Witch Fingers and One Year of Blogging

I can't believe it's already been a year since my first post. Actually, there were a few first posts. I get more and more visitors, and thanks to you I can see that I need to try harder. Choose even better recipes and take even better photos. So thank you for visiting, for your comments and for the motivation to keep going :)

Are you curious what recipes I started with? Here they are:

Grilled fish with rosemary

Barbie cake

cebulaki (Polish onion flatbreads)

captain's pierogi (Polish dumplings) and pierogi dough

potato pancakes, a little different

chocolate mango tartlets

witch fingers

I don't know how it happened that my blogging started right on Halloween. Since that's just how it went, I'm celebrating my first year of blogging Halloween-style.

The idea for these fingers is already known everywhere. Still, they make an impression on grown-ups and kids alike. Making them is child's play – in theory and in practice, because my daughters helped me make them. They're also very tasty, and, well, it's not every day that we get to eat somebody's fingers. While making them, my daughters told a story about a witch who visited us and got really scared of something (maybe our pumpkin :)) and had to run away fast. All that was left of her were her clothes and a few fingers, which are very sharp and might scratch…

See for yourselves:

witch fingers

And here is that scary pumpkin:

Boohooo

The author of the recipe is Małgosia, and I thank her for sharing it.

Directions:

Knead all the ingredients except the almonds and jam, as briefly as possible, into a smooth dough. Shape it into a log and divide it into 22 equal pieces. Roll each piece into a log the length and thickness of a finger (about 10 cm), remembering that the fingers will be thicker after baking. Pinch lightly in two places to mark the shape of a finger. With the blunt side of a knife or with a toothpick, at a distance of about 1 and 6 cm, make light cuts that are supposed to look like finger joints. Press an almond into the end of each finger. Preheat the oven to 180°C (350°F) and bake for about 10 minutes, or until lightly browned. After the fingers cool, gently pull off the almond, dip it in jam and put it back in place as the fingernail. You can also paint the tips of the fingers with jam.

Enjoy!