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Archives for September 2019

Mickey Mouse Spider Web Rice Krispie Treats

September 30, 2019 by Elana Lepkowski Leave a Comment

Mickey Mouse Spider Web Rice Krispie Treat // magicaltreatsathome.com

Where can I find the original treat?

  • These treats can be found all over the Disneyland resort.

There are so many tasty Halloween treats at Disneyland right now that it was a bit hard to narrow down what I wanted my first spooky treat of the season to be. But I had to go with a rice crispy (crispie… krispie… krispy…) treat. A Mickey Mouse Spider Web Rice Krispie treat that is!

Mickey Mouse Spider Web Rice Krispie Treat // magicaltreatsathome.com

Sometimes simple is best and these treats are SO simple to make. They’re also great at sizing up, in case you want to give these out as Halloween treats at home, or to a class, or to friends. (Our recipe below has a handy button to increase the recipe yield, please use it for this if you want a large amount!)

After the initial rice crispy treat is made and cooled, kids can help cut and decorate. I also tried out a new-to-me product from Wilton which is pretty much a prepackaged squeeze bottle of black icing. So that’s an option if you don’t want to melt two batches of chocolate and color them. I found it convenient, however, I would have liked a smaller opening for the icing. All of these pictured I used the bottle icing but I think I’ll also try with my own chocolate next time just to compare.

Mickey Mouse Spider Web Rice Krispie Treat // magicaltreatsathome.com

As per usual, there are some notes following the recipe so please read all the way through. One big tip though is that when you’re working with marshmallows, you’ll never scrape everything out of the pan you make them in so make peace with that now. Also, damp fingers/hands are best since the marshmallow won’t stick to you!

I hope you get in the kitchen this week and make these sweet, classic treats, with this Halloween spin!

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Mickey Mouse Spider Web Rice Krispie Treat // magicaltreatsathome.com

Mickey Mouse Spider Web Rice Krispie Treats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 3 Mickey Mouse Spider Web Rice Krispie treats 1x
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Description

Chewy, crispy, Mickey Mouse-shaped rice krispie treats get the Halloween treatment with a bright orange and black spider web design on the iconic treat. A Disneyland-inspired recipe.


Ingredients

Scale

For the rice krispie treat:

  • 2 tablespoons butter, unsalted
  • 157 g ( 2 cups) mini marshmallows or 20 regular sized marshmallows
  • 2 cups crisped rice cereal

For the topping:

  • 3–1/2 ounces white chocolate
  • 6–8 drops orange, oil based food coloring for chocolate
  • 2 ounces (100 g) light cocoa candy melts
  • 3–4 drops black, oil based food coloring for chocolate
  • OR, Wilton Black Cookie Icing (instead of light cocoa melts and black food coloring)

Tools:

  • Mickey Mouse cutter
  • 3 Popsicle sticks

Instructions

For the rice krispie treat:

  1. Before beginning, line a 8×8″ baking pan with parchment.
  2. Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
  3. Immediately dump in the crisped rice cereal and mix to combine.
  4. Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers). Set aside for at least an hour in the refrigerator so that the mixture can firm up enough to cut shapes.
  5. Once firm, use parchment to lift out rice krispie treats. Use a Mickey Mouse shaped cutter to cut out shapes and set aside.
    Mickey Mouse Spider Web Rice Krispie Treat // magicaltreatsathome.com

For the decorating:

  1. First, melt the white chocolate and orange food coloring in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
  2. Insert a popsicle stick into each treat.
  3. Dip a treat into the melted chocolate, letting any excess drip off back into the bowl. Repeat for other treats.
  4. Next, melt the light cocoa candy melts and black food coloring in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Or you can skip and use the tube icing here.
  5. Transfer black melted chocolate to a squeeze bottle or a piping bag with a small portion of the tip cut off. Then decorate a spider web design over the orange chocolate. Repeat until all treats are decorated.
  6. Let the chocolate firm up, at least an hour in the refrigerator before serving. Enjoy!

Notes

  • Use a smaller pan than you think you’ll need for this. As the marshmallows melt into the butter, if there’s too much space in the pan they will start to dry out and form strings. Keeping the marshmallows closer together in the pan will ensure they melt more evenly, creating a better mixture to add the cereal into.
  • When mixing crisped rice cereal into the melted marshmallows, keep the mixture on the flame so that marshmallows stay liquid. Removing to mix in can seize up the liquid before the cereal is fully mixed.
  • You can combine some extra rice krispie treat scraps into the mold to shape additional Mickey Mouse treats.
  • You can also use orange candy melts instead of the white chocolate and orange food coloring.
  • Treats can be kept in an air-tight container for up to 3 days.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Mouse Spider Web Rice Krispie Treat // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: character treat, DCA, disneyland, Downtown Disneyland, fall-halloween, Halloween, rice krispie treat, treat

Mickey Mouse Pumpkin Spice Beignets

September 23, 2019 by Elana Lepkowski Leave a Comment

MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

Where can I find the original treat?

  • These treats can be found at the Mint Julep Bar in New Orleans Square.

Today marks the first official day of fall. Which might seem odd because I think we’ve been celebrating all things pumpkin spice since about August 27th. But to mark the date, we’ve got our own pumpkin spiced treat on the site today: Mickey Mouse Pumpkin Spice Beignets!

MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com
MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

If you want your kitchen, and maybe even your whole house, to smell like fall, this treat will do it. A hefty dose of pumpkin spice flavored powdered sugar covers every square inch of these melt-in-your-mouth beignets.

MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

These Mickey Mouse beignets are the same base used in the traditional beignet recipe (and in our Butterscotch Beignets too!); it’s the coating here that makes them different. And, as with all our recipes, please read all the way through including the notes for helpful tips!

EXTRA EXTRA: since these traditional style beignets make for hollow pockets, you could go the extra mile here and fill them with pumpkin or apple butter if you want to turn the fall flavors up to 110%.

MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

Ok, let’s go pumpkin spice-ify Mickey Mouse.

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MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

Mickey Mouse Pumpkin Spice Beignets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 15–18 Mickey Mouse shaped beignets 1x
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Description

Melt-in-your-mouth Mickey Mouse Pumpkin Spice Beignets are ready for fall with a hefty dose of powdered sugar, cinnamon, and spice! A Disneyland-inspired treat.


Ingredients

Scale
  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (105º)
  • 1/4 cup sugar
  • 2 tablespoons vegetable shortening (I used refined coconut oil)
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable oil for frying, like avocado
  • 1 cup powdered sugar
  • 1 tablespoon pumpkin pie spice (or make your own blend, see notes below)

Specialty Tools:

  • heavy bottomed dutch oven
  • candy thermometer
  • Mickey Mouse cutter

Instructions

  1. Sprinkle yeast over warm water in a small bowl, gently stirring to dissolve. Let stand for 5 minutes.
  2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl. Mix until everything is just combined and then stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. About 3-4 minutes. Let dough rest for 30 minutes in the bowl.
  3. Flour your surface and roll to 1/4-inch thickness. Using the Mickey Mouse cutter, cut dough pieces, twisting slightly, and carefully removing dough from around cutter before releasing. You may have to combine dough and roll out again to cut more shapes out. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1-1/2 to 2 hours.
  4. While dough is rising, mix together the powdered sugar and pumpkin pie spice in a large bowl. Set aside.
  5. Pour enough oil into a deep-sided, heavy bottomed pot until it reaches 2 inches up sides; heat oil over medium heat to 370°F.
    Mickey Mouse Butterscotch Beignets // magicaltreatsathome.com
  6. Add 2-3 beignets to oil; fry until golden brown on both sides, about a minute each, turning once.
  7. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
  8. Let rest at least five minutes, and then toss in the powdered sugar and spice mix. You can sift extra sugar over all the beignets before serving.
    MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

Notes

  • Pumpkin pie spice blend: 3 tablespoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, 3/4 teaspoon allspice, and 1/2 teaspoon cloves
  • Dough may have to be recombined and rolled a second time if you have a lot of scraps.
  • Wait for oil to come back to temperature before adding next batch of beignets to the pot.
  • No dough hook attachment? Knead dough until smooth and shiny, about 5-8 minutes and then proceed with the recipe.
  • Want to make these at night for the next morning? After cutting Mickey Mouse shapes out. Transfer to a baking sheet and let rest, covered with a towel, in the refrigerator overnight. Let come to room temperature before frying in the morning. Dough shapes can also be frozen and then left in refrigerator overnight and fried off.
  • If your dough gets a skin while rising, put the sticky side down first into the oil to avoid tearing while the beignet expands.
  • If your powdered sugar is lumpy, sift when combining with the pumpkin pie spice mix.
  • Strain your oil after it reaches room temperature. It can be used again!

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: beignet, character treat, disneyland, fall, fall-halloween, Mickey Mouse, Mint Julep Bar, New Orleans Square, pumpkin spice, treat

Pineapple Donut (aka Dole Whip Donut)

September 16, 2019 by Elana Lepkowski Leave a Comment

Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found at the Jolly Holiday Bakery Cafe at Disneyland.

I just had to squeeze one last summertime dessert in before I flood your feeds with pumpkin spice, orange sanding sugar, and whatever spooky snacks Disneyland has planned for the next month and a half. And what dessert at Disneyland has the most summer fun packed into every bite? The Pineapple Donut, or as its cult following calls it: The Dole Whip Donut.

Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

First of all, let me make one quick aside here, and that is that Disneyland spells it “donut”, and I almost always spell mine D-O-U-G-H-N-U-T. And it’s driving me crazy to spell it their way. Ok. Moving on…

Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

This tropical doughnut (now I’m referring to the type of dessert so I can spell it this way again) is SO hot it needs its own umbrella. Packed with sweet-tart pineapple jam, this yeast style doughnut is topped with a bright yellow glaze and crowned with meringue reminiscent of that iconic Dole Whip swirl. While this might look like a sugar bomb, the pineapple jam has a nice acidity, that when eaten with the meringue and the not-too-sweet doughnut, it balances really well.

Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com
Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

The doughnut has three main parts: the doughnut, the pineapple filling, and the meringue topping (technically four if you count the glaze). And today, for the recipe, I’m going to let you decide how easy or involved you’d like to make this. So here it goes. You can:

  • buy the doughnuts, pineapple jam, marshmallow cream, and make the glaze
  • you can make everything from scratch (see recipes below)
  • you can do a combination of make/buy all the components except the glaze (you need to make the glaze)
Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

As per usual, notes are included below the recipe so please read through. If making the doughnuts, jam, and/or meringue, please keep children out of the kitchen as these all require HOT temperatures.

Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

However, once it is assembly time, kids can definitely help dip, fill, and decorate! Just leave the toasting to the adults.

Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

Now you’ve got an excuse to pick up some drink umbrellas! Let’s bake this!

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Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

Pineapple Donut (aka Dole Whip Donut)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 4 doughnuts 1x
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Description

Take a trip to the tropics with this pineapple jam filled yeast-style doughnut with creamy meringue topping reminiscent of the classic Dole Whip. A Disneyland-inspired treat!


Ingredients

Scale

For the doughnuts (adapted from Joy the Baker):

  • 3/4 teaspoon active dry yeast
  • 1 tablespoon warm water (110°f)
  • 1 cup (120 grams) all-purpose flour
  • 1/4 cup warmed whole milk, or milk alternative of your choice (see notes below)
  • 1 tablespoon unsalted butter, softened
  • 1 large egg yolk
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon sea salt
  • 4 cups neutral oil like avocado or canola

For the pineapple jam:

  • 1 cup pineapple crushed with juice (or 1 cup frozen chunks plus 3/4 cup water)
  • 1 cup sugar
  • 1 ounce (2 tablespoons) freshly squeezed lime juice

For the meringue:

  • 5 tablespoons water
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 cup plus 2 tablespoons light corn syrup
  • 2 egg whites
  • 1/4 tsp cream of tartar
  • pinch of salt
  • 1/2 teaspoon vanilla

For the glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons water
  • yellow food coloring
  • pineapple extract, optional

Instructions

For the doughnuts:

  1. Mix together yeast and warm water in a small bowl. Let sit for five minutes until bubbles form on top.
  2. While yeast sits, in the bowl of a stand mixer, combine the flour, milk, butter, egg yolk, sugar and salt. Add in yeast mixture.
  3. Stir until just combined and then attach a dough hook and mix in the stand mixer on low until dough comes together. Then increase speed to high and mix for 3 more minutes.
  4. Remove dough from the dough hook and let sit in the bowl, covered, at room temperature, for one hour until dough has doubled in size.
  5. Next, sprinkle flour onto your counter and divide your dough into four equal pieces.
  6. Roll each segment into balls and let rise again for 30 minutes.
  7. About 20 minutes before the second rise is complete, heat oil in a dutch oven with a candy thermometer attached.
  8. When the oil reaches 350°f, take a dough ball, make an indentation in the middle with your thumb but do not go all the way through (you’ll need a ‘pocket’ to fill with jam), and lower carefully into the hot oil. You can fry two doughnuts at a time if in a wide dutch oven.
  9. Fry on each side about one minute. Then remove with a spider or slotted spoon onto a cooling rack with paper towels underneath. Let temperature in the pot come back to 350°f before frying next batch.
  10. Let doughnuts come to room temperature before glazing and filling.

For the pineapple jam:

  1. Combine pineapple and water/juice in a medium, heavy bottomed saucepan over medium heat. Cook, stirring occasionally, until pineapple becomes soft, about half an hour.
  2. Stir in sugar and lime juice to the pineapple and raise temperature to medium-high.
  3. Let the mixture reach a simmer, stirring to dissolve all the sugar.
  4. Then, lower heat to low and let cook about one hour, stirring occasionally, until thickened.
  5. Let cool to room temperature. If not using right away, store in an airtight container in the refrigerator up to one month.
    Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

For the meringue:

  1. Place the water, sugar, and corn syrup in a medium saucepan over medium-high heat until the mixture reaches 240°F on a candy thermometer.
  2. At the same time (you’ll want sugar syrup and egg whites to be done at the same time), whisk egg whites in a stand mixer until foamy, and then add in cream of tartar and salt. Increase speed to high until soft peaks form.
  3. Once the syrup reaches 240°f, slowly pour it into the egg whites while the stand mixer is on medium speed. Mix until the bowl is no longer hot but room temp, about 8-10 minutes. Then, mix in vanilla until incorporated.
  4. Place all the meringue into a large pastry bag or ziplock. Set aside.

For the glaze:

  1. In a small bowl, combine water and sugar. Stir until smooth and then add in desired amount of food coloring.
  2. Optionally, you can add in 1-2 drops of pineapple extract if you’d like more pineapple flavor.

Assembly:

  1. Start by dipping room temperature doughnuts in the glaze. Dip a second time for a more opaque glaze.
  2. Spoon pineapple jam into the center of the doughnuts, using the spoon to push the jam down into the center.
    Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com
  3. Next, cut the tip off the pastry bag (if it’s disposable) or ziplock and pipe a swirl of meringue on top.
  4. Using a kitchen torch, lightly toast the outside of the meringue until golden. Enjoy!

Notes

  • Doughnuts, jam, and meringue can reach temperatures of over 300°F so please use caution in the kitchen! Wear gloves, an apron, closed toe shoes, and use a candy thermometer. Keep children away when handling hot dishes.
  • I made my batch of doughnuts with almond milk and they came out exactly the same as with cow milk, so feel free to use a milk alternative.
  • If you powdered sugar is clumpy, sift before adding water.
  • If glaze is too thin add more sugar. If too thick add more water a half a teaspoon at a time.
  • If you want your doughnuts extra pineapple-y, you can add a drop or two of pineapple extract to the glaze. But use sparingly!
  • Leftover meringue can be stored in the fridge for up to two weeks in an airtight container.
  • For this recipe I tested hand rolling doughnuts, cutting circles with a cutter, and rolling balls. To get a great puffy doughnut I found it best to roll into balls. However, if you’d like smaller doughnuts that still puff up, using a 2-3″ round cutter on flattened dough will produce smaller ones. Hand rolling will give you the classic shape, but you’d need to sandwich the pineapple jam between meringue in the hole.
    Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Pineapple Donut a.k.a. The Dole Whip Donut // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: disneyland, dole whip, donut, doughnut, jolly holiday bakery cafe, pineapple

MSEP Ladybug Macarons

September 9, 2019 by Elana Lepkowski 1 Comment

Main Street Electrical Parade Ladybug Macarons // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found at the Jolly Holiday Bakery Cafe in Disneyland.

This past summer, Disneyland brought back the beloved Main Street Electrical Parade (MSEP) for a short run, ending September 30th. Besides the thousands of glittering lights, they also brought out a slew of tasty treats to commemorate the event. Like the giant Ladybug Macaron.

Main Street Electrical Parade Ladybug Macarons // magicaltreatsathome.com

This treat is not new to the park, and was last seen in 2017 during a longer run of the MSEP, and I’m sure will be ending its run at the Jolly Holiday Bakery Cafe when the parade closes. But now that we’ve recreated the recipe, you can enjoy it again until the next (hopefully longer) run of the parade returns!

Main Street Electrical Parade Ladybug Macarons // magicaltreatsathome.com

This oversized ladybug-shaped macaron is filled with strawberry buttercream, strawberry jelly, and freeze dried strawberry pieces. These are also gluten free, as the cookies are made using ground almonds and no gluten containing flour if that’s an issue.

Main Street Electrical Parade Ladybug Macarons // magicaltreatsathome.com

I’ve included some additional notes below the recipe, so please read all the way through before making these. However, I will point out that sifting the almond flour and the powdered sugar together is a must. It might seem crazy to sift it four times, but you need that amount of sifting to make sure the sugar has absorbed the oils from the almonds otherwise it will be clumpy. Also, working with egg whites means you need to have a gentle hand when folding in the mix, or even pouring in the sugar. Patience and steadiness will result in great puffy macarons.

Main Street Electrical Parade Ladybug Macarons // magicaltreatsathome.com

BONUS: Download our printable template for these Main Street Electrical Parade Ladybug Macarons below! Perfectly shaped and spaced, with outlines for both colors. Never worry about mismatched macaron halves!

Icon

4 inch MSEP ladybug template

1 file(s) 89 KB
Download

Questions? Leave them in the comments below and you’ll probably be helping out another reader! Now let’s bake!

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Main Street Electrical Parade Ladybug Macarons // magicaltreatsathome.com

MSEP Ladybug Macarons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 3–4 large macarons 1x
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Description

Oversized ladybug shaped macarons with three kinds of strawberry filling to commemorate the Main Street Electrical Parade. A Disneyland-inspired treat.


Ingredients

Scale

For the black macarons:

  • 67g (apx. 3/4 cup) almond flour
  • 90g (apx. 3/4 cup) powdered sugar
  • 52g egg whites, from about 1–1/2 eggs
  • 1/8 teaspoon cream of tartar
  • 30g (1–1/2 heaping tablespoons) granulated sugar
  • gel based black food dye

For the red macarons:

  • 645g (apx. 1/2 cup) almond flour
  • 60g (apx. 1/2 cup) powdered sugar
  • 35g egg whites, from about 1 large egg
  • 1/8 teaspoon cream of tartar
  • 20g (1–1/4 heaping tablespoons) granulated sugar
  • gel based red food dye

For the filling:

  • 35g egg whites, from about 1 large egg
  • 1/4 cup (52 g) sugar
  • pinch salt
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of strawberry extract (or bakery emulsion)
  • 4 ounces (1 stick) unsalted butter, cut into small pieces
  • 2 tablespoons strawberry jelly or jam
  • 1 teaspoon freeze dried strawberry pieces

Special Tools:

  • mesh strainer
  • pastry bags

Instructions

For the black macarons:

  1. First sift the almond flour, powdered sugar, and salt back and forth four times between two bowls using a mesh strainer. Set aside.
  2. Line a baking sheet with parchment. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, add in the egg white and whisk until slightly foamy. Add in the cream of tartar and whisk until soft peaks appear. Then slowly pour in the sugar. Whisk on high until stiff peaks form.
    Main Street Electrical Parade Ladybug Macarons // magicaltreatsathome.com
  4. Add in four drops of the black food coloring to the egg whites and slowly whisk to combine. Remove the bowl from the mixer.
  5. Sift a third of the dry mixture into the colored egg whites and fold until barely incorporated, about 10 turns. Repeat twice with remaining dry mix. Fold until batter forms a ribbon when dropped into bowl.
  6. Add about 1/4 of the batter into a piping bag and set aside. Pour remaining batter into a new piping bag and cut the tip off the bag. You want it large enough to pipe out the large ladybugs.
  7. Pipe the bottom lady bug shape onto a parchment lined baking sheet. Let the batter sit about 1 hour.
  8. Preheat your oven to 350°f. Place cookies in oven to bake, and lower the temperature to 300°f. Cook for 17-18 minutes.
  9. Let the macarons cool at least 20-30 minutes before decorating.

For the red macarons:

  1. Follow steps 1-5 above, adding in RED food coloring instead of the black.
  2. Place all the batter into a piping bag, cut the tip of the bag, and pipe out the top ladybug halves as circles.
  3. Using the black macaron batter that was set aside, pipe heads and spots on the red batter to represent ladybugs.
  4. Again, let batter sit for one hour and follow cooking directions from above.
    Main Street Electrical Parade Ladybug Macarons // magicaltreatsathome.com

For the filling:

  1. First make the Swiss strawberry buttercream frosting by stirring the egg whites, sugar, and salt together over a double boiler (or bowl set over simmering water on the stove), until temperature reaches 160°f.
  2. Pour heated egg whites into the bowl of a stand mixer and beat until stiff peaks form.
  3. When the bowl is cool to the touch, add the butter, one piece at a time, whipping between pieces to incorporate butter, but not fully mixing it in.
  4. Next, add in vanilla and strawberry extracts. Whip everything on high until smooth.
  5. Place the frosting in a piping bag and pipe out along inside edges of the black macarons, leaving a center well to fill with the jam. *You may have leftover frosting. Storage instructions in notes below.
  6. Fill well with strawberry jelly/jam and sprinkle freeze-dried strawberry pieces on top.
  7. Attach top and enjoy!

Notes

  • Sifting the almond flour and powdered sugar together is necessary for the absorption of oils and to prevent clumping of batter.
  • Using gel based food coloring will give a much deeper, and vibrant color, than standard food dye.
  • Any left over macaron batter can be piped into smaller cookies and baked off for 15 minutes.
  • Swiss buttercream heats the egg whites to 160°f to kill off any bacteria.
  • Leftover buttercream can be stored in the fridge up to two weeks, brought to room temperature, and whipped before using. It can also be stored in the freezer up to 3 months.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Main Street Electrical Parade Ladybug Macarons // magicaltreatsathome.com

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Filed Under: Gluten Free, Recipes, Treats Tagged With: buttercream frosting, disneyland, gluten free, ladybug, macarons, Main Street Electrical Parade, strawberry, treat

Minnie Mouse Chocolate Covered Caramel Apple

September 2, 2019 by Elana Lepkowski 1 Comment

Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

Where can I find the original treat?

  • These treats can be found all over the Disneyland Resort.

I jokingly declared it fall over on last week’s Instagram announcement due to both Starbucks and Disneyland bringing out all their seasonal products…. in August. But now that it’s September 1st, somehow that doesn’t feel so strange. So, today we’re making caramel apples. Minnie Mouse Chocolate Covered Caramel Apples!

Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

These caramel apples are easy to find at the parks, and you can grab one at Candy Palace, Pooh Corner, Trolley Treats, and Marceline’s in Downtown Disneyland. The treat consists of an extra large apple (I’ve gotten Granny Smith apples but I’ve also seen Fuji) dipped in caramel, with marshmallow ears, which then get dipped in semisweet chocolate, and then half dipped in white chocolate. The apple then gets decorated with the classic Minnie Mouse bow, and gets a layer of white M&M’s buttons and a red sanding sugar bottom. The apples also seemed to be treated with a citric acid bath probably to stop the apples from browning and to keep them fresh while sitting, albeit briefly, in the candy case. We’re going to skip that step here, but if you’re making a bunch, say for favors, or for a class treat, drop me a line and I’ll let you know how to do that.

Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

These chocolate covered caramel apples are sweet, crunchy, and big enough to share. I find these treats best if eaten at room temp, straight out of the refrigerator they’re too hard, and the flavors too muted. So, if you make these and then store them for awhile, let them sit out on the counter at least 15 minutes before digging in.

Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

This recipe has a few steps, and a bit of a waiting time to make, but once you have all your ingredients prepped, you can double and even triple this recipe to suit your needs. Also, once you’ve covered your apples in caramel and done the first chocolate dip, I would say from here on out the apples are kid ready for decorating. An adult should melt the white chocolate, but kids can dip apples in there, and then decorate the bottom themselves.

We’ve got a few notes on chocolate tempering and how to get candies and sugars to stick to each other below in the notes, so please read all the way through the recipe. Also! Hot caramel can be dangerous, so keep kids away during that part. Hope you enjoy this sweet treat!

Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com
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Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

Minnie Mouse Chocolate Covered Caramel Apple

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  • Author: Elana Lepkowski
  • Yield: 3 caramel apples 1x
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Description

A sweet, crunchy, Minnie Mouse themed chocolate covered caramel apple. A Disneyland-inspired treat.


Ingredients

Scale
  • 3 Granny Smith apples
  • 14 ounces individually wrapped caramels (like Kraft)
  • 2–1/4 tablespoons water
  • 6 regular sized marshmallows
  • 2 ounces red candy melts
  • 16 ounces semisweet chocolate wafers, divided
  • 8 ounces white chocolate melting wafers
  • 18 white M&Ms candies
  • 1–2 cups red sanding sugar

Special Tools

  • 3 wooden sticks or candy apple stick
  • Minnie Mouse bow mold

Instructions

  1. First, rinse apples in very hot water to move any wax that they might be covered with. Dry well, and using a sharp pairing knife, remove bottom and top stems. Insert a wooden stick into the bottom of the apple. They are easier to stand if you keep them bottoms up. Place them on a sheet pan covered with parchment.
  2. Next, combine caramels and water in a medium sized saucepan over medium-low heat.
  3. Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
  4. Slightly tip the pan towards you with one hand and dip the apple in the caramel, turning it around to coat the entire surface. Let the excess caramel drip off and scrape any remaining on the bottom off on the side of the pan. Place back on parchment and repeat with next two apples. Let caramel cool slightly but still tacky. Place two marshmallows on each apple towards the top (as caramel cools more, the marshmallows will settle out and downwards a bit). Refrigerate at least 1 hour to let caramel harden and set.
  5. While caramel sets, make the Minnie Mouse bows by melting the red candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15 seconds until melted and smooth. Use can alternatively use a double boiler for melting. If you’d like to also create white polka dots here as well, melt about 1 ounce of white candy melts in the same way and then transfer to a piping bag. Pipe small, round dots in the mold first, and then proceed below.
  6. Pour red candy melts into bow molds and let set for 15-20 minutes (you can speed this up by sticking the molds in the refrigerator). Remove from the molds and set aside until ready to use.
  7. Next, temper the semisweet chocolate. You can do this in a double boiler on the stove or in the microwave. Place 2/3 of the semisweet chocolate in a glass bowl. On the stove, over a double boiler, stir until temperature reaches about 110°f. In the microwave, heat for 30 seconds, stir, and keep heating in short 15-20 bursts, stirring between, until temperature reaches about 110°f. Next, start adding in the rest of the semisweet chocolate in small amounts, stirring until melted between batches, until chocolate temperature cools to around 84-90°f. The chocolate is tempered at this point and ready to use.
  8. Remove caramel covered apples from the refrigerator. Dip each apple in, shaking off any excess and letting it drip back into the pan. Scrape any extra off on the side of the bowl. Place back on parchment and attach red bow. Allow chocolate to firm up, about half an hour in the refrigerator.
  9. Fill a shallow bowl with the red sanding sugar, set aside.
  10. Then, melt white chocolate over a double boiler over medium heat, or in the microwave, stirring until smooth.
  11. Dip half the apple in the white chocolate, allowing any excess to drip off, and scraping any extra off on the side of the bowl.
  12. Attach white M&M’s “buttons” around the base and then immediately roll the apple in the red sanding sugar. Set aside and repeat with last two apples.

Notes

  • Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
  • Use hot water to remove caramel from pans and utensils.
  • Extra melted caramel can be poured into a container and reheated at a later time. Store in an airtight container in refrigerator.
  • If you are having trouble keeping your marshmallows on during chocolate dipping, insert a small toothpick in each, dip, and immediately remove the toothpick.
  • If you have extra melted caramel that has pooled at the bottom of the apple, use kitchen shears to remove it immediately after removing from the refrigerator.
  • You can also pour the red sanding sugar over the apple into a bowl to catch excess and then press lightly with your hand to secure the sugar.
  • Any extra red sanding sugar that has attached itself to the apple can be swept away with a pastry brush once the white chocolate has set.

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Minnie Mouse Chocolate Covered Caramel Apple // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: apple, caramel, caramel apples, character treat, chocolate, marshmallow, Minnie Mouse, treat, white chocolate

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Hi! My name is Elana, and that’s me shoving a Mickey Mouse shaped treat in my face. I love the treats at Disneyland. A lot. So much so I’ve dedicated an entire website to making all my favorites, and hopefully yours too, out of my home kitchen. My aim is to create Disneyland-inspired treats, with easy to follow directions, and many recipes geared towards getting the kids in the kitchen to help too! Because putting sprinkles on things is F-U-N.

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