Sparkle Stories Blog

The following recipe is one of my favorites to make when our local mushroom foragers are bringing in sacks of these beautiful fungi. It’s really good when made with simple, widely available creminis, but you can also use a mix of exotic mushrooms if you happen to come across them.

While you could plant your hens and chicks in many different containers — because they're cute and plentiful at our house at this time of year — I think an outgrown pair of rain boots is just adorable with a bevy of hens and chicks sprouting out of the top.

One of our favorite ways to enjoy the spring bounty of our hens increased egg production is by making a batch of deviled eggs. This is a classic, nothing fancy recipe, but it’s our family’s favorite.

While I think I probably consumed some of those big, juicy caramel apples in two or three bites back then, as a grown-up I find that it’s hard to eat a whole caramel apple in one sitting. These days I prefer to make little caramel apple bites, like the recipe that follows, instead.

A bierock (also called a “runza” in some parts of the world) is a meat-and-cabbage filed pocket pastry with Eastern European origins. They’re delicious, they’re filling, and they can totally be eaten one-handed. Follow the directions from the Sparkle Kitchen to make your own!