TUESDAY, NOVEMBER 24, 2026 | 6:30 PM

with Miranda Kohout 

Get ready to bake, spread, dip, and indulge with Chef Miranda in the HKS Kitchen! As the evening begins, Chef will treat you to an appetizing spread featuring a flavorful combination of homemade savory and sweet options, including crisp Sourdough Crackers served with Whipped Ricotta and Squash Dip as well as Graham Crackers with Cookie Butter. For the hands-on portion of the class, you’ll make a dreamy No-Bake Biscoff Cheesecake that you’ll serve with a dollop of Chef’s homemade Cranberry Jam on the side. You will also make a batch of warmly spiced Speculaas Cookies that you’ll top with a luscious Cranberry Buttercream to create a delightful cookie sandwich of sweetness. With a mix of deliciously sweet recipes, seasonal ingredients, and plenty of hands-on baking, this class is perfect for anyone looking to add a little creativity to their holiday baking repertoire. Recipes will be provided. Tickets are priced per person.

*All class ticket sales are final. No refunds or credit transfers to other classes are available. If you purchase a ticket and are unable to attend, please contact us to check our waitlist.*

MEET THE CHEF

Miranda graduated from the French Pastry School in Chicago in 2005. Her pastry career began at NoMI, a Michelin-star restaurant in Park Hyatt’s flagship property on Michigan Avenue. It continued at Goddess & Grocer, Hoosier Mama Pie Company, and The Bristol. In 2015, she, her husband, and their dog Doc, relocated to Northwest Arkansas. Her introduction to the NWA culinary scene was at The Farmer’s Table in Fayetteville, where their passion for local products and support of area farmers shaped her perspective on food and cooking in her new home. If you’re a fan of beloved local spots, there’s a good chance you’ve been introduced to her pastries and baked goods. Miranda has created desserts for Pressroom, The Hive, and baked pies at Wright’s BBQ. Currently, she consults on the dessert menu at Conifer in Bentonville.