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Halloween is one of our favorite holidays, giving us the perfect excuse to get creative with food! Here, we’ve put a unique Middle Eastern twist on the spookiest season with our best dessert and drink recipes. If you’re looking for fun party food, we have you covered with everything from a bewitching pomegranate punch to our viral Tahini Spider Cookies—a delicious regional take on the classic treat. Be sure to also check out our spiced pumpkin desserts and spooky date-filled treats that are perfect for any festive gathering. Whether you’re hosting a Halloween party in Dubai or simply baking with family, get ready to find your new favorite spooky recipe!

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Easy Delicious 2 Ingredient Pizza Chips

by Alexandraa
written by Alexandraa

Easy Delicious 2 Ingredient Pizza Chips are probably the best thing that happened to my snacking life since… sliced bread? (Well, not quite, since bread and keto do NOT get along). Ever find yourself wishing you had something crunchy, pizza-ish, and keto-friendly that doesn’t take hours or require ten random ingredients? Same. That’s why I got totally addicted to making these little cheesy gems. Quick to whip up, mega customizable, and you won’t mess up your carb count. Seriously, if you’ve got twenty minutes and a baking tray, you’re already most of the way there.

How to Make Keto Pizza Chips

If you can shred cheese and open a bag of pepperoni, you’re halfway to snacking magic. Let me tell you, there’s not a lot of cooking skill required (perfect for me, honestly). All you do is grab your favorite cheese—mozzarella if you want it “classic pizza” but cheddar works too for a deeper flavor—and some small slices of pepperoni.

Lay little piles of cheese on a baking sheet. Don’t make them too big. You want chips, not a pizza pancake. Pop a piece of pepperoni on each mound. Bake them up until the edges get all bubbly and brown. Here’s the fun part: let them cool before you try to pick them up! (Waiting really is the hardest part.) These little dudes crisp up even more while they sit. Seriously, don’t skip this or you’ll end up with floppy chips, and no one likes that.

“Tried these easy delicious 2 ingredient pizza chips last night and, wow, even my picky teenager inhaled them. So crunchy and way better than store-bought snacks!” — Jamie T., Vermont

Easy Delicious 2 Ingredient Pizza Chips

Ingredient Notes

Okay, truth: you only need two things for these easy delicious 2 ingredient pizza chips. But picking the right stuff does matter.

First off, cheese. Shredded mozzarella is straight-up classic, but if you want to experiment, go for part-skim (less grease) or even a little mix with parmesan. Just, please, don’t grab “pre-shredded” stuff if you can avoid it. The anti-caking powder sometimes stops it from crisping up properly. Block cheese just melts… beautifullier? (That should be a word.)

Pepperoni is the other superstar. Thin-sliced, regular size, or those mini ones—they all work. I use the big slices from the deli because that’s my style. Turkey pepperoni, or even salami, are options if you wanna get wild.

Oh, and parchment paper on your tray is a must if you don’t want to scrape cheese off metal for hours. Trust me.

Easy Delicious 2 Ingredient Pizza Chips

Pizza Chips Texture

Want to know what makes these easy delicious 2 ingredient pizza chips totally addictive? The texture, my friend. You get this killer combo: crispy edges, cheesy centers, and that little salty bite from the pepperoni. It’s like your taste buds get to go crowd-surfing at a pizza concert.

Everybody asks if they end up soggy. Only if you crowd them! Spread each pile out on your baking tray and don’t skip the cooling time. If you want them even crispier, leave them in for another couple minutes (watch closely, they turn from gold to charcoal in like two blinks). The secret is in the wait—let ‘em cool fully before moving them. The crunch level is basically five-star restaurant chips when you do it right.

Oh, one more thing: don’t cover them with plastic wrap or stick them in a steamy container right away. Moisture is the enemy of crunch, so air is your friend here.

Dip for Keto Chips

Now, I’m pretty sure someone (probably a culinary genius) discovered that no snack is complete without a dip. For these easy delicious 2 ingredient pizza chips, a dip is basically the cherry on top. My all-time fave? Marinara sauce—just make sure it’s sugar-free if you’re tracking those carbs. Pesto is also another crowd-pleaser. If you’re feeling spicy, ranch is wild in a good way.

  • Store-bought keto-friendly marinara is easy, but homemade with canned tomatoes, garlic, and Italian herbs… next level flavor!
  • Garlic aioli adds an extra creamy punch that’s kinda dreamy, especially if you’re a garlic lover (like me).
  • Don’t want tomato? A herby Greek yogurt dip with oregano and basil makes for a cool twist.
  • For a party tray, offer more than one dip. People go nuts for choices, seriously.

More Keto Pizza Recipes

If you consider yourself a pizza person (and who isn’t?), you’ll want some backup snack ideas for when you eat your weight in easy delicious 2 ingredient pizza chips and still crave more. I’ve played around with all sorts of low-carb pizza riffs. Something about that pizza flavor—cheese, tomato, herbs—hits different when you’re avoiding the usual suspects like bread.

Try making zucchini pizza boats with the same topping combo, or wrap same cheese and pepperoni inside a little almond flour dough for faux calzones. Cauliflower pizza crust is also a classic—it does take more time but totally worth it if you need something “fancier.” I even sprinkle pizza seasoning on those mini baby bell cheeses before roasting. Pizza-flavored everything, I guess that’s my personality now.

Experiment! Swap sausage for pepperoni, throw on olive slices, or sprinkle with some crushed red pepper before baking. You can make a dozen variations and they’ll all disappear faster than you think.

Common Questions

Q: Do easy delicious 2 ingredient pizza chips stay crisp after a day?
A: If you store them in a container with some airflow (like not zipped tight), they actually keep crisp for a day or two. Don’t lock in moisture!

Q: Can I use other cheeses?
A: Sure, but mozzarella and cheddar work best. Harder cheeses give you that real pizza vibe and crispy edge.

Q: Are these good cold?
A: Surprisingly, yes. I snack on them fridge-cold all the time. Great for road trips or lazy TV nights.

Q: Can I freeze them?
A: Not a good idea. The texture gets weird after thawing. They’re too fast to make, anyway.

Q: Any tricks for making a lot at once?
A: Use two trays and swap racks halfway through. And parchment paper, always. Your baking sheet will thank you.

Your Next Favorite Snack: Just Try ‘Em

Look, if you want a snack that’s way better than sad store-bought chips, these easy delicious 2 ingredient pizza chips are the way to go. They’re crunchy, cheesy, low-carb, and honestly, even picky friends can’t stop munching ’em. If you want to see how others are raving about these, check out this wildly popular post by Kirbie’s Cravings on 2 Ingredient Pizza Chips (Keto, Low Carb) or read what folks are saying (I promise, these comments are hilarious and relatable) on Facebook’s feature: 2 ingredient Pizza chips!! This is easily a top 5 favorite keto snack of …. I always tell folks—try once, thank me later (or yell at me for your new snack addiction). Go ahead, get cheesy.

Keto Pizza Chips

Deliciously crunchy and keto-friendly pizza chips made with just two ingredients: cheese and pepperoni.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Keto, Low Carb
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups shredded mozzarella cheese Block cheese preferred for crispiness.
  • 20 slices pepperoni Thin-sliced; can substitute with turkey pepperoni or salami.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Lay small mounds of shredded mozzarella cheese on a parchment-lined baking sheet.
  3. Place a slice of pepperoni on each mound of cheese.
Baking
  1. Bake in the oven for about 8-10 minutes, or until the edges of the cheese are bubbly and brown.
  2. Remove from the oven and let chips cool completely on the baking sheet before attempting to pick them up.

Notes

For the best texture, do not overcrowd the cheese mounds on the baking sheet and allow complete cooling before serving. Store in an airflow-friendly container to maintain crispiness.
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All RecipesBreakfastDessertHalloween

Ube Pound Cake Recipe

by Alexandraa
written by Alexandraa

Ube Pound Cake cravings are no joke. You ever find yourself scrolling through endless photos of cakes online, desperately wishing you could reach through the screen and grab a slice? Yep, that’s been me too many times. I wanted something fluffy, with a sweet earthy twist, and a color that could basically glow in the dark. So, I set out (after two failed attempts, not kidding) to finally make a killer Ube Pound Cake at home. Now let me spill the beans on how you can do it too.

What is ube?

Okay, so the first thing: what even is ube? Folks in the Philippines will roll their eyes at me for explaining it, but let’s keep it simple. Ube is a vibrant purple yam that’s popular for desserts. Think of it as sweet potato’s cooler, purple cousin.

Here’s the kicker…ube isn’t just about looks. It’s earthy, sweet, almost a little nutty, and makes literally anything into a show-stopper. Ube has a cult following and honestly, after your first bite, you’ll get why. The flavor is unique, but also not too weird for picky eaters. Plus, it’s loaded with antioxidants so you can tell yourself it’s kind of healthy (not with all the butter though, sorry).

I’ve always loved watching people’s faces when they first try an ube treat. Usually it’s surprise then, quickly, admiration. “Wait, what is THIS?” Yup, that’s ube magic.
Ube Pound Cake Recipe

How do you make ube pound cake?

Alright, onto the good stuff. Baking ube pound cake isn’t rocket science. The trickiest part is finding ube. After that, honestly, it’s as chill as baking any pound cake.

The main thing you gotta do is blend your ube flavor and color evenly. Sometimes folks grab ube powder, purée, or extract. I use a combo, but if you can get purée—grab it. Mix your wet ingredients first: butter, sugar, eggs, then swirl in your ube stuff. In another bowl, dump in your dry ingredients. Combine both slowly. Don’t overmix! That’ll mess up your crumb—trust me, learned that the hard way.

Once your batter turns this wild purple shade, pour it in a pan, bake, and hang tight. The golden rule: let it cool before slicing. Don’t be like me and hack into it hot out of the oven…unless you love crumbs everywhere.

I had my niece over last month. She was so fascinated by the color she thought I dyed it with crayons. Kid logic, huh?
Ube Pound Cake Recipe

Ube Pound Cake Ingredients

Honestly, most stuff you probably already have. Here’s the essential lineup:

  • 1 cup unsalted butter (room temp…yes, it matters!)
  • 1 cup white sugar
  • 4 large eggs
  • 1 and 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup ube purée (or try the extract if that’s what you found)
  • 1/4 cup milk (whole milk tastes best but up to you)
  • 1 tsp vanilla extract
  • Pinch of salt

Optional: Toss in a splash of coconut milk or some ube extract if you want that punchy flavor. I mess with the coconut sometimes—just makes it feel fancier.

“I never thought I could pull off baking, but your ube pound cake recipe was a total win. The texture’s insane and everyone thought I’d ordered it from a five-star restaurant!” — Gina, my neighbor.

Expert baking tips

You know, after more sunken loafs than I care to admit, I picked up some tricks. Here’s the inside scoop.

Room temperature is not a suggestion, it’s a must. If your butter’s too hard or eggs are cold, your batter won’t come together right.

Don’t overbeat the eggs. Once they’re mixed, stop. Too much mixing means your cake might get tough (nobody wants that).

Ube pound cake loves a slow, even bake. I drop my oven rack to the middle and keep it at 325°F. To check doneness, poke a toothpick right in the center, and if it comes out clean or with a couple crumbs, you’re set.

Also, for extra pop, a little squeeze of lemon juice brightens up the flavor (weird, I know, but trust me).

Don’t skip the cooling. It sets the crumb, so you get those perfect slices instead of a purple avalanche.

Baking pan options

Don’t have the classic loaf pan? No sweat. I’ve baked this ube pound cake in just about every dish except a skillet.

A standard non-stick loaf pan gives tall, classic slices (you know…the kind you see in bakeries). I’ve gone rogue with a bundt pan—made a pretty wild looking ring cake. Muffin tins also work if you wanna make ube pound cake “bites” for a party (kids go nuts for that).

Couple of notes…if you use a different pan, watch the bake time. Muffin tins will finish quicker, bundt pans sometimes need a tad longer. Check early. You don’t want to dry it out. Regardless, it’ll taste amazing. The color from ube pound cake doesn’t care what shape it is.

Serving, storing, and my two cents

You probably want to know what to do once you’ve got this purple beauty baked up. Here are my best tips:

  • Let it cool, then slice thick
  • Try a dollop of whipped cream or some vanilla ice cream—life changing
  • Store leftovers (if you have any, ha!) in an airtight container at room temp for up to three days, or fridge if it’s hot out
  • It freezes too…just wrap tight and thaw when your next craving hits

The best part? It’s killer for breakfast, a snack, or full-on dessert after dinner. Don’t be shy.

Common Questions

Do I need fresh ube, or is frozen OK?
Frozen is totally fine. Fresh is rare where I live, so I always go frozen or canned.

Can I use ube extract instead of purée?
Yep. But the flavor and texture will be a tiny bit different. Use an extract for pure color and a punchy taste.

How do I avoid a dense ube pound cake?
Don’t overmix and make sure your ingredients are at room temperature.

Is this recipe gluten-free?
Not as written, no. You could try swapping the flour for a 1:1 gluten-free blend, but I haven’t tested it myself.

Can I halve the recipe?
Of course. Just use a smaller pan and keep your eye on the bake time.

Ready for Your Purple Baking Adventure?

Alright, so that’s the gist. Ube pound cake is a total stunner for the taste buds and it looks wild on a table. This recipe? It’s flexible, forgiving, and uses basic stuff you’ll find at the store. Seriously, if I can whip up an ube pound cake in my small, chaos-filled kitchen, you can too. If you get stuck, check out Buttery and Tender Ube Pound Cake – Cooking Therapy or try the Easy and Delicious Ube Pound Cake Recipe for a little more inspiration. Don’t second guess yourself, just get that oven going and go purple—the flavor will totally surprise you.

Ube Pound Cake

This fluffy Ube Pound Cake is a delightful dessert that combines the earthy sweetness of ube with a vibrant purple color, making it a show-stopper for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Filipino
Calories: 320
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter (room temperature) Important for proper texture.
  • 1 cup white sugar
  • 4 large eggs Room temperature.
  • 1/2 cup ube purée Alternatively, ube extract.
  • 1/4 cup milk Whole milk recommended.
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 and 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
Optional Enhancements
  • splash coconut milk For added flavor.
  • to taste ube extract For a stronger flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, cream together the unsalted butter and white sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Swirl in the ube purée, milk, and vanilla extract.
  5. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Gradually combine the dry ingredients with the wet ingredients, mixing slowly to avoid overmixing.
Baking
  1. Pour the batter into a greased loaf pan and smooth the top.
  2. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve slices with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate in warmer weather. The cake also freezes well.
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HalloweenSnacks

Halloween Witches Fudge

by Alexandraa
written by Alexandraa

Halloween witches fudge is that one recipe I wished I’d tried way earlier. Every October, I’d lose my mind over what dessert to bring for spooky nights, and honestly, regular cookies just never hit the mark. Not enough drama, right? Kids want something colorful, oozy, and basically magical—plus, who has time for hours in the kitchen? So here’s the thing. This fudge not only looks like something a witch would conjure up, but it’s also so deliciously simple with just the right amount of gooeyness. Not to oversell it, but it’s the dessert that makes people hover around your table like you’ve got secrets. If you want fun, fast, and just slightly ridiculous, you’re in the right place.

What do you Need to Make Halloween Witches Brew Fudge

Here’s the scoop before we dive head-first into the cauldron. You’ll need a few classic supplies from your spooky kitchen. Marshmallow fluff is the secret weapon here. No, seriously, don’t swap it out for something else if you want the real Halloween witches fudge effect. Get your hands on white chocolate chips, a can of sweetened condensed milk, and a sprinkling of food coloring—green and purple is my jam, but you do you. While we’re on colors, don’t panic if it looks like a failed art project at first. Swirling is part of the fun.

Don’t forget the eye sprinkles or the squishy gummy worms. If you want to haul out those flavor witches hats on top, you’ll need fudge stripe cookies, green mini M&Ms, and a spot of colored icing. Snacks for nibbling while you work are also mandatory—trust me, fudge prep isn’t for the faint of heart. Prep a pan with parchment and a bit of spray. And hey, line the kids up for sprinkle duty if you’re feeling brave. This is a sugar bomb in the making, so, you know, pace yourself.
halloween witches fudge

Homemade Fudge with Fluff

Let’s get cozy for a sec. If you’ve never made fudge with marshmallow fluff, you’re living life on hard mode. Regular fudge can be finicky, but with fluff, it’s basically the baking version of a cheat code. Dump your white chocolate chips and condensed milk into a pot over low heat. Stir it up till everything’s a glossy puddle. Now add your fluff—about seven big spoonfuls. It’ll seem sticky at first, like your fudge is turning into quicksand, but keep going. Stir, stir, and stir some more. That’s half the fun, honestly.

Split your thick, creamy witchy mixture in two bowls. Stir in your purple coloring to one and green to the other. You want them wild and bold. Layer them into your pan by dollop, swirl it a bit with a knife or (if you’re feeling reckless) a chopstick. Then press those eyes and worms in before it sets—and if your fudge looks like a magical science experiment, then you absolutely nailed it.

I tried this halloween witches fudge with my kids and their friends, and honestly, it was the highlight of our whole party. Zero leftovers. Total hit!

halloween witches fudge

How to Make Fudge Stripe Witch Hats

Ready to jazz things up? Fudge stripe witch hats are the cherry on top of this bubbling cauldron. Grab your fudge stripe cookies—turn them chocolate side up (yes, that’s the bottom!). Pop a dot of green or purple icing right in the middle. Now stick a green mini M&M on that blob, and well, you just made a wizard hat that’ll have people double-taking.

Once your fudge is set and sliced, gently press a cookie hat into each square. It’s goofy and a little awkward, but people go wild for it. Some hats will lean. Some will fall over. That’s okay, because perfection is boring. If you feel like overachieving, do different colored hats or add edible glitter. I kid you not, even fudge skeptics will want one just for the hat.

Alternatives to This Recipe

Alright, so fudge isn’t everyone’s cup of tea. Maybe you’ve got someone at your table who claims they “can’t do sweets” (eye roll). In that case, you can absolutely swap stuff in or out. Try semi-sweet chips if white chocolate is too, eh, sweet for your taste. Peanut butter chips work, too, but keep it smooth—no chunky mixes, or the swirling gets ugly fast.

You can also do “spooky bark” the exact same way as this recipe, just pour your colored chocolate onto a tray, swirl, and throw on eyeball candies. Or if you’re living with someone who says no to artificial colors, skip the dyes and just stick with chocolate and sprinkles. It loses some drama, but honestly, taste still wins in the end. Oh, and for vegans? Coconut sweetened condensed milk and allergy-friendly chocolate chips totally do the trick. Fudge isn’t bossy.

Tips & Tricks for Making Perfect Fudge

Trust me, there’s a few things you don’t want to mess up. So here’s my personal cheat sheet:

  • Always line your pan with parchment. You can thank me later when you’re not chiseling fudge out of a pan.
  • If the fudge looks runny, chill it longer. The fridge is magic for firming up any fudge blunder.
  • Don’t overdo the food coloring. More is not always better unless you want green teeth. Nobody wants that in photos.

My final tip: let the fudge sit out ten minutes before slicing. If you cut it cold, it splinters instead of slicing clean. Otherwise, just have fun. Fudge should never be stressful—this is Halloween witches fudge, not finals week.

Common Questions

How long does it take for Halloween witches fudge to set?
Usually, just a couple of hours in the fridge. Overnight is best if you’ve got the patience.

Do I need a candy thermometer?
Nope! That’s the beauty of this recipe. You just melt and mix. Nothing fancy.

Can you freeze fudge?
Definitely. Cut it in pieces, wrap them, and stash in a freezer bag. Thaws in a few minutes for a snack attack.

What’s the best way to swirl the colors?
Use a butter knife and go light with it. If you swirl too much, the colors get muddy, and it just looks… weird.

Can I double the recipe?
Oh, absolutely. Just make sure you have a big enough pan, or you’ll be pouring fudge onto your countertop.

Cast a Spell on Your Next Halloween

So there it is: your go-to guide for crowd-pleasing, silly, and straight-up magical halloween witches fudge. You don’t need any fancy gear, and “witchy” mistakes only make it better. Be sure to check out some creative inspiration like HALLOWEEN WITCHES BREW FUDGE Another super fun and cute … or this Halloween Witches’ Brew Fudge Easy Recipe | Pinkoddy’s Blog if you want to go totally over the top. Seriously, don’t stress if yours isn’t picture-perfect. Have a laugh when the eyeballs slide off or the hats tip sideways. Just have fun, and watch everyone dive in for seconds.

Halloween Witches Fudge

This Halloween Witches Fudge is a colorful and gooey treat perfect for spooky nights, easy to make and sure to impress both kids and adults.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Halloween
Calories: 200
Ingredients Method Notes

Ingredients
  

For the fudge
  • 2 cups white chocolate chips
  • 1 can sweetened condensed milk
  • 7 tablespoons marshmallow fluff
  • 1 teaspoon green food coloring
  • 1 teaspoon purple food coloring
For decoration
  • 1 bag eye sprinkles
  • 1 bag gummy worms
  • 12 cookies fudge stripe cookies
  • 1/2 cup green mini M&Ms
  • 1 tube colored icing

Method
 

Preparation
  1. Prepare a pan by lining it with parchment paper and spraying it lightly.
  2. In a pot over low heat, combine the white chocolate chips and sweetened condensed milk, stirring until melted and glossy.
  3. Add the marshmallow fluff and stir until fully incorporated.
Coloring and Swirling
  1. Divide the mixture into two bowls and stir in the green food coloring into one bowl and the purple food coloring into the other.
  2. Layer both mixtures into the prepared pan by dolloping them and swirl together using a knife or chopstick.
  3. Press the eye sprinkles and gummy worms into the fudge before it sets.
Making Witch Hats
  1. Turn fudge stripe cookies chocolate side up and place a dot of green or purple icing in the center.
  2. Place a green mini M&M on top of the icing to create a witch hat.
  3. Once the fudge is set, press a cookie hat onto each piece of fudge.

Notes

Let the fudge sit at room temperature for 10 minutes before slicing for cleaner cuts. You can replace white chocolate with semi-sweet chips or peanut butter chips for different flavors.
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