The Ginormously Good Reads Book Club (for grades 4-6) was thrilled to welcome back one of our favorite authors, Annabelle Fisher, for a return visit with her newest book, Pixie Piper and the Matter of the Batter. The Ginormously Good Readers had a great time with Annabelle when she came to talk about The Secret Destiny of Pixie Piper, and they begged her to come back when the sequel was published.
After a lively discussion about Pixie, with great insights by all the readers, the delicious fun began. A rhyming spell was created to grant wishes. Immediately our wish for dessert was granted. No Bake Snickerdoodle cupcakes were made, frosted and devoured (recipe attached).
Annabelle has promised to return with her newest book, an exciting series about other fairytale characters. Pixie has been retired for now, but the Ginormously Good Readers would love to read her again.
Annabelle would love to visit other libraries and schools. Gail and her Readers highly recommend inviting Annabelle and Pixie for a magical good time!
1/4 cup unsalted butter
4 cups miniature marshmallows
4 cups Cinnamon Chex™ cereal
About 2 teaspoons ground cinnamon
3 cups powdered sugar
1/3 cup butter (softened)
1 1/2 teaspoons vanilla extract
1-2 tablespoons milk
1-2 teaspoons ground cinnamon
1. Line 9 regular-size muffin cups with paper baking cups.
2. Spray an ice cream scoop with no stick cooking spray.
3. Put the cereal in a plastic bag and use your hand to crush the cereal.
4. In 2-quart saucepan, heat 1/4 cup unsalted butter over medium heat until completely melted. Add 4 cups miniature marshmallows; cook, stirring continuously, until marshmallows are melted.
5. Remove saucepan from heat. Into melted marshmallows, gently stir 4 cups crushed Cinnamon Chex™ cereal and about 1 teaspoon of the ground cinnamon (more or less depending on taste) until cereal is evenly coated.
6. Use big scoop to divide cereal mixture into muffin cups. Cool completely, about 10 minutes.
7. When cupcakes are cool, in a medium bowl mix the powdered sugar with the butter with a spoon or electric mixer on low speed.
8. Stir in the vanilla extract, 1 tablespoon of the milk and the cinnamon.
9. Slowly add just enough of the milk you have left to make the frosting smooth and spreadable. If the frosting is too thick, add a drop more milk. If the frosting is too thin, add a little more powdered sugar.
10. Frost the cupcakes and enjoy.