Conjure Up Some Magic At Home With These #HalfwayToHalloween Recipes

We’ve had some much fun this Friday celebrating Disney’s #HalfwayToHalloween event. But, we couldn’t leave you without an opportunity to conjure up a bit of magic at home with a handful of devilishly wonderful recipes. 

The first two recipes on our list come from a soon-to-be-released cookbook Disney Villains: Devilishly Delicious Cookbook, You’ll definitely want to pick up your copy as the book is brimming with recipes inspired by Disney’s most iconic villains! 

Underworld Smoothie

Case in point is this smoothie that plays off of the two sides of Hades.  There’s the blue side which we see when he’s a bit more calm and the red side when he’s angry.  Mix them together and you’ve got a colorful and delicious treat. 

INGREDIENTS: Calm Blue Smoothie

• 1 cup frozen blueberries
• 1/2 cup frozen blackberries
• 1/4 cup plain Greek yogurt
• 1/2 cup grape, blueberry or blackberry juice
• 1 cup ice

INGREDIENTS: For the Angry Red Smoothie

• 1 cup frozen strawberries
• 1/2 cup frozen raspberries
• 1/4 cup plain Greek yogurt
• 1/2 cup strawberry, cranberry,or beet juice
• 1 cup ice

DIRECTIONS: 

1. Combine all the ingredients for the blue smoothie in a blender, and blend until combined. Pour into a measuring cup with a pouring lip and set aside.
2. Combine all the ingredients for the red smoothie in a blender, and blend until combined.
3. Holding a vessel in each hand, pour half the two smoothies into a drinking glass at the same time, then repeat with a second glass. Enjoy cold

For those that would like a printout of this recipe, you’ll find it here- RECIPE_UnderworldSmoothies

Deviled Dragon Eggs

Inspired by Maleficent’s dragon form, these deviled eggs use red cabbage water to create a unique coloring that is sure to impress.  This recipe takes a bit more time to create but trust me when I say that its worth it! 

INGREDIENTS: 

• 8 cups shredded red cabbage
• 12 large eggs
• 2 tablespoons olive oil
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh dill plus more for garnish
• Salt and pepper, to taste

DIRECTIONS: 

1. Place 4 cups of the shredded cabbage in a medium saucepan. Cover the cabbage so it’s totally submerged in water with at least 1 inch of water above it.
2. Boil over medium-high heat until tender and the water is deep purple, 20 to 30 minutes.
3. Using a slotted spoon, remove the cooked shredded cabbage and discard, leaving the water in the pan.
4. While the cabbage is cooking, prepare the eggs.
   1. Place the eggs in a separate medium saucepan and cover with water by at least 1 inch.
   2. Over medium-high heat, bring the water to a full boil.
   3. As soon as the water is boiling,remove the pan from the heat and cover.
   4. Let the eggs sit in the hot water for 15 minutes, then remove to an ice bath to chill for 1 minute
5. Lightly crack the egg shells by rolling them on a kitchen towel on the counter. You want there to be fine cracks, but for the shell to still adhere. The finer the cracks, the better the result will be, so be careful.
6. Place the eggs in a storage container with a lid. Pour the cabbage water over the eggs, cover, and chill for at least 12 hours or overnight.
7. Remove the eggs from the water, then peel the shells. The result should be beautiful purple marbling of the egg whites.
8. Cut each egg in half lengthwise. Scoop out the yolk into a medium mixing bowl, and place the whites on a platter.
9. In the bowl with the yolks, add the olive oil, mayonnaise, mustard, dill,salt, and pepper. Stir to combine, then divide evenly between the cups of the egg whites.
10. Top eggs with a sprinkle of dill and serve eggs over nests made with the remaining raw cabbage. Chill before serving

You can find a printout of this delectable treat here. RECIPE_DeviledDragonEggs

Pumpkin Muffins

Here’s one from the vaults compliments of the amazing chefs over at Disneyland Park.  These Pumpkin Muffins will take you back to fall and the sprinkling of streusel topping gives it an extra hint of sweetness. 

INGREDIENTS: Muffins

• 1 cup cake flour
• 1 cup bread flour (may substitute all-purpose flour)
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 2 cups sugar
• 3 eggs
• 1/2 cup vegetable oil
• 1 (15-ounce) can pumpkin purée
• 1 cup golden raisins

INGREDIENTS: Streusel

• 2 tablespoons all purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons (packed) dark brown sugar
• 1/2 teaspoon cinnamon
• Pinch salt
• 1 tablespoon cold unsalted butter

DIRECTIONS: For the Muffins

1. Preheat oven to 375ºF and line muffin pan with paper liners. Set aside
2. Sift together cake flour, all-purpose flour, baking soda, cinnamon, and nutmeg into large bowl. Set aside
3. Beat together sugar and eggs until pale yellow in the bowl of electric mixer fitted with the paddle attachment. Blend in oil and pumpkin purée until mixture is smooth.
4. Blend half of flour mixture into egg mixture until just combined. Scrape sides of bowl, then stir in raisins. Add remaining flour mixture to batter, mixing just until combined.
5. Scoop batter into prepared muffin pan, filling about 3/4 full.

Directions: For Streusel

1. Combine all ingredients in a medium bowl. Mash butter with fork until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon streusel on each muffin.
2. Bake 18 minutes, then lower oven temperature to 325ºF and bake 5 minutes more, or until golden brown.

You can enjoy pumpkin spice in May with this printable recipe- RECIPE_PumpkinMuffins

Apple Crumble Tarts

This is a treat that would make the Evil Queen envious.  Coming to you from the vaults at the EPCOT Food & Wine Festival, this recipe has all the flavors of warm apple pie which is perfect for enjoying any time of year! 

INGREDIENTS: Tart Dough

• 5 tablespoons butter, softened
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 egg
• 1 cup all-purpose flour

INGREDIENTS: Apple Filling

• 3 tablespoons butter
• 3 tablespoons packed brown sugar
• 1/2 teaspoon cinnamon
• 2 large granny smith apples, peeled, cored, and diced (2 cups)
• 2 teaspoons cornstarch]
• 2 tablespoons water

INGREDIENTS: Crumble

• 2/3 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 5 tablespoons cold butter, cubed

DIRECTIONS: For Tart Dough

1. Cream butter, sugar, and salt in bowl of electric mixer fitted with paddle attachment until fluffy.
2. Add egg and mix until smooth. Add flour and mix on medium speed until combined
3. Evenly divide dough into 8 balls. Roll each ball in plastic wrap and refrigerate for 30-60 minutes

DIRECTIONS: For Apple Filling

1. Heat butter in medium skillet over medium-low heat until melted. Add brown sugar, cinnamon, and apples, and cook, stirring occasionally, for 10 minutes, until apples begin to soften.
2. Combine cornstarch and water in small bowl. Add to apple mixture and cook for 3 minutes, until sauce around apples thickens.
3. Remove from heat and cool to room temperature.

DIRECTIONS: For Apple Pie Tarts

1. Preheat oven to 350°F.
2. Remove dough from refrigerator. Roll each ball into 1/8-inch thick circle and press into 3-inch tart pans, trimming excess dough from edges. Pierce the bottom of each tart with fork several times. Place 4-inch square of parchment paper on top of each tart and fill with pie weights or beans. Place tart pans on large baking sheet.
3. Bake tart shells for 15 minutes. Carefully remove pie weights or beans and parchment paper and bake an additional 5 minutes.
4. Place 1/4 cup apple filling in each tart and top with 3 tablespoons of the crumble topping.
5. Bake for 12-15 minutes, until crumble is golden brown.
6. Cool before serving.

Download a printable version of the recipe here- RECIPE_AppleCrumbleTart

Readers are encouraged to keep following along with MickeyBlog for more culinary inspiration. 

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Source: Disney