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 of pumpkin EVERYTHING. (Mwahahahaha…) This pumpkin ice cream is one of our fall favorites. If you like pumpkin stuff, I’m […]
Don’t tell my KitchenAid Mixer, but I think we might be breaking up. We’ve had a good run, but a handsome stranger just strolled into my kitchen, and I think it’s love at first sight. Allow me to introduce you to the Breville Scraper Mixer Pro. The good folks at Breville were kind enough to […]
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 an entirely different vegetable: One that’s not only edible, but that’s downright delicious. For this recipe, […]
Thanks so much to all who entered last week’s giveaway for a box of Chambre de Sucre petit sucre rond. We received 89 entries, and randomly drew number 5 as the winner!That means that Nora B.: You won! We asked everyone what their favorite sweet treat is and why. Nora answered: I love milk chocolate. […]
So we’re still totally stoked about our feature month in this month’s O, The Oprah Magazine. (Holy cow, right??) We wanted to share the love, so we’re giving a bunch of delicious stuff away during August! First up is a box of gourmet sugars by the fabulous Chambre de Sucre. I’ll admit it: I’ve been […]
Holy cow, we developed a handful of adult (read: booze-ified) granita recipes for this month’s Oprah magazine! Get the whole story here.
Let’s get one thing straight: This ain’t your grandma’s bathtub gin. This Homemade Gin is subtle and fragrant and herbal with notes of Bay, rosemary, and cardamom. And? It’s easy to make at home in just about 24 hours.
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.
Hey all! Mouse here. Serious post today. I have something really important to share. So, you may have noticed that I haven’t posted a lot in the last few months. Sure, I’ve been super busy. But that’s not why. My website got hijacked. Hijacked, like a plane. Like a stagecoach in the Old West. You […]
My new cookbook, Slushed, is now available for pre-order! Get all the details!