Slumber Tea Party Recipes


Slumber tea parties require their own special Slumber Tea Party Recipes.

Pizza is a big favorite in this party theme…

So make several of your sweet treats into pizza shapes and you will most certainly get their attention.

Whatever you do, just add a heaping dose of your imagination to it and things can’t help but be perfect.

Chocolate Dessert Pizza

Pizza is the perfect food for slumber parties...
Why not try a chocolate pizza for dessert?!



1/2 cup finely chopped nuts
1 package of fudge brownie mix (15-ounces)
Purchased cream cheese icing
1 1/2 cup assorted toppings:
semisweet chocolate pieces
tiny marshmallows
candy bars, cut up
and/or small gumdrops, cut in half


Grease a 12- or 13-inch pizza pan. Sprinkle with the finely chopped nuts. Set pan aside. Prepare brownie mix according to package directions. Carefully spread batter into prepared pan.

Bake in a 350 degree oven about 24 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. Spread icing evenly over entire fudge crust. Decorate iced pizza with assorted toppings. Cut pizza into wedges.

Cranberry Almond Tea Bread

This simple loaf is both crunchy and sweet... A killer combination indeed!



13 tablespoons butter, kept cold and slice into
1/2 teaspoon baking soda
The zest from 1 lemon
1/2 cup plus 2 tablespoons sugar
2 large eggs, separated
1 teaspoon pure almond extract
1 tablespoon lemon juice
1 1/2 cups unbleached all-purpose flour
1/4 cup plus 2 tablespoons plain yogurt
1/8 teaspoon cardamon
1/2 heaping cup of fresh or frozen cranberries
1 recipe Sugar Topping (see below)



Position rack in center oven. Preheat the oven to 350 degrees. Grease and lightly flour a 9x5x3" loaf pan. Set aside.

In a large bowl cream butter, baking soda, and lemon zest, until softened. Add in half of the sugar and beat until creamy, light and fluffy. Beat in the egg yolks one at a time. Add the almond extract and lemon juice, and mix until just combined.

Add the flour and yogurt alternately in small batches and mix until just combined.

Whip the eggs whites until frothy and soft peaks form. Add the remaining sugar and beat until shiny and stiff. Stir about half of the egg white mixture into the flour mixture to loosen it. Fold in the remaining egg whites and fold in the cranberries.

Pour batter into the prepared loaf pan and smooth to even. Pour Sugar Topping onto the batter and spread evenly over the surface.

Bake for 45 minutes, until the topping is nicely browned and the cake is firm to the touch. Halfway through baking, check the loaf. If the cake has cracked through the topping, press it down with the palms of your hands to deflate and continue baking. You should have a solid, crispy nut surface.

Sugar Topping: In a medium bowl, whisk large egg white until frothy. Stir in 1 tablespoon plus 2 teaspoons of sugar, and 1/2 cup plus 2 tablespoons of sliced unblanched almonds. Mix well.

Cream Scones

Serve with plenty of butter and your favorite clotted creams or fruity jams!



1/3 cup plus 3 tablespoon of sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1 1/4 cup heavy cream
4 teaspoons grated lemon or orange zest
Cream to brush
Cinnamon and sugar to sprinkle


Position a rack in the center of the oven. Preheat the oven to 425 degrees. Have ready a large ungreased baking sheet.

In a large bowl mix together flour, sugar, baking powder, and salt.

In a separate bowl whisk together the heavy cream, and orange zest. Make a well in the center of the flour mixture and pour in the cream. Using one hand, draw in dry ingredients, mixing until just combined. Knead dough several times until the bowl is fairly clean. Wash your hands and dust them with flour.

Turn the dough out onto a lightly floured work surface. Gently knead a few times more to gather dough into a ball. On a lightly floured surface, press the dough into a circle about 3/4 inch thick. Cut out triangular wedges with a floured cookie cutter or sharp knife. Place the scones 1 inch apart on the ungreased baking sheet.

Brush the tops with extra cream. Sprinkle tops with cinnamon and sugar. Bake until the tops are golden brown, 12 to 17 minutes. Let cool on rack or serve warm.

Chocolate Pound Cake

This is a delicious, moist, rich cake that is sure to please the palate of any age!



4 eggs, separated
1 cup butter, softened
2 cups sugar
1 6-ounce package semisweet chocolate morsels,
     melted in 1/2 cup water
1 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt


Beat the egg whites until stiff, and set aside.

In a large bowl cream the butter with the sugar. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.

In another bowl stir together the flour, baking soda, and salt. Beat dry ingredients into the chocolate mixture. Stir in about one-third of the egg whites to lighten the batter and then fold in the remaining egg whites gently but thoroughly.

Pour the batter into a greased and floured tube cake pan. Bake in a 350 degree oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack.