Tangled has become one of my favorite Disney movies of all time. I’m not sure whether it’s Rapunzel’s amazing perseverance or the music or just how plain beautiful the movie is. Whatever it is, I knew that I wanted to have a Tangled-themed quarantine birthday this year. Thankfully, no one in my house seemed to mind one bit. I mean, why should they?
We prepped for the birthday by making the Tangled Paper Lanterns and hanging them up. We kept the colors to pink and purple to match the colors in the movie. Using simple construction paper and some printed out stickers (made from the free download on the original post), we had lots of fun doing these.
Dinner was served! My kitchen became The Snuggly Duckling as we made a family favorite: Bean & Bacon Soup. This seemed like something Flynn and Rapunzel would be able to order at the little tavern if they hadn’t only had time for a song and an escape in the movie. This recipe is so simple and always a crowd pleaser.
For a movie snack we had Rapunzel’s Chocolate Chip Cookies. As she sings, “When Will My Life Begin”, we witness a whole lot of baking. This is my go-to chocolate chip cookie recipe. I have used it for over ten years and it has yet to fail me.
It was my birthday, so we had cupcakes: lemon cupcakes with blackberry cream cheese frosting. If you want the recipe, I can’t take credit. Visit Sally’s Baking Addition.
Over all, since I couldn’t be at any of the Disney parks, I’d say it was the
When Rapunzel goes through her morning routine, she ends up baking a lot. We can relate in our house, as we love to bake. This Chocolate Chip Cookie recipe is tried and true and, in our opinion, the best.
Makes 20-24 cookies depending on size.
1/2 C (1 stick) salted butter
1/2 C Sugar
1/2 C Brown Sugar
1 + 1/2 tsp Vanilla
2 TBSP Oil (we have used canola and olive)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 + 1/3 C unbleached flour
1/3 – 2/3 C chocolate chips (depending on if you love TONS or JUST ENOUGH)
Preheat your oven 350 and prep your cookie sheet with cooking spray or parchment paper.
In a large bowl or standing mixer, cream together your butter and sugars, then add your vanilla, egg, and oil.
Add your dry ingredients *except* your chocolate chips. Mix until well combined.
Add your chocolate chips! I usually use about 1/2 C because my littlest dragon doesn’t like a lot (or any) chocolate chips in the cookies. I’ll try to make a cookie or two without any chocolate chips for him if I can.
Use a medium cookie scoop (about 1.5 TBSP) and place the cookies on your cookie sheet.
Bake for 11-14 minutes, until the edges are golden and the top of the cookie doesn’t look gooey. Let sit on your cookie sheet for five minutes before transferring to a cooling rack.
Serve these up under your paper lanterns, after enjoying some Snuggly Duckling Bean & Bacon Soup, while watching Tangled.