Witchs Warts Recipes

WITCHES' BROOMS

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

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.