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Matterhorn Macaroon

February 10, 2023 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

  • The original treat is located at the Jolly Holiday Bakery Cafe at the Disneyland Resort.

When I started this website back in 2018, I had planned on making some of my favorite evergreen park treats to kick things off. However, that plan quickly unraveled when I attempted to make what I thought would be an easy recipe: the Matterhorn Macaroon. 

In retrospect, I was overthinking it. Was it like a cake? Or a cookie? I attempted to try a few recipes on the internet, except… they all failed. Butter? It melted! You cannot get the structure correct with butter. Six tries later I decided to put it to bed for another time. I had other recipes made and photographed, and no one wanted to eat another coconut dessert for some time. 

With some space between those frustrating weeks (weeks!!!) years ago now, I approached this again with fresh eyes, and the realization that a trusty, straightforward macaroon recipe would prevail, I bring to you today, the Matterhorn Macaroon.

What makes this recipe work is two things, whipped egg whites for structure, and a not-too-wet batter. You will pour out about 3 cups of coconut and a small amount of sweetened condensed milk and you will think the recipe is too dry; IT IS NOT TOO DRY.

After you work the liquid in, and then fold in the egg whites, you can shape the mixture, and it will change noticeably little once it’s baked. Yes, it will shrink a bit down, but not much. And it definitely will not melt into a puddle of coconut shreds. 

When you take them out of the oven, do not try and touch them! Let them get to room temperature, they shouldn’t even be warm to the touch at this point, because then they will firm up, and you will be able to dip them into the white chocolate without them breaking on you. And once they’ve set up, you’ll get a crisp outside and a chewy, soft interior. 

This recipe is very kid friendly! Let small hands mix, whip egg whites, and shape the mixture. With some supervision, younger kids can help melt the chocolate too (white chocolate should never get too hot regardless, as it will burn!).

I really hope you enjoy making (and eating) these macaroons. And I’m so happy to finally cross this bucket-list recipe off the list.

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Matterhorn Macaroons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Prep Time: 5 minutes
  • Cooling Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6–8 macaroons 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American
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Description

A mountain of crispy, chewy, sweet coconut macaroons await your taste buds with this Disneyland-inspired treat!


Ingredients

Scale
  • 3 cups (300g) desiccated coconut (finely shredded), unsweetened
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp rice flour (brown or white)
  • 3/4 cup (250g) sweetened condensed milk
  • 2 egg whites, from large eggs
  • pinch of salt
  • 1/2–3/4 cup white chocolate

Instructions

  1. In a mixing bowl, combine the coconut, sugar, and rice flour. Whisk to combine, and then pour the sweetened condensed milk over the top. Mix to combine.
  2. In a clean mixing bowl, pour in the egg white and the pinch of salt. Whip until stiff peaks are reached.
  3. Gently fold in the whipped egg whites into the coconut mixture. Refrigerate for 30 minutes.
  4. Preheat the oven to 300°f. Line a sheet pan with parchment and set aside.
  5. After your mixture has chilled, evenly scoop out 6-8 portions of the mixture. Form each scoop into your mountain, using your fingers to make indentations. The mixture will settle slightly as it bakes, so make the mountain a bit on the skinny side. Flatten the bottoms to stand on the sheet pan.
  6. Bake for 28-30 minutes, until top and bottom edges are golden.
  7. Remove the tray from the oven and allow the macaroons to cool on the pan.
  8. Once the macaroons are cool, melt the white chocolate in the microwave in a heat proof bowl, like glass, in 15-20 second bursts, stirring in between.
  9. When the chocolate is melted and smooth, dip the top 1/3 of the macaroon into the chocolate, rolling the macaroon around to coat evenly. Set aside on a piece of parchment and repeat with all the macaroons. Allow at least an hour for chocolate to fully set.
  10. Macaroons will keep at room temperature in an airtight container for up to one week. Store in the freezer (coated or uncoated with chocolate) for up to 3 months.

Notes

  • If your mixture feels very wet, sprinkle in more shredded coconut a tablespoon at a time.
  • Brown rice flour makes this treat gluten free. However, if rice flour is unavailable, you can sub in coconut flour or cake flour.
  • The presentation of the Matterhorn Macaroon is not consistent. Sometimes there has been a powdery-like top to the white chocolate. I’ve also had it with sugar crystals on top. Feel free to decorate yours however you’d like!
  • Recipe can be halved if desired.
  • Macaroons can be frozen in a freezer safe container for up to 3 months. Defrost overnight in the refrigerator to enjoy the next day.

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Filed Under: Gluten Free, Recipes, Treats Tagged With: coconut, dessert, disneyland, Fantasyland, gluten free, jolly holiday bakery cafe, Matterhorn, treat, white chocolate

Chocolate and Peppermint Brownie Pie

December 16, 2021 by Elana Lepkowski 2 Comments

Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

Where can I find the original treat?

  • The original treat can be found at the Candy Palace in Disneyland.

Hi everyone! It’s been a minute hasn’t it? Many, many minutes, but I couldn’t let a whole year go by without a new recipe, and now that they’ve opened up the gates at the parks, we’ve got all new treats to enjoy, and make!

While Disneyland and DCA tend to have the same formats for treats, and rotate or create new flavors for those, recently they’ve introduced these “pies” that are similar to giant saucer-like cookies and brownies. I’ve found that one is the perfect size for two people to share. Or eat one half in the car on the way back from the park, and the other half after the kids are asleep later that evening. Whatever works for you.

Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

I’ve always been a big fan of chocolate and peppermint together in treats. I think perhaps it might have something to do with those Andes Mints we got on hotel pillows growing up (does anyone still do that?!). I get though that this combination is not for everyone, but don’t worry, I’ve got something for those that fall into that camp coming soon.

Anyways, these would make a pretty magical edible gift if you baked up a batch this holiday season. I’ve got a few going out the door this week for neighbors. 

Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

If you’ve got kids in the kitchen there are a few more advanced techniques here with melting the chocolate. My 4 and 7 year old are pros at the decorating bits and especially adding the candy canes, although I suspect that they’re slipping a few of those into their pockets for later. 

It feels so good to be back in this space making treats again for all of you. I truly hope you get to make and enjoy this special recipe soon!

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Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

Chocolate and Peppermint Brownie Pie

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  • Author: Elana Lepkowski
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 Chocolate and Peppermint Brownie Pies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday
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Description

Is it a brownie? Is it a pie? It’s both! And with the classic holiday combination of chocolate and peppermint, these shareable treats will be a hit this season. A Disneyland-inspired recipe.


Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 8 ounces bittersweet chocolate (60% cacao)
  • 1/2 cup (60 g) flour
  • 1/3 cup (35 g) unsweetened cocoa powder, dutch processed (I used Valrhona)
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup (198 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chunks
  • 1–1/3 cups white chocolate chunks, divided
  • 6 mini candy canes

Special Tools

  • Oversized baking cups/molds

Instructions

  1. Preheat the oven to 350°f. Set out 6 of the oversized bake cups on a half size sheet pan. Set aside.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  2. In a double boiler, melt the butter and chopped bittersweet chocolate, stirring frequently until melted and smooth. Alternatively you can melt them together in the microwave inside a microwave safe bowl, like glass, for 20 seconds. Stir and microwave again for an additional 20 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Set aside to cool.
  3. Next, sift together the flour, unsweetened cocoa powder, and salt into a medium sized bowl. Set aside.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  4. Whip together the eggs and sugar on high speed (10) for 5 minutes until light and frothy. This should be done with either a stand mixer or hand mixer. Then pour in the melted chocolate, vanilla extract, and peppermint extract. Stir to combine until there are no more white streaks.
  5. Next, dump in the sifted flour/cocoa/salt mix and, by hand, fold that in to combine until there are no longer any visible flour streaks.
  6. Then fold in semi-sweet chocolate and 1 cup of the white chocolate chunks, setting the additional third of a cup aside.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  7. Scoop about a 1/2 cup of the mixture into each baking cup, smoothing out the top.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  8. Bake for around 25-30 minutes until a toothpick comes out clean. Let cool to room temperature.
  9. While the brownie pies cool, melt the remaining 1/3 cup of white chocolate chunks. You can either melt them in the microwave in short bursts like the above direction, in a small double boiler, or using a candy melting pot (my favorite way of melting small amounts of chocolate and candy melts).
  10. Transfer the melted white chocolate to a heat-safe piping bag and make crisscrossing lines over the tops of the room-temp brownies. Immediately at the candy cane to each one after you finish decorating so that it will adhere to the top. Wait 30 minutes for the chocolate to set up (or more if your kitchen is warm), and enjoy!

Notes

  • I’m using a bittersweet chocolate for my brownie base, however, if you prefer yours sweeter, up that to 68 or 70% cacao.
  • Looking for that light, crackly brownie crust? Don’t skip on whipping the sugar and the eggs together for what seems like an awfully long time. That crust is actually a meringue that forms while baking. This does create a more delicate top that is prone to cracks, but if you love a shiny, crackly top, you want that!
  • Any remaining melted white chocolate can be kept in the piping bag and refrigerated. Seal off the ends with twist ties. Large chunks can be broken up and re-melted.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: brownie, Candy Palace, chocolate, disneyland, holiday, peppermint, treat, white chocolate

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

Jack Skellington Cake Pops

May 16, 2020 by Elana Lepkowski Leave a Comment

Jack Skellington Cake Pops // magicaltreatsathome.com

Where can I find the original treat?

  • This seasonal treat was found throughout the Disneyland Resort.

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

Jack Skellington Cake Pops // magicaltreatsathome.com

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

Jack Skellington Cake Pops // magicaltreatsathome.com

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

Jack Skellington Cake Pops // magicaltreatsathome.com

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

Jack Skellington Cake Pops // magicaltreatsathome.com

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

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

Jack Skellington Cake Pops

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

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


Ingredients

Scale

For the cake pops:

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

Specialty Tools:

  • lollipop sticks
  • cake pop drying rack

Instructions

  1. First, make your cake balls for the cake pops. I chose the chocolate flavor for this recipe.
  2. Push a lollipop stick halfway into each cake ball. Set aside into a cake pop stand, or make holes in the bottom of a shoe box and stick the cake pops in there.
  3. Refrigerate at least one hour to firm up, or up to two days.
    Jack Skellington Cake Pops // magicaltreatsathome.com
  4. Next, melt the white chocolate. You can do this one of several ways:
    1. Melt in a candy pot until smooth (Wilton makes this one for their candy melts I use for dipping projects like this). This can take up to 20 minutes to get fully smooth candy melts. Follow the directions for your particular pot!
    2. Melt in the microwave in a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth.
    3. Melt in a double boiler on the stove. In a medium saucepan, bring about an inch of water to a simmer. Place a glass bowl on top and add candy melts. Stir until melted and smooth.
  5. Make sure the cake pops have come to room temperature. If they’re too cold, the chocolate will seize up and harden too soon.
  6. Next, dip each cake pop into the white chocolate, tapping each stick against the bowl to pop any air bubbles and to remove all the excess chocolate. If your white chocolate is not opaque enough, dip all the cake pops a second time after you have finished the first round. Stick them back into the stand or box holder.
    Jack Skellington Cake Pops // magicaltreatsathome.com
  7. Let the cake pops firm up slightly again and melt the black candy melts (or chocolate with 3-4 drops of the food coloring) to finish decorating the cake pops. To melt, microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. You can alternatively use a double boiler for melting or melt candy melts in a piping bag, kneading the candy melts between microwaving.
  8. If not melting directly in a piping bag, transfer melted candy melts into a piping bag and cut a small amount of the tip off to decorate. See notes below on tip sizing if using a piping tip.
  9. Draw on Jack’s face with the piping bag on each cake pop. Start with the eyes making a small circle and moving outward until the eyes are large. Then make to small lines for the nose at angles, and then draw on a thin line for the smile and perpendicular lines for his mouth. Set aside and let firm up at least a half hour, or refrigerate until ready to eat.

Notes

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

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Jack Skellington Cake Pops // magicaltreatsathome.com

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

Strawberry Shortcake Marshmallow Wands

May 15, 2020 by Elana Lepkowski Leave a Comment

Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

Where can I find the original treat?

  • This seasonal treat can be found all over the Disneyland resort.

I had opened our mini freezer the other day, the freezer that I keep all my backup ingredients in for this site, and for my drinks site, Stir and Strain, and realized I had everything before me to make another round of marshmallow wands. If you take away one good tidbit from this post, I hope it’s that marshmallow wands, after they have been coated in caramel, freeze beautifully. And even after almost 6 months, once fully decorated, they still taste fresh. But so anyways, I also had a bag of crumbled shortbread in that freezer. And a bag of freeze dried strawberries. I had everything ready to go to make Strawberry Shortcake Marshmallow Wands. So that’s what we’re making today!

Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

This treat appeared during Valentine’s Day among the many other delicious treats on sticks at Disneyland. It definitely was a contender for the site, but I had to narrow it down to just a few items since the treats were released right before the holiday, and soon after would be leaving the cases. Since we’re in the middle of a hiatus from new park treats, I’ll be making a few past ones here until I’m back once again, strolling the candy cases and shoving chocolate in my face. Fingers crossed I don’t have to wait until a year from now to do that.

Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

What I love about this treat is the buttery contrast of the cookie to the sweeeeeeeet white chocolate, caramel, and marshmallow. The strawberry bits add a nice zing to it as well. It’s definitely a sweet treat, but I wouldn’t write this off as just for kids.

But speaking of kids! Kids can help assemble these and dip in the chocolate and decorate. Older kids comfortable with a stove, and good common sense, can help dip in the caramel, but under supervision.

And if you’re wondering, the reason I had a container of marshmallow wands in the freezer is because I find melting the caramel in larger batches is easier to work with when making things like the wands. It stays liquid longer, and heats more evenly. The downside though is that there is a lot left over since I’m using more than I need. So now when I have extra caramel, I’ll just grab some lollipop sticks and some marshmallows (Another panic buy from March was a case of marshmallows. I’m thinking maybe I might start selling these as kits…), and I’ll coat a batch of marshmallows, place them on parchment and freeze. So far, after a 6 month hibernation, these were still great.

Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

For the cookies, homemade or store bought is fine. But make sure you’re using a butter cookie, not a sugar cookie! And with that, I hope you enjoy these Strawberry Shortcake Marshmallow Wands!

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Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

Strawberry Shortcake Marshmallow Wands

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 6 Strawberry Shortcake Marshmallow Wands 1x
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Description

The classic caramel coated marshmallow wand gets a sweet upgrade with a layer of white chocolate and a buttery shortbread cookie crumble and tart strawberry coating! A Disneyland-inspired treat.


Ingredients

Scale
  • 18 marshmallows
  • 9 ounces (~32 candies) individually wrapped caramels (like Kraft)
  • 1–3/4 tablespoons water
  • 1/2 teaspoon of coconut oil
  • 10 ounces of white candy melts
  • 1 cup crushed shortbread cookies
  • 1/4 cup freeze dried strawberries, crushed
  • 6 lollipop sticks

Instructions

  1. Place 3 marshmallows on each lollipop stick and set aside on a parchment lined sheet pan.
    Churro Marshmallow Wand // magicaltreatsathome.com
  2. Mix together the crushed shortbread and freeze dried strawberries in a large, shallow bowl that can accommodate the length of the marshmallow wand. If you cannot crush the strawberries by hand (some brands are chewier than others), a quick blitz in the food processor or coffee grinder should render them fine enough to mix with the cookies. Set aside.
    Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com
  3. Unwrap all the caramels and add to a small saucepan. Pour water in and heat over medium-low heat.
  4. Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
  5. Once melted (caramels should drip in a ribbon from a spoon back into the pan), dip each wand into the caramel, turning quickly to coat OR ladle the caramel over the wand, turning to coat. Let excess caramel drip off for at least 30 seconds, turning while it drips for even coating, tap the wand gently but firmly on the edge of the pan to remove any additional excess caramel, and then place back on the  parchment.
    Churro Marshmallow Wand // magicaltreatsathome.com
  6. When all the wands have been dipped, place the baking sheet in the refrigerator for 15-20 minutes so that the caramel will be set for dipping.
    Churro Marshmallow Wand // magicaltreatsathome.com
  7. While the caramels set, melt your white chocolate for coating. Combine the white candy melts and coconut oil 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. Do not let the white chocolate get over 110°f as it can burn the chocolate (use a candy thermometer if you’re not sure about this).
  8. Remove the marshmallow wands from the refrigerator. You’ll know they are set when they lift easily off the parchment. If they still stick, keep them in 5 minutes longer.
  9. Set up the shortbread cookie and strawberry mix bowl next to your white chocolate.
  10. Dip the marshmallow wand in the white chocolate, or ladle chocolate over, turning to coat. Tap the stick firmly on the side of your pan to remove any excess chocolate. Then immediately roll in the cookie/strawberry mix, gently pressing the mix onto the white chocolate. Then place back on the parchment.
  11. Repeat with the remaining marshmallow wands.
  12. Let sit at least 30 minutes to firm up or in the refrigerator for quicker results. Enjoy!

Notes

  • Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
  • Use hot water to remove caramel from pans and utensils.
  • If the marshmallow wands start to stick to the parchment while you are dipping and coating, stick the pan with the un-coated wands back to chill in the refrigerator for a few minutes. If your kitchen is really hot, keep them in there the whole time, taking one at a time out to coat and decorate.
  • If you have extra melted caramel that has dried around your wand, use kitchen shears to remove it immediately after removing from the refrigerator.
  • Extra caramel coated marshmallow wands may be placed on a sheet of parchment in a single layer inside an airtight container and frozen for up to 6 months. No need to defrost them before use.
  • Did your chocolate coating break when you first dipped your wand in? Wait for the chocolate to cool down more. It should drip freely from a spoon without it seizing when the spoon is shaken slightly (will cause crevices in the chocolate on the spoon). If it breaks on the wand, your wand also might be too cool, so let them warm up more. And don’t worry, once that chocolate starts to firm up, you can dip it AGAIN into the chocolate to get a more even, although slightly thicker, coating.

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Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: caramel, disneyland, holiday, marshmallow, marshmallow-wand, shortbread, strawberry, treat, Valentine's Day, white chocolate

Bunny Butt Easter Crispy Treats

April 10, 2020 by Elana Lepkowski Leave a Comment

Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

Where can I find the original treat?

  • This seasonal treat can be found all over the Disneyland resort.

We’re back again today with another Disneyland park inspired Easter treat. Similar in style to yesterday’s Bunny Butt Cake Pop, today we’re not getting quite so technical with this Bunny Butt Easter Crispy Treat.

Yes! Disneyland did it again with some super cute crispy treats shaped like Peter Cottontail’s, er, cottontail. I just loved seeing these and the cake pops on my last few visits to the park in March. It was hard to narrow down what treats to make for Easter, but in the end, the bunnies won.

Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

Unlike the smaller cake pops, these treats use flaked coconut to make a big tail for these Easter rabbits and the feet decorations are piped on. (And if you’ve got a large Mickey Mouse cutter at home, you’re in luck, since these use that shape, but flipped upside down to create the bunny butt!) Our batch below makes 3 generously sized crispy treats but you can definitely double this recipe using the handy button in the recipe too!

If you’ve saved your leftover white chocolate from yesterday, then you should still have plenty leftover to coat these and do some piping work. If not, no worries! These are still super easy to make even with a little extra time melting chocolate.

Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

One trick I learned with these this time, is that you can speed the firming up stage by sticking these straight into the freezer for a little bit right after pouring the mixture in the pan. Then go straight to cutting out the shapes. I’d still stick them back in the fridge after cutting so they don’t un-firm up quickly though before coating and decorating. This trick came in handy when I realized I was late for snack time this week and needed to put something in front of my kids ASAP.

Speaking of kids, this is a fun treat for kids to decorate. I like to stay clear of small hands touching the molten marshmallows, but that cools down very quickly once it’s out of the saucepan and into the baking pan to set.

Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

Ok, now let’s make some bunnies! And don’t forget to check the notes below for more tips!

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Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

Bunny Butt Easter Crispy Treats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 3 Bunny Butt Crispy Treats 1x
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Description

Sweet, chewy, crispy treats get the Cottontail treatment in these cute, Easter themed Bunny Butt dessert. A Disneyland-inspired treat.


Ingredients

Scale

For the crispy treat:

  • 2 tablespoons butter, unsalted
  • 2–1/2 cups mini marshmallows or 25 regular sized marshmallows
  • 2-1/2 cups crisped rice cereal

For the decoration:

  • 1 cup white chocolate, finely chopped (or candy white candy melts)
  • 1/4 cup light pink candy melts
  • 2 marshmallows, cut in half
  • 1/3 cup shredded coconut (sweetened or unsweetened)

Specialty Tools:

  • Mickey Mouse cutter
  • piping bags

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 crisped rice cereal and mix to combine.
  4. Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers). Set aside for at least an hour in the refrigerator (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.

For the decoration:

  1. First, melt the white chocolate (or 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.
  2. Dip the top of the treat into the melted chocolate, letting any excess drip off back into the bowl. Repeat for other treats.
  3. Then attach the half marshmallow, cut side down, into the center of the largest part of the crispy treat. Repeat with all the treats and set aside. (You’ll have half a marshmallow left over)
  4. Next, pour all the remaining white chocolate into a piping bag. Set aside.
  5. Melt the pink candy melts now 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 melt directly in a heavy duty piping bag. If you haven’t melted in a piping bag, transfer the melted candy melts to one now. Set aside.
  6. Start piping the feet with the melted white chocolate first, outlining the circles for the feet. Then over the marshmallow with white chocolate and immediately press the shredded coconut onto it to create the cottontail.
  7. Then, using the pink candy melts, pipe the feet decorations. Start by squeezing until a large circle forms, and then using a quick motion, pipe three small dots.
  8. Let the treats firm up at least an hour in the refrigerator before serving. Enjoy!

Notes

  • Use a smaller pan than you think you’ll need for this. As the marshmallows melt into the butter, if there’s too much space in the pan, they will start to dry out and form strings. Keeping the marshmallows closer together in the pan will ensure they melt more evenly, creating a better mixture to add the cereal into.
  • When mixing crisped rice cereal into the melted marshmallows, keep the mixture on the flame so that marshmallows stay liquid. Removing to mix in can seize up the liquid before the cereal is fully mixed.
  • If crisped rice cereal is unavailable right now, use any kind of puffed grain, or cereal. Fruity Pebbles would work here too!
  • 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).
  • Melted white chocolate is thinner than candy melts. If you find your first dip in the white chocolate is too thin, wait 5-10 minutes and then dip a second time AND THEN adhere the marshmallow.
  • At the parks, they use marshmallow creme to hold the coconut tail in place. If you’ve got fluff in a jar, that would work here too!
  • Save any extra white chocolate or candy melts to reuse for another treat within a week for white chocolate and a month for candy melts. Let harden and then seal in an airtight container.
  • Treats can be kept in an air-tight container for up to 3 days.

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Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: candy melts, coconut, crispy treat, disneyland, Easter, marshmallow, rice krispie treat, treat, white chocolate

Bunny Butt Easter Cake Pop

April 9, 2020 by Elana Lepkowski 2 Comments

Bunny Butt Cake Pops // magicaltreatsathome.com

Where can I find the original treat?

  • This seasonal treat can be found all over the Disneyland resort.

On one of our last visits to the park we were lucky enough to catch the appearance of all the Easter/spring treats hitting the bakery shelves. Out of all the adorable items, the bunny cake pops were definitely a favorite (for both the kids and the adults). So we’re making up a batch today for our Easter festivities this week!

These bunny butt cake pops are the standard chocolate cake pops found at Disneyland, with two marshmallows for the feet, and a bit of marshmallow for the tail. It’s dipped in white chocolate, and then gets pink candy melts for decoration.

Bunny Butt Cake Pops // magicaltreatsathome.com

After a bit of trial and error, we found the best and most efficient way to put these together, and that require a double dip in the white chocolate. We used baking white chocolate instead of white candy melts here and to get a nice, solid, opaque coating, dipping twice is essential. Dipping twice is also how we firmly adhere the marshmallows on so they stay in place to fully cover the cake pop.

Please check out the notes below for our tips working with white chocolate for coating. Especially if you’re having trouble with the white chocolate “breaking” when you dip in your cake pops.

Bunny Butt Cake Pops // magicaltreatsathome.com

Kids can help through many of the steps here. Adult supervision is required for melting the chocolate, and for using the oven, but otherwise kids can mix, bake, dip, and decorate this cute Disneyland-inspired Easter treat!

Bunny Butt Cake Pops // magicaltreatsathome.com

Ok, let’s make some bunnies! And remember to hop back over here this week for another cute Disneyland-inspired Easter treat!

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Bunny Butt Cake Pops // magicaltreatsathome.com

Bunny Butt Easter Cake Pop

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 5 Bunny Butt Cake Pops 1x
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Description

These cute bunny cake pops are filled with chocolate cake, and adorned with marshmallow feet and tail, all covered with white chocolate and pink candy melts. A Disneyland-inspired treat.


Ingredients

Scale

For the cake pops:

  • 2 cups crumbled chocolate cake, lightly packed (or check out our post on making Mickey cake pops for cake recipes including chocolate, vanilla, and red velvet)
  • 1/4 cup cream cheese frosting

For the decoration:

  • 2–1/2 cups white chocolate
  • 6 large marshmallows
  • 2 tablespoons pink candy melts

Special tools:

  • circle cutter
  • lollipop sticks

Instructions

For the cake pops:

  1. Combine the cake crumbles and cream cheese together until smooth and no white streaks remain (either with a mixer, or by hand).
  2. Form into a 1/2″, 5″x5″ block (I use half of a loaf pan to help keep the shape), and let sit, refrigerated, overnight or for at least 6 hours. This helps the cake pops keep their shape. You could alternatively let these sit in the freezer as well for an hour or two depending on how cold your freezer is. Do not let them freeze.
  3. After the form has rested, using a 1-1/2″ circle cutter, cut 5 circles out of the block. Any extra cake can be combined to form new shapes, or can be formed into balls and frozen for later use.
  4. Insert lollipop sticks and set aside.
    Bunny Butt Cake Pops // magicaltreatsathome.com

For the decoration:

  1. First, cut the 5 marshmallows in half (I found kitchen shears were the best tool for this job). Set these aside for the feet. Then take the 6th marshmallow and cut or rip sections off to form the tails. Set aside.
  2. Next, melt the white chocolate. You can do this one of several ways:
    1. Melt in a candy pot until smooth (Wilton makes this one for their candy melts I use for dipping projects like this). This can take up to 20 minutes to get fully smooth chocolate or candy melts (see notes below about melting white chocolate). Follow the directions for your particular pot!
    2. Melt in the microwave in a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth.
    3. Melt in a double boiler on the stove. In a medium saucepan, bring about an inch of water to a simmer. Place a glass bowl on top and add candy melts. Stir until melted and smooth.
  3. Make sure the cake pops have come to room temperature. If they’re too cold, the chocolate will seize up and harden too soon.
  4. Next, dip each cake pop into the white chocolate, tapping each stick against the bowl to pop any air bubbles and to remove all the excess chocolate. Place on a parchment lined sheet pan and place the marshmallow feet and tail on the cake pop, pressing lightly to help adhere. Repeat with the rest of the cake pops and then let them firm up a little before doing the second dip.
  5. Once the cake pops have firmed up slightly, dip the whole cake pop a second time, again, tapping it against the side of the bowl to pop any air bubbles and to remove excess chocolate. Place back on the parchment and repeat with the rest of the cake pops.
  6. Let the cake pops firm up slightly again and melt the pink candy melts to finish decorating the cake pops. To melt the pink candy melts, microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. You can alternatively use a double boiler for melting or melt candy melts in a piping bag, kneading the candy melts between microwaving.
  7. If not melting directly in a piping bag, transfer melted candy melts into a piping bag and cut a small amount of the tip off to decorate.
  8. Draw on the feet with the piping bag on each cake pop. Set aside and let firm up at least a half hour, or refrigerate until ready to eat.

Notes

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

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Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Bunny Butt Cake Pops // magicaltreatsathome.com

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Mike Wazowski Cake Balls

March 21, 2020 by Elana Lepkowski Leave a Comment

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com
  • These were inspired by Disney Family and the Monsters, Inc. movie.

While bunkered down here at the house I discovered a bag of frozen cake balls I had made from a project months ago. To say I was happy does not quite convey the sheer joy this ziplock bag brought me today. Not only would I have a fun project to make, but I also got to eat some cake, and that’s a good day.

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

Days ago I had caught a post from the Disney Family Instagram where they had Studio DIY making a Monsters, Inc. family movie theme night with crafts and food projects. The food project was cupcakes with Mike Wazowski cake balls on top. Now, while one might say putting cake on top of cake is like a hat on a hat, I would say, NO YOU’RE WRONG IT’S ALWAYS A GOOD IDEA TO PUT MORE CAKE ON TOP OF CAKE.

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

However, since we are in a bit of a food shortage, and I already had the pre-made cake balls, today I decided to skip the cupcake part and just make Mike. And a cake ball seems like the perfect vehicle to create that green, one-eyed monster.

I’m linking to my cake pop recipe below that covers the vanilla, chocolate, and red velvet cake pops found in Disneyland. (And if you want to make a pumpkin spice version, we’ve got that too!) As this is more of a tutorial post, I wanted to keep it short with just the decorating tips. You can always use box cake too and canned frosting if that’s what you got on hand!

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

Other than melting the candy melts, kids can definitely be hands on here. Let them decorate the eye balls, dip the cake balls, and draw on mouths. If you’re in the homeschooling boat unexpectedly right now, you can call this art, science, and a team building workshop all rolled in one. At least that’s what I called it.

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

If you’re baking at home right now and you make one of our recipes from here, please tag us so we can check out what you’ve made! It’s been SO awesome to see your projects.

Ok, let’s draw some eye balls!

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Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

Mike Wazowski Cake Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 8–10 Mike Wazowski Cake Balls 1x
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Description

Turn your cake balls (or cake pops) into the lovable Mike Wazowski from Monsters, Inc. with just a few ingredients! A sweet Disney Family and Studio DIY inspired recipe.


Ingredients

Scale
  • 8–10 cake balls (find our recipe here for the Disneyland-inspired vanilla, chocolate, and red velvet cake pops)
  • 8–10 white chocolate discs (like Merckens)
  • edible ink markers
  • 1 cup green candy melts
  • 1/2 cup yellow candy melts

Specialty Tools:

  • chocolate forks
  • toothpicks

Instructions

  1. First, draw eyes on the white chocolate discs using the edible ink markers. Set aside.
    Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com
  2. Next, melt the green and yellow candy melts together. You can do this one of several ways:
    1. Melt in a candy pot until smooth (Wilton makes this one for their candy melts I use for dipping projects like this). This can take up to 20 minutes to get fully smooth candy melts. Follow the directions for your particular pot!
    2. Melt in the microwave in a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth.
    3. Melt in a double boiler on the stove. In a medium saucepan, bring about an inch of water to a simmer. Place a glass bowl on top and add candy melts. Stir until melted and smooth.
      Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com
  3. Place your cake ball in the candy melts and toss with a spoon to coat.
  4. Lift out with a candy fork or large serving fork, tapping any excess candy melts off and gently scraping off any hanging bits.
  5. Place on a piece of parchment and immediately press one of the “eyes” onto the cake ball. Gently hold in place about 5 seconds.
  6. Repeat with remaining cake balls.
  7. Place the cake balls in the refrigerator to set about 15 minutes.
  8. Once hard, use a black edible ink marker to draw on smiles, frowns, or whatever face you’d like to give Mike. Enjoy!

Notes

  • Boxed cake and canned frosting will also work for the cake balls if you don’t want to make from scratch. Just follow the amounts for the crumbled cake and amount of frosting on those recipe pages listed above.
  • The amount of candy melts here will fully cover at least 10 golf ball sized cake balls. You can always add more candy melts in to the mix if you need to cover more cake balls.
  • Extra candy melts that are free from food bits can be left to cool and harden, and then stored in an airtight container. You can re-melt and use again at a future date.
  • If you want to make these into cake pops, follow the instruction for the cake pop recipe listed in the ingredient section above.
  • Cake balls will last up to one week in the refrigerator in an airtight container.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

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Hot Cocoa Macaron

January 13, 2020 by Elana Lepkowski Leave a Comment

Hot Cocoa Macaron // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday treat was part of the Festival of Holidays at Disney California Adventure Park.

Welcome back and Happy New Year! Are you in need of a comforting treat? Me too. Sometimes January can feel like someone let the air out of the balloon. There’s the big let down after all the holiday food and decorations have been put away for the year. And yeah, maybe there’s still a little of that, but now January marks the cozy season for me. Also, my youngest celebrates a birthday at the end of the month…. so I’m still party planning even after I put away the Christmas decorations.

Hot Cocoa Macaron // magicaltreatsathome.com

Our first treat of 2020 is like a warm sweater by the fire in cookie form: the Hot Cocoa Macaron! This oversized cookie was part of the Festival of Holidays celebration at DCA and you could have found this at the Making Spirits Bright kiosk.

It really did remind me of the flavors of a cup of hot cocoa, I think part of that was the combination of chocolates, especially the milk chocolate filling with semisweet ganache center. The mound of mini marshmallows on top didn’t hurt either.

Hot Cocoa Macaron // magicaltreatsathome.com

I love making macarons. (We have two other recipes on the site if you’re looking for more after this too!) They require a little patience and technique but honestly, they’re pretty quick to put together and they definitely wow people when you tell them you made them. If you’re looking ahead towards Valentine’s Day presents, these would be a pretty special gift (I might just gift myself another batch…).

I have a whole new set of tips and tricks with these, as the addition of cocoa powder to the macaron mix changes the consistency and texture a bit. So please read through all those before starting the recipe. They will ensure you will have a good batch (and not need to make them 4 times to be perfect… like some people I know *coughcough*).

Hot Cocoa Macaron // magicaltreatsathome.com

BONUS! As a special gift to all of you who want to try this recipe, first, thank you, and second, I’ve made a printable template for perfectly shaped macarons. You really need both halves to match up in order to sandwich the filling, and this template will help you make sure that happens.

Icon

3 inch circle template

1 file(s) 86.61 KB
Download

I’m so excited to kick off a whole new year of treats with all of you! If there’s anything at the parks you’d like to see made on here, drop us a line in the comments below or shoot us an email!

Hot Cocoa Macaron // magicaltreatsathome.com
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Hot Cocoa Macaron // magicaltreatsathome.com

Hot Cocoa Macaron

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 3 Oversized Hot Cocoa Macarons 1x
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Description

Cozy up with this oversized hot cocoa inspired Macaron filled with two kinds of chocolate filling and topped with a mound of mini marshmallows and dusted with peppermint. A Disneyland-inspired recipe.


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 chocolate ganache:

  • 1/4 cup heavy cream
  • 2 ounces semisweet chocolate, chopped
  • 1 tablespoon unsalted butter

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 topping:

  • 1 ounce white chocolate
  • 1 cup mini marshmallows
  • 1 candy cane, crushed

Special Tools:

  • 3″ circle cookie 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. Using a pencil, trace six 3″ circles 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. Alternatively,  place the free downloadable template (see notes above recipe for download) under the sheet of parchment. 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 circle. 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.
  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 ganache:

  1. In a small sauce pan, heat the heavy cream until hot (about 181°f). Turn off the heat and add in the chocolate and stir to combine.
  2. Next, add in the butter and continue to stir until everything is incorporated and smooth.
  3. Transfer to a heat proof bowl and let cool to room temperature. Then cover and refrigerate until firm (about 30 minutes).

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.

Assembly:

  1. Using a #100 disher or melon baller, scoop out small circle of ganache and place in the center of the macron bottom. Repeat with remaining macarons. See notes below for storing leftover ganache.
  2. Fill a piping bag 1/2 with frosting, cut about 1/2″ from the tip of the bag, and pipe circles of frosting around in a spiral until you hit the ganache center. Repeat with remaining macarons. See notes below for storing leftover frosting.
    Hot Cocoa Macaron // magicaltreatsathome.com
  3. Place macaron tops gently to form cookies sandwiches. Set aside.
  4. 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. Spoon a small mound in the center top of each macaron. Place the mini marshmallows on top to set. Drizzle a small amount of the white chocolate on top and then sprinkle crushed peppermint on the tops of each macaron.
  5. Wait about 10 minutes for the chocolate to set and then enjoy!

Bonus! Making the white flames:

  1. Any left over melted white chocolate can be thinly spread on a sheet of parchment in the shape of a flame. Refrigerate 5 to 10 minutes to set. Remove from refrigerator and gently remove from the parchment. These can be placed on top of the macarons to resemble the decorations at DCA.
    Hot Cocoa Macaron // magicaltreatsathome.com

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. See below.
    Hot Cocoa Macaron // magicaltreatsathome.com
  • 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!).
  • 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.
  • Leftover ganache can be stored in an airtight container in the refrigerator up to 3 weeks.
  • 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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Filed Under: Gluten Free, Recipes, Treats Tagged With: buttercream frosting, chocolate, christmastimetreats, DCA, Festival of Holidays, ganache, gluten free, holiday, macarons, peppermint, treat, white chocolate

Disneyland Holiday Cupcakes 2019

November 25, 2019 by Elana Lepkowski Leave a Comment

Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

Where can I find the original treat?

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

I’m having a pretty hard time this year trying to narrow down what to eat treat-wise every week at the park; the offerings this year are just so good! One of my stops is always the Jolly Holiday Bakery Cafe because the baked goods there almost never disappoint. Case in point, the Holiday Cupcake. Which is what we’re making this week!

Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

With such a nondescript name, the “Holiday Cupcake” could be anything, and what it is, is a moist vanilla bean cupcake with a tight crumb, lightly sweetened two-tone frosting, delicate red and white sugar pearl decorations, edible silver stars, a peppermint-inspired white chocolate candy, and a surprise filling of red and green M&M’s candies. What a mouthful! What could easily be a treat too sweet to finish, is actually pretty balanced in that department and I think it has to do with the lightly sweetened frosting. Landing somewhere between an Italian buttecream and Ermine frosting, it’s light like whipped cream, but stable, and very lightly sweetened.

Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

So, for this recipe I’m going with Ermine frosting, a boiled milk style frosting, which might not be a familiar name to some people, but it’s actually been around for some time. Ermine has a whipped cream like texture when made fresh, and was the original type of frosting for red velvet cakes before the ubiquitous cream cheese frosting took over. I love to use it on cakes as a filling and outer layer, and then decorate with American buttercream for decorations as I get the sharper edges I am looking for when I want stars and lines. I hope you try the combination, people I’ve served it to love the contrast in frostings!

The vanilla cupcake base utilizes vanilla bean paste so you get to see all the tiny vanilla bean seeds throughout the cake. It’s moist but holds up to cutting as you’ll need a bit of a tighter crumb for hollowing out the center to fill with candy.

Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

And the decorations, well, here you can go as big and bold as you want. Or tone it down too. The sugar pearls and the edible stars can easily be purchased from Amazon or your local craft store like Michael’s. The peppermint inspired white chocolates can be made at home (I know these are definitely looking homemade!), but you could also sub in an actual peppermint here too, and I think that would look pretty.

Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

Kids can help in a few ways here. My 2-1/2 year old helped me mix the cupcakes, fill them, and decorate. But I’d say maybe 5 and up could handle piping out the frosting too.

Decorating cupcakes in such a festive way has really gotten me into the holiday spirit this year. And I hope they bring a little magic into your home and kitchen too!

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Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

Disneyland Holiday Cupcakes 2019

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  • Author: Elana Lepkowski
  • Yield: 12 Holiday Cupcakes 1x
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Description

The Holiday Cupcake is a festively decorated vanilla bean cupcake topped with two-toned, lightly sweetened ermine frosting, with a candy filled surprise center. A Disneyland-inspired treat.


Ingredients

Scale

For the cupcakes (adapted from Sally’s Baking Addiction):

  • 1 and 2/3 cup (210g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large egg whites
  • 1/4 cup (60g) Greek yogurt
  • 3/4 cup (180ml) milk (or non-dairy milk)
  • 2 teaspoons vanilla bean paste

For the frosting (adapted from Wilton):

  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup cream
  • 1 cup butter, softened (2 sticks)
  • 1 teaspoon vanilla extract

For the decoration:

  • green food coloring gel (Leaf green from Americolor used here)
  • red sugar pearls
  • white sugar pearls
  • silver edible stars
  • 1 cup white melting chocolate wafers
  • 1 ounce red candy melts
  • red and green M&M’s (~72)

Specialty Tools:

  • holiday cupcake liners
  • 3/4” round cutter (I use one from this set)
  • pastry bags
  • Wilton 2A pastry tip
  • hemisphere mold

Instructions

For the cupcakes:

  1. Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk or milk substitute, and vanilla bean paste until combined.
  3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
  4. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

For the frosting:

  1. In medium saucepan, stir together sugar, flour and salt. Whisk in cream until smooth. Cook over medium heat, stirring constantly, until very thick, about 5-7 minutes. Remove from heat and pour into medium bowl; press plastic wrap over top of mixture and sides of bowl to seal completely and prevent a skin from forming. Let cool to room temperature, about 1 to 1-1/2 hours.
  2. In a stand mixer, beat butter at medium speed for 5 minutes until light and fluffy. Slowly drizzle cream mixture into whipped butter and beat until smooth, scraping down bottom and sides of bowl often. Add vanilla and beat 3 more minutes, or until frosting reaches the consistency of whipped cream.
  3. Remove 2/3 of the frosting and spread it into a large piping bag, fitted with a Wilton 2A tip, on one side of the bag. Set aside.
  4. To the remaining frosting, add one drop of the leaf green food coloring. Whip until all the frosting is green.
  5. To make the two tones frosting, you’ll need to spread the green frosting inside the pastry bag on top of the white cream, so that it is in two layers. Twist the bag and push the frosting towards the tip. Pipe some of the frosting out in a swirl until both colors have appeared. Set aside.

For the decorations:

  1. At least one hour before decorating the cupcakes, 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. Use can alternatively use a double boiler for melting. Repeat for the red candy melts and transfer them into a small pastry bag. Cut a small amount of the tip off the end.
  2. Pipe the red candy melts as lines mimicking peppermint candy swirls inside the round molds. Then pour the white chocolate over the red and, using a toothpick, swirl the two together. Refrigerate about 45 minutes to an hour. Then pop out the candies and set aside.
  3. Take the 3/4″ cutter and press firmly into the center of the cupcake. Twist and lift the cutter to remove the center. Repeat for all the cupcakes. Save the insides for cake pops, or eat them if you wish!
  4. Fill each center of the cupcake with 6 red and green M&M’s candy. Set aside and repeat with the other cupcakes.
  5. Next, pipe out a swirl of frosting on each cupcake, and then sprinkle the edible silver stars on top. Place red and white sugar pearls on the frosting.
    Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com
  6. Finally, place a peppermint inspired white chocolate (or real peppermint if you choose) on the cupcake. Enjoy!

Notes

  • If you cannot find vanilla bean paste, you can substitute vanilla extract 1:1 and scrape in some vanilla bean seeds from half a pod, or leave out the seeds entirely.
  • Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.
  • The cream mixture can be refrigerated up to three days and brought to room temperature before mixing into the butter.
  • Ermine frosting can be refrigerated up to 3-4 days in an airtight container. It needs to be whipped again before using. If frosting is too cold when whipped it will appear to break. But don’t worry! Keep whipping for several minutes and it will combine and become smooth again like whipped cream.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Disneyland Holiday Cupcakes 2019 // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: christmastimetreats, cupcakes, ermine frosting, holiday, jolly holiday bakery cafe, M&Ms, treat, vanilla, white chocolate

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

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