Sparkle Stories Blog

The version inside is a “goat’s cheese and spinach” style quiche. But here’s the deal: using the basic “custard” mix — that egg and milk base — you can add any variety of ingredients.

Packed with nuts, dried fruit, and crispy rolled oats, one of our favorite go-to snacks is homemade granola. Here's an easy, kid-friendly recipe that you can make at home!

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.

While you could make these popcorn balls any size you want, I recommend aiming for a large golf ball so that all of your small elves and black cats can enjoy them in a few quick bites.

Chana sundal, a simple roasted chickpea dish, is often sold as street food, but don’t dismiss it. With a thick curry smell and just a little heat from red pepper, it also makes a delicious dinner side.

Like Martin and Sylvia’s family, our family has experimented with making holiday meals from ingredients closer to home. Increased interest in local eating means that it’s easier than ever to make local meals.

While spring fairies may be dainty and dine on polite, pastel tea cakes, we’ve always imagined that Halloween fairies are sassier stock. From the moment I first heard that line, I knew that—while the underlying treat might still be light and lemon-y—the frosting on those cookies had to be bright purple!

Another treat we’ve found that works is these simple frozen yogurt drops. With just two ingredients, they make a great recipe for small chefs to whip together for their canine friends. And, if it’s summer in your part of the world, your pup will also appreciate cooling off with these icy cold treats.

It's pirate food, to go with the Martin & Sylvia story "Pirates!"

While berries are good in a variety of dishes and desserts—pie, cobbler, ice cream, and on and on—really good, fresh-picked berries rarely require that much fuss. In season, our local blackberries are so big, fat, and juicy that we often have them plain for dessert or with just a little whipped cream.