From your wireless laptop Start Button choose HelP. Choose the line that says Printers and Faxes... then printing on a network. And it should talk you through it. Think one option is Print from a printer attached to another network computer ..or something similar. Basically when your printer is powered on, and the computer it is attached to is powered on,,, if your laptop has the same group name... simply going to Add new printer should pop a box and find the printer automatically and talk you thru a few simple things. FYi My HP printer shows as PRINTERHP. Yours is different. The path to my printer from my laptop would be \\Mikesdesk\PRINTERHP

Hi Seattlemike, I looked at the specs for your printer and it appears to connect via USB or parellel to your desktop as a standard setup. It does have an optional network adapter/print server. Does the printer have this optional feature (does it have a port for the ethernet cable?). Are you currently having issues with the desktop staying online? I'm trying to ascertain why the tech wants you to go wireless when you have the router a few inches from the desktop. Ideally, you would connect the modem to the router, then the desktop to the router via ethernet cable, the laptop connects to the router via wireless and then there's the printer. If it has only USB or parellel connection, you will have to connect it to the desktop, then share it on the network to enable printing from the laptop (the desktop must be online and active for this to work). If it has the optional ethernet port/print server then it also can be connected to the router and given a static (assigned) IP address. In every case, you will need to connect the printer directly to the laptop in order to install the driver, then disconnect from the laptop and place the printer in it's permanent position. After all of the physical connections are made, you'll need to syncronize the network. This entails powering off everything (usually requires electrical power to be disconnected, some items do have on/off switches) and bringing them online in a specific order. Starting with the modem, plug it into power and watch the lights until the 'online' light becomes stable. Next will be the router, plug it into electrical power and wait 2 minutes for the router to obtain it's IP address from the modem. Now turn on the printer and computers, order is not important here. Everything should be online at this point. Please make sure that you utilize wireless security on the router to protect your network especially since you will have to enable file and printer sharing on the desktop in order to allow printing from the laptop, leaving your desktop wide open to intrusion. The router has several options, WEP, WPA, WPA2 and WPA-PSK/WPA2-PSK. You will need to see which of those options that your laptop's wireless adapter utilizes. I'm sure that I've missed something, please ask. Other helpers will also add pertinent details that I may have overlooked. Pam

I print from my laptop wirelessly through a desktop. If your desktop doesn't see the printer, chances are neither will the network. But you can try. Is everything networked now for file and print sharing ? Make sure plug and play is enabled on the computers, and maybe also in the router , then Start/Settings/Printers & add a printer to the laptop... it will search and find the printers just as if it were connected directly to the laptop. You may have to install the printer software on the laptop too, but most likely windows has a driver for it already, but will not have any of the gingerbread software.

I saw Throwdown a couple nights ago & Bobby Flay made this Coconut Chocolate Bread Pudding. It looked delicious! Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce Recipe courtesy Bobby Flay Prep Time: 1 hr 0 min Inactive Prep Time: 45 min Cook Time: 30 min Level: Intermediate Serves: 9 servings Ingredients Ganache: 6 ounces bittersweet chocolate, finely chopped 1 1/4 cups heavy cream Bread Pudding: 17 ounces brioche (crust removed), cut into 1 1/2-inch dice 3 tablespoons unsalted butter, melted 3 cup heavy cream 2 cups unsweetened coconut milk 1 1/4 cups pure cane sugar 1/2 vanilla bean, split and seeds scraped 6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped 4 whole large eggs 2 large egg yolks Chocolate Ganache 1 cup desiccated coconut Passion Fruit Sauce: 3/4 cup passion fruit juice 1/4 cup granulated sugar 1/4 cup freshly squeezed orange juice 2 tablespoons white rum For the Anglaise: 1/2 vanilla bean 3/4 cup whole milk 1/2 cup coconut milk 4 large egg yolks 1/4 cup sugar For the Ganache: Directions In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm. For the Bread Pudding: Preheat oven to 325 degrees F. Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly. Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl. In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add. Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread. Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture. Preheat the oven to 325 degrees F. Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit). For the Passion Fruit Sauce: Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator. For the anglaise: Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap. Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve. Printed from FoodNetwork.com on Fri Jan 16 2009 © 2009 Scripps Networks, LLC. All Rights Reserved Advertisement will not be printed /tricia