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Archives for December 2019

Mickey Mouse Gingerbread Men

December 21, 2019 by Elana Lepkowski Leave a Comment

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday time treat can be found throughout the Disneyland resort.

Of all the treats this holiday season, the Mickey Mouse Gingerbread Man cookie was THE COOKIE to have. In fact, it was probably one of the most sought after TREATS in general at the parks. These last few weeks I’ve gone looking for the cookie inside the parks only to have it sell out before I could buy it by 11am (it may have even sold out sooner!). Of course, I could always wander into the Grand Californian and get it there too, but the premium price tag just meant I’d try again another day at the parks. Or, of course, make it at home! Which is what I did and now you can too!

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Let me preface this post with this one caveat, if you turned over the back of the packaging the gingerbread cookies came in, you would see that, well, there’s a lot of ingredients listed there, probably because they’re trying to preserve the cookies a bit before they can be sold (although, come on, I watched a guy buy all the cookies from the tray that were being brought to replenish the cookie cart—at the Grand Californian no less!). I don’t have a cabinet of preservatives; I have eggs, flour, sugar, and the like. So, this cookie will not taste exactly like THAT cookie—but I think it comes close!

The original cookie has some rather unique characteristics for a gingerbread cookie. For one, it’s thick and soft. Not the usual thin and crisp cookies you find for decorating houses. It is heavily spiced of cloves (clove is actually listed first before ginger), and the design work on it is done with chocolate, not the royal icing that you might get on any other holiday cookie. It’s also big, coming in around 7 inches.

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Now, you don’t need a Mickey Mouse gingerbread man cutter if you don’t already own one. If you have a gingerbread man cutter and a circle cutter, you could easily Frankenstein the design together once the shapes are on the sheet pan. However, this will work only if you’re pre-cutting the shapes and then baking them, which is definitely the more routine way to go, although, with this recipe, I found more luck in getting sharp outlines if I baked squares of the cookie dough first, and then used a cutter on the baked dough. And that’s because this dough is really soft.

With the pre-baking method you’re going to have more scraps (which you can keep in an airtight container and eat when all the gingerbread men are gone). However, a little pre-planning will mean less of them. I would suggest measuring out the shapes of your cutter and trying to roll out smaller sections of the dough so that you’re only going to have small sections around the cookies that will become scraps. If this seems like a lot of work just keep in mind you’ll be chilling dough with the pre-cut shapes several times. It’s the nature of these soft cookies!

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Once you have your cookies baked and cooled, the fun part of decorating can begin (and kids can help here!). The cookies at Disneyland had a sugar glaze over the center. Personally, I think that glaze helped keep this super soft cookies from falling apart (take a close look at anyone holding up a cookie on IG and you will probably see a few cracks from handling them). I also included a glaze here, but that can be optional for you. The colorful decorations here are done with candy melts, which you can get in the colors needed, so for convenience you won’t have to buy additional food coloring. Only melt one bag of the candy melts at a time for decorating! It hardens quickly so you only want to handle a single bag at a time. To smooth out bumps in the chocolate, or to round out and smooth shapes, a scribe or a toothpick will be handy. But even here you’ll want to move quickly as the small amount of the candy melts will start to harden upon contact with the cookie.

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Even though so far I may seem a bit cautious with this recipe, you should make this cookie. It’s soft, slightly chewy, with all the deliciously warm baking spices you want in a gingerbread cookie. And if you spend the time cutting these out and decorating them for a loved one, it really shows and makes a great present.

I’ve covered lots of tips in the post above today, but I’ve summed them all up in the notes below. Happy baking and happy holidays everyone!

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Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Mickey Mouse Gingerbread Men

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 10 5-1/2″ Mickey Mouse Gingerbread Men 1x
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Description

The holiday season isn’t complete without gingerbread cookies and these oversized, soft, generously spiced, Mickey Mouse Gingerbread Men are great to eat and to give for presents! A Disneyland-inspired treat.


Ingredients

Scale

For the cookies:

  • 4 cups (480 g) flour
  • ¾ cup packed (5 ¼ ounces, 160 g) light brown sugar
  • ¾ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoon ground cloves
  • ½ teaspoon salt
  • 8 tablespoons butter, room temperature, cut into pieces
  • 2 eggs
  • 2/3 cup molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup arrowroot powder (or corn starch)

Glaze:

  • 1/4 cup sugar
  • 2 tablespoons water

Decoration:

  • 1 cup white candy melts, separated
  • 1/4 cup each green, pink, red, and light cocoa candy melts

Specialty Tools:

  • Mickey Mouse Gingerbread Man cutter
  • pastry brush
  • plastic heat proof piping bags

Instructions

For the cookies:

  1. In the bowl of a stand mixer, combine the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. With the paddle attachment, mix on the lowest setting, adding in the butter pieces until the mixture resembles coarse sand.
  2. Next, mix in each egg until incorporated. Then pour in the molasses and vanilla extract. Mix on medium speed until well combined.
  3. Then, mix in arrowroot powder until incorporated.
  4. If baking sheets of dough first and then cutting, roll out dough into desired small sections about 1/4″ to 1/2″ thick, between two sheets of parchment. Chill for 30 minutes. If cutting and then baking, divide dough in half and roll out between two sheets of parchment. Transfer to baking sheets and chill in the freezer for 30 minutes. Then remove one pan at a time, peel the top layer of parchment off, cut out shapes, transfer to a new sheet of parchment and refrigerate for an additional 15-20 minutes.
  5. Preheat oven to 350°f, if baking whole sheets of dough: remove top sheet of parchment from the dough, and then bake sheets of dough for 14 minutes. If baking pre-cut shapes, place sheet pan directly from refrigerator to oven and bake 12-14 minutes.
  6. Let the dough rest for 5 minutes and then move the parchment off the cookie sheet and begin cutting out the shapes. Cool cookies to room temperature before beginning to decorate.
    Mickey Mouse Gingerbread Man // magicaltreatsathome.com

To decorate:

  1. Make the sugar glaze first by combining the sugar and water in a small saucepan over medium-high heat, stirring continually until all the sugar crystals have dissolved.
  2. Remove from heat, let cool slightly, and then apply a light coating of the liquid to the cookies using a pastry brush. Set aside cookies.
  3. Melt 2/3 cup of the white candy melts directly in the pastry bag for 30 seconds, knead the bag slightly and microwave in short bursts of 15-20 seconds until fully melted.
  4. Cut a small amount of the tip off the bag and make sure the candy melts is flowing freely by squeezing out a small amount first.
  5. Then, outline the cookies with the white candy melts, including hems (see photos).
    Mickey Mouse Gingerbread Man // magicaltreatsathome.com
  6. Continue with the other candy melts to complete the design.
    1. light cocoa for eyes, nose, and mouth
    2. pink plus 2 tablespoons (or more) of the white melts for the light pink cheeks
    3. red for the bow tie
    4. green plus a tablespoon of white candy melts for the buttons
  7. Decorations will fully harden in about an hour. Cookies can be kept in an airtight container for up to a week!

Notes

  • To create the Mickey shape without a cutter, combine a gingerbread man cutter and a small circle cutter proportionate to the head for the ears. Slightly overlap the ears and head to secure when baked.
  • The dough is very soft and will warm considerably while working with it. Always chill dough if it starts to feel warm so that it is easier to manipulate.
  • If cutting and then baking, freeze rolled out cookie dough for 30 minutes and then cut shapes out immediately, using a metal spatula or bench scraper to help gently lift dough up if needed. Refrigerate cookie shapes after cutting for an additional 15 minutes before baking.
  • The arrowroot powder helps keep the shape and reduces the cookies from spreading. It also reduces the puffiness of the cookie.
  • To reduce scraps if baking and then cutting, lay out cutter and trace shapes on parchment as close together as possible, leaving a small amount of space for spreading. Flip the parchment over and roll out dough to that shape. Dough should be around 1/4″. Thicker dough will need more baking time.
  • Sugar glaze will harden and become less tacky quicker if cookies are refrigerated after glazing.
  • Move quickly while using the candy melts as they harden fast.
  • To smooth out bumps in the chocolate, or to round out and smooth shapes, a scribe or a toothpick.
  • Extra melted candy melts can be left to harden and stored in a cool, dry place, and melted again for another use.

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Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: christmastimetreats, cookies, gingerbread, holiday, Mickey Mouse, treat

5 Minute Treats: Peppermint Affogato

December 13, 2019 by Elana Lepkowski Leave a Comment

Peppermint Affogato // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday time treat is available at Schmoozies! inside California Adventure.

What?! Another new series this week on the site?! YES! Today we’re launching what I hope will be a new series that will appear on here from time to time: 5 Minute Treats. And today we’re starting with this Peppermint Affogato.

Peppermint Affogato // magicaltreatsathome.com

What is an affogato? An affogato is an Italian dessert that consists of two delicious things: ice cream (or gelato) and espresso. And while it may be a simple recipe, the end result is anything but simple. Over at Schmoozies! in DCA, they regularly have the classic vanilla topped with a large pour of espresso, but this holiday season, they had both a peppermint ice cream and a cinnamon-sugar (churro!) ice cream option.

Peppermint Affogato // magicaltreatsathome.com

The peppermint ice cream affogato was just pure deliciousness, with the hot espresso slowly melting my peppermint candy specked pink ice cream, it came a whole other flavor once combined. The slightly bitter espresso was tamed by the sweetness of the ice cream and I found myself slurping up the whole thing unaware, or caring, who was watching me enjoy it.

Peppermint Affogato // magicaltreatsathome.com

But here’s why I’m giving you this “recipe” today. It’s holiday time, but that doesn’t mean you have to make complicated desserts. Especially when something simple like this tastes just so good. If you’re neck-deep in cookies and just want something easy to make, this is it. Bust this out after a meal and no one is going to ask you how long it took to make, or “is this it?”, because they’ll be too busy scarfing it down.

Peppermint Affogato // magicaltreatsathome.com

My hope with these “5 Minute Treats” is that you give yourself the space to not always feel like treats need to be complicated. They can be simple, but these recipes will always be good. I hope you enjoy one of these Peppermint Affogatos tonight or this weekend. Maybe treat yourself while you start wrapping presents and need an extra boost of caffeine (and that’s exactly what I did this week). Enjoy!

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Peppermint Affogato // magicaltreatsathome.com

5 Minute Treats: Peppermint Affogato

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  • Author: Elana Lepkowski
  • Total Time: 5 minutes
  • Yield: 1 Peppermint Affogato 1x
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Description

This two-ingredient creamy Peppermint Affogato comes together in just minutes! A Disneyland-inspired treat.


Ingredients

Scale
  • 1–2 scoops peppermint ice cream (with the candy pieces!)
  • 1 shot espresso, freshly made

Extra Tools

  • heat proof espresso glasses
  • demitasse spoons

Instructions

  1. Brew your espresso shot.
  2. Scoop out ice cream into a heat proof glass mug or small bowl.
  3. Pour espresso over the ice cream and enjoy!

Notes

  • We are Nespresso users at home, so I found that a regular shot was plenty. The lungo shot was a bit too much and melted the ice cream more than I desired creating a warm soup.
  • If you want to make a batch for a party, portion out ice cream into small cups and freeze ahead of time. When ready to serve, brew lungo shots in a large measuring glass with a spout. Then you can pour small amounts of espresso all at once into each cup.

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Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Peppermint Affogato // magicaltreatsathome.com

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Filed Under: 5 Minute Treats, Gluten Free, Recipes, Treats Tagged With: 5 Minute Treat, christmastimetreats, Disney's California Adventure, espresso, ice cream, peppermint, Schmoozies, treat

Pastry Tips for Churros

December 11, 2019 by Elana Lepkowski 4 Comments

Churro Piping Tips // stirandstrain.com

We love making churros around here. As of this week we have SIX churro recipes on the site (and we only just started here in May). And while we have lots of tips and tricks on each recipe page, the style of churro you want to create was taken into consideration, and so we have our first tip post today.

3 styles of pastry tips used on Magical Treats at Home for churros

Tip as in advice, and tip, for today, as in pastry tips. Through these churro recipes I’ve come to find that I enjoy two styles of churros: thin and crunchy, and fat and crispy. And then there are the churro nuggets too, but those I usually just like for small bites, not so much for recipes on this site. So today I thought I’d show what you’ll expect with the two types of pastry tips used here on the site.

Churro Piping Tips // stirandstrain.com

Wilton 1 M

The Wilton 1 M tip is a smaller, open star tip. It produces a thin, crunchy churro with a hollow center. The ridges are more shallow, and the churro becomes more fragile after it has sat under refrigeration.

Churro Piping Tips // stirandstrain.com

Ateco #847

The Ateco #847 pastry tip is a closed star with a wider opening. It produces a thicker churro with a more spongy inside and crispy, not crunchy exterior. The ridges on the outside are deeper, which are useful for recipes where the churro is rolled in extra ingredients (i.e. cookie crumbles). This size churro is also sturdier after refrigeration.

Churro Piping Tips // stirandstrain.com

Ateco #849

Just two sizes up from the #847, the Ateco #849 pastry tip produces an ideal size for churro bites. As with the #847, churros produced with this tip are crispy with deep ridges, however, due to their width, they become oversized when piped out longer than an inch or two. This results in the possibility of a raw center with a burned exterior. However, when using this tip to make a churro bite smaller than an inch, it cooks perfectly at 6 minutes total, similar to the other churro recipes on here.

It’s up to you now which style of churro you’ll want to try. And I hope we have at least one recipe on the site you’ll have fun trying!

Got a question on baking, technique, or Disneyland in general? Drop us a comment below!

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Filed Under: Tips Tagged With: pastry tips, technique, tips

Christmas Tree Churro

December 9, 2019 by Elana Lepkowski Leave a Comment

Christmas Tree Churros // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday treat is located in Critter Country.

I haven’t counted, but I would bet there are more holiday churros out there than candy apples or rice crispy treats this year. There are just SO many to choose from, and narrowing down which I was going to choose came down to two things: flavor and nostalgia. And that churro was the Christmas Tree Churro.

Christmas Tree Churros // magicaltreatsathome.com

Here’s the weird thing about this particular churro, it was made differently from the posted photo, and I’ve seen it look different even from other people’s photos of it. So, I have to approach this recipe with a caveat: it might be different from what you had, but one thing everyone had in common was that it came with the cherry dipping sauce.

Christmas Tree Churros // magicaltreatsathome.com
Christmas Tree Churros // magicaltreatsathome.com

Now, it’s this cherry dipping sauce, with a very jelly-like consistency reminiscent of a doughnut or pie filling, that filled me with nostalgia. When I was younger, my Grandmother would make mini cheesecakes topped with jarred cherry jelly for every occasion. I’m talking birthdays, holidays, baby showers, pretty much any gathering we attended in the ’80’s and ’90’s always included a tray of these treats. And I loved them. Really, really loved them. I could probably eat 10 of these if no one was looking. I think I can pinpoint to these treats starting my obsession with cheesecake that still is going strong decades later.

Christmas Tree Churros // magicaltreatsathome.com

Anyways, these churros are the classic churro rolled in cookie crumbles and sprinkled with green (and apparently sometimes red) sanding sugar. The side comes with it (as opposed to costing extra), and altogether make for a classic looking holiday treat. I really love the buttery flavor the cookies impart here (similar to those Banana Pudding Churros from earlier in the year), and the tart cherry flavor cuts the sweetness back a bit, so combined it’s well balanced.

Christmas Tree Churros // magicaltreatsathome.com

After these are fried up, kids can lend a hand to help decorate. Rolling in cookies (even crushing the cookies), and sprinkling toppings are all kid friendly here.

So, find some holiday music, heat up the oil, and start frying these tasty holiday treats! Enjoy!

Christmas Tree Churros // magicaltreatsathome.com
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Christmas Tree Churros // magicaltreatsathome.com

Christmas Tree Churro

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 10–16 churros (depending on tip size) 1x
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Description

This Christmas tree inspired holiday churro is decked out in red and green sanding sugar, edible stars, and rolled in buttery cookie pieces. A Disneyland-inspired treat.


Ingredients

Scale
  • 1 cup water
  • 1/2 cup butter
  • 1 tablespoon granulated sugar
  • big pinch of salt
  • 1 cup all purpose flour
  • 2 eggs
  • vegetable oil for frying
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 package of Walker’s shortbread cookies (about 9 fingers), crushed
    Christmas Tree Churros // magicaltreatsathome.com
  • 2 tablespoons green sanding sugar
  • 2 tablespoons red sanding sugar
  • edible stars
  • cherry jam or pie filling

Specialty Tools

  • spider for frying
  • Wilton 1 M piping tip  or
  • Ateco 847 piping tip
  • pastry bag
  • candy thermometer

Instructions

  1. First, line two half sized sheet pans with parchment, set aside. Mix together 1/2 cup of granulated sugar and cinnamon in a long shallow bowl or loaf pan, set aside.
  2. Next, crush cookies in a ziplock bag with a rolling pin until finely ground. Alternatively, you can pulse in a food processor until a sand-like consistency forms. Set aside in a large, shallow bowl.
    Christmas Tree Churros // magicaltreatsathome.com
  3. In a medium sized saucepan over medium-high heat, combine water, butter, sugar and salt. Bring to a boil, or until butter has melted.
  4. Turn burner to low and pour in all the flour at once. Stir until there are no visible flour lumps and dough has begun to stick together in a ball and pulled away from the sides of the pan.
  5. Remove pan from heat and let sit 5 minutes. Then stir in each egg until incorporated. Dough will appear to break or become lumpy. Continue to stir until it forms a smooth, sticky dough.
  6. Fill a pastry bag fitted with a Wilton 1 M open star tip (for thinner churros) or with a Ateco 847 closed star tip (for thicker churros, shown in this post) half full with batter (see notes below on filling pastry bags).
  7. If not frying immediately, pipe 6-8″ long dough onto the sheet pan. Refrigerate dough at least 30 minutes and up to two days. Batter will stiffen the more it sits, so let the dough come to room temperature before frying.
  8. If frying immediately, fill a dutch oven or deep frying pan with vegetable oil at least 2″ up the side of the pan (I found a 1/2 gallon of avocado oil worked for me in my large dutch oven. See note below about reusing oil.). Heat oil to 340-350°f, using a candy thermometer to keep the temperature constant. You may need to adjust heat up or down during cooking a few degrees.
  9. Place (if piped earlier) or pipe churros 2-3 at a time into the cooking oil for 6 minutes, turning after 3 minutes with a spatula or spider. Wait until oil comes back to temperature before adding next batch. Thicker churros may need an additional 30 seconds to one minute to fully cook through.
    Christmas Tree Churros // magicaltreatsathome.com
  10. Using a spider or large spatula, remove churros from oil and drain on a cooling rack over parchment or on a paper towel. Wait at least a minute and then toss the churro in the cinnamon sugar, tapping off any excess. Then roll churro in the cookie crumbs, lightly pressing to adhere. Set churro aside. Repeat with all the churros.
    Christmas Tree Churros // magicaltreatsathome.com
  11. Next, sprinkle churros with red and green sanding sugar, and edible stars.
  12. Finally, serve churros with a small dipping bowl of the cherry filling.

Notes

  • Do not overfill your pastry bag! Fill in two to three batches. If there is too much dough, it will seep out the top and will be hard to pipe.
  • Slowly pipe out dough all of a consistent size, smaller spots on the churro can cause them to become more fragile while handling and can break in the oil or while coating in sugar.
  • Churro dough can be piped out onto parchment and covered in the fridge up to 48 hours.
  • If you want to make you churros immediately after making dough without the chilling time, once oil has reached temp, starting about one inch above the oil, pipe a small line of dough down into oil and either snip end with scissors, or break the dough off the pastry tip on the side of your pan. Follow directions above for frying.
  • Thicker churros will require a longer cooking time to fully cook through the center. Test one churro first to adjust your cooking time.
  • Cooking oil can be fine strained and stored again for another use. I strain back into the bottle it came from. Well strained oil can be stored in a cool, dry place and used up to several times.
  • Churros curling? That could be one of a few reasons. One is that it will naturally shrink and change shape as the dough hits the oil and puffs up. I found that the stiffer dough from sitting in the fridge resulted in straighter churros while fresher dough tending to curl more. Also, if you’re using a circular pot like a dutch oven, churros may rest against the inside edge of the pan while cooking causing them to take on the curved shape of the pan. To prevent this, nudge your churro with the spider or spatula immediately after placing in oil when it pops back up to the surface. Continue to nudge gently back and forth for about 20-40 seconds or until the dough has gotten stiff in the oil.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Christmas Tree Churros // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: cherry, Christmas, christmastimetreats, churro, cookies, Critter Country, disneyland, holiday, treat

Mickey Mouse Peppermint Beignets

December 2, 2019 by Elana Lepkowski Leave a Comment

Mickey Mouse Peppermint Beignets // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday time treat can be found at the Mint Julep Bar at the Disneyland Resort.

Peppermint is a very holiday time flavor. From candy canes to chocolate bark to all manner of baked goods, you cannot escape this refreshing addition to treats this time of year. At Disneyland, there is an obvious peppermint theme going on… there are even Mickey Mouse peppermint candy shaped pillows this year. And they smell of peppermint, and yes, I’ve bought a couple for Christmas decorating. So of course I also had to try a batch of the holiday time favorite at the park, the Mickey Mouse shaped Peppermint Beignets.

Mickey Mouse Peppermint Beignets // magicaltreatsathome.com

What I love about these is that they don’t go overboard on the peppermint. It’s a nice balance between the sweet powdered sugar with enough of a “touch” of peppermint so that you can taste and see it (pink powdered sugar!), but your mouth isn’t overwhelmed by the bracing coolness that can accompany peppermint.

Making these at home you can adjust that up or down to your preference. I kept my peppermint addition close to what I feel you get at the parks but if you looooove some peppermint flavor, you’ll definitely want to up the candy canes here. And yes! We’re using ground up candy canes to flavor the powdered sugar!

Mickey Mouse Peppermint Beignets // magicaltreatsathome.com

These beignets follow the same recipe as the classic beignets, or any of the other flavored ones on this site. It’s the addition of the peppermint that gives these the unique holiday twist.

Mickey Mouse Peppermint Beignets // magicaltreatsathome.com

One question I got last time was about freezing the dough. The short answer is yes, you can do the 30 minute proof in the bowl, roll it out, cut the shapes, and then freeze in plastic wrap. You can keep it frozen up to a month. When ready to use, you can remove from the freezer, and let thaw overnight in the refrigerator. Then unwrap from plastic, move to your counter, cover with a towel, and let rise two hours. I found that they did not puff up as well in the oil, but I only did one test of these so there could have been other factors here I haven’t taken into consideration. If you’ve frozen and then fried, let me know how yours turned out!

Also, remember to read through all the notes after the recipe for some helpful tricks and notes! OK, now let’s get that oil hot and make some holiday beignets!

Mickey Mouse Peppermint Beignets // magicaltreatsathome.com
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Mickey Mouse Peppermint Beignets // magicaltreatsathome.com

Mickey Mouse Peppermint Beignets

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

Melt-in-your-mouth Mickey Mouse Peppermint Beignets are full of holiday spirit with a minty crushed candy canes and lots of powdered sugar! A Disneyland-inspired treat.


Ingredients

Scale
  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (105º)
  • 1/4 cup (50 g) 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
  • 2–3 mini candy canes, crushed (I used a coffee grinder for fine and small chunks of candy)

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.
    Mickey Mouse Peppermint Beignets // magicaltreatsathome.com
  4. While dough is rising, mix together the powdered sugar and crushed candy canes 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.
  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 candy cane mix. You can sift extra sugar over all the beignets before serving.
    Mickey Mouse Peppermint Beignets // magicaltreatsathome.com

Notes

  • Candy canes clumping when you crush them? Add a teaspoon of powdered sugar to the mix. It will absorb some of the excess oil the candy might give off.
  • If you are in a higher altitude, your dough may need less time to rise for the second proof.
  • 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.
  • Strain your oil after it reaches room temperature. It can be used again!

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Mickey Mouse Peppermint Beignets // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: beignet, christmastimetreats, doughnut, Mickey Mouse, Mint Julep Bar, peppermint, treat

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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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