Okay, this is the last in the Halloween instalment for 2024. Then we will return to regular programming. This is another fun and cute idea that you could try out. If you love Crispy French Fries, these will be one you might like to give a whirl!

What is This Potato Recipe Like

• Difficulty – This is a pretty easy recipe to make. Just be sure to follow the recipe notes to get them just right.
• Taste – These are kind of like a french fry taste and texture. If you cut them really thin, they will be more like a potato chip.
• Serving – This recipe will serve approximately 4 people as an appetizer or small side dish. In the recipe card at the end of the post you can easily adjust the serving size.

Ingredients

• Potatoes – Make sure you use really large potatoes for this recipe. Make sure they are large enough to use your cookie cutter. I used a large baking potato for this recipe.
• Vegetable oil -A vegetable based oil like sunflower or canola oil works great to get these potatoes crispy.
• Salt – Just regular table salt is great for adding to these potatoes for flavour.
• Pumpkin cookie cutter – I used a 3 inch jack-o-lantern-cookie cutter.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Cut potatoes – Peel and wash the potatoes. Thinly slice the potatoes to about 1/4 inch thickness. Use you jack-o-lantern cookie cutter to cut out the pumpkins. Repeat for all potatoes.
2. Soak potatoes – Place the potatoes in a large bowl of cold water and let sit for about 30 minutes. Wash and rinse. Drain in a colander. Then dry in a clean tea towel. Toss in the salt.
3. Preheat oven – Preheat oven to 400 degrees F. Have ready two large baking trays.
4. Arrange potatoes – Evenly distribute the jack-o-lantern potatoes on two of the trays. It’s important they don’t overlap. Drizzle over the vegetable oil.
5. Bake – Bake in the oven for about 25 minutes. Remove trays and flip over all the potatoes. Return to oven for a further 15 minutes or so until they are crispy and golden.
6. Serve – Serve immediately with your favourite dipping sauce.

Recipe Tips

• Type of potato – You need to use large potatoes and good for frying or baking.  Sometimes these could be called russet potatoes.  If you’re not sure, ask in your grocery store.  Do not use baby potatoes or new potatoes.  These have a high water content and you will not get crispy potatoes.
• Uniformly slice – Try to cut them to even thickness so that they cook evenly. You don’t have to cut them paper thin or anything like that. You can go for about 1/4 of an inch.
• Soak the potato slices – Soak the potatoes in cold water for about 30 minutes. This will reduce the amount of starch and you will get crispier potatoes. Make sure to drain and remove excess water.
• Flip half way through cooking – At the half way point of cooking, remove from oven turn over all the potatoes –

Substitutions

• Potatoes – For a different flavour, you could use sweet potatoes for this recipe. Just keep in mind the end result will be somewhat different.
• Jack-o-Lantern cookie cutter – You could use any Halloween inspired cookies that you might like.
• Vegetable oil – I used sunflower oil but canola oil will work great.

Serving

If you are planning anything Halloween, these would make a great addition. Why not serve them with the Mummy Sausage Rolls and the Halloween Mini Pizzas. Then for a spooky inspired dessert, serve up the Chocolate Mummy Brownies or Halloween Mummy Rice Krispie Treats!

Frequently Asked Questions

Halloween Baked Brie

Make this fun and delicious Halloween Baked Brie to add to any festive table spread this holiday season. A brie cheese wheel filled with jam and wrapped in puff pastry in mummy style for extra fun. Dress up your platter how you like with all your favourite side snacks!

Check out this recipe

Mini Halloween Pizzas

Make pizza fun with these Mini Halloween Pizzas. The kids will love making these spooky pizzas using premade pizza dough, marinara sauce, cheese, olives, pepperoni and anything else you like!

Check out this recipe

Halloween Mummy Sausage Rolls

Get into the Halloween spirit of things with these Halloween Mummy Sausage Rolls. With just three simple ingredients, these are easy to make with little ones. You just need sausages, puff pastry and a egg. Use you own decorating flare to dress them up how you like!

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Jack-O-Lantern Potato Chips

These cute Jack-O-Lantern Potato Chips are a fun addition to your Halloween dinner table this year. The kids will love them!

Prep Time20 minutes mins

Cook Time40 minutes mins

Soak time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Side Dish

Cuisine: North American

Keyword: easy halloween recipes, french fries, potato recipes

Servings: 4 servings

Calories: 211kcal

Author: Julia Pinney

Ingredients

• 1 lb potatoes
• 1/4 Cup vegetable oil
• 2 Teaspoons salt

US Customary – Metric

Instructions

• Peel and wash the potatoes. Thinly slice the potatoes to about 1/4 inch thickness. Use you jack-o-lantern cookie cutter to cut out the pumpkins. Repeat for all potatoes.
• Place the potatoes in a large bowl of cold water and let sit for about 30 minutes. Wash and rinse. Drain in a colander. Then dry in a clean tea towel. Toss in the salt.
• Preheat oven to 400 degrees F. Have ready two large baking trays.
• Evenly distribute the jack-o-lantern potatoes on two of the trays. It’s important they don’t overlap. Drizzle over the vegetable oil.
• Bake in the oven for about 25 minutes. Remove trays and flip over all the potatoes. Return to oven for a further 15 minutes or so until they are crispy and golden.
• Serve immediately with your favourite dipping sauce.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Jack-O-Lantern Potato Chips

Amount Per Serving (1 serving)

Calories 211 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 9g

Sodium 1170mg51%

Potassium 478mg14%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

Vitamin A 2IU0%

Vitamin C 22mg27%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Jack-O-Lantern Potato Chips appeared first on Julia's Cuisine.

Yes, another Halloween inspired recipe today friends! After this one, there is only one more Halloween recipe and then we are back to a few regular recipes before the holiday season of Christmas takes over. How could I not share these super cute Chocolate Mummy Brownies! Plus I bought a pack of candy eyes that I wanted to use up…lol.

Add these to your Halloween festivities this year with a few other dishes like the Easy Halloween Snack Board and the Witches Broomsticks Pretzel and Cheese Snacks!

What Are These Brownies Like

• Difficulty – The brownies are easy to make and the decorating is very basic. But please read the recipe notes if you’re not used to making brownies. This way, you should get them just right.
• Taste – These are very chewy and dense. Delicious! I used whipped Vanilla Buttercream Frosting for the topping and it was the perfect combination.
• Serving – This recipe makes 12 pretty big brownies. You can cut them smaller for cute little mummies!

Ingredients

• Chocolate – I used semi sweet dark chocolate in this recipe.
• Flour – All purpose flour works best for these brownies.
• Sugar – Granulated white sugar is best in this recipe.
• Eggs and dairy – This recipe calls for whole eggs and unsalted butter butter.
• Vanilla extract – Vanilla extract enhances flavour in baked goods.
• Salt – I added a pinch of salt to enhance the flavour in the brownies.
• Frosting – I used Vanilla Buttercream Frosting for decorating.
• Candy eyes – I added candy eyes to finish off these mummy brownies and give them a super cute look.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven and prepare pan – Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking pan and set aside.
2. Melt butter and chocolate – In a saucepan set over low heat, add the butter and chopped chocolate. Stir until melted and remove from heat to cool.
3. Combine dry ingredients – Sift flour together with the salt and set aside.
4. Mix sugar, eggs and vanilla – Meanwhile in a large mixing bowl add eggs, sugar and vanilla. Mix well until incorporated and smooth. Probably only a couple of minutes. Remember do not over mix! If you mix it too long, you will end up with more of a cake texture.
5. Finish the batter – Next, add the chocolate mixture and stir until incorporated. Add flour all at once and gently stir in with a wooden spoon until just incorporated.
6. Pour into pan and bake – Pour the batter into prepared pan and bake for around 25 minutes. Check a few minutes before the baking time is up and insert a toothpick. A few moist crumbs should come out on the stick. Leave them in the pan to cool on a wire rack.
7. Cut brownies – Remove the cooled brownies from the pan and place on a cutting board. Cut the brownies down the middle and then down the middle from the other side. You will have have four sections. Continue to make 4 more even cuts from one side to the other. You will have a total of 12 rectangle brownies. See the photo above in the post.
8. Decorate brownies – Place the buttercream frosting in a piping bag with a small circular nozzle. Pipe frosting on the brownies in zigzag like pattern to make them look like mummies. Place a small amount of frosting on the back of the eyes and place the eyes on the brownies.
9. Serve or store – Leave the brownies on the cooling rack to allow the frosting to set then transfer to a container to store for three days.

Recipe Tips

• Don’t over mix batter – Over mixing will result in cake like and possible dry brownies
• Make sure you measure the ingredients correctly – If you add just a little too much flour, the brownies will be more cake like than chewy.
• Don’t over bake them – Remember, all ovens are different and yours could take a little shorter or a little longer time than mine. They are done when you insert a toothpick in the centre and it comes out with moist crumbs.
• Allow to cool completely – Before decorating, it’s important that you allow these brownies to cool completely so the frosting doesn’t melt off the tops. Also, it makes them much easier to handle.

Substitutions

• Brownies – I don’t recommend any changes to the actual brownie recipe to achieve the same results.
• Frosting – I used Vanilla Buttercream Frosting. You can use Chocolate Buttercream Frosting, Cream Cheese Frosting, Vanilla Glaze, Chocolate Ganache or even any store bought frosting that you like.
• Candy eyes – I used candy eyes and they work great. Any kind of small candy will work for these brownies.

Serving and Storage

• At room temperature – These brownies should be served at room temperature. You can store them at room temperature in and airtight container up to three days.
• Store in the refrigerator – You can also keep these brownies in an airtight container up to five days. It’s important to remove them from the fridge and bring them to room temperature before serving.
• In the freezer – These un frosted brownies can be stored in the freezer up to one month. Bake the brownies according to instructions and leave to cool completely. Wrap in freezer proof plastic wrap and store in the freezer up to one month. Before frosting and serving, remove from freezer and allow to defrost completely.

Frequently Asked Questions

Double Chocolate Halloween Cookies

Make these chewy Double Chocolate Halloween Cookies for a fun treat to add to your fun festive celebrations. These are a fudgy brownie like cookie filled with milk chocolate chunks for an over the top chocolate flavour. Add them to your Halloween festivities this year!

Check out this recipe

Halloween Nutella Puff Pastry

Make these easy Halloween Nutella Puff Pastry shapes to add to your celebrations this year. Using just four ingredients and put together pretty quickly. A spooktacular treat that kids and adults will love.

Check out this recipe

Halloween Mummy Rice Krispie Treats

These Halloween Mummy Rice Krispie Treats are a fun cookie to make with the kids. A rice krispie cookie topped with melted white chocolate and a few candy decorations for a spooktacular treat!

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Chocolate Mummy Brownies

Make these chewy Chocolate Mummy Brownies for a fun treat to add to your fun festive celebrations. These are a fudgy brownie topped with a whipped buttercream frosting decorated mummy style!

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: North American

Keyword: brownies, easy halloween recipes, halloween desserts

Servings: 12 brownies

Calories: 348kcal

Author: Julia Pinney

Ingredients

• 6 ounces semi sweet chocolate roughly chopped
• 1 Cup butter unsalted
• 2/3 Cup all purpose flour
• Pinch salt
• 3 large eggs at room temperature
• 1 1/3 cup granulated white sugar
• 2 teaspoons vanilla
• 1/2 cup buttercream frosting
• candy eyes for decorating

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking pan and set aside.
• In a saucepan set over low heat, add the butter and chopped chocolate. Stir until melted and remove from heat to cool.
• Sift flour together with the salt and set aside.
• Meanwhile in a large mixing bowl add eggs, sugar and vanilla. Mix well until incorporated and smooth. Probably only a couple of minutes. Remember do not over mix! If you mix it too long, you will end up with more of a cake texture.
• Next, add the chocolate mixture and stir until incorporated. Add flour all at once and gently stir in with a wooden spoon until just incorporated.
• Pour the batter into prepared pan and bake for around 25 minutes. Check a few minutes before the baking time is up and insert a toothpick. A few moist crumbs should come out on the stick. Leave them in the pan to cool on a wire rack.
• Remove the cooled brownies from the pan and place on a cutting board. Cut the brownies down the middle and then down the middle from the other side. You will have have four sections. Continue to make 4 more even cuts from one side to the other. You will have a total of 12 rectangle brownies. See the photo above in the post.
• Place the buttercream frosting in a piping bag with a small circular nozzle. Pipe frosting on the brownies in zigzag like pattern to make them look like mummies. Place a small amount of frosting on the back of the eyes and place the eyes on the brownies.
• Leave the brownies on the cooling rack to allow the frosting to set then transfer to a container to store for three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Don’t over mix batter – Over mixing will result in cake like and possible dry brownies
2. Make sure you measure the ingredients correctly – If you add just a little too much flour, the brownies will be more cake like than chewy.
3. Don’t over bake them – Remember, all ovens are different and yours could take a little shorter or a little longer time than mine. They are done when you insert a toothpick in the centre and it comes out with moist crumbs.
4. Allow to cool completely – Before decorating, it’s important that you allow these brownies to cool completely so the frosting doesn’t melt off the tops. Also, it makes them much easier to handle

Nutrition Facts

Chocolate Mummy Brownies

Amount Per Serving (1 brownie)

Calories 348 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 88mg29%

Sodium 141mg6%

Potassium 111mg3%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 28g31%

Protein 3g6%

Vitamin A 547IU11%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Chocolate Mummy Brownies appeared first on Julia's Cuisine.

Halloween is just under a week away and I still have a few recipes to get out to you guys before everything turns to Christmas! I know many of you don’t celebrate Halloween, but for those that do, this is a fun grown up appetizer to make any time this next week.

What is This Baked Cheese Like

• Difficulty – This is a very easy appetizer to make for Halloween. It requires only 4 ingredients and the prep time is under 15 minutes.
• Taste – The flavours of this appetizer are amazing. It has a creamy cheese filled with a sweet jam and covered with a crisp pastry.
• Serving – This appetizer will serve about 8 people as an appetizer with other snacks or a before dinner snack.

Ingredients

• Brie cheese – This appetizer uses a Brie cheese wheel. You will easily find this in the dairy section of most supermarkets.
• Jam – I used raspberry jam but any kind of jam or preserves will work for this recipe.
• Pastry – I used freezer ready to roll puff pastry for this Halloween appetizer.
• Egg – A whisked egg is used to brush the pastry just before baking.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C. Have ready a large baking tray.
2. Fill cheese – Cut open the brie cheese through the centre. Evenly spread out the jam in the centre. Place the cheese back together.
3. Wrap cheese – Place the cheese wheel in the centre of the puff pastry sheet. Make four cuts from the edges of the pastry to the centre where the cheese is. Fold the pastry into the centre to wrap around the cheese. Cut off excess pastry and set aside.
4. Decorate with pastry strips – Cut strips out of some of the excess pastry and set aside. Arrange the strips over the top to make it look like a mummy. Firmly press the edges of the pastry strips onto the pastry so it doesn’t come apart while baking.
5. Bake – Brush the pastry with the egg wash. Place in the oven and bake between 20 – 25 minutes until puffed and golden.
6. Decorate and serve – Remove from oven and place on a serving platter. Use candy eyes to place on the mummy face to give it a mummy look. Serve with cheese, crackers, olives and any other snacks that you like to decorate your platter.

Recipe Tips

• Use cold puff pastry – When putting this cheese appetizer together, make sure to use cold puff pastry. It’s much easier to work with. Warm puff pastry will be difficult to fold properly.
• Prep ahead – You can prep this appetizer about 8 hours before baking. Just wrap it up and keep it in the fridge before baking. All you will need to do before baking is brush the pastry with the whisked egg.
• Cook just before serving – This is a make and serve appetizer. It’s best to be served as soon as it’s assembled for best results.

Substitutions

• Brie cheese – You could also use Camembert cheese or mini Baby Bell cheese for this recipe.
• Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
• Jam filling – I used raspberry jam but any flavour jam will work for this recipe.
• Flavour changes – You could fill this cheese with Caramelized Onions, chopped pecans or any other chopped nuts that you would like.

Serving

You can serve this Brie cheese wheel however you like at your Halloween get together or before dinner nibbles. I served this one alongside some crackers, grapes and olives with some arugula leaves to decorate the platter. But feel free to take your own spin and flare for a spooktacular appetizer!

Frequently Asked Questions

Mini Halloween Pizzas

Make pizza fun with these Mini Halloween Pizzas. The kids will love making these spooky pizzas using premade pizza dough, marinara sauce, cheese, olives, pepperoni and anything else you like!

Check out this recipe

Halloween Macaroni & Cheese

Why not make things fun for Halloween with this Halloween Macaroni & Cheese. An easy stove top pasta dish made with fun Halloween shaped pasta in a creamy cheese sauce. All done in 20 minutes and the kids will love to help with this one!

Check out this recipe

Halloween Mummy Sausage Rolls

Get into the Halloween spirit of things with these Halloween Mummy Sausage Rolls. With just three simple ingredients, these are easy to make with little ones. You just need sausages, puff pastry and a egg. Use you own decorating flare to dress them up how you like!

Check out this recipe

Print Recipe Pin Recipe

Halloween Baked Brie

Make this fun and delicious Halloween Baked Brie to add to any festive table spread this holiday season. A brie cheese wheel filled with jam and wrapped in puff pastry in mummy style for extra fun. Dress up your platter how you like with all your favourite side snacks!

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Appetizer

Cuisine: North American

Keyword: baked appetizers, easy halloween recipes, halloween recipes

Servings: 8 servings

Calories: 317kcal

Author: Julia Pinney

Ingredients

• 10 oz brie cheese wheel
• 3 tablespoons raspberry jam
• 1 sheet puff pastry
• 1 large egg whisked

Instructions

• Preheat oven to 375 degrees F/190 degrees C. Have ready a large baking tray.
• Cut open the brie cheese through the centre. Evenly spread out the jam in the centre. Place the cheese back together.
• Place the cheese wheel in the centre of the puff pastry sheet. Make four cuts from the edges of the pastry to the centre where the cheese is. Fold the pastry into the centre to wrap around the cheese. Cut off excess pastry and set aside.
• Cut strips out of some of the excess pastry and set aside. Arrange the strips over the top to make it look like a mummy. Firmly press the edges of the pastry strips onto the pastry so it doesn't come apart while baking.
• Brush the pastry with the egg wash. Place in the oven and bake between 20 – 25 minutes until puffed and golden.
• Remove from oven and place on a serving platter. Use candy eyes to place on the mummy face to give it a mummy look. Serve with cheese, crackers, olives and any other snacks that you like to decorate your platter.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Halloween Baked Brie

Amount Per Serving (1 serving)

Calories 317 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 59mg20%

Sodium 310mg13%

Potassium 87mg2%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 4g4%

Protein 10g20%

Vitamin A 244IU5%

Vitamin C 1mg1%

Calcium 73mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Halloween Baked Brie appeared first on Julia's Cuisine.

I’m bringing you another fun filled Halloween inspired recipe today. These are not only decadent and delicious, they are so cute. This is a great make ahead cookie dough to keep in the fridge and then get out to make with the kids. You can take your own spin on the decorating and use whatever kind of candy you prefer. Add these to your Halloween festivities this year with a few other dishes like the Easy Halloween Snack Board and the Witches Broomsticks Pretzel and Cheese Snacks!

What Are These Cookies Like

• Difficultly level – These are pretty easy cookies to make, but they do take a bit of time because the dough needs to be chilled for three hours and all the cookies are rolled into balls before baking.
• Taste – This a fudgy brownie turned into a cookie . These are quite a rich, decadent and chewy cookie.
• Serving – This recipe makes 32 good sized cookies. In the recipe card at the end of the post, you can easily scale up or down the recipe to suit your needs.

Ingredients

• All purpose flour – This is the most common type of flour used for baking and can be referred to as plain flour.
• Cocoa powder –  I used natural cocoa powder.
• Baking soda – This is a rising agent for the cookies.
• Salt – Regular table salt.
• Butter – Unsalted butter at room temperature.
• Chocolate – 8 oz milk chocolate divided in half, roughly chopped, half chopped into 1/4 inch pieces.
• Eggs – Room temperature large eggs are best for baking.
• Sugar – Granulated white sugar, which is the most commonly used sugar in baking.
• Vanilla extract – Adds and enhances flavours in baked goods.
• Candy eyes – I used small candy eyes to decorate the cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Heat chocolate and butter – In a a double boiler set over a pan of simmering water, add the butter and 1/2 of the roughly chopped milk chocolate. Stir until it melts and remove from heat.
2. Combine dry ingredients – In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Stir to combine and set aside.
3. Combine wet ingredients – Pour the chocolate mixture into a large mixing bowl and add the sugar, eggs, and vanilla. Mix on high speed until combined, about a minute.
4. Finish cookie dough – Gradually add the dry ingredients and mix on low speed until combined. Fold in remaining chocolate chunks.
5. Chill dough – Cover and refrigerate for at least 3 hours.
6. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper.
7. Bake cookies – Scoop out the dough with a tablespoon and form into balls with your hands. I use a weigh scale and make them 30 grams. If using a cookie scoop, this would be a medium sized cookie scoop. Place on baking tray at least 3 inches apart. Bake for 10 – 12 minutes. The cookies will be soft when you remove them from the oven.
8. Cool and decorate – Leave to cool for 15 minutes on the baking tray. Use you decorative sugar eyes to gently press into the cooled cookies. Remove from tray and transfer to a cooling rack. Repeat for all cookies.

Recipe Tips

• Use room temperature butter and eggs – This allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Chill dough for two to three hours – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. Warm cookie dough will result in the cookies spreading too big and losing their shape.
• Make ahead dough – You can make this cookie the day before and keep it in the fridge.
• Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 10 minutes. They will be look somewhat moist in the middle when they are done. They should appear to be slightly under baked when you take them out of the oven. They will set as they cool. Mine baked perfect at 12 minutes.
• Allow to set – It’s important to allow the cookies to set on the tray before adding the eyes or moving the cookies. This will take about 10 – 15 minutes.

Substitutions

• Cookie dough – I don’t recommend making any changes to the shortbread cookie dough.
• Milk chocolate chunks – For a different flavour, you could use semi sweet or even dark chocolate.
• Decorating – I used simple candy eyes, but you can decorate the cookies how you like with other types of candy or even sprinkles.

Serving and Storage

• Serving – These cookies are best served at room temperature.
• Give as a gift – Cookies are great for gifting through the holidays. Add these to a bigger cookie box or platter. Or gift them in a pretty box or bag all on their own.
• At room temperature – You can keep these cookies for about 3 – 4 days in an airtight container on the counter.
• In the fridge – Store them in an airtight container in the fridge up to a week.
• Freeze from fresh – You can freeze these cookies as soon as they cool down. Place them in an airtight container and store up to three months. Allow to defrost completely before serving.

Frequently Asked Questions

Halloween Nutella Puff Pastry

Make these easy Halloween Nutella Puff Pastry shapes to add to your celebrations this year. Using just four ingredients and put together pretty quickly. A spooktacular treat that kids and adults will love.

Check out this recipe

Halloween Mummy Rice Krispie Treats

These Halloween Mummy Rice Krispie Treats are a fun cookie to make with the kids. A rice krispie cookie topped with melted white chocolate and a few candy decorations for a spooktacular treat!

Check out this recipe

Double Chocolate Cupcakes

Say Boo! Bringing you these decadent Double Chocolate Cupcakes today in the festive spirit of Halloween. A moist chocolate cupcake made from scratch with a soft and chocolaty buttercream frosting. Topped off with a little Halloween motif for a ghoulish touch!

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Double Chocolate Halloween Cookies

Make these chewy Double Chocolate Halloween Cookies for a fun treat to add to your fun festive celebrations.

Prep Time20 minutes mins

Cook Time12 minutes mins

Chill time3 hours hrs

Total Time3 hours hrs 32 minutes mins

Course: Dessert

Cuisine: North American

Keyword: bar cookies, chocolate cookies, halloween

Servings: 32 cookies

Calories: 124kcal

Author: Julia Pinney

Ingredients

• 1 1/3 cups all purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 8 oz milk chocolate divided in half, roughly chopped, half chopped into 1/4 inch pieces
• 2 large eggs at room temperature
• 1 1/2 cups granulated white sugar
• 1 teaspoon vanilla

US Customary – Metric

Instructions

• In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Stir to combine and set aside.
• In a a double boiler set over a pan of simmering water, add the butter and 1/2 of the roughly chopped milk chocolate. Stir until it melts and remove from heat.
• Pour the chocolate mixture into a large mixing bowl and add the sugar, eggs, and vanilla. Mix on high speed until combined, about a minute.
• Gradually add the dry ingredients and mix on low speed until combined. Fold in remaining chocolate chunks.
• Cover and refrigerate for at least 3 hours.
• Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper.
• Scoop out the dough with a tablespoon and form into balls with your hands. I use a weigh scale and make them 30 grams. If using a cookie scoop, this would be a medium sized cookie scoop. Place on baking tray at least 3 inches apart. Bake for 10 – 12 minutes. The cookies will be soft when you remove them from the oven.
• Leave to cool for 15 minutes on the baking tray. Use you decorative sugar eyes to gently press into the cooled cookies. Remove from tray and transfer to a cooling rack. Repeat for all cookies.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Double Chocolate Halloween Cookies

Amount Per Serving (1 cookie)

Calories 124 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 19mg6%

Sodium 82mg4%

Potassium 52mg1%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 13g14%

Protein 2g4%

Vitamin A 106IU2%

Calcium 7mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Double Chocolate Halloween Cookies appeared first on Julia's Cuisine.

We are well into October and I think it’s a great time to start sharing a few easy Halloween recipes! I don’t have a lot of Halloween related content on the blog, but there are a few recipes of interest like the Witches Broomsticks. the Halloween Guacamole, Mummy Sausage Rolls and a fun Halloween Macaroni & Cheese. Oh, I almost forgot the Double Chocolate Cupcakes. Those are worth making! So, over the next few weeks I plan to share a few more Halloween inspired recipes. Stay tuned friends!

What is this Halloween Pastry Like

• Difficulty – This is a very easy recipe just using a few ingredients and it takes only about 30 minutes!
• Taste – For such a simple dessert or brunch this Halloween season, this delivers so much flavour and is pretty as well. Much like the Easy Nutella Pastries.
• Serving – I used various Halloween shaped cookie cutters and used two sheets of puff pastry. I got 18 puff pastry shapes.
• Versatile – You can choose to add your own spin on flavours by adding hazelnuts, sliced almonds, pecans, frosting and so much more.

Ingredients

• Puff pastry – I used two frozen ready to roll pastry sheets for this recipe.
• Nutella – Store bought Nutella (chocolate spread) was my choice.
• Topping – I used an egg wash and a sprinkle of sugar for the topping.
• Cookie cutters – I used a variety of Halloween cookie cutter shapes.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray lined with parchment paper.
2. Lay out pastry – Lay the cold pastry sheet on a sheet of parchment paper. Evenly spread over the Nutella and then top with the other puff pastry sheet.
3. Cut out pastry – Using your Halloween cookie cutters, cut out as many shapes as you can. I got 18 in total with my cookie cutters.
4. Bake – Brush the tops of the pastry with the beaten egg. Bake for 15 – 18 minutes or until the pastry is golden and puffed up.
5. Serve – Remove from oven and dust with powdered sugar. Serve warm or at room temperature.

Recipe Tips

• Prep ahead of time – This can be prepared up to 8 hours before baking. Just cover it and refrigerate it until baking. Don’t brush with the egg wash until just before baking.
• Use cold puff pastry – Cold puff pastry is much easier to work with, so be sure to keep it in the fridge until you are ready to use it.
• Don’t over fill the pastry – Overfilling will cause the Nutella to spread out too much and run down the sides of the pastry.

Substitutions and Flavour Changes

• Use a different pastry – Puff pastry works best for this recipe, but you can use filo or shortcrust. Just remember, the results will be different and may require different baking times.
• Add fruit filling – You could use any flavoured jam like marmalade (orange), peach, raspberry, strawberry or other flavours you might like.
• Try a different chocolate – Instead of nutella, you can use chocolate chips inside. They will melt as it baked.
• Make a glaze for the top – By combining about 1/2 cup of powdered sugar with 2 tablespoons of milk, you can make a basic sugar glaze. Just drizzle over the top.
• Make a different shape – You don’t have to be limited to Halloween shapes for this recipe. You could make turnovers, cut into triangles, scrolls, pinwheels, swirls, sticks or squares. You can put your own twist on it easily.

Serving

• Kid’s Halloween parties These puff pastry treats would look great on a table at a Halloween themed party.
• Add them to a cookie platter – Serve them alongside other Halloween treats on a cookie plate.
• Gifts for friends – these would make a great Halloween gift idea for kids’ friends.
• As part of a brunch – These little pastry shapes would be great to serve as part of a Halloween themed brunch.

Frequently Asked Questions

Halloween Mummy Rice Krispie Treats

These Halloween Mummy Rice Krispie Treats are a fun cookie to make with the kids. A rice krispie cookie topped with melted white chocolate and a few candy decorations for a spooktacular treat!

Check out this recipe

Easy Halloween Snack Board

Putting together an Easy Halloween Snack Board has never been easier! By simply using some store bought treats, adding a few fruits, olives, cheese and crackers, your board will be ready in no time at all. A fun way to celebrate Halloween for kids and even for the adults.

Check out this recipe

Witches Broomstick Pretzel & Cheese Snacks

What a cute little Halloween snack idea. These Witches Broomstick Pretzel and Cheese Snacks will sure to be a hit at your party. A pretzel stick wrapped with a cheese slice and tied with a fresh chive. These only use three basic ingredients and are super easy to make!

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Halloween Nutella Puff Pastry

Make these easy Halloween Nutella Puff Pastry shapes to add to your celebrations this year. Using just four ingredients and put together pretty quickly. A spooktacular treat that kids and adults will love.

Prep Time20 minutes mins

Cook Time18 minutes mins

Total Time38 minutes mins

Course: Dessert

Cuisine: North American

Keyword: halloween recipes, nutella, puff pastry

Servings: 18 pastries

Calories: 243kcal

Author: Julia Pinney

Ingredients

• 2 sheets puff pastry
• 1 cup Nutella
• 1 egg beaten
• 1/3 cup powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray lined with parchment paper.
• Lay the cold pastry sheet on a sheet of parchment paper. Evenly spread over the Nutella and then top with the other puff pastry sheet.
• Using your Halloween cookie cutters, cut out as many shapes as you can. I got 18 in total with my cookie cutters.
• Brush the tops of the pastry with the beaten egg. Bake for 15 – 18 minutes or until the pastry is golden and puffed up.
• Remove from oven and dust with powdered sugar. Serve warm or at room temperature.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Halloween Nutella Puff Pastry

Amount Per Serving (1 pastry)

Calories 243 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 9mg3%

Sodium 78mg3%

Potassium 88mg3%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 9g10%

Protein 3g6%

Vitamin A 14IU0%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon

The post Halloween Nutella Puff Pastry appeared first on Julia's Cuisine.

After just about a decade, I’m finally getting a pumpkin cookie recipe here on the website! There is a Pumpkin Cream Cheese Loaf Cake, Pumpkin Chocolate Chip Cookie Bars and so much more. But I never got around to the basic delicious pumpkin cookies until today! Keep reading to get these cookies in time for Halloween or Thanksgiving festivities!

Find more Pumpkin and Squash Recipes For Fall!

What Are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say they are about a medium difficulty rating to achieve them just perfect. Make sure to read the recipe notes in the recipe card to get your cookies perfect!
• Taste – These thick and soft cookies with a warm spiced pumpkin flavour.
• Serving – This recipe made 32 regular sized cookies. Keep in mind, in the recipe card, you can easily scale the recipe up or down.

Ingredients

• Flour – All purpose flour works best for these cookies.
• Spices – I used cinnamon, nutmeg and ginger to add a deep and rich flavour to these cookies.
• Rising agent – Baking soda is used in these cookies to give them a bit of a lift.
• Salt – Regular table salt helps enhance flavours in the cookies.
• Sugars – I used a mix of brown sugar and granulated white sugar for the cookies.
• Butter – These cookies use unsalted butter at room temperature.
• Eggs – I always use large eggs at room temperature for baking unless otherwise stated.
• Vanilla extract – Brings out flavour in the cookies.
• Pumpkin puree – I used my own Slow Cooker Pumpkin Puree for this recipe.
• Frosting – I topped these cookies with cream cheese frosting. I will link the recipe.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line two large baking trays with parchment paper and set aside.
2. Combine ingredients – In a medium sized mixing bowl, combine the flour, cinnamon, nutmeg, ginger, baking soda and salt. Whisk to combine and set aside.
3. Mix butter, sugars, pumpkin puree – In a large mixing bowl, combine the butter, brown sugar and white sugar. Mix on high speed for about 3 – 4 minutes. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla extract. Mix in the pumpkin puree.
4. Finish cookie dough – Add the flour to the wet ingredients and mix until just combined about one minute.
5. Bake – Using either a cookie scoop or a tablespoon, mound spoonfuls of the cookie dough onto the cookie sheet. Space them about 3 inches apart. Bake between 10 – 12 minutes or until they are soft and slightly going crisp at the edges.
6. Flatten and cool – Using a spatula, lightly flatten the cookies and leave to cool.
7. Frost – Frost with cream cheese frosting and serve. (It’s best to frost the cookies just before serving)

Recipe Tips

• Pumpkin puree – You can use canned pumpkin puree for this recipe or you can make your own like my Slow Cooker Pumpkin Puree. Fresh does give a better taste!
• Use room temperature ingredients – These cookies need to use room temperature eggs and butter. Soft butter incorporates better into cookie dough. And room temperature eggs come to full volume when mixed.
• Space apart on cookie sheet – I placed eight cookies on the baking tray at a time to make sure the cookie dough didn’t spread into each other when baked.
• Watch baking time – These cookies baked at 12 minutes in my oven. Keep an eye on them as they make take a minute or two more.
• Flatten cookies for denser texture – If you prefer a denser cookie, I recommend you flatten them slightly with a spatula while they are still warm. If you prefer them lighter, don’t flatten them out.
• Cream Cheese Frosting – Find the recipe for Cream Cheese Frosting.

Substitutions

• Nut topping – You could sprinkle over chopped walnuts, pecans, finely chopped almonds, hazelnuts or macadamia nuts.
• Cream cheese frosting – You could add a simple sugar glaze for a different finish or just keep them plain.

Serving & Storage

It’s best to keep these cookies plain and frost just before serving.

• At room temperature – You can keep these cookies in an airtight container for about 2 – 3 days on the counter.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer. IMPORTANT – Freeze the cookies without the frosting.

Frequently Asked Questions

Pumpkin Cream Cheese Loaf Cake

Embrace all the fall flavours with this Pumpkin Cream Cheese Loaf Cake. An easy to make loaf cake using pumpkin puree, fall spices and a creamy layer of cream cheese. Great to serve just as it is, with butter, honey or even dress it up for dessert!

Check out this recipe

Pumpkin Chocolate Chip Cookie Bars

Pumpkin Chocolate Chip Cookie Bars are the perfect seasonal treat. These are a cross between a brownie and a cookie bar, made in a large cookie sheet and they use use pumpkin puree and fall spices for a great flavour!

Check out this recipe

Pumpkin Spice Cake Squares

These Pumpkin Spice Cake Squares are a must make! They are a personal favourite of mine and requested often by my 15 year old. Don't let fall slip away without making them.

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Frosted Pumpkin Cookies

Frosted Pumpkin Cookies are the perfect fall treat. Lightly spiced pumpkin cookies topped with a decadent cream cheese frosting. Great to serve for Halloween or Thanksgiving.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cream cheese frosting, halloween, thanksgiving

Servings: 32 cookies

Calories: 184kcal

Author: Julia Pinney

Ingredients

• 3 cups all purpose flour
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter unsalted and at room temperature
• 1 cup brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 1 cup cream cheese frosting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Line two large baking trays with parchment paper and set aside.
• In a medium sized mixing bowl, combine the flour, cinnamon, nutmeg, ginger, baking soda and salt. Whisk to combine and set aside.
• In a large mixing bowl, combine the butter, brown sugar and white sugar. Mix on high speed for about 3 – 4 minutes. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla extract. Mix in the pumpkin puree.
• Add the flour to the wet ingredients and mix until just combined about one minute.
• Using either a cookie scoop or a tablespoon, mound spoonfuls of the cookie dough onto the cookie sheet. Space them about 3 inches apart. Bake between 10 – 12 minutes or until they are soft and slightly going crisp at the edges.
• Using a spatula, lightly flatten the cookies and leave to cool.
• Frost with cream cheese frosting and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

• Pumpkin puree – You can use canned pumpkin puree for this recipe or you can make your own like my Slow Cooker Pumpkin Puree. Fresh does give a better taste!
• Use room temperature ingredients – These cookies need to use room temperature eggs and butter. Soft butter incorporates better into cookie dough. And room temperature eggs come to full volume when mixed.
• Space apart on cookie sheet – I placed eight cookies on the baking tray at a time to make sure the cookie dough didn’t spread into each other when baked.
• Watch baking time – These cookies baked at 12 minutes in my oven. Keep an eye on them as they make take a minute or two more.
• Flatten cookies for denser texture – If you prefer a denser cookie, I recommend you flatten them slightly with a spatula while they are still warm. If you prefer them lighter, don’t flatten them out.
• Cream Cheese Frosting – Find the recipe for Cream Cheese Frosting.

Nutrition Facts

Frosted Pumpkin Cookies

Amount Per Serving (1 cookie)

Calories 184 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 143mg6%

Potassium 48mg1%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 17g19%

Protein 2g4%

Vitamin A 1386IU28%

Vitamin C 0.3mg0%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Frosted Pumpkin Cookies appeared first on Julia's Cuisine.

Fall is the best season to enjoy all things pumpkin. This season, I’ve added a few new pumpkin recipes including the Buttermilk Pumpkin Waffles and my delicious Pumpkin Pecan Scones. And if you do love all things pumpkin and seasonal, these Pumpkin Chocolate Chip Cookie Bars will be sure to hit the spot. Add them to the kids’ lunch boxes, serve them as as afternoon treat or dress them up for dessert!

Check out Pumpkin & Squash Recipes to Make This Fall!

What are These Pumpkin Cookie Bars Like

• Difficulty – These pumpkin chocolate chip cookie bars are really easy to make. They require minimal hands on time. Just make sure to read the recipe carefully and follow all instructions.
• Taste – They are a cross between a brownie and a cookie texture. If you love the Brown Sugar Cookie Bars, you will love these.
• Serving – This recipe makes 28 cookie bars if baked in a large 13 x 9 inch baking pan. Keep in mind, you can scale the recipe up or down in the recipe card at the end of the post.

Ingredients

• Flour – This recipe uses all purpose flour.
• Spices – I used a combination of cinnamon, nutmeg and ground ginger.
• Baking soda – This helps give the pumpkin cookie bars a little bit of a rise.
• Salt – Regular table salt is used to enhance flavours.
• Butter – This recipe uses unsalted butter at room temperature.
• Sugar – I used a combination of granulated white sugar and brown sugar.
• Egg – I used one large egg
• Vanilla – Vanilla extract adds to the flavour of the cookie bars.
• Pumpkin puree – You can use store bought pumpkin puree or Homemade Pumpkin Puree. Don’t use pumpkin fie filling!
• Chocolate chips – I used semi sweet chocolate chips.

NOTE, The full recipe can be found in the recipe card at the end of the post.

Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c and grease and line a 13 x 9 inch baking tray with parchment paper.
2. Combine dry ingredients – Combine the flour, ground cinnamon, nutmeg, ginger, baking soda and salt in a medium bowl.  Set aside.
3. Combine wet ingredients – In the bowl of your electric mixer, mix the butter, white sugar and brown sugar on high for about 2 minutes.  Add the egg, pumpkin puree and vanilla extract.  Mix for another minute until combined.
4. Combine dry ingredients – Fold in the flour until just combined, about one minute.  Fold in 1 1/4 cups of chocolate chips.
5. Bake cookie bars – Spread cookie batter evenly into the prepared baking dish.  Sprinkle over remaining chocolate chips.  Bake between 20 – 25 minutes or until baked completely.  A toothpick inserted into the centre should come out clean.
6. Cool – Place the baking tray on a wire cooling rack.  Leave to cool completely.
7. Cut into squares – Lift out on the parchment paper and cut into equal squares.

Recipe Notes

• Using white and brown sugar – Increases the softness and chewiness in the cookie.
• Don’t over bake – Over baking will result in a dryer crisper cookie. These cookie bars will bake between 20 – 25 minutes. Mine took exactly 20 minutes.
• Allow to cool completely – These will have the best texture when they have cooled completely. They are even great cold from the fridge.

Serving and Storage

• At room temperature – You can keep these cookie bars in an airtight container up to four days.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers and keep them in the fridge up to about one week.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.
• Give as a gift – These make a nice fall treat to gift. You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!
• Serve – These are great served on their own, with whipped cream, vanilla ice cream or Homemade Caramel Sauce.

Substitutions

These cookie bars are perfect just the way they are. I’m not recommending many changes if you would like to achieve the same results. Here are some suggestions for modifying this recipe.

• Pan size – These were baked in an 9 x 13 baking pan. You can bake them in an 8 x 8 or an 9 x 9 inch baking pan. Just keep in mind, they will take longer to bake.
• Additions – Pecans or walnuts could be added to add a little nutty flavour.

Frequently Asked Questions

Brown Sugar Pecan Cookie Bars

If you're a fan of Brownies, you're going to love these Brown Sugar Pecan Cookie Bars. These are easy to make with a lot of brown sugar for a dense and moist texture.

Check out this recipe

Pumpkin Pecan Scones

Try these Pumpkin Pecan Scones for the perfect fall Breakfast soon. A light and tender scone filled with toasted pecans, pumpkin puree and lots of seasonal spices to embrace the best of fall!

Check out this recipe

Chocolate Chip Oat Squares

Cookies are great for any season! So, why not make a batch of these Chocolate Chip Oat Squares and pop them in the freezer to have a treat when the craving hits!

Check out this recipe

Print Recipe Pin Recipe

Pumpkin Chocolate Chip Cookie Bars

Pumpkin Chocolate Chip Cookie Bars are the perfect seasonal treat. These are a cross between a brownie and a cookie bar, made in a large cookie sheet and they use use pumpkin puree and fall spices for a great flavour!

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cookie bars, halloween desserts, pumpkin

Servings: 28 cookie bars

Calories: 179kcal

Author: Julia Pinney

Ingredients

• 2 cups all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter at room temperature
• 1/2 cup granulated white sugar
• 1/2 cup brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 1 1/4 cups semi sweet chocolate chips your choice
• 2 tablespoons semi sweet chocolate chips for sprinkling over the top

Instructions

• Preheat oven to 350 degrees f/180 degrees c and grease and line a 13 x 9 inch backing tray with parchment paper.
• Combine the flour, ground cinnamon, nutmeg, ginger, baking soda and salt in a medium bowl. Set aside.
• In the bowl of your electric mixer, mix the butter, white sugar and brown sugar on high for about 2 minutes. Add the egg, pumpkin puree and vanilla extract. Mix for another minute until combined.
• Fold in the flour until just combined, about one minute. Fold in 1 1/4 cups of chocolate chips.
• Spread cookie batter evenly into the prepared baking dish. Sprinkle over remaining chocolate chips. Bake between 20 – 25 minutes or until baked completely. A toothpick inserted into the centre should come out clean.
• Place the baking tray on a wire cooling rack. Leave to cool completely.
• Lift out on the parchment paper and cut into equal squares.
• Serve as they are or you can top them with caramel sauce, ice cream or whipped cream.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Using white and brown sugar – Increases the softness and chewiness in the cookie.
2. Don’t over bake – Over baking will result in a dryer crisper cookie. These cookie bars will bake between 20 – 25 minutes. Mine took exactly 20 minutes.
3. Allow to cool completely – These will have the best texture when they have cooled completely. They are even great cold from the fridge

Nutrition Facts

Pumpkin Chocolate Chip Cookie Bars

Amount Per Serving (1 cookie)

Calories 179 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 3g

Cholesterol 25mg8%

Sodium 138mg6%

Potassium 90mg3%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 11g12%

Protein 2g4%

Vitamin A 1579IU32%

Vitamin C 0.4mg0%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon!

The post Pumpkin Chocolate Chip Cookie Bars appeared first on Julia's Cuisine.

If you love Waffles and the spices of fall, you have to give these spiced pumpkin waffles a try. These are incredibly soft and fluffy with a crisp exterior. Filled with warm spices that make them fantastic for fall. Whether you enjoy them for a Thanksgiving breakfast or just a cozy weekend brunch, they are sure to be a hit.

What are These Waffles Like

• Difficulty – Waffles aren’t difficult to make. Just be sure to read the recipe tips in the recipe card so yours turn out just perfect!
• Taste – A wonderful soft chewy texture with a pumpkin spice flavour.
• Serving – This recipe will make between 8 – 10 4-inch square waffles. Depending on the size of you waffle maker will depend on how many waffles you get. In the recipe card, you can easily adjust the serving size.

Looking for more pumpkin recipes? Be sure to check out Pumpkin and Squash Recipes to Make this Fall!

Ingredients

• Flour – This recipe uses all purpose flour.
• Baking powder and baking soda – I used both rising agents for these waffles.
• Spices – I used both cinnamon and nutmeg in these waffles.
• Salt – Salt enhances flavours.
• Eggs – Two large eggs at room temperature.
• Pumpkin puree – You can use either Homemade Pumpkin Puree or store bought pumpkin puree.
• Buttermilk – Buttermilk adds a light and fluffy texture to the waffles.
• Butter – 3 tablespoons butter melted.
• Maple syrup – I used pure maple syrup.
• Sugar – Brown sugar adds a great sweetened flavour.
• Vanilla extract – Enhances flavours.

NOTE, Full recipe and instructions can be found at the end of the post in the recipe card

Instructions

1. Combine the dry ingredients – In a large mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk to combine.
2. Combine wet ingredients – In a separate mixing bowl, add the eggs. Whisk on high speed until foamy about one minute. Add the pumpkin puree, buttermilk, melted butter, maple syrup, brown sugar and vanilla extract. Mix well until combined.
3. Mix batter – Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t over mix the batter.
4. Cook waffles – Heat your waffle maker and grease with butter or a non stick spray. Add enough batter to the waffle maker to cover all the holes and close the lid. Cook according to your waffle maker instructions. These take about 6 minutes per batch.
5. Keep waffles warm – Place the cooked waffles on a baking tray set over a baking rack and place in a warm oven while you make the rest of the waffles.
6. Serve – Serve warm with your favourite toppings.

Recipe Tips

• Don’t over mix the batter – When you add the wet ingredients to the dry ingredients, just fold them in until combined. Over mixing will result in rubbery waffles.
• Avoid overfilling the waffle maker – If you overfill the waffle maker, the batter will seep down the edges once you shut it.
• Keep waffles warm as you cook the rest – Place the cooked waffles on a baking rack placed over a baking tray and keep warm in the oven while you make the rest of the waffles.

Substitutions

• Pumpkin puree – For this recipe you can easily use store bought pumpkin puree or see How To Make Pumpkin Puree in The Slow Cooker.
• Buttermilk – I do recommend using buttermilk if you have it. But you can make buttermilk by adding one tablespoon of vinegar to whole milk and letting it sit for about 5 minutes. Alternatively, you can use semi skimmed milk or non dairy milk for less fluffy waffles.

Serving

• Warm maple syrup or honey
• Whipped butter
• Fresh whipped cream
• Toasted pecans or walnuts
• Greek yogurt
• Homemade Caramel Sauce
• Caramelized Pears
• Brown Butter Apples

Frequently Asked Questions

Pumpkin Pecan Scones

Try these Pumpkin Pecan Scones for the perfect fall Breakfast soon. A light and tender scone filled with toasted pecans, pumpkin puree and lots of seasonal spices to embrace the best of fall!

Check out this recipe

Pumpkin Cinnamon Streusel Muffins

Embrace all the flavours of fall with these Pumpkin Cinnamon Streusel Muffins. A light and fluffy cinnamon spiced pumpkin muffin topped with a spiced streusel topping. Perfect breakfast & brunch muffins to enjoy all fall long.

Check out this recipe

Cinnamon Roll Waffles

Cinnamon Roll Waffles are a thing! Perfectly crisp waffles topped with a cinnamon roll filling and a sweet glaze. A decadent weekend breakfast or even dessert.

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Buttermilk Pumpkin Waffles

Add a little fall decadence to your breakfast table with these perfectly crisp Buttermilk Pumpkin Waffles. Made with pumpkin puree, the best of fall spices and cooked in just minutes in your waffle maker. Serve with up with warm maple syrup and fresh whipped cream!

Prep Time20 minutes mins

Cook Time6 minutes mins

Total Time26 minutes mins

Course: Breakfast, Brunch

Cuisine: North American

Keyword: buttermilk, pumpkin, thanksgiving recipes

Servings: 10 waffles

Calories: 153kcal

Author: Julia Pinney

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large eggs at room temperature
• 3/4 cup pumpkin puree
• 3/4 cup buttermilk
• 3 tablespoons butter melted
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• In a large mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk to combine.
• In a separate mixing bowl, add the eggs. Whisk on high speed until foamy about one minute. Add the pumpkin puree, buttermilk, melted butter, maple syrup, brown sugar and vanilla extract. Mix well until combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Don't over mix the batter.
• Heat your waffle maker and grease with butter or a non stick spray. Add enough batter to the waffle maker to cover all the holes and close the lid. Cook according to your waffle maker instructions. These take about 6 minutes per batch.
• Place the cooked waffles on a baking tray set over a baking rack and place in a warm oven while you make the rest of the waffles.
• Serve warm with your favourite toppings.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Cooking times provided are per batch!
2. Don’t over mix the batter – When you add the wet ingredients to the dry ingredients, just fold them in until combined. Over mixing will result in rubbery waffles.
3. Avoid overfilling the waffle maker – If you overfill the waffle maker, the batter will seep down the edges once you shut it.
4. Keep waffles warm as you cook the rest – Place the cooked waffles on a baking rack placed over a baking tray and keep warm in the oven while you make the rest of the waffles.

Nutrition Facts

Buttermilk Pumpkin Waffles

Amount Per Serving (1 waffle)

Calories 153 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Cholesterol 48mg16%

Sodium 303mg13%

Potassium 115mg3%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 6g7%

Protein 4g8%

Vitamin A 3050IU61%

Vitamin C 1mg1%

Calcium 94mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Stopping by and Hope To See You Soon!

The post Buttermilk Pumpkin Waffles appeared first on Julia's Cuisine.

Let’s welcome October with these tasty Pumpkin Pecan Scones! If you’re a fan of Light and Fluffy Scones, why not give these a try. Fall is the best time to enjoy all things pumpkin and you should check out the post of Pumpkin and Squash Recipes to Make this Fall for many more ideas.

These scones are a wonderful combination of pumpkin, toasted pecans and warm fall spices. Keep reading to see how to make them soon!

What are These Scones Like

• Difficulty level – Scones are so easy to make and even a beginner can take on this task. They don’t require any equipment or a mixer and don’t use very many ingredients.
• Flavour – I love the buttery and pumpkin taste of these scones with the addition of toasted pecans. A great additions for fall.
• Serving – This recipe makes eight big scones. Remember, in the recipe card you and easily adjust the serving size and it will automatically adjust the ingredients for you.

Ingredients

• Flour – These scones use all purpose flour.
• Sugar – Granulated white sugar is used in the scones.
• Spices – I used a combination of cinnamon, ginger and nutmeg to give the scones a really rich flavour.
• Baking powder – Baking powder is the raising agent used for the scones.
• Salt – Just regular table salt is used to enhance the flavours.
• Butter – Unsalted cold butter is used for the scones.
• Pumpkin puree – Make sure to use pumpkin puree and not pumpkin pie filling. You can use either store bought pumpkin puree or homemade.
• Cream – Heavy cream is used in the scones.
• Egg – One egg is added to the scone batter.
• Pecans – I added toasted pecans to the scones for a nutty flavour.

NOTE, The full recipe and instructions can be found at the en of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F. Grease and line with parchment paper a large baking sheet.
2. Toast pecans – Add the pecans to a skillet set over medium heat and warm then until they smell fragrant, about 3 – 4 minutes. Shake the pan as they are warming so they don’t burn. Remove from heat and roughly chop the pecans.
3. Combine dry ingredients – In a medium bowl whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger. Add the cut cold butter. Use you hands to incorporate the butter completely into the flour mixture. You will end up with a fine bread crumb like texture. Add the chopped pecans and stir until they are just combined.
4. Finish scone batter – In a separate bowl, whisk together the egg, cream and pumpkin purée. Whisk until smooth. Add this to the dry ingredients and gently stir until it comes together.
5. Shape scones – Transfer the dough to the baking tray and form a 6 inch disk. Cut into 8 equal parts and gently separate them.
6. Bake and serve – Brush with the egg wash. Bake for 15 – 20 minutes or until lightly golden brown. Remove from oven and transfer to a wire rack to cool. Serve warm or at room temperature.

Recipe Tips

• Don’t overwork the dough – The dough for scones should be sticky and just needs a light amount of flour added to the top to press it down and cut them out. if you stir it too long or knead it too long, the scones will turn out tough.
• Baking time may vary – These bake in my oven at around 18 minutes. Keep in mind all ovens vary. So baking time may vary between 15 – 20 minutes.
• Make smaller scones – You can make two smaller disks and cut each one into eight equal portions for 16 smaller scones.
• Chill the dough – If the dough is really sticky, put it in the fridge for about 15 minutes to firm it up a little. It will be easier to work with once it’s chilled.
• Prep in advance – Make your scones up to the shaping stage. Cover with parchment paper and refrigerate up to 48 hours before baking.

Substitutions and Flavour Changes

• Pumpkin Puree – You can use either canned pumpkin puree or try my Homemade Pumkin Puree or Slow Cooker Pumpkin Puree.
• Pecans – You can also add toasted walnuts, pumpkin seeds or even toasted chopped almonds.
• Add a glaze – You can easily make a simple glaze for these scones to elevate them a bit if you’d like.

Serving and Storage

• Serving – Serve these at a Breakfast or Brunch this fall. They go great with whipped butter, a simple glaze or even dressed up with Homemade Caramel Sauce for a epic scone!
• Storage – Store them at room temperature in an airtight container up to three days. Alternatively, they will freeze up to about one month in a freezer proof container or zip lock bag.

Frequently Asked Questions

Pumpkin Cinnamon Streusel Muffins

Embrace all the flavours of fall with these Pumpkin Cinnamon Streusel Muffins. A light and fluffy cinnamon spiced pumpkin muffin topped with a spiced streusel topping. Perfect breakfast & brunch muffins to enjoy all fall long.

Check out this recipe

Pumpkin Cupcakes with Cream Cheese Frosting

Nothing says fall like pumpkins. These Pumpkin Cupcakes with Cream Cheese Frosting are the perfect fall dessert that you will all love. Made using fresh pumpkin puree for an extra rich pumpkin flavour that's just irresistible.

Check out this recipe

Single Serve Pumpkin Pies

These Single Serve Pumpkin Pies are the perfect after dinner dessert. Individually portioned and the perfect bite after a big meal.

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Pumpkin Pecan Scones

Try these Pumpkin Pecan Scones for the perfect fall Breakfast soon. A light and tender scone filled with toasted pecans, pumpkin puree and lots of seasonal spices to embrace the best of fall!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Brunch

Cuisine: North American

Keyword: pecans, pumpkin recipes, scones

Servings: 8 scones

Calories: 197kcal

Author: Julia Pinney

Ingredients

• 2 cups all purpose flour
• 1/3 cup granulated white sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup butter cold and cut into small pieces
• 1/2 cup pecans
• 2 Tablespoons cream
• 1 Egg
• 1/3 Cup pumpkin Purée
• extra egg for brushing scones

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Grease and line with parchment paper a large baking sheet.
• Add the pecans to a skillet set over medium heat and warm then until they smell fragrant, about 3 – 4 minutes. Shake the pan as they are warming so they don't burn. Remove from heat and roughly chop the pecans.
• In a medium bowl whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger. Add the cut cold butter. Use you hands to incorporate the butter completely into the flour mixture. You will end up with a fine bread crumb like texture. Add the chopped pecans and stir until they are just combined.
• In a separate bowl, whisk together the egg, cream and pumpkin purée. Whisk until smooth. Add this to the dry ingredients and gently stir until it comes together.
• Transfer the dough to the baking tray and form a 6 inch disk. Cut into 8 equal parts and gently separate them.
• Brush with the egg wash. Bake for 15 – 20 minutes or until lightly golden brown. Remove from oven and transfer to a wire rack to cool. Serve warm or at room temperature.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Don’t overwork the dough – The dough for scones should be sticky and just needs a light amount of flour added to the top to press it down and cut them out. if you stir it too long or knead it too long, the scones will turn out tough.
2. Baking time may vary – These bake in my oven at around 18 minutes. Keep in mind all ovens vary. So baking time may vary between 15 – 20 minutes.
3. Make smaller scones – You can make two smaller disks and cut each one into eight equal portions for 16 smaller scones.
4. Chill the dough – If the dough is really sticky, put it in the fridge for about 15 minutes to firm it up a little. It will be easier to work with once it’s chilled.
5. Prep in advance – Make your scones up to the shaping stage. Cover with parchment paper and refrigerate up to 48 hours before baking.

Nutrition Facts

Pumpkin Pecan Scones

Amount Per Serving (1 scone)

Calories 197 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.003g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 28mg9%

Sodium 299mg13%

Potassium 81mg2%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 10g11%

Protein 5g10%

Vitamin A 1914IU38%

Vitamin C 1mg1%

Calcium 86mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Pumpkin Pecan Scones appeared first on Julia's Cuisine.

With Halloween just over a week away, I thought these Mini Halloween Pizzas would be a great idea to add to the Halloween recipe box. It’s a great time to be creative and dress up food like the Easy Halloween Guacamole, Halloween Macaroni and Cheese, the Mummy Sausage Rolls and much more. Have you checked out the Halloween Snack Board yet?

About the Mini Halloween Pizzas

• Easy to make – Because this pizza used premade or store bought dough, it becomes a quick and easy fun idea to make quickly.
• Get the kids involved – If you have kids or you’re going to be with kids through Halloween, these are a fun way for the kids to get involved in the kitchen.
• Use your own creativity – The great thing about these mini pizzas, is that you can create them exactly how you would like to. You can follow my instructions or create them using your very own style.

Ingredients

• 12 oz pizza dough
• 1 cup marinara sauce
• 4 oz mozzarella cheese
• 4 slices mozzarella cheese
• 4 slices pepperoni
• 1/4 cup black olives
• 1/4 cup stuffed green olives

REMEMBER, the full recipe and instructions is always found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees f/190 degrees c. Have ready a large baking tray.
2. Roll and cut pizza dough – Roll out the pizza dough to a large circle about 12 to 14 inches in diameter. Using a 4 inch diameter circle cutter (you can use a glass, bowl, or anything), Cut out 8 circles. You may need to re roll the dough to cut all your circles.
3. Arrange on baking tray – Place all the pizza dough circles on the baking tray. Top each one with marinara sauce.

Make pumpkin pizzas

• Sprinkle over shredded mozzarella cheese. Cut pepperoni into triangles for the eyes. And use another pepperoni slice to cut out a mouth.

Make ghost pizzas

• Cut a ghost shape out of the mozzarella cheese. Place the mozzarella cheese on top of the pizza. Top with slices of black olives for the eyes.

Make mummy pizzas

• Cut the sliced mozzarella cheese into strips. Arrange strips over the mini pizza to look like a mummy. Slice open the stuffed green olives and use those for the eyes.

Make spider pizzas

1. Sprinkle over shredded mozzarella cheese. Cut black olives in half. Keep one half whole and cut the other half into little strips. Make spiders on the pizza using black olives.
2. Cook pizzas – Bake pizzas between 10 – 12 minutes or until the base is crisp and cheese if fully melted.
3. Serve – Serve hot or at room temperature.

Recipe Tips

• Prep ahead ingredients – If you plan to make these with kids, I recommend getting everything prepped before hand. Cut the olives, slice the cheese and cut out the pepperoni. It will make it much easier.
• Prep ahead pizza circles – You can even prep ahead the pizza circles and store them in the fridge up to a few hours before using them.

Substitutions

• Pizza dough – You can make your own PIzza Dough or use store bought pizza dough for this recipe. Just keep in mind this recipe does not include the time for making pizza dough.
• Pizza sauce – Any kind of Marinara Sauce will work for this recipe. If you like you can even try the Alfredo Sauce for pizza.
• Pizza toppings – I used mozzarella cheese but Gouda, Havarti or even Cheddar cheese will work.
• Pizza size – You can easily make these bigger if you like. I make 8 4-inch pizzas, but you can make them 6-inch if you like. As well, feel free to double or triple the recipe to suit your needs. In the recipe card below you can easily adjust the serving size.

Serving the Pizza

• Lunch idea – These are great to serve any time through October for a kids’ lunch.
• Sleepover party – If your kids are having a sleep over party, these mini pizzas are a great dinner or snack idea to make together.
• As part of a Halloween buffet – Yes, pizza is best hot, but these can be served at room temperature. They would look great as part of a Halloween spread.

Print Recipe Pin Recipe

Mini Halloween Pizzas

Make pizza fun with these Mini Halloween Pizzas. The kids will love making these spooky pizzas using premade pizza dough, marinara sauce, cheese, olives, pepperoni and anything else you like!

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Appetizer, Lunch, Main Course

Cuisine: North American

Keyword: halloween recipes, marinara sauce, pizza

Servings: 8 Mini Pizzas

Calories: 214kcal

Author: Julia Pinney

Ingredients

• 12 oz pizza dough
• 1 cup marinara sauce
• 4 oz mozzarella cheese
• 4 slices mozzarella cheese
• 4 slices pepperoni
• 1/4 cup black olives
• 1/4 cup stuffed green olives

Instructions

• Preheat oven to 375 degrees f/190 degrees c. Have ready a large baking tray.
• Roll out the pizza dough to a large circle about 12 to 14 inches in diameter. Using a 4 inch diameter circle cutter (you can use a glass, bowl, or anything), Cut out 8 circles. You may need to re roll the dough to cut all your circles.
• Place all the pizza dough circles on the baking tray. Top each one with marinara sauce.

Make pumpkin pizzas

• Sprinkle over shredded mozzarella cheese. Cut pepperoni into triangles for the eyes. And use another pepperoni slice to cut out a mouth.

Make ghost pizzas

• Cut a ghost shape out of the mozzarella cheese. Place the mozzarella cheese on top of the pizza. Top with slices of black olives for the eyes.

Make mummy pizzas

• Cut the sliced mozzarella cheese into strips. Arrange strips over the mini pizza to look like a mummy. Slice open the stuffed green olives and use those for the eyes.

Make spider pizzas

• Sprinkle over shredded mozzarella cheese. Cut black olives in half. Keep one half whole and cut the other half into little strips. Make spiders on the pizza using black olives.
• Bake pizzas between 10 – 12 minutes or until the base is crisp and cheese if fully melted.
• Serve hot or at room temperature.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mini Halloween Pizzas

Amount Per Serving (1 mini pizza)

Calories 214 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 23mg8%

Sodium 778mg34%

Potassium 119mg3%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 4g4%

Protein 10g20%

Vitamin A 357IU7%

Vitamin C 2mg2%

Calcium 152mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Stopping by & Hope To See You soon!

The post Mini Halloween Pizzas appeared first on Julia's Cuisine.