Werewolf Paws Food

WEREWOLF PAWS

Steps:

• Cookies:.
• Preheat oven to 350°F.
• Sift together flour, baking soda and salt in a medium bowl.
• In small bowl, mix together buttermilk and vanilla.
• Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until evenly distributed and light in color. Add egg to butter and sugar mixture and beat until blended. Gradually mix in flour mixture one cup at a time, adding buttermilk mixture between each cup of flour, mix until smooth. Scrape down the sides of the bowl as necessary.
• Drop leveled 1/4-cups of batter onto a greased baking sheet. Bake on middle rack for 14-16 minutes, or until the tops are golden brown.
• Allow cookies to cool completely before icing.
• Frosting:.
• In a mixing bowl, beat butter until creamy. Add sugar and cocoa, mixing well. Add milk in 2 portions, stirring each time. Add vanilla extract.
• Prepare a pastry bag with a multi-opening/ grass tip, fill with the frosting and close tightly with a rubber band. Hold the tip vertically over the cookie, squeeze and pull up quickly. Repeat to cover the whole cookie.
• Press 5 cashews into each cookie to form claws.

WEREWOLVES OF LUNDON

Steps:

• Cut the mushrooms in half and set aside.
• Combine the Worcestershire sauce, cayenne, hot sauce, paprika, and salt to taste in a small bowl. Mix well and set aside.
• Melt the butter in a large nonstick skillet over medium heat.
• Add the mushrooms and gently toss to coat with butter.
• Add the garlic and sauté mushrooms and garlic for 1 minute.
• Add the Worcestershire sauce mixture and gently stir to coat mushrooms.
• Raise heat to medium-high, cover, and stir every few minutes until the butter separates from the sauce and the mushrooms are coated with a heavy caramel-like glaze.
• Using a slotted spoon, remove mushrooms to a serving dish.
• Discard remaining sauce and serve immediately.

WEREWOLF PAWS

Steps:

• Make the frosting: Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners? sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
• Use a butter knife to spread 2 tablespoons of chocolate frosting over a madeleine cookie, leaving it a bit thicker at the back. Drag the knife forward and pull up at the end to create a "furry" texture, then press 5 toasted almond slivers ("claws") into the tip.