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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    Vegan Chocolate Chip Cookies

    As we said on the podcast, we're not fans of soft, gooey vegan cookies. Blech. (It's a culinary term.) Years ago, Bruce created this recipe for maple tahini oat chocolate chip wonders! There have been many imitators across the web but wow, you won't believe the original. These freeze exceptionally well. Just don't tell anyone they're vegan. They won't believe you anyway.

    To hear the podcast and learn about a bang-up good giveaway running in March, 2016, check it out in the media player at the top of the main recipe page. Or click here. Or click the link at the bottom of this page.

    And one important note: many good-quality chocolate chips are not made with dairy. Yes, of course, milk chocolate chips are. And even some semi-sweet chocolate chips, like those from Nestlé, have added milk fat. But many aren't. If making a truly vegan cookie is a concern, search out chocolate chips without any added dairy, made with just chocolate, cocoa butter (not an animal product), and maybe salt, like those from Wegman's, Guittard, Whole Foods 360 brand, Kirkland, or Enjoy Life. Some of these also contain lecithin, a stabilizer. Some lecithin is an animal by-product; most these days is a soy derivative. If you want to be 100% sure, look for brands like Sunspire which are certified vegan. 

    This recipe is from our book THE ULTIMATE CHOCOLATE COOKIE BOOK.


    Makes about 4 dozen cookies

    • 2 cups all-purpose flour
    • 1 cup rolled oats (do not use steel-cut or quick-cooking oats)
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1½ sticks (12 tablespoons) non-hydrogenated shortening, plus additional for the baking sheet
    • ½ cup tahini
    • 1 cup sugar
    • 1/2 cup maple syrup, preferably Grade 2 or B
    • 1 to 1 1/2 tablespoons vanilla extract
    • 3 cups bittersweet or semisweet vegan chocolate chips

    Position the rack in the center of the oven; heat the oven to 350F. Whisk the flour, oats, baking soda, and salt in a medium bowl until uniform; set aside. Grease a large baking sheet with a dab of shortening on a crumpled piece of wax paper, or the wrapper from the margarine itself; set aside as well.

    Beat the shortening and tahini in a large bowl with an electric mixer at medium speed until smooth and fairly creamy, about 2 minutes. Add the sugar and beat until thick and smooth, about 1 minute. Add the maple syrup and vanilla; beat just until incorporated. Remove the beaters.

    Stir in the flour mixture using a wooden spoon or a rubber spatula, just until incorporated and no traces of flour remain. Do not beat. Stir in the chocolate chips.

    Pick up a rounded tablespoon of the dough and roll it into a ball between your palms. Place on the prepared baking sheet and continue rolling balls of dough, spacing them 1½ inches apart on the baking sheet. Press the balls slightly with your thumb, just to flatten slightly. Bake until light brown and firm to the touch, about 12 minutes. Cool the cookie for 2 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Cool the baking sheet a few minutes before continuing with the next batch of cookies.

    Vegan Chocolate Chip Cookies

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    Reader Comments (5)

    Just heard your podcast for the vegan chocolate chip cookies- it's hard to imagine how
    Tahini works in this recipe but I am definitely going to bake these! They look delicious and
    My vegan clients will love them as well!

    March 5, 2016 | Unregistered CommenterLaviza Shariff

    These cookies sound delicious. You had me at tahini and chocolate! 😍

    March 8, 2016 | Unregistered CommenterGeorgia Spencer

    Thanks for this recipe! Any suggestions for making it gluten free? BTW saw the post on Craftsy about your contest. Thanks!

    March 19, 2016 | Unregistered CommenterPenny Wilson

    Penny: We have never tested the recipe this way--but you can probably substitute a gluten-free flour substitute such as the one available from Bob's Red Mill. It should give you a decent cookie--but we only know that from having used it in other recipes, not this one. And make sure the oats are certified gluten-free.


    March 19, 2016 | Registered CommenterMark Scarbrough

    Thanks for nice recipes! Can not wait to try it out!

    April 20, 2016 | Unregistered CommenterMary Mentzer

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