Hidden Mickey Fudge

I don’t know about anyone else, but something I always have to to when I visit Disneyland Paris is stop off on Main Street and buy some fudge, and when I say some, I mean a lot. Its tradition.

So I decided to make some fudge, but if you know anything about me and my baking habits, I like to throw a little surprise into my creations, so I present to you.. Hidden Mickey fudge!

Hidden Mickey fudge

First up, make the chocolate fudge:

  • In a saucepan, mix together 400g chocolate (I used half dark and half milk, but either or any combo will do!), a tin of condensed milk (a standard one is 397g) and 25g butter.
  • Melt this all together over a low-medium heat, then sift in 100g icing sugar and stir in
  • Pour this mix into a lined 8 inch square tin, then pop in the fridge for at least an hour

Hidden Mickey fudge

Once the chocolate fudge is set, turn it out onto a fresh sheet of greaseproof paper, and using a Mickey Mouse cookie cutter, cut out as many mice as you can. Line a standard sized loaf tin with paper, and stack the cut-outs into a sort-of Mickey sausage from one end of the tin to the other.

Hidden Mickey fudge

Now, the vanilla fudge (this one takes a little longer!):

  • In a larger saucepan – the bigger, the better – combine another tin of condensed milk with 450g demerara sugar, 150ml milk and 115g butter.
  • Heat this until its all melted and combined, then ramp up the heat, and simmer for about 15 mins, stirring continuously. This will get super hot and bubbly, so keep children well away in case it spits out.
  • Boil until the temperature reaches 118C on a candy thermometer, or the mix starts to form a sort-of soft ball in the pan, then remove from the heat, and keep stirring quickly until the mixture thickens
  • Pour this mix over your Mickeys, then pop the pan in the fridge for at least 90 mins.

Hidden Mickey fudge

Ready, set, slice!

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Jack Skellington Candy Apples

I think I must be fairly odd as Halloween doesn’t get me all that excited; I love carving pumpkins but other than that I’m always just way to pre-occupied with the thought of Christmas coming to really get into a spooky spirit. I do, however, love making Halloween-y themed food, so I thought it would be the perfect time to post my third candy apple post!

Jack Skellington Candy Apples

You’ll need 12-15 apples (I think green works best!), 5 cups of caster sugar and 1 1/2 cups of water, plus some black food colouring (gel or paste), lollipop sticks, and black and white chocolate or candy melts. You’ll also need a candy thermometer!

  • Start by mixing together the sugar and water in a saucepan, and get it boiling away. It needs to reach 150C, which will take a little while but you can use this time to get the apples cleaned and on their sticks.
  • Once the sugar hits temperature, stir in the black food colouring, dip the apples and swirl them around to cover in the candy, then place on a tray covered in greaseproof paper to set – which will happen quickly!

Now I can’t stress this enough: the sugar is HOT. We’re talking hotter than boiling water, so please please please be careful! This is definitely not an activity that children should be doing, even under supervision; its just not worth the risk of burning.

  • Once the candy has set hard, you can start melting the white chocolate, and either dip the apples into it or spoon it on, and pop these into the fridge to set.
  • When the white layer is hard, melt the black candy, and using a piping/ziploc bag with the corner cut off, pipe a spooky (or smiley!) face onto the apples and pop back in the fridge to let it set.

Jack Skellington Candy Apples

These can be stored in a sealed container at room temperature for up to a week, so you can get them ready a few days before its time to get spooky! And if Jack doesn’t take your fancy, why not try my original Poison Candy Apples?

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Chef Mickey’s, Hong Kong Disneyland

Even if you’re not staying at Hong Kong Disneyland’s Hollywood Hotel, its definitely worth making the trip to visit Chef Mickey’s!

Chef Mickey's Hong Kong Disneyland

The restaurant is open for breakfast and dinner, with lunch available during peak times, and Mickey visits during breakfast every day, and lunch and dinner during weekends and public holidays, but you can understand his absence when he must be so busy in the kitchen preparing the multitude of food that’s available!

Chef Mickey's Hong Kong Disneyland

Chef Mickey's Hong Kong Disneyland

Chef Mickey's Hong Kong Disneyland

All meals are done as buffets, but there is quite literally something for everyone, with dinner dishes ranging from traditional cantonese to sushi, curry to pizza to salad, and an incredible range of dessert options, including an ice-cream bar, and just as many options available at breakfast!

We ate here for both breakfast and dinner, and everything was perfect both times, and with it being one of only two character dining experiences in Hong Kong Disneyland, you’ve gotta try here!

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Walt’s Cafe

On our first night in Hong Kong Disneyland, we decided to venture across to the Hong Kong Disneyland Hotel for a little nose around and a spot of dinner, and we ended up in Walt’s Cafe.

Walt's Cafe

Like the hotel, Walt’s Cafe was incredibly classic in its styling, with wooden wall panelling and framed photos of Walt and his magical life on all the walls; it felt fancy and homely at the same time, like Walt could be sat at the table next to us. The waiting staff were so friendly and attentive, we were given stickers and our water glasses were never empty – we felt really looked after, it was lovely!

I ordered a sandwich – I can’t remember exactly what it was called, but I got to choose three fillings from a list of options! – and my mouth dropped when it arrived..

Walt's Cafe

Yes, those are double stacked sandwiches!! It was so delicious, but I could only manage about two of the monster sandwiches and a handful of chips before feeling ready to burst, and as we were determined to still order dessert, the best decision seemed to be to share!

Walt's Cafe

Yep, share the cutest dessert platter I’ve ever seen! Each of these little mousse type cakes was a different flavour: Pooh was mango, Mickey was chocolate and raspberry and Stitch was blueberry – yum yum yum! It was a really nice meal, and a definite must-do if you’re staying in the Disneyland Hotel, or have time to visit it!

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February Dining Plans!

Yesterday marked 180 days til my trip to Walt Disney World with Sarah (Belle’s Moments), and that means we had the excitement/stress of booking our dining reservations!

image

Personally I think I’m so lucky to be friends with Sarah as we’re so like-minded on all things Disney, so choosing where we wanted to eat was a piece of cake as we both had the same must-dos, so once we’d decided on days, it was as simple as waiting until the dates opened up, and being able to share the load made everything so much easier!

So here’s what we’ve got:

Breakfast at Cinderella’s Royal Table

I’ve always wanted to eat inside Cinderella Castle, and the best part about breakfast is that if you book it early enough, you can get into the park before opening – hello empty Main Street photos!

Lunch at Teppan Edo

Although I ate here back in January, I loved it, so when Sarah asked if I’d be interested in going again I couldn’t say no!

Mickey’s Backyard BBQ

This I am so excited about! A dinner show with characters in country outfits, music, dancing and plenty of food – I can’t wait!

Yak & Yeti lunch

The food here looks so good and I’ve heard lots of amazing reviews!

Breakfast at Cape May Cafe

Not only is this restaurant in my favourite WDW resort, Beach Club, but its another fab looking character breakfast hosted by Minnie and her friends! It’ll be the perfect recovery meal from the Princess 10K in the morning!

Be Our Guest dinner

We got the infamous reservations! I cannot wait to have dinner in Beast’s castle, especially as I’ll be celebrating finishing the Princess Half Marathon and be adorned in medals!

Breakfast at Grand Floridian Cafe

I think the Grand Floridian resort is so beautiful, I’ve been dying to visit! I booked it for 9.20am in the hopes that we can watch the Magic Kingdom welcome show before jumping on the monorail and whizzing on round!

Dinner at Rose & Crown Pub & Dining Room

We’re heading back to the UK for the night, in the hopes of getting to see the beautiful Milly, who’s currently out representing us Brits on the CRP, and I’ve never eaten here before so why not?

Be Our Guest lunch

As well as our dinner reservation, we also were sure that we wanted to eat lunch here as well; I’ve done Be Our Guest for lunch before and it was one of the best meals I’ve had in WDW so yay!

I’m so ready for our trip now! All we have to do is book our Fastpasses and that’s everything sorted, yay!

What are your favourite Walt Disney World restaurants?

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Baking Magic – Giant Mickey Cookie (gone wrong!)

It feels like ages since I’ve done a Disney baking post, and as the title suggests, I’m afraid to say this one went a little wrong, but its still delicious so I’m still sharing it!

‘Why did it go wrong?’ I hear you ask. Well, because while I love cookies, they seem to hate me, and I never seem to get them 100% right.

But seriously, this recipe is so good and so easy, and it makes SUCH A BIG COOKIE. Definitely sharing size. Or not.

1. Using a fork, soften 30g butter, then mix in 25g caster sugar and 25g soft brown sugar – light or dark are both fine!

2. Crack an egg into a small bowl and beat it, then add 2 tbsp of the beaten egg to the mix with 1/2 tsp vanilla extract.

3. Mix together 35g plain flour, 2 tbsp cocoa powder and 1/2 tsp bicarbonate of soda, then add to the cookie mix and beat in with the fork.

4. Add 50g chocolate chips (whatever combination of white/milk/dark you like!) and stir in.

Giant Cookie

At this point, I carefully scooped my mixture onto a baking tray covered in greaseproof paper in the shape of Mickey Mouse, added a few chocolate chips and it looked pretty cute:

Giant Mickey cookie

I then baked it at 170C for 14 minutes, and when the oven beeped, this is what came out..

Giant cookie

So I put it on a Mickey shaped plate and ate it anyway!

Giant Cookie on Mickey plate

And it was delicious.

What’s your favourite flavour of cookie?

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Baking Magic – Red Velvet Whoopie Pies

When it comes to snacks and desserts at Disney parks, everyone’s got their favourites, right?

Out of those favourites, we tend to have the favourites that you can get everywhere – popcorn, churros etc – and the ones that you savour in certain locations. Today’s recipe is one of the latter.

Sunshine Seasons inside The Land at Epcot ranks pretty high in my favourite quick service restaurants, and if its not the Mongolian beef that gets my taste buds excited (YUM), its the red velvet whoopie pies that keep me coming back again and again, so today I decided to make them!

  1. Preheat the oven to 180C. In a microwave-safe bowl, melt 1 oz dark chocolate and 1/2 oz milk chocolate together, and mix to combine the two.
  2. In a separate bowl, melt 3/4 cups butter, then whisk in 1/2 cup sour cream, 2 eggs, 1 1/2 tsps white wine vinegar and a splash of vanilla extract. Add red gel or paste food colouring until the mix is a nice shade of reddy-pink.
  3. In another bowl, combine 2 1/4 cups plain flour, 1 cup caster sugar, 1/4 cup cocoa powder, 2 tsp baking powder and 1/2 tsp baking soda. Pour in the red mix bit by bit and whisk until smooth, then stir in the melted chocolate mix.
  4. Cover a baking tray in greaseproof paper, and spoon the mix into 2 inch round circles, about 1 inch apart. Bake for 8-10 minutes, then transfer to a cooling rack.

Red Velvet Whoopie Pies

  1. While the whoopies are cooling, make the cream cheese filling by whisking together 125g cream cheese and 50g butter, then sift in 300g icing sugar and mix until smooth, then refrigerate until ready for sandwiching.
  2. Once cooled, pair up the whoopies and stick them together with a good helping of the frosting, then roll the edges in chocolate chips to finish!

Red Velvet Whoopie Pies

What are your favourite park treats?

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