Tooth Wild Cards

Moose's Tooth Pub Tie-Dye Tee

Eye Tooth Ski Tee

Eye Tooth Waffle Beanie - More Colors!

Kaleidescope Tee

Broken Tooth Brewing Tee

Kid's The Tooth Tee

Horizon Coozie

Eye Tooth Dad Hat

Eye Tooth Trucker Hat

Moose's Tooth Corduroy Hat

Bear Tooth Corduroy Hat

Eye Tooth Logo Tee

Eye Tooth Gradient Tee

Eye Tooth Logo Pint Glass

Groovy Tooth V-Neck - Women's

Eye Tooth Gradient Women's Tee

Moose's  Frontier Fleece Pull-Over

Eye Tooth Flowers Crewneck

Eye Tooth Flowers Women's Hoodie

Preheat the Oven

Grease a 9x13 inch baking dish with butter or line it with parchment paper.

Prepare Baking Dish

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Combine Dry Ingredients

In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.

Mix Wet Ingredients

Gradually pour the wet mixture into the dry ingredients, stirring until just combined.

Combine Mixtures

Fold in the dark chocolate chips, chopped nuts, and dried fruits (if using) until evenly distributed in the batter.

Incorporate Flavor Additions

Pour the batter into the prepared baking dish, spreading it evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Remove the dish from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Cool the Dish

Once cooled, slice into squares and serve. Enjoy your Tooth Wild Cards!

Slice and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, melted

Eggs

Vanilla extract

Dark chocolate chips

Chopped nuts (optional)

Dried fruits (optional)

In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine the flour and salt. Mix well.

Mix Dry Ingredients

Once the yeast is frothy, pour it into the dry ingredients along with olive oil. Mix until a dough begins to form.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until it is smooth and elastic.

Knead the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let it Rise

In a bowl, combine the tomato sauce, garlic powder, oregano, basil, and red pepper flakes. Stir until well mixed.

Mix Ingredients

Preheat Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Shape Dough

Spread the prepared Tie-Dye Sauce evenly over the shaped dough.

Add Sauce

Sprinkle the mozzarella cheese over the sauce, then add pepperoni slices, bell peppers, and olives as desired.

Add Toppings

Place the assembled pizza on a baking sheet or pizza stone and bake for about 12-15 minutes, or until the crust is golden and cheese is bubbly.

Bake Pizza

Remove the pizza from the oven, let it cool for a few minutes, then slice and serve hot.

Active dry yeast

Sugar

Warm water

Olive oil

Tomato sauce

Garlic powder

Oregano

Basil

Red pepper flakes

Mozzarella cheese

Pepperoni slices

Bell peppers (sliced)

Olives (sliced)

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well until all dry ingredients are fully incorporated.

Prepare the Dry Ingredients

In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and the egg until smooth.

Mix the Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.

Combine Wet and Dry Ingredients

Preheat your oven to 350°F (175°C). Pour the batter into a greased 9-inch round cake pan. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Base

Once baked, remove from oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool the Base

In a medium mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined.

Prepare the Cream Cheese Mixture

Pour in the heavy cream and lemon juice. Use an electric mixer to whip the mixture until it is light and fluffy, about 2-3 minutes.

Add Heavy Cream and Lemon Juice

Once the base has cooled, spread the cream cheese topping evenly over the top. Decorate with fresh berries and sprinkle mint leaves on top for garnish.

Assemble the Ski Tee

Refrigerate the assembled ski tee for at least 30 minutes before serving to allow the flavors to meld. Cut into wedges and enjoy!

Chill and Serve

All-Purpose Flour

Granulated Sugar

Baking Powder

Milk

Vegetable Oil

Vanilla Extract

Cream Cheese

Powdered Sugar

Heavy Cream

Lemon Juice

Fresh Berries (e.g., strawberries, blueberries)

Mint Leaves

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.

In another bowl, beat the eggs, then add the milk, vanilla extract, and melted butter. Mix until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; some lumps are okay.

Combine Wet and Dry

Preheat your waffle iron according to the manufacturer's instructions.

Preheat the Waffle Iron

Once the waffle iron is ready, pour the appropriate amount of batter onto the center of the iron (usually about 1/2 to 3/4 cup). Close the lid and cook until the waffles are golden brown and crispy, about 5 minutes.

Cook the Waffle

Carefully remove the waffle, and repeat the process with the remaining batter.

Repeat

Serve the waffles warm, topped with fresh berries, a generous drizzle of maple syrup, and a dollop of whipped cream.

Baking soda

Melted butter

Maple syrup

Fresh berries (strawberries, blueberries)

Whipped cream

Wash the green apple and cucumber. Core the apple and chop it into quarters. Peel the cucumber and cut it into slices.

Prepare the Ingredients

In a blender, combine the kale, spinach, green apple, and cucumber. Add the ginger root (peeled and chopped) and 2 tablespoons of lemon juice.

Blend the Greens

Pour 4 cups of water into the blender with the other ingredients. Blend on high speed until smooth and well combined.

Add Water

Once blended, use a fine mesh strainer or cheesecloth to strain the liquid into a large pitcher. This will remove any pulp and give you a smooth tea.

Strain the Mixture

Stir in 1 tablespoon of honey while the mixture is still warm to ensure it dissolves completely.

Sweeten the Tea

Pour the Kaleidescope Tee into glasses filled with ice cubes and enjoy your refreshing drink.

Serve

Kale

Spinach

Green Apple

Cucumber

Ginger Root

Honey

Water

Ice Cubes

In a large pot, bring 10 cups of water to a temperature of 160°F (71°C). Add the pale malt and crystal malt, stirring well to ensure all grains are submerged.

Prepare the Mash

Let the mixture sit for about 60 minutes, maintaining the temperature between 150°F and 160°F. This allows the enzymes in the malt to convert starches to sugars.

Mash Rest

After the mash rest, strain the mixture to separate the liquid (wort) from the grains. You can use a fine mesh strainer or a brew bag for this process.

Strain the Wort

Bring the strained wort to a boil and add the Cascade hops. Boil for 60 minutes, stirring occasionally to prevent sticking.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast (sprinkle it on top) and seal the vessel with an airlock. Allow it to ferment in a cool, dark place for about 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve 3 oz of priming sugar in a small amount of boiling water and add it to the bottling bucket. Siphon the beer into bottles, leaving some headspace, and cap them.

Bottling

Let the bottled beer carbonate at room temperature for 1-2 weeks before chilling in the refrigerator.

Carbonation

Once carbonated, chill the beer and enjoy your homemade Broken Tooth Brewing Tee!

Enjoy

Pale Malt

Crystal Malt

Hops (Cascade)

Yeast (Ale Yeast)

Priming Sugar

In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, cream the softened butter and granulated sugar together until light and fluffy.

Cream Butter and Sugar

Beat in the egg and vanilla extract into the butter-sugar mixture until fully combined.

Add Egg and Vanilla

Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Mix until just combined.

Preheat your oven to 350°F (175°C) and grease a cupcake pan.

Spoon the dough into the prepared cupcake pan, filling each cup about two-thirds full.

Fill the Cupcakes

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cool

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until fully combined.

Mix Butter and Sugar

Stir in the vanilla extract and milk until the frosting reaches your desired consistency.

Add Vanilla and Milk

If desired, add food coloring to the frosting and mix until evenly colored.

Add Food Coloring

Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.