MICKEY MOUSE DAY: Cookies & Cream Mickey Mouse Cupcakes

Happy Birthday, Mickey! 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.

New Year's Eve Chocolate Covered Ice Cream Cone Hats

From Disney's Family Fun Magazine comes a really adorable chocolate covered ice cream cone idea that you can do with kids. Use these to hold your favorite ice-cream on New Year's Eve, but first they can decorate your table! This was from a 2011 magazine, but it's perfect for 2024! Just change the date!

New Year's Eve Chocolate Covered Ice Cream Cone Hats

Ingredients
Sugar cones
Ice cream
Chocolate chips (12-ounce bag for 10 to 12 cones) or any high quality dark chocolate, broken up
Icing: Make this easy. Buy the Wilton's icing writers. They come in multiple colors and are easy to use
Shoestring licorice
Mini-nonpareils

Instructions
Spread melted chocolate chips over each sugar cone with a small spatula. Let the chocolate harden for about 1 hour (or 20 minutes in the refrigerator).
For chinstraps, use icing to attach the ends of a fruit strip or a length of shoestring licorice to the inside of each cone (or skip it!).
Use icing to decorate the hats and attach nonpareils. 

Get creative and use your Gingerbread cookie decorating techniques

Photo: Disney Family Fun

COOKIES AND CREAM MICKEY MOUSE CUPCAKES: Cupcake Lovers Day!

Today is National Cupcake Lovers Day. Who doesn't love a great cupcake? Now that people are traveling again, the Disney Theme Parks are open, but maybe you haven't made reservations? Don't fret. The Unofficial Disney Parks Cookbook will bring a bit of the Walt Disney magic into your own kitchen. This book 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 and 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

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

2.      ‌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.

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

4.      ‌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

1.      ‌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.

 

2.      ‌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.

MICKEY MOUSE CHOCOLATE COOKIES: National Mickey Mouse Day

Today is Mickey Mouse Day! Mickey Mouse first appeared publicly in the short film “Steamboat Willy” on November 18, 1928, the day fans officially recognize as Mickey Mouse’s Birthday. Mickey reminds us of the magic of childhood — a time when dreams had wings, and our imagination made everything possible. Read more about Mickey Mouse on National Today.

From National Day Calendar:

Mickey Mouse came under the roller coaster events of Oswald’s success and Universal’s disappointing contract negotiations. Disney Bros. Studio took their leave of both the studio and Oswald and set to work creating a character who would go on to lead the company into the future.

From a rabbit named Oswald to a mouse named Mortimer, eventually, the squeaky-voiced rodent was dubbed Mickey. He flopped in two animated short films without any success. Then on November 18, 1928, Mickey’s star was born. The first animation synchronized to music and sound effects, Steamboat Willie premiered in New York.

Within a year, a Mickey Mouse Club popped up in Salem, Oregon. This particular club offered admission as a fundraiser for the Salvation Army with a donation of either a potato or a small toy and a penny. According to a December 22, 1929, Statesman Journal (Salem, Oregon) article, $12 and three truckloads of potatoes and toys collected by eager new members.

Remember, the stock market crashed just 20 days before Mickey Mouse was born. That a cute little mouse could bring smiles to the faces of children at an uncertain time really isn’t such a surprise.
Generally, new members joined the club by completing an admission form obtained from a local merchant and attending meetings held during matinees at local movie houses. The price of admission often was reduced for good deeds and report cards. By the end of 1930, the Mickey Mouse Clubs had spread across the country.

In 1935, animator Fred Moore gave Mickey a new look that enabled a more fluid movement to the animation. A makeover in 1935 by animator Fred Moore gave Mickey the look we are familiar with today. The big eyes, white gloves, and the pert little nose. More lovable than ever before, he propelled himself even further into the hearts of children everywhere.

There are so many ways to celebrate, but here's an easy and delicious one for Mickey Mouse Chocolate Cookies from Disney Family Recipes. You'll need a Mickey Mouse Cookie Cutter (I have several different ones--full body, head, ears, etc).

MICKEY MOUSE CHOCOLATE COOKIES

Ingredients
2 cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
½ teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 ¼ cups sugar
½ teaspoon salt

1 ½ sticks of butter, softened
Parchment paper

Mickey Mouse Shaped Cookie Cutter 

For the Chocolate Icing: 
3 cups confectioners sugar
½ teaspoon pure vanilla
2 tablespoons fresh lemon juice
4 to 6 tablespoons water
¼ cup unsweetened Dutch-process cocoa powder

Helpful Tip 
If your dough is too sticky even after you’ve chilled it, work more flour into the dough while your roll it out. To add the white icing stripes, make extra icing without the cocoa powder and use a fork or whisk to dribble white icing over the chocolate iced cookies. 

Directions 
Whip butter in mixer until pale and fluffy. Add sugar, baking soda, salt, vanilla, egg, and whip until blended. Add flour ½ a cup at a time while continuing to mix. Add cocoa powder slowly until fully mixed into the dough. Halvedough and wrap each half in parchment paper. Chill in refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Take first half of dough and roll out between parchment paper until ¼ – ½ inch thick. Use Mickey Mouse cookie cutter to cut out Mickey shapes. Place Mickey cookies on parchment paper lined baking sheet and bake for 14 minutes. Continue to roll and cut out dough until all dough has been cut and baked. Set cookies aside on parchment paper to cool.

Sift together confectioners sugar and Dutch-process cocoa powder into bowl. Add lemon juice and vanilla. Add water 1 tablespoon at a time while whisking. Stop adding water when icing is thick but spreadable. Fill sandwich bag with chocolate icing and cut off bottom corner. Pipe icing onto cookies, using knife to evenly spread icing over surface.

COOKIES AND CREAM MICKEY CUPCAKES: The Unofficial Disney Parks Cookbook

If you're a Walt Disney Parks fan, you're probably lamenting the fact that you've been unable to go this past year, at least here in California. And, because of the pandemic, you're probably doing a lot more cooking and baking. Well The Unofficial Disney Parks Cookbook will bring a bit of the Walt Disney magic into your own kitchen. This book 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 and Cream Mickey 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

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

2.      ‌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.

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

4.      ‌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

1.      ‌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.

 

2.      ‌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.

The Big Bad Wolf's Brownies

The other night we had a full moon that will be the biggest and brightest of 2018. It's called the Wolf Moon, named after howling wolves on the coldest night of the year. It got me thinking about wolves in stories, and I remembered the Big Bad Wolf's Brownies from the Walt Disney Mickey Mouse Cookbook. This is a great and easy recipe--no huffing and puffing. Celebrate the Wolf Moon with these Big Bad Wolf Brownies.

The Big Bad Wolf's Brownies
This recipe for The Big Bad Wolf's Brownies appeared in Walt Disney's Mickey Mouse Cookbook.

Ingredients
Shortening for buttering pan
1/2 cup butter
2 squares (2 ounces) unsweetened chocolate
1 cup sugar
1/2 cup all purpose flour, unsifted
1 tsp baking powder
1 tsp vanilla extract
2 eggs
1/2 cup pecans or walnut pieces, raisins or salted pecans
2 eggs

Directions
Preheat oven to 350. Grease 9x9x2 pan with shortening.
Melt butter and chocolate in large saucepan over low heat. Remove sauce pan from heat.
Stir in sugar, flour, baking powder, vanilla, and nuts. Add eggs and beat well with egg beater.
Pour batter into baking pan. Bake for 30 minutes.
Remove pan from oven and place on rack.
When brownies are cool, cut into squares.

Flora's Fudge

Love this Flora's Fudge from Sleeping Beauty!