Linda Long promotes cookbook Great Chefs Cook Vegan at NAVS Summerfest

Author and food photographer Linda Long recently promoted her new cookbook, Great Chefs Cook Vegan, at the National American Vegetarian Society (NAVS) Vegetarian Summerfest at the University of Pittsburgh.

Great Chefs Cook Vegan features mouth-watering gourmet recipes prepared by 25 of today's top chefs, including Daniel Boulud, Todd English, Thomas Keller, Jean-Georges Vongerichten, Eric Ripert, Charlie Trotter and Suzanne Goin.

This beautiful vegan cookbook is due out this Fall.
For pre-ordering information, visit our Website:

Linda Long, commited vegan for 30 years, has had a lifelong relationship with the food industry. She writes and photographs for vegetarian magazines (Vegetarian Journal, American Vegan, VegNews) and provides book cover photography for other vegan authors. She is a member of the James Beard Foundation (JBF), the International Association of Culinary Professionals (IACP), and the American Society of Media Photographers (ASMP).

"Bungalow Bathrooms" video review

PINK PRINCESS TEA TIME TREATS!!

Tea Cup Cupcakes
Makes 24 cupcakes

Ingredients
Cupcakes
1 box Chocolate Cake Mix
Milk
1 teaspoon pure vanilla extract
2 tablespoons cocoa powder for dusting teacups
Cooking Spray
Frosting
2 cups room temperature butter
2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
1 16 ounce jar marshmallow cream
Food coloring if desired
Assorted candies or small fruits for topping

Let’s Bake Cupcakes!
Preheat oven to 350 degrees F. Generously spray teacups with cooking spray and dust with cocoa powder.
Make cupcake batter according to package directions substituting milk for water and adding pure vanilla extract. Divide batter evenly between 24 prepared heat proof teacups. Bake according to package directions for cupcakes.

Mix Up the Frosting!
1. In a large mixing bowl, beat the butter until creamy. Beat in half of the sugar until fluffy, add the remaining sugar and mix until light and fluffy. Add food coloring if desired.
2. Add vanilla and stir in the marshmallow cream until well blended.

Batter Up Kids-friendly Kitchen Tips
Have children choose the flavor of cake mix and different colors of frosting for cupcakes.
If the cupcakes are going to be used for a birthday party, let the kids write the children’s names with paint pens on the side of each teacup before it is baked. Let the kids tie pretty ribbons around the handles after the cupcakes have been baked and cooled.

Warm, gooey sweetness from New West Cuisine

This dessert just looks oh-so-tempting! Couldn't resist sharing it with everyone. For more recipes from New West Cuisine, order your copy here.

Chocolate-Toffee Bread Pudding

3 to 5 cups dices bread, stale or fresh toasted, cut into one-inch cubes

1 cup semisweet chocolate chips

1 cup toffee bits (or English toffee candy, cut into pieces)

1/2 cup sugar

1/3 cup flour

1/2 teaspoon vanilla

4 eggs

3 cups heavy cream or half-and-half

Chocolate shavings or chopped toffee bar (optional)

Preheat oven to 350 degrees F.

Lightly butter a 6-cup baking dish or bread pan. Evenly spread bread cubes in prepared dish. Sprinkle chocolate and toffee bits across top and mix in slightly.

Combine sugar and flour and mix well. Beat in vanilla, eggs, and cream or half-and-half. Pour over mixture in baking dish.

Set dish inside a larger dish and pour boiling water halfway up sides. Carefully place in preheated oven. Bake for about 45 minutes until pudding is set. Serve warm.

Garnish with chocolate shavings or a chopped toffee bar, if desired.

Bread Pudding Variations:

* Cinnamon Raisin: Substitute chocolate and toffee with 1 cup raisins tossed with 1 teaspoon cinnamon.
* White Chocolate-Raspberry: Substitute chocolate and toffee with 1 cup raspberries and 1 cup white chocolate chips.

Dinner At Your Door author Interviewed by Fox!

Alex Davis author of the upcoming book Dinner At Your Door was interviewed by the Boise, Idaho FOX affiliate, about the September release of the creative new book about Co-op Cooking!!

Click here to pre-order

Bill Fenimore Is Awarded The American Birding Association's Highest Honor

Author of the Backyard Bird Series Bill Fenimore was awareded the The American Birding Association's (ABA) Ludlow Griscom Award on June 23rd 2008. The ABA's prestigious and highest honor for Outstanding Contributions in Regional Ornithology is given to individuals who have dramatically advanced the state of ornithological knowledge for a particular region.

Bill joins many important contributors to American ornithology, including the first recipient of the award, Roger Tory Peterson, in 1980.

Photography by Gibbs M. Smith

Dollar Sized Cookies

Sand Dollar Cookies
Makes about 2 dozen

Ingredients
1 tube refrigerator sugar cookie dough1/4 cup granulated sugar 1 teaspoon ground cinnamon
1 egg white, slightly beaten
1 cup almond slivers

Let’s get baking!
Preheat oven to 350 degrees F and line 2 sheet pans with foil and spray with cooking spray. Set aside.

Stir together granulated sugar and ground cinnamon, set aside
Cut cookies into ¼ inch slices and place 1 inch apart on prepared sheet pans.
Lightly brush each cookie with egg white and sprinkle evenly with cinnamon and sugar mix.
Gently press 5 almond slices in a wagon wheel design around center of each cookie to resemble the design of a sand dollar.
Bake at 350° according to refrigerator cookie package directions. Remove from oven and cool 5 minutes before removing to cool on wire rack for another 10 minutes.