I recreated Foods from Cozy Halloween Movies 🕸️ (corpse bride, twilight, coraline…)

Ahhhh! This video is so much fun. I recreate Foods from some of your favorite classic and cozy halloween / fall movies. Lots of baking, lots of wholesome recipes. Enjoy! ⭐ My Instagram:   / mina_rome   💌 Business Email: contact.minarome@gmail.com My Vinted 👗 https://www.vinted.de/member/63031785 ___________________________________________ Tag me in your recreations over on instagram! It’s @mina_rome ⭐ — INGREDIENTS & NOTES — intro 0:00 #1 Coraline’s Dinner Breakfast 0:35 for the waffles: 1 cup non dairy milk (250ml) 4-5 Tbsp sugar 1/2 cup apple sauce, unsweetened (125ml = 135g) a few vanilla aroma drops 1 tbsp white wine vinegar 2 cups all purpose flour (240g) 1 tbsp corn starch 2 1/2 tsp baking powder 1/3 tsp salt → yields 8 waffles for the berries: 1 cup frozen strawberries (1250g) 2 tbsp sugar 1 tsp cornstarch dissolved in ¼ cup water (60ml) for the bananas: 2 bananas 1 tbsp vegan butter for the scrambled tofu: 400g medium firm tofu (14oz) 2 tbsp cornstarch generous pinch of salt 1-2 tbsp veg oil (use a non stick pan) 150g silken tofu (5.3oz) 1 tbsp white wine vinegar a dash of turmeric generous dash of garlic powder salt, pepper to taste kala namak, black salt to taste (added after cooking) plant based sausages for the mango milkshake: 1 cup frozen mango (150g) 2-3 scoops vanilla ice cream pinch of salt 1/2 cup (125ml) water/oat milk, more if needed #2 Greg’s Potatoes & Molasses 5:34 4-6 medium potatoes 4 tbsp vegan butter (or to taste) salt, pepper to taste optional: pinch of nutmeg 1 tbsp molasses per serving → 2-3 servings #3 Corpse Bride Wedding Cake 9:15 For the cake batter: 580g flour (5cups minus 2 tbsp) 4 tsp baking powder 1 tsp salt 300g (1 1/2 cups sugar) 410ml oat milk (1 2/3 cup) 175g vegan butter (6.2oz) 1 1/2 tbsp white wine vinegar 3 tsp vanilla extract 120ml sparkling water (1/2 cup) 4 tbsp apple sauce For the poppy seed mixture: 210g poppyseeds (1 1/2 cups) 3 tbsp maple syrup 2 tbsp vegetable oil For the frosting: 375g room temp vegan butter (13,2 oz) Generous pinch of salt A few drops vanilla aroma 500-650g powdered sugar (4-5 cups, added 1/2 cup at a time) A few small drops blue food coloring For the skulls: 80g vegan butter. room temp (2.82 oz or ⅔ stick + 1 tsp) 350g powdered sugar (2 ¾ cups or 12.35oz), added to the whipped butter in 3-4 batches a few drops of blue food coloring USE 3 cake deep cake tins with removable bottoms like these https://www.amazon.de/-/en/dp/B08GCK8... #4 Practical Magic Pancakes + Drink 15:54 for the pancakes (I didn’t stick to this ingredients list hence my fail) : 125ml (1⁄2 cup) non-dairy milk* 2 tsp vinegar 6 tbsp applesauce (unsweetened) 1 tsp vanilla extract 160g flour (1 cup plus 4 tbsp) 4 tsp baking powder pinch of salt 4 tbsp sugar coconut oil for the pan for the drink: 2 heaping tbsp coconut condensed milk zest of 1 lime juice of 1 lime 3 ice cubes ⅔ cup water (160ml) more ice for serving for the coconut condensed milk: 1 can coconut milk (400g = 14oz) 150g sugar (¾ cup) #5 Blueberry & Lavender Twilight Muffins 18:57 for the crumb mixture: 75g all purpose flour (1/2 cup plus 2 tbsp) 65g cup sugar (1/3 cup) 1/4 tsp ground cinnamon generous pinch of salt 50g vegan butter, semi melted (1/2 cup minus 1 tbsp) for the batter: 80g vegan butter, fully melted 1 tbsp dried lavender flowers to infuse 125g sugar (1/2 cup plus 2 1/2 tbsp) 2 tbsp applesauce 1 tsp vanilla extract or a few drops of vanilla aroma 1 tbsp white wine vinegar 160ml non-dairy milk (2/3 cup) 240g all-purpose flour (2 cups) 21/4 tsp baking powder 1/2 tsp salt 3/4 cups frozen blueberries (115g) grease 6-8 muffin molds well, then add 1 square of wet and crumbled up parchment paper per mold wig 22:25