I’m back with another installment of Books & Baking, lovelies! For this edition, I went with a book that is beloved by many, Harry Potter and the Sorcerer’s Stone. I have been reading the illustrated editions to my daughter before bed each night. I’m having so much fun sharing my love for this series with her, though she’s not quite old enough to really listen yet.
Book: Harry Potter and the Sorcerer’s Stone by J.K. Rowling
I don’t think I really need to explain anything about this book. But I will say that I read them growing up and I remember getting the final book and bringing it to summer camp with me and letting all the girls in my cabin read it once I was done. This series holds so much nostalgia for me, so getting to read them to my daughter just brings joy to my little heart.
“It does not do to dwell on dreams and forget to live.”
“It takes a great deal of bravery to stand up to our enemies, but just as much to stand up to our friends.”
“One can never have enough socks,” said Dumbledore. “Another Christmas has come and gone and I didn’t get a single pair. People will insist on giving me books.”
Baking: Rock Cakes
“The rock cakes were shapeless lumps with raisins that almost broke their teeth, but Harry and Ron pretended to be enjoying them as they told Hagrid all about their first lessons.”
Preheat oven to 350 degrees. Mix flour, sugar, and baking powder. Mix this with butter until crumbly. Pour in the milk, then add raisins and vanilla. Line cookie sheet with parchment paper. Place dough on the tray in tablespoons. Bake for about 20 minutes or until golden brown. Let cool.
I thought these turned out so well. They were sort of like a shortbread kind of texture. I think they would have been incredible with chocolate chips instead of raisins. My husband and daughter really enjoyed these. I definitely plan to make them again in the future.
Will you try to make these or have you made them in the past? Leave a comment and let me know!
Keep on reading lovelies, Amanda.