Tag Archives: vacation

Churro Cupcake Throwdown Part 1 of 2

15 Jul

The Story

While going through some photos from a recent Disneyland trip, I came across one that instantly triggered a food memory.

A while ago my husband, Nate, and I were supposed to go on a Disneyland adventure with my BFF and her family. Unfortunately, some unforeseen events occurred, which meant no trip for us. We were really sad about not only missing the trip with our friends, but also missing our favorite time of year, Halloween. They had never been able to experience the magic of Halloweentime at Disneyland and we had been looking forward to seeing their delighted reactions as they went for the first time.

After much deliberation, and financial Disney magic, we decided that this situation was not acceptable. My sister, Kelly, Nate and I plotted and schemed until the perfect plan evolved. We decided to drive the 10 hours down to Anaheim, and surprise them in the park. We didn’t have enough money or time off work to stay for the entire duration of the originally planned trip (this was pre-annual passes), but we could, however, go to Mickey’s Halloween Party. The party was cheaper than a park ticket, got us into Disneyland after 4pm, and included trick-or-treating, attractions and our personal favorite, Halloween Screams, the firework display. In addition, it is the only time adults can dress up in Disneyland!

We knew this surprise had to be perfect, so in the wee hours of the morning, Kelly and I wrote a scavenger hunt that would lead them right to us. We get our best ideas with a major lack of sleep, and this was no exception. We made them a little book of incredibly witty rhyming “spells”, each one a clue, (this is where we make the churro connection). They needed to think that the book was just a scavenger hunt to show them our favorite Halloween stops and offerings, and Churros are a staple on our trips. We carefully chose clues that were inside jokes, and that would lead them straight to us. The book was wrapped up and then presented just before they left. The first clues were to take a family photo in front of the big Mickey pumpkin, trade some Vinylmation and then get a churro. We didn’t want to chance anything going wrong, or be seen before the perfect moment. We needed to know their location at any given moment so that we could sneak to our hiding place, so we instructed them to open the parcel at exactly 4pm the day of the party. There were also rules to which stated that they must go in order and stick together.

The final spell sent them to Haunted Mansion Holiday to count how many times they could spot Jack Skellington (mean, right?). We were nervous, hiding in some bushes like a bunch of creepers, just outside of the attraction, waiting, waiting, waiting. It couldn’t have been more perfect.  Our friends had dressed up like a 50’s family from Disneyland’s opening day, our costumes were: young Elli (me) and Carl (Nate), and a Wilderness Explorer (Kelly) from Up!. The youngest daughter has a bad knee, and was in a wheel chair. The stage was set, all of our weeks of preparation were about to pay off. Enter Kelly.

Kelly: Hi. My name is Kelly. And I am a Wilderness Explorer in Tribe 54, Sweat Lodge 12.

Daughter: laughter.

BFF (the mother): Kelly! Kelly! Kelly! What are you doing here? Where is Ginny?

Kelly: I was wondering if you could help me. I’m trying to earn my assisting the handi-capable badge. Can I assist you with your wheelchair?

(This was actually all blurred together while BFF was going crazy.)

And then they saw us and everyone freaked out. Best. Surprise. Ever.

All of that reminiscing over a photo of a churro.

So what came of this nice trip down memory lane? The intense desire to bring this flavor home from the park. What better way to do it than with a cupcake? I scoured the interweb and found three highly rated recipes for a churro cupcake and the throwdown was on.

In part 2, find out who won.

 

P.S.

It’s my BFF’s birthday today! Happy Birthday!

Introducing S’mores, the other food group {and a review}

7 Jul

I have always been a big fan of the classic camp-fire treat and as an adult my obsession with S’mores has gotten a bit more intense.

It is the perfect combination – Hershey’s chocolate, graham cracker, marshmallow. Done. I love the simplicity of a S’more, yet every time I eat one, I am surprised at just how much I love the flavor combination.

Chocolate is normally not my first choice when I’m craving something sweet. I’m a vanilla girl. White chocolate, fruit, vanilla, coconut, lemon, these are all flavors I would choose over chocolate.

Unless it’s a S’more.

This obsession even inspired an English project last year. I had to do an evaluation project so I chose to do an at home S’mores tasting of different recipes. This has opened a whole new world of reinterpreting the classic S’more. It’s a challenge I have taken to find as many ways as possible to eat this flavor combination.

Thus is born a new segment on this weblog: S’mores – the other food group.

To begin, let’s start with a fabulous little find at Disney California Adventure, during my latest trip.

If you are ever craving a S’more on your next Disney vacation, like I was, might I recommend the new and fabulous Ghirardelli Soda Fountain and Chocolate Shop?

There is quite the impressive mural when you walk into the Ghirardelli shop. Not only is it  massive, but interactive as well.

If someone orders  The Cable Car – Rocky Road Sundae (Rocky road, chocolate chip and chocolate ice cream smothered with creamy, marshmallow topping and freshly homemade hot fudge, all surrounded by a halo of whipped cream, topped with chopped almonds, a cherry and a Ghirardelli Squares milk chocolate),  the cable car in the mural moves!

I’ll let you experience the others, but my favorites were when people ordered The Gold Rush – Peanut Butter Hot Fudge Sundae (Vanilla ice cream with freshly homemade hot fudge and melted peanut butter throughout, perfectly topped with whipped cream, chopped almonds, a cherry and a Ghirardelli Squares milk chocolate)  and The Earthquake – Family Favorite (Eight scoops of ice cream, eight delicious toppings, finished with fresh bananas, whipped cream, chopped almonds, decadent chocolate chips and cherries). We’ll be trying out some of these on our next trip.

This little delight can be found on the kid’s menu, as the Kid’s S’more Sundae. It contains a large scoop of Chocolate Chip Ice Cream, Marshmallow Creme, Ghirardelli’s Signature Milk Chocolate Hot Fudge, Whipped Cream, a Graham Cracker Square, a Ghirardelli Chocolate Rectangle and of course, some sprinkles.

This sundae delivers in name and flavor. It is the ice cream version of a S’more. I especially LOVED the hot fudge! I’m incredibly picky when it comes to hot fudge and this did not disappoint. It was creamy and had a nice depth of flavor. The graham cracker added a nice crunchy texture, while the marshmallow creme was soft and light. This sundae had it all (let’s go in order, shall we?) : cold, light, warm, rich, fluffy, crunchy, heaven.  The balance of flavors was there, which can be hard to accomplish when reinterpreting the S’more.

I’m so happy that this is on the kid’s menu. It’s the perfect size. If you’ve seen the sizes of the regular sundaes, then you know what I mean. They are monsters. My sister and I had just eaten so we shared this and it was just right.

The Verdict:

This sundae is a winner. Go. Eat. Now.

The Details:

Name: Ghirardelli Soda Fountain and Chocolate Shop

Where: Pacific Wharf, Disney California Adventure

What: Kid’s S’more Sundae

A little something extra: Get a free chocolate when you walk into the shop!

Price: $6.95

 

An Ice Cream Extravaganza

5 Jul
I have just returned from a glorious 10 day jaunt around the East Coast, followed by an adventurous week in California {most of which was in Disneyland! We were lucky enough to camp out and be there for the grand reopening of Disney California Adventure, which includes Cars Land and Buena Vista Street.}. There was so much food goodness on both of these trips that you are in for a real treat. Expect a wide array of posts in the next few weeks.
First up, a look at some of the ice cream offerings in Disneyland and Disney California Adventure.
The theme of this trip seemed to be “let’s eat our weight in ice cream each day”. I’m going to be broad with my definition of ice cream. I am including all frozen, sweet treats.

Frozen Apple Juice from Fantasyland

Mickey Bars and Chocolate Chip Cookie Sandwiches while waiting for the parade

Twisted Cheshire Concoctions via Mad T Party – Cotton Candy mixed with Mandarin Orange, Granny Smith Apple mixed with Desert Pear and Cotton Candy mixed with Desert Pear

Hand Scooped Ice Cream and Bars from Clarabelle’s – Vanilla and Strawberry Ice Cream in a Waffle Cone, Chocolate Bar dipped in Milk Chocolate and Sprinkles, Mint Chocolate Chip Ice Cream, Butter Pecan Ice Cream

Smoothies from Schmoozies – Mango Smoothie and Strawberry Banana Smoothie

Guaradelli’s Ice Cream and Sundaes – Vanilla Ice Cream with Warm Peanut Butter on a Cone, Chocolate Ice Cream with Warm Peanut Butter in a Chocolate Dipped Waffle Cone, Strawberry Cheesecake Ice Cream, Chocolate Chip Ice Cream with Milk Chocolate Hot Fudge and a S’more Sundae

Jamba Juice Smoothies – Mango-A-Go-Go’s

Next time you are in the parks, check out some of these cool offerings.

Restaurant Review: Napa Rose – Chef’s Counter

22 May

The Story

On March 10, my husband Nate and I, celebrated our 5th wedding anniversary. I surprised him with a weekend trip to Disneyland. We stayed at the Grand Californian for the first time (which was spectacular) and I made reservations for a foodie’s dream dinner: the Napa Rose – Chef’s Counter.

Napa Rose is located inside the Grand Californian Hotel & Spa on Disneyland property. The Chef’s Counter gives you the opportunity to sit at the actual kitchen counter facing the action and watch the chefs work their magic.

There are three ordering options at the chef’s counter, order what you wish directly off the menu, “The Vintner’s Table” – a Chef’s four course prix fixe menu inspired by the current season, or our choice, letting the chef make a custom meal for you. It is a five course meal and the dishes are smaller than normal portions you would get from ordering off of the menu {although I think our fourth course was a full portion}.

Andrew Sutton, Executive Chef, was off that night, but Chef Gloria and Chef Alex took very good care of us.

Chef Gloria {who was just announced as the Chef de Cuisine of the new Carthay Circle Restaurant in Disney California Adventure} introduced herself and asked us three questions:

Do you have any allergies? Lisa: No, Nate: No.

Do you have any dislikes? Lisa: No, Nate: Yes, seafood and peppers.

How do you like your meat cooked? Lisa: Medium, Nate: Medium-well.

That’s all she asked and the rest of our experience was a series of very happy surprises. While we waited, we had the pleasure of watching the kitchen staff at their finest. We felt like we were part of the kitchen action. The station right in front of us was preparing and plating the scallop and salmon dishes. We could also see the salads being made as well.

The Food

Our first delicious morsel was our Amuse-Bouche {a single, bite sized hors d’oeuvre, that cannot be ordered from the menu. This is considered a gift from the chef}

Nate & Lisa: Cornbread triangle with rainbow chard, ham and citrus marmalade.

This was very tasty and we both really enjoyed it. The bits of lemon were a nice, refreshing surprise.

 

First Course:

Nate: “Smiling Tiger Salad”, Twice-cooked Spicy Beef, Asian Greens and Coconut-Lime Vinaigrette {this normally comes with Tempura Lobster, but was left off due to his dislike of seafood}

Lisa: Salad of Strawberry Roasted Organic Chicken, Jicama, Upland Cress and Buttermilk Lemon Vinaigrette

Nate thought his salad was really good, although he liked mine better and I felt the same way about my salad. I LOVED his salad and thought the flavor profile fit my preferences better. I would order either of them again.

 

Second Course:

Nate: Duck a l Orange, Breast of Duckling Roasted and Duck Confit, Braised Endive and Blood Orange-Almond Jus

Lisa: Pan Roasted Diver Scallops on a Sauce of Lobster and Lemon Accented with Vanilla

Nate loved his duck, it was tender, succulent and flavorful and one of his favorite courses. He would definitely order it again. I thought the almond was a nice touch to his dish, although the duck was too fatty for my liking. My scallop was perfection. I have had this dish one other time when we ordered off the menu and I was praying I would get it this time around. Especially with the great luck of watching them prepare it right in front of us! This dish is what dreams are made of. Lobster, vanilla and lemon are some of my favorite things in the world so this was a perfect fit. I can’t say enough about this dish.

 

Third Course:

Nate: Hickory Smoked Pheasant with Wild Mushrooms, Cavatelli Pasta and Rich Pheasant Jus

Lisa: Grilled Wine Country Rabbit Meatloaf, Baby Portobello Mushroom Ragu and Carrot Puree

Nate wanted to like this dish more than he did. He thinks having it after the greatness of the duck may have tainted his palate and opinion. He says he would like to give it another chance, but there was just no comparison. I felt the same way about his dish. My rabbit meatloaf, on the other hand, is one of the best things I’ve ever consumed. When I was told what I was given I had no idea what to expect. I think that’s what made it so good. I have never experienced that flavor combination before. The depth of flavor and perfect harmony with the two sauces blew me away. I could have eaten a whole bowl of that carrot puree, it was THAT delicious. We loved that the rabbit dish was accompanied with a carrot puree, how clever.

 

Fourth Course:

At this point I thought we only had dessert left. We had had what I thought was a full, balanced meal – a salad, an appetizer, a meat course. And then they brought out some big knives. I turned to Nate and said, “Those are not dessert knives.” and they weren’t. Here is the real meat course.

Nate: Slowly Braised Veal Osso Bucco, Sweet English Peas, Ham, Buttered Leaks with Zinfandel Lemon Butter

Lisa: Pan Roasted Petit Filet Mignon, Roasted Parsnips, Braised Beef Cheeks and White Cheddar Fritter

Words cannot describe Nate’s reaction to this dish. The meat was perfectly cooked and melted in his mouth and was rich and fatty. Give him anything with a marrow bone and he’s a happy camper. This is a Nate meal to a T. The meat was incredible, but I preferred my filet, which was the best steak I have ever tasted. It melted in my mouth, I didn’t need a knife {or even teeth for that matter}. My only complaint is how big this portion was. It seemed to be the full portion and by this point we were already feeling full.

 

Fifth Course:

Before our dessert course, Chef Alex asked us which we would prefer, a chocolaty, fruity, or creamy dessert. I said fruity and Nate chose chocolaty.

Nate: Scharffen Berger Chocolate Pate with Hazelnut Creme Anglaise

Lisa: Warm Pecan Fuji Apple Charlotte with Oatmeal Raisin Ice Cream

Nate loved his dessert. It was rich and creamy, so he could just enjoy the smooth flavor of it. He really liked the  combination of the hazelnut flavor with the richness of the chocolate. I also really enjoyed my dessert. The apple was a nice, refreshing, light ending to my meal.

 

The Verdict:

Lisa’s Favorite: Tie between the Scallops and Rabbit Meatloaf

Nate’s Favorite: Veal Osso Bucco

We REALLY enjoyed our dinner at Napa Rose. The Chef’s Counter made it really special and was worth the extra money. It was amazing to watch the chefs at work and have them customize a meal for us, not to mention, eating some of the best food we have ever tasted. We highly recommend it and will be back again.

 

The Details:

Name: Napa Rose

Where: Inside the Grand Californian Hotel & Spa, Disneyland Resort

Special Instructions: Must call restaurant directly to make a reservation for the Chef’s Counter (not the Disney Dining line)

Contact: (714)300-7170

Price: $90 per person

There are two times available each night, 5:30pm and 8:30pm, with only 8 seats each, so make sure to get your reservation as quickly {they take reservations up to three months in advance}. We opted for the first one at 5:30pm. I highly recommend this as we got out just in time to grab our coats from our room and see the second showing of World of Color! It’s also nice to start early since it’s a long meal. Enjoy!

Recipe Review: La Salade de Maison

16 May

The Story

Sometimes a really good salad is what you need in the parks.  Sometimes a little bit of goat cheese makes theme park food feel fancy. Sometimes a salad makes the “sliced turkey, ham and Swiss cheese fried in a light batter and served with berry puree dusted with powdered sugar” {aka Monte Cristo} that you’re about to eat not seem so bad.

And while you think, “I should be eating some vegetables on this vacation so I’ll order this salad.”, you won’t know what you’re getting into until you take that first bite. Do not underestimate this salad.

This salad is 1/4 of the perfect meal at Cafe Orleans{La Salade de Maison, Pomme Frites, New Orleans Gumbo and the Monte Cristo}. When I made the gumbo recipe I knew I had to have a go at the salad as well. The beauty of this recipe is that it’s easy, delicious and tastes exactly like the salad at Cafe Orleans. It is my favorite Disneyland salad.

Here is the menu description:

La Salade de Maison – Our Cafe Orleans signature house salad, featuring tossed baby greens in a raspberry vinaigrette, topped with cherry tomatoes, crumbled goat cheese and caramelized pecans. C’est bon! $5.49

The Cooking

Start with the pecans in a dry, cold pan.

Pour some sugar on top.

Turn on the heat and wait until the sugar starts to melt, mix it all up and add more sugar until you’re happy with the coating.

Let it cool and break it up.

The ingredient line up:

Let’s make a raspberry vinaigrette. Smash them up.

Then press the raspberry mush through a sieve.

Whisk in the oil.

Assemble a beautiful salad.

The Verdict

This is such a great salad. It’s easy, delicious and a step up from your normal salad. The saltiness of the goat cheese with the sweet pecans and cherry tomatoes make for a really fresh balance. This will be one of my go-to salad recipes.

The Recipe

There is not a recipe for the La Salade de Maison but it was easy enough to figure out. While I couldn’t find the recipe for the raspberry vinaigrette, I did find one from the Coral Reef Restaurant in EPCOT. Thanks to Magical Kingdoms, I found it here. I thought I’d give it a whirl, as homemade dressings are always better, but if you prefer, there are plenty of options at the grocery store for a delicious raspberry vinaigrette.

La Salade de Maison from Cafe Orleans, Disneyland

Serves 6 as starter salads, 4 as salad entree

1 – 5 oz. package Spring Mix greens

1/2 pint cherry tomatoes, halved

1 – 4 oz. log of fresh goat cheese

1 – 5 oz. bag of halved pecans

Sugar

Raspberry vinaigrette

Place pecans in a clean, dry saute pan. Turn on medium heat. {Note: The nuts develop a better flavor if you have them in the pan while it comes up to heat.} Pour sugar liberally over the nuts. Stir only when you see the sugar start to melt around the edges. Once this starts slowly stir as the sugar heats up and adheres to the nuts. Continue adding more sugar until you are happy with the coating on the nuts. Remove from pan and place on wax paper until they are cool.

Remove greens from container and rinse well. Dry with paper towels or a salad spinner. Toss greens lightly with raspberry vinaigrette (recipe below). Add tomatoes and candied pecans. Crumble goat cheese on top right before serving. Add additional dressing and pepper on the table for guests to add if they choose.

Raspberry Vinaigrette

1/2 pint raspberries

3/4 cup raspberry vinegar

2 tsp sugar

1 tsp German style mustard

1/2 tsp vinaigrette spice (recipe below)

2/3 cup canola oil

Puree the raspberries in a blender or a food processor and strain through a fine sieve into a small bowl, pressing hard on the solids; discard the solids.

To the raspberry puree add the raspberry vinegar, sugar, mustard and vinaigrette spice. Whisk until blended.

Add the oil in a slow, steady stream, whisking constantly until the dressing is emulsified. Use immediately or store for up to three days in a chilled and covered container. Whisk to combine just before using.

{Note: The raspberries I used were pretty tart so I ended up adding quite a bit more sugar before it was sweet enough for our liking. Add and taste as you go.}

Vinaigrette Spice

1/2 tsp granulated sugar

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp dried basil leaves

1/4 tsp dried tarragon leaves

1/4 tsp dried oregano leaves

1/4 tsp dried thyme leaves

1/4 tsp freshly ground black pepper

In a small bowl combine all ingredients.

 

Planning

3 May

Things I hear frequently that make me cringe:

 

1. “Food in the park is too expensive.”

2. “We are going to leave the park every time we eat.”

3. “All they have are hamburgers, so let’s leave and eat somewhere else.”

 

What I say to you is this:

 

1. You are in Disneyland. By entering those turnstiles you make a silent oath that you recognize everything in the park is more expensive than in the real world. It’s a fact of life. It’s best to accept it rather than let it ruin a vacation, but please, accept it with grace. There is nothing worse or more magic-killing than having someone complain loudly about how expensive everything is the entire trip. Do your research and have appropriate expectations.

If you go to the parks more than once a year, look into buying an annual pass. Depending on the pass you buy you can get 10-15% off food, 10-20% off merchandise and other discounts on hotels and parking. This can make it worth it in itself.

2. Wow. Really? You are soooo concerned about how expensive the food is in the parks, yet you’re willing to waste precious time leaving and returning to the park multiple times a day? Time=money and you just wasted a lot of it. Utilize your expensive park tickets in a smart way, the McDonald’s across the street isn’t going to save you that much money. {Note: While I haven’t been to that McDonald’s, I’ve heard it is more expensive than normal McDonald’s and they do not have a dollar menu.}

3. When I hear this I know the person is NOT a planner. There is such a wide variety of food in the parks these days, that I can’t tell you the last time I’ve had a hamburger in Disneyland. A sourdough bread bowl with New Orleans style gumbo? Yes. Bacon wrapped asparagus? Yes. Chicken and sun dried tomato pasta? Yes. What was the closest thing I’ve had to a hamburger in Disneyland in the last year? The fried green tomato sandwich topped with a jicama mango slaw on a multi-grain roll at the Hungry Bear (go get it, it’s awesome!). Disney has heard the cry of foodies everywhere and have been making an effort to increase variety and food quality in the last few years.

There is some amazing food to be had at the parks. Do some research. Put your trip off for one more month to save enough to eat well on your trip. Isn’t that what a vacation is all about anyway?

 

Here is my formula for planning a food budget for a Disney vacation. It has never failed me.

I always start off with $30 per person per day.

 

This is the average of what a person will spend when having 2 meals and a snack. We prefer to eat lighter while at Disneyland. This ensures a better experience, as roller coastering and excessive walking on a full tummy is no fun. This is not a good idea for everyone. Some families need 3 meals plus snacks to be happy. It’s not worth a grumpy family to save a few bucks. Determine what is best for your situation. To offset the cost of an additional meal, bring things like granola bars or other small snacks to replace breakfast or eat between meals as needed.

The ‘$30 a day’ rule applies to a normal day in the park, counter service restaurants and snacks only. If we are going to a nicer restaurant, such as a table service restaurant (ie. one you can make a reservation for) I will look at the menu online (you can do this by going to this awesome website). My husband and I look at possible things we would order, determine the most expensive one and add it onto the $30. This will ensure you have plenty of money. I never know what I’ll be in the mood for, so this keeps all my options open.

Here is an example of a day from one of my last trips to Disneyland:

 

Jolly Holiday Bakery (located on Main Street, next to the Adventureland entrance):

Ham and Cheese Quiche – a flaky crust with a delicious ham, cheese and egg center, (Came with a side of fruit, not pictured). $7.19

Fruit Tart – assorted fresh fruit on a flaky crust with a creamy custard. $4.99

Water. free

 

Hungry Bear (located next to Splash Mountain in Critter Country):

Fried Green Tomato Sandwich – cornmeal crusted fried green tomatoes layered with two slices of fresh heirloom tomatoes, topped with havarti, remoulade, jicama-mango slaw and served on a multi-grain roll and included sweet potato fries. $8.49

Lemon “Bumblebee” Cupcake – with lemon cream filling and honey-lemon frosting. $4.99 (I split this with my sister, so I paid $2.50)

Water. free

 

Jolly Holiday Bakery (located on Main Street, next to the Adventureland entrance):

Seasonal Cupcake – chocolate cupcake with fresh raspberry filling, chocolate mouse and ganache, and white chocolate shavings on top. $4.99 (again, split with my sister {two cupcakes in one day, don’t judge}, $2.50)

Milk. $1.79

 

Total (with tax): $29.60

Total after AP discount (with tax): $25.16

 

We aren’t soda or coffee drinkers. If you are, add $3 to each meal.

Some days are going to be a little over, some a little under, normally ours evens out pretty nicely. Whatever we have leftover is a bonus snack or souvenir.

I looked up the prices for McDonald’s inside an airport (assuming the elevated prices will be similar to those across the street from Disneyland). A grilled chicken club sandwich in a meal is $8.19, practically the same price as my delicious sandwich above, but without the hassle of leaving the park. I guarantee McDonald’s won’t have the atmosphere, convenience or variety of the park either.

“To all those who come to this happy place; welcome”

2 May

I am not a professional chef. I have not been to culinary school. I have, however, a passion for great food. I have a mother and a grandmother who taught me that making things from scratch is always the better option. I learned that cooking can lower your anxiety levels, bring people together and indulge all of the senses.

I realized just how much I love to cook when I found myself in the kitchen trying new recipes on days when I had no business being there: after a long day at work, when I was stressed about a test or when I should be cleaning my house. I cook when I’m tired, energized, sad or happy. It is my therapy.

My love for all things Disney goes back as far as I can remember. As an adult, I have an even greater appreciation for the quality and magic that emerges from the park. My husband and I are Annual Passholders and often frequent the park, even though we are a few states away. I think the food of Disneyland can be just as memorable as the attractions and atmosphere; my goal is to merge these two passions and help you bring the magic home and be better prepared when planning your own trips to the parks.

Features will include:

  • Original recipes
  • Disney park recipe reviews
  • Different interpretations of Disney park foods
  • Healthy makeovers to your favorite Disney dishes
  • Disneyland Resort restaurant reviews and recommendations
“To all those who come to this happy place; welcome”. – Walt Disney
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