If you didn't know I'm huge Harry Potter NERD! And I mean huge; I was in the Harry Potter club in college, played Quidditch, stood in line at midnight for the books and movies, and every year I celebrate J.K. Rowling and Harry's birthday! So this week in honor of the chosen one's birthday I am sharing this Butterbeer recipe! I won't claim that it tastes like the ones at the wizarding world of Harry Potter, but I like this one a lot; it tastes more like butterscotch.
6 12 oz bottles of cream soda
3 tablespoons of imitation butter
1/2 pint heavy whipping cream
1/2 cup butterscotch chips
Whip the cream till the peaks can stand. Melt the butterscotch chips in a sauce pan over medium heat while constantly stirring. Once this is a liquid mix pour it into the bowl with cream, mix till well combined.
Mix a half tablespoon of the imitation butter into each soda bottle poured into a cup, or pour all the soda into a bowl and gently mix all the butter in.
Put the whipped topping on top of the soda and serve immediately.
You can then mix the whole thing up.
This drink is best enjoyed while eating Bertie Bott's Every Flavor Beans and watching HP, as illustrated below!
The Hubble Telescope recently discovered the 14th moon of Neptune.
This very very easy to make. You most likely aready have the ingredients so save yourself a buck and make your own!
1/4 cup of sugar (or however much sprinkles you desire)
4 to 10 drops of food coloring (follow the boxes directions for color combos)
Preheat oven to 350 F.
Mix together sugar and food coloring. Make sure to add one drop at a time and mix well. Once the color is even and the shade you want, lay the mixture out on a baking pan and flaten it out. It is best if the sugar is spread out very thinly.
Bake for 10 min. Let cool.
You can then use it right away or store away for later use!
See wasn't that easy!
inspiration found here!
1/3 cup sugar
1-1/2 Tbl spoons cornstarch
1 Tbl spoon lemon juice
1 Tbl spoon sugar
Preheat oven to 400 F
Mix flour with cold water and butter. Mix well but do not over work; the more you work the dough the less fluffy and airy the crust will be. Spread flour out over the surface you are going to roll dough out on, and keep a handful or two near by to apply to your roller and your dough if it gets to sticky while your working it. Roll out half of the dough into a circular shape a couple of inches wider than the top of your pie tin. Make sure you roll evenly across the dough till it's about a quater of an inch thick.
Place the pie tin upside down and flip the dough over with the tin so it settles into the bottom of the tin right side up. There should be some dough hanging over the sides; bunch this up to make the crusts edge. I like to roll the excess back over and pinch it between my thumb and my pointer and middle finger to give it that rustic look. With a fork to place a few holes in the bottom of the crust to allow air bubbles to escape. Set this crust aside.
Roll out the rest of the dough in another circular shape, again a couple inches wider than the tin. This time you are going to cut out straight lines with a knife. These will be weaved together over the filling to create a lattice top. The strips can be a wide as you want them to be.
Combine the sugar, cornstarch and lemon juice. Add the blueberries to the sugar mixture and toss gently to coat. Pour the filling into pie tin. Spread out evenly.
Lastly add the strips on top. Start by putting half the strips going one direction. Then lay the half on top of them at a 90 degree angle. Then weave them under and over each other.
Place the pie tin on a cookie sheet and bake at 400 for 15 minutes. After reduce the oven temperature to 350 F and bake for 35-40 minutes, until the crust is golden brown.
Allow the pie to set for at least 2 hours before cutting into it.
Also I decided to bake them instead of fry them, which I think makes them healthier right?
1 tsp. cumin powder
Peel the eggplant, and cut into fry shaped pieces. Toss the eggplant into the mixture till covered.
Pour olive oil into a baking sheet till completely covered. Line eggplant on the pan evenly.
Once the eggplant is brown and crispy remove from the baking sheet and place on a plate lined with paper towels to drain the oil.
After they have cooled for a bit, you can serve with honey drizzled on them or dip them into whatever condiments you want to use. I made a ketchup and mayonnaise mixture, with dill in it, once and it was amazing!
Just like the Banana Bread you can freeze brown bananas before they go bad. Then just defrost them when you are ready to cook this!
I used chocolate chips.
Let cool and you have healthy cookies!