Jul 31, 2018
Happy birthday Harry! Celebrating 20 years! #potterpalooza (at Fairfield County District Library)
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Happy birthday Harry! Celebrating 20 years! #potterpalooza (at Fairfield County District Library)
#potterpalooza at @louisvillefreepubliclibrary was all kinds of magical. 🧙♂️
November 19 7:45pm -Hogwarts Harvest Ball 2534 Industrial Blvd. Suite 150 West Sacramento, CA We solemnly swear that we are up to no good! Grab your owl and spell books for a one of a kind evening you won't want to miss. At this once a year formal event enjoy themed food, practice your spells, and manage all kinds of mischief! Dust off those dress robes and represent your house colors if you like. ~ 7:45pm: A magical Waltz lesson good for all levels taught by "Professor Gwen Burton". Tickets $30 presale, $35 at the door. Get your tickets today!
Join thousands of witches and wizards from across the globe as they gather for a weekend-long celebration of "The Boy Who Lived" and the extraordinary impact his story has had on both the Wizarding and Muggle worlds.
POTTERPALOOZA!
is the party me and my friend Taylor are planning for the day before the midnight premiere. Today we're making our super legit invitations, but we had to get people's address so all people know right now is that there's something happening on the 13th, and its planned by us.
hehe sneaky sneaky.
CHOCOLATE FROG MOLDS WERE DELIVERED
Rock Cakes
Makes 12 Large or 16 Medium Rock Cakes 4 cups / 480g self-raising flour (or plain flour, plus 4 tsp / 20 mL baking powder) 1 cup(2 sticks) / 240g butter 1/2 tsp / 2.5 mL kosher salt 2 tsp / 10 mL mixed spice (if you know what trader joe's is, I highly encourage you to go to that store and buy the pumpkin spice they sell, it works very well for this and it's a mixed spice blend) 1 cup / 200g granulated sugar 1 cup / 150g dried fruit (I used dried cranberries, most recipes call for currants or sultanas which are a white turkish or persian raisin) 4 large eggs 1/2 cup milk / 120 mL 1/4 cup / 50g granulated sugar (for sprinkling) Preheat the oven to 400F/200C. Grease a large aluminum sheet. Sift the flour, salt and mixed spice together in a medium bowl. Cut the butter into small chunks and rub it into the flour until it has the consistency of large crumbs. Stir in the sugar and dried fruit. Beat the egg and milk together. Pour the egg mixture evenly over the flour/fruit mixture in the bowl. Using a large metal tablespoon, blend the mixtures together to form a rough dough. Try not to over mix, this causes the rock cakes to come out hard and tough, just mix it enough until the flour is mixed in, I even had some dry bits of flour in mine and they cook out when you bake them, just make sure most of the flour is wet. Using the spoon, dollop portions of dough onto the aluminum sheet. They will fall off the spoon in a rather rough fashion - resist the urge to smooth them out! Make sure to leave 1 1/2 inches/4 cm between the mounds as they will spread when baked. Sprinkle each mound with plenty of granulated sugar. This gives both good crunch and shine when baked. Bake in the center of the oven for 15 minutes - smaller rock cakes will take about 12 minutes. Transfer to a wire rack immediately and let cool fully before eating. Best eaten within 2 days!