I’m over at Glitter Guide today spilling all the details on the “Movie Night” party I hosted at my house last month. With retro movie snacks, great friends and a classic 80’s flick, it was pretty much the best way ever to celebrate fall’s arrival. Keep reading for the incredibly delish recipes that my friend Andrea from Bake Sale put together for the soirée, as well as gorgeous images by She-n-He…and hop over to Glitter Guide to see all the details (including a behind-the-scenes video by Ava Baird!)
I sat out crates full of cozy quilts that guests could curl up in when temps began to drop. Thanks to our friends at Loot Vintage Rentals for hooking us up with such an amazing collection!
The gourmet popcorn bar was the hit of the party, and lucky for us, Andrea is sharing how she did it:
- 3 tablespoons canola or vegetable oil
- 1/3 c popcorn kernels
- 2T olive oil (or more to taste)
- Heat the canola or vegetable oil in a 3-quart saucepan on medium meat.
- Place five kernels into the oil and cover the pot.
- Once all of the five kernels have popped, pour in the remaining kernels into the pan and shake until they are in an even layer. Return the pan to the heat.
- After a few minutes, you should hear the kernels begin to pop. Continue to shake the pan over the burner until the popping slows to a few seconds between pops. Immediately pour the popped kernels into a large bowl to cool.
For Moroccan-spiced Popcorn: Pour 2 tbsp olive oil, 1 tbsp ras al hanout (or your favorite spice blend), and 1 tsp salt over the still warm popcorn. Toss to coat.
For Sea Salt Rosemary Popcorn: Pour 2 tbsp olive oil, 1 tsp fine sea salt, and 2 tbsp finely chopped rosemary over the still warm popcorn. Toss to coat.
- Popped corn from 1c of kernels
- 2 sticks butter, unsalted
- 2 c light brown sugar
- 1/2 c corn syrup
- 2 tbsp molasses
- 1/2 tsp baking soda
- ½ tsp sea salt
- 1 tsp vanilla extract
- Pop the kernels and allow to cool in a large bowl. Preheat oven to 250 degrees and line a sheet tray with a silpat or parchment paper.
- In a medium pan, melt the butter, brown sugar, corn syrup, and molasses until fully combined. Continue to stir the mixture until it registers 240 degrees on a candy thermometer. Remove the pan from the heat and immediately stir in the salt, vanilla and baking soda.
- Pour the caramel mixture over the cooled popcorn and stir to coat with a rubber spatula. Spread the popcorn onto the prepared baking sheet and place in oven for3 0-35 minutes.
- Let the popcorn cool, then break into pieces and eat!
We washed down all that popcorn with old-fashioned bottles of sodas, beer and chilled glasses of prosecco.
I’m completely obsessed with Andrea’s s’mores cookies featuring homemade graham crackers and marshmallows (so that’s why they tasted so good!) Can’t wait to give them a try myself…
For the Graham Crackers
- 2 ½ c plus 2T flour
- 1 c dark brown sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 7 tbsp unsalted butter, cut into cubes
- 1/3 c honey
- 5 tbsp whole milk
- 2 tbsp vanilla extract
- Combine the flour, brown sugar, baking soda, and salt in a food processor. Pulse a couple times to make sure the dry ingredients are incorporated, then add the butter and pulse until the mixture looks like wet sand.
- In a small bowl, whisk together the honey, milk and vanilla. Pour the liquid mixture into the flour mixture and pulse just until the dough comes together in a mass. Pat the dough into a flat disk, wrap in plastic wrap, and chill until firm (at least one hour).
- Preheat the oven to 350 degrees. Once the dough is chilled, roll it out on a floured surface until it is ¼ inch thick. Cut the dough into squares, or use round cookie cutters for uniform shapes. Place the cutouts onto a cookie sheet lined with parchment and bake for 15 minutes, or until golden brown. Cool on a wire rack.
For the Ganache
- 1/4 c cream
- ½ bittersweet chocolate chips
Scald the cream in a small saucepan then pour it over the chocolate chips in a small bowl. Stir until the chocolate is completely melted. Let cool until the mixture becomes easy to spread.
For the Marshmallow
- 3 (1/4-ounce) packages powdered gelatin
- ½ c cold water
- 2c sugar
- 2/3 c light corn syrup
- ¼ t salt
- 1t vanilla extract
- In the bowl of an electric mixer, pour the gelatin over the cold water and let stand for at least 5 minutes.
- In a medium pan, combine sugar, corn syrup, and ½ c water. Bring the mixture to a boil and keep it on the heat until it reaches 240 degrees on a candy thermometer. Immediately start the mixer on high while pouring the syrup down the side of the bowl. Continue to beat on high for 10 minutes or until the mixture is cool and holds stiff peaks.
- Pour the mixture into a large piping bag fitted with a round tip.
- Immediately after the marshmallow is made, pipe and even layer onto the inside of one half of the graham crackers.
- Spread 1T of the cooled ganache onto the inside of the other half of the graham crackers.
- Sandwich the two halves of the cookies together.
For our mini malted milkshakes, Andrea blended chocolate ice cream with milk, poured into shot glasses and crumbled crushed malt balls on top. Striped straws added a cute finishing touch.
Aww, how cute are Chanel and her boyfriend Eric, all cozied up in front of the big screen? Oh, and major thanks to the amazing team who worked on this party: