Happy Birthday, Mickey! Cookies & Cream Mickey Mouse Cupcakes

Happy Birthday, Mickey (and Minnie!)  Mickey Mouse's birthday is celebrated on November 18 because he made his first appearance in the Walt Disney classic 'Steamboat Willie' on November 18, 1928. FYI, Minnie was in this cartoon, too, running along the banks of the river, so it's officially Mickey & Minnie Mouse Day. 

From the National Day Archives (a great resource):

From a whistling boat captain in black and white to the full color Sorcerer’s Apprentice in Fantasia, Mickey has captivated the world with his charm and his antics. Mickey Mouse Day celebrates this classic cartoon character’s birthday.

Mickey Mouse took to the screen on November 18, 1928 with slapstick, plot twists, and a full lineup of comedy gold. Walt Disney left Universal Studios with a cartoon rabbit named Oswald, who became a mouse named Mortimer, who eventually became the Mickey we know and love.

Who could have guessed a rodent would become the most well-known character in the world? Mickey may be more globally recognizable than Santa. The first Mickey Mouse Club appeared in 1929, and now kids attend these clubs across the nation. 

Mickey inhabits a world with Minnie, Pluto, Goofy, his nemesis, Pete, and many other memorable characters. It’s a world we can go back to time and time again for a good laugh.

So to celebrate National Mickey Mouse Day, here's a great recipe for Mickey Mouse Cupcakes from The Unofficial Disney Parks Cookbook. This Cookbook will bring a bit of the Walt Disney magic into your own kitchen. The cookbook features 100 Disney-inspired recipes ranging from the classic Dole Whip and Mickey Pretzels to new favorites like blue milk from Star Wars land and Jack Jack’s Cookie Num Nums from Pixar Pier. 

The cookbook is organized by park — from Disneyland to Epcot, Hollywood Studios to Disney’s Animal Kingdom — and showcases recipes for some of the amazing foods you can find from Main Street USA to Galaxy’s Edge. With The Unofficial Disney Parks Cookbook, you can explore every delicious nook and cranny the parks have to offer, all without leaving the comfort of your own home. 

And, since this is a Chocolate blog, here's one of my favorites from the cookbook:

Cookies & Cream Mickey Mouse Cupcakes

Main Street, U.S.A., Disneyland

Candy Palace on Main Street, U.S.A., was renovated in 2012 and given a very sweet interior. Many of the features are meant to look edible, such as the chandelier that seems to be dripping ice cream, and the exit sign shaped as a wrapped candy. And among its actually edible creations are delectable, supersweet Cookies and Cream Mickey Cupcakes. Topped with the iconic mouse ears, these popular treats are easy to whip up and sure to please.

 

YIELDS 24 CUPCAKES

For Cupcakes

3 tablespoons salted butter, softened
1 1⁄2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1⁄3 cups all-purpose flour
1⁄4 teaspoon baking soda
2 teaspoons baking powder
3⁄4 cup cocoa powder

1⁄4 teaspoon salt

1 cup whole milk

To make Cupcakes: Preheat oven to 350°F. Line two standard muffin tins with cupcake liners and set aside.

In the bowl of a stand mixer, add butter and sugar. Using the flat beater attachment, cream together well. Add eggs and vanilla. While mixer is running, add flour, baking soda, baking powder, cocoa powder, and salt; continue mixing until well combined. Add milk slowly.

‌Scoop batter into prepared muffin tins, filling cups just above halfway.

Bake 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool completely, about 1 hour, before frosting.

For Frosting

1⁄2 cup salted butter, softened
4 cups confectioners’ sugar
8 ounces cream cheese, softened
2 tablespoons heavy cream
10 chocolate sandwich cookies, crushed
48 mini chocolate sandwich cookies, whole

 

To make Frosting: 

In the bowl of a stand mixer, add butter, confectioners’ sugar, cream cheese, and heavy cream. Using the flat beater attachment, whip until light and fluffy. Add crushed cookies and mix until combined.

Scoop frosting into a piping bag fitted with a large star tip. Swirl a generous amount of frosting on each cupcake, creating a pointed mound. Stand a mini sandwich cookie upright on either side of pointed mount to create Mickey Mouse ears.

MIX IT UP

Frosting swirls are adorable, but if you prefer less frosting on your cupcakes, you can just use a knife to spread a thinner layer of frosting on top of the cupcakes—enough to push in the mouse ears.

***

Excerpted from The Unofficial Disney Parks Cookbook by Ashley Craft. Copyright @2020 by Simon & Schuster, Inc. Photography by Harper Point Photography. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

DECADENT CHOCOLATE BIRTHDAY CAKE

Happy Birthday to Me! That means Chocolate Cake! So today I'm posting a really chocolate-y recipe from See's Candies for Scotchmallow & Bordeaux Decadent Chocolate Cake! I love See's, not only because it's a local company, but because See's really makes fabulous candy. One of the main ingredients in their chocolate candies is Guittard Chocolate, another local company. I'm on See's email list, and See's sent me a birthday email a few years ago for Scotchmallow & Bordeaux Decadent Chocolate Cake. OMG.. This is one rich and outstanding Birthday Cake. 

Here's the recipe and See's photo! 

Scotchmallow® & Bordeaux™ Decadent Chocolate Cake
Makes 1 Cake (8–10 Servings)

Chocolate Cake Ingredients
• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 2 ¼ cups white sugar
• 4 eggs (room temperature)
• 1 ½ teaspoons vanilla extract
• 1 lb See's Custom Mix filled with
See's Dark Scotchmallows/Milk Bordeaux™ (1/2 pound of each)

Chocolate Ganache Ingredients   

• 8 oz See’s Semi Sweet Chocolate Chips
• 1 cup heavy whipping cream

Chocolate Cake Instructions

1. Preheat oven to 350°. Grease three 4–6 in. round cake pans. Line with parchment.

2. In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
Sift together flour, baking soda, baking powder and salt; set aside.

3. In a large bowl, mix butter and sugar together until light and fluffy. Beat in room temperature
eggs one at time, then stir in vanilla.

4. Add the flour mixture alternately with the cocoa mixture into prepared pans. Spread batter
evenly between them.

5. Bake in preheated oven for 18-24 minutes. Allow cake to cool in pans for 10 minutes.

6. Remove onto cooling rack until it reaches room temperature.

Chocolate Ganache Instructions
1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you
see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure
all chips are covered.

2. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5
minutes.

3. Remove lid and swirl the chocolate chips with a whisk starting in the center and working
outward until smooth.

4. Let ganache come to room temperature. The longer ganache sits, the thicker and more of a
frosting it becomes.

Assembly
1. Assemble cooled cake with a thin layer of chocolate ganache between each layer and 2
chopped Dark Scotchmallows®/Milk Bordeaux™ pieces (or as many as you’d like).

2. Apply a thin “naked” frosting coat over entire assembled cake. (Optional: Slightly heat the
cooled ganache in 10-second intervals at half power in a microwave. A slightly warmed ganache
makes for a smooth frosting finish.)

3. Use whole, halved and quartered candy pieces to embellish top of cake. Candies can be
stacked on wooden bamboo skewers and placed into cake for added height and drama.

HAPPY BIRTHDAY TO ME! Retro Birthday Cake Advertisements

Happy Birthday to Me! Happy Birthday to Me! For my Birthday, I'm posting several Retro Birthday Cake Ads. I'm totally Retro! 

SEE'S DECADENT CHOCOLATE BIRTHDAY CAKE

Today's my Birthday, and I just had to post this decadent recipe from See's Candies! I love See's, not only because it's a local company, but because See's really makes fabulous candy. One of the main ingredients in their chocolate candies is Guittard Chocolate, another local company. I'm on See's email list, and See's sent me a birthday email this month for Scotchmallow & Bordeaux Decadent Chocolate Cake. OMG.. This is one rich and outstanding Birthday Cake. 

Here's the recipe and See's photo! I know what chocolate cake I'm making for my birthday!

Scotchmallow® & Bordeaux™ Decadent Chocolate Cake
Makes 1 Cake (8–10 Servings)

Chocolate Cake Ingredients
• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 2 ¼ cups white sugar
• 4 eggs (room temperature)
• 1 ½ teaspoons vanilla extract
• 1 lb See's Custom Mix filled with
See's Dark Scotchmallows/Milk Bordeaux™ (1/2 pound of each)

Chocolate Ganache Ingredients   

• 8 oz See’s Semi Sweet Chocolate Chips
• 1 cup heavy whipping cream

Chocolate Cake Instructions

1. Preheat oven to 350°. Grease three 4–6 in. round cake pans. Line with parchment.

2. In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
Sift together flour, baking soda, baking powder and salt; set aside.

3. In a large bowl, mix butter and sugar together until light and fluffy. Beat in room temperature
eggs one at time, then stir in vanilla.

4. Add the flour mixture alternately with the cocoa mixture into prepared pans. Spread batter
evenly between them.

5. Bake in preheated oven for 18-24 minutes. Allow cake to cool in pans for 10 minutes.

6. Remove onto cooling rack until it reaches room temperature.

Chocolate Ganache Instructions

1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you
see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure
all chips are covered.

2. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5
minutes.

3. Remove lid and swirl the chocolate chips with a whisk starting in the center and working
outward until smooth.

4. Let ganache come to room temperature. The longer ganache sits, the thicker and more of a
frosting it becomes.

Assembly

1. Assemble cooled cake with a thin layer of chocolate ganache between each layer and 2
chopped Dark Scotchmallows®/Milk Bordeaux™ pieces (or as many as you’d like).

2. Apply a thin “naked” frosting coat over entire assembled cake. (Optional: Slightly heat the
cooled ganache in 10-second intervals at half power in a microwave. A slightly warmed ganache
makes for a smooth frosting finish.)

3. Use whole, halved and quartered candy pieces to embellish top of cake. Candies can be
stacked on wooden bamboo skewers and placed into cake for added height and drama.

BIRTHDAY BONANZA CAKE: Retro Ad & Recipe: Happy Birthday to Me!

Today is my Birthday! Here's a Retro Ad & Recipe for Old Fashioned Sour Cream Fudge Cake: Birthday Bonanza to Celebrate! Love to virtually celebrate with you since I'm Sheltered in Place!

  BIRTHDAY BONANZA!

OLD FASHIONED SOUR CREAM FUDGE CAKE

INGREDIENTS

Cake
2 1/4 cups Swans Down cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2 1/4 cups firmly packed brown sugar
3 eggs
1 1/2 teaspoons vanilla
3 unsweetened Baker's chocolate squares, melted and cooled
1 cup sour cream
1 cup boiling water 

Frosting
5 unsweetened Baker's chocolate squares, melted and cooled
3 cups icing sugar
1/2 cup butter, softened
1/3 cup hot water
1 egg

DIRECTIONS

Cake:
Preheat oven to 350 degF.
Sift together flour, baking soda, and salt, set aside.
Cream butter, then add brown sugar and continue beating for 5 minutes.
Add eggs, one at a time, beating well after each addition.
Add vanilla and chocolate.
Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
Add boiling water, blending well (batter will be thin).
Pour into 2 greased and floured 9" round layer cake pans.
Bake at 350 F for 35- 40 minutes or until cake tester inserted in center comes out clean.
Cool in pans for 10 minutes; remove and finish cooling on racks.

Frosting: 
Combine chocolate, icing sugar, butter, hot water and egg.
Blend; then beat at medium speed of electric mixer for 2 minutes.
Chill until of spreading consistency.
Carefully ice cake (cake crumb is very tender).

Frosting has raw egg in it, so you might want to consider another chocolate frosting.

Happy Birthday, Dr. Seuss

Happy Birthday, Dr. Seuss! March 2nd is not only Dr. Seuss's Birthday, but it's also National Read Across America Day, a national program to support and encourage children's reading. NEA's Read Across America is an annual reading motivation and awareness program that calls for every child in every community to celebrate reading on March 2, the birthday of beloved children's author Dr. Seuss. Having been a reading teacher in a former life, I know how important it is to get children reading when they're young. This is a fabulous day, and since this is a Chocolate Blog, you can enhance the day with chocolate, but that's my bias.

The more that you read, the more things you will know. 

The more you learn, the more places you'll go." 

— Dr. Seuss, I Can Read With My Eyes Shut!

Even though Green Eggs & Ham is the most popular of the 'food' Seuss books, and, by all means read it and make some green eggs and ham, since it's Dr. Seuss's Birthday, read  Happy Birthday to You and bake a cake!  Check out a copy from your library or buy a copy and read it to or with a child. To enhance the experience, bake a few chocolate cakes, cupcakes or buy a chocolate Sheet Cake, and have the children decorate.

You could also read Thidwick, the Big-Hearted Moose and serve Chocolate Mousse sprinkled with red candy hearts.

Here's a classic recipe for Cat in the Hat Cookies:  Melt white chocolate in the microwave. Dip a round cracker or cookie in the white chocolate, place on wax paper and top with a marshmallow. Allow to cool. Pipe bright red icing as rings around the marshmallow and cover the top.

And from Parents Connect, here's a recipe for  Dr. Seuss's Sneetch Treats. Perfect as a companion to reading The Sneetches.

8 oz. butter, melted
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
1½ cups flour
1 tsp baking soda
1/2 tsp salt
3 1/2 cups uncooked, 1-minute oatmeal
1/2 cup chopped walnuts
1 cup golden raisins
2 chocolate bars, broken into squares
6 large marshmallows
Wooden skewers soaked in water or BBQ forks

1 Preheat oven to 350°
2 Combine melted butter, brown sugar, eggs and vanilla in a bowl. Mix well.
3 In a separate bowl, combine flour, baking soda and salt. Slowly add to the butter mixture.
4 Add the oatmeal, walnuts and raisins. Mix well.
5 Drop the batter (1 tablespoon at a time) onto ungreased cookie sheets. Flatten each cookie slightly with the back of a spatula.
6 Bake 12 minutes until golden and firm. Remove cookies to cake rack to cool.
7 Once cookies have cooled, put a square of chocolate onto each cookie.
8 Heat up your grill (or smoker... or fire pit... or oven).
9 Place marshmallows on skewers or BBQ forks. Slowly roast marshmallows over the grill until they're golden on each side.
10 Carefully slide marshmallows off of forks and onto the chocolate-covered cookies. Place another cookie on top of the Marshmallow.

Theodor Seuss Geisel (March 2, 1904 – September 24, 1991) was an American writer and cartoonist  best known for his classic children's books under the pen name Dr. Seuss. With millions of books in print, and nearly all of his titles still available for sale, Dr. Seuss was, up until his death in 1991, one of the most prolific living writer behind Barbara Cartland. His Green Eggs and Ham is the third largest selling book in the English language. He wrote 44 children’s books. His best-sellers included: Green Eggs and Ham, The Cat in the Hat, One Fish Two Fish Red Fish Blue Fish, Horton Hatches the Egg, Horton Hears a Who!, and How the Grinch Stole Christmas. Seuss’s first book And to Think That I Saw It on Mulberry Street was published in 1937 after being rejected almost 30 times.

This was a Cat in the Hat Birthday Cake from Christine Guzman, owner of The Quaint Cake Co in Boca Raton, FL.  It was a chocolate cake, of course! They're no longer making cakes, but be sure and check out their gallery...site is still up for your enjoyment!