I am soo sooo sooooo glad it’s Friday. This has been a really long week for me.
On Monday I had a dentist appointment. Not bad but my teeth always hurt for a few days afterwards.
I’ve been sick all week with a cold. Being sick stinks no matter what but with a baby it’s so much worse. I feel extra drained on top of being sick.
My mom’s group that I look forward to every Friday afternoon has been canceled with the sudden announcement of the company closing. I’m glad that our group was at least established since we can at least continue to meet on our own but it was nice to have the space and the leadership from the organization.
And then yesterday Autumn was fitted with a hip brace. She was Frank Breech for most of the pregnancy so this effected the positioning of her hips. Autumn had an ultrasound on her hips a few weeks back and it showed the issue but they wanted to see if time would help fix things, unfortunately it didn’t so she got fitted with a brace. She took it like a champ. I, on the other hand, definitely did not. I totally did more crying about it than her.
It’s not been a fantastic week for me. Nothing earth shattering but just things that added up to a week that has drained me. So pity party of one.
But it’s Friday so it means one day to the weekend. One more day ’till my birthday!
Okay, I don’t love my birthday but I am looking forward to having Price around for it and for the pizza we make to celebrate it. Here’s to a relaxing snowy pizza filled day.
So, for this week’s pie I decided to make something that would be perfect to serve on a birthday. It would need to have cake it in. And yet also be a pie. Well, after searching Pinterest I found this pie that had cookie dough AND cake in it. And of course was topped with frosting. And sprinkles. WIN!!!
This recipe uses all store brought ingredients, but you can easily use everything made from scratch. Just do what works for you. No matter what this will be a fun, yummy, unique pie to serve up.
Such a good combination of sweet indulgent things. Totally acceptable for a birthday!!
Chippy Cakey Birthday Pie
Makes a 9″ pie and approximately 8 cupcake sized mini pies
- 1 16.5 oz roll of refrigerated chocolate chip cookie dough, room temperature
- 1 16.5 oz box of Devil’s Food cake mix with ingredients to prepare it according to package directions
- 2 refrigerated pie crusts, brought to room temperature
- 1 can frosting
To make the 9″ pie
- Preheat the oven to 350 degrees. Spray a 9″ pie plate and set upon a rimmed baking sheet.
- Roll out 1 sheet of pie dough and line the greased pie plate with it.
- Flatten the cookie dough into 1/2″ thick layer to fit the bottom of the pie crust. Set aside the extra dough for the mini pies.
- Pour the prepared cake batter on top of the cookie dough layer filling the pie crust about 2/3 full to allow for room for the cake to rise. Set aside the remaining batter for the mini pies.
- Using a pie shield or foil, gently cover the edges of the pie to prevent them from browning too quickly.
- Bake the pie for 30 minutes then remove from the oven, discard the pie shield/foil, and return to the oven for another 15-25 minutes or until the top is set and a toothpick inserted near the center comes out mostly clean. Begin checking the done-ness of your pie at the 30-minute mark, as different types of cake mix may alter the baking time.
- Allow the pie to cool completely before frosting and decorating with sprinkles. Cut into wedges to serve and store leftovers airtight at room temperature, up to a day.
To make the mini pies
- Spray 8 cavities of a muffin tin.
- Roll out 1 sheet of pie dough. Using the rim of a glass or a cookie cutter, cut out 8 circles. Line the greased cavities with the circles.
- Flatten the remaining cookie dough into 1/2″ thick layers to fit the bottom of the pie crust.
- Pour the remaining prepared cake batter on top of the cookie dough layer filling the pie crusts about 2/3 full to allow for room for the cake to rise.
- Bake for 15 minutes or until the top is set and a toothpick inserted near the center comes out mostly clean. Begin checking the done-ness of your pie at the 11 minute mark, as different types of cake mix may alter the baking time.
- Allow the mini pies to cool completely before frosting and decorating with sprinkles.
Sourced from The Domestic Rebel