Red Velvet Cupcakes

Hundreds of years ago, cocoa powder had a unique reaction to other ingredients during the baking process that produced the prototypical “red velvet” color. This reaction doesn’t happen anymore, so we create our red velvet with natural food coloring like beets or commercial food dye. The result is a luscious and elegant dessert spread with a homemade cream cheese frosting that’s fun to make and eat.

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Sugar Cookies

Whether you keep them plain or dress them up with sprinkles, these cookies are so simple and tasty that you’ll love having them around the house. We enjoy them year-round but like our ginger cookie recipe, something about the holiday season makes them taste extra delicious!

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Potato Pancakes

Inspired by Greens Restaurant, an iconic vegetarian farm-to-table eatery in San Francisco, these potato pancakes, also known as latkes, are enjoyed by our family on Hanukkah to commemorate the miracle of the oil that kept the menorah lit for eight days in the Hanukkah story. Homemade applesauce for dipping is a must.

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Gingerbread

As you might have noticed from our previous recipe, we love ginger almost as much as we love pumpkin spice. This bread, in particular, has become a festive favorite of ours—both during the holidays and throughout the rest of the year.

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Pumpkin Pie

Pumpkin pie and butternut squash soup are the two dishes you can count on us to bring to a Thanksgiving feast. With homemade crust and whipped cream, this seasonal treat is simply the best!

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Pumpkin Rice Krispies Treats

Happy Halloween! Thanks to Julia’s love of all things spooky, our family always gets into the celebration—with decorating and baking. This seasonal and vegetarian variation of classic Rice Krispies Treats is equally delicious as it is adorable

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Challah Bread

Old-fashioned braided breads like challah are familiar to Katherine, who grew up with an Eastern European mother. When she came together with her wife Susan, Susan’s Jewish roots elevated challah to a place of tradition for Shabbats and high holidays. The 2-tier style challah we make today melds the past and present and is outstanding for French toast.

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