• Cupcakes are a girls best friend next to diamonds! They are the perfect size cake that will fill you up just right without breaking the waistline too badly. Cupcakes are cute, visually appealing, and with each bite take you on a little journey through your childhood. They are a breath of fresh air that is sure to uplift your mood during any time of day. But what is even better than a cupcake, is a sugar free cupcake with reduced sugar frosting that does not have any artificial sweeteners in it. This cupcake is great for diabetics, cancer patients, dieters, or people in general who are watching their sugar intake.

    Super Lemon Haze lends a sweet lemony citrus flavor with haze undertones that tie the flavors of almond, vanilla and lavender together in a delicate but complex flavor structure in this strain specific dish. This cupcake will be sure to please any Super Lemon Haze fan or anyone in need of a delicious light cupcake. Whether you have it by itself, with a large glass of coconut milk, or a nice cup of tea, your taste buds and body will be thanking you!

    Mise en place:

    Cake:
    1 1/4 cup unbleached flour plus 3 Tbsp 
    1 1/2 cup whole wheat flour 
    1 cup coconut milk
    3/4 cup water
    1/3 cup olive oil or canola oil 
    2 teaspoon Ener-G Baking Powder
    2 tablespoons Mexican Vanilla Bean Extract
    2 tablespoons Almond Extract 
    *3/4 teaspoon Stevia or 3/4 cup turbinado sugar if you wish this not to be sugar free but subtract 3 Tbsp flour if you use sugar. Or for a reduced sugar cake, use 3/4 cup Steviacane. 

    Frosting:
    2 1/4 cups Steviacane (Half cane sugar and Stevia at the store) sifted as much as possible
    1/2 cup Super Lemon Haze cannabutter 
    1/4 cup dried lavender
    1 tablespoon coconut milk
    2 teaspoons vanilla extract
    2 teaspoons almond extract
    White food coloring

    Directions: 

    Preheat your oven to 350 degrees. In a large mixing bowl, combine all of the dry ingredients for the cake. Now add in all the wet ingredients while stirring quickly with a whisk or electric mixer. Pour into lined cupcake pans and place into the oven. Bake for 18-25 minutes, depending on your oven or when a toothpick comes out clean when inserted. Pull from the oven and place on a cooling rack until the cupcakes are completely cooled.

    In second bowl combine the Super Lemon Haze cannabutter, Steviacane, coconut milk, vanilla extract and almond extract. If the frosting runs too thin, add more Steviacane to thicken to the consistency you want. Now take 1/4 cup of dried lavender leaves and split that in half. Take half of the lavender leaves and place them into one palm of your hand. Rub your hands together while dropping the lavender buds into the frosting then gently stir to incorporate. This releases essential oils and flavors of the lavender buds. Reserve the other 1/2 of the lavender buds for final decoration. Mix in the white food coloring to achieve the color you want. Pipe the frosting onto the cooled cupcakes and then gently decorate with the remaining lavender. Enjoy!


  • My latest interview for the Colorado Springs Independent. You can check out the ReLeaf online version here on page 12:

    http://digital.olivesoftware.com/Olive/ODE/ColoradoSpringsSpecial/?href=COSE%2F2012%2F07%2F18

    Check it out on their website here:http://www.csindy.com/coloradosprings/ganja-gourmet/Content?oid=2527412 

    Or pick up a local copy in Colorado Springs. :)

  • Carrot cake has always been a favorite of mine since childhood and is one cake you never quite feel guilty about eating. Surprisingly, carrot cake is full of nutrition and is actually a great pick me up when you are in the need of a little tlc. It is a versatile cake that you can make for any occasion or social function that will be sure to be hit!

    This cake was created out of love for carrot cake and for my wonderful boyfriend Erik's birthday celebration! When he requested a carrot cake, in my mind's eye I knew the perfect strain (Mr. Nice) to pair with one of my already created carrot cake recipes. Thus, Mr. Nice's Carrot Cake was born. The cake was a huge hit at the party and has proven that strain specific baking/cooking really is where it's at.

    Mr. Nice possesses the flavor profiles of hash, spice, and earth tones with a slight tang. These flavors really dance with the carrot cake, intermingling into a complex taste that will be sure to have you licking your fork. This strain pairs perfectly with the various ingredients in both the frosting and cake. Mr. Nice has never been so delicious! Enjoy for dessert, as a mid day snack or whenever you crave it! This cake pairs wonderfully with dark roast coffees, chai or a large glass of milk. Enjoy with love, from my kitchen to yours!


    Mise en place:

    For the cake:
    2 cups AP flour
    2 cups turbinado sugar
    2 cups grated carrot
    1 cup crushed walnuts 
    3/4 cup buttermilk
    3/4 cup vegetable oil
    8 ounces crushed pineapple 
    4 ounces coconut flakes
    3 eggs
    2 teaspoons vanilla extract
    2 teaspoons almond extract
    2 teaspoons ground cinnamon 
    2 teaspoons pumpkin spice
    2 teaspoons baking soda
    1/2 teaspoon sea salt

    Frosting:
    3 cups sifted powdered sugar
    3/4 cup Mr. Nice Cannabutter (with 6 grams infused into the butter)
    2 - 8 ounce packages of cream cheese
    1 tablespoon almond extract
    2 teaspoons vanilla extract
    White frosting coloring



    Directions: 

    Preheat the oven to 350 degrees. Add all of the dry ingredients into the bowl making sure there are no clumps. Now add the eggs, oil, buttermilk, extracts, and pineapple. Mix with a whisk or electric mixer until well blended. Next add the grated carrots, coconut flakes and crushed walnuts. Mix until fully incorporated. 

    Lightly grease a 9" bunt pan or cake pan of your choice. Pour the batter into the pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the cake. When the cake is done, remove from the oven and let it cool completely. 

    While the cake is cooling, you can prepare the frosting. In a bowl cream the cannabutter, cream cheese, powdered sugar and extracts. Add the white food coloring to get the frosting to the color that you want.

    Slice the cake into two equal halves and ice the center of the cake. Place the top of the cake back on and frost the outside of the cake. Decorate the way you desire making sure that each decoration is balanced with each cake piece. This will ensure proper dosing for each slice of cake. You will now have 12 slices with 1/2 gram each of Mr. Nice. Enjoy!