Tag Archives: harry potter

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.

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