Secret Fairies

In a large bowl, mix together all ingredients except dried fruits and powdered sugar mixture with a wooden spoon and then finish mixing with an electric mixer.

If desired, stir in raisins, craisins, or dried blueberries.

Line each muffin cup with paper muffin cup liners and then spray each one lightly with nonstick cooking spray.

Fill muffin cups almost to the top and then bake 12 to 15 minutes.

Remove from oven and cool 5 minutes before removing from pan. Dust with powdered sugar mixture and serve.

Tooth Fairy Treats

The Tooth Fairy will love this “tooth-friendly” treat!

Makes 4 servings

Fruit Cups

Fruit of choice such as apples, oranges, or melons

Toppings

Fruit of choice such as blueberries, strawberries, blackberries, melon balls, craisins, or raisins

Vanilla frozen yogurt or fresh fruit sorbet

Honey

Slice the fruit for the fruit cup in half. Cut a small slice off the bottom of each fruit half to allow it to sit flat on the serving plate.

Using a small melon baller or teaspoon, scoop out some of the fruit inside to allow for the filling and topping. Save the scooped-out fruit to use later.

Put the filling of frozen yogurt or sorbet in each fruit bowl. The amount used depends on the size of the fruit cup.

Top with assorted fruit toppings, drizzle with honey, and serve.

Little Mermaid Shells

A sprinkling of fun in every bite!

Makes 24 little cakes

1 cup sugar

2 eggs, room temperature

3/4 cup butter, melted

1 cup flour

1/8 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

Melted chocolate or white chocolate

Sprinkles or jimmies

Powdered sugar

Preheat oven 350 degrees F.

Combine sugar and eggs with a whisk and whip in as much air as possible to make the batter light and fluffy. Stir in melted butter.

Add the flour, nutmeg, cinnamon, and vanilla. Mix well to combine the wet and dry ingredients.

Spray Madeleine molds (molds shaped like clam shells) generously with nonstick cooking spray and then fill each mold with about a tablespoon of batter. After the molds have been filled, tap the pan lightly on the countertop to even out the batter in each mold.

Bake until lightly browned, about 15 minutes. Cool for 1 minute and then remove from pans and cool on rack.

Dip in melted chocolate or white chocolate and decorate with sprinkles or jimmies. Or dust with powdered sugar.

Pixie Pancakes

Perfect pixie treats!

Makes 20 small pancakes

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

1/2 teaspoon ground cinnamon

2 eggs

2 cups milk

3 tablespoons butter, melted

2 teaspoons vanilla

1 cup berries or sliced fruit, such as blueberries, raspberries, strawberries, kiwifruit, apples, peaches, or bananas

Maple syrup

1/2 cup powdered sugar

Sift the flour, baking powder, salt, sugar, and cinnamon into a large bowl.

Whisk the eggs and milk in a separate bowl, then whisk in the melted butter and vanilla. Pour the egg mixture over the dry ingredients and stir with a spoon, but do not beat. The batter will be a little bit lumpy.

Fill a ziplock bag half full of batter and seal. Cut the tip off one corner and squirt a design on a hot griddle that has been sprayed with nonstick cooking spray. Place a few pieces of fruit on the top side of the pancake, if desired. When bubbles form, flip pancake and cook 1 to 2 minutes or until done.

Remove pancakes from griddle one at a time with a spatula. Place pancakes on a plate and cover with foil. Keep in an oven at 200 degrees F until ready to serve.

When ready to serve, carefully remove pancakes from oven. Serve with warm maple syrup, additional fresh fruit, and a sprinkling of “pixie dust” powdered sugar.

Woodland Fairy Mushrooms

“Mushrooms” you’ll love to eat!

Makes 20 cupcakes

Cupcakes

1 package chocolate cake mix

Milk

2 teaspoons vanilla

Frosting

1/2 cup butter, softened

4 cups powdered sugar

1/4 teaspoon salt

1/3 cup whole milk or half-and-half

2 teaspoons vanilla

Red paste food coloring

White candies or white chocolate chips or nibs

Make cake mix according to package directions, but substitute milk for water and add 2 teaspoons vanilla.

Place 20 cupcake liners into cupcake pans. Divide batter into liners, filling almost full so that the tops are really big and slightly hang over the side when baked.

Bake according to package directions.

Cool cupcakes 10 minutes and then remove liners.

To make frosting, combine the butter, powdered sugar, salt, milk or half-and-half, vanilla, and food coloring until smooth. Frost cupcakes.

Decorate each cupcake with white candies for mushroom spots.

Friendship Fairy Bread

Share your friendship bread with a friend!

Makes 8 little biscuits

Bread

1 package refrigerated buttermilk biscuits (8 biscuits)

4 tablespoons sugar

4 tablespoons brown sugar

1 teaspoon cinnamon

4 tablespoons butter, melted

Icing

1/2 cup powdered sugar

Tiny pinch of salt

1/4 teaspoon vanilla

1 teaspoon milk

Assorted food coloring

Candy sprinkles, optional

Preheat oven to 350 degrees F.

Cut each biscuit into four equal pieces.

Mix together sugars and cinnamon in a large ziplock bag and then drop 5 to 7 biscuit pieces into the mixture, seal the bag shut, and shake. Repeat until all the pieces are coated.

Spray 8 silicone or paper muffin cup liners with nonstick cooking spray and place on a cookie sheet. Drop 4 to 6 coated biscuit pieces into each cup. Sprinkle with any remaining sugar mixture and then drizzle with melted butter.

Carefully place in the oven, and bake 10 to 12 minutes.

Remove from oven; cool slightly for a few minutes. Set aside.

Combine all the remaining ingredients and stir to blend. The icing should be runny. Take a spoonful and drizzle over each piece of Fairy Friendship Bread. Decorate with candy sprinkles if desired.