Cannabis Carnival Fried Dough
Nov30

Cannabis Carnival Fried Dough

During Carnival days Italians in Tuscany traditionally eat cenci (litteraly rugs, fried dough). The only thing that could make this Cannabis Carnival Fried Dough better is some 100% natural home-grown cannabis. Cannabis Carnival Fried Dough Recipe 1 1/3 cup all-purpose flour 1 1/2 Tablespoons of The Best Weed Butter Ever! 1/4 cup powdered sugar 2 free range eggs 1 teaspoon baking soda 1 orange, peel grated 1 pinch salt 2 Tablespoons vin santo (or vodka, grappa, brandy…) 2 cups of vegetable oil for deep frying Instructions: Pour the flour onto a large working surface, make a well in the centre and put all the other ingredients there. Knead all the ingredients with your hands. Knead it at least for 10 minutes, until the dough becomes very elastic and smooth, and it no longer sticks to your hands. Let the dough rest for about 30 minutes, dusted with flour and wrapped in a kitchen towel. Roll out the dough with a rolling pin or with the pasta machine to make long and paper thin sheets of pasta, about 1 or 2 mm thick, so that the cenci will be feather light when fried. Use a tiny amount of flour to help rolling out the dough, but try to dust it off or shake it off from the cenci, because it will be the first thing to burn in the hot frying oil, giving an unpleasant burnt flour taste to our cenci. Cut the pasta sheets with a knife or a wheel in strips about a span long and 3 inches in width. Heat the vegetable oil in a large skillet and when it reaches 180°C deep fry the cenci. If you don’t have a cooking thermometer, use some dough scraps to check when the oil is ready: it will be hot enough when, dipping a thin scrap, this will be immediately surrounded by many tiny bubbles. Fry the cenci in batches for about 30 seconds per side, checking them often and turning them with two forks or a pair of pliers. Carefully remove the cenci from the oil and drain them for a few minutes on a dish lined with kitchen paper, then dust them with caster sugar or powdered sugar. They are delicious warm, but, believe me, you will recognize all the flavours and aromas just when cold! Recipe adapted from Juls Kitchen  ...

Read More
All-Medicated Butter Pie Crust
Nov30

All-Medicated Butter Pie Crust

All-Medicated Butter Pie Crust Ingredients 2 1/2 cups (12 1/2 ounces) all-purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 2 sticks (8 ounces) unsalted butter, cubed and very cold 1/2 cup very cold water, plus more as needed Directions To Make by Hand: Whisk together the flour, sugar, and salt in a large mixing bowl. Add the cubed butter to the flour mixture, and cut it using a pastry cutter [1] (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until the largest pieces of butter are in between the diameter of a dime and a nickel. Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water. Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball. Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum one hour (this allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out). To Make in a Food Processor: In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until the mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. With the machine running, add about half the water through the feed tube in a slow, steady stream; stop when the dough holds together without turning wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, then add a bit more water, one tablespoon at a time. Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum one hour (this allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out). Recipe adapted from YumSugar Maybe add some green food coloring, just so everyone knows 😉...

Read More
Chocolate Chip Cookie Dough Ice Cream Sandwiches
Nov30

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Chocolate Chip Cookie Dough Ice Cream Sandwiches YIELD: MAKES 9 ICE CREAM SANDWICHES (MORE IF YOU CUT THEM SMALLER) Ingredients 1/4 cup Cannabis butter AKA The Best Weed Butter Ever! 1/4 cup unsalted butter 1/3 cup packed light brown sugar 1/4 cup granulated sugar 2 tablespoons milk 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1 1/4 cup all-purpose flour 1 cup mini chocolate chips Nonstick cooking spray Quart cookie dough ice cream, softened to spreadable consistency Directions For the cookie dough, in a large microwave-safe bowl, melt the butter with the brown and granulated sugar. Stir to combine. Stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth. Let the mixture cool completely (so the chocolate chips don’t melt) then stir in the chocolate chips. Line an 8X8-inch baking pan (preferably with very straight sides) with two pieces of parchment paper (cut into 8-inch strips) so they extend well beyond the edges of the pan on all four sides; this will help to lift up and easily remove the frozen sandwiches. Scatter half of the dough into the pan and use your hands to press it into an even layer. Top with a second set of parchment strips that extend over each side. Lightly coat the parchment with nonstick cooking spray. Scatter the remaining dough over the top and press into an even layer. Fold the overhanging parchment over the dough and freeze for at least an hour (can be frozen for several days in advance.) Use the parchment strips hanging over the edge to lift out the top layer of cookie dough. Then remove the second layer. Place another set of parchment slings (I know, enough with the parchment already!) in the pan. Peel the parchment from one square of cookie dough and set it inside the pan with the smoothest side down. Spread the softened ice cream over the top into an even layer. Peel the parchment from the remaining square of cookie dough and place it, smoothest side up, on the ice cream. Gently press it into the ice cream. Cover the pan (with the parchment overhangs, if desired) and freeze for at least 2-3 hours but preferably 6-8. Using a long, sharp knife, run it under hot water, wipe dry, and slice the cookie dough ice cream sandwiches into squares, repeating with hot water after each slice (you can lift up on the handles to remove it from the pan before slicing – I found I had to run a knife around the edges to loosen any ice cream that had stuck to the pan corners). Eat fast so...

Read More