Butterbeer Ingredients: 1 pint vanilla ice cream(softened) 1/2 stick butter(softened) 1/3 cup brown sugar 2 teaspoons of cinnamon 1 teaspoon grated nutmeg 1/4 ground clove 1 quart apple cider Directions: Cream butter,sugar and spices together. Beat in the vanilla ice cream. Re-freeze the mixture. Scoop out the frozen mixture into a glass. Pour hot apple cider over the ice cream mixture. Licorice Wands Ingredients: licorice chocolate sprinkles Directions: Melt chocolate-stir licorice into chocolate. Let it set-put sprinkles on wands. Cauldron Cakes Ingredients: tastycakes or homemade cupcakes cotton candy licorice string Directions: Scoop out center of the cupcake. Put cotton candy into center. Add licorice string for handle.     Chocolate Frogs Ingredients:   1-12 ounce bag chocolate chips or 12 ounce bar chocolate, broken into pieces 1 teaspoon grated chocolate 1 plastic mold for bit size chocolate frogs Small candy eyes   Directions:   Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth. Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate mold until chocolate is firm, about 2 hours.  Remove frogs from mold. "Glue" eyes onto the frogs with the remaining melted chocolate. Store at room temperature or in a refrigerator. Makes 12-14 chocolate frogs.   Acid Pops Ingredients:   Lollipops Honey Pop Rocks   Directions:   Dip the lollipop into the honey. Then roll the lollipop in the pop rocks.   Pumpkin Pasties Ingredients:   pre-made sugar cookie dough (break apart; otherwise slice and mold sugar) Cookie to fit into muffin pan pumpkin pie filling powdered sugar   Directions:   Mold sugar cookie into muffin pan. Pour pie filling into muffin pan. Let it bake at 350 degrees. Allow it to cool, then sprinkle powdered sugar on top.