Today I came across this, in the November issue of "Taste of Home" magazine. Wow, and they don't sound too difficult. The brandy in the cream should make them quite decadent... We're going to make a batch for Christmas.
And of course, you see the Hallowe'en potential!? Fried toad flesh maybe? Tint the cream green (with spinach powder) or red, maybe add some berries or raisins for gut bits and it'll look awesome!
