Tag: Ashley Craft

The Unofficial Disney Parks Drink Recipe Book: From LeFou’s Brew to the Jedi Mind Trick, 100+ Magical Disney-Inspired Drinks,

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         Ashley Craft is living the life. The Disney life that is. Craft, who grew up in Anaheim just 15 minutes from Disneyland, was so close to the park that she fell asleep listening to the fireworks at night and knew the park layout so well she didn’t need a map.    

         “We’d always get passes and we’d go about once or twice a week so that was my life,” says Craft, author of The Unofficial Disney Parks Drink Recipe Book: From LeFou’s Brew to the Jedi Mind Trick, 100+ Magical Disney-Inspired Drinks, the follow up to her first cookbook, The Unofficial Disney Parks Cookbook, both released by Adams Media, an imprint of Simon & Schuster.

         But all things Disney didn’t end when she grew up. During college Craft interned at Disney World in Florida two separate times including a stint as a concierge.

She was hooked.

         “I couldn’t get Disney out of my life and so I started blogging about Disney just to have it in my life,” says Craft, who now lives in Kansas City far away from Disneyland and Disney World with her husband a radiology physicist and three children as well as a cat and a dog.

         But even impediments as living in Kansas City doesn’t stop her deep dive into all things Disney. For those who don’t know, there are numerous Disney focused blogs and Craft not only has her own, http://www.ashleycrafted, but also follows many others as well as makes frequent trips to keep up with the world of Disney parks.

All Things Disney

“I try to keep a pulse on the parks and be in tune with what’s going on today,” she says, noting she is working on other books. “I go to the parks, usually with a rough outline of foods that I am looking for. I don’t want people to be reading about stuff they heard a while ago but what they saw on Instagram yesterday.”

         All her recipes are her own creation, developed after tasting the drinks in the park and then trying to replicate them at home through lots of trial and error.

         “Everything in the book is from my own kitchen and my own mind, these are not recipes from Disney,” she says, noting that none of the recipes in her book were sanctioned by Disney. This truly is an “unofficial” book.

         “I’m not culinary trained” says Craft. “I’m just a home cook with a lot of practice and I’m trying to get as close as I can to the taste of the food, the look of the food as well as keep within a budget and being sure that people can make it with ease. Those are my four pillars of developing these recipes. If I realize that a dirnk has some complicated ingredient or uses some complicated machinery, I don’t try to recreate it. It’s more important to me that people can make it, that’s how my cookbooks evolved.”

Creating the Cookbook

         Her book contains 130 recipes culled from divided into libation categories including Coffees and Teas where you’ll find out how to make Frozen Cappuccino from Joffrey’s and Teddy’s Tea from Jock Lindsey’s Hangar Bar: Fruity Drinks and Slushies such as the Goofy Glacier from Goofy’s Candy Company. There are also Mocktails and Cocktails including the Sparkling No-Jito from the Tambu Lounge and Dessert Drinks such as Peanut Butter and Jelly Milkshake from 50’s Prime Time Café and the Dole Whip Float from Aloha Isle.

         The only one drawback for Craft when it comes to creating recipes for alcohol-based drinks is that she doesn’t consume alcohol. But like her recipe development, it’s all about taste and honesty to what she’s trying to accomplish and that is drinks that help capture the magic of visiting the parks, even for those who can’t be there.

         Craft has advice for those first using her book.

“If you’ve been to Disney before, start with a drink you have had there and then branch out,” she says.

As for her own life, she couldn’t be happier. The original run for her first book was 5000.

“They bumped it up to 20,000, and sold out the first day,” she says, noting that she was shocked by those sales numbers. “Now it’s sold about quarter a million of copies. I’m literally living my dream life, I’m so lucky. I eat Disney, drink Disney, go there often for research.”

The following recipes are reproduced courtesy of The Unofficial Disney Parks Drink Recipe Book by Ashley Craft.

Jedi Mind Trick

Oga’s Cantina, Disneyland and Disney’s Hollywood Studios

“The grapefruity drink was named after the mystical protectors and practitioners of the Force, whose one great desire was to balance the powers of the galaxy,” writes Craft in her introduction to this recipe.

To Make Jedi Mind Trick:

  • 2 ounces grapefruit-rose vodka
  • 1 1⁄2 ounces Falernum (see recipe below)
  • 1 ounce white grape juice
  • 1⁄2 ounce blue curacao
  • 1⁄4 ounce lime juice
  • 1⁄8 teaspoon grapefruit bitters

Add all ingredients to a cocktail shaker filled with ice. Seal and shake, then strain over crushed ice in a large martini glass.

To Make Falernum:

  • 1 cinnamon stick
  • 2 Tablespoons whole cloves
  • 2 Tablespoons ground allspice
  • 1 teaspoon ground nutmeg
  • 4 Tablespoons lime juice
  • 2 Tablespoons minced ginger
  • 2 cups granulated sugar
  • 1 cup water
  • 1/2 teaspoon almond extract

In a small saucepan over medium heat, toast cinnamon stick, cloves, and allspice until aromatic, about 5 minutes. Place in a blender and blend until ground.

In same saucepan over medium-high heat, combine blended spices, nutmeg, lime juice, ginger, sugar, and water. Bring to a boil, then reduce heat to low and simmer 1 minute. Remove from heat, strain into a small sealable container, discarding solids, and allow to cool about 1 hour. Once cooled, squeeze through a cheesecloth into a separate medium sealable container.

Add almond extract to mixture. Store in refrigerator up to 2 weeks.

Lava Smoothie

Leaping Horse Libations, Disney’s BoardWalk Villas

“The combination of raspberry and pineapple in this smoothie is a delightful surprise,” writes Craft. “Both are known for their tartness, and blending them together with coconut flavors creates a super-refreshing beverage. Imagine you are sitting next to the incredible Disney’s BoardWalk Inn roller coaster water slide while sipping this drink.”

  • 1⁄2 cup fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 1 Tablespoon lemon juice
  • 8 ounces nonalcoholic pina colada mix
  • 2 ounces pineapple juice
  • 3 cups crushed ice
  • 2 pineapple wedges

Mash raspberries, sugar, and lemon juice in a small saucepan over medium heat. Once mixture just begins to boil, remove from heat. Strain into a small sealable container, discarding solids, and chill 1 hour.

In a blender, combine pina colada mix, pineapple juice, and ice. Blend until slushy. Split between two 16-ounce drinking glasses or plastic cups. Divide raspberry puree evenly between glasses, pouring on top of the pina colada slush. Gently blend with a spoon, while keeping visible swirls, and serve garnished with pineapple wedges.

Dole Whip Float

Aloha Isle, Magic Kingdom

“The debate rages on: Dole Whip cup, or Dole Whip Float?” asks Craft. “The only difference is the addition of liquid pineapple juice to the float. Some find this refreshing and an added bonus on a hot day. Others think the juice makes the Dole Whip too sweet, too acidic, or too watered down. Give both a try and see which camp you are going to pitch your tent in.”

For Dole Whip

  • 1 cup water
  • 1.5 cups granulated sugar
  • 2 cups chilled pineapple juice
  • 1 Tablespoon lime juice

To make Dole Whip: In a medium microwave-safe bowl, combine water and sugar. Microwave 1 minute, stir, then microwave 1 more minute and stir to create a syrup. Cover and refrigerate at least 2 hours up to overnight.

Pour pineapple juice into a medium bowl and add 1⁄2 cup chilled syrup. Refrigerate remaining syrup up to 2 weeks. Add lime juice and stir. Pour into an ice cream machine. Follow manufacturer’s instructions and run about 20 minutes or until creamy.

Scoop mixture into a medium sealable container and chill in freezer about 30 minutes or until slightly firm.

To make Float: Pour pineapple juice into a float glass and top with piped Dole Whip. Serve immediately.

The Unofficial Disney Parks Cookbook: From Delicious Dole Whip to taste Mickey Pretzels, 100 Magical Disney-Inspired Recipes

Adams Media, Family & Kids Cooking, Family Excursions, Game of Thrones, Home bakers, Home Town Fun

Love the food served at the Disney Parks? While we can’t take home the rides or just the feeling of being there, we can cook some of the dishes that make eating there so enjoyable. For that we have Ashley Craft, author of The Unofficial Disney Parks Cookbook: From Delicious Dole Whip to taste Mickey Pretzels, 100 Magical Disney-Inspired Recipes to thank.

From the book: “The Unofficial Disney Parks Cookbook offers one hundred easy recipes for the best of Disney’s magical cuisine. Whether you’ve been to the parks a hundred times and are craving your favorite Disney dishes, or you’re just looking for something Disney-inspired to make you feel like you’re on vacation, each recipe has been thoroughly tested to ensure a taste worthy of a certain mouse. The recipes are also organized based on the Disney Park where each one is featured, beginning with the first park to open, Disneyland, and ending with the newest park, Disney California Adventure.“

Ashley Craft from Ashleycrafted.

Craft grew up so close to Disney World that she fell asleep each night listening to the music coming from the park. She later worked there and about three years ago started her blog https://ashleycrafted.com/

Organized by parks, Craft’s recipes include dishes from Disneyland, Magic Kingdom, EPCOT, Disney’s Hollywood Studios, Disney’s Animal Kingdom and Disney California Adventure. She opens each of her chapters with the park intro, the types of dishes you’ll find and a map so that you can actually located them.

A bestseller on both The Wall Street Journal Bestseller​ and USA TODAY Bestseller lists, the book is published by Adams Media ($14.99 Amazon price).

The following recipes are excerpted from The Unofficial Disney Parks Cookbook by Ashley Craft. Copyright © 2020 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

Photography by Harper Point Photography.

Mickey Pretzels

Serves 4

1.5 cups warm water (110°F)

1 (1⁄4-ounce) envelope active dry yeast

2 tablespoons light brown sugar

1 teaspoon plus 2 tablespoons salt, divided

4 cups all-purpose flour

4 cups plus 1 tablespoon room-temperature water, divided

1⁄4 cup baking soda

1 large egg

4 teaspoons Kosher salt

‌In the bowl of a stand mixer, add warm water and sprinkle yeast on top. Let sit 10 minutes.

‌Add brown sugar and 1 teaspoon salt. Using the flat beater attachment, beat on low speed to combine. Mix in flour. Switch to dough hook attachment and knead 5 minutes. Dough should be smooth and elastic.

‌Remove dough and spray bowl with nonstick cooking spray. Return dough to bowl. Cover with a cloth and let rise in a warm place 30 minutes.

Preheat oven to 450°F. Line a large ungreased baking sheet with parchment paper and set aside.

In a large pot over high heat, bring 4 cups water to a boil.

‌Turn dough out onto a lightly floured surface. Cut dough into eight equal pieces. Working with one piece at a time, roll dough into a rough heart shape. Using a sharp knife, lightly score or scrape the Mickey shape into the dough. Once you’ve achieved your desired shape, cut all the way through the dough.

‌Add baking soda to pot of boiling water. Working with one Mickey at a time, use a big, flat spatula to carefully lift a dough Mickey into baking-soda bath, and poach 15 seconds. Remove to prepared baking sheet.

‌In a small bowl, mix together egg and remaining 1 tablespoon water. Brush onto Mickeys. Sprinkle remaining salt over pretzels.

‌Bake until deep golden brown, about 10 minutes. Serve immediately.

Photography by Harper Point Photography.

Gaston’s Giant Cinnamon Rolls

Fantasyland, Magic Kingdom

Disney Parks have sold cinnamon rolls for a long time—regular, boring-sized cinnamon rolls. But in 2012, they upped their cinnamon roll game when they introduced the Warm Cinnamon Roll to their line-up. It is about 8″ square in size and is smothered in frosting and butterscotch topping. It is perfectly made for the man who eats five dozen eggs each day—or your whole family!

SERVES 8

For Dough

3⁄4 cup salted butter, melted, divided

1 1⁄2 cups whole milk

6 1⁄2 cups all-purpose flour, divided

2 (1⁄4-ounce) packets active dry yeast

1⁄2 cup granulated sugar

1 teaspoon salt

1⁄2 cup room-temperature water

2 large eggs

‌Grease a 9″×13″ pan with nonstick cooking spray and set aside.To make the Dough: In a medium bowl, combine 1⁄2 cup melted butter and milk.

In the bowl of a stand mixer, add 2 1⁄2 cups flour, yeast, sugar, and salt. Add water, eggs, and butter mixture. Using the flat beater attachment, mix until well combined. Add remaining flour 1⁄2 cup at a time while mixing until Dough starts to form a ball.

‌Switch to the dough hook attachment and knead Dough on low speed 5 minutes.

‌Remove Dough from bowl, sprinkle some flour in bowl, and place Dough back in the same bowl. Let rise 10 minutes in a warm place.

For Filling

2 cups light brown sugar

2 tablespoons ground cinnamon

1 cup salted butter, softened

To make Filling: In a medium bowl, mix brown sugar, cinnamon, and butter together. Set aside.‌

Roll out Dough into a long rectangle, about 3′ × 2′. Spread Filling evenly across the whole surface of the Dough. Starting at short end, roll Dough like a jelly roll. Make a cut in the center of the roll, and then cut about 6″ from the center on either side to make 2 giant rolls.

Place both rolls swirl-edge down in prepared pan.

Drizzle remaining 1⁄4 cup melted butter over rolls. Allow rolls to rise at room temperature 30 minutes.

Preheat oven to 375˚F. Bake rolls 20 minutes, then cover loosely with foil and bake another 10 minutes.

For Cream Cheese Frosting

8 ounces cream cheese

1⁄4 cup salted butter, softened

2 cups confectioners’sugar

1 teaspoon vanilla extract

3 tablespoons heavy cream

‌To make Cream Cheese Frosting: In a medium saucepan over medium heat, add cream cheese and butter. Combine and heat until melted, about 3 minutes. Remove from heat and stir in confectioners’ sugar. Add vanilla, cream, and salt. Stir, then set aside.

For Butterscotch Topping

1⁄2 cup light brown sugar

4 tablespoons salted butter, softened

1⁄2 cup heavy cream

1⁄4 teaspoon salt

1 teaspoon vanilla extract

To make Butterscotch Topping: In a separate medium saucepan over medium heat, add brown sugar, butter, and cream. Bring to a boil and boil 5 minutes, stirring frequently. Remove from heat. Add salt and vanilla. Set aside.

‌To serve, place each giant roll on a large plate. Drizzle cream cheese frosting in one direction along each roll’s swirl, then drizzle with butterscotch in the other direction.

COOKING TIP

The dough leftover on either end of the giant rolls need not be wasted! Make cuts about 1–2 inches along the extra roll. Lay swirl-side down in a glass 9” x 13” baking dish greased with cooking spray and bake about 20 minutes or until golden brown and cooked through.

Photography by Harper Point Photography.

Mangonada Smoothies

Hollywood Land, Disney California Adventure

This delicious and refreshing Mexican treat sure helps beat the heat on a California summer day. The mix of salty, spicy, and sweet is so satisfying. Actually, a recent study found that adding salt to a sweet treat helps release the sugar flavors and brings out even more of the sweetness!

SERVES 2

1⁄2 cup pineapple juice

1⁄2 cup guava juice

1 cup frozen mango chunks

1⁄2 cup frozen peach chunks

1 whole fresh banana, peeled

4 teaspoons chamoy sauce, divided

1⁄2 cup fresh chopped mango

1⁄2 teaspoon chili-lime seasoning

‌Combine pineapple juice, guava juice, frozen mango chunks, frozen peach chunks, and banana in a blender and blend until smooth.

‌Drizzle 1 teaspoon chamoy sauce each inside walls of 2 drinking glasses. Divide smoothie mixture into glasses, add 1⁄4 cup fresh mango to each cup, drizzle another 1 teaspoon chamoy sauce in each glass, and sprinkle 1⁄4 teaspoon chili-lime seasoning on each.

The Unofficial Disney Parks Cookbook is s one of nine in a series of unofficial cookbooks that includes The Unofficial Harry Potter Cookbook and The Unofficial Game of Thrones Cookbook, all published by Adams Media.