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.

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. 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.

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

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

amazon

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.

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

Search Our Site
Email Us!
This form does not yet contain any fields.
    A FULL LIST OF THE RECIPES ON THIS SITE

    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 sheet cake (5)

    Wednesday
    Oct182017

    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.

    Thursday
    Oct122017

    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.

    Friday
    Oct062017

    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.

    GINGERBREAD SHEET CAKE WITH HARD SAUCE BUTTERCREAM

    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.

    Thursday
    Aug172017

    Blondie Sheet Cake With Maple Frosting

    To celebrate the up-coming publication of our new book, ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES, we developed this exclusive recipe for our podcast and website, a recipe that's not in the book but in the spirit of the book (if that makes any sense).

    You really should tune in to the podcast episode. Promise to make you laugh! And we'll give you tips and hints for making this cake a success every time. (Bonus hint: the right pan.)

    Listen to the podcast

    • right here on iTunes,
    • or here on iHeartradio,
    • or here on its original hosting platform (no iTunes or subscriptions necessary).

    Get in line to get your copy of the book! You can order it in advance

    • here from amazon,
    • or here from Barnes & Noble,
    • or here from your local independent bookstore.

    Or you can wait until we're on QVC with the book on the evening of September 20th!

    Until then--and as we said, to celebrate--here's an original sheet cake recipe.

    BLONDIE SHEET CAKE WITH MAPLE FROSTING

    For the sheet cake

    • Nonstick baking spray
    • 3 2/3 cups all-purpose flour
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 22 tablespoons (2 sticks plus 6 tablespoons) cool, unsalted butter, cut into small bits
    • 1 3/4 cups granulated white sugar
    • 1 3/4 cups plus 2 tablespoons packed dark brown sugar
    • 3 large eggs plus 1 large egg white, at room temperature
    • 1 tablespoon vanilla extract
    • 2 1/3 cups semisweet or bittersweet chocolate chips
    • 2 1/3 cups chopped pecans

    For the frosting 

    • 3/4 cup maple syrup, preferably grade B (or 2)
    • 6 tablespoons unsalted butter
    • Up to 3 1/2 cups confectioners’ sugar

    To make the sheet cake

    1. Position the rack in the center of the oven. Heat the oven to 350°F. Generously coat the inside of a 13 x 18-inch lipped sheet pan with nonstick baking spray (the kind with flour in the mix). Whisk the flour, baking powder, and salt in a medium bowl until uniform.

    2. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the butter and both sugars in a large bowl at medium speed until light and fluffy with very little graininess left, 6 - 8 minutes. Beat in the eggs one at a time, then beat in the egg white and vanilla.

    3. With the mixer at low speed, beat in the flour mixture just until there are no dry pockets left. Add the chocolate chips and pecans; beat at low speed just until uniform. The batter will be quite stiff. Dollop the thick batter all around the prepared pan. Then use a silicone spatula or your cleaned but still damp fingers to spread the blobs into an even cake. Smooth the top of the batter with an off-set spatula.

    4. Bake until lightly browned and firm, until a toothpick or cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 25 to 30 minutes. Cool in the pan on a wire rack room temperature, about 1 1/2 hours.

    To make the frosting

    5. Melt the butter in the maple syrup in a large saucepan set over medium-low heat; continue heating until hot but not bubbling. Remove the pan from the heat; whisk in 3 cups confectioners’ sugar until smooth. Continue whisking in more confectioners’ sugar in 2-tablespoon increments until the glaze is thick but will drizzle off the whisk. Drizzle or even pipe (as we did in the picture) this mixture evenly over the cake. Set aside for at least 20 minutes so the glaze sets before serving.

    Tuesday
    Sep152015

    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