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

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

Coconut Chia Pudding

Too Bad 32 Oz. Tumbler

Warm caramel foam, crunchy sponge toffee, velvety chocolate mousse.

In a saucepan, combine water and sugar. Cook over medium heat until sugar dissolves. Increase heat and boil until it turns a deep amber color.

Make the Caramel

Remove from heat and carefully whisk in heavy cream and butter until smooth. Stir in vanilla extract.

Add Cream and Butter

In a small bowl, bloom gelatin in a few tablespoons of water. Stir into the caramel mixture until dissolved.

Prepare Gelatin

Let the caramel cool slightly, then whip until light and frothy. Set aside in the fridge.

Cool and Whip

In a saucepan, combine sugar and corn syrup. Cook over medium heat until sugar dissolves.

Combine Ingredients

Bring to a boil and cook until it turns a light amber color. Remove from heat and quickly stir in baking soda. The mixture will foam up.

Add Baking Soda

Pour onto a parchment-lined baking sheet and allow to cool completely before breaking into pieces.

Cool and Break

Melt dark chocolate in a heatproof bowl over simmering water. Let cool slightly.

Melt Chocolate

In a separate bowl, whip heavy cream to soft peaks. Set aside.

Whip Cream

In another bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff peaks form.

Beat Egg Whites

Gently fold melted chocolate into the whipped cream, then fold in the beaten egg whites until no streaks remain.

Combine Mixtures

Spoon mousse into serving dishes and chill in the refrigerator until set.

Chill

granulated sugar

heavy cream

water

unsalted butter

vanilla extract

gelatin powder

corn syrup

baking soda

dark chocolate (70% cocoa or higher)

egg whites