Staci and Sarah discuss a lot of food and drink options at these two pavilions and some of the shopping and festival finds you can find.

Photos: https://www.happytravelswithstaci.com/the-podcast.html

If you're ready to plan your next Disney vacation: schedule a consultation call with Staci at staci.sweeden@theenchantedtraveler.com or directly at https://calendly.com/happytravelswithstaci/30min

Staci and Sarah touch briefly on the spring festival: EPCOT's Flower and Garden which runs through May 27th, 2024.

Thinking about your next Disney vacation? You can reach out to Staci for a complementary consultation at staci.sweeden@theenchantedtraveler.com.

Join Staci and Sarah as they continue their journey through EPCOT's World Showcase in the Norway and China pavilions. Learn about the different restaurants, attractions and shopping in these two areas.

School Bread Recipe:

• 3 Tbsp salted butter, melted
• 2 cups warm water
• 5 cups all-purpose flour
• 4 Tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 4 Tbsp active dry yeast
• 1 cup confectioners' sugar
• 3 Tbsp ehavy cream
• 1 tsp vanilla extract
• 1 (3.4 oz) box instant vanilla pudding
• 1.5 cups whole milk
• 1 cup sweetened shredded coconut

Grease large bowl with nonstick cooking spray

In the bowl of a stand mixer, add butter, water, flour, granulated sugar, cinnamon and yeast. Using the dough hook attachment, knead 5 minutes. Place in the greased bowl. Cover with plastic wrap and let rise in a warm place for 30 minutes (I placed it on the stove top with the oven preheating).

Preheat oven to 375* F. Line an ungreased baking sheet with parchment paper.

Turn dough out onto lightly floured surface and cut into 8 equal pieces. Form each piece into a ball by tucking excess dough under and creating a taut top. Place on prepared baking sheet, evenly spaced apart, and allow to rise an additional 5 minutes.

Bake dough 12 minutes, until golden brown. Let cool on baking sheet 10 minutes.

In a small, shallow bowl, stir together confectioners' sugar and cream. In a separate medium bowl, whisk together vanilla, instant vanilla pudding and milk. Chill pudding mixture 5 minutes, then spoon into a piping bag fitting with any size tip. Pour coconut into another shallow bowl and set aside.

To assemble: cut a 1" hole out of the top of each bun. Pull out bread inside bun. Dip whole top side into the cream mixture then immediately roll in coconut. Pipe pudding into the hole and fill inside of bun, ending with a small swirl on top.

Meatball Recipe:

For Meatballs:

• 1 lb lean ground beef
• .5 lb ground pork
• .5 cup plain bread crumbs
• .25 cup finely diced yellow onion
• 1 tsp salt
• 1 tsp granulated sugar
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/2 tsp ground black pepper
• 1 large egg
• .5 cup whole milk

For Cream Sauce:

• 2 Tbsp salted butter
• 3 Tbsp all-purpose flour
• 1.75 cups beef broth
• .25 cup heavy whipping cream
• 1/2 tsp salt
• 1/2 tsp ground black pepper

To make Meatballs: Preheat oven to 400* F. Place a wire cooling rack on a baking sheet and spray rack with nonstick cooking spray.

In a large bowl, mix all Meatball ingredients together until well combined.

Use a spook to scoop into balls approx .25 cup in size. Roll mixture and then slightly flatten. Place on prepared cooling rack, leaving a small amount of space between meatballs.

Bake 15-20 minutes until internal temperature reaches 160*F

To make Cream Sauce: in a small saucepan over medium heat, melt butter. Add flour and stir; cook 1 minute. Slowly add beef broth while whisking vigorously. Allow to come to a boil, then reduce heat to low and simmer 1 minute while whisking. Remove from heat and stir in cream, salt and pepper.

Optional Assembly: place Meatballs over mashed potatoes and pile lingonberry jam on top. Drizzle with cream sauce and serve immediately.

Tipsy Ducks in Love Recipe:

• 6 oz Coffee chilled
• 4 oz Black Tea chilled
• 2 oz Milk
• 2-3 Tbsp Chocolate Syrup
• 1/5 oz Bourbon ( We used 1.25 oz)
• Whipped Cream

• Brew both the coffee and tea and chill in the fridge until cold.
• Into a shaker of ice combine 6 oz chilled coffee, 4 oz chilled black tea, 2 oz of milk, 2-3 tablespoons of chocolate syrup (this depends on how sweet and chocolate tasting you want it to be), and 1.5 oz of bourbon.
• Shake and strain over fresh ice, and top whip whipped cream.

Photos: ⁠https://www.happytravelswithstaci.com/the-podcast.html