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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
ButterbeerFudgeTray
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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Passover Chocolate Raspberry Pecan Squares

Passover is a time of family gatherings which means it’s a great time for baking! The challenge with Passover bakes, though, is that they cannot have rising agents. That means that most cakes and cookies are out. For this Passover, I made two bakes. The first is a chocolate raspberry pecan square recipe from Esthero Design.

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Passover Chocolate Raspberry Pecan Squares

Dough:
3/4 cup vegetable oil
2 cups sugar
3 eggs
2 tsp vanilla sugar (or 2 tsp vanilla extract)
2 cups potato starch
2 6oz bags of ground almonds

Topping:
12 oz chocolate chips (I went with milk chocolate)
8 oz chopped pecans
15 oz raspberry jam

Preheat oven to 350°F.

Mix the dough ingredients together.

Grease an 11″x17″ cookie sheet and press a piece of parchment paper onto the bottom. (Note: having some parchment paper hang over the sides will help with releasing the bars from the cookie sheet. Otherwise, you may end up needing to cut the bars on your sheet, which isn’t good for the sheet.) Press the dough onto the prepared cookie sheet, making sure its distributed evenly. Bake for 20 mins.

Take the dough out of the oven. Spread the jam evenly over the dough. The jam will get easier to spread as it is heated by the hot dough. Sprinkle the chocolate and the pecans over the jam.

Bake for an additional 25 mins.

Allow the squares to cool completely before cutting.

Note: squares taste great frozen!

Passover Chocolate Raspberry Pecan Bars
Uncut tray of Passover chocolate raspberry pecan squares
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Chocolate Pear Cake

Some family was recently traveling in Italy and started sending my photos of some goods in the local bakeries. They’re returning back this weekend and asked about two different cakes. After some Googling and talking with some fellow bakers, we determined that one was a chocolate pear cake and the other was an Italian apple cake. Today I tried the chocolate pear cake using a recipe by An Italian in my kitchen.

It smelled delicious while it baked and looks very tasty now that it’s done. Looking forward to everyone tasting it tomorrow.
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Chocolate Pear Cake

2 large pears either William, Anjou, or Bartlett – I used Bartlett
1 1/4 cups + 2 Tbsp cake flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1/4 cup + 2 Tbsp Greek yogurt
2 Tbsp milk
2 eggs
1 tsp vanilla extract
3/4 cup sugar
1/4 cup + 1 Tbsp vegetable oil
1/4 cup mini chocolate chips, dark chocolate (I chopped up some full-sized morsels instead)

Preheat oven to 350F.

Grease and flour or parchment a 9” cake pan. I used a spring-form pan.

In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.

In a small bowl, mix together the yogurt and milk until combined. Set aside.

Peel, core, and slice the pears.

In a large bowl, beat the eggs, vanilla, and sugar at medium speed until light and fluffy (about 5 mins). Then, slowly add the vegetable oil and beat until combined (about 1 min). Alternate adding the dry ingredients and the yogurt mixture. Beat until combined (about 1 min).

Pour batter into the prepared pan. Top with pear slices, sliced side down. Sprinkle with mini dark chocolate chips.

Bake for approximately 45 mins or until a toothpick comes out clean. Let cool. Dust with powdered sugar before serving.