In Purrsuit of Flavours Halloween Theme

Over the weekend we worked on our hallowed eve food.  Phenny and Nellie, our co-sponsors from Easy Blog, were way ahead of us and got their concoction ready early….we loved the whole family’s efforts.                                                                         

The boys, they are busy destroying the recipe so no one can steal it from them.

 

We had several duties to perform to get the ingredients the way we wanted them.  One of my jobs was to gather up all the warts I could find and place them in a dish.  Gross!!

                                                        All other ingredients are sitting on the island.

After dad rolled the dough, I scratched out the wrinkles in the witches fingy.  This was too much fun and Shoko had to slap my paws to get me to quit shredding the fingers cause the warts were coming off.

 

I found some eyeballs hanging around not being used so added them, giving the fingers a quality of all seeing…..even when they melted.  Ya, I know I should have put them on the finger AFTER they were out of the oven.  Now they look spooky….mol

We are also joining Sandee at Comedy Plus blog…..drop by and see some furry blogs.

                                        Witch’s Fingers

INGREDIENTS

1 cup unsalted butter softened
1 cup sugar
1 egg
1 teaspoon Almond extract
1 teaspoon Vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt 1/2 teaspoon salt, if using salted butter
3/4 cup whole blanched almonds
green food coloring few drops
1 tube red decorator gel<
pkge eyeballs
1/2 C of Craisins

 

INSTRUCTIONS

In a bowl, beat together butter, sugar, egg, almond and vanilla extract; beat in flour, baking powder and salt. Add a few drops of green food coloring until it reaches your desired green. Cover and refrigerate for 30 minutes.  We refrigerated the dough in plastic wrap.

Roll heaping tablespoons of dough into finger shape for each cookie. Press almond firmly into one end for the nail. Squeeze in center to create knuckle shape; using a paring knife or toothpick, make several places to form knuckle.

Place on parchment lined baking sheets. Bake in a 325 degree oven for 20-25 minutes or until pale golden. Let cool for 3 minutes.

Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Let cool. Makes about 28 large cigar size cookies. If you only use 1 teaspoon of dough, you will get about 4 dozen cookies.

    • The shortbread for the fingers is easy to make as just shortbread…..no great fuss.  The dough does not toughen up if one kneads it many times.

    •                                      BONY PETITE

  •                                                              

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36 thoughts on “In Purrsuit of Flavours Halloween Theme

  1. easyweimaraner

    oooh we love the color!!! that is the perfect snack for an evening on da sofa with an old horrormovie ;O)))) sadly the dad cut our nails so we can not do da scratch decoration.. will our teeth work too?

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  2. databbiesotrouttowne

    hay ewe galz…how kewl iz thiz reccipez !!! tell de mom N dad we said thanx for sharin; now we can eat cookeez with out de food servizz gurl pointin a finger at uz N ask…witch one oh ewe did thiz 🙂 ♥♥

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  3. Sandee

    Oh how fun. They look great. You did a great job.

    Thank you for joining the Wordless Wednesday Blog Hop.

    Have a purrfect Wordless Wednesday. Hug to mom.. 🙂

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  4. The Canadian Cats Post author

    This is Chef Mike Hartley from Cat Scouts recipe for
    Halloween Stuffed Peppers….enjoy
    HALLOWEEN STUFFED PEPPERS

    Ingredients
    Kosher salt and ground black pepper
    1 cup small elbow macaroni
    1 tablespoon canola oil
    1 yellow onion, chopped
    3 cloves garlic, finely chopped
    1 pound lean ground beef
    One 14-ounce can fire-roasted tomatoes, drained
    1 cup heavy cream
    2 cups shredded sharp Cheddar
    6 orange bell peppers

    Preheat the oven to 350 degrees F.
    Bring a small pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and hold until the meat mixture is ready.
    In a cast-iron pan, heat the oil over medium heat. Add the onions and sweat until translucent, 5 to 8 minutes. Add the garlic and cook for another 1 minute. Add the ground beef, season with salt and pepper and cook until starting to brown, 3 to 5 minutes. Add the tomatoes and cook for another 2 to 3 minutes. Add the cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat, add the cheese and stir until well incorporated. Stir in the cooked macaroni and season with salt and pepper.
    Cut each pepper around the stem and remove to create a lid. Remove the seeds and, if the peppers do not sit flat, trim the bottoms slightly; just be careful not to cut a hole in the bottom of the peppers. Using the tip of a small serrated knife, cut a face like a jack-o’-lantern into the side of each pepper.
    Fill the peppers with the beef mixture and put on a baking sheet with the lids on the side. Bake until the peppers are fork-tender, about 30 minutes.

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    1. The Canadian Cats Post author

      Mom says they’re easy as shortbread and she will use the dough for cookies…..it’s gotta be easy or mom could never get dad to help…..just sayin’. You can need the dough till your hands are swollen and the dough stays the same. I think refrigerating for 20 minutes is the key.

      Tyebe

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