Carrot Cake Cookies

1 cup Land O Lakes® Butter, softened 3/4 cup sugar 3/4 cup firmly packed brown sugar 2 large Land O Lakes® Eggs 2 teaspoons vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon salt 4 medium (2 cups) carrots, grated 1 cup finely chopped pecans FROSTING 4 cups powdered sugar 1/2 cup Land O Lakes® Butter, softened 1 (8-ounce) package cream cheese, softened 1/2 teaspoon vanilla Green food color, if desired Orange food color, if desired  
  1. Heat oven to 350°F.
  2. Combine 1 cup butter, sugar, and brown sugar in a bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Add flour, baking soda, cinnamon, and salt; beat at low speed, scraping bowl often, until well mixed. Stir in carrots and pecans.
  3. Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
  4. Combine powdered sugar, 1/2 cup butter, cream cheese, and 1/2 teaspoon vanilla in a bowl; beat at medium speed until smooth and creamy. Reserve 1/2 cup frosting.
  5. Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one-half green and one-half orange. Spoon each tinted frosting into resealable plastic food bags; snip off a corner of bags. Make a carrot design on top of each cookie, if desired.  

Winter Kale & White Bean Soup

2 tablespoons extra virgin olive oil

½ red onion, chopped into small pieces

1 garlic clove, minced

3-4 carrots, cut into small half rounds

½ tablespoon Morton & Bassett Oregano

1 teaspoon Morton & Bassett Fine Ground Black Pepper

1 teaspoon sea salt

4-5 cups vegetable broth

1 can white beans, drained

½ bunch lacinato kale, torn into small pieces



  1. In a large pot, add olive oil, garlic, onion, carrots, oregano, pepper, and salt. Sauté on medium heat for about 8-10 minutes until carrots start to soften. Add vegetable broth and beans, bring to a simmer.
  2. Add pieces of kale and remove from heat. The kale should wilt slightly but still be bright in color. 3. Serve warm with bread and/or parmesan cheese for topping.



2 large zucchini, cut in half and then cut into ½ inch thick spears

1 ½ cups Panko bread crumbs

½ cup finely grated parmesan cheese

2 teaspoons Morton & Bassett Italian Herb Blend

2 large eggs, beaten

1 cup all-purpose flour

Salt & Pepper to taste


For the aioli:

1 cup mayonnaise

½ cup lemon juice

1 tablespoon olive oil

1 teaspoon Morton & Bassett Garlic Powder

1 teaspoon Morton & Bassett Italian Herb Blend


  1. Preheat oven to 425 F.
  2. In a large mixing bowl, combine bread crumbs, parmesan cheese, and Italian Herb Blend.
  3. In separate bowls, dip the zucchini spears into the flour, eggs, then roll into the bread crumb mixture.
  4. Place zucchini spears onto a cooling rack on top of a baking sheet.
  5. Bake for 15-20 minutes, until golden brown.
  6. Prepare the aioli: combine all aioli ingredients into a small bowl and mix until combined.
  7. Serve immediately and enjoy!



1 sheet of puff pastry

1 whole wheel of brie

1 teaspoon Morton & Bassett Thyme

2 tablespoons jam

Fresh fruit for garnish

1 egg

Baguette or crackers for serving

  1. Preheat oven to 400F.
  2. Let puff pastry thaw on the counter (the idea is to keep the dough chilled, but not get to room temp for optimal baking).
  3. Using a rolling pin, stretch the dough into a 12in X 12in square. Place the Brie in the center of the puff pastry.
  4. Spread your jam of choice evenly across the top of the cheese. Sprinkle half the thyme on top of the jam.
  5. Fold the corners of the puff pastry over the brie in the center and press to create a seal.
  6. Move to a lined baking sheet & cook for 30 minutes.
  7. While cooking, beat one egg for an egg wash and add in the remaining thyme. At 30 minutes, take the puff pastry out and brush the egg over the top. Return to the oven and cook for an additional 15 minutes or until the pastry is golden brown.
  8. Serve warm with a baguette or crackers.




1 ¾ cups flour

½ cup dark cocoa powder

½ teaspoon baking powder

½ teaspoon baking soda

½ cup granulated sugar

½ cup packed brown sugar

½ cup softened Kerrygold

Unsalted Butter

2 eggs

½ cup whole milk

½ cup Irish Cream Liqueur

1 teaspoon vanilla extract

1 cup chocolate chunks


3 tablespoons dark cocoa powder

1 cup powdered sugar, sifted

2 tablespoons melted Kerrygold

Unsalted Butter

4-5 tablespoons Irish Cream Liqueur


To make the cake:

1. Preheat oven to 350°F. Grease an 8.5×4.5 loaf pan.

2. Whisk together flour, cocoa, baking powder, and baking soda in a small bowl. Set aside.

3. Place sugars and butter in a large bowl and beat until light and fluffy. Mix in eggs, one at a time, followed by milk, liqueur and vanilla. Gently stir in flour mixture and chocolate chunks until just combined.

4.  Pour cake mixture into prepared loaf pan and bake for 45-55 minutes or until toothpick inserted in loaf comes out mostly clean.

5. Cool for 15 minutes in pan before removing to finish cooling on rack. You may freeze the loaf at this point. Wrap tightly and store in freezer for up to 6 weeks.


To make the frosting:

1. Whisk together cocoa powder and powdered sugar in a small bowl.

2. Stir together melted butter and 4 tablespoons liqueur and pour into cocoa mixture. Stir until smooth, adding the remaining tablespoon of liqueur if needed.


Put a cooling rack on a sheet pan and place the cooled cake on rack. Pour frosting over the cake.