6 PACK JUST IN TIME FOR SUMMER:

• Mix Pocket Knife with sugar at a 1:2 ratio
• Add 2 Tbsp of hot water
• Froth with a hand mixer (or shake in a mason jar with ice cubes) until stiff peaks form
• Top of with milk and add ice as needed

• Mix Pocket Knife with approx 250ml of hot water
• Add sugar or sweetener and stir
• Pour milk, top with ice, and enjoy! 

In a bowl, mix the following:

• 2 Packs of Pocket Knife
• 2 Tbsp coarse salt
• 2 Tbsp garlic powder
• 2 Tbsp smoked paprika
• 1 Tbsp black pepper
• 1 Tbsp crushed coriander
• 1 Tbsp onion powder
• 1 tsp chili powder
• 1/2 tsp cayenne (adjust this as you desire for more or less heat)

Use or store. Once mixed, you can use this immediately. If you have any seasoning left over or you make a double batch, you can store it in an airtight glass container for around a month for the best flavor.

• Add 2 scoops of ice cream to a blender
• Mix Pocket Knife with approx 250ml of hot water
• Blend and serve

For a healthier alternative, substitute ice cream for a handful of ice and add a scoop of vanilla or chocolate protein powder

• Add 2-3 scoops of gelato into a cup and dig a ditch in the middle
• Mix Pocket knife with 100-120ml of hot water
• Pour coffee into the ditch and enjoy

• Mix pocket knife with 1oz of hot water
• Add a handful of ice to a cocktail shaker
• Pour 2 oz of vodka, 0.5 oz of coffee liquor, 0.5 oz of simple syrup, and Pocket Knife into the shaker
• Shake vigorously
• Strain the cocktail while pouring into a martini glass
• Garnish with 3 coffee beans

This recipe only takes 10 minutes to make and doesn’t require eggs!

• Mix 2 packets of Pocket Knife with 355 ml of hot water and allow to come to room temp in a shallow bowl
• Add 1 ½ cup heavy cream, ⅓ cup sugar and 2 tsp vanilla extract to a bowl and whisk until stiff peaks form
• Add 8 ounces of room temp mascarpone cheese and fold into the mixture

1. Dip 1 package of lady fingers into the cooled pocket knife and place them in a single layer at the bottom of a 8x8 dish.
2. Smooth out ½ of the mascarpone mixture over the first layer of lady fingers 

• Repeat steps 1-2 using up the rest of the ingredients
• Top with a generous dusting of cocoa powder or chocolate shavings 
• Let the tiramisu rest in the fridge for 3 hours or overnight.
• Serve and enjoy!

Preheat the oven to 375°F.

• DRY INGREDIENTS: In a large bowl, whisk together 2 & 1/2 cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, ½ tsp cinnamon and 1 1/2 package of Pocket Knife (save the other ½ for later)
• WET INGREDIENTS: Mash 3 brown bananas, Add this to another bowl and crack in 2 eggs, then mix. Add in 1 tbsp of vanilla extract, ½ cup of olive oil, ½ cup of brown sugars, ½ cup of granulated sugar, and ½ cup of plain greek yogurt
• Slowly add the dry ingredients to the wet. Mix to form a thick batter and set aside.
• CRUMBLE TOPPING: In another small bowl, add 3 tbsp chilled salted butter and ⅓ cup flour.
• Toss to coat the butter in flour, then add 3 tbsp brown sugar and 3 tbsp rolled oats.
• Using your hands, crumble the butter into pieces while consistently tossing to coat in the flour and sugar. You're looking to make pieces no bigger than the tip of a pencil eraser. Set this in the fridge while you prep the rest of the recipe.
• SUGAR LAYER : In a small bowl, whisk 3 tbsp granulated sugar, 1 tbsp brown sugar, 1 tbsp all-purpose flour, 1/2 tsp of ground cinnamon and the remaining ½ package of Pocket Knife
• Add muffin liners to a jumbo muffin tin
• Scoop a small amount of batter to each cup, then sprinkle in about 1 & 1/2 tsp of sugar mixture. Layer more batter on top until the muffin tin is about 3/4 of the way full. Add a generous layer of the crumble topping.
• Bake for 25-30 minutes or until a toothpick comes out clean. Enjoy!