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With the Olympic Trials complete, it’s time to release KT's Clusters and discuss what lead to this collaboration. Katelyn Tuohy is a name that has become synonymous with running, but one I wasn’t aware of until she contacted me on Instagram in 2022. The NIL had just begun in the NCAA and Katelyn was looking to partner with brands she liked. After reviewing Katelyn’s background and realizing how accomplished she was as a runner, I was flattered she would have an interest in partnering with a

This healthy & delicious treat, made with our All Natural Honey Pecan, is sure to be a hit with kids and adults alike. Summer is finally here—beat the heat with our DIY Granola & Yogurt Popsicle recipe!Necessary for the pops, we've also included a recipe for Berry Compote! You should have some leftover to enjoy as yogurt topping, drinks, or dessert, after making the pops. Compote, or compôte, is French for "stewed fruit." As prepared in parts of Europe & Asia, it is a boiled fru

Butter is an all-natural dairy byproduct from cows. It is one of the oldest and most natural foods that has been a part of our diets for thousands of years. Butter is the cream of fresh whole milk and must be at least 80% milk fat, while the remaining 20% consists of water and milk solids. Butter is rich in vitamins A, D, E, B12, and K2.Butter is made by separating the milk’s fat (butter cream) from the liquid. The butter cream is aged and pasteurized for 24 hours, before being churned. The chur

This traditional Irish Soda bread recipe is perfect with Kerrygold butter and served as an accompaniment to your St. Patrick's Day brunch. The recipe dates back to the May 1996 issue of Bon Appetit. It's still the best Irish Soda bread we've made. Goes best with a pint of Guinness!Ingredients:  1 3/4 cups all purpose flour1 3/4 cups whole wheat flour3 tablespoons of wheat bran3 tablespoons of wheat germ2 tablespoons of old fashioned oats2 tablespoons of dark brown sugar1 teaspoon baking so

Bake the Book 3/8/24Croissants may be my favorite pastry to bake. There are as many steps to the recipe as there are layers in the flaky pastry, but I'm drawn to the methodical technique of making croissants from scratch.You can find many recipes for croissants, and most will be intimidating. I've used a recipe from Claire Saffitz of the New York Times, and they've always turned out great. She includes a step-by-step video of the recipe process that makes it easy for the home baker to follow. Us