RECIPES: Perfect Treats For Freeform’s 31 Nights of Halloween
It’s the night before Halloween and if you’re like me, then grab the blankets put on those slippers and let’s get ready to cozy up with an awesome flick on Freeform’s 31 Nights of Halloween.
Highlights include Tim Burton’s Nightmare Before Christmas which is on tonight at 7:10 PT or 10 CT. Following that is our favorite, the Sanderson Sisters in the cult favorite Hocus Pocus. And to make your evening even more Spooktacular, Disney is here with a duo of delectable recipes so that you can whip up yourselves some snacks!
Let’s dive into the deliciousness
“That’s Right. I am the Pumpkin King!” – Pumpkin Pecan Cheesecake Roll
We’ll kick things off with the Pumpkin Pecan Cheescake Roll which is a seasonal treat you’ll find at Amorette’s Patisserie in Disney Springs.
INGREDIENTS:
PUMPKIN SPICE CHEESECAKE
• 2 1/2 cups cream cheese, softened
• 2/3 cup sugar
• 2 eggs plus 1 egg yolk
• 1/3 cup sour cream
• 3 tablespoons heavy cream
• 3/4 teaspoon vanilla paste
• 1 teaspoon pumpkin pie spice
DULCE NUTMEG CHOCOLATE MOUSSE
• 2 1/2 gelatin sheets
• 1 cup dulce blonde chocolate or milk chocolate
• 3 egg yolks
• 1 1/2 cup heavy cream, divided
• 2 tablespoons milk
• 2 teaspoons nutmeg
PECAN CHIFFON
• 1 cup cake flour
• 2 3/4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cup sugar, divided
• 3 tablespoons pecan halves, finely chopped
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 teaspoon vanilla paste
• 1/2 teaspoon cream of tartar
• 4 egg whites
ORANGE WHITE CHOCOLATE GLAZE
• 1 1/2 cup white chocolate
• 1 1/2 cup cocoa butter chips
• 2 tablespoons orange food coloring
• 1/4 teaspoon brown food coloring
TOPPING
• 10-12 small chocolate sticks
• 10-12 white chocolate pearls
DIRECTIONS
FOR PUMPKIN CHEESECAKE:
1. Preheat oven to 200°F. Spray 10-inch cake pan with nonstick spray and set aside. Fill a 9×13-inch pan half way with water and place in bottom of oven.
2. Combine cream cheese and sugar in bowl of mixer fitted with paddle attachment. Beat on medium speed until smooth. Add eggs and yolk, one at a time, until fully incorporated.
3. Whisk sour cream, heavy cream, vanilla paste, and pumpkin pie spice together in a small bowl. Add to mixer and beat on medium speed for 1 minute, until fully blended into cream cheese mixer.
4. Pour into prepared pan. Bake in center of oven for 45 minutes. Rotate pan and bake another 40 minutes. Cool to room temperature, then refrigerate overnight.
FOR DULCE NUTMEG CHOCOLATE MOUSSE:
1. Cut gelatin sheets into smaller pieces and place in small bowl. Cover with cold water and allow gelatin to bloom for 5 minutes.
2. Melt chocolate in microwave. Set aside and keep warm.
3. Beat egg yolks in small bowl and set aside.
4. Drain water from gelatin and combine with 1/2 cup of the heavy cream and all of the milk in saucepan. Cook over medium heat for 3-5 minutes, until gelatin is melted and cream is hot, but not boiling. Slowly whisk 1/2 of the warm cream mixture into the egg yolks. Add tempered egg yolks into pan and cook for 2-3 minutes over low heat, until cream begins to thicken.
5. Pour over melted chocolate and stir until smooth. Add nutmeg and stir until incorporated. Cool for 30 minutes at room temperature.
6. Whip remaining cup of heavy cream to soft peaks. Gently fold into cooled chocolate mixture.
7. Refrigerate at least 4 hours.
FOR PECAN CHIFFON:
1. Preheat oven to 325°F. Spray a half sheet pan with non-stick cooking spray and set aside.
2. Sift cake flour, baking powder, salt, and 1 cup of sugar into a medium bowl. Stir in chopped pecans. Set aside.
3. Combine oil, eggs, milk, and vanilla paste in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until combined. Slowly add reserved cake flour mix and beat on medium speed until smooth. Set aside.
4. Whip egg whites, remaining 1/2 cup of sugar, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment until stiff peaks form.
5. Gently fold egg whites into reserved batter until incorporated. Pour into prepared pan. Bake for 14-16 minutes, until a toothpick inserted in the center comes out clean.
6. Cool completely before removing from pan.
TO ASSEMBLE ROLL:
1. Remove chiffon from cake pan and place on large cutting board. Whip refrigerated cheesecake in bowl of mixer fitted with paddle attachment on medium speed until soft. Evenly spread on the chiffon.
2. Roll chiffon into an 18-inch long log. Wrap in parchment and plastic wrap. Freeze for 1 hour.
3. Remove from freezer and unwrap. Cut off ends and discard, then slice roll into 12 1-inch pieces.
4. Place 2 1/2-inch pumpkin-shaped silicon molds on a baking sheet. Fill each mold with 2 tablespoons dolce nutmeg mousse. Place one slice of the cheesecake roll in each mold. It may be necessary to trim the edges of the cheesecake roll to fit inside of the mold. Fill with additional mousse to cover each roll. Press firmly with a spatula. Freeze for at least 4 hours.
You can print out a copy of the recipe here – Pumpkin Pecan Cheesecake Roll
“I put a spell on you and now you’re mine! – Witch’s Flight
You can wash your pumpkin roll down with the Witch’s Flight, a special trio of beverages inspired by Sarah, Winifred and Mary Sanderson. This recipe comes compliments of Jock’s Lindsey’s Hangar Bar.
INGREDIENTS
• .05 oz. orange tangerine beverage syrup
• .05 oz. green apple beverage syrup
• .05 oz. blackberry beverage syrup
• 2 oz. rye whiskey
• 2 oz. lime sour
• 1 oz. white grape juice
DIRECTIONS
1. Pour each of the beverage syrups into three separate flight glasses.
2. Combine whiskey, lime sour, and white grape juice in cocktail shaker filled with ice. Shake vigorously and strain equally into each of the flight glasses. If needed, give a quick stir.
You can print out the recipe here – Witch’s Flight
For a look at the programs coming your way this weekend as part of Freeforms 31 Nights of Halloween, you can check out our rundown here. Readers are encouraged to keep following along with MickeyBlog for further Disney recipes, DIY crafts and more!
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