Guinness White

Pride Relasiness V

Peddl Daughter

Rest Ant

Ped's Craft Soda (Rotating Selection)

Athletic Brewing

Heineken 0.0

Nutrl

Corona Light

Arette Tequila, Pomegranate Juice, Honey Simple Syrup

Pom & Circumstance

High Noon

Corona

Michelob Ultra

Miller Lite

Bud Light

Faber All-Natural Vanilla Vodka, Mr. Black Coffee Liquor, Espresso

Ped's House Espresso Martini

House Infused Jalapeño Tequila, Agave Nectar, Fresh Lime, Dash Mango Purée, Tajin Rim & Lime Garnish

Mango Heatwave

Strawberry Sunset Spritz

Jameson Green Tea

Malibu, Bacardi, Captain Morgan, Splash of OJ, Pineapple & Cranberry Juice

Peddler's Punch

UFO Blueberry

Rioja, Lopez de Haro, Spain

Pinot Noir, Monte Degli, Italy

In a medium saucepan, combine the Guinness Stout, milk or cream, and sugar. Whisk together over low heat until warm but not boiling.

Combine Base Ingredients

Stir in the vanilla extract and cocoa powder, mixing until fully incorporated and smooth.

Add Flavorings

Serve the Drink

Top each serving with a generous dollop of whipped cream and sprinkle chocolate shavings on top for decoration.

Add Garnish

Guinness Stout

Milk or Cream

Sugar

Vanilla Extract

Cocoa Powder

Whipped Cream

Chocolate Shavings

Start by rinsing the quinoa under cold water in a fine mesh strainer to remove any bitterness.

Rinse the Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Quinoa

While the quinoa is cooking, chop the red bell pepper, zucchini, and carrot into small pieces. Set aside.

Chop Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant. Add the chopped vegetables (bell pepper, zucchini, carrot) and sauté for 5-7 minutes until they start to soften.

Sauté Vegetables

Add the spinach to the skillet and stir until it wilts, about 2-3 minutes. Season with cumin, salt, and black pepper to taste.

Add Spinach

Fluff the cooked quinoa with a fork and then add it to the skillet with the sautéed vegetables. Stir well to combine all ingredients.

Combine Quinoa and Vegetables

Drizzle the lemon juice over the quinoa and vegetable mixture and sprinkle with fresh cilantro.

Serve warm as a main dish or a side dish. Enjoy your Pride Relasiness V!

Serve

Quinoa

Vegetable broth

Red bell pepper

Zucchini

Carrot

Spinach

Olive oil

Garlic

Cumin

Salt

Black pepper

Fresh cilantro

Lemon juice

Preheat your oven to 350°F (175°C) to ensure even baking.

Preheat the Oven

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

Mix Dry Ingredients

In a separate bowl, mix the milk, vegetable oil, and vanilla extract until thoroughly blended.

Combine Wet Ingredients

Pour the wet mixture into the dry mixture and stir gently until just combined. Be careful not to overmix.

Combine Mixtures

Spread the batter evenly in a greased 9x13 inch baking pan.

Prepare the Base

In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts.

Prepare the Topping

Sprinkle the topping mixture evenly over the batter in the baking pan.

Add Topping

Place the baking pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove the pan from the oven and allow to cool for at least 10 minutes before serving.

Cool

All-purpose flour

Granulated sugar

Baking powder

Milk

Vegetable oil

Vanilla extract

Brown sugar

Cinnamon

Chopped nuts (walnuts or pecans)

Preheat your oven to 350°F (175°C) to ensure it is hot enough when you are ready to bake.

Grease and flour a 9x13 inch baking pan to prevent the cake from sticking.

Prepare the Baking Pan

In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

In another bowl, cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Cream Butter and Sugar

Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry mixture to the wet mixture, mixing just until combined. Do not overmix.

Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

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

Cool the Cake

In a small bowl, mix the powdered sugar with a splash of water to create a thick glaze. Use this glaze to frost the cooled cake.

Sprinkle the edible glitter and colorful sprinkles on top of the glazed cake for a festive look.

Decorate

Butter

Eggs

Powdered sugar

Edible glitter

Colorful sprinkles

In a large pitcher, combine the carbonated water, granulated sugar, and citric acid. Stir gently until the sugar and citric acid are fully dissolved.

Add the natural flavor extract to the mixture and stir until evenly incorporated.

Add Flavor Extract

Juice the fresh lemons and strain the juice to remove seeds and pulp. Add the lemon juice to the soda mixture and stir well.

Juice the Lemons

Chop the fresh mint leaves and grate the fresh ginger. Add both to the mixture and stir gently.

Prepare Mint and Ginger

If desired, add a drop of food coloring to the mixture for a fun visual effect. Add ice cubes to chilled glasses before serving.

Add Optional Ingredients

Pour the craft soda into glasses, garnish with additional mint leaves or lemon slices if desired, and enjoy your refreshing Ped's Craft Soda!

Carbonated Water

Granulated Sugar

Citric Acid

Natural Flavor Extract

Fresh Lemons

Fresh Mint Leaves

Fresh Ginger

Food Coloring

Ice Cubes

Start by measuring out all your ingredients. Ensure the malted barley is crushed and the hops are ready to be added.

Prepare the Ingredients

In a large pot, bring 10 cups of water to a boil. This will be your brewing base.

Boil the Water

Once the water is boiling, slowly add 3 cups of crushed malted barley. Stir well to combine and reduce heat to a simmer.

Add Malted Barley

After 30 minutes of simmering, add 1 cup of hops. Continue to simmer for an additional 15 minutes.

Add Hops

After the boiling process is complete, remove the pot from heat and allow the mixture to cool to room temperature.

Cool the Mixture

Once cooled, add 1 tsp of yeast to the mixture. Stir gently to combine.

Add Yeast

Transfer the mixture to a fermentation vessel. Seal it and let it ferment for 5 to 7 days in a cool, dark place.

Ferment

After fermentation is complete, add 2 tbs of citrus zest, 2 tbs of grated ginger, and 1 cup of mint leaves. Stir gently.

Using a funnel, carefully transfer the brew into bottles, leaving some space at the top. Seal the bottles and refrigerate.

Bottle the Brew

Malted Barley

Hops

Water

Yeast

Citrus Zest (Lemon or Orange)

Ginger (fresh, grated)

Mint Leaves

In a large pot, heat 1000 ml of water to approximately 65°C (149°F). This will be the base for your beer.

Step 1: Prepare the Water

Add 200 g of malted barley to the heated water. Stir gently and maintain the temperature for about 60 minutes to allow the sugars to convert from the grains.

Step 2: Mash the Malted Barley

After mashing, sparge (rinse) the grains with an additional 500 ml of hot water to extract as much sugar as possible.

Step 3: Sparging

Bring the combined liquid (wort) to a boil. Once boiling, add 15 g of hops and boil for 60 minutes to extract bitterness and flavor.

Step 4: Boil the Wort

After boiling, cool the wort quickly to around 20°C (68°F) using a wort chiller or an ice bath.

Step 5: Cool the Wort

Transfer the cooled wort to a fermentation vessel and add 10 g of yeast. Seal the vessel and store it at room temperature for 5-7 days until fermentation is complete.

Step 6: Fermentation

After fermentation, add 2 g of coriander and 5 g of natural flavoring to the beer. Allow it to sit for an additional 2-3 days for the flavors to meld.

Step 7: Add Flavorings

Transfer the beer to bottles, adding a small amount of sugar to each bottle to encourage carbonation. Seal the bottles and store them in a cool, dark place for another week.

Step 8: Carbonation

After a week, chill the bottles in the refrigerator before serving. Pour into a glass and enjoy your homemade Heineken 0.0!

Step 9: Chill and Serve

Coriander

Natural Flavoring

Gather all the ingredients listed above. Wash the fresh mint leaves and apple slices thoroughly.

In a large pitcher, combine the crisp apple juice and lime juice. Stir well to combine.

Mix the Juices

Slowly pour in the sparkling water to the juice mixture. Stir gently to preserve the fizz.

Add Sparkling Water

Fill each serving glass with ice cubes to keep the drink chilled.

Prepare the Glasses

Pour the mixed juice and sparkling water over the ice-filled glasses. Add apple slices and fresh mint leaves for garnish. If desired, drizzle in your choice of sweetener to taste. Serve immediately.

Garnish and Serve

Sparkling Water

Crisp Apple Juice

Lime Juice

Apple Slices

Optional Sweetener (like agave or honey)

Cut the lime in half. Squeeze half of the lime juice into the beer, and set the other half aside for garnish.

Prepare the Lime

Take a small plate and pour the salt onto it. This will be used for rimming the glass.

Add Salt

If you prefer your drink chilled, fill a glass with ice cubes.

Optional: Ice

If using ice, take the glass and rub the lime wedge around the rim, then dip the rim into the salt to coat it.