Disney’s Mickey Beignets

When you can’t be in Disney, you bring Disney to you. These beignets are a staple at the Port Orleans resort in Disney World. An ode to New Orleans, you know this delicious fried dough is the reason I wanted to book this hotel. So when Disney released the recipe during lockdown, you know it was added to my short list to try soon. It’s definitely not the same as baking in the Orlando sun enjoying these while walking back to take a dip in the pool, but it will have to do for now. Disney, I hope we meet again soon.

Mickey Mouse Shaped Beignets

Recipe from Disneyland and Disney World’s Port Orleans Resort

Ingredients

• 1/2 tsp dry yeast
• 1/4 cup warm water (105 degrees)
• 1/4 cup sugar
• 2 tablespoons vegetable shortening
• 1/2 tsp salt
• 1/2 cup heavy cream
• 1 egg
• 4 cups flour
• 1/2 cup boiling water
• Vegetable oil for frying
• Powdered sugar

Directions

Mix the yeast and water in a bowl and let sit for 5 minutes to activate.

Mix together remaining ingredients. Add the yeast mixture and combine with a dough hook in a stand mixer, or knead by hand, until just mixed and smooth. Let sit for 30 minutes.

Roll the dough out to 1/4 inch thickness. Cut into 10 Mickey shapes if you have a cookie cutter or just 2 1/2 inch squares. Let sit for an hour to an hour and a half.

The recipe says heat oil in a pan (about 2-3 inches) to 350. Honestly, I did this and burned the first 2 beignets! Not sure what I did wrong, but I lowered the heat after that haha. Fry the beignets 2-3 minutes on each side. Remove onto a paper towel, and dust with powdered sugar. Serve immediately.

I won’t say how many I ate 🙂

Scallion Pancake Cozy Saturday Night

Homemade scallion pancakes, cool breeze coming in through the window, binge watching Netflix shows… such a cozy Saturday evening on this weird Memorial Day Weekend. The rain seemed somewhat soothing today, almost welcoming, as normal Memorial Day weekend celebrations aren’t normal, as I mourn the vacation I’m not on. But as I sink into my couch with this yummy goodness, I look forward to the sunshine tomorrow. A new day, another day forward.

I love scallion pancakes. But I can’t seem to find ones that I like from the takeout places around me. So I embarked on making my own and remembered I had flagged a recipe from an appetizer magazine I purchased a long time ago. These were actually pretty easy to make! And then, while I’m embarking on new things today, I decided to try my hand at regrowing the scallions. Because why not? Haha. An easy YouTube video later and I’m off to a good start! I’ll check back in on these in a few days.

Now for the recipe. Enjoy!

Scallion Pancakes

Recipe from Best of Fine Cooking Appetizers Holiday 2007

Ingredients

• 4 cups flour
• 1/2 cups boiling water
• 1/4 cup Asian sesame oil
• 2tsp kosher salt
• 1/4 cup minced scallions
• 6tbs toasted sesame seeds

Directions

Put flour in a bowl. Slowly add boiling water and mix until a shaggy dough is formed. Gather the dough and scraps together and knead the dough for 8 minutes until soft but not sticky. Cover the dough with a damp towel and let sit for 15 minutes. Knead for another 3 minutes.

Put the sesame oil in a small bowl. Shaping the dough into an even cylinder, cut into 8 even pieces. Roll one piece out into a 6 inch circle. Brush the top with oil, sprinkle with salt, scallions and sesame seeds.

Roll the dough into a tight log, then form a knot shape. Reroll the dough out again into the 6 inch round.

Fry 2-3 minutes on each side in a shallow pan with an inch of vegetable oil.

Remove from oil onto a paper towel to soak up the extra oil. Serve with a homemade dipping sauce.

Ice Cream Pie

Everyone is on a baking kick now. I guess what else is there to do on lockdown? So if anyone is looking for flour or cake mix but can’t find it, here’s a great alternative to a lockdown celebration. Ice cream pie!

Growing up, every once in awhile we’d be taken to Friendly’s Ice Cream parlor for dinner. Remember those? I always got the same ice cream for dessert. Vanilla ice cream, strawberry topping, no whip cream, chocolate sprinkles. Mmmmm. I’m sure I’ve mentioned it before right? And that no bottled strawberry sauce matches the flavor. Well I’ve concocted my own over the years and today I made that into ice cream pie.

Bake a frozen, defrosted, pie crust at 350 for 15 minutes. Be sure to pierce is all over with a fork before baking so it doesn’t bubble up.

Take a small carton of vanilla ice cream out to begin to soften so it’s easier to work with while the pie crust cools. In a small sauce pan add some of the frozen strawberries with a little water and 1/2 tbsp sugar. Cook that down for about 5-8 minutes, smashing one or two of the strawberries. You want to make a little sauce. This will thicken slightly while it cools.

When the ice cream is soft enough to work with, flatten it into the pie crust with a spatula.

Add a bit of the strawberry sauce to the top, add some chocolate sprinkles, and cover with plastic wrap and add back to the freezer to firm. Place the rest of the strawberry sauce in the fridge to cool completely.

Once frozen again and you’re ready to celebrate, or just eat ice cream, slice out the pie and add some of the strawberry sauce to the top with more sprinkles. Enjoy, celebrate, and happy Saturday 🙂