Magical Treats at Home

Matterhorn Macaroon

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Where can I find the original treat?

  • The original treat is located at the Jolly Holiday Bakery Cafe at the Disneyland Resort.

When I started this website back in 2018, I had planned on making some of my favorite evergreen park treats to kick things off. However, that plan quickly unraveled when I attempted to make what I thought would be an easy recipe: the Matterhorn Macaroon. 

In retrospect, I was overthinking it. Was it like a cake? Or a cookie? I attempted to try a few recipes on the internet, except… they all failed. Butter? It melted! You cannot get the structure correct with butter. Six tries later I decided to put it to bed for another time. I had other recipes made and photographed, and no one wanted to eat another coconut dessert for some time. 

With some space between those frustrating weeks (weeks!!!) years ago now, I approached this again with fresh eyes, and the realization that a trusty, straightforward macaroon recipe would prevail, I bring to you today, the Matterhorn Macaroon.

What makes this recipe work is two things, whipped egg whites for structure, and a not-too-wet batter. You will pour out about 3 cups of coconut and a small amount of sweetened condensed milk and you will think the recipe is too dry; IT IS NOT TOO DRY.

After you work the liquid in, and then fold in the egg whites, you can shape the mixture, and it will change noticeably little once it’s baked. Yes, it will shrink a bit down, but not much. And it definitely will not melt into a puddle of coconut shreds. 

When you take them out of the oven, do not try and touch them! Let them get to room temperature, they shouldn’t even be warm to the touch at this point, because then they will firm up, and you will be able to dip them into the white chocolate without them breaking on you. And once they’ve set up, you’ll get a crisp outside and a chewy, soft interior. 

This recipe is very kid friendly! Let small hands mix, whip egg whites, and shape the mixture. With some supervision, younger kids can help melt the chocolate too (white chocolate should never get too hot regardless, as it will burn!).

I really hope you enjoy making (and eating) these macaroons. And I’m so happy to finally cross this bucket-list recipe off the list.

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Matterhorn Macaroons

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  • Author: Elana Lepkowski
  • Prep Time: 5 minutes
  • Cooling Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6–8 macaroons 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American
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Description

A mountain of crispy, chewy, sweet coconut macaroons await your taste buds with this Disneyland-inspired treat!

Ingredients

Scale
  • 3 cups (300g) desiccated coconut (finely shredded), unsweetened
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp rice flour (brown or white)
  • 3/4 cup (250g) sweetened condensed milk
  • 2 egg whites, from large eggs
  • pinch of salt
  • 1/2–3/4 cup white chocolate

Instructions

  1. In a mixing bowl, combine the coconut, sugar, and rice flour. Whisk to combine, and then pour the sweetened condensed milk over the top. Mix to combine.
  2. In a clean mixing bowl, pour in the egg white and the pinch of salt. Whip until stiff peaks are reached.
  3. Gently fold in the whipped egg whites into the coconut mixture. Refrigerate for 30 minutes.
  4. Preheat the oven to 300°f. Line a sheet pan with parchment and set aside.
  5. After your mixture has chilled, evenly scoop out 6-8 portions of the mixture. Form each scoop into your mountain, using your fingers to make indentations. The mixture will settle slightly as it bakes, so make the mountain a bit on the skinny side. Flatten the bottoms to stand on the sheet pan.
  6. Bake for 28-30 minutes, until top and bottom edges are golden.
  7. Remove the tray from the oven and allow the macaroons to cool on the pan.
  8. Once the macaroons are cool, melt the white chocolate in the microwave in a heat proof bowl, like glass, in 15-20 second bursts, stirring in between.
  9. When the chocolate is melted and smooth, dip the top 1/3 of the macaroon into the chocolate, rolling the macaroon around to coat evenly. Set aside on a piece of parchment and repeat with all the macaroons. Allow at least an hour for chocolate to fully set.
  10. Macaroons will keep at room temperature in an airtight container for up to one week. Store in the freezer (coated or uncoated with chocolate) for up to 3 months.

Notes

  • If your mixture feels very wet, sprinkle in more shredded coconut a tablespoon at a time.
  • Brown rice flour makes this treat gluten free. However, if rice flour is unavailable, you can sub in coconut flour or cake flour.
  • The presentation of the Matterhorn Macaroon is not consistent. Sometimes there has been a powdery-like top to the white chocolate. I’ve also had it with sugar crystals on top. Feel free to decorate yours however you’d like!
  • Recipe can be halved if desired.
  • Macaroons can be frozen in a freezer safe container for up to 3 months. Defrost overnight in the refrigerator to enjoy the next day.

Keywords: dessert, Disneyland, Jolly Holiday Bakery Cafe, Matterhorn, Fantasyland, treat, gluten free, coconut, white chocolate

Caramel Gingerbread Cookie Sandwiches

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Where can I find the original treat?

Whoopie pies, mini cakes, giant cookies, give me a handheld dessert to walk around and snack on at the parks and I’m a happy person. One favorite handheld dessert at EPCOT has a cult-like following, and for good reason, it’s DELICIOUS.

If you’re a caramel fan, then you’ve more than likely made your way over to Karamell-Küche (“caramel kitchen”) in EPCOT and tried one of the many, many amazing caramel-themed treats there. One absolute favorite on the menu is the seasonal Caramel Gingerbread cookie sandwiches. They are a sizeable handful of two oversized gingerbread cookies stuffed with American-style buttercream and oozing with Werther’s caramel. SO. GOOD.

So good in fact I had to make them at my home and share the recipe with you all, because after you’ve run out of your stash and your next trip is months away, this should hold you over.

Although there are three separate parts to this cookie, it comes together rather quickly. To keep it in-theme with the park version, I actually use Werther’s soft caramels and add some salt to them. It cuts down on making the caramel from scratch, although if that’s something you’d like to do, go for it!

The dough recipe is easy to work with and requires minimal chilling. They do spread, which is why I recommend scooping into balls and baking them without flattening. If you want to make these cookies smaller, reduce the bake time by a few minutes or they’ll get too hard.

And the buttercream is straight-up American style, so nothing fancy here. Just whip up the butter, powdered sugar, vanilla, and cream and you’re done.

This is super kid-friendly recipe, and most components can be done by even the littlest hands. Older kids can definitely help with the caramel melting by themselves, and since you’re just warming those candies, even younger kids with supervision can do that part. Let’s just remind them not to stick their fingers into the hot pan. And even some of the adults might need that reminder too…

So let’s make our own caramel kitchen today and bake some cookies! And remember to check all the way through the recipe for helpful tips and tricks.

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Caramel Gingerbread Cookie Sandwiches

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  • Author: Elana Lepkowski
  • Yield: 5 cookies 1x
  • Category: Dessert
  • Cuisine: German
Print Recipe

Description

These oversized, beautifully spiced gingerbread cookies sandwich a generous amount of buttercream and salted caramel. Inspired by the Karamell-Küche cookies found at EPCOT in WDW.

Ingredients

Scale

For the cookies:

  • 1 stick (½ cup) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 tablespoon water
  • 2–¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • pinch of kosher salt

For the buttercream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups (454 grams) powdered sugar, sifted
  • pinch of kosher salt
  • 3 tablespoons heavy cream
  • 1 tablespoon pure vanilla extract

For the salted caramel sauce:

  • 6 ounces (about 25 candies) Werther’s soft caramel candies, unwrapped
  • 1 tablespoon water
  • ½ teaspoon kosher salt

Special Tools:

Instructions

For the cookies:

  1. In a mixing bowl, cream together the butter and sugar until whipped and fluffy-about 2 minutes, scraping the sides of the bowl half-way through.
  2. Add in the egg and mix until fully incorporated. Then mix in the molasses and water.
  3. Next, dump in the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Mix on low until no flour is visible, and then mix for an additional 30 seconds on medium-high until dough reaches the consistency of Play Doh.
  4. Chill the dough for 15-20 minutes (I keep it in the mixing bowl). While dough chills, preheat oven to 350°f.
  5. Line two cookie sheets with parchment. When dough is done chilling, use a 2 ounce disher (blue handled, #16) or ¼ cup measuring cup to scoop out balls of dough placing 5 balls on each cookie sheet. Keep about 2-3” of space between cookies, as these spread out while they bake.
  6. Bake for 14-15 minutes. Cool on cookie sheets until room temperature. Cookies will still be soft but will firm up as they cool.

For the buttercream frosting:

  1. While the cookies are baking, make the frosting by first whipping the butter until creamy and lighter in color, about 1 minute. Next add in the powdered sugar, mixing on lowest setting until the powdered sugar has absorbed most of the butter. Stop, scrap down the sides, and then mix on medium high until it starts to whip up and resemble frosting.
  2. Next, add in vanilla and cream, mixing on low, and then gradually increasing to high. Whip for two minutes until light and fluffy. Set aside.
  3. When cookies are room temperature, move frosting to a piping bag fitting with a round piping tip. Pipe the frosting onto the bottom cookie half in a spiral starting from the center and moving outward. Set aside.

For the salted caramel sauce:

  1. To make the caramel sauce, combine the unwrapped caramels, water, and salt into a small saucepan over medium-low heat. When the caramels start to soften, mix continuously until smooth. Remove from the heat and let cool for 5 minutes, stirring frequently.
  2. When the caramel is still pourable, but not super liquidy, drizzle over the buttercream halves (if the caramel is too hot, it will melt the buttercream). Top with the other cookie half and enjoy!

Notes

  • Dough can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
  • If you want to make smaller cookies, reduce cooking time by about 5 minutes.
  • Cookies can be baked ahead of time and stored in an airtight container on the counter for up to 5 days. They can also be individually wrapped and frozen up to 4 months.
  • This frosting will make slightly more than you need. Extra frosting can be stored in an airtight container in the refrigerator for up to a week. Let come to room temp and re-whip if necessary before using.
  • Frosting can also be spread onto the cookies instead of piped if you prefer.
  • Any unused caramel sauce can be stored in an airtight container in the refrigerator for up to a month. If sauce sticks in the pan, re-warm slightly until soft and then transfer to the container.
  • Assembled cookies can be stored tightly wrapped in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 5 Cookies

Keywords: cookies, gingerbread, caramel, buttercream, EPCOT, WDW, Karamell-Kuche, holiday, baking

Colorful Fruit Hand Pies

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Fruity Hand Pies // magicaltreatsathome.com

I get visibly excited anytime the Disney parks roll out a new form factor of treats. I may even exclaim an audible “ooooh” in public when I see them. So, suffice to say, I was on the verge of hopping up and down when Disneyland announced not just one, or two, or three, but five new hand pies earlier this year. 

Usually one could catch a seasonal hand pie at the Jolly Holiday Bakery Cafe, although many times, but not always, it was strawberry filled with different decorations, my favorite exception being the Coco hand pies with the guava filling from 2020 right before the park temporarily closed (and I was going to make these for the site and even sourced the sugar skulls! I might still one day…). I had, incorrectly, assumed that these were going to be a temporary summer treat, but lo! They’re with us 6 months later, and still popular with guests. Similarly to the year-round treats found at The Candy Palace, Pooh Corner, Trolley Treats, Bing Bong’s, and Marceline’s, the hand pies span both parks and Downtown Disney, the catch is, each store has a different flavor, so if you want a specific kind, you need to be in the right place. 

Or you can make them at home! Which is what I’ve got for you all today. In the recipe below, I’m giving you my tried and tested pop tart base recipe and icing ratios. Then you can choose your own adventure when it comes to the filling. I’m also including the Americolor food coloring names that correspond to each flavor decoration to take the guesswork out of that (unless you are using another brand of food coloring, in which case, you will be guessing, sorry!). 

I opted to not include filling recipes, as I’ve found that store bought jams, curds, and pastes work just as well as homemade (but if you want to make one of the fillings from scratch, let me know and I can amend below). I made a lemon curd and tested it against a store bought curd for the lemon filling, and my only complaint is that the store bought was not as vibrant, but still tasted fine.

For the base, go with an all purpose flour. I tested pastry flour and found it went too soft on me. And FYI, my lemon hand pies here look a little darker than the strawberry, as I went with a stone ground all purpose from Janie’s Mill which gives a darker color than the standard AP flour you find at the grocery store (like King Arthur or Gold Medal). Both AP flours though are great no matter which you go with. 

And finally, the icing takes, at a minimum, 30 minutes to set up. So, if you wanted to, say, put a bunch of sprinkles on top, that would be the time to do it. Also, remember to read all the tips and tricks in the recipe card below for your best bake!

Let me know which flavors you make! And happy baking!

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Colorful Fruit Hand Pies

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  • Author: Elana Lepkowski
  • Prep Time: 90 minutes
  • Chill time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4 Hand Pies 1x
  • Category: Dessert
  • Cuisine: American
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Description

Inspired by the summery hand pies found throughout the Disneyland Resort.

Ingredients

Scale

This base dough was adapted from the Bravetart Cookbook.

Dough:

  • 150 g (5.3 oz, 1–1/2 heaping cups) All Purpose Flour
  • 25 g (.8 oz, 1/8 cup) granulated sugar
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1 stick of butter, cut into cubes
  • 92 g (3.2 oz, 1/4 cup) light corn syrup

Icing:

  • 100 g (3.5 oz, 3/4 cup plus 2 tablespoons) powdered sugar
  • 2–3 tablespoons heavy cream, divided
  • 1/2 teaspoon vanilla extract
  • pinch salt

Fillings:

  • smooth strawberry jam
  • lemon curd
  • raspberry jam
  • blueberry jam
  • guava paste

Americolor Gel Paste Color Combos (Base/Drizzle):

Instructions

For the dough:

  1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add in the butter and combine until the mixture resembles wet sand (the butter should be fully incorporated with no chunks).
  3. Next, pour in the corn syrup and mix until it comes together and forms a thick dough.
  4. Form into a ball and then flatten into a disc. At this point you can either use the dough, or wrap tightly with plastic wrap or alternative wrap and refrigerate up to a week. (Chilled dough will need to sit out and reach room temperature, about 30 minutes, first.)
  5. On a floured work surface, roll dough out into a 13″ by 10″ rectangle. Divide dough in lengthwise to create to rectangles 5″ high. Next divide dough vertically into 4 long rectangles that measure 3-1/4″ wide. This will give you 8 total rectangles. (Note: I find drawing the entire dimensions listed on a piece of parchment first and then scoring the dough with a ruler or chopstick helpful for cutting later)
  6. Place 4 of the rectangles on a parchment lined sheet pan, and spread about 1 tablespoon of your filling evenly and thinly on each rectangle, leaving a 1/2″ border around all four edges.
  7. Cover these rectangles with the unused dough, placing them directly over the filling and bottom rectangles. Lightly pat the dough down over the filling and lightly press around all edges (no need to crimp the dough together).
  8. Poke 8 holes in each hand pie, and then cover tightly with plastic wrap or alternative wrap. Refrigerated for 30 minutes.
  9. Preheat oven to 350°f during this time.
  10. Remove tray from the refrigerator after 30 minutes, remove plastic wrap, and place in oven for 14 to 16 minutes until still light blonde in color but dry.
  11. Cool on the sheet pan until room temperature.

For the icing:

  1. In a small mixing bowl, combine the powdered sugar, 1-1/2 tablespoons cream, vanilla extract, and salt until stiff and no powdered sugar remains visible.
  2. Remove 1/4 of the mixture to a piping bag for the drizzle. You can add a drop of food coloring directly to the bag and knead until uniform in color. Set aside.
  3. Next, add another tablespoon of cream to the remaining mixture. If your icing is still too stiff, add another teaspoon or two until smooth and easily spreadable. If you go too far and it’s so runny it immediately drips off the hand pie, you can mix in a tablespoon or two of powdered sugar.
  4. At this point you can leave white for the strawberry hand pie, or mix in the desired color using the color combos above.
  5. Spread an even layer of the base icing on the hand pie, let the icing for a crust before adding the drizzle, otherwise the drizzle will sink into the base and the colors will bleed.
  6. Allow 30 minutes for the icing to harden up, however with the cream, it will be a ‘soft’ icing and not brittle.

Notes

  • Recipe can be doubled to make 8 hand pies.
  • Corn syrup may be “vanilla” flavored or plain.
  • If your dough is sticky when rolling out, place the dough between two sheets of parchment.
  • You can trim the edges with a knife or pizza cutter when they come out of the oven for sharper, defined lines.
  • Store at room temperature for up to 5 days, refrigerated for 1 week.
  • The longer the base and drizzle colors sit together, the greater chance they will begin to bleed together.

Keywords: hand pies, Disneyland, fruit, icing, strawberry, raspberry, lemon, guava, blueberry, pop tart, pastry

Classic Mickey Shaped Beignets

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Where can I find the original treat?

  • Classic Mickey beignets can be found at the Mint Julep Bar in Disneyland Park.

I get it. You love seasonal beignet recipes but sometimes just a classic beignet is what you crave. I got you! Now grab some powdered sugar and read on.

There is nothing like a bag of warm, pillow-y beignets absolutely drenched in powdered sugar that you can snack on while admiring the castle views. But now you can recreate the experience at home too! And today I’ll show you how. Don’t panic looking at the steps; these are made from scratch and that takes a little time. But this dough is easy and I promise you’ll be a beignet pro in no time.

If you’ve got a few young helpers in the kitchen, save the fun part for them: tossing the beignets in powdered sugar! Older kids can help mix, knead, roll, and shape as well. However, only let experienced bakers handle the frying; that heat is no joke! I might speak from experience…

While some of the equipment is optional (No stand mixer? No problem! Get those muscles working by hand mixing.), a digital thermometer and a deep pot for frying are very helpful here. And if you have any questions, shoot us an email, or leave a comment below. And make sure to check after the recipe for a helpful list of tips and tricks. Beignet happiness is just a few hours away…

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Classic Mickey Shaped Beignets

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  • Author: Elana Lepkowski
  • Prep Time: 10
  • Rest Time: 2 hours
  • Cook Time: 10
  • Total Time: 2 hours 20 minutes
  • Yield: 15–18 Mickey beignets 1x
  • Category: Snack
  • Cuisine: American
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Description

Classic Mickey shaped beignets are simple but delicious. A Disneyland-inspired treat.

Ingredients

Scale
  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (110º)
  • 1/4 cup (50 g) sugar
  • 2 tablespoons vegetable shortening (I used refined coconut oil)
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream, or alternative milk
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable oil for frying, like avocado
  • 1 cup powdered sugar

Specialty Tools:

Instructions

  1. Sprinkle yeast and a pinch of sugar over warm water in a small bowl, gently stirring to mix. Let stand for 5 minutes.
  2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl. Mix until everything is just combined and then stir in yeast mixture. With the dough hook attachment of an electric mixer on medium-low speed (see notes below for mixing by hand), mix the dough just until combined and smooth. About 5-7 minutes. Let dough rest for 30 minutes in the bowl.
  3. Lightly flour your surface and roll to 1/4-inch thickness. Using the Mickey Mouse cutter, cut dough pieces, twisting slightly, and carefully removing dough from around cutter before releasing. You may have to combine dough and roll out again to cut more shapes out. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1-1/2 to 2 hours.
  4. While dough is rising, put the powdered sugar in a large bowl. Set aside.
  5. Pour enough oil into a deep-sided, heavy bottomed pot until it reaches 2 inches up sides; heat oil over medium heat to 370°F. You may have to adjust the burner on your stove to keep the temperature at 370°F, especially after removing a batch.
  6. Add 2-3 beignets to oil; fry until golden brown on both sides, about a minute each, turning once.
  7. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
  8. Let rest at least five minutes, and then toss in the powdered sugar. You can sift extra sugar over all the beignets before serving.
  9. These are best fresh, but can be stored overnight in an air tight container on the counter for up to one day.

Notes

  • If your powdered sugar is especially dry and lumpy, sift it first before you toss the beignets.
  • Bread flour can be substituted 1:1 for all purpose flour here.
  • If you are in a higher altitude, your dough may need less time to rise for the second proof.
  • Dough may have to be recombined and rolled a second time if you have a lot of scraps.
  • Wait for oil to come back to temperature before adding next batch of beignets to the pot.
  • No dough hook attachment? Knead dough until smooth and shiny, about 5-8 minutes and then proceed with the recipe.
  • Want to make these at night for the next morning? After cutting Mickey Mouse shapes out. Transfer to a baking sheet and let rest, covered with a towel, in the refrigerator overnight. Let come to room temperature before frying in the morning. Dough shapes can also be frozen and then left in refrigerator overnight and fried off.
  • Strain your oil after it reaches room temperature. It can be used again!

Keywords: treat, powdered sugar, Mint Julep Bar, beignet, doughnuts, Mickey Mouse

Carrot Cake Cookies

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Carrot Cake Cookies // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found at the Trolley Car Cafè inside Disney’s Hollywood Studios.

Carrot cake is high up there on my list of desserts I’m more than happy to consume on a regular basis. And, if Disney is calling their cakes cookies now, encouraging me to believe that their handheld treat could quite possibly be a one person, one serving item (cause a singular cookie would fit that bill), then I’m here for this logic. I’m also here today to show you how to make your own version at home.

Carrot Cake Cookies // magicaltreatsathome.com

I’m just throwing it out there that this might be one of my favorite recipes on this site so far. I was more than happy to test this recipe many times, and my recipe testers came back saying they licked their plates clean. So I hope you walk away from this with the same enthusiasm.

What makes these great is that the cakes are moist, and with the small grate on the carrots, they’re evenly spread out throughout the cakes with lots of cinnamon spice. And the frosting! OMG the frosting is so good and makes plenty to fill these cakes, erm, cookies with. You might even have some extra left over in which case you should put that to good use on some butter cookies, or, you know, just eat it straight.

Carrot Cake Cookies // magicaltreatsathome.com

Older kids in the kitchen can help grate the carrots, and kids of all ages can help mix the batter and frosting. Small kids can even help pipe the frosting once you’ve put it in the bag for them.

What pan should I use to make these?

While many fans of this “cookie” refer to them as whoopie pies, you would think to use a whoopie pie pan. But, look at those sides!! You cannot get that height with a standard whoopie pie pan (and yes, this is an actual baking tool that exists and you can buy). What I found to work are 4″ cake pans. These give a great straight edge and hold lots of batter too.

Carrot Cake Cookies // magicaltreatsathome.com

So, if you’re New Year’s resolution was to eat more vegetables, or cake, you can knock both of those out with these cookies. Enjoy!

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Carrot Cake Cookies // magicaltreatsathome.com

Carrot Cake Cookies

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  • Author: Elana Lepkowski
  • Prep Time: 15 minutes
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 Carrot Cake Cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Comfort Food
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Description

Sweet, cream cheese frosting is sandwiched between two oversized carrot cake “cookies” in this shareable snack for two! A Disney World-inspired treat.

Ingredients

Scale

Carrot Cake Cookies:

  • 2 cups (240 g) all purpose flour
  • 1 1/2 cups (297 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk, room temperature
  • 1/3 cup neutral oil, like avocado or canola
  • 3 eggs
  • 2 teaspoons real vanilla extract
  • 2 cups (105 g) carrots, grated
  • 1/2 cup (70 g) raisins

Cream Cheese Frosting:

  • 8 ounces cream cheese, not whipped, room temperature
  • 1/2 cup (1 stick) of unsalted butter, room temperature
  • 4 cups (454 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Special Tools

Instructions

For the carrot cake cookies:

  1. Preheat oven to 350°f. Grease and flour 6 4″ cake pans and set aside.
  2. In a large mixing bowl, combine the flour, granulated sugar, cinnamon, baking soda, nutmeg, allspice, and salt. Whisk to combine and set aside.
  3. In a large mixing glass, combine the buttermilk, oil, eggs, and vanilla extract. Whisk well to combine and pour into the dry ingredients.
  4. Mix the dry and wet ingredients together until no flour pockets remain. Gently stir the carrots and raisins in until evenly distributed.
  5. Divide the mixture evenly between the 6 cake pans (each will get just over a 1/2 cup of mixture). Give the pans a tap on the counter to release any air bubbles and even out the mixture.
    Carrot Cake Cookies // magicaltreatsathome.com
  6. Bake 25 to 30 minutes until a toothpick or cake tester comes out clean.
  7. Let the cakes cool about 10 minutes and then remove them to a wire rack to completely cool.
    Carrot Cake Cookies // magicaltreatsathome.com

Cream Cheese Frosting and decoration:

  1. While cakes are cooling, make the frosting.
  2. In a mixing bowl, whip together the cream cheese and butter until smooth.
  3. Add in the powdered sugar and slowly begin to mix (speed 1-2) until it starts to combine, and then turn to high (speed 10) until well combined. Add in vanilla extract and whip until smooth and creamy.
  4. Transfer frosting to a piping bag fitted with a closed star tip nozzle.
  5. Take each cooled cake and cut in half lengthwise (across the equator). Pipe a swirl of frosting covering the entire cut side of the bottom cake. Place the top half of cake on top and set aside. Continue with all 5 cakes.
    Carrot Cake Cookies // magicaltreatsathome.comCarrot Cake Cookies // magicaltreatsathome.comCarrot Cake Cookies // magicaltreatsathome.com
  6. Enjoy immediately or store in an air-tight container up to 5 days in the refrigerator.

Notes

  • I’ve found that the bagged grated carrots from the store are too large for this recipe and also have a very “earthy” flavor. I would suggest grating the carrots by hand on a box grater for a smaller size, or, cutting down the pre-shredded carrots before mixing into the batter.
  • Want to quickly warm up your butter and cream cheese without fear of melting in the microwave? Cube both into small pieces and they should be warm enough to whip up in about 15 minutes.
  • If you’re having trouble cutting the cakes in half, wait several hours until they are fully cooled. If they’re still giving you trouble, freeze them for an hour to help them firm up more. Use a serrated knife to help cut through lengthwise.
  • Extra frosting can be refrigerated up to 4 days in an air-tight container, or frozen up to 3 months. Re-whip once defrosted.

Keywords: walt disney world, trolley car cafe, carrot cake, cookies, whoopie pie, cream cheese frosting, mini cakes, dessert, treats, carrots, WDW, hollywood studios

Carrot Cake Cookies // magicaltreatsathome.com

Peanut Butter and Chocolate Cookie Pie

by 2 Comments

Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

Where can I find the original treat?

  • The original treat can be found at the Candy Palace in Disneyland.

We’re closing out the year squeezing this recipe in just before the clock rings midnight. While I am a huge fan of chocolate and peppermint, I know there are some of you (my husband being the most vocal) who cannot take that delicious holiday combo. So I thought I’d add in my second favorite of the cookie/brownie “pies” over at Disneyland with this yummy treat. The Peanut Butter and Chocolate Cookie Pie is both salty and sweet, and just as richly decadent as the other new treats found over at the Candy Palace. It’s big enough to share… if you want.

Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

These have a similar base to the Peanut Butter Blondies, but the fillings and toppings are different. The cookie base here is chock full of peanut butter chips and chopped peanuts, topped with a swirl of fudgey chocolate frosting. I’ve pared down the recipe to make four, but if that still seems like a lot to have on hand, these will freeze well wrapped for several months.

If you’ve got kids in the kitchen, this is an all-levels recipe with opportunities for small hands to help chop, stir, and mix. We’ve been practicing piping techniques and I’ve recently been introduced to these great squeeze bulbs that are easy for kids to hold instead of the larger piping bags.

Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

The time and temperature I’ve put in the recipe will result in the peanut butter cookie pies having a firm exterior and moist center, but not so moist as to fall apart. You can take the time down a few minutes if you prefer your cookie pies to have that very soft cookie center. How much chocolate you add to the top is also to you. Did I test one completely covered in chocolate on top? Yes, yes I did. The chocolate gives this a much needed sweet bite that complements the salty peanut butter (but don’t worry, it’s not too salty-savory). If you find that your frosting is too stiff, add a teaspoon of cream until it is soft enough for your liking.

I’ve really enjoyed these new “pies” at the parks, and I’d love to see some new treat formats in 2022. Maybe an actual pie? On a stick?

Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

Happy New Year everyone! As always, leave us a comment here or on our socials if you’ve tried one of our recipes, or if you have one you’d like to see. Thanks for visiting and making magic in your kitchen with us!

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Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

Peanut Butter and Chocolate Cookie Pie

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Elana Lepkowski
  • Prep Time: 20
  • Cooling Time: 15
  • Cook Time: 26
  • Total Time: 1 hour 1 minutes
  • Yield: 4 Peanut Butter and Chocolate Cookie Pies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday
Print Recipe

Description

The classic combination of peanut butter and chocolate create a shareable treat that satisfies both your sweet and savory tastes in this oversized cookie “pie”. A Disneyland-inspired recipes.

Ingredients

Scale

Peanut Butter Base:

  • 1 stick butter (1/2 cup)
  • 1/2 cup (120 g) creamy peanut butter
  • 3/4 cup (150 g) light brown sugar
  • 1 egg
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) flour
  • 1/2 cup (127 g) peanut butter chips
  • 1/4 cup (31 g) roasted peanuts, chopped

Fudge Frosting:

  • 1/4 cup (4 tablespoons) unsalted butter
  • 2 ounces (57 g) unsweetened baking chocolate, chopped
  • 1/2 pound (227 g) powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder, sifted
  • 1/4 teaspoon pure vanilla extract
  • 4 tablespoons cream

Special Tools:

Instructions

For the base:

  1. Preheat the oven to 350°f.
  2. Melt the butter in a small saucepan, or in the microwave.
  3. In a large mixing bowl, combine the melted butter, peanut butter, and brown sugar. Whisk until smooth.
  4. Mix in the egg, salt and vanilla extract until smooth.
  5. Stir in the flour until just combined.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com
  6. Fold in the peanut butter chips and chopped peanuts.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com
  7. Pour the mixture into 4 of the baking cups (the mixture will be on the stiff side), and smooth the tops.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com
  8. Bake for 25-30 minutes.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com
  9. When done, let fully cool before frosting. To help create a space for the frosting to sit, depress the center of the cookie pies with the back of a spoon.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

For the fudge frosting and finishing:

  1. Melt butter and chocolate in a double boiler, or microwave, in a heat proof bowl. For a double boiler, stir constantly over a low simmer until melted and smooth. If using a microwave, do short bursts of 15-20 second intervals, stirring in-between, until fully melted and smooth.
  2. Stir together the powdered sugar, cocoa powder, and melted chocolate and butter. Add in the vanilla extract and cream.
  3. Whip together on medium high speed (8), until well combined and smooth.
  4. Transfer frosting to a piping bag fitted with the Wilton 1M tip.
  5. Pipe rosettes in middle of the peanut butter cookie pies.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com
  6. Enjoy!

Notes

  • You can also bake this in an 8×8″ baking pan lined with parchment.
  • If you’re using salted peanut butter, reduce salt in recipe to 1/4 teaspoon.
  • Extra frosting can be refrigerated up to 4 days in an air-tight container, or frozen up to 3 months. Re-whip once defrosted.
  • Bases can be wrapped with or without frosting and frozen for up to 3 months.

Keywords: peanut butter, chocolate, brownie, blondie, cookie, pie, Disneyland, Candy Palace, dessert, holiday

Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

Chocolate and Peppermint Brownie Pie

by 2 Comments

Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

Where can I find the original treat?

  • The original treat can be found at the Candy Palace in Disneyland.

Hi everyone! It’s been a minute hasn’t it? Many, many minutes, but I couldn’t let a whole year go by without a new recipe, and now that they’ve opened up the gates at the parks, we’ve got all new treats to enjoy, and make!

While Disneyland and DCA tend to have the same formats for treats, and rotate or create new flavors for those, recently they’ve introduced these “pies” that are similar to giant saucer-like cookies and brownies. I’ve found that one is the perfect size for two people to share. Or eat one half in the car on the way back from the park, and the other half after the kids are asleep later that evening. Whatever works for you.

Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

I’ve always been a big fan of chocolate and peppermint together in treats. I think perhaps it might have something to do with those Andes Mints we got on hotel pillows growing up (does anyone still do that?!). I get though that this combination is not for everyone, but don’t worry, I’ve got something for those that fall into that camp coming soon.

Anyways, these would make a pretty magical edible gift if you baked up a batch this holiday season. I’ve got a few going out the door this week for neighbors. 

Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

If you’ve got kids in the kitchen there are a few more advanced techniques here with melting the chocolate. My 4 and 7 year old are pros at the decorating bits and especially adding the candy canes, although I suspect that they’re slipping a few of those into their pockets for later. 

It feels so good to be back in this space making treats again for all of you. I truly hope you get to make and enjoy this special recipe soon!

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Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

Chocolate and Peppermint Brownie Pie

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Elana Lepkowski
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 Chocolate and Peppermint Brownie Pies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday
Print Recipe

Description

Is it a brownie? Is it a pie? It’s both! And with the classic holiday combination of chocolate and peppermint, these shareable treats will be a hit this season. A Disneyland-inspired recipe.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 8 ounces bittersweet chocolate (60% cacao)
  • 1/2 cup (60 g) flour
  • 1/3 cup (35 g) unsweetened cocoa powder, dutch processed (I used Valrhona)
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup (198 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chunks
  • 1–1/3 cups white chocolate chunks, divided
  • 6 mini candy canes

Special Tools

Instructions

  1. Preheat the oven to 350°f. Set out 6 of the oversized bake cups on a half size sheet pan. Set aside.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  2. In a double boiler, melt the butter and chopped bittersweet chocolate, stirring frequently until melted and smooth. Alternatively you can melt them together in the microwave inside a microwave safe bowl, like glass, for 20 seconds. Stir and microwave again for an additional 20 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Set aside to cool.
  3. Next, sift together the flour, unsweetened cocoa powder, and salt into a medium sized bowl. Set aside.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  4. Whip together the eggs and sugar on high speed (10) for 5 minutes until light and frothy. This should be done with either a stand mixer or hand mixer. Then pour in the melted chocolate, vanilla extract, and peppermint extract. Stir to combine until there are no more white streaks.
  5. Next, dump in the sifted flour/cocoa/salt mix and, by hand, fold that in to combine until there are no longer any visible flour streaks.
  6. Then fold in semi-sweet chocolate and 1 cup of the white chocolate chunks, setting the additional third of a cup aside.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  7. Scoop about a 1/2 cup of the mixture into each baking cup, smoothing out the top.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  8. Bake for around 25-30 minutes until a toothpick comes out clean. Let cool to room temperature.
  9. While the brownie pies cool, melt the remaining 1/3 cup of white chocolate chunks. You can either melt them in the microwave in short bursts like the above direction, in a small double boiler, or using a candy melting pot (my favorite way of melting small amounts of chocolate and candy melts).
  10. Transfer the melted white chocolate to a heat-safe piping bag and make crisscrossing lines over the tops of the room-temp brownies. Immediately at the candy cane to each one after you finish decorating so that it will adhere to the top. Wait 30 minutes for the chocolate to set up (or more if your kitchen is warm), and enjoy!

Notes

  • I’m using a bittersweet chocolate for my brownie base, however, if you prefer yours sweeter, up that to 68 or 70% cacao.
  • Looking for that light, crackly brownie crust? Don’t skip on whipping the sugar and the eggs together for what seems like an awfully long time. That crust is actually a meringue that forms while baking. This does create a more delicate top that is prone to cracks, but if you love a shiny, crackly top, you want that!
  • Any remaining melted white chocolate can be kept in the piping bag and refrigerated. Seal off the ends with twist ties. Large chunks can be broken up and re-melted.

Keywords: holiday, christmas, chocolate, peppermint, brownie, pie, Disneyland, white chocolate, cocoa powder

Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

Thanksgiving Recipe Round Up

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Hello everyone and welcome back to Magical Treats at Home! It’s been almost a year since we’ve been able to bring you some theme park inspired treats, and well, you’ll still need to sit tight for a new one but we’ll squeeze one in before year-end. Promise! Until then, THANK YOU for visiting, and THANK YOU for making these treats!

Now let’s look check out some Thanksgiving Day (or week!) treats to make!

Pecan Pie Crispy Treat // magicaltreatsathome.com

Pecan Pie Crispy Treat

Layered Pumpkin Cheesecakes

Layered Pumpkin Cheesecakes

Pumpkin Spice Cake Pops

Pumpkin Spice Cake Pops

MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

Mickey Mouse Pumpkin Spice Beignets

Mickey Mouse Celebration Whoopie Pies // magicaltreatsathome.com

Mickey Mouse Celebration Whoopie Pies

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Mickey Mouse Pumpkin Cookie

Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

Peanut Butter Blondies

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Mickey Mouse Gingerbread Man

Twice Upon a Cupcake

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Christmas Tree Cupcakes // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday treat was found at the Main Street Bakery inside the Magic Kingdom in Walt Disney World.

During the holidays your baking is allowed to be… extra. And today we’ve got an “extra” cupcake. As in, there is a cupcake sitting on top of another cupcake. See? Extra.

Christmas Tree Cupcakes // magicaltreatsathome.com

Actually, there is a cupcake sitting on top of a cupcake with a hidden Mickey cake ball inside. Sooooo extra. And let’s be real. This is fun to make, but there’s a lot of components. You can definitely make just some of these parts, but if you’re missing Disney treats on Main Street this holiday season, then this is a fun project.

Christmas Tree Cupcakes // magicaltreatsathome.com

The recipe below is broken down into three components: cake balls, confetti tree cupcakes, and the surrounding base for the cupcake. These can be done simultaneously, or broken up into steps over days depending on how much time you have. I’m also noting that usually, I make the red velvet cake balls with cream cheese icing, but I found that regular American buttercream works better here (it doesn’t “weep” like the cream cheese does when molding and freezing).

Christmas Tree Cupcakes // magicaltreatsathome.com

The only thing I deviated from in the original treat was the sugar light bulbs. For a home baker, I thought going through this step would feel like overkill. Instead I piped out buttercream lights, refrigerated them, and used for the lights. Then, my 6 year old looked at the trees and asked “why didn’t I just use M&Ms?”, and honestly, I would have just done that had I thought of it. So, I’m recommending that for convenience here as well.

Kids can help in all parts of the baking and decorating stages here. My kids mostly liked adding the M&Ms to their half trees (in the picture below I piped some frosting onto an extra confetti “tree” cupcake and let them decorate and eat that part).

Christmas Tree Cupcakes // magicaltreatsathome.com
You can also make a single tree cupcake too!

Now, the hidden Mickey part of these is probably the hardest of these cupcakes. And what is the secret to getting a hidden Mickey every time you make a cut? Simple! You actually create a ring, or halo, over the ball in the center. Then no matter where you make the cut to reveal the hidden Mickey, you’ll get one! They are tricky though, and as you can see, mine were prone to separate when baking. My suggestion is that you really seal the ball and the ring together. I had placed mine just on top, and the cake batter pushed the ring up a bit. You could also pin them together with toothpicks and take the toothpicks out when done baking (and PLEASE remember to do that as I do not want you to harm your mouth eating treats!).

Christmas Tree Cupcakes // magicaltreatsathome.com

Anyway you decided to make these, whether the full cupcakes, just the trees, or without the hidden Mickey centers, these are a delightful treat to have this holiday week.

Happy baking, happy holidays, and I’ll see you all in the New Year!

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Christmas Tree Cupcakes // magicaltreatsathome.com

Twice Upon a Cupcake

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Elana Lepkowski
  • Yield: 4–6 Twice Upon a Cupcake cupcakes 1x
Print Recipe

Description

A decadent holiday cupcake has TWO hidden treats inside that are revealed when you cut through the cupcake. Did you find the hidden Mickey? A Walt Disney World inspired treat.

Ingredients

Scale

For the Buttercream and decorations:

  • 1 pound powdered sugar, sifted
  • 1 cup butter, room temperature
  • pinch of salt
  • 1 tablespoon vanilla
  • 1 tablespoon cream
  • green food coloring (I used Americolor Leaf green)
  • Optional food coloring if making buttercream light decorations: red, yellow, blue
  • Red, yellow, and blue M&Ms for lights

For the red velvet hidden Mickey center:

Adapted from Dessert for Two

  • 95 g (3/4 cup) flour
  • 4 teaspoons cocoa powder, unsweetened
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil or neutral oil
  • 2 tablespoons warm water
  • 1/2 cup (99 g) granulated sugar
  • scant 1/4 cup (57 g) Greek yogurt
  • 1 egg
  • Red food coloring (see notes below for type and amounts)
  • 1/4 tsp vanilla

For the Cupcakes (and Sprinkle Funfetti Tree Cupcakes):

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 1–1/2 cups (180 g) all purpose flour
  • 1–1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup green and red sprinkles

Specialty Tools:

Instructions

For the buttercream:

  1. First, make sure your powdered sugar is lump free. Sift if needed.
  2. Then, beat the butter and salt together for a minute until light and fluffy.
  3. Pour in the powdered sugar and slowly mix until they start to combine about 30 seconds. Then turn up the speed to high and beat together until mixture starts to become fluffy in texture.
  4. Add in the vanilla and cream, and beat on high an additional minute or two until desired texture is reached. If dry, add in an additional teaspoon of cream. Set aside covered with a damp, not wet, towel.

For the red velvet hidden Mickey center:

  1. Preheat oven to 350°f and grease and flour a 6″ round cake pan.
  2. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, combine the oil, warm water, granulated sugar, Greek yogurt, egg, red food coloring, and vanilla.
  4. Add in the dry ingredients and mix until combined.
  5. Pour into prepared baking pan and bake 20-25 minutes, or until a cake tester comes out clean.
  6. Let cool in the pan 5 minutes, turn out the cake onto a cooling rack, and let completely cool at least one hour.
  7. Then crumble the cake into pea sized crumbs and place in a mixing bowl.
  8. Add to the crumbs about 1/4 cup of the buttercream frosting. Mix well until combined.
  9. Next, roll out 4-6 small round balls, these will be the heads. Set aside on a parchment lined baking sheet.
  10. With the remaining cake pop dough, roll out thin snakes (you can use plastic wrap to help roll out the snakes). Form the snakes into rings and place on the balls. You can use toothpicks to hold in place. Press firmly to help seal the two together. Place in freezer until ready to use.

For the cupcakes:

  1. Set the oven to 350°f. Set out tall cupcake holders (you will not need a cupcake tray for the freestanding molds). Then, using tin foil, shape out a conical mold for the tree tops. (You can use a popover pan to hold the molds in place, or place the tin foil mold in a tall baking cup). Make sure there are no gaps or holes or your batter will leak. Optionally, you can also cook off some funfetti cupcakes in regular molds, freeze, and then cut to shape.
    Christmas Tree Cupcakes // magicaltreatsathome.com
  2. In a mixing bowl, beat butter and sugar together until light and fluffy.
  3. Next, beat in eggs one at a time until incorporated. Then add in vanilla and 1/4 cup of the milk.
  4. Mix in flour, baking powder, and salt, and then the rest of the milk. Set aside.
  5. Remove red velvet cake pops from freezer and place into freestanding baking molds. Spoon batter over cake pops until about 2/3 of mold is filled. Place in oven for 25-28 minutes.
  6. Next, add sprinkles to remaining batter and mix to combine. Do not over mix.
  7. Pour sprinkle batter into conical molds, and place in oven for 22-26 minutes. Both cupcakes can bake in the oven at the same time, but keep separate timers.
  8. When finished baking, let cool to room temperature. Funfetti cupcakes can be kept in the freezer for 30 minutes to firm up if they need to be cut to shape.

Decorating:

  1. If piping lights, remove about a half cup of frosting. Divide into three bowls and color one bowl red, another yellow, and lastly blue. Then transfer to small piping bags with a round tip. Pipe out circles onto a parchment lined baking sheet and refrigerate at least an hour to firm up.
    Christmas Tree Cupcakes // magicaltreatsathome.com
  2. If not piping lights and using M&Ms instead, remove about 1/2 cup of frosting into a plain tipped piping bag and pipe a circle on top of the base cupcakes. Place the funfetti trees on top of that. Then proceed to coloring all the remaining frosting green by adding 2-3 drops of gel food coloring into the frosting bowl. Mix well to fully incorporate the color and then transfer all of the frosting to a piping bag fitted with an closed star tip (I used Ateco #847).
    Christmas Tree Cupcakes // magicaltreatsathome.com
  3. Pipe out closed stars for the trees all over the funfetti cakes.
    Christmas Tree Cupcakes // magicaltreatsathome.com
  4. Next, if using buttercream lights, remove those from the fridge and place immediately onto the green frosting. If you using M&Ms, place those on the frosting. Repeat until all cupcakes are decorated.
  5. Enjoy!

Notes

  • If cocoa powder is lumpy, sift before using.
  • If you are using grocery store food coloring, you will need about 1-1/2 teaspoons of red food coloring to get the cake a nice bright red. If you were using a gel paste from like Americolor, you will need about a quarter teaspoon or two big squirts from the bottle.
    Mickey Mouse Red Velvet Cake Pop // magicaltreatsathome.com
  • Cake crumbs should be small and no larger than a pea.
  • Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • M&Ms candies can be used instead of piping buttercream lights.
  • To prevent cake pop from moving inside the cupcake when baking, use toothpicks to hold together in place. REMEMBER TO REMOVE THE TOOTHPICKS BEFORE DECORATING.
  • Cupcakes will keep up to 4 days refrigerated in an airtight container. Let come to room temperature before eating.
  • Extra buttercream can be kept in an airtight container up to a week, or frozen up to 3 months.
  • Extra cake batter can be baked off for regular cupcakes. Reduce bake time by 2-3 minutes.

Keywords: treat, holiday, christmas, WDW, walt disney world, magic kingdom, main street bakery, cupcakes, funfetti, vanilla, yellow cupcakes, red velvet, cake pop, cake pops, cake balls, buttercream, frosting, hidden Mickey, christmas tree

Christmas Tree Cupcakes // magicaltreatsathome.com

Mickey Mouse Holiday Gingerbread Cookie 2020

by 3 Comments

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday treat was found a Marceline’s and Trolley Treats at the Disneyland resort.

It’s that wonderful time of year where it’s totally acceptable to bake dozens upon dozens of cookies in one weekend: holiday cookie season. And I’ve been doing just that but with one goal: to perfect the light colored gingerbread cookie found at Disneyland this year. And you know what? I think I did it!

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

The secret to light gingerbread? Brown rice syrup, or honey, instead of molasses. You still get some molasses in the brown sugar, but it doesn’t overwhelm the whole cookie like the more traditional darker versions. I found this technique on Leite’s Culinaria and it was such an “AH-HA” moment! This has also been a game changer for my husband who gets food related migraines as molasses is a trigger and now he can have the cookies too.

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

I’ve made a “half batch” of royal icing in the recipe below but to be honest, it still make a lot. The nice thing is with meringue powder instead of fresh egg whites, it’s shelf stable and you can just put extra in air tight containers and store until you’re ready to use again. The consistency turns out about halfway between a stiff piping icing and a flood so I found it great to use for most of the decorations on the cookie. I did pull some out and set aside for the holly decorations as I wanted them to hold their shape more. I’ve made notes in the recipe below about that.

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Kids can really get involved in all aspects of this recipe. From making the dough, to rolling, shaping, and even decorating. This is a fun, family friendly recipe, and getting everyone involved in a holiday activity is a big win for me.

These cookies felt very special for me this year as they really felt like there was a part of Disneyland at home with us. Holiday time there is just so special and it’s been a real bummer not being able to go and experience that (and eat all the treats). Making SO many of these cookies (and gifting quite a few away to other friends who are missing Disneyland too) has felt like a gift and I hope you’ll be able to make a batch and bring home the magic too.

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Ok, let’s get baking!

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Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Mickey Mouse Holiday Gingerbread Cookie 2020

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Elana Lepkowski
  • Yield: 15–18 Mickey Gingerbread Cookies 1x
  • Category: Baking
  • Cuisine: Holiday
Print Recipe

Description

Make your holiday cookie platter even more magical with an oversized Mickey Mouse shaped gingerbread cookie in holiday themed royal icing. A Disneyland-inspired treat.

Ingredients

Scale

For the gingerbread cookie:

  • 8 tablespoons unsalted butter
  • 3/4 cup light brown sugar, packed
  • 1/2 cup brown rice syrup or honey
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 3–1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons arrowroot powder or cornstarch
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

For the half batch royal icing:

  • 255 g powdered sugar
  • 3 tablespoons water
  • 1 tablespoons + 3/4 teaspoon meringue powder
  • 1/2 teaspoon vanilla extract
  • red and green food coloring

Specialty Tools:

Instructions

For the cookies:

  1. Beat the butter at high speed (10) until light and creamy, about 1 minute. Scrape down the sides of the bowl then add in brown sugar and brown rice syrup (or honey). Beat together until combined and creamy. Scrape down sides again.
  2. Add in the egg and vanilla and continue to beat at high speed (10) until the mixture is light and fluffy, 1 to 2 minutes.
  3. Next, add in flour, baking soda, arrowroot powder (or cornstarch), ginger, cinnamon, nutmeg, cloves, and salt. Beat together on medium-low speed (4) until combined and dough becomes stiff.
  4. Divide the dough in half, and then transfer each half of the dough into two gallon size ziplock bags. Flatten out to fill the space of the bag with a rolling pin so that dough is evenly dispersed. Refrigerate at least 4 hours or overnight. Dough can also be frozen at this point to use later.
  5. When ready to bake, preheat oven to 350°f. and cover two cookie sheets with parchment. Set aside.
  6. Generously flour your counter and remove dough from the bag (I usually cut the sides to open the bag, flip the open side down towards the floured surface and peel the rest of the bag off the dough). Roll out to 1/4″ thickness (or leave as is if you’d like thicker cookies).
  7. Cut out Mickey shapes from dough and place on parchment lined cookie sheet. Recombine the dough, flour your rolling pin and continue to cut shapes and recombine dough until finished. One bag of dough should fill one and a half to two cookie sheets.
    Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com
  8. Bake for 5 minutes, rotate sheet pans and bake an additional 5 minutes. If you’d like crispier cookies (or cookies that will withstand transportation), bake an additional 1 to 2 minutes.
  9. Let cool in the pans and then transfer to a wire rack to fully cool before decorating.

For the royal icing and decorations:

  1. Sift your powdered sugar first so that there are no lumps.
  2. Combine the water, meringue powder, and vanilla extract in a large measuring cup and whisk until there are no longer any lumps or powder. Mixture will froth a bit.
  3. Whisk the powdered sugar with the liquid until smooth. At this point the royal icing should hold its shape when dropped on itself. Set some aside, about a 1/4 of the mix, for the holly decorations by placing in a bowl and putting a damp, not wet, tea towel over the bowl so mix will not dry out.
  4. Add a teaspoon more water to the mix and beat the icing again. The icing should smooth out after about 20 seconds. You do not want it too runny though or it will run off the cookie.
  5. Once the desired consistency is achieved, remove about 1/4 of the mixture for the white dot decoration straight into a piping bag.
  6. The rest of the royal icing will be for the red decoration. Add about a teaspoon of the red food coloring to the bowl and mix until desired color is achieved. Transfer to a large piping bag.
  7. Next divide the icing for the holly decorations into two separate bowls. Add red food coloring to one bowl, mix, and then transfer to a piping bag. In the second bowl mix in green food coloring, and then transfer to a piping bag.
  8. To decorate the cookies, on the top half of the cookies, outline and then flood with large red royal icing. Let dry until no longer shiny, then then pipe 6 white dots (4 to the left and 2 to the right leaving space for the holly) along the bottom edge of the red outline. Let dry. Then finally pipe the smaller red royal icing as 3 combined dots for the holly, followed by the green for the leaves on the holly.
    Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com
  9. Let the icing dry at least 8 hours or overnight before packaging, or eating. Enjoy!

Notes

  • If you’d like even lighter colored cookies, replace all of the brown sugar with white granulated sugar.
  • Letting the dough chill ensures the cookies won’t spread and let’s the spices infuse throughout the dough.
  • Arrowroot powder also ensures cookies will not spread or puff up too much. This ingredient is optional.
  • For softer cookies, add in two tablespoons of butter.
  • For crispier cookies, cook 1 – 2 minutes longer.
  • For darker cookies, sub in molasses for the brown rice syrup.
  • If you freeze the cookie dough, let it defrost overnight in the refrigerator and proceed to rolling out step.
  • You will have extra royal icing left over from the recipe. This can be stored in the refrigerator in an air tight container for weeks.
  • Icing should fully dry between decorating so that the colors will not bleed.
  • Cookies can be stored at room temperature up to one week for best flavor.

Keywords: treat, cookie, cookies, gingerbread, mickey mouse, royal icing, red, green, holly, cookie decorating, mickey shaped, Marceline’s, Trolley Treats, Disneyland, Christmas, Holiday

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com