Does life seem just a little sweeter today? Maybe it's because today is the launch of The Official Disney Parks Desserts Cookbook: Remembering 101 Sweet Delicious Disney Recipes by Pam Brandon & The Disney Chefs (Disney Editions).
To mark the occasion, author Brandon answered a few questions for us and shared one of the book's 101 recipes from the chefs of Disney Parks and Disney Cruise Line.
D23: Why are desserts such an integral part of our Disney Parks memories?
Pam Brandon (PB): Vacations are a time for indulgence, and often it's a sweet treat that brings the biggest smile. It might be as easy as an icy Dole Whip® on a hot summer day in the theme parks, or a super-elegant, once-in-a-lifetime dessert at a special dinner -- the memory lingers long after the last bite.
D23: Disney chefs not only shared their recipes but also cooking tips. What's a good example of that?
PB: Desserts are artful, but it takes science, too, to make a recipe successful. In the Desserts book, we've built tips right into the headnotes with recipes; it might be as simple as planning ahead because the Plant-Based Coffee & Cashew Cheesecake takes 8 to 12 hours to freeze, to the perfect apple (Granny Smith) for the Moist Apple Cake [recipe below]. Or good substitutions, like blackberries instead of marionberries for House-Made Donuts, or even finishing steps you might skip, like the toffee pretzel crunch on the dreamy Peanut Butter Brownies, delicious all by themselves. And when we can skip a step, we share those ideas, like using store-bought strawberry jam for the filling in the Strawberry Twists or starting with a boxed cake mix for the Lemon Bumblebee Cupcakes.
D23: It's getting close to the holiday shopping season. Who do you think would be most excited to get this book as a gift?
PB: My mom! Seriously, anyone who loves sweets, but most of all Disney fans -- favorite dishes evoke vacation memories, and they can re-create a sweet treat around their own kitchen table.
Use juicy, crisp Granny Smith apples to make this easy cake. There's no need to ice; just dust with powdered sugar or top yours with a dollop of whipped cream.