Churro Marshmallow Wands (from the Marceline Confectionery at Disneyland)
⭐️ Churro Wands (from delish Loves Disney cookbook):
2 (12 oz.) jars hot caramel topping
8 large lollipop sticks
24 large marshmallows
1 1/2 tsp. cinnamon
3/4 cup granulated sugar
1/3 cup graham cracker crumbs
1 (10 oz.) bag white chocolate chips
- Melt Caramel: Melt caramel in a medium saucepan over medium-low heat. Keep warm.
- Assemble Wands: Dip one end of each lollipop stick in 1” of water (this helps the marshmallows glide on easily). Skewer 3 marshmallows on each stick, starting at the wet end.
- Dip marshmallows in the caramel, gently tapping to remove excess caramel and place on parchment paper. Cool caramel at room temperature for 30 minutes, until caramel is set.
- Prepare cinnamon-sugar crumbs: Mix cinnamon, sugar, and graham cracker crumbs in a shallow bowl or pie plate. Set aside.
Melt chocolate: Melt white chocolate in a medium saucepan over low heat. Keep warm.
Dip Marshmallows in Chocolate: Dip caramel-coated marshmallows into melted white chocolate, gently tapping to remove excess white chocolate. Gently roll wand in the cinnamon, sugar, and graham cracker crumb mixture; place on clean parchment paper. Repeat for remaining wands.
Let set: Cool at room temperature for 15 minutes, until white chocolate is set.
Mickey Shaped Beignets (from Disneyland and Port Orleans Resort)
These were quite simple to make. I just used a box of Cafe du Monde Beignet mix and followed the instructions on the box. Just add water. No rising or anything like that required. This is the same mix that Disney uses to make their beignets. You can find it on Amazon.com or in select grocery stores.
Mary Beth's Recipe for Cheeseburger Pods
🍔🍽 Cheeseburger Pods (like those served at Satu’li Canteen at Disney’s Animal Kingdom)- *Recipe Courtesy of Mary Beth T
Yield: 12-24 buns
Prep Time: 20 minutes, plus proofing time
Cook Time: 8 minutes
Total Time: 28 minutes, plus proofing time
1/3 cup warm water
2 teaspoons instant yeast
1 Tbs. canola oil
1 1/4 cups bread flour, plus more if needed
1 teaspoon kosher salt
1/4 teaspoon baking soda
In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and blooms, about 4-6 minutes. Stir in the oil and set aside.
Meanwhile, sift the bread flour, salt and baking soda together. Add the yeast mixture to the dry ingredients and stir using a rubber spatula. If the dough is too sticky, add 1 additional tablespoon of flour at a time until it is less sticky.
Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, about 1 1/2 to 2 hours. Punch the dough down to flatten it.
Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter.
Fill the buns with filling of your choice and wrap by gathering the edge and twisting slightly. Cover with a damp kitchen towel to keep the bao from drying out.
Filling for the Cheeseburger Pods (Bao Buns)
1 tablespoon cooking oil
1 lb. ground beef
1/2 yellow onion, diced
8 oz. cheddar cheese, cubed
1 pickle, diced
Kosher or sea salt & freshly ground pepper, to taste
1/4 cup ketchup
1/4 cup yellow mustard
6 slices sharp cheddar cheese, chopped or shredded
-In a bowl, combine beef, onion, pickle, salt, pepper, ketchup, mustard, and shredded cheese. Take a cube of cheese and using the beef mixture, form a ball around the cheese and full each bun making sure to seal the bao bun by gently gathering and twisting at the top.
-Place the buns in a stream basket lined with parchment paper and steam until the buns have expanded, about 7-9 minutes. Serve warm.