Try Out These (Not So) Secret Recipes To Cult Favourite Desserts
You might have savoured them once (or more) and just can’t seem to stop thinking about them, or maybe always wondered what the fuss was all about for just a cookie – well now is the time to whip them up and see for yourself.
From decadent French toast served at Disneyland to chocolatey goodness from one of Malaysia’s most popular bake shops, we’ve gathered up the official recipes to some cult favourites from around the world. Keep calm, bake on, and enjoy!
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Today, we’re serving up the recipe for Chocolate, Peanut Butter, Banana French Toast from Disney’s PCH Grill at Disney’s Paradise Pier Hotel at Disneyland Resort. This French toast is a perfectly sweet way to start your morning, plus it’s fun to make as a family. Grab the recipe on the Disney Parks Blog! #DisneyMagicMoments✨
Chocolate, Peanut Butter, Banana French Toast from Disney
- 8 thick slices day-old challah bread
- 2 ripe bananas
- 1/4 cup chocolate chips
- 1/2 cup creamy peanut butter
- 6 eggs, lightly beaten
- 3/4 cup low-fat chocolate milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Chocolate syrup and powdered sugar, optional
1: Preheat oven to 350ºF. Coat a 9x13x2-inch baking pan with nonstick spray. Set aside.
2: Cut bread into 1-inch cubes and place in a large bowl. Slice bananas into 1/2-inch slices, and add to bowl. Stir in chocolate chips.
3: Combine peanut butter, eggs, chocolate milk, cinnamon, and salt in a blender. Process until smooth.
4: Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed egg mixture.
5: Pour mixture into prepared baking pan. Bake for 35 to 40 minutes, or until top is golden brown.
6: Before serving, drizzle with chocolate syrup and dust with powdered sugar, if desired.
Compost Cookie from The Milk Bar
- 225g (16 tablespoons) butter at room temperature
- 200g (1 cup) granulated sugar
- 150g (2⁄3 cup tightly packed) light brown sugar
- 50g (2 tbs) glucose
- 1 egg
- 2g (1/2 tsp) vanilla extract
- 225g (1 1/3 cups) flour
- 2g (1/2 tsp) baking powder
- 1.5g (1/4 tsp) baking soda
- 4g (1 tsp) kosher salt
- 150g (3/4 cup) mini chocolate chips
- 100g (1/2 cup) mini butterscotch chips
- 1/4 (1/2 cup) graham crust
- 40g (1/3 cup) old-fashioned rolled oats
- 5g (2 1/2 tsp) ground coffee
- 50g (2 cups) potato chips
- 50g (1 cup) mini pretzels
1: Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
2: Reduce the speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
3: Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.
4: Using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature— they will not bake properly.
5: Heat the oven to 375°f.
6: Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
7: Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Cinnamon Roll Pancakes from The Cheesecake Factory
- 1-3/4 cups All-Purpose Flour
- 1 Tbl Baking Powder
- 1 tsp Kosher Salt
- 2 cups Buttermilk
- 2 ea. Eggs
- 1 tsp. Vanilla
- 2 Tbls. Vegetable Oil
- 2 tsps. Vegetable Oil
- 1 cup Cinnamon Swirl
- ½ cup Vanilla Icing
- Powdered Sugar (optional)
1. Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
2. Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
3. Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
4. Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
5. Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.
6. Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
7. Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
8. Place two pancakes onto each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.
MCO Chocolate Chunk Cookies by Jaslyn of Jaslyn Cakes
- 225g butter, softened (unsalted or salted is fine)
- 200g granulated sugar
- 200g brown sugar
- 2 tsp vanilla extract (optional)
- 2 eggs
- 360g flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 200g-350g chocolate chips or chunks
1: Cream butter and both sugars
2: Add vanilla extract and eegs. Mix to combine
3: Add flour, baking soda, baking powder and salt. Mix until combined.
4: Add chocolate chunks
5: Chill briefly, then roll into 50-60g balls. Or if you have ice scream scoop, scoop the dough into balls.
6: Bake straight away or keep in the freezer until you want to eat it.
7: Bake at 200C for ~10 minutes. Do not over bake. It should look like it’s only just browned.
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Over the past few weeks, we’ve gotten lots of messages from fans saying they miss our famous DoubleTree chocolate chip cookie. So for the first time ever, we’re publicly revealing what goes into this tasty treat, so that you can make them in the comfort of your home. And we will be ready to welcome you with a warm cookie when you’re ready to travel again. Recreating this recipe at home? Be sure to tag @doubletree. We’d love to see them!
DoubleTree by Hilton’s Signature Chocolate Chip Cookie
- ½ pound butter, softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
1: Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
2: Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
3: With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
4: Remove bowl from mixer and stir in chocolate chips and walnuts.
5: Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
6: Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
7: Remove from oven and cool on baking sheet for about 1 hour.
8: Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.