Springerle are pretty German cookies that are usually made around Christmas. Some of the oldest springerle molds are actually traced back to the 14th century.
These bars are one part candy, one part cookie. For this recipe, cinnamon-laced brown-sugar shortbread is draped in a rich fudge topping that’s half chocolate ganache, half dulce de leche.
Be still my little mouse heart: This is the best chocolate cake I’ve ever made.
I’d like to introduce you to my new favorite milkshake. I can’t take credit for this idea. It’s my version of the Apple Cider Milkshake I had at the Ben & Jerry’s in Salem the other day, while I was waiting for The Angry Chef to pick me up on a rainy day.
This cheesecake is like pumpkin pie dressed up in velvet. It has all the delicious, spicy autumn flavor of traditional pumpkin pie—coupled with the dense creaminess of cheesecake.
I have to admit: Until recent years, I was scared to death of these little things. Are you kidding me: “Prune” in the same sentence with “dessert?” No, thank you. I didn’t get over it until well into my late twenties. And I’m still kicking myself that it took me that long.
This tart is like a grown-up candy bar, in decadent tart form. The cookie crust is crisp and buttery. The caramel is creamy with just a little tang from the addition of a dollop of craime fraiche. The chocolate ganache is velvety and rich.
You can make this easy, no-cook strawberry ice cream in your blender. (No cooking required!) The hardest part is waiting for it to freeze.
This is kind of an uncharacteristically healthy cookie for me. (If you know me, you know it’s not often that I start tossing flax seeds and oats into…
One of my favorite ways to enjoy summer berries is to make sorbet. If you’ve never made sorbet, you may be surprised by how easy it is to do at home. You can’t beat the flavor. Nothing in the supermarket even comes close.
The Hungry Mouse
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