Thursday, July 31, 2008

Happy Birthday Harry Potter

Hi to all the Potter fans, Yes, today is Harry's birthday.. July 31.... ( and my Grand-daughters who is 9 this year) So I am celebrating by sharing some of Hogwarts secret recipe's.. And baking "Cauldron Cakes" for myself in celebration!!!
Also the announcement of the release date for JK Rowling's "The Tales of Beedle the Bard".



Butter Beer!


1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter

Directions:Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated. Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!

Chocolate Frogs

frog or toad chocolate candy mold

white chocolate candy melts,

peppermint candy flavoring oil

(chocolate chips or other chocolate)

You can use food coloring to make the white candy melts any color you'd like. Melt the white chocolate according to the instructions. Use a toothpick to add peppermint oil drop by drop until you have the desired taste. Be careful, since the peppermint oil is VERY strong! Spoon the flavored chocolate mixture into the candy mold and let harden in the refrigerator. When solid, pop out your toads and add the eyes with a small paintbrush and melted chocolate chips. These can be frozen, just thaw before serving.

Cauldron Cakes

Makes about 3 dozen from a standard cake mix.Your favorite devils food cake recipe, made into cupcakes, black string licorice Bake your cupcakes according to the instructions, without using paper cup liners. Slice off the top of the crown of each cupcake so that when it is turned upside down, it sits flat. This gives you more of a cauldron shape than a cupcake shape. Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles

Butter Beer for over 21 crowd

Makes 2 quarts.

1 cup butterscotch schnapps

7 cups cream soda (almost one 2 liter bottle)

Carefully mix just before serving, adding the schnapps to the soda then stirring gently to mix well, or the fizz will dissipate too soon.You can also find butterscotch flavoring near the vanilla flavoring in the baking section of the grocery store, but it is more difficult to find, and actually the flavoring is 35% alcohol where the schnapps is only 15% alcohol by volume, so if you're making large quantities of butter beer, I recommend just to buy the schnapps. There is not much alcohol content in the butter beer mixture, just enough to make a house-elf tipsy and to give it the warm, buttery aftertaste to the fizzy cream soda.

Pumpkin Juice

Bake your Halloween jack o'lantern in the oven.(watch the face distort and shrink - it's fun!)Strain your pumpkin, saving the juice separately from the strained pumpkin.Serve your chilled pumpkin juice to your guests!This takes a good hour or two, depending on the size of your jack o'lantern, so keep checking your pumpkin as it is baking. Use a cookie sheet underneath so you can easily take the hot mushy pumpkin out of the oven and to catch any drippings. If your pumpkin was not carved, cut it in half before baking, otherwise it could explode and make a GIGANTIC mess! You will see that the juice separates from the pumpkin flesh as it starts to bake, so spoon off this juice periodically and save it so it doesn't leak all over your oven. Once your pumpkin flesh has baked long enough to be good and soft, remove from the oven and let it cool. Scoop the pumpkin flesh from the skin into a strainer with a container underneath. Use a spoon to squeeze out the juice from the pumpkin, so you have as "solid" a puree as possible, which you should save for your Pumpkin Pasties, pumpkin bread, or your favorite pie recipe.Ironically, this is always how I strained my pumpkin after baking, since if you don't, you end up with a very watery pumpkin pie, but I always just discarded the pumpkin juice before. Now I freeze my pumpkin and pumpkin juice separately in plastic containers, and they can keep over a year in the freezer quite well. After thawing the pumpkin, you can strain again for even better results (and more pumpkin juice!) since during freezing, the ice crystals were separated from the pumpkin naturally.I did try using pumpkin pie spice mixture to flavor my juice, but I thought the flavor was too strong. I actually prefer plain, unsweetened pumpkin juice, since it is quite refreshing and tastes a bit like iced tea. My guests liked the Butter beer much better though! ;)