Featured News
Rosmerta’s Recipes

Rosmerta’s Recipes

We welcome you, fellow witches, wizards, and Muggles alike! We hope you will truly enjoy your dining experience here at Madam Rosmerta’s the Three Broomsticks in Hogsmeade. Each and every item is prepared as you order using the finest ingredients available in the magical world. We hope you enjoy these recipes; they will be worth every Galleon! We thank you for your patronage, and we hope you will share your recipes with us; you may just land yours as recipe of the week!

Browse through our comprehensive menu of great Potter recipes below:

Click here for measurement conversions!

Latest Recipes

Latest Recipes

  • Madam Rosmerta’s Featured Recipe: Chinese Fireballs - Chinese Fireballs! No, we’re not talking about the dragon that Viktor Krum faced in the Triwizard Tournament. Instead we are referring to this latest addition to our lip-smacking Madam Rosmerta’s Recipe section. These spicy and delectable treats will work exceptionally well for the upcoming Holiday season.
  • Madam Rosmerta’s Featured Recipe: ‘Fizzing Whizbee’ - Our latest featured Madam Rosmerta’s Recipe was cleverly cooked up by MuggleNet fan, Sierra, and features her version of the Honeydukes specialty, Fizzing Whizbees.
Other Recent Recipes

Breakfast

Breakfast

  • English Muffins
  • Cinnamon Pull-Apart Breakfast Rolls

English Muffins

Serves 1 1/2 Dozen
Prep time 2 hours, 10 minutes
Cook time 15 minutes
Total time 2 hours, 25 minutes
Allergy Milk
Meal type Breakfast
Misc Serve Hot
From book The Unofficial Harry Potter Cookbook
It's so much fun to roast food over a fire, it hardly matters if it's s'mores or English Muffins. During the Christmas holidays Harry and Ron sit in front of the fireplace in the cozy Gryffindor common room roasting everything from marshmallows to muffins (see Harry Potter and the Sorcerer's Stone, chapter 12).

Ingredients

  • 1 cup whole milk
  • 1/2 stick butter ((4 Tablespoons))
  • 1 cup warm water
  • 1 tablespoon active dry yeast ((1 packet))
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt

Summary

It's so much fun to roast food over a fire, it hardly matters if it's s'mores or English Muffins. During the Christmas holidays Harry and Ron sit in front of the fireplace in the cozy Gryffindor common room roasting everything from marshmallows to muffins (see Harry Potter and the Sorcerer's Stone, chapter 12).

Directions

Step 1
Heat the milk and butter in a small saucepan over low heat until the butter is melted. Set aside to cool. Combine the water, yeast, and sugar in a small bowl and let it stand until the yeast dissolves and the mixture puffs up.
Step 2
Measure the flour and salt into a large mixing bowl. Add the milk and yeat mixtures and stir to combine. Knead the dough until it cleans the sides of the bowl and is smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl, turning to coat the dough on all sides. Cover it with plastic wrap and set it in a warm place until the dough doubles in bulk, about 1 1/2 to 2 hours.
Step 3
On a lightly floured surface, roll out the dough 1/2-inch thick. Stamp out circles with a 3-inch cookie cutter or the rim of a glass. Lightly spray a large skillet with cooking spray. Cook the muffins over mediun-low heat for 10 to 15 minutes on each side, or until light brown on each side.
Step 4
Serve immediately while hot or break them open after they cool and toast them.

Cinnamon Pull-Apart Breakfast Rolls

Serves 12 Rolls
Allergy Egg, Milk, Wheat
Meal type Breakfast
Misc Child Friendly
From book The Unofficial Harry Potter Cookbook
***If you want the rolls for breakfast, prepare the rolls the day before through Step 3, but instead of setting them to rise, cover the rolls with plastic wrap and allow them to rise in the refrigerator overnight, then pop them in the oven in the morning. You can also prepare the icing ahead of time and keep it in the refrigerator; just allow it to come to room temperature before using.***

Ingredients

Dough

  • 1/4 cup Warm Water
  • 1 tablespoon Active Dry Yeast ((1 Packet))
  • 1 tablespoon Granulated Sugar
  • 2/3 cups Whole Milk
  • 4 tablespoons Butter ((1/2 stick))
  • 3 cups All-Purpose Field
  • 1/2 teaspoon Salt
  • 2 Large Eggs
  • 1/3 cup Granulated Sugar

Cinnamon Filling

  • 1 tablespoon Butter, Melted
  • 1/4 cup Packed Dark Brown Sugar
  • 1 tablespoon Cinnamon

Icing

  • 1 cup Confectioners' Sugar ((Sifted))
  • 4oz Cream Cheese ((Softened))
  • 1 tablespoon Heavy Cream
  • 1/2 teaspoon Pure Vanilla Extract

Summary

To deflect questions about what Ginny was about to tell Harry, Percy (man, he has a guilty conscience) asks for the breakfast rolls. But Ginny was about to tell Harry something much, much more important...good thing Percy interrupted, or she would've spoiled the plot. (see Harry Potter and the Chamber of Secrets, Chapter 16)*.

 

*Courtesy Dinah Bucholz - author of The Unofficial Harry Potter Cookbook

Directions

Dough
Step 1
Combine the water, yeast, and 1 tablespoon sugar in a mixing bowl and set aside until puffy. Heat the milk and butter in a small saucepan or the microwave until the butter is melted. Set aside. Whisk together the flour, salt, and yeast. Set aside. In a separate bowl, whisk together the eggs and sugar, then whisk in the milk-butter mixture. Add the yeast mixture and egg mixture to the flour mixture and stir to combine. (If making the dough by hand, first whisk 1/2 cup of the flour mixture into the egg mixture until smooth, then add the egg mixture to the rest of the mixture.) Knead the dough in the mixing bowl of an electric mixer fitted with a dough hook or by hand either in the bowl or on a lightly floured surface until the dough is smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat, and cover with plastic wrap. Set aside in a warm place until doubled in size, 1 1/2 to 2 hours.
Cinnamon Filling
Step 2
Grease and flour a 9" X 13" pan. Turn the dough out onto a lightly floured surface and roll into a 16" X 12" rectangle. Brush the tablespoon of melted butter over the dough. Combine the brown sugar and cinnamon and spread it over the dough until within 1/2 inch of the borders. Roll up the long side. Slice off the messy ends.
Step 3
The best way to cut the roll is using dental floss. Sounds crazy, but a knife exerts too much pressure and squashes the roll. First, slide a length of floss under the roll until you reach the center. Bring the two ends over the roll and cross them, pulling until a neat cut has been made. In this manner, cut the two halves in half again, then each quarter into 3 slices to make 12 rolls in all. Lay the rolls in a prepared pan and leave to rise until the rolls are touching each other and reach the rim, 1 1/2 to 2 hours.
Step 4
Adjust the oven rack to the middle position and preheat the oven to 350F. Bake the rolls for 20 minutes until golden brown, rotating the pan halfway through baking. Remove from the oven. Cool for 10 minutes in the pan, then invert the pan and reinvert the rolls onto a serving platter.
Icing
Step 5
To make the icing, beat the icing ingredients together with a wooden spoon until smooth. Be sure to sift the confectioners' sugar or you will have lumps. Spread the icing over the rolls while they are still warm, or pipe the frosting using a #3 round tip. Eat immediately. The rolls do not keep well and should be eaten within a few hours of being made.

Appetizers

Appetizers

  • Leek-y Soup
  • Nimbus Treats
  • Melon Brain
  • Mini Dragon Eggs
  • Vol-au-Vents with Tomato-Feta Filling
  • Pumpkin Pasties by Sophie

Leek-y Cauldron Soup

Allergy Milk
Meal type Appetizer, Lunch, Soup, Starter
Misc Gourmet, Serve Hot
Occasion Casual Party, Formal Party
Website Alison's Wonderland Recipes
From Alison's Wonderland Recipes website: Inspired by the Leaky Cauldron, one of Harry’s frequent Diagon Alley haunts, this hearty take on classic leek soup warms me right down to my soul. The bacon, potatoes, and leeks all come together to make the ultimate comfort food, but the bun bowls are what really set this dish apart. Since rolls and soup are featured so often as sides, mini bread bowls seemed like the perfect way to marry two sides together. Of course, you can use any kind of bread you want. I chose pretzel bread because it’s hearty and resembles cauldrons (pumpernickel is great too!). Just be sure the variety you choose has a hard outer crust (to prevent the soup from soaking through). Bon appetit!

Ingredients

  • 3 Large Leeks (white potion only)
  • 1 Large Porato
  • 1lb Bacon (can be substituted with bacon bits)
  • 1 cup Butter
  • 1 cup Flour
  • 1 quart Chicken Stock
  • 1 quart Half and Half
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 10 Large Round Pretzel Rolls

Garnish

  • Shredded Sharp Cheddar
  • Snipped Fresh Chives

Summary

Thank you to Alison of Alison's Wonderland Recipes for allowing us to share this delicious Harry Potter-inspired recipe.

Directions

Step 1
Leeky Cauldron Step 1
Peel and dice your potato into 1/2 inch cubes, then boil it in a pot of water until tender. While this cooks, you can fry your bacon and chop it up.
Step 2
Leeky Cauldron Step 2
Thoroughly rinse and dry the leeks to remove any dirt. Chop the white portion off the bottom and dice it up. Scoop the diced bits into a bowl with 1/2 cup of water and cook them on high in the microwave for about 2 minutes (or until tender).
Step 3
leeky_cauldron_step_3
Now that all the components are ready, it’s time to start the base! In a large soup pot, melt the butter. Set the burner on low, then add the flour, stirring it constantly for about 3 minutes. Add the chicken stock 1 cup at a time, constantly stirring it with a wire whisk. Bring it to a boil (still stirring), until the liquid thickens and you begin to feel some resistance against the whisk.
Step 4
Turn the heat back to low and add the cream (stay strong and continue stirring–it will all be over soon, I promise!). Add the leeks, potatoes, bacon, salt, and pepper.
Step 5
Allow the components to heat through, occasionally stirring the soup to prevent it from bubbling or developing a skin. Don’t let it boil, or the cream will start to separate from the rest of the liquid.
Step 6
leeky cauldron step_6
While the soup warms, cut the middles out of your pretzel buns with a small knife. Cut about 3/4 of the way through the bun (if you cut all the way to the bottom, the soup is more likely to soak through). Spoon the finished soup into the bun bowls and top with sharp cheddar and fresh chives.
Step 7
Final Product
Enjoy warm while comparing Diagon Alley purchases with your wizarding buddies.

Nimbus Treats

Serves 12
Cook time 15 minutes
Allergy Milk
Meal type Appetizer, Snack

Ingredients

  • 12 medium slices mozzarella cheese
  • 12 pretzel sticks
  • 12 fresh chives

Directions

Step 1
Fold all cheese slices. Then cut the fringes of the broom using a knife.
Step 2
Roll the slice of cheese around the pretzel with the fringes down.
Step 3
To keep the cheese on the pretzel, use some thing chives to knot around it.
Step 4
Enjoy!

Melon Brain

Meal type Appetizer, Snack
Misc Child Friendly, Pre-preparable, Serve Cold

Ingredients

  • 1 Watermelon

Summary

Straight from the Department of Mysteries, these brains have left the tank and have landed on your table! Thanks to Family Fun online for the recipe idea!

Directions

Step 1
Using a vegetable peeler, peel away the green rind of watermelon, leaving the inner, white rind.
Step 2
Cut bottom off the melon, to keep it from rolling. Outline squiggling crevices with a toothpick to mimic the furrows of a brain.
Step 3
Using a sharp paring knife, carve along the original tracings, so that some of the inner pink is visible beneath the rind.

Mini Dragon Eggs (aka Scotch Eggs)

Serves 4
Allergy Egg, Milk
Meal type Appetizer, Side Dish
Misc Child Friendly, Gourmet, Pre-preparable
Website bon appétit

Ingredients

  • Mustard
  • 6 Large Eggs
  • 1 cup All-Purpose Flour
  • 1 cup Corn Flakes ((Finely Crushed))
  • 7oz Fresh Breakfast Sausage ((3/4 Cup - with Casings removed if necessary))
  • 2 tablespoons Vegetable Oil ((for frying))
  • Kosher Salt
  • Pepper

Summary

"Five of Charlie's fellow keepers staggered up to the horntail at that moment, carrying a clutch of huge granite-gray eggs between them in a blanket. They placed them carefully at the Horntail's side. Hagrid let out a moan of longing." - Harry Potter and the Goblet of Fire, pg. 328 American Edition, Hardcover.

Directions

Step 1
Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Step 2
Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
Step 3
Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
Step 4
Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.

Vol-au-Vents with Tomato-Feta Filling

Meal type Appetizer, Side Dish
Misc Pre-preparable, Serve Cold
From book The Unofficial Harry Potter Cookbook

Ingredients

Butter Block

  • 3 sticks Butter ((Cold - Cut into Chunks))
  • 1/2 teaspoon Lemon Juice
  • 1/2 cup All-Purpose Flour

Dough

  • 1 teaspoon Salt
  • 1/2 stick Butter ((Cold - Diced into 1/4-inch pieces))
  • 1 cup Cold Water ((Plus an additional 2 Tablespoons))
  • 1 1/2 teaspoon Lemon Juice
  • 3 cups All-Purpose Flour

Tomato-Feta Filling

  • 5oz Feta Cheese ((Diced into 1/4-inch pieces))
  • 1 cup Grape Tomatoes ((Sliced in half length-wise))
  • 2 teaspoons Olive Oil
  • 2 teaspoons Balsamic Vinegar
  • 1/2 teaspoon Dried Basil
  • 1 pinch Salt
  • Freshly Ground Black Pepper ((To Taste))

Summary

***Note: If you intend to make from scratch, the Puff Pastry needs to be made at least a day in advance as it takes so long to make. Forming the pastry cases is fussy work, so to save time you can use frozen puff pastry shells. Just prepare them according to package directions***

Directions

Butter Block
Step 1
Combine the butter, lemon juice, and flour, and mix with your fingers.
Step 2
Knead briefly until combined. Form into a square and place between two sheets of parchment paper.
Step 3
Roll out the butter to a 7-inch square. Refrigerate until ready to use.
Dough
Step 4
Whisk together the flour and salt. Add the 1/2 stick butter and rub it in with your fingers until the mixture becomes mealy.
Step 5
Add the water and lemon juice and stir to combine. Knead briefly until a rough dough forms.
Step 6
Shape the dough into a ball, flatten slightly, and cut a cross halfway through the dough almost to the edges with a sharp knife. Wrap in plastic wrap and refrigerate for 1 hour.
Puff Pastry
Step 7
Remove the dough from the refrigerator and place on a flour-dusted surface. Pull the edges of the cross open from the center of the dough to create a rough square. Sprinkle flour on top and roll out the dough to an 11-inch square. Remove the butter block from the refrigerator and peel off the parchment paper. Place the block onto the square of dough so that the corners point to the center of the lines of the square (it should look like a diamond shape). Bring the dough up over the butter and pinch the edges together. Roll it out into a rectangle 1/2-inch thick. Fold the rectangle into thirds like a business letter. Wrap in plastic wrap and refrigerate for 1 hour. This is called a "turn".
Step 8
To make the second turn, remove the dough from the refrigerator and lay it horizontally on a flour-dusted work surface. Roll it into a rectangle 1/2-inch thick. Fold the rectangle into thirds like a business letter. Wrap in plastic wrap and refrigerate for 1 hour. Repeat the turns 3 more times, resting the dough in the refrigerator for 1 hour between each turn. This makes about 2 pounds 10 ounces of puff pastry; you will not need all of it to make the vol-au-vents.
Step 9
To make the pastry cases, line two baking sheets with parchment paper. Cut off 2/3 of the dough and roll it out 1/2-inch thick on a floured surface. Use a 3 1/2-inch cutter to cut out twelve circles of dough. Use a 3-inch cutter to cut out centers, making thin rings. Set the rings aside on a sheet of parchment paper. Roll out the remaining centers one by one very thin (you will need to flour the work surface and the tops of the pastry circles again). Use the 3 1/2-inch cutters to cut out new circles from the rolled-out centers. Prick holes in these circles with a fork and lay them on the prepared baking sheets, six circles to a sheet. Brush the edges with water and carefully attach the rings to the edges to form cases. Refrigerate the cases for 1 hour.
Step 10
Preheat the oven to 400F. Remove one baking sheet from the refrigerator and line each case with small pieces of aluminum foil. Fill the foil with beans or pie weights. Bake for 10 minutes. Reduce the heat to 375F and bake another 20 minutes until the dough is set. Remove the foil and weights and bake another 3 to 5 minutes until light golden brown. Raise the heat to 400F and repeat with the second sheet. Cool completely on a wire rack before filling.
Tomato-Feta Filling
Step 11
To make the Tomato-Feta Filling, combine all the filling ingredients and fill the cases.

Pumpkin Pasties by Sophie

Allergy Egg
Meal type Appetizer, Side Dish
Misc Serve Hot

Ingredients

  • 450g pumpkin, skinned with no seeds
  • 2 Large potatoes (can substitute with an extra 300 grams of pumpkin if desired)
  • 2 sheets puff pastry
  • 1 Large brown onion
  • 1 teaspoon chopped chives
  • 1 egg
  • oil for cooking
  • water
  • soy sauce (to taste)
  • hoisin sauce (to taste)

Summary

Pumpkin Pasties was certainly one the many treats that were served onboard the Hogwarts Express. This recipe from Sophie will be excellent to try during the fall festivities, like Halloween parties.

NOTE: This recipe makes more than enough pasty filling, so you can make larger pasties if you wish. It's okay to have a small amount of filling leftover.

Directions

Step 1
Preheat the oven to 200C.
Step 2
Half-fill a large saucepan with water and heat on high until it comes to a rolling boil. While you are waiting, peel the potatoes, then chop them and the pumpkin into rough 2-3cm cubes. Put these into the saucepan, and when it has come back up to a boil, cook for 15-20 minutes until the pumpkin and potato is nice and soft (mashable).
Step 3
Finely dice the onion, and gently fry it in a small amount of oil until it is soft and slightly browned (but not caramelized).
Step 4
When the pumpkin and potato are cooked, drain the pan thoroughly. Using a potato masher, mash them until they form a smooth paste. Add the fried onion and chives, and mix in.
Step 5
Add 2-3 teaspoons of hoisin sauce and 2-4 teaspoons of soy sauce (depending on taste preferences) to the mixture and stir. This mixture is now called your filling.
Step 6
Cut each sheet of pastry into four even squares. Lay them out on a baking tray. Place a dollop (about 1 and 1/2 to 2 tablespoons) of filling onto each piece of pastry. If you wish to fold them your own way, skip the next step.
Step 7
Make a small fold (or tuck) in each of the four sides of the square, squashing it together with your fingers (these folds are important if you want the pasties to hold their shape and make the rest of the folding process nice and easy). Next, bring the four corners together and press them together. Also bring the four tucks into the center in the same way, then press them all into the middle with a fork, hence giving them their "pumpkin" shape.
Step 8
Repeat the previous step with the remaining pastries. Whisk the egg and a tablespoon of water together, and brush this mixture lightly over the pasties.
Step 9
Bake your pasties for 25 minutes, until the pastry is golden and flaky. These pasties are best served hot. Enjoy!

Lunch and Dinner

Lunch and Dinner

  • Spiced Rice with Kippers and Poached Eggs
  • Quidditch Player’s Pie
  • Shepherd’s Pie by Sabrina
  • Toad in the Hole
  • Bangers and Mash
  • Bouillabaisse Soup by Misty
  • Fleur’s Cream of Brie Served with French Baguette
  • Shepherd’s Pie by Elizabeth

Spiced Rice and Kippers and Poached Eggs

Serves 2
Allergy Egg, Fish
Meal type Lunch, Main Dish
Misc Serve Hot

Ingredients

  • 2 plump kippers (about 650g/1 lb. 7 oz. total weight)
  • 2 teaspoons whole coriander seeds
  • 2 teaspoons whole cumin seeds
  • 1/2 teaspoon black peppercorns
  • seeds from 2-3 cardamom pods
  • 1 pinch saffron threads OR 1/4 teaspoon tumeric
  • 1 dried red chili OR 1 teaspoon crushed chili flakes
  • 2 tablespoons olive oil
  • 50g butter
  • 1 Medium onion, chopped
  • 225g basmati rice
  • 600ml fish stock or water
  • 1-2 tablespoon chopped fresh coriander
  • 4 eggs

Summary

This recipe was found on www.bbcgoodfood.com by user Thane Prince
A popular British dish similar to kedgerre, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch.

Directions

Step 1
Put the kippers in a pan, cover them with hot water and simmer for 2 minutes.
Step 2
Turn off the heat, cover the pan, and leave the kippers in the hot water while you start the rice.
Step 3
Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep drying pan and cook onion until soft.
Step 4
Tip in the rise and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.
Step 5
Pour in the stock or water and bring to a boil. Then cover and let simmer for 10 minutes until rice is tender. There still needs to be a little moisture in the pan, so if it is dry add more liquid and continue to cook. Taste and season.
Step 6
Flake the fish, removing all skin and bones. Gently fold the fish and coriander into the rise, then cover and cook on a low heat for 3-4 minutes.
Step 7
At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.
Step 8
Enjoy!

Quidditch Player’s Pie

Ingredients

  • 1 and 1/2lb lean ground beef
  • 1 packet dry onion soup mix
  • 1 and 3/4 cup water
  • 1 tablespoon flour
  • 1/2 cup milk
  • mashed potatoes
  • shredded cheddar cheese

Optional

  • 10oz package of frozen peas and carrots

Summary

This Quidditch Player's Pie is a version of the famous Shepherd's Pie enjoyed for numerous meals in the Great Hall, especially before a rough game of Quidditch.
This dish was chosen to be a part of pre-game dinner,
I'm guessing, because it is a very filling, hearty meal.

In Chamber of Secrets, Harry enjoys this delightful meal before attending his not-so-anticipated detention with Professor Gilderoy Lockhart.

Directions

Step 1
Preheat oven to 350F. Brown the beef in a large skillet.
Step 2
When cooked, remove from heat, drain, and set aside.
Step 3
Using the same skillet, add the water and onion soup mix, covering to cook for 5 minutes.
Step 4
Whisk flour into milk in small bowl, then add to skillet.
Step 5
Cook this mixture until a nice gravy forms.
Step 6
Add cooked beef and veggies (optional), stirring to combine thoroughly.
Step 7
Spray a casserole dish with nonstick cooking spray and put beef mixture on the bottom.
Step 8
Spread the potatoes into a layer on top of the beef mixture.
Step 9
Bake in over on 350F for about 20 minutes.
Step 10
Sprinkle with Cheddar cheese.
Step 11
Place back in oven until cheese has melted. Enjoy!

Shepherd’s Pie by Sabrina

Allergy Milk
Meal type Lunch, Main Dish
Misc Serve Hot

Ingredients

  • 2 cups frozen corn
  • 2 tablespoons butter
  • 1 Large onion, chopped
  • 1 clove minced garlic
  • 2 tablespoons flour
  • 1 cup beef broth
  • 1 can dried tomatoes
  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 1 and 1/2 tablespoon worcestershire sauce
  • 3 Large potatoes
  • 2 and 1/2 cups cheddar cheese
  • garlic salt, oregano, paprika (to add to potatoes)

Optional

  • sour cream

Summary

Harry ate his Shepherd's Pie without much of an appetite in Harry Potter and the Chamber of Secrets as he had to spend time in detention with Professor Lockhart and answer his fan mail.
Now you can enjoy your Shepherd's Pie with the the help
of this recipe from Sabrina.

You can see other recipes from Sabrina here

Directions

Step 1
Boil the corn and set it aside. While corn in boiling, chop the onion.
Step 2
step1shepherdspie
In a very large saucepan, melt the butter in a large skillet and saute the onions.
Step 3
shepherdspie2
Add the ground beef when the onions turn golden.
Step 4
Once the ground beef starts to brown, stir in the minced garlic, flour, beef broth, tomatoes, herbs, and corn. **Don't overload it - put in one at a time and start with the broth so that everything can cook well.**
Step 5
shepherdspie4
Be careful things don't start to overflow. If you have two pans, try to spread the ingredients over both pans.
Step 6
shepherdspie5 (1)
Add a dusting of rosemary leaves on top to add some zest.
Step 7
shepherdspie6
Try not to spill - you will though, so have some lysol ready like I did! Use a ladle to transfer the meat to a casserole dish and layer it well.
Step 8
shepherdspie7
After the meat is ready, peel and boil the potatoes. Cube them into small pieces and mash them with a fork to whip them. Add some milk and butter and the following (if you wish): garlic salt, oregano, paprika. If you're going for a very rich mashed potato, add some sour cream. I loaded it with grated cheese that melted easily and made a lovely addition to the potatoes.
Step 9
When the potatoes are ready, spoon them on top of the meat in the casserole dish. Smooth it flat in the dish. Dust a little paprika on top for a finishing effect.
Step 10
Place the pan in the over at 350F for 20 minutes. Serve hot. Enjoy!

Toad in the Hole

Serves 4
Prep time 45 minutes
Cook time 30 minutes
Total time 1 hours, 15 minutes
Allergy Egg, Milk
Meal type Lunch, Main Dish
Misc Serve Hot

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 Large eggs
  • 3 tablespoons butter, melted
  • 1 cup whole milk
  • 2 tablespoons vegetable oil
  • 1lb sausages

Summary

Photo taken by Jessica M. from her own creation of this recipe
Recipe courtesy of Dinah Bucholz author of
The Unofficial Harry Potter Cookbook
copyright 2010 Adams Media
The Unofficial Harry Potter Cookbook Website

Toad in the Hole is a traditional English dish consisting of sausages in a Yorkshire pudding batter. But where did the name "Toad in the Hole" come from? Some say it's because the sausages stick up out of the batter and resemble a toad poking it's head out of it's hole. It doesn't, but oh well.

Directions

Batter
Step 1
Whisk together flour and salt.
Step 2
In separate bowl, whisk eggs until smooth. Add in butter and milk.
Step 3
Pour eggs mixture into flour mixture and whisk until smooth. Refrigerate for 30 minutes.
Step 4
Preheat oven to 450F (220C). Pour the oil into a medium-size rectangular baking dish and put into oven to heat.
Step 5
In meantime, brown sausages in skillet on both sides.
Step 6
When oil in the baking dish is hot, carefully remove the pan from the oven. Lay the sausages in the pan.
Step 7
Remove the batter from the refrigerator, give it one final whisk, and pour it over the sausages.
Step 8
Return the pan to the oven and bake for 10 minutes. Reduce the temperature to 350F (180C) and bake for another 10 minutes, until the pudding is puffed up around the edges and the edges are brown.
Step 9
Enjoy!

Bangers and Mash

Cook time 1 hour
Allergy Egg, Milk
Meal type Lunch, Main Dish
Misc Serve Hot

Ingredients

Bangers

  • 1/2lb ground veal
  • 1/2lb ground pork or beef
  • 1 cup fresh bread crumbs
  • 1 teaspoon grated lemon zest
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground sage
  • 1/8 teaspoon ground marjoram
  • 1/8 teaspoon ground thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 egg yolks
  • 2 tablespoons butter or margarine

Mashed Potatoes

  • 6 potatoes, peeled and quartered
  • 2 teaspoons salt
  • 4 tablespoons butter
  • 1 cup whole milk or half-and-half
  • freshly ground pepper to taste

Onion Gravy

  • 3 tablespoons vegetable oil
  • 1 Medium onion, finely chopped
  • 2 cups chicken broth
  • salt to taste (this will need to be adjusted to the saltiness of the broth)

Summary

 

Recipe and Photo courtesy of Dinah Bucholz author of
The Unofficial Harry Potter Cookbook
copyright 2010 Adams Media
The Unofficial Harry Potter Cookbook Website

Prior to the first meeting of Dumbledore's Army, Harry eats Bangers and Mash for dinner. (Harry Potter and the Order of the Phoenix Chapter 16)

Directions

Bangers
Step 1
Combine all the ingredients EXCEPT for the 2 tablespoons of butter/marjorine in a large mixing bowl.
Step 2
Heat the butter or marjorine in a skillet.
Step 3
Form the meat into sausage shapes and fry on each side over medium-high heat, turning often, until the sausages are well brown.
Step 4
Transfer the sausages to a paper-towel lined plate.
Step 5
Repeat until all mixture is used up.
Mashed Potatoes
Step 6
Place the potatoes in a pot and cover with water.
Step 7
Bring water to a boil, then reduce the heat and simmer for about 25 minutes or until potatoes break apart when pierced with a fork.
Step 8
Drain the potatoes. Add the salt, butter, milk or half-and-half, and black pepper.
Step 9
Mash with potato masher until the potatoes are light and fluffy.
Onion Gravy
Step 10
Heat the oil in a medium saucepan.
Step 11
Add the onions and cook over low heat, stirring occasionally, until the onions are golden (about 30 minutes).
Step 12
Add the flour and stir until smooth.
Step 13
Add the chicken broth.
Step 14
Cook over medium heat, stirring constantly, until thick and bubbling.
Step 15
Taste the gravy and add salt, if necessary.
To Serve
Step 16
Place 3 or 4 sausages on a plate. Mound the mashed potatoes on the side, and spoon generous amounts of onion gravy over the whole lot. Enjoy!

Bouillabaisse Soup by Misty

Allergy Fish, Shellfish
Meal type Appetizer, Main Dish, Soup
Misc Serve Hot

Ingredients

  • 1 1/2 tablespoon Minced Garlic
  • 1 cup Chopped Onions
  • 1 can Diced Tomatoes
  • 3/4 teaspoons Fennel Seed
  • 1 tablespoon Salt
  • 1 1/2 teaspoon Pepper
  • 3 teaspoons Butter
  • 2 1/2 cups Hot Water
  • 8oz Clam Juice ((1/2 Bottle))
  • 1lb Fresh Mussels
  • 10 Littleneck Clams
  • 1lb Unpeeled Shrimp
  • 2lb Fish Fillets ((Bass, Grouper, or your favorite))
  • 1/3 cup Olive Oil

Summary

During the Welcoming Feast in Harry Potter and the Goblet of Fire, Fleur Delacour of the Beauxbatons Academy of Magic, comes over to the Gryffindor table to take this hearty and delectable dish.

This dish is basically a fish soup containing various kinds of cooked fish and shellfish and vegtables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron.

Directions

Step 1
Wash and scrub the mussels and clams (observe all safety rules when dealing with seafood)
Step 2
Bring 2 cups of water to a boil in large pot. Add the mussels and cover the pot. Steam mussels for 6-8 minutes (when the mussels open)...any mussels that do not open must be thrown away. Remove from heat.
Step 3
Cut the fish into 1 inch thick slices.
Step 4
Heat the oil in a large stew pot. Add the garlic, onions, tomatoes, fennel, salt, and pepper. Add the broth from steaming the mussels and butter to the pot.
Step 5
Add remaining hot water and clam juice, and bring to a boil.
Step 6
Add the clams and fish and continue to boil for 6-8 minutes.
Step 7
Add the mussels along with the shrimp and boil for a final 5 minutes
Step 8
To Serve: Scoop out a generous portion of seafood and ladle the broth over it. Serve with a large chunk of your favorite rustic style bread

Fleur’s Cream of Brie Soup with French Baguette

Allergy Egg, Milk, Wheat
Meal type Appetizer, Soup
Misc Serve Hot

Ingredients

Cream of Brie soup

  • Pepper
  • Salt
  • 1/2 cup Whole Milk ((or Half-and-Half))
  • 4 cups Chicken Stock
  • 12oz Brie Cheese with the rind ((Cubed) (3/4 lb.))
  • 2-3 Stalks Celery ((Diced Finely))
  • 1/4 cup All-Purpose Flour
  • 1/4 cup Butter
  • 1 Small Onion ((Diced Finely))

French Baguette

  • 1 tablespoon Water
  • 1 Egg Yolk
  • 1 1/2 teaspoon Bread Machine Yeast
  • 1 teaspoon Salt
  • 1 tablespoon White Sugar
  • 2 1/2 cups Bread Flour
  • 1 cup Water

Summary

Here is a dish straight from Shell Cottage. A warm delicious soup served with a fresh French Baguette.

Directions

Cream of Brie soup
Step 1
Melt the butter over medium heat in a large sauce pot.
Step 2
Add the onions and celery and sweat the onions (onions become translucent).
Step 3
Whisk in flour while continuously stirring, cook for 3 minutes.
Step 4
Whisk in chicken stock gradually.
Step 5
Let soup simmer for 10-15 minutes until celery is tender.
Step 6
Gently stir in brie cheese and allow it to melt for around 5 minutes.
Step 7
Poor soup into a blender (fill only to half full at a time). Hold top down with pot holder as soup is hot. Puree until smooth and pour into a clean pot.
Step 8
Heat the soup to almost simmering on medium-low heat.
Step 9
Stir in the milk or half-and-half.
Step 10
Season with salt and pepper to taste.
French Baguette
Step 11
Place flour, sugar, salt and yeast into a bowl (if using electric mixer use a dough hook or if by hand, use a wooden spoon).
Step 12
Add 1 cup water slowly and stir.
Step 13
When dough forms a ball, take it out of bowl and knead it for 5 minutes.
Step 14
Lightly oil a bowl, put dough back in and toss to coat (this keeps crust from forming on bread when it rises).
Step 15
Let it rise in a warm place for 45 minutes or doubled in size.
Step 16
Divide dough in half and on a lightly floured surface, roll dough into an 8 X 12 inch rectangle.
Step 17
Roll up the dough and place it on a cookie sheet.
Step 18
Cut deep slashes every 3 inches in the bread (or use Sectumempra spell). Make sure you do not cut all the way through the dough.
Step 19
Cover with a clean dish towel and let rise in a warm place for about 45 minutes or until doubled in size.
Step 20
Beat together egg yolk and 1 Tablespoon water. Brush over the bread. Bake at 375 F for 20-25 minutes until golden brown.

Shepherd’s Pie by Elizabeth

Prep time 30 minutes
Cook time 45 minutes
Total time 1 hours, 15 minutes
Meal type Lunch, Main Dish
Misc Serve Hot

Ingredients

  • 1lb ground beef or lamb
  • 2 tablespoons vegeatable oil
  • 1 Medium onion, sliced
  • 1 clove garlic, minced
  • 1 jar Heiz beef gravy (If making gravy from scratch: 1 tablespoon flour, 1 cup chicken stock, and 2 tablespoons tomato paste.)
  • 1/2 teaspoon salt and fresh black pepper to taste
  • mashed potatoes (Use instant or your own recipe)

Optional

  • 1 carrot

Summary

Harry ate his Shepherd's Pie without much of an appetite in Harry Potter and the Chamber of Secrets as he had to spend time in detention with Professor Lockhart and answer his fan mail.
 

Now you can enjoy your Shepherd's Pie with the the help of this recipe from Elizabeth.

 

Directions

Step 1
Using a skillet on stove top on medium heat, brown the ground beef or lamb. Break up all clumps until it is evenly crumbled.
Step 2
Using a skillet on stove top on medium heat, brown the ground beef or lamb. Break up all clumps until it is evenly crumbled.
Step 3
Using a skillet on stove top on medium heat, brown the ground beef or lamb. Break up all clumps until it is evenly crumbled.
Step 4
Using a skillet on stove top on medium heat, brown the ground beef or lamb. Break up all clumps until it is evenly crumbled.
Step 5
Drain the grease from the meat and remove meat from skillet to set aside for a few minutes. Wipe out grease from skillet using paper towel.
Step 6
Drain the grease from the meat and remove meat from skillet to set aside for a few minutes. Wipe out grease from skillet using paper towel.
Step 7
Drain the grease from the meat and remove meat from skillet to set aside for a few minutes. Wipe out grease from skillet using paper towel.
Step 8
Drain the grease from the meat and remove meat from skillet to set aside for a few minutes. Wipe out grease from skillet using paper towel.
Step 9
Pour vegetable oil in skillet and sweat onions (soften by not colored) and add garlic.
Step 10
Pour vegetable oil in skillet and sweat onions (soften by not colored) and add garlic.
Step 11
Pour vegetable oil in skillet and sweat onions (soften by not colored) and add garlic.
Step 12
Pour vegetable oil in skillet and sweat onions (soften by not colored) and add garlic.
Step 13
Pour group beef or lamb back into skillet with onions and garlic. Combine.
Step 14
Pour group beef or lamb back into skillet with onions and garlic. Combine.
Step 15
Pour group beef or lamb back into skillet with onions and garlic. Combine.
Step 16
Pour group beef or lamb back into skillet with onions and garlic. Combine.
Step 17
Add 1 jar of Heinz beef gravy, carrot, salt, and pepper. (OR add flour, chicken stock, tomato paste, carrot, salt, and pepper).
Step 18
Add 1 jar of Heinz beef gravy, carrot, salt, and pepper. (OR add flour, chicken stock, tomato paste, carrot, salt, and pepper).
Step 19
Add 1 jar of Heinz beef gravy, carrot, salt, and pepper. (OR add flour, chicken stock, tomato paste, carrot, salt, and pepper).
Step 20
Add 1 jar of Heinz beef gravy, carrot, salt, and pepper. (OR add flour, chicken stock, tomato paste, carrot, salt, and pepper).
Step 21
Raise the heat and bring to a simmer for about 15 minutes (until carrot is softened).
Step 22
Raise the heat and bring to a simmer for about 15 minutes (until carrot is softened).
Step 23
Raise the heat and bring to a simmer for about 15 minutes (until carrot is softened).
Step 24
Raise the heat and bring to a simmer for about 15 minutes (until carrot is softened).
Step 25
Remove from heat, place meat in 9-inch deep baking dish and top with prepared mashed potatoes.
Step 26
Remove from heat, place meat in 9-inch deep baking dish and top with prepared mashed potatoes.
Step 27
Remove from heat, place meat in 9-inch deep baking dish and top with prepared mashed potatoes.
Step 28
Remove from heat, place meat in 9-inch deep baking dish and top with prepared mashed potatoes.
Step 29
Preheat oven to 350F.
Step 30
Preheat oven to 350F.
Step 31
Preheat oven to 350F.
Step 32
Preheat oven to 350F.
Step 33
Bake Shepherd's Pie for approximately 45 minutes (bubbling around edges and mashed potatoes turn a deep yellow almost brown color). Enjoy!
Step 34
Bake Shepherd's Pie for approximately 45 minutes (bubbling around edges and mashed potatoes turn a deep yellow almost brown color). Enjoy!
Step 35
Bake Shepherd's Pie for approximately 45 minutes (bubbling around edges and mashed potatoes turn a deep yellow almost brown color). Enjoy!
Step 36
Bake Shepherd's Pie for approximately 45 minutes (bubbling around edges and mashed potatoes turn a deep yellow almost brown color). Enjoy!

Butterbeer

Butterbeer

  • Butterbeer by Cici
  • Butterbeer by Ashly
  • Butterbeer by Melissa
  • Butterbeer by Nicole K.
  • Butterbeer by Timothy
  • Three Butterbeer Versions by Jimmy Wong (Video features Alex Carpenter and Luke Conrad)
  • Butterbeer Sorbet
  • Butterbeer Ice Cream

Butterbeer by Cici

Serves 2
Meal type Beverage
Misc Serve Cold

Ingredients

  • Two 12oz Bottles of Cream Soda (not diet)
  • 4 & 1/2 teaspoons Butterscotch Sundae Topping Syrup
  • 1/2 cup Reddi Whip Canned Whip Topping

Summary

After visiting the Wizarding World of Harry Potter, Cici and her chef father decided to try to simulate the butterbeer as close as they could. Looks like they got it pretty close! Great job Cici!

Directions

Step 1
Measure 1 and 1/2 teaspoons Butterscotch Topping Syrup into each of the glasses or mugs (Chilled mugs work great).
Step 2
Add a 1/4 cup of cream soda into each glass and stire with a spoon until butterscotch topping in completely mixed in with the soda. Set Aside.
Step 3
Combine the Reddi Whip, the remaining 1 and 1/2 teaspoons of butterscotch syrup, and 1/2 tablespoon of cream soda in a small bowl until well combined.
Step 4
Pour the remaining cream soda into the glasses/mugs. Spoon the foam mixture from Step 3 into the center of the glass until it reaches the sides of the glass.
Step 5
You can enjoy this right away or let stand 1-2 minutes to get the full effect and look of the Wizarding World of Harry Potter Butterbeer. Enjoy!

Butterbeer by Ashly

Serves 4
Prep time 1 hour
Meal type Beverage
Misc Serve Cold

Ingredients

  • 1 cup light or dark brown sugar
  • 2 tablespoons water
  • 2 tablespoons butter
  • 1/2 teaspoon cider vinegar
  • 1 cup heavy cream (divided into 1/2 cups)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon pumpkin pie spice (to taste)
  • Four 12oz bottles of cream soda

Summary

When describing the Butterbeer at the WWOHP in Universal Orlando, Ashly described the taste as 'a whipped shortbread cookie'. After falling in love with the taste of that original Butterbeer, Ashly and her husband set out to recreate that scrumptious drink: this is what they came up with. Give it a try for yourself!

Directions

Step 1
In a small saucepan, combine the brown sugar and water. Over medium heat, bring to a gentle boil, stirring often, until the mixture reads 240F on a candy thermometer.
Step 2
Stir in the butter, cider vinegar, and 1/2 cup of heavy cream. Set aside to cool to room temperature.
Step 3
Once the mixture has cooled, stir in the vanilla extract and pumpkin pie spice. Place in refrigerator until cool.
Step 4
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until thickened.
Step 5
To serve, divide the brow sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, and then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each. Enjoy!

Butterbeer by Melissa

Serves 2
Meal type Beverage
Misc Serve Hot

Ingredients

  • 1 cup club soda OR cream soda
  • 1/2 cup butterscotch syrup (ice cream topping)
  • 1/2 tablespoon butter

Summary

Butterbeer! It warms you up AND tastes great. Now in take-away form from The Three Broomsticks. (Many thanks to Melissa for this recipe!)

Directions

Step 1
Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1 and 1/2 minutes, or until syrup is bubbly and butter is completely incorporated.
Step 2
Stir and cool for 30 seconds, then slowly mix in the club or cream soda. Mixture will fizz quite a bit.
Step 3
Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two! Enjoy!

Butterbeer by Nicole K.

Serves 2
Allergy Milk
Meal type Beverage
Misc Serve Cold

Ingredients

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 24oz cream soda
  • 2 teaspoons vanilla butter and nut flavoring (If buying concentrated form, just use a few drops!)

Summary

This wonderful looking butterbeer looks fantastic and very comparable to what you can taste at the Wizarding World of Harry Potter in Orland Florida! Great job Nicole!

Directions

Step 1
Pour heavy whipping cream into mixing bowl.
Step 2
Add powdered sugar and whisk briskly (you want the consistency to be thickened slightly but still loose). It should act like a foam.
Step 3
Pour the cream soda into chilled mugs.
Step 4
Add the vanilla butter and nut flavoring to the cream soda and stir.
Step 5
Spoon on the topping so it floats on top of the cream soda (about 1/2 inch thick). Enjoy!

Butterbeer by Timothy

Serves 4
Allergy Milk
Meal type Beverage
Misc Serve Cold

Ingredients

  • 1 cup light or dark brown sugar
  • 2 tablespoons water
  • 6 tablespoons butter
  • 1/2 teaspoon cider vinegar
  • 3/4 cups heavy cream, divided
  • 1/2 teaspoon rum extract
  • Four 12oz bottles of cream soda

Summary

It's very similar to the one served at the Wizarding World of Harry Potter theme park, but even richer and sweeter.

Directions

Step 1
In a small saucepan over medium heat, combine brown sugar and water.
Step 2
Bring to gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer (in case you don't have a candy thermometer, once it's boiling wait 55-60 seconds).
Step 3
Stir in butter, salt, vinegar, and 1/4 cup heavy cream.
Step 4
Set aside to cool to room temperature. Once the mixture is cooled, stir in the rum extract.
Step 5
In a medium bowl, combine 2 tablespoons of brown sugar mixture and the remaining 1/2 cup heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped (about 2-3 minutes).
Step 6
Divide the brown sugar mixture among four tall glasses (about 1/4 cup for each glass). Add 1/4 cup cream soda to each glass, then stir to combine. Fill each glass near to the top with additional cream soda, then add the whipped topping.
Step 7
Enjoy!

Three Butterbeer Versions by Jimmy Wong (Video features Alex Carpenter and Luke Conrad)

Allergy Milk
Meal type Beverage
Misc Serve Cold, Serve Hot

Ingredients

Foam

  • 6 tablespoons sugar
  • 3 teaspoons vanilla extract
  • 1 cup heavy cream
  • 2 teaspoons artificial butter flavoring

Chilled Butterbeer

  • 1-2 cup cream soda
  • 1 tablespoon butterscotch caramel topping
  • 1 cup heavy cream
  • 1 tablespoon artificial butter flavoring

Butterbeer Slushy

  • 1-2 cup cream soda
  • 1 tablespoon butterscotch caramel topping
  • 1 cup ice cubes
  • blender

Hot Butterbeer Cider

  • 1 tablespoon butterscotch caramel topping
  • 1 tablespoon brown sugar
  • 1-2 cup milk

Summary

This video by Jimmy Wong features three (3) different styles of Butterbeer:
Chilled, Slushy, and Warm.
The video also features Wizard Wrockers Alex Carpenter and Luke Conrad.
***Before you begin, place your mugs in the freezer***

 

Directions

Foam
Step 1
In a large mixing bowl, add the sugar, vanilla extract, and cup of heavy cream. Mix it all together with either an electric mixer or a whisk until you get soft peaks (2-4 minutes with an electric mixer).
Step 2
Place to the side or in your refrigerator until ready to serve.
Chilled Butterbeer
Step 3
Gently pour cream soda into frosted mug.
Step 4
Add 1 tablespoon of artificial butter flavoring and stir to mix together.
Step 5
Add a spoonful of your pre-mixed foam to the top and serve!
Butterbeer Slushy
Step 6
In blender, add the tablespoon of butterscotch caramel, cup of ice cubes, and cream soda. Blend until lumps of ice are gone.
Step 7
Pour into chilled mug, add foam topping, and serve!
Hot Butterbeer Cider
Step 8
Heat stove top to medium.
Step 9
Pour milk into the pot.
Step 10
After milk is warmed up, add tablespoon of butterscotch topping and 1 tablespoon of brown sugar. Stir until mixed in and drink is warmed to desired temperature.
Step 11
Pour into large mug, top with foam, and serve!

Butterbeer Sorbet

Allergy Milk
Meal type Dessert
Misc Serve Cold

Ingredients

Sorbet

  • 2l cream soda
  • 14oz sweetened condensed milk
  • 1 cup butterscotch ice cream syrup

Topping

  • 10oz frozen non-dairy whipped topping (such as Cool Whip)
  • 3/4 cups butterscotch ice cream sundae syrup
  • 1/4 cup cream soda

Summary

This recipe was inspired by a visit to the Wizarding World of Harry Potter and will definitely liven up your next Harry Potter Party.

***Important: This recipe requires a small ice cream maker that can be purchased in many stores***

Directions

Sorbet
Step 1
Follow the directions on your ice cream maker.
Step 2
Combine all the ingredients in the ice cream maker and run machine in freezer until frozen.
Topping
Step 3
Whip all ingredients in blender until smooth.
Step 4
Place a dollop of the topping on the sorbet and add a cherry if desired. Enjoy!

Butterbeer Ice Cream

Allergy Milk
Meal type Dessert
Misc Serve Cold

Ingredients

Butterscotch Sauce

  • 1/2 cup dark brown sugar (Important that it is dark and not light brown - makes it taste better)
  • 1 tablespoon water
  • 3 tablespoons butter
  • 1/4 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • 1/8 cup heavy cream
  • 1/4 teaspoon imitation run extract

Ice Cream Base

  • 1/2 cup 2% milk
  • 1/3 cup granulated sugar
  • 1/2 cup vanilla cream soda (not diet)
  • 1 cup heavy cream

Summary

Terri sent us her recipe for homemade Butterbeer ice cream, which she says is “A close comparison in taste (if not even better) to the frozen Butterbeer drinks sold at the Wizarding World at Universal Orlando.” Her popular recipe has received over 2,000 pins on Pinterest to date, and we can’t wait to try it out for ourselves!

This recipe was originally posted on Terri’s blog, where you can find her recipes, crafts, and Harry Potter-related postings.

This recipe from Terri is a three-step process: the first step is making the butterscotch sauce and letting that cool, the second is making the ice cream base, and the third is making the ice cream. It takes some work, but the result is more than worth it.

Directions

Butterscotch Sauce
Step 1
In small saucepan, combine brown sugar and water.
Step 2
Bring to boil over medium heat.
Step 3
Stir frequently until mixture reaches 240 degrees on a candy thermometer.
Step 4
Remove from heat, and stir in butter, vinegar, salt, and heavy cream.
Step 5
Set aside to cool to room temperature. Once cool, stir in imitation rum extract.
Step 6
Transfer to airtight container and cool in fridge for 2-4 hours or until cold.
Ice Cream Base
Step 7
Whisk milk and sugar together in large bowl until sugar is completely dissolved (about 2 minutes).
Step 8
Stir in vanilla cream soda, heavy cream, and vanilla extract.
Step 9
Cover with foil and cool in fridge 2-4 hours.
Ice Cream
Step 10
Thoroughly mix the butterscotch sauce into the ice cream base using a wire whisk.
Step 11
Get your ice cream maker drum out of the freezer (freeze at least 24 hours before churning for best results). Put in mixer piece and pour in the ice cream mixture.
Step 12
Cover and churn for 15-20 minutes. Ice cream will be the consistency of soft serve when done.
Step 13
Transfer to freezer-safe airtight container and freeze several hours to allow the ice cream to firm up to a perfect consistency.
Step 14
Serve in your favorite bowl, in a cone, or any way you want. Store remaining ice cream in the freezer for up to two weeks. Enjoy!

Other Magical Drinks

Other Magical Drinks

  • Pumpkin Juice by Ella
  • Pumpkin Juice by Melinda
  • Love Potion by Alison
  • Pumpkin Juice by Eric
  • Pumpkin Juice
  • Pumpkin Shake
  • Rosmerta’s Mulled Mead

Pumpkin Juice by Ella

Ingredients

  • 1/2 onion squash (Also known as red kuri squash - should be about 500-750 grams)
  • 350ml apple juice
  • 5 cloves
  • 500ml carrot juice
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • small pot
  • blender

Summary

“What’s he drinking, do you suppose?”
“I don’t know, but I don’t think it’s pumpkin juice.”
-Harry Potter to Seamus Finnegan about Professor Moody in Goblet of Fire

Directions

Step 1
Clean the onion squash. Remove the seeds and cut it into 1/2 inch chunks. They don't have to look nice since you'll be blending them in the end.
Step 2
Put the squash chunks into a small pot and add the cloves, honey, and apple juice. Cook on high heat for 10 minutes.
Step 3
Reduce the heat to a medium and let it simmer for 30 to 40 minutes. Put a fork into one of the squash pieces to check if it is soft.
Step 4
Remove the cloves and put everything else (squash, apple juice, lemon juice, and carrot juice) into a blender. Mix until smooth.
Step 5
Enjoy!

Pumpkin Juice by Melinda

Serves 3
Cook time 20 minutes
Dietary Vegan, Vegetarian
Meal type Beverage

Ingredients

  • 1 pumpkin (or squash)
  • 1 green apple
  • 2 apricots
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 3/4 cups water

Summary

Everyone loves a refreshing glass of pumpkin juice on a hot day, whether you're kicking back on the Hogwarts Express or chowing down in the Great Hall. With this brand-new recipe submitted by Melinda, you can enjoy fresh pumpkin juice whenever you like! Sugar free and full of the freshest fruits, this recipe is sure to rival the one served at the Wizarding World of Harry Potter!
Note: Melinda used a squash instead of a pumpkin because they're smaller and easier to find in grocery stores. She also recommends that you add water until your juice reaches the desired consistency--this recipe makes a thicker juice. 

Directions

Step 1
Use juicer to juice the squash, apple, and apricots.
Step 2
Add the cinnamon and pumpkin pie spice. Whisk until the spices are completely mixed into the juice.
Step 3
Add the water and whisk together.

Love Potion by Alison

Ingredients

  • 12oz can pink lemonade concentrate
  • 1 cup raspberry OR wildberry sherbet
  • 12oz 7-Up (lemon/lime soda)

Optional

  • whipped cream

Summary

Ron Weasley declares his feelings for Romilda Vane to Harry Potter
while under the effect of the Love Potion
in Harry Potter and the Half-Blood Prince.
Ron: "It's no joke! I'm in love with her!"
Harry: "Alright, fine, you're in love with her!
Have you ever actually met her?"
Ron:"No. Can you introduce me?"

Love Potions cause the drinker to fall in love with the person who gave them the potion. However, true love can not be replicated by these potions. Try your hand at Potion making, with the help of this recipe from Alison.

Directions

Step 1
In a pitcher, mix the pink lemonade concentrate with the recommended amount of water.
Step 2
In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture.
Step 3
Add the soda and stir until well-blended.
Step 4
Top with whipped cream (optional).
Step 5
Enjoy!

Pumpkin Juice by Eric

Serves 2
Cook time 5 minutes
Dietary Vegan, Vegetarian
Meal type Beverage
Misc Serve Cold

Ingredients

  • 3/4 cups pumpkin pie filling
  • 2 cups Sprite (lemon/lime soda)
  • 1 tablespoon liquid honey
  • 1/2 cup apple cider

Summary


Over the many years, we, the many Potter fans around the world, have been craving to go to Hogwarts. That dream came true with the Wizarding World of Harry Potter. However, a wish that was not snuffed out was the desire to drink a tall glass of Pumpkin Juice from the tables of the Three Broomsticks or Great Hall. Thanks to the numerous recipes available here on MuggleNet, and of the daring and creativity of the fans, the desire for a quality Pumpkin Juice has been put to rest. Enjoy this delicious drink!
 

Directions

Step 1
Place pumpkin pie filling and 2 cups of Sprite into blender. Blend together until the mixture is smooth and no longer has lumps.
Step 2
Add in the tablespoon of honey and blend for 30 seconds.
Step 3
Add the apple cider and blend again for another 30 seconds.
Step 4
Serve cold with your favorite "Harry Potter" treats. Enjoy!

Pumpkin Juice

Cook time 10 minutes
Dietary Vegan, Vegetarian
Meal type Beverage
Misc Serve Cold

Ingredients

  • 2 cups pumpkin, chopped into chunks
  • 2 cups apple juice
  • 1/2 cup pineapple juice
  • 1 teaspoon honey (more or less to your liking.)
  • cinnamon, ginger, nutmeg, and/or allspice (all ground, to taste)

Summary

Pumpkin Juice, a favorite for feasts at Hogwarts that you can now take home with you!

Directions

Step 1
Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.
Step 2
Pour the pumpkin juice, apple juice, and pineapple juice into a blender.
Step 3
Add the honey (we recommend you start with one teaspoon, as you can add more later!) to the juices and blend thoroughly.
Step 4
Add your spices (to taste). This might take some experimentation to get right.
Step 5
Chill your pumpkin juice or serve iced. Enjoy!

Pumpkin Shake

Serves 2
Allergy Milk
Meal type Beverage, Dessert
Misc Serve Cold

Ingredients

  • 1 banana, peeled and frozen
  • 3 tablespoons orange juice concentrate
  • 3 tablespoons pumpkin puree
  • 1 scoop vanilla ice cream
  • 1/3 cup water OR milk (creamier)

Optional

  • whipped cream
  • cinnamon

Summary

Thick and rich Pumpkinshakes! One of Rosmerta's newest concoctions! (Many thanks to Megan for this recipe!)

Directions

Step 1
Cut the frozen banana into small pieces and put all ingredients into a blender.
Step 2
Blend on high until smooth.
Step 3
Pour into two tall glasses, top with whipped cream and sprinkle cinnamon over the pumpkinshake. Serve while still chilled! Enjoy!

Rosmerta’s Mulled Mead

Serves 1-2
Dietary Vegan, Vegetarian
Meal type Beverage

Ingredients

  • 1 quart water
  • 1 cup honey
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon almond extract

Summary

The house specialty, and a must for any visitor to The Three Broomsticks! Now you can recreate this delicious (and non-alcoholic) treat in your kitchen. Many thanks to Karen for this recipe!

Directions

Step 1
Add all ingredients to a pan and bring to boil on stove.
Step 2
As it begins to boil, a skin will form on the surface. Scrape that off, and continue to stir the contents of the pan until the skin ceases to form.
Step 3
Allow to cool, and enjoy!

Desserts

Desserts

MuggleNet Advent Day 21 Trivia

Advent_2014_Thumb

On the first ride to Hogwarts, which chocolate frog cards does Ron say he is missing?

Answer the Trivia Question

  • Buckeye Cheeseball
  • Cauldron Cake Pops by Rosanna
  • Gluten-free Golden Snitch Cakes
  • Mini Pumpkin Pie Croissants
  • Hagrid’s Dirty Cakes
  • Rock Cakes
  • Mrs. Weasley’s Lemon Meringue Pie
  • Butterbeer Cupcakes by The Collegiate Baker
  • Christmas Pudding
  • Deathly Hallows Cookies
  • Deathly Hallows and the Seven Horcruxes Cupcakes by Lauren
  • Dark Mark Cupcakes
  • Cauldron Cakes by Sommer, Erika, and Jessica
  • Cauldron Cakes by Allie
  • Cauldron Cakes by Christina
  • Golden Snitch Cakes
  • Dirigible Plum Bread Pudding with Professor Trelawney’s Secret Sherry Sauce
  • Padfoot Cupcakes
  • Pumpkin Cakes by Kathy
  • Pumpkin Cookies
  • Pumpkin Pasties by Misty
  • Pumpkin Pasty by Nicole C.
  • Scabbers Cake by Bethany
  • Treacle Fudge
  • Treacle Tart
  • Blancmange Brulee by Jessica
  • Golden Snitch Cake Pops

Buckeye Cheeseball

Allergy Peanuts
Meal type Dessert, Snack
Misc Pre-preparable, Serve Cold
Occasion Casual Party

Ingredients

  • 1 stick Butter (Softened)
  • 8oz Cream Cheese (Softened. You can use fat free or Neufchâtel cream cheese. Either will result in a slightly different consistency. Neufchâtel was used for the recipe pictured. Whole fat cream cheese will cause the cheese ball to be more easily molded.)
  • 1/4 cup Brown Sugar (Packed)
  • 2 tablespoons Light Corn Syrup
  • 1 teaspoon Vanilla
  • 3/4 cups Powdered Sugar
  • 1/2 cup Chocolate Chips (Mini chips would be best but regular sized are also suitable.)
  • 1 cup Creamy Peanut Butter

Summary

Tina at Sugar Bean Bakers is a huge Potter fan and frequently blogs her mouth watering desserts which are often inspired from this and many other book series and tv shows. This one in particular came about while she was playing Potter and naturally had Potter on her mind. Tina first thought of Florean Fortescue and the sundaes he gave Harry. However, strawberry and peanut butter do not sound like the best combo. Strawberry and chocolate though? Yes. All yes.

Directions

Step 1
Add butter, cream cheese, and brown sugar into a mixing bowl. Beat for a few minutes until well mixed
Step 2
Add in the corn syrup, vanilla, peanut butter, & powdered sugar. Mix until combined. Stir in chocolate chips.
Step 3
Cover and chill for 2 hours, then form into ball, or spoon into serving dish and chill. Serve with graham crackers, vanilla wafers, chocolate cookies, etc.
Step 4
Promptly refrigerate leftovers.

Cauldron Cake Pops

Meal type Dessert, Snack
Occasion Birthday Party, Casual Party, Halloween
Rosanna Pansino, Baker and Youtuber responsible for the widely popular ‘Nerdy Nummies’ baking-series created this delectable recipe after receiving a ton of requests for a fun Harry Potter-related dessert.

Ingredients

  • Lollipop Sticks
  • 1 box Yellow Cake Mix
  • 1 Buttercream Frosting
  • 1 Black Chocolate Melts
  • 1 Black Decorating Icing
  • 1 Orange Decorating Icing
  • 1 Green Decorating Icing
  • 1 Red Decorating Icing
  • 1 Nerds
  • 1 Mixing Bowl
  • 1 Baking Sheet
  • 1 Wax Paper

Summary

Thank you to youtuber baker Rosanna Pasino for permitting us to share this terrific Potter dessert recipe with you all!

If you are interested in viewing a video tutorial on how to prepare this treat by Rosanna herself then be sure to check it out here: Cauldron Cake Pops 

Directions

Cake
Step 1
Bake yellow cake (you can follow the instructions on the back of your cake box or incorporate your own twist for however you’d like this to end up).
Step 2
Crumb the yellow cake into your mixing bowl by separating it into four pieces with a knife. Pick up two pieces and rub together to create little cake crumbs (similar to grating cheese). Break up the larger pieces with your fingers.
Step 3
Using a ratio of 1 box cake to 1 tub of frosting, take frosting and mix into cake until it becomes a single consistency.
Cake Balls
Step 4
Roll into little balls and place on wax paper. These don’t have to be perfect as they can be remolded later—just work on getting them into a circular shape.
Step 5
Place cake balls in freezer for approx. 40 minutes to rest.
Cake Pops
Step 6
Take lollipop sticks and dip them into chocolate melts, then stick them ¾ of the way into the cakeballs after the 40 minute period is up. The chocolate will act as the glue/adhesive to ensure things stay together.
Step 7
Once finished, place cake pops in the freezer for another five minutes to settle.
Step 8
Take cake pops and dip them straight down into melted chocolate, and place them directly back onto the wax paper. Don’t worry about flattening the top side of the pops—this will be the top of the cauldron.
Decoration
Step 9
Let them cool for a few moments to harden, and grab your red frosting. Paint flames onto the bottom of the cauldron near the stick all the way around, and place a bit of orange frosting on top of them to simulate a burning flame.
Step 10
Take black frosting and draw circles on either side of your cakepop to create little cauldron-handles (feel free to google images of a cauldron to reference). Take green frosting and squeeze across the flat top surface of your cakepop; then separate green nerds from your box of nerd candy and sprinkle across the top of your cakepop (the green frosting should act as adhesive). And now you’re done!

Gluten-free Golden Snitch Cake

Allergy Egg
Dietary Gluten Free
Meal type Dessert
By author Melinda Novak

Ingredients

  • Juicer
  • 2 Oven-safe bowls or ball pans
  • Mixer
  • Spatula
  • Saucepan

Wings

  • 1 Large Piece of scrapbook paper (Silver or gold)
  • Template for tracing
  • 2 Lollipop sticks
  • Hot glue

Cake

  • 1 Pumpkin (or squash)
  • 2/3 cups Coconut flour
  • 1/2 cup Cocoa powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup Plain Greek Yogurt
  • 3/4 cups Honey
  • 6 Eggs
  • 1/2 cup Water (or coffee)
  • 1 tablespoon Vanilla extract

Butterscotch Frosting

  • 3 Egg whites (90 g)
  • 1/2 cup + 2 Tablespoons coconut sugar (or brown sugar)
  • 1 cup Butter, cut into tablespoons
  • 2 tablespoons Butterscotch schnapps (or flavoring)
  • 1 pinch Salt
  • 14 drops Yellow food coloring
  • Gold pearl dust or gold color mist

Summary

Melinda created this delicious gluten-free golden snitch cake in celebration of JK Rowling and Harry Potter's birthdays back in July. In the books, Mrs. Weasley bakes Harry a similar cake for his 17th birthday, and this cake by Melinda would certainly be a great treat for a birthday or any occasion.

You can check out this recipe on Melinda’s blog, where you can see more pictures of her Gluten-Free Snitch Cake as well as many other delicious recipes.

Directions

Cake
Step 1
Generously grease two 1-quart Pyrex (over-safe glass) bowls (or ball pans).
Step 2
Preheat oven to 350F.
Step 3
In a small bowl, stir together the coconut flour, cocoa powder, baking soda, and salt. Set aside.
Step 4
In the bowl of a stand mixer, beat the yogurt and honey together, until smooth. Add the eggs, one at a time, until well mixed. Add the water (or coffee) and vanilla extract, mixing until smooth. Slowly add the flour mixture, beating until well incorporated.
Step 5
In the bowl of a stand mixer, beat the yogurt and honey together, until smooth. Add the eggs, one at a time, until well mixed. Add the water (or coffee) and vanilla extract, mixing until smooth. Slowly add the flour mixture, beating until well incorporated
Step 6
Allow to cool in the bowls for at least 10 minutes before sliding an offset spatula (or knife) around edges to release, turning out onto a plate. Allow to cool completely before wrapping tightly in plastic wrap/foil and placing in the freezer for 2 hours (or overnight) to set.
Butterscotch Frosting
Step 7
Bring a saucepan filled with two inches of water to a simmer. Place the egg whites and sugar into a heat proof mixer bowl, and place above the water. Whisk the sugar and egg whites until warm to the touch and the sugar is dissolved.
Step 8
Place the bowl back on the mixer stand, and whisk on medium-high speed until you have stiff, glossy peaks, and the mixture is cool, about 10 minutes.
Step 9
Reduce speed to medium-low, and add the butter, one piece at a time, mixing until fully incorporated between each piece. If it appears curdled at this point, keep mixing until it becomes smooth again. Add the vanilla, butterscotch schnapps, and salt, and mix until well combined. Add the yellow food coloring, mixing until you reach your desired golden color.
Step 10
Switch to the paddle attachment and beat for about 2 minutes to remove air bubbles.
Wings
Step 11
WingTemplate
Print out the template, and cut out each wing.
Step 12
On the back of the scrapbook paper (where there is no print/design), trace the wings, writing side up Flip each of the wings over, writing side down, and trace again. Cut out the four wing pieces. They will be double sided.
Step 13
Line up the wings so they are double sided, making sure they line up evenly. Set one wing with the inside facing you, and place a lollipop stick at the inner corner (the lollipop stick should have about half sticking out of the paper). Hot glue the lollipop stick in place.
Step 14
Line the edges of the same wing with hot glue, and then match it up with the other piece, gluing them together. Cut off any overlap/visible glue chunks. Repeat with the other wing.
Assembly
Step 15
Remove the cake layers from the freezer and unwrap.
Step 16
On a 6-inch cake board (you can cut it even smaller, about 3 inches in diameter, so it fits the bottom of the cake) on a turntable (for ease of frosting), place the bottom cake layer flat side down. Put a dollop of frosting on the top (round side), and coat the entire top evenly using an offset spatula. Once frosted, gently flip the layer over, round side down, making the bottom of the cake.
Step 17
Place a dollop of frosting on the top of the bottom later (the flat side), for the filling, smoothing to the edges with an offset spatula. Place the top layer, flat side down, on top of the bottom layer.
Step 18
Place another dollop of frosting on the top later (round side), spreading a thin layer of frosting all over, filling in any gaps between the two layers, for the crumb coat. It doesn't need to be perfectly round at this point; you can shape later. Just make sure all of the crumbs are sealed in.
Step 19
Place in the refrigerator to set for about 20 minutes.
Step 20
Once set, poke the wings gently into the sides (not going all the way in) to mark their place. Outline all of the snitch designs gently with a toothpick, wiping away any excess frosting that scrapes off.
Step 21
Place the extra frosting into a piping bag with a Wilton #3 round tip attached (or any tip good for writing), and trace the outlines you created. You can easily smooth any mistakes over and start over.
Step 22
Insert the wings into the sides, pushing them in until the lollipop sticks are no longer seen.
Step 23
Sprinkle the cake with gold pearl dust or spray with gold color mist (optional).
Step 24
Store in the fridge until about 1 hour before serving. Store leftovers in the refrigerator (preferably in an airtight container) for up to 5 days.

Mini Pumpkin Pie Croissants

Prep time 15 minutes
Cook time 18 minutes
Total time 33 minutes
Allergy Milk
Meal type Dessert, Snack

Ingredients

  • 2 tubes refrigerated crescent rolls
  • 1 cup canned pumpkin
  • 4oz cream cheese
  • 1-2 tablespoon pumpkin pie spice
  • 3-4 tablespoons sugar (powdered sugar also works)

Summary

"In the small vegetable patch behind Hagrid's house were a dozen of the largest pumpkins Harry had ever seen. Each was the size of a large boulder."
Pumpkin is one of the ingredients in some of the most memorable dishes in the Potterseries. From pumpkin juice to pumpkin pasties, pumpkins seem to provide a key ingredient in some of the most delicious sweet and spicy dishes. This Mini Pumpkin Pie Croissant recipe was sent in to Madam Rosmerta's kitchen by Gabriella. She came across this delicious recipe on shakentogetherlife.com and immediately thought that Potter fans would enjoy a twist on their favorite pumpkin treat.
 

Directions

Step 1
Roll each crescent roll out and cut in two, lengthwise.
Step 2
Beat together cream cheese and canned pumpkin.
Step 3
Each croissant will get 1 large tablespoon of pumpkin pie filling (mixture from step 2).
Step 4
Fill 'em up. Roll 'em up.
Step 5
Mix 4 tablespoons of sugar and 1 tablespoon of pumpkin pie spice. Roll each pumpkin pie croissant in the mixture.
Step 6
Bake at 375F for 15-18 minutes.
Step 7
Enjoy!

Hagrid’s Dirty Cakes

Ingredients

  • 1 box french vanilla cake mix
  • 1 can cream cheese frosting
  • 1 sleeve of Oreos

Summary

Hagrid's meals are not usually chosen over Mrs. Weasley's, but Jessica Kathryn submitted Hagrid's recipe for Dirty Cakes-which are an absolute favorite made with love.

Directions

Step 1
Bake the french vanilla cake mix according to the directions on the box into about 20 cupcakes.
Step 2
While cupcakes are baking, remove cream from Oreos and crush into fine texture. Place crushed Oreos in bowl and set aside.
Step 3
Once cupcakes are finished cooking, applying frosting to desired thickness.
Step 4
Then it's time to get "dirty"! Sprinkle the crushed Oreos on top of the cupcakes, covering completely. If desired, place in refrigerator to chill.
Step 5
Enjoy!

Rock Cakes

Serves 12-16
Allergy Egg, Milk
Meal type Dessert

Ingredients

  • 4 cups self-raising flour
  • 1 cup butter, chilled and cubed
  • 1/2 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice mix
  • 1 cup granulated sugar
  • 1 cup dried raisins
  • 4 Large eggs
  • 1/2 cup milk
  • sugar cinnamon mix for sprinkling

Directions

Step 1
Preheat oven to 400F.
Step 2
Grease a large cooking sheet.
Step 3
Sift the flour, salt, and mixed spice together in a medium bowl. Cut the butter into the flour until it has the consistency of large crumbs.
Step 4
Stir in the sugar and dried fruit. In a separate bowl, whisk the egg and milk together.
Step 5
Pour the egg mixture over the flour mixture. Using a large spoon, blend the mixtures together to form a rough dough. To avoid "Hagrid's Rock Cakes," do not over mix, it will make the rock cakes hard. Just mix until the flour is mixed in.
Step 6
Using a spoon, dollop portions of the dough onto a cookie sheet 2 inches apart. Don't smooth them out - they should be like a drop biscuit.
Step 7
Sprinkle each mound generously with the cinnamon sugar mixture.
Step 8
Bake 12 to 15 minutes. Transfer to wire rack to cool. Eat within two days. Enjoy!

Mrs. Weasley’s Lemon Meringue Pie

Allergy Egg, Milk
Meal type Dessert

Ingredients

  • 1 9-inch graham cracker crust (pre-packaged)
  • 14 ounce cans sweetened condensed milk
  • 1/2 cup lemon juice
  • 3 egg whites
  • 6 teaspoons white sugar
  • 3 egg yolks

Summary

Mrs. Weasley's kitchen is full of delectable treats around the clock. Molly can always offer nurturing, advice, and wonderful food to all visitors of the Burrow. This is why we bring you Mrs. Weasley's Lemon Meringue Pie.

Thanks to MuggleNet Staff Member, Maxine Cutler for the recipe and photograph of her wonderful dessert!

Directions

Step 1
Preheat your broiler to 500F (260C)
Step 2
Take a medium sized mixing bowl to beat the condensed milk, egg yolks, and lemon juice together. Then pour this mixture into the pre-packaged graham cracker crust.
Step 3
In a glass or metal mixing bowl (separate from previous), beat your egg whites into the sugar until it is stiff and forms spikes and becomes whipped.
Step 4
Spread this evenly on top of the lemon filling to the top, covering the crust as well.
Step 5
Brown in the preheated broiler until the meringue is golden colored and set. Keep pie in refrigerator when not serving.
Step 6
Enjoy!

Butterbeer Cupcakes by The Collegiate Baker

Ingredients

Cake

  • 1 box yellow cake mix
  • 1 cup cream soda
  • 3 eggs
  • 1 stick butter, melted
  • 1/2 cup melted butterscotch chips

Frosting

  • 1 stick butter, softened
  • 3 tablespoons cream soda
  • 3 cups powdered sugar
  • 2 tablespoons butterscotch ice cream topping
  • butterscotch chips for topping

Summary


Butterbeer
: A popular beverage that is described by JK Rowling as
"a little bit like less-sickly butterscotch."
Of course, we all know this to be one of everyone's favorite drinks at The Three Broomsticks. So why not combine the great taste of butterbeer
and put it into a baked sweet treat?

Try your hand at cupcake making,
with the help of this recipe from The Collegiate Baker
.

Directions

Cake
Step 1
Mix the yellow cake mix, cream soda, eggs, melted butter, and melted butterscotch chips (in that order) in a medium/large mixing bowl.
Step 2
Mix on medium speed for two minutes.
Step 3
Follow the temperature and time directions as instructed on the yellow cake mix box.
Frosting
Step 4
Cream the butter and cream soda by mixing on medium speed for approximately two minutes.
Step 5
Mix in the powdered sugar, one cup at a time for easy mixing.
Frosing
Step 6
Mix in the butterscotch topping.
Frosting
Step 7
When the cupcakes are cooled, cover each with frosting and top with butterscotch chips. Enjoy!

Christmas Pudding

Allergy Egg
Meal type Dessert
Occasion Christmas
Website All Recipes

Ingredients

  • 1 and 1/2 cup self-rising flour
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 2 eggs, beaten
  • 1/4 cup melted butter
  • 1/2 cup prepared mincemeat pie filling
  • 1/2 cup whole cranberry sauce
  • 1/2 cup pumpkin puree
  • 8oz sour cream
  • 8oz cream cheese
  • 1/3 cup confectioner's sugar

Summary

What a great way to bring in the holiday cheer on Christmas Eve with this
delicious Christmas Pudding.

Directions

Step 1
Grease one 2-quart lidded pudding mold. Sift together the flour, sugar, and cinnamon. Set aside.
Step 2
In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce, and pumpkin. Add to the flour mixture and mix together until smooth. Pour into pudding mold.
Step 3
Place a rack in the bottom of a large pot, over medium heat, and fill half way up with boiling water. Place the pudding on the rack. Steam for 2 and 1/2 hours.
Step 4
Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside the boiling water for 10 minutes and unmold.
Step 5
Prepare a sauce by blending together the sour cream, cream cheese, and confectioner's sugar. Spoon dollops over the warm pudding and serve. Enjoy!

Deathly Hallows Cookies

Ingredients

  • 1 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 2 and 1/4 cups all-purpose flour
  • clean bottle cap or other small circular cut-out device
  • cookie cutter

Summary

Next time you attend a Harry Potter party or decide to just sit at home and watch a Harry Potter DVD, be sure to make these delicious shortbread cookies.
This recipe was sent to us by Mary, who found the generic recipe on the Craftinomican website. Mary just adjusted it for a Deathly Hallows theme.
 

Directions

Step 1
Preheat oven to 300F.
Step 2
In the bowl of a stand mixer (or just use a hand mixer and a large bowl of your choice), whip together your butter and brown sugar.
Step 3
Very slowly, add the flour until all ingredients are fully incorporated.
Step 4
Place the dough out onto a floured surface and knead until dough is smooth (should not take more than one minute). Roll the dough to about 1/3" thickness.
Step 5
Cut out triangle shapes using a cookie cutter or knife.
Step 6
Press the bottle cape or other circular cut-out into the dough in the style of the "Deathly Hallows" symbol. Carve a line down the middle with a knife to create the Elder Wand part of the symbol.
Step 7
Place onto baking sheet lined with parchment paper (or wax paper). These cookies don't spread out in the oven, so feel free to put them quite close together. Bake in your 300F oven for about 20 minutes, or until slightly golden.
Step 8
Remove from oven and allow to cool slightly before transferring to wire rack.
Step 9
As with all shortbread, you can eat them plain or give them a sweet frosting glaze. You can even sandwich them together with some chocolate or caramel. Enjoy!
Step 10
As with all shortbread, you can eat them plain or give them a sweet frosting glaze. You can even sandwich them together with some chocolate or caramel. Enjoy!

Deathly Hallows and the Seven Horcruxes Cupcakes by Lauren

Serves 12-16
Allergy Egg, Milk
Meal type Dessert

Ingredients

Cupcakes

  • 4 and 1/2oz butter, softened
  • 4 and 1/2oz caster sugar (caster sugar is a finer grain of sugar than granulated: you can take granulated sugar and grind it up in a coffee grinder or food processor if caster is not available)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 4 and 1/2oz self-rising flour (to make self-rising flour, mix 1 cup all-purpose four, 1 and 1/4 teaspoons baking powder, and a pinch of salt)
  • 2 tablespoons milk
  • 12-hole cupcake tin and paper liners

Decorations

  • 200-400g icing sugar (confectioner's sugar)
  • 1 and 1/2 tablespoon warm water
  • various colors of food dye
  • various colors of icing pens

Directions

Cupcakes
Step 1
Preheat oven to 375F (190C).
Step 2
Lay out the liners into the cupcake baking try. You can also use nonstick baking spray if preferred.
Step 3
Cream the butter and sugar together until pale and fluffy.
Step 4
Whisk the egg using a fork.
Step 5
Add HALF of the egg into the mixture and mix until even.
Step 6
Add the rest of the egg and add the vanilla extract. Mix until even.
Step 7
Sift in half of the flour. Fold into the mixture.
Step 8
Add the milk and the remaining flour. Fold until well combined.
Step 9
Spoon mixture into the liners and bake for 12 minutes or until risen and golden on the top.
Step 10
Allow to cool for 10 minutes on a rack before removing from the tin.
Decorations
Step 11
Place one heaped tablespoon of icing sugar and one tablespoon of water into a bowl and mix. You want the consistency of cement for your icing so that it is easy to apply to the cakes.
Step 12
Add a small amount of your color choice of food dye. Mix well. Do this for eight different cakes.
Step 13
Allow the icing to set well and then decorate using the icing pens according to the specific horcrux or Deathly Hallows symbol.
Step 14
Allow icing to set. Enjoy!

Dark Mark Cupcakes

Serves 12
Allergy Egg, Milk
Meal type Dessert

Ingredients

Cupcakes

  • 1/4 cup unsalted butter, softened to room temperature
  • 2/3 cups superfine sugar
  • 1 Large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cups all-purpose flour, sifted twice
  • 1/4 cup unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sour cream
  • 4 tablespoons milk

Decorations

  • green fondant or white fondant with green food coloring to be added (fondant can be found at baking stores and some grocery stores)
  • tubes of ready-colored frosting or icing pens
  • jelly snakes (red gummy worms could be used as well)
  • silver balls or small balls made of silver fondant

Directions

Cupcakes
Step 1
Preheat oven to 350F.
Step 2
Line the bottom of two 12-cup muffin tins with paper liners.
Step 3
Using an electric mixer, cream the butter and sugar together until light and fluffy.
Step 4
Add the egg and vanilla extract. Beat until fully incorporated. Set aside.
Step 5
In another mixing bowl, combine the flour, cocoa, baking soda, and salt.
Step 6
Add the dry ingredients in three parts with the wet ingredients. Alternate in the sour cream in thirds.
Step 7
Add the milk and mix until all ingredients are fully blended together.
Step 8
Scoop or pour the batter into the muffin tins until 3/4 full.
Step 9
Bake for 15 minutes or until a toothpick inserted in middle comes out clean.
Step 10
Cool in the muffin tins for a short time. Then transfer to a wire cooling rack.
Decorations
Step 11
Remove the cupcake from the paper casing and cut small hollows for the eye sockets and mouth.
Step 12
Knead the fondant and roll out using a rolling pin to the maximum thickness of 1/4".
Step 13
Cut out a large enough piece of fondant to wrap the entire cake so it is completely sealed. The fondant will hold in place, but be careful not to press too hard and tear the fondant.
Step 14
Use your hands to sculpt the skull shape.
Step 15
But a jelly snake and place it so that it is coming out of the skull's mouth.
Step 16
Add the features using tubes of ready-colored frosting. Enjoy!

Cauldron Cakes by Sommer, Erika, and Jessica

Meal type Dessert

Ingredients

  • 1 box Krusteaz Quick Bread Pumpkin Spice Mix (or your local brand)
  • 1 Large Hershey's milk chocolate bar
  • 1 Medium Hershey's milk chocolate bar
  • 1 Small Hershey's milk chocolate bar
  • 1 can whipped vanilla frosting
  • 1 Medium bag salted pretzel sticks
  • 1 bottle green food coloring
  • 1 bottle orange food coloring
  • 1 bag semi-sweet milk chocolate morsels (chocolate chips)

Directions

Step 1
Bake 1 box of Krusteaz Quick Bread Pumpkin Spice Mix in a greased cupcake tin.
Step 2
When the cupcakes are cooled, flip them over so the "raised" side is facing down. Scoop 1/2 inch ditch on flat side.
Step 3
To make pretzel handles, lay out a tray, bag of pretzels, and either chocolate frosting or melted large Hershey's milk chocolate bar.
Step 4
For each handle, you will need 4 pretzel sticks. Place 2 pretzel sticks together for the top of the handle. Place 2 pretzel sticks together for the sides. Note: Make extra in case any break later on.
Step 5
Cover the pretzels in the chocolate frosting or melted chocolate. Cut half of the pretzels in half for the sides of the handle. Repeat for each cupcake.
Step 6
Place the tray of pretzels in the refrigerator and take out when chocolate is completely hardened.
Step 7
Fill the cupcake hollow with green frosting and swirl around to create a two-toned look.
Step 8
cauldroncakefirefrosting
To create the burning logs, cut two pretzels in half. Dip the ends into the orange frosting to create the fire.
Step 9
Place each of the orange frosted pretzels into an "X" shape to act as the base. Once in the "X" shape, place a dab of frosting in the center to hold the pieces together. Place the tray in the refrigerator to harden.
Step 10
Take the chocolate covered pretzels out of the refrigerator and form the handles with the long ones as the top and short ones as the sides. Melt the medium Hershey's milk chocolate bar and pour the melted chocolate over the handle pieces to mold into one "U" shaped handle. Place in refrigerator again to harden.
Step 11
Place the remaining small Hershey's milk chocolate bar into a ziploc bag. Place the bag into the microwave and melt the chocolate. Cut a small piece of the corner of the bag to make a small piping bag.
Step 12
Take out the hardened handles and carefully remove them from the tray.
Step 13
Pipe a dab of chocolate on the bases and set the cauldron cake on the center. Then attach the handles by piping a dab of chocolate where the handle attaches to the cake.
Step 14
Enjoy!

Cauldron Cakes by Allie

Allergy Egg, Milk
Meal type Dessert

Ingredients

Cupcakes

  • 2 cups all-purpose flour
  • 3/4 cups sweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cups butter
  • 3 Large eggs, at room temperature
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1 bag dark chocolate chips

Topping

  • 2 teaspoons vanilla extract
  • 3 cups Cool Whip
  • 1-2 tablespoon cocoa powder (depends how chocolatly you want it to be)
  • 2 tablespoons powdered sugar

Directions

Cupcakes
Step 1
Preheat oven to 350F.
Step 2
Grease the cupcake tins thoroughly, ensuring you get the sides of each cupcake hole.
Step 3
In a large bowl, lightly mix the flour, cocoa powder, baking soda, baking powder, and salt.
Step 4
In a separate mixing bowl, beat the butter to a creamy texture.
Step 5
Add the 3 eggs and sugar. Mix thoroughly.
Step 6
Once mixed completely, add the vanilla extract, milk, and heavy whipping cream.
Step 7
Combine the dry ingredients with the wet ingredients. Blend completely.
Step 8
Add the dark chocolate chips.
Step 9
Fill the cupcake pans to no more than 3/4 filled in each hole.
Step 10
Bake for 15 minutes or until a toothpick inserted in middle comes out clean.
Step 11
Let the cupcakes cool to room temperature, then refrigerate for 30 minutes.
Step 12
Once firm, cut just the middle out of the cupcakes to shape the cauldron.
Topping
Step 13
Mix together all of the topping ingredients until fully blended.
Step 14
Pour the topping into the cupcake holes and swirl around to make it look like a brew.
Step 15
Sprinkle any type of small sprinkles you like.
Step 16
Enjoy!

Cauldron Cakes by Christina

Serves 18
Allergy Milk
Meal type Dessert

Ingredients

  • 1 and 1/4 cup all-purpose flour
  • 3/4 cups whole wheat flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 3 tablespoons unsweetened cocoa powder
  • 1 and 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cups fat-free milk
  • 3/4 cups unsweetened applesauce
  • 1 tablespoon cooking oil
  • 1 tablespoon molasses
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon vanilla
  • 1/3 cup miniature semi-sweet chocolate pieces
  • 1 bucket freshly prepackaged cotton candy

Directions

Step 1
Preheat oven to 350F.
Step 2
Coat about 18 2.5" muffin cups with nonstick cooking spray and set aside.
Step 3
In a bowl, combine the flours (all-purpose and wheat), sugars (granulated and brown), cocoa powder, baking soda, and salt.
Step 4
In another bowl, combine milk, applesauce, oil, molasses, balsamic vinegar, and vanilla. When combines, add to flour mixture.
Step 5
Stir just until moistened (batter should be lumpy).
Step 6
Stir in half the chocolate pieces.
Step 7
Spoon the batter into prepared muffin cups, filling each up just over half-full. Sprinkle with remaining chocolate pieces.
Step 8
Bake for 15 minutes.
Step 9
Once muffins are fully cooled, take a knife and cut a circle through the middle of the muffin to make a hole for the cotton candy to be inserted. You should now have a cylindrical muffin piece cut out. Next, cut this cylindrical piece in half and insert back into muffin to create a bottom. The muffin should have a small cavity, but not be bottomless.
Step 10
Pinch off a large piece of cotton candy to fill the cavity of the muffin. Enjoy!

Golden Snitch Cakes

Meal type Dessert

Ingredients

  • 1 box vanilla cake mix (and required ingredients according to the package)
  • 2 cans buttercream frosting
  • 1 package white melting chocolate
  • yellow food coloring

Directions

Snitches
Step 1
Line the bottom of two 12-cup muffin tins with paper liners.
Step 2
Prepare the cake mix according to package directions.
Step 3
Fill the cupcake liners 2/3 full of batter.
Step 4
Bake according to package directions.
Wings
Step 5
Melt the package of white melting chocolate according to package instructions.
Step 6
Spoon melted chocolate into a small ziploc bag. Using a pair of kitchen scissors, cut an extremely small piece of a bottom corner of the bag.
Step 7
Cover a cookie sheet with parchment paper. Gently squeeze the ziploc bag to pipe the shape of a wing. Use a butter knife to smooth the chocolate. Repeat process to create 2 wings per cupcake.
Step 8
Place the cookie sheet and parchment paper with wings into the freezer to harden.
Assembly
Step 9
Place 2/3 of frosting in bowl and add some yellow food coloring. Mix together and adjust color as necessary until it becomes the desired shade of gold.
Step 10
When cupcakes are completely cooled, use butter knife to spread the frosting over each cupcake.
Step 11
In a separate mixing bowl, mix remaining uncolored frosting with yellow food coloring until it is a lighter gold color than the cupcake frosting.
Step 12
Spoon this frosting into another small ziploc bag and cut the corner small as before.
Step 13
Gently squeeze this bag to pipe swirl patterns onto each cupcake.
Step 14
Take the hardened wings out of the freezer (they should easily peel away from the parchment paper). Use a dab of remaining frosting to stick two wings on the side of each cupcake. Enjoy!

Dirigible Plum Bread Pudding with Professor Trelawney’s Secret Sherry Sauce

Allergy Egg, Milk
Meal type Dessert
Occasion Christmas

Ingredients

Bread Pudding

  • 1/4 cup unsalted butter
  • 1/2 cup light brown sugar
  • 1 tablespoon light corn syrup
  • 4 ripe red dirigible plum pears - halved, pitted, and sliced in circles
  • pecans - halved
  • 3 Large croissants (or 4-5 medium) - cut crosswise into 1-inch slices
  • 2 Large eggs
  • 1/3 cup sugar
  • 1 cup milk
  • 1/4 cup sherry
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 dash nutmeg

Sherry Sauce

  • 1/4 cup butter
  • 3/4 cups brown sugar
  • 1/2 cup heavy cream
  • 1 egg, lightly beaten
  • 2 tablespoons sherry (nicked from Professor Trelawney's stash)

Summary

In this Christmas dessert, the dirigible plums seemingly float to the top of this rich,

delicious upside- down cake and bread pudding hybrid.

Directions

Bread Pudding
Step 1
Preheat oven to 350F.
Step 2
Place croissant slices on a cookie sheet and toast in oven until lightly toasted (around 5-10 minutes). Remove from oven to cool.
Step 3
Melt butter in a 10.5-inch cast iron pan over medium to low heat. Add brown sugar and corn syrup. Stir until blended and bubbling. Remove from heat.
Step 4
Arrange sliced plums in a circular pattern. Dot with pecan halves and set aside.
Step 5
Whisk together eggs, sugar, milk, sherry, vanilla extract, cinnamon, and nutmeg.
Step 6
Place toasted croissant pieces evenly in prepared pan. Pour egg/milk mixture over the croissants, gently pressing on them to absorb the liquid.
Step 7
Bake in over for 35-45 minutes or until custard is set.
Step 8
Remove from oven and cool in pan on rack for 5 minutes. Place a platter on top of the pan and invert bread pudding onto the platter. Serve warm, topped with Professor Trelawney's Secret Sherry Sauce.
Sherry Sauce
Step 9
Melt the butter and brown sugar over medium heat.
Step 10
Remove from heat and stir in the cream.
Step 11
Slowly add this mixture to the egg. If you add it too quickly (or in reverse, add the egg to the mixture), it will cook the egg and ruin the sauce. I like to drizzle a tablespoon of the cream mixture into the egg, stir, drizzle another teaspoon, stir, and repeat until the egg looks mixed in. Then you can safely add the rest of the cream mixture and it won't cook the egg.
Step 12
Return to pan and heat until just boiling, beating vigorously all the while. DO NOT LET IT BOIL.
Step 13
Remove from heat and stir in the sherry.
Step 14
Top Bread Pudding with Sherry Sauce and enjoy!

Padfoot Cupcakes

Serves 24
Allergy Egg, Milk
Meal type Dessert

Ingredients

  • 5oz unsweetened chocolate, coarsely chopped
  • 2 cups all-purpose flour
  • 2 and 1/3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/8 cups unsalted butter, softened to room temperature
  • 1 and 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 3 Large eggs, at room temperature
  • 1 and 1/8 cup milk
  • 24 Small chocolate covered mint patties
  • 1 bag mints or chocolate chips
  • homemade or store bought vanilla icing (add coconut for a snowy effect)

Directions

Step 1
Preheat oven to 350F.
Step 2
Line the bottom of two 12-cup muffin tins with paper liners.
Step 3
In 4 microwave-safe bowls, melt the chocolate on high for 1-3 minutes. Remember to stir halfway through cooking.
Step 4
Set the chocolate aside to cool to room temperature for 10 minutes.
Step 5
In a large bowl, stir the flour, baking powder, and salt.
Step 6
Beat in the melted chocolate and vanilla extract.
Step 7
Add the eggs, one at a time, beating well after each addition.
Step 8
Add the flour mixture and milk in thirds, beating until just combined.
Step 9
Scrape the batter into the 12-cup muffin tins and bake for around 20 minutes.
Step 10
Let cupcakes cool, then frost with homemade or store-bough vanilla icing (for a snowy effect, mix the frosting with grated coconut first).
Step 11
Top each cupcake with a small chocolate covered mint patty. Then place three small mints or chocolate chips around the patty for claw marks.
Step 12
Store in refrigerator. Enjoy!

Pumpkin Cakes by Kathy

Serves 24
Meal type Dessert

Ingredients

  • 1 box (18 ounces) Spice Cake mix
  • 1 can (15 ounces) pure pumpkin
  • 1/2 cup unsweetened applesauce
  • 1 bag (10 ounces) cinnamon chips (usually located near chocolate chips in the grocery store)

Directions

Step 1
Preheat the oven to 350F.
Step 2
Coat about 24 2.5" muffin cups with nonstick cooking spray. Set aside.
Step 3
In a bowl, mix ALL ingredients together by hand.
Step 4
Place a heaping amount of the mix into each muffin tin. (Note: these do not rise very much, so fill to almost the top of the muffin tin).
Step 5
Bake for about 25 minutes, or until a toothpick comes out clean.
Step 6
Let cool for 5 minutes and remove from tins. Cool on wax paper.
Step 7
Store muffins with wax paper underneath, these are very moist and will stick together.
Step 8
Enjoy!

Pumpkin Cookies

Allergy Egg
Dietary Vegetarian
Meal type Dessert

Ingredients

Cookies

  • 1 cup canned pumpkin
  • 1 egg
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Frosting

  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 4 tablespoons milk
  • 3/4 teaspoons vanilla
  • 1 cup powdered sugar

Summary

Pumpkin Cookies, a delectable treat that any muggle would love!

Enormous thanks to Jim and Jane for this recipe!

Directions

Cookies
Step 1
Preheat oven to 350F.
Step 2
Cream sugar and butter.
Step 3
Add vanilla extract, egg, and pumpkin.
Step 4
Sift dry ingredients.
Step 5
Add remaining ingredients - mix well.
Step 6
Use teaspoon to drop cookies onto cookie sheet.
Step 7
Bake 10-12 minutes. Makes about 6 dozen. Enjoy!
Frosting
Step 8
Bring ingredients to a boil in a sauce pan. Cool for a short while.
Step 9
Add 3/4 teaspoon vanilla extract and 1 or more cups powdered sugar.
Step 10
Put onto cookies. Enjoy!

Pumpkin Pasties by Misty

Dietary Vegetarian
Meal type Dessert

Ingredients

  • 1 can (1 pound) pumpkin pie mix and the ingredients needed as listed on the can
  • 9oz rolled pie crust pastry
  • 1/4 cup butter, melted
  • cinnamon sugar mix if desired

Summary

This fine dessert was purchased on the Hogwarts Express by Cho Chang as Harry Potter watches on. (Well, in the movie anyway).

Directions

Step 1
Bake the pie filling ONLY in a large dish at 350F for 1 hour. It is done when a knife inserted in the center of the dish comes out clean. Cool on wire rack.
Step 2
Make (or purchase) pie crust pastry. Roll thin and cut into circles approximately 4 inches in diameter. (I used a coffee mug for this).
Step 3
Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle.
Step 4
Fold over the crust and crimp the edges closed.
Step 5
Slice 3 small slits in the top for venting. Brush with melted butter. If desired, you can sprinkle a little cinnamon sugar mixture on top.
Step 6
Place on greased cookie sheet and bake only until crust is a light golden brown.
Step 7
Serve at room temperature. Enjoy!

Pumpkin Pasty by Nicole C.

Serves 18-24
Allergy Egg
Dietary Vegetarian
Meal type Dessert

Ingredients

Cupcakes

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 1 cup unsalted butter, melted and cooled
  • 4 Large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree

Cream Cheese Filling

  • 1 packet (8 ounces) cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1/4 cup sugar
  • 3/4 teaspoons pumpkin pie spice (can substitute cinnamon)
  • 1/2 teaspoon vanilla extract

Summary

These pumpkin pasty cupcakes would go well with your next feast at your muggle house (or perhaps your next bake sale) - give them a try!

THEY ARE DELICIOUS! Thanks for sharing this recipe, Nicole!

Directions

Cream Cheese Filling
Step 1
Make filling first. Beat all ingredients together until smooth, refrigerate for at least 1 hour.
Cupcakes
Step 2
Preheat oven to 350F.
Step 3
Mix the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg together in a medium sized bowl.
Step 4
In a separate bowl, mix light brown sugar, granulated sugar, butter, and eggs.
Step 5
Gradually add the dry ingredients to the wet ingredients. Beat until smooth.
Step 6
Pour batter into cupcake tins in generous amounts for large cupcakes (about 3/4 filled).
Step 7
Bake for about 30 minutes. Stick a toothpick in the center and pull out. Cupcakes are done baking when toothpick comes out clean.
Step 8
When cupcakes are cooled: Fill cupcakes with Cream Cheese Filling. Use a frosting bag and a large 'flower frosting tip' to poke a hole in the top of the cupcake. Squeeze filling into cupcake and bring tip to the top when done. Squeeze a flower with the tip for decoration.
Step 9
They taste best served warm. Enjoy!

Scabbers Cake by Bethany

Serves 12-16
Allergy Egg
Dietary Vegetarian
Meal type Dessert

Ingredients

Cupcakes

  • 4oz butter
  • 4oz caster sugar (caster sugar is a finer grain of sugar than granulated - you can take granulated sugar and grind it up (in a coffee grinder or food processor) if castor sugar is unavailable)
  • 4oz self-rising flour (to make self-rising flour, mix 1 cup all-purpose flour, 1 and 1/4 teaspoon baking powder, and a pinch of salt)
  • 2 eggs
  • 12-16 paper cupcake liners
  • baking tray
  • wire cooling rack

Decoration

  • 12-16 white chocolate mice (or milk chocolate if you prefer)
  • chocolate chips
  • 4oz icing sugar (confectioner's sugar)
  • 1 and 1/2 tablespoon warm water
  • green food coloring

Directions

Cupcakes
Step 1
Preheat oven to 350F (175C).
Step 2
Lay out the liners onto the baking tray.
Step 3
Cream the butter and sugar together until smooth.
Step 4
Whisk the egg using a fork.
Step 5
Add HALF of the egg into the mixture. Mix until even.
Step 6
Add the rest of the egg. Mix until even.
Step 7
Sift the flour into the mixture and fold it using a metal spoon.
Step 8
Using a teaspoon, spoon about two teaspoonfuls of cake mixture into each liner.
Step 9
Place in oven and cook for around 20 minutes (until golden brown).
Step 10
Move to wire rack for cooling.
Decoration
Step 11
Sift the icing sugar into a bowl and mix with warm water. Add more icing sugar and water until the icing is thick enough to coat the back of a spoon.
Step 12
Add a couple drop of green food coloring. Mix until a smooth, even color.
Step 13
Spread the icing over the cupcakes and place a chocolate mouse in the middle of each one.
Step 14
Sprinkle chocolate chips over the cupcakes to decorate. Enjoy!

Treacle Fudge

Serves 64 pieces
Allergy Milk
Meal type Dessert

Ingredients

  • 1 cup granulated sugar
  • 1 cup dark brown sugar, packed
  • 1 stick (8 tablespoons) butter
  • 1/2 cup heavy cream
  • 2 tablespoons black treacle or dark molasses or blackstrap molasses
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract

Summary

Thanks to Dinah Bucholz for this and her other delicious recipes found in
The Unofficial Harry Potter Cookbook and 
The Unofficial Harry Potter Sweet Shoppe
Hagrid's glue-your-teeth-together fudge turns out to be quite useful after Hagrid's been taken to Azkaban, Harry feeds some to Fang to keep him quiet. Fang can't bark because his fangs are stuck together. Fudge is not foolproof, so it's no surprise Hagrid's didn't come out quite right (Harry Potter and the Chamber of Secrets, Chapter 15).
Making fudge was the "in" thing to do at women's colleges in the 1880's. Can you imagine if that were the case today? Times have certainly changed. We don't know who invented fudge, though some speculate that a batch of caramel came out wrong - it was "fudged" - but it seems it was invented in the United States.

Directions

Step 1
Grease an 8-inch square pan and set aside. Combine the granulated sugar, brown sugar, butter, heavy cream, treacle, and cream of tartar in a medium saucepan. Cook over medium-high heat, stirring constantly, until the butter is melted and the ingredients are combined. Wash down the sides of the pot with a pastry brush dipped in hot water if sugar crystals form on the sides, to prevent recrystallization. Clip a candy thermometer to the side of the pot and continue to cook without stirring until the mixture reaches 240F (115C) on the candy thermometer.
Step 2
Remove pan from heat and stir in vanilla extract. Allow the bubbles to subside and the mixture to cool slightly (about 5 minutes). Remove the thermometer and beat or stir vigorously with a wooden spoon until the mixture loses its gloss and is very thick (about 15-20 minutes). Scrape the mixture into the prepared pan and smooth on top. You can use a piece of plastic wrap and the palm of your hand to do this.
Step 3
Cool completely before cutting into 1-inch squares.
Step 4
Note: if the mixture gets too hot, the fudge will seize up to a hard grainy clump when you try to stir it. If it doesn't get hot enough, the fudge will not thicken and will remain a gloopy mess. You can try to save it by putting it back in the pot with some water (don't worry, the water will evaporate) and reheating it to the correct temperature.

Treacle Tart

Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Allergy Egg
Dietary Vegetarian
Meal type Dessert

Ingredients

Pastry

  • cold water
  • 225g (8 ounces) all-purpose flour
  • 1 pinch salt
  • 115g (4 ounces) very cold unsalted butter
  • 25g (1 ounce) fine sugar

Filling

  • 300g (10 ounces) golden syrup
  • 1 heaped tablespoon black treacle
  • zest and juice of 1 unwaxed lemon
  • 4 Medium free-range eggs
  • 25g (1 ounce) fresh bread crumbs

Summary

The perfect dessert for the sweet-toothed is a Treacle Tart. A treacle tart recipe involves first making some pastry but if you are short of time ready rolled but make sure it is sweet pastry.

Treacle Tart is full of delicious, sweet golden syrup and black treacle. If you can't find golden syrup then use corn syrup. And, likewise, if you can't find black treacle then dark molasses will do.

Directions

Step 1
Preheat oven to 350F (180C).
Step 2
Place the flour, salt, sugar, and butter in a food processor. Pulse until the mixture resembles breadcrumbs. With the processor running, add the water a few drops at a time until the dough comes together. Remove the dough from the bowl and wrap in cling film. Leave to rest in refrigerator for one hour.
Step 3
Roll out the pastry and line a loose-bottomed tart tin. Place in refrigerator for 30 minutes.
Step 4
Meanwhile, mix together the golden syrup and treacle with the lemon juice. Beat the eggs in a bowl and add to the treacle mixture. Lastly, stir in breadcrumbs.
Step 5
Carefully pour the mixture into the prepared tart case.
Step 6
Bake for 20-25 minutes until the crest and filling are golden brown and firm to the touch.
Step 7
Serve warm with creme fraiche. It balances really well with the sweetness of the tart. You can also serve with vanilla ice cream.
Step 8
Enjoy!

Blancmange Brulee by Jessica

Cook time 5 hours
Allergy Egg, Milk
Meal type Dessert

Ingredients

  • 10 Large egg yolks
  • 3/4 cups granulated sugar
  • 4 cups heavy cream
  • 2 teaspoons almond extract (for a traditonal Creme Brulee you will need 2 vanilla bean pods scrapped or 2 teaspoons of vanilla extract instead of almond extract)
  • 2 Large bowls
  • 6 8-ounce ramekins
  • baking pan (big enough to hold ramekins with at least 3-inch high walls)
  • sauce pan
  • fine mesh strainer
  • culinary torch (for caramelizing the sugar topping) (DO NOT USE WITHOUT ADULT SUPERVISION)

Summary

A Blancmange is a European dessert traditionally made with a gelatin based thickener. In the Harry Potter series, this dessert is seen in Harry Potter and the Goblet of Fire during the Triwizard feast. It might have also been made by Fleur Delacour while the trio were staying at Shell Cottage in Harry Potter and the Deathly Hallows.
This recipe has a little twist to the traditional recipe. It gives a combination of Blancmange with a Creme Brulee recipe, hence the name Blancmange Brulee. It is a much denser custard with a hint of almond flavoring, and a caramelized sugar topping.

Directions

Step 1
In a bowl, cream the egg yolks and sugar until the mixture turns a lighter yellow color. This takes about 2-3 minutes with a handheld electric mixer. Set aside when done.
Step 2
In a sauce pan, bring heavy cream and almond extract to a boil on medium-high heat. You will need to stir occasionally so the heavy cream doesn't burn. If using vanilla bean pods, slice pods lengthwise and scrape out vanilla. Throw into pot along with bean pods or the vanilla extract. When bubbles begin to appear, turn off the stove and remove. Set aside to stop further boiling.
Step 3
CRUCIAL STEP. With a ladle, take out some of the hot heavy cream and pour about a shot glass full into the yolk mixture while whisking vigorously. You must whisk before and after pouring the hot heavy cream to avoid cooking the egg. Repeat this step a few more times to bring up the temperature of the egg yolk mixture. (This is called tempering).
Step 4
After you have tempered the egg mixture, pour the rest of the heavy cream mixture into the bowl and continue to whisk away until both are fully incorporated.
Step 5
Pour the completed mixture into another bowl through a fine strainer (this removes any scrambled eggs-like clumps and the vanilla bean pods if used). Pour the mixture into the ramekins, making sure they are filled 2/3 full and equal between all.
Step 6
Preheat oven to 325F. Fill baking pan with water about half-way up the walls of the pan. Place baking pan in the center of the oven and preheat prior to adding ramekins.
Step 7
After the oven and water bath is hot, place the ramekins inside the baking pan carefully. Make sure the water is no more than half-way up the ramekins. If you need to add more water, do so at this time.
Step 8
Take a piece of foil and tent the baking pan. This means folding the foil in half and placing over the baking pan. This prevents the top of the custard from burning.
Step 9
Bake the Blancmange Brulee for about 45 minutes to 1 hour. This depends on the size of the ramekins. To tell if finished cooking, iggle one of the ramekins. When there is only a slight jiggle in the center, it is finished. If it jiggles like jello it is not finished.
Step 10
CAREFULLY remove baking pan from oven when finished baking. Carefully remove ramekins from water bath. Let ramekins cool on the counter for an hour or two before refrigerating for at least 2 hours until chilled.
Step 11
For the topping, take 1/2 teaspoon of sugar and sprinkle evenly on top until a thin layer is equally distributed. With a culinary torch, burn the sugar in a circular motion until caramelized evenly. If you are using a broiler instead of a torch: preheat broiler to 450F and set all ramekins underneath for an even caramelization. This should take no more than one minute. Keep a very close eye on the ramekin, or else the sugar will burn.
Step 12
Enjoy!

Golden Snitch Cake Pops

Serves 84-96
Allergy Egg
Meal type Dessert
By author Aleta Anderson and Alisa McAfee

Ingredients

Snitch Wings

  • Wilton Ready-to-use White Rolled Fondant
  • Wilton Buttercup Yellow food coloring
  • Wilton Gold Pearl Dust
  • Lemon juice
  • Rolling pin
  • Wilton wavy cutter/embosser
  • Wilton Flower Former
  • Artist paint brush
  • Cardstock pattern (Can be handmade)

Cake Pops

  • 1 box Cake mix (About 18 ounces)
  • 1 box Instant pudding mix
  • 4 Eggs
  • 1 cup Water
  • 1/3 cup Vegetable oil
  • 1 can (1 lb.) of decorator icing in your favorite flavor
  • 2 bags Wilton yellow candy melts
  • 1 bag Wilton light cocoa candy melts
  • Lemon juice
  • 9 in. x 13 in. cake pan (or two 8 in. or 9 in. cake rounds)
  • Vegetable pan spray
  • 1 bag 100-count 4-inch lollipop sticks
  • Styrofoam craft blocks
  • Parchment triangles or fine tipped paint brush

Summary

All of the supplies we used can be found at your local craft store in the cake decorating section. You will need to plan for 2 sessions to complete these cake pops and 24 hours
of dry time for the wings.

Directions

Snitch Wings
Step 1
rolledfondant
Separate a small tennis sized ball of fondant and mix in 1/4 teaspoon of the yellow food coloring. You can add more coloring for a richer color. For the version we did, we didn't fully mix the color, so it gave the fondant a marbleized look. You will repeat this step as needed until you get 84 sets of wings. Working with small batches of fondant helps you get the best look for the wings before they dry.
Step 2
WingTemplate
Roll the colored fondant flat to about 1/8 inch thick. Be sure to use cornstarch so the fondant doesn't stick to your counter. Use a cardstock pattern to cut "left" and "right" wings.
Step 3
PatternB
Use the embosser tool to add detail. Use the straight edge to create a ridge along the top and the wavy tool to add feather-like texture to the wing.
Step 4
ShimmerWings
In batches, mix 1/4 teaspoon of lemon juice with 1/4 teaspoon of Wilton Gold Pearl Dust. Use a paint brush to "paint" the shimmer onto the wings.
Step 5
Place each wing on a Wilton Flower former to dry. It can be any cylinder. I also used glass Mason jars when I ran out of space on the flower formers.
Step 6
Let the fondant fully dry before you work with them. Fondant can take up to 24 hours to fully dry. You will want to make extra wings and plan on a few breaking while you are working with them. They are quite delicate.
Cake Pops
Step 7
Preheat oven to 350F. Spray one 13 in. x 9 in. x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
Step 8
In a large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer for two minutes. Pour into prepared pan.
Step 9
Bake 35-40 minutes until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and then cool the cake fully.
Step 10
In large bowl, use hands to crumble cake. Make sure there are no chunks remaining. Add the icing and mix with fingers until well combined and the consistency of Playdough.
Step 11
Form mixture into cake balls about 1 in. in diameter (approximately one tablespoon).
Step 12
Melt the Yellow Candy Melts according to package directions. Dip the lollipop sticks 1/4 inch into melted Candy Melts and screw into the rolled cake balls. Chill in refrigerator for 45 minutes. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts. Gently shake off the excess chocolate. Once the pop is turned upright, immediately insert 2 wings on each side of the pop. Insert cake pop into styrofoam craft block and let Candy Melts covering dry.
Step 13
Melt the light cocoa candy melt according to package directions. Use a fine tipped paint brush or piping parchment triangle to add scrollwork designs to the cake pop itself. Let dry.
Step 14
fieldofsnitches
In batches, mix a 1/4 teaspoon of lemon juice and 1/4 teaspoon of Wilton Gold Pearl Dust until you get a shimmery mixture that you can lightly brush all over the dried pops.
Step 15
Enjoy!

Magical Sweets

Magical Sweets

  • Christmas Tree Cupcakes
  • Acid Pops
  • Fever Fudge by S.M. Radtke
  • Chocolate-Coated Frogs
  • Edible Magic Wands
  • Licorice Wands by Jessica
  • Peanut Butter Chocolate Frogs
  • Pretzel Wands
  • Ton-Tongue Toffee

Christmas Tree Cupcakes

Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable
Occasion Christmas

Ingredients

Cupcakes

  • Wilton 1M Icing Tip
  • White Sanding Sugar
  • Sprinkles
  • AnyCupcakes (Baked and cooled)
  • Icing Bag
  • Green Food Coloring

Buttercream

  • 1 cup Unsalted Butter (At room temperature)
  • 4 cups Confectioners Sugar
  • 1/4 teaspoon Salt
  • 2-3 tablespoons Heavy Cream (Roughly 30-45 ml)
  • 2 teaspoons Vanilla Extract

Buttercream (Optional)

  • Additional Food Coloring (Should not match the green coloring set aside for your)

Summary

Tina, over at Sugar Bean Bakers, drew her inspiration from the staggering and mammoth Christmas trees that lined the Great Hall in The Sorcerer's Stone. The visual appeal of these cupcakes makes them a lovely addition to your holiday parties and overall dessert menu. The buttercream base recipe which sets the scrumptious tone of these treats was put together by Darla at her site Bakingdom. Get creative with the colors you use to shape your trees and the decorations that adorn them. White chocolate shavings can give the impression of snow while bits of brightly colored jellybeans can mimic festive lights.

Directions

Buttercream
Step 1
Beat butter in large bowl or the bowl of a standing mixer for three (3) minutes.
Step 2
Beat in the sugar and salt until combined.
Step 3
Add the two tablespoons of heavy cream and whisk on "high" for four (4) minutes until mixture is light and fluffy.
Step 4
If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached.
Step 5
Stir in vanilla and "additional" food coloring if wanted. Your Buttercream should now be completed
Cupcakes
Step 6
Ensure the Buttercream is slightly stiff. Decide if the mixture is in need of a bit more powdered sugar.
Step 7
Scoop out some non-tinted buttercream and set aside.
Step 8
Tint the rest to the shade of green you prefer.
Step 9
Frost the cupcakes with the white buttercream. Sprinkle the edges with white sanding sugar.
Step 10
Using the green icing, in the center of the cupcake, pipe your tree. Make 3 swirls then lift up.
Step 11
Decorate as desired. Sprinkle with more white sanding sugar or powdered sugar, add silver dragees, colored nonpareils or other sprinkles etc. You can alternatively leave the top plain, or add a star, snowflake, sixlet or other form of candy or decor.

Acid Pops

Serves 12
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Meal type Dessert

Ingredients

  • 12 lollipops (sour ones recommended)
  • 3-4 packets any flavor Pop Rocks
  • 1/4 cup honey

Summary

"Fred gave me one when I was seven, it burnt a hole right through my tongue. I can remember Mum walloping him with her broomstick."

This treats hail straight from the Hogwarts Express trolley.

While these acid pops won't really burn a hole through your tongue,
these are another great treat to enjoy.

Directions

Step 1
Unwrap the lollipops. Place the Pop Rocks into a shallow bowl.
Step 2
Heat the honey in a small bowl in the microwave for 20-30 seconds. The hotter the honey, the thinner it will get. Thin honey works best!
Step 3
Coat the lollipops in the honey, then roll them in the Pop Rocks.
Step 4
Set the lollipops on wax paper to dry.
Step 5
Enjoy!

Fever Fudge by SM Radtke

Allergy Milk
Meal type Dessert

Ingredients

  • 3 cups white chocolate chips
  • 1 can sweetened condensed milk (14 oz)
  • red paste, powder, or gel food coloring
  • blue paste, powder, or gel food coloring
  • 1 teaspoon cinnamon
  • cayanne pepper (amount varies: 1/2 teaspoon for low-grade fever, 1 teaspoon for hospital wing)
  • 1/2 teaspoon vanilla extract (mint can be substituted if you prefer a frostier side)
  • loaf pan
  • parchment paper or foil
  • vegetable spray oil

Summary

Source courtesy of SM Radtke of instructables
Inspired by the inventions of the Weasley twins in the Harry Potter books, these two-sided confections are the perfect blend of hot and cool. Eating the red half will cause the heat to rise in your head. Cool the heat by biting into the blue half. This version of Fever Fudge may not affect muggles as strongly as it does wizards.

Directions

Step 1
Line your loaf pan with foil or parchment paper. Grease the foil and/or uncovered areas around the parchment.
Step 2
Place your white chocolate chips in a medium microwave-safe bowl. Pour sweetened condensed milk over the chips.
Step 3
Microwave at 30 second intervals, stirring in-between until chips are thoroughly melted and the sweetened condensed milk is incorporated.
Step 4
Pour approximately half of the molten fudge into another microwave safe bowl and set aside.
Step 5
To one half of the fudge, add cinnamon, desired amount of cayenne pepper, and red food coloring. Stir to blend in the color. Continue to add red food coloring until the desired shade is reached. You may also want to test the spice levels as well. Adjust the amount of cayenne pepper, testing as you go, until you get the appropriate heat level.
Step 6
Pour red spicy fudge into the loaf pan. Tap the pan on the counter to level the top and release air bubbles. Refrigerate until set.
Step 7
Once the red fudge is set, warm the uncolored half of the fudge by microwaving and stirring as before until fudge is runny. Add the 1/2 teaspoon vanilla (and/or mint) extract and some blue food coloring. Stir until the food coloring in mixed in. Add more blue food coloring until the desired shade is reached.
Step 8
fudgelayers
Pour the blue fudge over the red and chill until set. The heat from the warm blue fudge should be enough to "weld" the colors together at the joint.
Step 9
feverfudgestrips
Once fully set, remove the set fudge from the pan. Trim the fudge to make nice squared-off edges. Splice into long strips. Lay these two-toned strips on their sides and cut into even pieces.
Step 10
Package in a small box for decoration and enjoy!

Chocolate Coated Frogs

Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Meal type Dessert

Ingredients

  • Gummy Frogs
  • semi-sweet milk chocolate pieces (white or dark can be substituted depending on your taste)

Summary

These chocolate-covered frogs may not hop on the table, but they most certainly will in your stomach! Many thanks to Andrea for the recipe!

Directions

Step 1
Cover a plate with wax paper. This will be used later, after the frogs are dipped.
Step 2
Place the chocolate pieces into a microwave-safe bowl, and place the bowl in the microwave. Heat at a medium heat in 30 second intervals, stirring after each one, until the chocolate is completely melted. Be careful not to burn it!
Step 3
Carefully dip the back end of a gummy frog into the chocolate. Place the dipped frog onto the wax paper-covered plate.
Step 4
Repeat step 3 with the remaining gummy frogs.
Step 5
Place the plate of dipped frogs into the refrigerator until the chocolate hardens.
Step 6
If you're holding a magical gathering, dip larger gummy frogs and turn them into unique (and delicious!) placecards. Design "Wizard Cards" with each of your guests names on them. At each seat, place the respective card along with a dipped frog!

Edible Magical Wands

Ingredients

  • 1 1/2 cup Yogurt Chips (Yogurt Chips)
  • 1 tablespoon Canola Oil (Yogurt Chips)
  • Food Color (Gel or Liquid) (Yogurt Chips)
  • 1 cup Bittersweet Chocolate Chips (Chocolate)
  • 1 1/2 tablespoon Canola Oil (Chocolate)
  • Snyder's Pretzel Sticks (or favorite brand) (Wands)
  • Assorted Sprinkles and Colored Sugars (Wands)

Summary

Natasha Feldman and Julianna Strickland, directors, producers and hosts of Cinema & Spice. They created this recipe themselves as they were inspired by the Wizard Wands in Harry Potter, and a favorite childhood treat of chocolate-dipped pretzels!

If you are interested in their other Harry Potter ideas, check them out here:

Magical Butterbeer cupcakes

Potion Necklaces

You can also watch a video of this recipe RIGHT HERE!

Directions

Yogurt
Step 1
Start by melting the yogurt chips in a tall microwave cup. Microwave for one minute and then stir in one tablespoon of canola oil until you've reached the desired consistency.
Step 2
Repeat this process for every color you want to make! Color your melted yogurt chips by adding in a few drops of liquid or gel food dye and stirring to combine. Once you add the food color, if it begins to thicken too much, add a little more canola oil and microwave for an additional 20 seconds.
Chocolate
Step 3
To make the melted chocolate, repeat the same process as the Yogurt, but add an extra ½ tablespoon of canola oil before you stir.
Wands
Step 4
Now it's time to decorate! Cover your surface with parchment or wax paper. Dip your pretzel wands into the desired base color and twirl until it is evenly covered in yogurt or chocolate.
Step 5
Place the wand on the paper and decorate with candy, sprinkles, or more yogurt or chocolate!
Step 6
Go crazy! We decorated our Harry Potter Edible Wizard Wands according to the colors of each house, but you can do whatever you want. Hogwarts House Colors:

Gryffindor - scarlet and gold
Slytherin - green & silver
Hufflepuff - yellow & black
Ravenclaw - blue & bronze
Step 7
Refrigerate the wands for 25 minutes before serving.
Step 8
Enjoy!

Licorice Wands by Jessica

Serves 26
Cook time 1 hour
Meal type Dessert

Ingredients

  • 1 cup chocolate chips (use milk, white, or dark depending on your taste)
  • 13 licorice sticks (your favorite flavor)

Optional

  • 2-3 Oreos or Chocolate chip cookies

Summary

Looking for a simple, sweet and yummy snack? Try making licorice wands! These milk chocolate covered licorice sticks can satisfy any sweet tooth!

Directions

Step 1
Cut the licorice sticks in half to make 15 cm sticks.
Step 2
If using the optional cookies, place them in a plastic sandwich bag and crush them into crumbs. Place into a bowl. If using Oreo cookies, separate the 2 halves and remove the cream filling before crushing.
Step 3
Melt the chocolate chips in a microwave-safe bowl by placing in microwave on high for 30 seconds. Stir and continue repeating for additional 30 second intervals until chocolate is melted.
Step 4
When chocolate is melted, pour into a skinny glass to make the next step easier.
Step 5
Dip the licorice wands about halfway into the chocolate and sprinkle with cookie crumbs as desired.
Step 6
Place the sticks onto wax paper on a plate and place in refrigerator until chocolate is completely hardened.
Step 7
Remove sticks from wax paper, place in a serving cup, and enjoy!

Peanut Butter Chocolate Frogs

Allergy Peanuts
Meal type Dessert

Ingredients

  • 1 packet melting chocolate (chocolate chips will work but they won't harden as nicely)
  • 1 cup peanut butter
  • 1/4 teaspoon salt
  • 1/2 cup confectioner's sugar
  • chocolate frog molds (can be found online or at some cake decorating/candy making stores)

Summary

Here is a great recipe that can be used to create a great gift or as a party favor.

Directions

Step 1
Place 1/2 of the chocolate in a microwave-safe container. Microwave in 30 second intervals (stirring between each) until the chocolate is melted.
Step 2
Spoon melted chocolate into frog mold, filling each half full.
Step 3
With a spoon, draw the chocolate up the sides of the mold until evenly coated. Place in the freezer to firm (about 5 minutes).
Step 4
In a small bowl, mix together the peanut butter, confectioner's sugar, and salt.
Step 5
Spoon small quarter-sized amounts of peanut butter mixture into each frog mold.
Step 6
Melt the remaining chocolate in the same manner as before and spoon it over the peanut butter, filling the mold to the brim.
Step 7
Chill in freezer until firm (about 5 minutes).
Step 8
Remove from chocolate frog mold and enjoy!

Pretzel Wands

Meal type Dessert

Ingredients

  • 1 bag chocolate candy melts (can be substituted for chocolate chips)
  • 1 packet long pretzel rods
  • assorted decorative sprinkles (the more variation, the better!)

Summary

Cast your own spells with these pretzel wands! They're so pretty, tasty, and easy to make... you'd swear it's magic! Thanks to Family Fun online for providing inspiration for the recipe!

Directions

Step 1
Place chocolate candy melts in a microwave-safe bowl. Place bowl in microwave and heat on high for 30 seconds.
Step 2
Remove bowl from microwave and stir the chocolate. Repeat from step 1 until chocolate is completely melted. This will take several tries.
Step 3
With the chocolate melted, take a pretzel rod and dip about two inches into the chocolate. Either dip directly into chocolate or use a spoon to spread the chocolate over the pretzel rod.
Step 4
Add the sprinkles of your choosing to the chocolate-coated area.
Step 5
Place wands onto sheet of wax paper. Cool until chocolate has hardened.
Step 6
Repeat until you have made desired number of pretzel wands. This recipe makes a great party activity! If you are planning to do this with a group, be sure to separate the sprinkles into small containers in order to make decorating easier! Enjoy!

Ton-Tongue Toffee

Meal type Dessert

Ingredients

  • 2 cups sugar
  • 8 tablespoons butter
  • 1/2 teaspoon vanilla extract (or imitation)
  • 1 and 1/2 cup water
  • candy thermometer

Summary

Ton-Tongue toffee just for you, though we promise it's been anti-jinxed to keep your tongues small! (Many thanks to Rachel for this recipe!)

Directions

Step 1
In a medium saucepan, mix all ingredients and melt over medium heat until sugar is completely dissolved.
Step 2
Without further stirring, boil until mixture reaches 290F on your candy thermometer.
Step 3
Pour mixture into a greased or buttered 9"x12" pan and let cool until almost firm to the touch.
Step 4
Score surface into 2" squares with a sharp knife, but do not cut through completely.
Step 5
When cool, break into pieces (this should be easier if toffee was properly scored).
Step 6
Enjoy! Makes 1 and 1/4 pounds of toffee.

Submit Your Own Recipe

Submit Your Own Recipe

Have your own magical recipe you would like to share? Perhaps you have a traditional French or English type of recipe mentioned in the Harry Potter series? Or maybe you have a recipe that you invented with something that relates?

Be sure to follow these simple recipe guidelines before submitting:

  • Tell us your first name, so we can give you proper credit.
  • Include all necessary ingredients. If it’s used, let us know! Be sure to include quantities of the given item as well.
  • Provide a complete outline of the steps. Be as specific as possible, including exact measurements, times, and temperature. Remember, you are describing how to make the dish to someone who has no clue how. Therefore, don’t assume that one will understand what you mean by “Put a bit of that stuff in the thing for a little while.” You may know, but we don’t!
  • Take a picture of your final product for people to see the end results.
  • Credit the source of your recipe (book/magazine/newspaper/website/grandma), if any.

Got all that? Great! Please send it in to recipes@staff.mugglenet.com!

''The Unofficial Harry Potter Cookbook'' by Dinah Bucholz

''The Unofficial Harry Potter Cookbook'' by Dinah Bucholz

  • About
  • Interview
  • Treacle Tart Dessert (Video)
Unofficial Harry Potter Cookbook by Dinah Bucholz

The Unofficial Harry Potter Cookbook

With this cookbook, dining à la Hogwarts is as easy as banoffee pie. With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as:

  • Treacle tart, Harry’s favorite dessert
  • Molly’s meat pies, Mrs. Weasley’s classic dish
  • Kreacher’s French onion soup
  • Pumpkin pasties, a staple on the Hogwarts Express cart

With a dash of magic and a drop of creativity, you’ll conjure up the entrees, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magical culinary masterpieces, sure to make even Mrs. Weasley proud. You can visit Dinah Bucholz’s website here to learn more about her book.

Dinah Bucholz and Keith Hawk

Dinah Bucholz and Keith Hawk

September 27, 2010 | Philadelphia, PA, USA

Keith Hawk, MuggleNet (KH): I’m sitting with Dinah Bucholz of Philadelphia and she has just released her new book titled The Unofficial Harry Potter Cookbook. First, Dinah, I’d like to welcome you tonight, and thank you for joining us here on MuggleNet, and congratulations on your book.

Dinah Bucholz (DB): Well, thank you very much. I’m delighted to be here.

KH: Tell us, when was the idea first originated and how did it evolve since that first origination?

DB: Well, it sounds a little crazy to say this, but it just popped into my head one day. I just had a flash of inspiration. I even remember exactly where I was. I was returning home from errands, I was turning from Route 1 onto Woodward Street (Northeast Philadelphia, PA) when all of a sudden, the words “Harry Potter cookbook” actually flashed into my head. And I think that it must have been in my subconscious because we do have some literary cookbooks at home. We have The Little House Cookbook which is based on the series, The Little House on the Prairie series by Laura Ingalls Wilder, and we have an American Girls Cookbook.

It must have been, somehow that connection must have been made in my brain. That’s the only explanation I can give for the fact that this just popped into my head one day.

I was always interested in the food in Harry Potter just out of curiosity, you know. I always felt you can’t read Harry Potter without getting hungry. There is such good food described in there, and the feast sounds amazing. But I had no idea what the food was. I was wondering, “What in the world is treacle tart? It sounds so good.” Or, “What is knickerbocker glory? What are these things?” And I did try treacle tart once because I happened to see it in a cookbook that I just happened to have in my house, but that was before I conceived the idea to write the cookbook. When that thought popped into my head, the first thing I did was rush straight home, put my baby to bed – she was just about to have her nap anyway – and I grabbed the very first Harry Potter book and started flipping through the pages and jotting down the foods. And as soon as my husband came home from work I said, “I have such a great idea for a book. It’s such a great idea for a book.” And when I told him he said, “That is a really good idea!” And he was very enthusiastic. But it was not as easy to find an agent as I thought. I went through all the books, I wrote down all the foods, and I started putting together a proposal, and I sent it out to lots of agents, and I got lots and lots of rejections, one after the other. And finally, George Beahm who wrote Muggles and Magic I think it’s called… and he wrote another one on Harry Potter; I can’t remember what it is called. [Fact, Fiction and Folklore in the Harry Potter Series.] So my husband suggested that I ask him how he did it because the little feedback I was getting was basically referring to copyright. The very few agents, who actually did tell me why they were rejecting my idea, said they were worried about copyright.

So I sent him [George Beahm] an email, and he was very kind to respond right away, and he provided lots and lots of information, and I was still getting lots of rejections. Finally he said, “You have nothing to lose, just write a letter to J.K. Rowling’s lawyer and find out if you can do this,” and that’s what I did.

KH: Did you actually hear back from them?

DB: I did hear back from them, and I never thought I would. But six weeks later, I had an email in my inbox from J.K. Rowling’s law firm, and I was so scared to open that email. I was shaking. But I opened that email and basically, the email just told me that there is no copyright problems with the sample material I sent them. I just have to put the word “unofficial” in the title, and they want to review the entire manuscript before publication. And with that letter, I was able to snag an agent. That was Mary Sue Seymour of the Seymour Agency.

KH: Now, I imagine with J.K. Rowling, she has some copyrights on some of the items that are in there, such as Butterbeer, Bertie Bott’s Every Flavor Beans, et cetera, et cetera. So how did you overcome those? Or did you have to exclude those from the book?

DB: I had to exclude those recipes from the book. There is no recipe for Butterbeer. There is no recipe for different flavored jelly beans anyway; it would be impossible. That would require specialized equipment, and to replicate different flavors, you really need chemists or chemical engineers or whatever they are called who actually experiment with different flavors and flavor combinations. They use natural flavors that are really different chemical combinations that are not available to a home cook. So that would have been impossible to try to attempt anyway. But there is no recipe for Butterbeer, there is no recipe for Sugar Quill or… I’m trying to remember what other magical foods are in the books.

But there are some recipes that I didn’t include, just because it’s too simple to make, you don’t need a cookbook, like Chocolate Frogs. You buy a chocolate frog mold, melt chocolate, and poor it in. But that’s the one disappointing thing that readers have told me: There’s no recipe for Butterbeer in there. But they didn’t even let me use the word “Muggle” in the title of the book or in the subtitle. The original subtitle was supposed to be “150 recipes for Muggles and Wizards.” And they didn’t let us use that. So since they didn’t even let us use the word “Muggles,” I didn’t think there was any chance they would let me use food that J.K. Rowling invented.

KH: That is now a copy-written word by J.K. Rowling. “Muggles” is now in the Oxford English Dictionary by her.

DB: Oh, is that right? I did not even know that.

KH: Yeah.

DB: Well, that is interesting. There is a previous word for Muggle that means something else, like from the 1920s, but I can’t remember what it means. I think it means something like “common” or something like that. But her use of that word [that she invented for non-magical people], that is her own made-up word.

KH: Now, you said that you had tried the treacle tart before and that was one of the inspirations for it. I recently did try that myself with my daughter, and it was pretty successful. It was pretty sweet, and it definitely was unique to cook. But I did have a problem finding one of the ingredients, treacle, here in the states.

DB: The golden syrup?

KH: No, the golden syrup I found was Lyles Golden Syrup. But the treacle, which was more of a molasses type…

DB: Dark treacle?

KH: Yes. Where would you recommend people who are in the States here to go and get some items that are traditional UK fare?

DB: I found the black treacle together with the golden syrup on the same shelf, so I don’t know what to say. I think that a well-stocked supermarket that carries the golden syrup would probably have black treacle. Specialty food stores, I can’t say for sure, but I imagine that stores in Manhattan, for example, with famous stores like Zabar’s and Fairways would probably have it. But you can use blackstrap molasses instead of the black treacle or some very dark molasses. It taste almost identical.

KH: Yeah, I used blackstrap molasses for mine.

DB: It also smells tremendous and it has a strong, strong sulfur smell.

KH: Would you consider a majority of the recipes in the book to be centered for children or more for adults?

DB: That’s a really good question. My goal was to create recipes that were as authentically British as possible, or as true to the original dish as possible. So I did not consider how easy it would be for children to make the recipes, so it really is kind of a toss-up. Some recipes are easy for kids to make, some recipes are not. Some recipes should not be made without adult supervision. Like I put this in the “Helpful Hints” section in the book. The recipes that call for boiling sugar should not be attempted without an adult supervising, as this would be dangerous. Molten sugar is very, very, very hot. Deep-frying recipes also should not be attempted without an adult. Unless you’re talking about a 17-year-old, or even a 15-year-old that is experienced in the kitchen.

But some recipes are complex in the sense that there are a lot of steps, but each step is easy. Like the chocolate gâteau: It calls for you having to bake the cake, then you have to make the custard, then you have to make the glaze, and then you have to assemble it.

Every recipe that has those kinds of steps in it can be made easier: You can use a cake mix for the cake; you can use instant pudding for the custard. If the recipes calls for… like, a friend of mine asked me for a recipe about pumpkin pasties. She said, “I don’t want to go through the bother of making that dough.” So I said, “You can just buy pre-rolled, frozen pie dough. You can get that.” You can get… any recipe that calls for puffed pastry, you can just buy the frozen puff pastry. You don’t have to make it from scratch. I never make puffed pastry from scratch; I only did it for the cookbook. I do make my own pie dough. Pie dough is fairly easy, but since it’s an extra step and you want to save yourself the bother, just go ahead and buy the frozen pie dough.

KH: Now, you mentioned that you’re not [familiar with] traditional English cooking, so where did you learn how to do traditional English and Scottish fare like this? Did you have some help from a professional chef, or did you just try to sample it all on your own until you got it right?

DB: I had no help at all. I have absolutely no culinary training. I’m just a home cook who really loves to cook, especially to bake. I love to make desserts and cakes and pies and different things like that. Everything I learned, I learned out of books. It took me a long time to master pie crust, and I learned just by reading out of books. But when I started doing my research for this book, basically the way I did it, I just did a lot of research.

I read British cookbooks, I went to British websites, and I have a huge food encyclopedia. So when I developed a recipe for this book… let’s take treacle tart: I looked at a whole bunch of different recipes of treacle tart in different British cookbooks and on different British websites. And then, I got an idea of what the basic ingredients are in treacle tart and the basic method of making it, and then I cobbled together my own recipe. What I then did is test the recipe that I cobbled together and taste it. And if it didn’t taste right, I’d retest it.

Treacle tart was easy for me because it’s basically a very simple recipe. It’s a tart dough with a filling that’s similar to shoo-fly pie filling, which is breadcrumbs and molasses. But I had absolutely no experience in things like fudge and toffee; that took a lot of experimentation, and I must have made about twenty batches of the fudge before I got it right. My kids loved it; they loved the gloop. You can’t go wrong; in terms of flavor, you can’t go wrong with melted butter and sugar. But the toffee was very challenging until I got it to that… when you chewed it, it didn’t stick to your teeth too much. It’s still a little sticky, but it did take a lot of trial and error… a lot! But I learned a tremendous amount from that experience.

KH: Wonderful. Now, looking at your book – and I really enjoyed your book – there’s, like you said, 150 recipes. All of the recipes start out with an explanation of where they are featured at in the Harry Potter series itself. And then you also have this little blurb as to the history of the food, where it came from, or where the name came from, how it originated, something like that for each one. Which of these recipes did you find the most enjoyable to learn about?

DB: Well, I think my favorite story is about carrots, believe it or not. I discovered so many odd facts about food during my research. One of the things I discovered about carrots… I don’t even remember now if I included it in the fun facts, but I think it is there. My favorite fact about the carrots was that during World War II, the British fighter pilots were using radar technology to track German fighter jets. They wanted to hide this technology from the Germans, so they kind of let it leak that the reason they had such super night vision was from eating a lot of carrots. But the Germans actually bought the story because it fit in with their old wives tales that carrots are good for your eyes. Well, they are good for your eyes and they are good for night vision, but they won’t give you radar vision. And you’ll still have to wear your glasses.

KH: That’s a wonderful story. Which of the recipes do you think, Dinah, would be the best for a family to create? What was the most fun for your kids to participate with?

DB: My kids mostly participated with by tasting the food. I did a lot of the recipe testing when they were not home because it was a little stressful to do. It was very intense; I had to test a lot of recipes a day to meet my deadline. So I did most of my testing when they were in school. On days off, my husband was off from work that day – like a Sunday, for example – he often took them out on a trip so that I could work. So they really enjoyed the food. They loved the ice cream, they loved the fudge and the toffee, all the sweet stuff. I can’t say they were crazy about the stews and the soups.

KH: The bouillabaisse soup?

DB: The bouillabaisse soup, I actually did not test. That was given out to… I contracted that out to Chris Koch, a professional chef, because it’s a shellfish stew and we’re Orthodox Jews and we don’t eat shellfish. It’s part of our cultural diet.

KH: So in order to keep kosher, you had to subcontract some of the items out to try and test it, and have them get it down to the perfected level of recipe that you were happy with, is that correct?

DB: Yes. Chris Koch took care of all the recipes that have pork, which is forbidden for Jews to eat, and like I said shellfish, bacon… all of those recipes. We also don’t mix milk and meat products, but what I was able to do was to test the meat recipe that called for milk; I was able to test it using substitutions. And I put that up on my website because a lot of people do have milk allergies or do keep a kosher diet. They can find out how to use substitutions for those recipes on my website.

KH: And that’s really good because a lot of people can’t find some of the traditional items that are used in these European fares, some of the French items and some of the English items, so they do need to have a substitute as to what they can use to put into their recipe as well.

DB: Well yes, ingredients like golden syrup, I always write that you can always use corn syrup instead, or a molasses, or a maple syrup depending on the recipe. They do have different flavors, but they kind of behave the same way in a recipe. And they can be used as a substitution. So I tried as much as I can to do that because I wanted the recipes to be accessible so that any home cook could pretty much find the ingredients in their pantry or just run around the corner to the local supermarket and get it. There are some ingredients that do call for ingredients that are hard to find, that you have to get online, especially the candied recipes like the nougat. I tried really hard to make it without wafer paper or rice paper, but it is so, so sticky, it will stick to anything. The only way to get it out of the pan and to slice it is to coat it on top and bottom with the paper. And that was something I had to order online.

Citric acid was another ingredient that is kind of hard to find in your local supermarket, so I had to order that online as well. But there are very few recipes like that in the book.

KH: Well, you certainly do have a lot to choose from in the book. Some of your recipes on the website have alcohol in them and they are not in the books; you separated them from the website and the book. What was the reason behind that one?

DB: The original recipes that I tested appeared like that. You know, they all had alcohol in them. Everything was fine, everything was hunky dory, and then, as we got through several rounds of editing, my editor told me that I had to modify the recipes because now they found out that they will be shelving… the bookstores will be shelving The Unofficial Harry Potter Cookbook with the children’s books. And it’s a problem because if children are making it, it shouldn’t have alcohol in it. And Barnes and Noble and Borders are pretty strict about what they would allow to have in a cookbook for children. And so, I had to modify the recipes. I was so disappointed because it’s not authentic. Christmas pudding is just not authentic if it doesn’t have brandy in it. But I really didn’t have much choice, so I modified the recipes and I just posted on my website the original. I was allowed for some recipes to include a sidebar explaining how to make the recipe if you’re an adult and you want to have it in the traditional way, but I wasn’t allowed to do that with all of the recipes.

KH: And your website is at www.unofficialharrypottercookbook.com where you can find these recipes, is that correct?

DB: That is correct, yes!

KH: Now, what is your next project? Do you have another book lined up for yourself?

DB: I don’t have it quite lined up. I am working on another literary cookbook. I did get a new agent for that, and we’re working on the proposal right now. So I don’t have a publisher yet, so I don’t want to say too much about it until I actually have a contract.

KH: Well, congratulations!

DB: Thank you!

KH: Now, your book is available at Barnes and Noble and at Borders. Where else can people get the book?

DB: It’s available at all of the online booksellers and all the major bookstores.

KH: And also available through your website?

DB: Oh yes, thank you. It is available through my website, yes. Yes, you can just click on the “Buy the Book” link and you can order it through my website, sure.

KH: Great! Now, do you have any book signings lined up for yourself?

DB: I do. I have so far one book signing in December. Everything is just starting now. The events are just starting, and my calendar is slowly filling up now. One book signing in December in Cherry Hill, New Jersey. I have a food demo in Paramus, New Jersey in November. And I’m just trying to remember… another interview in October and I plan to set up some more book signings as I go along. But I haven’t really gotten around to doing that.

KH: Well, now November is a full calendar because, as you know, we do have the Harry Potter movie coming out.

DB: Oh, yes!

KH: Are you ready to see that?

DB: I cannot wait. I am so looking forward.

KH: They’ve had some really good food in those feasts in the movies, and I imagine that you have a lot of those recipes down.

DB: Oh, yes! Those tables loaded with food, you just want to reach out into the screen and take a bite.

KH: Well, it’s interesting because reading your book, like I said it to you earlier, I really had no idea what spotted dick and chocolate gâteau was when Ron mentions it to Hermione and he’s teasing her. I had no idea what that was, so it was interesting to read what that actually is.

DB: Well, I felt the same way when I saw treacle tart; I just had no idea what that was. I’ve had sort of an idea of what the chocolate gâteau was because I remember from French class that gâteau means “cake” in French. But I didn’t know why that would be different from cake, you know. So that was interesting for me to find out what the difference is. And there really isn’t much of a difference. There is a minor distinction that pastry chefs in England make between gâteau and cake, but the average [person] doesn’t even know. But it was fascinating for me to learn what the foods were. I had no idea what they were and I was oh so curious because they sounded so good.

KH: Well, it really is a wonderful book. You did a great job. I’ve read almost all of it, and I’m anxious to try some of these with my kids. So thank you very much with spending some time with me today.

DB: Thank you for interviewing me, and enjoy the food.

KH: On behalf of MuggleNet and MuggleCast, we want to thank you and good luck with the book. I’m sure it’s going to be a great success.

DB: Thank you.

Share on Facebook0Tweet about this on Twitter149Share on Reddit0Share on Google+18Share on StumbleUpon8Share on TumblrDigg thisEmail this to someone