The Lovell Table

These are the perfect snacks for a low-key Halloween evening spent answering the door and rating costumes (we all do this, don’t we?) or for a festive Halloween party! They’re easy to make and fun to put together with children, making them a great way to get everyone into the spooky spirit.

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Easy Pumpkin Pizza Bites 

Ingredients: 

• Pizza dough of your choice (can use Pillsbury) 
• 1 cup red sauce
• 1 cup shredded mozzarella 
• 1 tablespoon italian seasoning 
• Pumpkin shaped cookie cutters 

Method: 

1. Heat oven to 400 degrees 
2. Line a sheet pan with parchment paper
3. Roll out pizza dough ⅛-¼  inch thick
4. Use cookie cutter to cut out pumpkin shapes
5. Place each pumpkin on the sheet pan 
6. Top each pumpkin with a spoonful of sauce and cheese
7. Sprinkle italian seasoning over top
8. Bake 20 minutes or until cheese is melted and crust is cooked 

Pistachio Chocolate Meringue Ghosts 

Ingredients:

• 4 egg whites
  • Tip: separate egg whites from yolks when cold, then let the whites sit 30 minutes at room temperature before starting recipe
• 1 cup caster sugar 
• 1 teaspoon white vinegar 
• ⅓ cup crushed pistachios 
• ⅓ cup chocolate chips
• 1 teaspoon coconut oil 

Method: 

1. Heat oven to 225 degrees
2. Line a sheet pan with parchment paper 
3. In the bowl of a stand mixer fitted with the whisk attachment whip egg whites on medium speed until foamy (1.5 minutes)
4. Add in the white vinegar and whip a few seconds more
5. Increase the stand mixer speed to high and add sugar in 1 tablespoon at a time, mixing until dissolved before adding the next tablespoons
6. Meringue should become thick and glossy and should hold without falling when you turn the bowl over
7. Immediately, scoop the meringue into a piping bag or plastic bag with the corner cut off
8. Pipe the meringue onto the parchment lined sheet pan into tablespoon sized “kisses”
9. Bake in oven for 1.5-2 hours (meringue is baked when the top is dry and hard to the touch and it can easily be picked up off of the parchment paper without sticking)
10. Do not remove from the oven once baked, instead turn off oven and place a wooden spoon to crack the oven door
11. Let meringue sit in turned off oven for 2 hours
12. Once meringue has sat, melt chocolate chips in a microwave safe bowl with coconut oil (30-40 seconds) 
13.  Use the back of a paint brush to dip into melted chocolate and dot ghost eyes and mouth on each meringue “kiss”
14.  Spread the pistachio crumbs out on a plate or shallow bowl 
15.  Dip the flat bottom of each ghost (meringue “kiss”) into the chocolate and then immediately into the pistachio crumbs
16. Let chocolate set (may put the ghosts in the fridge for a few minutes to set)