Old-Fashioned Pound Cake
Technically, this is half-a-pound cake, since it only uses about a half-a-pound of each of the key ingredients.
(Pound cake gets its name from the pound each of butter, sugar, and flour originally used to...
Chocolate-Covered Rice Krispie Treats
Now, I remember my mom making Rice Krispie treats for me when I was a little mouse—back in the dark ages, before microwave ovens were everywhere.
She'd set a big pot on the stove to...
Flourless Chocolate Brownies
This is a flourless chocolate cake masquerading in brownie form.
These brownies get a triple-dose of deep fudge-y flavor from dark chocolate, bittersweet chocolate, and unsweetened cocoa powder mixed with a hearty amount of butter.
The...
Mexican Wedding Cake Cookies
We had some serious snow this weekend here in Boston. (In fact, I think it's still snowing out!)
Here's Dexter, The Barking Sous Chef, out in the blizzard last night. He loves snow so much,...
How to Make Your Own Hot Chocolate Mix
Did you know you can make your own hot chocolate mix?
As in, grind cacao nibs to a fine powder, then mix them with milk and sugar for an out-of-this-world hot chocolate-y experience?
You can. And...
Chocolate & Vanilla Guinness Floats with Creme Chantilly
Vanilla Guinness Float
Guinness is the favored beer here at The Mouse House, hands down.
While we usually enjoy it at home straight out of the can, we do occasionally cook with it, too. (Mmmm, Guinness...
Black & White Chocolate Chip Cookies
We love Oreos here at the Mouse House.
I mean, they're creamy. They're chocolate-y. They're fun to eat. They make me feel like I'm 8 years old, which is great.
Is there anything that can make...
Hot Buttered Rum Pecan Sundae
The topping for this sundae has all the rich, buttery flavor of pecan pralines—without the time or trouble involved in candymaking.
Basically, this recipe makes a mini-batch of pecan candy by superheating a small amount...
Decadent Sweet Cream Rice Pudding
Rice has got to be one of my favorite foods. Fried rice. Buttered rice. Jambalaya. Rice crackers and krispies. You name it, I most likely have a closely-guarded stash of it in my cupboards.
I...
Rib of the Week: Pork Spare Ribs with Cocoa Spice Rub
These ribs borrow heavily from Mexican mole—that dark, rich concoction of onion, garlic, several different kinds of chili peppers topped off with a good dose of chocolate. You usually see it served most with...