We’re big fans of edible gifts, so we’re delighted to team up with someone who shares our sentiment for sweets: Molly Yeh, an Emmy Award– and James Beard Foundation Award–nominated chef and cookbook author, and the beloved host of Food Network’s Girl Meets Farm. Molly’s known for her playful recipes, creative comfort food, and signature blend of Midwestern and Chinese-Jewish flavors; she brings a fresh, fun twist to farm life!
Schedules can get hectic this time of year, but Molly’s approach to the holidays is refreshingly simple: skip the fanfare, grab a box filled with fabulous foods, and share it with people you love. And that’s exactly what she did when she curated a special collection of sweet and savory snacks for a Molly Yeh & Zingerman’s Collaboration Gift Box! What all is in the box? So glad you asked; here’s what made the cut:
Buenos Aires brownie: Our rich, no-nut brownie with a layer of luscious dulce de leche in the middle. It’s as sweet and delicious as it sounds. For Molly, the taste brings back a favorite memory: it’s the brownie she had during her first visit to Zingerman’s decades ago with her friend Rob.
And that’s just the Bakehouse-created beginning! Molly handpicked a whole lineup of snacks that she says are “near and dear to my heart”:
Hebel Halva (Molly’s own flavor!): The classic nutty flavor of halva, supercharged with peanut butter, dark chocolate, and puffed quinoa for extra crunch.
Zzang!Ⓡbar from Zingerman’s Candy Manufactory: A classic candy bar with roasted peanuts, honey nougat, and caramel bathed in dark chocolate. These are made by hand in small batches in Ann Arbor, Michigan. The single-origin chocolate is made from fine-flavor cacao that is sourced and processed from start to finish in Ecuador.
Ann Arbor Tortilla Factory Chips: They mill the corn, they make tortillas, they break ’em into chips, then they fry ’em again. The crunchiest chip in town.
Cheddar Oyster Crackers: Skip the soup and eat ’em by the handful. Made with cheddar cheese and a touch of cayenne pepper.
Black Sesame Popcorn: Black sesame powder and cane sugar turn these fluffy kernels into a sweet and savory treat.
Roasted Heirloom Pepitas: From the Kakai pumpkin, which is grown only for its seeds. Roasted in an old coffee roaster.
Dried Irwin Mango from Taiwan: Thick slices, surprisingly soft, with the deep, sweet flavor of mango.
Kolsvart Swedish Fish – Sour Blueberry Turbots: Vegan and gluten-free, with just the right amount of chew and sweetness. Molly chose them as a nod to her husband’s Scandinavian roots.
Everything is tucked into a cheery, cartoon-covered box that’s ready to enjoy as soon as it’s received. As Molly puts it, “Snacks are the ultimate gifts,” and these are meant to be eaten “immediately upon opening your box so that you and your loved ones can get instant satisfaction.”
Lindsay-Jean Hard's passion for sustainability and education at the University of Michigan went on to inform and inspire her in many ways from going to extreme lengths to recycle at a post-college job to creating her cookbook, Cooking with Scraps, a labor of love inspired by her Food52 column of the same name. Today, she strives to convince everyone she meets to try eating banana peels and works to build and connect new communities as a marketer at Zingerman’s Bakehouse in Ann Arbor, Michigan.
