Here at The Mouse House, autumn is officially pie season. From pumpkin to pecan, you can almost always find me rolling out a crust at least once a week. (Stay tuned soon for a killer recipe for a showstopping Mile High Apple Pie!) Now, if you’re like me, you’re bound to have some leftover pie […]
Hands down, my favorite dessert has always been a dish of good vanilla ice cream drizzled with honey. Kinda boring for a food writer, right? I mean, don’t get me wrong, I’ll happily consume your fancy final courses. Give me your tortes and tartes, your cheese plate composé with matched dessert wines, your convoluted, sugary […]
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 the great acts of culinary faith. After separating a dozen eggs, beating them to soft peaks, and baking your cake in a quake-free kitchen, flipping it over […]
I’ve always said that I don’t have a sweet tooth. For the large part, that’s true. I’ll take a handful of salty pretzels over chocolate almost any day. However. Dulce de leche might be my undoing. It’s seriously so, so, so good. I found myself tiptoeing over to the fridge with a spoon in hand. […]
I’ve always had an active imagination. I am that auntie who likes to tell your kids stories. If you know me, you know what I’m talking about. And if you have kids under five, chances are that I’ve told your wee ones a tall tale or two. For example, if your kids think that squirrels […]
Mmmm, homemade hot fudge sauce, just like Grandma used to make. (I’m gonna say this up front: It’s not my fault if you sit down and eat a bowl of this with a spoon, ok?)
OK, kids: This is coffee. In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. Now, you have to like Jello, or Jello-like food, for this to work. If you do, you’re in for a treat.
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.
Psssst, hey, you! You need to make these. Like, now. I almost never say that, but seriously: You do.
Stop what you’re doing and get yourself into the kitchen. You can thank me later.