Disney Magical World 2 (Review)

Hello, my name is Charles & I’m here to review the Nintendo 3DS game Disney Magical World 2.

 

This game is the 2016 sequel to the 2014 3DS game Disney Magical World with even more Disney worlds and characters to encounter, assist and spend time with.

 

The game takes place in a magical town called Castleton where you not only manage a cafe near favorable Disney characters such as Mickey, but you also can travel to six Disney worlds.

 

The six disney worlds are comprised of Disney’s Frozen, The Little Mermaid, Lilo & Stitch, Alice in Wonderland, Snow White & the Seven Dwarfs and Winnie the Pooh.

 

Throughout this game, you discover ghostly beings of unknown origins are invading Castleton as well as all six Disney worlds and you must use special magic wands to use Disney magic to deal with them.

 

In each of the six Disney worlds you can attend Anna & Elsa’s Snowman Festival, have adventures as a mermaid/merman under the sea with Ariel, mine for gems with the Seven Dwarfs, surf and hula with Lilo & Stitch, help tackle trouble in Wonderland and have fun both farming and hanging out with Winnie the Pooh & friends.

In conclusion, I find this game truly Enchanting and am certain of it to be one of the embodiments of disney’s greatest magics.

What I did at the Art Jam

On Saturday I volunteered at the Seeds For Autism Art Jam. I came early so I hung out with my friends and looked at the schedule. When the event started I went to the make and take area and showed visitors how to make the caterpillars out of pom poms, glue and clothespins. Eventually I had to head up front to pass the buckets to the people who had too much merchandise to hold. Soon the fashion show started. I really liked Camille, Sydney and Sonja. Camille was beautiful and had skills. Sydney was sweet and stylish and Sonja was confident. Then it was time for me and the guys to do some comedy. Jeff sang a funny song written by Gilbert and Sullivan. Jake read some funny stuff Ronald Reagan said once and I used my special gift of making jokes about anything. I ate some lunch with Camille, and then Amy needed help with some improv about going green. I had a good time spending time with my friends. I enjoyed helping the kids make caterpillars. I liked petting the guinea pigs. I got to meet my friends parents. I enjoyed doing my comedy act people liked my jokes. Then eventually I went home.

 

My Experience at the SEEDs Holiday Sale

seeds-holiday-sale

The Holiday Sale at Seeds For Autism was a open house event to showcase the work we do here. The participants were here helping out and showing their families and customers the products we make. The participants helped sell items as well.

My first Holiday sale was a cool experience. It was fun to see the work we did showed off in a open house event and to sell the products my peers and I have produced.

I have only been at SEEDs a few weeks and this was my first sale but I had a lot of fun overall.  About 10:00 a.m I started out making and demonstrating the gingerbread ornaments. This was my first time making these ornaments but it was easy as soon as I got the steps down and I was able to demonstrate it pretty well.

After I had completed the gingerbread station at 11:00 a.m, I walked around for about 10 min. At about 11:10, I went to work in the jewelry department. I helped out the customers there when they had questions on the products as well as repricing things that did not have a price. I worked there from 11:10 till 11:30 then we broke for lunch.

In between things, my parents came in and looked around for about 20 min. About a hour later, my grandmother and my cousin came in and I helped them by showing them around. I introduced my Grandma and my cousin to Amy and to Jonathan. Then at 3:00 I helped Nathaniel clean up the cucumbers and the acorn cookies tables while waiting for my Mom to come pick me up.

My experience at my first Seeds open House was really fun. I got to learn about how a sale works and how to interact with customers and peers in a store type of setting. I would like to do something similar soon.

Sydney’s Favorite Holiday Recipes

For this Holiday article, I wanted to do an article on Holiday recipes.

Black Magic Cake

Black Magic Cake

List of ingredients:

1 ¾ cup flour                                    

2 cups sugar  

¾ cup cocoa powder

2 tsps baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup coffee

1 cup buttermilk

½ cup veggie oil

1 tsp vanilla extract

Preheat oven to 350

Grease 2 cake pans

Combine dry ingredients in large bowl

Make hole in center

Add wet ingredients

 

Beat for 2 minutes on medium speed using an electric mixer

Put the cake mix in the greased cake pans and put them in the oven

Bake for 30- 40 minutes

Pull the pans out of the oven using oven mitts

Cool the cakes for 10 minutes on a wire rack

Add icing to the cakes if desired

 

Spiced Spider Cupcakes Recipe - These creepy cupcakes start with a homemade spice cake topped with cream cheese frosting. They're decorated with a black gel 'web' complete with gumdrop spiders.

Spiced Spider Cupcakes

Spice Cupcake: 3 cups all-purpose flour                   

2 cups white sugar

2 tsps baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

2 cups water

2/3 cup canola oil

2 tbs distilled white vinegar

2 tsps vanilla extract

Cream Cheese Frosting:

  • 2 (3 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tsps vanilla extract
  • 1/4 tsp salt
  • 1/8 tsp ground cinnamon
  • 5 cups sifted confectioners’ sugar, or more as needed

Decorations:

  • 1 (.68 oz.) tube black decorating gel
  • 24 large spiced gumdrops
  • black shoestring licorice

Directions:

  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.
  2. Combine dry ingredients in bowl; whisk to mix. In separate bowl, mix wet ingredients. Pour liquids into dry mixture and stir until smooth. The batter will be very thin.
  3. Transfer batter into a measuring cup or pitcher; pour batter into prepared cupcake pans.
  4. Bake in preheated oven for about 25 minutes. Allow cupcakes to cool for approximately 10 minutes on a wire rack.
  5. Beat frosting ingredients with an electric mixer until smooth. Gradually mix in confectioners’ sugar until frosting is creamy and spreadable. Frost the cooled cupcakes.
  6. To decorate cupcakes, use black decorating gel to draw a small circle in the center of each cupcake. Draw a larger circle around the first, and continue making larger circles until the last circle is about 1/4 inch from the edge. There should be about 5 rings on each cupcake. Use a toothpick to draw about 8 lines radiating from the center of the cupcake to the edge, like spokes on a wheel, to make the webs.
  7. Cut the licorice strings into pieces about 1 1/4 inch long for legs. Poke four licorice legs into both sides of each gumdrop. Use decorating gel to make eyes and a smiley mouth on each gumdrop. Place a gumdrop spider onto each cupcake in the center of the webs.

 

Chocolate Cut Out Cookies Recipe - A great cookie for cutouts that are brown in color: footballs, animals, leaves, etc.

Chocolate cutout cookies

1 cup butter

2 cups white sugar

3 eggs

3 tsps vanilla extract

3 cups all-purpose flour

1 tsp baking powder

10 tbs unsweetened cocoa powder

  1. Cream butter or margarine and sugar until light and fluffy; add eggs, one at a time, beating well. Mix in the vanilla. Combine flour, cocoa powder and baking powder; add and mix well. Wrap dough in waxed paper and chill for 2 hours.
  2. Preheat oven to 350 degrees.
  3. Divide dough in half. Roll out each half to 1/4 inch thick. Cut the cookies into the desired shape using cookie cutters. Place on lightly greased cookie sheets and bake for 10-12 minutes.
  4. Remove from oven and cool for roughly 10 minutes on a wire rack.
  5. Add frosting if desired.

 

Mini Sweet Potato Pies Recipe - Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!

Mini Sweet Potato Pies

  • 3/4 pound sweet potato, peeled and diced
  • 1 (9 inch) refrigerated pie crust
  • 3/4 cup evaporated skim milk
  • 2 egg whites
  • 1/4 cup white sugar
  • 2 tablespoons brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup halved cranberries (optional)
  1. Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
  2. Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
  3. Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
  4. Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

 

Sour Cream and Chive Mashed Potatoes Recipe - Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.

Sour Cream And Chives Mashed Potatoes        

  • 2 pounds Yukon Gold potatoes, peeled and quartered      
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh chives
  • salt and pepper to taste

Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until it’s soft. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

 

Pink Peppermint Cupcake Recipe - Peppermint cupcakes are topped with vanilla frosting and peppermint candies in these fun holiday cupcakes that are great for Christmas celebrations.

Pink Peppermint Cupcakes                                           

  • 1 (18.25 ounce) package white cake mix
  • 1 1/3 cups water
  • 3 egg whites
  • Eggs Large White
  • 2 tablespoons butter, melted
  • 1/2 teaspoon peppermint extract
  • 1 dash red food coloring, or as desired (optional)
  • 1 (16 ounce) package vanilla frosting
  • 1/2 cup crushed peppermint candies
  • Preheat oven to 350 degrees. Line muffin cups with paper or aluminum foil liners.
  • Beat cake mix, water, egg whites, butter, peppermint extract, and food coloring together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and continue to beat until smooth, scraping down sides as needed, about 2 minutes. Spoon batter into prepared muffin cups, filling about 3/4-full.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Rotate tins halfway through the baking process to promote even baking. Transfer cupcakes to a wire rack to cool complety
  • Frost cupcakes with vanilla frosting and top with crushed candies.

 

Perfect Gingerbread Cookies Recipe - Applesauce helps to lighten these traditional holiday cookies.

Perfect Gingerbread Cookies        

  • 6 cups all-purpose flour, or as needed
  • Bob’s Red Mill Unbleached White Flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 2 pinches ground nutmeg
  • 1 1/2 teaspoons ground ginger
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup molasses
  • 2 tablespoons softened butter
  • 2 tablespoons canola oil
  • 3/4 cup applesauce
  • 1/2 cup water
  • 1/4 cup liquid egg substitute (such as Egg Beaters®)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons white sugar
  • Preheat an oven to 350 degrees . Lightly grease several baking sheets. Whisk the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, allspice, cloves, nutmeg, and ginger in a bowl; set aside.
  • Beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla extract in a large bowl until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate at least 30 minutes. Stir 1 1/2 teaspoons cinnamon together with 1 1/2 teaspoons white sugar in a small bowl; set aside.
  • Roll the dough on a heavily floured surface to a thickness of 1/4-inch. Cut into shapes using a cookie cutter. Place the cookies onto the prepared baking sheets, and sprinkle with the cinnamon sugar mixture.
  • Bake in the preheated oven until the edges are golden, and the bottoms are slightly darker than the tops, 9 to 11 minutes. Remove the cookies from the baking sheets immediately, and place on a wire rack to cool. After 10 minutes of cooling, they should be hard, like typical gingerbread cookies, but still slightly bendable, and soft on the inside.

 

Children's Gingerbread House Recipe and Video - This is one my mum in England used to make when we were kids. It was always the biggest hit every year. Use your imagination and a variety of candies to make doors, windows, pathways, and a garden. Note, this gingerbread house takes 2 to 3 days to complete. You can buy a variety of candies for decoration.

Children’s Gingerbread House            

  • 3/4 cup butter
  • 7/8 cup packed light brown sugar
  • 1 teaspoon lemon zest
  • 1 1/2 tablespoons lemon juice
  • 1/2 cup molasses
  • 2 eggs
  • 3 cups all-purpose flour
  • Bob’s Red Mill Unbleached White Flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 2 teaspoons ground allspice
  • 6 egg whites
  • 4 (16 ounce) packages confectioners’ sugar, sifted
  • First cut out in thin cardboard: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2×5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2×9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall.
  • In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift the flour, baking powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.
  • Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each. Roll out remaining dough, and cut into two rectangular roof pieces. Transfer gingerbread onto greased baking trays.
  • In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden.
  • In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners’ sugar. The icing should be smooth and stand in firm peaks. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly.
  • When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners’ sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioner’s’ sugar.

 

Cinnamon rolls

1/4 cup water at room temperature 1/4 cup butter, melted

1/2 (3.4 ounce) package instant vanilla pudding mix

1 cup warm milk

1 egg, room temperature

1 tablespoon white sugar

1/2 teaspoon salt

4 cups bread flour

1 (.25 ounce) package active dry yeast

1/2 cup butter, softened

1 cup brown sugar

4 teaspoons ground cinnamon

3/4 cup chopped pecans (optional)

1 (4 ounce) package cream cheese, softened

1/4 cup butter, softened

1 cup confectioners’ sugar

1/2 teaspoon vanilla extract

1 1/2 teaspoons milk

 

  • In the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. Set machine to Dough cycle; press Start.
  • When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17×10 inch rectangle. Spread with 1/2 cup softened butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough.
  • Butter a 9×13-inch baking pan.
  • Roll up dough, beginning with long side. Slice into 16 one-inch slices; place in prepared pan. Let rolls rise in a warm place until doubled, about 45 minutes.
  • Preheat oven to 350 degrees.
  • Bake rolls in preheated oven until browned, 15 to 20 minutes.
  • Stir together cream cheese, 1/4 cup softened butter, confectioners’ sugar, vanilla extract, and 1 1/2 teaspoons milk. Remove rolls from oven and let cool until warm; spread frosting over warm rolls.

 

This is the link to the website I found the recipes on: https://allrecipes.com