Homemade Irish Cream Liqueur, from The Hungry Mouse
Served straight up or on the rocks, this homemade Irish cream liqueur puts the stuff you get at the grocery store to shame.”
September 2010—I was one of eight bloggers chosen by Pepperidge Farm to develop a recipe for an upcoming promotion for their frozen puff pastry. It will be featured on a microsite alongside an exclusive recipe collection by Top Chef judge Gail Simmons. Read more about it here.
April 2010—iVillage asked me to share a brunch recipe for their feature Best Mother’s Day Brunch Recipes from Our Favorite Food Bloggers. From the article:
“11 top food writers share the recipes they’d serve at a fabulous brunch for their moms, from an elegant quiche to sticky lemon rolls.
Jessie Konopa, The Hungry Mouse
Need a little more visual aid than the usual recipe provides? Jessie Konopa of The Hungry Mouse knows how you feel. Her step-by-step photographs guide even the newest of cooks and bakers through a plethora of scrumptious recipes.
“This is the perfect thing to make for Mom. It’s easy, delicious and fairly light. Plus, it looks really pretty on the plate with the basil leaves showing through the prosciutto. I’d serve it with a big green salad and a bottle of Prosecco.”
March 2010—HyperArts, a San Francisco Bay web development & SEO shop, quoted me as a blogging expert (along with Copyblogger), in their Guide to Corporate Blogging and Guest Blogging. From the article:
“Learn from the experts: These people blog professionally, so they know what they are talking about…
‘Be genuine. Your readers will know when you’re not. The Internet has a pretty good built-in BS detector. The other day, Adii, co-founder of WooThemes, tweeted, “You can’t buy loyalty and awesomeness.” He’s dead on with that.
Have a point of view. It doesn’t necessarily have to be unique, but you should be able to get behind it 110%. Stay focused.
Your blog is about you. But it’s also about your readers. If your audience is interested in what you’re saying, your blog will naturally evolve into one big two-way conversation.’
—Excerpted from 10 Things I’ve Learned About Blogging, by Jessica Konopa”
March 2010—In March 2010, my food blog, The Hungry Mouse, won Breakstone’s Triple Churned Challenge, with more than 23,000 reader votes. I’m honored to be one of three bloggers to be chosen by Kraft Foods to participate.
Bon Appetit Magazine
December 2009—I was one of 15 food bloggers that Bon Appetit magazine invited to attend an exclusive Holiday Bake-Off Party at its Culinary Studios in New York City. The bake-off was judged by pastry chef Francois Payard, Editor-in-Chief Barbara Fairchild, and Fox 5 news anchor Dari Alexander. The party and recipes were featured on the magazine’s website. I made chocolate caramel tartlettes topped with fleur de sel and candied orange peel.
August 2009—Saveur magazine named my food blog, The Hungry Mouse, to its Best of the Web list in Summer 2009 and has featured 13 of my recipes to date.
They recently referred their blog readers to our Boston Cream Pie. Our Fig and Ginger Glazed Pork Ribs (and our Pork Spare Ribs with Cocoa Spice Rub) made their list of 19 Hearty Pork Dishes. The Fig Ribs also showed up in their Labor Day BBQ feature. Their list of 20 Refreshing Salads includes our Sesame Garlic Snap Pea Salad. Our article on Homemade Halloween Candy found its way into their e-mail newsletter, as did our post on Thanksgiving Kitchen Gadgets. That Boston Cream Pie was a featured dessert in their Easter 2010 e-mail newsletter.
August 2009—Grace Kang of Serious Eats featured my Blooming Champagne Cocktail:
“As if I needed yet another excuse to drink Champagne, here comes what may be the prettiest cocktail I’ve ever seen. The Hungry Mouse demonstrates how to use wild hibiscus flowers in syrup in a Blooming Champagne Cocktail. Just place a preserved hibiscus flower in a Champagne flute, and fill with your bubbly beverage of choice! The flower slowly opens and ‘blooms’ in the glass, making it a beautiful treat that’s ‘a little bit sweet—with just the faintest hint of raspberries.’”