Carrot Cake with Pistachio “Glass”

Team Cake? Team Pie? Everyone wins! by Chef Deb Traylor We spend a fair amount of time talking (and dreaming)

Traditions, new and old It’s springtime in beautiful Colorado and many of us will be celebrating Easter this weekend. For

Happy honeybees and sweet honey pi(e) by Chef Deb Traylor Since Pi Day (3.14) was this week, I thought it might

It’s the simple things… by Chef Deb Traylor Since I’m a chef, people tend to ask me a lot of

Food is love… by Chef Deb Traylor It’s rather difficult to write about food, family, and recipes each week and

Football food for the win Here at Ginger and Baker, we take our football food pretty dang seriously. Whether tailgating, heading

Adding a little twist… By Chef Deb Traylor Often when I’m asked to bring an appetizer to an event I

A little savory with the sweet By Chef Deb Traylor Right now, most of us are knee deep in holiday

Winter Comfort Food by Chef Deb Traylor It’s finally getting cold in Colorado and for those of you who don’t

Holiday Pies by Chef Deb Traylor The holidays can be a stressful time for many cooks as they dream, plan,

Falling for Apples By Chef Deb Traylor If you live in Colorado or have visited us during this time of

Celebrating the Goodness of Savory Pie by Chef Deb Traylor It’s no secret to those who know me that I

Savoring the Tomato Harvest Whether you’re loving the abundance of tomatoes at your farmers market, or you’ve been watering and

Trading Feed Sacks for Popsicles By Chef Deb Traylor Not everyone knows this yet, but in addition to all the

End of Summer and Peach Season by Chef Deb Traylor It’s hard to believe we’re at the end of summer

Breaking Ground at Ginger and Baker By Chef Deb Traylor It’s hard to believe we’ve officially broken ground on this

Apricots for Days and Days By Chef Deb Traylor In a previous post I mentioned I received fifteen pounds of

Summer Spice By Chef Deb Traylor Faced with an entire cooler full of apricots, we decided to use a pound

Love and Apricots By Chef Deb Traylor I wanted to start this post with how much I adore apricots, but

Being the underdog… and the humble radish by Chef Deb Traylor Today I’d like to talk about the produce aisle’s

Bits and Pieces and An Asparagus Galette by Chef Deb Traylor Anyone who has ever tried their hand at cooking