Harry Potter: Butter Beer Fudge

 Harry Potter: Butter Beer Fudge

• 1 3/4 Cups Sugar
• 1 Jar (7 oz.) Marshmallow Creme
• 3/4 Cup Evaporated Milk
• 1/2 Stick Butter
• 1 Cup Butterscotch Chips
• 3/4 Cup White Chocolate Chips
• 3/4 Teaspoon Rum Extract
• 1/4 Teaspoon Vanilla Extract

Line 8-inch square pan with parchment paper, extending paper over edges of pan.

Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 5 minutes.

Remove from heat. Gradually stir in white chocolate and butterscotch chips, ¼ cup at a time, stirring until the chips are completely melted. Stir in the vanilla and rum extracts. Pour into prepared pan; cool until set.

Remove from pan; place on cutting board. Peel off paper. Cut into squares. Store tightly covered in cool, dry place. Enjoy!

Harry Potter: Butter Beer

 Harry Potter: Butter Beer

Butterbeer:

2 liter cream soda

2 tablespoons Butter extract

2 teaspoons rum extract

*drop the extracts into the 2 liter bottle, put on cap and slowly rotate until combined.

Cream topping:

1 7oz container of marshmallow creme

1 cup whipping cream

1 teaspoon rum extract

*add all items together in an electric mixer and combine until smooth.

Pour the butterbeer into a glass, drizzle with the cream topping, and enjoy!

Harry Potter: Pumpkin Pasties

 Harry Potter: Pumpkin Pasties

• 1 Cup Pumpkin Puree
• 1/4 Cup Sugar
• 1/2 Tsp Pumpkin Pie Spice
• 2 Eggs
• Butterscotch Baking Chips
• 1/4 Cup Butter 
• 1 Package Pre-made Refrigerated Pastry/Pie Crust

Preheat the oven to 400 degrees.

Combine the pumpkin puree, sugar, pumpkin pie spice and eggs in a bowl. Stir them together until they are combined. Set aside.

Spread the pie crust onto a cutting board. Use a large canning jar lid, or a circle cookie cutter to cut the dough into circles. Combine the scraps, roll out the dough to get a few more circles out of it.

Build each individual pastry in layers. Spread melted butter along the top of the dough. Then, scoop a teaspoon of the pumpkin filling onto the center of the circle. Add a few butterscotch chips.

Once the filling is complete, fold the dough in half. It will be a half moon shape. Press down and seal the open edges together with your fingers and then press a fork along the sealed edge to make a crinkle design.  Make a slit in the dough with a sharp knife point to allow steam to release when baking. Since this is a Harry Potter pumpkin pasties recipe, a lightening bolt shaped slit is perfect.

Brush the tops of your pumpkin pasties with butter. Place the finished pumpkin pasties on a greased baking sheet. Allow them to bake for about 15 minutes in a 400 degree oven until the tops are golden brown.