Friday Fandom Eats: 3 Tasty, Easy, Harry Potter Inspired Treats
3 Wizarding World Desserts
Hogwarts for the Holidays is the thing of dreams. The Great Hall is decked out in massive Christmas trees lit up with garlands and baubles and even live fairies! Even the suits of armor around the castle are enchanted to sing carols. Is it any wonder that some students choose to spend their time off in this winter wonderland? If you’ve ever had some cravings for the impressive spread that is the Hogwarts Christmas feast here are some delicious fandom eats, inspired by the Burrow, Hogsmeade, and of course Hogwarts in the snow!
*This was supposed to be posted BEFORE Christmas Eve, but alas, my time-turner is broken, and I was unable to get the time to do it. But friends, there's NO WAY I can sit on these recipes for a WHOLE year. Ring in 2018 with these Potterriffic sweets!
*This was supposed to be posted BEFORE Christmas Eve, but alas, my time-turner is broken, and I was unable to get the time to do it. But friends, there's NO WAY I can sit on these recipes for a WHOLE year. Ring in 2018 with these Potterriffic sweets!
Mrs. Weasley’s Triple Fudge Brownies
Who else has had some serious cravings for one of Mrs. Weasley’s tins of fudge for the holidays? This recipe is a love letter to this witch’s fantastic baking and no doubt will send many of your recipients into heart-eyed chocolate bliss! Unlike dry and cakey brownies, melted chocolate and a chocolate morsels stirred into the batter before baking make these sooooo fudgy and truly have a melt-in-your-mouth texture! Don’t let the recipe instructions scare you off-- you can make this with the flick of your wand! Package the brownies up in a patterned tin for a cute and homey Weasley touch!
Ingredients
Dry
1 cup of White Whole Wheat or Unbleached All Purpose Flour
½ teaspoon of Baking Powder
½ cup of Cocoa Powder, sifted so there are no big lumps
1 teaspoon Instant Coffee *optional*
Pinch of Sea Salt
Liquid Mix
1 and ¼ cup of organic granulated cane sugar*
1 tablespoon Ground Flaxseed Meal
⅓ cup of Grapeseed Oil *
⅓ cup of Unsweetened Vanilla Almond Milk
Stove Top
⅓ cup of Unsweetened Vanilla Almond Milk
1 tablespoon of Earth Balance vegan butter stick
(stir those 2 on medium heat, and bring to a slight boil, THEN add….)
2 ounces of chopped/broken apart dark chocolate
½ tablespoon of Vanilla
Final Mix In
⅓ cup of chocolate chips or chunks
How to Make Them:
Preheat your oven to 350
Line an 8 x 8 baking pan with Parchment Paper
THEN:
1. In one bowl start with the dry ingredients-- whisk it all together with your fork, making sure the cocoa powder is smooth and sifted, so you won’t get any lumps in your brownies!
2. In a separate bowl dump the sugar and flaxseed and vigorously using your fork, stir in the almond milk, and oil -- whisk whisk whisk the heck out of it!
3. Set those bowls aside, and get a small pot or saucepan
4. Pour your other ⅓ cup of almond milk in it, and cut off a tablespoon of vegan butter from the earth balance stick. I haven’t tried this with the tubs of earth balance-- it might work, but I suggest the stick.
5. On medium/high heat stir together the earth balance and milk until it melts and comes to a slight boil
6. Slowly slide your finely chopped or cut chocolate into the mix, and stir stir stir! A rubber spatula is a MUST for this part. The chocolate might seize up a bit, but if you keep stirring, and keep an eye on the heat, it’ll be fine. There’s no need to get a fancy double boiler.
7. Once the chocolate is smooth, remove it from the heat, shut the burner off, and stir in the vanilla.
8. Using the rubber spatula, pour the melted chocolate mixture into the bowl with the sugar and liquids and use your fork again to mix it all up
9. Slowly, fold in the dry ingredients-- I like to fold in one half first, then once it’s all combined fold in the other half
10. Now stir in your chocolate chips
11. Using the spatula, pour the batter into the parchment lined pan. It’s a little messy and thick, so be sure you scrape it all into the pan! Be sure to evenly spread it out as best as you can once it’s in!
12. Slide this pan on the middle rack of your oven, which should be at 350, and set a timer for 30 minutes
13. Once it’s finished, put the pan on a cookie cooling rack, and let it cool completely before doing anything I KNOW I KNOW. Resist!
14. Once it’s officially cooled, you can begin cutting up this into noms! It’s VERY rich so smaller squares are better! Use a sharp, heavy knife and cut down hard and fast, for the best shape. If you saw at it with a small knife it might crumble!
1. In one bowl start with the dry ingredients-- whisk it all together with your fork, making sure the cocoa powder is smooth and sifted, so you won’t get any lumps in your brownies!
2. In a separate bowl dump the sugar and flaxseed and vigorously using your fork, stir in the almond milk, and oil -- whisk whisk whisk the heck out of it!
3. Set those bowls aside, and get a small pot or saucepan
4. Pour your other ⅓ cup of almond milk in it, and cut off a tablespoon of vegan butter from the earth balance stick. I haven’t tried this with the tubs of earth balance-- it might work, but I suggest the stick.
5. On medium/high heat stir together the earth balance and milk until it melts and comes to a slight boil
6. Slowly slide your finely chopped or cut chocolate into the mix, and stir stir stir! A rubber spatula is a MUST for this part. The chocolate might seize up a bit, but if you keep stirring, and keep an eye on the heat, it’ll be fine. There’s no need to get a fancy double boiler.
7. Once the chocolate is smooth, remove it from the heat, shut the burner off, and stir in the vanilla.
8. Using the rubber spatula, pour the melted chocolate mixture into the bowl with the sugar and liquids and use your fork again to mix it all up
9. Slowly, fold in the dry ingredients-- I like to fold in one half first, then once it’s all combined fold in the other half
10. Now stir in your chocolate chips
11. Using the spatula, pour the batter into the parchment lined pan. It’s a little messy and thick, so be sure you scrape it all into the pan! Be sure to evenly spread it out as best as you can once it’s in!
12. Slide this pan on the middle rack of your oven, which should be at 350, and set a timer for 30 minutes
13. Once it’s finished, put the pan on a cookie cooling rack, and let it cool completely before doing anything I KNOW I KNOW. Resist!
14. Once it’s officially cooled, you can begin cutting up this into noms! It’s VERY rich so smaller squares are better! Use a sharp, heavy knife and cut down hard and fast, for the best shape. If you saw at it with a small knife it might crumble!
Notes:
* White table sugar works too if you’re not vegan, or concerned about refined sugars
*You could use another neutral oil like Canola, if GMOs aren’t a concern for you
*Any non-dairy milk works; for nut allergies use unsweetened rice milk
Madam Puddifoot’s Spiced Tea Cookies
This frilly and cosy tea house may be where Harry and Cho had a (failed) date --there more than a few tears shed on Cho’s end-- but it’s still such a quaint shop to visit in Hogsmeade. These sugar cookies: rolled in a sugar with chai tea spices, are not only sparkly and dazzling on a plate but they go sooo well with a cup of tea!
Ingredients
Dry
2 cups of White Whole Wheat or Unbleached All Purpose Flour
1 teaspoon of Baking Soda
1 teaspoon Ground Cinnamon
Pinch of Sea Salt
Liquid Mix
1 cup of organic granulated cane sugar
1 tablespoon of Ground Flaxseed Meal
½ cup of Grapeseed Oil
¼ cup of Maple Syrup*
4 to 6 tablespoons Almond Milk **
2 teaspoons Vanilla Extract
Sugary Spice Mix
¼ cup of organic granulated cane sugar
½ teaspoon ground Cinnamon
Pinch of ground Ginger
¼ teaspoon ground Cloves
¼ teaspoon ground Cardamom
* You can totally add more or less of any of the spices here! Just use a light hand when adding ginger-- too much will make these WAY too spicy and will cancel out the flavor of the OTHER spices. Sad face.
** You also want to make sure your spices are fresh and NOT expired for this. If they’ve been sitting up in your cupboards since 2015, it’s time to ditch them and buy new ones. Old spices just don’t give this the kick and flavoring it needs.
Time to Bake the Biscuits!
1. Preheat oven to 350 and line cookie sheets with parchment paper
2. Stir together the dry ingredients in a bowl, set it aside
3. Using a fork whisk the sugar with the flaxseed, oil, syrup, vanilla and milk for about a minute until it’s all combined. Don’t go easy on it, stir it vigorously! Whip it! Whip it good!
4. Fold the dry mix into the liquids. You may need to use your hands to really get it together, and if it’s too dry add extra milk by the tablespoon until it comes together
5. Scoop out 1 tablespoon amounts of dough, and squeeze them into a ball, making sure it’s round and stays together.
6. Roll each ball in the sugar spice mix, then place on the parchment paper lined tray
7. Space them apart a decent distance, I suggest not putting more than 7 or 8 cookies on one tray at a time
8. Bake on the middle rack of your oven for 8 minutes
10. Move each cookie carefully to a cookie cooling rack to cool completely
11. Then you can package them up in a tin or brew up a pot of tea and enjoy some for a morning or midday snack!
Notes:
* NOT “pancake syrup”, don’t be a clueless muggle!
** You might need to add more milk if the dough is too dry and crumbly! Sometimes this depends on the maple syrup you use, I’ve had some hits and misses with this dough coming out “just right” so don’t be afraid to add extra tablespoons of almond milk. Just make sure you don’t DRENCH it. It needs to come together in a ball, not be a lumpy mushy patty!
Dobby’s Magic Choco-Nutty Bars
Dobby is a free elf! So it’s only obvious that he’d whip up this decadent dessert without using animal products-- cruelty free yummies! This a triple-threat tasty starts off with a graham cracker crust, and is layered with caramel coconut milk, chocolate chips, shredded coconut, and chopped pecans. Smooshed together and baked in the oven, this is such a simple sweet to put together and will definitely have plenty of admirers at whatever get together or shindig you bring these along to. Or make these for your bestie or significant other just because!
Ingredients
2 cups of Graham Cracker Crumbs*
2 tablespoons of Cane Sugar
1 stick of Earth Balance, melted
Liquids
½ cup and 6 tablespoons of Coconut Milk**
⅓ cup of Brown Sugar
2 teaspoons of Vanilla extract
Toppings
1 heaping cup of Chocolate Chips or Chunks
1 cup of shredded Coconut***
½ cup of Pecans, chopped small
1. Preheat your oven to 350
2. Line an 8 x 8 pan with Parchment Paper
3. Combine your Graham cracker crumbs with the white sugar and melted Earth Balance
4. In a small saucepan or pot, pour in the coconut milk and stir in the brown sugar until it’s all combined
5. On medium/high heat, bring the coconut milk to a boil
6. Once it’s boiling lower the heat to a simmer, and stir regularly for 10 minutes
7. Press the graham mix into the parchment lined pan, pressing down as hard and evenly as you can!
8. Once the coconut milk is done stir in the vanilla
9. Pour that mixture over the graham crust
10. Sprinkle the chocolate chips evenly across
11. Next, dump out the layer of coconut, spreading it out so all of the chocolate and caramel coconut milk are covered
12. Scatter the chopped nuts on top
13. Push down gently with your hands, so the caramel coconut soaks into the top layer
14. Pop this pan into the middle rack of your oven and bake it for 28 minutes
15. Let the pan cool on a cookie rack for 15 minutes
16. Cover the pan with foil, and stick it in your fridge
17. Let this nommy three layered delight chill overnight, or at least four hours before slicing
18. Use a heavy, large, knife to cut even squares
19. Store them in a covered container in the fridge, and enjoy! You can let them come to room temperature for maximum enjoyment!!!
*You can grind up big sheets of graham crackers in a food processor or break them up in a big sandwich bag and crush it yourself using a rolling pin
**You want to use the CANNED coconut milk here. Not the kind in the paper carton. I love Nature’s Promise and Trader Joe’s.
***Sweetened OR unsweetened works
*Baked and Photographed by
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