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Cannabis Pumpkin Spice Muffins

9/23/2020

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Today I was inspired by the crisp, fall air to make something Autumn theme! So I checked out Ree Dummond's "sober" recipe and decided to give it an elevated remix. There's nothing basic about these muffins; Happy Autumn!
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INGREDIENTS
  • 1 c. Flour
  • 1/2 c. Sugar
  • 2 tsp. Baking Powder
  • 2 tsp Pumpkin Pie Spice
  • 4 tbsp. Cannabis Butter, cut into pieces
  • 1 c. Pumpkin Puree
  • 1/2 c. Evaporated Milk
  • 1 Egg (room temperature preferred)
  • 1/2 tbsp. Vanilla

Sweet Topping
  • 2 tbsp. Sugar
  • 1/2 tbsp Pumpkin Pie Spice
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DIRECTIONS
  1. Preheat oven to 400 degrees & insert muffin/cupcake paper in pan.
  2. Sift flour, sugar, baking powder, pumpkin pie spice, and salt.
  3. Add cannabis butter & blend until it is fully incorporated.
  4. In a separate bowl, mix pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture.
  5. Mix gently until everything is combined.
  6. Using ice cream scoop, scoop batter into muffin tins.
  7. Sprinkle sugar spice mixture over the top of each tin of batter.
  8. Bake for 25 minutes. Allow to cool in pan for 15 minutes

Tip: I really enjoyed this with honey pecan cream cheese!
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Approx. 17mg THC per Muffin

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Cannabis Carbonara

9/14/2020

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Gordon Ramsay is one of my favorite TV chefs to watch, and with the launch of my new La Liberta Cannabis Pasta, his 10-Minute Carbonara was BEGGING to be remixed and infused. I've made some changes for my own liking, but he was definitely the inspiration for this one!
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INGREDIENTS
  • 1 Pkg La Liberta Pasta 
  • 1/2 C Frozen Peas 
  • 8 Slices of Bacon, chopped 
  • 8 Egg Yolks
  • 1/3 C Sour Cream 
  • 1 C Mushrooms, Sliced 
  • 1 Tbsp Red Pepper Flakes
  • Olive Oil (Canna-oil optional)
  • 2 Tbsp Garlic, minced
  • 1 C Parmesan Cheese
  • 2 Tablespoons Parsley, Chopped
  • Salt and Pepper
DIRECTIONS
  1. Boil pasta according to package instructions. 
  2. Head a non-stick pan to medium heat, add tablespoon of olive oil then add bacon to hot oil.
  3. Season bacon with pepper, and add garlic after about 2 minutes of cooking followed by the mushrooms and red pepper flakes.
  4. While the bacon mixture is cooking, add Parmesan cheese to egg yolks, and stir til just blended.
  5. Then add sour cream and mix with a teaspoon of cold water to get a liquid consistency. 
  6. Add peas to bacon mixture as it is almost finished cooking.
  7. As the the mixture is starting to finish add about 3 tablespoons of pasta water to get up any bits in the pan and thicken.
  8. Drain pasta and add to bacon mixture and toss to combine.
  9. Finally, add egg mixture heat down to medium-low and mix till cooked. Add parsley at end.
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Approx. 25mg THC per serving

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Cannabis Lemon Bars

9/7/2020

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I absolutely LOVE lemon bars, and they were my big guilty pleasure when I worked for Starbucks as a teenager; I'd eat so many my stomach could hurt (don't judge me). So when I saw Martha Stewart's recipe for a creamy version, I HAD to try it! Of course this version has cannabis as the secret ingredient, and will mellow you out.

It is hypothesized that citrus can decrease the effects of THC, but that wasn't the case with these delicious squares. I caught myself saying "damn that's good!" after I tasted the first bite.
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INGREDIENTS
  • 1/2 cup cannabis butter, softened
  • 1/2 cup confectioners' sugar, plus more for dusting
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lemon juice
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DIRECTIONS

  1. Preheat oven to 350 degrees. Line with parchment paper & spray an 8 or 9-inch square baking pan with non-stick baking spray. 
  2. For crust: Using an electric mixer, beat cannabis butter, sugar, and salt smooth. Add flour, and mix on low until combined. Press dough into the bottom & bake until lightly golden, about 15 minutes.
  3. For custard: In a bowl, whisk together yolks & condensed milk until smooth, then whisk in the lemon juice. Pour over hot crust in pan; return to oven.
  4. Bake until custard is set, about 25 minutes. Cool completely in pan.
  5. Refrigerate about 2 hours, until top is firm.
  6. Once cooled, cut into 16 squares, and dust with confectioners sugar.
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Approx. 25mg THC each

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    Keena Moffett

    Cannabis Chef, Educator & Brand Consultant

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