Learn to make a Gingerbread Trifle, Upside Down Almond Pear Cake and easy Chocolate Truffles with Tracy Hayhurst on Sunday, Dec. 7, from 1 to 3 p.m. These recipes are gluten-free friendly, and we’ll have a chance to taste everything with a cup of tea or coffee at the end of class.

Tracy Hayhurst began her culinary training in the late 1990s, attending Ballymaloe Cookery School in Ireland. In 2002, she co-founded Chubby Bunny Farm, in Falls Village, Conn., and in 2015, she returned to the kitchen in her role as chef and community outreach director at Plantin’ Seeds, connecting farmers and the community around meals highlighting the best of the season. Her passion for sharing both farming and cooking led her to Husky Meadows Farm, first as farm manager, then as culinary director for Seed and Spoon Culinary Farm Stay programming. Tracy is currently the owner of Undermountain Pantry- a micro-bakery, garden and cooking school at her home in Northwest CT.