By Libbie Summers
Assisted by David Dempsey

Tie on a package or holiday tree or my favorite…a Chinese takeout container filled with homemade sprinkle fortune cookies! 

Felt Fortune Cookie Ornaments
makes 1

What you need:
Felt Scrap (6″x 6″), I like to use a heavier weight felt
Ribbon, I used a printed holiday ribbon but you can use a blank ribbon and write your own message on it
Embroidery thread
Adornments like small beads and pom poms
Needle
Scissors
Pencil

Step 1: Cut the felt. 
Using an item that is a 6-inch diameter (I used a bowl), trace around it with a pencil onto the piece of felt. Cut out circle.

Step 2: Cut the ribbon.
Cut a piece of ribbon that is 2-inches larger than the circle.

Step 3: Fold the Fortune Cookie. 
Place the ribbon (fortune) in the middle of the felt circle and fold in half. Hold/pinch the half circle at the top of the arch with two fingers. Use the other hand to push the bottom flat side in toward the top causing a crease and creating the fortune cookie shape. At this point you can hold the two ends together. If you need a more guided tutorial, watch my video HERE at :46.

Step 4: Sew ends together. 
Using the needle and colorful embroidery thread, sew a stitch to keep the ends of the fortune cookie together. At this point, you have officially made a Felt Fortune Cookie! I love this idea for a place card or to use hundreds of them for a fun tablescape!

Step 5: Make it an ornament (if you like). 
Using your needle and thread, knot one end and thread through the top of your fortune cookie. Thread on a bead and pom pom and tie a loop at the top.

Hang your ornament on a holiday tree, tie it on a present or do what I LOVE TO DO and let it adorn a colorful Chinese takeout container that’s filled with easy to make SPRINKLE FORTUNE COOKIES.

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest
Bat Hat and Cape Set from Lovelane Designs

Lovelane Designs: “We want to make you and The Bitch a Halloween costume. What would you like to be?”
Me: “A bat.”

Nailed it.

This look inspired me to make bat-shaped cookies to sprinkle my Hobgoblin Sprinkles over from Yum Yum Smile Shop!

The Only Sugar Cookie Recipe You Will Ever Need
makes 3 dozen (depending on cookie cutter size)

What you need:
3 cups all-purpose flour (plus more for bench flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla paste (can sub vanilla extract)
1/2 teaspoon almond extract Buttercream frosting or royal icing for decorating
Yum Yum Smile Shop Sprinkles for decorating…natch!

What to do:
1. Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.
2. In a large mixing bowl, sift together the flour, baking powder and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Scrape down the sides of the bowl as needed. Beat in egg, paste and extract.
4. Gradually add the dry ingredients to the wet ingredients. The dough should be stiff.
5. Do not chill the dough…just get right into it! Lightly flour a work surface and cut off enough dough to be workable. Roll out to a 1/4-inch thickness and cut with your cookie cutters. Place on the prepared baking trays and bake for 6-8 minutes.
6. Allow to cool completely before frosting and decorating.

By Libbie Summers
Assisted by David Dempsey

An imperfect rainbow of sprinkles, mega marshmallows “clouds” and a balloon dog pot of gold! Don’t worry about everything being perfect, just have fun. The end result will ALWAYS bring a smile.

What you need: 
1 frosted layer cake (we used a 8-inch and 6-inch vanilla cake)
4 (6-inch) cardboard cake rounds
1 cup (each) sprinkles in rainbow colors (we used in this order purple, blue, green, yellow, orange and pink), the full amount of each will depend on the size of your cakes.
1 bag extra large marshmallows
1 Jimmie the Balloon Dog Cake Topper Kit

What to do: 
1. Working with the bottom or larger cake first, place one cardboard cake round on either end and set aside. Using a sheet tray, pour 1/2 to 3/4 cup of the purple sprinkles along the longest edge. Straighten the edge with a ruler or dough scraper and pour 1/2 to 3/4 cup of the blue sprinkles next to the purple. Continue with the green (1/2-3/4 cup) sprinkles.
2. Holding the cake by the ends with the card board rounds, line up the cake at the at the end of the tray and roll (using pressure) the cake across the stripes of colors.
3. Use the extra sprinkles to fill in any gaps. Remove cardboard round on the top and cover the top of the cake (purple will be the bottom) with the extra green sprinkles.
4. Repeat the striping process with the smaller cake, starting with the yellow sprinkles. Then orange and finally pink.
5. Use the extra yellow, orange and pink sprinkles to fill in any holes. Remove bottom top cardboard cake round (yellow will be at the bottom) and cover the top of the cake with pink sprinkles. Remove bottom cardboard cake round and carefully place smaller cake atop the larger cake.
6. Top cake with marshmallows.
7. Top marshmallows with a pot of gold Jimmie the Balloon Dog!

By Libbie Summers
Assisted by David Dempsey

This fudge is as delicious as it is beautiful. Basically, a bubble gum flavored carnival for the mouth and ready in 2 hours!!

Yum Yum Sprinkle Fudge
Serves 18

What you need: 
14 ounces sweetened condensed milk
2 cups white chocolate chips
2 tablespoons butter, softened
1/2 cup dry white cake mix
1 teaspoon Bubble Gum Extract (you can substitute vanilla extract)
4 tablespoons Spring Break Sprinkles (or your favorite sprinkles), divided

What to do: 
1. Line a loaf pan with parchment paper leaving enough paper to hang over all sides. Spray with non-stick baking spray. Set aside.
2. In a medium saucepan over medium-low heat, stir together the sweetened condensed milk, white chocolate and butter JUST until the chocolate has melted.
3. Remove from heat and quickly stir in cake mix.
4. Stir in extract.
5. Stir in 3 tablespoons sprinkles.
6. Spoon into prepared pan. Smooth top and spoon remaining sprinkles over the top.
7. Place in refrigerator until set (about 2 hours).
8. Cut into squares and serve.

By Libbie Summers
Assisted by David Dempsey

An afterschool or lunch snack with flare!

Sprinkle Granola Bars
makes 1 (8×8 pan full)

What you need: 
2 1/2 cups rolled oats
1/2 cup chopped almonds
1/3 cup brown sugar
1/4 cup honey
1/3 cup butter
1/4 cup crunchy almond butter
1 teaspoon vanilla
1/4 cup Box of Crayons Sprinkles (or your favorite sprinkle mix)

What to do:
1. Preheat oven to 350º F. Line an 8×8 baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
2. Pour oats and almonds onto a baking sheet and bake (stirring once) until lightly browned (about 15 minutes). You could also toast on the stovetop in a hot sauté pan. Allow to cool and place in a large mixing bowl.
3. In a small saucepan over medium-low heat, stir together the brown sugar, honey and butter. Cook until the brown sugar has dissolved. Remove from heat. Stir in almond butter and vanilla.
4. Stir almond butter mixture into toasted oats and almonds until oats are completely coated.
5. Pour mixture into prepared baking pan. Sprinkle with sprinkles. Use a spatula to lightly press the mixture in the pan. Cover with plastic wrap and refrigerate for at least 2 hours.
6. Turn out onto a cutting board and cut into bars or squares.