Chocolate Peppermint Cannabis Crinkle Cookies
Dec22

Chocolate Peppermint Cannabis Crinkle Cookies

Chocolate Peppermint Cannabis Crinkle Cookies These unbelievably delicious cookies always bring the holiday spirit. Adapted from Williams-Sonoma’s “Essentials of Baking” Ingredients 4 oz. unsweetened chocolate, chopped 1/4 cup The Best Weed Butter Ever 2 tsp. instant coffee or espresso granules 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 tsp. baking powder 1/4 tsp. salt 4 large eggs 2 c. granulated sugar 1 tsp. vanilla extract 12 oz bag peppermint chips, like Andes Baking Chips 1/2 c. powdered sugar, or more depending Directions: Place the chocolate and butter in the top of a double broiler placed over barely simmering water. Heat, stirring often, until the butter and chocolate melt, then add the instant coffee granules. Remove from over the water and set aside to cool slightly. (You can also do this without a double broiler, placing the saucepan over direct heat on the lowest possible setting– just make sure you don’t burn the chocolate!) In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, combine the eggs, granulated sugar, and vanilla. Beat on medium speed until light in color and thick, about 3 minutes. Fold in the melted chocolate and butter mixture. Add the dry ingredients gradually and beat until incorporated, then mix in the peppermint chips. Cover the dough with plastic wrap and chill in the refrigerator until the dough is firm, about 2 hours. Position a rack in the middle of the oven and preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Sift the powdered sugar into a small bowl. To form each cookie, roll a round of dough between your palms into a 1/2 inch ball, then roll the ball in the confectioner’s sugar to coat. Place the cookies 3 inches apart on the prepared baking sheets. Bake one sheet at a time until the tops are puffed and crinkled and feel firm when lightly touched. Bake 13-17 minutes. (Mine actually take 10-11 minutes. You do not want to overbake these!!) Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Store in an airtight container with a piece of fresh...

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Cannabis Cherry Pies
Dec03

Cannabis Cherry Pies

These single serve Cannabis Cherry Pies are melt in your mouth delicious! With a little of The Best Weed Butter Ever and you will have a wonderful dessert with a special little something. 🙂   Ingredients pie dough: 2 cups all purpose flour ¼ teaspoon baking powder ¼ teaspoon salt ¾ cup cold The Best Weed Butter Ever! ¼ cup cold cream cheese, cut into cubes 2 Tablespoons buttermilk filling: 3 cups cherries, pitted and quartered 2/3 cup granulated sugar 3 tablespoons minute tapioca 2 teaspoons ground cinnamon 1/8 teaspoon salt 2 tablespoons lemon juice 2 teaspoons almond extract egg wash: 1 egg 1 tablespoon heavy cream cherry icing: ½ cup powdered sugar, sifted 2 tablespoons Kirshwasser 1 tablespoon heavy cream 1 teaspoon vanilla extract Directions 1. Preheat oven to 400°F. 2. In a bowl sift together the flour, baking powder and salt. 3. Add the cold cubs of butter and cream cheese and cut in with a pastry knife or your fingers until a fine crumble is made. 4. Add the buttermilk and gently work together, until a dough just comes together. 5. Form the dough into a disc, wrap it in plastic wrap and place in the refrigerator. 6. While the dough chills prepare the filling. Place the filling ingredients into a bowl and mix together until well combined. Set aside and allow the mixture to sit for 10 to 15 minutes. 7. Roll the dough out onto a lightly floured surface until ¼ inch thick. 8. Cut twelve 4 inch circles from the dough and fill each with a small amount of cherry filling. 9. Whisk together the egg and cream. 10. Brush the perimeter of each hand pie with the egg wash and fold/pinch together, creating ½ circles. 11. Press the ends with the back of a fork to seal and brush the tops with the egg wash. 12. Using a pairing knife, cut 3 small slits on the tops of each hand pie. 13. Place them onto a parchment lined baking sheet and bake in the oven for 15 to 18 minutes or until golden brown. 14. Allow the hand pies to cool completely on a cooling rack. 15. While the hand pies cool, place the powdered sugar, Kirshwasser, cream, and vanilla extract into a small bowl and gently stir together with a fork until fully incorporated and smooth. 16. Drizzle the icing over the hand pies and serve.   Recipe adapted from Spoon, Fork,...

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Medicated Muddy Buddies
Dec02

Medicated Muddy Buddies

Medicated Muddy Buddies always remind me of holidays with friends and family. This treat that takes 15 minutes to make will bring everyone joy this season! Ingredients 9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination) 1 cup milk chocolate chips 1/2 cup peanut butter 1/4 cup of Cannabis-Infused Butter AKA The Best Weed Butter Ever! 1 teaspoon vanilla 1 1/2 cups powdered sugar Directions Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and cannabis-infused butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. Expert Tips Peanut butter purists will enjoy this favorite snack when peanut butter chips are used instead of the chocolate chips. Recipe Adapted from Betty Crocker...

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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  ...

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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...

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Cream Cheese Frosting with Weed Butter
Nov05

Cream Cheese Frosting with Weed Butter

 This sweet, smooth Cream Cheese Frosting with Weed Butter will go great on pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies.  Ingredients 2 Tablespoons Cannabis butter AKA The Best Weed Butter Ever! softened 2 Tablespoons cream cheese, softened 2 cups powdered sugar 1 teaspoon vanilla extract Directions In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract *If you want chocolate frosting, add 1/4 to 1/2 cup cocoa (depending on how rich you like it) 🙂 This recipe has been modified from the Food...

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