420
Founder
A Canny Bus Quick Treat
Jay R. Cavanaugh, PhD
Some of the best things in life are so easy. Here's a recipe that is ready in minutes and tastes just delightful. The only problem with this desert treat is the urge to eat more than is really good for you. The trick to this recipe is getting the consistency right. Whenever you use cannabutter in place of dairy butter the result will be that the product is more crumbly. For stand up firm cookies and cakes it is best to go to a 50/50 mixture of butters but Nancy Wife and I prefer straight cannabutter for potency. As usual, feel free to improvise and use what ratio is right for you.
Now, some believe that when your cake crumbles that the calories leak out and it's less fattening. Of course, this is true. You eat this cake by using a fork to push down on the moist blond/green/chocolate crumbs sticking them to the back of the fork or you can use your fingers and lots of licking. We used a special cannabutter for this recipe (see Kicked Up Better Bud Butter).
A word of caution about this cake you're about to make: Don't leave it out for the kids! They will eat it and you will be in trouble!
Ingredients:
¾ cups of Kicked Up Better Bud Butter
1 ½ cups of light brown sugar
2 jumbo eggs beaten
2 teaspoons of bourbon vanilla extract (oh yum!)
2 ¼ cups of all purpose flour
1 ½ teaspoons of baking powder
¼ teaspoon salt
1 cup chocolate chips
1 tablespoon Triple Sec or Amaretto liqueur (optional)
Directions:
Melt the cannabutter in a sauce pan over low heat and pour it into a bowl containing the sugar and stir to mix. Beat in the eggs and vanilla and the liqueur of your choice.
Use a double boiler to melt your chocolate chips. Stir often. This step is what gives you the "marble" effect. If you're lazy (and I am) you can just add the chips to the final batter.
In another bowl sift the dry ingredients together then mix with the wet ingredients then drizzle in the chocolate forming swirls or just mix in chips (some of you may prefer butterscotch chips or even white chocolate).
Place the batter in a baking pan that has been lightly oiled and floured. Bake at 325 degrees (I know that's low) for about 20-40 minutes. You can tell when the cake is done by sticking a toothpick in the cake. When the toothpick comes out relatively clean, the cake is ready. Remove from the oven and let the cake cool for a bit before attempting to remove from the pan. The cake is going to be crumbly so it's tough to cut out nice squares but we don't mind J
Recommended Beverage: 20 year old Tawny Port served room temperature or Hennessy VSOP Cognac served slightly warmed.
Recommended Activities: Getting a good nights sleep
Marble Madness
Jay R. Cavanaugh, PhD
Some of the best things in life are so easy. Here's a recipe that is ready in minutes and tastes just delightful. The only problem with this desert treat is the urge to eat more than is really good for you. The trick to this recipe is getting the consistency right. Whenever you use cannabutter in place of dairy butter the result will be that the product is more crumbly. For stand up firm cookies and cakes it is best to go to a 50/50 mixture of butters but Nancy Wife and I prefer straight cannabutter for potency. As usual, feel free to improvise and use what ratio is right for you.
Now, some believe that when your cake crumbles that the calories leak out and it's less fattening. Of course, this is true. You eat this cake by using a fork to push down on the moist blond/green/chocolate crumbs sticking them to the back of the fork or you can use your fingers and lots of licking. We used a special cannabutter for this recipe (see Kicked Up Better Bud Butter).
A word of caution about this cake you're about to make: Don't leave it out for the kids! They will eat it and you will be in trouble!
Ingredients:
¾ cups of Kicked Up Better Bud Butter
1 ½ cups of light brown sugar
2 jumbo eggs beaten
2 teaspoons of bourbon vanilla extract (oh yum!)
2 ¼ cups of all purpose flour
1 ½ teaspoons of baking powder
¼ teaspoon salt
1 cup chocolate chips
1 tablespoon Triple Sec or Amaretto liqueur (optional)
Directions:
Melt the cannabutter in a sauce pan over low heat and pour it into a bowl containing the sugar and stir to mix. Beat in the eggs and vanilla and the liqueur of your choice.
Use a double boiler to melt your chocolate chips. Stir often. This step is what gives you the "marble" effect. If you're lazy (and I am) you can just add the chips to the final batter.
In another bowl sift the dry ingredients together then mix with the wet ingredients then drizzle in the chocolate forming swirls or just mix in chips (some of you may prefer butterscotch chips or even white chocolate).
Place the batter in a baking pan that has been lightly oiled and floured. Bake at 325 degrees (I know that's low) for about 20-40 minutes. You can tell when the cake is done by sticking a toothpick in the cake. When the toothpick comes out relatively clean, the cake is ready. Remove from the oven and let the cake cool for a bit before attempting to remove from the pan. The cake is going to be crumbly so it's tough to cut out nice squares but we don't mind J
Recommended Beverage: 20 year old Tawny Port served room temperature or Hennessy VSOP Cognac served slightly warmed.
Recommended Activities: Getting a good nights sleep
Marble Madness
