October | 2013 | GinsKitchen

It’s Halloween! Want to gross everyone out with these creepy finger cookies? They surely taste a thousand times better than they look. These fingers are a spooky addition to a Halloween party and kids absolutely love them. I just shaped the fingers with my hands instead of using a finger cookie mold (each one only had 8 witch fingers cavities, not practical at all). To prevent your cookies from flattening after baking, the trick is to freeze the shaped fingers for 30 minutes before putting them into the oven.

Recipe adapted from Pattie T. http://pattietierney.blogspot.com/2011/10/witch-finger-cookies.html

Ingredients:

225g (2 sticks)	Unsalted butter (softened)
120g (1 Cup)	Confectioner’s sugar
1	Egg
1 tsp	Almond extract
1 tsp	Vanilla extract
340g	All purpose flour
1 tsp	Baking powder
1 tsp	Salt
40-60	Whole almonds
1 tube	Red decorator gel
1 Tbsp (Optional)	Cocoa powder (For decorating only)

Directions:

In a mixing bowl, beat together butter, sugar, egg, almond and vanilla extract until light and fluffy.
Gradually add flour, baking powder and salt, mix until combined.
Split dough into two parts and wrap in plastic wrap, refrigerate for 1 hour or overnight.
Working with one dough at a time, roll about a tablespoonful of dough into finger shape for each cookie.
Squeeze red decorator gel onto nail bed (only the edge) (see picture 1), press one almond firmly into the nail bed to give the appearance of a long fingernail (picture 2).
Use your fingers to squeeze cookie near the tip and again near the center of each to give the impression of knuckles. Make an indentation with a toothpick or a knife where the knuckles are to help give a more finger-like appearance (picture 3).
Line baking sheet with parchment paper, arrange the shaped cookies on the baking sheet and place the whole pan into freezer for 30 minutes.
Preheat oven to 325F degree, bake finger cookies for 20-25 minutes or until pale golden.
Let cool and lightly dust the knuckles with cocoa powder (picture 4).

Notes:

Make sure to freeze the shaped fingers for at least 30 minutes before baking.

12 Days to Halloween – Cookies (letstalkirmah.wordpress.com)
Spooky Witch Fingers! (inspirationsfinecatering.wordpress.com)

For the longest time, I thought potato au gratin and scalloped potatoes were the same thing. I was told they were slightly different – gratin is baked with a layer of cheese (or breadcrumbs) on top until it turns golden brown, while scalloped potatoes never includes cheese. Both dishes are equally yummy! This side dish is very easy to make, it may take some time to thinly slice the potatoes, but after putting the dish into the oven, you are completely done! I put cheddar cheese on top since my kids like cheddar, but you can use any cheese you want.

Ingredients:

1 Tbsp	Butter
1	Garlic clove, crushed
2 lbs	Mushrooms, sliced
1	Egg, beaten
2/3 cup	Non-fat milk
2/3 cup	Heavy whipping creaqm
6 oz	Gruyere cheese or Cheddar cheese (grated)
	Salt and Pepper

Directions:

Preheat oven to 400F, rub an oven-proof dish with butter and garlic.
Thinly slice the potatoes (picture 1).
Start with a layer of potatoes on the bottom of your dish (picture 2), then add a layer of sliced mushrooms (picture 3).
Sprinkle salt and pepper, then repeat steps 2 and 3 to add another layer of potatoes and mushrooms (pictures 4 and 5).
After seasoning with salt and pepper, top with remaining potatoes (picture 6).
Mix together eggs, milk and cream and pour over vegetables (picture 7). Bake for an hour.
Remove the dish from oven and sprinkle cheese over top (picture 8).
Bake 25 minutes or until cheese is melted and golden and vegetables are tender (picture 9).