Cranberry Ginger Upside Down Cake

From our friends at ABC’s The Chew, wow your family with this cran-tastic dessert that’s as easy as it is delicious!

For more recipes and crafts, visit TheChew.com and tune in WEEKDAYS 1e|12c|p on ABC.

Servings: 10
1 to 2 hr

Ingredients
4 tablespoons unsalted butter
¾ cup firmly packed brown sugar
2 tablespoons ginger, freshly grated
¾ pound fresh cranberries
1 cup all-purpose flour
½ cup quick cooking fine polenta or corn flour
2 teaspoons baking powder
¼ teaspoon salt
8 tablespoons unsalted butter
1 cup granulated sugar
2 eggs (yolks and whites separated)
1 teaspoon vanilla extract
½ cup milk
1/8 teaspoon cream of tartar
1 cup heavy cream
2 ounces dark rum
2 tablespoons confectioner’s sugar

Step-by-step Directions

  1. To make the topping, butter a 9-inch round cake pan. Put the butter, brown sugar and ginger in the prepared pan, and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar mixture. Set aside.
  2. Preheat an oven to 350°F.
  3. To make the cake, in a bowl, mix together the flour, polenta, baking powder and salt. In another bowl, beat the butter and granulated sugar until light and fluffy (2 to 3 minutes with an electric mixer on medium-high speed). Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix well. Using a silicone or rubber spatula, fold in the flour mixture in three additions, alternating with the milk.
  4. In a bowl, using a whisk or an electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Using the spatula, fold the whites into the batter.
  5. Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake until a skewer inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off the pan.
  6. To make the whipped cream, in a bowl, using a whisk or an electric mixer, whip the cream until soft peaks form. Stir in the rum and confectioners’ sugar.
  7. To serve, cut the cake into wedges and top with the whipped cream. Makes one 9-inch cake; serves 8 to 10.

Tips

  • Make the cranberry/ caramel portion of the cake the day before.
  • After baking and letting the cake set, let the bottom of the cake pan slightly warm over low heat before flipping out onto serving platter.

Create Alice in Wonderland Gift Labels

Don’t be late to a very important (Christmas) date! Make sure to label all your Wonder-ful gifts with these Alice in Wonderland-inspired tags before you head out for a nice game of croquet with the Queen of Hearts.

Supplies:
8.5 x 11-inch white cardstock (printable)
Scissors
Double-sided tape

OPTIONAL:
8.5 x 11-inch white sticker paper (found in scrapbooking section of craft store)

  1. Download and print out your sheet of gift labels (Page 1) onto your cardstock.
  1. Using scissors, cut around each tag—using its grey border as your outline.
  1. Fill in the “to” and “from” on the front of the labels.
  1. Attach to your gifts using double-sided tape.

OPTIONAL:
Print the gift labels onto a sheet of sticker paper—then cut around each image (as described above), fill in the “to” and “from” on the front; remove the backing and affix to your packages.

  1. Give gifts to friends and family… and watch them smile as big as the Cheshire Cat!

NOTE: Cutting should be done by an adult.

A Jolly Birthday for Dick Van Dyke—Plus More in News Briefs

Dick Van Dyke Celebrates 90th Birthday at Disneyland Park

Disney Legend Dick Van Dyke turned 90 years young on Sunday, December 13—and he celebrated at the Happiest Place on Earth, of course! Thousands of guests lined up on Disneyland Park’s Main Street, U.S.A., and sang “Happy Birthday” to Van Dyke as he rode by in a special cavalcade held in his honor.

The actor’s big birthday bash kicked off earlier with a special unveiling of a silhouette of “Bert” (the chimney sweep he played in 1964’s Mary Poppins) at the Poppins-themed Jolly Holiday Bakery Café. Later, Van Dyke joined his a cappella quartet, the Vantastix, to sing a few songs for park guests.

Check out some of the celebrations in the video, above.

Mark your calendar with upcoming Disney events

Save the Date!
Be sure to mark these upcoming Disney events on your calendar:

D23 and Walt Disney Archives
January 29
D23 Behind-the-Scenes Experience: Walt Disney’s Office Suite
April 20
D23 Member Night at Newsies—On Tour in Portland, Oregon
June 8
D23 Member Night at Newsies—On Tour in Salt Lake City, Utah
Studios
December 18
Star Wars: The Force Awakens opens in theaters.
January 29
The Finest Hours opens in theaters.
March 4
Zootopia opens in theaters.
April 15
The Jungle Book opens in theaters.
May 6
Captain America: Civil War opens in theaters.
May 27
Alice Through the Looking Glass opens in theaters.
 Parks
November 8, 10, 12, 13, 15, 17, 19, 20, 29; and December 1, 3, 4, 6, 8, 10, 11, 13, 15, 17, 18
Mickey’s Very Merry Christmas Party at Magic Kingdom Park
January 16
Club Villain at Disney’s Hollywood Studios
March 2—May 30, 2016
Epcot International Flower & Garden Festival
Television
December 25
32nd Annual Disney Parks Christmas Day Parade airs at 10 a.m. ET on ABC
January 15
The Lion Guard series premieres on Disney Channel at 9:30 a.m. ET/PT
January 19
Marvel’s Agent Carter returns to ABC at 9 p.m. ET

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Galactic Magic from Star Wars: The Force Awakens World Premiere

D23 was lucky enough to attend the massively cool Star Wars: The Force Awakens world premiere in Hollywood on Monday, November 14—collecting all manner of amazing photos and speaking with several of the film’s biggest stars.

Take a peak at our coverage… it’s sure to whet your whistle as we all await the film rocketing into theatres this Friday! Lightspeed to Endor!!

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The Lion Guard Series Marches onto Disney Channel This January

Fans of The Lion King will feel the Pride Rock love on Friday, January 15, at 9:30 a.m. ET/PT as Disney Channel’s The Lion Guard gets its series premiere—with encores throughout the weekend on Disney Junior and Disney Channel. The animated series’ story was kicked off with The Lion Guard: Return of the Roar this past November, and will continue to follow the adventures of Kion (the second-born cub of Simba and Nala) and his diverse group of pals, each with a unique skill, as they unite to protect the Pride Lands.

If you’re hoping for a sneak peek, you’re in luck: A full-length preview episode, titled “The Rise of Makuu,” is already available on WATCHDisneyJunior.com, the WATCH Disney Junior app, and iTunes!

Each episode of The Lion Guard incorporates Swahili words and phrases, plus original songs; additionally, the Education and Science experts at Disney’s Animal Kingdom theme park serve as consultants—inspiring original stories based on their first-hand experiences, and advising on the characteristics, behaviors, and habitats of various African animal species. The show’s starry voice cast includes The Lion King II: Simba’s Pride alums Jason Marsden, Lacey Chabert, and Andy Dick, as well as Rob Lowe, Blair Underwood, Ana Gasteyer, and Sarah Hyland.

A Very Merry Making of the “Jingle Cruise” at Disneyland Park

Disneyland Park’s iconic Jungle Cruise is getting into the holiday spirit for the second year in a row—and we’ve got a great behind-the-scenes look at the magic! According to this video from our friends at the Disney Parks Blog, it takes a full two weeks to redecorate… and this year, they’ve added a brand-new Christmas-y tableau.

You have until January 10, 2016, to see the “Jingle Cruise” in all its yuletide glory. Catch a glimpse at the team who creates this jolly jungle excursion in the video, above!

Star Wars: The Force Awakens Red Carpet Recap

Star Wars: The Force Awakens jumped into hyperspace this week, taking over all three of Hollywood Boulevard’s storied theaters—the TLC Chinese Theatre, the El Capitan Theatre, and the Dolby Theatre—in one of the biggest red-carpet premieres ever. Director J.J. Abrams was joined by a galaxy of Hollywood’s brightest stars, including the entire cast of The Force Awakens, heralding the arrival of the seventh film in Lucasfilm’s blockbuster Star Wars franchise. Original trilogy actors Mark Hamill, Carrie Fisher, and Harrison Ford joined newcomers Daisy Ridley, John Boyega, Oscar Isaac, Adam Driver, Gwendoline Christie, and Lupita Nyong’o, delighting the crowd of fans and journalists.

D23 was able to talk with many fan favorites on the red carpet, including Ridley, Ford, Isaac, Boyega, Hamill, Lucasfilm President and Star Wars: The Force Awakens producer Kathleen Kennedy, actor Anthony Daniels (C-3PO), Boyega, and Disney Chairman and CEO Bob Iger.

Watch D23’s video from the red carpet!

View a photo gallery from the red carpet.

Paddy Mint Mocha

This specialty coffee is served during the winter holidays on the Disney Cruise Line, a festive ending for a dinner party – or any time of day.

Our friends at Walt Disney Parks and Resorts are featuring this recipe in their new cookbook, Even More Delicious Disney Desserts, and we think you’ll enjoy making it as much as guests of the Disney Cruise Line enjoy eating it.

Ingredients
1 ounce espresso
1 ounce chocolate mint syrup
11 ounces steamed milk
2 ounces chocolate syrup, divided
Whipped cream, for topping

Instructions
Mix espresso, chocolate mint syrup and 1 ounce of chocolate syrup in a glass mug. Slowly pour in warm milk. Top with whipped cream and drizzle with remaining chocolate syrup.

Create a Tinker Bell Ornament

If you want to add a little “pixie dust” to this year’s Christmas tree, look no further than our Tinker Bell ornament! Feel free to personalize this ornament by using your favorite colors—for the glitter and sequins, for the sticker letters, and even for the confetti snowflakes. Just make sure you use a clear bulb, so you can see all of Tink’s magic inside!

Supplies:
8.5 x 11-inch white printer paper
3.25-inch round clear glass ornament(s)
Glitter (holiday colors of your choosing)
Confetti snowflakes (white, or holiday colors of your choosing)
Ribbon
Sticker letters, under 1-inch in size (found in scrapbooking section of craft store)
Monofilament (fishing line or jewelry “illusion cord”)
Glue stick
Scissors or Exacto knife

OPTIONAL:
Small funnel
Sequins (holiday colors of your choosing)

  1. Download and print out the two Tinker Bell images (Page 1) onto a piece of regular printer paper.
  1. Using scissors, or an Exacto knife (make sure to use an appropriate cutting surface), cut both Tinks out along their grey outlines—leaving only a small white border around each image. (NOTE: You don’t have to make two ornaments; feel free to choose which Tink you like most!)
  1. Remove the ornament cap and—either with your (optional) funnel, or by creating a funnel from a piece of paper—pour your glitter into the bottom of the ornament, filling it to about a quarter full. (Use one color, use several… it’s up to you!)
  1. Slightly bending each confetti snowflake, insert several into the ornament so that they lay on top of the bed of glitter.

OPTIONAL:
Alternately—or even in addition to (the sparklier, the better!)—pour some holiday-colored sequins into the ornament.

  1. Using scissors, cut approx. 7 inches of monofilament.
  1. Tie a small knot at the end of your piece of monofilament. Then, using the glue stick, cover one side of printout (white side up) with glue. Align the string along the center of the glued side, with the knot at the bottom near Tinker Bell’s feet (just outside of the cutout). Fold the opposite side over—at the middle point between the wings—and press together; both sides should now match. Trim excess line from the bottom of the cutout, if desired.
  1. Slightly bend your Tink cutout (or lightly wrap it around a pencil) and place into the ornament, leaving remaining monofilament free on the outside of the bulb.
  1. Pull the top of the monofilament line through one hole on the ornament cap and tie it to looped wire hanger and then replace the cap, leaving Tinker Bell “dangling” into the glitter.
  1. Affix the sticker letters to spell “PIXIE DUST” on the outside of the ornament.
  1. Tie a piece of ribbon to the ornament’s looped wire hanger, and place on your tree.
  1. It’s like your very own (and very Christmas-y) “second star to the right”! Enjoy!

NOTE: Cutting—especially with an Exacto knife—should be done by an adult.

Mickey’s Christmas Carol, as told on Main Street, U.S.A.

For decades, families have enjoyed the Emporium’s whimsical window displays on Main Street, U.S.A., both at Disneyland and Walt Disney World. One of the most memorable of these is a series of vignettes telling the story of Mickey’s Christmas Carol (1983), the Academy Award®-nominated featurette based on the classic tale by Charles Dickens.

Here, we present a collection of vintage photographs documenting the display as it appeared in its early years.

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The first scene depicts the moment when Scrooge’s nephew Fred (played by Donald Duck) invites his uncle to Christmas dinner, as the hardworking Bob Cratchit (played by Mickey Mouse) looks on. We all remember what Scrooge’s response was!

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After refusing his nephew’s invitation, Scrooge retires to his home on Christmas Eve, when the ghost of his deceased business partner, Marley (played by Goofy), haunts our protagonist in a way only Goofy can. Marley warns of three spirits who will visit Scrooge that evening…

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…The first of them—the Ghost of Christmas Past (played by Jiminy Cricket)—takes Scrooge back to the moment he broke the heart of his lovely Isabelle (played by Daisy Duck) by tending too much to his finances and too little to her.

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Next, the Ghost of Christmas Present (played by Willie the Giant from Mickey and the Beanstalk) visits Scrooge with his array of appetizing food, which contrasts strikingly with the modest dinner inside the Cratchit home.

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Finally, the Ghost of Christmas Future (played by Pete) turns up the heat, showing Scoorge his fate, should he not change his ways.

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Learning his lesson, Scrooge brings gifts to the Cratchit family on Christmas morning, sharing hope and joy to a most appreciative Tiny Tim.

Guests can also enjoy a refreshed version of these beautiful scenes at Magic Kingdom Park, where the displays have returned to the Emporium for the 2015 holiday season!

Did You Know? Mickey’s Christmas Carol was inspired by a 1974 Disney record album. While most of the cast stayed the same for the 1983 film, the original album featured Merlin from The Sword in the Stone as Christmas Past and the “witch” from Snow White and the Seven Dwarfs as Christmas Future!

Double Chocolate Yule Log

Disney Cruise Line sails over this decadent recipe that’s sure to warm you up for the holidays.

Ingredients

Chocolate Sponge Cake
¼ cup dutch-process unsweetened cocoa powder
¼ cup all-purpose flour
4 large eggs, room temperature
½ cup plus 2 tablespoons sugar

Chocolate Ganache
6 ounces (about ¾ cup) chopped bittersweet chocolate
½ cup hevy cream

Chocolate Mousse
5 ounces dark chocolate, coarsely chopped
1 tablespoon dark rum
¾ cup heavy cream

Chocolate Glaze
¾ cup chopped dark chocolate
1 tablespoon light corn syrup

Step-by-step Directions

For chocolate sponge cake:

  1. Preheat oven to 400°. Line the bottom of a 13x9x2 metal baking pan with parchment paper. Spray generously with nonstick spray with flour. Set aside.
  2. Sift flour and cocoa powder into a small bowl; set aside.
  3. Crack eggs into a large bowl. Beat eggs with an electric mixer on low speed for 1 minute. Increase speed to medium-high and add sugar. Beat until mixture is thick and pale, about 3 minutes.
  4. Sift dry ingredients over egg mixture and fold until just blended.
  5. Transfer batter to prepared pan, spreading evenly to edges. Bake until cake springs back when pressed gently with your fingertips, 10 to 12 minutes.
  6. While cake is still warm, slide it out of the pan, with the parchment still attached, onto a clean kitchen towel. Beginning at one narrow end, use the kitchen towel to roll the cake—along with the parchment paper—into a cylinder.

For chocolate ganache:

  1. Place chocolate in a medium heat-safe bowl. Heat cream in a small saucepan until hot (do not boil).
  2. Pour cream over chocolate and stir until chocolate melts.

For chocolate mousse:

  1. Bring a few inches of water in a small pot to a gentle simmer over medium heat. Combine chocolate and rum in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
  2. Place the bowl on the pot and heat until chocolate is melted, stirring often. When mixture is smooth, remove from heat and set aside to cool until no longer warm to the touch.
  3. Whip cream at high speed to speed to stiff peaks, about 2 minutes; do not overbeat.
  4. Stir ¼ of whipped cream into chocolate to lighten. Gently fold ⅓ of remaining whipped cream into chocolate until combined but not fully incorporated and some streaks remain. Fold in remaining cream in two batches, mixing to fully incorporate when the last batch is added.

For chocolate glaze

  1. Bring a small pot of water to a gentle simmer over medium heat. Combine chocolate and corn syrup in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
  2. Heat in a bowl until chocolate melts and ingredients are well combined.

To assemble:

  1. Carefully unroll cake from the towel; remove towel. Spread ⅔ of mousse over cake surface. Roll cake back up, over the mousse, peeling off the parchment paper as you go.
  2. Once the cake is rolled, wrap the parchment paper around to keep it round, place it seam side down on a platter, and refrigerate cake for about an hour, until firm.
  3. Remove parchment paper from cake and evenly spread remaining mousse over cake. Pour glaze over top; refrigerate until glaze has set, about 30 minutes, before serving.

D23 Day of Christmas 2017 back to home banner

Build a Mickey Mouse Pop-Up Clubhouse

This whimsical craft celebrating Walt Disney’s original Mickey Mouse Club was created by the Walt Disney Productions character merchandising division in Toronto and sent to company business partners in the 1960s. With Mickey Mouse, Donald Duck, Goofy, Ludwig Von Drake, and Pinocchio greeting recipients, the piece was inspired by the unique clubhouse set piece originally designed by Disney art director Bruce Bushman for the children’s series.

Supplies:
8.5 x 11-inch white cardstock (printable)
Glue stick or double-sided tape
Scissors or Exacto knife

  1. Download and print out both pages (Pages 1 and 2) onto your cardstock.
  1. Using the scissors, cut out the red roof on Page 2. Make sure to keep the white tabs at either side of the roof intact.
  1. Next, with your scissors (or Exacto knife), cut out the small white slit—bordered in black—on one side of the roof.
  1. With your scissors (or Exacto knife), cut out the clubhouse on Page 1. Pay special attention to some of the smaller corner images, like the chimneys; this is where an Exacto knife would come in handy. (NOTE: If using an Exacto knife, cut your clubhouse on a cutting mat or other appropriate surface.)
  1. Also, make sure to cut the edge of the tab on either side of the “Mickey posts a bill” and “Pinocchio waves hello” images—you won’t be able to fold those specific tabs back otherwise.
  1. Fold back (or “in”) each labeled tab, and fold up all four sides of the clubhouse—creating its “floor.” The general shape of the clubhouse should begin to form… (See photo for details.)
  1. Fold the middle (horizontal) crease of the roof piece, and fold both white tabs back (or “in”).
  1. Place the roof on top of the clubhouse, and glue or tape the roof tabs onto nearest clubhouse tabs.
  1. You can use your new Mickey Mouse Pop-Up Clubhouse as a bank… or just as a unique, vintage holiday decoration!

NOTE: Cutting—especially with an Exacto knife—should be done by an adult.