Slumber Party Pie Recipes

SLUMBER PARTY CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch cake pan with shortening or cooking spray. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen; remove from pan to cooling rack. Cool completely, about 1 hour.
• Frost top one-third of cake with yellow cupcake icing to make bedding sheet. Place flattened marshmallows on sheet for pillows; place cookies on top of pillows for heads.
• Frost remaining cake and over sandwich cookies with green cupcake icing to make blanket, leaving tops of cookies unfrosted for faces. Pipe hair and faces on cookies, using decorating icing.
• Outline blanket with frosting, using star tip; sprinkle with stars. Store loosely covered at room temperature.

KEY LIME VANILLA BIRTHDAY CAKE

Steps:

• For the vanilla cake: Butter and flour two 8-inch round cake pans; line the bottoms with parchment rounds. Position an oven rack in the middle of the oven and preheat to 350 degrees F.
• Sift together the flour, baking powder, baking soda and salt in a bowl. Set aside. Cream the butter and granulated sugar together in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the egg whites. Beat until smooth, about 30 seconds. Beat in the vanilla.
• Reduce the speed to medium and add the flour mixture in 3 parts, alternating with the buttermilk and beginning and ending with the flour, making sure to scrape the sides of the bowl several times. Beat on high to smooth the batter, 10 to 15 seconds. Remove the bowl from the mixer and fold the sprinkles in by hand.
• Divide the batter between the 2 pans and smooth the tops with a spatula. Bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes on a rack for about 15 minutes, then remove from the pans, peel off the parchment and cool completely.
• For the key lime buttercream: Cream the butter and cream cheese in a clean mixer bowl in the stand mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and beat on the lowest speed until combined. Add the vanilla, lime zest and 2 tablespoons of the juice, then slowly increase the speed to high and beat until very light and fluffy, 1 to 2 minutes, adding the last tablespoon of lime juice if the buttercream seems too stiff to spread easily.
• Set one cake layer on a serving platter or cake turntable if you have one. Spread the top with about 1 1/2 cups buttercream almost to the edges. Top with the other cake layer, flat-side up. Spread the top of the cake with a heaping cup of buttercream and smooth with a large offset spatula. Spread the remaining buttercream on the sides of the cake. Hold the offset spatula at a 45-degree angle to the cake and rotate the cake (or turntable) to smooth the edges, leaving a thin layer of buttercream with the layers slightly showing through.
• Sprinkle the top of the cake with sprinkles and decorate the edge with the lime slices. Chill the cake to set the layers for at least 30 minutes or up to 1 hour before serving.

PERFECT PARTY PIE

Steps:

• Preheat the oven to 425 degrees F.
• For layer 1: In a large frying pan, pan-fry the red onions in the olive oil for about 2 minutes to soften. Stir in the lentils, tamari (or soy sauce), balsamic vinegar and paprika. Cook for a couple more minutes to infuse flavors. Tip onto a plate and set aside.
• For layer 3: Using the same pan, add the olive oil with the spinach and garlic, cook for about 1 minute, season with the lemon juice and a pinch of salt. Turn off the heat and set aside.
• For assembly: Unroll 1 sheet of the pie dough onto a baking sheet, leaving the dough's parchment paper underneath. Cut away a 1-inch strip from the short side of the pastry sheet to use to make decoration for the top. Do the same with the second sheet of pastry and set the strips to one side.
• Spoon the lentil mixture onto the first pastry sheet, leaving a 1-inch gap around the edge (for sealing later).
• Now drain the jarred red peppers and lay them across to form the second layer.
• Spoon the spinach layer on top of the roasted red peppers, and spread it out evenly.
• Lay the second pie dough sheet over the top.
• Crimp in the edges together all the way around to seal.
• Cut leaf shapes from the strips of pastry with a knife.
• Cut a 1-inch slit in the middle of the pie and arrange the pastry leaves around it.
• Brush with the plant-based milk.
• Bake for 30 to 35 minutes until the dough is crisp and golden brown.
• Serve hot from the oven or at room temperature.

SLUMBER PARTY PANCAKES

Steps:

• In a large bowl, combine pancake mix, cocoa and sugar. In another bowl, beat egg, milk and oil; stir into dry ingredients until almost smooth. Stir in marshmallows and pecans. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Top with ice cream and syrup. Sprinkle with pecans if desired.

SLUMBER PARTY PIE

Steps:

• In a skillet, cook and crumble the sausage until browned; drain. Separate crescent roll dough into eight triangles and place on an ungreased 12-in. round pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Top with potatoes and cheddar cheese. In a bowl, beat eggs, milk, salt and pepper; pour evenly over all. Sprinkle with Parmesan cheese. Bake at 375 degrees F for 20-25 minutes.