Tag: disney side

Don’t Forget Mousekeeping!

Don’t Forget Mousekeeping!

I’m going to take a brief moment today to remind you of one of the most important Cast Members at Disney – and one of the ones you don’t often actually see or think hard about – Mousekeeping!

Without Mousekeepers, the resorts would be a mess. Think about it – they come in, clean up the rooms we’ve left messy, remade beds, restocked the soaps, emptied the trash, and a hundred other jobs I wouldn’t want to do, in HUNDREDS of guests’ rooms. Every. Day. They also make sure that all those gorgeous lobbies and restaurants and shops stay sparkly clean.

So if you’re planning a trip to Disney, don’t forget about your Mousekeeper. Leave them a tip. It doesn’t have to break the bank. I’ve heard that you leave a dollar a person, per day. That’s not so bad, considering how much they do every day. For our trip, I started saving my dollar bills and fives months in advance. I put them all in one envelope until I had enough set aside. That way, it wasn’t coming out of the vacation budget right before the trip (or during).

Now, you can just leave the money on a nightstand and write a little note on the pad they leave (which is what I do in a normal hotel, usually). But this is Disney – why not help spread a little magic and make something for the Mousekeeper?

You can (or the kids!) decorate a simple envelope with stickers and crayons. You can make something super fancy with a cutting machine. You can find tons of printables online. Whatever makes you happy!

I’ve tried to make some printables that you can download that are both something you can print, but also allow you to personalize them a little. They’re just the line art – made for you to color in! Markers, colored pencils, crayons, whatever medium suits your fancy! You can print them on regular computer paper, or make something more substantial from cardstock (though it really isn’t necessary – regular copy paper holds up just fine once it’s all glued and folded.)

If you want to access these (and there are more things already there, and in the works) you will have to subscribe to the blog. Hopefully since you’re already here reading this, that won’t be a problem! Once you subscribe, you’ll be given the password, and you can click on the “Resources” tab, enter the password, and download the PDF files for these envelopes!

Mousekeeping Envelope Dole Whip Mousekeeping Trader Sams PatternMousekeeping Envelope - Epcot Style

 

Margarita Cupcakes inspired by EPCOT

Margarita Cupcakes inspired by EPCOT

I have a confession to make before I begin – I don’t actually like Margaritas. I know, I know. Sounds unbelievable, but it’s true. I was hoping that if I made it into a baked good, I’d like it better. And I’d rather eat these than drink a margarita, so I suppose I achieved the goal! I think these cupcakes are good, but I haven’t had the same reaction that my margarita loving friends have. They say they are FANTASTIC. I even tested it out on my coworkers, and they loved them. So you should definitely try them!

The cupcakes

This recipe is actually pretty simple. You’re going to need basic cake baking items, and then you’ll need tequila, triple sec, and limes. That’s the only “unique” ingredients that this recipe requires. If you like margaritas, you may already have those things on hand.

You do need to complete one step about an hour before you plan to make your cake. You’re going to take two limes, and you’re going to zest them into a bowl, where you’ve measured out the 1 and 1/2 cups of granulated sugar you need. I use vanilla sugar because I like it. You don’t have to. (All vanilla sugar is, is a container of granulated sugar with a vanilla bean dropped in it. You can leave that bean in there for AGES and it will continue to scent any sugar you put in the container with vanilla. Try it. It’s awesome in baked goods!)

I use a microplane to zest my lime, but you could use a vegetable peeler in a pinch. Once you have your limes zested, stir the zest into the sugar and leave it to sit for one hour. This will help the lime flavor infuse into the sugar. It makes a difference. Really.

Lime Sugar

While you’re waiting, go ahead and put cupcake liners in two cupcake pans. Or grease and flour them. But the liners are way easier. You’ll want to preheat the oven to 350 degrees Fahrenheit as well.

Once your hour is up, you need to get out your mixer. A stand mixer is a lot easier for this, but it doesn’t matter as long as you have a mixer of some kind. The beauty of this recipe is that you dump everything together, except the egg whites, and beat. There’s no creaming (though I do it when my butter is still a little hard) or anything like that.

So dump in your lime sugar, butter, baking powder, a teeny bit of vanilla, salt, and flour. Then beat it together on high for 2 minutes. If you’re using a stand mixer, I’d suggest draping a dish towel over it, so the splatter stays contained.

Great. Now is the time to dip your finger in and eat the batter. Cause there’s no eggs yet, so that thing your mom always told you about how you’d get the collywobbles if you ate raw batter? This is totally safe.

Tell me my mom isn’t the only one who said that.

Now you need to separate your eggs. You can save the yolks and make something, like lime curd or lemon curd, or you can throw them out. Whatever floats your boat.

After the egg whites are in, beat it again on high for 5 minutes. I’d suggest beating it for about 30 seconds on low first to get things started. Sometimes egg whites fly all over if you don’t.

Have I mentioned I am a messy cook?

It should be a pretty smooth batter at this point. Take it to your prepared cupcake pans and then fill the liners about 2/3 of the way full. We will not discuss how long it took me to fill these while trying to be neat. And by the time I got to the end, I flipped batter on the pan anyway. It was a good try though, right?

Margarita Cupcake Pan

You should be able to get two dozen cupcakes out of this, give or take a few. If you overfill you’ll get less cupcakes, but it isn’t a big deal.

Put these in the oven for 10-15 minutes, or until a toothpick or cake tester comes out clean. I would recommend putting these on a cooling rack when they come out, because you need to pop them out of the cupcake pans before they cool completely.

The Syrup

The key to making these cupcakes taste like a margarita is in the syrup. While the cupcakes are in the oven, you need to squeeze your two limes into a measuring cup. If you’ve made a margarita before, you’ll know how this works. My recipe for a Margarita is 1 part lime, 1 part triple sec, 2 parts tequila. For me, my two limes made just about 1/4 cup of juice. So I added 1/4 c triple sec, and 1/2 cup tequila. depending on the size and juiciness of your limes, your amounts may be different. But you want to measure how much liquid you have total. Don’t drink any. 🙂

You’ve just basically made yourself a margarita. Great. Now you’re going to add the same amount of sugar as liquid and pour both into a saucepan. Put it over medium high heat, and stir until the sugar dissolves. Then take it off the heat and leave it to cool off just a little.

It will probably be more syrup than you need. You can always save it and use it on something else. I imagine whipped cream for pancakes made with this would be good. Or pouring a little over ice cream or pound cake?

Putting It Together (almost)

By now, hopefully your cupcakes are still warm, but not so hot that you can’t pop them out of the tin and put them on the baking rack. Put a sheet of aluminum foil underneath it to catch any drips. While everything is still warm, you will take your margarita syrup and brush a generous amount of the syrup onto the cupcakes. You can do this while they are in the pan, but they get sticky and it gets hard to get them out sometimes after. I discovered this the first time I made them.

I brushed mine with syrup twice, because I wanted to make sure the flavor really got in the cake. I also made sure I brushed a very generous amount on there. You can brush it with more or less, as you like.

The Icing

Let the cupcakes completely cool, and while they are doing that, you can make your icing. Its really easy. I use a stick of butter and a stick of margarine, at room temperature. Beat them in a mixer until they are fluffy. Add in 1 pound of confectioner’s sugar. Turn your mixer on low and start to beat the sugar in. Add 2 tablespoons of milk, and then slowly pour in about 1-2 tablespoons of the margarita syrup. You could also add about 1/2 tsp of vanilla, but since these are margarita cupcakes, I really wanted the frosting to taste like the drink. You can add more syrup if you want, but be careful you don’t add too much and change the consistency of the icing.

Once the cupcakes are cool, transfer your icing to a piping bag. You can use a tip, or you can just snip off the end and do it that way. How you choose to get the icing on is up to you. Use a knife if you’d rather!

After you frost them, get out a little bit of salt. I happened to have a sample pack of Hawaiian salts a friend sent me, so I used the red Hawaiian salt to finish mine. I think it really helps cut through the sugar, and help amplify the margarita taste. And, you know, it looks pretty.

Margarita Cupcakes Inspired by EPCOT's Mexico Pavilion

If you decide to give these a try, I’d love to know what you think! Tell me in the comments below!

table rating
This is a Table recipe – mainly because it requires advance prepping, and a few more steps and ingredients. It’s worth the extra effort!
Print
Margarita Cupcakes
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

These cupcakes are inspired by EPCOT's Mexico Pavilion!

Course: Dessert
Servings: 24 cupcakes
Ingredients
  • 1/2 cup butter softened
  • 1 1/2 cup granulated sugar
  • 2 cup flour
  • 3 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1 c milk
  • 1/2 tsp vanilla
  • 4 large egg whites
Syrup
  • 1/4 cup lime juice (from zested limes)
  • 1/4 cup triple sec
  • 1/2 cup tequila
  • 1 cup sugar
Instructions
  1. Zest the limes and mix with the sugar. Let this sit to infuse for one hour. In the meantime, line 2 cupcake pans with 24 liners and preheat the oven to 350 degrees.

  2. After the sugar has sat for one hour, combine all ingredients but the egg whites in a stand mixer or large mixing bowl. Beat for 2 minutes on high.

  3. Add the egg whites and beat again for 5 minutes on high.

  4. Fill cupcake liners 2/3 full, and then bake the cupcakes for 12-15 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

  5. Move to a rack to cool until you can pop out the cupcakes, then place these on a baking rack with aluminum foil underneath.

  6. Juice the two limes, measuring the amount of liquid produced. Generally, you should get around 1/4 c of lime juice. Add the triple sec, tequila, and sugar to a saucepan and heat over medium high heat. 

  7. Stir until the sugar has dissolved and remove from heat. Brush over the top of warm cupcakes, being generous.

  8. Allow cupcakes to finish cooling, then frost as desired.

 

Print
Margarita Cupcake Frosting
Prep Time
10 mins
Total Time
10 mins
 


Ingredients
  • 1 lb confectioner's sugar
  • 1-3 tbsp margarita syrup from the cupcake recipe
  • 2 tbsp milk
  • 1/2 cup butter room temperature
  • 1/2 cup margarine room temperature
  • salt for decoration - optional
Instructions
  1. Beat butter and margarine until fluffy. 

  2. Add the confectioner's sugar, and turn your mixer on low. Gradually add in the milk and syrup. 

  3. Once combined, turn mixer to high and beat for 2 minutes, or until light and fluffy.

  4. Pipe or spread onto cupcakes, and garnish with salt, if desired.

Margarita Cupcakes Inspired by EPCOT's Mexico Pavilion

Spreading a Little Magic at Walt Disney World

Spreading a Little Magic at Walt Disney World

I have to apologize for being a little late with this post. I’m a teacher, and this past week was the last week of school. It’s CRAZY. But I’m back now, and I have lots of great posts planned! Mexico Margarita Cupcakes are coming – and they are fantastic!

But I want to talk about something different today. About magic.

©VanessaEdwards Cinderella's Castle

If you’ve ever been to Walt Disney World or any Disney park before, I want to ask you to take a moment and close your eyes and remember walking into the park. Stroll through your memories. There were, I’m sure, a lot of fantastic images there. But I want you to see if you can remember something that most people overlook – the Cast Members (CM).

We talk all the time about magical moments and how to have a magical Disney vacation. Many times it’s a Cast Member who makes that magical moment or memory possible. Usually when you think about it, they blend into the scenery. They are there in the background taking care of serving customers, or picking up a piece of trash, or helping a family find something or do something. Many of the memories where something awesome happened, a cast member was involved in providing that boost of pixie dust for your family.

So today I’m going to suggest something – rather than just being a recipient of the magic, maybe we should help encourage it as well.

Cast Members deal with a LOT of guests every day. They do it with a smile, and in costumes and temperatures that would make lesser mortals melt into puddles of goo. Seriously. I’d die if I had to work outside in Florida in August in those costumes!

They help make all that magic possible, and I believe that you can’t do a job like that unless you have a real passion for it. And while going to Disney World is like nothing else, most people don’t think about making magic themselves. But there is no reason a guest can’t make a little pixie dust for a Cast Member.

Next time you’re there, take a moment to thank a CM. Maybe they helped make your day – maybe they are making magic for another guest and you saw it. But take a moment to acknowledge what they’ve done.

They do a hard job – Disney is supposed to be the Happiest Place on Earth, and working there means that even if you are having a terrible day, you are expected to act like everything is amazing. They work in a service position, and as someone who also works in a service position (sort of – all these things are true in education) where a lot is expected of you every day, often the most attention happens when you are doing something wrong, not when something is going right. It’s always a nice change to have someone tell you thank you for doing a great job. And in a CM’s position – where they deal with hundreds of guests a day, not all of them pleasant, I can see where a simple thank you and smile may go a long way.

In my experience, doing little random acts of kindness helps the giver just as much as the receiver.

So when you’re at Walt Disney World next, and you want to spread a little magic of your own, I’ve made up a couple of free printables that might work. I’d recommend printing them on cardstock or some kind of fancy paper (but that is just me). Have your kids hand them out. Carry one in your park bag and decide as a family that you’re going to give one away every day. These two designs are available to everyone. On June 12, I’ll have uploaded a few more designs that are for blog subscribers only. If you’d like access to those, just subscribe to the blog!Disney Cast Member Appreciation Certificates

Disney Cast Member Appreciation Certificates
Click on photo to download PDF.

 

If you aren’t comfortable walking up to a CM and handing them this and explaining, that’s okay! I’m not the most outgoing of people either. But if a CM or Mousekeeping or other person needs some recognition, maybe try social media. I’d suggest heading to Twitter. Send a shout out telling what the CM has done that was so awesome. Make sure you say where you are, and the CM’s name (if you can), and tagging the WDW twitter account. I’ve seen several times where WDW has seen those tweets and has gone back and recognized the CM for their work.

You can also take a moment to help make a little magic in another guest’s day. If you have an extra set of dollar store glow sticks you’ve brought in, share it with that family with small children next to you. If you’re playing a game in line while waiting for a ride, invite the family in front of you to join in. You never know – that may end up being the highlight of their trip.

Several years ago I went on a roadtrip with a friend. We met up with a group of her friends, and they were going to Harry Potter World at Universal, on opening weekend. I am not that big a Harry fan, so they dropped me off at EPCOT in the morning. I stood in line for Soarin’, and the wait was well over 45 minutes. A CM came by asking for “single flyers” and I got to jump to the front of the line.  I ended up at the end of a row with a large family. When we got off, they asked if I was alone. When I said yes, they were so concerned. “You can be part of our family for the day!” I declined, but it was one of the nicest things I’ve had someone do in a theme park. She genuinely wanted to make sure I had a great day in Disney World.

That kind of attitude is what helps spread a little kindness. Like Cinderella says, “Have courage and be kind.” In the world we live in, it never hurts to help spread a little pixie dust – whether in everyday life, or the Happiest Place on Earth.

If you do this, please comment and tell me how it went – or even send a photo! I’d love to post it on the blog. And if you’ve had a magical experience at Disney World, I’d love to hear about that too!

Chien-Po’s Tofu Bowl

Chien-Po’s Tofu Bowl

This post may contain affiliate links, and purchases made by using these links will provide me a small commission that will go toward the maintenance of this site.

We were watching Mulan the other night, and the scene at the beginning where Mulan is making her first appearance as Ping came onto the screen. Yao is calmed by Chien-Po, who picks him up and chants something that sounds like a string of nonsense, but a few words are recognizable. The only one I really heard, however, was “tofu.”

Did I mention I was hungry when I started watching this?

I lived for the first two years of college on tofu and bad cafeteria pizza. While I don’t eat pizza much anymore, tofu has stuck with me. Add to it that one of my roommates through college was Japanese-American and from Hawaii… we ate a lot of tofu. One of the things I liked was Ma Po Tofu. But I didn’t have any mix, and short of ordering it online, there’s nowhere here to buy it.

So I decided, as I watched Mulan, that I could take the same basic concept and create my own dish. Thus, Chien-Po’s Tofu Bowl was born!

If you are a vegetarian or vegan, you can easily substitute veggie meat in this rather than including the ground meat. Regardless of your food preferences, I would recommend two things for certain – serve this with plain white rice, and make sure you use extra stock. You can add cornstarch or arrowroot powder to the sauce to thicken it if you want, but if you let this reduce too much, it will be REALLY salty. The soy sauce and black bean sauce are pretty salty on their own – reduced down they can be too much.

First, chop all the veggies. Don’t be like me and pull things out and try to prep as you go. It usually slows things down and something might burn. I’m getting better about prepping first, and I have to tell you it really makes things easier. When you’re chopping your onions and peppers, I would recommend a pretty fine dice. Then again, I am one of those weird people who doesn’t like huge chunks of veg in my dish. If you don’t have a problem with that, you can just rough chop them. Whatever makes you happy. It may change how long they need to saute and soften a bit, but you can judge that. I trust you.

Once everything is prepped, heat your olive oil in a big non stick pan. It is better to have too big a pan than not big enough. After you get the tofu in and you try to stir it around, you don’t want to have to worry about flipping it all over the stove. Not that I’ve done that or anything.

Chien Po Tofu Bowl Onions and Peppers

Once you’ve got the oil heated, dump in your onions, peppers, and garlic. Continue to saute these for about 10 minutes, or until the onion is translucent and softened a bit. After it hits that point, add in your ground meat and brown it off. When it is cooked through, drain off any excess fat.

Next add your sauces, broth, and seasonings. Don’t add any extra salt! You don’t need it. Trust me. After you have everything in, make sure everything is well combined and the broth is simmering. Let it cook for a few minutes. While its doing its thing, drain your tofu and cut it into small cubes. You can do big ones if you like, but when I did it the first time, I found the big ones had a tendency to end up a little torn if you weren’t paying attention when stirring them in.

Put your tofu in the pan and gently stir it into the sauce. You want to make sure its coated in sauce. Let it simmer for a few more minutes. You don’t need to cook the tofu, but you want to give it a chance to absorb some of the sauce flavors and warm up.

Chien-Po's Tofu Bowl

Once its done turn off the heat, and get your bowls of white rice ready. Serve some of the tofu mixture right over top. If you don’t own a rice cooker, I highly recommend them. I always manage to screw up rice made in a regular saucepan. Its either not done all the way through, or its stuck to the bottom of the pan. With the rice cooker, I don’t have those issues, and its relatively inexpensive. As a bonus, the one I bought also comes with a steaming tray that fits over the top.

 

 

Chien Po's Tofu Bowl

 

quick rating

Print
Chien-Po's Tofu Bowl
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Ingredients
  • 1 lb ground pork, turkey, or beef
  • 1 block firm or extra firm tofu (usually 12-16 oz), drained and cubed
  • 2-3 tbsp olive oil
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 cloves garlic, minced
  • 3 tbsp black bean garlic sauce
  • 1 tsp ginger
  • 1/2 c chicken or beef broth, or veg stock
  • 4 tbsp soy sauce
  • 1 tsp sugar
  • 2-3 tbsp sweet thai chili garlic sauce
Instructions
  1. Chop and mince all ingredients. Heat olive oil in a large, nonstick skillet over medium heat. When oil is hot, add onions, peppers, and garlic.

  2. Saute until onions become soft and translucent, around 7-10 minutes. If it looks like it needs more liquid, add a few tablespoons of broth to the pan.

  3. Add your ground meat and brown off the meat. Drain off any excess fat.

  4. Add in all the spices and sauces, and allow to simmer for 1-2 minutes. Add in the tofu and gently stir into the mixture.

  5. Cook for another couple of minutes, until the tofu is warm and well coated in the sauce. 

  6. Serve over rice. 

chien-po tofu bowl

Vanilla Bean Macarons with Dark Chocolate Amaretto Ganache Filling

Vanilla Bean Macarons with Dark Chocolate Amaretto Ganache Filling

This recipe can be a little involved, but these cookies are worth it. I’ve seen them at many places – one of which is the France pavilion at EPCOT. Since I’m not going to be there for awhile, I decided I couldn’t wait, and wanted to make them at home. They’re light, delicate, and packed full of flavor – an excellent dessert for a special occasion or any day of the week! As a bonus, they are also gluten free, so if you are GF, then these are a fabulous dessert option.

These cookies are not as hard as you’d think. However, if you did it like I did, you can make it more difficult than it needs to be.

The recipe has no flour – it uses almond flour instead. The best place I’ve found for this has been Trader Joe’s – they sell a bag (I think its a pound or half pound package) for the cheapest price I’ve found. That being said, I apparently used my bag of almond flour, because when I went to retrieve it from the pantry, all I found was the BJ’s bag of almonds.

You can see where this is going, right?

Almond flour, if you didn’t know, is just ground almonds. So, if I have a bag of almonds, I can make my own almond flour. Easy, right? Yeah. Except for the part where I decided to use the food processor to grind them, rather than my spice grinder. Don’t do that. If you have the spice grinder, even if it takes you longer, use it. I used the food processor, and after sifting in what I could, had to put it through the processor twice more before I broke down and used the spice grinder. And I made a ton of difference. I will say that no matter which one you use, pulse it, and don’t process it too long, or you’ll end up with almond butter. While tasty, you’ll have to scrape it out and start over with new almonds. And you don’t want that.

These were the chunks leftover after grinding the first time in the food processor!

Once you have your dry ingredients sifted together, use a whisk to combine them. You don’t have to do that, but because you’re folding this into egg whites later, I like to have it thoroughly mixed before I start folding it in.

You’re going to need to prep your pan now that you’ve got this part going. Use parchment paper and line a cookie sheet. You can free form your macarons, or you can draw 1″ circles on the back of the parchment (that way you don’t get ink or pencil on your cookies) to use as a guide.

Once your pan is ready, you need to beat the egg whites to stiff peaks. You’ll want to use room temperature eggs – if you use cold ones they’ll be harder to separate and they’ll be WAY harder to whip. I also always use a metal mixing bowl for eggs, and I usually dampen a paper towel with a little vinegar and wipe out the inside of the bowl before I put the eggs in. It is supposed to wipe away any leftover residue that might be clinging to a bowl (even a clean one). I don’t remember where I heard that tip, but it does seem to help.

I beat the eggs on a lower speed until they get a little frothy, then I crank it up and pour in the granulated sugar, slowly. Then beat the eggs until they form stiff, glossy peaks. The best way to tell if they are done? When you pull out the beater and the peak stands straight up without falling at all, OR you can hold the bowl upside down and nothing moves. I then cut my vanilla bean down the center and scrape out the seeds into the egg whites, and add the vanilla extract. You do not have to use vanilla beans! Just extract will still make a delicious macaron! Give it a couple more quick beats, and then get out a spatula and your dry ingredients.

You’re going to dump all the dry in there, and then fold them in. If it makes you feel better, you can do it in three parts. But I like just getting it over with. For this recipe, it worked. You don’t want to over mix, but you want to make sure its all incorporated. It takes about 20-30 strokes, and I usually end up doing a figure eight motion through the batter. When its all mixed, it will have the consistency of a very thick but still pourable milkshake. Other people often say it has the consistency of lava. I’ve never actually seen lava, so I’ll take their word for it.

macaron batter

Now we’re onto the fun part!

Pour your mixture into a large resealable bag or disposable piping bag. Snip off the corner (or end) and then use your parchment circles as a guide to pipe the macarons onto the pan. If you end up with a little “peak” on top of your cookie, don’t worry – it will even out. If you’re afraid it won’t, just wet your finger in a little water and tap them down. The water will keep the meringue mixture from sticking to you. Once  you’ve got the pan finished, give it a good tap on the counter. It will help get any air bubbles out.

piped macarons

Now, you need to let these sit for 30-60 minutes to dry out a bit. I leave mine for an hour. While they sit, you can get the filling made!

You can use any filling you like – jam would work just fine! For these, I’m making a dark chocolate amaretto ganache. Its harder to say and write than it is to make. Seriously.

You need to get 4 ounces of dark chocolate – whatever you have on hand will work. I used the remains of a Ghiradelli bar. Chop it up and put it in a heat safe bowl.

dark chocolate

Then pour your cream (you can also use half and half) into a sauce pan and heat until its simmering. Take it off the heat and pour over the chocolate. Let it stand for one minute, and then stir it together with a whisk.

making ganache
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The heat from the cream will melt the chocolate. Add in the tablespoon and a half of butter, and your amaretto and mix again. It will still be pretty warm. I poured mine into a disposable piping bag (you can use a resealable baggie) that was propped up in a cup. Then put it in the fridge to firm up.

Now go sit and have a drink and surf the internet while you finishing waiting for the macarons to dry out.

When the hour is nearly up, you want to move the oven rack to the bottom third of your oven and preheat it to 350. Be sure to only put one pan at a time in the oven, and rotate the pan halfway through baking so they’re all even. You’re going to bake the macarons for 11-13 minutes, until they have risen and set. They’re going to dry out, but you don’t want them to get any color.  After they’ve baked, take them out and let them cool on the baking sheet.

baked macarons

Once they’ve cooled, you can pull out your filling, snip off the corner of the bag, and pipe your ganache onto the flat side of a macaron. Top it with another cookie and viola – you’ve made a dessert that everyone will be drooling over! Next time, I may save back some cookies and try to fill them with ice cream like the ones I’ve seen people posting about from Les Artisans des Glaces in the France pavilion. 🙂

vanilla bean macarons

Signature rating
This recipe will take some serious time, and does require some more advanced kitchen knowledge. I still think its well worth the effort though! Give it a try – but make sure you leave lots of time for yourself!
Print
Vanilla Bean Macarons with Dark Chocolate Amaretto Ganache
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

These are a little time consuming, but totally worth it!

Course: Dessert
Author: cookwcharacter
Ingredients
Macarons
  • 108 grams almond flour
  • 176 grams confectioner's sugar
  • 3 large egg whites, room temperature
  • 80 grams granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1 vanilla bean
Filling
  • 4 oz dark chocolate, chopped fine
  • 1 1/2 tbsp butter
  • 2 tsp amaretto liqueur
  • 1/3 cup heavy cream
Instructions
For the Macarons
  1. Move your oven rack to the lower third of the oven. Preheat it to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, on the back of which you can draw one inch circles to help guide your piping.

  2. Sift the almond flour and confectioner's sugar together into a bowl through a fine sieve. You can put any large pieces of almond flour left behind through a spice grinder and sift again into the bowl.

  3. In a metal mixer bowl, beat 3 large egg whites with the granulated sugar until stiff, glossy peaks form.

  4. Add the vanilla extract, and scrape the seeds from the vanilla bean into the beaten egg whites. beat for 5 seconds to incorporate.

  5. Dump all the dry ingredients into the bowl. Using a spatula, fold the mixture in, using 20-30 strokes. The mixture will be thick, with a consistency similar to a thick milkshake.

  6. Pour the macaron mixture into a piping bag with a large round tip, or snip off the end of a disposable piping bag. You could also use a resealable plastic bag with one corner snipped off.

  7. Pipe the meringue mixture onto your baking sheet, filling int he circles. Let these sit for 20-60 minutes until a skin forms on top. How long this takes depends on the heat and humidity of your kitchen.

  8. Put one pan in the oven at a time. Bake for 10-12 minutes, rotating the pan once halfway through, until the cookies have risen and set, but not browned. 

  9. Remove from oven and let cool on the pan.

For the Filling
  1. Chop your dark chocolate fine and place in a heat-safe bowl. 

  2. Heat the cream to a simmer on the stove. Remove from heat and pour over the chocolate. Let the mixture sit for one minute.

  3. Stir the chocolate and cream, until it has melted together. Add the butter and amaretto and whisk together until all is incorporated. 

  4. Let the mixture cool until it is thick, but still pourable. Pour into a resealable bag or piping bag and continue to let it cool until it reaches a frosting consistency.

  5. Pipe onto the bottom of a macaron cookie, and then cover with a second cookie to make a sandwich.

  6. Wrap any leftover cookies tightly in plastic wrap and store in an airtight container in the freezer.

Vanilla Bean Macarons

‘Ohana Grilled Shrimp

‘Ohana Grilled Shrimp

This past weekend, we had friends over for a Moana dinner and a movie party. Like any good party (or at least the ones at our house) there was a lot of fabulous food! We tried to keep with a Polynesian theme for all the dishes, and it was a hit!

We started with an easy salad – my garden isn’t producing lettuce, so we had an easy bagged salad, with homemade croutons and Honey Lime Dressing. The recipe for the dressing actually came from the Polynesian Resort’s ‘Ohana restaurant on my first trip to Disney World with my parents back in high school! When we ate there, we all LOVED the food. My mom took a chance and asked our server for the recipe. We were all thrilled and surprised when the server came back with printouts of all the ones we asked for!

Back to the party – we made the dressing, and we made rice, and we made three different main courses. There was ‘Ohana Shrimp, ‘Ohana Chicken, and Boma Marinated Flank Steak. I will be the first to point out that the steak is not even close to the Polynesian theme. But its DELICIOUS, so we made it anyway. It was the last thing off the grill, after we’d eaten most of the chicken and shrimp, and people said they would just try a bite, but they were stuffed. We also made the Maui Wayfinder Sunrise, which is quite a tasty way to start off the evening, and Bananas Foster Cookies for dessert!

There was only a quarter of it left when I turned around later.

But we aren’t talking about beef. In this blog post, you’re going to find the recipes for the ‘Ohana shrimp. We made this for three reasons: it fit the theme, one of our friends is a vegetarian (pescatarian, I suppose, if you want to get technical), and because it’s just YUMMY.

Ohana Grilled Shrimp

The recipe says to marinate the shrimp for two days. We have made this and barely marinated it, marinated it for a couple hours, and for this particular meal, for the full two days. The taste is awesome, no matter which way you do it. If you want them really spicy, then marinate them for two days. That was the biggest difference I noted. The longer it sits, the more spice it picks up. And for the record, I don’t really eat spicy, but I can handle this, so it’s not going to leave tears running down your face and smoke rolling out your ears.

I recommend putting this in a plastic resealable bag (and then in a bowl. I’ll say it every time.) for easy clean up. You can also pour off a cup or so before you put the shrimp in and save it to baste them with. I frequently make this in a skillet rather than the grill and just pour a little of the marinade in to help make a sauce.

You will need to either make this in a food processor or a bowl and then pour it into the bag. The directions from the original recipe say to whisk it together in a bowl. But I already had the food processor out for the Ohana chicken, so I just pulsed it a few times in that. I’d probably do it again that way, just because it was so easy.

Gather your ingredients. I chose not to use hot garlic chili sauce and regular garlic chili sauce both. Instead, I just used the regular garlic chili sauce and used a little more than originally called for. I have significantly scaled back the amounts of ingredients, because it made a TON of marinade, and unless you’re making several pounds of shrimp, you just don’t need that much.

Anyway, put your garlic chili paste, finely minced ginger, garlic, honey, salt, and pepper in your bowl or food processor. Add the oil in a thin stream, whisking well or keeping the food processor going until all the oil has been blended in.

Then put your shrimp in the bag and pour over the marinade. I used 25-30 size shrimp, and got them peeled and deveined. You could get shrimp still in the shells, but I wanted to keep the mess to a minimum. That is up to you! I try to seal it with as little air as possible (without making a huge mess), and then put it in the fridge. As I said, the recipe says two days. I say anywhere from 2-4 hours to 2 days, depending on what you want. It’s really convenient to be able to start it the day before a party, because it cooks quickly and you can get things made in advance to alleviate some stress the day of.

Ohana Grilled Shrimp

Then you can either sauté the shrimp in a skillet, or put the shrimp on the grill. I’d recommend a grill basket or skewers if you go the grill route, as it will make life a lot easier.

Either way, the hardest part about this dish is keeping it on the table longer than a few minutes! The pictures I got of these were snapped quick, because they were gone almost as soon as the platter hit the table!

Ohana Shrimp

table rating

Print
'Ohana Grilled Shrimp
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This is slightly altered from the print out our server gave us in the Polynesian resort's 'Ohana Restaurant years ago. 

Servings: 4 people
Ingredients
  • 3/4 tbsp Minced garlic
  • 1/4 cup Minced fresh ginger
  • 1 1/4 cup chili garlic sauce (use regular, not hot)
  • 1 cups Honey
  • 1 cups Lemon juice
  • 1/2 quart Canola oil
  • 1/2 tsp Fresh ground black pepper
  • 1 tsp Kosher salt
  • 2 lbs Peeled and de-veined shrimp 25-30 count really, use whatever size works for you
Instructions
  1. Mix all ingredients except for the oil well. While whisking, pour in the oil slowly. You can also use a food processor.

  2. Place the shrimp in a resealable plastic bag. Pour the marinade over the shrimp, reserving about 3/4 cup for basting, if you like. Marinate the shrimp for 2-4 hours to 2 days, depending on your time.

  3. Once you're shrimp are done marinating, skewer the shrimp. You can cook them loose, but if you are grilling them, skewers will make the process easier.

  4. Heat the grill, and place your shrimp on there, basting as occasionally. Alternately, you can saute them in a non-stick skillet. 

  5. Cook shrimp to an internal temperature of 145ºF, and enjoy!

DisNews – World of Pandora Attractions

DisNews – World of Pandora Attractions

I know I’ve already posted a DisNews post about Pandora, but I can’t help but post another. Disney has begun some preview days, and released a video of one of the animatronics in the Na’vi River Ride.

And they look AMAZING.

Na’vi River Journey

Just take a few minutes to give this a look – I mean, the movements are seriously smooth, and the details are just mind boggling. The amount of engineering that went into that…. I can’t wait to see it! There are a few other videos from what looks to be a media preview on YouTube. Some of them have longer clips of this, and really its just amazing what they’ve done. Whether you liked the movies or not, I think seeing the new area of Animal Kingdom will definitely be worth it. If nothing else, its pretty to look at!

Video courtesy of Walt Disney World Resorts.

Avatar Flight of Passage

The river ride looks fun, but pretty laid back. (That is NOT a complaint!) But the Avatar Flight of Passage ride looks pretty awesome. The details about it floating around the internet seem to be mysterious and vague, but it looks to me like a combination of a 4D ride and Soarin’ – and that is something I would definitely go for! Especially if its as pretty to look at as the movies were. Besides that, I love Soarin’, as well as 4D movie experiences.

AVATAR Flight of Passage at Disney’s Animal Kingdom — This E-ticket attraction, the centerpiece of Pandora, allows guests to soar on a Banshee over a vast alien world. The spectacular flying experience will give guests a birds-eye view of the beauty and grandeur of the world of Pandora on an aerial rite of passage. (Disney Parks)

My problem is I know we’ll probably only get to see one of the two attractions, as they currently have the FastPass system set up with tiers for these, meaning you can only pick one when you choose your first three fast passes. Since we’re planning to FP Rivers of Light, it means we’ll only be able to get to one. (Unless the lines are shorter than I’m thinking they will be this August.) If that ends up being the case, which one do I pick?!?

 

Louis’ Favorite Chicken Gumbo – Princess and the Frog Inspired Dinner!

Louis’ Favorite Chicken Gumbo – Princess and the Frog Inspired Dinner!

After watching The Princess and the Frog the other night, I had the urge to try to make something more like what Tiana would cook in her restaurant. I ruled out beignets (at least this time) because I didn’t have the time, and while I love a good pastry, I don’t need to eat a million of them. So instead, we decided on chicken and sausage gumbo.

This version I created from several recipes I’ve found online and in cookbooks. If I had to tell you one specific recipe it was adapted from, I’d say probably Emeril’s – but it was more than just one! I bought file powder months ago with the intention of making gumbo, so the research had already been in the works. This evening just seemed to be the ideal time to try it!

I went out with my list of ingredients and picked up the few things I needed. Mostly it was the andouille sausage and peppers. I like red bell peppers better than green, so I almost never have those on hand. But I was warned in the past by friends that red wouldn’t taste the same in the “trinity” of onions, celery, and peppers, so I wanted to make sure I bought the right thing!

Now, before we get into making this, I must give you one disclaimer – I have no connections to Louisiana (outside of a few friends) and I’ve never been there. So I fully admit that this may not be “true” Louisiana gumbo – its just my take on the dish. I’ve tried to do it justice.

Onto the process – the first thing you want to do is chop up all the vegetables and pull out all the spices. I had plans to take lovely pictures of all the ingredients all lined up, but I made this and had to empty the spice cabinet to find a couple things and it kind of looked like my kitchen exploded. So I didn’t. I’m sorry.

Once you have all of that together, you are going to pull out a big stock pot and put it over medium-high heat. I also like to put the chicken stock into another pot on the stove to heat – putting hot liquid in the pot really helps, rather than cold. It isn’t mandatory, but I would encourage you to try it!

The first part of this recipe is getting the roux made and to the proper color. A roux is simply a mixture of flour and fat that you whisk together and cook to get the flour taste out, and toasty flavor in. Depending on how long you cook it, and the color it turns, the flavor can be mild or seriously nutty. Its other purpose, and probably the biggest purpose, is to thicken whatever you’re putting it in.

For this recipe, I used bacon drippings that I had in the fridge. Not exactly low-cal, but its BACON. How can this possibly be wrong? Anyway, you’re going to put a whole cup of it (I didn’t have quite enough, so I added a little butter – bacon and butter. Yum.) in your pan and let it melt. When it is completely melted, you’re going to whisk in a cup of flour. You want it smooth, and you’re going to continue to whisk it until your roux turns a nice chocolate brown. At first you’ll think that it will NEVER change color. But once it starts, it goes fast! When you are doing this part, don’t answer the phone or wander away from the pot. The second you do it will turn black, and that’s not a good thing. If it gets black flakes in it, its burnt, and you’ll have to throw it all out and start over. No one wants that!

Once that’s done, you can ditch the whisk and use a wooden spoon. Grab your diced veggies, because now you need to add your “trinity” – the green pepper, onion, and celery. Let it cook for a few minutes (about 5) stirring it often. Then dump in the sliced andouille. At this point, it should smell pretty good. Next, add your spices.

I will caution you about one thing – I marked the cayenne pepper as optional. I am a total wuss when it comes to hot things. I’ve gotten better since I got married because my husband likes spicier dishes. But I haven’t got a lot of heat tolerance. I would recommend holding the cayenne until the end, when it has had a chance to cook and you can taste it. I forgot that creole seasoning has cayenne in it already. So when I added everything in mine, I realized it was a teeny bit more spicy than I intended. It was still good, and I could eat it, but I figured I’d warn you.

Either way, stir in the spices before you add the liquid, because it lets them get a little bit of heat on them and can toast a bit. Just stir them in for about a minute, and pour in 3 quarts of chicken broth, the sugar, and the Worcestershire sauce. Stir this until the mixture is smooth and there aren’t any lumps.

Add the chicken, which you’ve cut into 1-2 inch pieces, and stir. You can use breast or thighs. Many people recommend thighs, but to me it is a personal preference. I don’t really like dark meat, so I chose to use breasts. It worked just fine. Once you stir those in, put it on a low simmer and let it cook for about 45 minutes.

At the end, taste it, add your vinegar and a couple extra teaspoons of file powder, and the cayenne (if you want it), and let it cook a few minutes more.

Then just serve this over white rice, and enjoy! If you try the recipe, I’d love to hear what you think!

*Please be aware that this post contains affiliate links. By clicking on any of these links and purchasing the product, I receive a small commission from the company.

Louis' Favorite Chicken Gumbo

table rating
This is a Table recipe – mainly because it requires advance prepping and the grill. Its worth the wait though!
Louis' Favorite Chicken Gumbo
Print
Louis' Favorite Chicken Gumbo
Prep Time
30 mins
Cook Time
1 hrs
Total Time
2 hr 15 mins
 
This recipe is adapted from several I've seen, including Emeril's. It was inspired after watching Princess and the Frog!
Course: Main Dish
Cuisine: Movie Dishes
Servings: 6 people
Author: cookwcharacter
Ingredients
  • 1 c bacon fat/oil/butter
  • 1 c flour
  • 1 large green bell pepper, diced
  • 1/2 large white onion, diced
  • 1 stalk celery, diced
  • 1 pound andouille sausage, sliced
  • 1 pound chicken breast, cut into 1" chunks (you can use thighs if you like.)
  • 3 qt chicken stock
  • 1/2 tsp thyme
  • 1 heaping tsp creole seasoning
  • 1/4 tsp ground black pepper
  • 2 cloves garlic, minced
  • 3 bay leaves
  • 2 tsp gumbo file powder
  • 1 tbsp sugar
  • 2 tbsp worchestershire sauce
  • 2 tbsp apple cider or red wine vinegar
  • 1/2 tsp cayenne pepper (optional)
Instructions
  1. Put your butter or bacon fat into a heavy stockpot. When it has melted, whisk in your flour until it is smooth. Over medium to medium high heat, continue to whisk this roux until it is a chocolate brown color.
  2. Add your onion, celery, and pepper to the mix and turn down the heat to medium low. Cook the mixture for around 5 minutes.
  3. Add your sliced sausage to the pot and cook for a few minutes. Next add all the spices (except the 1/2 tsp cayenne) and stir them for a minute or two to heat up and toast a bit.
  4. Add the chicken stock, stirring constantly until most of the lumps are gone.
  5. Let the mixture simmer on the stove for around 45 minutes. Near the end, add the vinegar, and the extra 1/2 tsp cayenne (if desired). At this point you will also add another 2 tsp of file powder, if you taste the gumbo and decide it needs a little more flavor.
  6. Pour over rice and enjoy!
Friday DisNews: Full Menu for Satu’li Canteen is Out – and Pandora is looking awesome!

Friday DisNews: Full Menu for Satu’li Canteen is Out – and Pandora is looking awesome!

Floating mountains grace the skyline while exotic plants fill the colorful landscape inside Pandora – The World of Avatar, which opens May 27, 2017 at Disney’s Animal Kingdom. Pandora – The World of Avatar will bring a variety of new experiences to the park, including a family-friendly attraction called Na’vi River Journey and new food & beverage and merchandise locations. Disney’s Animal Kingdom is one of four theme parks at Walt Disney World Resort in Lake Buena Vista, Fla. (Kent Phillips, photographer) Courtesy of Walt Disney World Resorts.

I’m a little behind in getting this blog post up, but I’m very excited to say that the sneak peeks we’re being given about Pandora: The World of Avatar are looking better and better! I enjoyed the movie when it came out, and I think one of its strongest points was that it was gorgeous to look at. Now that its become a real part of Disney, and we know how well they do bringing things to life, I’m really excited to see what they do with it. I’m also excited to have a reason to stay in the Animal Kingdom park past five. In the past, Animal Kingdom has not been a full day park for my family, mainly because of the heat (it always seems like the hottest of hte parks) and because my family doesn’t ride roller coasters or Kali River Rapids. (With my husband, that may change, because he loves coasters) This, however, looks like two new rides I think I’ll like, and I am hoping for great things from the nighttime look of Pandora, with its bioluminescent features. The possibilities of what this could look like are really exciting! Take a look at this video, provided by Walt Disney World Resort:

I mean, the beginning is a lot of the same opening shots of the entrance that have been posted everywhere. But I’m very excited by the peek into the Na’vi River Ride! It looks like it should be really fun, and really beautiful to look at.

 

Satu’li Canteen

Walt Disney World has also released the full menu for the Satu’li Canteen! I couldn’t get any press photos for the food, but if you want a sneak peek, you can visit the Disney Blog and the full menu on The Disney site. The selection looks interesting, and you can see that they’re sticking with the themes from the movie by creating a menu with healthier fare. I’ve also heard that they will be using an online ordering system where you can order and pay via the My Disney Experience app and then tell the kitchen, via the app, that you’ve arrived. When your food is ready, it can then be picked up at a specific window/place in the restaurant. This should be a nice feature, as I’m sure the restaurant will be crowded, at least to start. It also allows you to customize your meals as well, with a nice selection of healthy foods. The cheeseburger “pod” looks like it might be a bit of a stretch to all that “healthy,” but I like the idea of the “pods.”

What are you looking forward to most in Pandora?

 

10 Ways to Deal with the Heat at Disney World

10 Ways to Deal with the Heat at Disney World

10 Ways to Beat the Heat at DisneyI am a teacher. My parents are teachers. As such, we have always had to schedule any trips to Disney around school vacations. Because of this, we’ve always gone in August. Now, I’m sure you know that Orlando in August is a sauna, to put it mildly. I have always had issues with the heat, after getting what my parents think was a minor case of heatstroke as a kid. It doesn’t take much to make me want to melt into the pavement.

But I love Disney World, and I’m not going to let the temperature stop me. (Though someday, SOMEDAY, I’m going to go when I can wear jeans and a sweater.)

These tips are useful, and they usually help me when I’m getting to my limit.

Drink water. A lot of it.

This one is a bit self-explanatory. You have to stay hydrated, even when it seems like its oozing out your pores as fast as it comes in. Bring bottles of water with you, buy them, or ask at any quick service for ice water. Just make sure you’re drinking.

Take advantage of the AC.

Disney World, as a whole, has a lot of places where you can get out of the heat. The only park where I find this a challenge is Animal Kingdom, and I must admit that while I love the animals, I frequently opt for a shorter visit in the park just because it seems hotter than all the others. Regardless, take a break inside a shop or restaurant and cool off a little when you need to.

Use a mini fan, folding fan, or misting fan.

Some people may argue against this one, but several years ago, I was too hot, and my Dad was concerned and bought me one of the misting fans at Epcot. They’re expensive, but I’ve still got it, it still works, and I’ve pulled it out to pack and take with us this year. You can buy mini ones that clip onto your bag, you can just buy a little battery operated fan, or even a folding fan. (In the China pavilion, they’ve got lots, and they’ll personalize it!) They really are useful for moments when you can’t get into air conditioning, or your waiting in line for a ride, or you just need a little extra air. And as a bonus, when you eat lunch, ask for a cup of ice and put it into the mister bottle to keep the water REALLY cold.

Know your limits.

Maybe I should have made this one the first post, because it really is important. You have to know when to quit. There’s no point in powering through the parks, only to collapse somewhere between Big Thunder Mountain Railroad and Be Our Guest just because you didn’t say you needed a break. These people you’re likely with are your family and friends. They care about you. If people in your group want to go do their thing, let them. Having someone get seriously ill because of the heat will be way worse than slowing down and having to postpone a ride or two. My husband can handle heat far, far better than I ever could. He can go for hours. I can’t. I’ve learned that I have to say when I need a break, because he won’t always know. (Though he’s pretty good at realizing.)

Pace yourself.

This goes with the last one. Take your time. Its Disney! Don’t run through the parks (unless, of course, you’re doing a marathon or something. Then, by all means, run.) – enjoy yourself. Along with this, if you are staying on property, make sure you look up the Extra Magic Hours for the days you are staying. If a park opens earlier in the day, it might be a good bet to try that park. Same thing with staying open late. Nighttime is so much more comfortable!

Take a break midday.

This one really applies the most if you are staying on property (and I totally recommend you do. But that’s another blog post.) because otherwise it isn’t necessarily worth the loss of park time. If you are, however, I recommend taking a midday break back at your resort. You can go back, get a drink in the food court, and then relax in the air conditioning. You can nap, take a swim, or just freshen up a little. Even just an hour back at the resort will help you get cooled off and recharged for the rest of the day.

Morocco Pavilion at Night
One reason for a midday nap? Extend your visit into the evening. Its cooler, and things just look beautiful!

Wear a hat or visor and use sunscreen.

For myself, I am not really a hat person. I think they make me hotter. However, a visor is perfect for this. It will help keep your face shaded (and therefore not so sunburned) which is much more important than you think. Maybe you are lucky enough to be able to withstand some sun, but I go from pastry to crispy critter in less time than it takes Pooh to eat a jar of honey. You don’t want to be sunburned. It hurts, and it doesn’t help you stay cool. Not to mention all the other things it can lead to. Let’s just put on the SPF and prevent all that.

Get a cooling towel.

Okay, so maybe this is a personal preference, but I really like these cooling towels. I bought one when I still rode a motorcycle occasionally, and when I bought it, I was super skeptical about what it was going to do for me. And then I tried it, and it really did help. So well I went out and bought my dad and brother each one. They’re pretty simple, and you can get a small one that doesn’t take up too much space. When you want to use it, just soak it in some water from a sink or fountain and drape it around your neck (or wherever.) I’d bring a small baggie to put it in when you don’t want to use it anymore, that way it can’t get things damp in your pocket, purse, or bag.

Wear appropriate clothing.

This should be a no-brainer, but I’m putting it here because I’m so guilty of doing this. If the temperatures are forecast to be in the 90’s (or higher) choosing to wear denim capris may not be the best choice. And let’s not even think about jeans. Wear light colors and light fabrics. Cottons, things that breathe. And while I say light colors, don’t wear white. The Florida afternoon summer thunderstorm will come. And if you’re a lady and you’re wearing a white shirt, things could be a little more…transparent…than you’d like.

Know the warning signs.

You and those you are traveling with (not just those who are sensitive to it) need to be aware of the symptoms of heat exhaustion and heat stroke. I was once at another theme park near my house in Virginia. I watched a teenager go from smiling to passed out in her friend’s arms in about three seconds, and when the park medics came, she revealed she hadn’t had a drink in hours. It was almost 100 degrees that day. Its no joke. You don’t want to be ill ever, but definitely not on vacation at the Happiest Place on Earth. Drink fluids, stay cool, and take care of yourself and each other!

 

I hope these tips help you on your vacation. Its certainly been a good reminder for myself, and I’ve added a few items to my packing list. (Where did I put that cooling towel?) Do you have other tips for beating the heat? I’d love to hear them in the comments!

*Please be aware that this post contains affiliate links. By clicking on any of these links and purchasing the product, I receive a small commission from Amazon.