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…
There are times when it’s easier to use pre-made or frozen pie crust. Wait, what? Go on: Scold me if you want. When you’ve already been going for 12 hours by the time 6 pm rolls around, sometimes convenience wins. That said, when I do have the time, I definitely always make my own crust. Nothing compares.
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….
Step-by-step instrux for making sweet and savory turnovers, stuffed with apple, bacon, and cheddar cheese–and fragrant with warm spices.
Death by chocolate? Yes, please! Honestly, I couldn’t think of a better way to go. This ice cream is easy to make, and gets its luxurious chocolate flavor…
This pizza is easy enough to pull off on a weeknight. It’s my 2nd entry in Breakstone’s Battle of the Kitchen Bloggers, hosted by Sandra Lee. (Vote & you could win $2,500!)
This is my appetizer entry in the Breakstone’s Battle of the Kitchen Bloggers! Check out what Food Network’s Sandra Lee thinks of my recipe! Plus, you can vote and enter to win a grand prize of $2,500!
I put figs in the same camp as black licorice: People love them—or hate them. There never seems to be a middle ground. If you’re in the first…
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…
OK, so that’s sort of a trick title. “How to Reheat King Crab” would be more accurate. In the U.S., almost all the King Crab you’ll find in…
The Hungry Mouse
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