38.8 F
Salem, MA
Sunday, December 4, 2016

Mile-High Apple Pie

This ain't your grandma's apple pie. I baked it in a cheesecake pan, for a towering 3-inches of apple-pie goodness. This pie is my riff on Dede Wilson's Deep-Dish Sour Cream-Apple Pie from her amazing...

Caramel Apples w/Toasted Almonds

Want to see a tableful of people light up like a bunch of 8 year olds? Serve caramel apples for dessert. Depending on how chill your crowd is, caramel apples can be an awesome—and totally...

Roast Goose: Two Recipes (Plus, What To Do With a Smoked Goose)

Pssssst, hey you! Your goose is cooked! Mwahahahahahaha. Wait. Make that geese. I've been waiting for weeks to be able to say that. (It's the little things. Such a dork, I know.) This is my first experience cooking...

Apple Cider Cake with Cranberries and Walnuts

Fall's officially here, let the baking begin! Apple and cranberry is such a classic New England combo when it comes to Autumn desserts. This cake gets a double apple punch from fresh apple cider and sliced...

Pumpkin Spice Ice Cream

Somebody save me. I almost always gain a couple of pounds in October, and I swear, this ice cream is a major reason why. 'Tis the season here in beautiful Salem, Massachusetts, though. The season...

Roasted Brussels Sprouts with Maple Soy Glaze

  OK, so for years, I hated Brussels sprouts. They were like nasty little cabbages. I had only seen them steamed, or worse, boiled. Roasting them made a believer out of me. Seriously. I swear, it turns them into...

Triple Chocolate Espresso Pudding Cake

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 from ice cream to fresh berries. I like...

How to Make Homemade Pie Crust

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.

Buttery Lemon Layer Cake with Swiss Meringue Buttercream

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. All my life, I've always been a salty snacker....

New England Harvest Turnover

Step-by-step instrux for making sweet and savory turnovers, stuffed with apple, bacon, and cheddar cheese--and fragrant with warm spices.