Witch Fingers

In anticipation for Halloween on Wednesday, I decided to share this cookie recipe with you. My mom used to make these cookies every year, and my brother once refused to bring them to a school Halloween party because he thought they were so creepy.

-witch fingers-

Witch Fingers:

1C butter

1C icing sugar

1 egg

1tsp almond extract

1tsp vanilla

2-3/4C all purpose flour

1tsp baking powder

1tsp salt

whole blanched almonds (one for each cookie)

1 tube red decorating gel

-ingredients-

Beat together butter, sugar, egg, vanilla and almond extract. Beat in flour, salt and baking powder. Cover and refrigerate for 30 minutes.

-ready for the oven-

Roll spoonfulls of dough into finger shapes. Press almond firmly into the end of each finger for the nail. Use a knife to slash lines for knuckles. Bake at 325C on a parchment lined baking sheet for 15-20 minutes.

-slightly golden-

Let cool for 3 minutes before lifting up almond and squeezing decorating gel into nail bed. Press almond back into shape. Let cool on cookie rack. (When not working with dough keep refrigerated)

-witch fingers-

These cookies have a subtle almond flavour and are not overly sweet, like so many other Halloween treats are. They are perfectly creepy and appetising! Happy Halloween!!

Kale Chips

Kale is a super-food, packed with tons of vitamins, calcium and fiber. I won't lie and say that these chips are just as good as potato chips, because they aren't....But if you're looking for something salty and crunchy without having to say 'sweatpants are all that fits me right now' this is the way to go.

-kale chips-

Take clean, dry (VERY DRY) kale and cut away the stem and centre vein.

-tear/cut into small pieces-

Place a cookie rack on a baking sheet, and spread bite sized pieces of kale on top. Be sure to spread the kale out (cook in multiple batches) or it will just steam and not get crunchy.

-raw kale-

Spray lightly with cooking spray and sprinkle with salt. Bake at 300C for 10-12 minutes until edges start to brown.

-enjoy!-

Taco Dip

Taco Dip is by far the simplest recipe I have in my repertoire, but it's also what I get the most requests to make.

-taco dip-

Taco Dip Base

500mL container of sour cream

1 cup Miracle Whip

3 Tbsp Taco Seasoning

Mix ingredients until combined and spread on large plate or platter

-base-

Top with cheese, tomatoes, salsa and green onions. (Gut the tomatoes and mix in with salsa)

-toppings-

Serve with tortilla chips!

I'm not sure how many people this is actually supposed to serve, but I have never had any leftovers...

In fact, I've seen people lick the plate clean (you know who you are)

Long Weekend Cleaning

Happy Thanksgiving! I decided to take advantage of this long weekend and start getting out all my winter essentials. I started by pulling out my Uggs, and I found that they were in bad shape. Normally I take great care of my shoes, but I find these suede boots are impossible to keep looking new! I treat them with protective spray, and I  don't wear them on slushy days but by the end of last winter they looked like this...

-salt stains-

-before-

This is my third pair of Uggs and they aren't cheap, so I figured I should find a way to clean them up. I've heard of people using vinegar and water but I was nervous about that because the dye on these is so dark. I used mild dish detergent (Dawn) and cold water. I dabbed the soap solution on the stained sections (not scrubbed) and left them to dry.

-waiting to dry-

You may have to repeat this process a few times because you can't tell if the stains are still there unless it is completely dry. I wouldn't say they are good as new but they are definitely good enough for another Winnipeg winter.

-after-

Make sure to treat them with protective spray once they are cleaned!

Sangria

It is officially fall in Winnipeg. Temperatures are dropping, leaves are changing, and so are my choices for food and drinks. I have said goodbye to Palm Bay and Twisted Tea for another year, and I'm beginning to sip on heavier things like whiskey and red wine.

-home-made Shiraz-

I have recently begun making my own wine, and because it's so inexpensive, it is perfect for making sangria. Sangria is often considered a summer drink because it's cold and fruity, but I think it's perfect for fall. 

-wine carboy-

For every bottle or so of red wine, I add 2 ounces of orange liqueur, 1 cup of gingerale, sliced oranges, lemons, limes, and occasionally I toss in some berries.

-triple sec-

 I don't measure as I go, so it always turns out a little different. I usually leave it overnight in the fridge, and serve it in a glass over ice.

-sangria-

P.S. You can even eat the drunk fruit after, and get a little buzz.