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Hakuna Focaccia - Nick’s Problem Free Kitchen, WISHING Road, Orlando, FL (2026)

09/28/2026

Man, I was been busy this weekend! I have two mini apple c***r doughnut sourdough loaves and one full sized plain sourdough loaf to give away! Unfortunately, this will be a local giveaway or someone who is willing to pick up the loaf in Bellefontaine. All you need to do to enter, is share this post, follow this page, and comment your favorite Disney, Pixar, or Muppet character below! I will do a live drawing tonight!

09/27/2026

Episode 4 - Gluten Free Cinnamon Sugar Swirl Bread Thanks, letthemeatgfcake.com
INGREDIENTS

Cinnamon Sugar Swirl
½ cup (100g) granulated sugar
1 tbsp (9g) ground cinnamon
Vanilla Quick Bread
1¾ cups (245g) gluten free flour
1 tsp (5g) baking soda
½ tsp (3g) kosher salt
1 large egg, at room temperature
¾ cup (150g) granulated sugar
⅓ cup (80g) vegetable oil (or any other neutral oil)
⅓ cup (80g) sour cream, at room temperature (plain yogurt or dairy free yogurt may be substituted)
⅔ cup (160g) whole milk, at room temperature (dairy free milk may be substituted)
1½ teaspoon vanilla extract
Vanilla Icing (optional)
1 cup (125g) powdered sugar
1 tbsp (15g) whole milk, or more as needed to reach desired consistency (dairy free milk may be substituted)
1 teaspoon vanilla extract
DIRECTIONS

Preheat oven to 350°F. Spray an 8 by 4-inch loaf pan with nonstick spray and line it with parchment paper to create a sling for removing bread later.

Make the Cinnamon Sugar Mixture

Mix together the cinnamon and sugar in a small bowl and set aside.

Make the Batter

In a large bowl, whisk together flour blend, baking soda, and salt; set aside.

In a medium bowl, whisk together sugar and egg. Mixture will be thick. Add sour cream, oil, milk, and vanilla, and continue whisking until fully incorporated.

Pour wet ingredients into dry ingredients and whisk until smooth.

Pour half of the batter into prepared pan and sprinkle with most of the cinnamon/sugar mixture (hold back about 2 tablespoon for the top). Pour the rest of the batter on top of the cinnamon mixture and carefully spread it to the corners (it may be a little bit hard to do as the cinnamon/sugar will want to cling to it).

Sprinkle the rest of the cinnamon sugar on top and take a knife and run it through the batter to create a swirl.

Bake the loaf for 55-65 minutes, or until a skewer or toothpick inserted into the center comes out clean. Tent the loaf loosely with foil halfway through baking to prevent over browning, if necessary.

Remove from the oven and allow the loaf to cool in the pan on a wire rack for one hour. Then remove the bread from the pan and let it cool completely directly on the wire rack. Optionally, whisk together the icing ingredients and drizzle icing over top of the loaf. Slice and serve. Cover any leftovers and serve within 3-4 days. For longer storage, freeze for up to 3 months. Native Coffee Co.

08/21/2026

Episode 3 - Salted Caramel Butter Bars Ft. Jimothy … oops … I mean Ryan! For the Crust:
1 lb. salted butter room temp
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups AP flour
For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
⅓ cup milk or cream
½ teaspoon vanilla
1 tablespoon coarse sea salt. To make the crust:

Preheat oven to 325°.

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.

Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

Once the caramel is melted add in your ½ tsp vanilla and stir until combined.

Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.

Let cool before cutting into squares.

08/14/2026

I did it!!!! I made sourdough!!! My sourdough starter, Walt Doughsney was like its namesake, Walt Disney, and made a magical loaf! Check out my first loaf of sourdough bread!! It can use some refining, but for a first loaf, I was happy! A special shout out to these amazing creators for helping me find confidence when I started questioning my abilities with sourdough!

08/09/2026

New Segment Alert!!!! Hakuna Focaccia! Nick’s Nuggets of Knowledge! This segment focuses on little tidbits to help you in the kitchen or at Disney. Today we feature my favorite recipe app, Paprika Recipe Manager 3! This is an amazing app that helps you save all of those recipes that you see online so that way you don’t forget about them or spend a lot of time trying to find them on your Facebook feed or in your search history. I absolutely love this app. It has so many features that I didn’t feature in this segment. One of those being meal planning. You can also add your own recipe from recipe cards or cookbooks you may have. It does cost a little bit of money, but it is worth every penny! https://www.paprikaapp.com

08/04/2026

It is happening folks! Thanks to Angie … I will be stepping in to the world of sourdough! Give me all of your tips and tricks for sourdough baking! When my glass jars arrive, I will start the process of bringing to life my starter Walt Doughsney! I have received some tips on the tools I need for this endeavor, but what are the tools you recommend? I will post some photo updates and eventually will post a special sourdough episode of Hakuna Focaccia sometime in the future! So, bring on the tips, tricks, and tools you use for sourdough baking!

08/04/2026

It is happening folks! Thanks to Angie … I will be stepping in to the world of sourdough! Give me all of your tips and tricks for sourdough baking! When my glass jars arrive, I will start the process of bringing to life my starter Walt Doughsney! I have received some tips on the tools I need for this endeavor, but what are the tools you recommend? I will post some photo updates and eventually will post a special sourdough episode of Hakuna Focaccia sometime in the future! So, bring on the tips, tricks, and tools you use for sourdough baking!

08/01/2026

Trivia Question

Ok, trivia question time ... are you ready?
If you hear someone say ... Code Pumbaa or Code Timone or even ... this one goes back a little bit... Code Frostbite, at a Disney park, what does this mean? This question will have you scratching your head for a little bit!

07/31/2026

Throwback Thursday … back when my hip worked properly and Allie was 2 years younger!

07/28/2026

Episode 2 - Focaccia Failure

Ingredients

For the Same-Day Dough:
* Bread flour: 390 grams (approx. 3 cups + 2 tbsp)
* Lukewarm water: 340 milliliters
* Instant yeast: 1.5 teaspoons
* Granulated sugar: 1.25 teaspoons
* Fine sea salt: 1.25 teaspoons
* Olive oil: 1 tablespoon (for the dough)
* Extra virgin olive oil: 3 to 4 tablespoons (for lining the pan and drizzling)

For the Garlic Butter & Cheese Stuffing:
* Shredded low-moisture mozzarella cheese: 200 grams (divided)
* Grated Parmesan cheese: 0.25 cup
* Salted butter: 2.5 tablespoons
* Olive oil: 1 tablespoon
* Garlic: 7 to 8 cloves, finely minced
* Fresh parsley or cilantro: 2 tablespoons, finely chopped
* Pizza sauce: 0.5 cup (optional, for a true pizza finish)

Step-by-Step Instructions

1. Mix and Rest the Dough
1. Whisk the lukewarm water, sugar, and instant yeast together in a large mixing bowl.
2. Add the bread flour, salt, and 1 tablespoon of olive oil.
3. Stir with a spatula until a sticky, wet dough forms and no dry flour remains.
4. Cover the bowl with a damp cloth and let it rest for 20 minutes.

2. This is what I forgot to do!
Build Dough Strength (Stretch & Fold)
1. Wet your hands with water to keep the dough from sticking.
2. Pull one side of the dough up gently and fold it over into the center.
3. Rotate the bowl 90 degrees and repeat. Do this from all four sides.
4. Cover and rest for 20 minutes. Repeat this folding process 2 more times (3 total folding sessions spaced 20 minutes apart).
5. After the final fold, cover the bowl and let the dough rise at room temperature for 1 hour until puffy.

3. Cook the Garlic Butter
1. Melt the 2.5 tablespoons of butter with 1 tablespoon of olive oil in a small pan over low heat.
2. Add the minced garlic and cook for 1 to 2 minutes until highly fragrant. Do not let the garlic brown.
3. Remove from heat and stir in the chopped herbs. Let it cool completely.

4. Stuff and Shape into the Pan
1. Pour 2 to 3 tablespoons of extra virgin olive oil into the bottom of your 13x9-inch metal baking pan.
2. Gently tip the risen dough out into the prepared pan.
3. Scoop out 2/3 of the garlic bits from your cooled garlic butter and spread them across the top of the dough. Reserve the remaining garlic butter for later.
4. Sprinkle half of the mozzarella cheese across the dough.
5. Oil your hands. Fold one side of the dough over the cheese into the middle, then fold the opposite side over it (like folding a letter or a burrito) to trap the cheese and garlic inside.
6. Flip the dough package over so the seam side faces down. Gently nudge it toward the corners of the pan.
7. Cover the pan with an inverted tray or large box so it doesn't dry out, and let it rise for 1 hour until jiggly and full of air bubbles.

5. Dimple and Bake
1. Preheat your oven to 425°F (220°C).
2. Drizzle the top of the dough with a final splash of olive oil.
3. Oil your fingers and press straight down into the dough until you touch the bottom of the pan, creating deep dimples all over.
4. (Optional Pizza Step) Spoon small dollops of pizza sauce into some of the dimples.
5. Bake on the lowest oven rack for 13 to 14 minutes until the crust begins to turn a light golden color.
6. Pull the pan out. Scatter the remaining mozzarella and the Parmesan cheese evenly over the top.
7. Return to the oven for 8 to 10 minutes until the top cheese layer is melted, bubbly, and deeply browned.
8. Remove from the oven and immediately brush the remaining garlic butter over the hot crust.
9. Transfer the bread out of the pan onto a wire rack to ensure the bottom stays crispy. Cool for 15 minutes before slicing

Hakuna Focaccia - Nick’s Problem Free Kitchen

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