Disneyland Holiday Green Churros


Hello beautiful Disney people!

I am one of those people who would celebrate Christmas all year round. Seriously I would tinsel the city up if they would let me do it. I would do it anyways, but that would be considered littering. Apparently they frown upon on that. Even shinny glittery littering.

Today we are going to make some Holiday Green Churros from Disneyland. If you have been to the parks recently you know Disney loves themselves a churro. Want a peppermint churro? They got it. Red, green, purple… they have it. I’m sure there is a pink lemonade fruity cereal churro in the parks right now. You get the picture, they love churros. Probably because they are cheap to make and they have an iconic status in the parks. I know some people who think Disneyland is the only place in the world to get one.

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A New Year with New Recipes

closeup photography of sparkler
Photo by Matej on Pexels.com

Hello beautiful people!

I know this is where I’m supposed to talk about our top posts from last year… it is any of the Banana Breads incase you were wondering… holy cow you guys love it. People sure do love Banana Bread.

I thought instead of looking back, we could look forward. Ok I know that’s not very original either, it is the new year after all.

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Matterhorn Macaroons


Location: Jolly Holiday Café – Mainstreet, U.S.A – Disneyland Park – Disneyland

Source: www.rumblytummy.com

 Hi hungry bakers!

          Whenever I think of Disneyland I instantly get a smile on my face. This incredibly warm wave of happiness rushes over me. You know the feeling I’m talking about. I imagine strolling down Mainstreet U.S.A, one hand holding my husband’s hand, and the other holding a Mickey Ice Cream Bar. Goodness, I love those things.

            Pharrell Williams said “clap along if you feel like happiness is the truth,” and that’s exactly what I feel like when I’m there. Truthfully, honestly, and happy.

            Located right on Mainstreet is a Mary Poppins themed Café that opened in 2012; The Jolly Holiday Café. It should probably be noted that I’m a huge Mary Poppins fan. Gigantic Mary Poppins fan actually. When most little girls were playing with Cinderella dolls, all I wanted to do was hang out with the nanny with the cheeky attitude. She is my girl. For the record I know Julie Andrews is not actually Mary Poppins but I would totally fangirl out if I met her on the street. Ok, more like cry. I would 100% cry.

            You’ll find this turn-of-the-century café on the far west end of Main Street near Adventureland. This newish quick service serves house specialties like the Jolly Holiday Salad, Chicken Waldorf on brioche and Ham and Cheese Quiche. Those are great but let’s get to what we really care about; the baked goods.

            They are serving up scones, fruit tarts, and white chocolate macadamia nut cookie just to name a few. Their most famous pastry is our recipe for today; the Matterhorn Macaroons. Guests can’t get enough of this thing. People love it.

            There are a million different versions of this macaroon online. I couldn’t find an official one but I did find one on www.rumblytumbly.com that is closer than any other I’ve tried. All credit goes to them for figuring it out.

            I should probably confess here that I don’t love these. I know most people can’t get enough of them but it just tastes like a shortbread and macaroon mix that’s okay. I don’t hate them, I just don’t get what the fuss is all about. With that being said, try it before you take my word for it. Always decide for yourself. Speaking of that, let’s get to baking everyone.

            This recipe will make 12 macaroons, but it really just depends on how big you make them. If you want to be a rebel, make one huge one and confuse your family.


  • 1 cup room temperature butter

  • ½ cup granulated sugar

  • ¼ cup granulated sugar

  • ¼ tsp. vanilla extract

  • ¼ tsp. almond extract

  • ¼ tsp. coconut extract

  • 1 cup sweetened, shredded coconut

  • 2 cups all-purpose flour

  • ¼ tsp. salt

  • 1 bag of white candy melts

  • Icing sugar for decorating


  1. Preheat your oven to 325F. This recipe doesn’t require greasing your pan ahead of time. Whenever a recipe calls for an ungreased baking sheet or pans it makes me nervous that things will stick.

  2. In a large bowl, cream together the butter and sugar together until it’s light and fluffy. Make sure it’s really well mixed before continuing. I like to let butter and sugar cream for quite sometimes.

  3. Add salt, flour, and all three extracts to the bowl and mix until just combined. Start with the speed on low or you will end up with a face of flour.

  4. The finer the coconut is chopped the better the macaroons will turn out. I put mine in a food processor and ground it as fine as possible. Plus I secretly just really like using it.

  5. Fold in one cup of the finely ground coconut.

  6. Form your macaroons into mountains. The batter will be dry and crumbly but with a little practice, your Matterhorn’s will take shape. Place on your cookie sheet.

  7. The recipe says to bake for 15 minutes but I left mine in for a couple more minutes. They still seemed a little light to me but I was scared to burn them. They seem like the type of cookie that goes from raw to burnt in the blink of an eye.

  8. Place on a wire rack to cool. You have to let them cool completely before continuing or they will fall apart when you try to dip them. Ain’t nobody got time for that.

  9. Once cooled completely, melt candy melts as directed on package and dip macaroon top in it.

  10. Sprinkle some icing sugar on top right away so it sticks to the candy melt. Then let cool completely.

Note: I also found this recipe on disneyfoodblog.com, but they referenced they got it from rumblytummy.com so that’s why I put them as the source.

Happy baking everyone!

(Originally posted on December 18th, 2017)

Chewy Chocolate Chip Cookies


Location: Sprinkles – Disney Springs – Walt Disney World

Location: Sprinkles – Downtown Disney – Disneyland

Source: The Sprinkles Baking Book by Candace Nelson

Hi Beautiful Bakers!

I have to admit I made these cookies as a late night snack. I didn’t really think much about them. It was just one of those situations where I looked for a recipe I had all the ingredients for. I later heard three separate people say they were the best cookies they have ever had. They also requested when we make chocolate chip cookies in the future, we make these ones.

Candace Nelson, the founder of Sprinkles says the perfect chewy chocolate chip cookies consists of a crisp outside that has a grey interior “studded with still-melty chocolate chips”. That’s the kind of cookie she wanted to create for Sprinkles bakery. She knew there were so many variations of chocolate chip cookies, she really wanted hers to stand out. She gave us a delicious treat that guests can enjoy at either Disney Spring at Walt Disney World and at Downtown Disney at Disneyland.

Chef Nelson says the trick is she melts the butter first before mixing it in. Then by allowing the dough to rest, it allows the flavor and texture to mature. She says it develops the complexity. She promises the extra steps really makes a difference.

The recipe makes 14 to 16  cookies. I tried to follow the measurements and made 14 cookies exactly.

Once my husband tried the cookies he said they were the best cookies he ever had. I thought it was late and he was being sweet to his wife. He is my biggest supporter in all aspects of our lives.

The next day I woke up and realized a forgot to make a birthday cake for a coworker. I knew I didn’t have time to make one so I brought in the cookies and promised her a belated cake the next time I saw her. Well everyone loved them. They couldn’t stop eating them. So that late night snack turned into my new staple cookie. I just wish you could cook more than four at a time.


  • 2 1/4 cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp fine sea salt

  • 1 cup unsalted butter (melted and still warm)

  • 1 1/4 cups sugar

  •  1/4 cup lightly packed light brown sugar

  • 1 tsp pure vanilla extract

  • 1 large egg

  • 2 large egg yolks

  • 2 cups semisweet chocolate chips


  1. Sift your flour, baking soda, and salt into a medium-size bowl. Whisk all the ingredients together really well.

  2. In a stand mixer with a paddle attachment, on medium speed beat the butter and sugar. Beat until light and fluffy. It should take about 2 to 3 minutes. Take breaks to scrap down the sides with a spatula.

  3. On low speed, add the vanilla, egg, and egg yolk until it’s well blended. Slowly add the flour mixture. You add it slow because it will mix better, and so it doesn’t spray back up at you. If it happens don’t worry everyone has done it. I did it this morning actually. Make sure to take time to stop and scrape the sides of the bowl down. Flour will easily hide at the bottom of the bowl. So scrap right down to the bottom.

  4. Fold in your chocolate chips. You want to do this by hand because a mixer will break the chips and will make a less clean looking cookie.

  5. Wrap the dough in plastic wrap and place in the refrigerator for a few hours. The longer you chill it, the better. Ideally, if you can let it sit and chill overnight, then that’s the best option.

  6. Preheat your oven to 350F degree.

  7. Prepare your cookie sheets by covering the sheets with parchment paper.

  8. The recipe says to scoop 1/4 cup of dough and make a ball of the dough. I had to let it warm up a little to be able to make the balls. Do not press down on the balls. They will flatten out themselves.

  9. Bake them for 10 to 12 minutes until golden brown.

Enjoy my friends!!!!

(Originally posted on Decemeber 22, 2017)