Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!




Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

From amazon

From Barnes and Noble

From independent booksellers


Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from


Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble


Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at


Barnes & Noble

independent booksellers

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 



Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.


barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:



independent booksellers

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The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:



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    Goat Cheese Brownies

    Recipes are like boyfriends: they start out fine and then either lose oomph or become obsessions. If you don't just make a recipe once and forget it, you end up showing it off to everyone you know. The thing becomes your stand-by. Until you start fiddling with it. And changing it. "Sheesh, it'd be even better if it had. . . ." Voilà: full-on obsession.

    So it's been with brownies in our chocolate project. Somewhere along the way, Bruce and I got obsessed. And started fiddling. And ended up with goat cheese brownies. Yep, goat cheese. Just because. Just because you can substitute goat cheese for some of the butter in baking recipes. Just because if you know us, you know we're all about goat. Just because goat cheese adds rich, somewhat savory, almost umami notes to chocolate, notes that'll knock your socks off. Just because.

    Let's get to it.

    Start by positioning the rack in the lower third of the oven and preheating the oven to 350F/175C. Butter and flour a 9 x 13-inch (23 x 33-cm) baking pan.

    Next, whisk 2 cups (240 grams) all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a small bowl. Set that aside.

    Place 4 ounces (115 grams) chopped bittersweet or semi-sweet chocolate and 4 ounces (115 grams) chopped unsweetened (sometimes called "baking") chocolate in the top half of a doubler boiler set over a pan with about an inch of slowly simmering water. Don't have a double boiler? Set a heat-safe mixing bowl over a medium saucepan with a similar amount of slowly simmering water. Stir until half the chocolate has melted, then remove the top half of the double boiler or the bowl from the pan (watch out--escaping steam can cause a nasty burn) and stir off the heat until all the chocolate has melted. Set aside to cool for 5 minutes.

    Meanwhile, beat 10 tablespoons (1 stick plus 2 tablespoons--or 150 grams) cut-up unsalted butter, 8 ounces (225 grams) crumbled soft fresh chèvre or goat cheese, and 1 3/4 cups (350 grams) granulated white sugar in a large bowl with an electric mixer at medium speed until creamy and thick, about 6 minutes.

    Beat in the melted chocolate until smooth, about 2 minutes. Scrape down the inside of the bowl and beat in 4 large, room-temperature eggs, one at a time, adding the next after the one before has been thoroughly incorporated. Beat in 1 additional large egg yolk and 1 tablespoon (15 ml) vanilla extract.

    Turn off the beaters, add half the flour mixture, and beat it in at very low speed. When creamy, beat in 1/2 cup (120 ml) low-fat or whole milk. Finally, beat in the remaining flour mixture at very low speed just until there are no white streaks or undissolved bits of flour in the batter. One warning: it's a stiff batter.

    Pour and spread the batter into the prepared pan. Bake until a toothpick comes out with a few moist crumbs attached, about 25 minutes. The middle may be soft but it will set up. These are pretty fudgy brownies, dense and wonderful. And goaty, to boot! Like a cross between cheesecake and brownies. What could be better?

    Cool the pan on a wire rack for an hour, then cut the brownies into 24 pieces. Carefully remove them from the pan. You can store them between sheets of wax paper in a sealed container on the counter for up to 3 days--or in the freezer for months. As if any will be left.

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