Our brand-new Instant Pot Book

We've written THE Bible for every model of Instant Pot. Yep. Every. Model. Including the new Max machines. The recipes are written so that you can use whatever buttons you've got. They're written so about a third of them can be used with EITHER the pressure cooker or the slow cooker mode. They are 350 of them--including some of the most innovative "road map" recipes you've ever seen. And the book is priced to sell. Check. It. Out. Here. (Or by clicking the cover of the book for a link.)

Our Class For Aim Healthy U!

We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.



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. Click here.

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. 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. 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)

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.


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

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    Gingerbread Sheet Cake With Hard Sauce Buttercream

    We're getting close to the publication date for our brand-new book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. We had a great appearance on QVC with the book and are ready for it to land on store shelves--and your bookcase! Click that title if you want to check the book out on amazon.

    In the meantime, here's an EXCLUSIVE recipe for our podcast and site. Not in the book. Nope. But just for here.

    If you want to listen to the--um--slightly insane podcast about this sheet cake, check out the media player at the top of the main recipe page of this site. Or click here.


    Makes, oh, shoot, a zillion servings, something like that

    For the Gingerbread Sheet Cake

    • 2 cups all-purpose flour
    • 2 cups cake flour
    • 2 tablespoons ground dried ginger
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon salt
    • 1/4 teaspoon grated nutmeg
    • 1 1/2 cups molasses
    • 1/2 cup granulated white sugar
    • 4 large eggs, at room temperature
    • 1/2 cup vegetable or other neutral flavored oil, plus additional for greasing the sheet pan
    • 1 tablespoon vanilla extract
    • 1/2 cup whole or 2% milk

    For the Hard Sauce Buttercream

    • 16 tablespoons (2 sticks) unsalted butter, softened to room temperature
    • 3 to 4 cups confectioners’ sugar
    • 1/4 cup whiskey
    • 3 tablespoons whole or 2% milk
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt

    1. Position the rack in the center of the oven. Heat the oven to 325°F. Generously oil the inside of a 13 x 18-inch lipped sheet pan. Whisk both flours, the ground ginger, baking soda, cinnamon, salt, allspice, and nutmeg until uniform.

    2. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the molasses and sugar in a large bowl at medium speed until smooth and creamy, about 2 minutes. Beat in the eggs one at a time, then beat in the oil and vanilla until smooth.

    3. Turn off the beaters; pour the flour mixture evenly over the batter. Beating at medium speed, pour in the milk in a steady stream. Continue beating just until there are no dry specks of flour. Using an offset spatula, scrape and spread this batter into the prepared pan.

    4. Bake until puffed and set, until a toothpick or cake tester inserted into the center of the cake comes out clean, 20 to 23 minutes. Cool in the pan on a wire rack until room temperature, about 2 hours.

    5. To make the hard sauce buttercream, beat the butter and 2 cups confectioners’ sugar in a large, clean, dried bowl with a hand-held electric mixer or a stand mixer with the whisk attachment at medium speed until smooth and creamy, about 4 minutes.

    6. Beat in the whisky, milk, and vanilla until smooth. Continue beating in more confectioners’ sugar in 1/4-cup increments until the frosting is spreadable and can hold its shape on the side of a spatula. Using an offset spatula, spread and smooth on top of the cake.

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