Top Recipes
Triple Chocolate Pudding Cookies
Ingredients:
● 3/4 cup butter (room temp)
● 3/4 cup brown sugar
● 1/4 cup sugar
● 2 eggs
● 3 Tbsp vanilla
● 1 (approx 3.4 ounces) package instant chocolate pudding mix (I use Godiva dark chocolate mix)
● 1/4 cup dark cocoa powder (sifted)
● 2 cups flour
● 1 tsp baking soda
● 3/4 cup each - mini chocolate chips, dark chocolate chips, & semisweet chocolate chips
● 4 Tbsp cannabis oil (melted)
● Pinch of salt for love luck and happiness!
Directions: Preheat oven to 350 degrees. Mix together butter and sugars in a large mixing bowl. Then mix in eggs, vanilla, and cannabis oil in a large mixing bowl until creamed, scraping down the sides of the bowl. Add pudding mix, sifted cocoa powder and mix on low until combined. Scrape down bowl. Add flour, baking soda, and salt. Mix on low for about 30 seconds or until it’s just incorporated. Finally, add in all chocolate chips and finish mixing by hand with a spatula.
Don’t over mix!
Using a one-inch ice cream scooper, scoop out cookies onto parchment-lined cookie sheets and slightly flatten cookies by hand. Put in the freezer for 10 mins. (Should make approximately 44 cookies)
Bake for 10 mins, Don’t over bake!! (The middle of the cookie may look slightly undercooked but that’s okay!)
Cool for 10 min then transfers to wire cooling rack and enjoy!!
You can freeze the cookies for up to 6 months as well.
Lemon Blueberry Bars
Crust Ingredients:
1 1/2 cups graham crackers crumbs
2 Tbsp. melted butter
2 Tbsp. infused melted coconut oil
1/4 cup brown sugar
2 tsp. Lemon zest
Crust Directions:
Mix All Ingredients into a medium bowl and then press into an 8x8 parchment-lined pan.
Filling Ingredients:
2 egg yolks
1 14 oz. can sweetened, condensed milk
1/2 cup fresh squeezed lemon juice
2 tsp. Lemon zest
1 cup blueberries
Filling Directions:
Whisk egg yolks and sweetened condensed milk in a large bowl. Whisk in lemon zest and lemon juice, incorporate until thick. Pour into an 8x8 pan and add blueberries on top. Bake at 350℉ for 15 minutes or until set. Cool for 10 minutes then refrigerate 1 to 2 hours until chilled completely. Cut into bars and enjoy! Keep refrigerated.
Tips: To reduce the fat simply use fat-free sweetened condensed milk and omit the brown sugar from the crust. And if you dislike blueberries, try raspberries or blackberries instead...or omit fruit completely! This versatile recipe is perfect for curious consumers to try their hand at!
Papaya Salad
Ingredients:
1 large ripe papaya
1 pineapple
2 rainbow bell peppers (or red)
10 Mint leaves torn
5 Thai basil leaves chopped
1 Cilantro bunch chopped
Dressing:
Rice wine vinegar 1/2 cup
Soy sauce 1 tbsp
Sugar 1 to 2 tbsp
(Optional: 1 drop Distillate mixed into the dressing)
Chop all ingredients either julienne or into chunks, depending on your taste. Mix everything together so ingredients are evenly distributed throughout the salad.
(Pro-Tip: Use a measuring cup to make and mix the dressing in before pouring lightly over salad mix.)
Keep leftovers refrigerated for up to four days.
