Halloween at Walt Disney World Resort

November 2014 Merchandise Events at the Disneyland Resort

posted on October 23rd, 2014 by Michelle Harker, Manager, Merchandise Marketing & Communications, Disneyland Resort


Just wait until you see what merchandise events we have headed your way this November at the Disneyland Resort!

November 1-2: Artist Jackie Huang will be setting up shop inside WonderGround Gallery in the Downtown Disney District for the month of November. Look for additional appearances by Jackie from 2-5 p.m. on November 29 and 30. Learn more here.

November 8: Jerrod Maruyama is back! Join us as we celebrate the release of “A Hipster’s Life For Me,” the latest from the Happiest Hipster on Earth collection. Jerrod will take part in an artist signing from 11 a.m. – 1 p.m. at WonderGround Gallery in the Downtown Disney District. Learn more here.

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November 8: Join us as we welcome artist Brittney Lee and celebrate the release of her latest work inspired by the Disney animated film, “Frozen.” Brittney will take part in an artist signing from 4–6 p.m. at WonderGround Gallery in the Downtown Disney District. Learn more here.

November 8-9: Meet ACME Archives artist Guy Vasilovich who will be on hand for a special appearance and signing of his latest releases including “Winter’s Greeting.” Guy will appear November 8–9, from 11 a.m. – 3 p.m., each day at Off the Page in Disney California Adventure park. Learn more here.

November 15: Join us for a special artist showcase as we celebrate the release of some of the newest pieces by artists Joey Chou, Brian Crosby, Eunjung June Kim, Kristin Tercek and Lyla Warren. Meet the artists from 11 a.m. – 1 p.m. at WonderGround Gallery in the Downtown Disney District. Learn more here.

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November 15: Be among the first to get the latest collection from HARVEYS seatbeltbags, titled Silver Screen Mickey Mouse. Meet Dana and Melanie Harvey from 11 a.m. – 1 p.m. at Disney Vault 28 in the Downtown Disney District. Learn more here.

November 15–16: Take part in a special artist showcase with ACME Archives artist Raymond Swanland as we celebrate the release of his newest piece Last Look Back, among others. Meet Raymond from 2–5 p.m. each day at D Street in the Downtown Disney District. Learn more here.

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November 22: Artists John Coulter and Noah will take part in an artist signing from 11 a.m. – 1 p.m. at WonderGround Gallery in the Downtown Disney District, as we celebrate the release of some of their latest works. Learn more here.

Artist in Residence: Appearing at WonderGround Gallery in the Downtown Disney District throughout the month is artist Joey Chou. Look for artist showcases on the following dates: November 1, 7, 14, 15, 21 and 22 from 6-10 p.m. Learn more here.

Which events have made your list of things to do?

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VIDEO: How to Make Pumpkin Twists from Disneyland Resort

posted on October 22nd, 2014 by Rachel Brent, Food & Beverage Marketing Communications Coordinator


Goblins and ghoulies from last Halloween … awaken the spirits with your pumpkin cuisine! Looking for a frightfully fun treat to serve at your Halloween party? Watch below as Chef Christina Orejel from Disneyland Resort demonstrates how to make Pumpkin Twists, a Halloween Time treat.

Pumpkin Twists
Available at Troubadour Tavern and Maurice’s Treats at Disneyland park, and Cozy Cone Motel at Disney California Adventure park.
Makes 6

1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon plus 1 tablespoon pumpkin pie spice, divided
1 tablespoon instant pectin
1 cup pumpkin puree
3 (17.3-ounce) boxes (6 sheets) frozen puff pastry, thawed
1 egg
1 tablespoon milk
1/2 cup sanding sugar

  1. Combine brown sugar, granulated sugar, 1 teaspoon pumpkin pie spice, and instant pectin in a medium bowl. Stir in pumpkin puree until well combined. Refrigerate until ready to use.
  2. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll lightly just to smooth creases.
  3. Spread with 1/3 cup of pumpkin mixture, stopping 1/4-inch from edges.
  4. Roll a second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently. Repeat process two more times with remaining pastry sheets and remaining filling. Refrigerate filled pastry 15 minutes.
  5. Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.
  6. Working with one filled pastry at a time, cut into 1 1/2-inch strips.
  7. Place strips on baking sheet spacing about 1/2-inch apart. Carefully lift strips and twist each 3 times before laying down. (Leave remaining filled pastry in refrigerator until ready to bake.)
  8. Mix together coarse sugar and remaining 1 tablespoon pumpkin spice.
  9. Beat egg and milk together in a small bowl. Using a pastry brush, brush each twist with egg wash and evenly sprinkle evenly with coarse sugar mixture.
  10. Bake 22 to 24 minutes, or until puffed and golden brown. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat process two more times, cutting and baking one remaining filled pastry at a time.

Cook’s Notes: To make pumpkin pie spice at home, combine 2 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons ground ginger, and 1 teaspoon ground allspice.

Sanding sugar is larger, polished grains of sugar – about four times larger than those in granulated sugar. Because the sugar crystal grains are large and reflect light, they give off a “sparkling” effect. The large-grained sugar won’t melt and disappear as it bakes, giving a nice crunch to dessert topping.

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More Pumpkin Yum from Disneyland Resort

posted on October 21st, 2014 by Pam Brandon, Disney Parks Food Writer


In case you can’t make it to Disneyland Resort to taste all the delectable pumpkin treats we mentioned in last week’s pumpkin cheesecake recipe post, here’s one more recipe we just had to share just in time for National Pumpkin Day (Oct. 26): hearty pumpkin muffins packed with the flavors of sweet golden raisins, nutmeg and cinnamon. A crunch of streusel on top makes them perfect with coffee to start the day.

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You could nosh on more Disneyland Resort pumpkin treats from morning ‘til night: pumpkin beignets (Café Orleans and Mint Julep Bar in Disneyland park); pumpkin twists (Troubadour Tavern and Maurice’s Treats at Disneyland park and Cozy Cone Motel at Disney California Adventure park); pumpkin pie (Plaza Inn and French Market Restaurant in Disneyland park, Flo’s V-8 Cafe at Disney California Adventure park); pumpkin cheesecake muffins (Market House in Disneyland park and Fiddler, Fifer & Practical Café at Disney California Adventure park), and pumpkin cheesecake (Jolly Holiday Bakery Café and French Market Restaurant in Disneyland park, Boardwalk Pizza & Pasta at Disney California Adventure park and White Water Snacks at Disney’s Grand Californian Hotel & Spa). Beyond the bakery treats at various spots throughout the parks and resorts, there’s pumpkin spice latte at Starbucks and Boudin Bakery’s pumpkin-shaped sourdough at Pacific Wharf Café, Disney California Adventure park bread cart and Mortimer’s Market.

You’ll find these pumpkin muffins in Disneyland park at Jolly Holiday Bakery Café and the Cappuccino Cart in the Hub. At Disney California Adventure park, they’re at Schmoozies and Pacific Wharf Café. You can also find them at White Water Snacks at Disney’s Grand Californian Hotel & Spa and Surfside Lounge at Disney’s Paradise Pier Hotel.

But if you can’t make it to Disneyland Resort, whip up a batch and enjoy – maximum flavor, minimum guilt.

Pumpkin Muffins
Makes 12 muffins

Muffin Recipe
1 cup cake flour
1 cup bread flour (may substitute all-purpose flour)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups sugar
3 eggs
1/2 cup vegetable oil
1 5-ounce can pumpkin purée
1 cup golden raisins

Streusel
2 tablespoons all purpose flour
2 tablespoons granulated sugar
2 tablespoons (packed) dark brown sugar
1/2 teaspoon cinnamon
1 pinch salt
1 tablespoon cold unsalted butter

For muffins:

  1. Preheat oven to 375°F and line a muffin pan with paper liners. Set aside.
  2. Sift together cake flour, all-purpose flour, baking soda, cinnamon, and nutmeg into a large bowl. Set aside.
  3. Beat together sugar and eggs until pale yellow in the bowl of an electric mixer fitted with the paddle attachment. Blend in oil and pumpkin purée until mixture is smooth.
  4. Blend half of flour mixture into egg mixture until just combined. Scrape sides of bowl, then stir in raisins. Add remaining flour mixture to batter, mixing just until combined.
  5. Scoop batter into prepared muffin pan, filling about 3/4 full.

For streusel:

  1. Combine all ingredients in a medium bowl. Mash butter with a fork until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon streusel on each muffin.
  2. Bake 18 minutes, then lower oven temperature to 325°F and bake 5 minutes more or until golden brown.
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Disney Parks After Dark: A Trip Back In Time at Disney California Adventure Park

posted on October 16th, 2014 by Paul Hiffmeyer, Chief Photographer for Public Relations, Disneyland Resort


Climb aboard one of the two Red Car Trolleys near the main entrance of Disney California Adventure park to enjoy a leisurely ride that takes you as far as the Twilight Zone Tower of Terror. The Red Car Trolley also stops at Carthay Circle and on Hollywood Boulevard near the Disney Animation building.

The Red Car Trolley is powered by electricity and is based on the Pacific Electric Red Cars, which transported passengers around Los Angeles in the first part of the 20th century. While you are inside, take time to admire the retro-styled advertisements depicting Buena Vista Street merchandise and food locations.

Does anyone know what the numbers “717” on the front of the trolley pictured below honor?

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Disneyland Resort Guests and Cast Members Raise More Than $2 Million, Make 24th Annual CHOC Walk a Success

posted on October 14th, 2014 by Michael Colglazier, President, Disneyland Resort


As a cast member at the Disneyland Resort, it’s rewarding to walk the property and see our guests enjoying our parks and hotels. It’s a testament to our founder, Walt Disney, who dreamed of a place that will always be bursting with happiness and imagination. It’s a tribute to our Imagineers who created and built a place filled with incredible experiences and adventures. And it’s an accolade to our cast members who deliver the magic each day and are dedicated to making lifelong memories for our guests.

Walking the resort last Sunday morning, I felt even more proud. That morning, the Disneyland Resort was full of children and families walking in support of CHOC Children’s. By 6 a.m., nearly 15,000 people lined Main Street, U.S.A. … spilling out of the turnstiles and filling the Esplanade and a good portion of the Downtown Disney District.

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This is the 13th year that Disneyland Resort has hosted the annual CHOC Walk in the Park, and it keeps getting better. The route through both parks and the Downtown Disney District was peppered with character encounters, music and entertainment, all of which encouraged the boundless energy of the families and volunteers. It is very clear just how much CHOC Children’s means to our community.

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I’m so proud of the work that CHOC Children’s has done over the past 50 years. I’m equally proud that the Disneyland Resort supported CHOC Children’s even before the hospital opened. Walt Disney was more than just the creator of Disneyland. He was instrumental in the founding of CHOC Children’s, leaving a legacy of compassion and a tradition of community support that still exists today.

I want to give a special thanks to my fellow cast members who came out by the hundreds to walk for this wonderful cause, as well as those who supported CHOC Children’s in other ways. I also want to recognize a fast-growing team of walkers made up of Disneyland Resort annual passholders. In just a few years, they have become the largest team of walkers in the entire event, raising more than $90,000 this year.

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Finally, as a board member of CHOC Hospital, I want to thank all of you who took part in this year’s event. Because of your generosity, CHOC Children’s was able to raise more than $2 million this year. If you weren’t able to join us, you can still show your support for CHOC Children’s by going to www.chocwalk.org to make a donation.

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It’s Halloween Time at Mad T Party at Disney California Adventure Park

posted on October 14th, 2014 by Erin Glover, Social Media Director, Disneyland Resort


What’s in the tea that makes Mad T Party so … well, mad … during Halloween Time at Disney California Adventure park? We talked to the show’s choreographer to find out!

Be sure to travel down the Rabbit Hole for yourself before Halloween Time ends on October 31 to see all the special Halloween-edition madness for yourself!

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Disneyland Resort Gets in the Spirit of Halloween Time with Bewitching Bites

posted on October 13th, 2014 by Pam Brandon, Disney Parks Food Writer


The fun is underway with Halloween Time at the Disneyland ResortHaunted Mansion Holiday, Dia de los Muertos and the Halloween Carnival at Big Thunder Ranch Jamboree – all running through October 31, with festive food a big part of the fun through November 2.

Let’s start with the squiggly, wiggly zinfandel spaghetti with roasted golden beets, pine nuts and golden raisins at Storytellers Café at Disney’s Grand Californian Hotel & Spa. It looks a little fiendish, but the pasta gets its “seasonal” color from wine and it’s only available the week of Halloween.

Head to Disneyland park, where Café Orleans is featuring devilishly delicious braised short ribs with purple mashed potatoes, sautéed baby carrots, red wine mushroom sauce and fried shoestring onions. Nearby, Blue Bayou serves a hearty Creole-brined, bone-in pork chop with roasted garlic Boursin mashed potatoes, sautéed baby spinach, Champagne pear coulis and tomato relish.

Pork Tamales from Rancho del Zocalo Restaurante Fire-Breathing Dragon Flatbread from Village Haus Restaurant

Bewitching quick bites include pork tamales at Rancho del Zocalo Restaurante (in honor of Dia de los Muertos), and a blue cheese and onion marmalade burger at Hungry Bear Restaurant. Head to Village Haus Restaurant for Fire-Breathing Dragon Flatbread with buffalo chicken, serrano chile slices and chipotle aioli (definitely a treat, if you love hot stuff). A little more subdued is the “Munster” chicken sausage sandwich with onions, red bell peppers, mushrooms, Muenster cheese and chicken sausage on a baguette with a side of roasted purple potatoes.

At French Market Restaurant, try the traditional shrimp po boy with deep-fried popcorn shrimp, lettuce, tomato, vinegar dressing and Cajun remoulade sauce on a toasted potato roll. Tomorrowland Terrace has a “Monsters U” cheeseburger with special sauce, lettuce, tomato, pickles and grilled onion – with a side of fries covered in Parmesan Ranch “Ooze.” Or check out the mac & cheese pizza at Redd Rockett’s Pizza Port – yes, it’s pizza crust with mac ‘n cheese topped with mozzarella and Romano cheeses and seasoned bread crumbs.

Disney California Adventure park has some haunting hits as well: a burger or grilled chicken at Taste Pilots’ Grill topped with a “cobweb” of Swiss cheese, grilled onions and mushrooms, and the Anti-Vampire Chicken Pizza at Boardwalk Pizza & Pasta with roasted garlic sauce, marinated chicken, smoked Gouda, roasted red peppers and a tomato-spicy harissa drizzle.

Ghoulishly good!

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Gwen Stefani Celebrates Family Birthdays at Disney California Adventure Park

posted on October 13th, 2014 by George Savvas, Public Relations Director, Disneyland Resort


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Last week, Gwen Stefani visited Disney California Adventure park, and Sulley caught up with Gwen and her family in Hollywood Land to scare up some special birthday cheer for not one, but two birthday girls.

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In addition to her own birthday celebration, Gwen’s niece, Stella, shown here with Gwen’s sons Zuma and Kingston, was also celebrating her special day. The birthday girls’ first stop? Cars Land!

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Pumpkin Mania at Disneyland Resort

posted on October 10th, 2014 by Pam Brandon, Disney Parks Food Writer


‘Tis the season – for pumpkin, that is. The ubiquitous gourd takes center stage at Disneyland Resort this time of year, flavoring everything from coffee to soups, and yes, even old-school pumpkin pie.

Disneyland Resort Bakery gets in on the fun with pumpkin beignets, pumpkins twists, pumpkin muffins and pumpkin cream cheese muffins sold throughout the parks and hotels. We got hooked on this pumpkin cheesecake that you’ll find at Boardwalk Pizza & Pasta at Disney California Adventure park, Jolly Holiday Bakery Café and French Market in Disneyland park and White Water Snacks at Disney’s Grand Californian Hotel & Spa. The graham cracker crust with a pinch of ginger, classic cheesecake filling and a drizzle of chocolate on top create a trifecta of yum.

Beyond the bakery, there’s pumpkin spice latte at Starbucks, and Boudin Bakery’s pumpkin-shaped sourdough at Pacific Wharf Café, the Pacific Wharf bread cart and Mortimer’s Market, all at Disney California Adventure park.

And if you’re in search of that good ol’ pumpkin pie, you’ll find it at Plaza Inn, Carnation Cafe, Village Haus Restaurant, River Belle Terrace and French Market Restaurant in Disneyland park, and at Flo’s V-8 Café and Boardwalk Pizza & Pasta at Disney California Adventure park.

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Pumpkin Cheesecake
Makes 9-inch cheesecake

Crust

  • 1 1/2 cups crushed graham cracker
  • 3 tablespoons granulated sugar
  • 1/2 teaspoons ground ginger
  • 1/3 cup butter-melted

Cheesecake Filling

  • 3 (8-ounce) blocks cream cheese, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 15-ounce can pumpkin purée
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 5-ounce can evaporated milk
  • Chocolate syrup, for drizzling

For crust:

  1. In a bowl combine the crushed graham cracker, sugar and ginger. Melt the butter and stir into mixture.
  2. Spray bottom and sides of a 9-inch springform pan. Press crust mixture into bottom of pan using your hands.
  3. Place pan on a large piece of foil and wrap foil tightly up sides and around pan.

For cheesecake filling:

  1. Preheat oven to 325°F.
  2. Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. Scrape down sides of bowl.
  3. Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
  4. Whisk together pumpkin purée, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. Add pumpkin mixture to cream cheese mixture, beating until well combined. Scrape down sides of bowl. Add evaporated milk, mixing well.
  5. Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
  6. Place foil-wrapped pan inside a larger roasting pan. Place oven rack and carefully add enough hot water to reach halfway up sides of springform pan.
  7. Bake 1 hour, or until center moves only slightly when shaken.
  8. Turn oven off. Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
  9. Remove pan from water bath and set on a wire rack to cool completely. Cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.

Cook’s Notes: Wrapping foil around springform pan prevents water from the water bath from getting into the cheesecake. The slow cooling inside the oven prevents cheesecake top from cracking.

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Raise Funds and Spirits for CHOC Children’s During 24th Annual CHOC Walk at the Disneyland Resort

posted on October 7th, 2014 by Melanie Vogel, External Communications Specialist, Disneyland Resort


Nothing makes me more proud to be a Disneyland Resort cast member than seeing the positive impact we make in the community, which is why I am excited to invite you to support this year’s CHOC Walk!

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Bright and early on October 12, nearly 15,000 “CHOC Walkers” from throughout the world, including children, family, friends, nurses and doctors who have been impacted by Children’s Hospital of Orange County (CHOC Children’s), will line Main Street, U.S.A., for the start of the 2014 CHOC “Walk in the Park,” presented by Disneyland Resort. The 5K pediatric walk will take walkers through Disneyland park, Disney California Adventure park and Downtown Disney District – before opening to the public. Last year, the event raised $2.1 million, and since its inception in 1990, has raised more than $22 million.

The Walt Disney Company has a long history of supporting CHOC Children’s, beginning in the early 1960s when Walt Disney helped advocate for a children’s hospital in Orange County, Calif. This relationship has continued to grow, including a $5 million donation from the Disneyland Resort in 2012. As part of that gift, Walt Disney Imagineering brought the world of “Finding Nemo” to life in the CHOC Children’s second-floor lobby with an experience that includes the interactive “Turtle Talk with Crush” show – just like the one in Disney California Adventure park – a mural and 180-foot-wide mobile!

Even if you can’t attend the event in person, you may register as a “Sleeping Bear” and donate through October 31. To register to walk, visit www.chocwalk.org. Registration closes at 3 p.m. PDT on Saturday, Oct. 11, 2014.

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