19 hours and 38 minutes. That is how much Harry Potter I watched this weekend, along with a few wonderful accomplices. Two days, no blue jeans (strictly stretchy pants), LOTS of yummy snacks, and four sets of parents probably wondering what the hell was wrong with their offspring.

We made it through the first four movies on Saturday (we might have fallen asleep before the end of Goblet of Fire, but there is no excuse for the haircuts sported by Harry and Ron in that movie anyways), and the last four on Sunday, wrapping the whole thing up by around 9pm. By the time the epilogue started, we all felt very old and more than a little nostalgic, having reminisced about all the midnight book releases and midnight movie screenings we had been so excited for in the past.

Prior to the start of our marathon, we had excitedly planned the snacks. I was supposed to make Pumpkin Pasties, Jordan was going to make Cauldron Cakes, Allyson volunteered to bring popcorn (not technically Potterish, but it’s like crack to her), and Becca said she would bring yummy pumpkin bars.

My Pumpkin Pasties did not get made, due to a can of pumpkin that, when opened, turned out to be very questionable in both looks and odor. Becca, however, totally came through and brought some seriously delicious pumpkin bars, thus fulfilling the Harry Potter Pumpkin Quota. The bars themselves had the consistency of bread pudding (I don’t know if this was intentional or not, but it was amazing), and were topped with a sweet and tangy cream cheese glaze. As irresistible as these bars were when we first ate them, we found that after chilling for a while in the fridge, they become positively magical.

Jordan also had kitchen woes, and due to a non-functioning oven, she wasn’t able to bake Cauldron Cakes. She did some interesting improvising though, and showed up with a chocolate panettone (Italian Christmas bread), a can of whipped cream, and some licorice. After demanding that we all leave her to her own devices for 5 minutes, she turned around and presented us with the most impressive (and most delicious) store-bought Cauldron Cake this side of Hogwarts. The licorice was only there for visual effect, and was immediately banished to one side while we tore into the “cauldron”.

My fallback plan was much less creative than Jordan’s. I decided to forego cakes or pastries of any kind, and satisfy my craving for Stacy’s Cinnamon Sugar Pita Chips instead. They were low-fat, and pretty quick and easy, but decidedly un-Potterish. As was the unbaked version of my low-fat jalapeño dip, which I also made in an effort to balance the sugar-overload.

In order to make up for not making anything British (or Potter-related) for this weekend, next up I’ll be posting a recipe for Banoffee Pie. It’s completely brilliant (look at me, speaking British).

All in all, we ate too much, laughed too much, and had a blast.

Mischief managed.

Baked Cinnamon-Sugar Tortilla Chips recipe

  • 4 flour tortillas (use less if you want fewer chips)
  • ground cinnamon
  • granulated sugar
  • cooking/baking spray (or butter-flavored spray)

Using scissors or a pizza cutter, slice the tortillas into the desired size for your chips (you can see the size that I cut mine to in the picture above). Spray the cut tortillas with cooking spray on one side (or both, if desired)

I didn’t give measurements for the cinnamon and sugar, because I didn’t actually measure them when I was making the chips. Find a small bowl or container, and add enough cinnamon and sugar (in whatever ratio you want, but you probably want a little more sugar than cinnamon) to toss the sliced tortillas in, a few pieces at a time.

Place the tortilla chips on parchment paper and on a cookie sheet, and bake at 350° for 25-30 minutes, or until chips become darker brown and crispy. Remove, cool, and enjoy!

The recipe for Becca’s pumpkin bars is here!