Dessert | The Hungry Mouse

Angel Food Cake

Wednesday, June 22, 2011

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…

Wednesday, May 18, 2011

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….

Tuesday, March 8, 2011

If you know me, you know that I’m not a huge fan of making fussy desserts. Creamy. Buttery. Rich. Yes. But fussy, not my speed. (Don’t get me…

Wednesday, January 19, 2011

Here’s my favorite pumpkin pie recipe (plus a tribute to one of the handiest cookbooks ever). This pie is easy enough to bust out on a weeknight.

Thursday, October 21, 2010

If you know me, you know I have a great fondness for jam, jelly, and marmalade. It actually kind of borders on a problem. If you’ve been at…

Wednesday, August 4, 2010

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.

Wednesday, July 28, 2010

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!

Saturday, June 5, 2010

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.

Monday, May 10, 2010

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.

Tuesday, May 4, 2010

For this recipe, squares of chewy chocolate caramel get all dressed up in chocolate. They’re chewy and chocolate-y and have a deep, sweet earthiness from a generous amount of molasses.