Staff Writer- Bao Vu

Halloween is creeping closer, and your dorm room is invited to the party! You don’t need a fancy kitchen or a monster-sized budget. All you need are a few simple ingredients, a dash of courage, and this spooktacular recipe to create a ghoulishly good time right in your dorm.

Behold, the six generations of ghosts passed down and supper creepy cookies: Witch’s Finger. 

Witch’s Apothecary List:

195g Ghastly White Powder (Flour)

114g Goblin Butter (Unsalted butter)

1-2 Eggs of Newt (I would prefer 1 large normal egg. Better taste!)

30g Graveyard Grind (Dark chocolate chips or chunks)

¼ tsp Spirit Essence (Vanilla extract)

60g Poison Snow (Powdered sugar)

170g Berry Blood (Strawberry jam)

10g Witch’s Claws (Blanched or sliced almonds)

¼ tsp Magical Rising Powder (Baking powder)

A pinch of Seeds of the Dead Sea (Salt)

A Critical Spell Note: Your “Goblin Butter” and “Eggs of Newt” MUST be at room temperature. If they’re too cold, your magical dough will rebel!

The Witch’s Ritual

Step 1: Conjure the Creepy Dough

In a bowl, use your magic wand (a whisk) to cream together the softened Goblin Butter and Poison Snow until it’s pale and spellbindingly smooth. Crack in “Egg of Newt” and add the Spirit Essence, beating until perfectly combined. Gradually summon your Ghastly White Powder, Magical Rising Powder, and Seeds of the Dead Sea into the mixture. Stir with a wooden spoon until a soft, magical dough forms.

Step 2: The Chilling Curse

Gather your dough and wrap it tightly in a plastic wrap “shroud.” Condemn it to the icy dungeons of your refrigerator for at least 1 hour. This chilling spell is essential for easy shaping!

Step 3: Shape the Severed Fingers

After the dough’s chilling sentence, preheat your cauldron (oven) to 350°F (175°C). Take small pieces of dough and roll them into thin, finger-like shapes. Don’t make them perfect—real witches’ fingers are knobby and crooked! Use a knife to carve shallow lines for the knuckles.

Step 4: Apply the Wicked Nails

Press a “Witch’s Claw” (almond) firmly into the tip of each finger to create a gruesome nail. Press it deep so it doesn’t fall off during baking!

Step 5: A Final Frozen Rest

Lay your assembled fingers on a baking sheet and give them one last rest in the fridge for 20-30 minutes. This helps them hold their bone-chilling shape in the oven.

Step 6: Bake the Spooky Spirits

Bake your fingers for 8-10 minutes, or until they are just firm and lightly pale. For a truly undead look, you don’t want them to brown much! (If using a microwave convection oven, bake for about 15-20 minutes, keeping a close eye on them.)

Step 7: The Final Bloody Touch

Let the fingers cool completely. Now for the gore! Gently warm your “Berry Blood” (strawberry jam) to make it drippy. Using a spoon or a knife, dab and drizzle the jam around the base of the nails and create gruesome “blood” stains. Let it set.

Boo-tiful Presentation Tips: For a spellbinding snack table, remember the classic Halloween color trio: Orange, Black, and Purple. Serve these fingers on a dark plate with some black licorice and orange candies. The contrast will make your creation the star of the haunting!

And just like that, you’ve mastered a simple dorm-room recipe that’s sure to be a scream! Plate these terrifying Witch’s Fingers, put on your favorite horror movie, and get ready for a night of spooky fun and delicious scares with your friends.

Happy Haunting!