Hogsmeade

Now, originally I was going to make a full dinner to serve but, due to a birthday party the following day and then leaving for Disney World the day after that, it was just too much. So we all went out to dinner earlier on and just had dessert at The Three Broomsticks. I made cauldron cakes out of brownies made in mini muffin tins with licorice strips as handles.

I also made a Strawberry Trifle out of white cake, pudding, strawberries, Cool Whip, and topped with slivered almonds. Quite tasty!

Butterbeer. Yum! This was amazing. I found a recipe online and served it partially frozen in large glass mugs. It was such a big hit that we made some more the following day and now my sister is insisting that I put the recipe on here. I found this recipe on wizardingworldpark.com.

(by the way, this is just a cream soda bottle with a label I found online taped on.)

Butterbeer Recipe

Servings: 4

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

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.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

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.

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.