The Hunchback of Notre Dame Inspired Recipe: Croissant French Toast!

Hugo - Hunchback of Notre Dame

"And since you're shaped like a croissant is."

What you'll need

• 1 tablespoon unsalted butter (for buttering pan)
• 5 large eggs, beaten
• 1/2 cup milk
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 4-5 regular sized chocolate croissants

Helpful Tip: Can't find chocolate croissants? Cut each croissant in half horizontally and fill with 1-2 tablespoons of chocolate chips before placing in pan and covering with egg mixture.

Prepare recipe the night before and cover with foil. Allow to sit on kitchen counter for 10 minutes to warm up before baking in the oven.

How to make it

1. Preheat oven to 350 degrees. Butter a 10-inch cake pan and set aside.
2. Place croissants into prepared cake pan in a circular pattern, overlapping them slightly.
3. In a large bowl whisk together eggs, milk, salt, sugar, cinnamon, and vanilla. Pour mixture over croissants and press croissants down slightly so that they can absorb most of the egg mixture. Place the pan in the oven for 25-30 minutes. Bake until all of the eggs are cooked and top is a light golden brown. Remove from oven and cut into wedges. Top with butter and syrup if desired or eat as is.

Source: http://spoonful.com/recipes/croissant-french-toast

Bambi Inspired Recipe: Feta and Spinach Stuffed Mushrooms!

Thumper - Bambi

"'Eating greens is a special treat, It makes long ears and great big feet. But it sure is awful stuff to eat.' I made that last part up myself."

What you'll need

• 1 10oz package frozen spinach, defrosted and drained
• 1 14oz package large, stuffing-size mushrooms (approx. 9 mushrooms)
• 4oz feta cheese, crumbled
• 2 small cloves of garlic, finely chopped
• 2 tablespoons olive oil plus more for drizzling
• Salt and pepper, to taste

Notes: Makes 9 mushrooms

How to make it

1. Preheat oven to 350° F.Spray a large baking sheet with cooking spray and set aside.
2. In a small frying pan, heat 2 tablespoons of olive oil over medium heat. Add garlic and cook for 15 seconds, stirring constantly. Add the spinach, salt and pepper and cook until the spinach is heated through and the garlic is evenly distributed. Remove from heat. Allow spinach to cool slightly.
3. In a medium bowl, combine the spinach with the feta and stuff each mushroom with about 1 tablespoon of the mixture.
4. Remove the stems from the mushrooms (if present) and set aside for another use. Place the mushroom caps on the prepared baking sheet and bake for approximately 20-25 minutes or until mushrooms are soft and darker in color.

Source: http://spoonful.com/recipes/feta-and-spinach-stuffed-mushrooms

Snow White Inspired Recipe: Crunchy Caramel Apple Pie!

Evil Queen - Snow White and the Seven Dwarfs

"It's apple pies that make the menfolks' mouths water."

What you'll need

• Pie
• Pastry for one 9-inch piecrust
• 1/4 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 5 1/2 cups peeled and thinly sliced apples
• 
  
• Crumb Topping
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick oats
• 1/2 cup butter
• 
  
• Crunchy Caramel Topping
• 1/2 cup chopped pecans
• 1/3 cup butterscotch caramel ice-cream sauce (Amy recommends Mrs. Richardson's brand)

Notes: Serves 6-8

How to make it

1. Heat oven to 375° F. Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. Next, toss the apples with the sugar mixture and pour them into the prepared piecrust.
2. With a pastry blender, thoroughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake the pie for 20 to 30 minutes, then cover with foil and bake for another 20 minutes, until the apples are tender. Remove the pie from the oven and sprinkle on the pecans, then drizzle with the butterscotch caramel sauce. Cool on a wire rack and serve with ice cream.

Source: http://spoonful.com/recipes/crunchy-caramel-apple-pie

Tarzan Inspired Recipe: Peanut Butter Cup Brownies!

Tantor - Tarzan

"You know, I've been thinking lately that Tarzan may be some sub-species of elephant. I mean, think about it. He enjoys a peanut, I enjoy a peanut..."

What you'll need

• 1 batch Best Fudge Brownies batter, made without nuts
• 1/3 cup smooth peanut butter
• 1 1/2 ounces soft cream cheese
• 1 large egg
• 1/4 cup sugar

How to make it

1. Line 18 to 20 cups of a standard muffin tin with bake cups. Combine the filling ingredients in a medium-size bowl and beat them with an electric mixer until evenly blended. The texture should be like whipped peanut butter. If it's not stiff enough, add a little extra peanut butter.
2. Fill each muffin cup about halfway with brownie batter. Spoon about 2 teaspoons of peanut butter filling into the center, pushing it down slightly into the batter. Cover the filling with another spoonful of batter, making sure that the cups are no more than about two thirds to three quarters full.
3. Bake for 15 to 17 minutes, just until well risen and cracked on top. Then transfer the pans to a wire rack and cool for 30 minutes. Remove the brownies from the pan and place them directly on the wire rack to finish cooling (they'll sink as they do) before serving. Makes 18 to 20 Peanut Butter Cup Brownies.

Source: http://spoonful.com/recipes/peanut-butter-cup-brownies

Sleeping Beauty Inspired Recipe: Cookie Crown Cake!

Merryweather - Sleeping Beauty

"But, I never baked a *fancy* cake."

 Download Cookie Crown Cake Template

What you'll need

• 2/3 cup flour
• 16 1/2-ounce roll refrigerated sugar cookie dough
• Template for cookie pattern
• 4 tablespoons yellow decorating sugar
• 2 (16-ounce) cans white frosting
• Candy decorations (we used regular and mini M&M's, and Stardrops hard candies)
• 2 (8-inch) round cakes

How to make it

1. Knead the flour into the cookie dough to firm it up. On a floured surface, roll the dough into a 1/4-inch-thick rectangle. Using the template, cut out as many cookies as you can. Keep rerolling the dough scraps and cutting until you have 12 cookies -- 11 for the cake plus a backup. Transfer the cookies to a foil- or parchment-lined baking sheet and sprinkle them generously with yellow sugar. Bake them according to the package directions until they're golden brown around the edges. Transfer them to a wire rack to cool completely.
2. Spoon 1/2 cup of the frosting into a resealable plastic bag. Snip off a corner of the bag and pipe designs onto the cookies. Add candy decorations as shown above. Allow the frosting to set for at least 1 hour before handling the cookies.
3. Use a long serrated knife to trim the top of one of the cakes flat, if needed. Place it on a serving platter, spread a thin layer of frosting on the top, then lay the other cake on it, rounded side up. Generously frost the stack and use a spoon to draw the frosting on top up to a point as shown. Carefully press the cookies around the side of the cake, piping lines of frosting between the cookies to secure them. Serves 11.
   
   Source: http://spoonful.com/recipes/cookie-crown-cake

Lady & The Tramp Inspired Recipe: Mama's Best Ever Spaghetti & Meatballs

Tony - Lady and the Tramp

"Now, here you are-a, the best-a spaghetti in-a town."

 What you'll need

• 1 pound lean ground beef
• 1 jar (1 lb. 10 oz.) Ragu® Old World Style® Pasta Sauce
• 8 ounces spaghetti, cooked and drained
• 1/2 cup Italian seasoned dry bread crumbs
• 1 egg

Notes: Serves 4

Variations: Variation: Try adding a cube of mozzarella cheese to the center of each meatball for an easy but fun recipe twist.

How to make it

1. Combine ground beef, bread crumbs and egg in medium bowl; shape into 12 meatballs.
2. Bring pasta sauce to a boil over medium-high heat in 3-quart saucepan.
3. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done.
4. Serve over hot spaghetti and garnish, if desired, with grated Parmesan cheese.
   
   Source:  http://spoonful.com/recipes/mamas-best-ever-spaghetti-meatballs

Aladdin Inspired Recipe: Mini Crab Cakes!

Genie - Aladdin

"Let's see here. Chicken à la king? Nope. Alaskan king crab."

What you'll need

• 1/3 cup finely chopped red bell pepper
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped scallions
• 3 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup panko bread crumbs (available in the ethnic foods section of large supermarkets)
• 1 pound lump crabmeat, shell pieces removed
• 2 tablespoons vegetable oil, plus more as needed
• Lemon wedges

How to make it

1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worcestershire sauce, and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix.
2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they're golden on both sides, adding more oil as needed. Cook about 3 minutes per side. Serve warm with lemon wedges. Makes 12.

Source: http://spoonful.com/recipes/mini-crab-cakes

Alice In Wonderland Inspired Recipe: Slow Cooker Corned Beef and Cabbage Recipe

Walrus - Alice in Wonderland

"The time has come, my little friends, to talk of other things / Of shoes and ships and sealing wax, of cabbages and kings / And why the sea is boiling hot, and whether pigs have wings / Calloo, Callay, come run away / With the cabbages and kings."

What you'll need

• 1 (4 - 5 pound) corned beef, rinsed
• 1 medium head of cabbage, cut into 2-inch wedges
• 6 red potatoes, halved
• 4 carrots, cut into ½-inch chunks
• 1 medium onion, cut into ½-inch chunks
• 2 cups low sodium chicken stock or water
• 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
• 3 large bay leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon black pepper corns

Notes: Serves 4

How to make it

1. Place onions, carrots, and potatoes in the bottom of a large slow cooker pot.
2. Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.
3. Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
4. Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
5. Plate beef and veggies.
6. Slice beef against the grain and serve with extra mustard.
   
   Source: http://spoonful.com/recipes/slow-cooker-corned-beef-and-cabbage-recipe

Beauty and The Beast Inspired Recipe: Broccoli, Ham, and Cheese Omelet!

Gaston - Beauty and the Beast

"When I was a lad I ate four dozen eggs / Ev'ry morning to help me get large / And now that I'm grown I eat five dozen eggs / So I'm roughly the size of a barge!"

What you'll need

• Several broccoli florets
• 2 large eggs
• 1 teaspoon water
• Pinch of salt
• 1 tablespoon unsalted butter
• 1/2 cup grated sharp Cheddar cheese
• 1/4 cup chopped ham

How to make it

1. Wash the broccoli florets and cut them into bite-size pieces. Place them in a small saucepan and add just enough water to cover the bottom of the pan. Cover the pan tightly and heat the broccoli over high heat, steaming it for 2 to 3 minutes, until crisp-tender. Drain the florets in a colander, being careful to avoid the steam, then set them aside to cool.
2. Crack the eggs into a small bowl. The trick is to achieve as clean a break as possible by striking the egg against the bowl's rim with just the right amount of force. Too little, and you'll end up with small shell fragments; too much, and you'll smash the entire shell. If you happen to get any shell fragments in the bowl, use a clean teaspoon to remove them.
3. Add the water and salt to the eggs and use a fork to beat the mixture just until blended. Now, before you do anything else, get the rest of your breakfast ready (pour your orange juice, put your bread in the toaster, and so forth), because an omelet cooks in 2 minutes or less from start to finish.
4. Put your pan on a front burner with the heat set at slightly higher than medium. If you're right-handed, point the handle toward your left side; if you're left-handed, point it toward your right. Let the pan heat for 2 to 3 minutes so that it gets fairly hot. Put a tablespoon-size pat of butter in the middle of the pan and let it melt. If the butter immediately starts to sizzle and smoke, your pan is too hot. Remove it from the heat to cool for a minute or so before proceeding. Tilt the pan to spread the melting butter over the entire bottom.
5. Pour the beaten eggs into the prepared pan and wait a few seconds for the bottom of the eggs to cook just a little. Then use a wooden spoon or spatula to start gently pushing the eggs away from the edge of the pan toward the center. As you do so, tilt the pan so that uncooked egg runs into the empty spot you've created. Work your way around the edge in this fashion until the egg is no longer runny.
6. Using the back of a wooden spoon or spatula, spread any remaining uncooked egg across the surface so that it will continue to cook evenly.
7. When the surface of your omelet looks just a little undercooked, it's time to add your fillings (the egg will finish cooking as you complete the next 2 steps). Arrange the broccoli over the half of the omelet farthest from you. Sprinkle the cheese and the ham over the broccoli.
8. Holding the pan handle with one hand, slide a spatula under the plain half of the omelet and fold it over the filling in one steady motion.
9. Using an underhand grip, tilt up the pan handle and slide the omelet out of the pan and onto your plate. Bon appétit!

Source: http://spoonful.com/recipes/broccoli-ham-and-cheese-omelet

Lilo and Stitch Inspired Recipe: Peanut Butter and Jelly Pinwheel Skewers!

Lilo - Lilo & Stitch

"It's sandwich day. Every Thursday I take Pudge the fish a peanut butter sandwich... And today we were out of peanut butter. So I asked my sister what to give him, and she said 'a tuna sandwich'. I can't give Pudge tuna! Do you know what tuna *is*? It's fish! If I give Pudge tuna, I'd be an abomination! I'm late because I had to go to the store and get peanut butter 'cause all we have is... is... stinkin' tuna!"

What you'll need

• 4 sandwich bread slices
• 4 tablespoons smooth peanut butter
• 4 tablespoons strawberry jelly
• 4 appetizer picks
• 4 assorted dimensional stickers

Notes: Makes 12 bite-size pinwheels.

How to make it

1. Decorate appetizer picks with dimensional stickers.  Set aside.
2. With a rolling pin, flatten bread slices as much as you can.  Cut off crusts.
3. Spread one tablespoon of peanut butter and one tablespoon of strawberry jelly on each slice.
4. Carefully roll each slice into a spiral.  Slice into four pieces and insert appetizer pick to fasten the pinwheels closed.
5. If your appetizer picks are made out of wood, clip the sharp end with scissors.  Serve and enjoy!
   
   Source: http://spoonful.com/recipes/peanut-butter-and-jelly-pinwheel-skewers

Wreck-It Ralph Inspired Recipe: Chocolate Shake!

Fix-It Felix - Wreck-It Ralph

"Do you have any idea what you put me through? I almost drowned in chocolate milk mix!"

What you'll need

• 1 cup chocolate ice cream
• 1/2 cup milk
• 3 to 4 tablespoons chocolate syrup

How to make it

1. In a blender, process all the ingredients until just combined. Pour into a chilled glass and serve immediately. For a thicker shake, use more ice cream. Makes about 1-1/2 cups or 1 large serving.
   
   Source: http://spoonful.com/recipes/chocolate-shake

Disney Animated Film Recipes: Bambi - Mint Clover Marshmallows!

Thumper ate clovers and I thought this would be better than a clover recipe! Enjoy!

Ingredients: 

2 tablespoons unflavored powdered gelatin (a little over 2 packets)
1/3 cup cold water
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
Pinch of kosher salt
3/4 teaspoon pure vanilla extract
6-7 drops mint extract flavoring
1/3 cup confectioners’ sugar, sifted, plus more for dusting

Directions:

Grease a quarter-sheet pan (or similar baking pan that measures about 8×12 inches) with a small amount of shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.

Combine the gelatin and 1/3 cup cold water in a small bowl and let the gelatin soften for 5 minutes.

Place the sugar, 1/4 cup corn syrup, 1/4 cup water and pinch of salt in a medium saucepan and stir gently.

Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally–you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).

Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until it is completely melted, about 30 seconds.

Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.

Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring.

Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture.

When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutes–the candy will turn white and fluffy during this time.

Beat in the vanilla. Beat in the mint extract flavoring, just a couple drops at a time, stopping the mixer to taste the marshmallow, adding more drops until you reach the desired intensity of mint flavor. Beat in the food coloring, drop by drop, until you get the color you’re looking for.

Pour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Sift confectioners’ sugar evenly and generously over the top. Let sit for about 6 hours.

Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners’ sugar-dusted work surface.

Dust the marshmallow slab with more confectioners’ sugar and use a small clover cutter to cut into shapes.

Dip the sticky edges of the marshmallows in more confectioners’ sugar, patting off the excess.

Store in an airtight container for up to 1 week.

Source: http://www.diaryofamadhausfrau.com/2011/03/lucky-mint-marshmallows-for-st-patricks.html

Disney Animated Film Recipes: Dumbo - Big Top Cupcakes!

For Flags:

• 12 lollipop sticks, purchased from a craft store
• White construction paper
• Ruler
• Scissors
• Glue stick
• Alphabet stamps
• Blue stamp pad

For Cupcakes:

• 12 cupcakes, baked from your favorite recipe
• 2 cups white frosting
• 4 red fruit roll-ups
• Waxed paper

Instructions: 1. To make the flags, cut 12, 1" by 2 1/2" strips of white construction paper.
2. For each flag, cover one side of the paper strip with glue. Place the end of a lollipop stick in the glue at the center of the strip of paper. Fold the paper in half, over the lollipop stick, and secure.
3. Stamp a "D" in the center of your flag.
4. Trim the ends of the flag, creating a "V."
5. To prepare the cupcakes, use kitchen scissors to cut petal shapes out of fruit roll-ups. You will need 5 petals per cupcake. Place cut petals onto waxed paper, so that they don't stick. Preschoolers can help cut the fruit roll-ups using clean, child-safe, kitchen scissors. This is a chance for preschoolers to practice their cutting skills.
6. Kids can help frost the cupcakes with white icing. Create a generous peak of frosting at the center of the cupcake -- this is the roof of the circus tent.
7. Place fruit petals on top of frosted cupcakes. The narrow end of the petal should point toward the center. The rounded end will drape over the side of the cupcake. These are the stripes on the roof of the tent. Helping arrange the stripes is a fun task for preschoolers.
8. Place a "D" flag into the center of each big-top cupcake.

Serving tip: Decorate your serving platter with animal crackers!

Source: http://family.go.com/food/recipe-901740-dumbos-big-top-cupcakes-t/ 

Disney Animated Film Recipes: Fantasia - Sugar Plums

5-6 dried figs (stems trimmed)
7-8 dried apricots
1/3 cup sliced or slivered almonds, toasted, or 1/2 cup toasted whole hazelnuts
3 Tbsp. unsweetened cocoa
3 Tbsp. honey or golden syrup (or less, if your fruit is nice and soft and sticky already)
a bit of grated orange zest (optional)
1/4 tsp. almond or vanilla extract (optional)
1/4 tsp. cinnamon (optional)
sugar, for rolling
Trim tough stems from figs and cut them in half. In a food processor, pulse the figs, apricots, almonds and cocoa until finely chopped. Add the honey, orange zest, vanilla and cinnamon and pulse until well combined. Add some extra cocoa or nuts if the mixture is too wet; some extra honey if it won’t stick together.
Place some sugar in a shallow dish. Roll the sugar plum mixture into bite-sized balls, then roll them in sugar to coat. If you like, place them in paper or aluminum candy cups, like truffles. (Sugar plums can be made up to a week ahead; store in an airtight container at room temperature, or in the fridge.)

Source: http://blogs.babble.com/family-kitchen/2010/12/24/homemade-sugarplums-for-santa/

Disney Animated Film Recipes: Pinocchio - Pleasure Island Edible Ashtray's!

Pinocchio and all the other bad little boys were taken to Pleasure Island where they were able to do anything they wanted including smoking! Really freak people out when they see you eating the ash!

Here's how to make it yourself. You need:

• Oreos
• Powdered Sugar
• Candy Cigarettes

Source: http://www.craftster.org/forum/index.php?topic=127279.0;all

How to Prepare:

• Remove the black oreo shells from the creamy filling and put them in a dehydrator (or just bake them on a really low setting for a while). The goal is to get the cookies to crumble into a dry powder instead of the slightly moist cookie they start out as.
• Then, put the cookies in a mortar and pestle and break them down. Sift them into a bowl.
• Sift the powdered sugar on top and stir a little. You want patches of black and white here and there.
• break some candy cigarettes in half and burn the ends with a lighter.
• Moisten the ends and "put them out" in the ash. The ash should stick to the moistened ends.

 You can also:

• Color the ends with food color to make them look more like butts.
• Actually put it in ashtrays (I'll look at Goodwill)

Disney Animated Film Recipes: Snow White and The Seven Dwarfs - Snow White's Poisoned Apple Cider!

Unlike the poison apple in Snow White, this cocktail is incredibly delicious and only poisonous to children! I warn you, these are strong and may cause you to think the animals are talking to you or little dwarves are following you around.

Yields: 4 poison apples

Ingredients:

• About 2-1/2 cups apple cider (either store bought or prepared with this recipe)
• 4 shots spiced rum, like Captain Morgan's (about 1 cup)
• 4 large apples
• 4 cinnamon sticks

Directions:

1. Cut the top off the apples, set aside. Using an apple corer (or spoon), remove the insides of the apples, leaving about a 1/2 inch on the bottom (so it doesn't leak out).
2. Mix together 3/4 cup of cider and 1 shot of rum (or gauge the amount depending on the apple's size).
3. Pour mixture into the cored apples and serve with a fresh cinnamon stick.

Source: http://www.sheknows.com/food-and-recipes/articles/845247/once-upon-a-time-enchantingly-inspired-recipes