Stop A Moment

Parties - Disney Style

Additional nights added to Mickey's Not-So-Scary Halloween Party (MNSSHP) on October 29 and November 1 plus another Mickey's Very Merry Christmas Party (MVMCP) night on November 15 at Walt Disney World.

Both of these parties are a lot of fun. We've attended the Christmas Party many times. I love MVMCP for the hot cocoa, snow on Main Street and the parade. The parade at MNSSHP is also fantastic. My son loves trick or treating through the Magic Kingdom. We'll be attending the Halloween Party again this year.

Great fun for the entire family!

MagicMeets 2009

Are you attending MagicMeets this year?

At least five of the WDW Moms Panelists from 2008 and 2009 will be in attendance. We'd love for you to stop by and say hello.

This is a magical event that I began attending long before I became a member of the WDW Moms Panel.

Chocolate Souffle Recipe

From Palo, Disney Cruise Line

6 servings

Ingredients

3 TB butter, plus more for greasing the souffle cups
6 TB sugar, plus more for dusting the souffle cups
1 cup milk
3 TB all-purpose flour
3 TB Dutch-processed cocoa
2 oz. (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated

Method

1. Preheat over to 350ºF. Set a full kettle of water on to boil.

2. Butter six 4-oz. souffle cups and coat with sugar; set aside.

3. Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for one minute.

4. Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for five minutes, then stir in egg yolks.

5. Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 TB at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.

6. Pour the batter into prepared cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups.

7. Bake for 20 minutes. Serve immediately with warm vanilla sauce.

Vanilla Sauce

1. Bring 1 1/4 cups heavy cream and 1/4 vanilla bean (split lengthwise) to a low boil in saucepan over medium heat.

2. Combine 3 TB sugar and 2 small egg yolks.

3. Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.

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