I know that I just did one in my "They Should Make This at Disney" series, but when I came across this one, I couldn't help myself.  I had to make it.  I found the recipe that inspired this dish on Pinterest...  Because Pinterest is the single greatest time wasting website of all time...  And then I adapted it to be more Disney.

Creme Brulee is one of those Disney dessert staples that people obsess over.  I've seem creme brulee crawls on various food blogs, people pleading on forums for the location of the most insanely delicious creme brulee, people mourning the retirement of a creme brulee from various restaurants...  The Disney creme brulee is practically a dining institution.  Just a quick Google search and I've found 21 different creme brulee offerings from around the World.  I have to admit, it's

I don't even think I need to talk up the Disney cupcake.  I mean, seriously, everybody knows that Disney does the best cupcakes in the world.  

My inspiration was Le Cellier...  If Le Cellier went the route of Be Our Guest and served high-end cupcakes.  My favorite creme brulee on property has to be the maple version at Le Cellier, so it seemed only natural (for me at least) to blend that with a cupcake.  Granted, Le Cellier doesn't use creme brulee mix, but hey...  I've never made the stuff before.  I've got to start somewhere, and I don't feel courageous enough to try a creme brulee from scratch yet.

To say these came out stunning is an absolute understatement.  They were pretty easy to make, the result was so gorgeous to look at, and the taste was out-of-this-world.  This is, for sure, the grown up version of cupcakes that I dare say cupcake haters may even like.

I have to admit, I came so, so, so close to garnishing this with a piece of brown sugar bacon...  But I decided against it.  However, if I were to do it over again (and who am I kidding, I totally will), I'd add the bacon.  I think that would make this such an incredible, unique, dessert that it'd be impossible to not be addicted to.  And the next time I make it, I'm going to overfill the creme brulee part a bit.  When I broiled the tops to get that nice, crunchy topping, the tops of the cupcake got very browned.  Surprisingly, it didn't taste burned at all, but it made the crystallization process a bit touchy for my taste...  This is one of those occasions where I wished I had a culinary torch. 

May I also say, I was really pumped that I am finally able to use my amazingly awesome cupcake accessories.  My Dad got me a cupcake corer for Christmas and I've been dying to use it, but I haven't had a chance to make anything where I'd use it.  Considering that cupcakes are one of my favorite things ever and I used to make them pretty much every week, I lay the blame for this pretty squarely on the fact that I'm trying to diet and train for the Wine and Dine Half Marathon.  I'm fairly sure that even the most liberal of runner's diets don't include cupcakes.  

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Maple Creme Brulee Cupcakes

Original recipe by The Disney Chef

 

Cupcakes

°o°  3/4 cup butter, room temperature 
°o°  1 1/2 cup granulated sugar

°o°  3 eggs

°o°  2 teaspoons baking powder

°o°  1/4 teaspoon salt

°o°  2 teaspoons vanilla

°o°  2 3/4 cups flour

°o°  1 1/3 cup milk

Creme Brulee

°o°  2 cups milk

°o°  2 cups whipping cream

°o°  4-6 teaspoons maple extract

°o°  2 3.7 ounce boxes creme brulee mix

Preheat oven to 350.

Beat together butter and sugar until well incorporated.  Add eggs, one at a time, blending well after each addition.  Add baking powder, salt and vanilla.  Add in milk and flour, alternating between the two to ensure batter doesn't become too watery or too tough/dry.  Pour mixture into lined muffin tins, filling each muffin liner 2/3 to 3/4 full.  

Bake for 24-27 minutes or until the cupcakes are slightly browned and the tops are slightly firm.  Allow to cool in muffin tin for 10 minutes, then remove to wire rack to cool another 30 minutes.

Using a cupcake corer or spoon, scoop out the center of the cupcakes, leaving about a half-inch on all sides and the bottom of the cupcake.  Set aside.


In a saucepan, combine milk, whipping cream, and maple extract (amount to taste).  Whisk in creme brulee mix ONLY (not sugar topping) and warm mixture just to boiling.  When mixture begins to thicken, quickly spoon into hollowed centers of cupcakes.  Fill them to the top, if not very slightly over (mixture will sink as it cools) so that the creme brulee is contained in the hollowed center, but not spilling down the top.  

Allow to cool at room temperature about an hour.  Refrigerate another hour, if desired.

Preheat broiler.  Top cupcakes with the sugar mixture from the creme brulee mix and allow to broil about 4 minutes, or until mixture has hardened and caramelized, but not burned.  Serve.  

Store leftovers in fridge. 

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It's been awhile since I've done one of my original recipes...  I'm not really sure why, honestly...  I cook all the time.  I guess it never occurs to me to document what I make anymore.  I actually expect most folks here think I can't cook without a Disney recipe in-hand (I know some of my friends are starting to wonder...  LoL!).  Truthfully, if some of the ladies that I speak with on the Facebook group "Losing it For the Mouse" hadn't asked, I probably would have forgotten to share this one too...  The irony being that this recipe owes a lot of it's amazing flavoring to an amazing spice that I got at none other then Mickey's Pantry at Downtown Disney...  One of my favorite stores ever.

First, a little back story...  This New Years, I made the resolution to start a hobby I've always wanted to do, with an overall end goal I've wanted to do for years.  This year, I decided to take up jogging and run the Wine and Dine Marathon in November.  A lofty goal, for sure, and it's resulted in a huge lifestyle change, including food.  For support, I've been a frequent lurker, occasional commenter on "Losing it For the Mouse," a fabulous group of folks who use Disney as motivator to seeking and maintaining a healthier lifestyle.  Well, we were discussing our dinners, I mentioned I'd made this, and everybody wanted the recipe.

While I was re-making the dish so that I could figure out my exact measurements and calculate the nutrition info (5 points per serving, assuming 5 servings from the recipe...  6 points if divided into 4 servings), it suddenly dawned on me...  Duh...  The seasoning I'm using I got at Disney.  So, in a "6 Degrees of Kevin Bacon" sort of way, this is a Disney recipe.  Kinda.  Sorta.

For those who don't spend as much time at Downtown Disney as I do, there's a great store called Mickey's Pantry right next door to Earl of Sandwich, and it features all sorts of fantastic kitchen gear.  Cups, cookbooks, dining sets, serving tools...  All of it themed out to Disney.  In the corner, there's a little nook that belongs to The Spice and Tea Company, and it's got all of these gorgeous, unique, spices, teas, sugars, and seasonings.  Seriously, it's a chef's dream.  I'm like a kid in a candy store whenever I visit there.  I know they're a chain, so for those who've missed this treasure trove, check their website for a location near your area.  They're for sure worth a nice, long look.

Anyway, one of the spices that I just had to grab was one of their signature blends called "Florida Sunshine."  Seeing as one of my favorite flavor profiles to cook with is citrus, and this is made with a combination of (from their website) "ginger, green peppercorns, rosebud petals, salt, lemon zest, lime zest and orange zest," I had to grab a bottle, and it was one of the first spice sets I used when I came home.  The flavor has that definite citrus, but the combination of the ginger and rose petals creates a unique taste that, I think, is out-of-this-world.  I use it on everything now, this dish included.

So...  Long story just to share that I created this healthy meal because of my decision to run a half marathon, seasoned with a spice shaker I got at Disney.

My inspiration for this dish was fresh ingredients, fast to make, with a lot of flavor, while still being healthy.  I had a ton of spinach on-hand because our local grocery store had it on sale (40 cents a pound...  Seriously, I have a ton), and I'm one of those odd creatures that always has fresh lemons in the house.  Something about a nice, fresh, citrusy pasta with the light sweetness of spinach just sounded so good...  I thought about tossing the spinach as-is into the pasta, and I'm sure that would taste awesome, but I had to slide it past picky kids and I thought I stood a better chance doing so if I turned it into a nice pesto.  And added bacon.  Ok, turkey bacon, but seriously, I'm giving picky kids spinach, I figured turkey bacon would be the least of their worries.

Super awesome for me, it was devoured with not a single complaint.

I made this to be as healthy as possible, so I used Ronzoni's Smart Taste Pasta, which I really highly recommend.  It's the same price as regular pasta, tastes exactly the same, and (depending on what brand we're talking about) can be healthier then whole wheat pasta.  I'm a big pasta snob, and if it doesn't taste like "regular pasta," I'm not a fan.  This stuff is indistinguishable from the pasta we all know and love.  For those who're not worried about counting calories or training for a half marathon, obviously regular pasta and/or fresh pasta would be fabulous for this dish, just adjust your cooking times accordingly.  The same with the turkey bacon...  It can easily be switched for regular bacon, shrimp, or chicken (drain off the extra fat made by the bacon though).  I also went heavy on the garlic because I love me my garlic.  I've only had this warm, but I suspect this would make a really awesome cold dish as well.

As for the spice, obviously it's a pretty specific, specialty spice, but if it's not something that's immediately available, a lemon pepper spice would kind of similar (though not nearly exact and a lot of the unique flavor in this dish would be lost), or it can be simply left out.  However, for a great spice and salt blend that's a slice of Florida, I can't say enough great stuff about this.  It's unique, delicious, and great on everything from veges to seafood to pasta and chicken.  That ginger and rose taste along with the citrus...  I've never had anything quite like it and it's amazing.  So if you don't have it, you need to grab it!  No store near you?  Never fear, you can order it (and a ton more) online. 

Since the idea of this series is "they should serve this at Disney," I honestly believe that this dish would be perfect at Sunshine Seasons or Garden Grill.  Leave out the meat, and it'd make a fantastic vegetarian-friendly dish.  Can you imagine this dish with the spinach they grow on-site and with some sustainable fish?  Yum!

I'd love to hear everybody's thoughts, so please, leave a comment below or visit our lively Facebook community.  Just like "The Haunted Mansion," there's always room for one more...

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Spinach Pesto and Lemon Pasta

Original Recipe by The Disney Chef

 

°o°  6 oz pasta
°o°  4-5 cloves garlic, chopped

°o°  2 teaspoons olive oil, divided
°o°  3 ounces turkey bacon, chopped

°o°  2-3 cups (or 2 or 3 large hand fulls) spinach, roughly chopped
°o°  2 tablespoons white cooking wine, if desired

°o°  1 ounce cream cheese

°o°  Juice of 1/2 lemon

°o°  Zest of 1 lemon

°o°  Florida Sunshine spice blend, to taste

°o°  Salt, to taste
°o°  Fresh grated black pepper, to taste

Cook pasta according to package directions in salted water until al dente (pasta will cook further when blended with spices, under-cooking prevents overcooking later on).  Drain and set aside.

Meanwhile, add spinach and 1 teaspoon olive oil to a food processor and process until the consistency of pesto and the oil and leaves make a loose paste.  Set aside.  If the paste is too thick, add 1 teaspoon water.

In the saucepan used for the pasta, add remaining 1 teaspoon of olive oil and garlic.  Saute for about 30 seconds, then add turkey bacon.  Cook until bacon is crispy.  If desired, add cooking wine to hot pan to loosen bacon bits from bottom of the pan (deglaze), then add cream cheese.  Cook over medium-high heat until melted.  Add pasta, toss in spinach and cook on medium high for about 1 minute.  Squeeze juice of lemon into pasta and add lemon zest.  Season to taste with Florida Sunshine and salt.  

Remove pasta from heat and serve topped with cracked black pepper.  

  

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Here it is, the first recipe in the "They Should Serve This at Disney" series.  Woo hoo!  Though it very nearly ended up in recipe bloopers...  When making it, I accidentally forgot to add 6 ounces of chocolate...  I don't know what I was thinking, obviously math just isn't my strong suit.  It was still entirely edible, just a little goopier than I'd have liked.  When I remade it correctly, it came out perfectly, though I forgot to take pictures.  Again.

Anyway, this week, I picked a somewhat unique and unconventional candy...  Coconut and lime icebox fudge.  The recipe is loosely based off of a recipe that was shared with me by a friend which I tweaked here and there.  The final product ended up being just about the most amazing fudge I've ever had.  

Now, icebox fudge is kind of a regional thing, so for those who're not quite familiar with what it is, allow me to explain.  Unlike most fudge, which is solid and sets up to a harder, though slightly creamy, melt-in-your-mouth candy that will not melt if left at room temperature, icebox fudge is best kept, and served, chilled.  The texture is much more creamy, without being runny, but if left at room temperature it will not keep its shape.  In the 30 seconds of research I did on the subject, I found that icebox fudge really became the in vogue treat back in the era when electric refrigerators that didn't require defrosting were becoming a common household appliance.  The American housewife would use icebox fudge as a treat during the ever-so-popular cocktail, appetizer, or "finger food" parties as a subtle way to show off to her guests that she owned one of these fantastic new devices, as traditional iceboxes that required defrosting were too moist and would not allow icebox fudge to set properly.  The original recipe for icebox fudge actually came from a recipe book devoted to cooking using only your fridge and because finger foods were all the rage, this chilled chocolate was the very modern finger food-friendly substitute to ice cream and was quite popular for awhile in the south.

Now, I think this sweet fudge is a wonderful addition to the dessert menu of the more tropical bakeries and candy shops at Disney, maybe even dressed up as a full dessert (or as part of a dessert sampler) at places like Shutters and Coral Reef.  I can see it being served somewhere on the Boardwalk as its really sweet and refreshing taste just screams summertime at someplace tropical and relaxing.  It really is quite addicting.

I did fully intend on preparing this fudge in a 8x8 square baking dish, but as you can see, I used a rather large loaf pan.  I actually forgot that my only square baking dish met with an unfortunate, gravity-related accident and this was the best substitute I could find.  I fully suggest that, for best results, a 8x8 pan should be used, though keep in mind that the fudge will not be as thick as what I'm showing.  I actually think that thinner fudge bites actually tastes a little better as the big bites has a sweetness factor that is somewhat overwhelming for some.  For those who end up using the loaf pan, as I did, just be aware you won't use all of the graham cracker crumbs.  I should also say, I really like the crust super thick, first of all because it's delicious, but also because it provides an interesting texture and contrast to the sweet fudge.    

So what do we think?  Good enough to be served at Disney, or is it best left back in the 50's?

And for those who're still scratching their heads as to how fudge made in the fridge could have possibly been a poshy-posh treat to impress people with your fantastic fridge...  I actually have a cookbook from the 80's that shared recipes that highlighted another increasingly popular appliance...  The microwave.  Included is a recipe for cooking a Thanksgiving turkey.  Not how to reheat a cooked turkey, but how to clean, stuff, tie, and microwave a small, raw bird until it is cooked through.  Other gems include cooking a ham, hamburgers, roaster chickens, meatloaf, and pork chops, even a cake, all using just the microwave.  Apparently the need to impress people with our appliances has spanned decades, though I have to say if somebody presents me with a microwave-cooked turkey, I'll pass.

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Coconut and Lime Icebox Fudge

Original recipe by The Disney Chef

 

°o°  1/3 cup butter

°o°  1/4 cup sugar

°o°  1/4 cup shredded coconut

°o°  1 1/4 cup graham cracker crumbs

°o°  18 oz white chocolate

°o°  1 can (14 oz) sweetened condensed milk

°o°  1/8 cup coconut milk

°o°  1 tablespoon lime zest

°o°  1/4 cup lime juice
°o°  1/8 cup shredded coconut, roughly chopped

Line a 8x8-inc pan with foil or parchment, leaving an overhang off of the edges (to help remove fudge later).  Butter sides and bottom of the pan well.  Set aside.

Melt the butter and add sugar, and pour into the graham cracker crumbs and 1/4 cup shredded coconut.  Toss to mix all ingredients well.  Spread thickly, but evenly, into pan and cook 7-10 minutes, or until edges are lightly browned and the crust has dried.

Melt the white chocolate, sweetened condensed milk, and coconut milk over a double boiler until chocolate has melted completely.  Remove from heat and add zest, lime juice, and coconut.  Spread mixture evenly over the graham cracker crust.  Cover and chill overnight.

To serve, lift fudge from the pan using the foil/parchment overhang and cut into small, 1-inch squares.  Serve chilled and store in the fridge.

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