Double Cannabis Infused Salted Caramel Cups

This recipe isn’t that difficult to execute, if you plan in advance.

The most difficult part will be making your own cannabis infused butter and then giving enough time for both layers of this treat to harden in your refrigerator.

Truth be told, waiting for something that you know will provide a fantastic experience is really the hardest part.

First, make the cannabis infused chocolate.

Ingredients:

  • 40 grams of 74% dark chocolate
  • 1 tbsp of cannabis infused butter (melted)

Directions:

  • Melt the butter in a hot water bath. I simply use a small glass bowl that fits inside a larger saucepan, just like the in photo (below).

  • Melt the chocolate in small pieces while you continue to stir and blend the butter into the chocolate. Your infused chocolate should look like the photos (below).

  • Fill your silicone chocolate mould 1/2 full of the melted chocolate, as shown in the photo (below).

  • Refridgerate the mould for 12 hours to ensure that the chocolate has hardened.

Caramel Layer Ingredients:

  • 1/4 cup of maple syrup
  • 1/8 cup of heavy cream (35% whipping cream)
  • 1 tbsp of cannabis infused butter
  • pink Himalayan salt to season

3 slivered almond pieces are needed per cup. The mould I used, has 15 cups, so I used 45 pieces.

Directions:

  • Melt the butter directly into a small saucepan over a medium-low flame.
  • Add the maple syrup and heavy cream.

  • Stir and continue to stir the contents within the saucepan to ensure that the mixture is well blended and doesn’t scorch.

Your mixture should be a light golden colour (as you
can see in the photo below).

  • Bring the mixture to a gentle boil while continuing to stir.

The mixture will darken in colour and become a rich butterscotch. It will thicken into a sauce that will cling to a spoon (as opposed to running off).

  • Remove the partially filled chocolate mould from the refrigerator and add a caramel layer on top of the chocolate. This will fill the mould.

  • Insert 3 slivered almond pieces (into the caramel) per cup.

  • Salt the top of each caramel cup.

  • Place the mould back into the refrigerator and chill for another 12 hours.

Remove the cups from the mould and arrange on a serving platter. The cups freeze well and can be made prior to a special event.

I welcome your comments and I invite you to follow me on my journey…there will be medicated caramel! 😉

~ Rebecca

Cannabis Infused: Garden Fresh Pea Purée

Yeah, what can I say? Eventually you just get tired of making and eating your standard, run of the mill, pot brownies and your gastronomic palate moves on.

I love fresh green peas straight out of the garden.

While we’re on the topic of food items that I love, I also love cannabis, cannabis infused butter, garlic and 35% whipping cream.

Thick, smoked bacon, fresh chives and plantain chips aren’t half bad either…

In my world, that’s all the fixings a person needs to take a basic recipe for mushy peas and lace it up right!

Ingredients:

  • 1 quart of sweet green peas (washed and shelled)
  • 1 tbsp of cannabis infused butter (melted)
  • 1/8 of a cup of heavy cream (35%)
  • 1/2 tsp of minced garlic
  • 12 plantain chips (crackers would work too)
  • 1 strip of bacon (cooked and drained dry, then cut in 12 small pieces)
  • freshly chopped chives
  • pink Himalayan salt and freshly ground black pepper to taste.

Directions

  • Melt the butter in a small bowl inside a pot of boiling water.

pro-tip:
If you melt the butter in a hot water bath before you mix it in with your peas, the finished purée will be more evenly medicated and you are less likely to have pockets of purée that are stronger than others.

  • Shell and wash the peas.
  • Boil or gently steam the peas for 5 minutes. (They should be tender and cooked all the way through but not falling apart.)
  • Drain the water from the peas.
  • Blend the peas in a high powered blender or food processor along with the melted butter, heavy cream and minced garlic.
  • Season with salt and pepper to taste.

The purée should look smooth and thick, just like the photo (above).

To make the canapés:

  • Spread the purée, evenly on top of a plantain chip or thin cracker.
  • Position a small piece of bacon in the centre of the purée and garnish the top of the bacon piece with freshly chopped pieces of chive.

Enjoy!

These bite size morsels make a fantastic addition to a charcuterie board. You will have pea purée left over and I use it as a dressing for cold salads, as a sauce over meats or as a condiment for steamed vegetables.

It’s incredibly versatile.

I welcome your comments and I invite you to follow me on my journey….nothing beats fresh peas and cannabis, homegrown never tasted so good. 😉

~ Rebecca

Cherries Dipped In Cannabis Infused Dark Chocolate

 

Fresh cherries picked right off of a cherry tree are my absolute favourite fruit.

In Canada, cherries are a fairly expensive fruit.

In stores and at roadside fruit and vegetable stands you can expect to pay about $4 per pound or just over $8 per kilogram.

Usually you can only buy them fresh in July (for about 3 weeks) in the part of Canada where I live.

As the season for them isn’t very long, I try to make a few special recipes to celebrate my love for them.

This year I decided to medicate dark chocolate with cannabis infused butter and then I dipped some cherries in the chocolate.

Ingredients:

  • 30 fresh cherries (washed and dried)
  • 80 grams (2.8 ounces) of 74% dark chocolate (melted)
  • 2 tbsp of cannabis infused butter

Directions:

  • Melt the cannabis infused butter in a small glass mixing bowl submersed in boiling water. Stir the butter as it melts and reduce the flame to medium-low. The goal is to gently heat the butter and chocolate without scorching it.

  • Melt the chocolate the same way. Add one piece at a time and stir well until all the chocolate is melted and is thoroughly combined with the butter.

  • Line a small baking sheet with waxed paper. Carefully remove the glass bowl (full of melted chocolate) from its hot water bath. Hang onto the stem of each cherry and dip it into the chocolate, making sure to fully immerse each one.

  • Place each chocolate coated cherry on the waxed paper-lined tray and put the whole tray in the fridge overnight.

Cannabis Infused Chocolate Covered Cherries

Enjoy on their own or use as a special garnish as part of another dessert.

I welcome your comments and I invite you to follow me on my journey…letting life be one big bowl of fresh cherries. 😉

~ Rebecca