Disney Inspired Recipes - Deirdra Monet's Lifestyle Blog

Jack Skellington Cookies (Cut Out Sugar Cookies)

Deirdra Monet — Wed, 15 Oct 2025 21:51:19 +0000

There’s something magical about turning beloved characters into edible works of art. And when October rolls around, there’s no one better to invite into your kitchen than the Pumpkin King himself — Jack Skellington. These cookies are equal parts spooky and sweet, combining buttery sugar cookies, a decadent chocolate ganache filling, and smooth meringue frosting to bring Jack’s iconic face to life.

Whether you’re hosting a Halloween movie night, planning a Nightmare Before Christmas party, or simply want to surprise a fellow Disney fan, these cookies are a showstopper. The best part? They’re much easier than they look! With just a round cutter, some black frosting, and a little patience, you’ll have Jack’s stitched smile staring back at you from the cookie tray.

The Inspiration Behind These Cookies

Disney’s The Nightmare Before Christmas has held a special place in fans’ hearts since 1993. Jack Skellington — tall, skeletal, and endlessly curious — is one of the most recognizable faces in pop culture. His simple black-and-white design translates perfectly into cookie form, which makes this recipe both approachable and whimsical.

These cookies are designed to balance flavor and creativity: a classic sugar cookie base, a surprise chocolate ganache filling (a nod to Halloween indulgence), and meringue frosting for that smooth, bright-white canvas to paint Jack’s face.

Ingredients + Why They Work

Sugar Cookie Dough – sturdy enough for cut-outs but soft and buttery when baked. The almond extract gives a subtle nutty note that makes these cookies taste like they came from a bakery.
Chocolate Ganache – creamy, rich, and decadent. The dark chocolate not only pairs beautifully with the cookie, but it also plays into the Halloween “dark vs. light” theme.

Meringue Frosting – perfect for cookie decorating, since it dries smooth and firm enough to hold the black details without smudging.

Step-by-Step Guide

Step 1: Chill Your Dough
The biggest trick for clean edges on sugar cookies is chilling the dough. Cold dough holds its shape in the oven and prevents spreading.

Step 2: Cutting Jack’s Face
After rolling the dough, use a round cookie cutter for his head. Then grab the small round side of a piping tip to punch out his nostrils — it’s a tiny detail that makes a big difference.

Step 3: Baking to Perfection
Keep an eye on your cookies. You don’t want golden edges — Jack is ghostly pale, after all. Pull them just as the centers set for the perfect white background.

Step 4: Layer of Ganache
Sandwich two cookies with a thick spread of chocolate ganache in the middle. It’s like giving Jack a dark little secret.

Step 5: Frosting + Decorating
Flood the tops with white meringue frosting, then let dry slightly before adding the face details. Use black-tinted meringue for the stitched mouth, large hollow eyes, and the subtle nose holes.

Decorating Tips

Practice first – Test Jack’s face on parchment before piping onto cookies.
Keep it simple – His design works because of the bold lines. Don’t overcomplicate it.

Drying time – Let the white layer dry before piping the black features to avoid bleeding colors.

Imagine serving these cookies at a Halloween party while This is Halloween plays in the background. Or placing them on a platter for a Disney movie marathon. These little Jack faces bring a touch of whimsy to any autumn gathering, and they’re sure to spark conversation (and maybe a few “Oh my gosh, these are too cute to eat!”).

And if you want to go all-out, pair them with Sally-inspired treats (think patchwork brownies or stitched-up cupcakes) for a full Nightmare Before Christmas dessert spread.

Storage & Make-Ahead

Cookies: Store in an airtight container for up to 5 days.
Ganache: Can be made 2 days ahead and refrigerated (re-warm gently before using).

Decorated cookies: Best eaten within 3 days for peak freshness.

These Jack Skellington Cookies are more than just a recipe — they’re a playful way to bring Disney magic into your kitchen. They’re a little spooky, a little sweet, and completely unforgettable.

So preheat your oven, put on some Nightmare Before Christmas tunes, and let the Pumpkin King guide your whisk. Because in Halloween Town — and in your kitchen — every day can be a little magical.

Jack Skellington Cookies (Cut Out Sugar Cookie Recipe)

Spooky-sweet sugar cookies with chocolate ganache filling and royal icing, decorated to look like The Pumpkin King himself.

Course Dessert, Snack

Keyword cut out sugar cookies, halloween desserts, jack skellington cookies

Prep Time 25

Cook Time 10

Decorating Time 40

Servings cookie sandwiches

Equipment

Stand/Hand Mixer
9x11 Baking Sheet
Parchment Paper
Piping Bags
Black food coloring gel+ fine round tip (or a plastic piping bag with tiny hole)
Small round piping tip (for cutting Jack’s nose holes)

Ingredients

For the Sugar Cookies

3 ¾ cups all-purpose flour
2 sticks unsalted butter softened
1 tsp salt
2 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1 tsp almond extract

For the Chocolate Ganache Filling

1 cup semisweet/dark chocolate chips
1 tablespoons black cocoa powder
¾ cup heavy cream

For the Royal Icing

3 tablespoons meringue powder
4 cups powdered sugar
9 tablespoons water
1 teaspoon vanilla extract

Decorating

Black food coloring gel

Get Recipe Ingredients

Instructions

Make the Sugar Cookie Dough

In a bowl, whisk together flour and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs, vanilla, and almond extract. Mix well.
Gradually add dry ingredients until a dough forms.
Divide dough in half, wrap, and chill for 1 hour.

Cut + Bake

Preheat the oven to 350°F (175°C).
Roll dough to ¼-inch thickness.
Use a round cutter for the faces.
Use the small round side of a piping tip to cut out Jack’s nostrils and a paring knife to shape out the eyes.
Place on lined baking sheets and bake 8–10 minutes, until edges are set. Cool completely.

Make the Ganache

Heat heavy cream until steaming (not boiling).
Pour over chocolate chips and let sit for 2 minutes.
Stir until smooth and glossy. Chill slightly until spreadable.

Fill the Cookies

Spread ganache on the bottom of one cookie and sandwich with another, putting enough so that when the two cookies are sandwiched, the ganache comes through the holes in the top cookie.

Frost + Decorate

Fill a piping back with the white royal icing and pipe to completely flood the top cookie. Let set.
Use black tinted meringue frosting to pipe Jack’s stitched smile and eye details.

Notes

Tip: Keep his face simple — bold black and white contrast makes the design instantly recognizable!

The post Jack Skellington Cookies (Cut Out Sugar Cookies) first appeared on Deirdra Monet's Lifestyle Blog.

Baklava Fans w/ Rose Syrup – A Sweet Aladdin-Inspired Treat

Deirdra Monet — Tue, 10 Jun 2025 18:28:39 +0000

If Agrabah had a scent, I imagine it would be rosewater and toasted pistachios carried on a breeze through the marketplace—spinning past shimmering fabrics, golden lamps, and our favorite street rat-turned-prince.

This fifth recipe in the Disney-Inspired Recipe Series is a dreamy take on a classic dessert that feels like something Princess Jasmine herself might snack on while lounging in the palace gardens.

We’re making Baklava Fans—crisp, buttery folds of phyllo dough, baked until golden, soaked in floral honey syrup, and dipped in velvety pistachio crème, then finished with a dusting of crushed pistachios.

They’re elegant, nostalgic, and poetic. The kind of dessert that feels like a story.

The Inspiration: Jasmine’s Soft Power + Sweet Traditions

There’s a quiet strength in Jasmine. She’s graceful, yes—but she also knows who she is. She refuses to be boxed in. She speaks up. She walks barefoot on palace stone and still demands her freedom.

That energy is baked right into this recipe. It’s soft, rich, floral, but makes a lasting impression.

While baklava is popular in both Greek and Middle Eastern cultures, this version takes its cues from the Middle Eastern style—particularly in the use of rosewater instead of honey, and the delicate fan-like folding of the phyllo that adds texture and elegance. Each bite is a contrast of crisp pastry, syrupy sweetness, and creamy pistachio richness.

Baklava Fans with Rose Syrup & Pistachio Crème

Yield:

10–15 fans

Equipment:

Pastry brush
Small saucepan
Baking tray
Parchment paper
Mixing bowls
Sharp knife or kitchen scissors
Cooling rack

Prep Time: 15 minutes

Cook Time: 10 minutes

Buttering Time: 15 minutes

Idle Time: 1 hour

Ingredients:

For the Baklava Fans:

1 roll phyllo dough (thawed)
½ cup unsalted butter, melted
Pistachio crème (store-bought or homemade)
½ cup ground pistachios

For the Honey Syrup:

1 cup granulated sugar
¾ cup water
1 1/2 tsp honey

Directions:

Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
Gently unroll the phyllo dough and cover it with a damp towel to keep it from drying.
Working with 1–2 sheets at a time, cut the phyllo into 3″ x 10″ strips.
Accordion-fold each strip like a paper fan and pinch the base slightly to hold its shape.
Place on the tray and brush generously with melted butter, getting in between the folds.
Bake for 10–12 minutes or until golden and crisp.

To make the honey syrup:

In a small saucepan, combine sugar, water, and honey.
Bring to a gentle boil, then reduce to a simmer for 10–12 minutes, until slightly thickened.
Remove from heat and let cool to room temperature.

To assemble:

Drizzle or dip the cooled fans in the honey syrup. Let them soak for 30–60 minutes.
Once slightly sticky and fragrant, dip the tips into pistachio crème.
Immediately follow with a dip into crushed pistachios.
Set on a cooling rack or parchment to rest and serve.

Tips for Perfect Baklava Fans

Don’t skip the butter – Every fold needs it. It’s what gives you that flaky texture.
Cool your syrup – Hot syrup on hot pastry will make everything soggy.
Make ahead magic – Fans can be baked a day before, then soaked + dipped the day of serving.

FAQs: What’s the Difference Between Middle Eastern & Greek Baklava?

Is baklava usually made with honey?
Yes, Greek-style baklava tends to use honey as the base of its syrup, often combined with cinnamon and clove for warm, spiced notes. It also tends to be cut into diamond shapes and layered with walnut filling.

How is Middle Eastern baklava different?
Middle Eastern baklava typically uses rose water or orange blossom water in the syrup, giving it a more delicate floral profile. Pistachios and cashews are the most common nuts, and the presentation is often more intricate—rolled, folded, or cut into smaller bite-sized shapes.

This fan style is a playful twist inspired by those intricate Middle Eastern techniques, using familiar ingredients in a fun new way.

Can I make this gluten-free or dairy-free?

Yes!

For gluten-free, use a GF phyllo dough (Athens makes one that’s occasionally available in specialty stores).
For dairy-free, swap butter for melted coconut oil or vegan butter.
And yes—you can absolutely skip the pistachio crème and just go for syrup + nuts for a simpler version.

This recipe is a little luxurious, a little nostalgic, and a whole lot of love in a bite-sized pastry. You don’t need a magic lamp to make something magical—you just need a few ingredients, a little time, and the willingness to romanticize even the simplest sweet.

Here’s to jasmine-scented afternoons, butter on your fingers, and desserts that remind you how sweet life can be.

Try this recipe? Tag me @deirdra.sweets4dayz and use #sweets4dayz so I can see your creations!

→ View all Disney-Inspired Recipes here
→ Next up in the series: Beauty & The Beast French Croissants!

Baklava Fans with Honey Syrup & Pistachio Crème

These golden, delicate baklava fans are your new favorite way to enjoy the iconic Middle Eastern dessert—with a twist. Layers of phyllo dough are folded, buttered, and baked until perfectly crisp, then drenched in a homemade rose syrup and dipped into pistachio crème and crushed pistachios. They’re poetic, party-perfect, and made for dipping into afternoon tea or sharing with people you love.

Course Dessert

Keyword aladdin, baklava

Prep Time 15

Cook Time 13

Idle Time 1

Total Time 1 28

Servings fans

Equipment

Pastry brush
Small saucepan
Baking tray
Parchment Paper
Mixing Bowls
Sharp knife or kitchen scissors
Cooling rack

Ingredients

For the Baklava Fans:

1 roll phyllo dough thawed
½ cup unsalted butter melted
Pistachio crème store-bought or homemade
½ cup ground pistachios lightly toasted if desired

For the Rose Syrup:

1 cup granulated sugar
¾ cup water
1 tbsp honey

Get Recipe Ingredients

Instructions

Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
Gently unroll the phyllo dough and cover with a slightly damp towel to prevent drying.
Working with 1–2 sheets at a time, cut the phyllo into strips approximately 3" x 10".
Accordion-fold each strip like a paper fan, then gently pinch the base to hold shape.
Place on a baking tray and brush generously with melted butter, getting between the folds for crisp, golden layers.
Bake for 10–12 minutes, or until golden brown and crisp.
While the fans are baking, make your honey syrup:
Honey Syrup Instructions:
In a small saucepan, combine sugar, water, and honey
Bring to a gentle boil, then reduce to a simmer for 10–12 minutes, until slightly thickened.
Remove from the heat and let cool completely. Syrup should be room temp (or slightly warm) before soaking the fans.
To Assemble:
Once the fans are baked and cooled slightly, dip or drizzle them with the cooled honey syrup. Let them sit for 30–60 minutes to absorb the flavor.
Prepare a shallow bowl of pistachio crème and another of crushed pistachios.
Dip the tip or edge of each fan into the crème, then into the ground pistachios for a crunchy finish.
Serve on a beautiful tray or plate, optionally garnished with extra pistachio dust.

Notes

Storage:
Store in an airtight container at room temperature for up to 2 days. Best enjoyed fresh when crisp and fragrant.

The post Baklava Fans w/ Rose Syrup – A Sweet Aladdin-Inspired Treat first appeared on Deirdra Monet's Lifestyle Blog.

Colombian Cheesy Arepas

Deirdra Monet — Wed, 30 Apr 2025 22:07:26 +0000

Welcome to Casita! In this third installment of our Disney Princess-Inspired Recipe Series, we’re stepping into the colorful world of Encanto, where magic, music, and family collide in the most heartwarming ways. So far, we’ve explored the bayou with Tiana’s savory crab beignets and crunchy warm apple turnovers made in Snow White’s oven.

Today, we’re heading to the heart of Colombia for a cozy and comforting dish that feels just like a warm hug from Mirabel herself. Inspired by Encanto, these Colombian Cheesy Arepas are gooey, golden, and utterly magical — just like the family Madrigal.

Whether you’re channeling Julieta’s healing touch or celebrating your own unique gifts, these arepas are the perfect way to bring a little encanto to your kitchen.

What Are Arepas?

Arepas are a staple in Colombian and Venezuelan cuisine, made from masarepa, a pre-cooked cornmeal. Their texture is soft on the inside, slightly crisp on the outside, and endlessly versatile. You can grill them, bake them, fry them, or stuff them with cheese, meats, eggs, or vegetables.

In Colombian culture, arepas are eaten any time of day: for breakfast with coffee, as a side dish at lunch, or as a quick snack. They’re the kind of food that’s always around — always welcome. Like a favorite cousin who shows up unannounced but is always a good time.

The version we’re making today is Colombian Cheesy Arepas, just like the ones Julieta makes for Mirabel. Soft, buttery, packed with melty cheese. Simple. Soulful. Satisfying.

This version is simple, cheesy, and totally enchanting.

Making the Colombian Cheesy Arepas

Ingredients

2 cups precooked white cornmeal (masarepa) – like PAN or Areparina
2 ½ cups warm water
1 tsp salt
1 ½ cups shredded mozzarella or queso blanco
1 tbsp butter (plus more for the skillet)

Instructions

Mix the dough: In a large bowl, stir the warm water and salt together. Slowly add in the cornmeal, mixing until there are no lumps. Let it rest for 5 minutes to absorb the water.
Add cheese & butter: Knead in the shredded cheese and 1 tbsp of butter until evenly distributed. The dough should be soft and pliable — not too sticky or dry.
Shape the arepas: Divide the dough into 8 pieces. Roll each into a ball and flatten into thick discs about ½ inch thick.
Cook: Heat a skillet or griddle over medium heat and melt a bit of butter. Cook the arepas for 4–5 minutes per side, until golden and slightly crispy.
Melt more cheese inside (optional): For extra cheesy magic, carefully slice the arepas open and stuff them with more cheese. Return to the pan for another minute to melt.

Serve with a Little Magic

Serve your arepas warm with:

A drizzle of honey for sweet contrast
A fried egg on top for brunch vibes
Guacamole or hogao (Colombian tomato-onion sauce) for extra flavor
Or just enjoy them plain — they’re that good!

Tips for the Perfect Arepas

Don’t skip the rest time. This allows the masarepa to hydrate properly, which makes shaping and cooking much easier.
Use a nonstick or cast iron skillet for the best texture and golden crust.
Customize! Arepas are wonderfully flexible. Add herbs, different cheeses, or sweet fillings like guava paste and cream cheese.
Serve them fresh. Arepas are best hot off the griddle, when the cheese is perfectly melty and the edges have just the right crunch.

What is your favorite Disney Recipe?

And that wraps up Recipe #3 in our Disney Princess-Inspired series! These Colombian cheesy arepas are all about warmth, comfort, and the kind of magic that lives in everyday meals. I hope they bring a little Encanto into your kitchen and a whole lot of love to your table.

If you’ve been cooking along with the series, let me know in the comments — which recipe has been your favorite so far? Or is there a Disney princess dish you’re hoping to see next?

Catch up on the first two recipes in the series:

See you next time for another Disney princess bite!

Cheesy Arepas

Soft, buttery, and golden on the outside with a gooey, cheesy center—these Colombian arepas are the ultimate comfort food. Made with masarepa, milk, and a melty blend of queso fresco and mozzarella, they’re crisp on the edges and tender inside. Perfect for breakfast, a snack, or anytime you need a little edible magic.

Course Appetizer, Main Course

Cuisine Colombian

Keyword arepas, cheese arepas, colombian arepas

Prep Time 10

Cook Time 15

Servings arepas

Equipment

Skillet or saucepan
Measuring cups & spoons
Wooden spoon or spatula

Ingredients

2 ¼ cups white cornmeal masarepa
1 teaspoon salt
2 teaspoons sugar
2 tablespoons butter melted
1 cup milk
1 cup water
¾ cup shredded queso fresco
1 cup shredded mozzarella cheese
1 tablespoon butter for cooking

Get Recipe Ingredients

Instructions

In a large mixing bowl, whisk together the white cornmeal, salt, and sugar until combined.
In a separate bowl, mix the milk, water, and melted butter. Slowly pour the wet ingredients into the dry mixture, stirring continuously to avoid lumps.
Once a soft dough forms, gently knead it with your hands for 2–3 minutes until it becomes smooth and pliable. If the dough feels too dry, add a tablespoon of water at a time until the consistency is right.
Fold in the shredded queso fresco and mozzarella cheese, evenly distributing them throughout the dough.
Divide the dough into 8 equal pieces and roll each into a ball. Flatten each one into a disc about ½ inch thick.
Heat a skillet or saucepan over medium heat and add 1 tablespoon of butter. Once melted, place the arepas in the pan without overcrowding.
Cook for 4–5 minutes on each side, or until golden brown with a slight crisp on the outside and melty cheese inside.
Optional: Cover the pan with a lid for the last minute of cooking to help melt the cheese completely.
Serve warm—ideally with a pat of butter on top or a side of guava jam for a sweet-savory contrast.

The post Colombian Cheesy Arepas first appeared on Deirdra Monet's Lifestyle Blog.