Eat Like Walt – Chris’s Cold Pie

Hello DisBakers,

How is this beautiful ________ (fill in day you are reading this) day going?

I’m currently sitting down enjoying a piece of pie, it is Pi Day after all. You know the 3.14###### thing? Like a lot of people, those are the only numbers I know. Side note: Have you seen those genius children who can recite the number to 100 decimal points? They make me wonder what I’m doing with my life. At the age of 6 they are already smarter than I am. Sorry I went off topic.

Today we are continuing our series baking our way through the book “Eat Like Walt – The Wonderful World of Disney Food” by Marcy Carriker Smothers. If you have been following the blog series or our social media, you’ll know I’m a big fan. Big like how much Canadians love hockey and how much puppy’s loves treats. Real big fan.

Today we are making the “Chris’s Cold Pie” from the recipe section of the book. I have seen this recipe in other cookbooks but always said I’ll make it another day. I had decided it wasn’t for me. I don’t think I had even read all the ingredients. I was like a kid with vegetables. My husband really wanted me to make it and when I was choosing the next recipe from “Eat Like Walt” to do, I thought it would be perfect. It turns out I really like it.

Eat Like Walt - Chris’s Cold PieScreenshot of caption author put under repost of Instagram photo

Let’s get right into it shall we?


  • 4 eggs, separated
  • 1/2 cup lemon juice
  • 1/2 cup water
  • 1 tablespoon unflavoured gelatin
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon rind
  • 1 graham cracker crust (pre-made or from scratch)
  • Nutmeg


1. In a small bowl, combine the egg yolks, lemon juice, and water. Mix until combined. Don’t do like I did and continuously mix the egg white with the lemon juice. My family is going to wonder tomorrow why the pie took a carton of eggs.

2. In a medium or large bowl,fill with ice and very cold water.

3. In a double boiler, combine the gelatin, half the sugar (I accidentally put all the sugar), and salt. Mix well together.

4. Place the egg mixture in with the gelatin mix and whisk your heart out. Keep whisking until either your arms falls off or the mixture thickens. They will probably happen about the same time. Do not stop whisking during that time or your eggs will scramble.

5. Once nice and thick, remove from the heat and stir in the lemon rind.

6. Immediately place the bowl in the ice bath. This is to stop the cooking process. Let the bowl sit in it’s ice cold bath for at least 20 minutes. Just let it chill… pun totally intended.

7. In a large clean bowl, whisk the egg whites until soft peaks are formed. I advise you to do this with an electric or stand mixer. Beating it by hand will be as hard as getting a fast pass for Flight of passage the day of. It still has six hour waits some days and that’s about how long it will take you to whip these eggs doing it by hand.

8. Into the egg whites, slowly add the sugar while beating. Beat until firm peaks form.

9. Fold the lemon mixture into the egg whites. Fold just until they are combine. I had to fold for awhile for it to happen.

10. Pour filling into graham cracker crust, and let chill in the refrigerator for a few hours. This is one cool pie. Ok I’m done.

11. Sprinkle nutmeg or place whip cream over the top to serve.

This pie was really light. Way lighter than I expected. When I started out I thought it was going to be more of a lemon meringue pie. That’s probably because I didn’t fully read the instructions. It turned out to be more of a lemon chiffon pie. It makes sense this is a recipe from Walt’s family because it feels like it’s from that era. Desserts now are so complicated and fancy. Desserts from back then were simpler but delicious. Like love was baked into it.

Happy baking everyone and stay tuned for more recipes from this awesome book! Love you guys 🙂

Disney Friends Loop

Hey DisBakers,

Today we have a special blog post, and I’ve been really looking forward to sharing it with you.

We have teamed up with a bunch of other Disney community bloggers for a Disney Friends blog loop. Basically this means you read this post and when you are done click NEXT and you will be sent to another really great blogger. Help us share the Disney community love around. This is not like that thing that went around your college dorm… sorry let’s keep it PG.

We are all going to talk about why we got into Disney blogging. It’s a great way to support each other and, at the same time, introduce you to some awesome new blogs. So let’s get into it.

I Disney blog because Disney snacks and treats are amazing. How good is a Mickey Bar on a warm summers day? Amazing. Since I couldn’t be in the parks everyday (calories don’t count there), I figured I could bring the Disney snacks to my kitchen. I already loved baking and thought it would be fun to meet some like minded Disney bakers. So that’s how this blog began. A way for me to connect with other people who liked to bake and create sweet Disney recipes. I always thought of this place being friends hanging out in our Disney kitchens chatting and eating. Just having a good old time together. With tasty treats of course. 🙂

Now click the next button below and you will be brought to the next Disney Blogger’s site in the loop. Their site could be a blog about Disney life, a small shop or travel advice. Have fun you guys, and share the Disney love.

Click the yellow arrow 🙂

Meet other members of the Disney Friends Blog Hop










Melting Butter

yellow pastry on white powder on brown wooden table
Photo by Markus Spiske on


I’ve been reading quite a few baking books lately. I like learning new ways of doing old things.

I keep coming across the weirdest tip; how to melt butter. At first, it really struck me as odd. Don’t people know how to melt butter? Then I started thinking about all the times I burned butter in the past.

So if it’s something that numerous books feel they need to cover, maybe we should too. Honestly, it probably would have helped me in the past. Maybe it’s the simplest things that can be the most complicated.


There are two ways to melt butter on the stove to make sure it doesn’t burn.

You can either use a double boiler or a saucepan over medium heat. Anything higher and the butter will burn. Plus it happens super quick.

You want to remove the butter from the heat about 3/4 melted. Use a spatula to stir the butter until it’s completely melted.


In a microwave-safe bowl, place small cubes of butter. Cover the bowl with paper towel to stop splashing out of the bowl.

With the microwave on medium heat, heat on medium in 15-second intervals.

Just like on the stove top, melt until 3/4 melted and stir until completely melted.

Now you have perfectly melted butter. Super easy right?

Happy melting friends!

Apple Pie Goodness

Hi DisBakers!

You guys know I love pie. I really love most kinds of pie to be honest. It could be key lime, berry, free pie… free pie is always good pie.

Yet, there is nothing like a good slice of Apple Pie, and that’s what we are making today. Good old Apple Pie. It just brings images of grandmas baking on a Sunday afternoon. Well it does if you are from the United States. Otherwise it’s the pie you buy at the grocery store and you have seen in movies.

Since this week we are reviewing the book “Eat Like Walt – The Wonderful World of Disney Food” by Marcy Carriker Smothers, I thought it would be fun to make the apple pie recipe she has in the back of the book. It’s from the Plaza Inn in Disneyland. All those things are awesome separately and even more when put together.

In the book we learn a little about the Plaza Inn like it opened on July 18, 1965 and is still opened today. Did you know Walt Disney “wanted to hang birdcages near the windows in the solariums” but health code prohibited “his feather friends from singing for their supper”? They left the hooks and are now a tribute to Mr. Disney. That’s one of the awesome little details the author shares with us. This book is filled with information any Disney fan would want to know. That’s why you need this book.

I can talk about this book forever but I’d rather you get a copy and discover its treasures for yourself. I know it sounds like I’m being paid to promote this book but I’m not. I just think it’s amazing.

Let’s make some Plaza Inn Apple Pie. It was from “Walt’s favorite restaurant at Disneyland” after all.

Pastry Ingredients:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 6 tablespoons solid vegetable shortening
  • 2 tablespoons butter, chilled
  • 1/2 cup orange juice, chilled

Filling Ingredients:

  • 3 pounds baking apples
  • 1 lemon, juiced
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 4 tablespoons butter

Pastry Instructions:

  1. In a large bowl, combine the flour and the salt. Mix together well.
  2. Cut in the shortening and the butter. You can do this two ways; with a pastry blender or two knives. The book says to do it with a fork but knives are way easier. Just take two butter knives and (at the same time) cut Xs into the mixture. Keep cutting until the butter and shortening are crumbly. The size of chestnuts is a good size.
  3. Slowly add the orange juice until the dough comes together. My dough took the entire amount to come together.
  4. On a clean and lightly floured surface, knead the dough a few times and then separate into two sections. Wrap both in plastic wrap and place in the refrigerator for at least 15 minutes. You can make the filling during this time.

Filling Instructions:

  1. Peel, core and cut your apples into 1/2 inch slices. They don’t have to be perfect.
  2. In a large bowl, place the apples, lemon juice, sugar, cinnamon and salt. Mix together well. Let the mixture rest for at least 10 minutes. This is when you can eat 100 apples peels that are all over your table. I love eating the apple peels for some reason.
  3. Preheat your oven to 425F.
  4. On a clean and lightly floured surface, roll out your dough and place it into the bottom of a 9-inch pie plate. The easiest way to do this is roll out the dough and flip you pan upside down over the dough. If the dough is visible all the way around the dish, you have rolled it out big enough. Flip your pie plate back over. Fold the dough in half but don’t press down on it. Slide the dough over have the pie plate and unfold. Voila, you now have the bottom of your pie. Poke some holes in the bottom of the crust.
  5. Add the filling into the pie plate. It’s going to seem like a lot of apples because it is. The first time I made this pie I didn’t put them all in. I was nervous it was too much, but the pie needed the rest of the apples. The second time I got all those little guys in there and it worked out great. Place chilled butter over the apples.
  6. Roll out your second pie dough and place over the apples. Make sure to seal all the edges. Prick the top of the pie a few times so the steam has somewhere to escape.
  7. Bake for 10 minutes.
  8. Lower the temperature to 350F and bake for another 40-50 minutes.
  9. Allow pie to cool completely before serving.

This pie was super tasty. It ended up being a little watery when we first cut into it, but that was absorbed as we cut the pie. Some people might be confused we didn’t cook the filling before baking the pie. Some recipes do call for that but this one had you bake the pie with them raw. This is actually the way I’m used to making Apple Pie at home.

My family really liked this Apple Pie and we will make it again. Stay tuned for more recipes from the book “Eat Like Walt – The Wonderful World of Disney Food” by Marcy Carriker Smothers.

Check out her book at

Happy baking Disney people! Love you guys like America loves Apple Pie 🙂

We’re eating like Walt

Eat Like Walt

Hi DisBakers,

I am so excited to talk to you about something today. You guys know I love Disney books. I especially love Disney books that have recipes in them and I have a great one for you today!

One day I was in a major book retailer looking for new Disney recipes books. I don’t usually find any new ones but sometimes I get lucky. Into the search computer kiosk, I typed in “Disney Food” and BAM a new book appeared. I was pretty excited. It was called “Eat Like Walt – The Wonderful World of Disney Food” by Marcy Carriker Smothers. The computer said it wasn’t going to be available for a few months, so I waited. I told my whole family about how excited I was. Over a year later, it appeared on my doorstep.

Continue reading

Nondairy Milk Alternatives

blur calcium close up dairy
Photo by Pixabay on


Source: Idiot’s guide to Baking by Alexander Zayn

Hi, Baking People!

Growing up I was one of those kids that couldn’t have milk. My mom would make all my birthday cake with formula. That taught me growing up you can still have the treats even if you have allergies. You’ll just have to change a few things in the recipe.

There are numerous milk substitutes out there for people who have sensitivities, allergies, and milk intolerance. Just because someone in your family can’t have milk doesn’t mean you can’t bake for them. They would probably supper appreciate it actually because it would be harder for them to shop at a regular bakery.

Most people have heard of soy milk but there are so many more. There are hemp seed, rice, oat, and coconut. There are even numerous kinds that come from nuts like almond and cashew. Coconut milk is my favorite to bake with.

All you have to do is replace the cow milk at a 1 to 1 ratio. You always have to remember it will change the taste of the product. If you use coconut milk it will obviously give the recipe a super coconut taste. This may be a good thing but it will always change the taste.

You might have to try a few different varieties because some milk alternative will be overly sweet. You might want to look at an unsweetened variety.

Happy Baking Friends!

Mickey Mouse S’Mores Cookies!

Mickey Mouse S’mores

Okay, I have a confession to make – I’ve never actually tried s’mores! I’m not from America, I’ve never travelled there for an extensive period of time, and it’s not something I’ve been able to get a hold of anywhere else in the world!

I have, however, always had a longing inside me to try these delicious, melty, dessert-y treats (story time – a doll I had when I was about five years old or so actually came with a campfire kit which had – wait for it – TEENY TINY PLASTIC S’MORES!!! I was so excited by the tiny cute toy that my parents had to actually sit down a google what it was because they’d never heard of anything like it!)

So I guess you could say now my life’s mission is complete – I have successfully made and eaten (many) s’mores!

This recipe is absolutely addictive – so I definitely recommend making these when you’ve got someone coming over to share them with otherwise you’ll probably end up eating them all yourself (which isn’t necessarily a bad thing!) I spent an absolute AGE coming up with the perfect recipe for my chocolate icing so that it would be all warm and melted beneath the marshmallows but not so much that it all drips off the biscuit! Enjoy!


  • (for the biscuits)
  • 225g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 90g icing sugar
  • 120g cold butter, cubed
  • 60ml milk
  • (for the chocolate frosting)
  • ½ cup butter, softened
  • 2 cups icing sugar
  • ⅓ cup cocoa powder
  • 1 ½ tsp vanilla
  • 1 Tbsp milk
  • Mini marshmallows (or any size/colour of marshmallow you’d like!)
  • For this particular recipe I’ll be assuming you own both a Mickey Mouse cookie cutter and a cooking blow torch – but they’re still easy enough to make without these utensils. You can use a knife and a template to shape the cookies yourself and you can toast the marshmallows by sitting them under a (very hot) preheated grill for a short amount of time!

Method: (for the biscuits)

  1. Preheat your oven to 180ºC/350°F and line a tray with baking paper
  2. In a large bowl, mix together the flour, baking powder, salt and sugar
  3. Using a blender (or rubbing quickly with your fingertips) work the butter into the dry ingredients until a breadcrumb-y mixture forms.
  4. Add the milk and work until the mixture begins to form a dough.
  5. Roll the dough out on a floured surface til it’s about 1/8 inch thick and cut into Mickey Mouse shapes.
  6. Prick the surface of these biscuits a couple times each with a fork and bake for 20 minutes until they are an even, pale gold colour. Set these aside to rest.

Method: (for the frosting)

  1. Combine the icing sugar and cocoa powder in a large mixing bowl
  2. Add butter and vanilla and mix until well combined.
  3. Add the milk 1 teaspoon at a time until you reach a firm frosting consistency.

Method: (finishing the biscuits)

  1. Using a star-tipped piping bag, pipe the frosting onto the biscuits, creating three low/flat swirls (one for each ear and Mickey’s head).
  2. I cut mini marshmallows in half before pressing them into concentric circles within the Mickey shape – but you could leave them whole or even use 1 large marshmallow for the head and mini marshmallows to fill the ears. The important thing is that the cookie is almost entirely cover with marshmallow before you move onto the final step.
  3. Using your blow torch toast the marshmallow until it reaches the desired crispyness! I prefer my marshamllows a little extra burnt but you can toast them however much you’d like. Keep an eye on your chocolate frosting whilst you are doing this – if it seems your frosting is beginning to lose its form a bit too much leave it for a second to reset before continuing – and try holding the blow torch at an angle to the cookie so you are not directly blasting heat onto the marshmallows, but rather over the top of them!
  4. Enjoy your Mickey Mouse s’mores!

And that’s it! It’s actually quite an easy recipe once you get down to it – and one I’m sure the kids will enjoy with their next Disney movie night!!! Don’t forget to follow us here and on social media for heaps more fun and tasty Disney treats!