Skip to main content

Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Frankenstein Fingers


For our latest Halloween get together I made these Frankenstein Fingers, which are chocolate cookies that are baked, topped with a candy corn "nail," then drizzled with a powdered sugar glaze to emphasize the wrinkles on the fingers.


Chocolate and spooky! Enjoy!


Notes: I found this dough to be pretty dry, which I imagine is intentional because you don't want it to spread too much while baking. If there are a few cracks in the dough once shaped, don't worry about it, it just looks intentional and makes the fingers look more creepy. I did forget to press the candy corn into the freshly baked cookies, so if you happen to do the same, simple glaze the cookies and gently place the candy corn on top. The glaze will secure it just fine. These weren't the best tasting chocolate cookies I've ever had, but that was alright. They were perfectly fine and tasted good enough. They did what they were supposed to, which was retain their shapes and details, while being sturdy enough to not fall apart easily.

Frankenstein Fingers
Makes about 3 dozen if small, 2 dozen if larger

Ingredients:
  • For cookies:
  • 3/4 cup butter softened
  • 3/4 cup firmly packed brown sugar
  • 3 (1-ounce) squares semi-sweet baking chocolate, melted
  • 2 cups all-purpose flour
  • Candy corn
  • For glaze:
  • 1 cup powdered sugar
  • 2 tablespoons water
Directions:
  1. Heat oven to 350°F.
  2. Combine butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate; continue beating until well mixed. Add flour; beat at low speed until well mixed.
  3. Knead dough with hands until dough sticks together.
  4. Shape rounded teaspoonfuls of dough into 3-inch long bumpy “finger” shapes. (You will need to squeeze and pinch dough together to form fingers). Form rounded point for fingernail on one end. 
  5. Place 2 inches apart onto ungreased cookie sheets. Make knuckle marks in dough using toothpick, if desired. Bake 10-12 minutes or until set. Remove from oven; immediately press 1 candy corn onto pointed end. Cool 5 minutes on cookie sheets.
  6. Place cooling racks over waxed paper. Carefully move cookies from cookie sheets onto cooling racks. Cool completely.
  7. Combine all glaze ingredients in bowl until well mixed. Lightly brush cooled cookies with glaze.
Recipe from Land O Lakes.

Comments

Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful.

Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!


Chicken Doritos Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Chicken Doritos Casserole fits that description perfectly. Enjoy!


Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.

Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!