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Ginger Newts
⅔ cup butter, room temperature
¾ cup brown sugar, packed
⅔ cup molasses
1 egg
1 tsp vanilla extract
3 ½ cups flour
1 tsp baking soda
1 tbsp ground ginger
1 tbsp ground cinnamon
½ tsp allspice
¼ tsp ground cloves

In a large bowl, whisk together flour, baking soda and spices. Set aside. In another bowl or stand mixer, cream together butter and brown sugar. Once light and fluffy, add molasses and mix well. Add egg and vanilla and mix. Add flour mixture to butter mixture and mix until combined. Make sure to scrape down sides of bowl between each step. Once smooth, divide dough in half and form discs. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Once chilled, roll dough out and cut into newt shapes using a cookie cutter or template. Place newts on a parchment-lined baking sheet and bake at 350ºF for 7-10 minutes, or until lightly golden around the edges.

Chocolate Frogs
2 cups dark or light cocoa candy melts
¼ cup every flavoured jelly beans or candy of choice

Place candy melts over a double boiler and melt over low heat. Fill chocolate molds halfway to the top. Carefully, place a few jelly beans into the centre of each (depending on how large your frog molds are) and cover with candy melts. Allow candy melts to set and firm up completely before removing from molds.

Golden Snitch Truffles
1 vanilla cake, baked and crumbled
1 tsp ground ginger
¼ tsp ground nutmeg
⅓ cup vanilla icing
¼ cup butterscotch
3 cups yellow candy melts
½ cup gold sprinkles or gold dust
12 wing cutouts

In a large bowl, mix vanilla cake with spices, icing and butterscotch until a thick dough forms. Roll dough into 1-inch balls and place on a parchment-lined baking sheet. Freezer for 15-12 minutes. While freezing, melt candy melts over a double boiler. To assemble truffles, dip each ball into candy melts, allowing excess candy coating to drip off. Roll each cake pop or sprinkle with gold dust or sprinkles. Allow truffles to harden completely and insert feathers as wings, using a toothpick for support if needed.

Pumpkin Juice
8 cups apple cider
1 cup pumpkin purée
3 tbsp maple syrup
1 tsp vanilla extract
1 tsp pumpkin pie spice

Using a blender, blend all of the ingredients together. Serve drink over ice.

Acid Pops
12 round lollipops
½ cup honey or agave
6 packs green popping candy

Dip each lollipop into honey or agave and allow excess to drip off. Roll each lollipop into popping candy.

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