The Hungry Mouse

  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, I doused the little green guys in a quick Asian...

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 simple. So pure! Nora, I'll be...

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 eating these like, well, candy. Let me...

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 to slice it in half and fill it with whipped chocolate ganache. (Hello, heaven!) The best part about this cake? While it has to bake for about...

Holy cow, we developed a handful of adult (read: booze-ified) granita recipes for this month's Oprah magazine! Get the whole story here.

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 the 1950s to you? We thought so. Preserve leftover fresh herbs So, say you have a bunch of fresh herbs lying around that you're not going to...

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.

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.)

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.

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 request last week for one of these creamy little babies, and I couldn't resist. (I guess a sliver won't hurt, right?) So, this ain't your average wedge...