brown ale 6.9% Cornelius, NC pale lager 4.2% Golden, CO and This a Mocha kick of Brown Colombian ale needed coffee a. fanatical bovine with a brown sugar sweet side First, aged (lagered) below freezing to give our beer its crisp taste. Then it's filtered cold so that it gets that brilliant, bright appearance.

COORS LIGHT

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

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

In a mixing bowl, combine almond flour, powdered sugar, and sea salt. Mix well until fully combined.

Prepare the Batter

In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the vanilla extract while continuing to beat until stiff peaks form.

Whip the Egg Whites

Gently fold the whipped egg whites into the almond flour mixture. Be careful not to deflate the egg whites.

Combine Mixtures

Using a spoon or a piping bag, drop small mounds of the batter onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Shape the Cookies

Preheat the oven to 350°F (175°C). Bake the cookies for 15-20 minutes or until they are lightly golden. Remove from oven and let cool completely.

Bake the Cookies

Melt the dark chocolate in a microwave or double boiler until smooth. Stir in the chopped hazelnuts.

Prepare the Filling

Once the cookies are cooled, spread a spoonful of the chocolate-hazelnut mixture on the flat side of one cookie and top it with another cookie. Press gently to adhere.

Assemble the Cookies

Almond flour

Powdered sugar

Egg whites

Vanilla extract

Dark chocolate

Hazelnuts, chopped

Sea salt