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Butterbeer Cookies

One of the flavors in November 2019’s geek-themed cookie care packages was a butterbeer cookie! If you love a good butterbeer flavored treat, try these cookies and then try the infamous butterbeer fudge!

The first time I made a version of these cookies was using a recipe from Sugar & Soul. It utilizes pudding mixes, extracts, and chips for a blend of flavors resulting in a tasty cookie. Check out the original post for tips and notes on variations for the recipe.

 

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Butterbeer cookies, one of the three flavors in November 2019’s geek-themed cookie care packages

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Butterbeer Cookies via Sugar & Soul

1/2 cup unsalted butter, softened
1/4 cup granulated sugar
3/4 cup light brown sugar
1/4 cup instant vanilla pudding mix, dry
1/4 cup instant butterscotch pudding mix, dry
2 large eggs
1 additional egg yolk
1 tsp vanilla extract
1 tsp butter extract
1/2 tsp salt
1 tsp baking soda
2 1/2 cups all-purpose flour
1 1/2 cup Heath toffee bits, straight toffee, not the chocolate toffee mix

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 yolk, vanilla, and butter extract. 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 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 be 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.

Bake at 350°F for 10-13 minutes.

Cool on the pan for a couple of minutes before transferring to a cooling rack.

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WBTV Morning Show – Muggles Market Too

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A plate of butterbeer fudge made it on to a local morning show today! Check out leader of the Charlotte Geeks, Joey Starnes, as she shows off goods from many of the vendors you can visit and purchase from at Muggles Market Too, next Saturday and Sunday, March 7th and 8th, at the University Hilton in Charlotte, NC. Click to watch the WBTV Muggles Market Too spot.

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Butterbeer fudge on display with many other vendor goods for Muggles Market Too during a tv segment on WBTV

 

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Muggles Market Too and the Saga Conference

Greetings! Only one week to go until the Saga Conference and Muggles Market Too in Charlotte, NC!

Be sure to swing by, say hi, and grab some tasty treats.

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Muggles Market Too tables! Come see me at I16!

 

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These are some of the goodies that will be available for purchase while supplies last. If you’d like to preorder, send an email to CasualConfections@gmail.com. You can pay via invoice or pay day-of in cash. Your order will be ready for you to pick up at the table.

  • Assorted Cookies
    • Brownie sugar cookies
    • Chocolate hazelnut
    • Chocolate chip raspberry
    • Apple cider sugar cookies
    • Chai sugar cookies
    • Maple sugar cookies
  • Dean’s I Want Pie bars
    • Strawberry
    • Red raspberry
    • Pineapple
  • Butterbeer fudge

 

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Muggles Market and Geek Gala 2019

If you follow Casual Confections on social media, you’ve seen a lot of chatter leading up to the Muggles Market and Geek Gala which both took place last Saturday. Both events were a huge success!

Want to try your hand at making any of the goodies Casual Confections sold or donated to the events? Go for it! These are the recipes I started with and tweaked to end up with the current versions on my menu:

  • Cookie Cat Cookies
  • Butterbeer fudge (gluten free)
  • Dean’s I-Want-Pie Bars (gluten free, vegan)
  • Zuul Slime Cake
  • Strawberry Shortcake-ish Cake
    • Cake – yellow box cake mix
    • Topping – same fluff recipe as above, just add ground freeze dried strawberries, strawberry flavor oil, or strawberry Jell-O mix in place of the vanilla extract. Start with a small amount and add more to taste. Sprinkle with ground freeze dried strawberries.

 

Cookie Cat
Cookie Cat: brownie cookie with strawberry and plain marshmallow fluff
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Butterbeer fudge tray
PieBars
Dean’s I-Want-Pie Bars are very customizable, gluten free, and vegan
ZuulSlimeCake
Zuul Slime Cake: black cocoa cake with vanilla pudding slime
StrawberryShortcakeIshCake
Strawberry Shortcake-ish Cake
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Butterbeer Fudge

I was recently asked if I would donate some goodies to a fund raising event for a local chapter of The Harry Potter AllianceCavendish Brewing Company was hosting a Yule Ball and was interested in treats for their room of requirement as well as pieces for the auction. I couldn’t resist supporting a good cause and coming up with themed bakes!

The first recipe to share from this experience for butterbeer fudge and is from GetAwayToday.com: https://www.getawaytoday.com/…/butterbeer-fudge-copycat-rec…. A full bucket of butterbeer fudge was up for auction.

The process is very straightforward. When boiling and simmering the sugar mixture, be careful as some of it may jump out of the pot and can burn if it gets on you. Another trick I found to help make the process easier was to have the two separate bowls prepped with the chips or chocolate and extracts before starting the sugar mixture. This way you can just pour the heated mixture in straight from the stove without needing to fumble with anything. The fudge came out very soft and does melt in your mouth.

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Butterbeer fudge
3/4 cup butter (Slice the butter so that it melts quicker)
3/4 cup evaporated milk
1 jar (7 oz) marshmallow creme
2 1/2 cups granulated sugar
1 tsp rum extract
1 tsp butter extract
1 1/2 cups butterscotch chips
3/4 tsp vanilla extract
1/2 cup white chocolate chips

Place a square of parchment paper on the bottom of an 8×8 (or 9×9) inch pan. Coat the pan and paper with cooking spray. Set aside.

Add the butter, evaporated milk, marshmallow creme, and sugar into a saucepan. Use medium heat to bring the ingredients to a nice boil. Stir constantly. Once the mixture starts to boil, set a timer for 7 mins. Stir and simmer for the entire 7 mins. When the timer goes off, remove the pot from the heat. Working quickly, pour 1 cup of the mixture into a bowl. Add the white chocolate chips and vanilla extract. Stir together until smooth. To the rest of the batch, add the butterscotch chips, rum extract, and butter extract. Stir until the ingredients all combine together.

Pour the butterscotch fudge into the prepared pan. Spread evenly.

To keep the layers separate: Place a layer of wax paper on top of the butterscotch fudge layer. This keeps the two layers from combining. Spread the white chocolate fudge onto the top of the wax paper, edge to edge. Once the white layer is smooth and even, flip the entire layer over so the wax paper is on top. Scrape the fudge off the wax paper using a rubber spatula and smooth out any lumps.

To swirl the layers: skip the wax paper step. Pour the white chocolate fudge directly on top of the butterscotch fudge. As you spread the white fudge evenly across the pan, the fudges will start to swirl together. Run a rubber spatula in “s” shapes across the pan from top to bottom. Turn the pan and repeat. Keep swirling until you achieve a look you find pleasing.

Let the fudge set on a counter overnight. The next day, loosen the edges of the fudge from the pan and flip the pan upside down onto a cutting board. Remove the wax paper. Slice the fudge into the desired serving size. Store in an airtight container.

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Butterbeer fudge sliced