Vol 8. Edition 6
News from CannaTown
Page 15
Recipes from Cousin D Dan Henrickson, long-time friend of Cannapages, is a chef, actor, and all-around dope viking who uses his talents to pursue his dreams. Find him on Facebook and TikTok @TheCousinD for more infused recipes, cooking videos, and news about his upcoming reality show! Essential Hash Oil Mini Muffins These morsels have that texture you get from those big gas station muffins: moist, dense, yet fluffy. In this particular batch I used cinnamon baking chips and added cocoa to conjure a sort of Mexican chocolate zest. Ingredients: 3 sticks butter, softened 1 medicated stick butter, softened 4 eggs 1 cup white sugar 1 cup honey 2 cans sweetened condensed milk
Directions: To begin, premedicate one stick of butter with your preferred dosage. Preheat to 350° and gather your mini muffin tin and liners. Cream together all butter, sugar, eggs, honey, sour cream, milk and one cup of milk. Blend in the flour, baking powder, salt, pudding mix and baking chips. If the texture is a little bit dry, add the remaining half cup of milk. Note that cocoa powder was used for a ‘double chocolate effect’ -- but feel free to ex- periment with different puddings and chips. I used a handy #70 scoop to get the perfect heaping rounded dollop to nearly fill a liner. Bake at 350 for 20 minutes, or adjust to longer time for full-sized muffins. This recipe yields about 12 dozen. If you put in about 720 mg of active product that would give you 5 mg per muffin. You decide how strong they are! After you remove them from the tin to cool, wait approximately 10 min, then while still slightly warm, seal in ziploc bags to lock in moisture when they set. These are best eaten cool, for the full texture experience. Bon Appétit!
8 oz sour cream 1-1 1/2 cups milk 5 cups flour 2 tsp baking powder 1 tsp salt
2 small boxes chocolate pudding 1 cup of cocoa powder (optional) 2 bags your choice baking chips
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