Best of Seattle-Snoqualmie Falls walking tour

If you are taking a trip to Seattle, budget in 2 hours to drive east and see Snoqualmie Falls. It is heralded as the most majestic & largest drop in North America, second only to Niagara Falls. It’s free, it’s easy, and it’s gorgeous. For travelers, the site has another feature–a 4-star rated hotel that sits on the edge of the cliff. The yoga room actually overhangs over the river leading up to the fall, and the spa is a Japanese/northwest theme. This small-ish resort is sought after for weddings and other special events.

So, since I’m a big believe pictures are better than words on this type of blog, I’ll give you the details.

Parking: Free. lot up top by the lodge (unless you valet) and a bridge connects to the falls. You can also park in a lower parking lot if you want to swim in the river. I highly recommend this if you have food or anything else you need to bring in.

Trail quality: superior. crushed gravel and wide. Some steep areas, but kids of most ages can make it up and down no problem.

Time: about 15 minutes down with children, about 20-25 minutes up depending on your level of fitness.

Travel time: about 30 minutes (no traffic) from Seattle -downtown about 40 min (no traffic).

Food: a small deli/ice cream and gift shop is also located on the site, so you have options if you don’t want to go into the lodge.

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A natural swimming area on the river- 5 min from parking

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the view to the west- downstream. perfect for swimming or fishing

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the lodge entrance

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the west face of the lodge–most of the rooms, restaurant and spa all look over the falls and the river

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the path is lined with signs of plants

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this area actual tubes used inside the concrete pipes that carry the water to the city

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the top of the falls, shot from below

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a view from the bottom of the falls

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the area offers a lot of grassy spots to take a rest

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the bridge connecting the upper parking lot- note- bikes aren’t allowed on the actual trail going down to the falls-

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the road from the lower parking lot to the water is paved

Ancestor’s in the vault: the making of a book

Last year, I’m in Ouray, Colorado, a place fondly known as the “little Switzerland of America,” due to it being in the center of high mountains, itself a teeny, 500 person town (give or take in the summer). The hills are riddled with closed down mine shafts, once upon a time producing streams of gold that eventually ran dry. On the other side of the hill adjacent to Rog’s parent’s (my in-laws) home sits Telluride, thirty minutes by car (right past Ralph Lauren’s 3,000 acre farm), but 12 min my truck if one takes the internal mountain road available to the miners.

An idea for a book struck me: what if all the records of the citizens of the United States were plunked right in the mountain caverns, and through some dastardly deeds of the government (who else), that information was used to hurt the population.

This novel is Incarnation, and the mines are mentioned in the book–you can even hike, or hitch a ride to see the caverns.vault pics

Another series of mountain caves exist in Utah,  the creators of the repository not the government, but the Mormon church. Furthermore, the data doesn’t include just citizens of the US, but of over 150 countries–and alas, no misdeeds or ill intent. It’s all available and free, provided on-line through Familysearch.org. (and yes, these caverns are so cool, they got a mention in the book as well).

You see, anyone who does research on family members, ancestors or also in my case, people I want to know more about for my books, ends up in ancestry.com which now has partnered with familysearch.org. When I came across this video on Youtube talking about Granite Mountain Vault, I was impressed, slightly awed and sort-of pissy that my idea was, oh, 30+ years out of date/taken.

Now, if you are wondering what this means to you- other than peace of mind, you can actually go, for free, to any one of the 4,000 family history centers built by the LDS (Mormon) church around the world. Some are stand-alone buildings, others are within a church building. The volunteers are all LDS geneology-trained-range in ages and are not allowed to preach to you about the faith. If you ask, you will be referred to a missionary, so you can go in, ask your questions and get started.

Granite Mt. Vault

Granite Mt Vault

The good news here (and I’m always in search of good news) is that if the world falls apart, trillions of records will be saved on microfiche, and I’ll always be able to find my ancestor’s records in a vault.

The traveling author


My readers know that the works I create are based on the people I meet, the experiences I’ve enjoyed and the places I’ve traveled. Therein lies the essence of the Traveling Author, for that’s what I am. Where some sit and write book after book, my lifestyle is one where I take a break, traveling to rejuvenate my mind, body and soul, absorbing all that I’ve encountered, then I return to my home and produce a novel.

From reading to reality

It’s always been fun for me, as a reader, to visit a place that’s been well described by an author. The first book in the Danielle Grant series, Made for Me, set in Switzerland, takes readers to Zurich, through the Alps, to St. Moritz and the world-famous gondola in book one. Book two, Destined for You, continues through Prague and Lake Cuomo. The last book, Meant to Be, includes the jazz clubs and famous eateries that you’ll want to be sure to visit when in Zurich and the surrounding areas. By complete contrast, the Lava Bed National Monument and Captain Jack’s stronghold is the setting for Chambers: The Spirit Warrior (book 2 of the series) which blends history and fiction, while Ouray/Telluride is the home for the Incarnation, a series revolving around DNA manipulation. I’m always wondering what I’m going to find on my next trip that will be delivered up to the masses when I turn it into a book? It lends itself to a completely new level of excitement for each new adventure.

This local jumps in front of me and shouts “You need this!”

Travel with Me

In the past, I’ve posted my journeys real time on Instagram and then a novel comes out. Going forward, I’ll publish a general itinerary on my refreshed web site, adding details as the date nears. Through Instagram, I will offer up cool details before, during and after. If a reader wants to/show up and have me sign a book, great! In Destinations, my upcoming five-week journey through 12 countries is published. You electronically Travel with Me as I search out new experiences for my next novels.

Refreshed site

In addition to the Destinations page, you will also find my Essentials for traveling. Also in this section are my top-of-mind issues, such as how to cope with migraines while traveling, note taking for novels or and other real-life subjects.

Feedback

Countmeinsarah@gmail.com is the best place to send messages, but I manage my own Instagram (sarahgerdes_author). If you have a suggestion for travel sites, locations, scenes and people for books or other inspirational comments, feel free to share either in email or for fastest response, Instagram.


Kissing Pete Townshend While Living on a Prayer: Hard Rock PV, Mexico

Kissing a rockstar was never on my bucket list of things to do. Still isn’t. Yet, when the opportunity presents itself, one must take it, mustn’t one?

It all started when Rog said that ‘we needed a break’ and he wanted to spoil me. I don’t recall the order of those two comments, but when one is offered a Mexican vacation, the standard response should invariably be ‘yes.’ When he asks about where I want to stay, I didn’t have an opinion (when you’ve been going to Mexico for as long as I have, you’ve pretty much seen it all–or so I thought).

A day later he tells me he has mixed it up and booked the Hard Rock Hotel in Puerto Vallarta. Yes, I’d seen the ads for the one in Las Vegas (in case you have missed the MTV-like commercials, everyone has seemingly stepped from the pages of a magazine, the music is all that is hot and sexy and the food heaven sent), and yes, they were offering a special ($1,500 worth of hotel credit). Thus, I checked out the spa, read the reviews (mixed on all aspects) and said ‘why not?’

So it was that the plane ride down was all about introspection. That ended the second we pulled up to the hotel and was assaulted with You give love a bad name by Bon Jovi. I turned to Rog. “You made sure to order up all the sexy people right?” He nods, humoring me.

At the counter, we are informed we can rent any one of 22 Fender guitars, along with headsets and amplifiers to we can practice without disturbing anyone. I don’t catch his last comments because A Whitesnake song comes at me from above, like a demon from hell, piped down in overhead speakers (and I only know its Whitesnake because Rog tells me). As we walk through the lobby (with looping videos of Pitbull and past a stream of authentic rockstar items), I’m suddenly face to face with a lifesize picture of the Guns-N-Roses band members. I realize that Slash has bigger hair than me (I feel a twinge of jealously) and Axl Rose was so skinny his entire waist was the size of one of my thighs.

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post Tom Petty and pre Spinal Tap

It’s about four pm, and as we head into the elevator, I’m starting to snicker. No sexy people. The original flag from Woodstock (it’s of big lips btw) hangs just below the arch of the hallway is the line “Love in an elevator,” by Steven Tyler, nicely called out in subdued, foot-size silver lettering. Are you getting a visual yet?

Blessedly, the room has no music, but I can hear the blasting from the pool area. It’s Back in Black and I start to fantasize about earphones and my favorite Sesto Sento Moby remix–really loud.

You can do this, I tell myself. It’s only a week. I keep hope alive that poolside will feature people in my decade and those that evidently chose the music. But first, I want to work out. The sun is setting, the breeze is coming in. The music in the gym has got to match the vibe. Steel, modern, pool front with the ocean in the background. Rog even takes a picture (the smile is genuine. I’m in a warm place, not much clothing and am positive the gym will be rocking).

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Spinal Tap is alive…every day at the gym

It is. To Tom Petty. Who. In. The. H**l works out to Tom Petty? He’s a great writer of lyrics, of course, but I certainly don’t feel like having my heart drug around.

That’s quite alright I repeat to myself, smiling falsely at Rog. I don’t want him to feel bad for booking this place nor do I want to appear an ungrateful shrew for hating the music. I walk forward with fortitude. Right into a life-size picture of Spinal Tap. For my dear readers who are as cool as I am, do you know who Spinal Tap is? I didn’t. Rog did (his Colorado roots are starting to seep through, don’t you think?). Now folks. When working out, isn’t it more appropriate to see images of beach bodies–or no images at all, rather than be forced to look at a skinny man poured into a lycra outfit that should only be worn by downhill skiiers racing at 100MPH? My thoughts exactly.

I know at this point, you really don’t believe me (I could barely believe it myself), so I started taking pictures as evidence. I made it through the workout, thanking Steve Jobs once again   (may he rest in peace) for the iPhone that saved my ears, changed for dinner and walked to the elevator.

Two things then happened at once. The first is I was struck by Bon Jovi everywhere singing Living on a Prayer.

my air guitar

my air guitar

The second thing was I had (somehow) missed the image of Pete Townsend in front of me, doing the air guitar movement. (I call it this because most men who insist on doing the air guitar never, ever, actually have a guitar. They just think it’s cool to whip their arm around as though they were, are or in their fantasy, will be, Pete Townsend. But I digress).

I can’t take it anymore. I lose myself to the notion of being a product of the seventies, channeling my inner flower-child-meets-bic-lighter-groupie and stand by Pete. In a single moment of rock-star-ness, I swirl my arm like every seventeen year old wanna-be guitarist and I become one with the picture. Of course it would only be fitting that in my moment of anonymous greatness than a woman walks by. She offers to take a photo and I do what I’ve never previously wanted to do. I kissed the rock star. Or at least his picture. That’s as close as I’m ever gonna get. kissing peteAnd as the final notes of Bon Jovi fades, I’m thinking about my prayer. One that includes music from the 90’s, 00’s, 10’s and maybe, just maybe if I’m really lucky, 2019. That is, if my prayers are answered.

Incarnation setting….Ouray/Telluride

Isn’t it interesting to think about a world without plastic surgery, or at least one where no one would consider such a thing, because the natural face is…or was, so precious?

That was the initial concept behind this idea…years ago, thinking about the obsession to look better in all ways. I’d just finished watching a BBC series on all the things that had gone wrong and thought…what if? What if the US was a place affected by a virus that would wipe out the DNA structure for the face…and the government benevolently stepped in to help out. Then a few decades later, conspiracy theorists were put in jail for attempting to uncover the truth. Well, this coincided with visiting my husbands hometown of Ouray, just on the other side of Telluride. It’s all the is natural, sexy, rugged and remote, with the bonus of being home to one of the countries largest (and now defunct) gold mines. Ouray and the surrounding area is also famously known as “little Switzerland” because the town of @500 (goes up to 1K in the summer) literally sits in a bowl, surrounding by mountains going straight up. This territory has made it the #1 area of off-roading 4-wheel drives. What that really means is one gets is raised jeeps and tries no to puke going up and over car-sized boulders.

The concept merged with the town to form Incarnation. Really, who can make up a remote town with mine-riddled mountains; a place that has no lights or gas stations, where everyone knows (and dates) everyone, and the natural hot springs bubbling up from the ground pulls in tourists from around the world.

I based the story on a few still living towns-folks, and made up a few others. The bars, restaurants and yes, the Moose lodge, spa and mine all exist. The old miner referenced is actually a man my husband, Roger, worked with as a teenager. The two would ride the house-sized vehicles up the hill and stay in an old, wooden shack, resisting against the gail-force winds at night sucking down moonshine, and during the day, Rog would careen over deep crevases, stringing metal cables–the goal being to prevent the random skier or snowmobiler from meeting an early death.

Without giving too much more away, I will add this first book was a joy, and frankly, it was a bit painful to then transition to book 2 of the Chambers series–The Spirit Warrior. The style, flow and attitude of this book is uniquely its own. I loved it. I want to be Kyle. But then again, I want to be Billy! For a reader who hasn’t gotten in to my other books, the constant is fast-paced, no (or <5 swear words) and hot but clean. In other words, your grandma could read it and not blush, and you can leave it on the coffee table without fear that your six year old is going read something untowards. As an author, it’s a challenge to write within those parameters, but I enjoy it.

Personally, this cover ranks right up there with my fav covers…and probably because of the guy chosen and double helix, it might even edge out my other favorite covers as the best so far. (wow. do I like this one). This image in the back is actually Ouray, and I’ve uploaded a few other fav Ouray pics to the book listing just so those of you who have never been can take the virtual tour. It is about 5.5 hours drive from Denver, or a short flight into Montrose. In the winter, it’s all about ice climbing in the ravines in the center of town, and in the summer–the four-wheeling as I mentioned. (sorry for the poor quality but they were phone pics:)

Because the cover is so gorgeous, it actually comes out a bit purple in the print version.

Here are the links for all types of devices and purchased preferences.

Amazon, Apple, Barnes & Nobles, Kobo, Scrbd, 24Symbols, Playster, Smashwords

The book is also available at all the major on-line bookstores in ebook version. You can request a library stock order if that’s your preference. I can’t wait to finish the 2nd book.

Halloween Treats- Gross Earwax Marshmellows (gluten free)

This is a great, gross, gluten-free idea that I found on Pinterest but decided to modify. In that version, a marshmallow was cut in a triangle and put on the end of a toothpick. I thought

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Bags of plastic bones

that was OK, but why not upgrade it? I went to the Halloween store (Spirit Halloween) and purchased two packages of small bones for $3.00 each. I then used my Ghiradelli chocolate used for melting and once I affixed the small marshmallows to either end of the bones, dipped them in chocolate.

Walla!

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bones with the marshmallows attached. You can see I basically pushed the marshmallows on the ends, which were helpfully curled. you have to be fast about this, because they start to harden, and you want the chocolate on before they turn crusty!

See the pictures. BTW- this also doubles as a game. The bones have two holes. String some fishing line in between and suddenly you h

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after dipping in chocolate.

ave a game that kids, or raucous adults can play–as in, eat the marshmallow off the line first without it falling to the ground. (I’d recommend you confiscating iphones before you do this however. It gets pretty silly).

 

Storage
Refrigerate (on parchment paper) because the chocolate will stick to a regular pan. Even then, be careful when you lift it off, because the chocolate/marshmallow may slide right off the bone. This happened probably 10% of the time so it wasn’t big deal.

Store in an airtight container for up to 3 days. Beyond that they taste stale.

 

Halloween Treats- Gruesome Ripped Ears

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after using the heart-shaped cookie cutter, take your edged knife (this is a pastry/fruit knife) and make a curl that will make the form for the inner ear. carry it all the way down

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The finished product

This is my other divinely gruesome treat. Ripped ears. It is made from the same dough that is in my recipe for Witchy Fingers. Since I’m sure you’d hate popping back and forth, I’m putting it below. This is far easier to create and form the ears–so once again, don’t be intimated. Let your inner spooky-self flow as you create these.

Requirements
Food coloring and a small paintbrush
If you have it, a heart-shaped cookie cut-out will make your life a LOT easier. If not, you can use a round one and modify it. OR, you can free form with a sharp, non-serrated edge knife.

Ingredients- Dough
2 large eggs
1/4 teaspoon pure vanilla extract (bourbon or Madagascar are my preferred choices)
8 tablespoons (1 stick) salted/sweet butter (not unsalted. The taste is SO much better this way)- room temperature

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this is what it will look like after. make sure to take eat the center circle:)

1/2 cup confectioner’s sugar (powdered sugar)
5 tablespoons granulated sugar
Pinch of salt (I tend to use Himalayan pink salt as it gives the recipe a pop), and when it says “pinch” I use my grinder, and that means 3 turns of the grinder
1 2/3 cups of all-purpose flour

 

Directions
Separate 1 egg. set aside the white in a bowl.

In a small bowl, which together the yolk, remaining egg and vanilla. Set aside.

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mold and shape the ear using your thumb and forefinger. Before this, I will typically pick it up and work it in my fingers for the basic shape, then put in on the Siplat cooky sheet and get it a little better.

In a large bowl (like a KitchenAid), use the padded attachment and combine the butter, powered sugar, granulated sugar and salt. Beat on medium speed until well combined. Add the egg mixture and beat until smooth, about 2 minutes. Add the flour, mixing on low speed until just incorporated (over mixing makes the end result hard).

Wrap the dough first in parchment paper if you have it, the plastic. If you have neither, an airtight Ziploc bag will work. Chill until firm, 20-30 minutes.

Making the ears

Divide the dough into two halves. Put one half back in the fridge to keep it cold.

Roll out to be @1 cm thick. If you are going to err, make them a bit thicker. If the dough is too thin, it will tear and you have to start all over (e.g. chill, roll out then form).

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using the end of the paintbrush (or a toothpick) create a hole to represent an earhole (so you can make it black or colored later)

Use the heart-shaped cookie cutter. Using a knife, make a basic ear (see the pictures). Lift one side out, then start to form the ear. The key technique here is to use the thumb and forefinger to create the ridges of the outter and inner ears. The bottom lob can be modified, but again, don’t make it too thin or it will rip and not hold its shape.

Tip: as with the witchy fingers, if you are going to ERR, do so on the side of overexaggeration. It’s better to have an ear that is thick and has form than one that’s too thin and doesn’t hold a shape.

Once this is done and the ear if formed, take the edge of a knife (I use a pastry end that has a ridge for texture) and make some ‘cut-lines’ in the inner ear–which is actually the ripped part.

Painting the ears is really the easy part. First, color the holes. This does nothing more than make it look ‘ear-like’ and gorey. The next painting is on the inner ear, the part that’s ripped. Play around with this. Brighter red makes the blood look fresh while darker blood (red mixed with some blue or green) gives it an older, burnt look.

The both taste great!

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food coloring in a little pie dish (I use these micro pie dishes that are only about 2 inches across) for convenience

Tip: wait for a few minutes before you brush on the egg white, and AVOID the painted parts, trying to get along the edges and in the depressed area.

Bake at 350 degrees for 8-10 minutes. You should underbake these little because you’d rather have them moist than dry. They hold for 3 days in an airtight container. After that, they simply don’t taste that great.

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painting the inner (ripped) ear

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sometimes, after baking, the ear will raise, and you will want to counter this by using the edge of a spook or whatever is handy an press down along the inner ridge. This will give the ear the best shape possible. It holds, so you only have to do this once.

 

 

 

Halloween treats- Witchy Fingers

One of my two, personal favorite bite-size treats. The other is the gruesome ripped ears. Both of these are divinely gross and absolutely delicious. They are also made from the same dough. The only difference is the witchy fingers are cooked longer while the ripped ears are slightly undercooked. I might also add that these take a bit of time (about an hour and a half) but are great to do with kids. They are also big attention getters, which I also like!

Promise- people get intimidated by the nails (the almonds) and creating the actual fingers. This is super easy. My motto is: if I can do it, so can you. I’ll give you step by step pictures on this. You can do it!

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Took a picture to show what “just incorporated means.”

Requirements
Food coloring. A box will give green, yellow, red and blue. You will use all but the yellow.
A knife, rolling pin, and small paintbrush (to color on the blood and moldy ear slice).
Parchment paper

Ingredients (first, the nails)
Food coloring – you will use this last
30 blanched almonds

Directions
In boiling pot of water, dump the almonds. You may want to do more than 30, just in case a few split.
After 1 minute (exactly) remove and strain. Immediately run cold water (from the tap) is fine. Only need to do this about one minute.
Dump on a paper towel. As you start to rub the almonds, the peels will come off. Not all though–perhaps not even half. Don’t worry. With your fingertips (thumb and forefinger) you can easily rub once or twice and the shell slips off.
Place the blanched almonds on the cookie sheet (this is where you will paint them once fully dry)
At this point, stop and make the cookie dough. The reason is you will need to refrigerate the cookie dough. As this happens (about 30-40 minutes or longer) you will paint return and paint the fingers.

Ingredients- Finger Dough
2 large eggs
1/4 teaspoon pure vanilla extract (bourbon or Madagascar are my preferred choices)
8 tablespoons (1 stick) salted/sweet butter (not unsalted. The taste is SO much better this way)- room temperature
1/2 cup confectioner’s sugar (powdered sugar)
5 tablespoons granulated sugar
Pinch of salt (I tend to use Himalayan pink salt as it gives the recipe a pop), and when it says “pinch” I use my grinder, and that means 3 turns of the grinder
1 2/3 cups of all-purpose flour

Directions
Separate 1 egg. set aside the white in a bowl.

In a small bowl, which together the yolk, remaining egg and vanilla. Set aside.

In a large bowl (like a KitchenAid), use the padded attachment and combine the butter, powered sugar, granulated sugar and salt. Beat on medium speed until well combined. Add the egg mixture and beat until smooth, about 2 minutes. Add the flour, mixing on low speed until just incorporated (over mixing makes the end result hard).

Wrap the dough first in parchment paper if you have it, the plastic. If you have neither, an airtight Ziploc bag will work. Chill until firm, 20-30 minutes.

Tip: For rolling out, divide in half. The reason is simple. It takes time to roll, parse (or separate) the individual dough pieces for fingers. then you must roll, detail and place the finger. The remaining dough will get too soft, and become gooey. So take out only as much as you can reasonably use before it gets warm, which is about half.

At this point, place the dough in the fridge and paint the fingers.

Painting the fingers
place red, green and or blue food coloring in separate bowls. holding the almond between fingers, paint both sides. Tip: I use a rubber glove so I don’t stain my fingers. It takes several days to come off and I hate that. Then again, it is Halloween so who cares? Let stand until you are ready to roll out the dough and make the fingers.

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this is the dough, already rolled out, then cut and formed into a 2-2.5 inch piece

Making the fingers
This fun. Don’t be worried. Just put on some good chill music and go for it.

Take half the dough and place the other half back in the fridge. Roll it out to @1 cm thick. Using a cutting utensil (I use a pastry spatula), cut the pieces into a manageable size (e.g. about the length of half a real finger. It will elongate as you roll it out.

Roll the dough out into @a 3-inch piece. Then using your forefinger and third finger, depress a little, which will raise the middle (to create the middle knuckle). Adjust the end tip, to resemble the end of the finger. Adjust as necessary– e.g. raise the center, depress the in-between parts (as they will raise slightly during baking).

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depress the center. this makes the knuckles. 3 simple lines will do it

Take one of the almonds and wedge it within the end. Don’t place on top, as this will ensure it falls off after baking (I’ve done this before and ruined the whole batch). Make sure you have a bit of dough above, below and on all sides.

Take a knife or other untensil and create the ridges for the knuckle. Walla! you have created your finger.

Tip: Create the entire batch of the fingers and then brush lightly with the egg white. If you do this too soon, you will depress the ridges on the knuckles and it won’t look that realistic.

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now you are ready place the almond as the fingertip

Tip: Err on the side of exaggeration. In other words, if the ridges and length of the fingers aren’t pronounced enough, the finger will come out basically smooth. So if you are worried, its better to have a finger that’s super bony rather than one that looks flat and normal. You don’t want normal!

For cooking
Heat the over to 350 degrees. Line two baking sheets with parchment paper or Silpats (French non stick baking mats are my preference).

Using a non-stick brush, brush lightly with egg white.

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this is what it looks like before its cooked. you can add as much dough around the edge as you want. for fun, I sometimes go back and make them scraggly, but it tends to gross people out then they won’t eat them!

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This is a row PRE- covered with egg whites. I forgot to take a picture of that, but they slightly glisten when covered with the egg white

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this is a pic of just the green-tipped ones. This year I made red, green and then black.

For the presentation, my favorite way to display for eating is sticking out from within a cauldron. That way they are reaching out to you, saying EAT ME!

 

 

 

Halloween Treats- Mummy Milanos

Easy. Fast & delicious.

Requirements
Milano cookies (every grocery store has them). Tip: get the dark chocolate. Every stinking time I get the milk chocolate, the inside is crumbly and the milk chocolate tastes old. Clearly, people prefer the dark chocolate. It holds up better and is fresh. And yes, this is a IRK.
Milk chocolate especially made for melting. I use Ghiradelli. It is fresh, melts well and delicious.
A spoon or knife (to drizzle the chocolate)
Either chocolate icing (with a tip) that can be had for @$2.50 at most stores

Ingredients
1 package Milano cookies
1 package Ghiradelli white melting chocolate
1 container chocolate icing (or little chocolate speckles for the eyes)

Tip: do NOT use the gel icing sold in the stores. I used this and it doesn’t dry, even after four hours in the fridge. They smudged when I tried to layer them. Next time I went for the fast-dry icing.

Directions
Arrange the Milano cookies on a cookie sheet.

Melt the chocolate according to the directions. Short version is place the white chocolate in a microwave-proof bowl. Heat for 30 seconds. Every 30 seconds, stir. It will melt. By minute 2, it will be completely melted.

Immediately dip the end of your spoon or knife in the end and drizzle according to your desire. Before the chocolate dries, add the sprinkles. If you are using the icing, wait until the chocolate dries before applying.

 

Best Caramel Apple Dip

After many attempts to perfect this recipe, I’ve yet again mutated it into a dip that gets completely devoured at parties. The reason is it’s not “too caramelly,” which is a way of saying the caramel is overpower. Personally, I hate things that are overdone, which is what the original recipes is. This isn’t. It’s perfectly balanced between the caramel, cream cheese and marshmellow. For those people (e.g. men) who claim to hate cream cheese, they can’t even tell. As in, my husband Roger, hates the divine, bovine created product. Even he loves it. This recipe is a winner.

Requirements
A beater with a three-pronged paddle. The creamcheese need to be room temperature (softened, but not warmed in a microwave. I’ve done this and it curdles the product, ruining it).

Ingredients
1 package (8 oz) cream cheese. tip: on this, don’t go light. go full cream cheese. the consistency is much better and creamier
1/2 cup packed brown sugar (dark has richer flavor, but I prefer the light brown)
1/2 cup caramel- I hate the liquid, ice cream topping this calls for. Most versions have a horrid aftertaste. Go for the kind in a container. it’s very thick and can be found an most all grocery stores.
1 teaspoon vanilla extract
1 cup marshmallow crème
3 medium tart apples
2 tablespoons lemon juice
2 tablespoons water

Directions
In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth. Fold in the marshmallow crème. Cut apples into vertical thin slices–I actually use my fun, holiday cookie cutters just to be different.

In a small bowl, combine the lemon juice and water. Toss the apples in the lemon juice mixture. Drain. (it prevents the apples from turning brown).

Tip for serving: you have a lot of fun options for making a simple dip look impressive. You can:

a) drizzle some caramel on the top
b) add nuts of any type to the top
c) put paprika on the top (don’t use Hungarian Paprika though. it’s too strong and will give a weird aftertaste whereas regular paprika won’t).

Lastly, on the color and flavor. If you want a darker look, simply add more caramel. This will enhance the flavor. Adjust to taste.