Did I ever mention I’m a nerd? Well it’s true. And part of my membership of nerd-hood is the requirement to like the Harry Potter series. This past weekend Anna and I tested out some new recipes- all from the world of the Boy who lived. Oh- and we also watched every single one of the movies in order- that’s a total of 8 movies. Craziness. For those of you who have never had the privilage to read the books or watch the movies, this series centers around one boy- Harry- who was the intended victim at the center of a plot from the ‘darkest wizard of the time.’ Of course this plot goes badly arwy for (he-who-shall-not-be-named) and Harry became ‘The Boy who lived’ surviving with only a lightening bolt shaped scar on his forehead. The rest of the series is a lesson in love, friendship, growing up, bravery and standing up for what is right- all while going through those rough teen years (angst! angst!) and *SPOILER ALERT!* eventually culminating in a full out war and Harry’s defeat of the returned Voldemort- (he-who-shall-not-be-named.)
There are numerous mentions of food in the series- and many scenes with the actors gathering in the great hall to eat in the movies. From these we gathered enough to make our recipes for this month- slow cooked chicken with veggies, pumpkin (bars), and Butterbeer. (A drink for wizards of all age) 🙂
Starting the chicken, potatos, onions, bacon bits, etc. in the slow cooker:
Adding the veggies about 3 hours later (since they were frozen & not fresh):
The Cast of Characters for the Pumpkin bars (minus the veggie oil):
Mixing together the deliciousness:
Ready to go in the oven (it took about 30 minutes to bake as bars- the recipe called for cookies, but the batter was crazy liquidy- not great for cookie making) We found out upon further inspection of the recipe that we should not have made the cake on the box- we should have just added the pumpkin to the cake mix. Oh well, it turned out to be a very delicious happy accident!:
Making the foam for the Butterbeer:
This was the recipe for the chilled butterbeer- created with cream soda, butter flavoring, and then the foam consisted of things like sugar, heavy cream and butter flavoring. Neither Anna or I were a huge fan of this version. It was that nasty butter flavoring. Blech:
Then we tried out the slushy butterbeer version with butterscotch and caramel flavoring- (FLIPPING DELICIOUS!!):
With the cream soda:
We have a winner!! The slushy butterbeer with the same foam is tasty:
Dinner is served! It was delicious! And yes, that is Harry Potter wrapping paper serving as a table cloth and HP napkins:
Anna! Kansas Quidditch team t-shirt 😉
Me- Seeker t-shirt, (also a Quidditch thing) 🙂
We had a great time- the only thing that would have made it even better would have been to have a thunderstorm in the background. I suppose I can trade that though for not having the tornados, damaging wind or hail that western Kansas got… Glad everyone else in the state was ok after the storms!!
I know you are ready to try out your inner-nerd (aka inner-awesome) t00! 🙂 Here are the recipes!:
Sunday Chicken Supper
- 4 medium carrots, cut into 2-inch pieces
- 1 medium onion, chopped
- 1 celery rib, cut into 2 inch pieces
- 2 cups fresh green beans (2-inch pieces)
- 5 small red potatoes, quartered
- 1 (3 pound) broiler/fryer chicken cut up
- 4 bacon strips, cooked and crumbled (We used bacon bits)
- 1 1/2 cups hot water
- 2 teaspoons chicken bouillon granules (We just used two cubes)
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 pinch pepper
- In a 5-qt. slow cooker, layer the first seven ingredients in order listed.
- In a bowl, combine the remaining ingredients; pour over the top. Do not stir. Cover and cook on low for 6-8 hours or until vegetables are tender and chicken juices run clear. (We let it go for 6 hours and added the frozen veggies after about 3 hours)
- Remove chicken and vegetables. Thicken juices for gravy if desired.
(We accidently made the cake on the spice cake box so it had to be turned into bars instead of cookies- just bake for 30 minutes if you take that happy accidental route that we did) 🙂
Preheat oven to 350°F.
Spray cookie sheets lightly with vegetable spray (Pam).
In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
Drop by large rounded spoonfuls onto the cookie sheet; they don’t flatten out much so however you place them on the sheet is pretty much how they’ll look after baking.
Bake for 8 to 15 minutes, depending on the size of your cookies.
Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
Frost, if desired.
How many cookies you get depends on how large you make them of course – just increase your baking time if making larger cookies (it’s truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.
Visit http://www.mugglenet.com/misc/rosmertas/butterbeervideo.shtml to see a video of this recipe from Mugglenet.
***Before you begin, place your mugs in the freezer***
Ingredients for Foam:
- 6 Tablespoons of sugar
- 3 teaspoons of Vanilla Extract
- 1 cup of Heavy Cream
- 2 teaspoons of artificial Butter Flavoring
Step 1: In a large mixing bowl, add the sugar, vanilla extract and the cup of heavy cream and mix it all together with either an electric mixer or a whisk and elbow grease (not your wand) until you get soft peaks (2-4 minutes with electric mixer).
Step 2: Place to the side or in your refrigerator until ready to serve.
Ingredients for Butterbeer (Chilled):
Your favorite brand of cream soda
- 1 cup of Heavy Cream
- 1 Tablespoon of artificial Butter Flavoring
Step 1: Gently pour your cream soda into your frosted mug.
Step 2: Add 1 Tablespoon of artificial butter flavoring and stil to mix together.
Step 3: Add a spoonful of your pre-mixed foam to the top and serve!
Ingredients for Butterbeer (Slushy): This was the best one!!
- Your favorite brand of cream soda
- Butterscotch Carmel Topping
- Ice Cubes
Step 1: In blender, add the Tablespoon of Butterscotch Carmel, a cup of ice cubes, cream soda and blend until slushy and lumps of ice are gone.
Step 2: Pour into the chilled mug, and the topping and serve!
Ingredients for Butterbeer (Hot Butterbeer Cider): Didn’t try this one yet
- Butterscotch Carmel Topping
- Brown Sugar
Step 1: Heat the stove top to medium.
Step 2: Pour a glass of milk into the pot.
Step 3: After milk is warmed up, add a Tablespoon of Butterscotch Topping and 1 Tablespoon of brown sugar. Stir until mixed in and drink is warmed to desired temperature
Step 4: Pour into a large mug, top it off with your foam and serve!