Thursday, October 27, 2011

3 SCARY COOKIES FOR HALLOWEEN (#1)




1. WITCH FINGERS, SOAKED IN BLOOD.


 I found this recipe at foodbuz and I was amazed, how scary, realistic, ugly and funny this fingers are!!!
I am posting the recipe here
(Created by Sheri Wetherell  Founder and Editor-in-Chief at Foodista.com) but I tried to found a easy way to bake these fingers, quick and easy, buying dough from groceries store. 
This way you can bake, having fun with your children, cooking and eating, singing and dancing.....

I bought "bread-sticks dough" and i start making long and narrow stinks.







If they are long enough, they can be cut in two and  pressing the end of it, you add an almond flake to give the impression of a nail.




You can be creative and add  few lines to give an appearance of a finger.

You can brush with egg wash, add salt or sugar on top (as you wish), but I chose not to do either.



As packet insert is saying to put in oven at 325F for 10 minutes, this is what I did. 
My husband said I should keep it a little longer to be crispy, not soft as it was after 10 minutes. 5 more minutes, 325F,  came out nice brown and crispy...


The author of this craft's idea is saying to take the "nails" out, add a little raspberry jam (any one you have in the house, red) and put the "nails" back, to give an appearance of bloody fingers....

SCARY AND FUNNY FOR YOU AND YOUR CHILDREN!!!!


This is the recipe for dough from scratch, created by Sheri Wetherell



Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Slivered almonds (approximately 3/4 cup)
Strawberry or raspberry jam


Preparation

1. Preheat oven to 325 degrees F (165 degrees C) and lightly grease baking sheets.
2. In a large mixing bowl, combine the butter, sugar, egg, almond extract, and vanilla extract. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one slivered almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie and carefully spread a bit of jam on the tip of each finger. Replace the almond to cause the jam to ooze out around the tip of the cookie.

HAPPY HALLOWEEN! 


(next post, second Halloween cookie)

THE BEST HUMMUS, from “Silver Palate Cookbook”

  The first time I had hummus, I love it! 30 years ago (1987) new to this coun...