Weddings & Honeymoons

Today’s salad presentation will blow your guests away- literally! A genius take on the traditional salad, nitro salads from Disney’s Contemporary Convention Center are served in special bowls with hidden vessels filled with dry ice. The culinary team leverages these vessels to place a liquid in right before the salad is served to create a smoke effect. Now that’s a statement piece!

It’s not easy being green,

Need a last minute recipe for your St. Patty’s Day party? We’ve got you covered. Head on over to Pinterest to check out our collection of holiday treats- from cupcakes to clover cookies (and green galore).

It’s not easy being green,

Being the patron saint of Christmas is no small order. Just ask a certain Pumpkin King (aka Sandy Claws) who once tried the jolly old elf’s hat on for size. While Jack is now apt to leave official holiday business to the real Santa, he’s still game to take part in a cookie swap or two.

What you’ll need:

•             Batch of sugar cookie dough
•             Red food coloring
•             Disposable food preparation gloves
•             Flour
•             Wax paper
•             Rolling pin
•             Round cookie cutter (2.25-inch or so in diameter)
•             Kitchen knife
•             Spatula
•             Baking sheet
•             Wire cooling rack
•             White cookie icing (the type that hardens when it sets)
•             Flaked coconut
•             Round white candies (such as Mentos)
•             Black edible food marker

How to make it:

• Divide the cookie dough into two equal portions. Knead red food coloring into one portion and leave the other one plain.
• Working on a flour-dusted sheet of wax paper, roll out the plain dough 1/4 inch thick. Use the round cookie cutter to cut out a bunch of Jack Skellington face shapes.
• Now roll out the red dough as you did the plain. Using a kitchen knife, cut out a red triangular hat shape (about 4 inches tall and 2 inches across the base) for each face.
• Use the cookie cutter to cut a curved notch in the base of each hat, as shown.
• Top each of the faces with a hat, draping the curved edge of the triangle over the top edge of the circle. Use your fingertips to gently press down on the overlapped dough layers (just enough to make them stick together). Then carefully fold over the top of the hat, as shown.
• Use a spatula to transfer the assembled cookies to a baking sheet, and bake them according to the recipe directions. Allow the baked cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
• Spread white cookie icing on the face portion of each cookie. Then set the cookies aside for a few hours to let the icing harden.
• Use the edible marker to draw Jack Skellington facial features on the hardened icing. For the best results, position the mouth close to the lower edge of the cookie and leave a little space above the eyes to trim the hat.

Now give each hat a “fleecy” brim by applying a line of cookie icing along the edge and pressing coconut flakes into the frosting. Lastly, stick a white candy pompom on the tip of each hat. Once the trim icing hardens, the cookies are ready to serve.

For more tips and recipes, visit our friends over at Spoonful.

Happy holidays,

Thanksgiving is all about sharing- so this week I’m sharing a delicious pumpkin cookie recipe I found from our friends over at Spoonful. These ooey gooey cookies are filled with fluffy cream cheese and are sure to be an instant hit at both the adult and kids’ tables.

If you’re feeling extra crafty, add some ears to your cookies for a fun Mickey-inspired kick!

Here’s what you’ll need:

Pumpkin Cookies

• 2 eggs
• 2 cups light brown sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin
• 3 cups flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Cream Cheese Filling

• 4 ounces cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 4 to 5 cups confectioners’ sugar

Instructions

1. Pre-heat oven to 350 degrees. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.
2. Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the cookies for about 12 minutes, letting them cool completely.
3. While the cookies are baking, make the frosting by beating together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners’ sugar a half cup at a time, until the frosting is spreadable.
4. To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies.

Each batch should make about 10 to 14 pies- the perfect amount for sharing with loved ones!

Bake on,

One of the first wineries to offer champagne in a can, Francis Ford Coppola now offers a unique experience with Sofia Mini – a single serving of their effervescent Sofia Blanc de Blancs. The perfect accessory to any wedding reception, Sofia Minis are a fun and modern twist on the traditional champagne toast and the ideal serving size (no pouring required). Oh, and did I mention each can comes with an adorable sipping straw?!

The stylish pink can and fresh taste of juicy pear, summer melon and honeysuckle make this bubbly a guaranteed hit.

Be sure to ask your Disney Wedding Planner about adding “champs in a can” to your reception.

Raise your glass can,