Ingredients:

Butter for pan

A loaf of pumpkin brioche bread

1 cup of milk

2 eggs

2 teaspoons of cinnamon powder

A dash of nutmeg

A dash of vanilla extract

1/4 cup of sugar

Instructions:

1. In a flat dish, mix the milk eggs, cinnamon, nutmeg, vanilla extract, and sugar.
2. Heat a few tablespoons of butt in a hot pan.
3. Dip both sides of the brioche bread in the milk mixture then cook the bread in the buttered pan; few minutes per side.
4. You can make these days before the movie night and freeze them. Then just reheat in the oven before serving.
5. Serve with Gosling Jam and Cockscomb Jelly. (PDF Below)

For Kylie’s Minnows, I served funky foods like salt and vinegar deli chips, small pickles and pickled onions, cheese stuffed peppers and sardines marinated in spicy tomato sauce.

I used these mini tins to match Kylie’s tin bucket.

You can buy all of these food items premade but I did make the pickled onions myself.

Pickled Onion Recipe

Ingredients:

1 cup of distilled white vinegar

A dash of red wine vinegar

2 tsp of salt

1/3 cup of sugar

1 cup of boiling water

1 red onion, thinly sliced

Instructions:

1. Add the white vinegar, red wine vinegar, salt, sugar, and water to a heat safe dish. stir until the salt is dissolved.
2. Add the sliced onions evenly between two mason jars. Pour the pickling liquid evenly between the two mason jars.
3. Keep the sealed mason jars refrigerated. After 24 hours they are ready.

Chicken Croqueta filling

Ingredients:

2 chicken breasts

Chicken Bouillon

3 tbsp of butter

1/2 an onion, minced

A few garlic cloves, minced

A spoonful of better than bouillon chicken base

A spoonful of roasted garlic paste

1/3 cup of flour

2 cups of milk

Instructions:

1. Boil chicken in a pot of water seasoned with chicken bouillon for 30 minutes. Then shred with a hand mixer and again in a food processor so it’s super finely shredded.
2. In a hot pan, melt butter and cook the onion for a few minutes. Then add the garlic and cook for 30 more seconds. Next add chicken base and roasted garlic paste.
3. Mix well and add flour and chicken. Mix and cook for a few minutes. Then slowly add in the milk while mixing. Season with more chicken bouillon if needed.
4. Cook this until it thickens. Then transfer to a parchment lined baking dish and freeze for a few hours.
5. After a few hours, roll the filling up onto two inch balls so they are ready to stuff inside the donut dough.

Donut Recipe

Ingredients:

1/2 cup of milk

3/4 cup of warm water

2 and 1/4 teaspoons of instant yeast

1 egg

A dash of vanilla extract

3 tablespoons of melted butter

1/3 cup of sugar

3 cups of flour

Instructions:

1. Start by adding the milk to the warm water. Add the instant yeast to the liquid. Give it a mix and cover with a damp towel or cloth for 10 minutes.
2. After 10 minutes, add the mixture to a bowl. Then add the egg, vanilla extract, butter, sugar, and flour.
3. Mix everything together, and when it becomes too tough, start kneading it with your hand while still in the bowl. Shape the dough into a ball in the bowl and cover it with a damp towel or cloth. Let it sit on your counter for 2 hours. The dough will double in size.
4. Once the dough rises, flour your counter, place the dough on top, and flour the top of the dough as well.
5. Roll out the dough and cut into squares about 4 inches wide.
6. Add about an inch of frying oil to a pot and heat it to medium-high heat.
7. Roll out each square and place a croqueta ball inside. Then pinch the donut closed around it and make sure there are no openings.
8. Place your donuts in the hot oil, making sure not to overcrowd them. Fry them for a few minutes until the bottom becomes golden brown. Then flip them and repeat.
9. Remove the donuts from the oil and let it cool completely before icing.

Plain Icing Recipe

Ingredients:

1.5 cups of powdered sugar

A dash of vanilla extract

3.5 tbsp of milk

Instructions:

1. Add all ingredients to a bowl and mix really well to break up all the clumps.
2. Ice the completely cooled donuts. Then let the icing dry and add a second coat.

Homemade Apple Cider Recipe

Ingredients:

8 apples, cored and sliced

1 orange, sliced

6 cups of water

About 8 cloves

1 cinnamon stick

1/2 cup of maple syrup

Instructions:

1. Add the apples, orange, cloves, and cinnamon stick to a large pot. Also add all the water. Simmer with the lid on for an hour.
2. Then mash down all the fruit and simmer with the lid on for another hour.
3. Drain the cider through a fine mesh strainer to remove all the pulp and spices. Then add the cider back to the pot. Sweeten with the maple syrup. Taste the cider and add more maple syrup if you want it sweeter.
4. Strain the cider through a fine mesh strainer one more time and then store the cider in a pitcher or large bottle in your fridge.
5. For movie night I had two servings of this on a warmer so when it was time to serve I could quickly pour it into my mugs.
6. I also added an oz of bourbon on top to make it alcoholic but this is optional.

Apple Cider Spritzer Recipe

Ingredients:

3 oz Cold apple cider

1 oz elder flower liqueur

Prosecco, as a topper

Light Corn Syrup, for sugar rim

Cinnamon sugar, for sugar rim

Swirly Straw

Instructions:

1. Prepare the rim of the glass by dipping it in light corn syrup and then dipping it in cinnamon sugar. (I used the spiced cinnamon sugar I had left over from the apple snap cookies)
   • Also prepare the glasses by decorating with the labels I designed. (PDF below)
2. Store the glass in the fridge until you are ready to make the drink. To make the drink add ice to your glass. then the elderflower and apple cider. Top with prosecco and the swirly straws.

Blueberry Lavender Jam Recipe

Ingredients:

2 cups of blueberries

1 cup of sugar

1.5 tbsp of lavender

A dash of lemon juice

Instructions:

1. Add the blueberries to a pot and cook them on medium high heat until they are tender. Mash them in the pot and add the sugar, lavender, lemon juice.
2. Keep cooking them, making to stir often so the jam doesn’t burn to the bottom of the pan. Once thickened, allow to cool and store in your refrigerator.

Blueberry Lavender Mousse Recipe

Ingredients:

1/2 a cup of heavy cream (for chocolate)

3/4 cup of white chocolate chips

1/4 cup of blue melting chocolates

1/2 cup heavy cream (for whipped cream)

Vanilla extract

1/3 cup of powdered sugar (for whipped cream)

8oz of cream cheese, room temperature

1/4 cup of powdered sugar (for whipped cream cheese)

Half of the Blueberry Lavender Jam

Instructions:

1. Heat 1/2 a cup of heavy cream in a pot just until it starts simmering.
2. While that’s heating, add the chocolate t a heat safe bowl. When the milk is simmering, slowly pour over the chocolate while stirring so the chocolate melts. Set that aside.
3. In a separate bowl, add 1/2 cup of heavy cream, a dash of vanilla extract, and 1/3 cup of powdered sugar. Mix with an electric hand mixer until whipped cream form stiff peaks. set that aside.
4. In another bowl, add the room temperature cream cheese, a dash of vanilla, and 1/4 cup of powdered sugar. Mix with the hand mixer until smooth.
5. Add half of the blueberry lavender jam to the cream cheese and mix. Then mix in the chocolate. Then fold in the whipped cream. Cover and store the mousse in your refrigerator over night so it can set.
6. Also freezer the remaining jam into in inch pieces. I used a silicone lollipop mold for this.

How to assemble the Blueberry Lavender Mousse Cakes

1. The next day, pipe the set mousse into this blueberry silicone mold. Make sure to leave a small amount of space on top.
2. Pop out the frozen 1 inch blueberry lavender jam pieces and push them into the center of the mousse. Then cover with more mousse.
3. Next place a half inch thick slice of vanilla cake on top of the mousse. Press is down a bit so it sticks to the mousse well. it’s okay if the cake is sticking out. I found it was easier if the cake was frozen but fresh cake will work fin too. I already had cake in my freezer so I used that but here is my favorite vanilla cake recipe if you need to make it.
4. Freeze the blueberry filled mold overnight so everything solidifies and makes it easy to pop out of the mold. This dessert is a three day process but it was our absolute favorite so it was work the effort.
5. The next day, remove the mouse cakes from the blueberry mold. This took a little effort because they were really stuck in there but with a little pressure they popped out.
6. Melt an entire bag of blue melting chocolates. I buy these in the baking section of craft stores. Add about 1/4 cup of canola oil to thin it out so it easily glides on top of the blueberries.
7. Elevate the frozen blueberry cakes on shot glasses or something similar and pour the melted chocolate on top. It should glide on super smooth and drip down if it’s thinned out.
8. The chocolate should harden quickly because the blueberries are frozen. Once hardened, dip the bottoms of the blueberries in the remaining melted chocolate so it’s completely encased in chocolate and all the mousse, jam, and cake stays contained inside.

This was my first time making Mississippi Mud Cake so I followed This Recipe.

I did make some changes. I saw some people use marshmallow fluff instead of mini marshmallows so I tried that out. I also saw some people use Oreos in theirs so I added those on top to make the cake prettier. I’ve also seen some people add nuts like pecans so that’s an option too. Basically no one makes it quite the same so have fun with it.

From what I’ve seen, the important parts are chocolate cake on the bottom, then marshmallows melted on top, then melted chocolate frosting on top.

Spiced Cinnamon Sugar

To make the spiced cinnamon sugar I added the following to a bowl and mixed:

1 cup of white sugar

1 tbsp of cinnamon sugar

A dash of ginger powder

A dash of nutmeg powder

A dash of cardamom powder

A dash of all spice

Nutmeg Ginger Snap Cookie Dough Recipe

Ingredients:

3/4 cup of browned butter

1 cup of sugar

2.5 cups of flour

A dash of salt

1/4 cup of molasses

1 egg

2 tsp of baking powder

2 tsp of ginger powder

1/2 tsp of nutmeg

1 tsp of cinnamon

Instructions:

1. To make the browned butter, melt the butter in a pot and keep stirring continuously until the butter starts browning. It will take a while but then will turn brown fast so keep an eye on it and don’t stop stirring once the butter begins to bubble.
2. Add all the ingredients to a bowl and mix until everything is combined and it forms a dough.
3. Store in your refrigerator. I like to leave it overnight because the dough develops in flavor during that time.

Apple Chip Recipe:

1. Thinly slice small apples. I only used a few slices from the center so I made the largest part of the apple. Save the apple pieces you don’t use for the Custard Puff Pastries (The recipe below).
2. I kept the stems to match the film but I removed the seeds. Place them on a parchment lined baking dish and sprinkle with the spiced cinnamon sugar.
3. Bake in the oven at 210 degrees F for about 90 minutes. If your apple slices are thicker you may need to keep them longer.

To Bake:

1. Roll out your dough into large balls an droll them in the spiced cinnamon sugar. I like freeze them for at least an hour before baking so the cookies hold their shape when baking.
2. Bake the cookies on a parchment lined baking dish in the oven at 350 degrees F for about 6 minutes.
3. Then take them out, add the apple chips on top and use the bottom of a glass to press them down. Sprinkle more sugar on top. I used a turbinado sugar because it’s thinker and more visible.
4. Then bake for another 6 minutes and enjoy!

Custard Cream Recipe:

Ingredients:

4 egg yolks

1/2 cup of heavy cream

1 cup of milk

1/2 cup of sugar

1/4 cup of cornstarch

3 tbsp of butter

Vanilla Bean, scrape the inside to remove the vanilla

Instructions:

1. Add milk, heavy cream, and vanilla bean to a saucepan. Heat on medium-high heat and bring to a simmer. Make sure to stir often so the milk doesn’t burn.
2. In a separate bowl, add the egg yolks and sugar. Mix well. Then add the cornstarch and mix well.
3. When the milk comes to a simmer, remove from the heat and very slowly pour the milk into the egg mixture while constantly stirring. This is called tempering the eggs, and it’s important to do it very slowly while stirring vigorously so the eggs don’t overheat and turn into a scramble.
4. Once everything is combined, add it back to the saucepan and heat on medium heat. Stir consistently while it heats and thickens. It should take about 10-15 minutes to thicken.
5. Once it’s thicken, strain it through a fine mesh strainer to get it extra smooth. Then stir in the better.
6. Add the custard to an airtight container and refrigerate overnight or at least a few hours.

Caramel Apple Recipe

Ingredients:

The leftover apples from the cookies, diced(about 1.5-2 cups)

A few tbsp of butter

1/4 cup of brown sugar

2 tsp of cinnamon

A dash of vanilla extract

Instructions:

1. Add everything to a small pot and heat on medium high heat. Cook, stirring often, until the apple turn into a caramel like constantly.
2. It’s important to stir often so the bottom of the pot doesn’t burn. Once it’s thicken, remove from heat and set aside.

Assembling the Puff Pastries

1. Thaw a puff pastry sheet for about 30 minutes. Then cut into 4 equal squares. Cute a square around the boarders to form a “crust” and with a fork poke a bunch of holes in the center.
2. Using a scrambled egg yolk wash, brush the crust area of each puff pastry.
3. Bake in the oven at 400 degrees F for about 10 minutes. The puff pastry will puff up and become flaky.
4. Add the custard to a piping bag and when the puff pasties are completely cooled, pipe the custard on top.
5. Add the caramel apples to the center on top of the custard.
6. Then decorate the top with these candied pine cones. In all honesty I was NOT a fan of the taste of these but they did add the perfect look for this dish.
7. To set the pine cones on fire, like wack bat in the movie, I poured a cap-ful of high-proof alcohol right on top of the pine cones and immediately lit them on fire with a lighter.
8. Make sure to have an extinguisher or something to put out the flame for safety. I’ve never had an issue but better safe than sorry. Also the alcohol needs to be over 100 proof. Mine was 120. It’ll only burn for a few second since it’s just a cap-ful but it’s fun to do for movie night and adds a nice flavor to the pastry.

For this final scene, I wanted to bring to life some of the grocery store items they eat. I designed these labeled you can print out to use. (PDF Below)

For the apple, I bought a fake apple from the craft store and a gold metallic paint pen so I could draw the unique markings.

I also served apple juice and grape juice for this scene. Everyone is drinking apple juice except for Ash. He’s drinking grape because he’s different so I thought that would be a cute touch.