I bet you guys are wondering if I fell off the planet when we moved. Welllll…no, but we have had the worst internet connection ever since we got here, and I still don’t have a working phone, so in terms of the world of interwebs, I guess I kinda did fall a bit. Fortunately, I’ve kept busy exploring Nederland, and we have our first appointment to check out a place to live tomorrow (YAY!!!), so it hasn’t been too bad for me. Unfortunately, I haven’t been able to do much blogging or playing around on my favorite apps, so you guys probably thought I abandoned you. I didn’t!! Promise!
Today, to help me out, and because she’s just awfully awesome, my friend Tina from Sugar Bean Bakers, has whipped up a quick, simple, and totally delicious guest post to help me out. Isn’t she the best?
I think so.
Hi, I’m Tina from Sugar Bean Bakers. I’m so excited to be guest blogging for my BBF today! That’s Best Blogging Friend, if you didn’t know.
Darla and I “met” through what I like to call ‘the magic of Harry Potter & Cupcakes’. We are both food bloggers and we are both rabid Harry Potter fans. I’d be following Darla’s blog, Facebook, and twitter for a round a year. Once I was finally able to get Instagram (thank you slow android market), I started following her there too.Â It was when I started posting photos of my Harry Potter party (that I was planning last summer) that our friendship really blossomed. Now, we are inseparable. Well, as inseparable as two people can be who live about 4000 miles apart! We love so much of the same stuff that it’s a little scary at times. She once referred to us as ‘geek soul mates’. Ha. I love that.
So, really, it seemed only fitting that I make a Harry Potter recipe.
Now, between Darla’s Harry Potter recipes and my Harry Potter Recipes, I had to do a little thinking. Honestly though, Jo Rowling talks about SO MUCH food in Harry that it’s not too hard to come up with something.
Rock Cakes are a real thing. I’m sorry, I’m not British (no, really, I’m sorry that I’m not), I had NO idea Rock Cakes were a real thing. I thought they were Potter World food like Butterbeer, Cauldron Cakes, & Bertie Bott’s Every Flavour Beans.
No, they are real, and common UK sweet.
You’ll notice, Potter fans, that this is NOT a recipe for Hagrid’s Rock Cakes. Hagrid, bless his big, giant, hairy heart, does not make good Rock Cakes. Molly, however, is known for her cooking and baking.
Rock Cakes are super quick and easy to make. You don’t even have to worry about making them pretty, because they are not supposed to be! Traditionally, they are filled with dried fruits. Mine have chocolate, because chocolate.
They also have dried cranberries & almonds. I think these would be super delicious with just chocolate. Just chocolate and almond. Just cranberries. Dried cherries. Etc. Etc. Etc. They are firm, but sweet. Kind of a cakey cookie. Not exactly a biscuit. Not exactly a scone. Just… Rock Cakes.
My friend Lauren, from New Zealand, gave me this classic recipe, which I adapted. Lauren found the recipe in an old cookbook that used to be her grandmother’s. She pointed me toward the modernized recipe as well.
I like to imagine Molly whipping up a quick batch for her and Arthur for tea time.
Of course, she’d make way too many, and what ever will she do with them? Knowing Molly (is it weird to think I know fictional characters? No. Good.), she’d send them out via Owl Post to her kids straight away.
Wishing Darla the quickestÂ and easiest of adjustment times to her new life in the Netherlands. I’m sure Europe will be an amazing adventure for her, and for us, the readers of Bakingdom.
Molly Weasley’s Rock Cakes
Adapted from Edmonds
1 cup all purpose flour
1 stick (1/2 cup) butter, cold
1 teaspoon baking powder
1/4 cup sugar
1/2 cup chocolate chips (milk or semi-sweet)
1/4 cup dried cranberries (Craisins)
1/4 cup sea salted almonds, roughly chopped
1 egg, beaten
2 tablespoons milk
Preheat oven to 350 F
Mix flour and baking powder together in large mixing bowl. Cut in butter until it resembles coarse breadcrumbs. Add sugar, chocolate chips, cranberries, and almonds. Mix in beaten egg and milk. Start with 1 tablespoon, if needed add the second. The dough should be stiff.
Place into mounds on a parchment or silpat lined baking sheet (or grease sheet). Baked for 10-12 minutes.