Monster Eyes

Serve these spooky eyes as a sweet Halloween treat!

1 1/2 cups all natural creamy peanut butter or sun butter
16 ounces superfine sugar or 1/2 tsp stevia
2 ounces pecan flour
1 teaspoon vanilla extract
16 ounces semi-sweet or bittersweet chocolate, or chocolate of your choice
3 ounces mini m&m's or dried blueberries

Using a stand mixer or a food processor, combine the peanut butter, sugar and vanilla. Mix well, chill until easy to handle. If you opt to use stevia instead of sugar, increase the pecan flour to 3-4 ounces.

Using a #100 ice cream scoop (disher) or method of your choice, measure out approximately 1 teaspoon of peanut butter dough. Roll into a ball, place on a wax or parchment paper lined baking sheet and freeze for an hour or until firm. It's much, much easier to use a scoop than to do it by hand as the "dough" is very soft.

Melt chocolate in a double boiler. Take peanut balls and dip in chocolate, leaving an opening for the cornea. Return to refrigerator on lined baking sheet with the cornea-side up, freeze until firm.

Place a mini m&m into opening, this becomes the iris. Serve your spooky monster eyeballs frozen (and freeze any leftovers).

Witches Fingers

These are fantastic party favors for any Halloween-themed party. They are based on Cheese Crackers, and everyone- including starch and gluten will ooh and aah and love these! There are about 1.7 grams of starch per "finger".




Witches Fingers

6 ounces butter
4 eggs
10 ounces extra sharp cheddar cheese, grated (white or orange)
½ cup oat flour
½ cup coconut flour
1 cup almond flour
2 teaspoons baking powder
1 teaspoon kosher salt
Pepperoni slices or sliced almonds
½ teaspoon rosemary (optional, for a more grown-up version)

Preheat oven to 300°. Line a baking sheet with parchment paper.
Beat butter in a stand mixer until soft. Add oat and coconut flour, beat on medium speed 1-2 minutes. Add eggs, beat until fluffy (at least 2 minutes). Add almond flour, salt, baking powder, and cayenne if using. Mix on medium another 1-2 minutes, add cheese and mix another 1-2 minutes. The slow incorporation of ingredients and the long mixing time really helps to ensure that the crackers aren’t dense, so it is important not to skip these steps.
Take 1 tablespoon dough and roll it loosely into a finger shape. Don’t roll it perfectly because real fingers have knuckles, of course. Take 1 slice pepperoni and cut it into sixths, place a sliver of pepperoni onto the tip of the “finger” as a fingernail. Or, you can take slivered almonds, dye them red with food coloring, and use those as the "fingernail". Place a few leaves of rosemary on the knuckle if making the grown-up version. Bake 15-17 minutes or until done, make 3 dozen fingers.