This post was previously published on our sister blog, Cooking the Book.
You guys. You. Guys. The live-action Beauty and the Beast is coming early next year. Now, I have issues with the story. I get what the moral is supposed be, but really? A guy gets cursed when he’s, like, twelve, because he doesn’t offer sanctuary to a stranger knocking on his door? I get that he was probably douchey about it, because people (especially ones written that way specifically to teach a lesson) certainly can be, but I don’t let strangers spend the night at my house either. It just seems like good policy. Unless you own a B&B, then it would be bad business. But, I digress.
All that aside, it’s going to be a gorgeous movie. Emma Watson as Belle will be scrumptious and I simply cannot wait to see Ewan McGregor as Lumiere, playing off Ian McKellen’s Cogsworth. They are a fantastic comic duo. Lumiere and Cogsworth, that is. I don’t believe McGregor and McKellen have appeared together in a comedy before. Maybe they have. I am not well-versed on British and European movies/TV. Unless it’s Doctor Who. And they have definitely not appeared on that. But maybe they should…
In honor of Beauty and the Beast, both new and old. I give you “grey stuff.” As in, “try the grey stuff it’s delicious.” Now, in the movie, I think it’s supposed to be pate’. I mean, it’s almost certainly savory since it’s served along side crackers and some sort of 18th century French pigs-in-a-blanket dish, but since the real life version is intended to make kids (and kids at heart) squeal with delight, Disney has gone sweet with this. You can get a delicious version in Disney World at the Magic Kingdom’s Be Our Guest restaurant. There is a plethora of copy cat recipes out there, but this is my version. I added cream cheese, because everything is better when it tastes a bit like cheesecake. Eat it plain. Put it on top of a cookie or brownie. Just eat it. It’s yummy.
The Grey Stuff
- Servings: 4
- Time: 20 minutes
- Difficulty: easy
- 1 package instant vanilla pudding mix (3.4 oz)
- 1.5 cups milk
- 12 chocolate sandwich cookies, crushed
- 4 oz cream cheese, softened
- 4 oz whipped topping (from the freezer section)
- 2 TBSP cocoa powder
- candy pearls, for decoration
- Whisk together pudding mix and milk in medium bowl. Refrigerate for 8-10 minutes.
- Gently fold whipped topping, cookie crumbs, and cream cheese.
- Slowly stir in cocoa powder. If you stir to fast the “grey stuff” will become “brown stuff.” Like mine sort of did.
- Chill for at least one hour.
- Top with candy pearls for serving.