As the SoCal autumn heat drags along and school tasks begin to climax, it has come to the point in the semester where binge-watching movies and eating junk food begins to sound more and more appealing. Considering Halloween is this weekend, I have created some Harry Potter-inspired Halloween treats.

Butterbeer “on the Rocks”

First off, I’d like to  start with butterbeer  — the drink children and adults alike have desired since the releasing of J.K. Rowling’s phenomenal books. This recipe differs from the warm mug of butterscotchy goodness every witch and wizard would purchase at Hogsmeade, and is a Butterbeer float.

Ingredients

Trader Joe’s pumpkin ice cream ( you can use vanilla ice cream  as well)

Cream soda

Butterscotch syrup

-4 tbs butter

-1 cup brown sugar

-3/4 cup cream

-1 tbs vanilla

Instructions

1. Grab a small saucepan and begin making the butterscotch syrup. Melt the butter and sugar together until dissolved. Next, add in the cream and vanilla. Stir until smooth. Finally, strain syrup with a sieve into a separate cup in order to ensure a perfectly creamy texture. Allow the syrup to cool to room temperature.

2. Grab a glass and add two scoops of ice cream. Pour a tablespoon — or more, if desired — of the syrup over the ice cream and top with chilled cream soda. Enjoy with a spoon and straw!

“Pumpkin Pasties”

Next, we will be creating a take on “Pumpkin Pasties.” Harry tried these in his first year when he was heading to school on the Hogwarts Express, and also Cho Chang ordered two in their fourth year. Traditionally, pumpkin pasties are mini pies that consist of flaky pastry dough and sweet pumpkin filling. My take on pumpkin pasties are more all-in-one – a flaky pastry dough with pumpkin.

Ingredients

1/2 cup butter (melted) + 2 tbs (cold)

1/4 brown sugar

3/4 sugar

1 tsp vanilla

2 1/2 flour

1 tsp nutmeg

1 tsp allspice

1 tsp cinnamon

1/3 cup pumpkin puree (Trader Joe’s brand)

1/4 cup butterscotch chips (Tollhouse brand)

INSTRUCTIONS

1. Preheat oven to 350*F.

2. Mix dry ingredients together in a bowl: flour, sugars and spices. In a separate bowl, add melted butter, vanilla and pumpkin puree. After this process, integrate both wet and dry mixtures together and mix until it resembles an extremely loose or crumbly texture.

3. Finely dice cold butter and add into the mixture. Add in the butterscotch chips. Use both of your hands to knead the pastry until it holds together.

4. Lightly butter a shallow, shallow 13×9  baking dish and spread out the pastry into a thin layer.

5. Bake shortbread in the oven for 15-20 minutes and remove. Cool for a minimum of two hours.