Butter Beer
x1
INGREDIENTS
- 2 cans or bottled cream soda
- 2 tablespoons butterscotch syrup
- 2 teaspoons butter extract
- 1 cup whipped cream
INSTRUCTIONS
- 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!
Pumpkin Juice
Ingredients
- 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!
INSTRUCTIONS
- 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.
Cauldren Cakes
INGREDIENTS
For the Batter
- 1. All-Purpose Flour
- 2. Granulated Sugar
- 3. Unsweetened Cocoa Powder
- 4. Baking Powder
- 5. Baking Soda
- 6. Salt
- 7. Unsalted Butter (melted)
- 8. Eggs
- 9. Vanilla Extract
- 10. Milk
For the Icing
- 1. Chocolate Frosting
- 2. Edible Glitter (Sprinkles works fine too)
INSTRUCTIONS
- 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!
Letter to Hogwarts
x1
INGREDIENTS
- 1. 2 cups all-purpose flour
- 2. ½ cup white sugar
- 3. 1 teaspoon salt
- 4. 1 cup butter
- 5. 2 teaspoons lemon zest
- 6. 1 tablespoon orange zest
- 7. ½ cup sour cream
- 8. 1 cup candied cherries, chopped
INSTRUCTIONS
- 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.
Dumbledore's Lemon Drops
x1
INGREDIENTS
- 1. 1 (12 ounce) package white chocolate chips
- 2. ¾ cup lemon drop candies
INSTRUCTIONS
- 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