Classic Candy: Martha Washington Chocolates & Aunt Bill’s

Growing up, the month of December always meant a lot of time in the kitchen. My mom made endless varieties of candies like divinity and Martha Washington Chocolates, peanut brittle and fudge, date loaf and Aunt Bill’s Brown Candy (pronounced “Ain’t Bill’s”) – it’s the most…

Gingerbread Cookies

The Fort Collins Downtown Holiday Lighting Ceremony is one of our favorite events, it’s a time when the community gets together and Fort Collins feels like a small town again. And the lights! Thousands of strands of sparkling, beautiful white lights from November through February!…

Sweet Potato Pie

by Chef Rachel Brickel, Head Baker Growing up, my sister always loved sweet potato casserole because of the piled on marshmallows, so this year I wanted to create the same flavors but in a more elevated way. For my version of Sweet Potato Pie I…

Making a Holiday Cheeseboard

Cheeseboard Tips and Tricks by Sharon Phillips, Ginger and Baker Teaching Kitchen Coordinator I have a lifelong love. An infatuation. An insatiable need. It’s cheese. I LOVE cheese in all its forms. Creamy, funky brie. Tangy goat cheese. Ooey, gooey, melty fontina. Although my love…

Hazel Dell Mushrooms

Just outside of Fort Collins, there’s a small sign in front of an old farmstead that reads Hazel Dell Mushrooms. While it may appear unassuming, this farm grows 4-5,000 pounds of mushrooms every week, providing Ginger and Baker and other area restaurants and famers’ markets…

Vanillekipferl

by George Gastl, Chef, The Cache at Ginger and Baker What’s my favorite holiday recipe? During the holidays, I so love that my wife, Tanja Janssen, who was grew up in Germany, takes over in the kitchen and makes these delicious kipferl (half moon) cookies.…

Chile en Nogada

by Rodrigo Paredes, Chef at the Café For the holidays, my family and I enjoy the traditional chile en nogada. Chile en nogada’s history is surrounded by mystery, and each town has a version of their own. One of my favorite stories recalls a gathering…

Sage Pesto Ravioli with Brown Butter

By Logan Mason, Sous Chef, The Cache at Ginger and Baker. Sage and nutmeg, pumpkins and cinnamon. Once the leaves start turning outside, the kitchen turns to fall inside! My family and I grew up in Southern California and the day after Halloween we would…

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