‘Homebound’ Italian Greyhound

INGREDIENTS

• 1 tablespoon fresh chopped rosemary
• 1/4 cup sugar
• 2 ounces gin
• 4 ounces grapefruit juice
• 1 ounce Aperol or Campari liqueur
• 1 fresh rosemary sprig, for garnish

INSTRUCTIONS

• Combine the rosemary and sugar and spread on a small plate.
• Rub the edge of a glass on a wedge of fresh citrus — grapefruit would be perfect — then press the glass onto the plate, turning to coat.
• Fill the glass with ice. Add the gin, juice and Aperol. Garnish with a rosemary spring
• Swirl or stir gently. Enjoy.

Peanut Butter Chocolate Pie

INGREDIENTS

FILLING

• 1 14-ounce can coconut cream
• 1 cup dark chocolate 
• 1/4 cup peanut butter
• 1/4-1/2 cup powdered sugar (or other sweetener of choice, such as maple syrup)

CRUST

• 1 3/4 cups finely ground pretzels 
• 1/4 cup sugar
• 1 stick butter 

INSTRUCTIONS

PRETZEL CRUST

1. To a medium mixing bowl, add pretzel meal, sugar, add melted butter. Stir to thoroughly combine - it should be moist and moldable.
2. Transfer mixture to a standard 9-inch pie pan (adjust number/size of pan if altering batch size) and use hands to form a uniform crust, working it all the way up the edges of the pan.
3. Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.

FILLING 

1. Add coconut cream and dark chocolate to mixing bowl and heat until melted. Gently stir and combine.
2. Set in the refrigerator uncovered to chill for 2-3 hours, or until mostly firm.
3. In the meantime, preheat oven to 325 degrees F.
4. Once the filling is chilled add peanut butter and mix once more.
5. Mix until well incorporated, then transfer to the cooled pretzel crust.
6. Chill for another 2-3 hours.
7. Top with your choice of coconut whipped cream, peanut butter, crushed peanuts, and/or crushed pretzels (optional).