Nothing is more quintessential then medicating with brownies. They are rich, luxurious in chocolate taste and can please a multitude of people. But why not deepen the flavor by adding a combination of Peppermint Extract and Lamb's Bread? Both flavor profiles shoot your taste buds into space when it combines with the complexities of dark chocolate. After a long hard day why not indulge your senses with the perfect artisan brownie?
Mise en place:
12 tablespoons unsalted butter4 grams ground Lamb's Bread3 large eggs
1 1/2 cups turbinado sugar
2/3 cup dark cocoa powder
1 cup all-purpose flour1 cup dark chocolate chips1 teaspoon peppermint extract1 teaspoon vanilla extract1 teaspoon almond extract
1/2 teaspoon sea salt
Directions:In a bowl, cream the butter and sugar together. Add the cocoa powder, eggs, vanilla extract, almond extract and peppermint extract to the mixture and combine. Now add the flour, Lamb's Breath and sea salt. Finally add in the dark chocolate chips.
Pour the batter into a greased 8x8 pan and cook at 350 degrees for 35 minutes. Cut into 8 servings at 1/2 gram each and enjoy :)
Chocolate pairs so beautifully with some many different food items that it is a constant delicious journey. Bananas are one fruit of many that is a match made in heaven for chocolate. This simple recipe takes little time to make yet will send your mouth on a thrill ride. Enjoy the notes of Banana Kush as it truly adds an enjoyable element to these cookies.
Mise en place:
1 cup cannabutter with 13 grams of Banana Kush infused in it
1 cup turbinado sugar (raw sugar)
1 cup brown sugar
2 teaspoons vanilla extract2 teaspoons banana extract
3 cups all purpose flour
2 cups semisweet chocolate chips
1 whole large banana
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 degrees. In a bowl, cream the butter, turbinado sugar and brown sugar in a bowl. Slowly beat in the eggs one at a time and add both the extracts into the mixture. Add the salt, baking soda, banana and chocolate chips. Stir until everything is incorporated into the cookie dough. Divide the dough into 13 large cookies and bake for 8 to 10 minutes depending on the oven you are using. Keep an eye on them, as many ovens vary in temperatures. Enjoy :)
Chef Mark S. Painter, CEC is a chef and instructor in Colorado. Center of the plate, international cuisine, soups/sauces/stocks/consommés and restaurant management are some of the classes he teaches. He has been in the restaurant industry for 30 years specializing in fine dining. He has the rare ability to be able to cook authentic world cuisine dishes so well one would assume he was born in the country the dish came from. He has also won several local and national culinary competitions and operates a ice sculpture business called The Mark of Excellence.
In conversation one day he brought up the idea how easy and delicious it would be to make tamales but instead of using lard substituting with cannabutter. Indeed, as I could not agree more as cannabis would lend a wonderful earthy flavor to the tamale dough. The following link contains his recipes for tamales and some wonderful historical information. To make this a medicated dish use 1 cup of Big Bud cannabutter instead of the lard. Serve with some roasted poblano sweet corn and avocado. Enjoy :)https://docs.google.com/leaf?id=0B4XOTju2nSQAM2FmMzU1YTYtMTAyMy00MmRlLWE2YWEtOGNhYTEyMzdmOGI1&hl=en&pli=1