Get Ready For Fall With These 8 Awesome Disney Recipes

Directions:

• 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!

Directions:

• 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!

Directions:

•  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

Directions:

• 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.

Directions:

• 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! 

Directions:

• 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.

Directions:

•  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.