The Wizard of Oz is one of those movies that remains beloved to people of all ages, across the world, because it has aged like fine wine. The reasons for it to remain an icon, especially in the age of fast churning content, are very simple. It’s a universal story of adventure, self-discovery and the search for home that just about anyone can relate to. The characters also remain iconic and unforgettable because every single one of them has a distinct personality which makes them uniquely endearing. Let’s also not forget the musical score of The Wizard of Oz, which is catchy yet deeply emotional, and truly enhances the storytelling experience. The movie was released in August 1939, and this year it will mark its 85th anniversary. To celebrate this movie with your cinephile friends and family or even kids, here are some easy sweet recipes that you can make right at home. Have your own little watch party with all types of treats and these desserts!
Emerald City Lime and Lemon Cheesecake
Ingredients:
For the crust:
- 250 g graham cracker crumbs
- 115 melted butter
- Pinch of salt
For the filling:
- 450 g room temperature cream cheese
- 396 g condensed milk
- 40 ml lime juice
- 40 ml lemon juice
- 2 tsp lime or lemon zest
- 1/2 tsp vanilla extract
- 180 ml cold heavy cream
Instructions:
- Crush the crackers in a food processor, then transfer into a large mixing bowl. Add melted butter and salt to get a wet sand-like texture.
- Add the crust mix to a 9 inch springform mold, and press it evenly to the bottom and sides. Refrigerate for 30 minutes to an hour.
- Beat the room temperature cream cheese until smooth and creamy, then add all of the condensed milk and mix.
- Next add the citrus juices, vanilla extract and lemon zest.
- In a separate bowl, whip the cold heavy cream until you get stiff peaks, then fold it into the cream cheese.
- Transfer the cheesecake filling into the set crust, smoothening the top evenly.
- Refrigerate the cheesecake for 6 to 8 hours or overnight.
- Before serving, run a knife around the edges of the cheesecake to loosen it when you extract it from the springform mold.
- Slice and serve. Optionally, you can serve it with some sweetened whip cream.
Ruby Red Slipper Red Velvet Cupcakes
Ingredients:
For the cupcakes:
- 250 g flour
- 300 g granulated sugar
- 1 tsp baking soda
- 1 tbsp cocoa powder
- 1 tsp salt
- 2 eggs
- 300 ml vegetable oil
- 240 ml buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- Red food coloring
For the cream cheese frosting:
- 200g softened cream cheese
- 100 g softened unsalted butter
- 400 g powdered sugar
- 1 tsp vanilla extract
Instructions:
- Whisk the flour, baking soda, cocoa powder and salt.
- Then whisk all of the wet ingredients together in a food processor. You can do this in batches if your device is small.
- Then add the dry ingredients to the wet ones and mix well. Don’t forget to add the red food coloring for that signature hue.
- Preheat the oven to 190 C and add cupcake molds to a muffin tray. You can also use a silicone mold if you want to cut down on waste.
- Fill the molds till about ⅓ of the cupcake liners, then place in the preheated oven for about 18 to 20 minutes.
- Take the muffin tray out of the oven and let the cupcakes cool down completely.
- Prepare the cream cheese frosting by beating the softened cream cheese first along with the softened butter and vanilla extract.
- Then slowly incorporate the powdered sugar. You should have luscious and glossy frosting.
- Use a piping bag, a spoon, or a spatula to decorate the cupcakes. Don’t forget to be generous with the frosting.
- Decorate with some red sprinkles if you like and serve.
Yellow Brick Road Lemon Bars
Ingredients:
- 360 g flour (divided into 300 g for the crust and 60 g for the filling)
- 66 g powdered sugar
- ½ tsp salt
- 170 g melted unsalted butter
- 3 tbsp lemon zest
- 600 g granulated sugar
- 8 room temperature eggs
- 240 ml lemon juice
Instructions:
- Heat the oven to 177 C, then line a 9 x 13 inch baking tin with parchment paper.
- For the crust, begin by mixing 300 g flour with powdered sugar and salt. Then mix in the melted butter.
- Now spread the dough for the crust into the bottom of the lined baking tin.
- Bake in the oven for 177 C for about 20 minutes.
- Prepare the filling by blending sugar with lemon zest. Transfer into a bowl.
- To this, add the 60 g of flour you had set aside earlier.
- Crack the eggs into this mixture and incorporate them along with the freshly squeezed lemon juice. Mix well.
- Pour the filling into the baked and slightly cooled crust.
- Put the baking tin back into the oven for about 25 minutes.
- After this let the entire dish come down to room temperature, then let it chill in the fridge for an hour or two.
- Dust the top of the lemon bars with icing sugar and slice into even-sized rectangles.