Get Ready For Fall With These 8 Awesome Disney Recipes
I’m spending my time in Pennsylvania just now where you can really feel the weather shift and Fall is definitely in the air! With things starting to cool off I thought what better way to celebrate the change of seasons then with some delightful fall recipes from Disney! Thankfully Disney Family is an absolutely treasure trove of seasonal goodies.
With that in mind, here are 8 recipes they’ve shared over the years to get your through Autumn.
Pumpkin Twists – Cozy Cone Motel – Disney California Adventure
It wouldn’t be Fall without Pumpkin Spice! This is a treat that you’ll usually find at Disneyland and Disney World each Spooky Season. However, for those not hitting the parks this year here’s everything you need to make this tasty treat at home!
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon plus 1 tablespoon pumpkin pie spice, divided
- 1 tablespoon instant pectin
- 1 cup pumpkin puree
- 3 (17.3-ounce) boxes (6 sheets) frozen puff pastry, thawed
- 1 egg
- 1 tablespoon milk
- 1/2 cup sanding sugar
Make Your Own Pumpkin Spice: You can make your own pumpkin spice. Simply combine 2 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons ground ginger, and 1 teaspoon ground allspice.
- Combine brown sugar, granulated sugar, 1 teaspoon pumpkin pie spice, and instant pectin in a medium bowl. Stir in pumpkin puree until well combined. Refrigerate until ready to use.
- Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll lightly just to smooth creases.
- Spread with 1/3 cup of pumpkin mixture, stopping 1/4-inch from edges.
- Roll a second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently. Repeat process two more times with remaining pastry sheets and remaining filling. Refrigerate filled pastry 15 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.
- Working with one filled pastry at a time, cut into 1 1/2-inch strips.
- Place strips on baking sheet spacing about 1/2-inch apart. Carefully lift strips and twist each 3 times before laying down. (Leave remaining filled pastry in refrigerator until ready to bake.)
- Mix together coarse sugar and remaining 1 tablespoon pumpkin spice.
- Beat egg and milk together in a small bowl. Using a pastry brush, brush each twist with egg wash and evenly sprinkle evenly with coarse sugar mixture.
- Bake 22 to 24 minutes, or until puffed and golden brown. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat process two more times, cutting and baking one remaining filled pastry at a time.
Snow White’s Magic Wishing Apples
This is the perfect recipe for apple lovers and as a Mickey-Check treat it’s good you too!
- 7 apples
- 1 cup rolled oats
- 1/2 cup dried apricots
- 1/2 cup dried cranberries, unsweetened
- 1/2 cup almonds, slivered
- 3 tablespoons light coconut milk
- 4 teaspoons brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- Preheat your oven to 350° F.
- Wash your apples and core with a melon baller, being careful not to go all the way through to the bottom. With a vegetable peeler, skin the top half of the apples and place them in a baking dish.
- In a bowl, mix together the oats, brown sugar, almonds, apricots, cranberries, light coconut milk, cinnamon, nutmeg and cloves.
- Fill each apple with the oat mixture and bake in your preheated oven for 35-45 minutes or until the apples are soft. Let cool for 15 minutes and enjoy!
Winnie the Pooh Hunny Corn Muffins
These muffins are lightly sweetened with Honey and banana and are allergy-friendly. So whip these up next time you’re rumbly in your tumbly.
- 1 cup gluten-free nut-free all-purpose flour
- ¾ cup cornmeal
- 2 teaspoon baking powder
- ¼ teaspoon xanthan gum
- ½ teaspoon salt
- Medium or large ripe banana
- ¼ cup vegetable oil
- ¼ cup honey
- 1 cup rice milk
- Several dried apricots or pieces of dried mango
- ¼ cup gluten-free, dairy-free chocolate chips (whole and melted)
- Preheat the oven to 350 degrees F.
- Lightly oil a 12-cup muffin pan. Or, for convenience, you can line the cups with baking papers (brushing the liners lightly with oil will help keep the paper from sticking to the muffins).
- Whisk together the flour, cornmeal, baking powder, xanthan gum, and salt in a small mixing bowl.
- Slice the banana into a larger mixing bowl, and beat the slices with a hand mixer until smooth.
- Add the vegetable oil and honey (tip: measuring the honey in the same cup you used for the oil will make it pour right out without sticking).
- Beat the mixture briefly.
- Stir in the rice milk.
- Add the flour mixture to the banana mixture, and stir just until the batter is evenly blended.
- Spoon the batter into the muffin cups, and bake the muffins until a toothpick inserted into the middle comes out clean (about 18 to 20 minutes).
- Cool the baked muffins on a wire rack.
- Use round fondant cutters or pastry bag tips to cut two ½-inch cheek circles and a 1-inch snout circle from the dried apricot or papaya for each muffin.
- Likewise, use a small oval cutter (about ½- by ¾-inch) to cut a pair of ears for each muffin.
- Working with one muffin at a time, set a snout circle in place 1 inch from the top of the muffin.
- Tuck the sides of the cheek circles under the nose. Press down slightly just to stick the pieces in place.
- Use the tip of a kitchen knife to make slits for the ears an inch apart at the upper edge of the head. Insert the lower portion of the ear ovals into the slits.
- Heat the chocolate chips in the microwave for a few seconds at a time until they are soft enough to stir into a smooth mixture.
- On each muffin, use the tip of a toothpick to add small drops of chocolate for eyes just above where the cheeks and snout meet.
- Dab a small triangular chocolate nose atop the upper edge of the snout. Finally, use the toothpick tip dipped in chocolate to draw thin ¼-inch-long curved eyebrows just below the base of the ears, and a grin right below the snout.
Baked Tortilla Leaves
It may be awhile before the leaves start to change, but that doesn’t mean you can’t enjoy this beautiful tortilla snack NOW!
- 2 or 3 flour 8-inch tortillas (each one will yield 3 leaves)
- Kitchen scissors
- Cookie sheet
- Pastry brush
- Olive oil
- Heat the oven to 400 degrees. Meanwhile, use the cookie cutter (or print and cut out the template for a pattern) to cut leaf shapes out of the tortillas. You can stack the tortillas and cut out more than one leaf at a time.
- Arrange the leaves on a cookie sheet and brush them with olive oil.
- Bake the leaves until the edges just begin to brown (about 4 minutes). Then remove them from the oven and sprinkle on salt. Serve the leaves with salsa or another favorite dip, or enjoy them plain.
Seven Little Pies
Want a fun little cooking project with the kids? Whip up a batch of pint-size pie shells and let each child fill one with her favorite flavor of jam or jelly.
- Refrigerated pie dough (store-bought or homemade) rolled into a crust about 10 to 11 inches in diameter
- Round cookie cutter (2 1/2 to 3 inches wide)
- Muffin pan
- Muffin cup liners
- Wire cooling rack
- Cookie sheet
- 1/4 cup seedless jam or jelly
- Heat the oven to 450 degrees. Meanwhile, use the cookie cutter to cut out fourteen circles from the dough. Place seven of them on a plate in the refrigerator for the time being.
- Use the remaining circles to create lower crusts for the mini pies by gently pressing each one into the bottom of a lined muffin pan cup and then using a fork to poke holes in the center of the dough to keep if from puffing up will it bakes. Cook the crusts until they turn golden brown, about 5 minutes. Then transfer them from the pan to the wire rack to cool.
- For the upper crusts, remove the dough circles from the refrigerator and use a fork to first crimp the edge of each one and then to poke holes in the centers.
- Place the muffin pan upside down on top of the cookie sheet and gently drape each dough circle over the bottom of a muffin cup. Again, bake the crusts until they turn golden brown (about 5 minutes) and then transfer them to the rack to cool.
- Whisk the jam or jelly until smooth and fill each bottom crust with a generous teaspoonful before topping off each pie with an upper crust.
Cinderella’s Pumpkin Waffles
Start your morning off right with this regal taste of Fall. These delectable waffles have pumpkin puree in the batter, and a dash of pumpkin seeds for an extra crunch!
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 3/4 cup pumpkin purée
- 1 3/4 cup light coconut milk
- 2 tablespoons vegetable oil
- 2 eggs
- 1/3 cup brown sugar
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- cooking spray
- 2 tablespoons pumpkin seeds
- Preheat waffle iron.
- In a large bowl, combine your flours, baking powder, cinnamon, nutmeg and salt.
- Next, make a well in the center of your dry ingredients and add the brown sugar, vegetable oil, light coconut milk, pumpkin purée and eggs. Mix to combine being careful not to over mix.
- Spray your preheated waffle iron with non-stick cooking spray and spread half a cup of batter onto the iron. Cook for 5-8 minutes or until golden brown.
- Garnish your waffles with pumpkin seeds and enjoy!
- Make extra waffles with the batter and freeze. Reheat for a quick breakfast during your busy week!
Rapunzel’s Squash And Hazelnut Soup
If you’ve seen Tangled then you know that Rapunzel’s favorite treat is Hazelnut Soup! With temperatures starting to cool we thought now would be the perfect time to show you how to make this delectable treat at home!
- 2 lb butternut squash, seeded and cut into 6 sections
- 1 lb parsnips, peeled and roughly chopped
- 1 green apple, peeled, cored, and quartered
- 1 medium brown onion, thinly sliced
- 4 cups of chicken stock, divided
- 2 tablespoons olive oil, divided
- 1/2 cup heavy cream
- 1/2 teaspoon cumin
- 3-4 sprigs fresh thyme
- Salt and white pepper to taste
- 1 cup raw hazelnuts (for topping)
- Preheat oven to 400° F Line a baking dish with parchment paper and drizzle 1 tablespoon of olive oil on top.
- Arrange butternut squash in the baking dish, skin side up. Scatter chopped parsnip and apple quarters around the squash. Top with a few sprigs of fresh thyme. Pour a quarter cup of water into the baking dish.
- Bake uncovered for 45-50 minutes, or until a knife slides easily through the skin of the squash.
- Remove the baking dish from the oven and throw away the sprigs of thyme. Set aside to cool.
- Heat the remaining 1 tablespoon of oil in a pan over medium low heat. Add thinly sliced onion and half a teaspoon of salt to the pan and sauté slowly about 10 minutes, or until the onions are soft and translucent, but not browned. Turn off the heat.
- When squash is cool enough to handle, use a paring knife to peel the skin from the butternut squash, discarding the skins. Place the peeled squash into the bowl of a food processor. Pulse into a smooth purée, about 20 seconds. Pour purée into a large stockpot or Dutch oven
- Place roasted parsnips, apple and sautéed onion into the bowl of the food processor. Add 1 cup of the chicken stock. Purée 20-30 seconds, or until smooth. If the purée is too dry, thin it using an additional half cup of chicken stock. Note: Do not fill a food processor more than half full with hot liquids. Doing so could result in the top or bottom of the food processor bowl blowing off due to pressure.
- Add puréed parsnip and onion mixture to the squash in the stockpot. Add the remaining chicken stock to the pot and raise the heat to medium high. Bring soup to a boil and then reduce heat to simmer.
- While soup is simmering add a half teaspoon of ground cumin, as well as salt and white pepper to taste. Before serving, stir in a half cup of heavy cream
- To Roast Hazelnuts: Preheat oven to 275° F Place 1 cup of raw Hazelnuts on a parchment lined baking sheet.
- Bake for 25 – 30 minutes, or until the hazelnut skins burst.
- Remove from oven and let cool. When cool enough to handle, roll hazelnuts between paper towels to remove skins. Place skinless hazelnuts into a small plastic bag and crush using a rolling pin.
- Serve soup in bowls or insulated cups and top with the crushed roasted hazelnuts.
The Disney chefs have created a delectable for guests with allergies. The hot beignets at Sassagoula Floatworks and Food Factory at Disney’s Port Orleans French Quarter Resort are just one of the many options Gluten-Free characters you can find at the resort.
- 1/2 cup plus 2 tablespoons warm water (100°F)
- 1 1/2 teaspoons dry active yeast
- 1/2 cup plus 2 tablespoons apple juice
- 1/4 cup unsweetened applesauce
- 3 tablespoons sugar
- 2 1/2 teaspoons powdered gluten-free egg replacer
- 1/4 teaspoon salt
- 1/2 teaspoon canola oil
- Pinch ground cinnamon
- 1 pound gluten-free pizza crust mix
- Confectioners’ sugar for finishing
- Combine warm water and yeast in a small bowl; set aside 5 minutes.
- Combine apple juice, applesauce, sugar, egg replacer, salt, oil, and cinnamon in the bowl of an electric mixer fitted with the paddle attachment. Mix until well combined.
- Add pizza crust mix, 1/4 cup at a time, until soft dough forms (you will not use all of mix). Turn dough out onto a work surface dusted with remaining pizza crust mix. Knead until dough is no longer sticky but still soft.
- Roll dough to 1/4-inch thickness, and cut into 2×3-inch pieces. Set aside at room temperature for 20 minutes.
- Pour enough oil into a deep-sided pot until it reaches 2 inches up sides; heat oil over medium heat to 350°F.
- Lightly press beignets to flatten slightly.
- Add a few beignets to oil; fry until golden brown on both sides, turning once.
- Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
- Dust with a generous amount of confectioners’ sugar before serving.
We hope you’ll give a few of the Autumn recipes on our list a try! Be sure to keep following with MickeyBlog for more awesome Disney-inspired recipes.
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