Jessie Cross
Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.
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...
The Winner of our Chambre de Sucre Giveaway
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...
Chambre De Sucre Gourmet Sugar Review & Giveaway CONTEST NOW CLOSED
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...
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...
Featured in O, The Oprah Magazine!
Holy cow, we developed a handful of adult (read: booze-ified) granita recipes for this month's Oprah magazine! Get the whole story here.
Preserving fresh herbs in olive oil
These little guys are fresh herbs frozen in olive oil.
They're the perfect way to preserve herbs, and can go from freezer right to frying pan. Sound like one of those handy housewife helpers from...
Homemade Gin (Infusion)
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.
Guinness Ice Cream
It's summer. Let's make ice cream! This ice cream is a favorite at our house. It's sweet, rich, and packed with glorious stout flavor. (Drop a few scoops next to a fat wedge of dark chocolate cake for an insanely decadent dessert.)
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.
Coconut Custard Pie
Seriously, somebody take this pie away from me.
Bikini season is all but upon us, and the last thing I need to be doing is eating thick slices of custard pie.
That said, I had a...