Rock Cakes, recipe by Gina Meyers

½ cup of margarine 3/4 cup of confectioner’s sugar (powdered sugar) 1 tablespoon of vanilla extract 1 ½ cups of flour 1/8 teaspoon of salt Food coloring-optional Chocolate pieces, peanut butter chips, nuts, cherries. Directions: Heat oven to 350 degrees. Thoroughly mix together margarine, vanilla, sugar, and three drops of food coloring (any color). Add flour and salt and work until dough can hold together. Mold dough by Tablespoonfuls around a few chocolate pieces, nuts, or cherries. Place cookie dough on a baking sheet approximately 1 inch apart for 10 minutes or until light brown. When cooled, in a plastic bag, shake powdered sugar all over the cookies. Straight from the Department of Mysteries - these brains have left the tank and have landed on your table!

Cream Puffs recipe by Gina Meyers

2 (3.5 ounce) packages of instant vanilla pudding mix 2 cups of heavy whipping cream 1 cup of milk ½ cup of butter 1 cup of water ¼ teaspoon of salt 1 cup of flour 4 medium sized eggs Directions: Preheat oven to 425 degrees. In a bowl, mix together pudding mix, cream and milk. Keep in the refrigerator and cover. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Use a wooden spoon and beat the eggs one at a time. Drop the dough by tablespoonfuls and bake for 20 minutes until golden brown. When the shells are cool, split the centers with a knife, and fill with the pudding mixture, place top back on cream puff and with a sifter polish with powdered sugar. 

Hermiome's Mom's Chocolate Mousse

Hermiome’s Mom’s Chocolate Mousse
8 ounces of semi-sweet chocolate chips
2 tablespoons of strong coffee
2 tablespoons of orange extract
1 egg yolk
2 egg whites
A pinch of salt
2 tablespoons of sugar
½ cup heavy cream (or ½ carton of cool whip)

Directions: Melt the chocolate and coffee over low heat. When you remove from heat, add the orange extract and then the egg yolk, stirring till the mixture is smooth. In another bowl, beat the egg whites and salt, next add the sugar and beat it with an electric mixer until stiff peaks from. Lastly, whip the cream until it is stiff and fold into the egg whites and then fold into the chocolate mixture. Place in the refrigerator, chill until ready to serve.

Wiggle Worm Pie Recipe, excerpt from Unofficial Harry Potter Cookbook