Fall’s officially here, let the baking begin! Apple and cranberry is such a classic New England combo when it comes to Autumn desserts. This cake gets a double…
This is a summer standby at The Mouse House. (Warning: This cake is not bikini friendly.) It’s dark, dense, and fudge-y, and is the perfect foil for everything…
Somebody help me: After 35 years, I think I’m developing a sweet tooth. Tragic, right? Get over it and join the rest of the world, Mouse. I know….
As I write this, my angel food cake is upside down, cooling in the kitchen. Upside down. You heard me right. Making angel food cake is one of…
Our good friend the Baron Von Hammer came to visit us recently, right around his birthday. That being a rather auspicious occasion, I wanted to make him something special. This chocolate cheesecake didn’t disappoint!
Texas Sheet Cake is an expansive, thin chocolate cake that’s coated with chocolate frosting and sprinkled with chopped pecans. And? This cake defies one of the 10 Commandments of Baking: Thou shalt not frost until the cake is cool.
This cake is like a coffee cake, but better. It’s rich, but still manages to have a light crumb. It gets a subtle, mollasses-tinged sweetness from dark brown sugar, and a burst of brightness from a generous amount of fresh lemon zest.
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.
Warning: Baking this cake will fill your kitchen with the irresistible smell of oranges. This is a slightly modified version of a recipe I saw recently in Saveur. It’s a buttery pound cake shot through with freshly grated orange zest and soaked with sweet orange syrup.
So here’s the thing. I liked this cake so much that I immediately had to get it out of the house so I didn’t gobble down the entire pan. Find the logic in that, I know.
The Hungry Mouse
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