Harr-y Pott-er (in my best english accent)

Guess what I started to read.....

I was anti-Harry for a long time. This was because I got dirty looks and nasty comments when I told people I hadn't read the books.

Those who went to my high school were really weird when they talked about Harry Potter....really necessary to dress up and base your life around this book? (This goes for those who are grossly obsessed with Twilight)

The last movie is coming out and it FINALLY seems interesting...so I decided to read the books!

I went to "Once and Again" book store and purchased the first two books for $11.00 total.....

This was in the cover of the first book.... :)

I really enjoyed the book. I am a sucker for dark and scary books...it got a little "evil" towards the end...yay!!

 But all in all...........I really really want a chocolate frog.

source

i'll pass on the every flavor beans...I'll pass on the grass.

I just found these two recipes...I think I shall make these very soon...

Butter Beer Cupcakes

INGREDIENTS
1 box yellow cake mix
1 cup cream soda
3 eggs
1 stick melted butter

Preheat oven to 350. Line 24 muffin cups with liners.

In the bowl of a stand mixer, combine cake mix, soda, eggs and butter on low speed for about a minute. Increase speed to high and beat for another minute. Fill cups 2/3 full and bake about 15 minutes or until tops spring back when lightly touched.

Remove to cool on cooling racks.

Frosting:
1 stick butter, softened
3 Tablespoons cream soda
3 cups powdered sugar
1 1/2 Tablespoons butterscotch ice cream topping 

Beat butter and soda until smooth. Add powdered sugar and beat until just combined. Add butterscotch and beat on high for about 2 minutes. Frost cooled cupcakes.

Brooms: 
Pretzel sticks for handles
Laffy Taffy for brush

Flatten Laffy Taffy and divide in thirds. Using scissors, cut fringe in bottom 2/3 of strip. Wrap uncut end around pretzel stick. Done!!

ALMOST Butter Beer

Recipe: Butterbeer (from Fox News)

• 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

1. 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.
2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. 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.
5. 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.

Lastly, this butt of a cat was bugging me a lot yesterday. All he wants is food. He doesn't need it 24/7!

Our evil pug :D

btw: I think Matt is excited I am finally reading Harry Potter - he brought home Harry Potter the Lego game :)