Puff Puff Pass The Pudding Cookies

This is a canna-twist on my favorite cookie recipe of all time. I actually struggled with sharing this recipe because it is my secret cookie recipe I keep in my back pocket. Every hyphy wifey has a few recipes she keeps for herself to blow everyone’s mind with and this is definitely my #1.

But seeing how it’s 4/20, I decided it was time to share the magic with all of you! The spirit of generosity is what 4/20 is all about. I hope you all can find a way to give back to one another and spread the canna-joy around today. I hope my recipe helps turn your holiday into a holidaze!

I discovered this amazing cookie recipe back in high school and have made it dozens of ways since. This is the first time I made it with cannabutter. You can switch up the flavor of the cookies two ways. First: choose your pudding flavor. Today’s flavor is butterscotch! You don’t have to actually make the pudding – just pour the pudding mix straight into the batter.

Next – choose your chip flavor! I wanted the richness of the butterscotch chips but also wanted chocolate because duh chocolate rules.
My personal favorite combination is vanilla pudding and chocolate chips – keeping it a classic chocolate chip cookie. My BFFL asks me every year on her birthday to make them with banana pudding and chocolate chips. And my husband prefers double chocolate – chocolate pudding and chocolate chips. I’ve even tried pistachio pudding with white chocolate chips on St. Patrick’s Day. The pistachio pudding makes the cookies turn green!

Try to resist eating the dough!!!

Drop onto a pan with a teaspoon and give each cookie plenty of room. They will spread and run into each other.

Bake no longer than 10 minutes! They won’t look totally done but they are. They will be moist (ugh I hate that word) but let them cool for a few minutes.

= a happy and magical 4/20!!!

Puff Puff Pass The Pudding Cookies

(yields about 36 cookies)

Ingredients

2 1/2 cup white flour
1 teaspoon baking soda
1 cup cannabutter, softened (my step-by-step recipe here)
3/4 cup brown sugar, light or dark
1/4 cup granulated sugar
1 package butterscotch pudding or your choice
1 teaspoon vanilla extract
2 eggs
6 ounces of butterscotch chips & 6 ounces of chocolate chips (or 12 oz bag of any kid of chocolate chips)

Directions

1. Heat oven to 375°F.
2. Combine baking soda and flour in a small bowl and set aside.
3. Mix cannabutter, white sugar, brown sugar, pudding mix and vanilla in a large bowl.  Beat until creamy, using a mixer preferably.
4. Add in the eggs and mix well.
5. Gradually stir in the flour and baking soda mixture. Stir in butterscotch chips and chocolate chips.
6. Drop from teaspoon onto ungreased cookie sheet, placing cookies about 1 inch apart.
7. Bake at 375°F for 8-10 minutes. Bake no longer than 10 minutes! Allow to cool for 5 minutes before eating. Can be stored in an airtight container in the fridge or at room  temperature – they taste delicious warm or cold.

Hope everyone has a joyful and safe 4/20! Happy Holidaze!

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Chocolate Cherry Chill Out Cake

Throwback to an old cake I made for my husband’s birthday one year! His favorite ice cream flavor is Cherry Garcia by Ben & Jerry’s Ice Cream. That might be because I’m not a huge fan of fruit in ice cream and therefore he usually gets to eat the entire carton by himself in peace! However, he is ALSO lactose intolerant. Lo and behold…I found a lactose free ice cream at Trader Joe’s called Soy Creamy Chocolate Cherry Chip. I decided to bake this ice cream cake for him and also combine his other favorite flavor – some good ol’ sensimilla! My husband dubbed this the Chocolate Cherry Chill Out Cake!

Please note that this is not an entirely lactose free cake. There is a cup of milk in the chocolate cake. My husband has a hard time digesting ice cream but can handle milk when it’s baked. However, you can easily substitute the chocolate cake recipe with a lactose free version of your choice. My lactose free Blazing Brownie Cake would also work well!

What’s cool (haha) about this recipe is that you can also switch out the ice cream flavor for any flavor you want as well! I’m more of a chocolate chip cookie dough kind of girl but I gotta give my man what he wants and treat him on his birthday! And even I admit that the chocolate cherry chip ice cream does pair perfectly with my decadent chocolate cake.

*I just wanted to make a point in saying that I actually only used one layer of cake with the ice cream cake pictured above. The recipe yields two 9 inch oval or round cakes or one sheet cake. I froze my other oval cake for another cake project but feel free to stack the cakes as the recipe instructs. I felt two cakes was entirely too much cake for just the husband and I – it took us a week to finish just one layer!*

Chocolate Cherry Chill Out Cake

(serves 6-8)

Ingredients

2 cups sugar
1 3/4 cup white flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup cannaoil (see recipe)
2 teaspoons vanilla extract
1 cup coffee
Gallon or box of Soy Creamy Cherry Chocolate Chip ice cream (or flavor of your choice)
Optional: chocolate frosting (this is a good recipe or grab a can from the store)

Directions

1. Heat oven to 350°F. Grease and flour two 9×3 inch oval cake pans or two 9-inch round cake pans or one 9 x 13 cake pan.

2. Combine sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, cannaoil and vanilla extract. Beat on medium speed for about 2 minutes. Stir in cup of hot coffee. The batter will become very thin.

3. Pour batter into the prepared cake pans. Bake 30 to 35 minutes. Cool ten minutes than remove from cake pans to cooling rack.

4. Once completely cooled, transfer first cake to a plate (for a sheet cake – just leave the cake in the pan and proceed to step 4). Optional: Spread an even layer of chocolate frosting on top of the cake and then place the next cake on top.

5. Cover entire cake very tightly with saran wrap and place in freezer overnight.

6. Take cake from freezer and uncover. Peel apart the cardboard from the pint or box of ice cream. Working fast – use a large knife or dental floss, and cut even slices of ice cream to cover your cake. Place the slices of ice cream to form a single layer on top. If it’s not even, you can let it melt slightly and smooth the top of the ice cream over with a knife. Cover in saran wrap and place in freezer again overnight. Cake is ready to be served the next day! Let defrost for a few minutes before slicing and serving. Store in the freezer.

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