Series Snacks!

Hello! As promised, I am back with your new post. I decided I’d start a new weekly post, and this is what I came up with:

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I know, I know. Harry Potter snacks are clichê. But they sound delicious, and I liked the series, so I’m going write about them. If you have a request for a series I should do , comment! You can reblog the recipes, but if you use the picture, please give me credit for the by giving a link to https://aprilmclauren.wordpress.com. Also, please credit me for the series idea, not the recipes. Thanks!

DISCLAIMER: These recipes are from the web, not my own. I will credit them properly. If they are my own, I will tell you. Please don’t blame me/ the recipe if you don’t like it. Thanks!

This week we are making: Butterbeer, Pumpkin Juice, Honey Lemon Tea, Blackberry Fruit Jellies, & Breakfast Casserole.

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Butterbeer

!ask for help if you can’t use the mixer by yourself!

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Ingredients: 

2 liter cream soda

2 tablespoons Butter Extract

2 teaspoons Rum Extract

Recipe:

Drop the butter & rum extract into the 2-liter bottle, put on cap and slowly turn until combined.

Cream Topping

Ingredients:

1 7oz container of marshmallow creme

1 cup whipping cream

1 teaspoon rum extract

Recipe:

Put ingredients in an electric mixer and combine until smooth.

Presentation:

Pour the butterbeer into a glass,  drizzle with the cream topping, and enjoy!

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Pumpkin Juice

!ask for help if you can’t use the blender by yourself!

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Ingredients

10 dried apricots

1½ cups water

2 cups apple juice

1 cinnamon stick

7 allspice berries

2  2-inch pieces of thinly sliced ginger

½ a vanilla bean, split (or ½ a teaspoon vanilla extract)

½ cup pumpkin puree

⅛ teaspoon ground nutmeg

Recipe:

Soak the apricots in the water for at least 4 hours or overnight in the fridge.

Add the apple juice, cinnamon stick, allspice, ginger and vanilla bean to a saucepan. Bring almost to boil, then turn heat to low and simmer for 10 minutes. Take off heat and let it cool a bit.

Add the apricots and the soaking water to a blender and blend until smooth.

Add the pumpkin puree and nutmeg and blend again.

Strain the apple juice mixture into the blender to make sure only the liquid comes through. Blend until smooth.

Presentation:

Put a fine mesh strainer over a pitcher and strain the pulp so that only the thick juice is in the pitcher.

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Honey Lemon Tea

!ask for help if you can’t use the kettle by yourself!

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Ingredients:

1 cup water

2 teaspoons honey

1 teaspoon fresh lemon juice

1 teaspoon white sugar, or to taste

 

Recipe:

Pour water into a mug.

Add honey and heat in the microwave for 1 minute and 30 seconds.

Stir in lemon juice, mixing until honey is dissolved, then stir in the sugar.

Presentation:

Put a slice of lemon on the side/in of your cup.

 

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Blackberry Fruit Jellies

!ask for help if you can’t use the stove by yourself!

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Ingredients: 

1 bag frozen blackberries

2 tsp. powdered pectin

2¾ cups sugar

1 tbsp. lemon juice or lime juice

Recipe:

Puree fruit and 1/2 cup water in a blender until smooth; strain out seeds.

Place 2 cups puree in a heavy-bottomed medium saucepan. Thoroughly mix pectin and 1/4 cup sugar, whisk into fruit puree, and bring to a boil over medium-high heat. Add remaining 2 1/4 cups sugar and cook mixture until it reaches 225 degrees F, stirring constantly. Stir in lemon or lime juice; cook 30 seconds more.

Pour into a lightly oiled 9″ x 13″ baking pan, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch squares, or use a lightly oiled cookie cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be remelted and reset.

Presentation:

Store in a box or paper bag at room temperature for up to two weeks.

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Breakfast Casserole:

!ask for help if you cant use the stove by yourself!

 

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Ingredients:

Olive-oil cooking spray

14 oz. spicy turkey sausage

¾ lb. mixed mushrooms (such as cremini, shiitake, and oyster)

salt

Freshly ground pepper

1 small onion

8 slice bread (4 whole wheat, 4 hearty white)

5 oz. low-fat Jarlsberg cheese

1 pt. grape tomatoes

5 large eggs

5 large egg whites

1½ c. low-fat milk

Recipe:

Coat a medium nonstick skillet with cooking spray and heat over medium heat. Add sausage and brown, breaking up with a wooden spoon as meat cooks, about 10 minutes. Using a slotted spoon, transfer sausage to a plate. Set aside.

Add mushrooms to skillet and cook over medium-high heat until they begin to brown, about 4 minutes, stirring occasionally. Season with salt and pepper. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is soft and mushrooms are well browned, about 4 more minutes. Set mixture aside.

Preheat oven to 350 degrees F. In a medium bowl, toss bread, cheese, tomatoes, reserved sausage, and reserved mushrooms and onions. Coat a 9- by 13-inch casserole dish with cooking spray and spread mixture in an even layer in dish. In a medium bowl, beat together eggs and egg whites. Whisk in milk and pour over bread mixture. Cover dish with aluminum foil and let casserole sit for 10 minutes. Press foil down gently to ensure top layer of bread cubes soaks up liquid.

Bake casserole for 35 minutes. Remove foil and bake 15 minutes more.

Presentation:

Let rest for 15 minutes before serving.

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Thanks!

Thanks for reading! Comment if you have a series you would like me to do some foods for. Tomorrow, expect a TBFN or Fi v/s Fa update. Tell me if you like this series idea! Bye, time to work on my Camp NaNo novel!

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P.S.

If everything goes as planned, I should be participating in a writing camp 7/11 to 7/15. I will post about that, too. 🙂

until next time,

liv