Harry Potter's Butterbeer

I've been dying to go see Universal Studio's new Wizarding World of Harry Potter! Friends have told me it's packed and the buzz on the street is that you MUST go have some Butterbeer at Hogsmeade. So, to escape the winter blahs we came up with our own version of Butterbeer and turned the kitchen into Hogsmeade for the day. Fun! I think the kids liked it...I could only drink a little because it's very rich!

Harry Potter's Butterbeer
Serves 8
Ingredients:
16 ounces butterscotch ice cream topping.
8 tablespoon butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/2 cup heavy whipping cream
1 teaspoon rum extract, optional
8 cans Cream Soda (12 ounces each, room temperature)
1 cup heavy whipping cream (for topping)

Directions:
In a large pot, combine butterscotch ice cream topping, butter, salt and vinegar. Cook over medium heat until butter is melted and mixture just starts to bubble.
Remove from heat and add heavy whipping cream and rum extract (optional).
Scoop out ¼ cup of butterscotch mixture and place in a medium bowl. Place in fridge for 5-10 mintues to cool. When cool, pour in 1 cup heavy whipping cream and beat until thickened (you do not have to beat it to stiff peaks, leave it foamy!:)). Set aside.
Pour soda into pot of butterscotch mixture. If mixture is too cold, heat for a few minutes on the stove over medium heat. To serve, pour into mugs and top with whipped cream.

According to J.K. Rowling, Butterbeer is served cold in bottles and hot in foaming tankards. We definitely liked it better warm but you're welcome to chill before serving if desired.

What a great Wizard-in-training!...
We had lots of fun and escaped those winter "blahs" for an evening!

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Candy Corn Coolers

We're having a big family Thanksgiving this year and I've been thinking about a fun and easy drink to serve. So, I created these "Candy Corn Coolers" and they were a hit with everyone I tried them on! They're definitely going on our Thanksgiving menu!I'm still working on other dishes to make--do you have some family favorites? Let me know, I'd love to try them! The recipe below is obviously estimates--you'll want to adjust depending on the size of your glasses. Basically, fill your glass half full with orange juice then add syrup and whipped cream. :)

Candy Corn Coolers
Ingredients
24 ounces orange juice or lemonade
18 ounces Torani orange syrup
refrigerated aerosol whipped cream

Directions
1. Fill six 8 oz. glasses half full with orange juice or lemonade.

2. Carefully pour 3 oz. orange syrup into each glass.
3. Top with whipped cream and serve!

Glow in the Dark Spooky Drinks

I'm so excited to share the spookiest Halloween Drink EVER...
now don't these drinks look so cool?

How about kicking them up a notch and making them GLOW?!I learned this summer that Tonic Water contains quinine, which glows under UV light. Now, quinine is what gives Tonic water its bitter taste, so you have to add something really sweet to make it taste good! Well, I knew that it would be PERFECT for Halloween!!

You can add anything you like, I decided to use grenadine syrup (to look like blood). Plus, it sinks to the bottom and makes the drink glow more. Then, your guests can mix their drinks before consuming. I found the spooky skeleton glasses here.

Glow-in-the-Dark Spooky Drinks
Ingredients:
Tonic Water
Grenadine Syrup (or any flavoring syrup)
Black Light (I found inexpensive ones at Wal-Mart)

Directions:
Fill glass with tonic water. Add about 1/3 as much grenadine syrup (to taste). Turn off the lights & place by UV or Black Light. Serve! You can change up the ingredients to your taste, the sky is the limit!

Notes: I just heard that glowing drinks were published on Our Best Bites last month. Dang it, I thought I was being creative! If I use a recipe idea, I always credit the source and even though I did it unknowingly! They have some great pics and also made some glow-in-the-dark jell-o stars--too cute!

Avocado & Peach Coladas

I'm a major guacomole fan but did you know that avocados are incredibly adaptable? We whipped up these amazingly delicious avocado coladas this week and they were a huge hit at our house! It all started when I got this gorgeous basket from Avocados from Mexico. Thank you, it was so lovely!! You can join in on the fun, too! Simply create your own "Adaptable Avocado" recipe for a chance to win $3,000! Go here for details.Did you know that avocados are FABULOUS in smoothies? My kids aren't big fans of the taste of avocados but in smoothies they take on the flavor of the other ingredients. Plus, they made our drinks a lovely green (they call them "Shrek" smoothies!:))

So, why avocados? Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid! They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients in foods that are eaten with the fruit. Some people shy away from them because they contain fat but it's actually monounsaturated fat--the good kind that supports healthy brain function. They're great for everyone in the family!

Avocado & Peach Coladas
Serves 4
Ingredients:
1 medium avocado
1 1/2 C. frozen peaches
6 oz. coconut milk
1 medium banana
1/2 C. water
3 T. sugar (to taste)
Whipped cream and cherries (optional, to garnish)
Directions:
Place all ingredients except sugar in blender and process 2 minutes until well blended. Add sugar, to taste. Pour in glasses, garnish with whipped cream, cherries, little umbrellas, pineapple, whatever you want! Enjoy!

Disclosure: I was given the avocado basket to help get the word out about the benefits of avocados in families' diets. I was not compensated in any way for this post.

Mango Lassi & Recipe Contest

We don't drink alcohol, and everyone needs
a fabulous beverage for the New Year!
I whipped up some Mango Lassi, one of our family's favorite Indian foods. If you've never had Mango Lassi, it's basically a luscious smoothie made with yogurt and fresh mangos. It's simple but SO GOOD! You can make this ahead and keep it in the fridge for up to 24 hrs, which is great if you're having a party and want to prep ahead of time!

Mangos are super-rich in Vitamin A & C, high in fiber, and my kids love them! I'm sure many of us (myself included) have a New Years Resolution to feed our families more healthy foods. At 110 calories and 0 g fat per cup, Mangos are a winner.

To spark your creativity,
the National Mango Board is sponsoring
a Mom & Mangos recipe contest.

The winner will receive 2 boxes of fresh mangos, a cutting board, and wooden mango bowl!

Here's how to participate:
-make your own kid-friendly recipe using at least one mango

-do a blog post on your recipe (if you don't have a blog, email it to me)
- leave a comment here with a link to your post.
-Winner will be selected by the National Mango Board based on the following guidelines: 50% recipe concept, 25% photography, 25% best use of fresh mango.

You have until January 14th to enter your recipe, so you have plenty of time. I can't wait to see your recipes (and make them!). Open to US Residents. The Mango Board will select a winner by the end of January and we will post it here.

Mango Lassi
Ingredients:
1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
1-2 tablespoons sugar, to taste
Whipped cream (optional, for garnish)
pinch of ground cardamom (optional)
2 T. ground pistachios (optional)

Directions:
Put yogurt, milk, mango, and sugar in a blender and mix well, about 90 seconds. Pour into glasses and garnish with whipped cream, ground cardamom and pistachios (my kids don't like cardamom or pistachios so we just left them out & I know whipped cream isn't traditional, but who cares, it's good!). Makes about 2 cups.

Special thanks to the National Mango Board for sponsoring this post with some fresh mangos! Yum!

Harvest White Hot Chocolate

We just had the yummiest, "Autumniest" treat...

White Hot Chocolate spiced with cinnamon and nutmeg
with some frozen Orange & Candy Corn whipped cream!
The best part? If you are watching your fat/calories, you can substitute fat free half & half and use a tub of fat free cool whip to make this delicious treat guilt free!

Harvest Spiced White Hot Chocolate
Drink Ingredients:
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half (you can also substitute fat-free half and half and it’s good!)
1 teaspoon vanilla extract
½ tsp. ground cinnamon
½ tsp. ground nutmeg

Directions:
In a medium saucepan over medium heat, combine white chocolate chips, half and half, and heavy cream (or fat free half and half if you are cutting fat/calories). Stir often until white chocolate chips have completely melted. Stir in vanilla extract, cinnamon, and nutmeg. Stir occasionally until heated through. Pour into cups and top with a dallop of frozen Harvest Whipped Cream (recipe below).

Harvest Frozen Whipped Cream Ingredients:
1 c. heavy whipping cream
1 Tablespoon powdered sugar
½ c. candy corn, chopped
zest from one orange (optional)
orange food coloring (optional)

Directions:
The fabulous Bridget over at Bakeat350 put it into my head that I could freeze whipping cream for later use....I thought "PERFECT for hot drinks, it won't melt as fast!". Thanks, Bridget!:)
Put heavy cream and powdered sugar in a mixing bowl, beat on high speed for 2 minutes, until fluffy and firm. Add orange zest and a few drops orange food coloring (optional)Drop by spoonfuls on cookie sheet lined in wax paper. Sprinkle with candy corn and place in freezer. When frozen, you can remove them and keep in sealed container in freezer until ready to use. They will store for several weeks!

Sweetie Pie Drinks

Love is in the air and I loooove that Chris over at Let Me Count the Ways. If you're looking for Valentines ideas, you will have a great time on her blog!! I saw this recipe for her fun hot chocolate (we just had strawberry milk) and knew we had to make those marshmallows!
In fact, we made some homemade marshmallows, too (recipe below) and they were fun. I don't know if they were worth all the work, but it was fun to see Gourmet Dad's face when I told him what I was making. His reply? "Aren't they less than a dollar a bag at the grocery store??" :)
Sweetie Pie Drinks
Ingredients:
Milk
Strawberry Quik (or red food coloring if you just want pink milk)
Large Marshmallows
powdered sugar
Small heart-shaped cutter (or sharp paring knife)

Directions:
Mix milk and strawberry quick in mugs. Or, if you just want colored milk, add a drop of red food coloring to milk and mix well. Cut marshmallows in half and dip sticky side in powdered sugar. Using small heart cutter (or paring knife), cut out heart shape and roll any sticky sides in powdered sugar. Drop in strawberry milk and serve. Yummy!

Homemade Marshmallows
Ingredients:
3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Food coloring or flavoring oil (optional)

Directions:
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cook for 3 to 4 minutes. Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed (with whisk attachment) and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and any flavors/colors during the last minute of whipping.

While the mixture is whipping, combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza cutter dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Patriotic Ice Cubes

Need to make a splash this Memorial Day? Simply freeze some red Gatorade (or Koolaid) and some blue Gatorade in ice cube trays. Pop out and serve with lemon-lime soda and you have a drink everyone will salute for!

St. Patricks Day Dessert Drinks

Here are a few more St. Patricks Day drinks for those of you who don't want to go the spinach route :) (see the Shrek Drink here). Thanks to http://www.amazingmoms.com/ for the ideas!

Lucky Lime Drinks
Put one, or two small scoops of lime sherbet in a clear glass ice cream cup, or beer mug. Pour 7-Up over the sherbet. Add a dollop of whipped cream, green sugar sprinkles and a green maraschino cherry!

Irish Mint Float
Drop two scoops of mint chocolate chip ice cream into a glass beer mug. Pour milk over the top add a drop or two of green food coloring. Top with whipped cream and green sugar sprinkles.

Peppermint Candy Shake
You'll Need:
2 1/2 cups vanilla ice cream
1/4 cup milk
1/2 cup Peppermint Pattie bars, or Junior Mints cut into pieces

Blender Directions: Place candy pieces and place into the freezer for 15 minutes. Combine all ingredients in the blender and blend on medium speed for 30 seconds. Stir with a spoon and blend for 30 more seconds. Repeat until desired consistency is reached. For a thicker shake, place blended milkshake into freezer for a few minutes.Top with whipped cream and more mint candy pieces on top.

Virgin Mojito

No one in our house drinks alcohol, so I really like to make this drink when we have Mexican food. The kids AND adults love it! Imagine my surprise to find out that historically, the Mojito is thought to have been brought to Cuba by pirates! Arrrr! A great drink AND a good story. I'm hooked.

The mojito has a legendary history of its own; the buccaneering lore behind this particular drink is noteworthy. There's much debate as to when exactly the mojito was invented and by whom. Many claim it was crafted in Cuba in the late 1800s. Others elaborate on this theory saying that the mojito was the preferred beverage of Sir Francis Drake as early as the 1500s. According to The Mojito Company's website, it was English pirate Richard Drake who prepared the first version of the drink using aguardiente, an unrefined kind of rum that he mixed with some sugar, lime and mint. Story has it the swashbucklers introduced the drink to Cuba on their treasure-hunting exploits through the Caribbean and Latin America.

So, grab your favorite little Swashbucklers, put on your eye patches, and make up a batch!

Virgin Mojito
SERVES: 1
Ingredients:
15 mint leaves
1 teaspoon raw sugar
1 ounce fresh lime juice
1/2 ounce Simple Syrup (see recipe below)

Ice
4 ounces chilled ginger ale

Directions:
1. In a cocktail shaker (or whatever), muddle the mint, sugar, lime juice and Simple Syrup. Add ice, shake well and pour into a tall glass. Top with the ginger ale.



Simple Syrup
MAKES ABOUT 1 1/2 CUPS

Directions:
1. In a small saucepan, bring 1 cup of sugar and 1 cup of water to a boil; simmer until the sugar is dissolved, 3 minutes.
Note: The syrup can be refrigerated for up to 3 weeks, so make a batch ahead of time and you've got quick and easy drinks!

Shamrock Shake...shhh, it's healthy!!

Thanks to Shannon who shared this awesome green shake recipe (or "Shrek Shake") as she calls it. It's packed full of good stuff! The best part? Your kids will love it! Her blog is here. I made a batch for dinner this evening and the girls drank all of theirs and ours as before I even had all the food on the table. I added a splash of Splenda so it was super-sweet and they thought they were pulling a fast on on me.:) This will definitely be a staple in our diet.

So, serve up some frosty servings for St. Patricks Day and you're sure to be kissed in thanks! In fact, serve them up any day you need a quick, healthy snack.

Shamrock Shake/Shrek Shake

Ingredients: (wash hands first!)

*handful of ice cubes
*handful or two of fresh spinach (don’t see why you couldn’t use frozen, but fresh sure is pretty)
*handful of frozen peach slices or other yellow or green frozen fruit
*1-2 frozen bananas
*1-2 cups of pineapple juice
*1 apple, cubed (golden delicious is great, or granny smith)

Directions:
Throw all ingredients in a blender and blend. Enjoy.

Note:
I tried adding some tofu for protein and it made a great, quick Breakfast.

Keep in mind
1) you can throw in whatever you want, but if you start mixing in red/dark fruits, the color gets muddled and less-appetizing-looking;
2) enjoy responsibly: 5 days in a row can cause problems in the poop/diaper department, especially if your kids aren’t used to quite that much fresh goodness.

White Peppermint Hot Chocolate

Easy, fancy, and Yummy. Enough said!

WHITE PEPPERMINT HOT CHOCOLATE

Ingredients:
3-1/2 cups milk
1-2/3 cups HERSHEY'S Premier White Chips
1/2 teaspoon peppermint extract
HERSHEY'S Cocoa
HERSHEY'S OVATION Mint Sticks (or candy canes, or whatever you want to stir!)

Directions
Heat milk to a simmer in medium saucepan. Add HERSHEY'S Premier White Chips; whisk until chips are melted and smooth. Stir in peppermint extract. Pour into mug. Sprinkle with HERSHEY'S Cocoa. Serve with HERSHEY'S OVATION Mint Sticks. Serve immediately.