Category Archives: Recipes

Half Baked Harvest: Pumpkin Butterbeer Hot Chocolate

Pumpkin Butterbeer Hot Chocolate.

  • prep time: 5 MINUTES
  • cook time: 10
  • total time: 15 MINUTES

yields: MAKES 2-3 MUGS

Ingredients

    • 4 1/2 cups whole milk
    • 1/4 cup cocoa powder
    • 1 teaspoon ground cinnamon
    • 6 ounces milk chocolate, chopped
    • 1/2 cup pumpkin puree
    • 1/3 cup butterscotch sauce (home recipe below)
    • 1 tablespoon vanilla extract
    • 2 tablespoons butter
    • 2 tablespoons bourbon (optional)
    • Butterscotch Cream
    • 1 cup heavy whipping cream
    • 2 tablespoons butterscotch sauce (homemade recipe below)
    • 1 vanilla bean, seeds removed or 1 teaspoon vanilla extract
    • Homemade Butterscotch Sauce
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1/2 cup packed dark brown sugar
    • 1 teaspoon kosher salt
    • 1/2 cup heavy cream
    • 1 teaspoon vanilla
    • 1 tablespoon bourbon (optional)

Instructions

Add the milk to a large heavy bottomed pot. Add the cocoa powder, cinnamon, milk chocolate, pumpkin, butterscotch sauce, vanilla, butter and bourbon (if using). Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.

Meanwhile, make the butterscotch whipped cream. Add the cream to a large mixing bowl and whip until stiff peaks form. Add the vanilla bean and whip until combined. Stir in the buttersctoch, leaving streaks in the whipped cream. Keep in the fridge until read to serve.

Once the hot chocolate is steaming, ladle into mugs and dollop with cream. If you want to be fancy, you can sprinkle the top of the cream with edible gold stars!

Butterscotch Sauce

Melt the butter in a small sauce pot. Add the brown sugar, heavy cream and salt. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla and bourbon, if using.

Half Baked Harvest has a video posted on their website on how to make the drink as well. Check it out:

http://www.halfbakedharvest.com/pumpkin-butterbeer-hot-chocolate-video/

 * Also, this is not my recipe. All belongs to Half Baked Harvest.

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Oh, Book!

I’m all about Halloween treats it seems. Check out these super delectable looking spell book cookies. Gotta love Hocus Pocus, right? Kudos to Youtuber  for this recipe.

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Anyone Care for Some Pumpkin Pasties?

This is an enchanting YouTube series for any foodie/book lover. In honor of October 31st I thought this Harry Potter recipe was fitting. Enjoy Let’s Eat Fiction’s adorably tasty wizard treat.

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Harry Potter Golden Snitch Cupcakes

Harry-Potter-Cupcakes-07292015 (1)

 

* In honor of J.K. Rowling and Harry Potter’s birthdays Nerdist posted this tasty recipe. Chomp your muggle teeth down on these delicious cupcakes. Feast your eyes upon the recipe:

Harry Potter Every Flavor Cupcakes

(makes 24 cupcakes)

Butterbeer cupcake ingredients:
-3/4 cup (1-1/2 sticks) unsalted butter
-1-3/4 cups sugar
-3 eggs
-2-1/4 cups cake flour
-1-1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-pinch of salt
-1 teaspoon vanilla
-1 cup Butterbeer (or Cream Soda)
-1/4 cup heavy cream

Butterbeer Frosting ingredients:
-1 cup (2 sticks) unsalted butter, softened
-4-1/2 to 5 cups powdered sugar
-1/2 teaspoon cinnamon
-1 teaspoon vanilla
-1/4 cup Butterbeer

Golden Snitch ingredients:
-gold gumballs
-yellow candy melts

Preheat oven to 350 degrees. Prep a cupcake pan with liners.

In bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer, cream the butter and sugar until combined.

Add the eggs and the vanilla.

Alternate the flour mixture with the Butterbeer and heavy cream until combined.

Fill the prepped liners about 2/3 full and bake for approximately 15 minutes depending on your oven. Let cool on a wire rack.

While the cupcakes are cooling make the frosting and the Golden Snitch candy wings. For the candy wings, place the candy melts in a heat safe bowl and microwave at 30 second intervals until melted. Pour the melts into a piping bag or a decorating squeeze bottle.

On a piece of parchment pipe the outline of a wing shape, approximately 4-inches long, then criss-cross across the wing, then down the center to connect the lines together.

Place the wings in the freezer for 5 minutes or until set.

To make the frosting, in the bowl of an electric mixer beat the butter, powdered sugar, cinnamon and vanilla. Add the Butterbeer until you reach the desired consistency, then whip on high until light and fluffy.

Once the cupcakes are cool, core out the center and add fillings. Sweet things like jam, candies, fudge or marshmallow as well as dried fish, mustard, or horseradish. Then frost over the top of the filled cupcakes.

Add a gold gumball and the candy wings to top off the cupcakes.

 

Visit the recipe page on here:

http://nerdist.com/harry-potter-every-flavor-cupcakes/

* Nerdist has more great Harry Potter content on their site. Plus, more cupcake pictures, which is never a bad thing.

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Scott Pilgrim’s Precious Little Cocktails

Scott Pilgrim's Precious Little Cocktails

Ingredients:
Vegan Edge: an all Vegan White Russian-
2 parts Chopin Vodka (luxury potato vodka)
1 part Kahlúa (all Kahlúa is non-dairy coffee-flavored rum-based liqueur.)
1 part MimicCream (non-dairy, non-soy, gluten-free substitute for cream)
Enough Vanilla CREAM to coat the top of the beverage (non-dairy alcohol-infused whipped cream)

Vegan Kryptonite: an Anti-Vegan White Russian-
2 parts Bakon Vodka (bacon flavored superior quality potato vodka)
1 part Kahlúa
1 part Heavy Cream
Enough Vanilla CREAM to coat the top of the beverage (non-dairy alcohol-infused whipped cream)

Directions:
For Vegan Edge: fill the glass to the rim with ice, then pour the Vodka, Kahlúa and Cream. Shake well, then top off the alcohol infused whipped cream.
For Vegan Kryptonite, fill the glass to the rim with ice, then pour the Vodka, Kahlúa and Cream. Shake well, then top off the alcohol infused whipped cream. If you want the third strike, sprinkle some bacon bits on top.

Scott Pilgrim: You once were a ve-gone, but now you will begone.
Todd Ingram: Ve-gone?

(Drink created and photographed by Josh K.)

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The Gandalf Grog

The Gandalf Grog

Gandalf Grog (The Hobbit cocktail)

Ingredients:
1 cup Boiling water
2 o Myers’s Dark rum
1/4-1/2 oz Lime Juice
1 tbs Brown Sugar
1 Cinnamon stick
1 Orange peel

Directions: Mix Myers Dark Rum, Lime Juice, and Brown Sugar. Then pour in boiling hot water. Garnish with cinnamon Stick and Orange Peel. Have one or two to pre-game, then meet up with your friends at the Prancing Pony for more fun. Don’t be late.

(via the drunkenmoogle)

Drink created by Aggressive Comics, as part of their Secret of the Booze video series. Photography by Holly Jo Photo.

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Better Than Butterbeer

Better Than Butterbeer I Hear

The Weasley Top (Harry Potter Cocktail)

Ingredients:
1.5 oz Captain Morgan Spiced Rum
1.5 oz Jameson Irish Whiskey
1/2 oz of Grenadine
Splash of Cherry and Creme Soda (or Code Red Mountain Dew)

Directions: Mix the grenadine, Captain Morgan and Jameson into a glass then pour some Cherry’s and Creme Soda (can be replaced with Code Red Mountain Dew) on top of it. Serve in a hand-me-down glass, if possible.

Drink created by Aggressive Comix, as part of their Secret of the Booze video series. Photography by Holly Jo Photo.

Their website:

http://aggressivecomix.com/

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Sylvia Plath Lemon Pudding Cakes

Sylvia Plath Lemon Pudding Cakes

(via scribalcorruption:)

Nicole Villeneuve has indeed devoted a recipe to Sylvia Plath! According to her research, Plath wrote “Lady Lazarus” while baking the lemon pudding cake recipe from The Joy of Cooking. Great connections, delicious looking dessert. Definitely trying this one out soon.

(http://paperandsalt.org/2012/04/16/sylvia-plath-lemon-pudding-cakes/)

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Microwave Turkish Delight

Microwave Turkish Delight

“It is dull, Son of Adam, to drink without eating,” said the Queen presently. “What would you like best to eat?”

“Turkish Delight, please, your Majesty,” said Edmund.

The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious.

–excerpt, The Lion, the Witch and the Wardrobe.

Note: Make candy the day before serving so it will have time to set.

Equipment:
4 qt. microwave safe glass bowl – such as Pyrex
Whisk
8×8 pan or standard loaf pan
Two pot holders
Knife or scissors

Make the candy:
2 1/2 cups of cold water
3/4 cup cornstarch, plus 1/2 cup for dusting candy squares
3 cups sugar
1/4 cup light corn syrup
1 tbsp. pure lemon extract
2 drops red or pink liquid food coloring
Cooking spray, or cooking oil (light taste, like canola) for greasing pan
1/2 cup powdered sugar
Ground pistachios *optional

Pour the water into a 4-quart glass bowl. Whisk in the 3/4 cup cornstarch 1/4 cup at a time until dissolved. Microwave mixture for 2 minutes; whisk smooth. Return to microwave and heat for 2-3 more minutes, or until the mixture starts to turn opaque. Whisk again – mixture should have the appearance of white paste.

Add sugar and corn syrup. Heat for 5 minutes in microwave. Remove bowl with pot holders and whisk smooth. Heat for 5 more minutes; remove and whisk smooth again. At this point the mixture will be thick and translucent. Heat for an additional 5 minutes and whisk in lemon juice and food coloring. Whisk until mixture is smooth and color is evenly distributed. Heat 3 more minutes in microwave. You’ll know when the mixture is done when you try to whisk the mixture and a large portion of the candy batter holds in the balloon of your whisk. Mixture will be very thick. You can check consistency by letting a small bit candy batter sit for a few minutes in a condiment cup. When cooled a little, you should be able to pick it up and roll it into a ball without it being tacky. If your batter has not reached consistency, heat at 3 minute intervals until consistency is achieved.

Grease the 8×8 or loaf pan with cooking spray or oil and pour in candy batter. Spray/grease the back of a spoon -the batter doesn’t spread well, so just do the best you can to spread it evenly with the back of greased spoon. Let candy set up at room temperature until firm enough to handle. This may take several hours – mine set up in about two.

Cut candy with a sharp knife or scissors into even squares. You can do this in the pan or turn the block of candy out on a cutting board dusted with cornstarch. I cut mine a little larger than usual at about 1 1/2″ square. In a bowl, combine the remaining 1/2 cup cornstarch and 1/2 cup powdered sugar. Roll candy in mixture. Serve candy topped with pistachios on a tray with cocktail picks, or in individual paper cups.

Variations:
Rosewater may be used in place of the lemon extract – though you may want to start with 1/2 tsp. and increase amount to taste.

Seeds of one vanilla bean may be added to both rosewater and lemon batters.

(via sprinklebakes)

To visit this lovely website, click here:

http://www.sprinklebakes.com/

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Lembas Bread (Lord of the Rings “authentic” Elvish bread)

Lembas Bread (Lord of the Rings “authentic” Elvish bread)

Ingredients:

2 ½ cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
½ cup of butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
½ teaspoon honey
2/3 cup of heavy whipping cream
½ teaspoon of vanilla

Directions:

Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix with a well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly.

Finally add the cream, honey, and vanilla and stir them in with a fork until a nice, thick dough forms.

Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).

Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

***Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices***

(via grantaire-put-that-bottle-down)

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