WITCHES' BROOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 12 brooms
Number Of Ingredients 4
Steps:
- Cut each piece of string cheese in half so you have 2 shorter sticks. Working one at a time, make 4 cuts vertically in one end of the cheese sticks, stopping about 3/4 inch from the top. Roll the cheese so the cuts are not parallel to the cutting board, and make 2 or 3 more cuts to form the bristles of the broom. Press a pretzel stick into the uncut end of the cheese stick to make the handle. Tie a chive in the middle of top (uncut) end of the cheese stick; this holds the broom head together. Repeat for the remaining brooms.
- Spread the mustard haphazardly on the bottom of a black or white plate. Stand the brooms up on their bristles as if they are sweeping up the mustard.
WITCH'S WARTS
Make and share this Witch's Warts recipe from Food.com.
Provided by Lvs2Cook
Categories Candy
Time 53m
Yield 60 warts
Number Of Ingredients 4
Steps:
- Melt butter. Remove from heat and add the semi-sweet chocolate. Cover and let rest for about 3 minutes to melt the chocolate, then stir until smooth.
- Add the heavy cream, gradually, stirring until totally incorporated and chocolate loses its shine.
- Refrigerate until slightly firm (approx. 20 - 30 minutes).
- Roll chocolate into small balls and then roll into chopped 3 MUSKETEERS® Bars, pressing gently to adhere.
Nutrition Facts : Calories 96, Fat 5.4, SaturatedFat 3.2, Cholesterol 6.4, Sodium 36.7, Carbohydrate 12.9, Fiber 0.9, Sugar 10.1, Protein 1
WITCH'S FINGER BREAD STICKS WITH MAPLE MUSTARD DIP
Provided by Gina Marie Miraglia Eriquez
Categories Bread Mustard Bake Vegetarian Kid-Friendly Halloween Almond Fall Maple Syrup Gourmet
Yield Makes 4 dozen fingers and 1 1/4 cups dip
Number Of Ingredients 17
Steps:
- For dough:
- Stir together water, sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment until sugar is dissolved; let stand until yeast bubbles, about 5 minutes.
- Beat in 1 cup of flour on low speed until combined.
- Clean dough from paddle, then attach dough hook. Add 1 1/2 teaspoons salt and 2 1/2 cups flour to mixture and beat until dough pulls away from the side of the bowl, about 3 minutes. (If dough is too sticky, add enough of 1/2 cup remaining flour, 1 tablespoon at a time, until dough is no longer sticky.)
- Oil a large bowl and transfer dough to bowl, then turn dough over to coat it with oil. Cover bowl with a dry towel, then let dough rise in a draft-free place at warm room temperature until it is double in size, about 1 hour.
- For fingers:
- While dough is rising, place green food coloring in a small bowl, and using a paintbrush, paint one side of the almond slices or the rounded side of the peanut halves.
- Heat oven to 450°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Divide dough into quarters. Work with 1 piece at a time, and keep remaining dough covered.
- Roll one quarter into a 12-inch log, then cut it into 12 (1-inch) pieces.
- Dust work surface with additional flour, if necessary, to facilitate rolling. Roll and stretch each piece into a craggy 5-inch "finger." Transfer fingers to baking sheets and let stand at warm room temperature, loosely covered with a smooth kitchen towel, until fingers are slightly puffed, 15 minutes.
- Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife.
- Brush fingers with egg wash, then press on nails. With cleaned paintbrush, dab a little red color around the cuticles. Sprinkle fingers all over with pretzel or coarse sea salt.
- Bake fingers until deep golden, about 15 minutes (form more fingers while first batch is baking). Transfer to a rack to cool.
- Repeat forming and baking in batches with remaining dough.
- For dip:
- Whisk together mayonnaise, mustard, and maple syrup until combined. Refrigerate until ready to use.
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