I apologize for the horrible hard-to-read recipe card and formatting. Trying out Substack’s new recipe card embed (beta) feature and giving it a thumbs down. It’s awkward, not cute, lacking in basic formatting (like paragraph lines), and limiting. Hope it improves, otherwise I’ll switch back to regular text format.

Download this recipe as a printable PDF

XOXO, Christina W.

I’ll make my own pie, that doesn’t taste like someone else’s 💩. Here’s the recipe so you can make one too.

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Recipe: Chocolate Pear Chess Pie

with a salty cardamom crust and crème fraîche whipped cream

This chocolate pie is salty and tart, creamy and flaky, chewy and perfect with a little bite of everything. Even the edible flowers add a peppery zing.

PRINTABLE PDF | There are four parts to this recipe:

• Make C*nn*butter

• Salty Cardamom Pie Crust

• Pear Chocolate Chess Pie Filling

• Crème Fraîche Whipped Cream

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Make C*nnbutter

DOSING:

Makes one 9-inch pie, 6-8 servings.

• Low Dose // 5mg THC per serving: You’ll need a total of 40mg THC. Approximately 0.3 grams of ~20% THC c*nn*bis flower.*

• High Dose // 100mg THC per serving: You’ll need a total of 800mg THC. Approximately 1.4 grams of ~80% c*nn*bis concentrate, such as kief or rosin*

DIRECTIONS:

1.Preheat the oven to 240°F. Place coarsely ground cannabis flower or concentrate into a pint-sized 16 oz. mason jar, close the lid lightly to reduce smell, and heat for 30 minutes in the oven to decarboxylate, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted.

2. If using ground flower, reduce the oven temperature to 180 degrees F. Pour melted ¼ cup butter into the mason jar, close the lid lightly (do not seal tight or the jar may crack from temp and pressure change).

If using concentrate, pour hot melted butter into the glass mason jar and use a small silicone spatula to scrape the concentrate at the bottom of the jar and stir to mix evenly into butter. Cool to room temperature.

3. Place the sealed jar back into the oven to infuse for 1 hour. Remove from the oven and cool until the mason jar is safe to touch. Strain the melted butter through a fine mesh sieve and into a clean container. There will be some liquid and milkfats that naturally separate, and stir to reincorporate into the butter as it cools. Set aside.

Salty Cardamom Pie Crust

Time to Prepare: 2.5 hours total (1-hour prep + 1-hour dough chill time)

Makes one crust

INGREDIENTS:

• 1 1/4 cups all-purpose flour, plus extra for rolling

• 1/2 cup (1 stick or 4 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

• 1 teaspoon salt

• 1/2 teaspoon ground cardamom

• 1/2 teaspoon sugar

• 3 to 4 tablespoons ice water

• Pie weights (beans, rice, sugar, ceramic pie weights)

DIRECTIONS:

1. Make pie dough: Mix flour, sugar, salt, and cardamom -- in a large bowl or in a food processor. Add butter, cut in the butter into the flour mixture using a pastry cutter or your fingers. If using a food processor, add half at a time, pulsing several times after each addition. Pulse to cut in the butter and mix until the texture is like soft wet sand with butter chunks no larger than pea-sized. Flatten butter chunks with your fingers. Slowly drizzle ice water a little at a time. Mix or pulse. Then add more ice water a tablespoon at a time until the dough just starts to come together.

Press pie dough to see if it holds together. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Don’t add too much water or your dough will be tough. Gather the mixture and divide the dough into two halves. Knead just enough for the dough to hold together, but don’t over-knead. Press the dough together and form two flat dough disks. This will help when you need to roll it out.

You’ll see cold butter chunks/streaks speckling the dough. These small bits of butter will spread out into layers as the crust bakes to create a flaky crust. Wrap in plastic wrap, and refrigerate for one hour or up to 2 days.

2. Roll the pie dough: Remove crust disk from the refrigerator and place on a rolling surface between two large sheets of parchment paper. Very lightly flour the dough disk to help it stick less to the parchment. Roll out with a rolling pin on a lightly floured surface to about 1/8-inch thick. As you roll out the dough, if the parchment is getting wrinkled on the dough, peel the parchment off the dough, sprinkle lightly with flour, and continue rolling.

Peel the parchment slowly and carefully off the dough on one side. If it’s very sticky, put it in the fridge for a little bit to chill and harden. Place the parchment back on top and flip the dough with both parchment papers over. Peel the parchment off the other side. Save parchment to use for blind baking.

Place a pie plate upside-down on top of the dough. Grab the side of the pie plate along with the parchment paper with both hands and flip them right-side up. Take the sides of the dough and lift them gently to fall into the pie pan so that it lines the bottom and sides of the pie plate. Don’t stretch or press the dough down. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish. Crimp the edges. Use a fork to poke holes on the bottom of the crust to allow steam to escape when baking.

3. Prepare the crust: Place the pie shell into the freezer and chill for at least 30 minutes to an hour. Pre-heat your oven to 400°F. Make sure you are starting with a frozen pie crust, not defrosted. Line the inside of the frozen pie crust with two layers of parchment paper (that you saved from rolling the pie dough) or heavy duty aluminum foil, pressing against the sides and bottom of the crust, allowing the paper/foil to extend by a couple of inches on two opposing sides.

Fill the pie crust to the top with pie weights. You can use ceramic weights, dry beans, or rice. Press the weights down lightly to fill in all sides of the pie and fold down any parchment seams.

4. Par bake the crust: Bake at 400°F on the lower rack for 15 minutes. Remove from oven and lift the pie weights out using parchment paper/foil and continue baking for 2-3 minutes longer until the bottom of the pie is golden brown. Remove the pie shell from the oven, and set aside to cool completely before adding pie filling.

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Pear Chocolate Chess Pie

INGREDIENTS:

• 1 par-baked Salty Cardamom Pie Crust

• ¼ cup (½ stick) cannabutter*

• ¼ cup Fair Trade Certified chocolate chips

• 1 cup packed light brown sugar

• 3 large eggs, at room temp

• ¼ cup heavy whipping cream

• 2 teaspoon vanilla extract

• ½ teaspoon salt

• ¼ cup unsweetened cocoa powder

• 2 Tablespoons fine cornmeal or all-purpose flour

• 1 ripe pear, thinly sliced

Crème Fraîche Whipped Cream

• 1 cup heavy whipping cream

• ⅓ cup crème fraîche

• 2 Tablespoons powdered sugar

• ½ teaspoon vanilla bean paste

DIRECTIONS:

1. Make Filling: Preheat oven to 340 degrees F. In a large metal bowl, melt chocolate chips and cannabutter over a double boiler (pan of boiling water and stir to mix). Remove from heat and cool room temperature so you don’t cook the eggs in the next step, stirring occasionally.

Whisk brown sugar into the butter chocolate mixture, add eggs one at a time and mix until well incorporated. Stir in whipping cream, vanilla, and salt into the mixture. Sift in cocoa and cornmeal or flour, whisk to combine.

Pour the mixture into the par-baked pie crust. Carefully float thinly sliced pears on top of the chocolate pie filling.

2. Bake Pie: Place the pie on the bottom rack of the pre-heated oven and bake for 40-45 minutes, until the center and parts around the pear slices are puffed and only slightly jiggly.

If your par-baked pie crust looks very golden brown before the final bake, mold foil over the crimped crust edges while baking to protect from burning.

Set aside to cool completely, at least 2 hours.

3. Make Crème Fraîche Whipped Cream: In a small bowl stir together crème fraîche, powdered sugar, and vanilla bean paste. In a chilled mixing bowl, beat heavy cream on high until stiff peaks form. Gently fold the crème fraîche mixture into the whipped cream.

Scoop generous spoonfuls of whipped cream on top of the pie before serving. Or scoop into piping bags to make a whimsical design with edible nasturtium leaves and rose petals.

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Happy eating! Turns out you CAN have your slice of pie and eat it too.

XOXO, Christina W.

Between the Tiny Bee Concert and Jam Sesh, summer’s bounty of summer inspired me to make golden nectarine jam — using lemongrass tincture and ripe fruits from my neighbor.

Pick up some stone fruits, roll up a j, and let’s jam sesh! All you need are mason jars, a big pot, fruit, sugar, lemon, and about an hour of time.

How do you make c*nn*bis infused jam? An easy way to infuse jam is to stir in a spoonful of c*nn*bis infused honey. I like to make it infused using an alcohol-based tincture, which cooks off the alcohol during the jamming process and infuses the fruit jam with c*nn*binoids.

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Nectarine Jam Recipe

PRINTABLE PDF

Make a c*nn*bis-infused jam using an alcohol-based tincture. Avoid using oil-based tinctures like MCT, olive oil, and coconut oil.

DOSING:

Makes 4-6 half-pint jars. Instructions for how to make c*nn*bis tincture.*

• Low Dose // 10mg T*C per jar: You’ll need an alcohol-based tincture and 50mg T*C for the recipe.

• High Dose // 100mg T*C per jar: You’ll need an alcohol-based tincture and 500mg T*C for the recipe.

INGREDIENTS:

• 1 lemon, juice, seeds and zest (for natural pectin)

• 2 pounds ripe nectarines, pitted and sliced with skin on

• 3 cups granulated sugar

• Pinch salt

• Alcohol-based c*nn*bis tincture*

DIRECTIONS:

1. Make Jam: Place nectarines, sugar, pinch of salt, lemon zest, and lemon juice into a large pot. Over medium heat, cook the fruit down until the fruit releases its juice and the mixture is a liquid consistency. Stir to combine the fruit juice and sugar.

2. Add Tincture to Make C*nn*bis-Infused Jam*: Add the alcohol tincture into the bubbling fruit liquid. The alcohol will cook off as the water boils off, leaving the cannabinoids in the sticky jam mixture.

If you made my c*nn*bis tincture recipe, use these amounts:

• Low Dose // 2½ teaspoons (50mg T*C)

• High Dose // 5 teaspoons of tincture (500mg T*C)

3. Bring to 220 degrees F: Boil on medium-low heat at a rolling simmer for 30-45 minutes until the liquid starts to have a thick jammy consistency. Adjust heat so it doesn’t boil over. Stir occasionally with a heat-proof spatula to prevent burning on the bottom of the pan.

• Using a food thermometer: when it reaches 220-221 degrees Fahrenheit (104-105 degrees Celsius) it’s reached ideal set point. Turn off the stove and remove from heat.

• Using the cold plate test method: Place a small plate in the freezer, drop a small amount of jam onto the cold plate, wait 30 seconds, and push the jam to see if it wrinkles slightly to check the consistency. Should be thick and gooey, and like molten lava, not thin and runny.

4. Can the jam: Pour jam into clean, sterilized mason jars. Can using a water bath method if you’d like to store the jam, or just spoon into a container without canning and eat it all before it goes bad.

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How to Can Jam Using Water Bath Method

EQUIPMENT:

• Canning jars (mason jars) with two-piece lids

• Rubber tongs

• Large stock pot

• Rack that fits inside the pot

INSTRUCTIONS:

1. Bring a large stockpot of water to a rolling boil. Enough water that it covers the jars when you put them in with at least 1-inch of water above the top.

2. Place a low rack or something on the bottom of the pot so the jars don’t touch the bottom of the pot.

3. Sterilize empty mason jars and lids in the boiling water. Use heat-proof rubber tongs to safely handle the jars. Remove and dry on a clean towel.

4. Fill sterilized jars with hot jam. Be careful, the cooked jam is like hot lava. Wipe off any spilled jam on the sides and top of the jar.

5. Place the lids on and screw on the ring seal.

6. Place the filled jam jars into the boiling water. Bring it back to a rolling full boil for a few minutes.

7. Remove from the water bath and place on a clean towel to cool. Over the next 5 minutes to 15 minutes, you’ll hear the lids make a small popping sound as they pressurize. If the lid does not pop down, it has not been canned and sealed. Try again, or refrigerate and eat that jar first.

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I’ll leave ya’ll with this sweet moment from last year’s Jam Sesh with Radicle Herbs…

XOXO, Christina W.

I was wrong. It tasted horrible and I regretted my decision.

The lemonade slushie itself was sugary-sweet and delicious, but the added terpenes tasted off-putting. Good idea, poor execution and balance of flavors. But this IS the state fair and what did I expect, honestly.

🍉🌿 Here’s the drink I wish I had instead — a thirst-quenching, electrolyte-replenishing cold beverage made with fresh fruit and flowers.

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Summertime is peak watermelon season when those juicy melons are at their best and most nutritious. Watermelon contains 90% water and provides electrolytes for hydration, contains lots of fiber for healthy digestion, and is high in lycopene, potassium, beta-carotene, vitamin C and other essential vitamins, minerals and antioxidants that support overall health and wellness.

Which is why watermelon is the star ingredient for my Watermelon Hibiscus C*nn*bis Infused Smoothie recipe.

Are Hibiscus Flowers Edible?

Yes! Most varieties of the common tropical flower are edible and has been used for medicinal purposes to help lower blood pressure, improve liver health, and boost the immune system. All parts of the plant are edible, the flower can be eaten raw, however it’s most commonly made into a tea or jam. In this recipe, I’ll use raw organic hibiscus flowers blended into the smoothie for its flavor and nutritional benefits. Use organic edible flowers to avoid pesticides and chemicals.

I forage for edible hibiscus flowers in my garden and neighborhood. Avoid non-edible hardy Hibiscus and ornamental varieties. Use the free Seek by iNaturalist app to help identify plants.

Nutritional Benefits of Hemp Seeds

This smoothie recipe also contains nutritious hemp seeds which are seeds from the hemp plant, c*nn*bis s*tiva that’s related to the T*C-producing plant but does not cause a psychoactive reaction. Hemp seeds are NOT the same as C*D or T*C. Technically it’s a nut that’s high in fiber and rich in nutrients for heart and brain health, reducing stress and boosting immunity. Hemp seeds have a mild nutty flavor and are a good source of high-quality plant-based protein and rich in healthy fats.

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Watermelon Hibiscus Smoothie Recipe

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A creamy, refreshing botanical watermelon smoothie for a hot summer day made with w**d infused coconut milk, watermelon, strawberries, organic hibiscus flowers, yogurt, hemp seeds, honey, and lime juice.

DOSING:

Makes 2 glasses. Double-check the math if your % THC is different.

• Low Dose // 5mg THC per serving: You’ll need a total of 10mg THC in the entire recipe. Approximately 0.1 grams of ~20% THC cannabis flower.*

• High Dose // 100mg THC per serving: You’ll need a total of 200mg THC in the entire recipe. Approximately 1.45 grams of ~20% THC cannabis flower.*

INGREDIENTS:

• 2 cups of fresh seedless watermelon, cubed

• ½ cup frozen strawberries

• ½ cup choice of yogurt (Greek, almond, or cashew)

• 1 cup infused coconut milk*

• 1 tablespoon honey* or agave or maple syrup

• Squeeze of lime juice from half a lime

• 2 tablespoons hemp seeds

• Pinch of sea salt

• 3 organic Hibiscus flowers, rinsed and pat dry

• Optional: Chamoy sauce or tajin seasoning

*Alternative: instead of making infused coconut milk, use a premade tincture to dose the coconut milk.

DIRECTIONS:

1. Make Cannamilk*: Preheat the oven to 240°F. Place coarsely ground cannabis flower into a pint-sized 16 oz. mason jar, seal with the lid to reduce smell, and heat for 40 minutes in the oven to decarboxlyate, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted.

Pour coconut milk and decarbed cannabis into the mason jar, close the lid, and shake to combine. Reduce oven temperature to 160 degrees F and place into the oven to infuse for 2 to 2.5 hours. If your oven temp does not have a low setting, try this alternative method:

Stovetop water bath method for low temp infusion: Fill a medium-large pot halfway to ¾ full with water and bring the water to a light boil. Reduce the heat to low to simmer the water. Drop a small metal mason jar ring to the bottom of the pot and place the mason jar filled with coconut milk into the water to sit on top of the ring. Avoid the bottom of the glass jar from touching the bottom of the pot and keep the water line around the same level as the milk inside the jar. Place the lid on top. Allow the mason jar to simmer in the water bath to infuse for 2 to 2.5 hours. Add more water as the water level reduces from evaporation.

After 2.5 hours, remove and cool until the mason jar is safe to touch. Strain the coconut milk through a fine mesh sieve and into a clean container to cool to room temp or chill in fridge until ready to use. Discard the cannabis grounds.

2. Prep hibiscus flowers: Remove the green stem from the hibiscus flowers and reserve the petals and center “style” with the pollen for the smoothie.

3. Make the smoothie: Place watermelon cubes, frozen strawberries, yogurt, coconut milk, honey, lime juice, hemp seeds, and hibiscus flowers in a blender.

Add an optional dash of chamoy sauce or Tajin seasoning for an additional flavor if desired, or use to garnish the rim of the glass. Dip the rim of two large glasses in chamoy sauce or with lime and tajin seasoning.

Blend until smooth and creamy, about a minute or two, and pour into two large glasses.

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This recipe was originally published in MedMen’s EMBER (R.I.P.)

XOXO, Christina W.

I’ve done the math to calculate exactly how much c*nn*bis to use to make either 1mg T*C microdose or 50mg T*C high-dose mints, depending on your personal tolerance. Feel free to adjust the amount to make your perfect dose.

Let’s get curiously stoned and make mints!

Before we start, I wanted to show you a tabletop vaporizer device that has become one of my favorites! I’m enjoying a live rosin cart in a Zenco with the Jane West snifter glassware.

Watch the video to find out why it’s nicknamed the “Daywrecker.”

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ADAPTED FROM GROW IT FROM HOME

Recipe: Curiously Stoned (Or Not) Mints

Make your own tiny microdose mints at home using a sugar pastillage technique. You’ll need these mini silicone cube mold trays.

DOSING:

Makes 320 mints. Double-check the math if your % THC is different.

Micro Dose // 1mg THC per serving: You’ll need a total of ~350mg THC in the entire recipe. Approximately 2.5 grams of ~20% THC cannabis flower.*

High Dose // 50mg THC per serving. You’ll need a total of ~1,600 THC in the entire recipe. Approximately 3 grams of ~80% kief or dry sift hash.

INGREDIENTS:

• 5 teaspoons (24ml) c*nn*bis infused alcohol tincture*

• 1/2 teaspoon (2ml) peppermint extract, or other flavor of your choice

• 2 Tablespoons (30g) water**

• ¾ tablespoon (15g) Karo corn syrup

• 2½ cup (325g) powdered sugar

• ⅛ teaspoon (0.5g) cream of tartar

• 1 packet (9g) gelatin or agar agar

• Optional: a few drops liquid food coloring

DIRECTIONS:

1. Make C*nn*bis Tincture*: Preheat the oven to 240°F. Place coarsely ground flower or kief into a pint-sized 8 oz. mason jar, close the lid lightly to reduce smell, and heat for 35 minutes in the oven to decarboxylate, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted.

Pour ~5 teaspoons of high proof alcohol into the mason jar with the decarbed c*nn*bis. If using flower, add another teaspoon or two, enough to just cover the flower. Close the lid and shake. Place the sealed jar in a cool, dark place to infuse overnight to 24 hours.

Shake the jar and pour the liquid and strain out the ground flower through a fine mesh sieve into a clear jar. Discard the grounds. If using kief for high dose mints, do not strain the tincture is perfect as is.

2. Make Sugar Paste: In a small bowl, combine the wet ingredients: water, peppermint extract, infused tincture*, and corn syrup. In a large mixing bowl, combine the dry ingredients and stir to mix: powdered sugar, cream of tartar, and gelatin. Add the liquid ingredients in the small bowl into the large bowl, stir to combine. Add food coloring, if using. The batter will become a stiff dough consistency.

If it looks dry, add a couple drops of water** and stir. If it’s too wet, add a small spoonful of powdered sugar until it reaches the correct consistency, like Play-Doh meets Oobleck.

3. Press Into Molds: Using a dough scraper or flat sided spatula, press the dough evenly into two mini ice cube molds. This will take some patience, very satisfying to do while high. Scrape any excess dough to flatten and smooth the top of the mold.

4. Dry: Place the mint molds in a cool, safe place to dry for 5-7 days. Or to speed up the process, dry in a food dehydrator at the lowest temperature setting (~90 degrees F) for 24+ hours. Unmold and store in a clean container.

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Thanks Emily for showing me something new! These mints were very easy and fun to make. Plan ahead for enough time to infuse the alcohol tincture, and dry the mints completely before unmolding.

My mints were still gooey inside after 24 hours in a food dehydrator. You can’t rush a good thing.

Buying a tin of mints at the local dispensary costs ~$25-30. The value of making your own is very high even though buying the ingredients to make your own mints at home costs about the same, not including the cost of w**d. You can so many more with custom flavors, and dosed to your preference.

These would make excellent gifts. I’d pack them into upcycled c*nn*bis containers and jars.

XOXO, Christina W.

Easy to make and versatile to roll, cut, and mold with whatever tools you have in your kitchen. Roll in them flat discs to bake, or roll them out and make cutout shapes with a cookie cutter or cookie mold. I used a mooncake mold to press the dough into flower shapes.

Garam Masala is a blend of cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, and anise warming spices. Commonly used to flavor fragrant curries, soups, stews, marinades, roasted vegetables, and baked goods. You can make you own blend at home, or find premade blends in the spice aisle at the grocery store.

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Garam Masala Cookie Recipe

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Soft and chewy garam masala gingerbread style cookies dipped in a creamy spiced glaze.

DOSING:

Makes ~72 cookies. Double-check the math if your % THC is different.

Low Dose // 5mg THC per serving: You’ll need a total of 360mg THC in the entire recipe. Approximately 2.6 grams of ~20% THC cannabis flower.*

High Dose // 100mg THC per serving: You’ll need a total of 7,200mg THC in the entire recipe. Approximately 13 grams of ~80% cannabis concentrate, such as kief or rosin*

INGREDIENTS:

• [*] cannabis flower or concentrate

• 12 Tablespoons (170g) unsalted butter

• 3/4 cup (160g) light brown sugar, packed

• 1/2 cup (170g) agave or golden syrup

• 1/4 cup (80g) molasses

• 1 teaspoon salt

• 1½ Tablespoons Garam Masala

• 1/4 teaspoon ginger

• 1 large egg

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 3¾ cups (450g) all-purpose flour

glaze

• 1 cup powdered sugar

• ½ teaspoon Garam Malasa

• ~3 tablespoons choice of milk

DIRECTIONS:

1. Make Cannabutter*: Preheat the oven to 240°F. Place coarsely ground cannabis flower or concentrate into a pint-sized 16 oz. mason jar, close the lid lightly to reduce smell, and heat for 40 minutes in the oven to decarboxylate, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted.

If using ground flower, reduce the oven temperature to 170 degrees F. Pour melted butter into the mason jar, close the lid lightly (do not seal tight or the jar may crack from temp and pressure change). Place the sealed jar back into the oven to infuse for 2.5 hours. After 2.5 hours, remove from the oven and cool until the mason jar is safe to touch. Strain the melted butter through a fine mesh sieve and into a clean container. There will be some liquid and milkfats that naturally separate, and stir to reincorporate into the butter.

If using concentrate, pour hot melted butter into the glass mason jar and use a small silicone spatula to scrape the concentrate at bottom of the jar and stir to mix evenly into butter. Cool to room temperature.

2. Make the cookie dough. In a large mixing bowl, beat the melted butter, brown sugar, molasses, salt, and spices together until well combined, about 1-2 minutes. Beat in egg until fully incorporated.

In a medium bowl, gently stir together the flour, baking soda, and baking powder. Add the dry ingredients to the wet mixture in the large bowl. Stir to combine until the flour is fully incorporated and no white streaks remain. The dough will be soft and sticky.

Divide the dough in half, pat the cookie dough flat, and wrap with plastic wrap to refrigerate for 1-2 hours. The dough needs to be chilled.

3. Prep baking sheets. Preheat oven to 340 degrees F. Line several baking sheets with parchment paper or silicone baking mats, set aside.

4. Shape the cookie dough. Using a small cookie scoop, portion out approximately 2 teaspoons of dough into balls. Place the balls onto the baking sheet, at least 2-inches apart.

If you have a mooncake or cookie mold, sprinkle flour into the mold and press the balls of dough into molded shapes. Place onto the baking sheet. Alternatively, you can also roll out and cut into shapes with a cookie cutter. If the dough becomes sticky and hard to work with, place it back into the fridge to chill before rolling again. Cold cookie dough will be easier to handle.

5. Bake cookies. Bake for 12-15 minutes until just slightly brown around the edges. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a baking rack to cool completely. Repeat with the remaining cookie dough.

6. Make the Icing. After the cookies have completely cooled, in a small bowl mix together the powdered sugar, garam masala, and choice of milk until smooth.

Dip the cooled cookies into the icing and place on a rack to catch glaze drips and dry overnight. When dry, store in an airtight container.

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XOXO, Christina W.

Wrap me in a blanket of chocolate and butter, and wake me up when it’s over.

It was my birthday last month, and I felt like baking myself a cake. With fire and brimstone (literally) raining down around me and across the city, all I wanted to do was drown my face into a heaping slice of chocolate cake.

I stood in my kitchen in the cold winter light and stirred sugar and flour into a sea of my saddest emotions. All I saw was darkness — a dark chocolate cake with black sesame frosting. I had no idea how to decorate this cake with any color or joy.

This cake turned out so good I made two versions with two different egg-free Ermine frostings. One with black sesame frosting, and a second with decadent crunchy peanut butter frosting plus an extra generous sprinkle of flaky Maldon sea salt for a sweet and salty contrast.

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What is Ermine buttercream frosting?

Skip the powdered sugar and American buttercream, and make this ermine frosting that’s as luxurious as Swiss meringue buttercream, but without the eggs.

Ermine frosting is an old fashioned recipe also known as “boiled milk frosting.” You make a roux from flour, sugar, and milk; combine the cooled goo into whipped butter until it forms a light, silky smooth buttercream frosting.

With the current egg shortage and expensive cost of eggs, this easy egg-free buttercream frosting is less sweet and spreads beautifully on cakes. My perfect kind of frosting.

Turns out, I found inspiration for color and joy in my garden. I invited some friends over to enjoy my birthday cake. We gathered around my living room, laughed, and shared slices of cake. Thru the hazy swirls of smoke, I watched their faces light up with joy as they took bites of chocolate cake and airy, fluffy frosting.

With a little help from my friends, the melancholia lifted with each slice of disappearing cake, until there was nothing left except a few rainbow sprinkles, wrinkled flowers, and chocolate crumbs.

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Melancholia Chocolate Cake Recipe

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Moist, dark chocolate cake enveloped with your choice of frosting — black sesame for an Asian flavor flair, or sweet and salty crunchy peanut butter for a classic comfort combination.

STRAIN PAIRING: Creamy, relaxing, mellow strains that make your body feel like you’re melting. Try Peanut Butter Breath, Gelato, Girl Scout Cookies, or a classic OG.

DOSING:

Makes one 9-inch two-layer cake, serves 6-8. Double-check the math if your % T*C is different.

Low Dose // 5mg T*C per serving: You’ll need a total of 40mg T*C in the entire recipe. Approximately 0.3 grams of ~20% T*C c*nn*bis flower.*

High Dose // 100mg T*C per serving: You’ll need a total of 700mg T*C in the entire recipe. Approximately 5 grams of ~20% T*C c*nn*bis flower.*

INGREDIENTS:

Dark Chocolate Cake

• 2 cups (240g) all-purpose flour

• 1¾ cups (350g) sugar

• 3/4 cup (75g) unsweetened cocoa powder

• 2 teaspoons (10g) baking powder

• 1 1/2 teaspoons (10g) baking soda

• 2 teaspoon (7g) flaky sea salt

• 1 teaspoon (1g) espresso powder or instant coffee

• 1 cup choice of milk (whole, oat, coconut, or almond)

• 1/2 cup vegetable oil*

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup boiling water

Ermine Buttercream Frosting

• 1 cup (200g) granulated sugar

• 5 Tablespoons (40g) all-purpose flour

• ¼ teaspoon salt

• 1 cup choice of milk

• 1 cup (2 sticks/226g) unsalted butter, softened to room temperature

• ½ teaspoon vanilla extract

For frosting flavor (choose one)

• Black Sesame: 2-3 Tablespoons black sesame powder, or Rooted Fare Crunchy Black Sesame Butter

• Crunchy Peanut Butter: 1 cup natural crunchy peanut butter + extra generous pinch of flaky sea salt

DIRECTIONS:

1. Make C*nn*bis Infused Oil*: Preheat the oven to 240°F. Place coarsely ground c*nn*bis flower into a pint-sized 16 oz. mason jar, close the lid lightly to reduce smell, and heat for 40 minutes in the oven to decarboxylate, which activates the T*C. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted.

If using ground flower, reduce the oven temperature to 170 degrees F. Pour ½ cup vegetable oil into the mason jar, close the lid lightly (do not seal tight or the jar may crack from temp and pressure change). Place the sealed jar back into the oven to infuse for 2.5 hours. After 2.5 hours, remove from the oven and cool until the mason jar is safe to touch. Strain the oil through a fine mesh sieve and into a clean container. Cool to room temperature.

2. Make Cake Batter: Preheat oven to 340º F. Prepare two 9-inch cake pans by lining the bottom of the pan with a parchment paper circle, and spraying sides with baking spray or butter.

In a large bowl, or bowl of a stand mixer, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder, whisk to combine. Add milk, vegetable oil*, eggs, and vanilla extract to the flour mixture. Mix together using the whisk attachment at low-medium speed until well combined. Reduce speed and slowly add boiling water to the cake batter until well combined.

Evenly pour half the cake batter into a prepared cake tin, and evenly spread between the two pans. Bake for 35-40 minutes on the center rack, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Cover with plastic wrap and refrigerate until ready to assemble.

3. Make Ermine Frosting: While the cake bakes and cools, prepare the roux. In a medium saucepan, whisk together sugar, flour, and salt to combine and remove lumps. Over medium heat, whisk in milk until mixture is smooth. Whisk constantly so it doesn’t scorch on the bottom, and until the mixture is thickened into a pudding-like consistency.

Remove from heat and transfer into a clean bowl. Cover the surface of the ermine roux with plastic wrap or parchment to prevent a skin from forming as it cools. Set aside to cool to room temp. Can be made ahead and stored in the fridge until ready to use. Bring to room temp before whipping into frosting.

In a clean bowl of a stand mixer with the whisk attachment, whisk the butter on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to low-medium speed, slowly add large spoonfuls of the cooled roux mixture until completely incorporated. Scrape the sides and bottom of the bowl to make sure everything is mixed evenly.

Slowly add in vanilla extract and black sesame or peanut butter, mixing on medium-high speed until it’s smooth and luscious. Add a little more or extra salt to taste. The peanut butter frosting tastes even more delicious with a heavy-handed generous pinch of flaky salt.

4. Assemble the Cake: Place one cake layer on a cardboard cake round. Use a long knife to slice off any excess cake dome to create an even flat top. Do the same with the second cake.

Spread a thick layer of frosting in the center of the first cake layer. Spread evenly to the edge. Flip the second cake layer upside-down on top of the frosting, with the sliced side touching the frosting and flat bottom part facing up.

Spread frosting evenly around the side and on top of the cake. A cake spatula, cake spinner and pastry cutter are helpful tools that make cake decorating easier. If the cake is feeling soft and difficult to spread frosting, place the cake in the fridge to chill for 20 minutes and continue frosting with room temperature buttercream. Cold cake is easier to frost!

Decorated with edible pansy and viola flowers from my garden.

Resources about baking for mental health:

• Check out Jack Hazan’s IG @jackbakesnyc and cookbook “Mind Over Batter.”

• Get inspired to host your own popup in the style of Depressed Cake Shop

• Ella from Bake Well Being in the UK shares great content as an advocate for mental health.

XOXO, Christina W.

I’m safe, I’m okay.

We’re gonna be okay.

It’s gonna be okay.

Rainbows still found their way through the orange light onto my kitchen countertop. They made me smile through the uncertainty and fear.

Tuesday night, the Eaton fire started to engulf Altadena. It happened fast. Neighborhoods just north of me were evacuating and fleeing for their lives. I was in the red zone just south and in the path of the toxic smoke.

I baked these scones Wednesday morning because we needed to eat breakfast, and I didn’t know what else to do yet. Miyabe was visiting from the East Coast and we had planned to explore Little Tokyo that day.

“It’s unlikely a fire would jump the freeway, right?” I nervously said aloud hoping for validation as I calmly packed mementos from my grandparents, important papers, food and medicine for cats, and anxiously scanned my house for anything irreplaceable.

“The black sesame looks like ash from the fire,” Miyabe said while chewing and contemplating the fresh baked scone, still warm from the oven.

I added a couple tablespoons of black sesame powder into the soft fluffy goat cheese and chive scones for its sweet, nutty flavor to punch up the basic scone recipe. Snipped a handful of chives from my garden and loaded in as much goat cheese the batter could hold.

Soft, fluffy, warm, and comforting. Biting into one felt like a warm hug. Exactly what we needed at that moment nourishing us to prepare us for the emotional rollercoaster that followed.

I have no words of solace or reassurance today. Everyone in L.A. knows someone who lost everything in the fires. We are all on edge and not okay. I am safe. My cats, house, and the dispensary I work at are safe, for now.

I don’t have the energy or capacity to list all the resources and ways people can help or support. Here’s how you can help people who have been displaced by the wildfire:

• Find and provide well-researched solutions. Don’t ask if they’re okay, ask more questions, or make more work for someone.

  • They don’t have the mental capacity to sift through the avalanche of information and manage your emotions as well.

• Offer free storage or help arrange storage.

  • They don’t have a place to keep or store all the free stuff they’re receiving.

• Offer long-term places to stay that don’t price gouge.

  • Rents have skyrocketed as tens of thousands across the city search for housing.

  • Even if someone’s home didn’t burn down, they won’t be able to live in their fire-damaged homes and neighborhood for a very long time.

• Donate directly to people via GoFundMe.

  • In addition to donating money to non-profits and emergency response organizations, you can give directly to people in need.

  • This Google doc of Eaton Fire Funds lists GoFundMes for those affected. If you know someone, fill out the form for them, and add their GoFundMe page to the list.

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Black Sesame, Goat Cheese and Chive Scone Recipe

With a spoonful of black sesame seed powder. This recipe is not infused due to the high baking temperature. Instead slather and enjoy with infused butter, jam, or honey.

INGREDIENTS:

• 5 tablespoons unsalted cold butter, cubed

• 2 cups (250g) all-purpose flour

• 3 tablespoons granulated sugar

• 1 tablespoon baking powder

• 2 teaspoon salt

• 2 tablespoons black sesame, powder or seeds

• 6 oz. goat cheese, crumbled

• 2 tablespoons chives, chopped

• 1 cup coconut milk, full fat

DIRECTIONS:

1. Prep: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Make scone batter: In a large bowl, or in the bowl of a large food processor, mix together flour, sugar, baking powder, salt, and black sesame powder. Add in small cubes of cold butter and cut into the flour mixture with a pastry cutter tool, or pulse in the food processor until the small chunks of butter and flour are in a crumbly mixture. (Similar technique as making pie dough.)

If using a food processor, transfer the dough into a large bowl. In the bowl, gently fold in small chunks of goat cheese and chopped chives. Add in the coconut milk and gently stir with a spatula until just moistened and combined. Do not overmix or it will make the dough tough. The dough will be very sticky and wet.

3. Shape the scones: Turn the dough out onto a lightly floured surface and shape using your hands into an approximately 8-inch circle. Alternatively, gently press into a parchment lined cake pan to mold into shape. Using a sharp knife, cut into 8 large wedges and transfer each wedge onto the baking sheet at least 2 to 3-inches apart.

4. Bake the scones: Bake until lightly golden brown around the edges, about 12-15 minutes. Remove from the oven and cool on a baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container in the fridge for up to 4-5 days.

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After we ate our scones and calmly packed our go bags, Miyabe and I played music together and had a jam sesh. They taught me how to play a song on my ukulele and we streamed it live on IG as an impromptu Tiny Garden Concert.

As weird as it seems to laugh, play music, and make merriment while the city burns around us, it steadied our nerves, provided an outlet for somatic release, and gave us the emotional strength we needed. Radical acts of joy.

XOXO, Christina W.

“That photo should be in a magazine 👏🥧”

It was! I created a recipe for the November 2021 issue of High Times, dedicated in memory of a friend who passed suddenly, made using ingredients she loved — Trader Joe’s Jo-Jos and ice cream.

As I stood in my kitchen transforming sugar and cream into a decadent ice cream pie, waves of cathartic tears washed over me. Grief comes in waves, and years later I still think of Katie.

Life is short. Have your pie and eat it too.

I was and still am so proud that my infused recipe made it into the once hallowed pages of High Times. As I sit here in my sick bed with the flu, an IG comment inspired me to share my the full recipe.

This is a 5-part recipe with multiple infusion options. Even if you feel too intimidated to make the whole recipe, I encourage you to at least try the Pumpkin Seed Brittle.

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Ways to Infuse*

For 5 mg per slice dose, use 40mg T*C in total for the entire recipe. To increase extra potency, here’s how to infuse more elements of this pie:

• Crust - ca**abutter

• Ice Cream - infused heavy cream

• Fudge - ca**abutter

• Whipped Cream - infused heavy cream

• Pumpkin Seed Brittle - ca**abutter or finely ground decarbed flower

Pumpkin Chocolate Ice Cream Pie Recipe

Soft, velvety pumpkin pie ice cream in a chocolate cookie crust with a layer of fudge sauce, bourbon whipped cream, and crunchy-nutty-salty-savory-sweet rosemary pumpkin seed brittle crushed on top. Serves 6-8

The day before: Make infused heavy cream and/or ca**abutter and chill completely before making the pie.

Make the Chocolate Cookie Pie Crust, refrigerate the no-bake cookie crust for at least 30 minutes before pouring in the ice cream. While the crust cools, make the no-churn Pumpkin Ice Cream. Spread the pumpkin ice cream evenly into the cookie crust pie pan. Chill the pie for at least 4 hours or overnight to solidify. While the pie is in the freezer, make the Chocolate Fudge Sauce and Rosemary Pumpkin Seed Brittle.

Warm the fudge sauce until it’s a pourable consistency but not hot, as to not melt the ice cream. Take the pie out from the freezer and pour room temp fudge on top of the frozen pie, spread evenly over the top. Let the pie sit out to soften for 15 minutes while you make the Bourbon Whipped Cream. Spread a generous dollop of bourbon whipped cream on top of the pie and sprinkle with crushed Rosemary Pumpkin Seed Brittle. Slice with a hot knife and serve.

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PRINTABLE PDF

Chocolate Cookie Pie Crust

• 2 cups (270g) Chocolate Creme-filled Sandwich Cookie crumbs* (approximately 24 cookies)

• 1/4 teaspoon sea salt

• 4 tablespoons (56g) unsalted butter, melted*

Crush the cookies into fine crumbs in a food processor or blender. In a large bowl, mix together the cookie crumbs, salt, and melted butter. Pour the mixture into a 9-inch pie pan and press into an even layer on the bottom and up the sides, using your fingers or the flat bottom of a measuring cup to smooth the crust. Refrigerate for at least 30 minutes before adding your filling.

No Churn Pumpkin Ice Cream

• 3/4 cup (170g) 100% canned pumpkin puree (not pumpkin pie filling)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 1/8 teaspoon ground allspice

• 1 14-oz. (400g) can of sweetened condensed milk

• 1 teaspoon vanilla extract

• 2 cups (475ml) infused cold heavy cream*

Chill a large metal or glass mixing bowl for the cream. A cold bowl and mixers will beat better whipped cream. While it chills, mix together the pumpkin puree, cinnamon, ginger, nutmeg, cloves, allspice, can of sweetened condensed milk, and vanilla in a large bowl. Whisk together until the mixture is frothy and smooth. Set aside.

In the chilled bowl, whip heavy cream on medium-high speed until stiff peaks form, 3 to 4 minutes. Be careful to not overbeat or you’ll have churned butter. Pour the whipped cream into the bowl with the sweetened condensed milk and pumpkin. Use a large silicone spatula to gently fold the whipped cream into the pumpkin until the mixture is smooth and well-combined with no streaks of cream or pumpkin. The color will be light orange. Don’t overmix or press the air out of the whipped cream.

To Store: Pour the mixture into a freezer-safe container, cover with a lid, plastic wrap or parchment paper pressed on top to prevent ice crystals from forming.

Fudge Sauce

• 1/2 cup (200g) brown sugar

• 1/4 cup (30g) cocoa powder

• 1/4 cup (half stick/56g) butter*

• 1/4 cup whole milk

• 1/2 tablespoon vanilla extract

In a small bowl, stir together brown sugar and cocoa powder, set aside. Melt butter and milk together in a medium saucepan over medium heat. Bring to a boil and let it simmer for 3-4 minutes, stirring occasionally. Stir in cocoa and brown sugar mixture and vanilla, stirring constantly until smooth, about 2-3 minutes. Set aside to cool and thicken until it’s easily poured when warm or at room temp. Store in a glass jar in the fridge and warm to a pourable consistency before layering onto ice cream.

Rosemary Pumpkin Seed Brittle

• 2 cups (400g) granulated sugar

• 1/2 cup water

• 1/2 cup (1 stick) unsalted butter*

• 1/3 cup light corn syrup

• 1/2 teaspoon baking soda

• 2 1/2 cups (160g) unsalted pumpkin/pepitas seeds, no shells

• 1 tablespoon chopped fresh rosemary

• 1/4 teaspoon black pepper

• Ground decarbed flower* (optional)

• Flaky Maldon sea salt

• +candy thermometer

In a small bowl, stir together pumpkin seeds (pepitas), rosemary, and pepper, set aside. Line a large rimmed baking sheet with parchment paper. In a large saucepan using a heatproof silicone spatula, stir together sugar, water, butter, and corn syrup. Bring to a boil over medium-high heat. DO NOT STIR and continue boiling until caramel is a golden brown color and reaches the hard crack stage at 300°F on a candy thermometer, approximately 10 to 15 minutes.

Remove from heat and carefully stir in baking soda, the mixture will bubble up and foam a little. Quickly stir in the pepitas, rosemary, and pepper. Then immediately pour and scrape the hot mixture onto the parchment-lined baking sheet and spread into a thin, even layer. Evenly sprinkle with flaky Maldon sea salt on top of the brittle before it completely hardens. Cool completely, 45 minutes to 1 hour. Break into pieces and store in a cool, dry, airtight container.

Bourbon Whipped Cream

• 1 cup cold heavy cream*

• 1/4 cup (30g) powdered sugar

• 1 tablespoon bourbon

In a cold mixing bowl, whip heavy cream and powdered sugar together until soft peaks form. Slowly drizzle the 1 tablespoon of bourbon into the whipped cream as it continues to whip. Whip until stiff peaks form, being careful not to overwhip.

During my tour of Kiva’s chocolate room, I learned that they use cold water hash to make their award-winning chocolate bars. No wonder they taste and feel GREAT!

Try this easy, no-bake recipe and share responsibly with friends and family this holiday season. You’ll want to eat more than one.

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Easy Chocolate Truffle Recipe

PRINTABLE PDF

Made and dosed using Kiva Chocolate Bars. Choose the perfect Kiva Bar for your ideal dose.

DOSING:

Makes ~20 servings.

• One Kiva Dark Chocolate CBD 5:1 Bar: 1mg THC + 5mg CBD per truffle

• One Kiva Dark or Milk Chocolate Bar 100mg THC: 5mg THC each truffle

• One High Dose Kiva Dark or Milk Chocolate Bar 200mg THC: 10mg THC each truffle

INGREDIENTS:

• 1 Kiva chocolate bar (1.7oz.)

• 1 cup (7 oz.) dark chocolate bar or chips, chopped

• ⅔ cup (5 oz.) full fat coconut cream or heavy cream

• ½ teaspoon vanilla extract (optional)

• ½ cup sparkling sugar or sprinkles (optional) 

DIRECTIONS: 

1. Chop the Kiva chocolate bar into small pieces and place into a heatproof bowl along with the regular non-infused chocolate. Set aside. 

2. In a small saucepan over medium heat, heat the coconut cream or heavy cream until just simmering. Pour the hot cream into the bowl over the chopped chocolate. Add vanilla extract. Whisk the mixture together until a smooth, glossy ganache forms. Refrigerate and cool the mixture for 1-2 hours. 

3. Pour sparkling sugar or sprinkles into a small shallow bowl. Using a small cookie scoop, scoop ~2 teaspoons of chocolate ganache into a ball, and roll in sparkling sugar. Place on a baking sheet to set. Best enjoyed at room temperature. Store covered and refrigerated for up to 2 weeks. 

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Thank you to Kiva for sponsoring this week’s recipe. Check out my inside tour of the Kiva production facility, and recipe for 2-ingredient Chocolate Banana Cups.

XOXO, Christina W.

Light, cool, refreshing, tart. Not too sweet.

Chef Wendy Zeng and I made this for guests at Sonoma Hills Farm during our recent road trip. This flavor exploration burst forth from the imaginary world of Lost Farm, who generously sponsored our meal and shared samples of their new Live Rosin edibles. We wondered, as an homage to the brand, what would the exotic flavors of Mogu Magu taste like?

In a large bowl, we layered in scoops of aiyu jelly, slices of dragonfruit, sliced dark cherries, nectarine slivers, tiny c*nn*bis leaves, and drizzled ice cold melon juice and passion fruit syrup on top. 

Aiyu is a plant-based jelly made from the seeds of the Taiwanese jelly fig. It has a subtle tropical lemon flavor and is sold at night markets in Taiwan during hot summer months. Traditionally served cold with lemon honey syrup or on top of shaved ice. Containers of ready-made Aiyu jelly can be found in the refrigerated section and purchased at local Asian grocery stores, like 99 Ranch. 

Just when we thought something so delicious and refreshing couldn’t get any better, a tub of Pink Jesus ice cream appears and a delectable new dessert was born.

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Make a Jelly Float

A single scoop of Pink Jesus ice cream went into each person’s aiyu jelly fruit cup. Melty ice cream oozed slowly down into the smooth jelly folds. This creamy raspberry rose ice cream with ribbons of lavender caramel is made by SF’s famed Humphry Slocombe in collaboration with Sonoma Hills. 

At first bite, the textures and flavors sing like the voice of angels. Imagine a jelly drink meets ice cream float. Like a shaved snow without the ice. Each bite has silky smooth jelly, a gentle tartness and contrasting textures, and a cold creamy hug that melts into your mouth, leaving you wanting more.

If you want to try this at home, finding Pink Jesus ice cream will be near impossible as it’s a limited flavor collab. Instead, try a good-quality strawberry or raspberry plant-based ice cream or sorbet to complement the aiyu jelly and fruit.        

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Recipe: Aiyu Jelly Fruit Cup

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This recipe is not c*nn*bis infused. Best enjoyed with ripe, seasonal fruit while high to satiate dry mouth and the munchies. 

Makes 14-16 individual servings. Serve in individual cup servings, or in a large clear glass punch or trifle bowl.  

INGREDIENTS:

• 2 tubs aiyu jelly

• 1 dragonfruit, sliced

• 1 pint of red cherries, sliced

• 2 nectarines, sliced

• ½ cup honeydew melon juice (fresh honeydew, blended and pulp strained)

• ½ cup passion fruit juice 

• Edible flowers and c*nn*bis leaves (optional for decor)

• 1 gallon strawberry or raspberry ice cream or sorbet (optional to make Jelly Float)

DIRECTIONS: 

1. Prepare fruit: Rinse and wash all the fruit. Slice into varying shapes and sizes, and set aside in small bowls. 

2. Layer the jelly cup: Using a large flat spoon, gently scoop a layer of aiyu jelly into the cups or bowl. Generously add and arrange slices of fruit on top of and into the jelly. Drizzle a few spoonfuls of melon and passion fruit juice over the fruit and jelly. Repeat and add alternating layers of jelly, fruit, and juice. Add decorative fruit slices, edible flowers, and c*nna*bis leaves on top. 

3. To serve: Refrigerate and keep cold until ready to serve. 

4. To make jelly float: Scoop into individual cups and add a scoop of ice cream or sorbet. 

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Enjoy these photos from our visit to Sonoma Hills Farm, July 2024.

XOXO, Christina W.

F*ck I love making pie. All you need is a good pie crust recipe and fresh ingredients to fill it. 

I made a rhubarb pie while visiting Moon Made Farms in Humboldt during our epic 10-day road trip using fresh stalks from Tina’s garden. Rhubarb is usually a spring vegetable available in early spring through summer, late April to June. But high in the mountains where the weather is cooler, this tart herbaceous edible stalk lasts late into the summer and makes a delicious pie. Be careful though, because the leaves are toxic if eaten. 

Typically paired with strawberries to sweeten the sour rhubarb, this pie is straight rhubarb with no berries. If you’d like to add some strawberries into the mix, feel free to substitute some strawberries with rhubarb, making sure to discard any liquid from the macerated sugar mixture so you don’t get a soggy bottom pie. 

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Just like the organic rhubarb growing in the garden, the c*nn*bis at Moon Made Farms is grown outdoors in the sun, in natural living soil using organic and regenerative farming practices. The c*nn*bis leaf was growing right next to the rhubarb, they’re mycelial network friends. These are happy plants that lived their best life soaking in the sun with the best view in the world.  

Rhubarb Pie Recipe

PRINTABLE PDF

The c*nn*bis leaf is for decoration only. It does not make the pie infused and it will NOT get you high.

Time to Prepare: 6 hours total (1-hour prep + 1-hour dough chill time + 1+ hour baking + 4 hours cooling)

INGREDIENTS:

Pie Crust (makes one bottom crust, and one top crust)

• 2½ cups all-purpose flour, plus extra for rolling

• 1 cup (2 stick or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes

• 1 teaspoon salt

• 1 teaspoon sugar

• 6 to 8 tablespoons ice water

Rhubarb Filling

• 6 cups chopped rhubarb (about seven large stalks)

• 1 cup granulated sugar

• ¼ cup flour

• ½ teaspoon cinnamon

• 1 teaspoon orange zest

• 1½ tablespoons butter

Egg Wash

• 1 egg

• 1 teaspoon milk or cream

• 1 tablespoon coarse sugar

DIRECTIONS: 

1. Make pie dough: Mix flour, sugar, and salt -- in a large bowl or in a food processor. Add butter, cut in the butter into the flour mixture using a pastry cutter or your fingers. If using a food processor, add half at a time, pulsing several times after each addition. Pulse to cut in the butter and mix until the texture is like soft wet sand with butter chunks no larger than pea-sized. Flatten butter chunks with your fingers. Slowly drizzle ice water a little at a time. Mix or pulse. Then add more ice water a tablespoon at a time until the dough just starts to come together.  

Press pie dough to see if it holds together. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Don’t add too much water or your dough will be tough. Gather the mixture and divide the dough into two halves. Knead just enough for the dough to hold together, but don’t over-knead. Press the dough together and form two flat dough disks. This will help when you need to roll it out. 

You’ll see cold butter chunks/streaks speckling the dough. These small bits of butter will spread out into layers as the crust bakes to create a flaky crust. Wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

2. Make rhubarb filling: In a large bowl, combine the sugar, flour, cinnamon, and zest. Add the chopped rhubarb and stir to coat. Set aside to macerate while you prepare the pie crust. 

3. Roll the bottom pie dough: Preheat the oven to 400 degrees F. Remove one crust disk from the refrigerator and place on a rolling surface between two large sheets of parchment paper. Very lightly flour the dough disk to help it stick less to the parchment. Roll out with a rolling pin on a lightly floured surface to about 1/8-inch thick. As you roll out the dough, if the parchment is getting wrinkled on the dough, peel the parchment off the dough, sprinkle lightly with flour, and continue rolling.

Peel the parchment slowly and carefully off the dough on one side. If it’s very sticky, put it in the fridge for a little bit to chill and harden. Place the parchment back on top and flip the dough with both parchment papers over. Peel the parchment off the other side. 

Place a pie plate upside-down on top of the dough. Grab the side of the pie plate along with the parchment paper with both hands and flip them right-side up. Take the sides of the dough and lift them gently to fall into the pie pan so that it lines the bottom and sides of the pie plate. Don’t stretch or press the dough down. Use a fork to poke holes on the bottom of the crust to allow steam to escape when baking. Sprinkle 1 tablespoon of sugar evenly across the bottom of the pie dough. Place in the fridge to chill while you prep the next steps.  

4. Roll the top pie dough: Remove second crust disk from the refrigerator and place on a rolling surface between the sheets of parchment paper. Lightly flour the dough, and repeat. Roll out with a rolling pin on a lightly floured surface to about 1/8-inch thick. 

Peel the parchment slowly and carefully off the dough on one side. If it’s very sticky, put it in the fridge for a little bit to chill and harden. 

Optional – add c*nn*bis leaf decoration: Place one large, clean leaf in the center of the rolled out pie dough. Place the parchment paper on top and gently roll to flatten and press the leaf into the dough. Set aside. 

5. Add rhubarb filling: Carefully add the rhubarb mixture into the bottom crust and pie pan, discarding any liquid to prevent the pie from getting soggy. Gently spread and press evenly into the pan until there’s a heaping dome of rhubarb filling with a flat top. 

6. Place the top pie crust: Peel the parchment paper off the top pie crust, and gently place on top of the rhubarb filled pie pan. Use the rolling pin to help transfer the crust. Using your fingers, tuck the extra pie dough hanging off the sides under the bottom pie crust, and press with your thumb and forefinger to seal and make a ripple-edged pie crust. Repeat all the way around until the edges are sealed. Cut off any excess dough too large to tuck under. Place the pie in the freezer for 5 minutes for the crust to set before baking. 

In a small bowl, make the egg wash. Whisk together one egg and 1 teaspoon of milk or cream. Using a silicon or pastry brush, gently brush the egg mixture on top of the chilled pie dough. Evenly sprinkle coarse sugar on top of the pie for a crystallized sugar effect. 

7. Bake the pie: Place the pie on top of a baking sheet (to catch drips), into the preheated oven on the bottom rack (to prevent soggy bottoms) at 400 degrees F. Bake for about 1 hour. Loosely tent the top of the pie with aluminum foil part way through baking to keep the crust and decorative leaf from browning too much. Turn the pie halfway through baking to evenly brown on all sides. 

Remove the aluminum foil after 1 hour, and continue to bake until the crust turns golden brown. If using a glass pie tin, you can see the crust color. If using a metal pie tin, bake time will be less because metal transfers heat faster. If using a ceramic pie tin, allow extra baking time – 20-25 minutes longer for the bottom crust to bake completely and turn golden brown. 

8. Cool the pie: Remove from the oven and set aside to cool for at least 4 hours before serving. Serve with a scoop of vanilla ice cream. After it’s cool, cover and refrigerate for up to 4 days.   

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I got so caught up in the moment hosting dinner at Moon Made Farms that I forgot to take photos of the pie AFTER baking. Trust me, it’s just as beautiful after baking as it is before.

XOXO, Christina W.

What’s the difference between lumpia, egg rolls, and spring rolls? They’re all variations of meat and vegetables wrapped in a thin wrapper. Today’s recipe is courtesy of Chef Ria Barbosa, a phenomenal Filipino American chef who’s culinary talents have left an indelible mark in the Los Angeles food scene. 

A few months ago, Wendy, Chef Ria, and I went to visit James Beard Award-winning Chef Maynard at his restaurant Kuyalord. We got to talking about lumpia and invited Ria to cook with us at an upcoming Mogu Magu event – Pinay Par-TAY!

For the event, she made Lumpiang Shanghai, a thin, long, slender style of lumpia:

Masarap! These golden, fried, crunchy sticks are comforting and familiar. Every single crumb was gone by the end of the Pinay Party. Ria made these with only pork and omitted the mushrooms. But variations can be made with shrimp, chicken, or veggies. 

Chef Wendy Zeng makes a plant-based version of lumpia with vegan OMNI Pork. Or for a more luxurious flair, add a piece of uni and generous dollop of caviar on top. 

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How to Infuse 

This recipe is not infused but if you’d like an infused version, I recommend using a cannabis tincture to infuse the Sweet Chili dipping sauce. Whether you’re making your sweet chili sauce from scratch or buying a bottle from the store, an alcohol based tincture will incorporate best and most evenly in the spicy sugar, vinegar, chili sauce. 

Please dose with caution, and err on the side of less… because you can always get more high. 5-10mg T*C for low dose. 

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Lumpiang Shanghai Recipe

Recipe by guest contributor Chef Ria Barbosa + photo tutorial on how to roll lumpia.

INGREDIENTS:

• 1 lb. ground pork

• ½ cup shitake mushroom, finely chopped (optional)

• 1/1 cup carrots, small chop

• ¼ cup chives, sliced thin

• ¼ cup garlic, finely chopped

• 1 egg

• ¼ cup soy sauce

• 2-3 tablespoons fish sauce

• 1 package lumpia wrappers

• Rice bran or vegetable oil

Served with

• 1 head red or green leaf lettuce

• 1 bunch fresh herbs, cilantro, mint, and/or thai basil

• 1 bottle sweet chili sauce

DIRECTIONS: 

1. Prep ingredients: Combine the ground pork, chopped vegetables, garlic, egg, and sauce in a large bowl and mix very well. Transfer the mixture into a large pastry bag, or gallon ziploc bag, and cut off a corner to create an approximately ¾-inch opening. Fill a small bowl with water and set to the side. 

2. Fill + wrap lumpia: Place 4-6 lumpia wrappers on a clean work surface, and pipe a line of the ground pork mixture diagonally across the center of the wrapper, leaving at least 1½ to 2-inches of space on both ends. 

Fold bottom corner over the ground pork mixture and roll upwards to cover the meat and vegetables. Fold the short corners over, on the right and left, so it looks like an envelope. Using a little water dipped with your finger, lightly wet the diagonal edges. Continue rolling upwards until you reach the end of the wrap and the edges are sealed and you have a long, slender lumpia roll. 

3. Cook lumpia: Preheat 1-inch of a neutral oil, such as rice bran or vegetable oil, in a shallow side pan to 350 degrees F. Fry off a few lumpia at a time, cooking until evenly golden brown. Remove the fried lumpia and drain on paper towels to absorb excess oil. 

Note: if you roll thicker lumpia, make sure to cook it a little longer to make sure the pork is cooked through.

4. To serve: Rinse the lettuce and herbs, pat dry. Serve on a large platter alongside the Lumpiang Shanghai and sweet chili dipping sauce. Make a lettuce fresh wrap using the fried lumpia, herbs, and sauce.

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Photo Tutorial: How to Roll Lumpia with Chef Wendy Zeng

photography by Bailey Robb

Salamat Chef Ria and Wendy for showing us how to make and enjoy your style of lumpia!

XOXO, Christina W.

Swing by your local farmer’s market to pick up a basket and make this 3-ingredient Strawberry Tanghulu recipe. You’ll need a candy thermometer, water, sugar, and ripe strawberries.

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PAX Wild Strawberry Live Rosin Gummies

I tasted and reviewed an EXCELLENT Wild Strawberry edible by PAX that you should try if you’re looking for an extra boost of focus and productivity during the day. 

EXCERPT FROM MY BUDIST REVIEW:

💮 Tastes like dried strawberries. Clear-headed high for focus and productivity. 

PAX Live Rosin Gummies are “all natural, full spectrum experience… crafted without solvents, artificial flavors, or ingredients.” 10 mg T*C each gummy, they’re vegan and gluten-free. 

After the sugar melts away, there’s a concentrated, earthy strawberry taste that’s more like dried strawberries rather than fresh ones. I happen to love dried strawberries and these are delicious! It’s good, not too sweet, balanced with the natural herbal c*nn*bis flavor but distinctly weedy. 

I feel functional and clear-headed with this high. I’m less distracted than usual and hyper-focused on one task, which is usually a challenge for me because my thoughts bounce all over. I feel a warm, soft, flow, and my body softens into the high. This a solid, comfortable daytime high for when you need to silence the chorus of thoughts and focus on the one task in front of you.  

The focusing effects are surprisingly helpful. I’m making strawberry Tanghulu in the kitchen, which requires a candy thermometer and precision. I usually get distracted which leads to mistakes, but right now I’m high and in the zone, patiently watching the thermometer precisely hit 300 degrees F at hard crack stage before quickly dipping each fat, juicy strawberry into the hot sugar to be encased in a thin layer of sugar glass.

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COMING UP NEXT WEEK

How to Make C*nn*bis Sugar

While those PAX edibles are made using Live Rosin, a solventless method of getting a sticky oil from the plant with heat and pressure, we’re using high-proof alcohol as the solvent to extract what we need to make an infused sugar syrup.   

Alternatively, Tanghulu can also be made with c*nn*bis sugar. Step-by-step instructions for how to make c*nn*bis sugar coming up in next week’s post for paid subscribers

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Strawberry Tanghulu Recipe

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A popular Chinese candied fruit snack made by dipping fresh fruit into a sugar syrup that hardens into a thin, crunchy sugar shell. 

DOSING:

Makes 8-10 dipped strawberries, depending on size of strawberries. To make infused tanghulu, we’ll need to add the appropriate amount of alcohol-based c*nn*bis tincture into the sugar syrup. The alcohol will cook off. DO NOT use an oil-based tincture.   

• Low Dose // 5mg THC per serving: You’ll need a total of 50mg THC*. 

• High Dose // 100mg THC per serving: You’ll need a total of 1,000mg THC*. 

INGREDIENTS:

• 8-10 ripe, whole strawberries, rinsed and patted dry

• Wooden skewer sticks

• [ * ] c*nn*bis alcohol tincture

• 1 cup sugar

• ½ cup water

• Small bowl of ice water, to dip strawberries

• Candy thermometer, or digital thermometer

DIRECTIONS: 

1. Prep strawberries: Skewer one or two strawberries onto a wooden stick and set aside. Make sure the strawberries are completely dry, or the sugar won’t stick. Add ice to a bowl of water, set aside. 

2. Make sugar syrup: In a small saucepan, combine sugar, water and desired dose of c*nn*bis alcohol tincture. Keep sugar in the center of the pot, away from the sides. Do not stir. With the heat on medium, bring to a simmer and allow the mixture to melt and combine on its own. 

Place the candy or digital thermometer into the syrup and patiently wait for the temperature to reach 300 degrees F – sugar hard-crack stage. The sugar will be light golden brown. Turn the heat off. 

3. Dip strawberries: Working quickly, dip and roll the strawberries into the hot sugar syrup to make a thin layer. Immediately dip the coated strawberries into the ice water bath to prevent cooking the strawberry, and harden the sugar syrup. Remove from the ice bath and allow the water to drip off. Place on a baking sheet or plate. Repeat with the remaining strawberries. Best enjoyed immediately or same day. 

There will be sugar syrup remaining. You can drizzle it into the ice water to make hard candies. 

TIPS: 

• Do NOT stir or the sugar will crystallize. 

• You definitely need a candy or digital thermometer to know exactly when the sugar syrup reaches the hard-crack stage. 

• Don’t use bruised or overripe fruit, or it will leak juice after being coated. This recipe can be made with any fruit! Tangerines, grapes, blueberries, any fruits that can be dry on the outside.

• These are so tasty, it’s better to make them low-dose so you can eat more than one! 

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Thank you PAX for sponsoring this week’s post!

I was once asked, “If you could eat only one food for the rest of your life, what would it be?” I said strawberries, they’re my favorite food.

What’s the one food you’d eat?

XOXO, Christina W.

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If cookies were brownies, and brownies were cookies they’d be blondies. Blondies are an easy and delicious dessert to make and customize on the fly. 

Welcome to Baked Box Mix, I’m Christina, and this is a recipe series where I show you how to infuse and properly dose any box mix recipe with c*nn*bis.

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C*nn*bis-Infused Blondie Bars Recipe

Which Part of the Recipe Do I Infuse?

1 stick (½ cup / 4oz.) unsalted butter – How to Infuse Cannabis Oil

How to Calculate Dosing

Makes 16 blondies – Let’s do some canna-math! 

Desired Potency?

• Low Dose: ~5mg T*C each x 16 blondies = ~80mg T*C needed in this recipe

• High Dose: ~100mg T*C each x 16 blondies = ~1,600mg T*C needed in this recipe

How strong is your flower or concentrate? 

• If you purchased your c*nn*bis, tested T*C potency is on the label.

• Ground flower: usually between 15% to 25%

• Trim: assume 10% to 15%

• Concentrate/Kief/Rosin: 75% to 90%

Do the math.

• Use this free calculator to do the canna-math for you.

• Or learn how to calculate the canna-math

DOSING AMOUNTS: 

• Low Dose // 5mg T*C per serving: ~0.6 grams of ~20% T*C c*nn*bis flower.* 

• High Dose // 100mg T*C per serving: ~2.9 grams of ~80% c*nn*bis concentrate, such as kief or rosin* 

To weigh the exact amount necessary, get a $11 precision digital gram scale that measures 0.01g.

DIRECTIONS: 

1. Make C*nn*butter*: Preheat the oven to 240°F. Place coarsely ground cannabis flower or concentrate into a pint-sized 16 oz. mason jar, close the lid lightly to reduce smell, and heat for 40 minutes in the oven to decarboxylate, which activates the T*C. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted. 

If using ground flower, reduce the oven temperature to 170 degrees F. Pour melted butter into the mason jar, close the lid lightly (do not seal tight or the jar may crack from temp and pressure change). Place the sealed jar back into the oven to infuse for 2.5 hours. After 2.5 hours, remove from the oven and cool until the mason jar is safe to touch. Strain the melted butter through a fine mesh sieve and into a clean container. There will be some liquid and milkfats that naturally separate, and stir to reincorporate into the butter as it cools and solidifies to room temperature.

If using concentrate, pour hot melted butter into the glass mason jar and use a small silicone spatula to scrape the concentrate at bottom of the jar and stir to mix evenly into butter. Cool to room temperature. 

2. Follow Box Mix Instructions: 

3. Baking Tips: Add extra mix-ins to the blondie dough or sprinkle toppings on top before baking. Crushed pretzels, chopped nuts, chocolate candies, coconut flakes, or flaky sea salt on top for extra sparkle. Melt pieces of soft salted caramel candies on top of the hot blondies after they come out of the oven for a gooey, salted caramel blondie.   

4. Adjust Oven Temp: Reduce the oven baking temp to 340 degrees F and bake for 30-35 minutes.  

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A word from our Head Gardener Emily Gogol of Grow It From Home:

Hey Gardeners! It’s spring time! Which means it’s planting season. Time to start seedlings and get the plant beds prepped.

If you’re looking for affordable seeds to get started, check out what Emily’s got going on. She’s hosts virtual and in-person workshops.

Emily and Adrian of LA Homegrow are transforming my back garden and former chicken coop area into a gardener’s paradise! So excited for this next chapter. More to come, I’ll post updates and show progress along the way.

XOXO, Christina W.

With 5 private cabanas, lush jungle landscaping, and a serene koi pond hidden in the center of Los Angeles, you’d think you’ve been whisked away into a tropical weed-land. Living la dolce vita.

Blood Orange Poppy Seed Biscotti Recipe

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A seasonal twist on lemon poppy seed, this cannabis-infused blood orange poppy seed biscotti with a pink-tinted blood orange glaze is perfect for morning breakfast with a cup of tea or coffee. 

STRAIN PAIRING: Bright citrus-y sweet and tangy strains. Try Tangie, Orange Turbo, Orange Creamsicle, or L’Orange.

DOSING:

Makes 18. Double-check the math if your % THC is different. 

• Low Dose // 5mg THC per serving: You’ll need a total of 90mg THC in the entire recipe. Approximately 0.65 grams of ~20% THC cannabis flower.* 

• High Dose // 100mg THC per serving: You’ll need a total of 1,800mg THC in the entire recipe. Approximately 3.25 grams of ~80% cannabis concentrate, such as kief or rosin* 

INGREDIENTS:

• [ * ] g cannabis flower or concentrate

• ½ cup melted butter*

• 2½ cups (300g) all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1½ tablespoons poppy seeds

• ¾ cup (150g) granulated sugar

• Zest of 2 blood oranges

• 2 tablespoons blood orange juice

• 2 eggs, room temperature

For glaze

• 1 cup (113g) powdered sugar

• 2-3 tablespoons blood orange juice

DIRECTIONS: 

1. Make Cannabutter*: Preheat the oven to 240°F. Place coarsely ground cannabis flower or concentrate into a pint-sized 16 oz. mason jar, close the lid lightly to reduce smell, and heat for 40 minutes in the oven to decarboxylate, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted. 

If using ground flower, reduce the oven temperature to 170 degrees F. Pour melted butter into the mason jar, close the lid lightly (do not seal tight or the jar may crack from temp and pressure change). Place the sealed jar back into the oven to infuse for 2.5 hours. After 2.5 hours, remove from the oven and cool until the mason jar is safe to touch. Strain the melted butter through a fine mesh sieve and into a clean container. There will be some liquid and milkfats that naturally separate, and stir to reincorporate into the butter as it cools to room temperature.

If using concentrate, pour hot melted butter into the glass mason jar and use a small silicone spatula to scrape the concentrate at bottom of the jar and stir to mix evenly into butter. Cool to room temperature. 

2. Make dough: In a small bowl, combine the flour, baking powder, salt, and poppy seeds. Set aside. In a large mixing bowl, combine the sugar and blood orange zest and muddle together until well-mixed and fragrant. Juice the two blood oranges, add 2 tablespoons of orange juice to the mixing bowl with sugar. Add melted cannabutter and whisk together to combine. Add in one egg at a time, and whisk until well combined. Add flour mixture to the bowl and mix until incorporated and no flour streaks remain. Cover and chill the dough for 30 minutes. 

3. Shape dough: Preheat the oven to 340 degrees F. Line a large baking sheet with parchment paper. Divide the chilled dough in half and shape it into a 4-inch by 8-inch rectangle, that’s approximately ½-inch to ¾-inch thick. Place the dough on one side of the baking sheet, and repeat with the second half of the dough. 

4. Bake the biscotti: Bake for 28 minutes, or until light golden brown and edges start to brown. Place on a cooling rack to cool for 15 minutes. When the baked dough is cool enough to handle, carefully slice each loaf into ½”-¾” slices, then place each one cut side down onto the baking sheet for a second bake. 

Bake again for 25 minutes, flip the biscotti slices over halfway through baking for more even browning. Biscotti should be dry and slightly crispy. Bake longer for more crispy style biscotti. Place onto baking racks to cool completely. 

5. Make the glaze: In a small bowl stir together 1 cup of powdered sugar and 2 tablespoons of blood orange juice until smooth and no clumps remain. Add a little more juice until desired consistency, should by runny and able to drizzle but not too thin. Drizzle the glaze over the top of the cooled biscotti. Set aside for at least an hour to dry.     

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Greetings from Hall of Flowers! I just returned from a 2-day California cannabis tradeshow that was jam-packed with events, after-parties, and new products. Trends, reflections, and observations from one of the best industry events coming up in next Sunday’s post.

XOXO, Christina W.

My London Fog Earl Grey Cookie recipe has a creamy quality like the tea latte drink that emulates swirling, grey, rainy clouds. 

A soft Earl Grey cookie that’s slightly crispy on the edges and chewy in the center. Rolled in coarse sugar, Earl Grey tea leaves, and cacao nibs for a chocolatey flavor and crunchy texture without the overwhelming sweetness of chocolate. 

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London Fog Earl Grey Cookie Recipe

PRINTABLE PDF

A hot, steamy London Fog Earl Grey latte drink in cookie form. Citrusy, bergamot from the Earl Grey with soft chewy white chocolate and vanilla cookie, rolled in an Earl Grey cacao nib sugar.

STRAIN PAIRING: A strain that’s creamy and citrusy to pair with the bergamot, like an Orange Creamsicle, for uplifting daytime vibes. Or a strain that’s high in linalool for a more relaxing, calming effect such as Lavender Haze or Granddaddy Purple. 

DOSING:

Makes 18 approximately 3-inch cookies. Double-check the math if your % THC is different. 

• Low Dose // 5mg THC per serving: You’ll need a total of 90mg THC in the entire recipe. Approximately 0.65 grams of ~20% THC cannabis flower.* 

• High Dose // 100mg THC per serving: You’ll need a total of 1,800mg THC in the entire recipe. Approximately 3.2 grams of ~80% cannabis concentrate, such as kief or rosin* 

INGREDIENTS:

• [ * ] grams cannabis flower or concentrate

• ⅓ cup (75g) unsalted butter, softened

• 1½ cup (180g) all-purpose flour

• 2 tablespoons (14g) malt powder (or substitute dry milk powder)

• ¼ teaspoon (1g) baking soda

• 1 teaspoon (5g) baking powder

• ½ teaspoon (3g) salt

• 2 teaspoon (4g/2 teabags) finely ground Earl Grey tea leaves

• 1 cup (170g/6oz) white chocolate chips

• ¾ cup (130g) granulated sugar

• 1 teaspoon (4g) vanilla extract 

• 2 large eggs, room temperature

For Rolling Sugar:

• ¼ cup (30g) coarse sugar (with large crystals, raw sugar or Turbinado sugar)

• 1 teaspoon (1 tea bag) finely ground Earl Grey tea leaves

• ¼ cup (30g) Cacao nibs 

• Flaky Sea Salt for finishing

DIRECTIONS: 

1. Make Cannabutter*: Preheat the oven to 240°F. Place coarsely ground cannabis flower or concentrate into a pint-sized 16 oz. mason jar, close the lid lightly to reduce smell, and heat for 40 minutes in the oven to decarboxylate, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted. 

If using ground flower, reduce the oven temperature to 170 degrees F. Pour melted butter into the mason jar, close the lid lightly (do not seal tight or the jar may crack from temp and pressure change). Place the sealed jar back into the oven to infuse for 2.5 hours. After 2.5 hours, remove from the oven and cool until the mason jar is safe to touch. Strain the melted butter through a fine mesh sieve and into a clean container. There will be some liquid and milkfats that naturally separate, and stir to reincorporate into the butter as it cools and solidifies to room temperature to a more solid state.

If using concentrate, pour hot melted butter into the glass mason jar and use a small silicone spatula to scrape the concentrate at bottom of the jar and stir to mix evenly into butter. Cool to room temperature until solid. 

2. Make Cookie Batter: Stir together dry ingredients in a medium bowl: flour, malt powder, baking soda, baking powder, salt, and earl grey tea leaves. Set aside. Over a double boiler, or in a microwave safe bowl, melt the white chocolate until smooth and runny. Keep warm, set aside. 

In the bowl of a stand mixer with the paddle attachment, cream the softened butter and sugar together until smooth and creamy. Add the eggs and vanilla extract, mix until well blended. Pour in the melted white chocolate and mix until incorporated and it looks like a shiny batter. 

Add dry ingredients and mix slowly until just incorporated and there are no flour streaks. The batter will be soft and look similar to thick brownie batter consistency. Chill the batter in the fridge for 1 hour to rest and make it easier to scoop. 

3. Make Rolling Sugar Mix: While the cookies are chilling, mix together coarse sugar, finely ground earl grey tea leaves, and cacao nibs in a small bowl. Line a baking sheet with a baking mat or parchment paper. 

Scoop the chilled dough into balls with a 1½ tablespoon cookie scoop. Roll each ball generously in the coarse sugar, tea leaves, and cacao nib mixture. Place on the baking sheet at least 2 inches apart, staggered. These cookies will spread a lot during baking. 

4. Bake the Cookies: Preheat the oven to 340 degrees F. While the oven is preheating, chill the dough balls in the fridge or freezer before baking so they will spread less. Bake for 18-20 minutes until the cookies are a light golden brown color on the edges and light golden on top. The cookies will puff up and then fall slightly as they cool. 

Remove from the oven and sprinkle each cookie with a small pinch of flaky sea salt. Cool cookies on the baking sheet for five minutes, then remove to a rack to cool completely. Repeat with remaining dough. Store in an airtight container.

Best enjoyed warm. To reheat, warm the cookie in the microwave for 10-15 seconds or just a few minutes in a toaster oven.

Recipe and photos courtesy of my past baking blog life, Baking with Chickens.

I took down the chicken coop this week, which made me miss the chickens and their rainbow of eggs. The spot they fertilized for years will become a garden for for cannabis plants because it has the best all-day sun.

XOXO, Christina W.

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Last time I attended Emerald Cup in 2021, I moderated a panel about cannabis food, drink, and hospitality and had the chance to sesh and cook with my internet chef crush, Topher Jacob, who was in town from Honolulu for the event. 

If you scroll through @the.hawaiian.alchemist Instagram feed it’s filled with luscious, unctuous, jaw-dropping plates of decadent elevated dishes. From perfectly baked canelés and moon pies, to flaky Kimchi Spam Musubi Croissants and fluffy piles of shokupan bread, elegant shaved truffle pasta, and buttery Wagyu donburi is there anything he can’t make?! We’d DM all hours drooling over each other’s Instagram food. A friendship was born. 

We decided to make our Asian stoner version of Craftsman and Wolves’ Rebel Within, a magic trick pastry featuring a cheesy herb savory muffin with a soft runny egg hidden inside. 

“More cheese.” Topher whispered as he tapped my hand like a pushy auntie. An extra handful of shredded cheese, crispy sizzling Spam coated with sweet teriyaki, unmeasured pinches of spices, and handfuls of more cheese driven by a chef’s intuition.

In Hawaii, pakalolo is local slang for crazy smoke (paka = weed or smoke, lolo = crazy). Someone who smokes or consumes cannabis is pakalolo. This felt perfect for our creation… the Pakalolo Within. 

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This recipe is NOT cannabis-infused! 

Wait. What? Two cannabis chefs get together to make a recipe and it’s NOT infused? Please explain why there is no pakalolo inside the muffin. 

Baking Temperature: To bake the muffin batter properly and get the runny soft boiled egg inside, the baking temperature is 400 degrees for 22 minutes. This is too hot as cannabinoids and terpenes start to severely degrade and burn off above 340 degrees F. Plus, THC converts to CBN at temperatures above 392 degrees F. // Learn more about baking temperatures in DIY Edibles 

It’s not an ideal recipe for infusing with cannabis oil, tincture, or sugar. You could infuse the recipe and it will work, possibly less potent or the THC may convert to CBN. Which means, rather than a nice happy daytime high the CBN may induce drowsiness and sleepiness. This is not the intended effect for a breakfast snack.  

Not everything needs to be infused. Sometimes you just wanna be high af and eat something insanely delicious.  

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Pakalolo Within — Cheesy Spam and Egg Muffin Recipe

PRINTABLE PDF | A collab recipe with Chef Topher Jacob | Photos by Annie Trimber

Inspired by San Francisco’s Craftsman & Wolves Rebel Within, a cheesy herb savory breakfast muffin with a perfectly runny egg tucked inside. This “Pakalolo” Hawaiian stoner version is packed with crispy bits of Spam, more cheese, an explosion of herbs, and Furikake nori seasoning.   

Makes 9 muffins

INGREDIENTS:

• 9 soft boiled eggs

• 1 can low-sodium Spam

• 2 tablespoons soy sauce, plus 1 teaspoon sugar

• 2 cups all purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¾ teaspoon salt

• 1 tablespoon sugar

• 1 tablespoon Cheesy Seasoning Blend 

• ½ teaspoon oregano

• ½ teaspoon thyme

• ½ teaspoon ginger

• ½ cup sour cream

• 2 large eggs, room temperature

• ½ cup vegetable oil

• ¼ cup milk of choice

• ½ chopped scallions

• 1 cup finely shredded Asiago, Parmesan, or cheddar cheese, plus extra for sprinkling

• 2 tablespoons Furikake Nori seasoning, plus extra for sprinkling 

DIRECTIONS: 

1. Soft boil eggs: Bring a large pot of water to a boil. Careful add 9 room temperature eggs, boil for 4-5 minutes. Transfer the boiled eggs to an ice bath and let cool for about 3 minutes. Carefully peel the eggs, place on a towel-lined plate and into the refrigerator to continue cooling.

2. Cook the Spam: Dice the Spam into small cubes and sauté in a medium pan over medium-high heat until browned and crispy on the edges. In a small bowl, mix together soy sauce and sugar until dissolved. Add the soy sauce into the pan, stir to combine and heat with the cooked Spam for a minute. Turn off heat and set aside to cool. 

3. Make the Batter: Preheat oven to 400 degrees F. Line 9 cups of a 12-cup muffin tin ith baking cups or lightly brush with oil. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, sugar, cheese powder, oregano, thyme, and ginger. In another bowl, whisk together sour cream, 2 eggs, oil, and milk. Stir the wet ingredients into the dry ingredients until just combined. Fold in spam, scallions, 1 cup of cheese, and Furikake nori seasoning. Batter will be thick and chunky. 

4. Bake the Muffins: Fill each muffin cup with 2 tablespoons of batter. Gently place a soft boiled egg in the center of each muffin cup. Scoop more batter on top and on the sides of the egg. Gently press to surround the egg with batter. Sprinkle the top with additional cheese. Bake until golden brown, about 22 minutes. Remove from the oven and sprinkle additional Furikake nori seasoning on top. Cool for 5 minutes in the tin and then transfer to a baking rack to cool completely. 

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 400 degrees F for 8-10 minutes. 

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Texture, flavor, and complexity. A balance between tart and creamy. Different sized tapioca pearls and jellies for visual texture and mouthfeel. Smooth, creamy coconut milk tea – not too sweet. Color! Pops of stained glass mango pieces peeking through swirling purple ube milk. 

A refreshing drinkable dessert I can sip through a straw AND eat with a spoon. I scribbled the idea onto a scrap of paper and closed my eyes to taste the flavors in my imagination. It needs something to accent the creamy ube coconut milk and sweet mangoes. I reach into my pantry for the bottle of Tajín Clásico, a Mexican spicy chili lime salt to give my concoction that final chef’s kiss. 

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🎥 Watch me make recipe this with Ginger and Carrot Productions 

Neysa and Tabari are two food-obsessed creatives who own Ginger and Carrot , a heart-centered creative agency that serves the food and beverage, and hospitality industries. They recently moved to Los Angeles from Atlanta. Hit them up for any food photography and video content needs.

“We moved into our place in Venice because there’s a bomb taco stand down the street.”

Ube Mango Jelly Boba Recipe

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This delightful dessert drink is a cultural mashup of growing up in Southern California. Part Taiwanese (boba + jelly) and part Filipino (ube + mangoes), with a generous dash of spicy Mexican chili lime salt (Tajín). 

This recipe uses Asian coconut milk which has a homogeneous smooth, creamy texture compared to coconut cream or milk that separates in the can. 

DOSING:

Makes 2 drinks. Double-check the math if your % THC is different. 

• Low Dose // 5mg THC per serving: You’ll need a total of 10mg THC in the entire recipe. Approximately 0.1 grams of ~20% THC cannabis flower.* 

• High Dose // 100mg THC per serving: You’ll need a total of 200mg THC in the entire recipe. Approximately 1.45 grams of ~20% THC cannabis flower.*

INGREDIENTS:

• [ * ] g ground cannabis flower 

• 2 cups (16 fl. oz.) unsweetened Asian coconut milk* 

• 1 cup (8 fl. oz.) Mango Sticky Rice Coconut Milk green tea

• ½ cup small tapioca pearls, sago or cassava

• 2 tablespoons chia seeds

• 1 package (250g / 8.8 oz) rainbow boba pearls

• 4-5 tablespoons ube halaya jam (recipe follows)

• 4-5 spoonfuls of mango jelly (recipe follows)

• 2 ripe mangoes, sliced into cubes

• ¼ cup (85g) honey

• ¼ cup (2 fl. oz.) warm water

Ube Halaya Jam

• One package (16 oz.) ube (grated purple yam) frozen or fresh

• 1 can (14 oz.) coconut milk 

• ¾ cup (150g) granulated sugar 

• One pinch salt

Mango Tajín Jelly 

• 6 cups (48 fl. oz) mango juice

• 1 packet (6 oz. / 170g) Agar Agar jelly

• ½ tablespoon Tajín Clásico

DIRECTIONS: 

1. Make cannabis-infused coconut milk*: Preheat the oven to 240°F. Place coarsely ground cannabis flower or concentrate into a pint-sized 16 oz. mason jar or larger. Close lightly with the lid to reduce smell, and heat for 40 minutes in the oven to decarboxylate, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted. 

Reduce the oven temperature to 160 degrees F. Pour the 2 cups unsweetened Asian coconut milk into the mason jar, stir to combine, and close the lid lightly (do not seal tight or the jar may crack from temp and pressure change). Place the sealed jar back into the oven to infuse for 2.5 hours. After 2.5 hours, remove from the oven and cool until the mason jar is safe to touch.

If your oven temp does not have a low setting, try this alternative method: 

Stovetop water bath method for low temp infusion: Fill a medium-large pot halfway to ¾ full with water and bring the water to a light boil. Reduce the heat to low to simmer the water. Drop a small metal mason jar ring to the bottom of the pot and place the mason jar filled with coconut milk into the water to sit on top of the ring. Avoid the bottom of the glass jar from touching the bottom of the pot and keep the water line around the same level as the milk inside the jar. Place the lid on top. Allow the mason jar to simmer in the water bath to infuse for 2 to 2.5 hours. Add more water as the water level reduces from evaporation.  Strain the coconut milk through a fine mesh sieve and into a clean container. Set aside to cool and refrigerate until ready to use. 

2. Brew green tea: In a small saucepan, heat one cup of water over low-medium heat until it bubbles. Steep 2 teaspoons of Mango Sticky Rice green tea leaves in the water for several minutes until strong and flavorful. Strain out the tea leaves, and cool. Refrigerate until ready to use. NOTE: This tea is made less sweet. If you prefer yours more sweet, add honey or sugar to taste. 

3. Make ube halaya jam: In a medium saucepan, combine ube, coconut milk, sugar, and salt. Bring to a boil over medium heat to cook and stir continuously. When the mixture boils, reduce heat to low-medium and simmer, stirring continuously for 10 minutes so the bottom of the pan doesn’t burn. When the texture is thick and goopy, take off the heat and set aside to cool completely. Store in an airtight container in the fridge until ready to use. 

4. Prep tapioca pearls and chia seeds: Bring a pot of water to boil, pour the tapioca pearls into the water and cook for 15 minutes, stirring occasionally until the pearls are mostly translucent. Pour through a fine-mesh sieve and strain out the tapioca pearls. Rinse under cold water to cool and strain off excess water. Place in a medium bowl, stir in ½ cup coconut milk, and set aside. Refrigerate until ready to use.   

In a small bowl, combine dry chia seeds and ½ cup coconut milk. Set aside to soak for at least 1 hour or overnight in the fridge. 

5. Make mango jelly: Add 6 cups of mango juice into a saucepan and heat over medium high heat. Bring to a boil and immediately add agar agar powder into the sauce pan. Stir to dissolve completely. Reduce heat and simmer for 1 minute. Stir in 1/2 tablespoon of Tajín and immediately pour into a 9”x13” dish, let it cool. Refrigerate until set, about 2 hours. 

6. Boil boba pearls: Combine honey and ¼ cup warm water to make a honey syrup. Set aside. 

In a medium saucepan over medium heat, bring 6 cups of water to a boil. Add boba tapioca pearls and stir, until the pearls float to the surface. Place a lid on the saucepan and boil for 5 minutes. Use a slotted spoon to remove the boba from the pan and transfer to a bowl of cold water for a few minutes to cool. Pour out the cold water and mix honey syrup with cooked boba in the bowl.   

7. Assemble the drink: In two tall glasses, add a spoonful of honey boba pearls to the bottom. Using a spoon, smear a few small dollops of ube halaya jam on the inside of the glass. Layer in small spoonfuls of mango jelly, tapioca pearls, chia seeds, and sliced mangoes, alternating until the glass is halfway full. 

In a a glass pitcher or large jar, combine remaining ube halaya jam, about ⅔ of the remaining infused coconut milk, and green tea. Stir or shake to combine. Pour the purple ube coconut milk tea into the glass, filling until about ⅔ full. Leave room for one final layer of coconut milk.  

Add a few additional spoonfuls of sliced mangoes and jelly on top. Carefully pour the remaining coconut milk on top until full. Sprinkle a dash of Tajín on top. 

Best enjoyed cold. Eat with a spoon and sip through a boba straw. 

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The best ideas start with a sketch.

XOXO, Christina W.

During the holidays, we’d gather around her kitchen table and she’d teach us how to make her Armerian-style baklava with delicate layers of phyllo and crushed walnuts.

“More butter!” she’d proclaim. “You gotta do it like this,” and showed us how to expertly brush the dough with clarified butter while simultaneously spreading generous handfuls of crushed walnuts.

My bonus grandma was a bossy broad with a spicy attitude. During one of our baklava-making sessions, she handed me a photocopied recipe from a magazine because she knew I liked making it. Or maybe her intuition knew that even as a young child, I had a penchant for baking.

Sadly, Hermine passed away last year before we could make baklava together again. She lived a long and vivacious life surrounded by those who loved her. Her granddaughters and I continue to make her recipe though oftentimes met with the loving criticism of a sharp-tongued nonagenarian. 

This cannabis-infused hot honey baklava is in memory of a spicy lady. She was a bold, outspoken woman who had a profound impact on my life and love for cooking. Hermine, may we meet again to gossip over tea and baklava in another life. 

Hot Honey Baklava Recipe

PRINTABLE PDF

This is not a traditional baklava. The traditional cloyingly sweet confection is a teeth-clattering sugar bomb for my taste, so this recipe reduces the sugar by half for those who like our desserts less sweet.  

DOSING:

Makes ~50 servings. Double-check the math if your % THC is different. 

• Low Dose // ~5mg THC per serving: You’ll need a total of 250mg THC in the entire recipe. Approximately 3.2 grams of ~20% THC cannabis flower.* 

• High Dose // ~100mg THC per serving: You’ll need a total of 5,000mg THC in the entire recipe. Approximately 9 grams of ~80% cannabis concentrate, such as kief or rosin.* 

INGREDIENTS:

• 2 sticks (226g / 16oz.) ghee, clarified unsalted butter

• 4½ cups (450g) shelled nuts, choice of unsalted walnuts, pecans, almonds, or pistachios

• ¼ cup (50g) granulated sugar

• ½ tablespoon salt

• 1 16-oz. package of phyllo dough, thawed

Honey syrup

• 1 cup infused hot honey*

• ½ cup water

• 2 teaspoons lemon juice

• 2 teaspoons orange blossom water

DIRECTIONS: 

1. Decarb + activate*: Preheat the oven to 240°F. Place coarsely ground cannabis flower or concentrate into a small one-pint 16 oz. mason jar, seal with the lid to reduce smell, and heat for 40 minutes in the oven to decarb, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted. 

2. Infuse cannabis honey: In a glass jar, combine the cannabis and hot honey, using a small spatula stir the cannabis and honey together. If using:  

• Concentrates: Warm the honey, stir together, and set aside.  

• Ground Flower: Reduce oven temperature to 140 degrees F (or as low as your oven will go), and place the jar into the oven for 2 hours. Strain out the ground flower through a fine mesh sieve into another small glass jar, reserving the honey. Discard the grounds and store the infused honey at room temp until ready to use.

3. Prep ingredients: Preheat the oven to 350 degrees F. Line a large rimmed baking sheet or pan (about 9”x13”x2” or larger) with parchment paper. In a food processor, chop the nuts, sugar, and salt until finely ground. Set aside. 

Unwrap and unroll the thawed phyllo dough onto a clean surface and cover with a clean damp kitchen towel to keep the delicate sheets from drying out. 

In a small saucepan or the microwave, melt the ghee. If you’re starting with sticks of butter, melt the butter over medium heat, skim off the foam, and discard the solids at the bottom while saving the clarified butter. 

4. Layer the phyllo dough and filling: Uncover the phyllo dough and carefully separate one delicate, thin sheet of phyllo from the stack and place into the prepared baking dish. To prevent drying, quickly cover the phyllo dough stack again with the damp kitchen towel. Overhang any excess dough over the sides of the pan, you can trim before baking. Depending on the size of your pan, you can cut the stack of phyllo dough in half to fit inside the baking sheet. The phyllo dough should cover the entire length of the pan. 

Using a silicone or pastry brush, brush some of the melted ghee across the dough, and lay a second layer of phyllo on top. Repeat this layering process with 10-12 sheets to create the base. It’s okay if the delicate sheets tear, the butter will keep it together. 

5. Add nut filling: Gently sprinkle a generous layer of nut filling evenly over the butter phyllo. Place a sheet of phyllo on top and brush with more ghee. Continue layering with nut filling, phyllo dough, and melted butter until the nut filling is gone, or at least 3-5 sheets of phyllo remain. Layer remaining sheets of phyllo brushed with ghee, and brush the remaining butter on the top. 

6. Slice and bake: Using a sharp knife, trim any overhanging phyllo dough. Cut the unbaked baklava diagonally at 2” intervals in a diamond pattern down to the bottom of the dish. Place into the oven and bake until golden brown, about 45 minutes. 

7. Make the honey syrup: While the baklava bakes combine 1 cup cannabis honey and ½ cup water in a small saucepan. Bring to a boil and simmer on low for 5-10 minutes. Remove the pan from heat and add lemon juice and orange flower water. 

8. Pour the honey syrup: Remove the baklava from the oven when golden brown and immediately pour the hot honey syrup evenly over the entire surface, as it sizzles and oozes into the hot baklava. Set aside to cool to room temperature. Garnish with chopped nuts (optional). Cover and store at room temperature or in the fridge. 

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With Infused Ghee (Butter), Instead of Honey

Infusing cannabis into ghee is more efficient than honey. Assume 70% efficiency for oils, rather than 40% for honey. Adjust dosing amounts accordingly and check the math

• Low Dose // ~5mg THC per serving: You’ll need a total of 250mg THC in the entire recipe. Approximately 1.8 grams of ~20% THC cannabis flower.* 

• High Dose // ~100mg THC per serving: You’ll need a total of 5,000mg THC in the entire recipe. Approximately 9 grams of ~80% cannabis concentrate, such as kief or rosin* 

I wish I had a photo to show you of us making baklava together. But I don’t know where I find one. One most likely exists scattered somewhere between old dusty photo albums, forgotten hard drives, or floating somewhere in the cloud.

XOXO, Christina W.