Harry Potter; Butterbeer

image & recipe @MagicalRecipes.com

Ingredients - Butterbeer

1. 6 12-ounce bottles chilled cream soda
2. 3 teaspoons (1 tablespoon) imitation butter flavour
3. Optional: 1 ounce light rum, per serving, for alcoholic version

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Ingredients - Foam

1. 2 cups heavy cream
2. 6 tablespoons sugar
3. 2 teaspoons vanilla extract
4. 1 1/2 teaspoons imitation butter flavour

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Directions - Butterbeer

1. Set out 6 16-ounce glasses
2. Pour foam mixture in to glass
3. Pour 12 ounces of cream soda into each glass
4. Place 1/2 teaspoon of imitation butter in each glass
5. Lightly stir, if necessary

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Directions - Foam

1. In a large bowl whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken.
2. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes.
3. Stir in the vanilla and imitation butter and whip for another 30 seconds or so, until soft peaks form.

Harry Potter; Pumpkin Juice

image & recipe @MagicalRecipes.com

Ingredients

1. 1 cup pumpkin pie puree
2. 1 cup apple juice chilled
3. 1/2 cup pineapple juice chilled
4. whipped cream optional
5. dash of cinnamon sugar

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Directions

1. Into your blender or food processor add: pumpkin pie puree, apple juice and pineapple juice.
2. Pulse to combine.
3. Pour into glasses.
4. Top with whipped cream and cinnamon sugar if desired.

Toy Story; Green Alien Cupcakes

image & recipe @MagicalRecipes.com

Ingredients

1. Cupcakes, baked from your favorite recipe
2. White frosting, store-bought or from your favorite recipe
3. Neon green food coloring
4. Mint-flavored chewable candies (found packaged in rolls)
5. Green apple sour belts
6. Green apple sour straws, cut into 2" pieces
7. Black decorator gel icing
8. Kitchen shears, or a small leaf shaped fondant cutter

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Directions

1. First, mix up a batch of alien green icing by adding few drops of neon green food coloring to your favorite white icing.
2. Prepare your aliens' ears. Cut ears, shaped like teardrops, from green apple belts. A pair of kitchen shears works well, or use a small leaf shaped fondant cutter. You will need 2 ears for each cupcake.
3. Frost cupcakes and insert a 2" sour straw antenna.
4. Press your ears into the sides of the cupcake.
5. Line up three mint-flavored, chewable candies as eyes, and dot with black gel icing for pupils.
6. Give your aliens an awed expression by drawing on a circle for a mouth with black gel icing.

Finding Nemo; Squirt Happy Turtlecakes Recipe

image & recipe @MagicalRecipes.com

Ingredients

1. Cupcakes
2. Frosting
3. Sour Peach Gummi Rings candies
4. Gumdrop candies (red and green)
5. Spearmint Leaves candies
6. Mini chocolate chips
7. Wooden kitchen skewer or toothpick

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Directions

1. Frost the cupcakes.
2. For each cupcake, slice off and discard the bottom half of a red gumdrop.
3. Place the gumdrop top on the center of a Gummi Ring to create a turtle shell.
4. Set the shell atop the cupcake, pressing down slightly to stick it in place.
5. For fins, slice a Spearmint Leaves candy in half.
6. Use an oval fondant cutter to cut each half into two pieces.
7. Use the outer pieces for the front fins and the inner pieces for the hind fins.
8. For the head, use a kitchen skewer or toothpick to poke eyeholes in the sides of a green gumdrop.
9. Press a mini chocolate chip into each hole, using a dab of white icing to help hold it in place.
10. Set the head in place, again pressing down slightly so that it sticks to the frosting.

Toy Story, Jessie Cowgirl Hat Cookies Recipe

image & recipe @MagicalRecipes.com

Ingredients

1. Tray
2. Waxed paper
3. Batch of chilled sugar cookie dough (homemade or store bought)
4. Flour
5. Rolling pin
6. 2-inch round cookie cutter
7. Spatula
8. Baking sheets
9. Wire cooling racks
10. Red cookie icing
11. Butter knife or spatula for spreading the icing
12. Large red gumdrops
13. Tube of white decorator's icing (with a narrow round tip to pipe on the lacing)

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Directions

1. Cover the tray with waxed paper and set it aside.
2. Roll out the sugar cookie dough between sheets of flour-dusted waxed paper to a 1/4-inch thickness.
3. Cut out the cookies and place them on the tray.
4. Place the tray in the refrigerator to chill the cookies while you heat the oven to the proper temperature.
5. When the oven is heated, transfer the cookies to a baking sheet.
6. Bake and cool them according to the recipe directions.
7. Turn the cookies upside down so the flat surfaces are facing up and then frost them with the red icing.
8. Once the icing has set, add a top to each hat by slicing the domed top off of a red gumdrop.
9. Squeeze a quarter size dollop of white decorator's icing onto the bottom of the gumdrop and gently press it down onto the center of the cookie so the icing spreads around the base and resembles a white hatband.
10. Pipe a line of trim around the perimeter of each cookie hat brim.
11. Pipe a series of short lines over the top of the trim to resemble white lacing.

Hot Little Chocolate Chip Cookie Pies

image & recipe @yummly.com/PickyPalate

image & recipe @yummly.com/PickyPalate

image & recipe @yummly.com/PickyPalate

Ingredients:

1 roll Pillsbury Pie Crust, thawed and cut into 12 2 1/2 inch circles (I used a cup to press out all the circles)
1 batch of your favorite cookie dough

1 egg white plus 1 teaspoon water
3 Tablespoons Turbinado sugar or normal granulated sugar
Powdered sugar for dusting on top

Method:

1. Preheat oven to 350 degrees F. Place all 12 pie crust circles onto a baking sheet. With a small cookie scoop, place a heaping teaspoon of cookie dough into the center of each pie round, pressing cookie dough down slightly without touching edges of pie crust. DO NOT overfill each pie, if too full the dough breaks through the pie.

2. Dip your finger in water and brush bottom 1/2 of the pie crust edge with water and fold top crust over to seal. Using fork tines, press to seal around edges. Continue until all crusts are sealed. Poke each little pie on top once or twice for steam holes. Lightly brush each pie with egg white whisked with a teaspoon of water then sprinkle with turbinado sugar (normal sugar is also fine). Bake for 20-22 minutes or until pie crust is just barely golden. Note that some of the cookie will escape through the pie crust, if this happens, just cut them in half and no worries. To prevent it, make sure you don’t overfill your crusts.

3. Just before serving sprinkle with powdered sugar and even ice cream if desired. Make sure to enjoy these warm, shortly after out of oven!!

Homer Simpson Donuts - ABeautifulMess

image & recipe @ABeautifulMess.com

Homer Simpson Donuts, makes 30. Adapted from A Baker's Field Guide to Doughnuts.

1/4 cup warm water
2 1/4 teaspoons active dry yeast
1/2 cup vegetable or canola oil (plus more for frying)
1/2 cup heavy whipping cream
6 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 1/2 cups boiling water
3 egg yolks
8 1/2 cups flour

image @ABeautifulMess

First combine the 1/4 cup warm water and yeast. Give it a few stirs and allow it to sit and bubble for a while. In a large bowl (or the bowl of your mixer) combine the oil, cream, sugar, salt, cinnamon and vanilla extract. Pour the 2 1/2 cups boiling water into the cream mixture and stir to combine. Allow that to cool to room temperature. Stir 1/3 cup of the cream/water mixture in with the egg yolks. Then add the egg yolks to the entire mixture. Begin adding the flour, 1 cup at a time, stirring in between or with your mixer turned on low, until you've added all the flour, and the dough comes together. This dough will appear quite wet and sticky. Move the dough to a lightly oiled bowl and allow to rise in a warm, draft free place for 1 1/2 to 2 hours. Emma sometimes turns her oven on low for a few minutes, then turns it off a few minutes before and store dough that needs to rise in there. You don't want the oven to be hot enough to bake the dough, but the warmth will help it rise.

Divide the dough in half and turn out on a lightly floured surface. Cut out your donuts (and holes! Don't forget the donut holes!) and place on a few baking sheets. Cover and allow to rise for another 30 minutes.

Fill a large pot with enough oil that the donuts can float and heat the oil to around 350°F to 375°F. In the recipe Emma mentions using a candy thermometer to check the oil. You can also test the oil by frying the donut holes first. You want the dough to cook all the way through within 30 seconds on each side, without burning. Once your oil is ready, start frying those donuts! After frying remove them to a plate or baking sheet covered in paper towels to soak up any excess oil.

Pink Glazes, makes about 2 1/3 cups.

1/2 cup butter
3 tablspoons milk
1 tablespoon fresh raspberry juice
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3 1/2 ounces white chocolate
1 1/2 cups powdered sugar

First extract the raspberry juice from a heaping handful of raspberries. Place them in a mug or small bowl and microwave for 10-12 seconds to soften them. Press through a fine mesh seive to remove the seeds. In a pot over medium heat combine the butter, milk, raspberry juice, corn syrup and vanilla. Stir until melted. Then turn th heat down to low and add the chocolate. Stir until melted. Remove from heat and begin whisking in the powdered sugar, 1/2 cup at a time. Allow to cool slightly before use.

Dunk the donuts in the glaze and then place on a cooling rack. Add sprinkles.