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.
Basic Cooking: How to Test a Cake for Doneness with a Toothpick
Years ago now, I used to hang around a little cafe that a friend of mine owned.
One day, she charged me with keeping an eye on a couple of cakes that were in the...
How to Make Homemade Marshmallows (And Chocolate Covered Marshmallows)
Hello, Willy Wonka! Making candy is just delightful.
There's no two ways about it. And making marshmallows? From scratch? That's downright magical.
I mean, take a handful of regular old ingredients through a few very simple...
Rib of the Week: Guinness-Braised Short Ribs (Plus a Quick Primer on Braising)
We woke up to more snow this weekend.
It put me in serious cooking mode, so The Angry Chef dug out the car and intrepidly made his way to McKinnon's, our local butcher shop.
He came...
Deep-Fried Ravioli
Fried ravioli! These are so yummy, it's almost ridiculous. They're oh-so-crispy on the outside, and oozing with creamy, molten cheese on the inside.
Start with fresh ravioli. (Frozen will work, too. Just thaw them completely...
Garlic & Spinach Parmesan Rice
This is fast food, Mouse House style.
We eat a lot of rice. It's almost always our starch of choice over pasta. This rice is bursting with fresh spinach flavor. It's salty, garlicky, and laced...
Buying Guide: Fabulous Deal on Cuisinart Pans
In keeping with our mission to save a few pennies this year—and help you guys do the same—here are 2 fabulous deals I spotted this morning on Amazon.com.
Both of these pans retail for $80,...
Rib of the Week: Tasty Honey Cinnamon Beef Ribs
We're in serious winter hibernation mode at The Mouse House. Baking bread. Roasting meat. Flouncing about in all manners of fleecy attire. The whole happy and delicious nine yards.
Since the last storm, Boston is...
Basic Cooking: How to Make Simple Syrup
We're kicking off our Basic Cooking series with a toast! (The makings of a toast, to be more precise.)
Simple syrup is gloriously useful stuff. It's one of the building blocks of many cocktails—from classic...
Old-Fashioned Pound Cake
Technically, this is half-a-pound cake, since it only uses about a half-a-pound of each of the key ingredients.
(Pound cake gets its name from the pound each of butter, sugar, and flour originally used to...
Sauteed Cod with Garlic-Shallot Butter and Drunken Spinach
When you start with fabulously fresh ingredients, it's easy to make a delicious meal in no time flat. The main thing to know about cod is that you don't want to overcook it. (Don't...