Hotel Transylvania Movie Night Guide

Hotel Transylvania movie night

Wormcakes, Near Blood, and Human Pot Pie. A hotel full of monsters, a table full of treats.

The menu, in movie order

• 02:29 — Mavis's Lollipop: 1 orange lollipop
• 07:05 — Soaked Sponge Cake: 1/2 loaf slice
• 07:55 — Werewolf Treat: 1 strip
• ~16:40 — Garlic Bread: 1 small piece
• 18:47 — Wormcakes: 2 mini pancakes + 2 gummy worms
• 23:43 — Deviled Lizard Fingers: 2 egg halves
• 26:15 — Near Blood: 6 fl oz
• 37:55 — Bubonic Moose-Nose Omelet: 1/2 omelet + 1 Tbsp hummus + 1 tsp jelly
• 38:40 — Bagel with Scream Cheese: 1/2 mini bagel + 1 Tbsp cream cheese
• 41:00 — Blobby's Green Jell-O: 1/4 cup; eyes optional
• ~49:00 — Human Pot Pie: 1/8 of a 9-inch pie
• 1:11:20 — Wayne's Sheep Snacks: 1 simple marshmallow sheep

Mavis's Lollipop

Homemade

• 4 orange lollipops, preferably individually wrapped.

1. Set out: Keep 4 orange lollipops wrapped until eaten.
2. Serve at 02:29: Hand out one per guest; guests may save it for later.

Quick prep

• 4 orange lollipops

1. Set out: Keep 4 orange lollipops wrapped until eaten.
2. Serve at 02:29: Hand out one per guest; guests may save it for later.

Soaked Sponge Cake

Homemade

• 225 g softened unsalted butter
• 225 g caster/superfine sugar
• 4 eggs
• 225 g self-raising flour
• Zest of 1 lemon
• For the drizzle
• Juice of 1 1/2 lemons
• 85 g caster/superfine sugar

1. Prepare: Heat to 355 F (180 C; 160 C fan). Line the stated 2-lb loaf pan. Use softened butter, room-temperature eggs and self-raising flour, not plain flour.
2. Cream: Beat butter with 225 g sugar until pale and fluffy. Add eggs one at a time, beating after each.
3. Fold: Gently incorporate sifted flour and lemon zest. Level batter in the pan.
4. Bake: Allow 45-50 minutes; a center skewer must show no wet batter. If needed, continue checking rather than removing a wet loaf.
5. Soak and cool: Stir lemon juice with 85 g sugar. Prick the warm loaf, distribute the drizzle, then cool fully in the pan.

Quick prep

• 1 lemon sponge/loaf cake

1. Set out one purchased lemon sponge/loaf. At 07:05, cut 2 ordinary slices into halves and serve 4 half-slices; keep the rest for another day.

Werewolf Treat

Homemade

• 8 oz sliced bacon (about 8 medium-thickness strips).

1. Prepare: Heat oven to 400 F. Line a RIMMED baking sheet with foil; a rack is optional.
2. Bake: Arrange bacon in one layer. Cook about 15-25 minutes; start checking early for thin strips.
3. Drain: Transfer carefully to paper towels. Reserve 4 strips for the movie and refrigerate extras promptly.

Quick prep

• 4 fully cooked bacon strips

1. Reheat 4 fully cooked bacon strips according to the package. Serve one each.

Murray's Mummy Dogs

Homemade

• Dough: 360 g (3 cups) flour
• 1 Tbsp sugar
• 1 Tbsp softened butter
• 1 tsp fine salt
• 2 tsp instant yeast
• 1 cup water
• 24 fully cooked mini hot dogs
• Bath: 1 1/2-2 quarts water
• Bath: 1/4 cup baking soda
• Topping: 1/2 tsp coarse salt
• 1 tsp mustard (eyes)

1. Knead and rest: Mix dough ingredients until smooth and slightly tacky. If dry, add water 1 Tbsp at a time. Cover for 30 minutes.
2. Prepare: Heat oven to 400 F. Grease two pans or grease their parchment so the dipped dough releases.
3. Wrap: Divide dough into 24 pieces. Flatten each to about 4 x 2 1/2 inches, enclose a mini dog and pinch every seam closed.
4. Dip: Bring the baking-soda bath to a boil in a wide, deep pan. Cook six parcels at a time for 30 seconds; lift with a slotted spoon and drain onto pans.
5. Bake: Salt lightly. Bake 18-22 minutes, rotating pans halfway, until deep golden. Keep the parcels sealed; band marks, if wanted, must be shallow.
6. Finish: Cool slightly, then dot on mustard eyes. Serve 8 dogs total INSTEAD of bacon; save the other 16.

Quick prep

• 8 frozen mini pretzel dogs
• 1 tsp yellow mustard

1. Heat 8 frozen mini pretzel dogs according to the package.
2. Add tiny mustard eyes. Serve two per guest instead of bacon.

Garlic Bread

Homemade

• 1 crusty 12-oz loaf
• 113 g (8 Tbsp) softened unsalted butter
• 1 Tbsp chopped parsley
• 4 tsp minced garlic
• 1/8 tsp fine salt.

1. Prepare: Heat oven to 400 F. Split the crusty loaf horizontally and place cut-side up on a lined sheet.
2. Spread: Mash softened butter with parsley, garlic and salt. Cover both cut faces evenly.
3. Bake: Cook 16-18 minutes, until the edges are golden and crisp.
4. Portion: Cool briefly, then cut about 12 small pieces. Reserve 4 for the movie.

Quick prep

• 4 frozen garlic bread pieces

1. Cook frozen garlic bread according to its label. Reserve 4 small pieces for the cue.

Wormcakes

Homemade

• 1 1/2 cups flour
• 3 1/2 tsp baking powder
• 1 Tbsp sugar
• 1/4 tsp salt
• 1 1/4 cups milk
• 3 Tbsp melted butter
• 1 large egg
• Pan: 1 tsp neutral oil
• Toppings: 4 tsp butter
• 4 tsp syrup
• 8 gummy worms

1. Mix: Combine dry ingredients; stir in milk, cooled melted butter and egg. Stop when incorporated.
2. Cook: Lightly oil a medium-hot skillet. Portion 2-Tbsp rounds; turn when bubbles form and edges set.
3. Finish: Cook the second side until golden and centers are cooked. Reserve 8 minis.
4. Serve: Add each guest’s 1 tsp butter, 1 tsp syrup and two gummy worms after heating.

Quick prep

• 8 frozen mini pancakes
• 4 tsp unsalted butter
• 4 tsp pancake syrup
• 8 gummy worms

1. Warm 8 frozen mini pancakes according to the label.
2. Serve two each, adding 1 tsp butter, 1 tsp syrup, and two gummy worms per guest after heating.

Deviled Lizard Fingers

Homemade

• 6 large eggs
• 1 ripe avocado
• 2 Tbsp chopped cilantro
• 1 Tbsp lemon juice
• 1 Tbsp finely grated lemon zest
• salt and pepper. Garnish: 1/4 cup crispy fried onions, in thin strips (such as French’s Original Crispy Fried Onions).

1. Hard-cook: Put eggs in one layer under 1 inch of cold water. Bring just to a boil; remove from heat, cover and leave 12 minutes for large eggs.
2. Cool: Drain and chill completely in ice water. Peel, halve lengthwise and remove yolks.
3. Fill: Mash yolks with avocado, cilantro, lemon juice and zest. Season and spoon into whites. Cover and refrigerate.
4. Garnish: Add crispy fried onion strips to the 8 serving halves at service, or just before START for the ready-before-play plan.

Quick prep

• 6 peeled hard-boiled eggs
• 1 avocado
• 2 Tbsp fresh cilantro
• 1 lemon
• 1/4 cup crispy fried onion strips
• salt and pepper (as needed)

1. Buy 6 peeled hard-boiled eggs and make the scaled avocado filling.
2. Fill the halves, refrigerate, and reserve 8 halves for the movie. Add crispy fried onion strips just before serving.

Near Blood

Homemade

• 2 1/2 cups chilled cranberry juice
• 3 Tbsp (1 1/2 fl oz) thawed pink lemonade concentrate
• 3/4 cup + 3 Tbsp (7 1/2 fl oz) chilled sparkling water
• 1/4 orange, thinly sliced.

1. Mix the base: Stir cold cranberry juice with THAWED, UNDILUTED lemonade concentrate.
2. Add fizz: Gently stir in sparkling water and orange slices just before service, or before START for the ready-before-play plan.
3. Pour: Measure 4 6-fl-oz drinks; refrigerate the extra.

Quick prep

• 24 fl oz red fruit punch

1. Chill 24 fl oz red fruit punch. At 26:15, pour 4 six-ounce glasses and serve.

Bubonic Moose-Nose Omelet

Homemade

• 8 large egg whites (or carton equivalent using its label)
• 2/3 cup halved cherry tomatoes
• 1/2 cup chopped scallion greens
• 2 Tbsp grated Parmesan
• 1/4 tsp garlic powder
• salt and pepper
• olive-oil spray
• Sides: 1/4 cup prepared roasted red pepper hummus
• 4 tsp orange jelly or marmalade.

1. Divide: Make 2 whole omelets. Each uses four whites; divide the scaled vegetables, cheese, and seasonings evenly between the omelets. Use the original 8-inch nonstick pan.
2. Whisk: Beat whites and seasonings until frothy. Coat a warm skillet with olive-oil spray.
3. Set: Add whites, tomatoes and scallions. Cook over medium-low heat, lifting the edges so uncooked white flows underneath.
4. Fold: When almost set on top, add Parmesan and fold. Cook both sides until set throughout and 160 F. Carton whites may take longer; do not fold a runny center.
5. Serve: Halve each omelet. Serve 4 halves with 1 Tbsp hummus and 1 tsp orange jelly per guest.

Quick prep

• 4 prepared egg-white bites
• 4 tsp orange jelly/marmalade
• 1/4 cup prepared roasted red pepper hummus

1. Buy 4 plain prepared egg-white bites (or prepared small omelet portions).
2. Heat by the label; give each guest 1 Tbsp hummus and 1 tsp orange jelly on the side.

Bagel with Scream Cheese

Homemade

• 2 plain mini bagels
• 4 Tbsp (2 oz) plain cream cheese.

1. Split: Cut 2 mini bagels into halves and prepare 4 halves; toast if wanted.
2. Spread: Add 1 Tbsp cream cheese to each half. Refrigerate covered if making before play. Serve at 38:40.

Quick prep

• 2 mini bagels
• 2 oz cream cheese

1. Split 2 mini bagels and prepare 4 halves.
2. Spread each serving half with 1 Tbsp cream cheese. Refrigerate covered if preparing ahead. Serve at 38:40.

Blobby's Green Jell-O

Homemade

• 1 standard 3-oz lime gelatin packet
• boiling and cold water as its label specifies
• 8 small EDIBLE candy-eye sprinkles, optional.

1. Mix: Use the packet’s exact boiling/cold-water quantities; stir until all powder dissolves.
2. Chill: Put 1/4 cup in each of 4 bowls. Chill the rest separately. Refrigerate until fully set, allowing the package’s full time.
3. Serve: Leave plain or add two tiny edible candy eyes per bowl just before eating. Do not add eyes before chilling.

Quick prep

• 1 cup prepared green gelatin
• 8 Optional: edible candy-eye sprinkles

1. Buy at least 1 cup prepared green gelatin.
2. Divide into 4 quarter-cup bowls.
3. Serve at 41:00, adding optional edible eye sprinkles just before eating.

Human Pot Pie

Homemade

• For the all-butter double crust
• 313 g (2 1/2 cups) all-purpose flour, plus dusting
• 2 tsp sugar
• 1 tsp fine salt
• 226 g (16 Tbsp) COLD unsalted butter, cubed
• about 1/2 cup ice water, added gradually.
• For the filling
• 1 lb cubed chicken
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 71 g (5 Tbsp) butter
• 1/3 cup chopped onion
• 1 tsp minced garlic
• 1/3 cup flour
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp thyme
• 1 3/4 cups chicken broth
• 2/3 cup half-and-half
• 1 cup peas
• For the egg wash
• 1 egg
• 1 Tbsp milk

1. Cut in butter: Mix flour, sugar and salt. Cut cold butter into the flour until pea-size pieces remain; avoid warming it.
2. Add water: Drizzle ice water in 1 Tbsp at a time, stirring gently. Stop when the dough holds together; about 1/2 cup is a guide, not a required pour.
3. Chill: Gather without kneading, divide into two discs, wrap and refrigerate at least 2 hours.
4. Roll: On a lightly floured surface, roll each disc to about 12 inches. Keep the other cold while working. Use both for the pie.
5. Cook the filling: Cover chicken, carrots and celery with water; boil about 10 minutes, until chicken reaches 165 F. Drain well.
6. Make gravy: Soften onion and garlic in butter. Whisk in flour, seasonings, broth and half-and-half. Simmer, whisking, about 10 minutes until thick.
7. Line the dish: Heat oven to 425 F. Fit one chilled crust into a 9-inch pie dish, 1 1/2-2 inches deep; keep the second crust cold.
8. Assemble: Add drained chicken/vegetables, peas and gravy. Top with second crust; seal edges, cut vents and brush with beaten egg/milk wash.
9. Bake: Cook 32-38 minutes, until golden and the filling center reaches 165 F. Shield edges after 20 minutes; chilled filling may need longer.
10. Rest and serve: Rest each pie at least 10 minutes. Cut eight tasting slices per pie. Serve 4 slices across 1 pie and refrigerate extra slices promptly.

Quick prep

• 1 family chicken pot pie (4+ portions)

1. Buy 1 family-size chicken pot pie with at least four modest portions per pie, or 4 small individual pies.
2. Cook according to the label to 165 F. Serve 4 modest portions and follow the label’s rest time.

Wayne's Sheep Snacks

Homemade

• 5 jumbo marshmallows (4 bodies + 1 cut into 4 heads)
• 8 thin pretzel sticks, snapped in half
• about 1 Tbsp thick ready-made white icing. Optional: 8 tiny edible candy-eye sprinkles.

1. Cut: Lay 4 jumbo marshmallows on their long sides for bodies. With clean scissors, cut 1 extra marshmallow into quarters for heads. Use 4 head pieces and save any spare quarters.
2. Attach: Press each cut head onto a body with a small dab of thick icing. Let the icing grip before moving.
3. Add legs: Insert four short pretzel pieces into each body. If unstable, trim the legs shorter or lay the sheep on its side.
4. Finish: Add optional edible eyes with icing. Serve plain if unavailable; never use craft eyes.

Quick prep

• 5 jumbo marshmallows
• 8 pretzel sticks
• 1 Tbsp ready-made white icing
• 8 Optional: edible candy-eye sprinkles

1. Use 4 whole marshmallows for bodies. Cut 1 extra marshmallows into quarters for the heads.
2. Attach one head per body with thick icing. Insert four short pretzel pieces per sheep as legs; shorten them if the sheep tips.
3. Add optional edible candy eyes, or leave plain if unavailable. Let the icing grip before moving.
4. Serve at 1:11:20.