The Grey Stuff Recipe – Disney’s Beauty and the Beast

“Try the grey stuff, it’s delicious!”

-Lumiere, Be Our Guest-

Yes, indeed it is, Lumiere. When I was looking for a grey stuff recipe for the Be Our Guest menu, I found tons of blogs and websites that featured a cookies and cream pudding recipe based on “the grey stuff” served at the Be Our Guest restaurant at Walt Disney World. I’m not sure who was the first to post this recipe, so I went with the earliest blog post I could find, which came from The Disney Diner.

The Grey Stuff really is delicious!

I was excited to find an appetizing grey stuff recipe, since I’m pretty sure the grey stuff in the movie was supposed to be something savory like pâté, which sounds gross. Yep, pudding is much more appetizing. So here’s the yummy recipe!

The Grey Stuff Recipe – Disney’s Beauty and the Beast


  • 1 3.4-ounce packet of instant vanilla pudding mix
  • 1 1/2 cups whole milk
  • 15 regular Oreos
  • 1 8-ounce tub of Cool Whip
  • 3 Tbsp. instant chocolate pudding mix


  1. Whisk together the vanilla pudding mix and the milk, and allow it to set in the refrigerator for 5 minutes.
  2. Crush the Oreos into a fine powder using a food processor, and mix the Oreo crumbs into the vanilla pudding.
  3. Gently fold in the Cool Whip.
  4. Add the chocolate pudding mix and stir together.
  5. Allow the mixture to set in the refrigerator for an hour.
  6. Place the pudding into a large plastic bag, and snip off one of the corners.
  7. Use the bag to pipe the pudding onto a plate in a swirled formation. Use images from the scene in the movie to guide you!

Not only is this grey stuff recipe super easy, but it is oh so yummy, too. Lumiere was not lying!


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Centaur Breakfast Menu – The Chronicles of Narnia

“A centaur has a man-stomach and a horse-stomach. And of course both want breakfast. So first of all he has porridge and pavenders and kidneys and bacon and omelette and cold ham and toast and marmalade and coffee and beer. And after that he attends to the horse part of himself by grazing for an hour or so and finishing up with a hot mash, some oats, and a bag of sugar.”

-The Silver Chair-

I adore this quote from The Silver Chair. It’s just so whimsical and fun, I knew I had to try to recreate a typical centaur breakfast for myself. Since I only have a human stomach, I took just a few elements from the horse breakfast and incorporated them into the human-style breakfast.

Graze happily with this centaur breakfast menu from Narnia

Centaur Breakfast Menu – The Chronicles of Narnia

Oat Porridge with Sugar

The reference in The Silver Chair does not mention what type of porridge the centaurs eat, so I thought I’d make it an oat porridge with sugar mixed in to incorporate some of the horse food items that the centaurs eat at the end of their breakfast.

Pavender Fish

Pavender fish can only be found in Narnia, but you can substitute any kind of fish that you like. Pavenders are rainbow colored, so perhaps trout is the best substitution from our world. Since I do not like fish, I left this part out of my centaur breakfast entirely.


Okay, gross. Sorry, centaurs. If you want to be thoroughly authentic, cook up some kidneys. I decided against it, however. 😉


Always a good idea.


Again, this reference doesn’t specify the type of omelette the centaurs eat. I created a spinach and parmesan omelette, but I think an herb omelette would work well, too, if you happen to have fresh herbs around.

Cold Ham

I left out the cold ham when I recreated this breakfast, since I think bacon and ham in the same meal is a bit overkill. But feel free to add it to your own menu.

Toast and Marmalade

This one was simple and yummy. I used orange marmalade.

Beer and Coffee

I don’t drink either of these things, so I enjoyed this breakfast with some milk and juice.

While there’s nothing too fancy about this centaur breakfast, it is hearty and filling. Plus, I love the thought that I am eating like a centaur. It makes me feel all magical and noble. 😉


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Kirsten’s Potato Soup Recipe – American Girl

Kirsten’s Surprise is a winter tale, so it’s not surprising that the characters dine on potato soup. Pioneers only had access to a few fruits and vegetables during the winter, and potatoes were one of them. This potato soup recipe is simple, yet hearty and comforting. Perfect for a wintery weeknight dinner. The recipe is also very customizable. You can add a variety of seasonings and toppings to it.

I adapted this recipe from the American Girls Pastimes Kirsten’s Cook Book.

Warm up with a bowl of Kirsten's potato soup.
Warm up with a bowl of Kirsten’s potato soup.

Kirsten’s Potato Soup Recipe


  • 1 small onion, diced
  • 6 medium potatoes, peeled and diced
  • 1 teaspoon salt
  • chicken or vegetable broth
  • 2 cups whole milk
  • 2 Tbsp. butter
  • 1/2 teaspoon pepper
  • toppings (bacon, cheese, scallions, etc.)


  1. Peel and dice the onion and potatoes and place them in a pot with the salt.
  2. Add enough broth to barely cover the vegetables.
  3. Simmer the vegetables for 20 minutes, or until soft.
  4. Turn off the burner and mash the potatoes in the pot. You can either use a potato masher or an immersion blender. You don’t have to make it perfectly smooth. I like chunks of potato mixed in.
  5. Turn the burner back on and add the milk, stirring to incorporate it.
  6. Once the soup starts simmering again, add the butter and pepper.
  7. Spoon the soup into bowls and add toppings, such as crumbled bacon, cheese, or scallions.

This potato soup recipe is amazing as-is, but sometimes I like to make it a bit more exciting by adding a few things to it. A bit of garlic powder adds a great flavor, and adding carrots and celery to the mix gives color and texture to the soup. Go ahead and make this recipe your own.


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Kirsten’s Christmas Bread Recipe – American Girl

In Kirsten’s Surprise, Kirsten and her mother spend an afternoon baking bread together, and it is a really sweet moment in the book. It is Christmas time, and the book refers to the bread as “Christmas bread.”

I wanted to recreate this Christmas bread recipe, but I didn’t have much information to go on, so I just Googled, “Swedish Christmas bread” since Kirsten and her family are Swedish immigrants. I got back several recipes for what is known as “Jule Kaga.” Different sources disagree on which country invented this recipe, but they all agree that it is Scandinavian in origin. I ended up adapting this Jule Kaga recipe from

Kirsten's Christmas Bread
Celebrate the season with Kirsten’s Christmas Bread

Kirsten’s Christmas Bread Recipe


  • 1 packet yeast
  • 1/4 cup warm water
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 4 cups flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 cup candied fruit


  1. Dissolve the yeast in warm water.
  2. Mix together the milk, butter, salt and sugar, and add it to the yeast/water mixture.
  3. Add 2 cups of flour, and mix until well incorporated.
  4. Allow the dough to rise for 2 hours.
  5. Mix in the cinnamon, nutmeg, cloves, and ginger.
  6. Add the candied fruit, and mix it well.
  7. Add the other 2 cups of flour, and knead the dough well until it is springy and smooth.
  8. Allow the dough to rise 2 more hours.
  9. Divide the dough in half, and form two round loaves.
  10. Allow the loaves to rise for an hour.
  11. Bake the bread at 350 degrees F for 30 minutes.

I used a candied fruit mixture intended for fruit cake, but I discovered I don’t really like citron. So, if I make this bread again in the future, I will either use all candied cherries, or I will leave out the fruit altogether. The base of this bread recipe is delicious, though. It’s got a hint of sweetness and spice to it, without being too overwhelming. Traditional jule kaga is made with cardamom, but that is an expensive spice that is often hard to find, which is why I substituted with other spices, but feel free to go authentic with this one.

Kirsten's Christmas Bread

In the book, Kirsten makes a small loaf of Christmas bread for her doll, so I knew I had to bake a small loaf of bread for my Kirsten doll, too. Merry Christmas, one and all!

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Kirsten’s Pepparkakor Cookie Recipe – American Girl

Get ready to be blown away by this Pepparkakor cookie recipe. These Swedish cookies are like gingerbread’s crispier cousin. With flavors like cinnamon, ginger, and maple syrup all swirled together, these may become your go-to Christmas cookies.

Celebrate the holidays with these Swedish spice cookies
Celebrate the holidays with these Swedish spice cookies

When I was a little girl, I was fascinated by 19th-century American pioneers. Frontierland was my favorite land at Disneyland, and Kirsten was my favorite American Girl. I loved all of the American Girl dolls and their accompanying books, but when I was 7 years old and asked Santa for an American Girl doll, I asked specifically for Kirsten, who was a Swedish-American pioneer. That doll was my very favorite possession from that time forward, and I still keep her in my home, hoping to pass her down to a hypothetical future daughter or granddaughter.

Kirsten's Pepparkakor Cookies
Kirsten’s Pepparkakor Cookies

Kirsten’s cookbook was one of the many Kirsten accessories I collected as a child, and it’s a cookbook I still have and use to this day. The Pepparkakor cookie recipe I’m sharing with you today is from this cookbook, and it is such a favorite recipe of my family’s that the book automatically opens to the right page after all these years of wear and tear. This book is falling apart at the seams, but that just shows you how delicious these recipes are.

Have you ever seen such a well-loved cookbook?
Have you ever seen such a well-loved cookbook?

Without further ado, here is the recipe, adapted from the American Girls Pastimes Kirsten’s Cook Book.

Kirsten’s Pepparkakor Cookie Recipe – American Girl


  • 1 cup salted butter, softened
  • 1 1/2 cups sugar
  • 1 large egg
  • 2 Tbsp. maple syrup
  • 1 Tbsp. water
  • 3 1/4 cups flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger


  1. Cream the butter and sugar together.
  2. Mix in the egg, maple syrup, and water.
  3. Add the flour, baking soda, cinnamon, and ginger, and beat together until just incorporated.
  4. Wrap the dough in plastic wrap and refrigerate it for an hour.
  5. Divide the dough into two, and roll out each section one after the other.
  6. Roll the dough nice and thin, about 1/8 inch thick.
  7. Use cookie cutters to cut out individual cookies (I used Christmas cookie cutters to be festive!).
  8. Place the cookies on an ungreased baking sheet, and bake at 350 degrees F for 8 minutes.

The resulting cookies are to die for. Seriously, even if you’re not an American Girl fan, do yourself a favor and make these cookies.

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Rest assured, this costs you nothing extra!

Calormen Saddlebag Provisions – The Chronicles of Narnia

In honor of the #AslansFeast Narnia recipe link-up hosted by Alison’s Wonderland Recipes, I’m writing up a menu from one of my very favorite Narnia books.

This Narnia menu is inspired by a scene from The Horse and His Boy. A large portion of this book takes place in Calormen, which is one of the other countries in the Narnia world. The main character, Shasta, escapes from his abusive adoptive father and also helps Bree, an enslaved talking Narnian horse, to escape with him. Once they get on their way, Shasta becomes hungry, so Bree suggests they look in his saddlebags, leftover from his former owner.

“They investigated the saddle-bags and the results were cheering — a meat pasty, only slightly stale, a lump of dried figs and another lump of green cheese, a little flask of wine, and some money…”

The Horse and His Boy

Journey from Calormen to Narnia and beyond with this delicious menu
Journey from Calormen to Narnia and beyond with this delicious menu

The meat pasty was the easiest part of this menu to come up with, and you can find a link to the recipe I used below.

As for the “green cheese,” I had to do a little bit of research. When I first read this description, I thought it meant a lump of cheese that was green in color. After researching a bit, I discovered that, in the cheese-making industry, “green” means “new” or “fresh,” meaning that it is unaged. This sounded much more appetizing to me that literal green cheese. Some “green” cheeses include queso fresco, ricotta and paneer. Since ricotta and paneer tend to be a little wetter, it makes them hard to carry around in a saddlebag, so I went with a lump of queso fresco cheese.

I have a little confession to make regarding the dried figs. The dried fruit you see in these photos are prunes, not dried figs. I ordered dried figs from the Walmart grocery pick-up app along with some other groceries, and when I arrived to pick up my groceries, the employee loading up my car said, “I’m sorry, we had to make a substitution. We were all out of dried figs, so we gave you prunes instead…” Well, I didn’t want to be “that person,” so I just said, “Sure, okay.” It’s all dried fruit, am I right? So anyway, if you want to be more authentic, you can find actual dried figs. Or, you can be lazy like me and just use any old dried fruit. 🙂

I used grape juice instead of wine, since I do not drink alcohol, but feel free to make substitutions for your own personal Calormenian feast.

Calormen Saddlebag Provisions – Narnia Menu

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Rest assured, this does not cost you any extra money!


Calormen Saddlebag Provisions

Meat Pasty Recipe – The Chronicles of Narnia


In The Horse and His Boy, which is one of the lesser known books in the Chronicles of Narnia series, a young boy named Shasta escapes from his abusive adoptive father and helps a free Narnian talking horse named Bree along the way. Shasta is from Calormen, which is a land in the same world as Narnia. When Bree and Shasta escape, they find some food and money in Bree’s saddle bags to help them along the way. One of those items is a meat pasty.

Fuel up for the journey back to Narnia with this meat pasty recipe.
Fuel up for the journey back to Narnia with this meat pasty recipe.

This meat pasty recipe is an adaptation of this Cornish pasty recipe I found from BBC Good Food. Since C.S. Lewis was British, I figured adapting a British recipe was the way to go. This recipe was fairly easy and it turned out delicious. I used ground beef, but the book doesn’t specify what kind of meat is in the pasty, so I think you could use any kind of meat and still be authentic.

Calormenian Meat Pasty Recipe


  • 1/2 pound ground beef
  • 1 medium potato, diced
  • 1 large carrot, diced
  • 1 Tbsp flour
  • 2 1/2 cups beef broth
  • salt and pepper, to taste
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 cup frozen peas
  • 2 pie crusts (I used store-bought refrigerated pie crust to save time)
  • 1 egg, beaten


  1. Brown the ground beef in a large pan, and drain off the excess grease.
  2. Add the diced potato and diced carrot to the pan.
  3. Add the flour to the pan, and stir until the flour is incorporated.
  4. Pour the beef broth into the pan, and add the salt, pepper, garlic powder, and onion powder.
  5. Heat the mixture on the stove for about 15 minutes, or until the veggies are tender. Stir occasionally to keep the food from burning on the bottom of the pan.
  6. Cut out 6 circles of pie crust, about 6 inches across.
  7. Place a few spoonfuls of the beef mixture towards the edge of each of the pie crust pieces.
  8. Brush the edges of the pie crust with egg, and fold the edges over the beef mixture, sealing the edges tight.
  9. Place the pasties on a cookie sheet, and brush the tops with egg.
  10. Cook the pasties for 25 minutes at 375 degrees F.

These meat pasties can be eaten either warm or cold. While I prefer to eat them warm, Shasta definitely ate them cold in the book, so that’s what you’ll want to do if you want to be authentic to the book. Enjoy, whether you find yourself in Calormen or Narnia.



This post may contain affiliate links, which means I receive a small commission from sales made through those links. Rest assured, this costs you nothing extra.

Banana Almond Bread Recipe – Redwall

Nut breads make many appearances throughout the Redwall series, and it makes sense. Squirrels, mice, and other small critters do eat a lot of nuts and seeds. This banana almond bread was inspired by the nut bread Matthias eats for breakfast in the first Redwall book.

As a kid, I was never a fan of banana nut bread, but then I realized that it was the walnuts everybody used that I didn’t like. Banana bread is delicious, but I am not a fan of walnuts. So, when I decided to make a nut bread inspired by Redwall, I set out to find a recipe that used a different kind of nut. I found all sorts of interesting recipes, including a coconut bread with macadamia nuts, which sounded amazing, but I figured macadamia nuts were a little too exotic for Redwall. I finally settled on a banana almond bread recipe from Your Cup of Cake. I altered the recipe a bit to fit my needs. First, I incorporated the almonds into the bread itself, whereas the original recipe put the almonds on the top. Second, I divided the recipe in half to make only one loaf instead of two.

Cook up a loaf of this banana almond bread for the perfect Redwall breakfast.
Cook up a loaf of this banana almond bread for the perfect Redwall breakfast.

Banana Almond Bread Recipe


  • 1/4 cup unsalted butter (1/2 stick), softened
  • 1 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 ripe bananas, mashed
  • 1/2 cup slivered or sliced almonds


  1. Beat together the butter and sugar until well incorporated.
  2. Add the egg, and mix until fluffy
  3. Pour the milk and flavor extracts into the mix, and stir well.
  4. Sift in the flour, baking soda, baking powder, and salt, and mix until just incorporated (don’t overmix!)
  5. Add the bananas and almonds and mix until you can’t see big chunks of banana anymore.
  6. Pour the batter into a greased loaf pan.
  7. Bake at 350 degrees F for 60 minutes, or until cooked through and browned on top. If the bread starts to get too brown on top before it’s finished cooking in the middle, cover it with some foil for the duration of the cooking period.

Let me tell you, this almond bread smelled absolutely divine while it was baking, and it tasted amazing, too. I can’t wait to experiment with other nut breads in the future, perhaps for another Redwall breakfast menu!


This post may contain affiliate links, which means I receive a small commission from all sales made through those links. Rest assured, this costs you nothing extra!

Beorn’s Twice-Baked Honey Cakes – The Hobbit

When I decided to do a full menu based on the food that Beorn provides for the company in The Hobbit, I knew that twice-baked honey cakes had to be on the menu. As I was researching, I found many different versions of the honey cake recipe, but a lot of them were not very true to the book. They either were not twice baked, as the book states, or they had frosting and other messy things on them that would not travel well. And these cakes, after all, were created in the book specifically with travel in mind.

Beorn's Twice-Baked Honey Cakes are perfect for adventures!
Beorn’s Twice-Baked Honey Cakes are perfect for adventures!

Finally, I found a couple recipes that were perfect. I based my recipe for Beorn’s twice-baked honey cakes on these two recipes from Food in Literature and Kitchen Overlord. I used elements from both these recipes and made a few adjustments of my own to come up with the following recipe:

Beorn’s Twice-Baked Honey Cakes Recipe


  • 1/4 cup unsalted butter, softened
  • 2/3 cup honey
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Extra honey, as a glaze


  1. Mix the softened butter and the honey together until well incorporated.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Mix in the vanilla extract.
  4. Sift together the flour, baking powder and salt.
  5. Add the flour mixture to the wet mixture and blend well.
  6. Shape the dough into small cakes (I used a brownie edge pan, pictured below. Best invention ever!)twice-baked-cakes
  7. Bake at 375 degrees F for 15 minutes.
  8. Take the cakes out of the pan and place them on a cookie sheet.
  9. Brush the tops of the cakes with honey, and let the honey soak in for a minute.
  10. Bake the cakes for 10 more minutes on each side.

The honey will harden into a sweet glaze as it bakes, and the cakes will have a nice firm crust, perfect for taking with you on adventures. I believe these cakes are something Beorn himself would be proud of!

This post may contain affiliate links, which means I receive a small commission from sales made through those links. Don’t worry, though, this costs you nothing extra!