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

Tweet Up!
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:



independent booksellers

Search Our Site
Email Us!
This form does not yet contain any fields.

    Jam Oat Bars

    Oh, these bar cookies! Loved them. Ate them. Wanted more.

    Please check out the hijinks on our podcast. You'll find it under COOKING WITH BRUCE AND MARK on iTunes. Or you can find it in the media player on the main recipe page. Or you can simply click the link at the bottom of this page to hear it in your own browser (warning: NSFW).

    And if you want more recipes from our 900-recipe tome (holy cow!) that hit the best-seller list late last year (years after publication--for some crazy reason no one can figure out), click this link right here to find it on amazon.

    But okay, you came for the recipe. Do we disappoint? We think not.

    Jam Oat Bars

    • 16 tablespoons (2 sticks) cool, unsalted butter, cut into small bits, plus more for greasing
    • 2/3 cup packed light brown sugar
    • 1/2 cup granulated white sugar
    • 1 large egg white, at room temperature
    • 1 1/2 cups all-purpose flour
    • 1 1/2 cups rolled oats (do not use steel-cut or quick-cooking)
    • 1 cup sliced almonds (or the equivalent volume of any chopped nut)
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup jam of any sort (it was raspberry the day we recorded the episode but blackberry the day we remade them and took the above shot)

    1. Position the rack in the center of the oven and heat the oven to 3502F. Generously butter the inside of a 9-inch square baking dish.

    2. Use an electric mixer at medium speed to beat the butter and both sugars in a large bowl until creamy, light, and fluffy, 5 to 6 minutes, scraping down the inside of the bowl occasionally. Beat in the egg white until smooth.

    3. Add the flour, oats, almonds, cinnamon, and salt; beat at low speed just until a crumbly, grainy dough forms with no bits of dry flour anywhere.

    4. Press two-thirds of this dough into the prepared pan, making an even crust that rises about 1/2 inch up the sides. Spread the jam over this mixture, then crumble and dot with the remaining dough, creating an even, nubbly crust. Press gently to flatten slightly without causing the jam to squish up into the top crumble.

    5. Bake until browned and set, about 45 minutes. Cool in the baking pan on a wire rack for 30 minutes or to room temperature. Cut into 6 or 9 bar cookies to serve. Once cooled and cut up, between sheets of wax paper in a sealed container at room temperature for up to 2 days.

    Note If desired, invert the baking pan onto a cutting board, remove the pan, and invert the whole cake-and-cutting-board kit and caboodle onto a second cutting board so the cake is crumble side up. Now you can cut the bars without worrying about the sides of the pan.

    Jam Oat Bars

    PrintView Printer Friendly Version

    EmailEmail Article to Friend

    Reader Comments

    There are no comments for this journal entry. To create a new comment, use the form below.

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
    « Sauerbraten | Main | Pork and Peanut Stew »