Last month on the Disney Parks Blog, we announced breakfast would be coming to Garden Grill Restaurant beginning November 8. Today, I have a deliciously easy recipe to share from this new dining experience: Chip’s Sticky Bun Bake. This new signature item is ooey-gooey and sure to be something the whole family will love.
For reservations, visit DisneyWorld.com/dine or call 407-WDW-DINE.
Chip’s Sticky Bun Bake from Garden Grill Restaurant at Epcot
Yield 6 – 8 servings
- 1 1/4 cup margarine, softened
- 2 teaspoon cinnamon
- 2 1/4 cup brown sugar
- 2 eggs
Sweet Cinnamon Dough
- 1 cup milk
- 2/3 ounce cake (fresh) yeast, crumbled (approximately 3 tablespoons loosely packed)
- 1/4 cup sugar
- 1/2 cup butter, softened
- Pinch of salt
- 1 teaspoon cinnamon
- 3 cups bread flour
- 2 room temperature eggs
- 1 teaspoon milk
- 1 1/2 cups confectioners’ sugar
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract
For cinnamon smear:
- Cream together margarine, cinnamon and brown sugar.
- Add eggs one at a time, scraping bowl after adding each egg. Mix well and place in refrigerator.
For sweet cinnamon dough:
- Heat milk in small sauce pan to 90 – 95 degrees Fahrenheit. Remove from heat, add cake (fresh) yeast, whisk until dissolved, set aside.
- Mix sugar, butter, salt, cinnamon, eggs and flour in large bowl, until smooth.
- Add yeast mixture slowly, stirring until dough comes easily away from sides of bowl.
- Knead dough on lightly floured surface for 5 to 10 minutes.
- Place dough in large bowl, cover bowl with plastic wrap. Let dough rest 10 minutes or until doubled in size.
- Coat bottom and sides of 12 inch cake pan or 9 x 13 inch pan with butter.
- Punch down dough, knead it a few times, roll out on a floured surface into a 15 by 10-inch rectangle.
- Spread cinnamon smear over dough. Roll up dough beginning at the 15-inch side and pinch edge together to seal.
- Cut into 1 inch slices, quarter each slice, place pieces close together in pan.
- Cover, let dough rise in a warm place until doubled in size, about 45 minutes.
- Preheat oven to 350 degrees, bake about 30 minutes or until golden brown.
- Mix milk, confectioners’ sugar, softened butter and vanilla extract together in a small bowl until smooth.
- Drizzle over warm bun.
It’s a blast from the past with an updated twist – most grown-ups still consider tomato soup and grilled cheese a favorite comfort food. The Disney chefs took this classic and made it a healthful finger food that’s perfect as an after-school snack (or supper for everyone).
In less than hour you’ll have freshly made tomato soup (forget the canned version). Cut grilled cheese into strips that are perfect for little hands – and dipping in the soup is the fun part. Add crunchy apple wedges on the side for a satisfying crunch.
You’ll find it on the menu at Tony’s Town Square in Magic Kingdom Park, but here’s a version for you to make at home.
Tomato Soup, Cheese Dippers and Apple Slices
Serves 4 to 6
2 tablespoons olive oil
1 onion, diced small
2 cloves garlic, chopped
2 cups tomato puree
1 sprig each fresh thyme, rosemary, basil, and tarragon
2 cups water
1 teaspoon coarse salt, more to taste
1 teaspoon freshly ground black pepper, more to taste
1 tablespoon tomato paste
Multigrain Cheese Dippers
8 slices multigrain bread
16 thin slices provolone cheese
Olive oil spray
Green Apple Wedges
3 Granny Smith apples
For tomato soup:
- Heat oil in a large pan over medium heat. Add onion and garlic; sauté 3 to 4 minutes.
- Stir in tomato puree; cook 3 to 5 minutes.
- Stir in herbs and water; turn heat to low and simmer 30 to 40 minutes, seasoning with salt and pepper.
- Strain through a medium strainer set over a bowl, pushing soup through with a spatula. Whisk in tomato paste, and season to taste with salt and pepper. Serve hot.
For multigrain cheese dippers:
- Make 4 sandwiches, each with 2 slices of bread and 4 slices of provolone.
- Spray tops and bottoms of sandwiches with olive oil spray.
- Heat sauté pan over medium heat and grill each side 2 to 3 minutes, or until golden.
- Cut each sandwich into 4 equal strips. Serve hot.
Core and slice each apple into 6 wedges.
Evenly divide dippers and apples slices with 3/4 cup soup.
It’s no surprise Summertime Freeze is a new guest-favorite at Castaway Cay with its “Frozen”-themed drinks and keepsake Olaf cups. So far I’ve given you the recipes for two of our delicious beverages, Warm Hugs and Worth Melting For, which were both inspired by the lovable Olaf.
The recipe I’m sharing today is for Frozen Heart, another one of my favorites since its a blend of so many great flavors. Try it at home, and of course on your next visit to Castaway Cay, and let me know if you agree!
- 5 oz. frozen tropical juice
- 1 oz. coconut water
- .5 oz blue curaçao syrup
- .5 oz. passion fruit juice
- .5 oz. orange juice
- .5 oz. guava juice
Blend frozen tropical juice and coconut water. Layer bottom of glass with blue curaçao syrup. Pour blended drink and add passion fruit, orange and guava juices. Stir to mix.
See the posts below for more Summertime Freeze drink recipes:
Food can change any mood. Nothing can turn a rough day around like a warm bowl of creamy mac and cheese. Or maybe you want to spice up your day with a dish exploding with flavor. Whatever you’re in the mood for, I have a feeling you’ll want to try these recipes inspired by Disney•Pixar’s “Inside Out” and created by Disney Parks Food and Beverage:
- Joy’s More-is-More S’mores: Chocolate and marshmallows fresh out of the oven just ooze happiness, right?
- Sadness’s No-Cry Comfort Food: For those times you need a good cry, try this mac. With its FOUR cheeses, it’s better than tears.
- Fear’s Panko-Protected Long Beans: Vegetables? Never Fear. Fried to a golden brown—this one is mouth-wateringly risk-free.
- Disgust’s Is-That-Broccoli? Pizza: While broccoli normally triggers Disgust’s defenses, this version passes inspection.
- Anger’s Hot-Headed Tuna: It’s exploding with flavor—those Sichuan peppercorns have the same fiery spirit that fuels Anger.
Click here to download all five recipes.
Which recipe do you ‘feel’ like cooking?
Do you love carrots as much as Sven does? Then you’ll definitely want to try the drink recipe I’m sharing today!
Sven’s Carrot Delight is one of our most unique smoothies served at Summertime Freeze. The blend of carrot juice with other tropical flavors has a surprisingly great taste that you’re sure to love. Next time you visit Castaway Cay, let me know which drink at Summertime Freeze becomes your favorite!
Sven’s Carrot Delight
- 3 oz. Odwalla carrot juice
- 3 oz. vanilla mix
- 1.5 oz. coconut cream
- .75 oz. passion fruit juice
- .75 oz. orange juice
- .75 oz. guava juice
Blend all ingredients with ice and enjoy!
See the posts below for more Summertime Freeze drink recipes:
“Some people are worth melting for.” But that’s not necessary on Castaway Cay! This summer we introduced a new way for you to cool down – with a delicious frozen drink at Summertime Freeze.
I shared with you last week the recipe for Warm Hugs, and today I have another Olaf-inspired beverage for you to try, Worth Melting For. At Summertime Freeze, we top this drink with an Olaf cookie. When you make it at home, you can substitute with two blueberries, one mini carrot and two mini marshmallows for Olaf’s eyes, nose and teeth!
Worth Melting For
- 2 pieces fresh passion fruit
- 6 oz. piña colada mix
- 1 oz. blue curaçao syrup
- Blend passion fruit with piña colada mix and ice.
- Layer bottom of glass with a half ounce blue curaçao syrup.
- Pour drink and drizzle a half ounce blue curaçao syrup.
I have been in love with the Local-style Acai Bowl at Aulani, a Disney Resort & Spa, since my first visit to O’ahu. This healthy and delicious smoothie-like parfait features fresh Hawaiian fruit, organic granola, local honey and other garnishings! To say I crave one here on the mainland every morning would certainly be an understatement. Today, the “Tastes of Aulani” series continues with Chef Kevin preparing my favorite menu item at ‘AMA’AMA – Contemporary Island Cooking. Enjoy the video below and then start your day off with an acai bowl using the recipe below!
Local-style Acai Bowl
- 3/4 cup acai purée
- 1 cup frozen strawberries
- 1 cup frozen blueberries
- 2 bananas, divided
- 1/4 cup local honey, more for drizzling
- 1/2 cup organic granola
- 12 slices starfruit
- 1/2 cup poha berries
- 1/2 cup fresh strawberries
- Fresh mint leaves, for garnish
- Blend purée, strawberries, blueberries, 1 banana, and honey in a blender on high speed. Pour into 4 small serving bowls.
- Top each with even amounts of granola, starfuit, poha berries, strawberries, and banana. Drizzle to taste with honey and garnish with mint.
Chef’s note: Acai is a reddish, purple berry that comes from the acai palm tree which is native to Central and South America. High in antioxidants, the flavor is described as a cross between a rich blackberry or raspberry and a piece of dark chocolate. The sweet-tart poha berry is a relative of the tomatillo that looks like a cherry but tastes more like a tart tomato. Acai purée can be found in the freezer section of local health food stores.
Disney cruisers are in for a cool treat on their next visit to Castaway Cay! Adding to our new “Frozen” fun, we recently opened Summertime Freeze, themed in honor of our lovable friend, Olaf.
Over the next few weeks I’ll be sharing recipes for some of the drinks we’re serving here, starting today with one of my favorites, Warm Hugs. Try it out at home, and then check back next week for another refreshing drink recipe.
- 2 scoops ice cream
- 4 strawberries
- 1.5 oz. coconut cream
- 4.5 oz. Illy Issimo Mochaccino
Blend ingredients and top with whipped cream, fresh strawberries and chocolate syrup.
June is officially National Fruit & Vegetable Month (June 17 is “Eat All Your Veggies Day”), so we’re sharing this super-easy recipe that uses one of summer’s best vegetables.
Cucumbers are best gussied up with a little sweet, a little hot, and this recipe from Nine Dragons Restaurant at the China Pavilion at Epcot has been a favorite for years. The Sichuan peppers add heat to this side salad that goes well with just about anything.
If you’re in the Disney parks, it’s easy to eat your fruits and veggies with plenty of “good for you” kiosks offering whole and cut fruits, fresh veggies and dip, baked potatoes, smoothies, no-sugar-added strawberry bars. Quick-service locations at Disney resorts have also been beefing up their “grab-n-go” sections, making fruit and veggies an easy snack on your way to the parks. We’re satisfied to know that we can spend a day in any of the parks at the Disneyland Resort or Walt Disney World Resort and fresh, whole food is never more than a few steps away.
Diao Yu Tai Cucumber Salad
- 2 Kirby cucumbers, about 4 to 5 inches long
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 4 dried red Sichuan peppers
- 1 cup of white vinegar
- 1 cup of sugar
- Thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces. Remove seeds if desired.
- Toss cucumbers with salt in a colander. Place colander over bowl and let stand 20 minutes. Drain cucumbers and pat dry with paper towels.
- Heat oil in wok over medium-low heat. Add peppers and stir-fry until pepper darkens to deeper red, 3 to 4 minutes.
- Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves. Remove from heat and cool to room temperature.
- Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.
Harambe Market opens May 23 at Disney’s Animal Kingdom, and if you can’t be here for the debut, we’re sharing one of our favorite recipes from the new location.
This chickpea salad, which will be served with the Karubi Ribs from Harambe Market, features distinctive African flavors like tamarind paste and chaat masala. Give the dish plenty of time to marinate before serving.
Serves 8 as a side dish or appetizer
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 small jalapeno pepper, seeds removed, minced
1 teaspoon tamarind paste, dissolved in 3 tablespoons of water
1/4 teaspoon chaat masala, optional
1/2 medium yellow onion, diced
2 (14.5-ounce) cans chickpeas, drained and rinsed
2 to 3 tablespoons fresh lime juice, divided
Coarse salt, freshly ground black pepper, to taste
1 large tomato, seeds removed, diced
1/2 cucumber, peeled, seeded and diced
1/2 bunch cilantro, stems removed, minced
- Heat oil in a small sauté pan over medium heat. Add garlic, ginger and jalapeno; cook until garlic is lightly golden. Set aside until mixture is room temperature. Whisk in tamarind paste and chaat masala. Stir in onion. Refrigerate until cold.
- Add chilled spice mixture to chickpeas, tossing to coat. Add 2 tablespoons lime juice and stir to combine. Season with salt and pepper. Refrigerate for at least 1 hour.
- Just before serving, add cucumber, tomato and cilantro. Add remaining 1 tablespoon lime juice, if desired. Serve chilled or at room temperature.
Cook’s notes: Tamarind paste has a distinctive, tart flavor. It can be purchased in Asian and Latin-American grocery stores or online. Chaat masala is a spice blend available in specialty food stores and some grocery stores or online.