Calling all young Potterheads! Make magic in the kitchen with easy, friendly recipes designed for kid chefs and inspired by the Harry Potter series.
Introducing The Unofficial Hogwarts Cookbook for Kids: 50 Magically Simple, Spellbinding Recipes for Young Witches and Wizards [978-1646041817; $17.95; Ulysses Press; August 2021] by Alana Al-Hatlani, a new hardcover cookbook packed with 50 delicious recipes, easy step-by-step instructions, and spellbinding full-color photographs.
Perfect for any young fan of Harry Potter, The Unofficial Hogwarts Cookbook for Kids will have aspiring witches and wizards brewing potions, baking stellar treats, and cooking creative dishes in no time. From breakfast all the way to dessert, this book makes any meal or snack extra special (and educational!), with recipes like Rock Cakes, Granola Bars “Owl Food,” Pumpkin Soup, Magic Star Fruit Salad, Fish & Chips, Pumpkin Pasties, Cauldron Cakes, Acid Lollipops, Sticky Toffee Pudding, Butterscotch Beer and much more!
The Unofficial Hogwarts Cookbook for Kids is the perfect primer to get the young chefs-in-training active in the kitchen with their parents. As a family, you’ll have fun learning cooking terms and kitchen skills with recipes that range in complexity so that all kid chefs and their potions masters (or parents) can whip up something amazing.
Bring the wizarding world into your kitchen with The Unofficial Hogwarts Cookbook for Kids!
Here are some recipes to try with the kids. Excerpted from The Unofficial Hogwarts Cookbook for Kids by Alana Al-Hatlani. Copyright © 2021 Ulysses Press. Reprinted with permission from Ulysses Press. New York, NY. All rights reserved.
Granola Bars “Owl Food”
Ever wonder what the owls eat up in the owlery at the castle? Here’s my take on “owl food”: delicious, homemade granola. Full of healthy oats and seeds, this snack will give you a great boost of energy (which will come in handy—you never know what things might come through in the mail).
Yield 8 bars. Cook time 20 minutes, plus 2 hours to chill
nonstick cooking spray
2 cups rolled oats
½ cup sliced almonds
¼ cup pecan pieces
¼ cup pumpkin seeds
¼ cup brown sugar,
⅓ cup honey
4 tablespoons unsalted butter
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup dried fruit of
- Preheat the oven to 400°F.
- Grease an 8 x 8-inch baking pan with cooking spray. Line the pan with parchment so that it comes up the sides of the pan and hangs slightly over the edge. This will help lift the bars out later.
- In a large bowl, combine the oats, almonds, pecans, and pumpkin seeds.
- Line a baking sheet with parchment paper. Spread out the oat mixture on the lined baking sheet.
- Toast until lightly brown and fragrant, 8 to 10 minutes. Set aside to cool to room temperature.
- Meanwhile, in a small, microwave-safe bowl, stir together the brown sugar, honey, and butter.
- Microwave in 30-second increments until the brown sugar and butter have melted, 1 to 2 minutes.
- Add the vanilla extract and cinnamon to the honey mixture.
- Return the cooled oat mixture to the large bowl, add the honey mixture, and toss to coat evenly.
- Add the dried fruit, if using.
- Pour the mixture into the prepared 8 x 8-inch baking pan. Spread it evenly and then press it down firmly using the bottom of a measuring cup.
- Chill for at least 2 hours in the fridge.
- Slice the pan into 8 bars and serve at room temperature.
- Store in an airtight container for up to a week or in the freezer for up to 3 months.
This recipe is surprisingly easy but results in realistic chocolate frog candies. Feel free to enchant your frogs after you’re done making them, but be careful! Don’t let them escape out of the train window.
Yield 12. Cook time 30 minutes
6 ounces semisweet chocolate, chopped
12 gummy frog candies
- Place the chocolate in a small, microwave-safe bowl.
- Melt the chocolate in the microwave in 30-second increments, stirring between each, until it is completely melted. Set aside to cool for 5 minutes.
- Meanwhile, line a cookie sheet with parchment paper.
- Place 1 gummy frog on a fork and dip it into the chocolate, flipping it over to coat all sides.
- Drain the excess chocolate off of the frog by scooping it up with the fork and shaking it gently. Hold it over the bowl for 30 seconds to let the excess drip off.
- Place on the cookie sheet to dry and repeat with all the frog candies.
- Allow to dry at room temperature for an hour or for 10 minutes in the fridge, until the chocolate is set.
Butterscotch “Beer” for our adult Potterheads!
A wizarding world favorite, this “beer” recipe allows you to enjoy a cup full of butterscotch-y goodness whenever you’d like, even if you aren’t at a wizarding bar.
Yield 4 glasses. Cook time 25 minutes
½ cup (1 stick) butter
1 cup brown sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
1 cup heavy whipping cream
20 ounces lemon-lime soda
- In a medium saucepan over medium-low heat, melt the butter.
- When the butter is melted, add the brown sugar, salt, and vanilla extract. Whisk to combine.
- Cook the mixture for 5 minutes, until the brown sugar is completely dissolved.
- Whisk in the heavy whipping cream and continue to cook for 1 minute.
- Allow this mixture to cool to room temperature, 15 minutes.
- When cool, divide between 4 large glasses filled halfway up with ice.
- Slowly top with soda, but be careful not to overfill, as the mixture will bubble and foam! Stir to blend and enjoy.