Disneyland Treats at Home

Disneyland Corn Dogs


  • 3/4 cup yellow cornmeal
  • 3/4 cup all purpose flour
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 egg lightly beaten
  • 1 tbsp honey
  • 3/4 cup buttermilk 
  • 2 tsp vegetable oil
  • 12 hot dogs
  • 12 wooden skewers, candy sticks or thin popsicle sticks
  • 2 quarts vegetable oil for frying


  1. In a large pot or Dutch-oven, heat the 2 quarts of oil to 350 degrees (we used 1 quart for 6 corn dogs).
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. Add the egg, honey, buttermilk and vegetable oil, stir until combined. Let sit for 10 minutes.
  3. Meanwhile, pat the hot dogs dry and insert a skewer into each hot dog. Pour the batter into a tall drinking glass and dip one dog at a time into the batter, then place into the hot oil to fry (I like to make sure that the batter is coating a bit of the skewer/stick so that the coating stays on).
  4. I let my corn dog sink to the bottom and then turned it with tongs to ensure that wit was browning evenly on all sides. Cook for about 2-3 minutes (you want to make sure they’re fully cooked inside), then transfer to a paper towel lined plate. Repeat with remaining hot dogs (you may have to tilt the glass a bit to get the last few ones fully dipped).

Grey Stuff


  • 1 1/2 cups cold whole milk 
  • 1 (3.4 ounce) package instant vanilla pudding mix 
  • 15 chocolate sandwich cookies 
  • 1 (8 ounce) container whipped topping, thawed 
  • 3 tablespoons instant chocolate pudding mix  
  • 12 scalloped sugar cookies
  • Raspberries
  • Edible sugar pearls  


  1. Pour milk into large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm. 
  2. Place chocolate sandwich cookies in food processor and pulse until puréed.  
  3. Fold puréed cookies into pudding mix. Stir until fully mixed. 
  4. Add whipped topping and instant chocolate pudding.  Stir until fully mixed. 
  5. Place in refrigerator and chill for one hour. 
  6. Spoon grey stuff into piping bag fitted with desired tip. Place raspberry in center of cookie. Pipe grey stuff onto cookies hiding the raspberry. Top with sugar pearls.

Dole Whip


  • 1 big scoop vanilla ice cream
  • 2 cups frozen pineapple
  • 4 oz. pineapple juice


  1. Blend ice cream, frozen pineapple, and pineapple juice until blended and smooth.
  2. Place in piping bag or ziplock bag to create iconic Disneyland swirl. Enjoy!

Epcot Norway’s School Bread


  • 1 1/2 cups milk
  • 1/4 cup butter
  • 1 (1/4-ounce) package active dry yeast (2 1/4 tsp.)
  • 1/2 cup sugar
  • 2 tsp. cardamom (freshly ground)
  • 4 cups flour
  • 1 (5.1-ounce) pkg. instant vanilla pudding mix
  • 1 egg (well beaten)
  • 6 tbsp. powdered sugar (plus 1 tbsp. water, mixed to form a light glaze)
  • Shredded coconut


  1. Gather the ingredients.
  2. Combine milk and butter and heat in a saucepan over medium-high heat just until milk is scalded (when small bubbles rise uniformly across the surface of the liquid). Remove from heat and cool until “finger-warm.”
  3. Stir yeast and sugar into lukewarm milk and allow to sit for 10 minutes. The surface should begin to bubble as the yeast proofs.
  4. After 10 minutes, stir in cardamom and flour until the dough pulls away from the sides of the mixing bowl.
  5. Cover the bowl with a clean kitchen towel and allow to rise until doubled, about 1 hour.
  6. When the dough has risen, punch it down, remove to a floured surface, and knead until smooth and shiny.
  7. Use your hands to roll dough into a thick 18-inch long “snake,” then cut this length into 20 equal pieces.
  8. Roll each piece between your hands into a spherical bun and place on a lightly greased baking sheet. Cover the buns again with the towel and allow to rise until doubled, about 30 minutes.
  9. Prepare pudding mix as directed, only reducing milk to 2 1/2 cups. Allow pudding to thicken at room temperature while your buns rise.
  10. Preheat oven to 375 F.
  11. When the buns have risen, gently press down the center of each one to form a well. Fill with 1 to 1 1/2 tablespoons of pudding (you’ll probably have some pudding left over). Allow to rise for an additional 10 minutes.
  12. Brush well-beaten egg on to the edges and sides of the buns.
  13. Place in heated oven and bake for 15 minutes, until golden brown.
  14. Remove from oven and allow to cool.
  15. Brush sugar glaze on the top of the buns, around but not over the pudding. Sprinkle on shredded coconut.

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