One of our sweetest reviewers, Nicole of Another One Bites the Crust, dove into the cookie recipes from the new cookbook Sweet Utopia: Simply Stunning Vegan Desserts. I think her words say it all:

"I sat in awe staring at each page, contemplating which recipes to bake today.  I flipped over to the cookie section and I was struck by two side-by-side cookie recipes, Chocolate Chippers and Fudgy Chip Cookies ... The Chocolate Chippers, in particular, reminded me of the cookies my grandma used to make when I was younger.  Soft, chewy, and very sweet ... The Fudgy Chip Cookies live up to their name! These chocolate-packed treats are indeed fudgy and incredibly rich.  They are the perfect cookie to dip into your favorite non-dairy milk."

You can read Nicole's full review of Sweet Utopia in our book reviews, but just in case you need more than words. how about a recipe for those Fudgy Chip Cookies to try out for yourself! ...

In honor of our current U.S. Mills Organic Breakfast Giveaway (see that post to enter to win now), I whipped up a deliciously easy and indulgent entree using the Erewhon Organic Corn Flakes from U.S. Mills.

This Hoki-Dokie Oven "Fried" Fish Filet recipe (as I like to call it) was a huge hit after a series of fish fillet bombs. For some reason (whether it be frost-bitten fish or questionable recipe), every piece of mahi or salmon I made was coming out too dry, too chewy, or too bland. But the combination of this popular New Zealand fish (that I stumbled upon at my local grocer) and this easy cooking method left us with wonderfully flavorful and flaky fish. Even my husband, who only likes his fish raw, proclaimed it was "Excellent!" Of course, cod, halibut, or other firm white fish will work beautifully in this recipe should hoki not be available to you. View and try the recipe at One Frugal Foodie.

No Whey, Mama is hosting a special e-Cookbook giveaway. The focus is on sweets, and two winners will receive all four e-cookboks in the Sweet Vegan Collection. This e-cookbook collection was created by Hannah Kaminsky (author of the full-color cookbook, My Sweet Vegan), and it includes each of the following:

1. Mission: Impossible Pies - Easy crustless pie recipes for Thanksgiving and beyond.
2. A La Mode - A dozen dairy-free ice cream recipes that push creativity and indulgence to the maximum. Can be served with your favorite pies, or as the feature dessert.
3. Lunchbox Bites - Snacks and treats to show your loved ones just how much you are.
4. Wicked Treats - Perfect for creating your own homemade holiday candies. Vanilla fudge anyone?

For more information on these e-cookbooks (just $5 each, $3 for Wicked Treats!), visit Bittersweet.

To enter the giveaway, visit No Whey Mama and comment. The Sweet Vegan e-cookbook collection and giveaway is available internationally - it can be downloaded immediately, worldwide.

Fall brings so many wonderful treats: warm recipes, holiday spirits, and of course, an abundant supply of apples and pears. This recipe comes from the October 2009 issue of Foods Matter, and it embodies all three of these wonderful traits.

The original recipe, as noted below, uses ginger wine. Stone's Ginger Wine is quite common in London, and can be found in liquor stores throughout England, and occasionally elsewhere. But a lack of Stone's is no reason to shy away from this recipe. You can make your own ginger wine at home using this New Ginger Wine recipe (which has easy to find ingredients) or this more Traditional Ginger Wine recipe. Or, in a pinch, substitute brandy or even sherry for the wine, and some sweetener and extra ginger to taste, if desired.

You can enjoy this recipe on its own, or allow a generous scoop of dairy-free ice cream to melt over top. We like some of the great coconut milk-based ice creams, but if you are in the U.K., the folks at Foods Matter highly recommend BoojaBooja Winjin Ginger nut-based ice cream.