Bookish Baking #6: Harry Potter Cauldron Cakes

My first was a Butterbeer recipe and my second was Night Circus Cinnamon Things. The third was Blue Cookies from PJO. Fourth was Treacle Tart . Last week was Treacle Pudding. Don’t worry, this will be the last Harry Potter recipe for a while.
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CAULDRON CAKES

INGREDIENTS
SPICE MIX (this is essentially pumpkin spice mix)
  • ½ tbsp ground cinnamon
  • 1¼ tsp ground allspice
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
THE RECIPE
  • 2 tsp of the spice mix
  • ½ tsp almond essence
  • ½ cup white sugar
  • 2 cups self-raising flour
  • ½ cup (115g) butter, room temperature
  • ½ cup milk
  • 1 egg, lightly beaten
  • 1¼ cup brown sugar
  • 1 tsp vanilla essence
  • icing sugar for dusting
Sauce
  • 1 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1¼ cups boiling water
INSTRUCTIONS
  1. Preheat your oven to 175C/350F.
  2. Mix together the spice mix and place in a air tight container. You’ll only be using a bit of this mix for this recipe.
  3. Place in the food processor and blend, then repeat with the rest.
  4. By hand, mix the 1½ tsp of spice mix, 1 tsp vanilla essence and ½ tsp of almond essence.
  5. Set aside.
  6. In a mixer, beat the butter, then add in the sugar.
  7. Beat for a few minutes until creamy.
  8. Add in the flour, then the milk.
  9. Spoon into baking containers.
  10. To make the sauce, in a smaller bowl, mix together the brown sugar and cocoa so well combined.
  11. Spoon on top of the cake mixture.
  12. Pour the boiling water over the sauce powder and cake mixture and place in oven.
  13. Bake for 45 minutes.
  14. Dust with icing sugar and serve.

This recipe is adapted from many I’ve seen.

Below are some great Potter candy recipes from Food In Literature, which I love!

Other Recipes:

Acid Pops

Cockroach Clusters

Pepper Imps

Peppermint Humbugs

Every Flavor Beans

Pumpkin Pasties

Rock Cakes

Sherbert Lemon

Bookish Baking #5: Harry Potter Treacle Pudding

My first was a Butterbeer recipe and my second was Night Circus Cinnamon Things. The third was Blue Cookies from PJO. Last week was Treacle Tart – Also from Harry Potter.

This is pretty much a continuation of last week’s. Well, the week before that, I didn’t have a recipe for the last week of July…Sorry, I was at Supercon.

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TREACLE PUDDING

Makes 2 puddings (2 cups each).
INGREDIENTS
  • ⅓ cup Golden Syrup
  • 3/4 cup room temperature unsalted butter
  • 2/3 cup of white sugar
  • 3 large eggs
  • 1⅓ cup self-raising flour
  • 4 tbsp milk
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • 1 teaspoon vanilla extract
INSTRUCTIONS
  1. Grease the pudding bowl. If you don’t have a pudding bowl, a heatproof container like a Pyrex bowl or measuring cup, will also work.
  2. Take half of the golden syrup and pour into the bottom of the pudding bowl.
  3. With an electric mixer, beat together the butter, white sugar and golden syrup until fluffy.
  4. Alternate adding in an egg, then  flour, then milk and repeating until it’s all mixed.
  5. Scoop into the pudding bowl, stopping when the batter is an inch from the top.
  6. Take a sheet of baking paper and cut a length twice as wide as the bowl and fold a 1″ pleat in the middle.
  7. Repeat the same with aluminium foil.
  8. Lay the baking paper on top of the bowl first, then the aluminium foil.
  9. Take some twine and tie around the top of the bowl to secure the baking paper and foil. If you have a pudding bowl, you’ll need to also make a handle with the string for easy lifting. If using a measuring cup, this won’t be necessary. – I copied this step verbatim from Food in Literature, from which I adapted this recipe.
  10. Cut the excess foil and baking paper and fold the edges up.
  11. In a deep saucepan, place in a small trivet or bowl.
  12. Place the pudding bowl on top then fill the saucepan with water until it reaches halfway up the bowl.
  13. Cover the saucepan with a lid and boil for about 1½ to 2 hours.
  14. Pierce with a fork to check for done-ness, should come out clean when finished.
  15. Let cool before serving. Drizzle golden syrup on top.

When I first read Harry Potter (about a decade ago…wow) Treacle was a mystical magical Harry Potter-esque thing on par with Butterbeer. Treacle isn’t a word in America.

Now I know better.

Like most of my recipes, this is adapted from various around the internet.

If you try out my variation, let me know how it goes, if you liked it, etc!

I hope you guys are enjoying this Bookish Baking feature as much as I am!

Bookish Baking #4: Harry Potter Treacle Tart

I’m really liking this series, I hope you guys are too! Its fun to put together these recipes (even if I’m crazy behind on reviews…).

My first was a Butterbeer recipe and my second was Night Circus Cinnamon Things. The third was Blue Cookies from PJO.

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TREACLE TART

INGREDIENTS
  • Pre-made uncooked shortcrust pie crust
  • A sheet of shortcrust pastry
  • 1 cup golden syrup
  • 1 lemon (zest and juice)
  • Half a cap of vanilla extract
  • 3 tbsp. heavy cream
  • 1 egg, lightly beaten
  • 1 tablespoon of molasses
  • 4 tbsp. unsalted butter
  • A pinch of salt
INSTRUCTIONS
  1. Preheat oven to 395F/190C.
  2. Heat golden syrup over stove until runny.
  3. Add the other ingredients and stir together into golden syrup.
  4. Pour the mixture into the pie crust.
  5. Cut the dough of the party sheet into long strips for the lattice top (make both vertical and horizontal stripes along the top).
  6. Place onto the top of the pie and cut the excess off.
  7. Bake for 30 minutes or until the crust is golden brown.

When I first read Harry Potter (about a decade ago…wow) Treacle was a mystical magical Harry Potter-esque thing on par with Butterbeer. Treacle isn’t a word in America.

Now I know better.

Here, I have a Treacle recipe I adapted from various versions online.

If you try out my variation, let me know how it goes, if you liked it, etc!

I hope you guys are enjoying this Bookish Baking feature as much as I am!

Bookish Baking #3: Blue Cookies (Percy Jackson)

I’m back for the third Bookish Baking! I’m really enjoying these, and I hope you guys are too!

My first was a Butterbeer recipe and my second was Night Circus Cinnamon Things.

This time, I have a recipe from The Percy Jackson and the Olympians Series: Blue Cookies. Iconic to every PJO fan! (Not my picture below)


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Ingredients:

  • 2 sticks butter
  • 3/4 cup confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup white chocolate chips
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • blue food coloring – A lot okay?
  • 1/8 teaspoon salt

Instructions:

  • Pour the white chocolate chips into a bowl, mix in blue food coloring until they look blue – it makes more cohesively blue cookies this way.
  • Melt the butter, and mix in food coloring until desired shade. Add vanilla extract.
  • Mix dry ingredients in a separate bowl to wet ones.
  • Pour butter mixture into dry ingredients until even, all clumps out and color even.
  • Stir in blue chips.
  • Line baking tray with wax paper (you’ll thank me later)
  • Roll little balls out of cookie dough, and flatten a little on the tray, space cookies an inch or two apart on tray.
  • Bake for 8-10 minutes.
  • Let cool and enjoy!

Percy Jackson is beloved by most bookworms and I’m glad I got to share my version of Percy’s Blue Cookies with you!

Let me know if you liked it, how they turn out if you make them and if there are any recipes you’d like to out out for you guys!

Bookish Baking #2: Cinnamon Things (The Night Circus)

Okay, last week I posted my first Bookish Baking in the form of a Butterbeer recipe!

I was originally thinking of making Bookish Baking a monthly thing, but I’ve been scheduling some, and I like writing them enough that I think I want to make it weekly? I want to hear what you guys think of it!

This time, I have a recipe for “Cinnamon Things” for The Night Circus!

In my mind, the cinnamon things were cinnamon rolls, but I don’t know how to make those.

I DO know how to make cinnamon twists, and they are delicious!


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“Have you tried the cinnamon things?” Poppet asks. “They’re rather new. What are they called, Widge?”

“Fantastically delicious cinnamon things?” 
― Erin MorgensternThe Night Circus


Check This Out: Buddy Read w/ Icebreaker694

Book Review: The Night Circus


Ingredients:

  • 1 Package of crescent dough (I like Pillsbury but which ever works, serving depends on this, I get the 8 crescent pack)
  • Butter (1/4th cup melted)
  • Sugar (1/8th cup)
  • Cinnamon (2-3 Tablespoons)
  • Optional: Cream Cheese frosting for drizzling/dipping

Instructions:

  • Separate dough pieces.
  • Melt butter, stir in cinnamon and sugar.
  • Either brush on the mixture, or if your like me, drip the dough into it until entirely coated.
  • Twist dough pieces – either into classic twist shape or whatever formation you wish.
  • Pour left over butter on top – let it soak in.
  • Sprinkle extra sugar and cinnamon on top to preference.
  • Bake according to pre-packaged dough directions.
  • Enjoy!

These Cinnamon Things are super easy because I use prepackaged dough – due to both a lack of skill, and generally time.

Let me know how your liking this series, and what kinds of recipes you’d like to see in the future!

Bookish Baking #1: Butterbeer (Harry Potter)

There are roughly 4 million recipes for butter beer online. There is probably even an official one.

And I’m not trying to copy anyone, but butter beer is delicious and a lot of recipes are complicated/have a billion ingredients.

This is the modified/unique recipe I’ve used in the past that I prefer – in case anyone ever wants to use it!

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2 Serving Recipe –

Adjust as needed for more (proportional ingredients)

Ingredients:

  • Cream Soda (2 cups) – Vanilla Cream Soda works best or add a cap of vanilla extract
  • Sweetened Condensed Milk (1/4th cup)
  • Butter (2 Tablespoons)
  • Butterscotch Syrup (1/4th cup)
  • Cinnamon (1/4th teaspoon) – Optional to taste
  • Whipped cream – Garnish/Optional

Instructions:

  • Melt butter, and stir in cinnamon, condemned milk and syrup.
  • For cold butterbeer: stir in mixture to cream soda and chill before serving
  • For warm butterbeer: heat soda over low heat on stove top and stir GENTLY in sugar/butter mixture.
  • Serve (optional: butterbeer mugs)

There are many variations of butterbeer recipes online. Often, the best is a matter of taste and preference rather than any hard or fast rule. This is my preferred method, but remember, you can always change things up a little for taste (more condensed milk, less butterscotch, ginger ale instead of cream soda, etc!)


This is my first in a new feature of Bookish Baking I’m trying out!

Let me know if you like it, what other recipes you’d like to see, what you think of this one, etc.