Christmas Recipes for Special Presents.

Sunbiz1 said:

I like the raw dough better than the finished product...something I never grew out of.

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I lick the spoon and the bowl...

dirtsurfr said:

I lick the spoon and the bowl...

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I have to modify the recipe, the added vanilla pudding mix has them coming out a bit dry. Not sure what to add though, oil or more butter?.

i don't know if this counts as fancy but a buddy used paula deen's cinnamon roll recipie to make canna-cinnamon rolls and they were fucking awesome. you end up using almost 3 sticks of butter for 12 rolls and the icing and they tasted awesome. i think the cinnamon sugar pairs better with the herb flavor than chocolate. he changed the icing, though. he made a cream cheese based icing and i think the richness of it helped with the flavor. it takes about 2 hours with prep time (scratch dough needs to rise) but they're really fucking good.

here's the link to paula's recipie. i don't know what he did to change the icing, though. he used more than a half a stick of butter just greasing the pan.
http://www.foodnetwork.com/recipes/paula-deen/cinnamon-rolls-recipe/index.html

Sunbiz1 said:

I have to modify the recipe, the added vanilla pudding mix has them coming out a bit dry. Not sure what to add though, oil or more butter?.

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I think probably either would work, but since pudding usually has milk, which is a liquid, I'm going to try a little oil first. Thanks for the heads up!

mountaingarden said:

I think probably either would work, but since pudding usually has milk, which is a liquid, I'm going to try a little oil first. Thanks for the heads up!

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I will never post a recipe again before I try it, hope nobody has made those yet. There's too much sugar, whomever added the vanilla pudding mix to the recipe didn't compensate for the sugar already in the mix.

Sunbiz1 said:

Here's a new twist(actually an old one)4/chocolate chip cookies adding vanilla pudding mix:

Ingredients

1 cup canabutter
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips
Directions

Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

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The next time I make these, I will eliminate the white sugar, 1/2 cup of the chips, and add a few tbsp of oil.

we all live and learn thanks for the heads up, so I'll just make a batch of chocolate chip cookies w/o the pudding.
My son made sum budder 4 ozs of Sativa Indica mixed bud to 1 pound of butter (OMFG!!) so 1 cookie is crazy 2 is Oh yea and 3 is just space.
I've yet to make any oil I want to use Cocunut Oil and it's hard to come by.... so right now budder is good..

Sunbiz1 said:

The next time I make these, I will eliminate the white sugar, 1/2 cup of the chips, and add a few tbsp of oil.

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I'll buy pudding mix when I'm in town tomorrow and follow your tweaks. This one sounds so good it's worth a few more tries!

Sunbiz1 said:

The next time I make these, I will eliminate the white sugar, 1/2 cup of the chips, and add a few tbsp of oil.

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heck I'd leave the chips alone go the full cup.

dirtsurfr said:

we all live and learn thanks for the heads up, so I'll just make a batch of chocolate chip cookies w/o the pudding.
My son made sum budder 4 ozs of Sativa Indica mixed bud to 1 pound of butter (OMFG!!) so 1 cookie is crazy 2 is Oh yea and 3 is just space.
I've yet to make any oil I want to use Cocunut Oil and it's hard to come by.... so right now budder is good..

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I would try health food stores/whole foods for the coconut oil. As for the original recipe, I cook a LOT but don't bake very often...hence the miss on the ratios.
The challenge with budder is finding recipes that will accept it without changing the overall taste. I love making eggs benedict, but using it for hollandaise sauce is out of the question.

Butter toffee recipes would be good for the holidays.

Hey dirtsurfr....I think you're somewhat in my neck-o-the-woods. I got my coconut oil at Elliot's health foods. But I think you can prob find it in any health store. I have some, but haven't tried that method yet. I am saving that for when I get some hash made. I have been doing a lot with chocolate lately. I use a solid shortening (like crisco, you know, the solid white stuff in a can?). Adding the shortening to chocolate makes it smoother and shinier - besides a nice healthy dose of high!

fumble said:

Hey dirtsurfr....I think you're somewhat in my neck-o-the-woods. I got my coconut oil at Elliot's health foods. But I think you can prob find it in any health store. I have some, but haven't tried that method yet. I am saving that for when I get some hash made. I have been doing a lot with chocolate lately. I use a solid shortening (like crisco, you know, the solid white stuff in a can?). Adding the shortening to chocolate makes it smoother and shinier - besides a nice healthy dose of high!

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I just used my last of the budder so it's time to make more, I used a Box trimmer to harvest my plants this year so I have alot of trim to use I did'nt use the shade leaves so it's mostly sugar leaves.
4 ozs of the trim to 1 lb of butter should do just fine!
So you make canna shortning?? Interesting!

That's gonna be some strong ass buddah! My last batch was a little over 300 grams to 8 sticks (2lbs) butter. It was strong, so I can just imagine that yours would be an ass knocker.

Yeah, I started doing the shortening, because I work with chocolate quite a bit. Most of the chocolate melting recipes called for shortening in the choc to make it smoother and glossier sooooo, now I can dose my chocolate too. It's a whole new world!

This is a bit long, but a really good one for toffee:

Decadent Chocolate-Almond Toffee

Ingredients:
3 1/2 sticks (28 Tbs)cannabutter, warmed to room temperature
2 1/3 cups plus 2 Tbs granulated sugar
1/2 tsp salt
1/4 cup water
1/8 cup light corn syrup
2 lbs slivered almonds, toasted
1 lb bittersweet chocolate

Directions:
Place the butter in a saucepan and melt it on low heat. Add the sugar, salt, water, and corn syrup, and cook on medium heat, stirring occasionally with a whisk, until the mixture reaches 260.6F. Add 1/8 of the almonds and cook until the mixture reaches 305F. Remove from heat. Using an offset spatula, remove the toffee from the saucepan and spread it on 2 of the lined baking sheets to cool. Melt the chocolate in your microwave at 50% power for 3 to 5 minutes (in 1-minute increments, stirring well in between). The chocolate should reach 90F when thoroughly melted.

How to Dip the Toffee in the Melted Chocolate:
Once the toffee has cooled completely, break it up into smaller pieces and place it in a bowl. To speed up the cooling process, you can place the toffee in the freezer for 15 to 30 minutes. (I don't recommend putting it in the refrigerator because of the condensation factor there.) It's up to you how big or small you would like your pieces to be. I personally like them to be on the smaller side, because you get a better chocolate-to-toffee ratio. Keep in mind that the pieces will get bigger once they are dipped in chocolate. Reline the baking sheets you cooled the toffee on with parchment paper. Grind or finely chop the remaining 1 3/4 pounds of toasted almonds with a knife. Spread them on 1 of the 3 lined baking sheets. Using your left hand, pick up each piece of toffee and dip it into the chocolate. Wipe off the excess chocolate and place the piece of toffee on the tray containing the chopped almonds. Using your right (chocolate-free) hand, quickly cover the chocolate-covered toffee with the almonds. Once the chocolate has set (after about 15 minutes), you can transfer the toffee pieces to the remaining lined baking sheet (feel free to pile them on top of each other). If the chocolate isn't set by 15 minutes, you can pop it into the refrigerator for 30 minutes.
Store in an airtight container at room temperature for up to 1 month. Do not refrigerate.

Edit: Almost forgot you need a candy thermometer or equal, you can do toffee without it...but the texture won't be right.

OMG! I love toffee Sunbiz. I will def be trying this recipe.

Hey dirtsurfr, I found coconut oil at Walfart yesterday. It was in the vitamin section.

fumble said:

Hey dirtsurfr, I found coconut oil at Walfart yesterday. It was in the vitamin section.

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Good looking out fumble I'm going to Redding ina couple days and I'll pick some up.

indian grocery stores all have coconut oil at a real decent price...google indian grocery store in your area and i bet you find a place.

i make banana bread..if that is what you are looking for i will post the recipe

Corso312 said:

i make banana bread..if that is what you are looking for i will post the recipe

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the more the merrier, sounds good!!