Slumber Party Cookie Pizza
Slumber Party Cookie Pizzan is a hor d'oeuvre that serves 10. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 569 calories, 6g of protein, and 29g of fat. From preparation to the plate, this recipe takes approximately 40 minutes. A mixture of vanillan extract, sugar, vanilla frosting, and a handful of other ingredients are all it takes to make this recipe so tasty. Users who liked this recipe also liked Slumber Party Pizza, Slumber Party Cake, and Slumber Party Pancakes.
Instructions
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla.
Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips.
Pat onto a greased 14-in. pizza pan.
Bake at 350° for 20-25 minutes or until golden brown; cool.
Spread frosting to within 1 in. of edge. Using a sharp knife, cut red gumdrops into 1/4-in. slices.
Cut black gumdrops into slices and cut a hole in the center.
Cut white gumdrops lengthwise, then into mushroom shapes.
Cut green gumdrops into slices and place a small piece of red gumdrop in the center. Dice yellow and more green gumdrops.
Arrange all gumdrop shapes over frosting. Melt white chips; place in a pastry or plastic bag.
Cut a small hole in the corner; drizzle over pizza.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Larmandier-Bernier Latitude Extra Brut with a 4.8 out of 5 star rating seems like a good match. It costs about 55 dollars per bottle.
Larmandier-Bernier Latitude Extra Brut
Vineyards are located in Vertus, Oger, Avize, Cramant, which form a line close to the 4th meridian. Longitude is 60% base wine from the 2009 vintage fermented in stainless steel & 40% reserve wine from foudre & neutral oak. 100% Chardonnay aged on the lees for over two years and a 4gr/l dosage.