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Butter Beer

1. Pour chilled butter beer into large mugs or glasses.
Make sure the cream soda is nice
and chilled before making the butter beer!
2. Add 1 tablespoon of butterscotch
syrup into each glass.
3. Add 1 teaspoon of butter extract into each glass.
Feel free to use more if you like a lot of butter flavor!
4. Whisk together the ingredients
in the glasses until fully mixed.
5. Top with whipped cream,
and drizzle more butterscotch on top if desired!

1. Apple Cider
2. Pumpkin Puree
3. Sugar
4. Pumpkin Pie Spice
5. Vanilla
6. (Optional Garnishes) Top your Pumpkin Juice
glasses with cinnamon sticks and
apple slices for a fun flourish!

1. Start with a large pitcher
2. Add the apple cider, pumpkin puree, sugar, spices,
and vanilla.
3. Stir well and that is it!
4. Make sure to stir the mixture often because the
pumpkin and spices will settle at the bottom.

1. Prepare Dry Ingredients: In a large mixing bowl,
whisk together all-purpose flour,
granulated sugar, unsweetened cocoa powder,
baking powder, baking soda, and salt.
Aim for a well-combined, fluffy mix to
ensure a delicious cake base.
2. Mix Wet Ingredients: In a separate bowl,
combine melted unsalted butter, eggs,
and vanilla extract, mixing until smooth.
Gradually add milk while blending to achieve
a creamy texture that will
bring moisture to your batter.
3. Combine Mixtures: Gently fold the wet mixture
into the dry ingredients until just combined.
Remember, it’s okay to leave the batter slightly lumpy;
this will help keep your cauldron cakes moist
and tender.
4. Preheat & Bake: Preheat the oven to 350°F (175°C).
Fill your adorable cauldron-shaped molds
three-quarters full with batter.
Bake for 20-25 minutes, or until a toothpick inserted
in the center comes out clean and
the cakes are springy to the touch.
5. Cool & Decorate: Allow the cakes to cool
in the molds for 10 minutes before
transferring them to a wire rack.
Once completely cool, generously frost with
chocolate icing and sprinkle with
edible glitter (or sprinkles) to create
that enchanting finish!

1. Preheat oven to 475 degrees F (245 degrees C)
2. Blend flour, sugar and salt. Cut in butter, lemon zest and
orange zest until mixture resembles coarse meal.
Blend sour cream in evenly.
3. Gather dough into firm ball. Divide in half.
Roll on well-floured surface to 1/8
inch thickness. Cut in 3 x 2 inch pieces;
fold ends to center to resemble an envelope,
overlapping slightly; seal with tiny piece of
candied cherry.
4. Place on ungreased baking sheet. Brush tops with water;
sprinkle with sugar. Bake 6 to 8 minutes.

1. Place white chocolate chips in a microwave-safe
2-cup measuring cup; heat in microwave
until melted, about 2 minutes.
Stir until smooth
2. Place lemon drop candies in a resealable plastic
bag. Place this bag into another
resealable bag, creating a double bag so the
candies don't puncture the bag.
Crack candies with rolling pin or mallet until broken
into small pieces
3. Stir cracked candies into melted white chocolate.
Smooth mixture onto a piece of aluminum foil
to about 1/4-inch thickness.
Chill in refrigerator until set, at least 30 minutes.
Break bark into small pieces and store in an
air-tight container in the refrigerator