I love, love, love, love spiced ginger cake! I created this cake this past summer for a cook out at my friend Marta's place in Colorado Springs. Everyone loved it so much they all suggested to include cannabis in the recipe. When the time came around to create this cannabis cake I chose the Headband strain to bake with. Headband, spiced ginger and orange pair so perfectly together that your taste buds have a sensory overload of pleasure. Enjoy with guests or by yourself with your favorite cup of tea. Enjoy!
Mise en place:
5 grams ground Headband2 1/2 cups flour1 cup sugar1 cup powdered sugar1 cup molasses1 cup vegetable oil1 cup hot water1/2 minced fresh ginger1/2 cup crystallized ginger pieces2 eggs1 tablespoon orange extract2 teaspoons baking soda1 teaspoon cinnamon1/2 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon vanilla1/2 teaspoon cloves
Preheat the oven to 350 degrees. Butter a bunt pan of your choice and the lightly flour the pan. In one bowl, add the flour, cinnamon, nutmeg, and cloves. In another bowl combine the hot water, baking soda, molasses, ginger, cannabis, oil and sugar. Now slowly combine the dry ingredients into the wet ingredients. Lastly, add the eggs and vanilla until smooth.
Pour this mixture into the prepared bunt pan and bake for 55 minutes or until the cake springs when touched. While the cake cools you can prepare the orange drizzle for the cake. In a bowl combine 1 cup powdered sugar, 1 tablespoon orange extract, 1/2 teaspoon cinnamon and 1/2 teaspoon water if the mixture is too thick for your taste. Drizzle over the cake when it is completely cool and let the glaze set. Finish the cake by putting crystallized ginger pieces on top. Enjoy 10 servings of this delicious cake at 1/2 gram a piece. Low doses for many pieces!
As my very busy Sunday came to a close, I ended up slicing through my left thumb nail and into the rest of my thumb in once quick crescent swoop. I was driven to the emergency room where the Doctor glued my finger back together. After the ridiculousness of this situation I was still determined to put together a recipe and end the night on a positive note.
What is better to calm my nerves on a night like this? A Lemon Haze Chicken Burrito! This dish was very comforting and nourishing to the body. And the medication level was just right to ease the pain of recent laceration incident. Lemon Haze pairs wonderfully with the spicy flavors of the burrito and ties all of the flavors into a wonderful medley. Enjoy!Mise en place:1 large flour tortilla1/3 cup white rice1/4 cup black beans1/4 cup grilled chicken1 gram Lemon Haze Kief activated 1/2 ounce olive oil1 tablespoon chipotle sauce1 tablespoon pico de gallo1 tablespoon guacamole1 tablespoon sour cream2 teaspoons adobo sauceDirections:Turn the broiler on in your oven and let it warm up. Mix the white rice, black beans, and chicken in a bowl. Spoon the mixture onto the tortilla. Now spread the pico de gallo, guacamole, sour cream, adobo sauce, and chipotle sauce on the mixture. Roll the burrito into the way you fancy. Place into the oven under the broiler for about 2-3 minutes or until the top starts to develop dark brown spots. Flip the burrito over and do the same but make sure not to over cook. Serve with a side of guacamole, sour cream and enjoy!
Buttercream is the fundamental cake frosting when it comes to icing, filling and decorating a cake. It is the frosting everyone remembers as a kid when you eagerly awaited your birthday cake. But, not all buttercream frostings are created equally. Most commercial cake bakeries use a combination of shortening and butter to make their buttercream. And most places now use 100% shortening and no butter. Why is this you ask? Shortening has a longer shelf life and is more stable on the shelf than real butter. Most bakeries can extend the shelf life of the cake this way. But real buttercream cakes only have a shelf life of 7 days thus making it a cost issue for mass producing bakeries. While yes, some artisan bakeries still stick true to the original buttercream recipe but these bakeries are few and far in between.This recipe is a true American buttercream recipe, so you can enjoy it knowing you won't be consuming anything short of that. White Widow adds a very interesting depth of flavor to the buttercream and pairs beautifully with the flavors of vanilla, almond, and salted butter. Enjoy this on the next cake you bake and medicate deliciously!Mise en place:1 cup White Widow salted cannabutter4 cups sifted powdered sugar1 teaspoon vanilla extract1 teaspoon almond extract1-3 teaspoons milkDirections:Cream the butter in a mixer bowl on medium for 2 minutes then turn off. Add in some sifted powdered sugar and turn your mixer on the lowest setting. Add in the vanilla and almond extract. Slowly add in more powdered sugar until all of it is gone. Add in the milk until you achieve the desired thickness and consistency. If you do not have a stand mixer you can do this by hand instead. Either way will work just fine :)