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Peanut Butter Blondie for peanut butter lovers

October 23, 2020 by Elana Lepkowski 1 Comment

Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

Where can I find the original treat?

  • These specialty treats were found at the Grand Californian Hotel.

One of the perks of the Disneyland resort being so contained and walkable, is that two parks and three hotels are all walking distance from each other. And while the parks boast some amazing treats, well, tucked away inside the Grand Californian Hotel is the small eatery GCH Craftsman Bar and Grill which I’ve found to have some delicious treats as well. Like today’s Peanut Butter Blondie.

Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

The name is very no nonsense, but this decadent peanut butter lover’s dream treat is anything but that. The treat consists of a hefty peanut butter blondie studded with Reeses Pieces, topped with peanut butter icing, and crowned with more Reeses Pieces and mini peanut butter cups. If you’re a fan of peanut butter desserts (and I can attest to peanut butter cups making up at least 50% of my diet as a child), YOU WILL WANT TO MAKE THIS STAT. And so it’s a good thing you’ve come to the site today because we’ve got that recipe for you below!

I used my one bowl blondie recipe for the base of this recipe, a recipe so simple that I consistently made this during my kids’ nap time so that I would have a snack to eat when they went to bed later that day (what? You think I was making it for them LOL?!). And I’ll note here that blondies with peanut butter in them have more of a dryer, cake-ier quality to them than the standard chocolate brownie. So expect that, and take a few minutes off baking time if you’d like them a little undercooked in the center. The icing can be whipped up while these cook too, making them ready for consumption pretty quickly.

Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

Other than melting the butter on the stove, most steps can be completed with the help of kids as young as 3. To help with icing the blondies, you can place the icing in a piping bag and let them dollop on top, and then place the candies. Just watch the level of candies you have. Every time I turned my back, candies went missing.

And if you’re thinking, wait, what happened to Whitewater Snacks at GCH? This is the same place at the hotel basically with a facelift.

Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

OK? Let’s bake!

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Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

Peanut Butter Blondies

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  • Author: Elana Lepkowski
  • Yield: 4 Oversized Peanut Butter Blondies 1x
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Description

Calling all peanut butter lovers! This oversized peanut butter blondie is chock full of creamy peanut butter and studded with a generous portion of peanut butter and chocolate candies. A Disneyland-inspired treat.


Ingredients

Scale

Blondie Base:

  • 1 stick butter (1/2 cup)
  • 1/2 cup creamy peanut butter
  • 3/4 cup brown sugar light or dark (1 cup if you like your brownies sweeter)
  • 1 egg
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 cup flour
  • 1/2 cup Reese’s Pieces

Peanut Butter Frosting:

  • 1 cup creamy peanut butter
  • 3 tablespoons unsalted butter
  • ½ – ⅔ cup powdered sugar (depending on how runny your peanut butter is you may need more or less powdered sugar)
  • 1 teaspoon vanilla extract

Topping:

  • Reese’s Pieces candies
  • Mini Peanut Butter Cups

Specialty Tools

  • Oversized baking cups/molds

Instructions

For the blondie base:

  1. Preheat the oven to 350°f.
  2. Melt the butter in a small saucepan, or in the microwave.
  3. In a large mixing bowl, combine the melted butter, peanut butter, and brown sugar. Whisk until smooth.
  4. Mix in the egg, salt and vanilla extract until smooth.
  5. Sprinkle baking powder over the mixture, stir in, and then add in the flour and stir until just combined.
  6. Fold in the Reese’s Pieces candies.
  7. Pour the mixture into 4 of the baking cups (the mixture will be on the stiff side), and smooth the tops.
  8. Bake for 22-26 minutes
  9. When done, let fully cool before frosting.
    Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

For the peanut butter frosting:

  1. In a mixing bowl, beat together the peanut butter and butter until smooth.
  2. Mix in the powdered sugar and vanilla extract until fully combined and smooth.
  3. Spread on top of the blondie bases.
  4. Any leftover frosting can be kept refrigerated in an air-tight container for up to 4 days.

Topping:

  1. After spreading peanut butter frosting on blondies, top with Reese’s Pieces candies and mini peanut butter cups.
  2. Enjoy!

Notes

  • You can also bake this in an 8×8″ baking pan lined with parchment.
  • If your powdered sugar is lumpy, sift before mixing in to the frosting.
  • Extra frosting can be refrigerated up to 4 days in an air-tight container, or frozen up to 3 months. Re-whip once defrosted.

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Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: disneyland, fall, fall-halloween, GCH, peanut butter, peanut butter cups, treat

Jack Skellington Cake Pops

May 16, 2020 by Elana Lepkowski Leave a Comment

Jack Skellington Cake Pops // magicaltreatsathome.com

Where can I find the original treat?

  • This seasonal treat was found throughout the Disneyland Resort.

First, yes, I know it is May, however when Disney announced they were going to hold a special “Halfway to Halloween” event yesterday (Friday May 15th), and I just happened to have a batch of undecorated white chocolate coated cake pops in the fridge, instead of my original idea (which I’ll withhold for now since I’m still going to do it at another date) I pivoted to a batch of Jack Skellington cake pops instead. They are super easy to decorate. So let’s talk about that and make some!

Jack Skellington Cake Pops // magicaltreatsathome.com

The original Disneyland treat last year was a vanilla cake pop, which makes sense, since if you make a darker colored cake, which I did with chocolate, you will more than likely have to double coat these depending on how opaque your melted chocolate is. So, I’ve linked to our standard Disneyland cake pop recipes in the recipe below and you can choose the flavor you’d like best.

Jack Skellington Cake Pops // magicaltreatsathome.com

For decorating, I colored semisweet chocolate with some chocolate, oil based, food coloring in black. If you can get your hands on black candy melts I’d suggest that for one less step. Also, remember, never use water based (like gel) food coloring with chocolate. Water and chocolate don’t mix! It will make your chocolate seize up when you melt it.

Jack Skellington Cake Pops // magicaltreatsathome.com

One tip when decorating Jack’s face is to cut the smallest tip off your piping bag that you can get away with. It will make the line work on his smile all the easier if you have a fine line to control. If you want to use a tip with your bag, I’d go with Wilton’s #1 or #2 tip.

Jack Skellington Cake Pops // magicaltreatsathome.com

And that’s it! These look great and are really very easy to decorate. Whip up a batch to celebrate #Halfway2Halloween right now, or pin this recipe to welcome the actual Halloween season the first week of September.

Jack Skellington Cake Pops // magicaltreatsathome.com
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Jack Skellington Cake Pops // magicaltreatsathome.com

Jack Skellington Cake Pops

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  • Author: Elana Lepkowski
  • Yield: 8–10 Jack Skellington Cake Pops 1x
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Description

Get spooky with these easy to decorate Jack Skellington white chocolate coated cake pops! A Disneyland-inspired treat.


Ingredients

Scale

For the cake pops:

  • 8–10 cake balls (find our recipe here for the Disneyland-inspired vanilla, chocolate, and red velvet cake pops)
  • 1 cup white chocolate discs (like Merckens) or white candy melts
  • 1/4 cup black candy melts OR 1/4 cup semisweet chocolate discs + 3-4 drops oil based food coloring for chocolate in black

Specialty Tools:

  • lollipop sticks
  • cake pop drying rack

Instructions

  1. First, make your cake balls for the cake pops. I chose the chocolate flavor for this recipe.
  2. Push a lollipop stick halfway into each cake ball. Set aside into a cake pop stand, or make holes in the bottom of a shoe box and stick the cake pops in there.
  3. Refrigerate at least one hour to firm up, or up to two days.
    Jack Skellington Cake Pops // magicaltreatsathome.com
  4. Next, melt the white chocolate. You can do this one of several ways:
    1. Melt in a candy pot until smooth (Wilton makes this one for their candy melts I use for dipping projects like this). This can take up to 20 minutes to get fully smooth candy melts. Follow the directions for your particular pot!
    2. Melt in the microwave in 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.
    3. Melt in a double boiler on the stove. In a medium saucepan, bring about an inch of water to a simmer. Place a glass bowl on top and add candy melts. Stir until melted and smooth.
  5. Make sure the cake pops have come to room temperature. If they’re too cold, the chocolate will seize up and harden too soon.
  6. Next, dip each cake pop into the white chocolate, tapping each stick against the bowl to pop any air bubbles and to remove all the excess chocolate. If your white chocolate is not opaque enough, dip all the cake pops a second time after you have finished the first round. Stick them back into the stand or box holder.
    Jack Skellington Cake Pops // magicaltreatsathome.com
  7. Let the cake pops firm up slightly again and melt the black candy melts (or chocolate with 3-4 drops of the food coloring) to finish decorating the cake pops. To melt, 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. You can alternatively use a double boiler for melting or melt candy melts in a piping bag, kneading the candy melts between microwaving.
  8. If not melting directly in a piping bag, transfer melted candy melts into a piping bag and cut a small amount of the tip off to decorate. See notes below on tip sizing if using a piping tip.
  9. Draw on Jack’s face with the piping bag on each cake pop. Start with the eyes making a small circle and moving outward until the eyes are large. Then make to small lines for the nose at angles, and then draw on a thin line for the smile and perpendicular lines for his mouth. Set aside and let firm up at least a half hour, or refrigerate until ready to eat.

Notes

  • Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • I like to dry the cake crumbles out a bit before mixing with the frosting, and then letting that mixture sit overnight in the fridge to set up. This ensures a more solid cake pop when dipping.
  • Boxed cake and canned frosting will also work for the cake pops if you don’t want to make them from scratch. Just follow the amounts for the crumbled cake and amount of frosting on those recipe pages listed above.
  • Cake balls can be made in advance and frozen in a single layer on a sheet pan. Then move the frozen balls to a freezer safe container until ready to use. You can keep cake balls in the freezer up to 6 months.
  • If cake balls are slipping off the sticks, dip lollipop stick tip in the melted chocolate and insert into cake ball. Refrigerate a few minutes to set.
  • Pure white chocolate, as opposed to candy melts, will have a thinner texture and may show dark spots after one dip due to its translucent nature. The first dip will also ensure that your marshmallows will adhere and not slide off into the chocolate on the second dip. If your kitchen is particularly warm, stick in the fridge for 10 minutes to harden slightly before second dip.
  • White chocolate can get too hot very easily. If the white chocolate looks like it is seizing on your spoon when you have dipped in the chocolate and let it drip off, it is too hot. Keep stirring the white chocolate to cool it down. It will be the right consistency to dip the cake pops in when it drips smoothly off your spoon. This can take anywhere sometimes from 20 to 30 minutes to melt, and then cool down to the right consistency.
  • If your white chocolate or candy melts is still very clumpy and thick, add a 1/4 teaspoon of coconut oil into it and continue mixing. This should thin out your mixture and get a smoother consistency.
  • If you want to use a tip with your bag for decorating Jack’s face, use Wilton’s #1 or #2 tip.
  • Save any extra white chocolate to reuse for another treat within a week. Let chocolate harden and then seal in an airtight container.
  • Cake pops will last up to one week in the refrigerator in an airtight container.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Jack Skellington Cake Pops // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: cake, cake ball, cake pop, cake pops, candy melts, chocolate, disneyland, fall-halloween, Halfway to Halloween, Jack Skellington, Nightmare Before Christmas, This is Halloween, treat, white chocolate

Layered Pumpkin Cheesecake

November 11, 2019 by Elana Lepkowski Leave a Comment

Layered Pumpkin Cheesecake // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found at the Jolly Holiday Bakery Cafe at the Disneyland resort.
Layered Pumpkin Cheesecake // magicaltreatsathome.com

We’ve got our last of the pumpkin treats today as we say goodbye to all the fall decorations at Disneyland and head straight into Christmas. But wait! Yes, there is another holiday before then, and we’re not talking about National Peanut Butter Fudge Day (although that lands on November 20 this year). We’ve still got Thanksgiving coming this month, and that means PIE! Pumpkin pie! But if making a whole pie from scratch is just not doable, try these mini Layered Pumpkin Cheesecake jars instead!

Last year at Disneyland I tried one of these and I inhaled it in seconds; it was just so good. Admittedly I am a lover of pumpkin flavored treats and I live for cheesecake, so this layered individual dessert cup was calling my name. I was so happy they brought it back this year, but on November 8th, *poof*, it’s gone, and who knows if it will come back next year. So let’s make our own now!

Layered Pumpkin Cheesecake // magicaltreatsathome.com

These are a really great option if you’re thinking about desserts for the holidays and want to do all the prep ahead of time, even a whole day or two ahead of time. These jars are quick to put together because there’s NO COOKING! Just dirty some bowls, store everything into little jars in the fridge, and then take them out when it’s time to serve to guests (or let’s be real, yourself, 4 times).

This recipe makes just 4 individual desserts, but this can be easily scaled up (the recipe box below has a handy tool to do that with too!). You may want to increase or decrease the sugar as you scale, so remember to do a taste test when adjusting!

Layered Pumpkin Cheesecake // magicaltreatsathome.com

This might not be the most “fun” dessert for kids to make, but they can definitely help with assembly, and older kids can do the piping work. My kids always feel proud to eat anything they’ve helped make too, even if it doesn’t include sprinkles.

A note here on the jars used. In the photos I am using a Weck tulip jam jar that holds about 7.4 ounces. These are a great size for individual portions, and cute looking too. However, I find these very fragile and I do not suggest them for use with kids. Tempered glass jars, like Wean Green, or plastic lidded containers would work best if you are making these for younger guests, or hey, for those holiday guests that have a designated driver.

Layered Pumpkin Cheesecake // magicaltreatsathome.com
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Layered Pumpkin Cheesecake // magicaltreatsathome.com

Layered Pumpkin Cheesecake

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  • Author: Elana Lepkowski
  • Yield: 4 servings 1x
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Description

Layers of pumpkin pie filling and creamy, no bake cheesecake are topped with cinnamon spiced cream cheese swirls in individual portions. A Disneyland-inspired treat.


Ingredients

Scale

Whipped Cinnamon Cream Cheese Frosting:

  • 4 ounces (half a block) cream cheese
  • 1/4 cup (55 g) unsalted butter
  • 1–1/2 cups (188 g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • pinch salt

Pumpkin Pie Filling:

  • 1/4 cup (65 g) heavy cream
  • 2/3 cup (180 g) pumpkin purée
  • 1/4 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 2–1/2 tbsp brown sugar (47 g)
  • pinch salt

Cheesecake Layer (adapted from Sally’s Baking Addiction):

  • 1/2 cup (4 oz) heavy cream
  • 4 ounces cream cheese (half a block)
  • 3 tablespoons (45 g) light brown sugar
  • 1 tablespoon (15 g) sour cream or Greek yogurt
  • 1 teaspoon lemon juice
  • 1/4 teaspoon pure vanilla extract

Topping:

  • crystallized ginger (see notes below)
  • brown sugar

Specialty Tools:

  • Ateco #843 closed star pastry tip
  • pastry bag
  • Weck tulip jam jars

Instructions

Whipped Cinnamon Cream Cheese Frosting:

  1. In a stand mixer fitted with the paddle attachment, on high speed for several minutes, cream together the cream cheese and the butter until light and fluffy, and fully combined.
  2. Next, add in the powdered sugar, vanilla extract, cinnamon, and salt. Slowly mix together until all the powdered sugar has been incorporated, and then bring the mixer to high speed until fully mixed, and frosting is light and fluffy.
  3. Add the frosting to a pastry bag fitted with a small closed star (like Ateco #843). Set aside.

Pumpkin Pie Filling Layer:

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the heavy cream and whip until very soft peaks form. You want the cream to still slip off a spoon, but not be liquid-y.
  2. Then remove the whisk and add the paddle attachment.
  3. Add in pumpkin purée, cinnamon, pumpkin pie spice, brown sugar, and salt. Gently mix until combined.
  4. Set aside.

Cheesecake Layer:

  1. In a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Gently remove into a separate bowl. Set aside.
  2. Next, switch to a paddle attachment and in the same empty bowl you whipped the cream in, add in the cream cheese, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and no more lumps.
  3. Gently fold in the whipped cream into the cream cheese mixture by using a rubber spatula to cut down through the center of the mix, scooping through the bottom left, giving the bowl a quarter turn, and then repeating until the whipped cream is just barely incorporated. Set aside.

Assembly:

  1. In a clean jar, add about 1/4 cup (2 ounce #16 disher) of the cheesecake mixture to each jar.
  2. Next add in the same amount of the pumpkin filling.
  3. Finally, dot the top of the pumpkin filling with small stars made of the cinnamon cream cheese frosting. Dust with finely chopped crystallized ginger or brown sugar. Enjoy!

Notes

  • Components can be refrigerated up to 5 days beforehand separately and then assembled to serve, or assembled into jars, sealed and kept refrigerated for 5 days.
  • Granulated ginger can also be used and mixed with brown sugar as a topping.
  • The dessert can also be assembled into a trifle dish for one larger serving.
  • Tempered glass jars, like Wean Green, or plastic lidded containers would work best if you are making these for younger guests as the Weck jars are fragile and can break easily.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Layered Pumpkin Cheesecake // magicaltreatsathome.com
Layered Pumpkin Cheesecake // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: cheesecake, cinnamon, cream cheese, disneyland, fall, fall-halloween, individual dessert, jolly holiday bakery cafe, Pumpkin, pumpkin spice, treat

Pumpkin Cake Pops

November 4, 2019 by Elana Lepkowski 1 Comment

Pumpkin Spice Cake Pops // magicaltreatsathome.com

Where can I find the original treat?

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

Santa was out riding around Disneyland on Halloween, which was kinda weird, what with jack-o-lanterns still hung up everywhere. It’s that narrow time frame of transition at the parks where everyone is itching for Christmas, but we still had to get through Halloween first. And now that trick or treating is behind us, I’m still here for the pumpkins. That’s why this week’s treat recipe is Pumpkin Cake Pops!

Pumpkin Spice Cake Pops // magicaltreatsathome.com

These pumpkin spice, pumpkin shaped cake pops have a wonderful punch of baking spices that will have you longing for a piece of pumpkin pie. They’re coated with orange and green chocolate, and a caramel stem, and the bakers did a great job of adding in a hint of molding so that these cake pops really do resemble little pumpkins. And now you get to have them at home too!

Pumpkin Spice Cake Pops // magicaltreatsathome.com

Cake pops are one of those treats that look easy to make, but actually require a little finesse to get it right, but don’t let that stop you! I’ve got some tips and tricks in the notes section below the recipe to help you out. These cake pops can be made all from scratch, a combo of pre-made items, or all store bought! The recipe I use from scratch makes for a moist cake that holds its shape well after forming a ball, and has a balanced amount of spices with real pumpkin in the mix. I use a cream cheese frosting that is super creamy and makes a great “glue” here. You can also choose to color white chocolate, or use pre-colored candy melts too.

Now, while all kids can definitely help roll the cake into balls and attach to the sticks, older kids might be better suited to coating the chocolate, as there is some technique involved there. However, you know your own kids, and if it comes down to it, you can just throw all the cake balls into the chocolate and have cake bon bons instead of pops. And then everyone can help decorate. That actually sounds pretty fun.

Pumpkin Spice Cake Pops // magicaltreatsathome.com

So let’s enjoy pumpkin season while it lasts, because we might not make it to Thanksgiving when all the peppermint treats that are about to drop at Disneyland. Have a magical day everyone!

Pumpkin Spice Cake Pops // magicaltreatsathome.com
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Pumpkin Spice Cake Pops // magicaltreatsathome.com

Pumpkin Cake Pops

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  • Author: Elana Lepkowski
  • Yield: 7 cake pops 1x
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Description

Moist, perfectly spiced pumpkin cake pops are coated in orange and green chocolate to resemble tiny pumpkins. A Disneyland-inspired treat.


Ingredients

Scale

For the cake balls:

  • 2 cups (~210 g) loosely packed crumbled pumpkin spice cake crumbs
  • 1/4 cup (32 g) cream cheese frosting
  • ***Both recipes can be found here if making from scratch (recipe makes more than you’ll need here. see notes below about freezing extra components)

For the decoration:

  • 6–1/2 ounces (3/4 cup) orange candy melts
  • 1–1/2 ounces red candy melts
  • 1/2 ounce (~1 tablespoon) green candy melts
  • 1/2 ounce (~1 tablespoon) dark cocoa candy melts OR 2 caramel squares

Special Tools:

  • 1 ounce disher
  • lollipop sticks
  • pastry bags
  • cake pop holder OR shoe box base for drying cake pops
  • scribe

Instructions

For the cake balls:

  • If baking from scratch, follow directions for cake, cool completely and crumble half for recipe. Eat or freeze the rest of the recipe for another time.
  • If making frosting from scratch, make and set 1/4 cup aside. Use or freeze the rest for another recipe.
  • Combine cake crumbles and frosting in the bowl of a stand mixer with paddle attachment until fully incorporated. You can also mix well in a bowl with a rubber spatula. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • Using a 1 ounce disher, scoop out cake mixture and form a tight ball. Push a lollipop stick halfway into the ball. Set aside in the cake pop stand, or make holes in the bottom of a shoe box and stick the cake pops in there. Repeat until all the mixture is gone.
  • Refrigerate at least one hour to firm up, or up to two days.

For the decoration:

  • Take out the cake pops and let warm up slightly at least 10 minutes.
  • Melt the orange and 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 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
  • Next, holding the cake ball over the melted chocolate, use a spoon to ladle the chocolate over it, turning and pouring to get an even coat. Tap gently so excess chocolate drips off and air bubbles get released. Use a scribe to pop any bubbles that do not break.
  • Set them back in the cake pop holder and continue until all of the cake pops are coated.
  • Next, melt green and dark cocoa chocolates using the same method from above.
  • Transfer the green and dark cocoa candy melts to separate piping bags and cut a small tip off each bag.
  • Use the green to decorate green vines on each cake pop.
  • Then use the dark cocoa to pipe small stems on each pop. If making the caramel stems (similar in style to the cake pops found at Disneyland), melt caramel squares in the microwave in short bursts at half power until soft but not melted. Cool slightly and take small chunks of the caramel out with a toothpick and attach to the top of the cake pops, using wet fingers to mold the caramel into a stem.
  • Refrigerate at least an hour to set. Then enjoy!

Notes

  • Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • If cake balls are slipping off the sticks, dip lollipop stick tip in the melted chocolate and insert into cake ball. Refrigerate a few minutes to set.
  • If you do not pop the air bubbles, then moisture from the cake will seep out as the chocolate dries. If this happens, gently wipe away anything that has seeped out, and coat a second time in the melted chocolate.
  • Don’t let the green or chocolate candy melts get too hot or they will run when trying to pipe out decorations. Allow to cool a bit after melting for more set lines.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Pumpkin Spice Cake Pops // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: cake, cake pop, chocolate, disneyland, fall, fall-halloween, Pumpkin, pumpkin spice, treat

Haul-O-Ween Churros

October 28, 2019 by Elana Lepkowski Leave a Comment

Haul-o-ween Churros // magicaltreatsathome.com

Where can I find the original treat?

  • These treats can be found at the Cozy Cone Motel in DCA during Halloween Time.

One treat Disneyland is (mostly) good at transforming each season are their churros. When a new foodie guide is out, expect to see several variations and themes. For this Halloween season, there were a number of delicious options, but for today, I chose to recreate the Haul-O-Ween churro.

Haul-o-ween Churros // magicaltreatsathome.com

Now, it might look like a crazy concoction some child cooked up in their Fisher-Price kitchen, but believe me, this was surprisingly good. Even with its edible green slime, and cookie and candy decorations, this churro treat was not too sweet. The cookie crumb coating worked really well with the classic cinnamon-sugar churro flavor; just adding a hint of cocoa.

Haul-o-ween Churros // magicaltreatsathome.com

Now, with this post I’ve gone and updated the piping tip that I usually use to a larger, closed star style. This resulted in a thicker, wider churro that was able to hold on to more cookie crumbs. Despite the size, it fried up light and crisp and this might be my new favorite churro style. I’m going to write up a quick kitchen tip post soon comparing the two types of pastry tips so you can decide which way you’d like your churros. Expect that excerpt here when that drops.

Also, let’s discuss the edible green slime for a minute. The description for the treat lists it as icing but it didn’t really, well, taste like icing. In fact, it didn’t have too much of a taste except kinda sweet, but not too sweet, and so I just made the executive decision here to make a thin style pudding and use that to decorate, and also dip my churros in for a sauce. It worked just fine. (Maybe next time at the park I’ll just ask for a side of sauce and take it home when it’s a little mysterious like this…)

Haul-o-ween Churros // magicaltreatsathome.com

Once the churros have cooled slightly, kids can take over coating and decorating the treats. Give kids edible green slime and they are gonna have some fun. But don’t worry adults, you’ll have fun with this too.

As usual, we’ve got plenty of notes and tips following the recipe, so please check those out. Now let’s get ready to churrrrroooooooooo!

Haul-o-ween Churros // magicaltreatsathome.com
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Haul-o-ween Churros // magicaltreatsathome.com

Haul-O-Ween Churros

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  • Author: Elana Lepkowski
  • Yield: 10–16 churros (depending on tip size) 1x
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Description

These delightfully fun classic cinnamon-sugar churros get the Oogie-Boogie treatment for Halloween with a cookie crumb coating, edible green slime, creme filled cookies, and candy toppings. A Disneyland-inspired treat.


Ingredients

Scale

Edible Green Slime:

  • 1 package of vanilla instant pudding
  • milk or milk alternative per instructions on the box, plus 1/4 cup (see notes below)
  • 1–2 drops of green food coloring (Americolor “Leaf Green” used here)

Churro:

  • 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
  • 12 creme filled cookies, like Oreos
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon

Additional Toppings:

  • candy corn
  • gummy worms
  • Oreo cookies, slightly crushed

Specialty Tools

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

Instructions

For the green slime:

  1. Make vanilla pudding according to instructions, adding in any additional milk to thin it out (see notes below).
  2. Add in 1-2 drops of food coloring and stir well.
  3. Chill, covered, in the refrigerator until ready to use.

For the churros:

  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.
  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) half full with batter (see notes below on filling pastry bags) and pipe 6-8″ long dough onto the sheet pan. I was able to fill two sheet pans with all the batter.
  7. 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. (Note below for frying immediately after making dough)
  8. 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.
  9. Place churros 2-3 at a time in 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 minute to fully cook through.
  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.
    Haul-o-ween Churros // magicaltreatsathome.com

Decoration:

  • Plate churros and top with edible green slime, candy corn, crushed Oreo pieces, and gummy worms.
  • Enjoy!

Notes

  • To make a thinner style pudding, add in about a 1/4 to 1/3 cup extra of milk or milk alternative to the pudding. This will make a more liquid sauce for the churro. Keep measurements the same if you want it thicker.
  • 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.

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Haul-o-ween Churros // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: candy, Carsland, chocolate, churro, cinnamon, Cozy Cone Motel, DCA, fall-halloween, Oreos, pudding, treat

Mickey Mummy Macarons

October 21, 2019 by Elana Lepkowski 1 Comment

Mickey Mouse Mummy Macarons // magicaltreatsathome.com

Where can I find the original treat?

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

Need a spooky treat for a Halloween party? Well, these cookies and cream Mickey Mouse shaped Mummy Macarons would be a delicious addition to any cookie spread.

Mickey Mouse Mummy Macarons // magicaltreatsathome.com

If the idea of French-style macarons scare you silly, don’t be afraid! You just need a gentle hand and these come together fairly easily. One tip I will have for making filled cookies like this, that need a top and a bottom, is that you should really use a stencil to map out how big to make them. Then they’ll all be uniform in size. Just remember to turn the parchment sheet over before you pipe them or you’ll get the outline on your cookies when you bake them (I speak from experience here. Whoops!).

Mickey Mouse Mummy Macarons // magicaltreatsathome.com

These macarons are not overpoweringly sweet. I hold back on the sugar in the actual cookie part so that you taste more of the center filling. I feel like that gives the overall treat a nice balance. If you feel like this is not sweet enough for you, feel free to add another tablespoon of sugar into the mix.

Mickey Mouse Mummy Macarons // magicaltreatsathome.com

Once these are baked, kids here can help fill and assemble them. An adult should help melt the candy melts, but since it only ever gets warm, not hot, small hands can hold the piping bag, or spoon, to help create the decorations.

BONUS: now you can create perfectly shaped Mickey macarons without a cookie cutter. Print out our 3″ Mickey Macaron template below and just slip under your parchment when piping! Easy!

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3 inch mickey macaron template

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So let’s get in the kitchen and make these chewy, creamy, sweet treats for Halloween time! Boo to you!

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Mickey Mouse Mummy Macarons // magicaltreatsathome.com

Mickey Mummy Macarons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 3 large Mickey Mummy Macarons 1x
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Description

Enjoy these cookies and cream filled Mickey Mouse Mummy Macarons this Halloween season, or any time of year! A Disneyland-inspired treat.


Ingredients

Scale

For the macarons:

  • 90g (1 cup) almond flour
  • 120g (1 cup) powdered sugar
  • 70g egg whites, from about 2 large eggs
  • 1/4 teaspoon cream of tartar
  • 40g (3 tablespoons) granulated sugar

For the filling:

  • 35g egg whites, from about 1 large egg
  • 1/3 cup (67 g) sugar
  • pinch salt
  • 4 ounces (1 stick) unsalted butter, cut into small pieces
  • 1/2 teaspoon of vanilla extract
  • 3–4 Oreo cookies, crumbled into fine pieces, divided
  • 1 drop black food gel paste

Special Tools:

  • Mickey Mouse cutter

Instructions

For the 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. Using a pencil, trace 6 Mickey Mouses uses the cutter as a guide, leaving at least an 1″ between shapes. Flip parchment over so that you can still see outlines, but the graphite will not transfer to macarons. Set aside.
    Mickey Mouse Mummy Macarons // magicaltreatsathome.com
  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. Sift a third of the dry mixture into the egg whites and fold until barely incorporated, about 10 turns. Repeat twice with remaining dry mix. Mix gently until all of the almond mixture has been absorbed and there are no visible lumps in batter.
  5. Add batter into a piping bag and pipe shapes onto the parchment lined baking sheet. Let the batter sit about 1 hour.
    Mickey Mouse Mummy Macarons // magicaltreatsathome.com
  6. Preheat your oven to 350°f. Place cookies in oven to bake, and then lower the temperature to 300°f. Cook for 17-18 minutes.
  7. Let the macarons cool at least 20-30 minutes before decorating.
    Mickey Mouse Mummy Macarons // magicaltreatsathome.com

For the filling and decoration:

  1. First make the Swiss cookies and cream 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 glossy, soft 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 extract and black food coloring. Whip everything on high until smooth.
  5. Then, add in 2/3 of the Oreo cookie pieces and stir until well combined.
  6. Place the frosting in a piping bag (with either a round tip attached, or just the tip of the bag cut off) and pipe filling onto bottom half of the macaron. *You may have leftover frosting. Storage instructions in notes below.
  7. Sprinkle reserved cookie pieces on top of the frosting and lightly press the other macaron to top.
  8. Next, melt the white 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 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
  9. Transfer to a piping bag with the tip cut off, or using a spoon, drizzle over the top of the macaron in a crisscross pattern.
  10. Put two small dots of candy melts where you want the eyes and place the M&M’s there. Then make a small dot in the center of the M&M’s.
  11. Let the macarons set for about 15-20 minutes then enjoy!

Notes

  • Sifting the almond flour and powdered sugar together is necessary for the absorption of oils and to prevent clumping of batter.
  • 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.
  • Macarons can be stored in the refrigerator up to one week. Let them sit 10-15 minutes to come to room temp before enjoying.

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Mickey Mouse Mummy Macarons // magicaltreatsathome.com

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Filed Under: Gluten Free, Recipes, Treats Tagged With: character treat, chocolate, cookies, fall-halloween, gluten free, Halloween, M&Ms, macarons, Mickey Mouse, Oreos, treat, white chocolate

Minnie Witch Shake

October 14, 2019 by Elana Lepkowski Leave a Comment

Minnie Witch Shake // magicaltreatsathome.com

Where can I find the original treat?

  • The Minnie Witch Shake can be found at Schmoozies! in Disney’s California Adventure Park.

A shake in October?! YES when you live in SoCal! One thing people don’t realize is that here in Southern California, it’s still hot in October, like, 85° hot. And so a spooky Minnie Mouse Witch Shake is definitely in order!

Minnie Witch Shake // magicaltreatsathome.com

Mint chocolate chip is my favorite old school ice cream flavor (peanut butter cup is my favorite “new school” flavor in case you were interested), but we never have it at home since 1. My husband detests the combination of mint and chocolate together and 2. Mint oil now gives him a migraine. So I just don’t keep it around, but when I see it out I most definitely order it.

Minnie Witch Shake // magicaltreatsathome.com

And this shake delivered! So, I had to sneak a pint of mint chocolate ice cream home to recreate this recipe for all of you. But first, let me explain a bit about the ingredients. First, as someone pointed out on IG, Disney calls this a mint chocolate chip shake, but the chocolate in mine was not snappy, like chips of chocolate, but rather soft, like cookies. So, for this recipe I’ve blended up mint chocolate chip ice cream and Oreos for that softer, chocolate cookie piece texture. Second, the whipped cream. Now, I don’t know if it’s the stabilizers in the whipped cream or what, but the whipped cream on the shake in the park had a marshmallow-like texture and wasn’t super soft like regular whipped cream. Maybe like cool whip? Maybe, except it’s been so long since I’ve had it I can’t remember exactly what it’s like. Anyways, I have a whip cream dispenser at home that I use so I’m making fresh whipped cream for my shake. However, whatever way you like your whipped cream you should use that!

Minnie Witch Shake // magicaltreatsathome.com

This recipe is for a single serve shake, but can very easily be expanded to as many shakes as you’d like to make (or made into a few tiny shakes for the kiddos!). I think the glass looks super cute with the orange sanding sugar and the green polka dots, but if you want to make this with less steps, I think you could leave out this part and be fine.

Minnie Witch Shake // magicaltreatsathome.com

Also, if you are making this with/for kids, I’d use plastic cups and forgo the glass like I’m using in the photos. Kids can dip their cups in warm, not hot, melted chocolate and decorate with the sanding sugar and chocolate candies. I’d even let them pour their shakes and top with whipped cream and sprinkles. Adults can make the chocolate bows beforehand as you’re handling hot chocolate and there’s a risk of burns.

As usual, a few notes below the recipe, so please read through the whole thing first before making. Ok?! Let’s start those blenders!!!

Minnie Witch Shake // magicaltreatsathome.com
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Minnie Witch Shake // magicaltreatsathome.com

Minnie Witch Shake

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  • Author: Elana Lepkowski
  • Yield: 1 Minnie Witch Shake 1x
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Description

Cool off this Halloween with a minty Minnie Witch Shake! A Disneyland-inspired treat.


Ingredients

Scale

Mint Chip Cookies and Cream Shake:

  • 3, 2 ounce scoops mint chocolate chip ice cream
  • 3 Oreo cookies, crushed
  • 1/4 cup milk, more or less to taste

Toppings and Decorations:

  • 4 ounces orange candy melts
  • 1/2 cup orange sanding sugar
  • 5 green M&Ms candies
  • orange, green, and purple sanding sugar mix (this can be pre-packaged if you find it, or mix together yourself)
  • whipped cream (or 1 cup heavy cream, 1 teaspoon each vanilla extract and simple syrup or liquid sweetener of your choice with directions below for making from scratch)
  • purple food coloring
  • 2 Oreo cookies

Special Tools:

  • Minnie Mouse bow mold
  • whipped cream canister
  • N2O chargers
  • soda fountain pint glasses
  • striped straws

Instructions

For the shake:

  1. In a blender, combine the mint ice cream, crushed cookies, and milk. Blend until smooth. Set aside.

For the glass decoration and chocolate bow:

  1. Pour the orange sanding sugar into a wide, shallow bowl. Set aside.
  2. Melt the orange candy melts in a microwave safe bowl, like glass. Microwave 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.
  3. Dip and coat the outer rim of a glass with the melted candy melts. Then dip in the orange sanding sugar, turning to coat the entire outside rim.
  4. Then, pour some of the melted orange candy melts in your bow mold(s). Let set at least 10 minutes in the refrigerator.
  5. Remove the bow from the mold when hardened and set aside. Repeat molding for additional bows.

To make the purple whipped cream:

  1. If using ready made whipped cream: Spray whipped cream into a small bowl and using a toothpick, add a drop of purple food coloring. Mix and set aside.
  2. If using a whipped cream canister: Add heavy cream, vanilla extract, simple syrup, and one drop of purple food coloring to a chilled whipped cream canister. Add N2O cartridge and twist to activate. Shake the container for a few seconds and set aside.
  3. If making whipped cream with a mixer: Add heavy cream and one drop of purple food coloring to a chilled mixing bowl. Mix until medium peaks form. Set aside.

Assembly:

  1. In the prepared glass, pour in the mint shake mixture. (Any extra set aside to top off later!)
  2. Spoon or spray prepared whipped cream on top.
  3. Sprinkle with orange, green, and purple sanding sugar mix.
  4. Place the bow and the Oreo “ears” on top of whipped cream. Enjoy with a fun straw!

Notes

  • Glasses can be prepared up to a week ahead and stored in the refrigerator.
  • Bows can be prepared up to three days and stored in refrigerator.
  • If dairy is not your thing, try a dairy alternative ice cream and “milk”! You can also make the whipped cream with cream of coconut but be prepared for a less stiff cream on top.
  • If your ice cream is too soft, use less milk, and alternatively, if your ice cream is pretty hard, use a splash more milk.
  • You can pre-mix your own sprinkles for future baking projects. There are a lot of bulk options on Amazon for sprinkles and sanding sugars (check out our Favorite Supplies list for some examples!).

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Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Minnie Witch Shake // magicaltreatsathome.com

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Filed Under: Drinks, Recipes, Treats Tagged With: character treat, chocolate, cookies, Disney's California Adventure, fall-halloween, Minnie Mouse, mint, Oreos, Schmoozies, sprinkles, treat, whipped cream

Mickey Mouse Pumpkin Cookies

October 7, 2019 by Elana Lepkowski 1 Comment

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Where can I find the original treat?

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

The start of the fall season is pretty much the start of cookie season for me. Sure, I’m baking the odd chocolate chip cookie for after school snacks every so often, but when I say “cookie season” I mean the decorated, complicated looking cookies. The ones that are given as gifts or swapped for other elaborately decorated cookies. However, just because a cookies looks complicated to make, doesn’t mean it is complicated. Like today’s treat: the Mickey Mouse Pumpkin Cookie.

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Actually, this isn’t complicated AT ALL. You just need to do a little cookie puzzle piece action and melt a little chocolate. I think you all can handle that! I saw somewhere online that you could actually buy a Mickey Mouse pumpkin cookie cutter, but I figured that if you bake holiday time cookies, chances are you already have a pumpkin cutter, and a circle cutter, so I opted to just try it this way at home. Check out the photos in the recipe for examples of how I attached the ears to the pumpkin cut outs.

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Now, the cookie at the parks is SO almond flavored, and I love almond extract, but I decided here to dial it back just a bit in case you wanted it not so overpowering; feel free to add more extract though if that’s your thing. The parks seem to work a lot with chocolate for decoration, so the piping here is with candy melts. I’m sure you could also sub royal icing as well.

EXTRA EXTRA: if you really wanted these cookies to be more… PSL like, you could also add in a tablespoon of pumpkin pie spice mix to the dry ingredients here.

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Ok, grab those cookie cutters and let’s get baking!

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Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Mickey Mouse Pumpkin Cookies

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  • Author: Elana Lepkowski
  • Yield: 5–8 Mickey Mouse Pumpkin Cookies 1x
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Description

Almond laced sugar cookies, shaped like the iconic Mickey Mouse pumpkin, are perfect for fall! A Disneyland-inspired treat.


Ingredients

Scale

For the cookies:

  • 2 cups (240 g) all purpose flour
  • 2–1/2 tablespoons arrowroot powder (or cornstarch)
  • 1/2 teaspoon salt
  • 1/2 cup (114 g) unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 – 1/2 teaspoon almond extract
  • orange food coloring

For the decoration:

  • 3–4 ounces yellow candy melts
  • 1–2 ounces green candy melts

Special Tools:

  • pastry bags
  • pumpkin cookie cutter
  • 1 to 1-1/2″ circle cookie cutter
  • scribes for smoothing out lines in decoration

Instructions

For the cookies:

  1. Sift the flour, arrowroot powder, and salt in a large bowl.
  2. In your stand mixer fitted with a paddle attachment, cream the butter and sugar together. Add the eggs while mixer is going. Scrape down the sides of the bowl.
  3. Add vanilla and almond extracts and mix to combine.
  4. Add in 4-6 drops of orange food coloring. Mix again to combine.
  5. Pour in the flour mixture and mix until everything is well incorporated, scrape down the sides a few times.
  6. Put the dough in a plastic bag, roll it out to fill the bag, and then chill it in the refrigerator at least 20 minutes or up to two days.
  7. Preheat oven to 375°F and line a baking sheet with parchment.
  8. 
Once the dough is chilled, place it on a rolling mat, sprinkle with flour and roll out with a rolling pin. 
  9. Cut pumpkin shapes out, and then two circles for each pumpkin. Using the circle cutter, cut half circles in the sides of the pumpkin to attach the ears. Gently press the circles into the half moon indentations to connect. Re-roll any extra dough for more cookies if necessary.
    Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com
  10. Place them on a non-stick baking sheet and, using a scribe, draw pumpkin lines on the pumpkin.
    Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com
  11. Bake for 12 minutes and let cool before decorating.

For the decorations:

  1. Melt the yellow candy melts in a microwave safe bowl, like glass. Microwave 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. Pour melted chocolate into a piping bag with a small amount of the tip cut off.
  2. Draw on the eyes, nose, and smile, using a scribe to smooth out any lines or bumps in the chocolate. If chocolate starts to harden too soon, microwave bag for an additional 5-10 seconds.
  3. Next melt the green chocolate in the same manner as above. Draw on the green stems for the cookies.
  4. Set aside to cool and let the chocolate harden, up to 30 minutes, and enjoy!

Notes

  • Dough can be refrigerated up to two days and frozen up to three months.
  • Dough can be made in larger batches and colored after it’s been brought to room temperature by kneading color in (use gloves!).
  • You can also bake off the leaf/football shapes that get created when removing the dough to attach for ears. Just bake a few minutes less than the larger cookies. I made mine into a few small leaf cookies.
    Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com
  • By not including a leavening agent in, these cookies do not puff up or expand while cooking.
  • Cookies can be kept at room temperature in an air tight container up to one week.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com
Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: candy melts, character treat, fall-halloween, Halloween, Mickey Mouse, Pumpkin, treat

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

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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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