A staple for us at Disneyland are the Mickey shaped beignets. If we’re going to rope drop, we’re getting beignets. If we’re waiting for Fantasmic, we’re getting beignets. If we’re just in the mood, we’re getting BEIGNETS! You get it. When we saw that the Disney Parks Blog had released the recipe for these beignets, we couldn’t wait to try it and bring a little magic (and comfort) to our home… and kitchen!
If you want to try it yourself, you can find the recipe here!
Today is the last day to enjoy all the deliciousness at the Food & Wine Festival in DCA. We bought the Sip and Savor Pass ($49 with AP discount) which we love doing for all of the food events that take place at DCA. We were able to mosey along to each vendor, try what we wanted and come back at a later date to try some more! We really enjoy trying all the different foods – we’ve posted some of our favorites below!
It was a bit chilly when we first went to try some food so we decided to stop and get the Fiscalini White Cheddar Lager Soup from the Nuts About Cheese booth. The soup was served in a mini Boudin sourdough bowl so you could eat every last bite of this delicious dish.
Close by was the California Craft Brews booth where Cody got the Karl Strauss Brewing Company, Columbia Street, Amber Lager and Courtney got the Pepperoni Pizza Egg Rolls. I’ll say this now, us three siblings all have very different tastes in what we like and what we agree on. These egg rolls are something we will never agree on. I won’t name names but some thought it was amazing and others thought that that person was CRAZY.
Another glimpse into our disagreements of tastes… Kenzie was not sold on the Esquites Sweet Corn Nuggets but Courtney loved them so much she had them twice! Also, Cody loves Churros (not part of the Food & Wine Festival but worth noting).
Like I mentioned before, we love taking advantage of our Sip & Savor Pass. We went back to DCA on another weekend to eat more food!
These next few vendors had some of our favorite dishes from the festival.
- The Spice Roasted chicken on Pita with Avocado Hummus and Garlic Sauce
- Artichoke Toast with California Olive Tapenade
- Deconstructed Teriyaki Chicken Musubi with Pineapple Relish
Some honorable mentions:
- Asian-Style Beef Barbacoa Taco with Pickled Ginger
- Chocolate Crunch Cake
- Chocolate Peanut Butter Churro
Posting this made us hungry…Until next year Food & Wine Festival!!
We can’t get enough of all the holiday treats being served in the parks right now. One treat in particular is the churro sundae from the Golden Horseshoe…WE. ARE. OBSESSED! So obsessed that we needed to recreate it for a little holiday treat at home. Nothing can beat the Disneyland version but I think we got pretty darn close 😉
The best part about Halloween is PUMPKIN SPICE! Okay- that’s just Kenzie’s personal opinion but is she wrong?? I don’t think so. As we approached October, we started to deck our halls in orange and black and thought it would be festive to make some cookies for the occasion. We looked online for pumpkin spice recipes and found The Mommy Mouse Clubhouse’s recipe on Pumpkin Spice Sugar Cookies. It was our first time making these cookies and I think we found our new Halloween tradition!… All Abooooaardd!
Refrigerate the dough for at least two hours. While the dough is in the fridge you can start prepping the icing or if you’d rather use store bought icing like we did, then you can watch a little Halloween movie instead while the dough is setting!
For the icing, we originally used this recipe on the pumpkin-shaped cookies but found that the flavor of the icing took away from the flavor of the cookie so we went with some good old fashion Betty Crocker Cream Cheese Frosting for the skeleton-shaped cookies.
Pumpkin Spice Sugar Cookies
Beat the butter and sugar together until light and fluffy. Beat in the eggs. Add the pumpkin, vanilla, pumpkin spice, salt, and baking powder to the mixture. *Note: Next time we would add a little more pumpkin spice so we can REALLY get a stronger flavor* Stir in the flour just until mixed. Refrigerate for at least two hours.
Preheat the oven to 400 degrees. Roll out the dough until 1/8 inch thick. Use cookie cutters to cut out shapes. Transfer the cookies to a cookie sheet and bake for 6-8 minutes. Let them rest on the baking sheet for 1-2 minutes before placing on a cooling rack.