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!

 

OUR CRAFTSY CLASSES

 

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.

À LA MODE!


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

THE GREAT BIG PRESSURE COOKER BOOK

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

amazon

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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

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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

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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! 

 

THE GREAT AMERICAN SLOW COOKER BOOK

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.

amazon

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:

amazon.com

barnes&noble

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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independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Friday
    Feb052016

    Abigail Johnson Dodge's Sugar-Crusted Triple Ginger Pound Cake from THE EVERYDAY BAKER

    Man, this pound cake is epic. Because of the sanding sugar, we kept calling it a ginger-cake-donut-pound-cake. In other words, best crust ever. Ever. Make it. Now. What are you doing reading this? Make it.

    Not convinced? Listen to our podcast where we make it. It's above in the media player. Or here on iTunes. Or go to the bottom of this page and click the link to find the podcast right in your browser without any need for Apple or its iTunes.

    All kidding aside, if you'd like to win a copy of Abigail Johnson Dodge's fabulous new book THE EVERYDAY BAKER, simply leave a comment here on this post--or anywhere on this website. We'll need your name and email--but won't publish your email (we just need it to get in touch with you if you win). Get that comment posted by 2/28. And win. And in the meantime, make the cake.

    BOILERPLATE stuff: We ship to the lower 48 states only. Void where prohibited. (What DOES that mean?) No other promises or warranties.

    If you just want to get a copy of Abby's book--yes, you do--click this link. You gotta see this tome. About a zillion step-by-step photos. (We lost count. Also, not good at math. What comes after five hundred? A zillion? That's what we thought.) Plus, her recipes. So don't wait to win. Win and give the other copy away.

    But until then, the recipe. . . .

    SUGAR-CRUSTED TRIPLE GINGER POUND CAKE

    Reprinted with permission from Abigail Johnson Dodge's THE EVERYDAY BAKER (The Taunton Press, 2015).

    Serves 12 to 14 (Editorial insertion: Yeah, right. Mark ate a quarter in one sitting.)

    For the pan:

    • 2 tablespoons unsalted butter, very, very soft but not melted
    • 2/3 cup coarse sanding sugar

    For the cake:

    • 2 3/4 cups all-purpose flour
    • 1 tablespoon ground ginger
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 16 tablespoons (2 sticks) unsalted butter, softened
    • 1 cup granulated sugar
    • 1 cup firmly packed light brown sugar
    • 4 large whole eggs, at room temperature 
    • 1 large egg yolk, at room temperature
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons vanilla extract
    • 1 cup sour cream
    • 1 cup chopped crystallized (or candied) ginger

    1. Position a rack in the center of the oven and heat the oven to 350F. To prepare the pan, brush the softened butter generously over the bottom, sides, and center tube of a 12-cup fluted tube pan (editorial insertion: you know, a Bundt pan). You'll need a visible layer of butter for the sugar to stick. Sprinkle some of the coarse sanding sugar down the buttered center tube, rotating the pan to cover completely. Sprinkle the remaining sugar into the pan. Tilting and rotating the pan clockwise, scatter the sugar over the sides and bottom of the pan. Reverse direction and continue to rotate until the pan is completely coated with the sugar. Tap out any excess sugar.

    2. To make the cake, whisk the flour, ground ginger, baking powder, and salt in a medium bowl until well blended. Put the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with the wire beaters) and beat on medium speed until well blended and smooth, about 1 minute. Add the granulated and brown sugars and continue beating on medium-high speed until fluffy and lighter in color, about 2 minutes. Add the eggs and yolk one at a time, beating briefly after each addition. Add the fresh ginger and vanilla along with the egg yolk. Stop the machine and scrape down the beater and bowl as needed. Add a third of the flour mixture and mix on low speed until just blended. Add half of the sour cream and mix just until blended. Add another third of the flour mixture and mix on low speed until just blended. Stir in the remaining sour cream, then add the remaining flour mixture and the crystallized ginger and, using a silicone spatula, fold until just blended.

    3. Scrape the batter into the prepared pan and spread evenly, being careful to keep the sugary sides intact. Bake the cake until the top is light brown and a pick inserted in the center comes out with just a few crumbs attached, 54 to 58 minutes.

    4. Move the pan to a rack and let cool for 15 to 20 minutes. To remove the cake, rotate the pan, gently tapping the bottom edge on the counter as you turn it, until the cake loosens from the pan. Invert the cake onto a rack and lift off the pan. Set aside to cool completely, then cut and serve.

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    Reader Comments (14)

    I already have this book and it's fantastic! If I am lucky enough to win a second copy, I will pass it on to a friend who enjoys baking.

    February 5, 2016 | Unregistered CommenterChristine Murphy

    There is nothing as good as a perfect poundcake, and this one looks divine. The crumb and crust looks like a perfect match.

    February 5, 2016 | Unregistered CommenterCheryl Phillips Raiken

    This cake looks amazing! The crumb is just perfect. I have a couple of your books but this was my first time listening to your PodCast. It was a lot of fun :) I would love to win a copy of Abby's book to gift to my BBF who loves to bake as much as I do :).

    Have a wonderful weekend,
    Hanaa

    February 5, 2016 | Unregistered CommenterHanaa

    Ohhhh yummmm! On my must - make - soon list!

    February 8, 2016 | Unregistered Commenterbecca givens

    I've been listening to your podcasts one after the other. You two are so funny together. I just wish I could see your faces! Y'all are so cute! Oysters and champagne, you're getting some tonight! LOL!

    February 10, 2016 | Unregistered CommenterGeorgia Spencer

    Thanks, Georgia! We are having a great time making those podcasts. I'm glad so you're enjoying them.

    --Mark

    February 10, 2016 | Registered CommenterMark Scarbrough

    This looks divine -- and with the many compliments -- it is on my "next to make" list. Off to the grocery store!

    February 10, 2016 | Unregistered Commenterbecca givens

    Oh my gosh, Ms. Dodge's Double Ginger Poundcake from Fine Cooking is one of my ALL TIME Favorite recipes! I can't wait to try this one out with fresh local ginger candied in maple syrup and maple sugar right from the farm! Yum. Thanks for the giveaway contest.

    February 10, 2016 | Unregistered CommenterSusan Sink

    I fell behind on podcasts, I'm sorry. But I'm getting caught up, I promise!

    February 10, 2016 | Unregistered CommenterAaron Bush

    That cake looks awesome. I enjoy Abby's recipes.

    February 10, 2016 | Unregistered CommenterTamara Mitchell

    I am making this cake as soon as I unpack my bundt pan and Kitchenaide Mixer.

    February 10, 2016 | Unregistered CommenterDawn

    ABSOLUTELY AMAZING, INCREDIBLE, and WOW!!!! Huge hit. This stuff is so good !!!! Thank you!

    Coarse sanding sugar is kinda tough to find in Michigan though. I persevere!

    February 14, 2016 | Unregistered CommenterMatt H

    Matt:

    Well, here it is in one venue: http://www.amazon.com/gp/product/B0018AFQGY

    Mark

    February 15, 2016 | Registered CommenterMark Scarbrough

    Your podcasts are such fun. You guys make all the recipes sound inviting--including this Ginger Pound Cake. If I can hunt down the ingredients, I will give this a try.

    February 17, 2016 | Unregistered CommenterTom Schutta

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