Archive for April, 2010
Cranberry Oat Bars
These bars are one part cookie, and one part granola bar. And they’re one of the best homemade bars…or whatever you want to call them…I’ve ever made. They’re chewy and caramel-y and earthy and studded with tangy, dried cranberries.
The Winner of our Pasta Party Giveaway!
We’re pleased as punch to announce the winner of our Pasta Party Giveaway, including an Imperia pasta machine and an Emile Henry lasagna baker (a prize package worth $125). Thanks again to all who entered!
Maple-Glazed Doughnut Holes
Want to be a superhero? Start making doughnuts at home. It might not get you a part in the sequel to Kick Ass, but you’ll definitely earn points with your kids, your neighbors, and your dog. Making doughnuts at home is easy. It’s fun. And they’re delicious. Trust me.
Oh my goodness, we won!
Wheeee! I’m really excited to announce that The Hungry Mouse won the Breakstone’s Triple Churned Challenge! Thanks so much to everyone who voted! All told, we wound up with 23,228 votes. (!!!) It means so much to us, I can’t even begin to tell you.
Pasta Party Giveaway: Enter to Win a Pasta Machine & Lasagna Baker (Contest Now Closed)
Thanks so much for reading! Enter to win an Imperia pasta machine and an Emile Henry lasagna baker. Contest ends Friday, April 23.
Oxtail Marmalade
This is, hands down, the most delicious thing I’ve made in a long time. And the most expensive. And the most time consuming. And the most primally … viscerally … carnivorously satisfying.
Smashed Peas with Mint
These smashed peas are smooth and earthy. Fresh lemon juice and mint add a little brightness and freshly cracked black pepper gives it a subtle heat. A handful of chopped green onion provides just a little onion-y bite. It gets a generous drizzle of fruity olive oil right before serving.
Tasting Notes: Partida Tequila
Join us as we look at different kinds of tequila—and sample three bottles from Partida Tequila.
Mocha Layer Cake with Sour Cream Ganache
One of the reasons that I love this cake is that it looks impressive, but it’s ridiculously easy to make—even for folks who don’t have a lot of experience baking. The hardest part is waiting for it to cool completely before you can fill and frost it.
Spicy White Pizza with Bacon, Shrimp & Asparagus
For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.
