Grand Marnier Brownie Bites, Chocolate Covered Eyeballs and Bony Fingers

Grand Marnier Brownie Bites dressed for Halloween!  Change the sprinkle color and you have an excellent Christmas, Hanukkah, or New Years treat.

Every neighborhood needs that special person who brings those of us who are a little more reserved out of our doldrum ways to celebrate Halloween in a big way.  For us, that special person is Claudine.  The first time she sent out invites for a costume party many of us were not so thrilled to dress up.  A few of us may even have looked at it as a bit of an inconvenience.  However, over the years us party goers have come to not only embraced this annual event, but to begin planning for it months in advance.

Last nights event was no different.  Arriving at her house I entered a new world... cobwebs and spooky photos (think Harry Potter) decorated the walls, black netting hung from the ceiling, the movie Poltergeist flashed on a high wall, and a brew of Black Vodka bubbled away in a decanter next to a plate of white chocolate covered eyeballs.  In attendance were Lady Gaga, Paris Hilton in prison garb, vampires Bella and Edward, Dorthy and the Cowardly Lion, a Chilean Miner and his mistress (the wife of the couple was the miner, the husband made a "lovely" mistress!), a magician and his assistant, assorted Top Gun crew and a pair of really tacky Hawaiian tourists.

Hours of work had gone into the decorations and food prep for this elaborate event with our contribution adding a fairly large number of calories to the table. White Chocolate Covered Peanut Butter Butterfinger Eyeballs (courtesy of a last minute suggestion from Joe at Culinary in the Desert), vanilla and almond flavored Bony Finger Cookies and a decadent plate of Grand Marnier Brownie Bites (I've blogged about them before, but they are worthy of another mention!) added to the spooky flair.

Joe's pre-Halloween blog post highlighted the Butterfinger Eyeballs.  They take a bit of prep work, but from the groans of pleasure I witnessed on more that one occasion, the prep is completely worth it!  Creamy peanut butter is mixed with powdered sugar and a good dose of chopped up butterfingers for a treat that is swoon-worthy!  Dipped into white chocolate, topped with Reese's Pieces or M & M's and then decorated with some sparkly red gel, the eyeballs make the perfect creepy centerpiece.  I can't thank Joe enough for this suggestion!  The peanut butter/butterfinger combo was pure heaven and I'm definitely going to work this into our Christmas cookie tray (minus the creepy eye ball look, of course!)

Peanut Butter -Butterfinger Eyeballs

A simple butter cookie dough flavored with almond and vanilla flavors provided the base for our Bony Witch's Fingers.  Rolled into finger shapes with little cuts along the knuckles for a realistic look and finished with a whole almond attached with a dab of melted chocolate, the fingers were laid over a bed of candy corn and drew quite a few comments from the party goers.  Even my 14 year old son gave an appropriate  "EEwww!  Those really look awful!" comment as he helped fill the plates.

Bony Witch's Fingers

Our third and most decadent contribution is an old favorite, Halloween decorated Grand Marnier Brownie Bites.  I've written about these once before, but they are worthy of another mention.  Deep, rich, orange scented brownies are topped with a luscious layer of Grand Marnier enhanced ganache and would be an excellent addition to your Christmas or New Years festivities.  Cut into small bites they make a lovely addition to any table and will most certainly draw that oft hoped for look of extreme pleasure and more groans of satisfaction as your guests enjoy them.  Truly a treat for a special occasion.

Grand Marnier Brownie Bites

Once again, a special thanks is extended to our Party Mama, Claudine - oops... I mean Lady Gaga!  Thanks for getting us all out of our comfort zone and into the party mode with another amazing evening.  I'm already planning for next year!

White Chocolate Covered Butterfinger Eyeballs

recipe thanks to Joe, Culinary in the Desert

1½ cups creamy peanut butter
3 tablespoons butter, softened
3 cups confectioners' sugar, sifted
11 mini Butterfinger bars (13 is optimum... 11 for chopping, 2 for eating!)
3 cups white chocolate chips (I used 4 cups of Guittard)
2 tablespoons trans-fat free shortening (Joe recommends Spectrum Organic)
Reese's pieces candy and red decorating gel to embellish the peanut butter balls

In a large mixing bowl, combine peanut butter and butter until thoroughly combined. Add confectioners' sugar and mix until combined - it will be a bit dry at first, but it will come together. Stir in chopped Butterfingers. Shape the dough into 1" round balls and place on parchment lined baking sheets. Place in the freezer to chill for at least 1 hour.  Better yet, place the peanut butter balls on two plate and only remove one at a time to dip.

Place white chocolate and shortening in a small heat-proof bowl - set over a small pot of simmering water and stir often. Remove the pot and bowl from the heat when the chocolate is almost smooth, then gently keep stirring until the chocolate finishes melting.

Working with just a few peanut butter balls at a time, place a toothpick in the center of each ball and dip into the melted chocolate - shake off excess and place back on a parchment lined baking sheet. Gently press 1 Reese's pieces candy on top to create a pupil. Repeat procedure with remaining peanut butter balls. Place in the refrigerator and chill until set.  Use the red decorating gel to create the bloodshot markings.

Makes about 50 balls.

Bony Witch's Fingers

1 cup butter, softened 

1 cup confectioners' sugar 

1 egg 

1 teaspoon almond extract 

1 teaspoon vanilla extract 

2 2/3 cups all-purpose flour 

1 teaspoon baking powder 

1 teaspoon salt 

3/4 cup whole raw almonds 

melted chocolate

Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. 

Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets or line with silicone liner. 

Remove dough from refrigerator in small amounts. Using a generous 1 teaspoon of dough roll between your fingers and shape into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. 

Bake in the preheated oven until the cookies are slightly golden in color, about 20 minutes. 

When cooled, remove the almond from the end of each cookie; dab a small amount of melted chocolate into the cavity; replace the almond causing the chocolate to ooze out around the tip of the cookie.

Grand Marnier Brownie Bites

 Epicurious

Brownies:

5 ounces unsweetened chocolate, chopped 

1/2 cup (1 stick) unsalted butter 

1 1/4 cups sugar 

2 teaspoons grated orange peel 

1 teaspoon vanilla extract 

1/4 teaspoon salt 

3 large eggs 

3/4 cup all purpose flour

Topping:

1/2 cup whipping cream 

1 teaspoon grated orange peel 

5 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 

1/4 tsp vanilla extract  

3 tablespoons Grand Marnier or other orange liqueur

 

For the brownies:

Preheat oven to 325°F.  Line 8x8-inch metal baking pan with foil.  Melt unsweetened chocolate and unsalted butter in heavy medium saucepan over low heat, stirring until smooth; cool slightly.  Whisk sugar, grated orange peel, vanilla extract and salt in a large bowl.  Add slightly cooled chocolate to the sugar mixture.  Whisk in eggs 1 at a time, then continue whisking until mixture is smooth and velvety. Add flour and whisk just to blend. Transfer batter to prepared metal baking pan. 

Bake brownies until top is just springy to touch and toothpick inserted into center comes out with moist crumbs attached, about 35 minutes. Cool in pan on rack 10 minutes. If necessary, press down on raised brownie edges to level top. Using the foil, lift the brownies out of the pan to a wire rack.  Cool completely. 

For the topping:
Bring cream and orange peel to simmer in heavy small saucepan. Remove from heat.  Add chocolate and whisk until smooth. Whisk in 1/4 tsp vanilla and Grand Marnier.  Refrigerate until thick enough to spread, stirring occasionally, about 45 minutes. 

Spread topping over brownies. Refrigerate until topping is cold, about 1 hour. Using a hot knife, carefully cut the brownies into squares.  Let brownies stand at room temperature 30 minutes before serving.

 

Whew.... these tourists were tacky!!!