By James Bridges
As a cannabis enthusiast (aka: stoner) and professional chef or over 20 years I have infused cannabinoids into a tremendous number of things, from high octane alcohols, to MCT oil, grapeseed oil, hemp seed oil, creamery butter, coconut oil, and extra virgin olive oil. But the most exciting of all the fats I have use to help bind to all of the readily available cannabinoids in cannabis has got to be bacon fat, yup you hear me. Preferably rendered from heritage bread pork belly smoked over applewood, or what other folks call BACON. I realize that 99% of the previously mentioned fats and oils are plant derived but according to an article I read in the June 1st, 2016, issue of High Times Magazine, bacon fat is one of the top three fats to use when extracting those readily available cannabinoids and terpenes found in cannabis. First off- I couldn’t be happier when I heard the results of the study on bacon fat and cannabinoids.
Second off- I had no frickin’ idea that there was such a study. As I mentioned earlier, being that professio
nal chef of over 25 years, I’ve been proudly cooking with cannabis since the early 90’s, cannabis bacon fat only made sense. So, over the years I have transformed this super simple, traditional peanut butter cookie recipe that has floated around the family cookie archives for decades to include a couple of full spectrum cannabis products that will help mellow situations and liven up the conversation at any event. (cannabis tends to do that) Do not skip the light sprinkle of sea salt flakes, it’s a palette pleasing addition. *And just to help clear up any future questions that may appear in my Instagram in-box @chef_sebastian_carosi, duck fat works just as well.
recipe by #theshortordercannabisrevolutionary Chef Sebastian Carosi
Cannabis Bacon Fat Peanut Butter Cookies
prep time: 15 minutes
cook time: 10-12 minutes
yield: about 24 cookies
total thc/cbd: depends on the potency of the products used
status: pugnacious peanut butter cookies
from the cannabis pantry: cannabis bacon fat, cannabis vanilla extract
chef’s strain recommendation: LA Confidentiel
stand mixer or handheld mixer, 2 stainless mixing bowls, measuring cups and spoons, rubber spatula, parchment lined baking sheet, spatula, wire rack
½ cup cannabis infused bacon fat (made in the magical butter mb2e)
½ cup crunchy organic peanut butter
1 cup dark brown sugar
1 tsp cannabis infused vanilla (made in the magical butter mb2e)
1 large pasture raised farm egg
1½ cups organic AP flour
1 tsp baking soda
½ tsp kosher salt
1 tbsp Jacobsen sea salt flakes
½ cup salted peanuts (rough chopped)
how to make it
-preheat an oven to 350°.
-in the bowl of a stand mixer or in a stainless bowl with an electric mixer, beat the bacon fat, peanut butter, peanuts, and sugar until the mixture lightens in color and the mixture becomes creamy. (about 3 to 4 minutes)
-add the egg and keep beating until completely incorporated.
-in a separate bowl, combine the flour, baking soda, and the kosher salt.
-slowly add the flour mixture to the peanut butter mixture, mixing until all the ingredients are combined well.
-roll the dough into balls about 1 inch around. place the cookie dough about 1 inch apart on a parchment lined baking sheet and gently press the top of each cookie dough ball with a fork dipped in granulated sugar to make a crisscross pattern.
-sprinkle the cookie tops with the sea salt flakes.
-bake the cookies for 9 to 10 minutes (this is the perfect time to smoke another joint), or until they are barely browned around the edges. (do not overbake the cookies. the cookies may appear slightly puffed, it’s all good, they are all okay.)
-let the cookies cool on the baking sheet for 5 minutes.
-then carefully transfer the dank ‘n delicate cookies to a wire rack to cool completely before devouring.
equipment + product source
www.magicalbutter.com (mb2e botanical extractor)
www.jacobsensaltco.com (oregon kosher sea salt)
recipe by #theshortordercannabisrevolutionary chef sebastian carosi @chef_sebastian_carosi on Instagram
An award-winning chef, avid forager, and wild crafter. Chef Sebastian Carosi, also known as “the short-order cannabis revolutionary”, has been cooking with full spectrum cannabis and eating the devil’s lettuce since the early 90’s. Trained at Portland, Oregon’s Western Culinary Institute, apprenticed under renowned chefs in Italy, and went on to lead the farm-to-fork movement across the United States.