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Mickey Mouse

Classic Mickey Shaped Beignets

August 21, 2022 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

  • Classic Mickey beignets can be found at the Mint Julep Bar in Disneyland Park.

I get it. You love seasonal beignet recipes but sometimes just a classic beignet is what you crave. I got you! Now grab some powdered sugar and read on.

There is nothing like a bag of warm, pillow-y beignets absolutely drenched in powdered sugar that you can snack on while admiring the castle views. But now you can recreate the experience at home too! And today I’ll show you how. Don’t panic looking at the steps; these are made from scratch and that takes a little time. But this dough is easy and I promise you’ll be a beignet pro in no time.

If you’ve got a few young helpers in the kitchen, save the fun part for them: tossing the beignets in powdered sugar! Older kids can help mix, knead, roll, and shape as well. However, only let experienced bakers handle the frying; that heat is no joke! I might speak from experience…

While some of the equipment is optional (No stand mixer? No problem! Get those muscles working by hand mixing.), a digital thermometer and a deep pot for frying are very helpful here. And if you have any questions, shoot us an email, or leave a comment below. And make sure to check after the recipe for a helpful list of tips and tricks. Beignet happiness is just a few hours away…

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Classic Mickey Shaped Beignets

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  • Author: Elana Lepkowski
  • Prep Time: 10
  • Rest Time: 2 hours
  • Cook Time: 10
  • Total Time: 2 hours 20 minutes
  • Yield: 15–18 Mickey beignets 1x
  • Category: Snack
  • Cuisine: American
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Description

Classic Mickey shaped beignets are simple but delicious. A Disneyland-inspired treat.


Ingredients

Scale
  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (110º)
  • 1/4 cup (50 g) sugar
  • 2 tablespoons vegetable shortening (I used refined coconut oil)
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream, or alternative milk
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable oil for frying, like avocado
  • 1 cup powdered sugar

Specialty Tools:

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

Instructions

  1. Sprinkle yeast and a pinch of sugar over warm water in a small bowl, gently stirring to mix. 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-low speed (see notes below for mixing by hand), mix the dough just until combined and smooth. About 5-7 minutes. Let dough rest for 30 minutes in the bowl.
  3. Lightly 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, put the powdered sugar 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. You may have to adjust the burner on your stove to keep the temperature at 370°F, especially after removing a batch.
  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. You can sift extra sugar over all the beignets before serving.
  9. These are best fresh, but can be stored overnight in an air tight container on the counter for up to one day.

Notes

  • If your powdered sugar is especially dry and lumpy, sift it first before you toss the beignets.
  • Bread flour can be substituted 1:1 for all purpose flour here.
  • 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.
  • Strain your oil after it reaches room temperature. It can be used again!

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Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

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Filed Under: Recipes, Treats Tagged With: beignet, character treat, disneyland, Mickey Mouse, Mint Julep Bar, powdered sugar, treat

Thanksgiving Recipe Round Up

November 23, 2021 by Elana Lepkowski Leave a Comment

Hello everyone and welcome back to Magical Treats at Home! It’s been almost a year since we’ve been able to bring you some theme park inspired treats, and well, you’ll still need to sit tight for a new one but we’ll squeeze one in before year-end. Promise! Until then, THANK YOU for visiting, and THANK YOU for making these treats!

Now let’s look check out some Thanksgiving Day (or week!) treats to make!

Pecan Pie Crispy Treat // magicaltreatsathome.com

Pecan Pie Crispy Treat

Layered Pumpkin Cheesecakes

Layered Pumpkin Cheesecakes

Pumpkin Spice Cake Pops

Pumpkin Spice Cake Pops

MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

Mickey Mouse Pumpkin Spice Beignets

Mickey Mouse Celebration Whoopie Pies // magicaltreatsathome.com

Mickey Mouse Celebration Whoopie Pies

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Mickey Mouse Pumpkin Cookie

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

Peanut Butter Blondies

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Mickey Mouse Gingerbread Man

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Filed Under: Recipes, Treats Tagged With: beignet, cake pop, character treat, cookies, crispy treat, disneyland, Mickey Mouse, peanut butter, Pumpkin, pumpkin spice, Thanksgiving, treat

Mickey Mouse Holiday Gingerbread Cookie 2020

December 15, 2020 by Elana Lepkowski 3 Comments

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday treat was found a Marceline’s and Trolley Treats at the Disneyland resort.

It’s that wonderful time of year where it’s totally acceptable to bake dozens upon dozens of cookies in one weekend: holiday cookie season. And I’ve been doing just that but with one goal: to perfect the light colored gingerbread cookie found at Disneyland this year. And you know what? I think I did it!

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

The secret to light gingerbread? Brown rice syrup, or honey, instead of molasses. You still get some molasses in the brown sugar, but it doesn’t overwhelm the whole cookie like the more traditional darker versions. I found this technique on Leite’s Culinaria and it was such an “AH-HA” moment! This has also been a game changer for my husband who gets food related migraines as molasses is a trigger and now he can have the cookies too.

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

I’ve made a “half batch” of royal icing in the recipe below but to be honest, it still make a lot. The nice thing is with meringue powder instead of fresh egg whites, it’s shelf stable and you can just put extra in air tight containers and store until you’re ready to use again. The consistency turns out about halfway between a stiff piping icing and a flood so I found it great to use for most of the decorations on the cookie. I did pull some out and set aside for the holly decorations as I wanted them to hold their shape more. I’ve made notes in the recipe below about that.

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Kids can really get involved in all aspects of this recipe. From making the dough, to rolling, shaping, and even decorating. This is a fun, family friendly recipe, and getting everyone involved in a holiday activity is a big win for me.

These cookies felt very special for me this year as they really felt like there was a part of Disneyland at home with us. Holiday time there is just so special and it’s been a real bummer not being able to go and experience that (and eat all the treats). Making SO many of these cookies (and gifting quite a few away to other friends who are missing Disneyland too) has felt like a gift and I hope you’ll be able to make a batch and bring home the magic too.

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Ok, let’s get baking!

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Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Mickey Mouse Holiday Gingerbread Cookie 2020

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  • Author: Elana Lepkowski
  • Yield: 15–18 Mickey Gingerbread Cookies 1x
  • Category: Baking
  • Cuisine: Holiday
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Description

Make your holiday cookie platter even more magical with an oversized Mickey Mouse shaped gingerbread cookie in holiday themed royal icing. A Disneyland-inspired treat.


Ingredients

Scale

For the gingerbread cookie:

  • 8 tablespoons unsalted butter
  • 3/4 cup light brown sugar, packed
  • 1/2 cup brown rice syrup or honey
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 3–1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons arrowroot powder or cornstarch
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

For the half batch royal icing:

  • 255 g powdered sugar
  • 3 tablespoons water
  • 1 tablespoons + 3/4 teaspoon meringue powder
  • 1/2 teaspoon vanilla extract
  • red and green food coloring
    • Americolor Super Red for hat
    • Americolor Red Red for berries
    • Americolor Leaf Green for leaves

Specialty Tools:

  • Mickey Mouse cutter
  • piping bags

Instructions

For the cookies:

  1. Beat the butter at high speed (10) until light and creamy, about 1 minute. Scrape down the sides of the bowl then add in brown sugar and brown rice syrup (or honey). Beat together until combined and creamy. Scrape down sides again.
  2. Add in the egg and vanilla and continue to beat at high speed (10) until the mixture is light and fluffy, 1 to 2 minutes.
  3. Next, add in flour, baking soda, arrowroot powder (or cornstarch), ginger, cinnamon, nutmeg, cloves, and salt. Beat together on medium-low speed (4) until combined and dough becomes stiff.
  4. Divide the dough in half, and then transfer each half of the dough into two gallon size ziplock bags. Flatten out to fill the space of the bag with a rolling pin so that dough is evenly dispersed. Refrigerate at least 4 hours or overnight. Dough can also be frozen at this point to use later.
  5. When ready to bake, preheat oven to 350°f. and cover two cookie sheets with parchment. Set aside.
  6. Generously flour your counter and remove dough from the bag (I usually cut the sides to open the bag, flip the open side down towards the floured surface and peel the rest of the bag off the dough). Roll out to 1/4″ thickness (or leave as is if you’d like thicker cookies).
  7. Cut out Mickey shapes from dough and place on parchment lined cookie sheet. Recombine the dough, flour your rolling pin and continue to cut shapes and recombine dough until finished. One bag of dough should fill one and a half to two cookie sheets.
    Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com
  8. Bake for 5 minutes, rotate sheet pans and bake an additional 5 minutes. If you’d like crispier cookies (or cookies that will withstand transportation), bake an additional 1 to 2 minutes.
  9. Let cool in the pans and then transfer to a wire rack to fully cool before decorating.

For the royal icing and decorations:

  1. Sift your powdered sugar first so that there are no lumps.
  2. Combine the water, meringue powder, and vanilla extract in a large measuring cup and whisk until there are no longer any lumps or powder. Mixture will froth a bit.
  3. Whisk the powdered sugar with the liquid until smooth. At this point the royal icing should hold its shape when dropped on itself. Set some aside, about a 1/4 of the mix, for the holly decorations by placing in a bowl and putting a damp, not wet, tea towel over the bowl so mix will not dry out.
  4. Add a teaspoon more water to the mix and beat the icing again. The icing should smooth out after about 20 seconds. You do not want it too runny though or it will run off the cookie.
  5. Once the desired consistency is achieved, remove about 1/4 of the mixture for the white dot decoration straight into a piping bag.
  6. The rest of the royal icing will be for the red decoration. Add about a teaspoon of the red food coloring to the bowl and mix until desired color is achieved. Transfer to a large piping bag.
  7. Next divide the icing for the holly decorations into two separate bowls. Add red food coloring to one bowl, mix, and then transfer to a piping bag. In the second bowl mix in green food coloring, and then transfer to a piping bag.
  8. To decorate the cookies, on the top half of the cookies, outline and then flood with large red royal icing. Let dry until no longer shiny, then then pipe 6 white dots (4 to the left and 2 to the right leaving space for the holly) along the bottom edge of the red outline. Let dry. Then finally pipe the smaller red royal icing as 3 combined dots for the holly, followed by the green for the leaves on the holly.
    Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com
  9. Let the icing dry at least 8 hours or overnight before packaging, or eating. Enjoy!

Notes

  • If you’d like even lighter colored cookies, replace all of the brown sugar with white granulated sugar.
  • Letting the dough chill ensures the cookies won’t spread and let’s the spices infuse throughout the dough.
  • Arrowroot powder also ensures cookies will not spread or puff up too much. This ingredient is optional.
  • For softer cookies, add in two tablespoons of butter.
  • For crispier cookies, cook 1 – 2 minutes longer.
  • For darker cookies, sub in molasses for the brown rice syrup.
  • If you freeze the cookie dough, let it defrost overnight in the refrigerator and proceed to rolling out step.
  • You will have extra royal icing left over from the recipe. This can be stored in the refrigerator in an air tight container for weeks.
  • Icing should fully dry between decorating so that the colors will not bleed.
  • Cookies can be stored at room temperature up to one week for best flavor.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: Christmas, christmastimetreats, cookies, disneyland, gingerbread, holiday, Marceline's, Mickey Mouse, royal icing, treat, Trolley Treats

Pecan Pie Crispy Treat

November 25, 2020 by Elana Lepkowski 1 Comment

Pecan Pie Crispy Treat // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday treat can be found at Screen Door General Store at Disney’s BoardWalk Inn (Florida), and Marceline’s in Downtown Disney (California).

Thanksgiving is tomorrow here in the US; a Thanksgiving that will not run its usual course. And so today on the site we have a pie, but not really a pie, that you could serve at your nontraditional Thanksgiving feast. TLDR: it’s a pecan pie rice crispy treat. YES a whole 9” pie.

Pecan Pie Crispy Treat // magicaltreatsathome.com

Disney is known for whimsical treats, but sometimes they’re a bit on the silly side too. Like the crispy treat pies this year. I love the idea behind them, and I think the treat makers must have had a lot of fun making them. And I know we all loved eating them as the flavor combinations came through and it definitely was a unique, and 2020 way, to eating pie this year.

I’m presenting the recipe formed inside a 9” pie plate, but those that have seen the whole “pie” at the resorts (it was made available both in Florida and California), might have noticed its domed shape from the mold it was made in. I figure, if you’re going to serve this at your Thanksgiving dinner this year, it should arrive at the table in a proper pie plate. 

Pecan Pie Crispy Treat // magicaltreatsathome.com

Since we’re dealing with hot sugar here, I would not recommend the younger kids come help with the bases here. However, making and piping the frosting “cream” and decorating with sprinkles is a great way to get them involved in a holiday dessert. 

Now that we’ve thrown out all the conventional ideas of a traditional dinner this year, I do hope you make this pie. If you’re at home celebrating with just one or two of you, this also freezes really well. Just cut it into slices and freeze up to 3 months for best flavor.

Pecan Pie Crispy Treat // magicaltreatsathome.com

Happy Thanksgiving everyone!

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Pecan Pie Crispy Treat // magicaltreatsathome.com

Pecan Pie Crispy Treat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 1 9″ Pecan Pie Crispy Treat 1x
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Description

Pecan pie and crispy treat lovers unite with this full sized maple scented Pecan Pie Crispy Treat. A Disney-inspired holiday treat.


Ingredients

Scale

For the “crust”:

  • 2 cups crisped rice cereal
  • 20 full size marshmallows
  • 1–1/2 tbsp butter

For the “filling”

  • 3 cups crisped rice cereal
  • 30 full size marshmallows
  • 2 tablespoons butter
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon
  • 1 cup chopped pecans toasted, 3 tbsp reserved
  • Pinch salt

For the frosting:

  • 2 sticks unsalted butter
  • pinch of salt
  • 1/2 pound powdered sugar
  • 1 teaspoon milk
  • 2 teaspoons vanilla
  • Mickey Mouse sprinkles

Specialty Items:

  • 9″ glass pie pan
  • piping bag
  • closed star pastry tip (Ateco #844 used here)

Instructions

For the “crust”:

  1. Before beginning, butter/grease your pie pan. Set aside.
  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 quickly mix to combine.
  4. Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers, which is my favorite method). Create a thin layer around the pan, pushing up the sides to make the “crust”. Set aside.
    Pecan Pie Crispy Treat // magicaltreatsathome.com

For the “filling”:

  1. Combine the butter, maple syrup, cinnamon, and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
  2. Mix in the pecans at this stage, and then pour in the crisped rice cereal and quickly mix to combine.
  3. Pour on top of the “crust” layer, pushing firmly to fuse the layers.
  4. Spread the remained chopped pecans over the top, lightly pressing in. Cool to room temperature.
    Pecan Pie Crispy Treat // magicaltreatsathome.com

For the frosting and decoration:

  1. Whip the butter and salt until light and creamy in either a stand mixer, or with a handheld mixer.
  2. Pour in the powdered sugar (sift if yours is lumpy), and mix until incorporated.
  3. Add in the milk and vanilla extract and mix at high until creamy and smooth and desired texture is reached.
  4. Transfer to a piping bag fitted with an closed star tip and pipe 8 small swirls on top of the cooled pie. Refrigerated at least 4 hours to set or overnight.

To serve:

  1. Straight from the refrigerator, use a sharp knife to slice individual pieces.
  2. Let individual pieces come to room temp before serving.

Notes

  • Pecans can be toasted in a dry frying pan over medium-high heat for 5 minutes. Stir constantly to prevent browning and remove from the pan when done toasting.
  • Use a smaller pan than you think you’ll need for melting the marshmallows. 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 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.
  • The addition the the maple syrup will make the “filling” softer and refrigeration is needed to cut out sliced cleanly.
  • Leftover frosting can be stored in an air tight container in the refrigerator up to one week, or frozen up to 3 months for best flavor. Defrost in the refrigerator overnight and re-whip to use again.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Pecan Pie Crispy Treat // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: buttercream frosting, cinnamon, crispy treat, disneyland, holiday, krispy treat, maple, marshmallow, Mickey Mouse, pecans, treat, WDW

Shop Favorites: Mickey Mouse Cookie Cutters & Molds

November 19, 2020 by Elana Lepkowski Leave a Comment

It’s not the holidays without cookies in my house. And a Mickey Mouse shaped cookie is always extra special. I’ve rounded up a few of my favorite cutters and molds I use at home today to help you find your favorite holiday baking cookie cutters, Mickey style. I’ve also thrown in a few Minnie Bow molds for when you need a 3D effect (or just want to make a bunch of chocolate bows to snack on. Perfectly normal.)

  1. 4″ Mickey Mouse Cutter: My favorite all purpose cutter! Sturdy enough for cutting out crispy treats, large enough for big cookies, and a classic shape.
  2. 5 Piece Mickey Mouse Cutter Set: This pack is great for smaller items. I like to make sandwich cookies with the medium ones and I’ve used the small ones for crackers.
  3. Minnie Mouse Bow Molds: These 4 Minnie Bow molds come in handy when I’m doing multiple treats that need bows. These are more shallow than my other mold, but still produce the right shape and I love how flexible the mold is.
  4. 5.5″ Mickey Mouse Gingerbread Cutter: This Mickey Gingerbread Man cutter is the perfect shape to make the gingerbread cookies from last year. And if you need a recipe you can check out ours here!
  5. Minnie Mouse Bow Mold: This single Minnie Bow mold is as close as I’ve gotten so far to the one at the parks. Use it to add a 3D effect for cookies, or top a Minnie Shake with this shape.

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Filed Under: Shop Favorites Tagged With: cookie cutters, cookies, gift guide, holiday, Mickey Mouse

Mickey Mouse Fruity Pebbles Crispy Treats

August 30, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Fruity Pebble Crispy Treats // magicaltreatsathome.com
  • These were inspired by the Disney Parks Mickey Mouse shaped crispy treats.

If you’ve come to this site over the past year you’ll have noticed that I’m a BIG fan of Disneyland’s crispy treats. And who could blame me? They’re relatively easy to make and there is always a cute seasonal design. However, we don’t always keep the cereal on hand at home. So, after making the Baked Fruity Pebbles Doughnuts earlier this week, I thought, Hey! I could turn it into a crispy treat! And I’m so happy I did.

Mickey Mouse Fruity Pebble Crispy Treats // magicaltreatsathome.com

I kept it Mickey shaped because it’s my favorite shape, although you can always use whatever cutter you have on hand, or to make it super easy on yourself, just cut into squares (or rip off bits like my husband does). To compliment the flavor of the cereal, I drizzled some white chocolate over the whole thing and that really made this a complete recipe for me. 

Mickey Mouse Fruity Pebble Crispy Treats // magicaltreatsathome.com

As an adult, Fruity Pebbles just taste like bergamot to me (which is the citrus flavoring used in Earl Gray tea). So I needed to tone that down a bit seeing as this was going to be one gigantic treat chock full of that cereal’s flavor. Yes, the cereal is sweet, the marshmallows are sweet, so why choose white chocolate? It just worked. Using a semi sweet or milk chocolate would be heavy here and dull the flavor. White chocolate balances everything flavor wise.

Once you’ve gotten the treats into the pan and cooled, kids can help cut out shapes. Depending on their age, they can help melt the chocolate in the microwave, and can drizzle on their own designs. Just watch that they don’t try to eat all the melted chocolate.

So, if you’re a fan of Disney’s crispy treats and want to venture out into new and bold cereal flavors, give this recipe a try!

Mickey Mouse Fruity Pebble Crispy Treats // magicaltreatsathome.com
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Mickey Mouse Fruity Pebble Crispy Treats // magicaltreatsathome.com

Mickey Mouse Fruity Pebbles Crispy Treats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 3 Mickey Mouse Fruity Pebbles Crispy Treats 1x
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Description

Turn your breakfast cereal into an anytime snack with these Mickey Mouse shaped Fruity Pebbles crispy treats! A Disney inspired treat!


Ingredients

Scale

For the crispy treat:

  • 2 tablespoons butter or vegan butter substitute, unsalted
  • 3 cups mini marshmallows or ~30 regular sized marshmallows
  • 3 cups Fruity Pebbles cereal

For the chocolate:

  • 3 tablespoons to 1/4 cup white chocolate, coarsely chopped

Specialty Tools:

  • Mickey Mouse Cookie Cutter
  • loaf pan

Instructions

For the crispy treat:

  1. Before beginning, line a loaf 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 Fruity Pebbles cereal and quickly mix to combine.
  4. Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers, which is my favorite method). Set aside for at least an hour in the refrigerator (or 20 minutes in the freezer) so that the mixture can firm up enough to cut shapes.
  5. When the treats have firmed up, use a Mickey Mouse cutter to cut out your shapes. Set aside.
    Mickey Mouse Fruity Pebble Crispy Treats // magicaltreatsathome.com

For the white chocolate:

  1. Melt the white chocolate in the microwave inside a microwave safe bowl, like glass, for 20 seconds. Stir and microwave again for an additional 15-20 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 you can directly melt in a heat safe pastry bag similar to how you’d melt in the bowl. (20 second bursts, kneading bag in-between)
  2. When melted, transfer to a pastry bag (if you did not melt directly in one), snip off the tip, and drizzle over the crispy treat shapes. You can also drizzle with a spoon from the bowl.
    Mickey Mouse Fruity Pebble Crispy Treats // magicaltreatsathome.com
  3. Repeat with all treats. Set aside in the refrigerator for 15 minutes and then enjoy.
    Mickey Mouse Fruity Pebble Crispy Treats // magicaltreatsathome.com

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 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.
  • After you’ve cut out your treats, extra cereal/marshmallow mixture can be recombined by hand and cut again (or just combined and shaped into another treat by hand).
  • Treats can be kept in an air-tight container refrigerated for up to 3 days.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Mouse Fruity Pebble Crispy Treats // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: cereal, cripsy treat, disneyland, Fruity Pebbles, krispie treat, krispy treat, marshmallow, Mickey Mouse, rice krispie treats, treat, WDW, white chocolate

Mickey Shaped Caramel-Peanut-Milk Chocolate Macarons

April 26, 2020 by Elana Lepkowski 3 Comments

Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Where can I find the original treat?

  • This specialty treat was found at the Off the Cob Booth as part of the Food and Wine Festival at Disney’s California Adventure Park.

Woo! Try saying this name five times fast! Well, you might have had to, as this specialty Mickey Shaped Caramel-Peanut-Milk Chocolate Macaron was a fan fav at the Food and Wine Festival this year and many guests found they had to ask for it multiple times because the booth was constantly sold out. So, if you missed it during the festival, you’re in luck today, as we’ve got a recipe that is as delicious as the real thing!

Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Clearly we’re fans of macarons on here, and today we’ll be using our standard Mickey Mouse template to make these yummy macarons. Intimated by these french cookies? Don’t be! We’ve got lots of tips and tricks in the notes section below to help you make your best macaron yet!

These oversized macarons were milk chocolate at the parks, but right now, as we’re going through this crazy time, certain pantry items might not be available. When I made these at home I had to substitute semisweet chocolate instead of milk chocolate (I just couldn’t get my hands on any!), and that resulted in a darker exterior coating for the macarons. But you know what? It was still delicious! And a tad less sweeter than the original so that was OK by me. I’ll list both ingredients below and you can use what you have on hand. Also, I did not confirm, but those peanut caramel pieces studded throughout the macaron, once I removed them from the macaron to get a better look, sure seemed pretty similar to pieces of a Snickers bar, so…. that’s what we’ve got inside. If you just happen to have some caramel covered peanuts in your house, use those!

Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Assembling the macarons from piping to putting the candy pieces in is kid friendly, as well as dipping and decorating the outside of these. Making the actual macarons might be a better task for older kids, or the adults.

If you’re looking for the link to the Mickey macaron templates, you can download that below. And check out the notes section for lots of tips and tricks. Now lets grab whatever chocolate we can get our hands on and BAKE!

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3 inch mickey macaron template

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Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Mickey Shaped Caramel-Peanut-Milk Chocolate Macaron

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 3 Caramel-Peanut-Milk Chocolate Macarons 1x
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Description

These Mickey Mouse shaped macarons are filled with sweet, milk chocolate buttercream, chunks of caramel-peanut candy, and topped with a coating of more chocolate and chopped peanuts. A Disneyland-inspired treat.


Ingredients

Scale

For the macarons:

  • 85g (1 cup minus one tablespoon) almond flour
  • 120g (1 cup) powdered sugar
  • 1 tablespoon (8g) unsweetened cocoa powder
  • pinch of salt
  • 70g egg whites, from about 2 large eggs
  • 1/4 teaspoon cream of tartar
  • 40g (3 tablespoons) granulated sugar

For the milk chocolate buttercream (adapted from Epicurious):

  • 1/3 cup whole milk, or milk substitute (this worked with almond milk)
  • 2 whole egg yolks
  • 2 teaspoons all purpose flour
  • 3/4 cup powdered sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1–1/2 sticks (3/4 cup) unsalted butter
  • 4 ounces milk chocolate, melted and cooled
  • 1 ounce unsweetened baking chocolate, melted and cooled

For the filling and decoration:

  • 2 Snickers bars cut into 1/4” slices
  • 1 ounce milk chocolate (or semisweet chocolate), chopped finely
  • 1/4 cup roasted peanuts, chopped

Specialty Tools:

  • Mickey Mouse cutter

Instructions

For the macarons:

  1. First sift the almond flour, powdered sugar, cocoa powder, and salt back and forth four times between two bowls using a mesh strainer. Alternatively you can also pulse in a food processor 7-8 times. Set aside.
  2. Line a baking sheet with parchment. Either print and place the Mickey Mouse template (download link above!) under the parchment OR using the Mickey Mouse cookie cutter, trace six outlines using 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.
  3. In the bowl of a stand mixer fitted with the whisk attachment, add in the egg white and whisk on medium-low until slightly foamy, about 30 seconds. Add in the cream of tartar and whisk on medium until soft peaks appear. Then slowly pour in the sugar. Whisk on high until stiff peaks form, about 2-3 minutes.
  4. Remove the bowl from the mixer. Sift the entire dry mixture into the egg whites. Fold them until all the dry ingredients are incorporated and no egg whites remain. Egg whites will deflate and mixture should be the consistency of cake batter when they are ready. See notes below.
  5. Add batter into a piping bag. Cut the tip off about 1/2″, and pipe shapes onto the parchment lined baking sheet keeping the tip in the center and squeezing out until about 1/4″ before the outside of the template. Then, pick up trays about 2″ from counter and let them fall down. Repeat. This helps to remove air bubbles from the batter. Let the batter sit about 45 minutes until a surface is no longer tacky when your finger touches it.
  6. Preheat your oven to 350°f about 15 minutes before the rest time is finished. Place cookies in oven to bake, and then lower the temperature to 300°f. Cook for 18-20 minutes.
  7. Let the macarons cool at least 20-30 minutes before decorating.

For the milk chocolate buttercream:

  1. Heat milk in a small saucepan over moderate heat until hot. Whisk together yolks, flour, 1/4 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat while continually whisking (about 30 seconds to one minute). Reduce heat and simmer, whisking, until mixture becomes very thick, about 30 seconds more, then transfer to a medium sized bowl. Cover surface of custard with plastic wrap and cool completely, about 45 minutes.
    Hot Cocoa Macaron // magicaltreatsathome.com
  2. Add vanilla and remaining confectioners sugar to custard and beat at medium speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Buttercream will look broken when mixing in butter but keep mixing and it will come together eventually!
  3. Scrape down bowl. Add chocolates and beat until combined well.

For the assembly:

  1. First, melt the 1/4 cup milk chocolate (or semisweet chocolate) 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.
  2. Set aside 3 macaron halves for the bottoms. With the remaining three, dip the tops in the bowl of melted chocolate, letting any excess drip away, or edges smooth with a scribe or toothpick. Place dipped side up on parchment, and then sprinkle with chopped peanuts. Repeat with the remaining macarons. Use the remaining chocolate in the bowl to drizzle over the decorated tops.
    Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com
  3. Next, fill a piping bag with the buttercream. Cut the tip off about 1/4″ up from the tip and pipe the insides for the macarons.
    Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com
  4. Then, place the Snickers slices inside the ears, and in the center of the macaron. Pipe more buttercream if so desired. Place tops on and enjoy!

Notes

  • Sifting the almond flour and powdered sugar together is necessary for the absorption of oils and to prevent clumping of batter.
  • When mixing the macaron batter, you want to push the batter against the side of the bowl to help mix and deflate the egg whites. The cocoa powder will dry out the mixture and you will want to keep mixing more than a normal batch of macarons.
  • Do not pipe all the way to the edge of the circle as the batter will spread a bit while resting.
  • If you want a smooth top to the macaron, besides dropping the sheet pan to get out air bubbles, how you pipe is also important. Position your piping bag over the center of the circle and continually squeeze out batter until you fill 3/4 of the circle. If you pipe in a spiral, you will have noticeable lines on the top. You can use a damp, not wet, finger to push down any batter that sticks up.
  • Any additional air bubbles that are not removed from the drop onto the counter can be poked with a scribe or toothpick before resting.
  • Any left over macaron batter can be piped into smaller cookies and baked off for 15 minutes.
  • If you are having any technical issues still with your macarons, I highly suggest looking up some tutorial videos on YouTube (that is until we have some of our own up!).
  • If your macaron cracks, or an ear comes off during dipping, just stick it all back together and let the chocolate set on the sheet pan. It will stay in one piece once everything hardens.
  • Leftover buttercream can be stored in the fridge up to one week, 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 Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: caramel, character treat, chocolate, cookies, DCA, disneyland, Food and Wine Festival, macarons, Mickey Mouse, milk chocolate, peanuts, treat

Raspberry Rose Mickey Macarons

March 29, 2020 by Elana Lepkowski 2 Comments

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

Where can I find the original treat?

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

Right now I’m missing so many Disneyland treats being stuck at home during this quarantine. Although I love the specialty treats, some of the perennial treats are those I long for the most. One of those treats is the Raspberry Rose Mickey Mouse Macaron, and that’s what we’re making today.

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

I received a package of raspberries in my grocery delivery this past week and finally made that extra step to stick them in a vinegar bath to make them last longer. I wanted them to last a few days so I could try out a few techniques for making macarons during this bizarre food shortage, although this week I’ve been happy to report that eggs seem to be plentiful on the grocery shelves, at least here in LA. So perhaps the panic buying is starting to slow down now.

And let’s talk about replacing egg whites here! The good news is that if you don’t have fresh eggs you can make a macaron. The bad news is that many issues can arise and that I never really got them looking perfect. The first substitute I considered was aquafaba. Aquafaba is a fancy name for the liquid of cooked chickpeas. I’ve written extensively about using aquafaba in place of egg whites in cocktails on my other site and have also found this a great substitute for meringues. However, when making macarons I found them to be less stable than egg whites. I had instances of macaron batter leaking and tops cracking. And then I tried using pasteurized carton egg whites. Again, many wrinkled tops and unstable shells. They were definitely edible and held their shape, but did not have the smooth, risen tops I would have like to see. So, if you just want some cookies and aren’t too picky about how they look, and don’t have fresh eggs, you can consider one of these subs. I’ve included all the substitutions in the recipe below.

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

Now on to the flavor of these. Raspberry is definitely the most dominant flavor with these macarons. The rose I’ve always found so faint it was hardly detectable. At home though, you can adjust to your own liking. I wouldn’t though go too overboard with the rose water as it can overpower the whole treat. If fresh raspberries are hard to come by right now, sub in some raspberry jam in the center, or mix right in to the buttercream.

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

Kids can help pipe the macarons (even if they don’t do Mickey Mouse they can make some shapes). They can also help assemble the cookie as well.

One last note I’ll leave here is the glittery decoration on the outside of the macaron; this is called luster dust (or edible glitter). First, I only had silver so that’s what ended up on the macarons today. It is usually gold but I wasn’t doing an Amazon order just for one tiny container. Second, decorating works best with a high proof alcohol. I know that some states don’t allow certain high proofs, so use what you got. I happened to have a bottle of Everclear from another project and that is 95 proof. You want a higher proof to quickly evaporate and just leave the glitter on the macaron without leaving the cookie soggy. Remember, this is totally optional too! The cookie tastes great without the glitter.

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

I’ve highlighted these notes in the notes section below. Also, if you are having lots of issues with the macarons not looking like how you’d expect, I’d highly suggest you YouTube some real time macaron making videos to see techniques. Sometimes seeing is better to understand than reading.

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3 inch mickey macaron template

1 file(s) 86.41 KB
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Ok, let’s bake!

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Raspberry Rose Mickey Macaron // magicaltreatsathome.com

Raspberry Rose Mickey Macarons

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

These Mickey Mouse shaped macarons are filled with sweet-tart raspberry buttercream and a hint of rose. A Disneyland-inspired treat.


Ingredients

Scale

For the macarons:

  • 130 g (1 cup plus 3 tablespoons) almond flour
  • 130 g (1 cup plus 2 tablespoons) powdered sugar
  • pinch salt
  • 90 g egg whites (about 3 large egg whites)
  • 1/4 teaspoon cream of tartar
  • 100 g (6 tablespoons) superfine sugar
  • 2 drops red food gel (Americolor Super Red used here)

For the filling and decoration:

  • 114 g (3/4 cup) granulated sugar
  • 1/4 cup or 2 medium egg whites
  • pinch of salt
  • 1 cup (2 sticks) butter
  • 1/2 teaspoon raspberry extract
  • 1/8 teaspoon rose water, optional
  • 9–12 whole raspberries
  • gold luster dust
  • Everclear or neutral high proof spirit

Specialty Tools:

  • Mickey Mouse cutter (or use our free printable Mickey template)
  • mesh strainer
  • clean cake decorating paint brushes

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. Or print out our free template linked above and slip under the parchment. Pipe on parchment and remove template gently before baking.
    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, adding in the food gel right at the end.
    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. Then continue to fold the mixture, pushing the batter against the sides of the bowl and scraping until it falls off your spoon in ribbons like cake batter. (This technique for mixing is called macaronage and I highly suggest looking up some videos on this if you’re serious about getting a great macaron.)
  5. Add batter into a piping bag and pipe shapes onto the parchment lined baking sheet. Let the batter sit about 30 minutes to 1 hour. You want the macarons to form a skin, so that when you touch them, no batter comes off on your finger.
  6. Preheat your oven to 350°f. Place cookies in oven to bake, and then lower the temperature to 320°f. Cook for 17-18 minutes.
  7. Let the macarons cool at least 20-30 minutes before decorating.

For the filling and decoration:

  1. In a mixing bowl, combine egg whites, sugar, and salt over a medium saucepan filled with 1/2″ of water.
  2. Bring the water to a simmer while constantly whisking the mixture. Once the mixture reaches 160°f, remove the bowl from the pan.
  3. Using a hand mixer, beat the mixture until it forms stiff peaks.
  4. Then, add chunks of the butter in, one at a time, until incorporated into the mixture, scraping down the bowl a few times during mixing.
  5. Add in the raspberry extract and rose extract if using and beat an additional 30 seconds.
  6. Transfer the buttercream to a piping bag. Cut off the tip and pipe on one side of the macaron in three circles. Set aside and repeat with remaining macaron halves.
  7. Next, place 3-4 fresh raspberries into the buttercream and top with the other half of the macaron. Set aside.
  8. Mix together 1/2 teaspoon of a neutral high proof spirit (like Everclear, or a high proof unflavored vodka) and a 1/4-1/2 teaspoon of the luster dust. Mix together with a clean paintbrush and tap off any excess liquid and then paint a stripe across the top of the macaron. Repeat with the others.
  9. These can be eaten straight away, or sealed in an air tight container in the refrigerator up to 1 week.

Notes

  • Sifting the almond flour and powdered sugar together is necessary for the absorption of oils and to prevent clumping of batter.
  • As mentioned in the copy above, aquafaba can be subbed 1:1 for egg whites however macarons are not as stable. Carton pasteurized egg whites may also be used, but make sure they are solely egg whites and be aware that some brands add water in which will weaken the meringue and you may not reach stiff peaks or also have issues with stability in baking.
    Raspberry Rose Mickey Macaron // magicaltreatsathome.com
  • Using gel based food coloring will give a much deeper, and vibrant color, than standard food dye.
  • Any left over macaron batter can be piped into smaller cookies and baked off for 15 minutes.
  • Swiss buttercream heats the egg whites to 160°f to kill off any bacteria.
  • Leftover buttercream can be stored in the fridge up to two weeks, brought to room temperature, and whipped before using. It can also be stored in the freezer up to 3 months.
  • Cookies can be stored in an airtight container up to one week.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

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Filed Under: Gluten Free, Recipes, Treats Tagged With: buttercream frosting, character treat, cookies, disneyland, gluten free, jolly holiday bakery cafe, Mickey Mouse, raspberry, rose, treat

Chocolate Strawberry Mickey Mouse Beignets

March 6, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Where can I find the original treat?

  • This seasonal treat can be found at the Mint Julep Bar in Disneyland.

Valentine’s Day at Disneyland brought a whole lot of strawberry-themed treats this year. Including beignets! So today we’re whipping up a batch of the Chocolate Strawberry Mickey Mouse Shaped Beignets that you can enjoy all year long.

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

These are currently “seasonal” beyond Valentine’s Day right now, but they’re definitely reminiscent of the flavors of chocolate covered strawberries. And that’s due to the use of finely ground dehydrated strawberries (or strawberry powder if you can find it!). The powder still has a nice tart super strawberry flavor that stands out while the beignets melt in your mouth. I found the beignets at the park were more strawberry tasting than chocolate tasting, so I’ve kept just a hint of chocolate here with some Valrhona cocoa powder (which is insanely good cocoa powder and I highly suggest trying some).

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Now, strawberry powder might seem convenient, but it will come with a price tag. I’ve seen bags over $20 for very little in the actual bag. My suggestion here is to pick up a bag of dehydrated strawberries from your local supermarket (I found bags at Trader Joe’s and Sprouts). If your local mart doesn’t carry them, I’ve linked out to Amazon below. A quick spin in a coffee grinder pulverized them, but you could get to the same place crushing them in a baggie with a rolling pin too. I like grinding mine over the already ground powder because you also get a little inconsistency in size and that makes for some extra pops of strawberry flavor in some bites, and pretty red speckles all over your beignets.

For this recipe I tried something a little different with the flour and subbed in bread flour for the all purpose I generally use in these recipes. And you know what? You can sub these flours here 1:1. I’ve heard that bread flour can help with a yeasted recipe’s rise, and that you can get a chewier end product… but every step here felt the same as if I was making the beignet recipe with all purpose. So, if you suddenly crave some beignets, but only have bread flour in the house (hey, it could happen!), fear not! They’ll come out just fine.

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Kids can help here in the kitchen to toss the beignets in the powder. Beyond that I wouldn’t recommend any other help. That is unless you have maybe a teenager who is pretty comfortable around a stove and hot oil, and I’d still recommend supervision.

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Alright, there’s a few notes after the recipe so please read through before starting. Now let’s fry up some dough!

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Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Chocolate Strawberry Mickey Beignets

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

Melt-in-your-mouth Mickey Mouse Chocolate Strawberry Beignets are reminiscent of sweet-tart chocolate covered strawberries! A Disneyland-inspired treat.


Ingredients

Scale
  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (110º)
  • 1/4 cup (50 g) sugar
  • 2 tablespoons vegetable shortening (I used refined coconut oil)
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream, or alternative milk
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable oil for frying, like avocado
  • 1 cup powdered sugar
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 cup dehydrated strawberries, ground

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-low 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, sift together the powdered sugar, cocoa powder, and ground dehydrated strawberries 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.
    Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com
  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 mix. You can sift extra sugar over all the beignets before serving.
    Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Notes

  • Sifting the powdered sugar, cocoa powder, and strawberries helps to loosen any clumps, especially in the cocoa powder.
  • 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!

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: beignet, character treat, chocolate, doughnut, Mickey Mouse, Mint Julep Bar, strawberry, treat

Mickey Mouse Cake Pops: Chocolate, Vanilla, and Red Velvet

February 8, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found all over the Disneyland Resort.
Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

CAKE POPS!!! Is the answer I get when I ask my kids what they’d like for a treat lately while visiting Disneyland. And that is also what we’re making this week: cake pops. But why stop there? We’re making ALL THREE varieties of the oversized Mickey Mouse Cake Pops!

I noticed these cake pops last year and loved how they were heftier than the normal cake pops. And the marshmallow ears were a fun touch! Also, I will eat any and all Mickey Mouse shaped food.

Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

Now, because this post would just be super long to include the recipes for all three cake pop varieties currently found at the parks, and that would be chocolate, vanilla, and red velvet, I’ve separated out each recipe as a stand alone recipe page. And so, each image below links out to the corresponding cake pop. To be efficient, after all your cakes are made, you can assembly line adding the marshmallow ears, and then the chocolate dipping.

This yields more than our usual small batch recipes, so if you’re looking for some party food, or need something for Valentine’s Day next week, this would definitely be a hit. They also freeze well if you just want to keep them on hand for cake pop emergencies.

Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

Let your young bakers help cut out shapes, dip chocolate, and decorate the cake pops. If you want your ears to be more precise, you might want to take over that part, or let older bakers help.

Make one, two, or all varieties! You’ll love this sweet treat!

Mickey Mouse Chocolate Cake Pop // magicaltreatsathome.com

Chocolate Mickey Mouse Cake Pops

Mickey Mouse Vanilla Cake Pop // magicaltreatsathome.com

Vanilla Mickey Mouse Cake Pops

Mickey Mouse Red Velvet Cake Pop // magicaltreatsathome.com

Red Velvet Mickey Mouse Cake Pops

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Filed Under: Recipes, Treats Tagged With: cake, cake pop, character treat, chocolate, Mickey Mouse, red velvet, treat, vanilla

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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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