Harry Potter’s Chocolate Frogs

Around half past twelve there was a great clattering outside in the corridor and a smiling, dimpled woman slid back their door and said, ‘Anything off the trolley, dears?’ – Harry Potter and the Philosopher’s Stone, p. 76.

Chocolate Frogs I’ve always wanted to have something off that lovely trolley. Now I finally can – and so do you! These chocolate frogs are so easily made – really, anyone can do it (anyone magical, that is 😉 ). SONY DSC

That's what they look like inside.

That’s what they look like inside.

All you need is dark chocolate couverture, dark chocolate, green Candy Melts and a chocolate frog mould. The last will – depending on where you live – probably be hardest to get. I ordered mine from Great Britain. The package appears to have gone astray, however, and travelled through Russia before it came here. That’s at least what the tracking number said (and, frankly, also what the package looked like when it arrived…). But at least the chocolate frog mould has arrived. And now that I have it I can make as many different chocolate frogs as I wish. I’ve already got a few other ideas for fillings in mind… But now I must be off … go and catch that last chocolate frog before it makes a leap for freedom. 😉

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Harry Potter’s Chocolate Frogs

Preparation time: about 30 min
Yield: about 20 small frogs

Ingredients:

  • 150g dark chocolate couverture
  • 50g dark chocolate
  • 100g green Candy Melts
  • chocolate frog mould

Preparation Instructions:

1. Prepare two bain-maries (pots over hot water).

2. Let the couverture and chocolate melt in one pot and the green Candy Melts in the other one.

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3. Fill a thin layer of chocolate into the frog moulds. Make sure you cover the whole frog (all the way up). Put the mould into the fridge for about 5 minutes (until the chocolate is hard).

SONY DSC4. Then, put a bit of the melted green filling on each chocolate layer. Work quickly such as no to re-melt the dark chocolate. Put into the fridge for another 5 minutes.

SONY DSC5. Add the some more of the chocolate mixture as a final layer. Put into the fridge for another 5 minutes. Then, take them out and carefully release the frogs from their moulds. (Eat quickly before they have the chance to jump away and join Neville’s toad Trevor.) Tip: If you fancy more obviously green frogs, just use the green Candy Melts as your first and last layer und put a bit of dark chocolate in the middle. Harry Potter's Chocolate Frogs _________________________________

To get a printed version: Download the pdf.
(Both English and German versions available!)

Harry Potter’s Chocolate Frogs (English)

Harry Potter’s Chocolate Frogs (deutsch)

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Guest Post: Stellar Mince Pies (inspired by Mrs Weasley)

Stellar Mince Pies ~~~ TODAY: ANOTHER GUEST POST WRITTEN BY MY FRIEND KATHRIN! ~~~

As you may have noticed I am currently launching a “Harry Potter Food” collection for all fellow Harry Potter lovers! Now, these lovely mince pies Kathrin is going to tell you about have been our dessert last Saturday when we and another friend enjoyed a wonderful Harry Potter Evening. Kathrin baked them inspired by a Harry Potter quote and some of the mince pies (though none of those in the picture) were even topped by lightning bolts! I tasted them myself can absolutely recommend them – they were simply delicious and made us feeling a bit Christmassy already! – Bettina.

P.S. If you’d like to see some more of Kathrin’s baking creations, you can follow her here!_________________________________

‘Oy! Presents!’
Harry reached out for his glasses and put them on, squinting through the semi-darkness to the foot of his bed, where a small heap of parcels had appeared. Ron was already ripping the paper off his own presents.
‘Another jumper from Mum …  maroon
again … see if you’ve got one.’
Harry had. Mrs Weasley had sent him a scarlet jumper with the Gryffindor lion knitted on the front, also a dozen home-baked mince pies, some Christmas cake and a box of nut brittle. As the moved all these things aside, he saw a long, thin package lying underneath.
‘What’s that?’ said Ron, looking over, a freshly unwrapped pair of maroon socks in his hand.

– Harry Potter and the Prisoner of Azkaban, p. 165.

The other day I was thinking of what dessert to bring to a Harry Potter night with friends. I somehow felt a bit Christmassy (I blame the supermarkets and their Christmas displays in early October) and decided to bake some mince pies, a typical treat served during the Christmas season. Now you may wonder what mincemeat has in common with dessert. Well, there are two types of mince pies. The original one is salty and does indeed contain meat. However, the mince pies in this recipe here contain sweet mincemeat, a mixture of dried fruits, sugar and orange juice.

To spice these treats up a bit, I put some stars (and lightning bolts) on top to cover the pies. They were stellar in look as well in taste! – Kathrin.

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Stellar Mince Pies

Yields: 12-16 servings
Preparation time: 40 minutes
Baking time: 20 minutes

Ingredients:

For the pastry dough:

  • 350g all-purpose flour
  • pinch of salt
  • 225g butter cubed
  • 1 beaten egg
  • cold water as needed
  • 1 tbsp cinnamon
  • 2 tbsp icing sugar

For the mincemeat (should be made at least one day ahead):

  • 3 small apples (peeled, cored, quartered and sliced into slices)
  • 1 1/2 cups raisins
  • 3/4 cup brown sugar
  • 1/3 cup dried cranberries
  • 3 tbsp candied orange peel
  • 1/3 cup almond slivers
  • 1/2 cup orange or apple juice + a few tablespoons more if the mixture seems dry)
  • 1 tsp nutmeg
  • 1 tsp cinnamon

Method:

  1. Make sure to prepare the mincemeat at least one day in advance. Combine all ingredients in a bowl. The mixture should be moist and hold together a bit. If it seems too dry, add a few tablespoons of juice. Cover the bowl and refrigerate overnight.
  2. To make the pastry combine flour, salt, icing sugar and cinnamon in a bowl. Rub the butter cubes into the flour using your fingertips until the mixture resembles breadcrumbs. Carefully add the beaten egg and stir until fully combined. If the dough is too dry, add water by teaspoon but do not make it too wet that it is sticky. Wrap the dough in plastic wrap and chill for at least 20 minutes.
  3. Grease a regular sized muffin tin and preheat the oven to 205°C.
  4. Dust a work surface lightly with flour. Place a sheet of parchment paper onto the dough and roll it out, about 3mm thick. Using an 8cm cutter or something of similar size cut out circles of dough and slightly stretch them. Cut out small stars or lightning bolts from the remaining dough to place on top of the pies. Fit each circle of dough into the cup of your muffin tin, don’t worry if the pastry doesn’t come to the top.
  5. Fill the pastry-lined tins with mincemeat to the very top. Place the stars on top and slightly sprinkle with some icing sugar on top. Bake in the preheated oven for about 20 minutes. Cool the pies in the muffin tin for about 5 minutes before transferring them to a plate.

(Inspired by Dumbledore’s Vegan Army)

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Stellar Mince Pies (English)

Stellar Mince Pies (Deutsch)

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P.S. Do you remember what that ominous package (from the quote) contained..? Feel free to comment below!

Recipe Testing: Pumpkin-Ginger-Cupcakes from “Klitzeklein”

SONY DSCA few days ago I baked these lovely Pumpkin-Ginger-Cupcakes from “Klitzeklein“. Pumpkin-Ginger-CupcakeThey were quite easy to make and the flambéing was fun. The dough is nice, moist and filled with loads of spices. It goes very well with the dark chocolate icing and the fluffy meringue topping – and it taste like a mouthful of pure autumn! Pumpkin-Ginger-CupcakesI can really recommend this recipe! You can find it here. Pumpkin-Ginger-CupcakesBy the way, this is my new (hand-crafted) étagère, which I bought at a market in my village. I’ve wanted one for such a long time – and when I saw this one I simply couldn’t resist…  😉 ❤

Harry Potter’s Pumpkin Cookies

Harry Potter's Pumpkin Cookies

‘Come an’ see what I’ve bin growin’,’ said Hagrid, as Harry and Hermione finished the last of their tea.
In the small vegetable patch behind Hagrid’s house were a dozen of the largest pumpkins Harry had ever seen. Each was the size of a large boulder.
‘Gettin’ on well, aren’t they?’ said Hagrid happily. ‘Fer the Hallowe’en feast … should be big enough by then.’
‘What’ve you been feeding them?’ said Harry.
Hagrid looked over his shoulder to check that they were alone.
‘Well, I’ve bin givin’ them – you know – a bit o’help.’

– Harry Potter and the Chamber of Secrets, p. 90.

I love Harry Potter’s magical world! And always when autumn comes I wish more than anything that my Hogwarts letter hadn’t been lost…

As some sort of consolation for all fellow muggle-born witches and wizards whose Hogwarts letter never found its way to them I’ve got here a lovely Harry Potter- inspired recipe: Pumpkin Cookies with a lightning bolt-shaped glaze.

Harry Potter's Pumpkin Cookies

They are easily made and – if you’ve got the pumpkin puree ready – also very quickly. When I bake them I listen to a Harry Potter audiobook or the wonderful soundtrack…and it feels almost as if I were at Hogwarts myself… Believe me, you ought to try it, too!

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Harry Potter’s Pumpkin Cookies

Preparation time: 10 min (if you’ve got some pumpkin puree ready) or 1h 30 min (if you don’t)
Baking time: 15-18 min
Yield: 40-50 cookies

Ingredients:

  • 110g butter
  • 1 cup white sugar
  • ½ cup muscovado sugar
  • 1 cup pumpkin puree*
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 ½ cups flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 ½ tsp. baking powder
  • 1 tsp. ground cinnamon
  • ¼ tsp. (freshly) ground nutmeg
  • ⅛ tsp. ground cloves
  • 1 ½ sifted powdered sugar
  • 3 tbsp. milk
  • 1 tbsp. melted butter
  • 1 tsp. vanilla extract

* Just buy a pumpkin which is suited for baking (≠ those which are ideal for soup). Wash, cut open, remove the seeds and the skin and chop into small cubes. Cook with a bit of water until the pumpkin starts to “fall apart”. This will take about 30-60 minutes depending on your pumpkin. Now you can create the puree by simply stirring the pumpkin pulp with a (non-electric) whisk. Let it cool down. If you don’t need it all at once you can store the rest in your freezer.

Preparation Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Mix butter and sugar in a large bowl until light and smooth.
  3. Add pumpkin puree, egg and vanilla extract until the whole mixture is well combined.
  4. Combine flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves and add gradually to the butter mixture. The dough should be soft but still malleable.
  5. Form round dough balls about the size of a teaspoon and put them onto prepared baking tins (probably you’ll need about 3 tins until you’re done).
  6. Bake in the middle of the oven for 15-18 minutes.
  7. Combine sifted powdered sugar, milk, melted butter and vanilla extract to make the glaze. Fill the glaze into a piping bag with a small nozzle. Pipe a lightning bolt on every cookie (once they’re cooled down).

(recipe after http://www.verybestbaking.com)

Harry Potter's Pumpkin Cookies

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Harry Potter’s Pumpkin Cookies

Harry Potters Kürbis Cookies