Entries by Kirsten Gjesdal

Buttered Mushroom and Herb Gnocchi

Mushrooms are like little fungus sponges full of liquid that can be manipulated to soak up flavor, which sounds gross but tastes delicious! When cooked with lots of butter, they first release all their own moisture and then soak it back up along with the melted butter. It’s magical and creates these incredibly delicious savory […]

Chocolate Covered Strawberry Overnight Oats

Chocolate covered strawberries are a Valentine’s Day classic. Turn this treat into the perfect February breakfast with this simple overnight oat recipe. It takes less than 5 minutes to throw together the night before, with only a few quick stirs in the morning. You can adapt the recipe to suit your taste, leaving out the […]

What’s in a name?

We’ve heard some funny variations of The Carrot Seed over the years from customers that can’t quite remember where they are shopping. A few of my favorites have been “The Onion Seed” and “The Carrot Stick”. But what’s with the name, “The Carrot Seed”? Where did that come from? What other names did we consider? […]

Scotcheroo Chocolate Layer Cake

There’s some debate on whether the sticky, peanut buttery, chocolate topped rice krispie bars are called “scotcheroos” or “special k bars.” Personally, I believe they are scotcheroos unless they are made with Special K cereal, and only then should they be called special k bars. Makes sense, right? Regardless of which side of the debate […]

Hearty Tuscan Soup with Creamy Poached Egg

Chicken sausage is an overlooked yet delicious meat that is lean, easy to cook, and flavorful! This hearty soup is packed with veggies while also being filling due to the chicken sausage and beans. The creamy poached egg adds beautiful color and another layer of flavor. It can easily be omitted if poaching eggs isn’t […]

Chocolate Caramel Pretzel Bark

Ingredients:  1 15 oz bag of pretzel twists 1 1/3 cup butter 1 1/3 cup brown sugar 2 cups chocolate chips (I use a mix of semi-sweet and milk) 1 tsp salt Method:  Preheat oven to 375º. Completely cover a half sheet pan in parchment paper. Pour bag of pretzels onto pan and lightly crush. […]

Pecan Balls

Pecan Balls Submitted by Jeanne Anderson 1 cup butter, room temperature (do not substitute) 1/2 c sugar 1 tsp vanilla 2 cups pecans, chopped very fine ( I used a food processor and measure before chopping- do not substitute with walnuts) 2 cups cake flour unsifted (do not substitute) 2 cups or more powdered sugar […]

Chocolate Crinkle Cookies – 3rd Place Winner

Chocolate Crinkle Cookies (Easy Version) Submitted by Donna Behrends 1/2 c vegetable oil 4 oz melted chocolate chips, cooled slightly 2 c sugar 2 tsp vanilla 4 eggs 2 c flour 1/2 c cocoa powder 2 tsp baking powder 1/2 tsp salt Granulated sugar, for rolling cookies in Powdered sugar, for rolling cookies in Preheat […]