To celebrate tomorrow’s release of the very special Tinker Bell
DVD from Walt Disney Home Entertainment, I have two recipes for you that come straight from the home of the fairies, Pixie Hollow. After a hard day of helping her fellow Tinker fairies build wagons and baskets and tools, Tinker Bell can sit down to a delicious Carrot Cake and a glass of refreshing Pixie Nectar! And I have been given special permission to share these recipes with you!

CAKE INGREDIENTS:
2 cups whole wheat flour
3 cups shredded carrots
1/2 cup unsweetened apple sauce
1 1/2 cups raw sugar
2 eggs
2 egg whites
1/2 cup canola oil
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
11/2 tsp. vanilla extract
1/2 tsp. salt
(optional)
1 cup chopped pecans
FROSTING INGREDIENTS:
8 ounces lite cream cheese
1 cup of confectioners’ sugar
1 tsp vanilla extract
2 egg whites

DIRECTIONS:
• Preheat oven to 350o fahrenheit
• Using a large mixing bowl, Combine: eggs, egg whites, canola oil, sugar, apple sauce and vanilla.
• Mix in: flour, baking soda, salt, cinnamon, nutmeg.
• Stir in: carrots and nuts
• Grease 2 muffin pans
• Fill muffin cups halfway up
• Bake for 40 to 50 minutes or until you can insert a toothpick and have it come out clean.
TO MAKE FROSTING:
• Use an electric mixer to combine cream cheese, egg whites, vanilla and sugar, Beat until smooth.
TO ASSEMBLE CAKES:
• Turn cakes upside down and cut in half horizontally
• Apply frosting to the middle and top (formerly bottom) of your cakes
• Garnish as you wish. Makes about 25 small cakes.

PIXIE NECTAR:

INGREDIENTS:
1/2 cantaloupe melon – peeled, seeded and cubed
1 lime, juiced
2 tablespoons honey (optional)
1 cup of ice
DIRECTIONS:
Combine cantaloupe, lime juice, honey and ice in a blender. Blend until smooth. Pour into your favorite cups and serve. Garnish with lime. Makes 2 magical servings

Don’t forget to pick up your DVD of Tinker Bell
tomorrow!

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