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:



independent booksellers

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    Chocolate Crinkle Cookies

    If you've listened to this episode of our podcast, you know Mark is in love with these cookies, despite the work. He described them as "cracked, hardened lava if it were made out of chocooate and rolled in confectioners' sugar." Or something like that. In fact, they're chewy, fudgy, old-fashioned treats.

    The recipe comes from THE ULTIMATE CHOCOLATE COOKIE BOOK. Want a copy of the book, a whole book just about chocolate cookies? Then click here to buy it at amazon. Or here to order it at Barnes and Noble. Or find it at other sites and stores.

    Chocolate Crinkles

    Makes about 6 dozen cookies

    • 2 cups all-purpose flour
    • 2 cups confectioners’ sugar
    • 1/2 cup cocoa powder, preferably Dutch-processed cocoa powder, sifted
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 4 ounces unsweetened chocolate, chopped
    • 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
    • 1 1/2 cups packed light brown sugar
    • 1/3 cup light corn syrup
    • 2 teaspoons vanilla extract
    • 4 large egg whites, at room temperature

    1. Spread a sheet of wax paper on your work surface. Sift all the flour, 1 1/2 cups confectioners’ sugar, the cocoa powder, baking powder, and salt together, using a flour-sifter or a fine-mesh sieve, allowing the sifted mixture to fall onto the wax paper. Repeat (ugh!), making sure the cocoa powder is evenly distributed through the mixture. Set aside.

    2. Place the chocolate and butter in the top of a double boiler or in a medium bowl that fits securely over a medium saucepan. Bring about one inch of water to a boil in the bottom of the double boiler or in the saucepan; place the top of the double boiler or the bowl over the simmering water, reduce the heat but maintain the bubble, and stir until half the chocolate has melted. Remove the top of the double boiler or the bowl from over the water—be careful of any escaping steam—and continue stirring off the heat until smooth. Transfer to the bowl for a standing mixer or to a large, clean bowl if you’re using a hand-held mixer. Cool for 5 minutes.

    3. Beat the brown sugar into the chocolate mixture, using an electric mixer at medium speed, until light and silky, about 1 minute. Beat in the corn syrup and vanilla. Scrape down the sides of the bowl, then beat in the egg whites all at once, until smooth, a little less than 1 minute.

    4. Turn off the beaters, add the prepared flour mixture, and beat at low speed just until any trace of dry flour has disappeared. Cover the bowl with a clean kitchen towel and set in the refrigerator until the mixture becomes firm, at least 1 hour but no more than 8 hours.

    5. Arrange the rack in the center of the oven; heat the oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat. Place the remaining 1/2 cup confectioners’ sugar in a small bowl.

    6. Roll a small piece of the dough into a ball, about the size of a large olive. Roll that ball in the confectioners’ sugar, then place it on the prepared baking sheet. Continue making sugared balls, spacing them about 1 1/2 inches apart, until the baking sheet is full. It may be easier to make all the balls first, then roll them all in the confectioners’ sugar—that way, you are less likely to transfer confectioners’ sugar back into the chocolate dough. Return any unused dough to the refrigerator.

    7. Bake about 16 minutes, or until the cookies have spread and cracked at the edges and are somewhat firm to the touch. Cool for 5 minutes on the baking sheet, then carefully transfer them to a wire rack using a metal spatula (they are still a little fragile because they’re so fudgy). Let the baking sheet cool for 5 minutes before baking further batches; if using parchment paper, replace it with a new sheet if the old is greasy, crinkled, browned, or torn. Let the baked cookies cool completely on the wire rack.

    8. Once cooled, they'll stay fresh in a sealed plastic bag or a tightly sealed container for up to 3 days. But you should taste them out of the freezer. Like candy bars! 

    Chocolate Crinkle Cookies

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