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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    Cranberry Walnut Pumpkin Bundt

    Did you know that November 15th is National Bundt Pan Day? Did you wear your festive colors? Take the day off? Have the whole family over for Bundt?

    No? Well, we didn't either. But we do have quite the Bundt for the upcoming holidays. If you haven't listened in, it's on our podcast. Just check the media player on the main recipe page. Or click here for it on iTunes.

    In the meantime. . . .


    Makes about twelve servings

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon grated nutmeg
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 10 tablespoons (or 5 ounces) solid vegetable shortening
    • 1 cup granulated white sugar
    • 1/2 cup packed dark brown sugar
    • 2 large eggs, at room temperature
    • 1 1/2 cups canned solid-pack pumpkin (do not use canned pumpkin pie filling)
    • 2 teaspoons vanilla extract
    • 1 cup chopped walnuts or pecans
    • 1 cup dried cranberries
    • 1 cup diced candied orange peel

    1. Position the rack in the center of the oven; heat the oven to 350F.

    2. Use baking spray to coat the inside of a standard, 10- to 12-cup, round Bundt pan. Or go all out and use shortening to grease it and flour to dust it, as Mark would.

    3. Whisk the flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a large bowl until uniform. Set aside.

    4. Using an electric mixer at medium speed (and the paddle attachment if you're using a stand mixer), beat the shortening and both sugars in a large bowl until light and fluffy, about 5 minutes, scraping down the inside of the canister once or twice. Beat in the eggs one at a time until smooth, then scrape down the inside of the bowl and beat in the vanilla.

    5. Add the walnuts, dried cranberries, and candied orange peel. Beat at low speed until combined. Turn off the mixer, add the flour mixture, and beat at low speed until thoroughly combined. Pour and scrape this batter into the prepared Bundt pan.

    6. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Cool in the pan on a wire rack for 15 minutes, then turn out and set right side up on the rack and continue cooling for at least 15 more minutes.

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    Reader Comments (2)

    Vegetable shortening is Crisco I think. Is
    there an alternative?

    November 17, 2016 | Unregistered CommenterMarcia Feingold Raffer

    Hey, Marcia. Yes, Crisco. But if you want better alternatives, look for non-hydrogenated shortening at large supermarkets, often in the dairy case. Earth Balance makes a great alternative, non-hydrogenated shortening I use quite a bit.


    November 28, 2016 | Registered CommenterMark Scarbrough

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