CREATIONS BEYOND THE BROWNIE BY. KEENA MOFFETT VOLUME ONE

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1 C A N N A B I S CREATIONS BEYOND THE BROWNIE BY. KEENA MOFFETT VOLUME ONE

CANNABIS CREATIONS BEYOND THE BROWNIE Published by Gastronome Media, LLC www.gastronomemedia.com Copyright Keena Moffett 2016 Photography copyright Gastronome Media 2016 All rights reserved.

2 CANNABIS CREATIONS BEYOND THE BROWNIE Published by Gastronome Media, LLC Copyright Keena Moffett 2016 Photography copyright Gastronome Media 2016 All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review. ISBN: First U.S. Edition photos GASTRONOME MEDIA, LLC

3 TABLE OF CONTENTS PREFACE...5 PREFACE BASICS...7 DEDICATION Canna-Butte r Canna-Oil...9 Canna-Milk...10 Cannabis Infused Honey...13 To my mom, Kimberly Keevy, for showing me how to always have fun with food. SWEET...14 Bread Pudding...17 Butter Pecan Ice Cream...18 Caramel Apples...19 Cheesecake Minis...20 Chocolate Chip Cookies...22 Chocolate Lava Cake...24 Chocolate Pecan Pie...25 Classic Brownies...26 Dark Chocolate Peanut Butter Drops...29 Gummy Snacks Marshmallow Treats Oatmeal Peanut Butter Cookies...32 Red Velvet Cupcakes...35 White Chocolate Chip Blondies...36 Winter Eggnog Donuts Many people have asked me why M cannabis?, my answer is always the same... its healing power. I have personally used herbal and natural remedies for myself and my family for years, and I truly believe that plant medicine is better and more effective than conventional medicine in many situations. I guess you can call me a bit of a new aged hippie, but the science backs me up. I have been cooking and baking professionally for years now, and was often asked if my bakery s signature brownie was medicinal. I laughed at the question every time and had to always disappoint the person asking, but all of those queries got me to thinking more about it. When my son was in 5th grade, he told me about his friend who was suffering from a rare form of cancer, and had been missing school because of the illness. I immediately thought of all the people who I d heard used cannabis for chemotherapy, but was turned off by the idea of a child having to smoke anything. I began to do my own research, and learned that it was possible to infuse cannabis into many of the very same recipes I d been using in my bakery. I got so excited about the vast possibilities of cannabis edibles for patients and recreational users alike, and what resulted is the cookbook you have now. What you will find in these pages are desserts and snacks for sweets lovers of every age and preference, and it is my hope that you find it easier with these recipes to treat yourself and your loved ones...and have a bit of fun too! Enjoy! 5

4 BASICS

BASICS CANNABUTTER MAKES 32 SERVINGS 1lb (4 sticks) butter 14g ground decarboxylated cannabis 1 quart water cheesecloth DECARBOXYLATION 1. Preheat oven to 240 degrees 2.

5 BASICS CANNABUTTER MAKES 32 SERVINGS 1lb (4 sticks) butter 14g ground decarboxylated cannabis 1 quart water cheesecloth DECARBOXYLATION 1. Preheat oven to 240 degrees 2. Place ground cannabis in an even layer on a baking sheet 3. Bake for 30 minutes 4. THC is activated, and cannabis may be used in recipes. 1. In a medium saucepan bring water to boil, then add butter and continue boiling until completely melted. 2. Add marijuana to the pot, and reduce heat to low and simmer. 3. Continue cooking for 3 hours on low; it will appear shiny and thick. 4. Cover a heatproof container with cheesecloth, and secure with string or tape, then strain the butter mixture into it. 5. After squeezing out all of the butter, allow it to cool in the refrigerator for about an hour or until solid. Run a knife around the edge of the hardened butter to release, and pour off the remaining water; the THC has attached to the butter. Recipe yields approx. 44mg THC per tablespoon of butter CANNAOIL MAKES 48 SERVINGS 3 C coconut or olive oil 14g ground decarboxylated cannabis cheesecloth 1. In a medium saucepan heat oil on low. 2. Add cannabis a little at a time until fully coated. 3. Simmer on low heat for 3 hours, stirring occasionally. 4. Remove from heat and strain through cheesecloth into a heatproof container. 5. Oil may be stored in airtight container for up to 2 months in the refrigerator. Recipe yields approx 29mg THC per tablespoon of oil 9

BASICS BASICS CANNA-MILK MAKES 4 SERVINGS 1 quart (32oz) full fat milk 7g ground decarboxylated cannabis double boiler pot cheesecloth Cannabis infused milk or cream can be used in all recipes

SUBSTITUTIONS 1 quart heavy cream OR 1 quart buttermilk OR 1 quart eggnog 1. Bring milk to a boil, and let simmer using the double boiler method. (Low simmer in regular pot can also be used) 2.

6 BASICS BASICS CANNA-MILK MAKES 4 SERVINGS 1 quart (32oz) full fat milk 7g ground decarboxylated cannabis double boiler pot cheesecloth Cannabis infused milk or cream can be used in all recipes calling for regular milk or cream, or simply in your coffee or cereal. This recipe yields approx. 175mg THC per cup of milk or cream. SUBSTITUTIONS 1 quart heavy cream OR 1 quart buttermilk OR 1 quart eggnog 1. Bring milk to a boil, and let simmer using the double boiler method. (Low simmer in regular pot can also be used) 2. Add cannabis to milk a little at a time stirring continuously, until cannabis is completely covered in milk. 3. Simmer milk for 45 minutes, and milk should be a yellow-green color. 4. Remove from flame, and strain with cheesecloth draining well

Wrap ground cannabis in cheesecloth, and tie with string or rubberband. 2.

7 BASICS BASICS CANNABIS INFUSED HONEY PREP:5MINS COOK:8HOUR SERVINGS:96 THC:APPROX 7MG PER TSP 16oz honey 7g ground decarboxylated cannabis Cheesecloth 1. Wrap ground cannabis in cheesecloth, and tie with string or rubberband. 2. Place cannabis bundle in small saucepan with honey. 3. Simmer on low for 8 hours, but do not boil. 4. Remove bundle, and strain off excess honey. 5. Allow honey to cool, then transfer to glass jar for storage

8 SWEET Desserts are the fairy tales of the kitchen a happily-ever-after to supper. ~Terri Guillemets SWEET 14 15

(optional) 1. Preheat oven to 375 degrees, and grease 13X9 baking pan 2. In a mixing bowl, whisk eggs, sugar, brown sugar, cinnamon, butter, canna-milk and whole milk. 3. Gently stir in cubed bread and raisins, then spoon mixture into the pan.

9 SW EET BREAD PUDDING WITH VANILLA SAUCE PREP:15MINS COOK:1HOUR SERVINGS:10 THC:APPROX 17.5MG EA 3 eggs, beaten 1 1/2 C white sugar 2 tbsp light brown sugar 1/2 tsp ground cinnamon 1/4 C butter, melted 1 C canna-milk 2 C whole milk 1 loaf of french bread, toasted & cubed 1 C raisins (optional) 1. Preheat oven to 375 degrees, and grease 13X9 baking pan 2. In a mixing bowl, whisk eggs, sugar, brown sugar, cinnamon, butter, canna-milk and whole milk. 3. Gently stir in cubed bread and raisins, then spoon mixture into the pan. 4. Bake minutes, until browned and set in the middle. Cover with foil for 30 minutes, then remove. FOR THE SAUCE 1/2 C light brown sugar 1 tbsp flour pinch of nutmeg 1 egg 2 tbsp butter, melted 1 1/4 C whole milk pinch of salt 1 tbsp vanilla extract SAUCE 1. Whisk brown sugar, flour, cinnamon, egg, butter, milk and salt together in a heavy saucepan until smooth. 2. Cook over medium heat, stirring constantly for 10 minutes. Remove from heat and stir in vanilla extract. Pour sauce over warm bread pudding 17

S W E E T SW EET BUTTER PECAN ICE CREAM CARAMEL APPLES MAKES 8 SERVINGS 1 (14oz) can sweetened condensed milk 1 (5oz) can evaporated milk 1 C canna-milk 1 C whole milk 2 tbsp sugar 2 tsp vanilla

Whisk together milks, sugar, vanilla extract and salt, then chill for 1 hour. 2. Pour mixture into freezer container of ice cream maker, and freeze according to manufacturer s instructions. 3.

10 S W E E T SW EET BUTTER PECAN ICE CREAM CARAMEL APPLES MAKES 8 SERVINGS 1 (14oz) can sweetened condensed milk 1 (5oz) can evaporated milk 1 C canna-milk 1 C whole milk 2 tbsp sugar 2 tsp vanilla extract 1/8 tsp salt 1 C chopped pecans 1/2 tbsp salted butter 2 tbsp bourbon (optional) PREP: 5 Mins COOK: 5 Hours THC: Approx. 22mg THC per 1/2 C serving 1. Whisk together milks, sugar, vanilla extract and salt, then chill for 1 hour. 2. Pour mixture into freezer container of ice cream maker, and freeze according to manufacturer s instructions. 3. Meanwhile, cook pecans in skillet with butter for 5-7 minutes then spread onto wax paper covered pan to cool. 4. Stir pecans and bourbon into ice cream mixture, and transfer into airtight container or loaf pan; freeze 3-4 hours until firm. PREP: 15 Mins COOK: 30 Mins THC: Approx. 350mg THC per batch of caramel 1. Place sticks in apples, and dip in boiling water for 5 seconds to remove wax, then dry with a towel. 2. Stir butter, brown sugar, corn syrup and sweetened condensed milk in saucepan over medium-high heat until boiling, stirring constantly, then reduce heat to medium. 3. Cook minutes until candy thermometer reads 248 degrees; mixture should be thick. Remove from heat and stir in vanilla. 4. Dip apples and coat with candy, and allow to cool on wax paper. MAKES 4-6 SERVINGS 4-6 large fuji apples 1/2 C cannabutter 1 C brown sugar 1/2 C light corn syrup 1/2 (7oz) can sweetened condensed milk 1 tsp vanilla extract TOOLS lollypop sticks wax paper candies (optional) candy thermometer 18 19

S W E E T SW EET CHEESECAKE MINIS PRE:30 MINS COOK:15 MINS SERVINGS:12 THC:APPROX 11MG EA 2 (8oz) packages of cream cheese 3/4 C sugar 2 eggs 1 tsp vanilla extract 2 C fresh berries muffin pan muffin

11 S W E E T SW EET CHEESECAKE MINIS PRE:30 MINS COOK:15 MINS SERVINGS:12 THC:APPROX 11MG EA 2 (8oz) packages of cream cheese 3/4 C sugar 2 eggs 1 tsp vanilla extract 2 C fresh berries muffin pan muffin paper/liners 1. Preheat oven to 350 degrees, and line pan with muffin paper 2. Place 1 tbsp of crust mixture into each paper liner 3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla extract until fluffy. CRUST 1 1/2 C graham cracker crumbs 1/3 C sugar 6 tbsp cannabutter, melted 1/2 tsp cinnamon (optional) 4. Fill each liner with batter, almost to the top. 5. Bake for 20 minutes, then cool for 30 minutes. 6. Top each with 1 tbsp of berries. CRUST Combine all ingredients in a bowl until incorporated 20 21

Preheat oven to 325 degrees, and grease cookie sheets 2. Sift together the flour, baking soda and salt. 3. In a separate bowl, cream together butters, brown sugar and sugar until well blended, then beat in egg, egg yolk and vanilla extract until light and creamy.

12 SW EET CHOCOLATE CHIP COOKIES PREP:10MINS COOK:12MINS SERVINGS:54 THC: APPROX 6.5MG EA 2 C flour 1/2 C white sugar 1 C light brown sugar 1/2 tsp baking soda 1/4 C butter, softened 1/2 C cannabutter, softened 1 tbsp vanilla extract 1 whole egg 1 egg yolk 2 C chocolate chips 1. Preheat oven to 325 degrees, and grease cookie sheets 2. Sift together the flour, baking soda and salt. 3. In a separate bowl, cream together butters, brown sugar and sugar until well blended, then beat in egg, egg yolk and vanilla extract until light and creamy. 4. Slowly stir in dry ingredients until just blended, then stir in chocolate chips. 5. Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets, about an inch apart. 6. Bake for minutes or until lightly toasted, then cool on baking sheets for 5 minutes. 23

S W E E T SW EET CHOCOLATE LAVA CAKES CHOCOLATE PECAN PIE MAKES 6 SERVINGS baking spray 1/4 C cannabutter 1/4 C butter 1/2 C chocolate chips 1 1/4 C powdered sugar 2 whole eggs 3 egg yolks 2 tsp

3. Stir in the sugar until well blended, then whisk in eggs, yolk and vanilla extract. 4. Gently fold in flour, and scoop 1/4 C batter into pan cups. 5.

13 S W E E T SW EET CHOCOLATE LAVA CAKES CHOCOLATE PECAN PIE MAKES 6 SERVINGS baking spray 1/4 C cannabutter 1/4 C butter 1/2 C chocolate chips 1 1/4 C powdered sugar 2 whole eggs 3 egg yolks 2 tsp vanilla extract 1/2 C flour PREP: 5 Mins COOK: 13 Mins THC: Approx. 29mg THC per serving 1. Preheat oven to 425 degrees, and spray jumbo muffin pan or custard cups with baking spray. 2. Microwave butters and chocolate for 1 minute or until butter is melted, then stir until all chocolate is melted. 3. Stir in the sugar until well blended, then whisk in eggs, yolk and vanilla extract. 4. Gently fold in flour, and scoop 1/4 C batter into pan cups. 5. Bake minutes, until sides are firm and centers are soft. 6. Let stand for 1 minute, then invert onto a cookie sheet. PREP: 30 Mins COOK: 1 Hour THC: Approx. 44mg THC per serving 1. Preheat oven to 325 degrees. 2. In a heavy saucepan combine butter, corn syrup, sugar and cocoa. 3. Cook over low heat until sugar is dissolved, then remove from heat. 4. Add vanilla extract, salt & eggs, stirring well. Stir in 1/2 C pecans 5. Pour filling into crust, and top with remaining pecans. 6. Bake for 55 minutes; let cool for an hour then serve. MAKES 8 SERVINGS 1 C sugar 1/2 C cannabutter, melted 1/4 C unsweetened cocoa powder 1 C light corn syrup 4 eggs 2 tsp vanilla extract 1/4 tsp salt 1 C chopped pecans 1 9in deep pie crust TIP Bring eggs to room temperature before using by running 24 25

S W E E T SW EET CLASSIC BROWNIES PREP:25MINS COOK:30MINS SERVINGS:9 THC:APPROX 39MGEA 1/2 C cannabutter 1 1/4 C sugar 2 eggs 2 tsp vanilla extract 1/3 C unsweetened cocoa powder 1/2 C flour 1/4 tsp

14 S W E E T SW EET CLASSIC BROWNIES PREP:25MINS COOK:30MINS SERVINGS:9 THC:APPROX 39MGEA 1/2 C cannabutter 1 1/4 C sugar 2 eggs 2 tsp vanilla extract 1/3 C unsweetened cocoa powder 1/2 C flour 1/4 tsp salt 1/4 tsp baking powder 1. Preheat oven to 350 degrees, and grease 8in square baking pan. 2. In a saucepan melt butter and sugar together, then transfer to mixing bowl. 3. Stir in vanilla extract and eggs, then beat in cocoa, flour, salt and baking powder. 4. Spread batter into prepared pan, and bake minutes

SW EET DARK CHOCOLATE PEANUT BUTTER DROPS PREP:30MINS COOK:1 HOUR SERVINGS:12 THC:APPROX 10MG EA 1 C peanut butter 1 C almond flour 1/3 C cannabis-infused honey

Mix together peanut butter, almond flour, cannabis honey and vanilla extract. 2. Roll 1 tablespoon of mixture into balls. 3.

15 SW EET DARK CHOCOLATE PEANUT BUTTER DROPS PREP:30MINS COOK:1 HOUR SERVINGS:12 THC:APPROX 10MG EA 1 C peanut butter 1 C almond flour 1/3 C cannabis-infused honey 2 tsp vanilla extract 1 C dark chocolate chips 1/2 tbsp coconut oil (or shortening) wax paper 1. Mix together peanut butter, almond flour, cannabis honey and vanilla extract. 2. Roll 1 tablespoon of mixture into balls. 3. In a separate bowl, melt dark chocolate and coconut oil in the microwave in 30 second intervals. 4. Dip each drop in chocolate with a spoon, and toss to fully coat. 5. Place covered drops onto wax paper lined cookie sheet, and refrigerate at least 1 hour. 29

S W E E T SW EET GUMMY SNACKS MARSHMALLOW MAKES 50 SERVINGS 1 package of fruit gelatin 4 packets of unflavored gelatin 1 C water 1/2 C orange juice 1/4 C canna-oil 1/2 C cannabis-infused honey 1 tsp

Combine the fruit gelatin and water in a medium saucepan, then add the cannabis honey and canna-oil and heat on low, stirring frequently. 2.

16 S W E E T SW EET GUMMY SNACKS MARSHMALLOW MAKES 50 SERVINGS 1 package of fruit gelatin 4 packets of unflavored gelatin 1 C water 1/2 C orange juice 1/4 C canna-oil 1/2 C cannabis-infused honey 1 tsp vegetable glycerin 1/4 C sugar (optional) PREP: 10 Mins COOK: 25 Mins THC: Approx 5mg THC per gummy 1. Combine the fruit gelatin and water in a medium saucepan, then add the cannabis honey and canna-oil and heat on low, stirring frequently. 2. In a small bowl mix the unflavored gelatin with the orange juice and allow to sit for 5 minutes. 3. Add the gelatins together, and cook over low heat for 5-7 minutes. Whisk constantly and get the sides of the pan. 4. Using a turkey baster, pour the mixture into silicon molds and freeze for 25 minutes. 5. Remove the candies from the molds, and toss each candy with a bit of sugar or serve plain. PREP: 5 Mins COOK: 30 Mins THC: Approx 7mg THC per serving 1. Melt cannabutter in a large saucepan over low heat. 2. Add marshmallows to pan, and stir about 2 minutes until they are fully melted down. Remove from heat and add food coloring. 3. Add cereal and stir until well coated. 4. Using a buttered spatula or wax paper, press mixture into 13X9 pan. 5. Allow to cool for 30 minutes, then cut into 2X2 inch squares. MAKES 24 SERVINGS 4 C mini marshmallows 1/4 C cannabutter 5 C crispy rice cereal food coloring (optional) 30 31

S W E E T SW EET OATMEAL PEANUT BUTTER COOKIES PREP:15MINS COOK:18MINS SERVINGS:36 THC:APPROX 10MG EA 1/2 C cannabutter 1/2 C shortening 1 C light brown sugar 2 eggs 3/4 C sugar 1 C peanut butter 1

17 S W E E T SW EET OATMEAL PEANUT BUTTER COOKIES PREP:15MINS COOK:18MINS SERVINGS:36 THC:APPROX 10MG EA 1/2 C cannabutter 1/2 C shortening 1 C light brown sugar 2 eggs 3/4 C sugar 1 C peanut butter 1 1/2 C flour 1 tsp salt 2 tsp baking soda 1 C quick-cooking oats 1. Preheat oven to 350 degrees 2. In a mixing bowl, cream together cannabutter, shortening, sugars and peanut butter until smooth. 3. Beat in eggs, one at a time, until well blended. 4. Combine flour, baking soda and salt in separate bowl, then add to creamed mixture. Mix in oats until just combined. 5. Using an ice cream scoop or 1/4 measuring cup, drop dough onto ungreased baking sheet about 3 inches apart, and bake for 18 minutes or until just light brown

SW EET RED VELVET CUPCAKES WITH BUTTERCREAM FROSTING PREP:20MINS COOK:20MINS SERVINGS:15 THC:APPROX23MG EA 1 1/4 C flour 1/4 C unsweetened cocoa powder 1/2 tsp baking soda 1/4 tsp salt 1/2 C

3. In a separate mixing bowl, beat butter and sugar for 5 minutes on medium speed, until light and fluffy. 4. Beat in eggs one at a time, then sour cream, milk, food coloring and vanilla. 5. Gradually mix in dry ingredients until just blended.

18 SW EET RED VELVET CUPCAKES WITH BUTTERCREAM FROSTING PREP:20MINS COOK:20MINS SERVINGS:15 THC:APPROX23MG EA 1 1/4 C flour 1/4 C unsweetened cocoa powder 1/2 tsp baking soda 1/4 tsp salt 1/2 C cannabutter 1 C sugar 2 eggs 1/2 C sour cream 1/4 C milk 1oz red food coloring 1 tbsp vanilla extract 1. Preheat oven to 350 degrees, and fill cupcake pan with muffin papers. 2. Mix flour, cocoa powder, baking soda and salt, then set aside. 3. In a separate mixing bowl, beat butter and sugar for 5 minutes on medium speed, until light and fluffy. 4. Beat in eggs one at a time, then sour cream, milk, food coloring and vanilla. 5. Gradually mix in dry ingredients until just blended. 6. Spoon batter into baking papers about 2/3 full, and bake for minutes or until toothpick inserted into cupcake comes out clean. Allow to cool completely before frosting. FROSTING 1 C butter (or cannabutter), softened 1 C shortening 8 C powdered sugar 2 tsp vanilla extract 1/2 tsp salt 6oz heavy cream FROSTING 1. Cream cannabutter and shortening on high speed until fluffy, add sugar 1 cup at a time until well blended. 2. Add salt, vanilla extract and cream and blend on low speed until moistened. 3. Beat mixture on high speed for 5 minutes, until smooth and creamy. *cannabutter frosting will add an additional 12mg THC per cake 35

S W E E T SW EET WHITE CHOCOLATE BLONDIES WINTER EGGNOG DONUTS MAKES 9 SERVINGS 1 1/2 C light brown sugar 1/2 C cannabutter 2 eggs, beaten 1 tsp vanilla extract 1 1/2 C flour 1/2 tsp baking powder

Mins THC: Approx 39mg THC per serving 1. Preheat oven to 350 degrees, and grease 8X8 baking pan. 2.

19 S W E E T SW EET WHITE CHOCOLATE BLONDIES WINTER EGGNOG DONUTS MAKES 9 SERVINGS 1 1/2 C light brown sugar 1/2 C cannabutter 2 eggs, beaten 1 tsp vanilla extract 1 1/2 C flour 1/2 tsp baking powder 1/2 tsp salt 1 C white chocolate chips, divided PREP: 10 Mins COOK: 20 Mins THC: Approx 39mg THC per serving 1. Preheat oven to 350 degrees, and grease 8X8 baking pan. 2. In a saucepan, melt cannabutter and sugar, then in a separate mixing bowl combine sugar mixture with eggs and vanilla until just blended. 3. Combine flour, baking powder and salt, then add to sugar mixture. Stir in 1/2 C white chocolate chips. 4. Spread dough into pan, and top with other half of chips 5. Bake minutes or until an inserted toothpick comes out clean in the center. PREP: 20 Mins COOK: 10 Mins THC: Approx 22mg THC per donut 1. Preheat oven to 375 degrees, and grease donut pan. 2. In a mixing bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together eggnog, eggs, butter and rum. 3. Make a well in the center of the dry ingredients, and pour in the wet ingredients, then fold together until just combined. 4. Spoon batter into the pan, and bake 8-10 minutes or until lightly golden brown. 5. Allow to cool 5 minutes, then turn donuts onto cookie sheet or wire rack to cool completely. MAKES 12 SERVINGS 2 C flour 2/3 C sugar 6 tbsp cannabutter, melted 1 1/2 tsp baking powder 3/4 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt 1 C eggnog 2 eggs 2 tbsp dark rum (optional) 36 37

CHIP COOKIES NO-BAKE CHEESECAKE POT DE CREME CHOCOLATE MOUSSE CUPCAKES TIRAMISU IRISH CREAM CAKE CANNOLI CHOCOLATE PECAN PIE BAILEYS

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