My oldest daughter, Aria is obsessed with anything Harry Potter. When she first learned to read she couldn't wait to start reading the Harry Potter books. She is 11 now and has recently finished all the books and has reread some of them also. In February we went to Orlando, Florida and we defiantly had to visit Universal Studios. We had a blast! While there we tried Butterbeer. We tried the carbonated version and the frozen/slushy version. They both were delicious, but I think most of us liked the frozen version. Universal Studios did not disappoint and we will remember our visit forever!
Since coming back from our trip she even has more Harry Potter on the brain. She wanted to recreate some food from the books. She found this Butterbeer recipe that was supposed to be close to the Universal Studios theme park version.
Verdict: It was pretty tasty. Aria said it was close to the park version, truthfully I can't remember. This recipe is super sweet though. I would add less of the cooked sugar mixture to our glasses next time.
Butterbeer
Ingredients:
- 1 cup light or dark brown sugar
- 2 tablespoons water
- 6 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon cider vinegar
- 3/4 cup heavy cream, divided
- 1/2 teaspoon rum extract
- Four 12-ounce bottles cream soda (I purchased a 2 liter bottle)
Directions:
- In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
- Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
- Once the mixture has cooled, stir in the rum extract.
- In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
- To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
Since we are about everything Harry Potter today. Did you know that his Birthday was yesterday July 31st? And did you also know that it was JK Rowling's Birthday also? Also my middle daughter is obsessed with Beanie Boos and it was her pet owl, named Spells' Birthday was yesterday also, coincidence? I think not!
For dinner we made scones, which are very English, and kinda like Rock Cakes that Hagrid makes and eats.
Happy Birthday Harry, JK and Spells!
Strawberry & Chocolate Chip Scones
Makes 4
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cut into 1/4” pieces
- 1 whole egg
- 3 ounces milk
- 1/4 cup fresh strawberries, cut into 1/4” pieces
- 1/4 cup chocolate chips (or mini chocolate chips)
- 1-1 1/2 teaspoons milk
- 1/2 teaspoon granulated sugar
Directions:
1. Preheat oven to 375F. Line a cookie sheet with nonstick foil, a Silpat, or parchment paper, set aside.
2. In a medium bowl stir together the flour, sugars, baking powder, and salt. Cut the butter into the flour mixture using a pastry blender, two forks, or your fingers, until the mixture is the size of small peas.
3. Stir in the egg and milk until blended, but do not overmix. Stir in the strawberry pieces and chocolate chips until combined.
4. Turn out the mixture onto the prepared cookie sheet and form into a circle about 1/2” thick. Score the dough into four pieces. Brush the dough with milk and sprinkle with sugar. Bake for 19-21 minutes or until golden brown. Cool on the pan several minutes, then remove to a cooling rack or serve warm cut into four pieces.
Recipe adapted from Searching for Dessert
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