Kids and adults and cookies...what a terrific combination! Designed for kids age 6 and up, you will create and take home 6 varieties of cookies. Rolled Sugar Thins will be ready for kids to paint original designs using food coloring and paint brushes. Kids and adults will mix, shape and bake famous Peanut Butter Balls. Already mixed and ready for shaping will be Chocolate Mint, Peppernuts, Sugar Drop will be dipped in assorted sprinkles and finally, multi-colored Spritz Cookies. Bring containers to transport your cookies home to enjoy immediately or freeze them to enjoy later.

Try online cooking with this free mini class! Cook along with Kirsten as she makes Air Fryer Crispy Polenta Rounds with Roasted Seasonal Vegetables AND, for a bonus recipe, Roasted Veggie Skewers. Recipe handout provided before class and link to class recording shared afterwards.

Steamed buns (Bao) are a popular street food in many countries in East and Southeast Asia especially in China. They are easy to eat and provide complete nutrients in one bite. In this online interactive class, we’ll make cha shu chicken bao with pickled vegetables and cabbage bao. We’ll also make the dough from scratch.

Build a Better Bowl with Kirsten live online using seasonal vegetables, savory proteins, and delectable drizzles. Kirsten will also demonstrate how to prep ahead different grains, sauces, and garnishes making healthy meals faster and more convenient. Recipe handout provided before class and link to class recording shared afterwards.

Learn to make four famous cookies. Rolled Norwegian Krumkaker are made with cream, butter and flavoring. Similar to Krumkake, Italian Pizzelle are cooked on stovetop using an iron, but they are flat with an anise flavor. Chewy almond Sandbakelse, are baked in small tins to a delicate golden-brown. Lastly, perfect the paper-thin, deep-fried Scandinavian delicacy, Rosettes. You’ll gain fantastic recipes and valuable tips and techniques to enhance your baking skills. Bring containers to safely take cookies home with you.

French macarons are not difficult to make at home. As long as you master all techniques, you will be able to master this masterpiece to show off to your families and friends. In this class, you'll learn step-by-step techniques to make macaron shells. We'll also make salted caramel buttercream and chocolate glaze. While we cook, we will discuss different ideas and how to make your macarons beautiful. We have options for almond, nut, and tree nut allergy. There is no option for egg allergy.

The MN hot dish (elsewhere called casserole) is a one-dish supper (or side dish) baked in your oven using a single piece of cookware. We will use fresh ingredients (no canned soups) and do easy preparation for a family meal or crowd-pleasing recipes for a potluck. Many of these hot dishes can be made ahead, chilled, then baked. Plus...minimal dishwashing (You Betcha)! Join us to create 15 sensational dishes including: beef, pork and sauerkraut; pork loin with dried apricots and cherries; beef and spinach; eggplant and cheese; chicken cobbler with carrots, mushrooms and peas; lentils and vegetables; baked penne pasta with chicken, broccoli and mushrooms and more! Our recipes are enhanced by a blend of diverse influences to create sensational food that's easy to prepare, a pleasure to serve and a delight to eat!

This class is not about instant ramen. In fact, we will be making Japanese miso ramen from scratch. We will start with making ramen noodles from scratch. Then, we’ll braise cha shu chicken and make miso broth. We will serve our ramen with marinated soft-boiled eggs and different toppings.

One of the most healthful of the Asian cuisines, delicious Korean cuisine features mainly vegetables and harmonized sauces. In this online interactive class, we will make delicious kimchi stew (kimchi jiigae) and stir-fried sweet potato noodles with beef (japchae). We will finish up the class with Korean apple tea with ginger and cinnamon (SuJeongGwa).

This wonderful Norwegian delicacy is made for banquets, holidays, weddings and all special occasions. If you missed recording Grandma's recipe, tips and techniques or just think it's delicious, this class is for you! Learn the fine points in making the dough, baking, storing and of course, how to serve lefse. We're even throwing in a little bit of history and humor too! We will begin with real potatoes using a number of authentic recipes -and a modern version using instant potatoes. Plan to sample your fresh, warm creations with traditional fillings plis take home finished lefse and dough to bake and share with family/friends. Bring Tupperware to take your creations home!

If it’s a board for 3, 30, or 350 Kirsten has arranged them all, and you can too! The best boards contain many elements that can be prepped ahead, so cook along with Kirsten as she makes Quick Pickled Vegetables and Spiced Nuts, then follow along—or take notes for later—as she adds fresh fruits, vegetables, meats, and/or dips then kicks it up a notch with edible garnishes. We’ll talk about what elements make up a well-rounded cheese board, how to arrange cured meats for charcuterie boards, when to go beyond the traditional, and how to source local products. Recipe handout will be provided before class and link to class recording shared afterwards.

Age 18+ What a beautiful cookie! Make and assemble three different flavored cookies with yummy fillings too. Each student will take home a lovely box of cookies to give as a gift (or just eat them yourself)! A supply fee of $13 per student is payable to the instructor in class.

Matcha is everywhere—but how much do you really know about it? From its ancient roots to modern trends, this class dives deep into the world of matcha. Discover how it’s grown, crafted, and prepared, and learn how to tell the difference between true matcha and other powdered teas. Along the way, we’ll explore its rich history, cultural significance, and evolving role today. And yes—there will be matcha to taste! The registration fee includes the $30 supply fee for the following materials: Chawan, Chasen, Sieve, Chashaku, and Kuse Naoshi. If you have your own supplies and are able to bring them to class, select the option without the supply fee during registration.

Age 18+ Fall is in the air! With that comes apple season. This is the time of year to make the very best apple pie. Students rave about this fun class! If you say, “I can’t make pies” then this class is for you. Nancy will take you through all the steps, from making a crust, to preparing all the filling for your pie using the freshest apples. You will be surprised how easy it is! Each student will leave class with a hot apple pie to share with family and friends. Boxes will be provided. Please bring a rolling pin, if you have one. Supply fee of $15.00 paid to instructor in class

North Indian food has bold and rich flavors from ghee, cream, and spices. Let’s learn how to layer flavors using different spices. We will make chicken tikka masala, aloo masala, spiced rice, and tomato raita.

Cook along with Kirsten as she demonstrates Danish Smørrebrød, sweet braided Finnish Pulla bread, and Swedish Fruit Soup. Recipe handout will be provided before class and link to class recording shared afterwards.

Thai cuisine is full of aromatic ingredients, cooking styles, and dish decorations. In this online interactive class, we’ll make 3 popular and delicious Thai dishes from scratch including Thai vermicelli salad, Thai coconut soup, and pad Thai with chicken.