Harry Potters Butterbeer Cookies Food

BUTTERBEER COOKIES

Steps:

• Preheat the oven to 375° F. In your stand mixer fixed with the paddle attachment, combine butter or margarine and both sugars; add eggs and vanilla.
• Whisk salt, baking soda, and pudding powder together in a separate bowl. Add to the wet mixture then slowly add flour.
• With a wooden spoon, add chocolate chips and mix in well. Cover and place in the fridge for 15-20 minutes to chill.
• Bake on a greased baking sheet 7-9 minutes, or until light golden brown on top. Move to a cooling rack to cool.

HARRY POTTER'S BUTTERBEER COOKIES

Steps:

• In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and sugars together until smooth. Scrape down the sides of the bowl, if needed.
• Add the pudding, eggs, additional egg yolk, vanilla, and imitation butter. Beat for about one minute on medium speed.
• In a separate bowl, combine flour, baking soda, and salt.
• Add the dry ingredients to the wet ingredients a 1/2 cup at a time and mix until combined.
• Mix in the toffee chips.
• Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.
• Scoop the dough using a medium cooking scoop and roll the dough between your hands to form round balls of dough and place onto a nonstick baking sheet about two inches apart. Top with yellow sprinkles, if desired.
• Bake at 350 F for 10-13 minutes.
• Cool on the pan for a couple of minutes before transferring to a cooling rack.

BUTTERBEER COOKIES

Steps:

• Preheat the oven to 350 and line a baking sheet with parchment paper. In a medium bowl, whisk the cake mix and butterscotch pudding mix together.
• Add eggs, unsalted butter, and rum extract and stir to combine.
• Fold in the white chocolate and butterscotch chips.
• Scoop the dough and form into balls. Place the balls on a parchment lined baking sheet and press down slightly.
• Bake for 12 to 15 minutes, until the edges are golden brown but the center is still soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

HARRY POTTER'S BUTTERBEER (COFFEE)

Steps:

• melt caramel with hot espresso or coffee.
• Heat or steam milk and stir.
• enjoy your latte!

HARRY POTTER COLD BUTTERBEER

Steps:

• In a tankard, add 1 tbsp of toffee sauce.
• Add 2/3 tankard of coca cola.
• Add ice cubes.
• Top up nearly to the top with ginger beer.
• Whisk butterscotch dream whip for 2 minutes.
• Spoon whip mixture onto top of the soda mixture for a thick "head" effect.

HARRY POTTER'S MUGGLE BUTTERBEER

Steps:

• Place soda in a microwave safe bowl and heat for about 30 seconds on high.
• Remove and set aside.
• Melt butter in microwave.
• Pour warm soda, butter and honey in a blender and pulse until well combined.
• Serve warm.

WIZARDING WORLD OF HARRY POTTER BUTTERBEER

Steps:

• Pour whipping cream into stand mixer bowl and start on medium speed. You can also use a traditional bowl and hand mixer.
• Add the powdered sugar one tablespoon at a time followed by the sugar, and salt.
• Once the ingredients are mixed in, increase the speed and whip to a slightly firm consistency. You don't want super stiff cream since this isn't for frosting.
• Add the butterscotch caramel topping and continue beating to desired consistency. I try to go for something a little stiffer than Cool Whip but looser than frosting.
• Spoon 1-2 teaspoons into a cold mug or glass. Pour the chilled cream soda into the glass stirring somewhat slowly with a spoon. You don't want make the two things one but stirring it will build a better head. Once the head starts to form pretty good, you can stop stirring.
• Serve cold and enjoy.
• Notes: You can put the unused cream into a plastic container and it will keep in the fridge for a few days. I have tested several brands of cream soda (IBC, Sprechers, Frostop) but the one that tastes the closest to what you will get at the Wizarding World of Harry Potter is definitely Boylan's Cream Soda. I use Mrs. Richardson's Butterscotch Caramel Topping and pink sea salt. I do know that the WWHP uses a non-dairy topping and I'm on the hunt for Rich's Whip Topping but no luck yet!

HARRY POTTER'S BUTTERBEER

Steps:

• Combine brown sugar and water in a small saucepan; bring to a gentle boil and cook stirring often until reads 240 degrees on a candy thermometer.
• Stir in the butter, salt, vinegar and 1/4 cup of heavy cream; set aside to cool to room temperature.
• Once it is cool, stir in the extract.
• Combine 2 tablespoons of the sugar mixture and the remaining 1/2 cup of heavy cream; beat with an electric mixer 2 or 3 minutes until just thickened but not completely whipped.
• To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup each).
• Add 1/4 cup of cream soda to each glass, stirring to combine.
• Fill each glass nearly to the top with the additional soda.
• Spoon whipped topping over each.

HARRY POTTER'S BUTTERBEER

Steps:

• In a medium bowl cream together the ice cream, butter, sugar and spices.
• Re-freeze mixture.
• In a medium pot heat apple cider to just Hot.
• Place 6 tall or 12 short glasses on counter.
• Scoop equal amounts of ice cream mixture into each glass.
• Pour hot cider on top and serve with spoons for stirring.