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Witch Fingers

These WITCH FINGERS are really easy to make and they definitely don't need to be perfect; the imperfections make them extra CREEPY .  A great bake to make with kids because of this.  You can use store bought Sugar Cookie dough and tint it with green food coloring or follow my Sugar Cookie Recipe .  A dough without rising agent is best to keep the definition in the knuckles and prevent the cookies from puffing up in the oven.  Once you have prepared your dough, roll out to about 1/4" thickness and cut into finger sized rectangles.  Then shape using your hands.  Make it pointy at the top of the finger and a little fatter where you want your knuckle. Using the tip of a spoon or small spatula, make three indents for the knuckles.  Some sliced almonds added before baking and a touch of seedless mixed berry jam after the cookies have cooled complete the SPOOKY snacks.  HAPPY HAUNTING! 🦇  
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Harissa Sourdough Loaf

I have been making an easy no knead sour dough bread for a few years now.  It is fantastic and pretty easy!  You basically mix everything together, cover it, and store in the fridge until you want to use it.  The longer you leave it the better: a few days, a week, more.  Time = Flavor.  I have been playing around with the recipe to add one of my favorite flavors, Harissa, and the results are fab!  If you haven't had Harissa, it is a Tunisian sauce made from a variety of chili peppers and spices.  Harissa varies by region and household so find one YOU love.  The one I used for this loaf included preserved lemons and added an extra zing.  But you can even find varieties that include Rose.  It just depends on your taste.  It is Geschmacksache (German translation: Matter of Taste).

Harissa Sour Dough Loaf:

Ingredients:
400g Bread Flour (All Purpose can work too if you don't have bread flour)
3/4 tsp Active Dry Yeast
1 1/4 tsp Salt (I like to use Kosher salt)
1/4 tsp Cayenne  Pepper
4 TBS Harissa + Enough warm water to measure 1 1/2C total*
 *you don't want to much liquid here or the dough will be too moist

 Directions:
Use a bowl with a lid that seals tightly.  Mix together Flour, Salt and Cayenne.  Add Yeast and pour Liquid over the top.  Mix with your hands until well combined, no lumps.  Be sure to push dough down from the sides of the bowl (a dough scrapper comes in handy here), cover and refrigerate.  The more sour dough flavor you want, the longer you should leave it in the Fridge, minimum 1-2 days.   I left this one for 9 days!

When you are ready to bake, remove the bowl from the fridge and allow to come to room temperature.  This usually takes a few hours.  Once the dough is room temperature, shape dough into a ball on a floured surface (pinching together and then flipping it over and rolling between your hands against the counter).  If you have never done this before, it's worth watching a few YouTube videos before your start.  Once dough is formed into a nice ball, flour the top, place on floured parchment and cover with a kitchen towel to rise for about another 1 - 1.5hours.  About 30 minutes before you are ready to bake the loaf, heat your oven and dutch oven with a lid in the oven to 450 degrees.  Once dough is risen and oven and dutch oven are hot, Place the loaf (parchment and all if you are worried about transferring it into the dutch oven and cover.  Bake for 30 minutes.  After 30 minutes, uncover and bake an additional 5 minutes.  To test if the loaf is done, take it out and tap on the bottom, it should sound hollow.  If you aren't sure you casn use a thermometer to test the internal temperature which should read 200 degrees.  Here is the hardest part: Allow to cool completely before cutting or you will let all the moisture out of the loaf.  ENJOY! 


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