Tag Archives: dessert

Harry Potter Weekend – Treacle Tart, Cauldron Cakes, Chocolate Frogs, Pumpkin Juice, and more!

20 Jul
Harry Potter Weekend | xtinaluvspink.wordpress.com

We’re going back to Hogwarts!

The Harry Potter series turned 20 years old this past spring! 20 years of magic, friends, Hogwarts, spells, and defeating the Dark Lord. Harry Potter holds a special place in my heart for many reasons – it’s by far my favorite book series, has some fantastic movies, characters we can all relate to, and is the reason Chris and I first met!

Annually, my friends and I host a Harry Potter weekend in celebration of this spellbinding series. We spend the weekend at my friend’s parents’ lake house up north, carry wands on our person at all times, cast spells, watch the movies, geek out over trivia, create and enjoy a variety of activities, and of course eat and drink a ton of themed treats!

We divide ourselves among two houses (Gryffindor and Slytherin), and each activity, food/drink made, or witty remark slung earns house points toward the House Cup, to be awarded at the end of the weekend. This year, like every year, Slytherin won in a landslide.

I wanted to share the fun with all of you, so enjoy the following photo collages and recipes! Particularly the homemade treacle tart, which is Harry Potter’s favorite ever dessert. I made a dairy-free version, so be sure to scroll all the way down!

This year’s activities included insanely hard trivia, a Triwizard Tournament, Escape from Azkaban, Tea Leave Reading, a Murder Mystery Party, and the Great Feast. Thanks to everyone who made this weekend a smashing success once again!

Harry Potter Weekend | xtinaluvspink.wordpress.com

Tea leave reading, the second part of the Triwizard Tournament, and a potion!

Harry Potter Weekend | xtinaluvspink.wordpress.com

We go all-out on decor. Pictured here are the Potions class, Wizarding World publications, personalized Hogwarts Acceptance Letters, and enchanted keys.

Harry Potter Weekend | xtinaluvspink.wordpress.com

The Triwizard Cup, House Point Cups, Hogwarts House Cup, a few potions, Proclamational Decrees, and Wanted posters

Harry Potter Weekend | xtinaluvspink.wordpress.com

Common room decorations

Harry Potter Weekend | xtinaluvspink.wordpress.com

Cauldron cakes, pumpkin juice, Queenie’s Apple Strudel

Harry Potter Weekend - Treacle Tart | xtinaluvspink.wordpress.com

Harry’s favorite dessert!

Pumpkin Juice

Harry Potter Weekend - Pumpkin Juice | xtinaluvspink.wordpress.com

I doubled this recipe, chilled it, and then mixed it with a shot of local pumpkin spirit for a boozy, spiced cocktail!

Bloody Barons

To represent the Slytherin house ghost, we made Bloody Barons in the morning! These were simply Bloody Mary’s 🙂

Sybill Trelawny’s Sangria

Harry Potter Weekend - Sangria | xtinaluvspink.wordpress.com

Serves 12

  • 1.75 L white wine
  • 2 C strawberries, quartered
  • 6 peaches, sliced
  • 1-1/2 C spiced rum
  • 5 apples, sliced
  • 1/2 C triple sec
  • Ice, to serve

Mix all ingredients together in a large glass jug and refrigerate two hours to let the fruit steep in the liquid. Serve chilled, over ice.

Queenies Apple Strudel

Harry Potter Weekend - Queenie's Apple Strudel | xtinaluvspink.wordpress.com

From Fantastic Beasts, I doubled this recipe to make two strudels, but the filling was too much for two puff pastry sheets. I’d recommend using one less sliced apple per strudel. It sure was delicious, though!

Cauldron Cakes

Harry Potter Weekend - Cauldron Cakes | xtinaluvspink.wordpress.com

Makes 12 Cupcakes

Bake this chocolate cupcake recipe.

Cool completely, and then use a piping tip, sharp knife or a cupcake corer to make a hole in the center of each cupcake – remove that small bit of cake and eat as a snack (or toss). Gently peel the cupcake papers off. Place on a parchment lined baking sheet so you can coat them as follows.

For the cauldron coating:

  • 4 oz Milk or dark melting chocolate
  • 2 tbsp coconut oil

Chop and melt the chocolate in the microwave. Stir in the coconut oil and keep stirring until everything is smooth and creamy. Dip the bottom of each prepared cupcake into the melty chocolate and swirl to coat. Set the cupcake back onto the parchment-lined baking sheet and repeat with remaining cupcakes. Place in the fridge or freezer to harden the chocolate coating.

For the cauldron filling, I used the icing recipe from Nest and Glow:

  • 3/4 C raw cashews, soaked in water for an hour
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 tbsp coconut oil
  • splash of water for blending
  • Red and orange sanding sugar

Drain the cashews and discard that water. Blend together the cashews, syrup, vanilla, oil and a splash of fresh water until completely smooth. Scrape down the sides of your blender with a spatula to ensure everything is incorporated.

Transfer the icing to a piping bag, or just use a small spoon to fill each cupcake center with icing. Sprinkle with red and orange sanding sugar to mimic a potion being brewed.

Refrigerate until ready to eat, or the chocolate coating will melt!

Chocolate Frogs

Harry Potter Weekend - Chocolate Frogs | xtinaluvspink.wordpress.com

Plain chocolate frogs are too boring for my taste. So instead, I created a variety of flavorful frogs for everyone to enjoy.

To make these frogs, chop and melt a block of milk chocolate. Do this in small amounts, to maximize how many flavors you can create. Then, either mix flavoring agents and added ingredients into the melted chocolate, or sprinkle into the bottom of the mold so they are visible in the finished product. Here are the flavors I developed:

  • Creamy mint (stir in peppermint extract)
  • Crunchy peanut (stir in chopped peanuts)
  • Almond (stir in almond extract and chopped almonds)
  • Balsamic (stir in Balsamic glaze)
  • Sea salt (stir in sea salt and sprinkle more into the bottom of the molds)
  • Toasted coconut (sprinkle toasted coconut flakes into the bottom of the molds)
  • Juicy orange (a dash of orange extract mixed into the chocolate, and place a peeled mandarin segment in the middle of each mold)
  • Pumpkin spice (homemade pumpkin spice seasoning mixed into the chocolate, and raw pepitas sprinkled in the bottom of the molds)

Harry Potter’s Treacle Tart

Harry Potter Weekend - Treacle Tart | xtinaluvspink.wordpress.com

Makes one 9″ tart

Pie Crust:

  • 1 C all-purpose white flour
  • 1 tsp powdered sugar
  • 1/2 tsp sea salt
  • 6 tbsp coconut oil, chilled
  • 2-3 tbsp cold water

Filling:

  • 1/2 C + 2 tbsp Lyle’s golden syrup (or a combination of corn syrup and molasses)
  • 1/4 C black treacle or dark molasses
  • 2 tbsp dark rum
  • 1/2 tsp lemon extract
  • 1 C ground oat flour
  • 1/8 tsp ground ginger
  • 1/2 a whole nutmeg, grated
  • 2/3 C almond meal

Combine flour, sugar, salt, and oil in the bowl of your food processor and pulse until fine crumbs form. Add the cold water and pulse until the mixture comes together. Flour a clean work surface and shape the pastry into a large, flat disc. Wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 375.

Roll out the chilled dough into a 12-inch circle. Transfer to your 9-inch pie plate or tart pan. Fold over or cut off the excess – you can use this to decorate the top of the tart later.

Line the crust with parchment paper or a coffee filter. Pour in pie weights or dried beans and freeze 5-10 minutes. Bake at 375 for 20 minutes. Let cool for 15 minutes before adding the filling.

Combine all the ingredients in a medium saucepan over medium heat. Bring to a simmer, stirring, and cook until the mixture thins out a bit. Pour the filling into the cooled crust. Use leftover crust to decorate the top.

Bake the tart at 350 for 20-25 minutes. Serve warm, or let cool completely, wrap in plastic wrap, and freeze up to one month. Then, let thaw for one hour at room temperature. Unwrap and warm the tart in a 400 degree oven for 20 minutes.

Whole Wheat Strawberry Shortcake Cups

21 Jun

It’s finally summer! I probably say that every year, but in Wisconsin, summer is an especially happy, albeit short, time of year.

And with the jubilation of summer, comes delicious summery recipes, full of fresh fruit, seasonal produce, and cold treats. To add to it, it’s the 6th birthday of The Recipe Redux!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com

Yep, six years of transforming everyday recipes into delicious, healthy options, and the group is still growing strong. It’s always a joy to step up to the monthly challenges and recipe contests.

And as such, there’s much to celebrate, which is why we were tasked with creating a small bite dessert recipe. This recipe for whole wheat strawberry shortcake cups is the PERFECT small bite dessert. It’s simple, vegan, low in sugar, and packed with fresh fruit. It’s also modeled by a beloved childhood character!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com

They’re great for entertaining, or a quick dessert to enjoy with your family while watching the fireflies in the backyard during sunset.

Regardless who you serve these to, everyone will be delighted by this small bite dessert!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com

Whole Wheat Strawberry Shortcake Cups

Makes 9 shortcake cups

  • 1 C whole wheat pastry flour
  • 1 tbsp coconut sugar
  • 1/2 tbsp baking powder
  • 1/4 tsp sea salt
  • 2 tbsp cold coconut oil
  • 1/2 C nondairy milk
  • 12 large strawberries, diced
  • 1 can full-fat coconut cream, refrigerated overnight
  • 2 tbsp coconut sugar
  • 1 tsp vanilla

Preheat oven to 425. Grease the bottom side of a mini muffin tin and set aside. Place your stand mixer’s metal bowl and beater in the freezer (this will be used for the whipped coconut cream).

In a medium bowl, whisk together the flour, sugar, powder, and salt. Use a fork to cut in the cold coconut oil. Gradually stir in the milk until a dough forms.

Scoop about two tablespoons of the dough and pat it into a flat circle with your hands. Press this around one of the muffin tin bottoms. Repeat with the rest of the dough; you should get 9 from the batch.

Bake at 425 for 8 minutes, or until the cups just turn brown.

Let cool on a wire rack for a few minutes before carefully removing the cups from the muffin tin. Then, let cool completely.

In the meantime, dice the strawberries – you want small pieces, not whole slices – and set aside in a bowl.

To make the whipped coconut cream, take the lid off of the can and scoop out the coconut cream solids into your frozen mixing bowl. Keep the liquid for another use (like in iced coffee, or oatmeal!).

Beat the coconut cream on medium speed to start, then turn it to high. Beat for 7-8 minutes. Add the sugar and vanilla and beat one more minute.

To assemble, place the biscuit cups right-side up on a serving platter. Spoon in diced strawberries, and top with whipped coconut cream. Garnish with some fresh mint or a sprinkle of cinnamon. Enjoy!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com

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Neapolitan Nice Cream Sandwiches

9 Jun

I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.

I’ve become somewhat of a weather-app-checking freak every time I set out to train for a race. Will the weather be good enough for my long runs? Will I get caught in the rain? Do I need to wait or go sooner to avoid high temps or bad storms? My weather app is probably the most-used app on my phone as a result!

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

Which is why, when planning this weekend’s running, I was disheartened to see 90 degree highs for Saturday through Tuesday. Wisconsin seriously has something against spring time, because I swear we jumped from winter to summer overnight. It’s ridiculous.

I don’t like running super early in the morning, but it looks like it’s either that or I suffer through the heat! Luckily, as I think about the half marathon that is just two weeks away, I know that it’s an early start time, so in most cases, we should be fine.

Speaking of hot weekends, it’s just about time to start whipping up allllll the nice cream for easy scooping to beat the heat. If you haven’t jumped on board the nice cream train, let me give you the low-down.

Rather than sugar- and fat-filled ice cream or frozen custard or froyo, nice cream is simply made by pureeing frozen bananas with a splash of milk and flavoring agents of your choice. In the mood for a protein boost? Chocolate protein powder tastes great as an addition. Want something fruity? Throw in a handful of berries. Going for a classic ice cream flavor? Toss in the toppings of your choice and drizzle with homemade date caramel or magic shell (melt coconut oil with cocoa powder, stir, and cover your nice cream- the oil will solidify on contact with the cold nice cream!). It’s a wonderful dessert that you will always feel good about.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

So when I was eating some of these Breton Artisanal Sweet Potato and Ancient Grains crackers on their own, I was totally inspired! Why not use these as the “sandwich” part to a nice cream sandwich? These crackers are pretty magical. They’re made of ancient grains, like rye and quinoa, have sweet potato baked right in, and are still somehow light and flaky. Sure, plain vanilla nice cream could suffice, but I wanted to kick up the flavor party with the addition of strawberry and chocolate layers. The resulting Neapolitan Nice Cream Sandwiches are a hearty, healthy dessert that perfectly join together the slightly salty, crispy crackers with a guilt-free filling. A wonderfully satisfying snack or appetizer on a hot day!

I’m super excited about these. Make them now – you’ll thank me when it’s 90 degrees in your neighborhood!

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

Neapolitan Nice Cream Sandwiches

Makes 15 sandwiches

Line a 9×13″ baking dish with plastic wrap. Lay half of the crackers bottom side up on the sheet, making sure they touch each other but do not overlap.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

In a food processor, puree all the bananas with the nondairy milk and vanilla. Remove 1/3 of the banana mixture from the food processor bowl and spread this on top of the layer of crackers, being careful not to break the crackers. Place in the freezer to firm up.

From the remaining banana mixture, remove half to another bowl; set aside (this would be another 1/3 of the original mixture). Into the food processor, add the quartered strawberries and puree again until completely smooth. Spread this on top of the frozen vanilla layer. Place in the freezer again.

Wipe out your food processor bowl and blade with a clean cloth and then place the final 1/3 of the banana mixture back in, along with the sea salt and cocoa powder. Puree together until incorporated. Spread this mixture onto the vanilla and strawberry layers. Place the other half of the crackers on top, following the same pattern you did for the bottom layer. Make sure these crackers face up.

Freeze the nice cream sandwiches for at least an hour, or until firm.

Remove the pan from the freezer, and let sit out a few minutes to allow the nice cream to soften a bit. Use a sharp knife to cut out the sandwiches from the layer of nice cream, again being careful not to break the crackers.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

Transfer sandwiches to a plate and place them back in the freezer to harden again.

Serve cold and enjoy! Leftovers can be transferred to a freezer-safe container and eaten one at a time.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

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