Holiday | The Hungry Mouse

Merry Christmas to All!

Friday, December 25, 2009

From all of us here at The Mouse House, Merry Christmas! We hope you have a magical holiday!

Monday, December 21, 2009

Ho, ho, ho! So, if you’re like me this year, you might be scrambling around for a few last-minute gifts. (Seriously, where did the time go?) Here’s a…

Friday, December 18, 2009

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.

Wednesday, December 16, 2009

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

It’s good to be back in the kitchen! (Here, have a giant platter of meat!) The last two weeks have been a whirlwind! Between baking dozens of practice…

Wednesday, November 11, 2009

This post could also be titled: How to Find An Oddly Butchered, Bone-In Pork Loin Roast, Chisel Away at It Like It’s the Statue of David, and Turn it into a Lovely Roasted Rack of Pork Worthy of Company.

Friday, October 2, 2009

Three Candy Recipes for Halloween at The Hungry Mouse

What better way to get in the Halloween spirit than with a little candy making? Here are three of our favorite recipes for homemade treats.

Tuesday, September 29, 2009

Brown Sugar Pumpkin Cheesecake with Chocolate Shortbread Crust at The Hungry Mouse

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.

Thursday, September 17, 2009

Challah is a traditional yeast bread—with a glossy crust frequently dappled with sesame seeds—that gets its trademark golden yellow color from the addition of eggs. Older recipes include several eggs. Most modern versions, like this one, usually call for fewer.

Monday, June 22, 2009

If you go to any of the big steakhouses in the U.S., chances are that this is how they cook a lot of their meat. Fast and furiously on top of the stove to create that handsome, flavorful crust—then into the gentler, indirect heat of the oven to finish cooking. Here’s a step-by-step guide to replicate those steakhouse steaks at home.