9 best unique industries cake pans

Product description

Fuel up after a long day of saving adventure bay by serving treats on these paw Patrol dessert plates. Featuring a paw-dorable design of the problem-solving Pups Chase, Marshall, Skye, and Everest, these paper plates are sure to be a hit with kids at a paw Patrol birthday party. Pass out puppy treats (or slices of birthday cake) on these plates, or leave them out on a snack table for party animals to load up themselves. Then, when the birthday bash is over, just throw away these disposable plates to make cleanup quick and easy.

• 8 Paw Patrol dessert plates
• Paper plates measure 6.875"
• Adorable for a Paw Patrol birthday party
• Just the right size for slices of cake
• Use with other Paw Patrol party supplies from unique

Product features

Coconut Frosting

Butter Brickle Cookies

Apple-Walnut Pound Cake

Chocolate Chip Pecan Pie

Every November the Junior League of Spartanburg holds its 'Santa’s Shoppe' and vendors come from all over the country to sell their specialty gifts to the holiday shoppers. As a Junior League member, I was always on the food committee. Every year we baked and sold what seemed like a thousand of these pies for people to take home and enjoy for Thanksgiving. Needless to say, we always ran out and left folks wanting more.

Preheat the oven to 350°F.

In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and butter on high speed until light and fluffy, 3 minutes. Add the eggs, the 2 tablespoons cream, and vanilla, and beat on high speed for 1 minute. Scrape down the sides and around the bottom of the bowl. Add the flour and salt. Beat on low speed just to combine. Increase the speed to high and beat for 1 minute.

Scatter the chocolate chips and pecans over the bottom of the baked piecrust. Spread the batter evenly over the chocolate chips and pecans. Wash, thoroughly dry, then chill the bowl and whisk attachment in the freezer until they are very cold.

Bake until the pie is golden brown and firm, 50 to 55 minutes. If the edges of the crust start to brown too quickly, cover the entire pie with a piece of aluminum foil until the pie is completely baked through. Cool completely. The pie will keep in the refrigerator up to 1 week. It also freezes nicely.

In the chilled bowl with the whisk attachment, beat the remain¬ing 2 cups cream and the confectioners’ sugar on high speed until stiff peaks form, 4 minutes. Serve on top of the pie.

Basic Piecrust

One of my earliest kitchen memories is sitting on my knees on my little yellow stool while Mama Bishop and Aunt Daisy taught me how to roll out dough. They rolled dough with a smooth rhythm that seemed to come to them as easily as breathing. The patience they showed throughout all the messes I made seemed the same. These days, I find rolling dough so soothing that it’s almost therapeutic.

Basic Piecrust Recipe

Sift the flour and salt into the bowl of a food processor fitted with the blade attachment. Add the butter and shortening, and pulse until the mixture has a cornmeal-like consistency, eight to ten pulses. With the food processor running, gradually add the vinegar and the ice water, 1 tablespoon at a time, until the dough comes together in a ball. Transfer the dough to a sheet of plastic wrap, flatten it into a disk, cover, and refrigerate for 30 minutes.

To bake the crust, preheat the oven to 425°F.

On a lightly floured surface, roll the dough out into a 12-inch circle. Carefully place the dough into a 9-inch pie plate, trim the overhang, and pierce the bottom and sides with a fork. Cover the dough completely with foil that’s sprayed lightly with nonstick cooking spray and fill with pie weights or dried beans.

Bake for 8 to 10 minutes. Remove the foil and pie weights, and bake until the crust is golden brown, 4 to 5 more minutes.

Hint:

The secret to perfect piecrust is to not overwork the dough or it will be tough! Pulse it in the food processor just until it comes together in a ball.

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