Harry Potter Party

One of the foods in Harry Potter: Pumpkin Pasties. These pumpkin pastries have a sugar cookie crust and are filled with spicy pumpkin goodness.

Good morning! Look at those beautiful faces.

 Our snacks throughout the day: Cockroach Clusters, Licorice Wands, and Fudge Drops. The Cockroach Clusters were by far the favorite.

Our friend, Rob, went and bought a Harry Potter poster--Lego style! It was legit.

Look what's for lunch...one of Ron Weasley's favorites: Bacon Sandwiches (aka) BLTs. And some delicious baked french fries to finish off the meal.

One of the most tasty drinks: Butterbeer. Wow, that's all I have to say about this one.

A classic English dish: Shepherd's Pie. I really liked this dish. Rosemary and Parsley flavored well with the beef, and the garlic mashed potatoes. Hmmm :)

And don't forget about the Pumpkin Juice. I loved this, a lot.

Well if you haven't guessed, I made a bunch of food for a Harry Potter Party.  A group of us got together for a Harry Potter movie marathon.  Lots of good food and hours upon hours of movies.  Yeah, it was epic.

Pumpkin Pasties

• 16 oz pre-made Pillsbury sugar cookie dough
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can pure pumpkin
• 1/2 cup milk

Directions

1. Preheat oven to 350 degrees F. Spray muffin tin with nonstick cooking spray.
2. Cut sugar cookie dough into 12 separate pieces; press into the bottom of muffin tin, spreading as thinly as possible without leaving holes.
3. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in milk.
4. Add 1 Tablespoon of pumpkin mixture into each cup.
5. Bake for 17-22 minutes or until golden brown.
6. Cool and Serve.

Cockroach Clusters

• 12 ounces milk chocolate chips
• 1 cup raisins
• 2 cups thin pretzel sticks, broken into 1-inch pieces (or crushed pretzels)

Directions

1. Place chocolate chips in a microwave-safe bowl. Microwave for 2 minutes, stirring every 30 seconds, until chocolate is melted.
2. Remove from microwave and stir in raisins and pretzels.
3. Drop by tablespoons onto waxed paper.
4. Let stand until firm.

Licorice Wands

• 6 ounces white chocolate
• 24 licorice twists (any flavor)
• sprinkles

Directions

1. Place chocolate chips in a microwave-safe bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until melted.
2. Remove from microwave. Dip ends of licorice twists into chocolate and place on wax paper. Top off each one with colorful sprinkles.
3. Let stand until firm. Serve in a tall glass.

Fudge Drops

• 12 ounces any flavor chocolate chips
• 2 tablespoons butter
• 1/2 cup cream
• dash of salt
• handful of sugar
• 1/2 cup oats
• powdered sugar

Directions

1. In microwave-safe bowl, melt chocolate chips. 
2. Stir in butter and cream. Mix in salt and sugar.
3. Return bowl to microwave and heat for about 30 seconds.
4. Stir in oats. Form fudge into 1-inch balls. Roll in powdered sugar.
5. Cool on waxed paper.

Bacon Sandwiches (aka) BLTs

• 4 slices bacon
• 2 leaves lettuce
• 2 slices tomato
• 2 slices bread, toasted
• 1 tablespoon mayonnaise

Directions

1. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
2. Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

Baked French Fries
Click here for the recipe...

French Fry Goooooodnessssss.

Butter Beer

• 1 cup brown sugar
• 2 tablespoons water
• 6 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon cider vinegar
• 3/4 cup heavy cream (whipping cream), divided
• ½ teaspoon vanilla
• 4-12 oz Cream sodas

Directions 

1. Combine the brown sugar and water in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly.
2. Stir in the butter, salt, vinegar and 1/4 whipping cream. Set aside to cool to room temperature. (Note: Can put it in the fridge or freezer to speed up the cooling.)
3. Once the mixture has cooled, stir in the vanilla.
4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of whipping 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.

Shepherd's Pie

• 1 tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 pound groundbeef
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh or dry rosemary
• 1 tablespoon chopped Italian parsley
• 1 cup frozen peas
• 2 pounds russet potatoes, peeled and cut into chunks
• 6 tablespoons unsalted butter
• 1/2 cup milk (any fat content)
• Garlic salt to taste + garlic powder
• Parmesan Cheese

Directions

1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, garlic salt and garlic powder.
7. Spread them over the meat mixture. Sprinkle with Parmesan cheese.
8. Bake until golden, 30 to 35 minutes.

Pumpkin Juice

• 1 (15 oz) can pure pumpkin
• 2 quarts apple juice
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves

Directions

1. In a saucepan, combine 2 cups apple juice with sugar and spices. Bring to a boil.
2. Allow this mixture to cool. Stir in the vanilla.
3. In a blender, mix together the pumpkin with the sugar mixture, incorporating the remaining apple juice.  (This will have to be done in 2 batches)
4. In a large pitcher, stir all the batches together.
5. Serve chilled.