Witches Fingers: October Signature Snack

Looking for some fun "finger foods" (pun intended) to prepare this Halloween? How about Witches Fingers?? They taste better than they look, trust me. 

Here's what you will need:

1 cup butter, softened

1 cup icing sugar (powdered, or confectioner's sugar) sifted

1 egg

1 teaspoon almond extract

1 teaspoon vanilla

2 3/4 cups all purpose flower

1 teaspoon baking powder

1 teaspoon salt

3/4 cup whole blanched almonds

1 tube red decorator gel

Directions: Mix together butter, sugar, egg, almond extract and vanilla. Then, beat in the flour baking powder and salt . Cover and refrigerate mixture for 30 minutes. Working with one-quarter of the dough at a time and (the remaining dough should stay refrigerated) roll heaping tablespoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a knife, make slashes to create knuckles. 

Place on lightly greased cookie sheet in 325* F oven for 20-25 minutes or until pale or golden. Let finger cookies cool for three minutes. Lift up almond and squeeze red decorator gel onto nail bed and press almond back into place so gel oozes out from underneath. Repeat with remaining dough. 

Makes about 5 dozen fingers. 

Eddy Street Signature Snack: S'mores Bites

S'mores Bites

yield: 24 BITES

total time: 30 MINUTES

Ingredients:

• 7 whole graham crackers (equals 1 cup), finely crushed
• 1/4 cup powdered sugar
• 6 tablespoons butter, melted
• 2 (1.55 oz) milk chocolate candy bars (I used hershey's), divided into rectangles
• 12 large marshmallows, cut in half

Directions:

1. Preheat the oven to 350°F.
2. Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing.
3. Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl.
4. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups.
5. Bake 4-5 minutes or until edges are bubbling.
6. While that's baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water.
7. Remove the pan from the oven and place one chocolate rectangle into each cup.
8. Place one marshmallow half, cut-side down, into each cup.
9. Return to oven for 2-4 minutes or until marshmallows are just slightly softened.
10. If you'd like the tops to be brown, turn the oven to broil, and broil the s'mores bites for 1-2 minutes.
11. Cool on a cooling rack for 15 minutes before carefully removing them from the pan.
12. Enjoy! These bites are so delicious you are bound to have more than one!

*Originally seen on Pinterest

Bunny Bait: March Signature Snack

1. 4 cups chex cereal squares (rice or corn)
2. 2 cups Cheerios
3. 1 cup Mini Marshmallows
4. 14 ounces vanilla almond bark (or white chocolate)
5. 6 cups plain popped popcorn
6. 1 (8 oz) bag Cadbury mini eggs
7. Sprinkles
8. Candy Melts: Pink, Blue and Yellow

Instructions

1. Line a baking sheet with parchment paper. In a large bowl, combine the chex, Cheerios, marshmallows.
2. In a small microwave-safe bowl, melt 14 ounces of the almond bark according to package instructions. Once melted, pour over the cereal/popcorn mix. Stir until evenly coated.
3. Spread cereal mix into an even layer on the lined baking sheet.
4. Sprinkle Cadbury eggs and sprinkles evenly over the mixture.
5. Melt candy melts according to package instructions in the microwave (melt one color at a time) and drizzle it over the mix.
6. Allow mix to harden before breaking apart. Snack mix will stay fresh in an airtight container at room temperature for up to one week.