Just in time for Hallowe'en! Witch Fingers & Ogre Toes!

I was reading one of my favorite food blogs, Macheesmo and came across a recipe for Witch Fingers.  I needed something relatively sugar free and healthy for snacks at my clients' upcoming Hallowe'en Party, and these (see his picture) were my inspiration!  If you would like to make Macheesmo's recipe, follow this link:
http://www.macheesmo.com/2012/10/witch-fingers/?  I decided due to my time constraints to simply use frozen bread dough rolls!

 

 

Witch's Fingers & Ogre's Toes!

 

 

2 packages frozen dough dinner rolls

Sesame Seeds

1 egg, lightly beaten

Whole or Half Almonds

Cashews

Red & Green Food Coloring

 

1.  Allow dough to defrost until dough is soft, but has not begun to rise (1-1.5 hours on my countertop.
 

2.  For the witch's fingers, cut each roll in half, and roll snake-fashion into 'fingers' approx 3-4 inches in length.  I twisted them also, so get the lumpy knuckles affect.    For the Ogre's Toes, simply cut each roll in have, form into an oval/egg shape.

3.  Put several drops of GREEN food color into a plastic bag, add 1 tsp water, being careful *not* to dilute the color too much. Add enough almonds (for the nails) and cashews (for the claws) to the bag, and squeeze thoroughly, getting each nut coated in green.  In another small bowl or saucer, add several drops of RED food coloring, undiluted.  Using a fine paint brush, paint one end of each 'finger' and 'toe' with the red food coloring.  Push the almond and cashews into the dough firmly.
 

4.  Place on a parchement lined sheet pan.

5.  Cover the pans with oiled plastic wrap and let rise approx 30 minutes in a warm draft-free area..

6.  Brush with egg wash and sprinkle with sesame seeds

7.  Bake 15-20 minutes in a preheated 350 degree oven until lightly golden in color..

 

On Macheesmo's Blog, he has a very yummy mustard/mayo dip to serve with his fingers.  I plan to warm up some marinara sauce for mine!

 

Hope you have a Fun Hallowe'en!

 



Back to the Blog!

It's been ages since I've posted.  What can I say? Life gets busy!!! But, the holidays are coming, (we've already celebrated "Canadian" Thanksgiving with my family, but there's certainly more to come!  I want to share an awesome dessert I made from a recipe I found on ..where else?.. Pinterest! This got raves at our Thanksgiving Feast!  It is very easy, and you make it in a crockpot!  Before you start, make sure you have a heat-proof bowl or casserole dish that will sit inside your crockpot.  This is because the cake is actually cooking inside the dish, which sits in your crockpot, to which you add a cup or so of water (enough to come half-way up the side of the bowl).  It gently steams, and the results are amazing!!!!

                            Slow-Cooker Turtle Cake





Prep Time: 25 minutes
Cook Time: 4 hours, 30 minutes
Total Time: 4 hours, 55 minutes

Ingredients:

• 21 oz. pkg. brownie mix
• 1/2 cup water
• 1/3 cup butter, melted
• 1 egg
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1 cup chopped pecans
• 14 unwrapped caramels, cut in half

Preparation:

Place a vegetable steamer or other low rack on the bottom of a 5-quart slow cooker. Pour in 4 cups hot tap water and turn to high heat. (I just used a piece of tin foil that I crumpled up)

In a large bowl, combine the brownie mix, 1/2 cup water, oil, and egg and beat with a wooden spoon to mix well. Stir in the chocolate chips and nuts.

Spray a 2 1/2-quart souffle dish that fits in the 5-quart slow cooker with nonstick baking spray containing flour. Pour brownie mixture into the dish. Push the caramels pieces partially into the batter, but do not push all the way into the brownie mixture.

Wrap the dish in a double thickness of foil. Tie with kitchen string, making a handle to make the dish easier to remove. Place on the rack in the slow cooker.

Cover and cook on the high heat setting 4-1/2 hours. Remove the dish from the slow cooker, remove string and foil, and let cool 30 minutes. Serve warm with whipped cream. 8 servings.

If you have a newer hotter cooking crockpot, check the cake at 3 hours. The cake will be very

fudgy but should be set at the edges.  Serve warm with ice cream!  Yum!