Witchs Warts Recipes

CRISPY TREAT WITCH'S HAT

Steps:

• Melt 9 tablespoons of the butter in a large pot over low heat. Add 3 packages marshmallows and heat, stirring, until completely melted. Add the chocolate-flavored rice cereal and stir until well coated. The mixture will look very white because of the melted marshmallow; that's okay because the color will fade. You can add a dash of cocoa powder to deepen the color if you'd like.
• For the hat base: Grease a large piece of parchment with butter. Oil your hands so the cereal doesn't stick, then remove about a quarter of the cereal mixture. Press and mold the mixture on the greased parchment to create a 10-inch flat circle.
• For the hat: Build the remaining cereal mixture into a cone with a 6-inch-wide base. Set the cone on top of the hat base. Shape bends and divots into the cone to make a realistic looking hat.
• Melt the remaining 3 tablespoons butter in a saucepan over low heat. Add the remaining package of marshmallows and heat, stirring, until melted. Stir in the plain rice cereal until well coated. Grease a small bowl with butter and transfer 1/2 cup of the cereal mixture to the bowl. Set aside.
• For the hatband: Add a few drops of green gel food coloring to the rest of the cereal mixture in the saucepan and mix well until the color is even. Using the green batch, create a 3-inch-wide band or strip to wrap around the entire base of the cone.
• For the buckle: Dust the reserved batch of cereal mixture with edible gold powder and shape into a square buckle. Press the buckle onto the base of the hatband. If the mixture doesn't hold its shape, let it set for 10 minutes to stiffen.

WITCH'S WARTS

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.

WITCH'S FINGER BREAD STICKS WITH MAPLE MUSTARD DIP

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.

WITCHES' HATS

Steps:

• Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.

SPOOKY WITCHES' FINGERS

Steps:

• Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
• 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 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.
• Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

WITCH'S BREW

Steps:

• In a punch bowl, combine punch and soda. Top with scoops of ice cream.