Carrot Bwitch Fingers

I remember in the 1st grade, a little playmate I had, named Rachel, would tell me so-and-so to use the "b-word". Me being an innocent 6-year-old Asian girl who's first language was not English had no idea what the could be. Biscuit? Barbie? Whatever the B-word was, it wasn't allowed, but it was ok to say "the b-word".  In my 6-year-old brain, I thought "ok, maybe any letter before word was a bad word. I made up a story to Rachel and told her I heard little Jenny call little Jessica an "e-word". E was my favorite letter of course (for Erica, duh). She looked at me with a confused face and said she's never heard of it. I quickly fix my mistake and said I meant "b-word" and here comes the *GASP*.

Fast forward.

In 6th grade, it was a cool thing for 11 year-old-boys to use the actual curse word and then girls would giggle or gasp. I made quick friends with two girls named Amanda and Farrah in the 6th grade. We were standing in line one day for lunch and this conversation ensued:

*Amanda says something jerkish*

Farrah: *gasp* You are a witch with a b!

Amanda: I'm a bwitch?

So in honor of my relationship with English curse words, I give you Carrot Bwitch Fingers. I put carrots in a blender and mixed it with the dough to give it an orangy color (and it also amuses me when Mochi has bright orange poop). I used chopped up bell peppers as the fingernails.

INGREDIENTS:
(~18 fingers)

• 1 1/4 C. of white whole wheat flour
• 1 egg
• 1 tbsp olive oil
• 1/2 C. shredded carrots
• 1/3 C. skim milk
• 1 red and 1 green bell pepper, chopped

DIRECTIONS:

1. Preheat oven 350 degrees.

2. Blend carrots and milk until smooth.

3. Mix flour, olive oil, egg, and add carrot mixture.

4. Mix well and knead dough.

6. Take tablespoon sized pieces and roll into a finger shape.

7. Place fingers on ungreased cookie sheet.
8. Use a knife to put indentions on the fingers.
9. Place a piece of chopped bell pepper into the top of the finger. Use a scissor to trim to a desired shape.
10. Bake for 20 minutes.

STORAGE:

Store in an airtight container once on counter after thoroughly cooled for up to 2 weeks . Waiting until cooled is an important step; condensation can build and the moisture will cause treats to mold.

For longer shelf life: store in fridge for up to 2 months. Store in freezer for up to 8 months.

Tip: Write date on plastic bag to keep track of expiration date.