crust, the sparkle-dusted first bite giving way to sticky-sweet goo.

  This recipe, adapted very slightly from Early Bird Foods' best-selling Farmhand's Choice Granola, is like muesli after a vampy makeover. Olive oil, maple, brown sugar and coarse salt form a rich, shaggy crust on wholesome innards like oats, pecans, and coconut shards. 

Make an XXL batch, package it in cute jars for all your coworkers or cousins, and include the recipe—there will be rabid freak fans converts.

A crisp almond cookie for all your holiday gifting, swapping, and impressing needs, from Sweet Miniatures by Flo Braker (Chronicle Books, 2000).

  This recipe is the aggressive, no-more-excuses shove that you need to start baking your own bread. It will only take you 4 hours of intermittent attention, and won't require a starter nor any equipment you don't already own -- and it will rival your favorite bakery's. 

No professional equipment required to be total inspiration to those around you—extra thoughtful points for wrapping in a reusable Bee's Wrap (a.k.a. bread fresher-keeper).

   Meet your new go-to birthday cake, bake sale cake, dinner party cake, late night snack cake—for when the fridge is at its barest and you need chocolate cake now. (It's also vegan and parve and dirt cheap, but you wouldn't know unless we told you.) This isn't the richest, most chocolatey cake—if you like, you can amp up the chocolate by swapping in coffee for the water, or adding more cocoa. But you don't need to. It's a different animal: light, delicately strung together with cocoa, and not terribly sweet.

A genius technique for guarding against dry biscuits. Food scientist and baking expert Shirley Corriher says the dough "should be a wet mess" -- a moist dough steams up into fluffy biscuits in a hot oven, and a low-protein self-rising flour like White Lily will make them extra tender, if you can get it. Note: Corriher, ever the scientist and tinkerer, published one version of this recipe in CookWise in 1997, and a fairly different one in BakeWise in 2008. We tried and loved both, the newer one edged out. Note: If you can't find self-rising flour, substitute 2 cups all-purpose flour plus 2 3/4 teaspoons baking powder, and increase the salt to 1 teaspoon.

Give with a side jar of jam (or honey!), or wrap in a suggestive tea towel.

   On creating this cake, Nigella Lawson explains, "I remember very strongly wanting to create what we call a loaf cake—and what is generally called a pound cake Stateside—that had a richness and squidginess of texture that this form of cake normally doesn't major in." And she did. 

Step aside, red velvet. It just so happens that the deep pink earthiness of a beet is surprisingly well suited for bittersweet chocolate. Crushed beets are also an inexpensive way to make a cake achingly moist, nearly molten. And you don't need all that red food coloring after all. 

These are the blondies you'll become known for. A few notes: The key to their flavor is the heavy dose of vanilla -- don't skimp, and don't use artificial extract. Err on the side of under-baking. These are delicious cold from the freezer or fridge (and easiest to slice that way). 

p.s. Can you imagine unwrapping these lidded, nesting mixing bowls to find blondies hidden in the innermost bowl?

   In this variation on a technique from the 1300s, mulled wine gets the sangria treatment -- and stops simmering the booze away. In addition to sipping the sweet, spiced red wine, Anne Willan suggests, "Ypocras, diluted with an equal amount of water, is perfect for poaching whole pears or peaches, and a teaspoon of Ypocras in a glass of sparkling white wine makes an unusual Kir."

Consider this the holiday season's lovable anytime cake -- breakfast, snack, and show-stopping dessert all in one. Serve it with coffee for breakfast, with whipped cream for dessert. Gift it; freeze it; portion it out for a bake sale. Feel free to swap in booze-soaked raisins or darker sugars, whole wheat or olive oil -- this cake is virtually indestructible.

The dough is one simple shortbread that you use for both the crust and the topping (which will make you wonder why you'd ever make them separately). You can make the entire thing in about an hour, including clean-up, and yet somehow it comes out looking like a Byzantine mosaic. Even though it's perfect for holidays, you should entrench this in your repertory year-round. As long as you have butter, sugar, and flour, you can use whatever jams and nuts are in your pantry.

Yes, that lovely peekaboo pie pan is in our Shop and will be loved long after the tart is gone.

   No cinnamon, no cloves -- this sauce is straight up apple, mainlined to your belly. 

It comes from Judy Rodgers' must-own Zuni Cafe Cookbook and -- as with everything she serves at the San Francisco institution -- she keeps it smart and simple, balancing the apples only as needed with small amounts of salt, sugar and apple cider vinegar. She throws in an optional bonus dessert recipe too -- a charlotte, which is basically apple pie, without having to make the pie. It's light, as apple desserts go, and it would make a great cooking project for kids.  

Of  all the cookies you will bake and eat during the holidays (and beyond), this is the one people will remember. They're fine and sandy like a sablé, but with a friendly, soft chew, a bit like American chocolate chip. They're made up of well-salted, well-buttered cocoa dough, with generous pockets and wisps of chocolate feeding through. "I've seen World Peace Cookies made with peanut-butter chips, with cinnamon, with icing, and with gluten-free flours. I've seen them huge and small," Greenspan said. "I don't think you can do much to make them better and happily, there's little you can do to ruin them. Except overbake them." If in doubt, pull them out early -- they'll firm up as they cool. 

We've misunderstood mustard greens this whole time. (We were thinking greens, when we should have been thinking mustard.) Instead of setting them loose in a salad bowl and willing everything else to keep up, try capturing and channeling their heat, and bottling it -- as mustard green harissa. Use it anywhere your food needs livening up. Terry recommends incorporating a few tablespoons when cooking couscous and grains, and using it as a flavor base for soups, stews, and marinades. We also liked it in dressings for roasted vegetables.

There's one surprisingly simple thing you can do tonight (or tomorrow, or Saturday afternoon) that, all winter long, will give you the soup-making power of homemade vegetable broth in—snap!—the time it takes to make hot water. Use it for simmering any bean or grain, as the base for your soups, stews, braises, sauces, and risottos. Or, if you’re feeling under the weather, it will make a soothing broth with hot water, all on its own.

A wholesome, 4-ingredient DIY grenadine for better drinks at home -- plus a gutsy technique for juicing a pomegranate without seeding first. (Wear an apron -- or wear black -- to be safe from stains, but this juicing technique is surprisingly contained.) Stir it into sparkling water (along with a splash of lemon and lime juice for a DIY Shirley Temple), pour it over ice cream and yogurt and cake, explore your bar. This recipe halves well. 

Pack up the grenadine (or the vegetable bouillon or green harissa above) in reusable mason jars. They will not be returned.

   This recipe is one part of a master brownie recipe Medrich designed to use whatever chocolate you have in the house -- but the best version happens to be the one that only requires cocoa powder. By taking out the chocolate, with its inevitable fat and almost-inevitable sugar, Medrich was able to control and fine-tune the proportions of both. When she added back in the fat (via butter), the middles stayed softer. When she added back in granulated sugar, the crusts were shinier and more candy-like. Any cocoa will work, but natural (not Dutch process) will taste more richly of chocolate. 

How to make even better cornbread? Treat it more like a biscuit (or scone, or pie crust). The same cold pockets of butter that make a scone crunch outside and billow through the middle do good things for cornbread too. You can bake them into miniature loaves or free-form like scones, with a shorter baking time.

Alice Medrich, chocolatier and author of scads of baking cookbooks, is famously a little wild with her desserts. She developed this recipe not with the standard bag of sweetened, angel flake coconut in mind, but those wide, sloping unsweetened shavings, often called coconut chips and sold at health food stores nowadays. Naturally, Medrich offers two even more exotic upgrades: 1) Instead of painting a little chocolate shoe on the bottom of each macaroon, why not jam a piece of chocolate in each still-hot cookie and watch it melt? 2) For that matter, why not lace it with lime zest and shower it with cinnamon? Who are we to say that's not a macaroon? 

Oh, you like these studly gluten-free macaroons? How about Alice Medrich's genius book on baking with alternative grains to go with them?

   The whole-grain, gluten-free, no-knead, no-mess, life-changing loaf of bread. Psyllium seed husks are available at naturalfood stores or online. Other than the husks, which you can use in powder or intact form but are otherwise non-negotiable, this bread is adaptable to your mood and your pantry. Swap in like for like (nuts for nuts, grains for grains, and so forth), and your life can change a little bit differently every time.

Turn any winter squash into this holiday season's go-to gift, breakfast, and dessert -- an entertaining triple threat. Virant adds it to ice cream and pumpkin bars, or you can stir it into plain yogurt and oatmeal, smear it on toast and cake. As you might expect, this packs well and makes a handsome gift at any scale you want to make it. It also freezes well, and keeps in the fridge for a few weeks. Because it's low in acidity, it's not safe for water-bath canning.

Here's a fun party trick: Put out a platter of jewel-shaped pieces of this fudge, and make people standing nearby guess what's in it. In this recipe, tofu is used as a substitute for the cooked-down milk in traditional kaju barfi, which shaves off cook time and makes an easier-to-work-with confection that doesn't need to be kneaded or rolled out.

A last-minute 2-ingredient DIY host gift (or party trick for your own New Year's celebration) -- either way, you'll start 2015 making an impression. You can use any sugar -- this recipe calls for superfine, which you can make yourself by blasting it for few pulses in your food processor. But you can also use fancier sugars if that's more your style. Later in the year, you can pull the same trick out again and again. Make honey sugar cubes to set out at a fancy tea, or grind lavender (or chamomile or orange peel) with sugar, then add water. Mix in cinnamon or maple or bourbon for a brunch with big pots of coffee. Make vanilla or almond cubes with the kids for hot cocoas. Cut them in triangles or diamonds or Xs or Ys to reveal that the baby is a boy or girl, or buy elaborate candy molds to make them shaped like flowers or hearts or dinosaurs. Pack them in a mason jar or mug or pour-over situation for more cohesive gifting.

The only gift that can make a bottle of Champagne look even more thoughtful (stowing them in cork canisters doesn't hurt, either).

   A bran muffin that's somehow both more wholesome and more delicious than the rest. 

How to turn 2 ingredients into perfect biscuits, in less time than it takes to drink your coffee. Extra genius points: The formula is so simple, you'll probably never need to look it up again.  Serve them with butter and jam. Or honey. Or dress them like a Mainer, as Hamel recommends: Split them and dribble with cream before topping with berries and whipped cream (Are you counting? That's 3 creams!). Or embed a sugar cube doused in orange juice in each biscuit before baking, a Southern trick for a sweet, melty core that Hamel also likes. Or add herbs or bacon or cheese.

This isn't just genius for a vegan chocolate chip cookie or in spite of it. This cookie, which comes from Ovenly founders Agatha Kulaga and Erin Patinkin, can rest entirely on its own merits: its soft-bellied, chewy, caramelly-crisp-edged, rippled and ringed and puddled with melty chocolate, haunting, well-salted, incidentally vegan merits. 

A DIY hot sauce you can make from the bottles and cans in your pantry all year round, with just one step. It also makes a great last minute edible gift, and will keep for up to 6 months in the fridge. 

These cookies are pesky to make (separate baking of the "caps" and "stems," painstaking gluing with icing, individual sprinkling with poppy seeds) but the finished product is beyond gift-worthy and downright adorable. Warming cardamom, cinnamon, and cloves with sweet citrus peel and honey will delight recipients every bit as much as their cute appearance. 

This whimsical combination of cinnamon quick bread and scones requires some time-intensive layering, but the effect when it's sliced into is well-worth the extra effort. Toss in any flavoring that strikes your fancy: espresso, orange zest, chocolate chips. It's delicious as-is or with that special something that gives it that inimitable holiday cheer.

These sweet fruity truffles pack up perfectly for an edible gift, and the outer layer of crushed pistachio helps keep the chocolates intact (as well as adding crunch, flavor, and that one-of-a-kind green hue). Making and sending travel-friendly chocolate truffles is a holiday tradition just waiting to happen. 

Gluten-free folks can have a tough time around the holidays. Most cookies, cakes, and other cheerful confections have their roots in wheat, and those who can't tolerate it can't join in any of those reindeer games. Thankfully, these melt-in-your-mouth butter biscuits call for rice flour, which contributes a lovely golden-brown finish that can be hard to achieve with gluten-free flour blends. 

The dough for these crisp, gooey oat strusel bars definitely pulls its weight: it's the base for the bar itself as well as the tender streusel on top. Use any fruit you like, but darker fruits like blackberries and plums provide an eye-catching contrast. 

This all might sound like a lot to keep track of, but I am a person who has a special impatience, and even I found this to require very little of me—no more than a half hour of paying attention overall. Plus, all the timing prescriptions are flexible: "Sometimes I'm giving my kids a bath and I'll do one fold in 45 minutes, the next one in 20 minutes," Fechtor told me. She's even skipped the overnight rise in the fridge, adding a couple extra folds to compensate, then chilling only enough to make the dough easier to work with. 

"I've played really fast and loose and it's always come out great." I too have forgotten to set my timer more than once and the bread has apparently not been the wiser. (Pro tip: Set all your folding reminders at once—as alarms on your phone, so you never forget to keep resetting the timer.) 

Lately, Fechtor has taken to rolling out the chilled dough, speckling it with cinnamon, sugar, and raisins, then curling it up into a cinnamon swirl loaf (or braiding it into an even sweeter challah). "When the dough is so easy to work with, it just unlocks things," Fechtor told me. You could even apply this folding technique to your family's own challah recipe, or other breads, even Liège waffles and buttermilk biscuits (she has). "The moral of this story is to fold everything and everything will be awesome."

Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Perhaps something perfect for beginners? Please send it my way (and tell me what's so smart about it) at [email protected].

[sfarticles]

Holiday Cookbooks: The Gift That Keeps On Cooking........

I know that I’m not alone when it comes to reading cookbooks similarly to the way one would read a novel. The cookbooks that interest me tell a story about the recipes and the author, or have a unique theme. Who else is a fan of single-subject cookbooks? Those that feature a certain ingredient in each of its recipes.  

There are those who follow comedian Rita Rudner’s quote, “I read recipes the same way I read science fiction. I get to the end and say to myself, ‘well, that’s not going to happen.” However, they still enjoy a cookbook as a “prop”, or appreciate a beautiful coffee table book, where not one recipe is used, but the glossy cover has mouth-watering visuals.  

This is the time of year when so many cookbooks are released; just in time for gift-giving season. Going through my ever-increasing collection, I picked some for you to consider as a gift for the cooks on your list. I am sure you will find one to buy for the cook-in-you too.

With kids spending more time at home these days, it is important to keep them occupied with fun activities. And, what child doesn’t enjoy spending time in the kitchen, and then enjoying the results of their efforts?  Written for 8 to 13 year olds, “The Complete DIY Cookbook for Young Chefs,” by the editors of America’s Test Kitchen (2020, $19.99)  teaches them to prepare common store-bought items from scratch.  From peanut butter, chocolate hazelnut spread, and apple sauce to bagel chips, cheddar cheese fish crackers, and strawberry Pop Tarts, to vanilla no-churn ice cream, hot fudge, pancake mix, hot cocoa mix, they probably won’t go back to store bought! The symbols for each recipe denote if the recipe is for a beginner, intermediate or advance recipe, and if the recipe requires the use of a knife, microwave, stove, oven or no knife or heat required. I found the pages dedicated to secrets for “Success in the Kitchen,” “Decoding Kitchenspeak,” “What’s Up With Ingredients?,” “How to Measure and Weigh,” and ”Essential Prep Steps,”  provide the perfect introduction to cooking. The “DIY Mixes” chapter details ways for kids to make homemade holiday gifts.

A companion book to the above title, is “Kitchen Explorers: 60+ Recipes, Experiments, and Games for Young Chefs,“ also by the editors of America’s Test Kitchen (2020, $12.99. The workbook format structures at-home learning, making it easy for parents to use the kitchen as a classroom. Experiments using food, interactive games and kid-centered recipes, allow youngsters to practice skills in a fun way. I particularly enjoyed the chapter on science experiments and activities, as I learned a few things along the way.  Experiments include “What Makes Fizzy Drinks Fizzy?,” “The Gooey Science of Melting Cheese,” Amazing Emulsions.” After the experiments are completed, the “Understanding Your Results” helps the learning process. The “For Grown-Ups” chapter, created by educational experts, helps guide learning and connect lessons in the workbook to school curriculum.  With “STEAM,” kids will learn how cooking involves Science, Technology, Engineering, Arts and Mathematics.  

Bakers and dessert lovers will appreciate “Holy Sweet!: 60 Indulgent Recipes for Bigger, Better Desserts,” by Peabody Johanson (2020, Page Street Publishing, $21.99).  Like the author, I have a sweet tooth too, so it has been added to my collection. This book was inspired by the author’s childhood favorites. Her introduction, mouth-watering photos, fun-to-read headnotes to each recipe, and  the creative creations drew me to the book. Johanson takes pies, cakes, cookies, and cupcakes and infuses them with flavors of cereal, ice cream, candy and booze. Think, Milky Way Pie, Cookies and Cream Ice Cream Bread Pudding, Cap’n Crunch Boston Cream Pie Layer Cake.  And perfect for the holidays, Peppermint Bark Red Velvet Layer Cake. Now don’t you feel like a kid in a candy store?

Brunch seems to have reemerged as a new craze. During the winter months, I prefer eating brunch, especially on Sundays. “Let’s Brunch: 100 Recipes for the Best Meal of the Week,” by Belinda Smith-Sullivan (2020, Gibbs Smith, $24.99) celebrates the meal that isn’t going away. The author writes in her introduction, “brunch just might become the new dinner party.” When life gets back to normal, this book will be a welcome addition to those who like to entertain. In the meantime, they have many recipes to explore. The chapter “Breads & Toppings,” has a recipe for one my favorites, Sweet Potato Buttermilk Biscuits.  Pannettone Grand Marnier French Toast, Brisket –Stuffed Herb Cornbread, with recipes for jams, syrup and flavored butters to round out the chapter. Starters include Smoked Salmon Blinis, plus Jumbo Shrimp and Lump Crab with Vodka Cocktail Sauce. Of course, Smith-Sullivan includes many egg dishes and sides. Desserts run the gamut with Lemon Curd and Gingersnap Trifle, Savory Spice Olive Oil Loaf Cake among others. And what brunch is complete without a cocktail? Pomegranate Mimosa, and Chef Belinda’s Creole Mary should fit the bill.

Cheese aficionados on your list will welcome I Heart Cheese: A Cookbook, 60 Ooey, Gooey, Delicious Meals for Serious Cheese Lovers, by Mihaela Metaxa-Albu (2020, Page Street Publishing, $19.99). The vivid photography of the dishes coupled with the elegant plating will make the reader want to get right to work, preparing the mouth-watering dishes using a variety of cheeses. I found the breakdown of the chapters by type of cheese helpful. Before each chapter’s recipes, there are details and nuances about the cheeses in the chapter with suggestions on how to draw out the best flavors of each cheese. Both sweet and savory dishes are included, such as Ricotta Coconut Almond Cake, Savory Chili and Grana Padano Cookies, Deconstructed Cheese Board Salad, Savory Pancakes with Crumbled Feta and Chives. The recipient will enjoy their journey to cheese heaven with these recipes.

One doesn’t have to be vegetarian or vegan to enjoy plant based cooking. This style of cooking is popular because of the growing interest in healthier eating and sustainability. “The Complete Plant Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat,” by the editors of America’s Test Kitchen (2020, $34.99), is the book to help its recipients prepare meals that are not only healthy where vegetables take the center of the plate, but in a tasty and creative way. I found the makeovers of comfort foods quite interesting. For example, PB & J transforms into Sautéed Grape and almond Butter Toast, featuring fresh grapes sautéed with lemon and thyme, topping crusty bread slathered with almond butter. The book gives the reader inspiration to create plant-forward meals that don’t use processed ingredients. And, those beautiful photos are inspiring, as are their renown signature headnotes; “Why this Recipe Works.”

What cookbook roundup list would be complete without one for chocoholics? I am sure you or someone on your list is one. From everyday recipes to more extravagant treats, Sabine Venier, author of “The Chocolate Addict’s Baking Book,” (2020, Page Street Publishing), shares tips and tricks on how to make it easy to incorporate chocolate into a plethora of dessert recipes. Now, who wouldn’t savor S’Mores Chocolate Cheesecake Bars, Zucchini Chocolate Olive Oil Bars, White Chocolate Carrot Cake Blondies, or Sweet Potato Chocolate Cinnamon Roll Pie, or Apple Cider Chocolate Macadamia Toffee? Venier’s flavor combinations are creative and meld well. For those that prefer standards, there are recipes for Soft Chocolate Peanut Butter Cookies, Peanut Butter Cupcakes with Chocolate Frosting, Brooklyn Blackout Chocolate Cupcakes and Flourless Chocolate Cake. 

[therainroguefanfiction]

❉ 139 Dreams (Tasuku Senoo) Valentine

📑 Table of Contents

Genre: Angst, Fluff, Romance, Comedy, Valentine’s Day ☁

Word Count: 1,999 ☁

Pairing: Reader x Senoo ☁

World: Prince of Stride ☁

☾ ⋆*･ﾟ:⋆*･ﾟ: *⋆.*:･ﾟ .: ⋆*･ﾟ: . ☁

You were lost in thought, staring at a group of freshmen playing hacky sack in the front courtyard. Though your eyes followed their movement, your mind was distracted by racing thoughts of what you should do for Valentine’s day. It was the day after tomorrow, and you wanted to finally confess to the second year that had captured your heart, but you were pretty much socially awkward – how the hell were you supposed to tell him? Knowing you, you’d end up tripping over your own words and making yourself look like a fool.

Something pushed against your arm, making your thoughts break. It was best friend and classmate, Bantarou. He grinned brightly, poking your cheek. “What’s up, buttercup?”

“I told you not to call me that. It’s stupid.”

“Aww, don’t be like that. It rhymes!”

You rolled your eyes, used to his childish behavior. “What are you doing for Valentines?”

“Ah, we have a concert scheduled!”

“Damn, really?” You slid down on the bench, groaning. You hated crowds, and concerts were an absolute no-no for you. Now, what were you gonna do?

“Why? What’s up?” He cocked his head to the side, strands of blonde falling over his green eyes.

“I was thinking… maybe… I could, you know…”

His brow furrowed for a moment before he realized what you were trying to say. “You’re gonna confess to Tassun!” His voice was so loud that the nearby freshman stopped and looked over at you.

You felt your face heat up as you shoved your palm in his face. “Be quiet, idiot!”

“Imfsbhforruhufy!”

With a sigh, you removed your hand. “You and I… we graduate soon. If I don’t tell him now, I’ll lose my chance.”

“And then you’ll regret not taking it.”

You nodded with a frown. You didn’t really expect him to return your feelings – he’s one of the most popular kids in school, being an idol and all, plus he’s never really shown any interest in you. Still, you’d rather take a chance than spend your life wondering ‘what if’. This Valentine’s day was do or die for you.

Bantarou watched you closely with a frown. He never enjoyed seeing others sad, even people he didn’t know. He was the type to do everything in his power to make people happy, but you weren’t just a person he met on the street. The two of you had been together since you were in diapers; you were family. He smiled, patting your shoulder lightly. “Don’t worry, I have a plan!”

“Why do I suddenly have a bad feeling?”

“Trust me~”

☾ ⋆*･ﾟ:⋆*･ﾟ: *⋆.*:･ﾟ .: ⋆*･ﾟ: . ☁

‘Meet me in homeroom this afternoon at exactly six-thirty pm, not a second later! And bring your chocolates :D’

That was the message Bantarou had left on your phone the morning of Valentine’s. Class would end around four-thirty, so it’d be no issue being alone in homeroom – because there was no way you were gonna do this in front of a crowd. Galaxy Standard’s concert began at seven-thirty, though. There’s no way Bantarou could meet you there and make it to the arena on time. Just what was that boy planning?

You sat on the windowsill of your homeroom class, watching as the last of the students left the school. Only teachers and clubs were left behind, so the halls were nearly silent. The descending sun cast a spectrum of orange and red across the class.

You glanced at your watch – six twenty. Nerves were beginning to set in as the time ticked by. Your palms were sweaty, despite how many times you wiped them on your pants, and your heart rate was faster than normal. You were so nervous because you didn’t know what that blonde dolt had planned for you. Not knowing what to expect was frustrating.

It was faint, but your ears picked up the sound of running in the hall. It was far away, but steadily getting closer judging by the increase in sound. You glanced at your watch again – six twenty-nine. You took a deep breath to calm your nerves. Whatever he had planned, it was about to go down. You glanced at the small box of chocolates sitting on the sill next to you.

It was round, rather than heart-shaped, and stood taller than it did wide. With the help of the sweet old lady that lived next to you, you had managed to whip up this chocolate cheesecake bar that she swore would win over the heart of anyone who ate it. The bottom layer was a mix between a cookie and a brownie – the texture was soft, but it didn’t crumble when you touched it. The middle was a cream cheese spread that was the perfect mixture of sweetness – it wasn’t overwhelming in sweetness, nor was it underwhelming. Finally, the top layer was similar to the bottom, but it was softer and covered with chocolate spread and a white chocolate drizzle. You had to admit, it was hard resisting the urge to eat it yourself – it was just so damn good. It helped that the sweet old lady had threatened to smack you if you didn’t deliver it to your valentine rather than your own stomach.

The door slammed open, making you jump and snap your eyes to the intruder. Senoo stood there, holding onto the frame. He was breathing heavily.

“Senoo, what’s – ”

He sprinted across the room so fast you had to question if he teleported. It was out of character for him, but he grabbed your arm and tugged you into his chest, arms tight around your back. His body shook as he tried to catch his breath.

Since he was taller than you, your face was now squished against his bare chest. You were currently thanking whoever thought it would be a good idea to have him wear a sleeveless vest and no shirt when he performed on stage. You cleared your throat, trying to ignore the dirty thoughts that had sprung to your mind at the sight of his porcelain skin.

“Is there a reason you’re trying to squeeze the life out of me, Senoo?”

His grip got pretty tight before loosening. He stepped back, holding you in place by your shoulders as his brown eyes scanned your body from head to toe. “Are you alright?”

“Umm, define ‘alright’.” Yes, you were physically fine, but with him standing there in front of you looking like that, you sure as hell were not mentally fine.

His eyes narrowed at you. “Bantarou-senpai said you were being harassed by a few guys in your class. He said you came here to meet with them about it.”

Your eye twitched in disbelief. That was his plan?! Was he crazy?! Of course, he was, you didn’t even have to ask. You groaned, grabbing the side of your head with your hand. How many headaches had he given you over the years? “I don’t know where Ban got such a ridiculous idea from, but I’m afraid he may have tricked you.”

“What?”

Oh boy, did Senoo look angry. Clearing your throat, you stepped back away from him. His cologne wasn’t helping your throbbing head. “Sorry, this is my fault.”

“You told him to do it?”

“What? No, of course not! Only he could come up with something so – ugh.” You turned around, your hands wrapping around the box nervously. “I didn’t know what to do for Valentines. Of course, I had someone in mind – he’s been on my mind since I first met him, but I had no idea how to approach him. It’s obvious he doesn’t view me the same.”

Senoo scoffed. “Why are you telling me, senpai? This has nothing to do with me.”

Blunt as always.

“It does, actually.” You took a deep breath and whirled around, thrusting the box out towards him and shutting your eyes tightly. You couldn’t bear to look at him. “Be my valentine, Senoo Tasuku!”

He stared at the box blankly. “Is this a joke?”

Your cheeks reddened and you finally met his gaze. “No, you idiot! Your senpai is confessing to you, here, show some respect!”

Senoo quickly looked away, trying to cover his face with the back of his hand, but he wasn’t quick enough – you saw the pink dusting those cheeks of his. It gave you a boost of confidence.

You grabbed his free hand and plopped the box into his hand. “I get that you don’t like me back, and that’s fine, but you could at least accept the damn sweets that I worked my ass off on yesterday.” And with that, you brushed past him and left the room, pacing steadily increasing until you finally broke out into a run. God, that was so embarrassing.

☾ ⋆*･ﾟ:⋆*･ﾟ: *⋆.*:･ﾟ .: ⋆*･ﾟ: . ☁

The next day, you decided to spare yourself more embarrassment by staying home from school. Your parents were both at work so they had no idea you hadn’t gone, and the teacher wouldn’t make a call home after missing a single day.

Your phone vibrated again – it was only the thousandth time since last night. You chose to ignore it by throwing your pillow over your head. You knew it was Bantarou calling to ask about how it went. Or maybe he already knew and he was trying to make sure you were okay. Either way, you were grateful that he cared so much, but you just weren’t in the mood to talk about it. You just wanted to forget that it happened and move on.

Simple… right?

It should have been, but nothing was simple when it came to the Galaxy Standard.

The chime of the doorbell echoed throughout your house and you reluctantly crawled out of bed, remembering that your father was expecting a package from work. He said they would just leave it outside, but maybe they needed a signature?

The doorbell chimed again, and again once more.

“Yeah, I’m coming!” You hopped down the stairs, trying to get to the door before the guy gave himself a hernia. You swung the door open and immediately cursed yourself for not checking who it was first. You tried to slam it shut, but his reflexes were sharper than yours from being on the stride team for so long.

You groaned as Senoo forced his way into your home before shutting the door behind himself. Attempting to ignore him, you turned around and headed back up the stairs, acutely aware of the footsteps following behind you.

“You didn’t come to school today.”

‘No shit, Sherlock.’ “You’re clearly skipping to, so don’t lecture me about missing school.” You entered your room and fell onto your bed, burying your face into your pillow.

Senoo stood in the doorway awkwardly, not confident enough to enter your room without permission. “Can we talk?”

“We are talking.” You muttered into the pillow. You were surprised he was able to understand you.

“About yesterday, senpai.” He leaned against the door frame, crossing his arms. “We had a miscommunication that needs to be cleared up.”

You lifted your head out of the pillow, turning to face the wall. “Pretty sure we didn’t.”

“When you first explained about your valentine, I thought you were talking about a different guy. Then you gave it to me… I assumed I was your second choice and…” His hand covered his reddening cheeks as he shifted. “I didn’t want to be your second choice. I wanted to be your first choice.”

“What…. what…” You pulled yourself up, staring at him with wide eyes. You noticed his blush and slowly approached him, reaching out to lay your hand on his cheek. It was warm to the touch.

His eyes met yours, burning with an intensity you’ve only seen during his stride matches. “I want to be more than just your valentine, senpai.” He slipped his hand over yours and leaned in, hesitating as your lips got close.

You closed the distance, pressing your lips and body against his own. “You will always be my first choice, Senoo.”

☾ ⋆*･ﾟ:⋆*･ﾟ: *⋆.*:･ﾟ .: ⋆*･ﾟ: . ☁

📜 Read more by checking out my masterlist 📜

[skippyv20]

Dulce de Leche cheesecake brownie

Ingredients

The br:)nie

1/3 cup all purpose flour (80 gr)

2 tbsp unsweetened cocoa powder

1/4 tsp salt

2/3 cup unsalted butter (150 gr), room temperature

1/2 cup brown sugar (100 gr)

1/2 cup granulated white sugar (100 gr)

3 eggs , room temperature

1 tsp vanilla extract

9 oz semi-sweet cooking chocolate (250 gr), melted

The cheesecake

9 oz full fat cream cheese (250 gr), straight from the fridge

1/4 cup granulated sugar (50 gr)

1 egg , room temperature

1/2 tsp vanilla extract

Other

3/4 cup dulce de leche (230 gr)

Instructions

The brownie

In a bowl, sift together the flour, cocoa powder and salt. Give is a quick mix and set aside.

In a another bowl, add in butter, both brown and white sugar. Mix just until everything is well combined. Add in the eggs and vanilla extract. Again, mix just until everything is well combined.

Add in the melted chocolate and immediately mix just to combine. Add in previously sifted flour mixture. Mix just until everything is well combined. Do not overmix to avoid hard brownie.

Pour batter into a 9 inch (23x23 cm) square pan that has been greased and lined. Spread evenly and set aside.

The cheesecake

In a bowl, add in cream cheese and whisk until creamy. Add in sugar and mix until everything is well combined. Add in the egg and vanilla extract. Again, just mix until everything is well combined.

Assembling

Pour the cheesecake mixture on the brownie batter. Spread evenly. Randomly spoon some dulce de leche on top. Make some swirls, just on the cheesecake layer. Try not to mix the brownie batter. Shake the pan a bit so that everything settles.

Bake at 180ºC (350ºF) preheated oven for 40 minutes or until fully cooked. To check if it’s cooked, insert a knife and it should come out crumbly wet (this means we’re not over cooking it), not totally wet (means it not cooked) or totally clean (means it’s overcooked). Cool completely before removing from pan and slicing. Enjoy!

Thank you😁❤️❤️❤️❤️

[onthegoinmco]

The World’s Most Magical Celebration wouldn’t be complete without some tasty treats that celebrate the 50th Anniversary of the Walt Disney World Resort.

Disney chefs and mixologists have created more than 150 sips and bites full of color, whimsy, and a touch of EARidescent shimmer – with even more coming throughout the 18-month celebration beginning October 1st.

Walt’s personal recipes, Walt Disney World Resort attractions (past and present), beloved Disney Characters, and nostalgic dishes from 1971 were inspirations for the tasty offerings created for this anniversary celebration. 

You can view all the 50th anniversary celebration food and beverage offerings on your mobile device, click here to download the My Disney Experience app or click here to view at Disneyworld.com.

The World’s Most Magical Celebration: Foodie Guide

Magic Kingdom Park

Auntie Gravity’s Galactic Goodies

Uncle Orville Great Big Beautiful Tomorrow Sundae – Chocolate and vanilla soft-serve, brownie pieces, hot fudge, and whipped cream topped with red, white, and blue sprinkles served in a “bathtub”

Be Our Guest Restaurant

Squids Revenge Drink – A michelada with a salted rim and garnished with charred octopus and cucumber. Watch out, the giant squid is back!

Casey’s Corner

Pressed Penny Silk Pie – Chocolate tart shell, silky chocolate filling, sweet whipped cream, and a chocolate-pressed penny

50th Celebration Hot Dog – All-beef hot dog topped with strawberry bacon jam, crisp funnel cake pieces, and powdered sugar 

Cinderella’s Royal Table

Royal 50th Celebration Flight – Flight of Enchantée Champagne – a blend of Chardonnay, Pinot Noir, and Pinot Meunière (Enchantée Champagne is sold exclusively at the Walt Disney World Resort)

Columbia Harbor House

Happy Haunts Milkshake – Blackberry milkshake topped with a purple chocolate-glazed doughnut covered with black sprinkles

Cosmic Ray’s Starlight Café

Mission to Mars – Burger topped with bacon and macaroni & cheese served on a bun dusted with crushed cheese-flavored puffs

The Crystal Palace

Walt’s Favorites on the Buffet – Chicken fried steak, New York strip steak, pork chops, and more!

Friar’s Nook

The Toad Burger – Brat burger served on a bun with lettuce, tomato, pickle, and American cheese

Jungle Navigation Co. LTD Skipper Canteen

Veranda Fried Rice – Spicy chili-garlic shrimp served over pork fried rice with eggs and peas (from the original Verandah Restaurant menu)

Outdoor Kiosks

Dumbo Churros – Churros rolled in peanut dust and served with chocolate dipping sauce in a Dumbo-themed churro bag

Royal 50th Churro – Churros rolled in strawberry sugar, drizzled with marshmallow cream, and shimmer sprinkles served with  chocolate dipping sauce

Plaza Ice Cream Parlor

The Banana Boom – Traditional banana split topped with popping candy and a candied shooting star

Plaza Restaurant

Cheers to 50 Years! – Chocolate and vanilla ice cream, brownies, cupcakes, cookie crumbles, pretzel rods, and hot fudge topped with whipped cream, EARidescent sugar, and a Mickey pretzel drizzled with caramel and chocolate icing (serves 4-6)

Storybook Treats

Heigh-Ho Sundae! – Chocolate soft-serve, hot fudge, graham cracker pieces, chocolate gems, and whipped cream

Tony’s Town Square Restaurant

Five Alarm Wings – Wings tossed in a sweet-and-spicy heat served with ranch dressing for dipping

Disney’s Animal Kingdom Theme Park

Drinkwallah

Hand-dipped 50th Celebration Mickey Premium Bar – Our classic Nestlé Mickey’s Premium Ice Cream Bar dipped in blue raspberry-flavored coating with celebration sprinkles and a little bit of pixie dust

Restaurantosaurus

Cheese Fries with Walt’s Chili – Crispy fries topped with Walt’s favorite chili and cheddar sauce

Walt’s Favorite Chili on Foot-long Hot Dog – A foot-long hot dog served on a warm bun topped with Walt’s favorite chili and cheddar sauce 

Tiffins

50th Celebration Chocolate Gâteaux – Almond praline, white chocolate crémeux, ganache, and chocolate-South African cream liqueur sauce

Disney’s Hollywood Studios

Trolley Car Café

Glimmer and Shimmer Pineapple Mousse – Golden pineapple mousse on a toasted coconut crisp with caramel cream and matcha sponge cake

The Hollywood Brown Derby

Filet Mignon with Walt’s Hash topped with an egg (just the way Walt liked it!)

The Hollywood Brown Derby Lounge, Oasis Canteen, Sunshine Day Bar, Animation Bar

Shimmer over the Moon – Apple pie moonshine, amaretto, falernum, pineapple juice, and club soda served with a souvenir glow cube

ABC Commissary

Chocolate Mousse – Raspberry-dark chocolate mousse, chocolate-almond cake, and a layer of hazelnut crunch and whipped chocolate-hazelnut cheesecake

EPCOT

Coral Reef Restaurant 

Key Lime Tart with toasted meringue, EARidescent shimmer, sprinkles, and chocolate garnish

The EPCOT Experience 

EARidescent Croissant Doughnut – Croissant doughnut with blue icing and sprinkles

Le Cellier Steakhouse

Chocolate Mousse Bar – Dark chocolate mousse, caramel cookie pieces, milk chocolate shell, and chocolate shortbread cookie 

Sunshine Seasons

Mini Chocolate Bundt Cake – Mini chocolate Bundt cake with chocolate ganache, sprinkles, and icing dusted with EARidescent shimmer and chocolate 50th anniversary garnish

Disney Springs

Amorette’s Patisserie

50th Celebration Petit Cake – Vanilla chiffon cake with celebration blue mousse, blueberry jam, and lemon curd

The Ganachery 

50th Celebration Chocolate Bundle:

50th Celebration Ganache Chocolate Bar – Milk chocolate combined with caramel and crispies for a playful crunch

50th Celebration Ganache Square – Celebration cake ganache mixed with sprinkles, enrobed in 65% dark chocolate, and decorated with a shimmering castle design

Frontera Cocina

Chocolate Pigñata – Chocolate shell filled with cajeta mousse, tender cake (infused with whiskey & vanilla), crumble of chipotle bacon, candied orange, and Maria cookies. Yes, there’s a mallet to break your piñata!  Serves two.

The BOATHOUSE

Sweet Nostalgia Pineapple Upside-Down Cake – Pineapple upside-down cake with  caramel glazed with Chantilly cream

Terralina Crafted Italian, 

Whimsical White Chocolate Mousse –White chocolate mousse with salted caramel and cotton candy

Wolfgang Puck Bar & Grill, 

Caramel Banana Chocolate Sphere – Dark chocolate sphere, vanilla pudding, banana caramel compote, gold dust, and chocolate pearls

Resorts

The Mara, Disney’s Animal Kingdom Lodge

Chocolate Mousse with a cardamom financier

Contempo Café, Disney’s Contemporary Resort

50th Anniversary Peanut Butter-Banana Pie – Sweet tart shell filled with peanut butter mousse and banana sauce topped with chocolate glaze and chocolate décor

Toledo–Tapas, Steak, and Seafood, Disney’s Coronado Springs Resort

Braised Lamb Shank with olive oil-potato purée, rosemary-roasted garlic gravy, huckleberry jam, and English peas

P&J’s Southern Takeout, Disney’s Fort Wilderness Resort & Campgrounds

Chicken Dinner Cupcake Trio 

Fried chicken-apple fritter, apple pie moonshine filling, and vanilla buttercream ​

Peas and carrots-strawberry moonshine custard, white chocolate frosting, and  M&M’S Mini “peas” ​

Mock mashed potato-SNICKERS mousse cupcake, caramel buttercream, and STARBURST “butter”

Grand Floridan Café, Disney’s Grand Floridan Resort & Spa

50th Anniversary Vintage Minnie’s Brown Betty Profiterole – Crunchy-topped cream puff filled with one of Walt’s favorite flavors of cinnamon-spiced apples and Chantilly cream

Olivia’s Cafe, Disney’s Old Key West Resort

Spam-Cheddar Biscuits with white gravy and drizzled with honey

Capt. Cook’s, Disney’s Polynesian Village Resort

50th Celebration Cupcake – Vanilla cupcake with DOLE Whip pineapple center, tropical fruit salsa, and pineapple macaron

Le Petit Café, Disney’s Riviera Resort

50th Celebration Cupcake – Vanilla cupcake, cake-flavored mousse, and caramel-buttercream icing garnished with crisp pearls, 50th anniversary sprinkles, and a whimsical gold Mickey

Roaring Fork, Disney’s Wilderness Lodge

Petit Stump Cake ​– Chocolate cake with birthday cake buttercream filling surrounded by chocolate “bark” fondant topped with 50th anniversary chocolate coin

The Market at Ale & Compass, Disney’s Yacht & Beach Club Resorts

50th Celebration Tart – Birthday cake mousse dome on top of a milk chocolate mousse-filled vanilla tart shell with mini chocolate crisp pearls, buttercream, fondant, and chocolate décor

Available at select table-service restaurants, lounges, and pool bars throughout our four Theme Parks and Resorts 

EARidescent Sip-a-bration (Non-Alcoholic Beverage) – Minute Maid Premium Lemonade and fruity strawberry punch served in a souvenir 50th Celebration Cup with a surprise Character and a little bit of magic!

Magical Beacon Cocktail – Gin, blue curaçao, Minute Maid Premium Lemonade, orgeat (almond) syrup, lemon, hibiscus grenadine, and a souvenir glow cube

Event the classic Nestle Mickey’s Premium Ice Cream Bar will have a festive new wrapper showcasing Mickey in his EARidescent finest at Magic Kingdom Park!

For more #DisneyWorld50 info, make sure to follow @onthegoinmco on Instagram, Twitter, Facebook, and YouTube! 

Follow us for more updates:

The post The World’s Most Magical Celebration: Foodie Guide appeared first on On the Go in MCO.

[olgagarmash]

22 Easy and Healthy Spring Dessert Recipes

With the springtime warmer weather—and summer just on the horizon—you might be thinking about spending more time outdoors. With that in mind, you may be even more motivated to stick to your healthy eating plans.

But what about all of the delightful light and airy springtime desserts out there? You might feel frustrated by having to forgo some of the delicious treats that pop up at this time of year. Though many of these traditional spring dessert recipes tend to feature spring fruits, you know that they’re also packed with lots of sugar.

But at Nutrisystem, we never want you to feel deprived of fresh and healthy desserts. That’s why we’ve rounded up a list of 22 healthy spring dessert recipes that are lightened-up versions of some of your favorite treats. You can enjoy any of these to the fullest with zero guilt!

Fruit tarts are typically as beautiful as they are delicious. This particular recipe does not disappoint on either accord! Plus, it’s lightened up, making it a diet-friendly choice. It starts off on the right foot using whole wheat pastry flour which adds a nutrition factor that traditional white flour simply cannot. It also uses a whole cup of antioxidant-packed blueberries for some serious nutrient power. While you won’t feel deprived of the delicious taste, a slice only has a mere 161 calories per serving. Click here for the full recipe! >

Traditional icebox cakes are those with only a few simple ingredients and no baking involved. While they typically use full-fat whipped cream, our lightened-up version swaps in healthier, nonfat plain Greek yogurt. You still get the luscious texture and creaminess but without all the added fat and calories. Add in some layers of low-fat graham crackers and some fresh sliced strawberries and you’ve got a truly delicious spring dessert that won’t derail your healthy eating plans. Click here for the full recipe! >

If enjoying a fresh scone—perhaps with a cup of coffee—is an indulgent treat for you, then you’re going to love our healthier version. Using whole wheat pastry flour, a low-calorie sugar, skim milk and some coconut oil, this scone dough is off to a healthy start. The sweet and tart pairing of lemon with raspberries also creates a winning flavor combination. They are perfect for Easter brunch or as an after dinner treat. Click here for the full recipe! >

Matcha, which is a special form of green tea made from finely powdered dried tea leaves, is said to be high in antioxidants with numerous health benefits. In this blueberry muffin recipe, matcha not only adds a delightful green hue but also nutritional goodness. They’re wholesome, delicious and will satisfy your sweet tooth, too. Click here for the full recipe! >

What sounds more springtime, light and airy than lemon bars? The problem with traditional bar or cookie-type desserts is that they’re usually loaded with sugar. Not our version! These truly lightened-up bars get their sweetness from applesauce and a low-calorie sugar—plus they go light on the butter. As a result, the zest and natural deliciousness of the lemons really shines through in this citrusy delight. Click here for the full recipe! >

There’s no question that springtime brings all of the fruit pies and baked goods out—particularly strawberries, which are in-season in the spring. Unfortunately, these recipes are often loaded with sugar, taking away from the natural health power of the antioxidant-rich berries. Our version keeps things light and healthy. With a simple graham cracker crust, the strawberries themselves really take the spotlight—as they should! A delicious slice of this spring pie is a mere 132 calories. Click here for the full recipe! >

With a vegetable in its name, carrot cake sounds like a healthy treat. However, most carrot cakes are loaded up with unhealthy ingredients. Our carrot cake recipe uses healthful ingredients like nonfat plain Greek yogurt, applesauce, coconut oil and whole wheat pastry flour. Plus, the frosting is lightened-up, too. Instead of full-fat cream cheese, our version swamps in part-skim ricotta plus some nonfat plain Greek yogurt for a light-but-still-delightful topping. Click here for the full recipe! >

Nothing screams spring like rhubarb—a famously tart vegetable (yes, it’s a veggie!) that pops up early in the season and is often used in pies and jams. Its tart flavor is known to pair well with super sweet strawberries—and both are used in this delicious crumble. It’s indulgent and will fully satisfy your sweet tooth while only clocking in at a mere 185 calories per serving. Click here for the full recipe! >

Chickpeas in a dessert? You heard it right! When blended up in a food processor, chickpeas can create the perfect creamy base for these dessert bars which combine the gooey-ness of brownies with the consistency of a fresh-based cookie. Packed with antioxidant-rich raspberries and protein-packed nut butter, this is a spring dessert with lots of surprising flavor combinations that just work. They’re sure to become a go-to favorite. Click here for the full recipe! >

Though they sound decadent and indulgent, these light and airy strawberry lemon mousse cups have the fluffy consistency that you love about mousse—but in a totally diet-friendly recipe. By combining a can of lite coconut cream with plain nonfat Greek yogurt, a lemon, stevia and strawberries, you can get in your sweet fix with a mere 95 calories. Click here for the full recipe! >

If cookies are your go-to dessert, you’ll definitely want to whip up a batch of these! They use healthful ingredients like oats, fresh strawberries, Greek yogurt and applesauce to create a sweet treat that’s good for you, too. It’s a spring dessert recipe that you can enjoy with zero guilt at just 78 calories for a serving of two cookies! Click here for the full recipe! >

Peaches and blackberries are the star of these fruit-based muffin cakes!  Like a traditional upside down cake, the fruit is baked on the bottom—but the cakes are served “flipped” so that the bottom is on top. At just 153 calories for two muffins, they make a great snack that will also satisfy your craving for something sweet. Click here for the full recipe! >

Did you know that you can use your Instant Pot to make desserts? This delicious key lime cheesecake uses six simple ingredients plus your Instant Pot (instead of the oven) for cooking! You’ll be able to enjoy the indulgent texture and taste of cheesecake but in a low-calorie version. Click here for the full recipe! >

[embedded content]

When it comes to simple, nothing quite beats “no-bake” desserts. With this recipe, you can whip up some delicious cheesecake bites with some simple mixing and freezing! The freezer will “set” the bites, which use healthy substitutes to traditional full-fat ingredients. With low-fat cream cheese, nonfat plain Greek yogurt, medjool dates and raw almonds, these bites are packed with goodness. Click here for the full recipe! >

Spring calls for pretty pastries and satisfying sweets! These berry scones are perfectly portioned and packed with berrylicious flavor. Featuring a whole wheat base, a medley of your favorite mixed berries and a sprinkle of coconut sugar, this healthy spring scone recipe provides the crumbly texture and light sweetness of scones that you know and love. Click here for the full recipe! >

Delicious, dainty and diet-friendly, these little meringue cookie bites are the perfect dessert for your spring menu. They might look (and taste) like they’re straight from the local bakery but are actually quite simple to make. Serve them up on a colorful plate with fresh berries for a spring-inspired presentation. Click here for the full recipe! >

Who says you need flour to bake a moist, fluffy and delicious cake? Our recipe for Flourless Chocolate Raspberry Cake proves that you can create an impressive spring dessert with just five ingredients. Nutrisystem NutriChocolaty Wafers give this cake big chocolate flavor while keeping them diet-friendly. Click here for the full recipe! >

Enjoy an elegant chocolate dessert that’s filled with fresh, fruity flavor. This simple Raspberry Chocolate Mousse Pie is a rich and decadent treat that’s perfect for any special occasion. Top it with some low-fat whipped topping and sliced berries for a beautiful presentation. Click here for the full recipe! >

This berrylicious pie might look like a gourmet dessert from your local bakery. However, it’s actually super simple to make! The secret ingredient is chia seeds, which provides extra fiber while creating a jelly-liked texture. This beautiful blueberry baked good is essentially to spring and summer dessert menu. Click here for the full recipe! >

These delicious Skinny Mint Chocolate Brownie Bites make some simple ingredient swaps to create a Nutrisystem-approved treat. Say goodbye to sugar-filled candy! These little mint and chocolate bites feature a wholesome crust and a creamy mint filling made from avocado, nonfat Greek yogurt, coconut oil, honey and mint extract. They are perfect for your spring celebrations (Hello, St. Paddy’s Day!). Click here for the full recipe! >

Satisfy your homemade pie cravings without mixing, kneading or rolling any dough! Crisps and crumbles are ideal for all of the lazy cooks out there because they eliminate the most complicated step: pie dough. This easy raspberry spring dessert is made even easier with everyone’s favorite countertop appliance: the air fryer. Click here for the full recipe! >

Enjoy the flavors of carrot cake in a perfectly portioned muffin cup. This easy recipe is made with whole wheat flour, stevia and fresh-cut, nutrient-dense carrots. Feel free to add some raisins for even more sweet flavor. They are delicious with a cup of hot tea and could easily double as breakfast or brunch. Click here for the full recipe! >

source https://wealthch.com/22-easy-and-healthy-spring-dessert-recipes/

[heydaytravelcompany]

Foodie Guide to Holidays at Walt Disney World Resort 2023

All throughout the Resort, enter a winter wonderland of flavor with tasty bites and sips that will light up everyone's taste buds. From the almost too cute to eat (almost) Mickey Winter Hat Dome Cake from Amorette's Patisserie to holiday festivities like the O' Ham N' Cheese Trees at Jock Lindsey’s Hangar Bar, and even the sweet sip of the returning Gingerbread Martini, guests will be unwrapping delights all holiday season long. It’s the most wonderful time of the year and that means … holiday goodies! One of the best parts of this season are the tasty delights and this year is no different. The culinary teams at Walt Disney World Resort have been hard at work making sure everyone gets a flavorful present all across property. And with the passion and creativity put to the plate this year, there’s no doubt all of these talented culinary experts are on the nice list. It’s time to get to the Walt Disney World Resort Holidays Foodie Guide! Disney Springs Amorette's Patisserie (Available Nov. 9 through Dec. 31; mobile order available) - Holiday Sweets Petit Cake: Layers of spice cake, cream cheese icing, and apricot jam with fresh apple compote and Italian buttercream (New) - Mickey Winter Hat Dome Cake: Layers of vanilla chiffon, chai tea mousse, cranberry-cherry pâte de fruit, almond crunch, and brown butter ganache (New) - Christmas Tree Cream Puff: Pistachio cream puff (New) - Hot Cocoa Crème Brûlée: Hot cocoa crème brûlée with toasted marshmallow cream (New) - Gingerbread Cheesecake (New) - Cookies and Milk Éclair (New) - Mickey and Minnie Gingerbread Cookies (New) - Santa Mickey Mousse: White chocolate mousse and dark chocolate mousse with crispy pearls Chef Art Smith's Homecomin' (Available Nov. 24 through Jan. 1) - Homecomin' Holiday Turkey Sandwich: Smoked turkey on toasted artisanal bread, dressed with signature cornbread stuffing and a sweet and sour cranberry aioli served with house-made potato chips Chicken Guy! (Available Nov. 6 through Dec. 31) - Holiday Cookie Shake: Hand-spun vanilla soft-serve, blended with sugar cookies and caramel drizzle topped with marshmallow whipped cream, mini chocolate candy pieces, holiday sprinkles, and a cookie - Frozen Peppermint Cocoa Shake: Hand-spun vanilla soft-serve, blended with hot cocoa mix, peppermint, and crushed candy cane pieces topped with marshmallow whipped cream, sprinkles, crushed candy cane, mini marshmallows, and chocolate drizzle  D-Luxe Burger (Available Nov. 9 through Jan. 7; mobile order available) - Caramel Apple Pie Shake: Vanilla Gelato blended with dark caramel sauce, Granny Smith apple syrup, cinnamon syrup, and graham cracker crumbs topped with whipped cream, caramel, and graham cracker crumbs (New) Dockside Margaritas (Available Nov. 9 through Jan. 15) - Spiced Cranberry Paloma: Lunazal Reposado Tequila, cranberry juice, grapefruit juice, lime juice, and spiced simple syrup eet by Maneet Chauhan (Available upon opening through Dec. 31) - Yule Chai Greeting: Signature spiced chai, whipped cinnamon cream, toasted marshmallow, Christmas sprinkles, and a candy cane Everglazed Donuts & Cold Brew (Available Dec. 1 through 31) - Holiday Donuts Frontera Cocina (Available Nov. 10 through Dec. 31) - Marzipan Delight: Centinela Blanco Tequila, Marzipan Cordial, tres leches home-made mix, and marzipan crumble rim The Ganachery - Gingerbread Mickey Chocolate Piñata: Milk chocolate piñata with crisp pearls and gingerbread toffee (New) (Available Nov. 9 through Dec. 31) - Gingerbread-Pecan Toffee: Spiced toffee enrobed with milk chocolate and encrusted with toasted pecans and gingerbread crumbs (New) (Available Nov. 9 through Dec. 31) - Mickey Chocolate-covered Gingerbread Cookies: Spiced gingerbread cookies enrobed in milk chocolate and dark 65% chocolate (New) (Available Nov. 9 through Dec. 31) - Chocolate Peppermint Bark: White and dark chocolate with crushed peppermint candy (Available Nov. 9 through Dec. 31) - Olaf Hot Cocoa Surprise: Milk chocolate shell filled with The Ganachery hot cocoa mix and house-made marshmallows (Available Nov. 9 through Dec. 31) Gideon's Bakehouse (Available Nov. 24 through Dec. 31) - Kris Kringle Cookie: White chocolate coffee bean cookie with coconut, caramel, and vanilla bean notes topped with coarse sugar crystals and edible glitter - Cookie Vom Krampus: Chocolate cookie with mint Jock Lindsey’s Hangar Bar - Jock's Famous Pigs in the Blanket: Debreziner sausage, puff pastry, and cranberry mustard sauce (New) (Available Nov. 9 through Dec. 30) - O' Ham N' Cheese Trees: Puff pastry, Pitt ham, cheddar cheese, garlic herb butter, and sugar plum jam (New) (Available Nov. 9 through Dec. 30) - Cranberry Barbeque Meatballs: All-beef meatball, cranberry barbecue sauce, orange goat cheese, granny smith apple, spiced walnuts, orange supremes, and crispy basil (New) (Available Nov. 9 through Dec. 30) - Naughty or Nice Deviled Eggs: Crispy Ham and Sweet Honey Glazed (Nice) or Spicy Honey Glazed (Naughty) - Here We Come A-Croquetting: Turkey croquettes, sweet potato purée, bacon-cranberry jam, turkey gravy, and herbed gremolata (Available Nov. 9 through Dec. 31) - Post-flight "Milk" and Cookies with Coquito: Bourbon-eggnog snowflake cookie, gingerbread reindeer cookie filled with dulce de leche, chocolate-peppermint Christmas tree cookie and coquito with Bacardí Rum (New) (Available Nov. 9 through Dec. 31) - Hot Chocolate Grail Flight: Spiced Caramel with Captain Morgan Original Spiced Rum, Cookies 'n Cream with white chocolate and Stoli Vanil Vodka, Peppermint with Baileys Irish Cream Liqueur and Bols Crème de Menthe White Liqueur (Available Nov. 9 through Jan. 13) - Eternal Snowfall: St. Augustine Cane Vodka, St. Augustine Gin, Tippler's Orange Liqueur, Siesta Key Silver Rum, chipotle pineapple syrup, and sour mix topped with a float of Bols Blue Curaçao Liqueur and garnished with a snowflake sugar piece and lemon wheel (New) (Available Nov. 9 through Dec. 31) - Jock's Holiday Martini: Frangelico Liqueur, Tito's Handmade Vodka, Baileys Irish Cream Liqueur, hazelnut syrup, and half and half sprinkled with cinnamon and garnished with star anise (New) (Available Nov. 9 through Jan. 13) - Merry Margarita: Lunazul Reposado Tequila, Domain de Canton Ginger Liqueur, lime and pear juices, cinnamon syrup, and hibiscus syrup garnished with a holiday sugar piece and lime wedge (New) (Available Nov. 9 through Jan. 13) - Holiday Cherry Cocktail: Stoli Vanil Vodka, Heering Cherry Liqueur, simple syrup, and red cranberry juice with edible glitter and garnished with a cherry (New) (Available Nov. 9 through Jan. 13) - Ginger Mule: Frangelico Liqueur and Stoli Vanil Vodka topped with Fever-Tree Ginger Beer and garnished with a cinnamon stick and cranberries (New) (Available Nov. 9 through Jan. 13) Marketplace Snacks (Available Nov. 9 through Dec. 31) - Olaf Waffle Sundae: Bubble waffle filled with vanilla soft-serve, peppermint sauce, candy snowflakes, a chocolate edible image, and chocolate sticks Morimoto Asia (Available through Dec. 31) - Yokai: Morimoto Knob Creek Bourbon, Monin Caramel Apple Butter Syrup, Chambord, and prosecco - Kyuri and Spicy: Cucumber-Infused Espolon Blanco Tequila, jalapeño, ginger liqueur, Ancho Reyes, John D. Taylor’s Velvet Falernum Liqueur, lime, and agave - Toji Moon: Absolut Mandarin Vodka, sake, Monin Habanero-Lime Syrup, lemongrass, yuzu, and celery bitters - After Midnight: Courvoisier VS Cognac, Legent Kentucky Straight Bourbon Whiskey, ginger, orgeat, grapefruit, lemon, cinnamon syrup, and black walnut bitters - Forever Young: Aviation Gin, Aperol, Carpano Antica Formula Vermouth, blood orange liqueur, and mole bitters - Maker Mark Flight: Maker’s Mark Cask Strength, Maker’s Mark 46, Morimoto Maker’s Mark Private Select Paddlefish (Available Dec. 25 only) - Santa's Seafood Boil: Key West pink shrimp, Cedar Key little neck clams, Prince Edward Island mussels, corn bread, red potatoes, and sweet corn Planet Hollywood (Available Nov. 6 through Dec. 26) - Frosty the Snowman Shake: Mint chocolate chip ice cream with red and green Christmas candies, sprinkles, and holiday mints topped with homemade whipped cream and a marshmallow snowman pop The Polite Pig (Available Nov. 15 through Dec. 11) - Open-face Turkey Smash: Texas toast, mashed potatoes, cornbread stuffing, turkey gravy, and cranberry chutney Splitsville Luxury Lanes - Holiday Spice Old Fashioned: Michter’s American Whiskey US Kentucky Straight Rye, holiday spice syrup, and bitters garnished with a cinnamon stick and an orange twist (Available Nov. 1 through Jan. 6) - Mistletoe: Stoli Vodka, rosemary syrup, Barrow’s Intense Ginger Liqueur, lemon juice, and soda water with a rosemary sprig and sugared cranberries garnish (Available Dec. 1 through Jan. 6) Swirls on the Water (Available Nov. 9 through Dec. 31) - Christmas Tree Sundae: Pistachio soft-serve in a waffle cone bowl with whipped cream, sprinkles, and candy Christmas lights (New) - Frozen Hot Chocolate Float with Salted Caramel (Non-alcoholic Beverage) (Alcoholic version also available with Knob's Creek) Terralina Crafted Italian (Available Dec. 25 only) - Christmas Day Special: Grilled lamb chops with creamed spinach and artichokes, wild mushroom and parmesan risotto cake, mint, and basil sauce topped and crispy leeks - Poinsettia: Cranberry mimosa with sugar dusted cranberries Vivoli il Gelato - Italian Hot Chocolate: House-made from scratch made with dark coca, dark chocolate bar, milk, and sugar topped with whipped cream or marshmallows (Available Nov. 10 through Feb. 1) - Candied Yam Cannoli: Sweet cream of yams and ricotta topped with pecans (Available Nov. 10 through Jan. 7) - Santa's Crew: Elf Mint Chocolate Chip Shake, Reindeer Chocolate Shake, and Abominable Snowman (Available Nov. 10 through Jan. 6) - Santa Waffle: Freshly-baked waffle topped with strawberries, bananas, whipped cream, and chocolate chips (Available Nov. 10 through Jan. 6) YeSake (Available Nov. 24 through Dec. 31) - Holiday Peppermint Chocolate Milk Boba Tea: Chocolate and peppermint tea latte made with boba pearls and whipped cream Outdoor Bar Locations (Available Nov. 9 through Jan. 13) - Holiday Rum Punch: Bols Blackberry Brandy, Bols Crème de Banana Liqueur, Tito's Handmade Vodka, orange tangerine syrup, and orange juice garnished with an orange wedge (New) Disney Resort Hotels Disney’s All-Star Movies Resort, Disney’s All-Star Music Resort, and Disney’s All-Star Sports Resort World Premiere Food Court, Intermission Food Court, and End Zone Food Court (Available Nov. 27 through Jan. 2; mobile order available) - Minnie Gingerbread Bundt Cake: Gingerbread Bundt cake with cream cheese icing (New)  Disney’s Animal Kingdom Lodge The Mara (Available Nov. 26 through Dec. 31) - Mickey Santa Hat Tart: Vanilla tart with pistachio cake, chai mousse, and caramel ganache  Jumbo House Lobby Pop-up Shop (Available Nov. 15 through Dec. 31) - Gingeraffe Cookie: Sugar cookie, gingerbread cookie, white chocolate, M&M’S chocolate candies, and a holiday wreath (New) Disney’s Art of Animation Resort and Disney’s Pop Century Resort   Landscape of Flavors and Everything POP Shopping & Dining (Available Nov. 27 through Dec. 31; mobile order available) - Deer Holly Day Cupcake: Chocolate cupcake filled with chocolate ganache and topped with a peanut butter-cream cheese buttercream Disney’s Beach Club Resort Beaches and Cream Soda Shop (Available Nov. 26 through Dec. 31) - Holiday Shake: Cookie butter milk shake with caramel drizzle and holiday sprinkles topped with a Christmas tree cupcake  Disney’s BoardWalk BoardWalk Deli (Mobile order available) - Frosted Croissant Roll: Rolled croissant dough filled with a hot chocolate-marshmallow filling (New) (Available Nov. 27 through Jan. 2) - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles (Available Nov. 27 through Dec. 26) Disney’s Caribbean Beach Resort Centertown Market (Mobile order available) - Snowman Blondie: Chocolate chip and peppermint blondie topped with brown butter-chocolate mousse, vanilla bean whipped cream, and white chocolate (Available Nov. 27 through Jan. 2) - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles (Available Nov. 27 through Dec. 26) Disney’s Contemporary Resort   Contempo Café (Available Dec. 1 through 31; mobile order available) - Holiday Cranberry Frangipane Cake: Almond frangipane with cranberry-cherry gel, white chocolate mousse, and salted honey whip (New) Disney’s Grand Floridian Resort & Spa   Gasparilla Island Grill (Available Dec. 1 through 31; mobile order available) - Present Peppermint Brownie Pop: Brownie filled with house-made peppermint patty enrobed in white chocolate (New) - Snowman Choux: Pâte à choux filled with spiced mousse and chocolate Bavarian cream Disney’s Old Key West Resort and Disney’s Saratoga Springs Resort & Spa Good’s Food to Go and The Artist’s Palette (Available through Jan. 2; mobile order available at The Artist’s Palette only) - Holiday Ornament Cupcake: Christmas confetti cupcake, cream cheese mousse, and buttercream  Disney’s Polynesian Village Resort   Capt. Cook's and Kona Island (Available Dec. 17 through 31; mobile order available at Capt. Cook’s) - Tropical Holiday Cupcake: Chocolate cupcake, peppermint mousse, streusel, and chocolate décor  Pineapple Lanai (Available Dec. 1 through 31) - 'Olu Mel Holiday Float: DOLE Whip lime float with pineapple juice, ‘Olu Mel White chocolate piece, and strawberry popping candy  Trader Sam's Grog Grotto and Trader Sam's Tiki Terrace (Available Dec. 1 through Jan. 7) - Jingle Jammer: Cranberry, pineapple, cinnamon, falernum, and a splash of fresh lime juice (Non-alcoholic beverage) - Mele Kaliki Mai Tai: Plantation Original Dark Rum, Bacardí Superior Rum, St. Elizabeth Allspice Dram Liqueur, cranberry juice, orgeat, and cinnamon with a splash of fresh lime juice and a cinnamon stick - Tropical Snowstorm: Jack Daniel’s Tennessee Whiskey, Parrot Bay Coconut Rum, coconut cream with cinnamon, orgeat, and falernum topped with cinnamon and nutmeg  Disney’s Port Orleans Resort – French Quarter and Disney’s Port Orleans Resort – Riverside Sassagoula Floatworks and Food Factory and Riverside Mill Food Court (Available Nov. 27 through Dec. 26; mobile order available)  - Peppermint Brownie Cheesecake: Brownie base, peppermint cheesecake, and holiday sprinkles Scat Cat’s Club – Café at Disney’s Port Orleans Resort – French Quarter   - Hot Cocoa Beignets: Trio of Mickey-shaped beignets with a dusting of hot cocoa powder, fudge drizzle, snowflake sprinkles, and a pipette of chocolate milk (New) (Available Dec. 1 through Jan. 31) Disney’s Riviera Resort Le Petit Café (Available Nov. 26 through Jan. 2) - Chocolate-Peppermint Santa Hat: Dark chocolate mousse, white chocolate-peppermint mousse, and a mint marshmallow - Gingerbread Cookie: European-style gingerbread, dark chocolate, and sugar glaze Disney’s Wilderness Lodge Roaring Fork (Mobile order available) - Peppermint Igloo: White chocolate igloo filled with white chocolate-peppermint mousse and dark chocolate cake (New) (Available Nov. 15 through Dec. 30) Available at Various Disney Resort Hotel Food Courts (Available Nov. 27 through Jan. 31; mobile order available) - Walking in a Plant-based Snow Land: Chocolate cupcake with vanilla buttercream and a flurry of snowflake sprinkles (Plant-based); Available at the following locations: - World Premiere Food Court at Disney’s All-Star Movies Resort - Intermission Food Court at Disney’s All-Star Music Resort - End Zone Food Court at Disney’s All-Star Sports Resort - Landscape of Flavors at Disney’s Art of Animation Resort - Centertown Market at Disney’s Caribbean Beach Resort - Everything POP Shopping & Dining at Disney’s Pop Century Resort - Riverside Mill Food Court at Disney’s Port Orleans Resort – Riverside - Sassagoula Floatworks and Food Factory Disney’s Port Orleans Resort – French Quarter Available at Various Table-Service Restaurants (Available through Jan. 7) - Gingerbread Martini: Grey Goose Vodka, RumChata Liqueur, and gingerbread spice featuring a rim of homemade gingerbread from the bakery teams Available at Select Deluxe & Specialty Resort Locations (Available Nov. 27 through Jan. 1) - Holiday Fruitcake Mule: Uncle Nearest 1884 Small Batch Whiskey, Hella Cocktail Co. apple blossom bitters, cranberry juice, and rosemary topped with ginger beer (New) - Holiday Fruitcake Old-Fashioned: Uncle Nearest 1884 Small Batch Whiskey, Hella Cocktail Co. apple blossom bitters, cranberry, lemon, and rosemary (New) Disney’s Hollywood Studios ABC Commissary (Available Nov. 11 through Jan. 1; mobile order available) - Holiday Minnie Bundt Cake: Spice cake rolled in cinnamon-sugar with apple pie filling topped with spiced maple buttercream and salted caramel icing - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Backlot Express (Available Nov. 11 through Jan. 1; mobile order available) - Red Velvet Whoopie Pie: Red velvet cake, candy cane buttercream, and holiday sprinkles - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Hollywood Scoops (Available through Jan. 1)   - Candy Cane Milk Shake: Chocolate cake doughnut, mint doughnut icing, and candy cane sprinkles PizzeRizzo (Available Nov. 11 through Jan. 1; mobile order available) - Melted Snowman Sugar Cookie: Sugar cookie with red and green sugar, white chocolate, marshmallow, dark chocolate top hat, raspberry-chocolate twigs, orange sprinkle, and chocolate-covered cocoa nibs - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce Rosie's All-American Café (Available Nov. 11 through Jan. 1; mobile order available) - Santa Mickey Cupcake: Chocolate cake filled with mocha fudge and topped with red almond buttercream, white chocolate, and dark chocolate Mickey ears - Frozen Salted Caramel Hot Cocoa topped with mini marshmallows and chocolate sauce (Non-alcoholic beverage) - Frozen Salted Caramel Hot Cocoa with Cherry Bourbon topped with mini marshmallows and chocolate sauce The Trolley Car Café (Available Nov. 11 through Jan. 1) - Mickey Gingerbread Cookie - Red Velvet Whoopie Pie: Red velvet cake, candy cane buttercream, and holiday sprinkle Woody’s Lunch Box (Available Nov. 11 through Jan. 31; mobile order available) - Hot Chocolate Lunch Box Tart: Chocolate fudge filling, hot chocolate-marshmallow fondant, and mini marshmallows  Dockside Diner and Outdoor Vending Carts Near Grand Avenue, the Tip Board, and the Main Entrance (Available through Jan. Read the full article

[choclette8]

One crumble recipe, eleven different desserts. This recipe for classic rhubarb crumble is made with only four ingredients. But in case you want something a little fancier, you’ll find ten easy ways to add variety and flavour.

Rhubarb crumble is a classic British pudding and everyone seems to have their own version of it. It’s absolutely delicious served warm with custard, although cream is good too.

Classic Rhubarb Crumble

Sometimes, you just want a basic recipe with no frills and furbelows. And this classic rhubarb crumble pares things right down to the basics. It contains only four ingredients and is really quick and easy to prepare. It’s also absolutely delicious.

Pulled rhubarb from our allotment.

It’s the trimmed sticks you need for this recipe.

I adore rhubarb and always look forward to the season. This is the first year for many years that we’ve harvested our own and it’s really quite exciting. With the first of the crop, I just want to make a rhubarb crumble.

Chop the rhubarb into roughly 2 cm pieces.

Scatter the rhubarb pieces with demerara sugar.

The crumble takes a little while to cook, but the hands on bit only lasts for ten minutes. All you need to do is chop some rhubarb. Place it in a greased oven proof dish and sprinkle some sugar over the top. Then rub butter into wholemeal flour along with a bit more sugar and spoon over the rhubarb. And bake! So simple, so quick, so easy.

Crumble topping prior to baking.

Crumble topping once baked.

Don’t worry too much about quantities. After all, this is your crumble and you should make it exactly how you like it or according to how much rhubarb you have. If you’ve got a bit more rhubarb, so much the better. Maybe you’ve got less, that’s fine too. If you prefer to have less or more crumble, just decrease or increase the amounts accordingly.

A good crumble falls into three distinct layers, sometimes four. There’s a rhubarb layer at the bottom, then a layer where the rhubarb juices soak into the crumble as it cooks. That’s the best bit I reckon. Then you have the crumbly top. You can also get a crunchy top layer, but you’ll need to look at one of my ten variations for that.

Rhubarb crumble is best served warm. Leave it for five minutes or so after it comes out of the oven. Because if it’s too hot it’s likely to burn your mouth. Serve it with warm custard, pouring cream, ice-cream or for a special treat, clotted cream. ‘Ansum.

Sugar

Rhubarb is quite sour, so depending on how sweet you like your puddings, you may want to add a little more or a little less than the stated amount of sugar in the recipe. I don’t like my fruit to be too sour, but nor to I like overly sweet puddings.

You can use any type of sugar in this classic rhubarb crumble. Each one will give a different taste and texture. I like to use demerara sugar with the rhubarb as it just seems to work well with it. But I prefer golden caster sugar for the crumble. It’s easy to mix in, doesn’t colour the crumble and the flavour isn’t as overt as most of the others. Muscovado will give varying degrees of caramel notes, depending whether you use light or dark. Other brown sugars will do much the same thing.

How Do You Make Vegan Rhubarb Crumble?

The humble crumble is a particularly easy pudding to veganise. All you need to do is swap the butter for solid coconut oil or a vegan butter. I use coconut oil as it doesn’t have any additives and it also gives a nice coconutty flavour.

Can you Make Gluten-Free Rhubarb Crumble?

Yes you can. Similar to the vegan version, all that’s needed to make this classic rhubarb crumble gluten-free is a simple swap. Use your favourite gluten-free flour instead of wholemeal wheat flour. I really like The Free From Fairy’s gluten free wholegrain flour.

Ten Variations on Rhubarb Crumble

At the start of the season, I always like to go for this basic rhubarb crumble recipe. There’s elegance in simplicity. And I really appreciate that lovely bracing fresh rhubarb flavour. However, when rhubarb becomes more abundant, I like to jazz it up a bit. So here are ten variations you can make to this classic rhubarb crumble if you so wish. You can also mix and match and use several of the variations in one dish. The permutations are endless.

Crunchy Top. Sprinkle a tablespoonful of demerara sugar over the top of the crumble prior to baking.

Ginger. The flavour of ginger pairs really well with rhubarb. You can do one of two things or even both. Chop some stem ginger and add it to the rhubarb along with some of the syrup. Or add some chopped crystallised ginger. If you prefer your ginger in the topping, then add a teaspoonful of ground ginger to the crumble ingredients.

Orange. Orange is another classic rhubarb partner. Squeeze the juice of the orange over the rhubarb before covering it with crumble. Then grate the zest into the crumble topping.

Strawberries. Rhubarb and strawberries isn’t an obvious pairing, but it’s an old one and a good one. Replace 100g of the rhubarb with strawberries.

Rose. Unless you’re a regular reader of Tin and Thyme, rhubarb and rose is a little known but effective partnership. I always use my homemade rose syrup, which is incredibly easy to make. But you can use rose water instead. If you use rose syrup, add two tablespoonfuls to the rhubarb prior to adding the crumble. But reduce the amount of sugar to 20g. For rose water, simply sprinkle a teaspoonful over the rhubarb.

Honey. Rhubarb and honey is another lovely combination, as I know from these rhubarb honey cakes. Just swap the sugar in the rhubarb part of the recipe for three tablespoons of honey.

Cardamom. Although many know about ginger, cardamom is another spice that complements the flavour of rhubarb. Cardamom is quite powerful, so it’s best to er on the side of caution. You can either add a ¼ of a teaspoon of ground cardamom to the rhubarb or to the crumble.

Nuts. Nuts are lovely in a crumble topping. You can either use ground nuts or chopped nuts. Swap 50g of the flour for ground nuts. Or just add 50g chopped nuts after you’ve rubbed the butter into the flour. Ground almonds or chopped walnuts are my favourite nuts to use.

Oats. The addition of rolled oats makes for a chewy crumble topping with a subtle oaty flavour. Use 25g less flour and stir the oats into the crumble after you’ve rubbed the butter into the flour.

Deconstructed Rhubarb Crumble. If you’re entertaining, you might want to serve something a little fancier than a humble crumble. Try roasted rhubarb with a crunchy topping tossed over the top. Cut the rhubarb into slim finger length batons. Sprinkle the sugar over the rhubarb and roast in the oven at 200℃ (400℉, Gas 6) for about ten minutes or until the rhubarb is soft, but still holding its shape. 

For the crumble, use the recipe in this apple crumble and custard cakes. Bake on the lower shelf of the oven whilst the rhubarb is roasting. You’ll need to stir it about half way through to make sure it doesn’t burn. Alternatively use the “base” recipe in this apricot whisky honey cheesecake. Sprinkle over the rhubarb just before serving. Or you could allow guests to sprinkle it on for themselves.

Other Rhubarb Puddings and Dessert Recipes

Champagne syllabub with orange rhubarb compote

Mini chocolate & rhubarb pavlovas

Rhubarb & almond cream pasty pie

Rustic rhubarb galette with orange spelt flaky pastry

Waffles with rhubarb & rose compote & rose cream

White chocolate & rhubarb ice-cream (no churn)

And for even more rhubarb recipes take a look at my rhubarb category.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this traditional rhubarb crumble, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.

Rhubarb Crumble. PIN IT.

Classic Rhubarb Crumble – The Recipe

Classic Rhubarb Crumble

This recipe is for a basic rhubarb crumble and it's made with only four ingredients. But in case you want something a little fancier, you'll find ten easy ways to add variety and flavour in the blog post.

400 g trimmed rhubarb (6-8 sticks) ((14 oz))

40 g demerara sugar ((1½ oz))

120 g wholemeal flour ((4 oz))

60 g salted butter – cubed ((2 oz))

40 g golden caster sugar ((1½ oz))

Chop the rhubarb into 2 cm chunks and place into a greased ovenproof dish.

Sprinkle the demerara sugar over the top.

Place the flour and sugar into a large bowl. Then add the cold butter cubes. Rub between your fingers until the mixture resembles breadcrumbs.

Spoon the crumble over the rhubarb and bake in a preheated oven at 180℃ (350℉, Gas 4) for thirty minutes or so. The top should be golden and the rhubarb juices bubbling up around the edges.

Serve warm with custard, cream or ice-cream.

To make a vegan version, swap the butter for solid coconut oil or vegan butter.

For a gluten-free version, swap the wholemeal flour for gluten-free flour.

You can easily half or double the quantities of this crumble. You’ll need a bit less cooking time for a smaller crumble and about ten minutes more for a larger one.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Sharing

I’m sharing this simple rhubarb crumble with Lost In Food for #CookBlogShare.

Rhubarb Crumble – a Classic Dessert with Ten Variations One crumble recipe, eleven different desserts. This recipe for classic rhubarb crumble is made with only four ingredients.

[bafflinghaze]

An Autumn Time: Extra: Food Notes For October 2017

The following are the food notes for An Autumn Time. There is an entry for each day of the month, plus extra.

Sunday 1st October: Harry made cauldron cakes, with custom fillings of pumpkin, and apple, as autumn flavours, and with yuzu, which Harry saw on the Great British Bake Off (in Sophie’s bake). He shared these with Draco, as part of a lunch-outside spread.

Harry’s cauldron cakes consisted of a charcoal dark chocolate or golden white chocolate shell in the shape cauldron, followed by a thin layer of sponge and an oozing filling inside.

Monday 2nd October: Harry made fish and chips and mushy peas for dinner with Ron and Hermione, a British staple. Harry, being a chef, choose dover sole for his battered fish, and accompanied it with curry-spiced sweet potato chips, mushy peas, and a tangy coleslaw, aside the condiments of vinegar, lemon and tartar sauce.

Tuesday 3rd October: To give Draco energy to work hard, Harry made a packed dinner, charmed hot, which included a cup of green tea, a dish with chunks of salmon, slices of avocado and blanched greens with sprinkles of toasted sesame seeds, and ending with dessert, a dark chocolate pudding, topped with chopped nuts and blueberries. This was inspired by the previous week’s Great British Bake Off episode, what had been pudding, and all the ingredients, according to one of Harry’s cook books, were supposed to increase brain power.

Wednesday 4th October: Harry made a tonne of pastries, given that yesterday’s Great British Bake Off episode was pastry week. He made both individual savoury pastries and sweet pastries, for Draco, for Teddy and Andromeda, and for the Delacour-Weasleys, using seasonal ingredients including game meat, squash, beetroot, blackberries, raspberries and figs. For him and Ron and Hermione, he made a single large hand-raised curry pie.

Thursday 5th October: This was the night of the full moon, and given that it had just been the Mid-Autumn Moon Festival, Harry made moon cakes for Draco and the volunteer patients to share. In one golden moon cake, Harry had made a lotus paste filling, with four salted egg yokes. In the other golden moon cake contained sweet and savoury salted pork, nuts, and four salted egg yokes. The white snowskin moon cake contained an egg custard filling, and the dark purple moon cake contained purple yam, and a sweet potato paste shaped into a ball served as the ‘moon’.

Friday 6th October: Date night with Draco! For the main meal, Harry made a seasonal wild mushroom stroganoff, which he served with rice. He made two identical servings of dessert: each comprised of a “frosted” bubble made from melted sugar, inside which Harry had laid down crumbs from dark chocolate biscuits and crushed hazelnuts, shaped leaves made from matcha icecream, and a flower with thick petals made of cheesecake (double cream, cream cheese, sugar, pureed strawberries) which “flowered” by the power of magic, opening up to reveal mixed berries sitting in a berry sauce and cream.

Saturday 7th October: For breakfast, Harry made a Full English. He fried bacon, eggs, and mushrooms. The tomatoes, cut in half, and the black pudding, in slices, were grilled in the oven along with some hash browns Harry had made previously and frozen. Ron heated up canned baked beans. They had home-squeezed orange juice and a cup of good breakfast tea.

Sunday 8th October: Harry, Ron and the kids had a day out on the scarecrow trail. They ate grilled sausages, kebabs, patties, along with some salad, out of plastic plates with plastic utensils (they eventually gave up on the utensils). They bought soft drinks, and Harry also a couple of ‘gypsy tart’ slices to share, a traditional dessert from Kent.

Monday 9th October: With pumpkin definitely in season, Harry made a well-spiced pumpkin soup, with scattered pumpkin seeds, sage, and a drizzle of a savoury cheese sauce, which was served with crusty bread. For dessert, he made a pumpkin cheesecake to share. Harry didn’t expect it to actually happen, but he and Draco ended up feeding each other little spoonfuls of cheesecake.

Tuesday 10th October: Draco bought food, in part motivated by wanting something decidedly not pumpkin, and also for Harry to take a break from cooking: matcha soba and a number of side dishes to go with it, including dipping sauce, green onion and wasabi, a mix of vegetable and shrimp tempura.

Wednesday 11th October: Harry spent the day with Ron making many, many different iterations and matches of chocolate insects—mostly milk and white chocolate, with added colours to make them more realistic—and figuring out how to spell in the sweet coloured syrup that would be the blood of the insects, all without it burst out as the charmed chocolate insects moved around. Dinner was something pumpkin themed, presumably.

Thursday 12th October: Draco actually cooked—he made ‘grilled’ pork with apples, which he cooked by preparing all the ingredients and then levitating it over a good strong direct heat that he used to heat up his potion cauldrons. The apple-crumble-cheesecake came together quickly: for any ‘baking’ components, Draco used a levitation and quick direct heat and charm to speed up the re-organisation of the molecules, and for the ‘chilling’ components, Draco again used a spell that quickly cooled and set the cheesecake just so.

Friday 13th October: An unlucky day, perhaps. Harry was feeling down, so he and Draco made dinner together. Harry just threw together a quick stir fry (with pumpkin), and Draco made a Waldorf salad (with apples).

Saturday 14th October: Today, Lee came over to take photos of Harry cooking, and of his food. So Harry made a full English for the “breakfast”, open-faced sandwiches for the “lunch”, and a pasta for the “dinner”. Just before bed, he, Draco, and Teddy each had a cup of hot chocolate, with marshmallows on top.

Sunday 15th October: After visiting Grimmauld Place, Harry made an array of sfogliatelle, with different fillings including chocolate, and jam, candied fruit and cream. They were served after the traditional large Weasley Sunday dinner, which would have included a large roast, baked potatoes, Yorkshires, a mixture of roasted and blanched vegetables, salads, and lovely gravy.

Monday 16th October: Draco had a packed lunch from Harry, which would not have been mere sandwiches. Harry also made some black-cat shaped cookies, which would have been flavoured and coloured with activated charcoal, black sesame, or oreos. He found all three flavours had their own charm.

Tuesday 17th October: Harry spent the day baking various different things in trial before the bake sale. Draco bought medlar tarts for dessert, which took him a while to find, not that he’d admit that to Harry (given the Forgotten Bakes theme for the Great British Bake Off that night, Draco wanted to buy something very old fashioned and obscure, yet still looked appetising).

Wednesday 18th October: Harry shared a romantic lunch with Draco (before it was unceremoniously interrupted). For an appetiser, he made bruschetta with cheese and cured meats, and the main dish was pasta pescatore—a seafood pasta—which included clams and scallops and mussels, i.e. Harry had spared no expense.

Thursday 19th October: Harry prepared a lot of pumpkin puree ahead of the bake sale. For dinner though, he did make risotto, that did not include pumpkin nor related vegetables.

Friday 20th October: Harry made a big chocolate cake, to be eaten with icecream and strawberries, for Draco and the lycan volunteers, in celebration of the breakthrough that Draco had made. Throughout the day, Harry made many, many different baked goods, both sweet and savoury for the bake sale the next day. Draco had previously said he’d make dinner this night, which meant that he went out and bought noodles.

Saturday 21st October: Today was Harry’s bake sale! He had made pumpkin cheesecake brownies, blackberry cheesecake shots, pumpkin pies, rhubarb and lemon pudding, apple cakes, oreo black cat cookies, miniature glowing jack-o-lantern pumpkin cakepops, ghostly candy floss, chocolate bats, slime cauldron cakes, pastry latticed mummy-like tarts, and an assortment of miscellaneous monster miniature bakes (of biscuits and cookies and cupcakes decorated like monsters and insects and spiders)...

For actual meals though, he had a quick sandwich before the sale, and had a sandwich after it. After his and Draco’s bath, they would have made some proper dinner together.

Sunday 22nd October: It’s the weekly dinner at the Burrow! Harry made caramel apples to share, and he and Ron and the kids tricked Draco into biting into a caramel-onion! Harry did give Draco a proper caramel apple in the end.

Monday 23rd October: Harry made an earl grey cake for Narcissa and the house elves to enjoy, as a thank you for their help with Grimmauld Place. He had packaged it in a box that would automatically enlarge back to its original size when opened. In fact, he he felt that was getting rather good at this packing thing (in contrast to his ability to wrap Christmas presents!), which made Sara’s idea of an owl-order business more tantalising.

Tuesday 24th October: Ron cooked dinner this night. He made a spiced aubergine bake, grilled salmon, and a watercress salad. He also made chocolate cake with a tonne of chocolate frosting and chocolate bark with chocolate sauce, which he served with some pitted cherries.

Wednesday 25th October: Harry and Molly and all the kids made sweet treats: there were pretzels, marshmallows, lollies, nuts, sprinkles and various toppings, and a lot of melted chocolate. The kids were...creative in what they smashed together. A lot of it was eaten, but some were saved for the upcoming Halloween party.

Thursday 26th October: This night had the dinner party at Harry and Draco’s place, with Draco’s friends, Pansy, Millicent, Blaise and Greg. For the starter, they had butternut squash soup. For the main dish, there was a very cheesy roasted squash lasagna with a nutty pesto, and for dessert, pumpkin flan. To cut through the alternating sweetness and saltiness was a sharp iced mint lemonade.

Friday 27th October: Harry still had a lot of pumpkin, so he made pumpkin ravioli, that went in a dish along with cubes of pumpkin, a cheesy crème fraîche and an almond glaze. He made some little choux buns with pumpkin-cream inside for dessert (inspired by that week’s Bake-Off episode).

Saturday 28th October: The great big Weasley Halloween Party! There were all the lollies and chocolates and treats that the kids made with Harry and Molly, there was pumpkin juice, and caramel apples, and apple bobbing. The main dish included a stuffed jack-o’-lantern bell pepper/capsicum.

Sunday 29th October: In the morning, Harry had a full English brunch with Ron and Hermione. After he and Draco walked around the park, and explored a bit of Muggle London together, they when to an overpriced food kiosk in one of the parks, and had burgers and chips.

Monday 30th October: Harry made some desserts for Lee to photograph. For dinner, Harry went back home. He made gnocchi, which his paired with apples and Stilton cheese. Draco dipped slices of apple into chocolate ganache for the dessert.

Tuesday 31st October: Harry and Draco only shared breakfast today—Draco cooked. Later in the evening, after they finished visiting the cemetery by Godric’s Hollow, Draco will go to France and eat dinner with his extended family, and Harry would go to the Burrow to eat dinner with his surrogate parents.

:::

In the future, Harry would teach Draco how to cook more things; Draco would diligently learn, but subsequently cook it in his own way. Draco would eat crabapples, and will find them delicious. Not as delicious as apples, but he will admit that there is more to fruit than apples.

And one day, Harry would have the bright idea of making a chocolate ball that melts away to reveal an engagement ring inside...

[bulbspoon9-blog]

4th of July Favorites & Cookout Recipes:

Celebrate Independence Day with these festive 4th of July and Backyard BBQ Recipes. These Red, White and Blue ideas are perfect for your next summer cookout. 4th of July is one of my favorite family holidays. We love hanging out in the backyard with family and friends enjoying great food, fun and fireworks of course. 🎆 🎆

If you're looking for a few recipes to serve at your 4th of July get-together look no further. Today I'm sharing over 30+ recipes that are sure to make your holiday cookout spectacular. Not only do I have patriotic desserts, but I've also included some delicious grilling options, summer salads, cobblers, no churn ice cream, s'more recipes, beverages and cookout favorites.  I hope you'll find something you like! 

Recipes for the 4th of July:

This Red, White and Blue Berry Pizza is a fun and festive sugar cookie dessert pizza to celebrate the upcoming 4th of July Holiday! 

This Red, White & Blueberry Angel Fluff  is a delicious fluffy layered dessert of angel food cake that's coated with a creamy- cream cheese topping, strawberry pie filling and fresh blueberries. 

This patriotic No Bake Flag Cake is a quick and easy no bake cake celebrates the red, white and blue!  Everyone will love this simple festive dessert.     

Patriotic Mini Fruit Pizza's Mini scratch sugar cookies baked then topped with a sweetened cream cheese filing and topped with fresh summer berries. 

This Strawberry Dessert Pizza is made with sugar cookie dough topped with a cream cheese layer, fresh strawberries and a strawberry glaze!

Sweet "n" Salty Patriotic Popcorn is a vanilla coated pop corn mixed with pretzels, festive m&m's and sprinkles. 

These  Patriotic Pretzel Sticks  are dipped in a vanilla candy coating and topped with festive sprinkles. 

This Vintage Red-White and Blue Jell-O Poke Cake  is a simple patriotic dessert that everyone will love. Use strawberry, raspberry or cherry jell-o along with berry blue. 

These Strawberry Muffin Cheesecake Trifles  start with baked strawberry muffins that are crumbled then layered in mason jars with a cheesecake-whipped cream filling, and topped with macerated strawberries.

Red White and Blue Berry Skillet Cobbler  is easily made with fresh berries and a cake mix. 

For as long as I can remember my Mom's Easy Strawberry Cake graced the table of just about every cookout we had as a kid.  This is one of my favorite recipes to share at summer get-togethers. 

Red. White & Blue Individual Pretzel Salads are a retro dessert with a crunchy pretzel crust, a sweetened cream cheese middle, and topped with a mixture of strawberry jell-o and fresh berries.     

Patriotic Sandwich Cookies start with a cake mix and filled with a creamy vanilla filling. 

These No-Bake Lemon-Berry Cheesecakes  are prepared and served in small mason jars. These individual cheesecakes are perfectly portable and can be easily stored (with lids) in an ice chest for picnics and cookouts.

Tequila Soaked Watermelon Wedges and Layered Margarita Bites. Two tasty grown up desserts that are sure to please.

Grilled Recipes & Cookout Favorites  everything you need for the perfect festive cookout with family and friends. 

If you're looking for a few picnic salads, I got you covered with this Bacon - Ranch Pasta Salad, Ranch Vinaigrette Pasta Salad, Crunchy Asian Slaw, Pizza Pasta Salad, Old Fashioned Potato Salad, Tortellini Salad, Cauliflower Rice Greek Salad, Ambrosia Fruit Salad  and Peach Fluff.  Not easy to choose, but pick your favorite. 

These meaty Cowboy Barbecue Baked Beans are perfect for camping, cookouts and backyard barbecues. To save time this recipe can easily be made in a slow cooker. 

No Churn Chocolate & Vanilla Ice Cream 

S'mores Cookie Bars 

Ooey Gooey Nutella S'mores

Grilled Brownie S'mores Skillet 

Chocolate Chip Cookie Bowls  (Perfect served with my no churn vanilla ice cream)

Use store bought or homemade chocolate chip cookie dough. 

Blackberry Cobbler 

Buttermilk Peach Cobbler 

Keep cool with these delicious drinks:  Old Fashioned Lemonade, Southern Sun Tea , Watermelon Agua Fresca  or Fresh Fruit Water  For more easy recipes sign up for my free Recipe Newsletter!

Source: https://www.mommyskitchen.net/2018/06/4th-of-july-favorites-cookout-recipes.html