{"product_id":"the-official-disney-parks-desserts-cookbook-isbn-9781368106191","title":"The Official Disney Parks Desserts Cookbook","description":"\u003cb\u003eCreate Disney magic at home with this playful dessert cookbook showcasing 101 treats (35 brand-new!) from the Disney theme parks, resorts, and cruise ships.\u003cbr\u003e\u003cbr\u003ePacked with advice from Disney chefs and plenty of ideas for breads, cakes, cheesecakes, cookies and bars, creamy and frozen confections, crisps, drinks, pies, shortcakes, and tarts.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eEAT DESSERT FIRST. It’s a popular phrase that might be more about doing the things you love first—or doing things out of order to align with your passions\u003c\/b\u003e. That sentiment rings true on vacations, especially when accompanied by some Disney magic. This rich volume collects 101 tasty desserts from across the Disneyland Resort; the Walt Disney World Resort; Aulani, A Disney Resort \u0026amp; Spa; and even the Disney Cruise Line ships. Some are Delicious Disney Vault recipes: tried-and-true fan favorites from beloved restaurants of today and days past. Others are new delights that pop up at seasonal Disney events. Each is just right for preparing in home kitchens and has been tested by real home chefs. \u003cb\u003eIncludes food photography and advice from the Disney chefs!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA taste of what the book includes:\u003c\/b\u003e\u003cbr\u003e\u003cu\u003e\u003cu\u003eFrom the \u003c\/u\u003eWalt Disney World Resort\u003c\/u\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eTRIPLE CHOCOLATE CUPCAKES from Be Our Guest Restaurant at the Magic Kingdom park\u003c\/li\u003e\n\u003cli\u003eWHITE CHOCOLATE–JASMINE TEA MOUSSE WITH LEMON-LIME CURD \u0026amp; HONEY-OAT CRISP from Cinderella’s Royal Table at the Magic Kingdom park\u003c\/li\u003e\n\u003cli\u003ePEANUT BUTTER \u0026amp; JELLY MILKSHAKE from Prime Time Café at the Disney’s Hollywood Studios park\u003c\/li\u003e\n\u003cli\u003eESPRESSO-CARAMEL CREAM from the Hollywood Brown Derby at the Disney’s Hollywood Studios park\u003c\/li\u003e\n\u003c\/ul\u003e\u003cul\u003e\n\u003cli\u003ePLANT-BASED PEANUT \u0026amp; BANANA TORTE from California Grill at Disney’s Contemporary Resort\u003c\/li\u003e\n\u003cli\u003eHOUSE-MADE DONUTS from Story Book Dining at Artist Point with Snow White at Disney’s Wilderness Lodge\u003c\/li\u003e\n\u003c\/ul\u003e\u003cu\u003eFrom the Disneyland Resort\u003c\/u\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eSTRAWBERRY-RHUBARB SHORTCAKE from Carnation Cafe at the Disneyland park\u003c\/li\u003e\n\u003cli\u003eLEMON TEA CAKE from Jolly Holiday Bakery Cafe at the Disneyland park\u003c\/li\u003e\n\u003cli\u003eCOCONUT-LIME SEMIFREDDO WITH STRAWBERRY-CITRUS SOUP from Napa Rose at Disney's Grand Californian Resort \u0026amp; Spa\u003c\/li\u003e\n\u003c\/ul\u003eix: INTRODUCTION: \u003cb\u003eDelicious Disney Desserts\u003c\/b\u003e\u003cbr\u003e 1: CHAPTER ONE: \u003cb\u003eCookies \u0026amp; Bars\u003c\/b\u003e\u003cbr\u003e 25: CHAPTER TWO: \u003cb\u003ePies, Tarts \u0026amp; Crisps\u003c\/b\u003e\u003cbr\u003e 57: CHAPTER THREE: \u003cb\u003eCakes\u003c\/b\u003e\u003cbr\u003e 103: CHAPTER FOUR: \u003cb\u003eShortcakes \u0026amp; Cheesecakes\u003c\/b\u003e\u003cbr\u003e 129: CHAPTER FIVE: \u003cb\u003eBread, Transformed\u003c\/b\u003e\u003cbr\u003e 155: CHAPTER SIX: \u003cb\u003eCreamy \u0026amp; Frozen Confections\u003c\/b\u003e\u003cbr\u003e 207: CHAPTER SEVEN: \u003cb\u003eDrinks\u003c\/b\u003e\u003cbr\u003e 218: INDEX OF DESSERT RECIPES \u0026amp; RECIPE SOURCES\u003cbr\u003e 222: PHOTOGRAPHIC INDEX\u003cbr\u003e 226: ACKNOWLEDGMENTS\u003cbr\u003e 227: BIBLIOGRAPHY \u0026amp; SOURCES\u003cbr\u003e 227: IMAGE CREDITS\u003cb\u003ePAM BRANDON\u003c\/b\u003e started her career as a senior publicist for the Walt Disney World Resort. She has worked on public relations food and beverage projects for Disney parks around the globe for more than thirty years, including for the openings of Disneyland Paris; Disney California Adventure; Aulani, A Disney Resort \u0026amp; Spa; and Shanghai Disney Resort. In addition, Brandon was a contributing editor to the Birnbaum’s Disney guidebooks for more than ten years, covering the Walt Disney World Resort, Disneyland Resort, and Disney Cruise Line ships. She was the first food writer for the Disney Parks Blog and has authored more than twenty cookbooks for Disney.\u003cb\u003eINTRODUCTION\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eDelicious Disney Desserts\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e EAT DESSERT FIRST. I’m not sure that’s really about dessert; maybe it’s more about doing the things you love first or doing things out of order, like my preference for heading to the Canada pavilion instead of the fan-recommended Mexico pavilion at EPCOT to start my stroll around World Showcase. Whatever the reason, we say eat dessert first, especially on vacation.\u003cbr\u003e  \u003cbr\u003e I’ve swooned over hundreds of Disney desserts. But my sweetest memory is the crisp, chewy oatmeal cookie from the kitchen of Master Pastry Chef Erich Herbitschek at Disney’s Grand Floridian Resort \u0026amp; Spa that I first tasted way back in 1995 when he joined the culinary team at The Grand. Chef Erich turned out legendary wedding cakes and the most gorgeous sweets, but it was his humble oatmeal cookie with molasses and a splash of rum that I dreamed about and for which I begged the recipe. (You can find it these days on page 163 of \u003ci\u003eThe Official Disney Parks Cookbook: 101 Magical Recipes from the Delicious Disney Vault\u003c\/i\u003e.) Chef Erich is long retired, but that recipe is one I still make for school bake sales, or potlucks, or just to stash at home for a snack with a glass of ice-cold milk.\u003cbr\u003e  \u003cbr\u003e Speaking of fond flashbacks, we collected a hundred and one sweet things from the Disneyland Resort; the Walt Disney World Resort; Aulani, A Disney Resort \u0026amp; Spa; and the Disney Cruise Line ships—and put them all in this book. We go back decades to share the flaky Stilton Cheesecake from Victoria \u0026amp; Alberts, the rich Piña Colada Bread Pudding from a Disney Cruise Line ship, and one of my longtime favorites from the EPCOT International Food \u0026amp; Wine Festival, the Peanut Butter–White Chocolate Mousse (from The Chew). And we’ve got new favorites, like the unusually delicious vegan Plant-Based Lavender Donut from the California Grill at Disney’s Contemporary Resort and the sweet, tart Lemon Tea Cake from Disney’s one hundredth anniversary celebration.\u003cbr\u003e  \u003cbr\u003e Every recipe is tested in a home kitchen. We test each recipe up to three times, and if they just aren’t working in our kitchen, we toss them out, even though they might work perfectly in a professional Disney kitchen. Some of these recipes use fun shortcuts, like store-bought cake mix or cookie dough. Some take a lot of patience, and as baking is a science, measurements are more important than when you’re making a savory dish. We recommend reading a recipe before beginning, and lining up your ingredients just to make it easier. Take your time and have fun re-creating a Disney memory.\u003cbr\u003e  \u003cbr\u003e Then gather your family or friends around the kitchen table for a delicious meal, and end on a high note with one of the desserts from this book. Or make these sweets an anytime treat!\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eCHAPTER ONE\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eCookies \u0026amp; Bars\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e THE AROMA OF THESE freshly baked cookies will take your mind on a journey to happy times at the Disney parks and resorts. Bite into a Meyer Lemon Macaron to be transported back to memories of a Disney California Adventure Food \u0026amp; Wine Festival paying tribute to the citrus groves of the Golden State. Or savor every bite of an Italian classic with a twist from Trattoria al Forno at Disney’s BoardWalk Inn \u0026amp; Villas.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eMEYER LEMON MACARONS WITH BLUEBERRY PRESERVES \u0026amp;HOMEMADE BUTTERCREAM\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFROM THE DISNEYLAND RESORT \u003cbr\u003e• DISNEY CALIFORNIA ADVENTURE FOOD \u0026amp; WINE FESTIVAL, SEASONALLY\u003cbr\u003e • FESTIVAL DEBUT: 2017\u003cbr\u003e• LEMON GROVE\/CITRUS GROVE FESTIVAL MARKETPLACE\u003cbr\u003e  \u003cbr\u003e A favorite from the Disney California Adventure Food \u0026amp; Wine Festival, this lemony macaron has a surprise in the middle—blueberry preserves. Delicious with a late-harvest Riesling. THIS RECIPE MAKES ABOUT 24 MACARONS.\u003cbr\u003e  \u003cbr\u003e \u003cu\u003eIngredients:\u003c\/u\u003e\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eFRENCH MACARON SHELLS\u003c\/b\u003e\u003cbr\u003e • 6 large egg whites, at room temperature\u003cbr\u003e • 1 teaspoon cream of tartar\u003cbr\u003e • 1⅓ cups sugar, divided\u003cbr\u003e • 1¼ cups powdered sugar\u003cbr\u003e • 1¼ cups almond flour\u003cbr\u003e • Zest of 4 large Meyer lemons, divided\u003cbr\u003e • 12 drops yellow food coloring, plus more if desired\u003cbr\u003e • Favorite blueberry preserves (for assembly)\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eMEYER LEMON PURÉE\u003c\/b\u003e\u003cbr\u003e • 2 Meyer lemons\u003cbr\u003e • 2 tablespoons honey\u003cbr\u003e • ½ cup water\u003cbr\u003e • ⅛ teaspoon salt\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eHOMEMADE BUTTERCREAM\u003c\/b\u003e\u003cbr\u003e • 1 cup sugar\u003cbr\u003e • 4 tablespoons water\u003cbr\u003e • 3 large pasteurized egg whites, at room temperature\u003cbr\u003e • 1½ cups plus 3 tablespoons\u003cbr\u003e • unsalted butter, cubed\u003cbr\u003e • ¾ teaspoon vanilla extract\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eMEYER LEMON PURÉE–MARSHMALLOW FILLING\u003c\/b\u003e\u003cbr\u003e • ½ cup Homemade\u003cbr\u003e • Buttercream\u003cbr\u003e • Zest of ¼ Meyer lemon\u003cbr\u003e • 2½ tablespoons Meyer Lemon Purée\u003cbr\u003e • ½ cup favorite marshmallow creme\u003cbr\u003e  \u003cbr\u003e \u003cu\u003eSteps:\u003c\/u\u003e\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eFOR FRENCH MACARON SHELLS\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1.\u003c\/b\u003e Preheat oven to 300°F. Place two large baking sheets in oven during preheat. Place silicone mats on top of two additional large baking sheets and set aside.\u003cbr\u003e \u003cb\u003e2.\u003c\/b\u003e Combine egg whites and cream of tartar in mixing bowl of standing mixer. Using wire whisk attachment, whip on medium speed until foaming, about 2 to 3 minutes.\u003cbr\u003e \u003cb\u003e3.\u003c\/b\u003e Add ⅔ cup sugar and whip on medium speed until thick. Then add another ⅓ cup sugar and mix until soft peaks form.\u003cbr\u003e \u003cb\u003e4.\u003c\/b\u003e Add remaining ⅓ cup sugar, mix, then whip until very stiff peaks form. Scrape down bowl and whisk. Replace whisk with paddle attachment.\u003cbr\u003e \u003cb\u003e5.\u003c\/b\u003e In a separate bowl, combine powdered sugar and almond flour, sifting 3 times. Mixture should be very fine.\u003cbr\u003e \u003cb\u003e6.\u003c\/b\u003e Add a third of the flour mixture to egg whites, mixing until just combined. Repeat twice, mixing after every addition. Batter should be stiff but not overmixed.\u003cbr\u003e \u003cb\u003e7.\u003c\/b\u003e Mix in half of lemon zest and food coloring to batter; add more food coloring, if desired, as color fades during baking.\u003cbr\u003e \u003cb\u003e8.\u003c\/b\u003e Fit plastic piping bag with small round tip. Fill bag with macaron batter. Pipe macarons onto reserved baking sheets\/silicone mats, keeping size uniform at about 1½ inches in diameter per cookie. (A printable piping template is available online and may be helpful for consistent sizing. Just remember to remove template before baking.) Leave space between macarons as batter may spread slightly. Using balance of Meyer lemon zest, quickly sprinkle small amount of zest onto half of piped shells. These will be the macaron tops.\u003cbr\u003e \u003cb\u003e9.\u003c\/b\u003e Let macarons stand for about 30 minutes to develop film before baking. Then remove baking sheets from oven and carefully transfer one silicone mat with cookies onto each sheet. Bake, one sheet at a time, for about 15 minutes. Macarons are done when they release from mat.\u003cbr\u003e \u003cb\u003e10.\u003c\/b\u003e Remove from oven and cool on wire rack. Set aside.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eFOR MEYER LEMON PURÉE\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1.\u003c\/b\u003e Peel skin off Meyer lemons with vegetable peeler, scraping away any white pith from the peels with paring knife. Then juice lemons and strain. Set juice aside.\u003cbr\u003e \u003cb\u003e2.\u003c\/b\u003e Place Meyer lemon peels, honey, and water in saucepot. Bring to boil and reduce heat to simmer until peels are tender, about 30 minutes, adding more water if needed.\u003cbr\u003e \u003cb\u003e3.\u003c\/b\u003e Transfer mixture to blender. Add reserved lemon juice and salt, and purée until smooth. Set aside.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eFOR HOMEMADE BUTTERCREAM\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1.\u003c\/b\u003e Add sugar and water to large pot over low to medium heat, stirring gently. Be careful not to get sugar on sides of pot so that sugar crystals do not form during cooking.\u003cbr\u003e \u003cb\u003e2.\u003c\/b\u003e When sugar mixture reaches about 120°F and while it continues to heat, add egg whites to bowl of standing mixer with wire whisk attachment. Whisk until egg whites are firm.\u003cbr\u003e \u003cb\u003e3.\u003c\/b\u003e Once sugar mixture has reached 240°F (make sure sugar is completely dissolved), remove from heat and let sit for about 1 minute. Turn mixer to low speed and slowly pour hot sugar mixture into bowl containing egg whites, keeping stream toward outer edge of bowl and away from whisk to avoid creating chunks.\u003cbr\u003e \u003cb\u003e4.\u003c\/b\u003e After all sugar has been added to mixer, turn to high speed and mix for 15 to 20 minutes or until bowl is cool to touch. Mix will have shiny appearance.\u003cbr\u003e \u003cb\u003e5.\u003c\/b\u003e While mixer is running, remove cubed butter from refrigerator, allowing it to warm up a bit. Once mixing bowl is cool to touch, slow mixer down to medium speed and add softened butter in batches.\u003cbr\u003e \u003cb\u003e6.\u003c\/b\u003e Whip until buttercream is smooth and stiff, then stir in vanilla extract. Remove from mixing bowl and place into another container, or, if moving directly to the Meyer Lemon Purée–Marshmallow Filling steps, then leave buttercream in mixing bowl, remove whisk attachment from the mixer, and replace with a paddle attachment before proceeding.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eMEYER LEMON PURÉE–MARSHMALLOW FILLING\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1.\u003c\/b\u003e Add Homemade Buttercream to mixing bowl of standing mixer with paddle attachment. Soften with mixer until smooth.\u003cbr\u003e \u003cb\u003e2.\u003c\/b\u003e Add lemon zest to Meyer Lemon Purée. Slowly add purée-zest mixture to buttercream in mixing bowl, and then gently fold in marshmallow creme.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eTO ASSEMBLE \u0026amp; SERVE\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1.\u003c\/b\u003e Place cooled French Macaron Shells on parchment paper, matching up in pairs—one lemon-zested top alongside each bottom half.\u003cbr\u003e \u003cb\u003e2.\u003c\/b\u003e Fit plastic piping bag with small round piping tip and fill bag with Meyer Lemon Purée–Marshmallow Filling.\u003cbr\u003e \u003cb\u003e3.\u003c\/b\u003e Pipe filling in ring along the edge of each bottom French Macaron Shell, leaving spot in middle for the blueberry preserves.\u003cbr\u003e \u003cb\u003e4.\u003c\/b\u003e With small spoon, fill center of each macaron bottom with blueberry preserves. Then gently pat macaron top onto bottom.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eSNICKERDOODLE COOKIES WITH SNICKERS® BAR PIECES\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFROM THE WALT DISNEY WORLD RESORT \u003cbr\u003e• EPCOT INTERNATIONAL FESTIVAL OF THE HOLIDAYS, SEASONALLY\u003cbr\u003e • FESTIVAL DEBUT: 2023 \u003cbr\u003e• YUKON HOLIDAY KITCHEN\u003cbr\u003e  \u003cbr\u003e The cinnamon-sugar cookie known as a snickerdoodle has been around in some form or fashion since the late 1800s. This version from the EPCOT International Festival of the Holidays adds a little Disney magic with a topping made from SNICKERS® bars. (Note if you’re working in a warm or humid environment, place the candy bars in a refrigerator before chopping to keep the chocolate from melting.) THE RECIPE MAKES 24 COOKIES.\u003cbr\u003e  \u003cbr\u003e \u003cu\u003eIngredients:\u003c\/u\u003e\u003cbr\u003e  \u003cbr\u003e • 2¾ cups all-purpose flour\u003cbr\u003e • 1 teaspoon baking soda\u003cbr\u003e • 2 teaspoons cream of tartar\u003cbr\u003e • ½ teaspoon salt\u003cbr\u003e • 1 cup shortening\u003cbr\u003e • 1½ cups plus 2 tablespoons sugar, divided\u003cbr\u003e • 2 large eggs\u003cbr\u003e • 2 teaspoons ground cinnamon\u003cbr\u003e • 2 cups roughly chopped SNICKERS® bar pieces\u003cbr\u003e • ½ cup semisweet chocolate chips, melted\u003cbr\u003e  \u003cbr\u003e \u003cu\u003eSteps:\u003c\/u\u003e\u003cbr\u003e  \u003cbr\u003e \u003cb\u003e1. \u003c\/b\u003ePreheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat. Then sift flour, baking soda, cream of tartar, and salt in a medium bowl and set aside.\u003cbr\u003e \u003cb\u003e2. \u003c\/b\u003eCream shortening and 1½ cups sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Reduce speed to medium and add eggs, one at a time, until combined. Add reserved flour mixture, one cup at a time, scraping bowl as needed.\u003cbr\u003e \u003cb\u003e3. \u003c\/b\u003eBeat on medium speed until just combined. Then roll dough into 24 balls using a 1½-inch cookie scoop and refrigerate for 15 to 20 minutes.\u003cbr\u003e 4. Combine remaining 2 tablespoons sugar and ground cinnamon in a small bowl, and set aside. Place chopped SNICKERS® bar pieces in a medium bowl, and set aside in a cool area.\u003cbr\u003e \u003cb\u003e5. \u003c\/b\u003eRemove 12 of the chilled dough balls from refrigerator, roll them in the cinnamon-sugar mix, and place on prepared baking pan. Bake for 8 minutes. Carefully remove from oven and sprinkle 1 tablespoon chopped SNICKERS® bars on top of each cookie.\u003cbr\u003e \u003cb\u003e6. \u003c\/b\u003eReturn cookies to oven and bake for an additional 5 to 8 minutes, until edges begin to brown. Cool on pan for 2 minutes before moving to wire racks, and then drizzle with desired amount of melted dark chocolate. When ready, repeat with remaining 12 chilled dough balls.\u003cbr\u003e  \u003cbr\u003e (SNICKERS® Bar is a registered trademark and © 2025 Mars, Incorporated and its Affiliates. All Rights Reserved.)\u003cbr\u003e  \u003cbr\u003e \u003ci\u003eEDITOR’S NOTE: Please remember that the Disney parks are constantly changing and growing, and the printed recipes you hold in your hands are our best effort at accuracy at the time of printing. If given an opportunity to update this book at a future date, we will refine and expand our materials to even better enhance your experience. These recipes have been converted from a larger quantity in the restaurants’ kitchens. The flavor profiles may vary from the restaurants’ versions. Always use caution when handling sharp objects and hot contents, and please supervise children who are helping or are nearby. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission. Thank you, and enjoy!\u003c\/i\u003e","brand":"Disney Editions","offers":[{"title":"Default Title","offer_id":48233723232485,"sku":"NP9781368106191","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781368106191.jpg?v=1767740778","url":"https:\/\/k12savings.com\/es\/products\/the-official-disney-parks-desserts-cookbook-isbn-9781368106191","provider":"K12savings","version":"1.0","type":"link"}