Food ‘N Flix August Round-Up – Secondhand Lions Recipes

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This month it was my privilege to host Food ‘N Flix, an online movie club where we watch different movies and cook food inspired by those films. I chose the movie Secondhand Lions, because it is one of my favorite movies of all time, and I loved all the recipes everyone came up with! In this post, you’ll find a round-up of all the recipes. Enjoy!

Colleen from Faith, Hope, Love & Luck Survive Despite A Whiskered Accomplice made these wonderfully unique Jalapeño and Peach Cornbread Dinner Donuts. She says, “In my mind, it’s the kind of food a bunch of crazy and adventurous old uncles would let you eat for dinner.”

Deb at Kahakai Kitchen was inspired by all the corn in the movie, too, with her Moroccan Corn Chowder. She “wanted to make a corn chowder as a nod to all that corn…And I wanted to add some Moroccan ingredients and flavors to change it up from the many corn chowders and corn soups.”

Heather from All Roads Lead to the Kitchen shared a great Homemade Creamed Corn recipe with us. She says that when the uncles were “…left with an awful lot of corn. It was actually kind of glorious. That corn was the inspiration for my recipe this month.”


Most people were inspired by the corn in the movie, and it’s no wonder, but Debra at Eliot’s Eats gave us a delicious recipe for authentic Moroccan Sand Cookies. She says, “I definitely wanted to do something a bit different for this round and I was more inspired from the Moroccan flashbacks…I finally settled on “Sand Cookies”, a version of  Moroccan Ghoriba Cookies.”

Amy from Amy’s Cooking Adventures joined in with a yummy recipe for Puppy Chow (or Lion Chow if you prefer!) “The uncles order a lion for some hunting, but inadvertently purchase a sickly ex-circus lion.  Walter convinces them to let him nurse the lion back to health and more antics ensue. Including a purchase of a large quantity of “Purina Lion Chow”. And that ended up being my recipe inspiration! Puppy chow = lion chow.”

Camilla from Culinary Adventures with Camilla was inspired by Jasmine, the love of Hub’s life, with The Jasmine McCann. She says, “Inspired by Hub and Jasmine’s romance, I knew that I wanted to use fresh jasmine blossoms. I asked all my local gardening gals and found a blooming bush. Though true love never dies, the jasmine bush does. I picked just a few sprigs.”

Evelyne from CulturEatz was also inspired by Morocco with her Moroccan Corn Chickpea Salad. She says, “My recipe inspiration came from the old stories of times past spent in North Africa, probably mostly Morocco.”

Wendy from A Day in the Life on the Farm shared a family favorite recipe for Corn Casserole. She says, “I had to go with corn though.  Those poor guys were eating corn until it came out of their ears.”

And finally, the recipe I made for Secondhand Lions was Moroccan Couscous. I of course included some corn in the recipe, too!

moroccan couscous recipe

I had so much fun hosting this month, and I hope you had fun following along! Eliot’s Eats will be hosting Food ‘N Flix for September, and the chosen film is To Kill A Mockingbird, a classic!


Salamandastron Forge Scones – A Redwall Recipe

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“Nothing like Salamandastron Forge Scones. They’ll put some iron into your muscles, young un.”

The Sable Quean


Salamandastron Forge Scones - A Redwall Recipe

Miles from Redwall, beyond Mossflower Wood, lies the formidable mountain Salamandastron. The Badger Lords who reign at Salamandastron are fierce and strong, but they are also good and kind. The forges of the mountain aid in the creation of great weapons, and, on occasion, great scones.

A Salamandastron Forge Scone is a “rough-looking chunk of pastry, with nuts baked into it.” Though rough in appearance, these scones are warm, sweet, and filling. Served with jam, clotted cream, or just plain butter, the scones complement any tea-time spread nicely.

Since the Badger Lords do not share their recipe for Salamandastron Forge Scones, I had to make do with adapting this cinnamon almond scone recipe into the rougher-looking pastries we’re going for.

Salamandastron Forge Scones


  • 2 cups flour
  • 4 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 cup butter cold, cut into small cubes
  • 3/4 cup milk
  • 1/2 tsp. almond extract
  • 1/4 cup almonds slivered or sliced
  • cinnamon sugar
  • extra almonds


  1. Combine the flour, brown sugar, baking powder, cinnamon, and salt, into a large bowl, and mix well.

  2. Add the cold butter to the dry mixture, and use your fingers to squish the butter pieces into the dry mixture, continuing until the mixture resembles a crumbly dough.

  3. Add the milk, vanilla, and almonds and mix until just incorporated.

  4. Turn out the dough onto a well-floured surface, and pat it down into a rough circle.

  5. Sprinkle the cinnamon sugar and extra almonds on top, again patting down so that the toppings stick to the dough.

  6. Grab rough chunks of the dough, about the size of your palm, and place them on a baking sheet lined with a silicone baking mat or parchment paper.

  7. Bake the scones at 400 degrees F for 15 minutes.

Bilbo’s Sponge Cake – A Lord of the Rings Recipe

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“We’re all right! I’ve just found some sponge cake.”

The Lord of the Rings: The Fellowship of the Ring

Bilbos Sponge Cake - A Lord of the Rings Recipe

I’ve watched The Fellowship of the Ring so many times I’ve lost count. I can practically recite the whole thing beginning to end, but something magical happened when I watched it for the first time with my “foodie glasses.” I decided to turn on the subtitles just to make sure I didn’t miss any food references, and boy am I glad I did!

When Gandalf arrives at Bag End in the beginning of the movie, Bilbo bustles off to gather food for tea time. While Gandalf looks around the house at the maps and different things, Bilbo is in the background muttering about what to fix for Gandalf. Out of the dozens and dozens of times I’ve watched this movie, I’ve not paid any attention to what Bilbo is actually saying because it’s so muffled and not the focus of the scene. But with the subtitles on, I was able to see all the good food Bilbo is muttering about.

Most of the food is the same as what’s listed in The Hobbit book during the “Unexpected Party,” such as chicken and pickles and apple tart. But then, Bilbo speaks the little line quoted at the top of this post. Sponge cake! I thought that sounded lovely, so I set out to recreate what I thought the sponge cake Bilbo found would have been like, since we never actually see it on screen.

Lord of the Rings Sponge Cake

I researched English sponge cake (since the food in Middle Earth is so close to English food…I wonder why! 😉 ) and found all sorts of recipes for Victoria sponge cake. This is a traditional tea-time English sponge cake that became popular in Victorian times, hence the name. The cake always has jam sandwiched in the middle, and more recently it usually also has whipped cream inside, though that part is optional.

I adapted this “Victoria sandwich” recipe, and the resulting cake was so scrumptious, I could hardly believe it. So, do yourself a favor and serve Bilbo’s sponge cake at your next tea party.

Bilbo's Sponge Cake - A Lord of the Rings Recipe


  • 4 eggs
  • 1 1/2 cups powdered sugar
  • 1 3/4 cups flour
  • 1 cup butter
  • 1/4 tsp. salt
  • 3 1/2 tsp. baking powder
  • 1 cup strawberry jam
  • 1 cup whipped cream optional
  • extra powdered sugar for dusting


  1. Mix together the eggs, powdered sugar, flour, butter, salt, and baking powder until smooth.

  2. Grease a 9-inch round cake pan well, and distribute the cake batter dough evenly in the pan.

  3. Bake the cake at 350 degrees F for 25 minutes, or until the top is golden brown.

  4. Turn the cake out onto a wire rack to cool.

  5. When the cake is completely cool, use a serrated knife to slice the cake in half horizontally.

  6. Take the top layer off of the cake, and spread the jam evenly across the bottom layer.

  7. Distribute the whipped cream evenly across the jam, and replace the top layer of the cake, sandwiching the jam and whipped cream in the middle.

  8. Dust the top of the cake with powdered sugar before serving. I like to use a powdered sugar shaker to make it quick and easy.

Recipe Notes

Once again, the whipped cream is optional, but I think it adds something special to the cake.

Moroccan Couscous Recipe – Inspired by Secondhand Lions

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moroccan couscous recipe

As you may have read in my previous post, I am hosting Food N’ Flix this month! The film I chose is Secondhand Lions, and I am so excited to see what kinds of recipes everyone creates inspired by one of my favorite movies.

As I was thinking about what to cook after watching the movie, I was inspired by the flashback scenes to Morocco. These scenes are some of the most exciting and exotic in the movie, and I love how food can transport us to places where we might never step food in person. I don’t know much about Moroccan food, but I do love the Morocco pavilion at EPCOT, and I started thinking about the food at the restaurants there. I remembered a yummy couscous salad they serve there, and I decided to recreate that recipe, with a little bit of a twist.

I modified this bell pepper couscous recipe, and to make it a bit more reminiscent of the movie, I added corn! I know that makes this dish not very authentic, but I felt like I couldn’t very well make a recipe inspired by Secondhand Lions without including corn. “Corn, corn, corn…Nothin’ but corn.”

The best part about this couscous recipe is that you can eat it hot or cold!

moroccan couscous recipe
5 from 1 vote

Moroccan Couscous Recipe - Inspired by Secondhand Lions


  • 2 Tbsp. olive oil
  • 2 cloves garlic minced
  • 2 1/2 cups water
  • 1 tsp. onion powder
  • 2 bell peppers diced
  • 1/2 cup frozen corn kernals
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. oregano dried
  • 2 cups couscous
  • lemon slices


  1. Heat the olive oil in a pot on medium heat.

  2. Add the minced garlic, and cook it in the oil for about 2 minutes.

  3. Add the water, bell peppers, corn, onion powder, salt and pepper, and oregano to the pot, and boil for 5 minutes.

  4. Add the couscous, cover the pot, take it off the heat, and let it sit for 5 minutes.

  5. Fluff with a fork, and garnish with lemon slices.

  6. Serve hot or cold, and squeeze the juice from the lemon slices on top of the couscous before eating.

Announcing August’s Food ‘N Flix Pick: Secondhand Lions

Texas BBQ, anyone?

This month I am hosting Food ‘N Flix here at Fictional Fare! Food ‘N Flix is an online club where we cook and eat food inspired by different movies. Each month, a different blog hosts and chooses the theme. I’ve participated a couple times but am so excited for my first time hosting! The film I chose for August’s theme is a little-known movie called Secondhand Lions.

Y’all, this movie is such a gem. It’s one of my top 10 favorite movies of all time. Starring Haley Joel Osment, Michael Caine, and Robert Duvall, Secondhand Lions is a coming-of-age story that just makes me feel happy, no matter my mood.

The movie is set in Texas in the 1950s, but there are lots of flashback scenes to exotic places, like Morocco. I love the visual imagery in this movie, and the story is heartwarming and family friendly.

Now, I don’t want to oversell the movie and leave you disappointed, so I will say that it is not perfect. (I’ve got a few issues with the ending…but won’t mention those specific issues here for fear of spoilers 😉 ) But, despite its issues, this movie never fails to make me laugh and cry. I hope you find it as charming as I do. If not, that’s okay, but let me down gently, will ya? 🙂

So, if this sounds like fun to you, here’s how you can participate in Food ‘N Flix:

  1. Watch Secondhand Lions (of course!) You can check it out here.
  2. Take inspiration from the film to cook up something tasty.
  3. Post about your recipe on your blog, linking back to this announcement post and the Food ‘N Flix website…OR…Post a photo of your creation on your public Instagram account with the recipe in the caption, along with #FoodNFlix
  4. E-mail your entry to me at and cc , including in your e-mail:
    • Your name
    • The name of your blog or Instagram account
    • The name of your recipe and the direct link to the post about it
    • A photo of your creation, or permission to pull a photo from your blog post
    • The subject line: “Food ‘N Flix Submission”

The deadline for submission is Tuesday, August 29. I will e-mail you a confirmation when I receive your submission so you’ll know if I got it! I’ll also share your post on my Facebook and Pinterest pages with #FoodNFlix

I do hope you’ll join us this month, and let me know if you have any questions! Check out the Food ‘N Flix guidelines for further details about participation if you’re stuck. So excited to see what you all come up with!


This post may contain affiliate links, which means I receive a small commission from sales made through those links. This costs you nothing extra, but it does help me keep this fun blog up and running. Thanks for your support!

Rustic Bread Recipe – For Fantasy Feasts

rustic bread recipe

This recipe today is not based off of any specific story, but an overall genre: fantasy! Fantasy is definitely my favorite genre in books, movies, and even video games. In pretty much every fantasy food scene, you’ll see some type of rustic bread. So, to help round out your fantasy feasts, I made some rustic bread! I adapted this crusty homemade bread recipe, and it turned out awesome.

As you can see from the photo, this bread works best when you tear off chunks rather than slicing it. Serve it with your favorite meats and cheeses, or just slather it with butter and jam. The possibilities are endless!

Rustic Bread Recipe - For Fantasy Feasts


  • 1 envelope rapid rise yeast
  • 1 3/4 cups warm water
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons salt


  1. Mix all of the ingredients together in a large bowl.

  2. Leave the dough in the bowl, and allow it to rise for 1 hour.

  3. Punch the dough down and form it into a ball shape.

  4. Place the dough ball onto a baking sheet lined with a silicone baking mat.

  5. Cover the dough loosely with a towel, and allow it to rise for another hour.

  6. Cut a slit in the top of the dough ball with a sharp knife.

  7. Cover the dough loosely with aluminum foil, and bake at 425 degrees F for 25 minutes.

  8. Remove the foil, and bake for 25 minutes more, or until the bread is a deep golden brown color.


This post contains affiliate links, which means I receive a commission for sales made through those links. This costs you nothing extra, but helps me keep this fun blog running. Thanks for your support!

Aunt Beru’s Celery Soup – A Star Wars Recipe

Aunt Beru's Soup - A Star Wars Recipe

Whenever someone asks me which of the Star Wars movies is my favorite, I have difficulty answering. I like lots of them for lots of different reasons. But, I think if I really had to choose just one to be my favorite, it would be the original. After all, where would we be without A New Hope? All that is awesome about Star Wars stems from that movie in some way.

While Star Wars has got a lot going for it, there isn’t much in the way of food scenes, which is why I chose to be a little creative for this post. In Star Wars Episode IV, there’s a scene early on where Beru is making some kind of steamed vegetable concoction. She’s just dropping random veggies into a device with steam coming out of it.

What’s cookin’, Beru?

In doing some research online, I found that a lot of people believe that the vegetable Beru uses in this scene is fennel. I disregarded that because I don’t like fennel. Instead, I used celery to make a yummy celery soup.

Celery is green, sturdy, and kinda leafy just like the veggie in the picture above, and it offers great flavor to this soup. Add potatoes to bulk it up, plus a few other flavors and there you have it: a yummy soup straight outta the Star Wars Universe!

Aunt Beru's Celery Soup - A Star Wars Recipe


  • 3 stalks celery diced
  • 2 large potatoes peeled and diced
  • 4 cups vegetable broth
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. onion powder


  1. Combine all the ingredients into a pot on the stove.

  2. Heat the soup for 15 minutes, or until the potatoes are really soft.

  3. Blend the soup until smooth. You can use a traditional blender, an immersion blender, or a food processor. Whatever works for you! If the soup gets too dry, you can add a bit more broth or water until it reaches the desired consistency.

Recipe Notes

Different veggie broths will give different tastes and colors to the soup. Mine turned out really orange because the broth I used had a lot of carrot in it. It was yummy!


Aunt Beru's Celery Soup - A Star Wars Recipe

Potato, Leek and Cheese Pasties – A Redwall Recipe

Potato, Leek and Cheese Pasties

The creatures of Redwall are constantly going on adventures and having picnics, and of course they need plenty of easily portable food to bring along with them. In practically every picnic basket and adventuring haversack in Mossflower, you will find at least one kind of pasty. They are filling, savory, and self contained.

These pasties are based off traditional Cornish pasties, but they don’t contain meat since Redwallers are vegetarian. I was a little concerned about making a vegetarian pasty because meat pasties use gravy to keep the contents from drying out. So, I substituted the gravy for some vegetable cream soup and added some cheese for good measure, and they turned out quite well! So go ahead and make a batch of these potato, leek and cheese pasties and pack them along on your next adventure.

Potato, Leek and Cheese Pasties - A Redwall Recipe

Potato, Leek and Cheese Pasties - A Redwall Recipe


  • 1 pie crust
  • 1 potato peeled and diced
  • 1 leek sliced
  • 1 Tbsp. butter
  • 1/2 cup cream of mushroom or cream of celery soup
  • 1/2 cup cheddar cheese shredded
  • 1 egg beaten


  1. Melt the butter in a small saucepan.

  2. Add the sliced leek and saute it in the butter until it starts to caramelize a bit.

  3. In a separate pot, boil the diced potato until tender.

  4. In a large bowl, combine the caramelized leek, boiled potato, cream soup, and cheese.

  5. Cut the pie crust into individual circles, about 4 inches across.

  6. Place about 2 Tbsp. of filling onto each pie crust circle, slightly off center.

  7. Fold the pie circles over the filling, and crimp the edges closed.

  8. Brush the tops of the pasties with beaten egg.

  9. Bake at 350 degrees F for 30 minutes, or until slightly browned.

Bilbo’s Birthday Cupcakes – A Lord of the Rings Recipe

Bilbo's Birthday Cupcakes Recipe

It has been remarked by some that hobbits’ only real passion is for food—a rather unfair observation, as we have also developed a keen interest in the brewing of ales and the smoking of pipe weed.

-The Fellowship of the Ring-

There are few movies that I like equally as well as the books from which they were adapted. The Lord of the Rings fits nicely into that category, though. I adore these movies just as much as the books, and I think it’s because they capture the spirit of the books so well.

One of my favorite scenes in The Fellowship of the Ring is the chapter titled, “Concerning Hobbits.” This scene makes me feel all warm and snuggly. The Shire is one of my favorite lands in Middle Earth, and I’ve given a lot of thought as to why that is. I think I love the concept that beauty and contentment can be found in a simple life. I feel like I can identify a lot with hobbits. “Where our hearts truly lie is in peace and quiet.” There’s nothing I like more than getting cozy in the peace and quiet of my own home with a select few close friends and family. But, I do love a good adventure once in a while to shake things up, which is probably why Bilbo Baggins is one of my very favorite literary characters of all time. He’s a got an adventurous side that’s tempered a bit by his introversion. Just like me!

In the “Concerning Hobbits” scene, we see the hobbits setting up for Bilbo’s birthday party. Among these preparations, a hobbit snatches a cupcake off a tray being carried to the party. I wanted to recreate these cupcakes as an ode to one of my favorite scenes in The Lord of the Rings.

Now, I have a confession to make: I am terrible at making cakes from scratch. I mean, absolutely terrible. This is something I’m working on, but I’m still not confident enough in making cakes to provide you with an elaborate cake recipe here on this blog. I usually just stick with boxed cake mixes, so for this recipe I’ll just say to use either a boxed yellow cake mix or your favorite yellow cake recipe.

On the other hand, I love making frosting from scratch, so you’ll find my favorite chocolate frosting recipe below. Combine the yellow cupcakes with this frosting and some rainbow sprinkles, and you’ve got cupcakes fit for any eleventy-first birthday party.

Bilbo's Birthday Cupcakes - A Lord of the Rings Recipe

Bilbo’s Birthday Cupcakes – A Lord of the Rings Recipe


  • Yellow cupcakes
  • 1 stick butter, softened
  • 3 cups powdered sugar
  • 1 cup cocoa powder
  • 2 to 3 Tbsp. milk
  • 2 tsp. vanilla
  • Rainbow sprinkles


  1. Combine the butter, powdered sugar, and cocoa powder until smooth.
  2. Add the vanilla.
  3. Pour in the milk one Tbsp. at a time until the frosting reaches the desired consistency. You may not need it all.
  4. Frost the yellow cupcakes with the chocolate frosting.
  5. Sprinkle the rainbow sprinkles generously on top of the frosting.

Egg Tart – A Legend of Zelda Recipe

zelda egg tart

In The Legend of Zelda: Breath of the Wild, players can create a delicious egg tart with only a few ingredients. When researching egg tart recipes, I came across a recipe for Chinese-style egg tarts, and I figured this was the closest thing to the tarts made in the game.

While these tarts have a few more ingredients than they do in the game, they’re not difficult to make. The shell is sweet and crispy, while the filling is like a simple egg pudding. You could add more flavors to these tarts if you wanted, but they are yummy just as they are. I used this recipe and slightly adapted it for my needs. (Mainly, I just halved the recipe since it’s only my husband and me at home and we don’t need dozens of egg tarts!)

Egg Tart - A Legend of Zelda Recipe

Egg Tart – A Legend of Zelda Recipe


For the crust:

  • 1/2 cup powdered sugar
  • 1 1/2 cups flour
  • 1 stick of butter
  • 1 egg white (save the yolk for the filling)
  • 1/2 tsp. vanilla

For the filling:

  • 1/3 cup sugar
  • 3/4 cup water
  • 4 eggs, plus one egg yolk, beaten
  • 1/2 tsp. vanilla
  • 1/2 cup evaporated milk


  1. Sift together the powdered sugar and flour.
  2. Cut the butter into the sugar/flour mixture until it forms pea-sized crumbs.
  3. Add the egg white and vanilla and mix until it forms a smooth dough.
  4. Press the dough into individual tart pans, or a muffin tin, and set aside.
  5. To make the filling, combine the granulated sugar and water in a sauce pan, and cook on medium high heat until dissolved, stirring constantly. Allow the mixture to cool.
  6. Whisk together the remaining eggs, evaporated milk, and vanilla. Add the cool sugar water and mix well. Make sure the sugar water is not hot, or else the eggs will curdle.
  7. Divide the filling evenly among the tart shells.
  8. Bake the tarts at 450 degrees F for about 15 minutes, until they turn golden brown.
  9. Allow the tarts to cool before serving. The custard will set more as it cools.