I recently had the opportunity to review a copy of the brand new Disney Princess Baking hardcover book — released November 3 by Weldon Owen Publishing.
As a Disney Princess lover myself — and the mom of a four-year-old real-life Disney Princess — I was thrilled to have the opportunity to review this fun new Disney cookbook!
My daughter and I thoroughly enjoyed looking through our copy together when it arrived. Featuring high-quality images, gorgeous illustrations of the Princesses, and colorful design, the cookbook almost has a storybook appearance. We loved reading through all of the recipes, deciding which delectable baked goods we want to try.
As a parent, one of the things I most appreciate about the Disney Princess Baking book is the fact that it features safety tips and other advice to share with your children as you work through any given recipe. This turns a fun afternoon activity in the kitchen into a true learning experience.
The book also features “Recipe Twists” on some pages. For example, the Princess Cinderella-inspired Wand Krispies [featured below] suggest switching sprinkles for nuts — this is great for those who eat low-sugar diets or who simply want to add some nutritional value to their treats!
The publisher describes the new Disney Princess book as the following:
Make delicious treats inspired by Disney princesses such as Belle, Ariel, Moana, and more!
From delicate buttery cookies to fancy, decadent cakes, Disney Princess Baking includes more than 40 tasty, easy-to-follow recipes for cakes, cookies, cupcakes, breakfast treats and more!
Whip up a batch of Tiana’s Famous Beignets. Make a showstopping cake inspired by Belle’s beautiful golden ball gown. Be a part of Ariel’s world with her seashell-inspired almond cookies.
Includes advice for kitchen safety, a guide to avoiding common baking mistakes, healthy tips and beautiful full-color images throughout!
Ariel Clamshell Macarons
Aurora Black Forest Cake
Belle Teacup Cakes
Cinderella Pumpkin Carriage Cheesecake
Jasmine Pistachio Honey Baklava
Merida Scottish Shortbread
Moana (Un)Spoiled Coconut and Mango Cake
Mulan Avalanche Ice Cream Cake
Pocahontas Harvest Bars
Rapunzel Braided Mixed Berry Pie
Snow White Poison Apple Pies
Tiana Bayou Bars
One of my favorite things about this baking-centric cookbook is that the difficulty of the recipes ranges widely. As you will discover below, some of the recipe options are perfect for making with your own little Princesses (and Princes!), while others — such as the Moana Heart of Te-Fiti Pinwheels — present a challenge for even seasoned baking enthusiasts.
The Fairy Godmother’s Magic Wand Marshmallow Krispies
We decided to get hands-on and try the aforementioned Wand Krispies to share with you today.
- 3 tablespoons unsalted butter
- 4 cups miniature marshmallows
- 6 cups rice cereal, such as Rice Krispies
- All-purpose flour for dusting
- 12 oz bag white chocolate chips (2 cups)
- 4 tablespoons solid vegetable shortening [I used coconut oil]
- Sprinkles for decoration
Line the bottom of a 9 x 13-inch baking pan with parchment paper. Cut a second sheet of parchment paper the same size. Line a rimmed baking sheet with parchment paper.
In a large saucepan over low heat, add the marshmallows and stir until completely melted. Add 3 cups of the cereal and stir until fully incorporated, being careful not to crush the cereal. Add the remaining 3 cups and stir until fully incorporated, again being careful not to crush the cereal. Remove from heat and let cool for 2 minutes.
Dump the cereal mixture into the prepared 9 x 13-inch pan. Lay the second sheet of parchment on top and, using your hands, gently press the cereal mixture until it is evenly distributed in the pan. Dust a 3 1/2-inch-wide star shaped cookie cutter with flour and cut out as many stars as possible, setting them aside on the parchment-lined baking sheet.
Horizontally insert a wooden ice pop stick halfway into each star, leaving the other half exposed for using as a handle. Gather up the scraps, and, working quickly before the mixture cools, press the scraps into the star-shaped cutter to make more pops. Insert ice pop sticks into the remaining pops. You should have a total of 12 pops [we also used a smaller snowflake cookie cutter and were able to make more pops].
In a small microwave-safe bowl, combine the chocolate chips and vegetable shortening [coconut oil, in our case] and microwave for 25 seconds, then stir and continue to microwave, stopping to stir every 15 seconds, until just melted and smooth.
Pour the sprinkles into a small bowl. Carefully dip each pop into the melted chocolate, swirling the pop to coat evenly, and then dip into the sprinkles to coat. Return the pops to the parchment-lined baking sheet. Refrigerate for 20 minutes to set the chocolate before serving. The pops can be stored in an airtight container for up to 3 days.
Note: We slightly altered the final instruction. It was challenging for my toddler to swirl the pops in the bowl of icing — and she wanted to pour the sprinkles herself! To make it easier for her, we simply let her spoon the melted chocolate over the front half of the Princess wand pops and then create her own sprinkle designs.
This was a great change for those baking with small children! She loved it and the pops were plenty sweet without being coated with chocolate on both sides.
These Fairy Godmother’s Magic Wand Marshmallow Krispies were a huge hit and I can’t wait to make more recipes from Disney Princess Baking in the future!
Are you going to buy Disney Princess Baking for someone on your holiday gift list? Order it from Amazon today!
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