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Love is in the Air

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Photo Credit: Bruce Wolf

Valentine’s Day is an opportunity for many things: It’s a day to be honest with your crush, to express love to your significant other and it’s a day to increase sexual activity. Most importantly, it’s a day to share your sweetness—and you can’t get sweeter than a plate of delicious desserts. With love in mind, here are three infused recipes that are bound to impress your loved one, and maybe help you get lucky in the bedroom too!

 

Red Velvet Canna-Cake

 

Ingredients

 

Cake

2 1/2 cups flour

1/4 cup cornstarch

3 tablespoons cocoa powder

1 teaspoon baking soda

1 teaspoon salt

2 ounces unsalted butter, softened (1/2 stick)

2 ounces canna-butter, softened

2 1/4 cups sugar

1 cup canola oil

3 large eggs

1 tablespoon vanilla extract

1 teaspoons white vinegar

3 tablespoons red food coloring

1 cup buttermilk

 

Frosting

16 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups white sugar

3 tablespoons milk

1 tablespoon vanilla extract

 

Instructions

  1. Heat oven to 340° F. Spray two 9-inch cake pans with baking spray and set aside.
  2. In a large bowl, whisk the flour, baking soda, cocoa powder and salt.
  3. In the bowl of a mixer, beat the butter until smooth. Add the sugar and beat with the butter until creamy. Add the oil and mix for two minutes.
  4. Add the eggs and vanilla and beat for two minutes. Scrape the bowl. Beat in the vinegar and food coloring. Turn the mixer to low and add the dry ingredients, alternating with the buttermilk and ending with the dry ingredients.
  5. Pour the batter in the prepared pans and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool in the pan before removing. Unmold.
  7. In a large bowl, cream the cream cheese and the butter until smooth. Add the sugar, milk and vanilla. Beat until mixed well and fluffy, add a pinch of salt and beat for one minute.
  8. Place one cake on a cake platter. Cover the top with frosting. Place the other cake on top and cover with frosting. Frost the sides of the cake as smooth as possible. Take any left over cake crumbs and sprinkle on the sides and the top if desired.

 

Photo Credit: Bruce Wolf

Nutella Heart Pies

Makes 20 hearts, 10 pies

 

Ingredients

2 store bought pie-crusts, rolled into 10-inch circles

1/2 cup cannabis infused chocolate hazelnut spread

2 tablespoons canna-butter or oil

Egg wash

 

Instructions

  1. Heat oven to 340° F. Spray a baking tray or cover with parchment and set aside.
  2. Using a 2-inch heart cookie cutter to cut as many hearts as you can from each crust, rerolling the scraps.
  3. Place a teaspoon of the infused spread and place in the center of one of the hearts. Place a heart on top, and go around the entire edge of each heart with the tines of a fork. Brush with the egg wash, making sure it covers the area you pressed with the fork.
  4. Using a spatula, transfer pies to the baking sheet.
  5. Bake until the hearts are golden brown, begin checking after 8 minutes. Cool thoroughly.

Photo Credit: Bruce Wolf

Ice Cream Sandwiches

30 cookies, 15 servings

 

Ingredients

3-inch round cookie cutter

Baking spray or parchment

3/4 cup butter, softened

1/4 cup canna-butter, softened

1 cup sugar

2 teaspoons vanilla

1 large egg

2 3/4 cups flour

1 teaspoon baking powder

3/4 teaspoon salt

1 quart ice cream, any flavor, slightly softened

1/3 cup sprinkles

1 cup melted chocolate

 

Instructions

  1. Heat oven to 340 degrees. Spray or cover baking sheets. Set aside.
  2. In the bowl of a mixer, beat the butters and sugar until fluffy. Add the vanilla and egg and beat until well combined.
  3. Add the dry ingredients with the mixer on low. Don’t over beat.
  4. Scoop the dough onto the prepared pans in two tablespoon balls. Leave two inches between the balls. Bake for 10-12 minutes, until light golden brown. Cool thoroughly.
  5. Pour sprinkles on a flat plate. Place half the cooled cookies on a sheet pan that will fit in your freezer. Place a 1/4 scoop of ice cream on each cookie. Quickly place the remaining cookies on top, press gently together. Dip in the sprinkles and place in the freezer until very cold and solid.
  6. Place the melted chocolate on your work surface. One at a time remove a cookie sandwich from the freezer, dip in the chocolate and immediately return to the freezer. Repeat until all the cookies are done.

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