Mickey Mouse

Mickey Mouse Chocolate Cake Pops

February 8, 2020 by Elana Lepkowski 1 Comment

Mickey Mouse Chocolate Cake Pop // magicaltreatsathome.com

Where can I find the original treat?

This treat can be found throughout the Disneyland resort.

These Mickey Mouse Chocolate Cake Pops are part of the three variety series. See the intro post here!

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.

Mickey Mouse Chocolate Cake Pops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 8 1″, or 4 2″ Mickey Mouse Chocolate Cake Pops 1x

Print Recipe

Description

Chocolate Mickey Mouse shaped cake pops have hidden marshmallow ears, covered with semisweet chocolate, and drizzled with blue candy melts for a fun treat! A Disneyland-inspired recipe.

Ingredients

Scale

For the chocolate cake pops:

4 cups loosely packed chocolate cake crumbs (either from cake cuttings or from recipe below)
1/4–1/3 cup cream cheese frosting (store bought or homemade)
1/2 ounce white candy melts
16 mini marshmallows, or 4 regular sized marshmallows cut in half
6 ounces semisweet chocolate, divided
1 ounce royal blue candy melts

For the chocolate cake:
(This makes one single layer 6″ cake and is adapted from this recipe. If you’d like more cake pops, or don’t want to measure by grams, make the original two 6″ cake layers and save one layer for another use.)

45 g all purpose flour
75 g granulated sugar
14 g cocoa powder, unsweetened
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
3 tablespoons Greek yogurt
1 teaspoon melted refined coconut oil
3 tablespoons warm water
1/2 teaspoon vanilla extract

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Instructions

For the cake:

Preheat oven to 350°f and grease and flour a 6″ round cake pan.
Combine the dry ingredients in the bowl of a stand mixer.
Next, mix in the egg, Greek yogurt, coconut oil, warm water, and vanilla extract about 1 minute.
Pour the batter into the cake pan and bake on center rack 26-28 minutes, or until a cake tester comes out clean.
Let cool in the pan 5 minutes, turn out the cake onto a cooling rack, and let completely cool at least one hour.
Cake can be wrapped until ready to use, or crumbled for the cake pops. Crumbs should be small and no larger than a pea.

For the cake pops:

Combine the cake crumbs and frosting in a stand mixer until fully combined. Mixture should stay together when pressed in your hand.
Next, line a loaf pan with parchment and press mixture firmly into about 1/2 to 2/3 of the pan. You want a solid brick to be able to cut out shapes later.
Refrigerate the pan 1-2 hours, or 30 minutes in freezer.
Next, using either a 1″ or 2″ round cookie cutter, cut out the shapes and set aside. This mix yields 8 1″ and 4 2″ circles. You can recombine scraps to cut out more shapes if you’d like, or roll into balls for classic shaped cake pops.
Insert lollipop sticks into each circle.
To attach marshmallows, melt the white 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. Place a small dollop at the 10 and 2 marks on the circle (like a clock), and immediately place the marshmallow circle facing outwards. Set to dry by placing in the fridge 20-30 minutes. You want to keep your cake pops firm before dipping into chocolate.
Next, temper the chocolate. In a microwave safe bowl, add 2/3 of the chocolate. Microwave for 30 seconds, stir, microwave for another 30 seconds. Stir again and microwave in short bursts of 15-20 seconds until chocolate has uniformly melted and has reached between 114° – 118°F. Then add in some of the remaining chocolate, stir to completely melt and then add more (I did three batches). Continue to stir the chocolate until it has cooled to 88° – 89°F. The chocolate is now tempered and ready to use. (Alternatively, you can heat in a double boiler on the stove.)
Remove the cake pops from the refrigerator for 5 minutes before dipping.
Then either dip directly into the chocolate, or use a ladle or spoon to pour the chocolate over the cake pops. Gently tap the lollipop stick to remove any air bubbles and get off any excess chocolate, scraping the back side on the side of the bowl as well. Set aside on a sheet of parchment and repeat until all the cake pops have been covered.
Finally, melt the blue 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. Transfer to a piping bag (or directly melt in a heat proof piping bag). Cut a small amount off the tip of the bag and make zig-zagging lines across the face of the cake pop. Let set at least 15 minutes and enjoy!

Notes

If cocoa powder is lumpy, sift before using.
Cake crumbs should be small and no larger than a pea.
To be efficient, after all your cakes are made in this series, you can assembly line adding the marshmallow ears, and then the chocolate dipping.
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.
You can use a combination semisweet/bittersweet at 75/25% for a less sweeter chocolate coating.
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. You can also store freshly baked cake a day or two in the refrigerator, wrapped in plastic wrap, to dry it out a bit before crumbling.

Tempering Chocolate tips:

Tempering chocolate creates a glossy sheen and a crisp snap
Using short bursts of time makes controlling the temperature easier
Keep all moisture and liquids away from the chocolate while tempering
Use an instant read candy thermometer with a clip (we like this one)
If chocolate starts to cool, microwave for 5-10 seconds
If you do not have a candy thermometer, read this article on tempering without one: https://www.thekitchn.com/how-to-temper-chocolate-without-a-thermometer-cooking-lessons-from-the-kitchn-196475
And if you don’t have the time to temper your chocolate, just melt and dip and eat!

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

Mickey Mouse Vanilla Cake Pops

February 8, 2020 by Elana Lepkowski 1 Comment

Mickey Mouse Vanilla Cake Pop // magicaltreatsathome.com

Where can I find the original treat?

This treat can be found throughout the Disneyland resort.

These Mickey Mouse Vanilla Cake Pops are part of the three variety series. See the intro post here!

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.

Mickey Mouse Vanilla Cake Pops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 8 1″, or 4 2″ Mickey Mouse Chocolate Cake Pops 1x

Print Recipe

Description

Vanilla Mickey Mouse shaped cake pops have hidden marshmallow ears, covered with semisweet chocolate, and drizzled with yellow candy melts for a fun treat! A Disneyland-inspired recipe.

Ingredients

Scale

For the vanilla cake pops:

4 cups loosely packed vanilla cake crumbs (either from cake cuttings or from recipe below)
1/4–1/3 cup vanilla frosting (store bought or homemade)
1/2 ounce white candy melts
16 mini marshmallows, or 4 regular sized marshmallows cut in half
6 ounces semisweet chocolate, divided
1 ounce yellow candy melts

Vanilla cake:
Recipe adapted from Dessert for Two

6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
6 tablespoons whole milk or milk alternative (I used almond milk)
1/2 teaspoon apple cider vinegar

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Instructions

For the vanilla cake:

Preheat the oven to 350°f and grease and flour a 6″ round cake pan.
In the bowl of a stand mixer, cream together the butter and sugar, 1-2 minutes. Scrape down sides of bowl.
Meanwhile, in a small bowl, whisk together the flour, salt, and baking soda. Set aside.
To the creamed butter and sugar, mix in the egg and vanilla. Mix well 15 seconds.
Then add half of the dry ingredients to the wet, stir to barely combine, add half the milk and all the vinegar, stir again. Then add in the remaining dry ingredients, and then the rest of the milk.
Pour into the prepared cake pan, and bake on the center rack for 35-37 minutes, or until a cake tester comes out clean.
Let cool in the pan 5 minutes, turn out the cake onto a cooling rack, and let completely cool at least one hour.
Cake can be wrapped until ready to use, or crumbled for the cake pops. Crumbs should be small and no larger than a pea.

For the cake pops:

Combine the cake crumbs and frosting in a stand mixer until fully combined. Mixture should stay together when pressed in your hand.
Next, line a loaf pan with parchment and press mixture firmly into about 1/2 to 2/3 of the pan. You want a solid brick to be able to cut out shapes later.
Refrigerate the pan 1-2 hours, or 30 minutes in freezer.
Next, using either a 1″ or 2″ round cookie cutter, cut out the shapes and set aside. This mix yields 8 1″ and 4 2″ circles. You can recombine scraps to cut out more shapes if you’d like, or roll into balls for classic shaped cake pops.
Insert lollipop sticks into each circle.
To attach marshmallows, melt the white 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. Place a small dollop at the 10 and 2 marks on the circle (like a clock), and immediately place the marshmallow circle facing outwards. Set to dry by placing in the fridge 20-30 minutes. You want to keep your cake pops firm before dipping into chocolate.
Next, temper the chocolate. In a microwave safe bowl, add 2/3 of the chocolate. Microwave for 30 seconds, stir, microwave for another 30 seconds. Stir again and microwave in short bursts of 15-20 seconds until chocolate has uniformly melted and has reached between 114° – 118°F. Then add in some of the remaining chocolate, stir to completely melt and then add more (I did three batches). Continue to stir the chocolate until it has cooled to 88° – 89°F. The chocolate is now tempered and ready to use. (Alternatively, you can heat in a double boiler on the stove.)
Remove the cake pops from the refrigerator for 5 minutes before dipping.
Then either dip directly into the chocolate, or use a ladle or spoon to pour the chocolate over the cake pops. Gently tap the lollipop stick to remove any air bubbles and get off any excess chocolate, scraping the back side on the side of the bowl as well. Set aside on a sheet of parchment and repeat until all the cake pops have been covered.
Finally, melt the yellow 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. Transfer to a piping bag (or directly melt in a heat proof piping bag). Cut a small amount off the tip of the bag and make zig-zagging lines across the face of the cake pop. Let set at least 15 minutes and enjoy!

Notes

Cake crumbs should be small and no larger than a pea.
To be efficient, after all your cakes are made in this series, you can assembly line adding the marshmallow ears, and then the chocolate dipping.
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.
You can use a combination semisweet/bittersweet at 75/25% for a less sweeter chocolate coating.
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. You can also store freshly baked cake a day or two in the refrigerator, wrapped in plastic wrap, to dry it out a bit before crumbling.

Tempering Chocolate tips:

Tempering chocolate creates a glossy sheen and a crisp snap
Using short bursts of time makes controlling the temperature easier
Keep all moisture and liquids away from the chocolate while tempering
Use an instant read candy thermometer with a clip (we like this one)
If chocolate starts to cool, microwave for 5-10 seconds
If you do not have a candy thermometer, read this article on tempering without one: https://www.thekitchn.com/how-to-temper-chocolate-without-a-thermometer-cooking-lessons-from-the-kitchn-196475
And if you don’t have the time to temper your chocolate, just melt and dip and eat!

Mickey Mouse Red Velvet Cake Pops

February 8, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Red Velvet Cake Pop // magicaltreatsathome.com

Where can I find the original treat?

This treat can be found throughout the Disneyland resort.

These Mickey Mouse Red Velvet Cake Pops are part of the three variety series. See the intro post here!

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.

Mickey Mouse Red Velvet Cake Pops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 8 1″, or 4 2″ Mickey Mouse Chocolate Cake Pops 1x

Print Recipe

Description

Red Velvet Mickey Mouse shaped cake pops have hidden marshmallow ears, covered with semisweet chocolate, and drizzled with red candy melts for a fun treat! A Disneyland-inspired recipe.

Ingredients

Scale

For the chocolate cake pops:

4 cups loosely packed chocolate cake crumbs (either from cake cuttings or from recipe below)
1/4–1/3 cup cream cheese frosting (store bought or homemade)
1/2 ounce white candy melts
16 mini marshmallows, or 4 regular sized marshmallows cut in half
6 ounces semisweet chocolate, divided
1 ounce red candy melts

For the red velvet cake:
Adapted from Dessert for Two

95 g (3/4 cup) flour
4 teaspoons cocoa powder, unsweetened
1/2 tsp baking soda
1/4 teaspoon salt
1/2 cup coconut oil or neutral oil
2 tablespoons warm water
1/2 cup (99 g) granulated sugar
scant 1/4 cup (57 g) Greek yogurt
1 egg
Red food coloring (see notes below for type and amounts)
1/4 tsp vanilla

Special Tools:

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Instructions

For the cake:

Preheat oven to 350°f and grease and flour a 6″ round cake pan.
In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, combine the oil, warm water, granulated sugar, Greek yogurt, egg, red food coloring, and vanilla.
Add in the dry ingredients and mix until combined.
Pour into prepared baking pan and bake 20-25 minutes, or until a cake tester comes out clean.
Let cool in the pan 5 minutes, turn out the cake onto a cooling rack, and let completely cool at least one hour.
Cake can be wrapped until ready to use, or crumbled for the cake pops. Crumbs should be small and no larger than a pea.

For the cake pops:

Combine the cake crumbs and frosting in a stand mixer until fully combined. Mixture should stay together when pressed in your hand.
Next, line a loaf pan with parchment and press mixture firmly into about 1/2 to 2/3 of the pan. You want a solid brick to be able to cut out shapes later.
Refrigerate the pan 1-2 hours, or 30 minutes in freezer.
Next, using either a 1″ or 2″ round cookie cutter, cut out the shapes and set aside. This mix yields 8 1″ and 4 2″ circles. You can recombine scraps to cut out more shapes if you’d like, or roll into balls for classic shaped cake pops.
Insert lollipop sticks into each circle.
To attach marshmallows, melt the white 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. Place a small dollop at the 10 and 2 marks on the circle (like a clock), and immediately place the marshmallow circle facing outwards. Set to dry by placing in the fridge 20-30 minutes. You want to keep your cake pops firm before dipping into chocolate.
Next, temper the chocolate. In a microwave safe bowl, add 2/3 of the chocolate. Microwave for 30 seconds, stir, microwave for another 30 seconds. Stir again and microwave in short bursts of 15-20 seconds until chocolate has uniformly melted and has reached between 114° – 118°F. Then add in some of the remaining chocolate, stir to completely melt and then add more (I did three batches). Continue to stir the chocolate until it has cooled to 88° – 89°F. The chocolate is now tempered and ready to use. (Alternatively, you can heat in a double boiler on the stove.)
Remove the cake pops from the refrigerator for 5 minutes before dipping.
Then either dip directly into the chocolate, or use a ladle or spoon to pour the chocolate over the cake pops. Gently tap the lollipop stick to remove any air bubbles and get off any excess chocolate, scraping the back side on the side of the bowl as well. Set aside on a sheet of parchment and repeat until all the cake pops have been covered.
Finally, melt the red candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Transfer to a piping bag (or directly melt in a heat proof piping bag). Cut a small amount off the tip of the bag and make zig-zagging lines across the face of the cake pop. Let set at least 15 minutes and enjoy!

Notes

If cocoa powder is lumpy, sift before using.
If you are using grocery store food coloring, you will need about 1-1/2 teaspoons of red food coloring to get the cake a nice bright red. If you were using a gel paste from like Americolor, you will need about a quarter teaspoon or two big squirts from the bottle.
Cake crumbs should be small and no larger than a pea.
To be efficient, after all your cakes are made in this series, you can assembly line adding the marshmallow ears, and then the chocolate dipping.
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.
You can use a combination semisweet/bittersweet at 75/25% for a less sweeter chocolate coating.
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. You can also store freshly baked cake a day or two in the refrigerator, wrapped in plastic wrap, to dry it out a bit before crumbling.

Tempering Chocolate tips:

Tempering chocolate creates a glossy sheen and a crisp snap
Using short bursts of time makes controlling the temperature easier
Keep all moisture and liquids away from the chocolate while tempering
Use an instant read candy thermometer with a clip (we like this one)
If chocolate starts to cool, microwave for 5-10 seconds
If you do not have a candy thermometer, read this article on tempering without one: https://www.thekitchn.com/how-to-temper-chocolate-without-a-thermometer-cooking-lessons-from-the-kitchn-196475
And if you don’t have the time to temper your chocolate, just melt and dip and eat!

Peanut Butter Mickey Mouse Rice Krispie Treat Pops

January 20, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Peanut Butter Rice Krispie Treat Pops // magicaltreatsathome.com

Where can I find the original treat?

This treat can be found throughout the Disneyland resort.

Are your eyes deceiving you? Is that the iconic Mickey Cookie… on a rice krispie treat?! Disney sure knows what they’re doing with the treats. Combining two of my favs from the parks, and then covering them in peanut butter and chocolate? YES please! And besides being so tasty, our latest recipe is so easy to make too.

With most all of the holiday treats cleared out of the cases now, most of us treat lovers have been anxiously awaiting what’s next. Well, it seems every day something new is slowly trickling in. This crispy rice treat is the standard treat pop, with a thin layer of peanut butter coating on the front to represent the Mickey Mouse cookie, and chocolate icing and sprinkles (instead of the nonpareils like the cookies) for decoration.

Kids can help a lot here too! From dipping the rice krispie treats to adding sprinkles. All levels of experience can participate.

BONUS: if you really love peanut butter and you want to make this even more peanut butter-y, go ahead and add in about a 1/2 cup of peanut butter chips (you’ll have extra left over from the bag) when you mix in the crisped rice cereal.

So, if you’re a peanut butter chocolate lover, I really think you’ll love this recipe. There’s a great balance so that one ingredient doesn’t necessarily overpower the others (sometimes peanut butter can do that). And they just come together so quickly and easily, that you can double or triple this if you’re in need of a class treat or something for a pot luck (please take photos and send them to me if you bring these to a pot luck). And remember, lots of helpful tips below the recipe, so please read it all the way through before starting.

Peanut Butter Mickey Mouse Rice Krispie Treat Pops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 3–4 Peanut Butter Mickey Mouse Rice Krispie Treats 1x

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Description

Crispy, chewy Mickey Mouse Rice Krispie Treats are dipped in peanut butter sauce and topped with chocolate icing and sprinkles just like the iconic Mickey Mouse cookie. A Disneyland-inspired treat.

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:

3/4 cup peanut butter chips
1/2 teaspoon refined coconut oil
1–1/2 ounces semisweet chocolate
sprinkles

Tools:

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Instructions

For the rice krispie treat:

Before beginning, line a 8×8″ baking pan with parchment for thinner treats (you should yield 4 with the cutter listed above), or a loaf pan for thicker treats (you’ll yield 3 using cutter above).
Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
Immediately dump in the crisped rice cereal and mix to combine.
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.
Once firm, use parchment to lift out cereal and marshmallow mix. Use a Mickey Mouse shaped cutter to cut out shapes and set aside.

For the decorations:

In a small saucepan over medium-low heat, combine the peanut butter chips and the coconut oil.
Continually stir until smooth and no lumps remain.
Remove from heat and pour into a shallow, flat bottomed, heat-proof bowl.
Dip the smooth side of each treat into the sauce, setting aside on a parchment lined sheet pan until all are coated. Refrigerate through the next step to harden.
Then, melt semisweet chocolate 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. Use can alternatively use a double boiler for melting. You can also melt directly in a heavy duty, heat safe, piping bag using the same microwave method (I find this easiest when I will be piping without a tip on the bag).
Remove the treats from the fridge and transfer chocolate to a heat-proof piping bag. Chocolate should be warm, not hot. Cut the tip from the piping bag.
For each treat, pipe 5 sided stars (without filling in the centers, since it should look like the cookie decoration) on each ear, and in the center of the treat. Immediately cover the chocolate with sprinkles. Set aside and repeat with remaining treats.
Let the treats sit at least 30 minutes for the chocolate to harden, and then enjoy!

Notes

These scale very easily at a 1:1 ratio of marshmallows to cereal. Mini marshmallows you can scoop but I like to weigh out the regular or jumbo sized marshmallows. The butter though you do not necessarily need to scale along with the other ingredients. 1-3 cups use 2 tablespoons, 3-5 cups use 3 tablespoons.
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 add in a 1/2 cup of peanut butter chips when combining the cereal to the marshmallows for extra peanut butter flavor.
You can combine some extra rice krispie treat scraps into the mold to shape additional Mickey Mouse treats.
To smooth out the chocolate when piping the decoration, use a scribe or toothpick to move the chocolate into the pattern you’d like while also removing any air bubbles.
Treats can be kept in an air-tight container for up to 3 days.

Mickey Mouse Gingerbread Men

December 21, 2019 by Elana Lepkowski Leave a Comment

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Where can I find the original treat?

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

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

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

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

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

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

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

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

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

Mickey Mouse Gingerbread Men

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 10 5-1/2″ Mickey Mouse Gingerbread Men 1x

Print Recipe

Description

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

Ingredients

Scale

For the cookies:

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

Glaze:

1/4 cup sugar
2 tablespoons water

Decoration:

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

Specialty Tools:

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

Cook Mode Prevent your screen from going dark

Instructions

For the cookies:

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

To decorate:

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

Notes

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

Mickey Mouse Peppermint Beignets

December 2, 2019 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

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

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

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

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

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

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

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

Mickey Mouse Peppermint Beignets

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Author: Elana Lepkowski
Yield: 15 – 18 Mickey Mouse Peppermint Beignets 1x

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Description

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

Ingredients

Scale

1/2 teaspoon dry yeast
1/4 cup warm water (105º)
1/4 cup (50 g) sugar
2 tablespoons vegetable shortening (I used refined coconut oil)
1/2 teaspoon salt
1/2 cup heavy cream
1 egg
4 cups all-purpose flour
1/2 cup boiling water
Vegetable oil for frying, like avocado
1 cup powdered sugar
2–3 mini candy canes, crushed (I used a coffee grinder for fine and small chunks of candy)

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Instructions

Sprinkle yeast over warm water in a small bowl, gently stirring to dissolve. Let stand for 5 minutes.
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.
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.
While dough is rising, mix together the powdered sugar and crushed candy canes in a large bowl. Set aside.
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.
Add 2-3 beignets to oil; fry until golden brown on both sides, about a minute each, turning once.
Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
Let rest at least five minutes, and then toss in the powdered sugar and candy cane mix. You can sift extra sugar over all the beignets before serving.

Notes

Candy canes clumping when you crush them? Add a teaspoon of powdered sugar to the mix. It will absorb some of the excess oil the candy might give off.
If you are in a higher altitude, your dough may need less time to rise for the second proof.
Dough may have to be recombined and rolled a second time if you have a lot of scraps.
Wait for oil to come back to temperature before adding next batch of beignets to the pot.
No dough hook attachment? Knead dough until smooth and shiny, about 5-8 minutes and then proceed with the recipe.
Want to make these at night for the next morning? After cutting Mickey Mouse shapes out. Transfer to a baking sheet and let rest, covered with a towel, in the refrigerator overnight. Let come to room temperature before frying in the morning. Dough shapes can also be frozen and then left in refrigerator overnight and fried off.
If your dough gets a skin while rising, put the sticky side down first into the oil to avoid tearing while the beignet expands.
Strain your oil after it reaches room temperature. It can be used again!

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.

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!).

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.

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!

3 inch mickey macaron template

1 file(s) 86.41 KB

Download

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

Mickey Mummy Macarons

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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

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Instructions

For the macarons:

First sift the almond flour, powdered sugar, and salt back and forth four times between two bowls using a mesh strainer. Set aside.
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.
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.
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.
Add batter into a piping bag and pipe shapes onto the parchment lined baking sheet. Let the batter sit about 1 hour.
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.
Let the macarons cool at least 20-30 minutes before decorating.

For the filling and decoration:

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.
Pour heated egg whites into the bowl of a stand mixer and beat until glossy, soft peaks form.
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.
Next, add in vanilla extract and black food coloring. Whip everything on high until smooth.
Then, add in 2/3 of the Oreo cookie pieces and stir until well combined.
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.
Sprinkle reserved cookie pieces on top of the frosting and lightly press the other macaron to top.
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.
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.
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.
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.

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.

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.

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.

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

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

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Instructions

For the cookies:

Sift the flour, arrowroot powder, and salt in a large bowl.
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.
Add vanilla and almond extracts and mix to combine.
Add in 4-6 drops of orange food coloring. Mix again to combine.
Pour in the flour mixture and mix until everything is well incorporated, scrape down the sides a few times.
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.
Preheat oven to 375°F and line a baking sheet with parchment.
 Once the dough is chilled, place it on a rolling mat, sprinkle with flour and roll out with a rolling pin.
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.
Place them on a non-stick baking sheet and, using a scribe, draw pumpkin lines on the pumpkin.
Bake for 12 minutes and let cool before decorating.

For the decorations:

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.
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.
Next melt the green chocolate in the same manner as above. Draw on the green stems for the cookies.
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.
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.

Mickey Mouse Pumpkin Spice Beignets

September 23, 2019 by Elana Lepkowski Leave a Comment

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!

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.

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%.

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

Mickey Mouse Pumpkin Spice Beignets

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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)

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Instructions

Sprinkle yeast over warm water in a small bowl, gently stirring to dissolve. Let stand for 5 minutes.
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.
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.
While dough is rising, mix together the powdered sugar and pumpkin pie spice in a large bowl. Set aside.
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.
Add 2-3 beignets to oil; fry until golden brown on both sides, about a minute each, turning once.
Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
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.

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!

M&M’s Mickey Mouse Rice Krispie Treats

August 19, 2019 by Elana Lepkowski 1 Comment

Mickey M&M's Rice Krispie Treat // magicaltreatsathome.com

Where can I find the original treat?

These treats can be found all over the Disneyland Resort.

I love a rice krispie treat and the Disneyland resort does not shy away from several varieties on their property. It’s been a few months since making the Minnie Mouse Rice Krispie treats, so I thought it was about time we all made another of these fun, kid friendly, treats.

Using a standard rice krispie base, these treats are then dipped into milk chocolate, and then dunked into a sea of mini M&M’s, covering the entire front of the treat in tiny candies. And if that didn’t sound good enough already, then the whole thing gets a nice drizzle of semisweet chocolate. Because, why not?

Mickey M&M's Rice Krispie Treat // magMickey M&M's Rice Krispie Treat // magicaltreatsathome.com

Actually, that drizzle helps secure many of those mini M&M’s from falling off, and it’s a nice little contrast in chocolate from the milk chocolate holding the candies on. This recipe makes 3 treats, but the beauty of this particular recipe is that is doubles, and even triples, easily (just use the multiplier option in the recipe below!).

If you’re new to making rice krispie treats, or working with marshmallows, be sure to read the notes at the end of the recipe. There’s some helpful tips! Also, this recipe qualifies as “kid friendly” for the assembly! Once the base has cooled, kids can help cut out shapes, dip into chocolate and the M&M’s, and even help drizzle the final chocolate on top. Kids love decorating treats and it’s a great way for them to get involved in the kitchen!

M&M’s Mickey Rice Krispie Treats

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Author: Elana Lepkowski
Yield: 3 M&M’s Mickey Rice Krispie treats 1x

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Description

Crispy, chewy Mickey Mouse Rice Krispie Treats are dipped in a sea of M&M’s candies and topped with a chocolate drizzle. A sweet, Disneyland-inspired treat.

Ingredients

Scale

For the rice krispie treat:

2 tablespoons butter, unsalted
157 g ( 2 cups) mini marshmallows or 20 regular sized marshmallows
1–3/4 cups crisped rice cereal

For the topping:

3–1/2 ounces (100 g) light cocoa candy melts
1 cup mini M&M’s
1–1/2 ounces semisweet chocolate

Tools:

Mickey Mouse cutter
3 Popsicle sticks

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Instructions

For the rice krispie treat:

Before beginning, line a 8×8″ baking pan with parchment.
Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
Immediately dump in the crisped rice cereal and mix to combine.
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.
Once firm, use parchment to lift out rice krispie treats. Use a Mickey Mouse shaped cutter to cut out shapes and set aside.

To decorate:

First, melt the light cocoa 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, fill a shallow bowl with the M&M’s candies. Set aside.
Insert a popsicle stick into each treat (this will make it easier to handle the chocolate and candies later).
Dip a treat into the melted chocolate, letting any excess drip off back into the bowl, and then immediately dip into the mini M&M’s. Press firmly and then set aside candy side up. Repeat for other treats. Place treats on a piece of parchment lined sheet pan and press candies firmly into place on the treat.
Then, melt semisweet chocolate 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. Use can alternatively use a double boiler for melting. You can also melt directly in a heavy duty, heat safe, piping bag using the same microwave method (I find this easiest when I will be piping without a tip on the bag).
Drizzle or pipe the semisweet chocolate across the M&M’s coated treats. Refrigerate to set about 1 hour. 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.
Treats can be kept in an air-tight container for up to 3 days.

Mickey Mouse

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