Recipes from #Disneyland to Help Balance Life During the #Holidays

 

MomTV spent a fun filled day at Disneyland Park and Disney California Adventure Park last week. With Halloween quickly approaching, it seems that life has already gotten busy for families. Easy recipes that everyone will enjoy make it easier to balance life during the holidays; this Pumpkin Beignet recipe from Disneyland is perfect for fall days and leaves your home smelling amazing in the process. We also have a sugar cookie recipe from Walt Disney Parks and Resorts that features the Halloween favorite, Jack Skellington, which can be easily adapted for use during other holidays.

Pumpkin Beignets Recipe

From Central Bakery at Disneyland® Park

Makes: 25 beignets

Ingredients:

1/2 cup plus 2 tablespoons pumpkin purée

1/4 cup sugar

1/4 cup plus 1 tablespoon heavy cream

1/4 cup warm water

3 large eggs

2 tablespoons vegetable shortening

2 teaspoons pumpkin extract (optional)

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Pinch salt

4 cups all-purpose flour

1/2 tablespoon dry instant yeast

Vegetable oil, for frying

Powdered sugar, for coating

Directions:

  1. Combine pumpkin purée, sugar, cream, water, eggs, shortening, pumpkin extract, cinnamon, ginger, cloves, and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine. Add flour and yeast, stirring by hand to combine.
  2. Mix dough with the dough hook attachment until it forms a ball around the hook; the dough may be a little sticky.
  3. With floured hands, remove dough from hook and roll into a ball. Place dough in a clean bowl. Cover tightly with plastic wrap and refrigerate overnight.
  4. Roll dough on a well-floured surface to 1/3-inch thickness. Cut into 25 squares. Cover with a clean dishtowel and set aside in a warm, draft-free area for 45 minutes.
  5. Line a plate with paper towels; set aside.
  6. Pour vegetable oil into a deep pot to a depth of 3 inches. Heat oil to 350°F.
  7. Working in 2 or 3 batches, carefully drop dough into oil. Cook, turning frequently with a long-handled slotted spoon, until puffed and golden, about 3 minutes.
  8. Remove beignets with a slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
  9. Generously sprinkle powdered sugar on top of warm beignets; serve warm.

Halloween recipes from Disneyland

Another recipe that will help you keep afloat during the holiday season is this one for Jack Skellington Sugar Cookies. This recipe can easily be adapted for other holidays as well.

Jack Skellington Sugar Cookies

From Walt Disney Parks and Resorts

Makes 18 cookies

Ingredients for Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup butter, softened

1 cup sugar

2 eggs

1/2 teaspoon vanilla extract

Ingredients for Icing:

2 egg whites

3 cups confectioner’s sugar

1/2 teaspoon almond extract

Black food coloring paste

Directions for cookies:

  1. Combine flour, baking powder, and salt in a medium bowl and whisk until combined. Set aside.
  2. Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once dough comes together, cover bowl with plastic wrap and refrigerate for at least 1 hour.
  3. Preheat oven to 400°F.
  4. On a floured surface, roll out dough to 1/4-inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 1/4 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet.
  5. Bake 8 to 10 minutes, or until golden brown. Cool completely before icing.

Directions for icing:

  1. Place egg whites in bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable.
  2. Place 1/3 of icing in a separate bowl. Add black food coloring paste to reserved icing and stir until color is uniform.
  3. Decorate cooled cookies by covering with white icing and letting it dry (placing cookies in the refrigerator will speed up this process).
  4. Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole. Use black icing to draw eyes, nostrils, and stitched mouth on each cookie.

Bio: Amy Barseghian is an Orange County freelance writer and blogger that specializes in social media strategy and community management. She builds brand relationships through press coverage, product reviews, and ambassador programs at OC Mentor and provides video coverage at www.momtv.com. You can contact Amy via email at amy@ocmentor.com or find her on the following social media communities: Twitter, Facebook, Facebook fan page, Pinterest, G+, Instagram, YouTube, and MomTV.

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One Response

  1. Oooh Thank you for sharing these recipes, Amy! Pumpkin beignets? I’ll definitely have to give those a try!

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