Like many people out there, I fell in love with the world of Harry Potter from the moment I first cracked open the spine of the first book and learned all about poor, mistreated Harry who would shortly be whisked away to a world of mystery, magic, and muggles! When the books finally reached their natural conclusion, I celebrated with a trip to The Wizarding World of Harry Potter where I immediately burst into tears at the sheer splendor of it all.

What can I say? I'm a huge dork, and when it comes to books and movies, I'm an even bigger dork. You can't really blame me. After all, it's not like Harry Potter's world is one that anyone wants to leave any time soon, no matter how dangerous it might seem to be.

Nowadays, I look for any excuse to return to the land of Potter, and most of the time, it's around the holidays when I throw my annual Harry Potter Christmas Party. And if you're looking for your own Harry Potter party ideas, you've come to the right place.

While I can't invite you, I can share with you some of the best, tastiest, and prettiest Harry Potter food ideas, and themed tricks and treats that I've found over the years. Behold, the top 30 Harry Potter food and drink ideas for your next Harry Potter themed event.

Leave all your muggle cares behind with this autumnal delight.

Recipe:

• 4 liters apple cider (apple juice works fine too)
• 1 15 oz pumpkin puree
• 1/2 c. sugar
• 2 tsp. pumpkin pie spice
• 2 tsp. vanilla

Combine all ingredients in a large pitcher and stir well. Pour over ice in individual glasses. Stir again before each serving

Just when you couldn't think that butterbeer could get tastier... CHOCOLATE! 

Recipe:

• 4 cups milk (preferably whole)
• 3/4 cups white chocolate chips
• 1/2 cups butterscotch chips
• 1 tbsp. melted butter
• 1 tsp. pure vanilla extract
• Whipped cream, for garnish (optional)
• Gold sprinkles, for garnish (optional)
• Butterscotch syrup, for garnish (optional)

In a medium saucepan over medium heat, bring milk to a simmer. Turn off heat, then add white chocolate chips, butterscotch chips, melted butter and vanilla. Stir until white chocolate and butterscotch chips have melted. Remove from heat.

Carefully pour hot cocoa into mugs. Top with whipped cream and sprinkles then drizzle with butterscotch syrup. Serve. 

3. Harry Potter Macarons 

Oh la la! This French treat becomes even tastier with a bit of Harry Potter flare. 

Recipe:

Cookies:

• 3 large egg whites, room temperature
• 1/4 cup extra fine granulated sugar
• 1 3/4 cups powdered sugar
• 1 1/4 cups almond flour
• 1 tsp butterscotch flavor
• 1 tsp vanilla extract
• 1/4 tsp. cream of tartar
• Pinch of salt

(Optional: 3–4 drops gel food dye and 1 tsp edible luster dust)

1. Line baking sheets with a Silpat. Sift powdered sugar and almond flour together and set aside.
2. Whisk the egg whites with a mixer until frothy. Add in the vanilla extract, butterscotch flavor, salt, cream of tartar and optional gel color and continue whisking until soft peaks form. Add the extra fine sugar a little at a time and continue to mix until stiff peaks form. It should be very thick and glossy. Fold the powdered sugar/almond flour mixture into the egg white mixture. (Be careful not to over or under mix!)
3. Fill a pastry bag with the batter and fit it with a round-shaped tip. Pipe quarter-size circles onto the Silpat.
4. Let the macarons sit out and dry for about 45 minutes or until a hard shell forms. If desired, and optional luster dust gently to the tops.
5. Preheat the oven to 275 degrees F. Place the macarons on the center rack of the oven. (If desired, put an empty baking sheet on the top rack to keep the shells from getting too dark.)
6. Bake for about 20-24 minutes. After about 10 minutes in the oven, check the macarons. If they’re cooking unevenly, turn the tray around. Allow time to cool before filling.

Filling:

• 1 bag butterscotch chips
• 2 TBSP butterscotch Caramel Sauce
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream

Put heavy whipping cream in a microwave-safe bowl. Heat for 2 minutes. Pour in the butterscotch chips, caramel sauce and vanilla extract. Mix until smooth. Pipe onto a cooled macaron.

RELATED: Butterbeer Ice Cream Is A Real Thing Now — And It's A Magical Treat For Us All

Finally, a golden snitch that everyone can catch... plus, they're edible! 

Recipe:

• Free Printable Wings
• Lindt White Chocolate Truffles 
• Glue dots 
• Download and print wings at 100 percent. There are seven pairs of wings per page, so you’ll have to do a little math to figure out how many pages to print based on how many people or candies you’re planning for.
• Cut around the edges.
• Apply to either side of a candy with glue dots. That’s it! 

You don't even need a cookie cutter to make these lovelies! 

Recipe:

• 1 cup butter softened
• 1/2 cup brown sugar packed
• 2 1/4 cups all-purpose flour

1. Preheat oven to 300F.

2. In the bowl of a stand mixer (or just use a hand mixer and a large bowl of your choice), whip together the butter and brown sugar. Very slowly, add the flour until all ingredients are fully incorporated.

3. Place the dough out onto a floured surface and knead until dough is smooth (should not take more than one minute). Roll the dough to about 1/3" thickness. Cut out triangle shapes using a cookie cutter or knife. Press a bottle cap or other circular cut-out into the dough in the style of the Deathly Hallows symbol. Carve a line down the middle with a knife to create the Elder Wand part of the symbol.

4. Place onto baking sheet lined with parchment paper (or wax paper). These cookies don't spread out in the oven, so feel free to put them quite close together. Bake in your 300F oven for about 20 minutes, or until slightly golden.

5. Remove from oven and allow to cool slightly before transferring to wire rack. As with all shortbread, you can eat them plain or give them a sweet frosting glaze. You can even sandwich them together with some chocolate or caramel. Enjoy!

6. Wizard Hats 

It doesn't get any easier (or spookier) than these wizard hats! 

Recipe:

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

• 3 tablespoons miniature semisweet chocolate chips

• 1 tablespoon sugar

• 1/2 teaspoon ground cinnamon

1. Heat oven to 375°F. Unroll pie crust on work surface. Cut into 16 wedges. For 1 hat, spoon about 1/2 teaspoon chocolate chips along narrow edge of 1 wedge. Starting from same edge, roll toward point, enclosing chocolate chips and leaving 4 inches crust unrolled between roll and point. Place on ungreased cookie sheet 1/2 inch apart. Bend and shape hat as desired. Repeat with remaining dough wedges and chocolate chips to make 16 hats.

2. In small bowl, mix sugar and cinnamon. Sprinkle over hats. Bake 11 to 14 minutes or until light golden brown. Cool 1 minute; remove to cooling rack.

You'll be surprised that these yummy frogs don't just leap away like magic. Or maybe they will... into your mouth! 

Recipe:

• One 12 oz. package of semi-sweet chocolate chips
• One 12 oz. package of white chocolate chips

Pour chocolate chips into a small saucepan and heat stirring throughout until they are melted and combined. Then, pour them into the frog mold and allow to set. Chill until serving. 

Treacle is the sweetest thing around, and you'll feel like you've bellied up to a Hogsmeade pub with a slice of this. 

Recipe:

• 1 cup golden syrup OR light corn syrup
• 1/3 cup black treacle OR golden molasses
• 2 cups bread crumbs
• 1 lemon, juiced and zested
• 1 pie pastry crust OR homemade short crust
• 1 egg
• 1 tablespoon water
• Optional: whipped cream or ice cream

1. In a large bowl, microwave 1-3 cups water for 1-2 minute intervals - it should be steaming hot but not boiling. Place a smaller bowl in the center of the larger bowl so that the water comes about half way up the sides. Pour the golden syrup into the bowl along with the black treacle. Let soften for about ten minutes.
2. Preheat the oven to 375 F/190 C. Stir the breadcrumbs into the softened syrups, leave in the warm water while stirring. Stir in the lemon juice and zest. Let rest another five minutes.
3. Prepare the pie crust - either by making your favorite short crust recipe or using store bought rolled dough. If using pre-made dough (as used in this recipe) cut a sheet of parchment paper to be about 1/4 inch wider in diameter than the rolled out crust.
4. Gently press the crust into a fluted pie pan or tart dish. Spoon the filling into the center and press down to fill any pockets. Fold the excess dough over the edges of the filling or prepare a weave for the top of the tart. Whisk together the egg and water and generously brush over the entire top of the filling and any overlapping dough.
5. Bake for 20-25 minutes, until the crust is golden brown and the tart has set in the center. Let cool for about an hour prior to cutting. Serve warm or chilled. Top with whipped cream or ice cream, as desired. Enjoy in the Great Hall after exams or a Quidditch win!

Don't worry, you can bite into these "Explosive" treats without fear! 

Recipe:

• 1 box vanilla cake mix, plus ingredients called for on box
• 3/4 cup vanilla icing
• 1 package each of red, blue, purple and green Pop Rocks
• 2 cup melted white chocolate
• 3 drops yellow food coloring

1. Preheat oven to 350º and grease a 9"-x-13" pan with cooking spray. Prepare cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
2. In a large bowl, crumble cake, making sure to break apart any large pieces. Add frosting and stir until fully incorporated. Roll cake mixture into small balls about the size of a ping pong ball. Make a well with your thumb and transfer balls to a cooling rack. Pour Pop Rocks into wells and seal with more cake mixture.
3. Freeze cake balls until slightly firm, 30 minutes. Dip cake balls in 1 cup melted white chocolate and return to cooling rack. Mix yellow food coloring to remaining white chocolate and transfer to piping bag. Decorate each cake ball with lightening bolts, then transfer to freezer for 10 minutes.

Wanna get the kids involved in preparing your Harry Potter feast? This recipe is a real winner! 

Recipe:

• 6 eggs
• 1/4 cup soy sauce
• 2 tablespoons molasses
• 2 teaspoons salt
• 8 tea bags
• 1/3 cup mayonnaise
• 2 tablespoons minced red bell pepper
• salt and ground black pepper to taste
• 1 cup salsa

1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
2. Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
3. Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
4. Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
5. Pour salsa onto a plate and assemble eggs upright into the salsa.

Who knew that luck tasted so good (or that it gave you such a buzzzzzz)! 

Recipe:

• Ice
• 3 fresh lemons
• 1 bottle Triple Sec
• 1 bottle vodka
• 1 bottle simple syrup
• 1 bag gold sanding sugar

1. Pour 1 ½ ounces of vodka (per drink), ½ ounce of triple sec (per drink), ½ ounce (per drink) of fresh lemon juice, ½ ounce (per drink) of simple syrup into shaker. Add some ice. Shake it up!
2. Pour the mix into sugar-lined glasses and enjoy.​ Tada! Are you feeling lucky? ‘Cause you just served up some of The Wizarding World’s best liquid luck!

There isn't a spell to make this butterbeer fudge, but rest assured your guests will think you're a true wizard. 

Recipe:

• 3/4 cup butter
• 1/2 cup half and half
• 7.5 oz jar of marshmallow cream
• 2 cups granulated sugar
• 1/2 cup brown sugar packed
• 1 1/2 tsp. rum extract
• 1 1/2 tsp. imitation butter extract
• 11 oz. butterscotch chips

1. Prepare an 8x8 pan by lining it with tin foil and spraying with non-stick cooking spray.

2. In a saucepan, add in the butter, half and half, marshmallow cream, granulated and brown sugars. Stir to combine. Place over medium heat and stir constantly. Once the mixture comes up to a boil, let boil for 5 minutes. Don't mistaken the air pockets from mixing for boiling.

3. Once the mixture has boiled for 5 minutes, remove from the heat and add in the extracts and butterscotch chips. Mix until the chips are completely melted.

4. Pour into the prepared pan and give it a few taps to smooth the top. Place in the fridge and let chill. Cut and serve.

Fly away with these savory (and very witchy) appetizers! 

Recipe:

• 4 string cheese sticks, or more as needed
• 12 pretzel sticks
• 1 leaf fresh spinach, cut into strips, or more as needed

Cut each string cheese stick into thirds. Snip the ends of each third into thin strings to look like a broom. Place a pretzel stick into each piece of string cheese to create the broom handle. Tie a spinach strip around the cheese.

14. Harry Potter Howlers 

Now this is a howler you actually wouldn't mind to get in the mail! Heck, why not send out two while you're at it. 

Recipe:

• 12 eggroll wrappers
• 3 eggroll wrappers cut into fourths
• 1 egg plus 1 teaspoon water for egg wash
• Oil for frying
• Black icing
• Red icing
• 8 ounces mascarpone cheese
• 2 Tablespoons pumpkin puree
• 1 Tablespoon brown sugar
• ¼ teaspoon cinnamon
• Dash of nutmeg
• Pinch of salt

1. In a bowl stir together the mascarpone cheese, pumpkin, brown sugar, cinnamon, nutmeg and salt.
2. Place an eggroll wrapper down with the point side up. Add a Tablespoon of filling in the center. On one of the cut fourths dab egg wash around the edges and place over the filling, pressing to seal. Add more egg wash around the edges of the large eggroll wrapper and pull all the points into the center to form and envelope shape.
3. Heat oil in a heavy skillet to 350 degrees. Fry the envelopes a few minutes on each side until golden brown. Let drain on a wire rack.
4. When cool, use a #5 tip and black icing to pipe the eyes and a #7 tip to pipe the lips in red icing to serve.

Not only does this recipe make you seem like a true master of magic, but the recipe is all available thanks to this easy to follow video! 

You might not make the Quidditch team IRL, but that doesn't mean you can't whip up a broom you're proud of! 

Recipe:

• Pretzel sticks
• Popcorn
• Paper bags 

Trim fringe around all paper bags and then leave an inch untrimmed towards the bottom of the bag. Then, fill with popcorn and tie around the pretzel stick securing with twine. 

Savory on the outside, sweet inside, total heaven in your mouth. 

Recipe:

• 15 ounce can pumpkin
• 12 ounce can evaporated milk
• 1 cup sugar
• 2 tablespoons unsalted butter, melted
• 2 eggs
• ½ teaspoon cardamom
• 1 teaspoon salt
• ½ teaspoon allspice
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• 1 teaspoon ginger
• 2 boxes pre-made pie crust (optional)

1. Preheat oven to 425ºF.
2. Use a hand mixer to combine eggs and sugar until light and fluffy. Mix in spices, melted butter, and pumpkin and then pour in evaporated milk. Mix well. Pour into a greased pan and bake for 15 minutes. Roll out pie crust and then use a cookie cutter to create dough circles.
3. Remove the pumpkin from oven. Allow plenty of time for it to cool and then set the oven to 350ºF. Scoop pumpkin onto half of each dough circle. Fold the pasties in half and then pinch the sides to seal. Use a fork to press down on the outer edges of each pasty and then cut three lines on the top .
4. Place the pasties on a baking sheet lined with parchment paper and then bake for 12 minutes. Tada! Aparecium! Your pasties are ready to be revealed to friends!

RELATED: 50 Best Harry Potter Quotes About Friendship, Love And Family

Mrs. Weasley's fudge is epic and legendary, especially at the holidays! Now you can serve it up in style without her! 

Recipe:

• 2 cups granulated sugar
• 1/4 cup corn syrup
• 1/4 cup cocoa powder
• 1/2 cup chopped chocolate
• 1/2 tsp salt
• 1 cup half and half
• 2 tbsp unsalted butter

1. Lightly grease and line the 8x8 pan with parchment. Add the granulated sugar, corn syrup, cocoa powder, chocolate, salt, and half and half in a heavy bottomed pot. Place it over medium heat and let it come to a simmer. Stir gently to make sure the sugar has dissolved. Let the sugar continue to cook until it reaches 235F, softball stage.
2. Turn off the heat and let it sit untouched until it reaches 110F. Start to stir and agitate the sugar to start crystalizing the sugar. The mixture will start cooling down and thickening. Once it gets thick and it starts losing it's sheen, pour it into the prepared pan and smooth.
3. Let it set for at least 2 hours or more. Cut the fudge into small squares.

Blondies are delicious, but adding that magical butterbeer flare makes them truly divine! 

Recipe:

• 2 cups flour
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 sticks unsalted butter, softened
• 1 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 3 Tbsp cream soda
• 1/2 tsp vanilla extract
• 1 cup butterscotch chips

1. Preheat the oven to 325 degrees. Line a 9×9" baking dish with foil or parchment paper leaving extra over the sides as a sling. Spray lightly with cooking spray, set aside. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
2. In the bowl of a stand mixer (or a large bowl with a hand mixer) cream together the butter and sugars until smooth, about 3 minutes scraping down the sides if necessary. Add in the egg and beat for one minute.
3. Beat in the cream soda and vanilla until thoroughly mixed in. On low speed, mix in the dry ingredients just until the flour disappears. Using a rubber spatula, stir in the butterscotch chips. Spoon the batter into the dish and spread evenly.
4. Bake for 30-35 minutes or until a knife inserted in the center comes out mostly clean and the top is golden brown. If your edges brown too quickly, loosely tent the pan with foil for the remainder of the baking time. Transfer the pan to a wire rack to cool completely before cutting into bars.

This soup isn't just delicious, it's a real feast for the eyes too, Potter fan or no. 

Recipe:

Croutons:

• butter
• 1 small baguette, sliced
• 1/4 cup grated cheese (Parmesan preferred)

French Onion Soup:

• 1 tbsp butter
• 2 onions
• pinch of salt
• pinch of black pepper
• pinch of sugar
• 1 tbsp plain flour
• 2.5 cups beef stock
• 1/4 cup red wine
• 1 tsp thyme
• 1 bay leaf

1. Peel onions, and slice from top to bottom, rather than through the centre. Finely slice into thin strips. Preheat oven to 350oF. Butter slices of baguette, sprinkle with grated cheese and grill until lightly browned.
2. In a saucepan, melt a tablespoon butter, and sauté the onions for a few minutes. Sprinkle with salt and pepper, then add in sugar and continue to cook until browned.Sprinkle the flour in, then stir in the beef stock and red wine. Toss in the thyme and bay leaf, then bring to a simmer. Cook for 30 minutes, then serve with the grilled baguette slices.

We're not saying it's guaranteed but drink enough of these and you won't have to be a wizard to see your Patronus! 

Recipe:

• 1 can frozen limeade concentrate
• 1 liter tonic water
• 2 liter lemon lime soda
• Fresh mint
• 1 1/2 cup vodka
• A BLB black light 

Combine in a large bowl. 

Your guests won't be sure if they should peer into this dish of memories or eat it! Either way, they're bound to enjoy themselves. But like, seriously theyshould eat it. 

Recipe:

• 1 pack blue jello divided (we used an 8 serving size pack)
• whipped topping like cool whip

1. Make up 2/3 of the pack of jello according to the directions (of course use only 2/3 of the water ) and let that set. Mix the remaining 1/3 pack jello mix with hot water add some ice cubes and cool whip. Put into a pastry bag with a tip.
2. You’ll need two people for this step. Cut a swirl into the jello have one person  open the cut with two spoons and have the other person pipe the creamy mixture into the set jello. And then chill

Stackable, munchable, crunchable and totally cravable — you'll be whipping these up for days to come. 

Recipe:

• 2 cups flour
• 1 cups sugar
• 1 teaspoons baking powder
• 1 teaspoon salt ⁄ cup softened butter or ⁄ cup softened margarine
• 1 cup milk
• 1 teaspoon vanilla extract
• 3 eggs
• 1 teaspoon cinnamon
• 3 teaspoon ginger 

Preheat oven to 350 degrees. Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes. Mix other solid ingredients and milk in gradually in the large mixing bowl. Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMIFLAT). Bake 25 minutes.

Unicorn murder is never okay (even if you're a Slytherin), but scrummy yummy cocktails named after their blood? That's totally fine.

Recipe:

• 45 ml silver tequila
• 45 ml elderflower liqueur (such as St. Germain)
• 30 ml lemon juice
• Ice cubes

Add all the ingredients to a cocktail shaker and shake well. Now strain into a coupe glass and serve.

Bright, yellow, and totally Potter-tastic! 

Recipe:

Cookies:

• 100 grams butter/margarine (7 tablespoons)
• 50 grams caster/superfine sugar (about 1/4 cup)
• 1/4 teaspoon vanilla extract
• 100 grams all-purpose flour (about 7/8 cup)
• 50 grams custard powder (5 tablespoons)

1. Cream butter and sugar together with an electric mixer. Mix in vanilla. Gradually beat in custard powder and flour.
2. Roll dough out ¼ – ⅛ inch thick between two pieces of waxed paper or parchment. Chill for 10 minutes if dough is too soft to cut. Cut cookies into desired shapes with cookie cutters, re-rolling scraps and cutting again. Place cookies on a lined baking sheet, flipping half of them over so they are upside down.
3. Bake at 375° for about 8 minutes, until the edges are set. Cool briefly on baking sheet, then remove to a wire rack and cool completely.

Filling:

• 1/3 cup butter/margarine
• 1 cup icing sugar
• 2 tablespoons custard powder

1. Using an electric mixer, beat the butter and custard powder together. Gradually beat in the icing sugar and mix on high speed until creamy.
2. Using a large round tip, pipe a dollop of filling onto the back of a cookie, and sandwich it with one that faces the opposite way (so both have the top of the cookie facing out.)

You probably won't be able to transform with this potion, but that doesn't make it any less tasty. 

Recipe:

• 1/2 gallon lime sherbet
• 1 cup vodka (optional)
• 2 Liter bottle lemon-lime soda

Combine in a large punch bowl 

Got a buddy who loves all things Harry Potter? Celebrate them in style with this cake! 

Recipe:

• 2 1/4 cups all-purpose flour
• 2 1/4 tsps baking powder
• 3.5 oz butterscotch instant pudding mixone package
• 1/2 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1 1/4 cups cream soda clear
• 1 tsp clear vanilla extract 

1. Bake for about 40 mins or until a toothpick inserted into the center comes out clean. Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, pudding mix, and salt until well combined. Set aside.
2. Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy (approx 3 mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
3. Alternate adding flour mixture and cream soda, beginning and ending with flour (3 additions of flour and 2 of cream soda). Fully incorporating after each addition. Place cakes on wire rack to cool for 10 mins then turn out onto wire rack. Allow to cool completely.

Whether you decide to stare at it or sip it, you'll love this botanist's dream drink. But if we can be honest, you should probably drink it. 

Recipe:

• 2 shots gin (or vodka)
• 2 shots coconut water with pulp
• Fever Tree tonic water (or other high quality tonic with quinine)
• Cucumber, halved crosswise
• Mint

Combine in a tall pitcher. 

Ron Weasley wasn't nuts about his "R" sweater, but you sure will love the cookies that it inspired. 

Recipe:

• 3 cups all purpose flour measured then sifted
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 3 sticks unsalted butter softened (1 1/2 cups)
• 1 1/2 cups granulated sugar + extra for rolling
• 2 large eggs
• 1 tablespoon vanilla 

1. Place the softened butter and sugar in the bowl of your mixer. Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. (Don't skimp on the time here.) Then turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl.

2. Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.
3. With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds.
4. Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1 inch balls. The dough should be soft and delicate - Don't over-handle. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it's 1/3 - 1/2 inch thick.
5. Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets.

Who knew that slugs could make you drool? Try not to shudder at the sight of them, we promise they will slide down your throat like a dream. 

Recipe:

• 1 box of 'make your own/flavourless' jello
• 7-8 tbsp powdered gelatine
• 1/4 cup water
• 300g jar of banoffee dessert sauce

1. In a saucepan, over low-medium heat, stir together the jello, powdered gelatine and water.
2. Stir until all is dissolved and the mixture has lost it's grittiness.
3. Add in the banoffee sauce.
4. Stirring, let it heat up, but don't let it boil or bubble, just until the sauce is smooth and flows off the spoon when lifted.
5. Using a smaller spoon, scoop into the slug mold.
6. Place the old into the freezer for 5-10 minutes, depending on how warm the mixture is, until it is firm and pops out of the mold easily.
7. Repeat. If the mixture starts to firm up in the pot, just reheat slightly until it's smooth again.

RELATED: 11 Brilliant Harry Potter Quotes To Celebrate J.K. Rowling's Birthday

Rebecca Jane Stokes is a writer living in Brooklyn, New York with her cat, Batman. Her work focuses on relationships, pop culture and news. For more of her work, check out her Tumblr.