A book cover displays several dessert photos across the top, from left: A pistachio-colored orb of mousse on a chocolate base with what appear to be milk chocolate mouse ears. On the white plate with the mousse are what appear to be cherries in tiny puddles of red glaze. The second photo displays three beignets on a brown plate; both the treats and the plate are powdered with sugar, and a small bowl of what may be chocolate dip is out of focus behind the doughnuts. The third image is a martini glass filled with four or five gelatine-like layers ranging in color from cream to bright red. Stripped down the left side of the book cover is a stripe that faces from green to pink. Along the stripe are silhouetted icons from the Disney Parks, such a Mickey Mouse, a Ferris Wheel, Spaceship Earth, a castle, and so on. At the bottom of the book cover is a photo of Goofy, Donald Duck, Mickey and Minnie Mouse, and Pluto striking a pose in front of Sleeping Beauty Castle at Disneyland Park in Anaheim, California. The text in the middle of the book cover reads: The Official Disney Parks Desserts Cookbook: Remembering 101 Sweet Delicious Disney Recipes, with the author’s name below the park photo: Pam Brandon & The Disney Chefs. A bubble of text above the title promises: Featuring 35 brand-new treats.

Recipe: Moist Apple Cake from The Official Disney Parks Desserts Cookbook

By Bruce C. Steele

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.

A close-up image of a plain white ceramic plate displays a squarish slice of moist apple cake, the brown crumb holding together chunks of apple. The top of the cake is dusted with powdered sugar, which is also seen on the surrounding plate. On the left, a fork lies on the plate next to the cake.

Moist Apple Cake

Remembered from Disney Cruise Line

Dining from Beyond the Disney Parks

Serves 8–12

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.

INGREDIENTS

1¾ cups all-purpose flour

1 teaspoon baking soda

⅛ teaspoon ground nutmeg

⅛ teaspoon ground cinnamon

Pinch salt

1⅓ cups brown sugar

1 cup extra-virgin olive oil

2 large eggs

3 Granny Smith apples,

peeled, cored, and diced

Powdered sugar, optional

INSTRUCTIONS

  1. Preheat oven to 350° F. Spray bottom and sides of a 9-inch springform pan with nonstick spray. Note that a springform pan is a two-piece pan that has sides that can be removed, which makes it easier to take the cake out of the pan later.
  2. Sift flour, baking soda, nutmeg, cinnamon, and salt into a large bowl, and set aside. Then combine brown sugar and oil in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium speed to combine.
  3. Add eggs and beat at medium speed for 5 minutes. With a spoon or rubber spatula, stir in diced apples. Then fold flour mixture into batter and pour the mixture into prepared pan.
  4. Bake for 45 to 50 minutes, or until the cake springs back when touched. Top with powdered sugar, if desired.