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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    Coconut Curd Bars

    Wow, were these decadent! But so good! And don't forget: drop a comment anywhere on this blog, even on this post, to be entered to win an OXO, digital, hand-held, illuminated mixer. Crazy!

    If you want to hear the podcast for this recipe, either check it out in the media player at the top of the main recipe page, or click here to find it on iTunes, or here to find it without worry about iTunes. Or click the link at the bottom of this page to open it up right in your browser.

    But enough of that! Here's the recipe. I hope you enjoy them as much as we did. I hope you have to spend as much time on the cross-trainer as we did.



    • 1 1/4 cups all-purpose flour, plus additional for dusting
    • 2/3 cup shredded sweetened coconut
    • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into small bits, plus additional for greasing
    • 1/3 cup confectioners’ sugar
    • 1/4 cup granulated white sugar
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt


    • 4 tablespoons (1/2 stick) unsalted butter, cut into small bits
    • 1/2 cup granulated white sugar
    • 6 tablespoons coconut milk (do not use low-fat)
    • 1 large egg plus 1 large egg white, at room temperature
    • 1/4 teaspoon vanilla extract
    • 1/8 teaspoon salt

    1/3 cup unsweetened coconut flakes, toasted


    1. Position the rack in the center of the oven and heat the oven to 325F. Butter and flour the inside of a 9-inch square baking dish.

    2. Combine the flour, sweetened coconut, butter, confectioners’ sugar, granulated sugar, baking soda, and salt in a food processor fitted with the chopping blade. Cover and process until finely ground, until you can pinch bits of the mixture into a coherent dough.

    3. Pour into the prepared pan. Use clean, dry fingers to press it into an even crust, then smooth and compact with a rubber spatula.

    4. Bake until puffed and lightly browned, about 25 minutes. The crust will still feel soft. Cool on a wire rack for 30 minutes, then turn out of its pan, invert again, and continue cooling for at least 30 minutes or up to 6 hours.


    5. Set up a double boiler with about 1 inch of slowly simmering water in the bottom part. Whisk the butter, sugar, coconut milk, egg, egg white, and vanilla in the top half until thick and luxurious, about 10 minutes. Remove from the heat, scrape into a bowl, and cool at room temperature for 20 minutes. Press plastic wrap against the surface of the curd and refrigerate until the curd will just hold its shape, for at least 3 hours or up to 1 day.


    6. Spread the curd evenly over the crust. Top with toasted unsweetened coconut before slicing into squares.

    Coconut Curd Bars

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    Reader Comments (7)

    Hey guys,
    I just discovered your site and podcast and I already listened to all the episodes :) I am from Germany and would love to enter whenever you have give aways...is this possible?
    Take care,

    April 8, 2016 | Unregistered CommenterAndrea

    This is an outrageous recipe, I can see, and I will be baking it soon. I love bar cookies, and I love coconut custard pie. Nobody knows what coconut custard pie is here in San Diego. I guess it's an East coast thing. You guys are very amusing on air and I'm a big fan.

    April 8, 2016 | Unregistered CommenterCheryl Phillips Raiken

    OMG COCONUT .... Heaven
    Can't wait ... On my list for tomorrow

    April 9, 2016 | Unregistered CommenterLauren

    I am excited to find another bar cookie recipe here. Love and make the oatmeal bars frequently! But, I am intrigued by this recipe as I love coconut. would it ruin them to use earth balance margarine instead of butter? I am trying to watch the cholesterol levels!

    April 15, 2016 | Unregistered Commenterkaren glick

    Unfortunately, as we stated in the contest rules on the podcast, you have to live in the 48 contiguous states of the United States to be eligible to enter. Sorry about that. It's just that shipping costs get too high--and the manufacturers won't fulfill the orders for whoever wins the contest. But thanks for listening to the episodes! I hope you're enjoying them.


    April 17, 2016 | Registered CommenterMark Scarbrough


    I don't think it would hurt them at all to use shortening instead of butter. The flavor will be more muted but I don't think the overall effect will change much.


    April 17, 2016 | Registered CommenterMark Scarbrough

    Hey Bruce and Mark- These sound absolutely amazing and coconut is one of my all time faves. I will be making this one soon! Unfortunately my other half does not care for coconut so I may have to bring them into the salon to share with them!

    April 28, 2016 | Unregistered CommenterKendi

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