1. The Empire Biscuits From Brave
If you saw Disney’s “Brave” then you should definitely remember how eager Merida’s triplet brothers were to get their hands on these pastries and I’m not going to lie…I was jealous. Yes, I was jealous of fictional characters eating fictional food and I’m almost sure you were too.
You can make your own Empire biscuits at home with this easy (unless you suck at baking) recipe.
- 1 stick of butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- Teaspoon baking powder
- 1 egg
- Teaspoon vanilla extract
Cream butter and sugar with an electric mixer. Add in baking powder and flour. Mix well. Next, add in the egg and vanilla. Mix on medium-high until sides of bowl are clean and dough begins to form a ball. Remove dough and knead by hand. Form into a ball and place in plastic wrap. Cover and set in fridge to chill 30 minutes.
Remove chilled dough and place on a flour-dusted surface. Roll out to 1/8-inch thickness. Using a shot glass or round cookie cutter, cut into 1 1/2-inch diameter circles. You should have 18 circles. Place them on a parchment-lined cookie sheet 1 inch apart. Bake in preheated oven for 8 minutes at 350 degrees. Remove from oven
and let cool on cooling racks.
- 1 cup confectioner’s (powdered) sugar
- 1/4 teaspoon almond extract
- 1-2 tablespoons hot water
OTHER INGREDIENTS NEEDED
- Raspberry jam
- Maraschino cherries, roughly chopped into quarters
Place all ingredients into a small bowl and mix well with a spoon, adding hot water as needed until you have a thin, gravy-like consistency. Set aside. Now, take one of the cooled cookies and place bottom up on a plate. Top with a tablespoon of the raspberry jam. Set the second cookie on top and gently press down, creating a sandwich. Spoon a dollop of icing on top and spread with the back of the spoon. Finish off with a bit of chopped cherry.
2. Ghostbusters: Slime Popcorn
If there’s somethin’ strange in your neighborhood
Who ya gonna call?
This Ghostbusters-inspired green slime popcorn offers a scary good twist on the snack.
- 1/2 cup (1 stick butter)
- 1 cup light brown sugar, packed
- 2 Tablespoons light corn syrup
- 2 heaping cups miniature marshmallows (or 12 large)
- 1 teaspoon vanilla extract
- 6 drops each green and yellow food coloring
- 8 cups popped popcorn
Place butter, brown sugar and corn syrup in a 3-quart sauce pan. Cook over medium heat until sugar is dissolved.
Remove from heat and add marshmallows and vanilla extract. Stir until smooth.
Add the green and yellow food coloring to create desired color.
Put the popcorn in a large bowl and pour the “green slime” marshmallow mixture over the popcorn. Stir with a large spoon until coated. Cover until ready to serve. Store in an airtight container.
3. Turkish Delight From The Lion, The Witch and The Wardrobe
Remember that time when Edmund betrayed his entire family for candy? Yeah, I don’t blame that kid.
- 3 tablespoons unflavored gelatin
- 2 cups white sugar
- 1 cup water
- tablespoon rosewater
- tablespoon lemon juice
- teaspoon grated lemon rind
- rose pink food coloring
- powdered sugar
In a saucepan over medium heat, stir together the gelatine, white sugar and water until mixed together.
Bring to a low boil and allow it to simmer for about 10 minutes.
Turn off the heat and stir in the rosewater, lemon juice, lemon rind and food colouring.
Rinse a square pan in cold water but don’t dry it off.
Pour in the mixture.
To firm up quickly, pop in the freezer for 5-10 minutes, otherwise leave in the fridge overnight.
Using a sharp oiled knife, cut the turkish delight into squares and roll in powdered sugar to coat.
4. Remy’s Ratatouille From Ratatouille
That terrible terrible moment when you have guests coming over but have no clue what to cook. Well, I’ve got good news! You can now make Remy’s ratatouille. Just don’t forget tissues in case anyone starts crying!
If a mouse can cook, believe me, you can too.
- 1 red pepper sliced in half, seeds and ribs removed
- 1/2 yellow or orange pepper, seeds and ribs removed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 1/2 cup finely diced yellow onion
- 3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
- 2 sprigs thyme
- 2 sprigs flat-leaf parsley
- 1/2 a bay leaf
- summer squash
- 3 tomatoes
- 1/2 teaspoon minced garlic
- 2 teaspoons olive oil
- 1/8 teaspoon thyme leaves
- Kosher salt
- freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- Assorted fresh herbs
- Freshly ground black pepper
Heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely. This makes the piperade.
Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs.
5. Harry Potter Inspired Butterbeer
Do you still remember Butterbeer? A very popular beverage in the world of Harry Potter that was served in numerous locations, from Hogsmeade to Diagon Alley. This phenomenal drink is every Harry Potter addict’s favorite. Don’t believe me?
When Universal Studios built the Wizarding World of Harry Potter, a theme park in Orlando, they decided to make butterbeer their key component. And it was probably one of the best decisions they’ve ever made.
Just in case you’re not planning to get yourself a ticket to Florida anytime soon, you can find the recipe below. But FIRST, we have to warn you! This recipe is the best-kept secret in the Muggle world. So make sure your doors are shut and curtains closed. Enjoy.
“Why don’t we go and have a butterbeer in the Three Broomsticks, it’s a bit cold, isn’t it?”
—Hermione Granger inviting Harry Potter to the Three Broomsticks Inn
- 2 tbsp butterscotch sauce
- 1 tsp boiling water (can be used to dissolve butterscotch if needed)
- 1 tsp dark rum, optional (you can adjust this to your taste)
- 355ml (a 12oz bottle) Virgil’s Cream Soda, at room temperature
- 1 tbsp vanilla ice cream
Add butterscotch sauce to glass. If the sauce has been in the fridge, you will need to add the boiling water as well.
Add the rum (if using), and stir to combine with the butterscotch sauce.
Pour in the soda, and give the mixture a quick stir to combine. If you stir too much, you will lose the carbonation of the drink.
Add the ice cream, and stir briefly until a foam forms on top of the drink.
For a more intense beverage:
Warm the mixture for about 30 seconds, then add the ice cream.