MILK CREAM

Bottled Water

Orange Crush

Sparkling Water

Root Beer

Diet Pepsi

Zero

Pepsi

Pita Club, Grilled Chicken, BBQ Chicken, Chicken Caesar & Veggie Abrigo

COOKIES

ANUT BUTT BURGER

Their famous mammoth two-patty behemoth with a generous dollop of chili on it.

King Burger

so unusual (and addictive) that they received an order for a whopping 4 1/2 lb. peanut butter burger to be specially made as a birthday cake! It’s now on their menu as the Peanut Butter Burger 'Birthday Cake Edition'.

Peanut Butter Burger

In a small bowl, whisk the cornstarch with 2 tablespoons of the cold whole milk until fully dissolved and no lumps remain. Set aside.

Prepare thickening slurry

Combine the remaining whole milk (just under 4 cups if you reserved some for slurry) and the heavy cream in a medium saucepan. Add the granulated sugar and salt. If using a vanilla bean, split it lengthwise, scrape the seeds into the milk, and add the pod as well. If using vanilla extract, wait to add it later. Warm the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer (small bubbles around the edge) but do not boil.

Heat milk and cream

Once the milk mixture is simmering, remove about 1/2 cup of the hot liquid and whisk it into the cornstarch slurry to temper it. Pour the tempered slurry back into the saucepan while whisking continuously. Continue to cook over medium-low heat, whisking, until the mixture thickens to a light custard consistency and coats the back of a spoon, about 2–4 minutes. Do not let it boil vigorously.

Thicken the mixture

If using vanilla extract, stir it in now (about 1 tablespoon). Remove and discard the vanilla pod if used. Off the heat, stir in the unsalted butter until melted and fully incorporated for a silkier mouthfeel.

Finish flavor and texture

If you want a firmer, sliceable milk cream (for tarts or layered desserts), sprinkle the gelatin over 1 tablespoon cold water and let bloom for 5 minutes. Warm the bloomed gelatin gently (10–15 seconds) until liquefied and stir it into a small amount of the hot milk cream, then whisk that back into the rest of the mixture until fully combined.

Bloom gelatin (optional)

Transfer the milk cream to a heatproof bowl or shallow container. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature (about 20–30 minutes), then refrigerate until thoroughly chilled and set, at least 2 hours (longer if gelatin was used).

Before serving, whisk the chilled milk cream briefly to restore a smooth texture. Use as a pouring cream over desserts, a filling for pastries, or chill until firmer and slice for layered cakes or tarts.

whole milk

heavy cream

granulated sugar

cornstarch

fine sea salt

vanilla bean (or vanilla extract)

unsalted butter

gelatin powder (optional, for firmer set)

cold water (for blooming gelatin)

If the bottle is sealed, remove the cap by twisting it counterclockwise. Inspect the bottle neck to ensure the opening is clean and there are no plastic shards or debris.

Prepare bottle

If you prefer very cold water and the bottle is at room temperature, place it in a refrigerator for 30–60 minutes or add ice cubes to a glass. Note: adding ice directly to the bottle can cause pressure changes—prefer adding ice to a glass.

Optional chill

Pour the water from the bottle into a clean glass if desired. Add the ice cubes to the glass if using. Garnish with a lemon or lime wedge and a mint sprig, if desired, by gently squeezing the wedge over the water to release a bit of juice and then dropping it into the glass.

Serve

Seal and refrigerate any unused portion by replacing the cap and storing the bottle upright in the refrigerator. Consume opened bottled water within 48–72 hours for best taste. Dispose of the bottle properly or recycle when empty.

Drink safely

bottled spring or purified water

ice cubes (optional)

lemon or lime wedge (optional)

mint sprig (optional)

Fill a large rocks glass or short highball with ice to chill while you build the drink. If you prefer, chill the glass in the freezer for 5–10 minutes beforehand.

Prepare glass

Using fresh oranges, squeeze enough to yield 3 oz of fresh orange juice (about 1 medium orange). Measure 0.25 oz fresh lime juice (about 1/8 of a lime) and set aside.

Juice fruit

In a cocktail shaker filled halfway with ice, pour 2 oz vodka, 0.5 oz triple sec, 3 oz fresh orange juice, 0.25 oz simple syrup, and 0.25 oz fresh lime juice.

Combine spirits and juices

Secure the shaker and shake vigorously for 10–12 seconds until the shaker is cold to the touch and the ingredients are well combined and slightly frothy.

Shake

Dump the ice from the chilled serving glass and fill the glass with fresh ice. Strain the shaken mixture into the prepared glass over the fresh ice, leaving room for soda.

Assemble drink

Gently top the cocktail with 1 oz chilled lemon-lime soda. Stir once gently with a bar spoon to combine — avoid over-stirring to preserve carbonation.

Top with soda

Garnish with an orange wheel or wedge on the rim and optionally a mint sprig slapped between your hands to release aroma and placed on top. Serve immediately with a straw or short stirrer.

Garnish and serve

Taste and adjust sweetness by adding up to 0.25 oz more simple syrup if you prefer sweeter, or a splash more lime juice for brighter acidity.

Adjustments

vodka (preferably citrus or plain)

triple sec (or Cointreau)

fresh orange juice

lemon-lime soda (chilled, e.g., Sprite or 7-Up)

simple syrup (1:1 sugar to water) — adjust to taste

fresh lime juice

ice (cubed)

orange wheel or wedge (for garnish)

mint sprig (optional garnish)

If possible, chill the glass in the refrigerator for 5–10 minutes or fill it with ice for a minute and discard to cool the glass. This helps keep the sparkling water fizzy longer.

Chill and prepare glass

Place 3–4 ice cubes into the chilled glass.

Add ice

Hold the bottle or can at a slight angle and pour 12 oz (about one standard long drink) of chilled carbonated water slowly into the glass over the ice to preserve carbonation.

Pour carbonated water

If using, squeeze a lemon or lime wedge over the surface (half or whole wedge to taste), drop the wedge into the glass, and stir gently once. If you prefer a touch of sweetness, add 1 tsp simple syrup or sweetener and stir gently to combine.

Optional flavoring

Garnish with a mint sprig if desired. Serve immediately to enjoy maximum effervescence.

Choose a clean pitcher that holds at least 2 quarts. Chill the pitcher in the refrigerator for 10–15 minutes if you want to keep the drink colder longer.

Prepare pitcher

Place 20–24 ice cubes into the pitcher. Add the sliced lemon and lime wedges evenly throughout the pitcher.

Add ice and citrus

Slowly pour 72 oz of chilled carbonated water into the pitcher over the ice and citrus. Pour gently down the side to reduce loss of carbonation.

If you like slightly sweet sparkling water, stir in 6 tsp simple syrup (1 tsp per serving) gently until incorporated. Alternatively, add sweetener to individual glasses to maintain fizz.

Optional sweetening

Float a few mint sprigs on top for aroma. Ladle or pour into chilled glasses filled with ice and additional citrus wedges if desired. Serve immediately.

If you must store leftover sparkling water, transfer to a sealed bottle or pitcher and refrigerate. Expect carbonation to diminish within a few hours; best consumed within the same day.

Storage

chilled carbonated water

ice cubes

fresh lemon wedge (optional)

fresh lime wedge (optional)

simple syrup or sweetener (optional)

fresh mint sprig (optional garnish)

chilled carbonated water (soda water/seltzer)

lemons, sliced into wedges

limes, sliced into wedges

simple syrup or liquid sweetener (optional)

fresh mint sprigs (optional garnish)

Combine equal parts granulated sugar and water (for example 1/4 cup sugar and 1/4 cup water) in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature before using. (Yields more than needed; store refrigerated.)

Make simple syrup (if not pre-made)

Chill the carbonated water well beforehand so the soda stays fizzy when mixed.

In a large chilled glass or small pitcher, combine the fresh lemon juice, fresh lime juice, light simple syrup, and vanilla extract. Stir briefly to blend.

Add the chilled carbonated water to the citrus + syrup mixture. Pour slowly down the side of the glass or stir gently once with a long spoon to combine without flattening the bubbles.

Taste and adjust sweetness or brightness: add up to 1 tsp more simple syrup if you prefer sweeter, or an extra 1/2 tsp lemon or lime juice if you want brighter citrus notes.

If serving immediately in a glass, add ice cubes (optional) and pour the prepared 7up over the ice.

Garnish with a lemon wheel, lime wheel, or a sprig of mint as desired. Serve cold.

Store any leftover soda (without ice) in the refrigerator and consume within 24 hours for best fizz.

carbonated water (club soda or seltzer)

fresh lemon juice

light simple syrup (1:1 sugar to water)

vanilla extract

lemon wheel

lime wheel

fresh mint sprig

Combine 2 cups water, dark brown sugar, granulated sugar, and molasses in a medium saucepan. Stir to combine over medium heat.

Make the sugar syrup

Bring the mixture to a gentle simmer, stirring occasionally until the sugars are fully dissolved (about 5 minutes). Do not boil vigorously; a gentle simmer is sufficient.

Add sassafras, sarsaparilla, wintergreen, star anise, allspice berries, grated ginger, whole cloves, licorice root, and orange peel to the simmering syrup. If using a split vanilla bean, add the seeds and pod here.

Add spices and simmer

Reduce heat to low and let the mixture barely simmer for 15 minutes, covered partially to retain aroma but allow some evaporation. Stir occasionally.

After 15 minutes, remove from heat and let the syrup steep with the spices for an additional 20–30 minutes to develop flavor. Taste after 20 minutes; steep longer if you want a stronger spice character.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing gently on solids to extract flavor. Discard solids. Let the syrup cool to room temperature.

For each serving (about 1 cup final), mix 2 tablespoons of the cooled root beer syrup with 1 cup (8 fl oz / 240 ml) cold sparkling water. Adjust syrup-to-water ratio to taste (start 1:8 and increase syrup if you prefer sweeter/stronger).

Dilute and carbonate

Stir gently to combine so as not to flatten the carbonation. Serve over ice if desired.

Store leftover syrup in a sealed container in the refrigerator for up to 2 weeks. Use cold sparkling water and mix just before serving for best carbonation.

water

dark brown sugar

molasses

pure vanilla extract

sassafras root (dried) or sassafras extract

sarsaparilla root (dried)

wintergreen leaves or oil (if oil, use sparingly)

star anise

whole allspice berries

fresh grated ginger

whole cloves

dried licorice root

orange peel (fresh, no pith)

cold sparkling water or club soda

ice (optional, for serving)

vanilla bean (optional, split for extra depth)

If desired, chill the glass in the freezer for 5–10 minutes. Otherwise, select a tall glass and add 1 cup of ice cubes.

Open a chilled 12 fl oz can or pour 12 fl oz (about 355 ml) from a bottle of Diet Pepsi into the glass over the ice. Pour gently to preserve carbonation—tilt the glass slightly and pour down the side.

Pour Diet Pepsi

If using, squeeze the lime or lemon wedge lightly over the drink to release a few drops of juice, then drop the wedge into the glass for extra aroma and flavor.

Add optional citrus

Tuck a fresh mint sprig into the drink or rest it on the rim for a refreshing aroma. Serve immediately with a straw if desired.

Diet Pepsi (chilled)

Ice cubes

Lime wedge (optional)

Lemon wedge (optional)

Fresh mint sprig

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper; lightly grease the paper.

Prepare and Preheat

In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk to combine and break up any clumps.

Dry Ingredients

In a separate bowl, cream the softened unsalted butter with the vegetable oil until smooth. Add the eggs one at a time, mixing after each until incorporated. Stir in the vanilla extract.

Cream Butter and Wet Ingredients

Add half of the dry ingredient mixture to the butter-egg mixture and mix on low until just combined. Pour in the whole milk and continue mixing until smooth. Add the remaining dry ingredients and mix until just combined; do not overmix.

Combine Wet and Dry

Slowly stir in the hot water until the batter is smooth and slightly thin. The hot water blooms the cocoa for a glossy, moist crumb.

Add Hot Water

Pour the batter into the prepared 9-inch pan, smoothing the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.

Bake

Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, remove the parchment, then invert again so the top is up. Cool completely before glazing (about 1 hour).

Cool

Place the heavy cream in a small saucepan and heat until it just begins to simmer around the edges (do not boil). Remove from heat.

Heat Cream

Place semisweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 1–2 minutes to soften. Add light corn syrup and unsalted butter, then gently stir from the center outward until smooth and glossy.

Make Glaze

Place the cooled cake on a wire rack set over a baking sheet to catch drips. Pour the warm glaze over the center of the cake, using a spatula to coax it toward the edges so it drips down the sides evenly. If needed, spoon additional glaze over any bare spots. Let set at room temperature for 30–60 minutes until the glaze is set.

Glaze the Cake

Once the glaze is set but still slightly tacky, sprinkle sea salt flakes evenly over the top and dust lightly with cocoa powder if desired.

Optional Garnish

Slice and serve: Transfer the cake to a serving plate and slice with a hot, clean knife for neat slices. Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

all-purpose flour

unsweetened cocoa powder

baking powder

baking soda

salt

unsalted butter, softened

vegetable oil

large eggs

hot water

semisweet chocolate chips

light corn syrup

sea salt flakes

cocoa powder for dusting

If you prefer your Pepsi extra cold, place the serving glass in the freezer for 5–10 minutes before assembling.

Chill glass (optional)

Fill the chilled or room-temperature glass with 6 ice cubes. Adjust ice amount to taste, remembering too much ice will reduce the initial chill of the drink as it melts.

Open a 12 fl oz can or pour 12 fl oz from a chilled bottle of Pepsi. Tilt the glass at about a 45° angle and slowly pour the Pepsi down the side to preserve carbonation and reduce foam.

Let bubbles settle briefly if there is excessive foam, then top up with a small additional pour if desired to reach the rim while leaving a little headspace.

If using, add 1 tsp simple syrup for extra sweetness and gently stir once with a long spoon to combine without losing too much carbonation.

Garnish with a lemon or lime wedge on the rim and/or tuck 3 fresh mint leaves into the drink for aroma, if using.

Milk Cream