Recipe Development

This Month's Recipe

Peanut Butter Cookies

INGREDIENTS

• 1 cup peanut butter
• 4 tablespoons infused butter (softened)
• ½ cup white sugar
• ½ cup brown sugar
• ½ cup flour
• 1 egg
• pinch of salt

INSTRUCTIONS

1. 1. Heat oven to 340°F.
   2. Combine all of the ingredients in a large bowl. Stir until smooth.
   3. Divide the dough into 15 balls and press them down on a baking sheet covered with parchment.
   4. Bake until set and until the edges have the slightest bit of color, about 8-10 minutes. Allow to cool for 15 minutes. Cookies will get firm during the cooling process. Enjoy.

Last Month's Recipe

Infused Cookie Dough Ice Cream

• Cookie Dough Recipe :
  
  

  ½ cup infused butter, at room temperature

  ½ cup packed light brown sugar

  ½ cup granulated sugar

  1 large egg, at room temperature

  1 tsp vanilla extract

  1 ¼ cup all-purpose flour

  1 Tbsp cornstarch

  ½ tsp baking soda

  ½ tsp salt

  1 ½ cup chocolate chips

  1 cup lightly toasted, coarsely chopped pecans (optional)

  DIRECTIONS

  1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.

  2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using). Chop 1 1/2 cups of cookie dough into bite-sized pieces and and freeze. Save remaining cookie dough for future use. 
  
  

• Ice Cream Base Recipe
  
  2 large eggs
  
  3/4 cup sugar 
  
  2 cups heavy or whipping cream
  
  1 cup milk
  
  2 teaspoons vanilla extract
  
  Whisk the eggs in a mixing bowl until light & fluffy. Whisk in the sugar, a little at a time, then contiune whisking until completely blended, about 1 minute more. Pour in the cream and milk to blend.
  
  Add the vanilla extract to cream base and blend.
  
  Transfer cream base to ice cream maker and freeze following the manufacturer's instructions.
  
  When the ice cream is quite stiff (approx. 1 minute before done), add the chopped cookie dough. Be sure to wait until very last minute, otherwise the dough will get sticky and unmanageable. Continue freezing until the ice cream is ready.
  
  Makes generous 1 quart.

Previous Recipes

Sun-Kissed Grilled Pineapple Salsa

• Ingredients:
  • 1 pineapple, peeled and sliced
  • 1 jalapeno, seeded and finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons cannabis-infused olive oil
  • Juice of 1 lime
  • Salt to taste
• Directions:
  1. Preheat grill to medium-high heat.
  2. Grill pineapple slices for 2-3 minutes per side until grill marks appear. Remove from grill and chop into small pieces.
  3. In a bowl, combine grilled pineapple, jalapeno, red onion, cilantro, cannabis-infused olive oil, lime juice, and salt.
  4. Mix well and let the flavors meld for at least 10 minutes before serving. Serve with tortilla chips or as a topping for grilled meats.

Strawberry & Brie Croissant French Toast Bake

The original recipe was from Savour Ontario and has been slightly modified for our purposes.

Ingredients:
2 cups whole milk
2 tbsp infused butter
6 eggs
2 tsp vanilla extract
1 wheel of Brie
2 cups of cut strawberries
5  tbsp strawberry jam
12-14 croissants
1/2 tsp salt

Preheat oven to 375F.

Brush infused butter over a baking dish.

In a large bowl, mix eggs, vanilla extract, strawberry jam, whole milk, and salt until smooth.

Roughly tear croissants into pieces and place into baking dish.

Cut brie into squares and sprinkle the brie and strawberries over the croissants.

Pour milk mixture over croissants and allow to soak for 5-10 mins. Place into oven and bake for 30 mins or until a toothpick is inserted and comes out clean.

We recommend serving warm with maple syrup.