Skrewball Peanut Butter Whiskey paired with a white chocolate half rim elevates this spirit to a Sophisticated-Sexy cocktail experience. Chopped peanuts add texture and curiosity to the combo for an enhanced buttery euphoria.

Peanut-Tration

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Preheat Oven

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Add Eggs

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Mix Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the pistachio paste and vanilla extract. Mix until just combined.

Combine Mixtures

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Pour and Bake

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool the Cake

Soak the pistachios in hot water for about 30 minutes, then drain and blend until smooth. Set aside.

Prepare Pistachios

In a saucepan, combine the whole milk and heavy cream over medium heat until just below boiling.

Heat Milk and Cream

In a separate bowl, whisk together the granulated sugar and egg yolks until pale and thick.

Mix Sugar and Egg Yolks

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

Cook Mixture

Remove from heat and stir in the pistachio puree, vanilla extract, and a pinch of salt. Mix well.

Add Flavorings

Let the mixture cool to room temperature, then refrigerate for at least 2 hours. Churn in an ice cream maker according to manufacturer instructions.

Chill and Churn

Transfer the gelato to an airtight container and freeze for at least 4 hours before serving.

Freeze Gelato

unsalted butter

granulated sugar

eggs

all-purpose flour

baking powder

salt

pistachio paste

vanilla extract

pistachios

whole milk

heavy cream

egg yolks