For this first drink, I served this Lavender Lemonade Recipe.

To make the Sundrop Flower, I used a plastic yellow flower that looked like the Sundrop flower from the movie. I painted the inside of the flower with lavender colored paint and then sprinkled edible glitter on top. I used edible glitter so it wouldn’t be toxic if some fell into the drink. I also made these flowers the day before movie night to save time and to allow the paint to fully dry.

Here is the Skillet Cookie Recipe!

Pascal is so cute with the little cookie in his mouth, so I took a screenshot of him, printed him out on cardstock paper, and taped him onto a toothpick. When the cookie was done cooking and cooled a bit, I stuck him onto the skillet.

Here is the screenshot in case you want to print him out too.

To save time, I baked the cookie in advance and stored it on my countertop so it was easy to grab and serve.

Here is the Parsnip & Hazelnut Soup Recipe.

I did add some ingredients, though, because I was not happy with the taste. I added mashed potatoes from 2 russet potatoes, and two bouillon cubes to add more flavor. It tasted way better in my opinion after these additions.

I made this soup the night before to save time the day of the movie night. Soup also develops in flavor when it sits in the fridge overnight.

Before I started the movie, I set up my small bowls with the soup and stored them in my refrigerator. Then I just had to microwave the soup really quickly and add the hazelnut garnish on top before serving.

Here is the Chicken Fajita Recipe.

The veggies and chicken were the very last thing I made before starting the movie, so I could serve them fresh.

To make the smoldering sizzle effect as they do at the restaurants, you’ll need your cast iron pan very hot and a sizzle sauce. The sizzle sauce I made was equal parts soy sauce (1 tablespoon), oil (1 tablespoon), and lime juice (1 tablespoon). I had that sizzle sauce in a squirt bottle by my oven, so it was ready to use.

To make the Fajita pan really hot, I left it CLEAN in my oven, set to 425 degrees F. When it was time to serve, I very quickly transferred the chicken and veggies to the very hot Fajita pan. Please note that the pan was so hot, I needed to double up on oven mitts.

I then added some of the sizzle sauce I made in the squirt bottle on top. It will immediately start smoldering, so serve right away.

If you want to add the funny cutout of Flynn making his smolder face, here is the screenshot I printed out on cardstock paper and taped to a toothpick. I recommend sticking the toothpick into the chicken before adding the sizzle sauce.

For this scene at the Snuggly Duckling, I wanted to showcase the juxtaposition of the rough Vikings with their surprisingly sweet nature. I served the cupcakes that Attila the Viking made and Sparkling Mead.

Here is the Vanilla Cupcake recipe I used.

Here is the Vanilla Buttercream recipe I used.

Add the cherry on top. Make sure to pat it dry first, so the juices from the cherries don’t trickle down the butter cream. I made these cupcakes ahead of time and stored them on my kitchen counter so I could serve them quickly.

The famous braided hair scene! A lot of people who do themed movie nights serve braided bread for this scene, but this is my little twist on it. To save time, I bought challah, which is a Jewish braided bread, from Trader Joe’s. The bread is naturally light and fluffy, so it’s perfect to serve room temperature, which I had to do so the butter wouldn’t melt.

I topped the bread with honey and then a mixture of thick flacky salt and dried lavender buds. I wanted to add a floral flavor to tie in the scene.

To make the butter flowers, I used these Silicone Flower Molds.

I made sure I had room-temperature butter by letting it sit in my microwave overnight. You’ll need 4 small bowls to make the different colors. When the butter is completely softened, add about 1/4 cup of the butter to each small bowl. I used the food coloring gels I had from a variety pack from the grocery store. They usually sell them in the baking section. Add a drop of the gel to your bowl and mix well. if you want to make the color more vibrant, add another drop. Continue this process for each bowl of butter until you have 4 vibrant colors.

Using a small spatula, start adding the butter to the silicone mold, making sure to scrape the top of each flower so it’s smooth and compact in the mold. I ended up making 4 green leaves, 4 pink roses, 4 purple flowers, and 4 yellow flowers. Place the silicone molds in the freezer so they can harden. I did this the day before movie night and left them in the freezer overnight.

Before starting the film, I placed the Honey Lavender Challah on this serving board and then popped the frozen butter molds out of the silicone. I arranged them on the bread and left the board on my kitchen counter for easy access. By the time the scene came to serve, butter was soft and ready to eat with the bread.

I served lemonade for this scene because the liquid needed to be very translucent for the light to shine through the paper lanterns attached to the glass.

To make the paper lanterns, I used parchment paper because it’s semi-translucent. I used this stencil of the sun to trace the sun, and then I painted it with lavender paint. The same one I used for the flowers.

I taped the “paper lanterns” to the serving glasses during my prep before the movie, so they were ready to serve. To create the light, I used a flat laying flashlight I already had, but I also recommend these light coasters so it can shine from the bottom of the glass, like a lantern would.

For the final scene, I wanted to include the fruit our little heroes enjoy. Maximus eats a green apple, and Pascal eats purple grapes and an orange slice. I made a fruit cup with these fruits that I chopped in advance. Then I just added some canned whipped cream before serving.