It’s almost the end of the year and we’re seeing more and more new season trailers posted on Netflix’s social media accounts. All our favourite Netflix series are returning with our beloved characters, new plot twists, and lots of excitement. It’s time to Netflix and chill, for real!
And what’s a better way to chill than with some yummy snacks while you binge on these new series? We’ve prepared a list of easy-to-make snacks to go with each new release:
Stranger Things – Eleven’s waffles
Eleven loves her Eggo waffles. And since we can’t get those at this part of the world, just follow this simple recipe to make the crispiest maple and butter waffles!
1. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a microwave-safe bowl, microwave 6 tablespoons butter until melted, about 30 seconds. Add eggs and buttermilk; whisk to combine. Add buttermilk mixture to flour mixture and whisk until batter is almost smooth; set aside.
2. In a small bowl, whisk together maple syrup and confectioners’ sugar until smooth. In a small saucepan, heat 6 tablespoons butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into maple mixture and whisk until mixture forms a ribbon when you lift the whisk. Cover with plastic wrap and set aside.
3. Heat a waffle iron according to manufacturer’s instructions. Lightly coat with cooking spray. Pour 1 1/3 cups batter onto iron and close; cook until waffle is golden and crisp, about 8 minutes. Transfer to a wire rack set in a rimmed baking sheet. Repeat with remaining batter.
4. Pour maple glaze onto a dinner plate. Dip one side of each waffle into glaze. To serve, cut each waffle in half and sprinkle with pecans.
The Crown – Her Majesty’s scones
Of course you should have tea while watching the latest season of The Crown. The best part is that they only take 20 minutes to make! Check out the full recipe here.
- 2 1/2 cups all-purpose flour (320g)
- 1/4 tsp salt
- 3 1/2 tsp baking powder
- 3/4 stick cold butter (85g)
- 3 tbsp granulated sugar
- 3/4 cup milk (175ml)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 egg beaten
Preheat the oven to 400°F (200°C).
In a large bowl mix flour with the salt, baking powder, and sugar. Add the butter, then rub it in with your fingers until the mixture looks like fine crumbs.
Heat up the milk on the stove until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Line a baking sheet with a silicone baking mat and put it in the oven.
Add the milk mixture to the dry mixture and combine them quickly with a fork.
Scatter some flour on the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Don’t overwork the dough. Pat into a round about 1.5-inch (4cm) high.
Use a 2 1/2 inch round cookie cutter and plunge into the dough, repeat until all the dough is used. You should get 8 scones.
Brush the tops with egg wash, then carefully place onto the hot baking tray.
Bake for 10-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking generously topped with jam and clotted cream.
Black Mirror – Irish nachos
Watching Black Mirror can be really stressful sometimes because each episode talks about a social issue that is really close to our hearts. For that, you deserve something comforting like this nacho dish. Full recipe here.
- 4 cups of LAY’S Wavy Potato Chips
- 2 cups of shredded cheddar cheese
- 1/2 cup of cooked crumbled bacon
- 1/4 cup finely chopped chives
- 1/3 cup sour cream
Preheat the oven to 350 degrees
Place the chips on a sheet pan or in a pie plate.
Sprinkle the cheese evenly over the chips, then add the bacon on top of the cheese.
Bake for approximately 5 minutes or until cheese is melted,
Top with sour cream and chives and serve immediately.
The OA – Galaxy ice cream
This was a series that also blew our minds away. We can’t think of any snack more apt than this amazing looking ice cream! Check out the recipe here.
- 2 Cups Heavy Whipping Cream
- 1 8 oz Can Sweetened Condensed Milk
- 1 tbsp vanilla
- Food Coloring of choice
In a large mixing bowl, using a hand mixer or stand mixer, beat whipping cream on medium until soft peaks form.
Once soft peaks form, add in sweetened condensed milk and vanilla and mix until well combined.
Separate ice cream batter into separate bowls and color with food coloring.
Combine each color into a large container and freeze for 4-6 hours before serving.
A Series of Unfortunate Events – Coconut cake
In memory of Uncle Monty, the Baudelaire children’s favourite guardian, have a slice of his signature coconut cake as you watch the new series of unfortunate incidents that befall Violet, Klaus, and Sunny. Here’s the recipe.
Ingredients (Makes 8-12 servings, depending on how thin you slice)
- For the Cake
- 1 box cake mix
- 1 cup milk
- 1/4 cup butter, melted and cooled
- 3 egg whites
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- NOTE: Since most coconut cakes require cake flour, I decided to circumvent the need for a special ingredient by starting with a mix. We’re gonna dress it up by replacing the water and oil that the box calls for with milk and melted butter. The extra dairy fat will make the cake super moist and delicious. We’re also adding extracts to amp up the flavor. You can also add an extra egg white to increase the moisture if you want!
- For the Frosting
- 1/3 cup softened butter
- 4 1/2 cups sifted powered sugar, separated
- 1/4 cup milk, plus extra to reach consistency
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 1 cup shredded coconut, separated
- Preheat your oven to the degree listed on the box. Grease two 9-inch round cake pans and line the bottom of each pan with a round piece of parchment paper. Grease the parchment paper.
- Combine all the cake ingredients in a large bowl and beat according to package instructions. I added a little cake enhancer too, but you don’t have to.
- Pour the batter into the pans and bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- When the cakes are fully baked. flip them out of their pans onto a wire rack to cool for 20 minutes or so.
- While you wait, make the frosting by beating your butter in a standing mixer on medium speed for 1 minute or until fluffy. Turn the beater up to high and gradually add in half your powdered sugar. Beat in your 1/4 cup milk and extracts. Gradually beat in the remainder of your sugar, scraping the sides of the bowl if necessary. Stop the beater and stir in 3/4 cup of your shredded coconut with a spatula. Beat in a little extra milk until the frosting spreads easily.
- When the cakes are completely cool, you’re ready to begin layering. You have a couple options here. I reeeeeally wanted my cake to look exactly like the picture in the book (which has three layers), so I cut each of my layers in half width-wise to make four narrower layers. Then I just saved one for making cake balls later. But if you just want two layers, you can skip the cutting step and just stack the two cakes as they are.
- Get out whatever plate you want to put your cake on and place two pieces of parchment paper over it, overlapping 3 inches or so in the middle (this will keep your plate clean as you frost). Place your first layer right-side-up on top of the parchment paper. Frost the top of the layer right up to the edges. If you decided to cut your layers, be sure to frost gently to keep from pulling up pieces of cake.
- Place your next layer upside-down on top of the first layer. Frost this layer right up to the edge too. If you’re just doing two layers, you can go ahead and frost the sides. Since I did three layers, I added another layer and frosted the top of that too. Then I did a thin coating of frosting on the sides, basically just as a crumb coat.
- Use the remainder of your frosting to give the whole cake a nice, even coating on the outside. Sprinkle your remaining coconut shavings on top and slide the parchment paper out from underneath the cake.
- Cut and serve after viewing Dr. Montgomery’s award-winning reptile collection.
13 Reasons Why – Peanut butter and jelly cups
The cafeteria scenes in this series reminds us of peanut butter and jelly sandwiches. If that’s too boring for you, glam it up by following this recipe and make them into mini cups!
- 1 pound Peanut Butter (natural is best!)
- 1 ½ tablespoons honey or maple syrup
- ½ cup coconut oil, melted
- teaspoon salt (only add if the peanut butter is unsalted)
- ¼ to ½ cup jam or jelly (use flavor of your choice, we used juice sweetened jam to avoid added sugar)
- Paper cupcake liners
- Muffin tin
- Line a muffin tin with 12 paper liners.
- Place the peanut butter, honey, coconut oil, and salt (if using) in a blender (high speed is best) and blend until smooth and creamy.
- Divide the peanut butter between the lined muffin tin cups.
- Spoon 1 to 2 teaspoons (more or less, depending on your preference) of jam on top of the peanut butter in each cup, spreading it out so that it isn’t in one clump.
- Use a toothpick to swirl the jam around the top of the peanut butter.
- Place the muffin tin in the freezer for 15-20 minutes, or until cups have hardened. Store the cups in an airtight container in the freezer (or fridge) and let sit at room temperature (if frozen) for 5 minutes before eating.
If you’re throwing a Netflix binge-watch party and need help with preparing the snacks, drop us a message here and our dedicated caterers and bakers will help you sort that out! Just sit back, relax, and we’ll compile all their profiles and quotations for you for free.
written by Esther Chung