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sparklemom

About sparklemom
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sparklemom rated and reviewed the recipe Brown Sugar Cashew Bars
Brown Sugar Cashew Bars
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"With a little TLC, these came out divine! The dough is pretty sticky, so if you're going to foil your pan, make sure the foil goes over the handles and is pressed into the corners to keep it stable. After the crust was baked, using my fingers I pressed the cashews as best I could into the crust before adding the brown sugar liquid. I rocked the pan back and forth to spread the liquid, then used a wet stainless steel pasta spoon to press the cashews again before baking. When I pulled the pan out, I used that same damp spoon to press the cashews again. I only had one nut come loose when I cut the bars. They are delicious and I will make them over and over again!"
Posted on 2/15/2013
sparklemom rated and reviewed the recipe White Chocolate Mud Pie
White Chocolate Mud Pie
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"Made this for the family this weekend, and I have to say it's startlingly mediocre. Honestly, for the expense, mess and time, I could've used a store bought crust, instant pudding mix and cool whip, and it would have been better. We added some hot fudge to our slices just to give it some flavor. The idea is nice; next time I'll do a white chocolate mousse for the filling. But, as is, I vote: skip it. Too much expense and work for the bland pie this recipe produced."
Posted on 9/23/2012
sparklemom rated and reviewed the recipe Slow-Cooker Chicken Stew with Pepper and Pineapple
Slow-Cooker Chicken Stew with Pepper and Pineapple
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"Made as is, this stew was okay (a four out of five); but the basis made it potential for excellent! I use low sodium broth (double the amount) and low sodium worcestershire (instead of soy sauce to keep it gluten free), Frank's Red Hot Wing sauce (2 tbsp) for pepper sauce, and pineapple tidbits instead of chunks. I'm also a lot more liberal with the ginger. It's also great with sliced sweet potatoes added at the start (I love sweet potatoes and sliced up an enormous one). Highly recommend for something healthful yet different."
Posted on 4/8/2011
sparklemom rated and reviewed the recipe Gluten-Free Pumpkin Streusel Cheesecake Bars
Gluten-Free Pumpkin Streusel Cheesecake Bars
full spoonfull spoonfull spoonfull spoonfull spoon

"I am the only member of my family with celiac, but we ALL loved these bars!! My daughter hates nuts, so I subbed those with Heath bar crumbles. I also added a generous pinch of kosher salt to the cake mix--I add it to all of the gluten free mixes to dull that odd aftertaste. My only other suggestion: I added two minutes to the first trip into the oven, and eight to the second. The result: light and crispy crust and topping, salty sweet inside. No one will know these are gluten free!"
Posted on 11/28/2010
sparklemom rated and reviewed the recipe Apple Streusel Cheesecake Bars
Apple Streusel Cheesecake Bars
full spoonfull spoonfull spoonfull spoonfull spoon

"I made these this week to RAVE reviews. My husband can't stop eating them!! I did change the recipe a bit. I found the streusel/crust so dry with a stick of butter that I mashed in another third stick. I then followed the recipe to the letter. I baked the bottom for the ten minutes called for and had great success; while firm to cut, the bottom was delicious and solid, and the bars didn't crumble while serving or eating. (And the streusel topping was lovely, too!) I am going to make these with raspberry filling next time for something different."
Posted on 8/15/2010
sparklemom's Recipes
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sparklemom's Recipe Reviews
Posted 2/15/2013 3:13:32 PM REPORT ABUSE
Brown Sugar Cashew Bars
Brown Sugar Cashew Bars
Rating:
With a little TLC, these came out divine! The dough is pretty sticky, so if you're going to foil your pan, make sure the foil goes over the handles and is pressed into the corners to keep it stable. After the crust was baked, using my fingers I pressed the cashews as best I could into the crust before adding the brown sugar liquid. I rocked the pan back and forth to spread the liquid, then used a wet stainless steel pasta spoon to press the cashews again before baking. When I pulled the pan out, I used that same damp spoon to press the cashews again. I only had one nut come loose when I cut the bars. They are delicious and I will make them over and over again!
This reply was: Helpful  Inspiring
 
Posted 9/23/2012 10:20:45 AM REPORT ABUSE
White Chocolate Mud Pie
White Chocolate Mud Pie
Rating:
Made this for the family this weekend, and I have to say it's startlingly mediocre. Honestly, for the expense, mess and time, I could've used a store bought crust, instant pudding mix and cool whip, and it would have been better. We added some hot fudge to our slices just to give it some flavor. The idea is nice; next time I'll do a white chocolate mousse for the filling. But, as is, I vote: skip it. Too much expense and work for the bland pie this recipe produced.
This reply was: Helpful  Inspiring
 
Posted 4/8/2011 9:13:55 PM REPORT ABUSE
Slow-Cooker Chicken Stew with Pepper and Pineapple
Slow-Cooker Chicken Stew with Pepper and Pineapple
Rating:
Made as is, this stew was okay (a four out of five); but the basis made it potential for excellent! I use low sodium broth (double the amount) and low sodium worcestershire (instead of soy sauce to keep it gluten free), Frank's Red Hot Wing sauce (2 tbsp) for pepper sauce, and pineapple tidbits instead of chunks. I'm also a lot more liberal with the ginger. It's also great with sliced sweet potatoes added at the start (I love sweet potatoes and sliced up an enormous one). Highly recommend for something healthful yet different.
This reply was: Helpful  Inspiring
 
Posted 11/28/2010 7:17:15 PM REPORT ABUSE
Gluten-Free Pumpkin Streusel Cheesecake Bars
Gluten-Free Pumpkin Streusel Cheesecake Bars
Rating:
I am the only member of my family with celiac, but we ALL loved these bars!! My daughter hates nuts, so I subbed those with Heath bar crumbles. I also added a generous pinch of kosher salt to the cake mix--I add it to all of the gluten free mixes to dull that odd aftertaste. My only other suggestion: I added two minutes to the first trip into the oven, and eight to the second. The result: light and crispy crust and topping, salty sweet inside. No one will know these are gluten free!
This reply was: Helpful  Inspiring
 
Posted 8/15/2010 8:57:13 AM REPORT ABUSE
Apple Streusel Cheesecake Bars
Apple Streusel Cheesecake Bars
Rating:
I made these this week to RAVE reviews. My husband can't stop eating them!! I did change the recipe a bit. I found the streusel/crust so dry with a stick of butter that I mashed in another third stick. I then followed the recipe to the letter. I baked the bottom for the ten minutes called for and had great success; while firm to cut, the bottom was delicious and solid, and the bars didn't crumble while serving or eating. (And the streusel topping was lovely, too!) I am going to make these with raspberry filling next time for something different.
This reply was: Helpful  Inspiring
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