Mickey Pecan Linzer Cookies with Apple and Pumpkin Butter

Mickey Pecan Linzer Cookies with Apple and Pumpkin Butter

Written by: Christine | November 18, 2022

Ingredients

Cookies:

2 1/4 C. AP flour

1 C pecan halves (toasted-don't skip this step!)

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

1/8 tsp. ground cloves

1 C. butter, softened

1/3 C. sugar

1 large egg

1 large egg yolk

 

Apple and Pumpkin Butter:

1 can Pumpkin Puree (not pumpkin pie filling)-29 ounce can

3 Tbsp. maple syrup

3/4 C. packed brown sugar

3/4 C. apple cider

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

1/8 tsp. ground cloves

 

Directions:

 

Butter can be made ahead (up to a week).

 

1.      Combine all butter ingredients in a small pot. Bring to a light simmer over medium heat. Lower to low heat and let barely simmer for 45 minute. Let cool completely

 

Cookie dough needs to cool overnight:

 

1.       Grind the toasted pecans, flour and spices in a food processor until finely ground and combined.

2.      Cream the butter and sugar for a minute then add the egg and yolk one at a time.

3.      Gradually add in flour mixture.

4.      Split the dough into two balls, wrap and refrigerate overnight.

5.      Take the dough out about 5 minutes before you plan to roll it out. Heavly flour your surface, rolling pin and Mickey cutters. Roll out to about 12x 12 square.

6.      Cut out your cookies and lift using offset spatula to a parchment lined pan.

7.      Place in the freezer for 10 minutes while you shape your other dough ball.

8.      Preheat the oven to 375 degrees F

9.      When the first batch is chilled, cut out your inner mickeys and lift out. (you can chill and reroll these or bake them (dipped in chocolate after would be so good!)

10.  Bake for 10-12 minutes until lightly golden around edges.

11.  Cool for 5 minutes on the pan and then completely on a rack

12.  Spread your apple and pumpkin butter on your bottom Mickeys and sprinkle powdered sugar on your hole-y Mickeys.

13.  Place your sandwich cookies together. Enjoy!

Caramel Goat Cheese Board with Mickey Pie Chips

Caramel Goat Cheese Board with Mickey Pie Chips 

Written by: Christine | November 22, 2022

Ingredients: 

Spread/Dip:

8 ounce goat cheese log

4 ounces of cream cheese

1/3 cup caramel sauce

1 tsp. kosher salt

Dippers:

2 Green Apples

1/2 cup candied pecans

1 premade pie crust

1 roll crescent dough

cinnamon and sugar for dusting

2 tablespoons melted butter

Directions:

Roll out your doughs, cut your mickeys and brush with butter and cinnamon sugar. Bake as directed on box/tube.

Whip up all the ingredients in a bowl with a hand mixer. Taste and add more salt, caramel or any add ins (orange zest, cinnamon, whatever you like) to your taste. Use a small scoop to put dollops on your board and an offset spatula to create these little pillows.

Surround your dip with all of these tasty snacks and add whatever you like to dip (pretzels, dried fruit, crackers etc.). Enjoy!!!

*Even if goat cheese isn't your thing, don't sleep on making "chips" out of store bought pie crust dough! They are so simple and yummy!

Mickey Cranberry and Orange Scones

Mickey Cranberry and 

Orange Scones

Written by: Christine | November 20, 2022

Ingredients:

          2 C. all-purpose flour

½  C. Sugar

2 ½ tsp. baking powder

½  tsp. salt

½ tsp. cinnamon

3 tsp. orange zest 

½ C. frozen unsalted butter

½ C. cold buttermilk

1 large egg

½ tsp. vanilla extract

1 vanilla bean

1 cup fresh cranberries

½  cup (120g) confectioners’ sugar

1-2 Tbsp.  fresh orange juice

Directions:

1.      Preheat oven to 400°F

2.      Split the vanilla bean with a sharp knife. Scrape the seeds from the bean. In a small bowl, rub the sugar, vanilla seeds and orange zest together until fragrant and combined

3.      Whisk flour, sugar, baking powder, salt, and cinnamon together in a large bowl.

4.      Grate the frozen butter using a cheese grater or the grater attachment on your food processor. Add it to the flour mixture and combine your fingers until the mixture comes together in pea-sized crumbs.

5.      Whisk the buttermilk, egg and vanilla extract together in a small bowl. Pour into a well in the dry mixture. Use a wooden spoon and then your hands to mix until almost combined, add in cranberries.

6.      Pour onto a floured surface and with floured hands, work dough until you can press into an 8 by 8 square. Flour your Mickey cutter and cut out Mickeys. Place on a parchment lined sheet pan. I got about 13 small-medium scones.  

7.      You can brush the scones with cream and sprinkle with sanding sugar if you like.

8.      Bake for about 16-18 minutes or until golden brown around the edges. Remove from the oven and cool on pan for 5 minutes. Move to a rack to cool completely.

9.   Whisk the freshly squeezed orange juice and vanilla into the powdered sugar. Add more sugar or juice to reach desired texture. Drizzle using a fork over scones. ENJOY!

Mickey Pumpkin Waffles

 

Mickey Pumpkin Waffles

Written by: Christine | September 22, 2022

Ingredients

1½ C. AP flour

1 tsp baking powder

1 tsp baking soda

1 ½ tsp. Cinnamon

½ tsp. nutmeg

½ tsp. ginger

¼ tsp cloves

½ tsp salt

1 C. canned pumpkin puree 

2 eggs

3 Tbsp. melted butter

1⁄4 C. brown sugar

1 C. Buttermilk

 

¾ C. chopped walnuts

1 C. heavy cream

2 Tbsp. maple syrup

½ tsp. salt

Cinnamon for dusting

Instructions

Heat your waffle iron. Melt a TBSP. of butter for greasing your iron between batches.

Toast your walnuts on 375 for 5-7 minutes watching to make sure they do not burn.

In a large bowl, whisk together the flour, baking powder, baking soda, spices and salt.

In a medium bowl whisk together the pumpkin, eggs, brown sugar and buttermilk until well combined.

Make a well in the dry ingredients and pour in the wet mixture. Mix until almost combined. Add butter to until just combined. Try not to overmix. If the mixture is too dry to pour, add ¼ cup of milk to loosen.

Brush some butter on the iron. I use an ice cream scoop to fill each mickey shape and it’s the perfect amount. Pour batter into waffle iron, and cook according to waffle iron directions.

While your waffles are cooking, whip your heavy cream with a hand mixer until it has thickened. Add the syrup and salt to your taste.

Place 2 waffles on a plate, pour syrup over, sprinkle with the toasted walnuts, top with a dollop of maple whipped cream and a dusting of cinnamon. Enjoy the season!

Mini Toy Story Alien Zucchini Donuts

 Mini Toy Story 

Alien Zucchini Donuts

Written by: Christine | September 14, 2022

Ingredients:

·         1 C. flour 

·         ¾ tsp. baking powder

·         ¼ tsp. baking soda

·         ¼ tsp. salt

·         ½ tsp. ground cinnamon

·         ¼ tsp. ground nutmeg

·         1/4 C. sugar 

·         3 Tbsp. melted coconut oil

·         1 egg (at room temperature)

·         1 tsp. vanilla

·         3 Tbsp. plain full fat Greek yogurt

·         1/3 C. skim milk

·         ½ C. finely shredded zucchini

·         ¼ cup toasted and chopped walnuts

Frosting:

·         3 tablespoons powdered/icing sugar

·         1/2 cup light cream cheese (at room temperature)

·         2 tablespoons milk

·         Lime green food coloring gel

Decorations:

·         Pretzel sticks

·         Green candy melts

·         Green mini-M&M’s

·         Candy monster eyeballs

 

Pre-heat oven to 350°. Spray mini donut pans with coconut oil spray, butter, or oil the pans. Stir dry ingredients (flour through sugar) in a large bowl. In a medium bowl on the side whisk oil, egg, yogurt, and milk until combined. Add the zucchini and walnuts to the wet mixture and stir until just combines. Pour wet ingredients into the dry and mix gently until no dry streaks remain.

Spoon mixture into each donut form (you can use a plastic bag or pastry bag to fill carefully). Bake for 10-12 minutes.

While the donuts are baking, melt your candy melts according to the bag. Break each pretzel stick in half. Have your mini green M&M’s ready to place. Line a Baking sheet with parchment. Dip each half rod into the green melts place on parchment and top with one M&M.

When the antennae are set and the donuts have been removed from the pan and cooled on a rack, prepare your frosting.

Stir (with a fork) the cream cheese and the powdered sugar until combined and soft. Add the milk and food coloring. Add more color if desired to match the candy melts. Add sugar or milk to make the frosting thin enough to dip the donuts but thick enough not to run off completely.

 

Dip your donuts, place your eyeballs, insert your antennae, and enjoy!

 

Hidden Mickey Loaf Cake

Hidden Mickey Loaf Cake

Written by: Christine | September 2, 2022

For the Chocolate Loaf Cake:

Ingredients

·        1 C. AP Flour

·        ½ C. unsweetened cocoa powder

·        2 tsp. baking powder

·        1 tsp. ground ginger

·        ¼ tsp. salt

·        2 large eggs

·        1 C. granulated sugar

·        10 Tbsp. unsalted butter

·        ½ C. milk

·        1 tsp. vanilla

·        ¼ C. hot coffee (can sub hot water here)

Instructions

1.     Let your ingredients come to room temp.

2.    Preheat the oven to 350°F

3.    Melt the butter in a microwave safe bowl.

4.    Spray a loaf pan with baking spray or brush with butter and flour. Cut a long piece of parchment that lines the bottom of the pan and overhands the short sides by a few inches (don’t worry about the long sides if you grease them well)

5.    Sift the flour, cocoa, bp, salt and ginger into a large bowl.

6.    Whisk eggs and sugar in a medium bowl until the sugar starts to look less grainy, add butter, milk and vanilla. Stir to combine.

7.    Add the wet ingredients into the dry. Stir until just combined.

8.    Pour in the hot liquid and mix.

9.    Pour batter into the pan and bake for 35-40 minutes until a knife inserted comes out clean.

10. Let cool in the pan on a rack for about 30 minutes. Remove from the pan and let cool totally. (while cooling you can measure out the pumpkin loaf ingredients)

11. Slice into ¾-ish inch slices and use a Mickey cutter to stamp out your hidden Mickeys.

For the Pumpkin Loaf:

Ingredients

·      2 C. AP flour

·      ½ tsp. salt

·      1 tsp. baking soda

·      ½ tsp. baking powder

·      2 tsp. ground cinnamon

·      ¼ tsp. ground cloves

·      ¼ tsp. allspice

·      ½ tsp. ground ginger

·      ½ tsp. ground nutmeg

·      12 Tbsp. unsalted butter 

·      2 C. Sugar 

·      2 large eggs

·      1 15-oz can 100% pure pumpkin

 

Instructions

               1.    Let your ingredients come to room temp.

2.    Preheat the oven to 325°F

3.    Spray 2 loaf pans with baking spray or brush with butter and flour. Cut a long piece of parchment that lines the bottom of the pan and overhands the short sides by a few inches (don’t worry about the long sides if you grease them well)

4.    Sift the flour, spices, salt, baking powder, baking soda into a large bowl

5.    With a stand mixer using the paddle attachment or a hand mixer in a large bowl, cream the butter and sugar together for 5-7 minutes.

6.    Add the eggs one at a time until combined.

7.    Add the pumpkin (may look like its separated, it will come back together after the dry ingredients are added)

8.    Add the dry ingredients and stir until just combined (don’t over mix)

9.    Pour out about 1-1 ½ C. of the batter into the bottom of the pans.

10. Line hidden Mickeys up in the batter, press down a bit so they stand on their own (leaning on one another).

11. Top with the batter and smooth out leaving some room at the top ½-3/4 inch of the pan for rising.

12. Bake for 60-70 minutes *remember to test the cake on the sides as to not slice the mickeys!

13. Top with the ganache (recipe below) when totally cool (I let cool overnight).

 

For the Chocolate Ganache:

½ C. heavy cream

½ cup good quality chocolate chips or chopped chocolate

Put the chocolate in a glass bowl. Bring the cream to a scald in a small sauce pan. Pour over the chocolate. Let stand for a minute or two. Stir until smooth. Let come to room temp on counter. Refrigerate until totally cool and spreadable. Stir.