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More Canna-recipes

Sweet Cannabutter Pretzel Bites

These one-bite treats are a guaranteed crowd pleaser. While you could use pre-made pretzel bites from the store, we recommend this homemade recipe to ensure optimal flavor. Boiling the bites in a baking soda solution is the trick to achieving that crispy, golden crust, and a generous coating of cannabutter and cinnamon sugar will be sure to satisfy even the most extreme cases of munchies. 

Yield: Approximately 30 pretzel bites 

Pretzel Dough:

  • 2 tablespoons light brown sugar
  • ½ cup warm water
  • ½ package active dry yeast yeast
  • 1 tablespoon vegetable oil
  • 1 cup all-purpose flour
  • ½  cup bread flour
  • 1Tbsp softened butter

Boiling Solution:

  • 6 tablespoons baking soda
  • 1 quart water

Cinnamon Cannabutter:

  • 1 cup melted cannabutter*
  • 2 cups granulated sugar
  • 4 tablespoons cinnamon

For the dough: Combine the sugar, water and yeast in the bowl of a stand mixer. Let sit to activate the yeast, about 10 minutes. The mixture should be bubbly and foamy. Meanwhile, in a separate bowl, combine the two flours and whisk together. When the yeast is ready, add the oil and stir to combine. Add half of the flour mixture to the wet ingredients and use a bread hook attachment on low speed to mix it in. Add in the remaining flour and knead on medium-high speed until the dough is smooth and elastic, and pulls away from the sides of the bowl. 

Cover the bowl with plastic wrap or a dish towel and let the dough rise until doubled in size. This may range between 10-30 minutes depending on the temperature of your kitchen. The warmer the room, the less time the dough will need to rise.

To shape: Turn the dough out onto a lightly floured surface. Divide into 6 equal pieces. Take one piece and roll the dough out into a log, about 15-20 inches long. While rolling, keep the rest of the dough covered with plastic wrap to prevent it from drying out. Cut each log into 1½ – 2 inch long pieces. Transfer to a parchment-lined baking pan.

For boiling: Combine the baking soda and water in a pot and bring to a simmer. The baking soda should be fully dissolved. Drop in 7-10 pretzel bites at a time and poach them for 10-15 seconds. Use a slotted spoon to remove them from the boiling solution, letting any excess water drip off, and transfer them back to the parchment-lined baking pan. 

To bake: Preheat the oven to 425℉. When all of the pretzel bites have been boiled, arrange them on the baking sheet so none are touching and they have room to grow. Bake for 15-18 minutes until a dark, golden brown. Transfer to a cooling rack and let cool completely. 

To finish: Coat the cooled pretzel bites in the melted cannabutter. In a separate bowl, whisk together the sugar and cinnamon and toss the pretzel bites in to cover completely. 

*This recipe was tested for this issue with Sam Burgess’ Foolproof Cannabudder (recipe above). Your THC dosage results may vary based on your cannabis bud of choice. 

Glazed Chocolate Doughnut Holes

This recipe was designed for the lazy baker, utilizing your favorite chocolate cake mix and transforming it into a glazed (and dazed) treat. All you have to do is make the cake mix as you normally would, with a bit less liquid to make the ideal doughnut batter. Fry these up, and you won’t be needing to hit the Dunkin’ drive-through anytime soon. You can also make this recipe with cannaoil instead of butter and use non-dairy milk for the glaze to make a dairy-free version. 

Yield: Approximately 4 dozen doughnut holes

Doughnut Batter:

  • 1 15 ¼ oz box chocolate cake mix
  • 1 egg
  • ½ cup melted cannabutter*
  • ¼ cup water
  • Neutral oil, for frying

Glaze:

  • 1¼ cups powdered sugar
  • ¼ cup cocoa powder
  • 3-5 tablespoons milk
  • Sprinkles (optional)

For the batter: In a bowl, combine the cake mix, egg, melted cannabutter, and water. Whisk to combine. Refrigerate for 30 minutes to let thicken. 

To fry: In a heavy-bottomed pot, bring 3-4 inches of neutral oil to 375℉ (use a thermometer to monitor the temperature). When the oil is ready, drop heaping tablespoons of the batter into the oil, about 3-4 at a time, and fry 1-2 minutes per side, flipping them. Frying time may vary. Test the doneness of the doughnut holes with a toothpick — if it comes out clean, they are ready. Adjust fry time as needed.  

For the glaze: In a small bowl, whisk together the powdered sugar and cocoa powder. Add in the milk (or non-dairy milk, if using) and whisk to combine until the glaze is a thin, runny consistency. 

To finish: Dip the cooled doughnut holes into the glaze and cover completely. Transfer to a cooling rack to let any excess glaze drip off and decorate with sprinkles, if desired. Let the glaze set slightly, about 10 minutes. Serve immediately.  

*This recipe was tested with Sam Burgess’ Foolproof Cannabudder recipe. Your THC dosage results may vary based on your cannabis bud of choice. 

No-Bake PB&J Cheesecake Bars

A peanut butter and jelly sandwich is the perfect meal for when you’re not feeling up to cooking. Luckily, these tincture-spiked cheesecake bars also need no oven — so you can get “baked” without any baking required. We opted for a pretzel crust instead of the traditional graham cracker, and while we used grape jam, feel free to use strawberry, raspberry, or any other flavor that you like in a PB&J. 

Yield: 16 servings 

Crust: 

  • 1¾ cups mini pretzels 
  • 2 tablespoons packed dark brown sugar
  • 5 tablespoons unsalted butter, melted

Filling:

  • 8oz cream cheese, softened to room temperature 
  • ⅓ cup sour cream
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup smooth peanut butter
  • 10 mL cannabis tincture*
  • ¼ cup heavy cream
  • ¼ cup fruit jam of choice

For the crust: Cut a sheet of parchment paper to fit the bottom of an 8”x8” square pan with a few inches of overhang. Place the mini pretzels in a gallon zipped-top bag and crush with a rolling pin until finely ground with no large pieces remaining. Transfer to a bowl and add the brown sugar, whisking to combine. Add the melted butter and whisk again. Press the crust into the prepared dish and freeze until fully firmed up, at least 30 minutes. 

For the filling: Combine the cream cheese, sour cream, sugar, vanilla, peanut butter and tincture in a medium sized bowl. Use a hand mixer to beat the mixture until the ingredients are fully combined. Add the heavy cream and continue to beat until the mixture is light and fluffy, about 2-3 minutes. 

Pour the filling onto the chilled pretzel crust. Use the back of a spoon or an offset spatula to smooth out the filling. Dollop small spoonfuls of jam over the top and use a toothpick to swirl it throughout the filling. 

To finish: Refrigerate for at least 4 hours. When fully chilled, cut the cheesecake into sixteen 2” square pieces. Keep finished cheesecake bars for one week in the fridge or two months in the freezer.

*This recipe was tested with Howl’s Tincture, with a ratio of 7mg THC per 1mL oil. One 2” square serving will contain approximately 4⅜mg THC. Your results may vary based on tincture brand of choice. 

All recipes have been tried successfully, but results may vary from person to person. Consult your medical professional before using any recipe if you have concerns about how you may individually react to the use of any particular ingredient. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result.




Clover Desserts: A lucky find

Dec 2021 marked the move from farmer’s market pop-up to brick and mortar for Clover Desserts. Owner Courtney Staiano and her iconic rolling cart of desserts, pastries, and other sweet treats known from years of Farm Fresh markets have found a permanent home on Valley Street in Providence. While you can still grab a triple chocolate chip cookie or butterscotch custard jar at the weekly Farm Fresh market on Saturday mornings, it is more than worth the trip down the road to see the new storefront and all its offerings.  

Clover Desserts started in 2018 as a weekend project built around Staiano’s full-time jobs at various bakeries and restaurants. Armed with the above-mentioned rolling cart (a custom model designed and built by her engineer husband), she offered a selection of irresistibly eye-catching tarts, cookies, and even petit gateaux (a type of small French cake with mousse and various fillings). Occasional pop-ups eventually turned into a business venture that has flourished, even amid a worldwide pandemic. 

A graduate of the pastry arts program at Johnson & Wales University, Staiano wanted to bring something different to the roster of bakeries in Rhode Island, and local dessert fans are (quite literally) eating it up. 

“We’re not trying to be avant garde. We want anyone to feel like they can find something to enjoy, but it will have a unique twist or different presentation than what you may come across in a more traditional bakery.”

On the subject of design, Staiano mentions that customers have described the confections as looking like 3-D printed copies, and the comparison is a fair one. Looking at the shop’s display case, the only difference one can see between tarts in a displayed row of turtle tarts (a luscious caramel and pecan filled pastry topped with a milk chocolate mousse) is the unique scattering of gold stars on the mirror glaze.

We’ve all heard the phrase “eat with your eyes,” but it’s hard to recall the last time it was so difficult to ruin the beauty of a dessert with a fork. If you can, try to push through to that sticky-sweet, nutty goodness within (pro tip — totally worth it). 

The immaculate vibe extends behind the counter as well. The creative process for designing new dessert concepts is done with the same precision that goes into producing them. A quick peek into the small production space reveals not only a very well-organized kitchen, but also a single sheet of parchment paper hung with care on the fridge door. It features a neatly penned list of possibilities for future dessert concepts, with circles drawn around top contenders and arrows pointing to potential flavor accompaniments. 

It’s a charming glimpse at the thought and care Staiano gives each item on the Clover Desserts menu. She likes to take inspiration from seasonal New England flavors, but is always considering how she can elevate a familiar concept to something spectacular. “I like to think of it like a movie, where the flavor we really want to highlight is the starring role, and then the next one is the supporting or best friend character, and one other is there as a background cameo, but everyone matters”.

A perfect example is the Chamomile Gateau, a seasonal offering that highlights the floral notes of loose leaf chamomile tea in an airy mousse, cut with the tang of a jammy pineapple compote insert and laid on a coconut cake and crispy base. The careful choice to give the “starring role” to a gentler flavor like chamomile and casting pineapple and coconut as the “supporting ensemble” reflects Staiano’s approach to confectionary composition — unexpected, but not unfamiliar. 

With Valentine’s Day just around the corner, it’s a busy time for brainstorming in the kitchen. “Should we tease the menu, or keep it a secret? Maybe just a little bit?” Staiano consults her sous chef Karissa on how much to reveal about what delicacies the most romantic day of the year will bring to the shop. “Well, we’re definitely leaning into the lovey-dovey-ness, almost everything will be heart shaped. Red, pink, and white colors, and even some jet-black for the anti-romance crowd.” The red and black counterparts will be fittingly flavored as red velvet and black forest, respectively. Stay tuned to the Clover Desserts official Instagram for more details and menu items to come!  

By the sound of it, Clover Desserts will be a must for your February 14th plans, whatever they may be. Place a preorder online or visit Thursday and Fridays 8am – 3pm, Saturday 9am – 3pm, and Sunday 9am – noon. 

Clover Desserts, 52A Valley St, PVD, www.cloverdesserts.com, @cloverdesserts 





Turning a School Bus into Home, Sweet Home: Local woman escapes the rent economy for a home on wheels

Skyrocketing in popularity in the last year, TikTok is widely known as an app for Gen Z to learn dances and lip sync along to their favorite songs. For 26-year-old Ashlee Moffitt in West Warwick, it’s the app that got her 11 million views for buying a school bus and planning to live in it. 

Most folks wouldn’t immediately look at their kids’ daily source of transportation as viable lodgings, but Moffitt saw things differently. Seeing examples made by self-titled “schoolie” families on social media that successfully converted school buses into homes, Moffitt saw a way out of being trapped in the daunting local rent economy. “I’m honestly paying less to live on a bus and travel than I would just renting a studio apartment in Rhode Island.” 

Unlike other social media platforms that favor creators with massive followings, TikTok is unique in that absolutely anyone can get a fair shot at going viral. Moffitt experienced this first-hand when a video she posted on June 24 blew up, receiving more than 11 million views. 

In 60 seconds, she documented the journey to Alabama to pick up a school bus she purchased through a government auction, and then learn how to drive it. Admitting to her apprehension at having made such a significant life change, the video is honest and heartfelt. At its conclusion, Moffitt excitedly beeps the horn at the sight of the Cranston exit sign off I-95, having finally finished her 1,100 mile journey back to Rhode Island in the newly christened “Dessa Daydreamer.” 

As a single mother to a young son, taking on the enormous project of purchasing and renovating a bus was no simple task, and not one Moffitt made lightly. When the opportunity arose, she saw it as a chance to provide a life of adventure and culture for her son, whom she plans to homeschool on the bus while she works remotely. Moffitt sees a future where the entire country is her son’s backyard in which to learn, play and grow. “I want to give him everything in the whole wide world, so when he was on board with getting the bus, I said, “No matter what I have to do, I’m gonna make it happen!’” 

As eager as she is to hit the road, converting a standard school bus into a comfortable, workable living space doesn’t happen overnight. Luckily, Moffitt is armed with a family of helpers, and a knack for Googling. “I definitely don’t know it all, so I’m learning as I go.” Just as she found inspiration in the families she saw living their dream “schoolie” lives on social media, Moffitt is also able to go to her collective 205,000 followers for advice and support on the renovation process as she posts updates online. She sends out the reminder to “listen to your gut, and follow your dreams. There’s always going to be people who tell you it’s too hard, it’s too crazy, it’s never going to work, but you have to take a risk sometimes.”

So far, Moffitt and her team of helpers have removed about two dozen vinyl seats and have stripped Dessa of the floors, interior walls and ceiling panels in order to install proper insulation. The process has been brutal, being done rivet by single rivet in the sweltering heat of a Rhode Island summer. Moffitt knows it will all be worth it to have a solid, if mobile, foundation upon which to build her and her son’s future home. 

Follow along with Moffitt’s progress on Dessa Daydreamer and their eventual travels on her TikTok account @ashleem42, her Instagram account @dessadaydreamer, and her YouTube channel Dessa Daydreamer. 




Something’s Brewing: The Black Leaf brews more than tea

There’s no joy quite like the kind found in a cup of tea… 

Amber Jackson has been blending business savvy with community outreach for just over a year; she brought her tea company to life in April 2019. A work opportunity at Brown University athletics’ department brought her to New England from her native Chicago. When she’s not at her day job, Jackson is single-handedly running her online tea shop The Black Leaf Tea and Culture Shop, from selecting ingredients to shipping out orders. 

It can’t be easy performing every role in a business operation, but Jackson does not allow for any cut corners. Working out of business incubator Hope & Main, Jackson uses her food science degree to develop unique flavor combinations. Every blend she sells has been personally mixed to perfection, including bright, citrusy Sunday Morning, deliciously dark CoCo Bae, and earthy, peppery Glow.

She also takes great pride in the sourcing of her ingredients. Jackson keeps her recipes simple with no additives, just tea leaves from local tea company Leafy Green, and herbs and spices from Mountain Rose Herbs. She praises both companies for their transparency in sourcing and their high quality. 

Surprisingly, tea isn’t her only focus. “In Providence, in a very general sense, I was almost always the only Black person in every room I went into. I wanted to not only create this business, but also a space for people who look like me.” 

Jackson is referring to the “Culture” of The Black Leaf Tea & Culture Shop: her Tea Talks. “I’m generally just the facilitator, creating the space, keeping the conversation going, highlighting certain points. My part in those are really just to do my best to make sure it’s a safe space because I want to make sure people are constantly engaged.”

Engagement with the local Black community is interwoven with Jackson’s company mission. Despite the accomplishment of building a successful business in such a small amount of time, Jackson points toward the generations-old, Black-owned businesses in the Providence area that are only now receiving the recognition and promotion they deserve. 

The current political climate surrounding the Black Lives Matter movement can be credited with encouraging the public to support their local Black-owned businesses, tipping the scales in favor of them receiving well-deserved publicity. 

Jackson hopes her Tea Talks may provide a safe space for members of the Black community to find inspiration to perhaps start a business of their own. At its core, they provide an environment for Black people to discuss issues that concern the Black community; Tea Talks are open, roundtable discussions on anything from current events to pop culture, dating, sex and relationships — anything that affects the Black community on a day-to-day basis. According to Jackson, it is ultimately a safe space for people to speak openly and feel heard, but also be able to respectfully challenge each other and each other’s opinions. 

While the COVID pandemic has temporarily put a stop to these meetings, Tea Talks are still alive and well in the virtual world, courtesy of Zoom. If you would like to participate, check out theblackleaftea.com for updates on upcoming events. While you’re there, you’ll also want to peruse the “Shop” tab to get a taste of The Black Leaf’s tea offerings. Each cup supports not just a local business, but an entire community. 




Food Truck Fridays Are Go: These trucks won’t stop rolling

Any Providence resident knows that summer is food truck season. While featured at nearly all outdoor events, none highlights them more than the traditional Food Truck Fridays at Roger Williams Park. So, what’s a food truck fan to do when no-contact, 6-foot distanced delivery and take-out are the new normal?

In the era of social distancing, Food Truck Fridays certainly look a bit different than in years prior. Instead of bustling crowds, local music showcases and community intermingling, the focus has been on finding solutions concerning how to enforce proper social distancing regulations while serving diners. But event organizer and owner of FoodTrucksIn, Eric Weiner, is optimistic that Rhode Islanders can still get their food truck fix this summer, albeit with some precautions put in place. 

“We’re going to give the trucks and the consumers and the musicians as much as we can and hope that it’s enough,” says Weiner. As the RI Bucket Drummers finish off their set for May 22nd’s Food Truck Friday Facebook Livestream, tips come pouring in from their virtual audience. The livestream, humbly staged in a driveway, is one of many alterations made to the usual operation. It simultaneously gives a platform for local musicians to once again perform live and advertises the trucks that are open for business and where to find them. 

Weiner explains that trucks have been strategically spread out across the state, limiting two trucks per location, to ensure that large congregations of customers won’t flock to a single spot. Truck owners are also required by the Department of Health and Department of Business to adhere to the same safety rules and standards as brick-and-mortar restaurants that have been put in place due to the pandemic, including not allowing more than five people to gather around the trucks. 

According to Weiner, the fact that food trucks generally aren’t responsible for providing seating removes a major concern that non-mobile establishments must contend with, as folks expect take-away services only. The real problem lies in getting customers to the trucks at all. When not working large events, a food truck typically relies on finding the ideal parking spot with lots of foot traffic to drive sales, but there has never been fewer people strolling the streets. With no Food Truck Fridays in the park, outdoor festivals or even catering gigs to be had, food trucks are in desperate need of patronage. 

Shishkaberry’s, specializing in chocolate-covered seasonal fruits, is one such truck that has felt the impact. Deeply reliant on the summer events that draw hundreds of potential customers, co-owner Steve Aulenback is anxious for crowd restrictions to be relaxed, “…But in due time and when it’s safe to do so,” he says. In the meantime, you can find the Shishkaberry’s truck parked right next to Friskie Fries in Johnston, ready to serve up some sweet treats to-go. 

As a community, we are mourning the loss of the summer season we look forward to all year — the one jam-packed with events where we can support local businesses and artists. We may be stuck at home, but the next time you’re hankering for take-out, check out the PVD Food Truck Events Facebook page for updates on where the trucks are parked. Order ahead if possible, remember your face mask for pick-up and respect any safety guidelines truck owners are putting in place. 

“We’re optimistic that, one way or another, throughout this season and into the future, we’re going to continue to do everything we can to bring you experiences to enjoy local food trucks, community musicians and local beverages,” says Weiner. He is working hard to keep food truck culture alive and well. And all you have to do to help is order some grub!