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.



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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.

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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.

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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.


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    A collection of our recipes, either original here or from one of our twenty-seven cookbooks

    Drop by, drop a comment, how you made it, how you'd change it, what you'd do

    And check out our podcast, one of the top five "new and notable" on iTunes

    Entries in cake (6)


    Sour Cream Coffee Cake Sheet Cake With Cinnamon Crunch

    Here's one last sheet cake, a coffee cake sheet cake, all to celebrate the publication of our new book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES.

    If you live on the East Coast, you may know about Drake's coffee cake. Then here's the answer to your dreams: that tender cake with the crunch topping in landscape form.

    If you don't know about these little goodies so prized by people in New York City and surrounding areas, then you'll want to discover what you've been missing: a light, tender cake with a crunchy topping. Consider this your holiday coffee cake for when the family starts gathering. Or the perfect thing for a mid-afternoon office party. Or for a morning church gathering. Or an evening synagogue gathering. Or whenever you need lots of coffee cake.

    Again, if you don't have a 13 x 18-inch sheet pan, you can make this in TWO 9 x 13-inch baking pans.

    Sour Cream Coffee Cake Sheet Cake with Cinnamon Crunch

    Makes a lot 

    For The Crunch

    • 3 cups all-purpose flour
    • 1 1/3 cups packed light brown sugar
    • 2 tablespoons ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup (or 2 sticks) unsalted butter, melted and cooled to room temperature
    • 1 tablespoon vanilla extract

     For The Cake

    • 4 3/4 cups all-purpose flour
    • 1 1/4 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 cup plus 3 tablespoons (or 2 sticks plus 3 tablespoons) cool unsalted butter, cut into chunks, plus additional for the sheet pan
    • 1 2/3 cups granulated white sugar
    • 2/3 cup packed light brown sugar
    • 3 large eggs plus 1 large egg yolk, at room temperature
    • 1 3/4 cups plus 1 tablespoon full-fat sour cream (or a 1-pound container)
    • 1 1/2 tablespoons vanilla extract

    1. To make the crunch, mix the flour, light brown sugar, cinnamon, and salt in a large bowl until uniform. Stir in the melted butter and vanilla until the mixture is a crumbly amalgam.

    2. To make the cake, position the rack in the center of the oven. Heat the oven to 325F. Generously butter and flour the inside of a 13 x 18-inch lipped sheet pan.

    3. Whisk the flour, baking powder, salt, and baking soda in a medium bowl.

    4. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter and both kinds of sugar in a second large bowl at medium speed until creamy and light, about 6 minutes.

    5. Beat in the eggs one at a time, then beat in the egg yolk and vanilla until uniform. Scrape down the inside of the bowl and beat in the sour cream until smooth.

    6. Add the flour mixture and beat at low speed until the batter is quite thick, about like a wet paste. Use an offset spatula to spread it evenly into the prepared pan. Crumble the prepared topping by tiny bits evenly over the top.

    7. Bake until set and browned, until a toothpick or cake tester inserted into the center of the cake comes out clean, 35 to 38 minutes. Cool in the pan on a wire rack for at least 20 minutes before slicing into squares to serve warm.


    Chocolate And Peanuts Sheet Cake

    Mercy. This thing is rich. Crazy. It's also irresistible. Which might explain why there was so much talk on the podcast about the size of Mark's butt.

    If you haven't listened in--trigger warning: butts--check it out in the media player on the main recipe page on this site.

    This is an exclusive recipe, in celebration of our new book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. Which you can get here. Because you need more cake and pie. By which we mean, lots and lots more cake and pie.

    In the meantime, here's the exclusive recipe. Use it wisely.

    Chocolate And Peanuts Sheet Cake

    Serves a lot. We got 48 squares out of ours.

    • Cooking Spray
    • 4 sticks (1 pound) cool unsalted butter, cut into chunks
    • 1 1/2 cups packed dark brown sugar
    • 3 3/4 cups all-purpose flour
    • 24 ounces (1 pound 8 ounces--or two 12-ounce bags) semisweet chocolate chips
    • 1 cup light corn syrup
    • 1 tablespoon vanilla extract
    • 4 – 5 cups salted roasted peanuts

    1. Position the rack in the center of the oven. Heat the oven to 350F. Generously spray the inside of a 13 x 18-inch baking sheet with nonstick spray.

    2. Using an electric mixer at medium speed, beat 3 sticks (24 tablespoons) of the butter and the brown sugar in a large bowl until creamy and fluffy, 4 – 5 minutes.

    3. Stop the mixer, add the flour, and beat at low speed just until a crumbly dough forms. (You should probably turn off the mixer and scrape down the inside of the bowl at least once.)

    4. Dot this dough all over the prepared sheet pan. Then use your cleaned and dried fingers to press it into an even crust across the pan. There must be no cracks or gaps in the crust.

    5. Bake until very lightly browned at the edges, about 15 minutes. Transfer to a wire rack while you make the chocolate topping.

    6. Melt the remaining 1 stick (8 tablespoons) of butter, the chocolate, and the corn syrup in a large saucepan set over low heat, stirring quite often, until smooth. Stir in the vanilla.

    7. Pour this chocolate mixture evenly over the prepared crust, spreading it gently to the sides of the pan. Top with an even layer of the peanuts. Gently ress them down a bit to stick into the chocolate.

    8. Bake until the topping is bubbling and set, about 15 minutes. Transfer to a wire rack and cool for at least 2 hours before cutting into squares.


    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. . . .


    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.


    Devil's Food Sheet Cake with Chocolate Butter Frosting

    If you listened to our podcast, you know the Texan among us loves his sheet cakes. They serve crowds; they're made in 11 x 17-inch rimmed baking sheets. They also offer the perfect frosting-to-cake ratio.

    Listened yet? No? The podcast is here in iTunes. Or you can listen to it in your browser here. Or you can follow the link at the bottom of this page to the podcast on our platform.

    This cake's pretty easy: a cocoa-laced batter that's baked it in no time (sheets cakes are thin!) and paired with a rich frosting, a butter frosting. (We'll never call it a buttercream again. Promise!)

    This recipe comes from our 900-recipe tome, THE ULTIMATE COOK BOOK, which you can see more about by clicking that link right back there embedded in the title of the book. And if you want one of those fancy off-set spatulas Bruce went on and on (and on and on) about during the podcast, check out this link.

    Okay, let's get baking!

    Devil's Food Sheet Cake

    • 2/3 cup sifted unsweetened cocoa powder
    • 1 cup boiling water
    • 2 cups plus 2 tablespoons cake flour plus additional for dusting the pan
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 3/4 cups sugar
    • 12 tablespoons (1 1/2 sticks) cool unsalted butter, cut into chunks, plus additional for greasing the pan
    • 3 large eggs, at room temperature
    • 1/2 cup regular or low-fat sour cream (do not use fat-free)
    • 2 teaspoons vanilla extract

    1. Place the cocoa powder in a small bowl, whisk in the boiling water until smooth, and cool for 10 to 15 minutes.

    2. Position the rack in the center of the oven; heat the oven to 350°F. Lightly butter an 11 x 17-inch baking pan; dust it with flour, making sure it’s evenly coated before shaking out the excess.

    3. Whisk the flour, baking soda, and salt in a medium bowl; set aside.

    4. Using an electric mixer at medium speed, beat the sugar and butter in a large bowl until smooth, creamy, and velvety, about 5 minutes.

    5. Beat in the eggs one at a time, scraping down the bowl after each addition and making sure each has been thoroughly incorporated before adding the next. Beat in the sour cream, vanilla, and cocoa mixture until smooth.

    6. Turn off, scrape down, and remove the beaters. Fold in the flour mixture with a rubber spatula until moistened, no dry pockets or patches visible throughout the batter. Pour and scrape the thick batter into the prepared pan, spreading it gently out to all the corners and edges. Rap the pan against the counter a couple of times to knock out any air pockets and even out the batter.

    7. Bake until a toothpick or cake tested inserted into the center of the cake comes out clean, 15 to 20 minutes. Set on a wire rack until room temperature, 1 1/2 to 2 hours, before frosting (see below). (To store the cake, do not frost it. Once cooled to room temperature, seal it in plastic wrap and refrigerate for up to 3 days; allow it to set out at room temperature for 20 minutes before frosting.)

    Chocolate Butter Frosting

    • 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature
    • 6 ounces chopped bittersweet or semisweet chocolate or semisweet chocolate chips, melted and cooled
    • 1 1/2 tablespoons heavy cream
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 3 to 4 cups confectioners’ sugar

    1. Beat the butter, melted chocolate, cream, vanilla, and salt in a large bowl with an electric mixer at medium speed until soft and creamy, about 2 minutes.

    2. Add 1/2 confectioners’ sugar and beat at low speed, adding less and less confectioners' sugar with each addition, until the mixture is a soft, spreadable, and smooth frosting. Spread evenly over the top of the cake with an off-set or rubber spatula.

    Devil's Food Sheet Cake


    Cranberry, Pineapple, and Rum Coffee Cake

    We posted a shot of this on Facespace and the Twitmachine the other day. We'd made it for Mark's book group--and he teasingly wondered if he should post the recipe.

    Well, here 'tis. This one's a rich, buttery coffee cake with what seems like a mound of jam folded into it. You actually get the job done with a somewhat unorthodox technique. First, you make a cranberry/orange/rum compote and cool it a bit; then you make the buttery batter, get it in the pan, and spread this compote over the top. As it bakes, the cranberry mixture sinks into the cake, becoming thick ribbons of jam in the crumb. Now doesn't that sound good?

    This recipe is slightly adapted from our 900-recipe tome, THE ULTIMATE COOK BOOK. Click on that link if you want your own copy. But for now, here's the coffee cake recipe:

    • 2 cups fresh cranberries (or frozen, thawed)
    • 1 cup canned crushed pineapple in heavy syrup, drained
    • 1/2 cup packed light brown sugar
    • 6 tablespoons gold or white rum
    • 1 tablespoon cornstarch
    • 1/2 teaspoon ground cinnamon
    • 1 1/2 cups all-purpose flour, plus additional for dusting the pan
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 8 tablespoons (1 stick) cool, unsalted butter, cut into small bits, plus additional for greasing the pan
    • 3/4 cup granulated white sugar
    • 1 large egg, at room temperature
    • 1 tablespoon vanilla extract
    • 1/2 cup regular, plain yogurt
    • 1/3 cup whole or low-fat milk

    1. Place 1 1/2 cups cranberries in a food processor; process until finely choppped. Scrape into a medium saucepan; add the remaining whole cranberries as well as the pineapple, brown sugar, rum, cornstarch, and cinnamon. Set over medium heat and bring to a simmer. Cook, stirring often, until the whole berries pop and the mixture thickens, about 5 minutes. Pour into a large bowl and set aside to cool for 20 to 30 minutes.

    2. Meanwhile, position the rack in the center of the oven; heat the oven to 375F. Lightly butter and flour the inside of a 9-inch round springform pan or a 9-inch round high-sided baking pan (not just a standard cake pan).

    3. Whisk the flour, baking powder, salt, and baking soda in a medium bowl until uniform. Set aside.

    4. Beat the granulated white sugar and the butter in a large bowl with an electric mixer at medium-high speed until creamy and smooth, about 4 minutes, maybe a little longer if you're working with a hand-held mixer or the butter was cold. Scrape down the insides of the bowl; add the egg and vanilla. Beat at medium speed until smooth, then beat in the yogurt and milk until smooth.

    5. Scrape down and remove the beaters. Fold in the flour mixture with a rubber spatula just until thoroughly moistened, no dry pockets in the batter, but a somewhat grainy texture. Scrape and pour the batter into the prepared pan. Spoon and spread the cranberry mixture over the batter, making an even layer to the edges.

    6. Bake until the cake is set when shaken, until a toothpick or cake tester inserted into the center part without touching fruit comes out with a few moist crumbs attached, about 40 minutes, maybe a little longer based on the ambient moisture content of some of the ingredients. Set on a wire rack and cool for at least 1 hour before unlatching the sides of the springform pan, if using. Slice into wedges to serve.

    TIP: Cool butter? Not exactly cold from the fridge but definitely below room temperature. Our best advice is to take the butter out, cut into into small bits, and set these aside in the bowl on the counter for 10 minutes. Cool butter traps air to create a cake's structure (that is, its crumb) better than room-temp butter. Want to know why? Check out our book LOBSTERS SCREAM WHEN YOU BOIL THEM AND A HUNDRED OTHER MYTHS ABOUT FOOD AND COOKING.