CBD Infused Coconut Oil

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CBD Infused Coconut Oil is surprisingly easy to make thanks to Jeff Danzer’s recipe. I’ve seen CBD Hemp infused oil for sale online and it’s very expensive. Not only is making your own more economical, you have more control over the type of oil you want to use and the strength. Why CBD Infused Coconut Oil? I’ve been meaning to cook with Cannabis for some time now. I’ve been reluctant because it’s hard to know the exact potency unless it’s been tested in a lab, or you try your recipe yourself and take the whole day off as a precautionary. That can be a bit much. But CBD is derived from Hemp and it’s a whole different experience.

I’m working with a farm in Southern Oregon, Cascadia Blooms, to develop some recipes with the Hemp they grow. If you’re not familiar with CBD, Cascadia Blooms has a great FAQ section here, basically CBD Hemp will relax your body without the psychoactive high you would experience with THC in Cannabis. Adding it to your food or drink is a great way to consume it. 

You can use the CBD Infused Coconut Oil the same way you would use any Coconut Oil. I wanted to try it without making a whole batch of cookies, so I first tried about a teaspoon in coffee (people are doing that? yes) but I didn’t like it, I drink my coffee black but if you use cream and sugar you might like it, in any case the 1 teaspoon did nothing for me, so then I smeared a heaping tablespoon on toast, and that was the right amount. (Keep in mind it takes at least an hour to feel the effects, so best to take your time and see how you feel after 1-2 hours.)

The effects? Within about an hour I felt relaxed, it definitely reduces anxiety. As a result I felt more focused on whatever I might be doing, it’s kind of incredible how many distractions there are, never mind social media and email, sometimes I have a hard time focusing because of my mile-long list of things to do. I can’t seem to walk through any room in the house or the yard without seeing something to do, fix, clean, update, really around every corner (and our house isn’t even messy!). I think that creates a kind of low level anxiety for me. But with CBD it felt different, I know those things to do are there, but I’m not anxious about it. That’s the most profound effect that I experienced. It lasts for about 4 hours and tapers off.

I’ve included the cleaning process below but it is optional as Cascadia Blooms takes care to keep their Hemp flower clean, organic and ready for food consumption. The cleaning process also produces a lighter tasting oil which helps to control flavor. The coconut oil I infused had very little smell or flavor of the Hemp, however you might want to skip that process if you want that flavor depth, it will be determined by the flower you use, but it generally has an herb-like flavor, a little peppery that would be suitable for savory dishes. The entire process is done in a French Press, which I think is rather brilliant, it worked out great for steeping and straining. This is first of a series of CBD Recipes as you will need the infused ingredients to work with (butter, coconut oil, olive oil, etc). I look forward to sharing more with you!

You can order online everywhere in the U.S. (except Idaho and South Dakota, sorry!) and the Hemp is shipped in double-lined sealed bags so that there is no odor at all in your mailbox. You can read more about their packaging and shipping info here.

This is a sponsored post on behalf of Cascadia Blooms, all thoughts and opinions are my own, the recipe below provided by Jeff Danzer.

So let’s get started!

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Break the large hemp flower into popcorn size pieces

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Soak the hemp flower in French Press with distilled water, submerged, for 2-3 days until water is clean, changing water twice a day

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Run through salad spinner to remove excess water. Dry and decarb on baking sheet, bake 60-90 minutes until dry (foil should be loosely covering the pan, not too tight or it will steam!)

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Add the oil and dried Hemp flower to French Press

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Steep in boiling water for 2 hours

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Strain oil through French Press into sterile jar or container

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As I mentioned above, I recommend a tablespoon per serving for optimal effect, but use your own discretion as to what works for you best

Hemp CBD Infused Cooking Oil

  • 4g Hemp Flower

  • 8 ounces Olive or Coconut Oil

  • Distilled water

  • French Press

  • Pot of boiling 

Hemp CBD Infused Cooking Oil - Cleaning and Drying

Soak

Pick the buds off the stem. In a French Press Completely immerse the buds and stems in distilled water and soak for 2 to 3 days, changing the water twice a day until the water in the French press is clear.

Rinse

Remove the herb from the French Press and place in a salad spinner. Spin for about 30 seconds to remove excess water.

Dry and Decarb

Preheat oven to 240º F.

Spread the hemp evenly over a large baking sheet and place a large piece of light aluminum foil loosely over the top of it. Crimp the edges to keep in any odor (but don’t seal it too tight or it will steam.) Bake for 60 to 90 minutes until completely dry. Your Hemp is now clean and ready for infusion into your butter, oil, alcohol or vegetable glycerin.

Hemp CBD Infused Cooking Oil - Simple Steeping Method

Place Hemp flower buds in French Press along with the oil. Fill a pot halfway or so with water and bring to a boil. Your water line should not be much higher than the oil level in the French Press. 

Stand the French Press in the pot of boiling water and let steep for 2 hours. Adding more water as needed if it boils down.

Strain the oil through the French Press into a sterile jar or container. It is now ready to use. 

Pear Galette with Blue Cheese, Hazelnut and Thyme

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This Pear Galette with Blue Cheese, Hazelnut and Thyme came out incredible, I created the recipe on the fly and it worked perfectly. So I kept notes on what I did so that I could share it with you here. I think you will enjoy it. As you know (or may not know) I’ve been doing some videos lately, I wanted to do a stop motion video and thought it might be fun to make a galette since there’s a lot of assembly involved. Well mostly assembly as there is very little to do other than chop and slice a few things, and if you already have pie dough on hand it’s even easier. Which I recommend, pie dough freezes great, this is what I had leftover from the holidays. 

The stop motion video was fun to make, although it does take quite a while to create. The video below contains 56 photos, by the time I got to arranging the pears, Jeff helped out by hitting the shutter so that I didn’t have to clean my hands each time, which is what I did while rolling out the dough and I was getting flour all over my laptop (I worked with my camera tethered to my computer), so that was really helpful (thank you Jeff!), I would recommend getting some assistance if you plan on doing a stop motion video like this, where there’s mess involved. I’m curious to know if you enjoy the videos and if there are any recipes that you would like to see in video format in addition to photos? You can leave comments here or Instagram or wherever you like. Recipe below! Enjoy!

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Pear Galette with Blue Cheese, Hazelnut and Thyme

  • 1 pear, halved and sliced 1/4” thick

  • 1/4 cup blue cheese, crumbled

  • 1 teaspoon fresh thyme leaves

  • 1/4 cup roasted hazelnuts, roughly chopped

  • 1 teaspoon brown sugar

  • 1 pie dough (recipe below)

  • 1 egg beaten (for egg wash)

Heat oven 400°

Roll out your pie dough to roughly a 10-inch round. Sprinkle the brown sugar on the dough leaving a 1-2 inch border. Add cheese, nuts and thyme (leaving a few ingredients aside for the top), then add sliced pears in a circular pattern, fold the edges in a circular pattern, top the center with the remaining cheese, nuts and thyme for color and texture.  Brush the egg wash on the dough. Place on parchment lined baking sheet and Bake at 400° for 25-30 minutes until golden. Remove from oven and serve warm or room temp. 

Pie dough (this makes 2 pie crusts, you will have extra for next time, yay!)

  • 2 1/2 cups all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 2 sticks (16 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

  • 6 to 8 tablespoons ice water

To make the dough in a food processor, pulse together the flour, sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 5-10 pulses. Remove from processor and place dough in large bowl, add 6 tablespoons of the ice water, combine with wood spoon. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 teaspoon at a time. Turn the dough out onto a work surface, divide in half and shape each into a disk. Wrap separately with plastic wrap and refrigerate for at least 2 hours or up to overnight. You can freeze the extra pie dough for MONTHS, it holds up very well.


Chocolate Cake with Caramel, Ganache + Toasted Almonds

Chocolate Cake with Caramel, Ganache + Toasted Almonds

Happy 2019 everyone! I made this cake for New Year’s Eve last week. We went with a light dinner of Moroccan Tuna and Couscous with vegetables in hopes of having room for this cake. And we did!

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Pumpkin Bread

Pumpkin Bread

It’s that time of year again. All things Pumpkin! And dark. Well actually this October has been unusually sunny for Portland, but this past week the rain finally kicked in, raining every. single. day. oh no! But this time of year is also an opportunity for walks on misty mornings.

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Honey Chocolate Fudge

Honey Chocolate Fudge

Healthy fudge!? For real? A few weeks ago Sprouted Kitchen started a Cooking Club. I like Sarah’s recipes and thought it would be fun to join, so I did. Each week she provides a shopping list and recipes for three meals and a snack.

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Coconut Cake

Coconut Cake

Wouldn’t you know. On Jeff’s Birthday I’m ready to make this cake and… the oven is broken. It won’t heat and it’s only three years old! Luckily I had only prepared the cake pans while attempting to preheat the oven, so it wasn’t a total loss.

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Apple Pie

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As simple as it can be to make Apple Pie, I still found myself searching for a recipe last week. You might remember I’ve made a French Apple Pie, but it’s actually been a very long time since I’ve made a traditional Apple Pie. So here it is! And the pie crust here is really my favorite, it’s easy to roll out and work with, when baked it keeps it form nicely without falling apart and at the same time doesn’t taste like cardboard. The apples? For this pie I used King David apples that we picked up at an apple festival last month. I’m never sure which apples are which these days with so many varieties, is it good for baking? eating? This was a good choice, they didn’t mush up and had a really nice texture, some bite to it, with a spicy flavor. So thumbs up on the King David Apples. 

We had a lovely Thanksgiving for two this year. I made a turkey roulade - a turkey breast rolled with dried cherry and sausage stuffing. It was the third time I’ve made this and it works out really great for a small feast. It’s deserving of a blog post so I’ll just have to make it again. I’m sure Jeff won’t mind.

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Apple Pie

  • 6-8 apples (peeled, cored and sliced)
  • Lemon juice, 1/2 lemon squeezed
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 clove
  • pinch of salt
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 tablespoons butter
  • 1 egg for egg wash 
  • 1 tablespoon or so Muscovado sugar (or large granulated sugar)

Pie Dough

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 sticks (16 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
  • 6 to 8 tablespoons ice water

To make the dough in a food processor, pulse together the flour, sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 5-7 pulses (you don’t want to over work the dough too much or it will become tough.) Remove from processor and place dough in large bowl, add 6 tablespoons of the ice water, combine with wood spoon. The dough should hold together when squeezed with your fingers but should not be sticky. If it’s crumbly, add more water 1 tablespoon at a time. Turn the dough out onto a work surface, divide in half (I make one half slightly larger for the bottom crust) and shape each into a disk. Wrap separately with plastic wrap and refrigerate for at least 2 hours or overnight.

 

Filling and Assembly

Preheat oven to 375°F. 

In small bowl combine flour, sugars, salt and spices. In large bowl place sliced apples, squeeze lemon juice, then add flour mixture and toss until well combined. Set aside.

Roll out your bottom crust about 2-3” larger than diameter of pie dish, place in pie dish and trim around the edges. Add the apple mixture. Roll your top crust to fit, cut out any desired designs, place on top of pie, trim any excess and pinch the edges together with thumb and forefinger. Roll out any additional dough and use pie cutter to top with leaf or apple design. Adding a leaf pattern around the edges looks pretty. Whisk the egg in a small bowl and brush over top of pie, sprinkle some granulated sugar.

Bake for 45-50 minutes until brown. Allow to cool a bit before serving. It will slice better if you refrigerate and then bring to room temp. 

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Also, I’m sorry to see these pie cutters are no longer available, I’m sure there are more out there but this was a nice selection of designs. 

10 Summer Favorites

It’s summer! I love summer even when it’s scorching hot. I’ve put together ten of my favorite-make-again summer recipes. Below is a mix of salads, desserts and keepin’ kewl iced drinks. Picking berries, shucking corn, drinking bourbon iced tea - oh yeah!

Berry + Cherry Galette

Berry Clafoutis

Margarita Ice Pops

A Summer Salad!

Watermelon with Feta + Basil

Cherry Tomato Galette

Quick Dill Pickles

Cold Brew Iced Coffee

Cucumber Infused Vodka

Bourbon Iced Tea with Mint

Strawberry, Thyme + Peach Buttermilk Cake

It was Jeff’s birthday last week and I wanted to make him a special cake. I’ve never made a layer cake before and felt it long overdue. So I picked up some cake pans and cake stand and made it happen. I remembered that Eva from Adventures in Cooking has a lot of nice cake recipes and this one caught my eye. Oh boy is this good! The mascarpone whipped cream frosting is just about perfect. It’s creamy, holds up really well and it’s not overly sweet. I have to say that’s one thing I’m not crazy about when it comes to cakes. That insanely sweet frosting that overshadows any other flavor. But with this cake you can appreciate all the flavors together, a bit of ginger and thyme in the cake, layered with fresh peaches, strawberries and the perfectly creamy not-to-sweet frosting. Since this was my first time cutting cakes into layers it was a bit lopsided but not too bad. One thing, I would double the frosting recipe, I only had enough for three layers and this should be a four layer cake. Overall it inspired me to make more cakes. There is something happy and fun about a layered cake, and I find myself dreaming up new ideas which are sure to be posted on this blog. Enjoy!

Strawberry + Peach Buttermilk Cake With Mascarpone Whipped Cream

  • 3 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/2 cup plus 1 tablespoon unsalted butter
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups buttermilk
  • 1 teaspoon vanilla extract
  • 1 large peach, pitted and chopped
  • 3 large strawberries, diced
  • 1 tablespoon diced fresh thyme leaves

Mascarpone Whipped Cream Frosting

(you might want to double this frosting for a 4-layer cake)

  • 1 cup mascarpone
  • 1 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 12 strawberries, thinly sliced
  • 2 peaches, cut into eighths
  • fresh fruit or flowers for garnishing on top

For the cake mix together the flour, baking soda, ginger and salt in a medium bowl until combined. Set aside.

Preheat the oven to 350°F and grease 2 (8-inch) cake pans and line the bottoms with parchment paper, set aside.

Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment at medium speed until smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Lower the speed and add the buttermilk and vanilla extract, mixing until combined. Add the flour mixture and mix until a batter forms, then stir in the strawberries, peaches, and thyme until just incorporated.

Evenly distribute the batter between the 2 (8-inch) cake pans and bake until lightly golden and a toothpick inserted into the center of the cake coms out relatively clean (unless you poked throughfruit bit), about 35 to 40 minutes. Remove and allow to cool for 15 minutes before running a spatula around the edge of the pan and flipping the pan over onto a wire rack, removing the pan and allowing the cakes to cool completely on the racks.

For the mascarpone whipped cream, beat together the mascarpone, whipping cream, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment at medium high speed until fluffy, about 1 to 2 minutes.

Trim the top of the cakes so that you have a fairly flat surface. Then cut each of the cake layers in half horizontally using a sharp bread knife, you should now have 4 layers. Divide the mascarpone whipped cream into 4 parts and spread out 3 parts between the layers of cake along with the fresh strawberry and peach slices. Place the remaining fourth of the mascarpone whipped cream on top of the cake in a dollop and arrange fresh fruit or flowers around it, serve immediately. Will last a few days refrigerated.

Adapted from Adventures in Cooking