Chocolate

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...

Death by chocolate? Yes, please! Honestly, I couldn't think of a better way to go. This ice cream is easy to make, and gets its luxurious chocolate flavor from a generous amount of cocoa powder, chocolate...

Mmmm, homemade hot fudge sauce, just like Grandma used to make. (I'm gonna say this up front: It's not my fault if you sit down and eat a bowl of this with a spoon, ok?)

Our good friend the Baron Von Hammer came to visit us recently, right around his birthday. That being a rather auspicious occasion, I wanted to make him something special. This chocolate cheesecake didn't disappoint!

Texas Sheet Cake is an expansive, thin chocolate cake that's coated with chocolate frosting and sprinkled with chopped pecans. And? This cake defies one of the 10 Commandments of Baking: Thou shalt not frost until the cake is cool.

Psssst, hey, you! You need to make these. Like, now. I almost never say that, but seriously: You do. Stop what you're doing and get yourself into the kitchen. You can thank me later.

For this recipe, squares of chewy chocolate caramel get all dressed up in chocolate. They're chewy and chocolate-y and have a deep, sweet earthiness from a generous amount of molasses.

One of the reasons that I love this cake is that it looks impressive, but it’s ridiculously easy to make—even for folks who don’t have a lot of experience baking. The hardest part is waiting for it to cool completely before you can fill and frost it.

OK, this started with a recipe I spotted in Cook's Country magazine for easy chocolate ice cream. You know I'm a sucker for unusual, short-cut recipes that promise delicious results. I couldn't resist giving it...

These brownies are dark, fudgy, and shot through with ribbons of smooth peanut butter—and dotted with bits of molten chocolate. This recipe could feed an army. If you have a strong sense of self preservation, cut the recipe in half and make it in a smaller baking dish.