Once Upon A Time: Disney Reveals Secret Recipes For Popular Park Treats

Disney was forced to close its amusement parks in the midst of the pandemic. However, the home of Mickey Mouse is not ready to let fans miss out on the gastronomic experiences that were exclusive to their parks.

In a new Disney Parks blog series, the movie house has decided to release the secret recipes to park favorites. So if you’re craving some Disney treats, here are some you can make at home:

Grilled Cheese Sandwich From Toy Story Land

To celebrate National Grilled Cheese Day on April 12, Disney released the recipe for their famous grilled three-cheese sandwich. The recipe comes from Woody’s Lunch Box at Disney’s Hollywood Studios.

Inspired by Toy Story, the sandwich aims to take you to Andy’s backyard at Disneyland. Since you can’t visit it there, use this recipe to bring the experience to your own backyard.

Plant-Based Cookie Fries From Disney’s Beach Club Resort

Walt Disney World Resort Chefs have worked tirelessly to transform their menus and include more plant-based options over the years. The park announced they were introducing hundreds of plant-based dishes at both Disneyland Resort and Walt Disney World Resort.

Among the new menu items were plant-based cookie fries from the Beaches & Cream Soda Shop at Disney’s Beach Club Resort.  The unique and yummy treat offers biscotti-like chocolate chip cookie sticks with several plant-based dipping sauces including marshmallow cream, chocolate, and strawberry. Now, the park has released the recipe so you can indulge in it at home.

Tonga Toast From Disney’s Polynesian Village Resort

Tonga Toast is the ultimate snack to get at Kona Cafe and Capt. Cook’s. The decadent delicacy has been on the menu at Disney’s Polynesian Village Resort since 1971.  

Described as “banana-stuffed sourdough bread, battered, deep-fried, and dusted with cinnamon-sugar,” the treat is the perfect cheat meal. Now you can spoil your family with your own homemade touch of Disney magic.

Canadian Cheddar Cheese Soup From Le Cellier Steakhouse at EPCOT

You no longer need to travel all the way to the World Showcase to try the famous Canadian Cheddar Cheese Soup from EPCOT. The recipe has featured in many Disney cookbooks over the years but for the first time, it was released for free on the Disney Parks Blog.

The classic soup is usually a favorite at Le Cellier Steakhouse in the Canada pavilion. It makes the perfect appetizer or warm afternoon snack for the chilly fall weather.

Chocolate, Peanut Butter, Banana French Toast from Disney’s PCH Grill

Want to add some family togetherness and a touch of Disney magic to your lockdown? Try to involve everyone in making the famous Chocolate, Peanut Butter, Banana French Toast.

The yummy breakfast dish is a deliciously sweet way to start your day. It is one of the many dishes that grace the menu of Disney’s PCH Grill at Disney’s Paradise Pier Hotel.

Chocolate Waffles & Frozen Espresso Mousse From Tamu Tamu

One of the recent recipe reveals was drool-worthy Chocolate Waffles and Espresso Frozen Mousse. This snack is usually only served at Tamu Tamu Refreshments in the Animal Kingdom park.

The treat includes easy-to-find ingredients making it perfect to try at home. Disney recommends using a waffle iron but you can also make it on a skillet for a more pancake-like effect.

Dole Whip 

The ultimate refreshing frozen pineapple treat, the Dole Whip was first introduced at Aloha Isle in the Adventureland area of Magic Kingdom. A trip to Disneyland is not complete until you’ve indulged in one.

Now an iconic staple at multiple places at Walt Disney World in Orlando, Florida, the recipe is super simple. Combining three ingredients, you can bring Disneyland to your couch.

The Grey Stuff From Beauty & The Beast

Remember the Grey Stuff from “The Beauty & The Beast” song “Be Our Guest?” Disney has released the recipe the Red Rose Tavern at Disneyland and Walt Disney World’s Be Our Guest restaurant use to create the dish. The whipped mousse is served atop a scalloped cookie.

Written By:
Njeri Muriithi

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