Harry Potter and the Goblet of Firewhiskey

Are you still fawning over Gilderoy Lockhart? Do you want to get him a large bottle of Odgen’s Old Firewhiskey for his birthday but don’t know where to find it? Not to worry, I’m sure he wouldn’t mind if you gifted him a bottle of Sazerac’s Fireball instead. It’s easy to find even in muggle stores, and is probably  named for the burning sensation as it goes down–much like what you’d expect from the breath of a Chinese Fireball.

For the more enterprising of you (and those who want to serve Firewhiskey to underage wizards), you can even make your own Firewhiskey! All you need are Atomic Fireballs, whiskey and/or apple juice.

We used 1 atomic fireball per ounce of liquid. Initially we tried using less, but it wasn’t enough. However, if you don’t like spicy things you may want to start with less and add more as needed.


Leave the candy/juice or whiskey mixture to sit for about 6 hours until the fireballs are mostly dissolved.  Warning: your drink will turn REALLY red. It won’t look like whiskey or apple juice anymore. It looks like something brewed up by Professor Snape. This would be fun to serve out of a cauldron!

Next, simply strain the mixture and enjoy! And don’t forget about these awesome labels you can print!

*note: make sure you label this stuff well. You won’t be able to tell the difference between juice and whiskey unless you sniff it. Whiskey is on the right, apple juice on the left in the Ask Me Another shot glass.


Nearly Headless Nick’s Deathday Cake

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He also ordered a variety of food that had been tainted to make it stronger, and therefore more likely to be possible for ghosts to taste. This food included large, rotten fish on handsome silver platters, cakes burned charcoal-black, heaped on salvers, maggoty haggis, mouldy cheese, and, in pride of place, an enormous grey cake in the shape of a tombstone, which had his name and date of death written on it in tar-like frosting.


Disclaimer: I am awful at cake decorating, particularly writing on cakes. It looks like a 5 year old made it or a ghost who isn’t particularly corporeal!

Nicholas de Mimsy-Porpington died on October 31st 1492 and here’s a cake to celebrate his 500th deathiversary. I made this cake using magic, or just straight up cheating, really. It’s a soda cake made with a box cake mix and canned frosting. Vegan versions of Duncan Hines cake mix and Pillsbury frosting are pretty easy to find in the grocery store. Many of the brands have no animal ingredients. What’s a soda cake, you ask? Well, you just take a 12 ounce can or bottle of soda and mix it into your cake mix, skipping the oil and there’s no need for an egg substitute. The cake comes out a little more crumbly, but it’s still moist and tastes pretty much the same. Plus, no measuring. I used a black cherry soda, but it seems like you can’t really taste the soda very much, so you could probably even use seltzer.

Bake the cake in a 13×9″ pan at 350 degrees for 35-35 minutes. Let it cool and then transfer it to a cookie sheet or whatever platter you have that will hold the cake. I found that it was easier to put it in the freezer overnight before trying to cut it into the tombstone shape.

Then I added some black food color gel to the frosting in the can. Add only a teeny tiny bit. If you add too much it will turn totally black. That stuff is potent! I did a quick crumb coat so the cake wouldn’t get too messy and stuck it back in the freezer for about half an hour. Next, I coated the whole cake in tombstone-gray colored frosting and stuck it back in the freezer for another 20 minutes or so. Lastly, I added some extra black food color to the frosting to make it darker and wrote on it using the plastic baggie with a frosting tip “technique.” as you can see it makes for some beautiful, ghostly writing. *sarcasm*

You can also add some black food color to the cake if you want to make it black.  Don’t do what I tried to do initially and add a bunch of black cocoa powder to the cake without compensating with extra sugar unless you like your cake to be bitter!

This was fun and really pretty easy using all cake mix and canned frosting.

nearly headless nick

Ton-Tongue Toffee Bars


Ton-Tongue Toffees are a classic from Weasleys’ Wizard Wheezes that hold a special place in Dudley Dursley’s heart. Toffee Bars from the Betty Crocker cookbook hold a special place in my heart because they were one of the first things I baked when I was a kid, and I used to make them all the time. I haven’t had them in years, but they are very easy to veganize by using margarine/earth balance and substituting 1 tablespoon ground flax and 3 tablespoons water for the egg. I think you could get away with leaving the egg out all together, but they might be a little bit more like shortbread.  My favorite part of these is spreading the chocolate on at the end.

If you wrap them up in cute little papers like candies, they would be perfect for a Potter party favor.


Treacle Tart (with apples!)

Treacle Tart is Harry’s favorite dessert. I’d never had treacle before, but I found a can of Lyle’s Golden Syrup at Euro Market in my neighborhood and was surprised to find it’s not just like corn syrup or plain sugar syrup, it tastes nice and caramelized. I had fun researching different versions of treacle tart, some of which are vegan and some of which contain eggs and/or cream. I wanted something to cut the sweetness of the syrup a little, so I added a layer of Granny Smith apples to the bottom of the tart and I really like how it came out. You can also find a great recipe for treacle tart on Vegan Dad’s blog.



Apple Treacle Tart

For the crust I used the PPK Olive Oil Pie Crust recipe because it’s easy, flaky and really classes things up!  

1 Granny smith apple, peeled and thinly sliced
1 1/4 cup treacle (Lyle’s Golden Syrup)
1 – 1 1/4 cups fresh bread crumbs (I used country white bread)
Zest and juice of 1 lemon

Roll out the crust and set into an 8 or 9 inch tart pan. Line with parchment paper and fill with pie weights (AKA dried beans). Bake the crust for 10-12 minutes until set and only lightly browned. Set aside to cool.

In a bowl, combine the treacle, lemon juice and lemon zest.  Mix 1 cup of breadcrumbs into the mixture and add up to 1/4 cup more if it seems too soupy. Set aside.

Line the bottom of the tart shell with the apple slices in a single layer and then pour the breadcrumb treacle mixture over the apples. 

Top with cutouts from your leftover crust and bake for 25-30 minutes until the tart is deep golden color. Allow to cool on a rack for a few hours or keep in the fridge overnight. 

These would also be cute as mini tarts and would require less baking time. 


Harry Potter and the Philospher’s Crumpet

Crumpets aren’t an especially magical or exploding food in the Harry Potter universe, but they’re around and they are almost magical to make! I’ve never had one before, but it was so fun to have a reason to buy English muffin rings and make bread in a pan! If there was a spell for it, I’d have perfected them with more  of those signature crumpet holes in the top, but I think they still look pretty cute. 

I made them with half whole wheat flour following this recipe and using almond milk. Now, off to have a cup of tea and a crumpet! 


Mrs. Weasley’s Triple Bacon Sandwiches

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Mrs. Weasley serves up bacon sandwiches (or bacon buttys) to the boys before their trip to Diagon Alley in their second year of school. Apparently they ate a half dozen of them! Maybe they were more like sliders? It’s probably just that teenagers are super hungry. 

For a vegan version, I made an eggplant and shiitake bacon sandwich with fake bacon bits for some extra crunch. And I know there was never any mention of salad in the books, but muggles need to eat their green vegetables! 

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This was made using Eggplant Bacon from The PPK with some sliced shiitake mushrooms marinated along with the eggplant. About 1 pound of eggplant and shiitakes combined made enough for 2 sandwiches. Served on country white bread with vegenaise. These would be really cute made into mini sandwiches for a party or served open faced on mini toasts. Feel free to leave the bacon bits off or use tempeh or seitan bacon for your third bacon. You really can’t go wrong. I don’t know about eating these for breakfast, but I’d give it a shot. 

Muggle Pumpkin Juice Smoothies

Hogwarts kids drink HELLA pumpkin juice. It’s at every meal, it seems, and it sounds really good. But for a muggle without magic, the idea of juicing a pumpkin doesn’t really work. I’ve seen some recipes for using the juice you get when you roast and strain a pumpkin, but that sounded like too much work. If you look around the internet you’ll find recipes for pumpkin juice that are mostly apple juice with a little pumpkin added. Even Universal Studios sells pumpkin flavored apple juice, which I am honestly, really excited to try. 

How about something that contains more than a hint of pumpkin and doesn’t involve juicing a squash? Pumpkin smoothies were a lot more manageable and also it tasted really great. If anyone has any ideas for how to make real pumpkin juice the muggle way, please let me know! 


Pumpkin Smoothie
Serves 2

2 6oz containers vanilla soy yogurt (I used Whole Soy, but you can use any type of vegan yogurt. If you use unsweetened you’ll need more agave, probably.)
3/4 cup pumpkin puree
1 1/2 cups almond milk 
2-3 Tablespoons agave
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon + extra for sprinkling
1/8 teaspoon nutmeg

Freeze the containers of soy yogurt for a few hours until mostly frozen. You can freeze them all the way over night, but then you might want to let it thaw a bit before putting in your blender. My blender could not handle a frozen cup of yogurt dumped in whole. <—Life lesson. 
Add all of the ingredients to a blender and blend until smooth. Serve with a sprinkling of cinnamon on top. 


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