Tag: 420
Chocolate Zucchini Bread
Chocolate Zucchini Bread
Yep. I woke and toked again. And what came of it was this delightful chocolate zucchini bread with 420 butter, because why not continue the day in a numbing state. I make this zucchini bread quite often. Sometimes it has cocoa powder in it. Sometimes it doesn’t. Same with chopped pecans or walnuts. Sometimes you feel your nuts. Sometimes you don’t.
Ingredients
- 1 1/4 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 cup sugar
- 1/2 cup 420 butter or oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 medium zucchini grated; water squeezed out
Instructions
- Mix together the flour, cocoa powder, baking powder, baking soda, and cinnamon. Set aside.
- In another bowl, mix together the sugar, oil, eggs, vanilla, and salt.
- Slowly mix the dry ingredients into the wet ingredients.
- Mix in the grated zucchini.
- Grease a bread pan. Preheat the oven to 350 degrees. Pour in the batter.
- Bake for 45 minutes. Let cool on a wire rack for an hour before slicing.
Steel Cut Oatmeal Chocolate Chip Cookies
Steel Cut Oatmeal Chocolate Chip Cookies
These aren’t your normal oatmeal cookies. Instead of using regular rolled oats, I used instant steel cut oats. They change the consistency of the cookie; almost having a likeness to granola bars. It is very important to use instant steel cut oats instead of regular ones that require lots of cooking. If you use the wrong ones, you will have gravel cookies. Nobody wants gravel cookies. I also added some chocolate chips and walnuts to the cookie dough because I like chocolate and nuts in my cookies. And 420 butter. Can’t forget that. The cookies only take 12 minutes to bake in 2 separate batches, yielding 2 dozen cookies.
Servings: 24 cookies
Ingredients
- 1 cup 420 butter or regular butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs beaten
- 2 tsp vanilla
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1 tsp salt
- 3 cups instant steel cut oats or regular rolled oats
- 1 cup chocolate chips
- 1 cup walnuts chopped
Instructions
- Mix together the butter, brown and white sugars.
- Beat in the eggs and vanilla.
- Mix in the flour, baking soda, and salt.
- Stir in the oats, walnuts, and chocolate chips.
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Drop ping pong sized clumps of the cookie dough on the baking sheet; spacing a couple inches apart.
- Bake the cookies for 12 minutes.
420 Butter
Caution when consuming this. This butter is extremely strong. I put a melon ball sized scoop in my Potato Poblano soup I was eating and was fucked up for 18 hours.
Equipment
- Ardent Nova Decarboxylator
- Magic Butter machine
Ingredients
Decarboxylation
- 1 oz greens, stems and all
The Butter
- 1 oz decarboxylated greens
- 1 lbs unsalted butter
Instructions
Decarboxylation
- Using the Ardent Nova Decarboxylator, add your greens. Don’t break up the buds. Leave in any extra stems. You want to use everything. This machine only holds 14 grams, so you’ll have to do this process in 2 batches.
The Butter
- Using the Magic Butter machine, add all of the greens and 1lb of butter. I let the butter sit out for half a day to soften to room temp.
- Put the cover on the Magic Butter machine. Set the settings to Butter, 160 degrees. This will take about 2 hours to make. Let the magic happen.
- After the 2 hours are up, let sit for a couple of minutes. This butter is very hot.
- Strain the butter through the mesh butter trainer that came with your Magic Butter machine. Make sure to wear the food gloves that came with the machine. You are going to want to squeeze out as much of the butter as possible from the greens.
- Save in a container. Keep in the fridge. If you aren’t going to use all of the butter within a month, keep it in the freezer.