For example, did you know that Dobby the House Elf’s birthday was this past Friday (June 28)?
It was, and it was perfect timing to fall during LeakyCon, too. So I made him a cake.
I didn’t get a chance to post the cake last week, because, seriously…busy. I didn’t want to wait too long to share with you guys, though, because this recipe was effing delicious.
There’s no other way to phrase it.
These treats are incredible as-is. I’m not even joking when I say they’re effing delicious…they are. If, however, you want to make them even more incredible, then you need to add butterbeer frosting, as well. I started with my browned butter frosting from these cookies, then added some butterbeer syrup (keep reading for more info). It. Was. Amazing.
I don’t think Dobby would be happy with a crazy elaborate cake, but he’d be thrilled with any kind of sock, so it was a no-brainer.
I also wanted to honor Dobby as the free elf he became. It was one of his happiest moments, when he was freed (and the reason for his obsession with socks…seeing as how it was a sock that freed him). I added a simple, rustic banner, simply inscribed with ‘a free elf’ to the cake. I think we all know what this represents, and it always brings a tear to my eye to think about it.
In the books, butterbeer actually gets house elves quite drunk, so obviously, I had to cook the alcohol out (there’s not really any alcohol in The Flying Cauldron Butterscotch Beer).
I decided to create a butterbeer syrup, using the soda. I simply simmered 1 cup of soda over medium high heat until it had reduced to a syrup. I ended up with 1/2 cup of syrup when all was said and done.
If you don’t have access to butterbeer soda, you can substitute butterscotch syrup (such as ice cream topping). You can also use my original Butterbeer recipe.
In addition to adding butterbeer syrup to the treats, I also used browned butter to add more of a caramel flavor to them. You can skip this step, if you like, but I truly loved the flavor it added, and it’s only a couple extra minutes of cooking. I also added butterscotch chips to up the butterscothiness. Don’t skip this step. I mean it. Too good to be missed.
This is an excellent dessert for the coming holiday, as it’s fast and easy, and a new take on a classic treat.
FOR THE TREATS
6 cups rice crispy cereal
1/2 cup butterscotch chips
1/4 cup (1/2 stick) unsalted butter, browned (if desired)
10 ounces marshmallows
1/4 cup butterbeer syrup (or butterscotch syrup, such as ice cream topping, or my original butterbeer)
To make the treats: Lightly coat cake pan(s) of desired size in cooking spray or melted butter; set aside.
In a large bowl, combine the cereal and butterscotch chips; set aside.
Combine the marshmallows and butter in a large saucepan set over medium heat. Stir constantly until the marshmallows are completely melted. Stir in the cereal mixture until it is evenly coated with the melted marshmallows. Once combined, press the mixture into the prepared pan(s). Allow to cool completely before frosting or serving.
To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter on medium high speed for about 30 seconds. Add the sugar, about 1/2 of a cup at a time, and beat on medium speed until combined. The mixture may be quite dry. Stir in the salt, and syrup until combined. If the frosting is too dry, add a little cream until desired consistency is reached. If it’s too runny, beat in more sugar, as needed. Mix on medium high speed for 5 minutes, until fluffy and very light in color.
Recipes by Darla