Harry Potter!



  • 1 cup light or dark brown sugar
  • 2 tablespoons water
  • 6 tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon cider vinegar
  • 3/4 cup heavy cream, divided
  • 1/2 teaspoon rum extract
  • Four 12-ounce bottles cream soda
  1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
  2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
  3. Once the mixture has cooled, stir in the rum extract.
  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 just thickened, but not completely whipped, about 2 to 3 minutes.
  5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.


Exploding Bonbons
6 ounces bittersweet chocolate, chopped or chips
4 ounces heavy cream
5 packets of Pop Rocks
12 ounces chocolate candy coating (for dipping)
Pour the chocolate into a medium heat-safe bowl. In a small saucepan set over medium heat, bring the cream to a simmer.
Pour the hot cream over the chocolate and let it sit for a minute.  Whisk the chocolate and cream until smooth. Cover the bowl with plastic wrap and let the ganache chill in the fridge for 3 hours.
Line a baking sheet with foil.  Scoop small amounts of ganache into your hand and roll into 3/4-inch balls. After you’ve rolled them all out, pour 4 packages of Pop Rocks onto a shallow plate. Roll the balls in the Pop Rocks and return to the baking sheet.
 Slide the pan of truffles into the freezer for 5-10 minutes while you prepare the dipping chocolate.  If you can’t fit them in the freezer, the fridge is fine, too.

In a small bowl, melt the chocolate candy coating according to the directions on the package.

Take the truffles out of the fridge.  One by one, dip them in the melted chocolate, making sure they’re fully covered.  Use a fork to lift them out, tapping the side of the bowl to take off any excess chocolate.  Place them on the baking sheet and sprinkle some of the Pop Rocks from the remaining package on top as a cute garnish.

Quidditch Pies
1 lb. ground beef
3 Tbsp. finely chopped onion
1/2 tsp. minced garlic
1/3 cup Ketchup
1 Tbsp. Apple Cider Vinegar
1 cup frozen mixed vegetables
1 pkg. (4 oz.) instant potato flakes
1 pkg. (3 oz) PHILADELPHIA Cream Cheese
3 Tbsp. butter
2 pkg. (16.3 oz each) refrigerated buttermilk biscuits
1/4 cup Shredded Colby & Monterey Jack Cheeses
COOK ground beef in a large skillet until almost cooked through. ADD onions and garlic and continue cooking 2-3 minutes or until ground beef is no longer pink, drain if necessary. STIR in ketchup and cider vinegar.
BOIL mixed vegetables according to the directions on package, drain and add to ground beef mixture.
PREPARE instant potatoes according to directions on package, stir in PHILADELPHIA Cream Cheese until smooth and creamy.
PREHEAT oven to 350 degrees and spray muffins tins with nonstick cooking spray. PLACE 1 biscuit into each opening of muffin tin and press to bottom and up the sides of each muffin tin. ADD 1 heaping tablespoon beef mixture to each biscuit. TOP with 1 tablespoon of potatoes and sprinkle with cheese. BAKE at 350 degrees for 12-15 minutes or until golden brown.

Cauldron Cakes
Yields 12 cauldrons

Cauldron Cakes

12 devil’s food cupcakes
1 recipe for Chocolate Glaze (below)
1 recipe for Marshmallow Filling (below)
Approximately 1/2 cup chocolate chips
Edible gold glitter

Chocolate Glaze
6 ounces (1 cup) semi-sweet chocolate chips
4 tablespoons butter

In a double boiler, melt together the chocolate and butter, stirring until smooth. Glaze will be relatively thick. Remove from heat and let sit 5 minutes before use. If chocolate thickens too much, return to heat and stir until smooth and melted once more.

Marshmallow Filling
1 cup Marshmallow Fluff (or prepared marshmallow cream)
1/2 cup vegetable shortening
1/2 cup confectioners sugar
2 teaspoons vanilla extract

In a medium bowl, beat together the marshmallow fluff, shortening, sugar, and vanilla extract until light and fluffy, about 3-5 minutes.

To assemble
Using a sharp knife, cut out a cavity in the bottom of the cupcake. When using a knife, I run it in a circular motion around the cupcake, while always pointing the knife towards the center (this will make the cavity cone shaped).

Dip the bottom of the cupcake into the chocolate glaze. Flip the cupcakes right side up and let rest until the chocolate sets, about 30 minutes. To speed up the process, place cupcakes in the refrigerator.

Fill a pastry bag with marshmallow filling and pipe into the cavity of the cupcakes. Garnish the top with edible gold glitter.

Use black licorice to make cauldron handle.


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