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The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory–More Than 150 Magical Recipes for Muggles and Wizards (Unofficial Cookbook)


With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie. With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as:

Treacle Tart, Harry’s favorite dessert Molly’s Meat Pies, Mrs. Weasley’s classic dish Kreacher’s French Onion Soup Pumpkin Pasties, a staple on the Hogwarts Express cart

With a dash of magic and a drop of creativity, you’ll conjure up the entrees, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magical culinary masterpieces, sure to make even Mrs. Weasley proud.

Mexican Chocolate Biscotti


Mexican chocolate is an ingredient that I keep in my pantry so that I can make amazing hot chocolate any time that I get the urge. The chocolate is sold in thick tablets and has a unique texture and flavor that sets it apart from other types of chocolate. Mexican chocolate is made with sugar, cacao nibs and cinnamon, which gives it a little spice. These ingredients are ground together to create a chocolate with a deep roasty, dark chocolate flavor and a gritty texture. The texture comes from a generous amount of coarse, undissolved sugar in the chocolate. I know that this might sound a little odd at first, but this unique chocolate is incredibly flavorful and very delicious.

While I often use it to make hot chocolate, you can use the chocolate in other ways. These Mexican Chocolate Biscotti are loaded with chunks of spicy, rich Mexican chocolate and toasted almonds. Despite what you may thing, the Mexican chocolate is not overly sweet and that means that these biscotti aren’t either. They’re ideal for pairing with a mug of hot chocolate, in fact, and you could also pair them with coffee or a cocktail.

The most difficult part of making this recipe is cutting the Mexican chocolate into chunks. The chocolate tablets are very thick and it requires quite a bit of effort to break them apart. I use a chef’s knife or a chocolate chipper when breaking them down into chunks, and I do so very carefully so as to avoid any knife-slippage on the thick tablets. Once the chocolate is chopped, the rest is easy. The cookie dough is shaped into logs and baked once, then cut into individual cookies before being baked a second time. As with most biscotti recipes, these cookies keep extremely well once they are cooled and crisp, so store them in an airtight container and you’ll have sweet snacks on hand for a long time.

Mexican Chocolate Biscotti
3 1/2 cups all purpose flour
1 1/2 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 large egg white
1 tsp vanilla extract
1 cup sliced, toasted almonds nuts
1 cup chopped Mexican chocolate (about 1 tablet)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by the egg white and vanilla extract.
With the mixer on a slow speed, gradually incorporate the flour mixture, stirring just until no streaks of dry ingredients remain. Stir in almonds and chocolate.
Divide the dough in half. Shape one half of the dough into a log about 2-in high and 8-10-in long (log should be quite narrow) on the prepared baking sheet (dough will be quite sticky; use a spatula or bench scraper, or lightly flour your hands to make it easier to shape). Dough will spread, so repeat the process with the rest of the dough on another baking sheet.
Bake logs for about 30-35 minutes, until golden and set. Cookies will spring back when lightly pressed in the center.
Allow dough log to cool on a wire rack for 20-25 minutes, then slice into cookies 1/2 inch thick using a sharp chefs knife or serrated knife. Arrange flat on baking sheet.
Turn the oven down to 325F, bake cookies a second time for 10 minutes, then flip the cookies and bake for an additional 10 minutes, until they are lightly browned on the sides and slightly crisp. The cookies will firm up more as they cool.
Allow to cool completely on a wire rack before storing in an airtight container.

Makes about 3 1/2 dozen.

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The Weekend Dish: 1/7/2017


The Weekend Dish

Happy first Saturday of 2017!

How did the first week of the new year treat you? I sort of eased out of my holiday vacation slash maternity leave with a lot of time at home, and we got all of our Christmas decorations down and put away. The house always looks so bare and dark once everything is taken down. The big thing on the docket this weekend is the Steelers playoff game this Sunday – my husband is going to the game, but I’ll be hunkered down at home with a big bowl of chili staying warm! What are you up to?

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

2016 Year in Review: A Month-by-Month Look Back – A recap of the last year, including some of my favorite memories, recipes and photos.


17 in 2017: My Resolutions – A list of all of my resolutions for 2017.

17 in 2017: My Resolutions |

Friday Things – Dominic turned 3 months old, cutting molars, socks, coats, and more…

Dominic Aldo - 3 months old |

Top 5 Most Popular Posts This Week:

1. Slow Cooker Spicy Beef Queso Dip

2. No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

3. Hissy Fit Dip

4. Slow Cooker Macaroni and Cheese

5. The Whole30: I Did It! My Experience and Results

Sunday Dinner Menu

Crusty bread
Frosted brownies for dessert

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

This chocolate peanut butter cup pound cake is a total dream.

I am totally making room for these crispy cheesy potato stacks on my next menu!

Easy cold brew coffee pie seems like a great way to get my caffeine fix… pie for breakfast?!

I need to make this Kentucky butter crunch cake for the Kentucky derby this year!

I’m a huge mushroom fan, so I’m thinking of keeping a batch of these sauteed garlic butter mushrooms in the refrigerator to add to meals throughout the week.

Have a delicious weekend!

The post The Weekend Dish: 1/7/2017 appeared first on Brown Eyed Baker.

Crab Omelet Recipe

I can’t seem to get enough crab this season. Dungeness crab is only about $7 a pound or so at local markets. I think I’m starting to get better at removing it from the shells; it’s a tedious job but worth the effort. Rather than dousing it in drawn butter, I have been tossing it with pasta and folding it into omelets. I was inspired to make crab omelets after frequently seeing crab versions of Eggs Benedict. Omelets are much easier and less fussy.
With the exception of shrimp and feta, I tend to shy away from seafood and cheese. But I find that crab actually pairs pretty well with mild cheeses. If you’ve ever had a crab melt or hot crab dip, you know what I mean. I particularly like combining crab with a little bit of cream cheese. It adds richness and a velvety texture and it extends the flavor of the crab. 
I prefer my omelets to be extremely tender. The key is cooking the eggs over low heat, very gently. I use a non-stick pan and plenty of butter. Chives or green onions are a nice addition to the eggs but it’s really all about letting the crab shine through. To gild the lily, I strongly recommend you top your omelet with some kind of caviar or roe. I have made this omelet several times and have topped it with salmon roe, smoked trout roe and with tobiko. Either way, you get the briny flavor of the sea. Salmon or trout roe offer big juicy beads and tobiko gives a terrific crunch. Just be sure to use fresh crab. Canned crab is not nearly as tasty. 
Crab Omelet
Serves 1 
2 eggs
1 Tablespoon water
1 teaspoon minced chives or green onions
2 Tablespoons fresh crab meat 
1 Tablespoon cream cheese
2 teaspoons unsalted butter
Salmon roe or tobiko, optional 
Beat the eggs with the water and add the chives or green onions. Combine the crab with the cream cheese in a small bowl or dish. Heat a non-stick skillet over low heat and add the butter. When the butter melts, add the eggs and allow to set slightly, then push the eggs from the edges toward the center with a spatula so that eggs continue to cook evenly. Continue cooking, gently moving the eggs until they are almost but not completely set. Add the crab and cream cheese mixture to the center of the eggs and gently roll the egg using the spatula and slide it onto a a plate. Top with a generous dollop of roe, if desired. 


Disclaimer: My thanks to Whole Foods Market for suppling me with the tobiko, I paid for all other ingredients. I was not compensated monetarily for this or any other post. 

Easy Lemon Cream Pie


If you like key lime pie, you are going to love this easy, sweet, and tart lemon cream pie recipe! With only three ingredients, the filling can be whipped up in minutes. And because this pie is baked, the filling has a wonderful smooth consistency that holds its shape when you slice it.

My daughter turned 6 months old the other day and I am in shock at how fast time has passed since she was born. I’ve heard parents says this over and over and over, but of course I had no real understanding of what it meant.

So far parenthood has been a constant struggle to stay present and appreciate each day, each moment, each second while secretly and openly yearning for the changes to come. (First smile, first giggle, first full night of sleep, first word, first step—so many firsts to anticipate!)

But it’s all accompanied by an intense mourning as each stage passes.

It’s the ever-present feeling of loss that I wasn’t prepared for. Each tiny outgrown piece of clothing is marked by at least a few tears as it is carefully folded and set aside.

I’ve jokingly referred to the laundry basket in the closet where I temporarily store her outgrown clothes before sorting and packing them away as the basket of sorrow. I laugh about it—you have to, but at times it has been gut-wrenching.

Luckily, all those feelings are balanced by joy. So much joy! Indescribable joy. And more tears, but happy tears. (Seriously, I was not prepared for the amount of crying that would happen this first year.)

Family Favorite Lemon Cream Pie Recipe |

What I’m currently experiencing is the loss of this lemon cream pie that was polished off by my husband last night, because it also brought joy. I made it for Phil’s birthday, so it was his right to eat the last piece, but it still hurt.

Luckily, I have a tree full of lemons that are just starting to ripen, so I can make another for my birthday. And Thanksgiving. And Christmas.

This easy lemon cream pie has become a family favorite since I started making it a few years ago. The filling consists of only three ingredients, which can be whisked together by hand. It bakes up in about 20 minutes, and it seriously comes out perfect every single time.

Family Favorite Lemon Cream Pie Recipe |

The easiest version of this pie would involve a store-bought graham cracker crust and pre-made whipped topping. Making it that way would be delicious and if you’re really pressed for time, that’s the way to go.

I prefer a regular pie crust over graham cracker crust, because the pie filling is intensely sweet thanks to the sweetened condensed milk. The pastry crust helps to cut the sweetness just a bit. But if you like a graham cracker crust with key lime pie, you’ll like it with this pie as well.

If you use a store-bought frozen pie crust, you’ll need to prebake it following the directions on the package before adding the filling and baking it again. Still, it’s pretty easy. And you could still use whipped topping from a tub or can if you’re pressed for time.

Of course my version is the most time consuming (and most delicious) of all. I like to start with a homemade, butter-rich pie crust and top it with fresh whipped cream, piped into decorative swirls. This latest pie was made with my sourdough pie crust, but you can use whichever pie crust recipe you like best.

Sometimes I make a regular all-butter pie crust and sometimes I make one that uses a combination of butter and shortening. If you like the type of pie crust that you find at Marie Callender’s, you’ll want to use a pie crust recipe that is made with just vegetable shortening.

My husband prefers the sourdough pie crust with this lemon cream pie because of the amazing flavor, but if you are looking specifically for a tender, flaky crust, you might be disappointed. The sourdough crust is delicious, and it does have some buttery flakes, but it is a very sturdy crust, and can’t really be described as tender and light.

I like to use a homemade stabilized whipped cream topping, which is just sweetened heavy cream with a bit of gelatin added. The stabilized whipped cream will hold it’s shape and won’t weep, even if the pie is decorated the day before you eat it.

We’ve found that this pie will keep perfectly well for up to a week, if it’s stored in a covered container in the refrigerator.

If you don’t need to make the pie in advance, stabilizing the whipped cream isn’t really necessary. I have included instructions for both stabilized and regular homemade whipped cream in the printable recipe at the bottom of this page.

You can use a piping bag and open star decorating tip to create whipped cream swirls or you can just spread whipped cream over the entire pie. I usually opt for swirls, sometimes covering the pie completely, sometimes leaving the center uncovered.

Okay, as you can see, there are many options for this pie. The filling is so delicious that the pie will be a hit no matter how much effort you put into the crust and topping. So just do what works best for you and your schedule.

Squeezing fresh lemon juice for Lemon Cream Pie |

I used Meyer lemons off my tree for the juice, but regular lemon juice is perfect. Fresh-squeezed will be better than bottled lemon juice.

Egg yolks for lemon cream pie |

You’ll need three large egg yolks. These were provided by my chickens, which is why they’re so orange!

Whisking egg yolks for lemon cream pie |

You can whisk the yolks by hand or with a hand mixer. I just use a whisk.

Whisking egg yolks for lemon cream pie |

Just whisk them for a few minutes until they’ve increased in volume just a bit and lightened in color.

Lemon Cream Pie ingredients |

These are the only ingredients you need for the filling: lemon juice, egg yolks, and a can of sweetened condensed milk.

Making filling for Lemon Cream Pie |

Once you’ve whisked your yolks, whisk in the lemon juice and sweetened condensed milk until everything is well combined.

Lemon Cream Pie ready for the oven |

Pour the filling into your pre-baked pie crust (or prepared graham cracker crust, if that’s what you’re using).

Baked Lemon Cream Pie |

Bake the pie for about 20 minutes at 325 degrees, or until the filling no longer jiggles in the center when you shake it. It might take longer if your pie crust is smaller than 9 inches in diameter, because the filling will be a bit thicker.

Let the pie cool at room temperature then refrigerate it for a few hours before adding the topping.

Family Favorite Lemon Cream Pie Recipe |


Yields 8 servings

Lemon Cream Pie
Save Recipe

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3 large egg yolks

14-oz can sweetened condensed milk

1/2 cup lemon juice

8- or 9-inch baked pie crust or prepared graham cracker crust


1 teaspoon unflavored gelatin (optional, for stabilized whipped cream)*

4 teaspoons cold water

1 cup heavy whipping cream

1/4 cup powdered sugar, sifted

1/2 teaspoon vanilla extract


1. Preheat oven to 325 degrees F.

2. In a mixing bowl, whisk egg yolks until color lightens a bit. Add condensed milk and lemon juice and stir until smooth.

3. Pour filling into cooled pie crust (or graham cracker crust). Bake at 325 degrees for 20 minutes, or until filling is set (it won’t jiggle when you shake the pie plate). My 9-inch pies are always done at 20 minutes, but If you are using an 8-inch pie crust, the filling might take a bit longer to bake.

4. Let pie cool completely on wire rack then refrigerate for a few hours before adding the whipped cream topping.

Regular Whipped Cream Topping:

1. Whip the cold heavy cream with whisk attachment on mixer or by hand with a whisk until soft peaks form. Add powdered sugar and vanilla then continue mixing until medium-stiff peaks form.

3. Spread whipped cream over the top of the pie or use a piping bag and large open star tip to create decorative swirls.

Stabilized Whipped cream topping:

1. In a very small microwave-safe bowl, sprinkle gelatin over 4 teaspoons of cold water. Let bloom for 5 minutes then microwave in 5 second bursts until gelatin is fully dissolved. Set aside to cool a bit.

2. Whip the cold heavy cream with whisk attachment on mixer or by hand with a whisk until soft peaks form. Add powdered sugar, vanilla, and gelatin mixture and continue mixing until medium-stiff peaks form.

3. Use a piping bag and large open star tip to create decorative swirls over the top of the pie.


*If you would like to decorate the pie a day ahead of time and want to make sure that the whipped cream topping holds its shape and doesn’t weep, follow the directions for the stabilized whipped cream topping. The flavor is not affected, but the whipped cream will be slightly firmer and will hold its shape really well.


This lemon cream pie recipe is based on the Eagle Brand Lemon Cream Pie found on All Recipes.

I will be sharing photos and instructions for rolling and blind baking the sourdough pie crust tomorrow. I had planned on combining that with this post, but realized it was going to be too long and contain too many photos!

This post may include Amazon affiliate links. Making purchases through these links won’t affect the amount you pay, but I will earn a small percentage, which helps support this blog and my family. If I write about products I have received for free or am ever paid to write about a product, it will always be disclosed. Thank you.

Kitchen equipment used for this recipe:
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Family Favorite Lemon Cream Pie Recipe |

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Limited Time Holiday Offer


Hello, wonderful friends of AZ Cookbook! Christmas and New Year are just around the corner and it’s time to give and cherish. As a token of my gratitude for your friendship, I have something special for you.

If you are looking for a nice gift for your loved ones, and even for yourself, may I suggest my cookbook “Pomegranates and Saffron: A Culinary Journey to Azerbaijan”? But wait, where’s the token? It is the special rate I am offering to all of you –  20% off on every copy of the book you purchase! All the way until the end of this year – December 31!

And wait, there is more! If you have already purchased the book before, you get an additional 10% off – a total of 30% off for your next copy! To claim your 10% discount, contact me. Otherwise, proceed with the checkout.

Click on the cover picture above to buy your copy of the book! I hope you don’t miss out on this limited time offer. And hey, did I tell you that my book won its 5th award recently? Brag time! Best Books Awards Finalist in the International Cookbooks category! And I am beyond honored and humbled.

By the way, if you haven’t subscribed to receive e-mail updates from AZ Cookbook, you are invited to subscribe now – choose blog post/recipe updates or monthly newsletter (to start in January), or better yet, both to make me extra happy!

Thank you from the bottom of my heart! Enjoy the book and the holidays!

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The post Limited Time Holiday Offer appeared first on AZ Cookbook.

5 Ways to Use Leftover Ham by Dara