Treacle Fudge is a sweet treat from Mrs. Weasley or a tooth-breaker from Hagrid. Be sure yours doesn’t get too hard! (Many thanks to Aurora for this recipe)

Ingredients:

• ½ cup light cream or evaporated milk
• ¾ cup firmly packed brown sugar
• ¼ teaspoon salt
• 4 ounces of unsweetened chocolate
• 2 tablespoons unsalted butter
• ¹/₃ cup molasses

Directions:

Step 1: In a large bowl, mix cream, brown sugar and salt together.

Step 2: In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses.

Step 3: Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool.

Step 4: Cut into squares after cooled and serve. Enjoy!

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

Ingredients:

• 1 cup (8 oz) club soda or cream soda
• ½ cup (4 oz) butterscotch syrup (ice cream topping)
• ½ tablespoon butter

Directions:

Step 1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.

Step 2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.

Step 3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!

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

Ingredients:

• 2 cups of pumpkin, chopped up into chunks
• 2 cups of apple juice
• ½ cup of pineapple juice
• 1 teaspoon of honey (more or less to your liking
• Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)

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 1 teaspoon, as you can add some 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 and enjoy!

Pumpkin Cookies, a delectable treat that any muggle would love!(Enormous thanks to Jim and Jane for this recipe!)

Ingredients:

• 1 cup pumpkin
• 1 egg
• 2 cups flour – all purpose
• 1 cup sugar
• 1 teaspoon salt
• 1 cup shortening
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Directions:

Step 1: Preheat oven to 350.

Step 2: Cream sugar and shortening.

Step 3: Add vanilla, egga, and pumpkin.

Step 4: Sift dry ingredients.

Step 5: Add remaining ingredients – mix well.

Step 6: Use teaspoon to drop cookies on cookie sheet.

Step 7: Bake 10-12 minutes. Makes about 6 dozen.

Pumpkin Cookie Frosting:

Ingredients:

3 tablespoons butter

½ cup brown sugar

4 tablespoons milk

Directions:

Step 1: Bring above ingredients to a boil in sauce pan. Cool for a short while.

Step 2: Add: 3/4 teaspoon vanilla and 1 or more cups powdered sugar.

Step 3: Put onto cookies and ENJOY!

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

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)
• Whipped cream (optional)
• Cinnamon (optional)

Directions:

Step 1: Cut frozen banana into small pieces and put all ingredients into 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!

 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!)

Ingredients:

• 2 cups sugar
• 8 tablespoons of butter
• ½ teaspoon vanilla extract (or imitation)
• 1½ cups water
• Additionally, a candy thermometer is required

Directions:

Step 1: In a medium saucepan, mix all ingredients and melt over medium heat until sugar is completely dissolved.

Step 2: Without furter stirring, boil until mixture reaches 290°F 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 completely.

Step 5: When cool, break into pieces (this should be easier if toffee was properly scored).

Step 6: Enjoy! Makes 1¼ pounds of toffee.