The Green Baker
  • Home
  • About Me
  • Podcast
  • Blog
    • Recipes
    • Lifestyle
    • Education
    • News
  • Media
  • Contact
Author

thegreenbkr

thegreenbkr

The Green Baker Podcast: Episode 8 Recipe - thegreenbkr
Recipes

The Green Baker Podcast: Episode 8 Recipe

by thegreenbkr April 12, 2020

The very best flan recipe ever! Inspired by my eighth episode guest

Creamy and dreamy Flan just like Flcannabisqueen Johaira Cespedes it is sweet and delicious and of course infused just to make it more fun.

Ingredients

For the Caramel:

  • 1 cup (8oz/225g) sugar
  • 3 tablespoons water

For the Custard:

  • 2 cups (16 fl oz/450ml) Cannabis infused heavy cream
  • 1 cup (8 fl oz/225ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (8 oz/225g) canna sugar
  • 3 egg yolks
  • 2 eggs
  • 1/8 teaspoon salt

Instructions

  • Pre-heat the oven to 325°F (160°C). Arrange eight (6oz) ramekins in a deep baking pan.
  • Fill a kettle with water and bring to a boil. Set aside to use later.

To make the caramel:

  • Dissolve the sugar in the water and simmer until you reach a deep caramel. (Watch how to troubleshoot caramel for step-by-step instructions)
  • Once you’ve reached your desired color immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly. Set aside at room temperature to let the caramel harden.

For the Custard:

  • Combine the milk, cannabis cream, canna sugar, and salt in a heavy bottomed saucepan and bring to a simmer over medium heat. Remove the pan from the heat.
  • In a separate large bowl, whisk the eggs, egg yolks, and vanilla together.
  • While constantly whisking, slowly add the hot milk mixture to the eggs. Doing this slowly is called ‘tempering’ the eggs. 
  • Strain the mixture through a fine sieve to remove any lumps.
  • Divide the custard evenly between 8 ramekins.
  • Pour the hot water from the kettle into the baking pan until it comes one-third of the way up the sides of the ramekins (be careful not to splash water into the custards).
  • Bake the custards for roughly 35 minutes or until the edges are set but the centers still jiggle slightly when gently shaken.
  • Note the custards will set firm once they have completely cooled down.
  • Carefully transfer the ramekins to a wire rack and cool completely. Cover the ramekins with cling wrap and refrigerate for at least 12 hours or up to 3 days. 
  • To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin from side to side a few times to help it out.
  • Serve as is in the caramel sauce that comes from the ramekin. Add a little cream and fruit if you want to go crazy. Heaven!
  • Cover and store the flan in the fridge for up to 4 days. 
April 12, 2020 0 comment
0 FacebookTwitterEmail
The Green Baker Podcast: Episode 7 Recipe - thegreenbkr
Recipes

The Green Baker Podcast: Episode 7 Recipe

by thegreenbkr March 26, 2020

The Last Avocado Toast Recipe You’ll Ever Need: Inspired by Rafael Alvarez

Medicated Avocado Toast

Ingredients

  • ½ small avocado
  • ½ teaspoon fresh lemon juice
  • ⅛ teaspoon Kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 (1 oz.) slice whole grain bread, toasted
  • ½ teaspoon CBD infused extra-virgin olive oil
  • Toppings: Maldon sea salt flakes, red pepper flakes
  • More CBD infused olive oil to top

How to Make It

Step 1

In a small bowl, combine avocado, lemon juice, salt, and pepper. Gently mash with the back of a fork.

Step 2

Top toasted bread with mashed avocado mixture. Drizzle with olive oil and sprinkle over desired toppings.

Chef’s Notes

For perfect avocado toast, ingredient quality is key. Use fresh, crusty whole-wheat bread and the best extra-virgin olive oil you can find.

March 26, 2020 0 comment
0 FacebookTwitterEmail
The Green Baker Podcast: Episode 6 Recipe - thegreenbkr
Recipes

The Green Baker Podcast: Episode 6 Recipe

by thegreenbkr March 12, 2020

What a better way to honor my sister in Oshun Jossie Matos, being on my show then with this traditional Dominican staple with a little extra special greenery.

Mangú (Mashed plantains)

This is one of the best known and most representative recipes of the Dominican cuisine. It could probably be called Dominicans’ official breakfast dish. A must-try for those sampling our cuisine. Learn how to make it with this simple step by step recipe.

INGREDIENTS

  • 5 Green Plantains Peeled and diced in half or quarters
  • 2-3 tbs CannaButter *or to taste
  • 2 Onions cut in rings
  • ¼ cup White Vinegar
  • Canola or Vegetable oil
  • Salt

INSTRUCTIONS

  1. Cut onions into rings then add vinegar and a pinch of salt. Set aside.
  2. Peel plantains and cut in half or quarter if you’d like it to cook through faster
  3. In a large pot over medium high heat, add plantain and another pinch or two of salt
  4. Allow plantains to come to a boil
  5. Remove plantains once they are soft
  6. While the plantains are boiling, saute onions, salt, and vinegar. Be careful not to burn yourself as oil may pop
  7. Once the plantains are ready, add butter, cold water or water from where the plantains were boiling, sauce from the onions and begin to mash
  8. Mash until plantains are velvety smooth
  9. In the end, add onions and sauce over top. Enjoy with fried Dominican Salami, Fried Dominican Cheese, and a Fried Egg for a traditional Dominican Mangu con Los Tres Golpes

NOTES

Mangu must be eaten when warm. Once it cool it will lose velvety texture. To avoid, feel free to mash plantains with cold water. This will slow down the rate at which the mangu hardens and loses texture.

March 12, 2020 0 comment
0 FacebookTwitterEmail
Microdosing through Motherhood Shame - thegreenbkr
Lifestyle

Microdosing through Motherhood Shame

by thegreenbkr March 5, 2020

At 3:04 pm December 4th 2008, I became a mother, and it was the most terrifying and shameful experience of my life…

“Shame is the most powerful, master emotion. It’s the fear that we’re not good enough.“

Dr. Brene Brown

Okay…okay let me backup. Don’t take that statement to heart, motherhood is a beautiful thing, especially for those that want it. I was never one that wanted that experience. I had been on the pill, and although not as diligent in my taking of it, I had every intention of not having any children. The pill was the best option besides abstinence for me to not undergo this experience that I didn’t want. Prior to being on the pill I had had two abortions and had vowed that if I ended up pregnant again I would bite the bullet and follow through with my responsibilities, hence why I was on the pill.

So as I lay in the operating room with a sheet covering my midsection feeling the tugging and pulling of my impending delivery, the only emotion I could conjure was fear. Fear and overwhelming guilt, I cried. Tears flowing freely as new life was brought from my womb. I looked at my father who had miraculously made it just in time to be there with me in the operating room and all I could repeat over and over was “I didn’t know, I didn’t know”, as Baby Boy Willoughby was rushed to the NICU.

See the thing with shame is that is a two fold emotion; usually self imposed and can also be societally enforced. Webster’s Dictionary defines shame as ‘a painful feeling of humiliation or distress caused by the consciousness of wrong or foolish behavior.’ Becoming pregnant AND also not knowing that I was pregnant, doubled down with the lack of maternal sensibilities and just the basic necessities to care for another human being was enough to make me feel like there was a giant stone on my chest.

Danny was born via C-section under duress to say the least, he was 2 lbs 2 oz and after the first 24 hours I was able to visit him in the NICU. Needless to say this was a very awkward first meeting and as I saw this tiny human in a clear box under a ray of light all the joys of what should have been a wonderful first meeting was squashed under the weight of my guilt. What had I done? I thought of all the reckless behavior I had engaged in over the course of my pregnancy. Was I the reason he was this way? Am I even able to raise a child? Do I even want to keep him? Maybe I should put him up for adoption. These were the types of thoughts that whirled in my head. Not only was I questioning my own parenting capabilities, I also thought about my own biological mother and her lack of maternal inclination. Would I turn out like her?

He would go on to spend 5 months in the hospital and have over 7 surgeries in the span of 7 years. But luckily 11 years later he is a happy and relatively well adjusted child. Even with his disabilities he is a smart, witty young man that I am proud to call my son. Motherhood for me was a set of roller coaster emotions and situations that I couldn’t have gotten through without the support of my family and buddhist philosophy.

The full effect of my guilt and shame didn’t go away just because my son was a happy-go-lucky child. From long nights in hospitals, months of uncertainty, the pressures of new motherhood, providing as a single mother the stone became bigger and bigger over the first 4 to 5 years of Danny’s life. At the time I was using cannabis for relief to get high and enjoyed it occasionally for the euphoric state to alleviate some of the pressure that I felt I was under. As I became more involved in cannabis I began to question how I could use my cannabis to get from under this boulder of shame. Then I found microdosing!

Leafly offers this about microdosing “In the midst of a potency-obsessed market where high THC marks mean everything, there is a growing community of cannabis advocates that are pushing for less consumption as opposed to more. This tactic is called “microdosing,” a growing trend as cannabis consumption becomes more mainstream. Practitioners of microdosing are taking small amounts of cannabis in order to reap the medical benefits of THC while avoiding its psychoactive effects that can interfere with the demands of daily life.”

Microdosing became my saving grace, and one of my tools in my toolkit. I was able to still be a Mom while at the same time breaking down the walls and using therapy to confront my own feeling of shame or worthlessness and abandonment. As a new mother I carried not only my own strong feelings of shame and guilt but, as many new mothers know, there are the pressures of parenting experts, Instagram moms, other family members and ‘well-meaning’ public. If we don’t live up to this golden standard of motherhood that society places on new parents then we may experience of guilt tied to not fulfilling that standard. My own journey of motherhood was about quieting all those other voices and listening to what made sense to me.

The smiling boy.

While microdosing is my personal choice and it is something that each person needs to find for themselves I found that it is comparable to motherhood. It might never looks like what other people want or think you should be doing, but at the end of the day it has to be right for you. After years of therapy, my medicinal cannabis use, creating a tribe of other supportive mothers and listening more deeply to my own voice I can say that those feelings have subsided. I still battle these feelings from time to time but I stand stronger than ever before and have more energy to dedicate to being a imperfectly perfect mom to Danny. While this journey for me at times have been frustrating, sad, and overwhelming I know that I had to go through this to be able to share it and help other ‘moms who medicate’ and even new moms to not feel alone and supported in this time. My feelings of shame and guilt although not every woman’s experience, it is mine. I am so grateful to have had the use of cannabis to assist in being more present and appreciative for my son and the support that I have received throughout this journey. No matter what happens I know that I will be the best Mom for my son.

March 5, 2020 4 comments
0 FacebookTwitterEmail
The Green Baker Podcast: Episode 5 Recipe - thegreenbkr
Recipes

The Green Baker Podcast: Episode 5 Recipe

by thegreenbkr February 20, 2020

Canna Gummy bears make for a easy micro dosing medium; something Nurse Elizabeth would approve

Equipment

  • Stove
  • Cooking Pot
  • Whisk
  • Gummy Bear Molds
  • Dropper

Ingredients

  • 1/2 Cup Cannabis-Infused Coconut Oil (Refined coconut oil, solid at room temperature)
  • 1/2 Cup Cold Water
  • 85 Grams Packet of Flavoured Gelatin *One Jell-o Pack
  • 2 Tablespoons Plain Unflavoured Gelatin (20 Grams)
  • 1/2 Teaspoon Sunflower / Soy Lecithin (liquid lecithin) (Optional)

Instructions

  • Turn your stove on low heat. In a pot, add water, the cannabis-infused coconut oil, and the sunflower/soy lecithin.
  • Continue stirring the mixture until it has a consistent texture and the coconut oil has completely melted. Now, add in the flavoured gelatin and the unflavoured gelatin while continuing to stir throughout this process.
  • Whisk extensively on low heat for 10-15 minutes until the gelatine is completely dissolved. Make sure it does not come to a boil. But, you need to make sure that all the ingredients are thoroughly combined. (Don’t stop stirring this mixture for the entire 15 minutes)
  • While leaving the pot on the element, start filling up the gummy bear moulds with a dropper (a dropper is a mini turkey baster that comes with most gummy bear molds). Make sure to move quickly. If your liquid starts to separate, it’s because the mixture has started to cool. It’s critical that you move fast otherwise the oil may separate in the pot. You need to continue whisking throughout the pouring process otherwise the mixture may start to harden and stop binding. (The secret to making great infused gummy bears is pouring the mixture into the molds as fast as possible.)
  • Put the gummy bear molds into the freezer for 20-25 minutes.

Notes

Optional: Sprinkle a pinch of citric acid overtop of the finished gummy bears to make them sour! Don’t go overboard as citric acid is a preservative. Store in the refrigerator for best results. 

February 20, 2020 0 comment
0 FacebookTwitterEmail
Burnout is real, but how Cannabis can helps - thegreenbkr
Lifestyle

Burnout is real, but how Cannabis can helps

by thegreenbkr February 20, 2020

Women of color leaders are guarding a dirty little secret — our work is eroding our mental, physical and emotional health. We are slowly wrecking ourselves as we try to transform political organizations, foundations, media rooms, nonprofits, the publishing industry.

Sayu Bhojwani- Let’s Get Real About Why Women of Color Are So Tired

 

Photo by Anna Shvets from Pexels

I recently read this really interesting article about the real effects of WOC burnout within a myriad of industries, called ‘Lets Get Real About Why Women of Color Are so Tired’. The author Sayu Bhojwani speaks about her own experience with in the nonprofit world and the evidence of competition, scarcity and culture of celebrity that is created within progressive spaces, like non profits. I worked within that arena for almost 15 years so I had seen my fair share of overworked, underpaid and overwhelmed employees, me being one of them, I connect with this article on a deep level. As black people we undervalue our worth and because of our innate skills of working from a place of scarcity (balling on a budget, hustling and grinding and making a way out of no way) we are heralded within those spaces for our ingenuity, innovation and tolerance to withstand large amounts of pressure with little to no resources. Sayu goes on to say, “With rare exceptions like Ayanna Pressley’s revelation of alopecia, we’re not talking about our deep exhaustion publicly for many reasons, including our own shame and sense of failure. It’s time for us to confront the core reasons for our suffering — the scarcity mentality and culture of celebrity and competition that underpins even the most progressive spaces.” I think it is time to think of things differently, especially within the cannabis arena.

Photo by Ivan Bertolazzi from Pexels

Cannabis is of course the newest, latest and greatest progressive gathering ground with the upcoming elections and people drawing their personal lines in the sand. With the most controversial news surrounding cannabis legalization and continued progress of medical marijuana states it is and has created the culture of scarcity, celebrity and competition. The industry is very much about WHO you know and what alliances you have created while in the space. Being able to be attached to “brand” or a “well-known” name and the lack of entry into the industry being granted to only to a select few scarcity and competition are the order of the day within cannabis right now. States like California and Colorado as the benchmark with more and more money, celebrity and the illegal status of the plant in many states, it is creating the same exact vibe that Saju described in other progressive circles. So how can we completely subverse the potentially hazardous situations that can come up with the burgeoning cannabis industry? She offers 2 points that I believe can be applied to the situation:

  • One is stepping off the treadmill not engaging in celebrity culture or attending events that is is more about marginalizing and excluding those that are doing the most work without acknowledging how it is affecting our mental and emotional well being and
  • and two is holding spaces for real solidarity such as spending time with other women leaders in the space. Its focus is to be a place of accountability for the value of your time and yourself and having a place to “gut check” about decisions you make as a leader within the industry.
Photo by Godisable Jacob from Pexels

I believe in having the safe spaces to speak about the exhaustion, re-evaluate and create the solidarity and also the accountability to know our worth and to stop the constant grind that is created from scarcity and competition. Collaboration is the key to being able to make real tangible change and have the spaces to avoid the pitfalls of other industries. We could be the standard bearers with which other industries can be envious of. While the cannabis industry is continuing to grow at a rate unseen in most industries we need to be aware of current and past parallels from those other industries to ours so we can be cognizant of the pitfalls that might lay ahead to avoid them as cannabis continues to progress within our state and also the nation.

This plant is meant for the support of better overall well being not only in industry but within our personal lives. And to not only witness the growth but to be able to navigate and use it to decrease stress, re-center who we are and to take time to relax from the constant grind would not only be the best outcome for us as black women but for the overall community. How do you find time to re-center? Do you use cannabis in that way? What are some ways that we can advocate in our own communities to create safe spaces to be heard and acknowledged?

February 20, 2020 0 comment
0 FacebookTwitterEmail
The Green Baker Podcast: Episode 4 Recipe - thegreenbkr
Recipes

The Green Baker Podcast: Episode 4 Recipe

by thegreenbkr February 13, 2020

Anuella inspired Haitian Legim Beregen Melange infused with Cannabis

The process of preparing legim does require several steps – each one is creating layers and layers of deep flavor. So don’t jump ahead! 

Also, the best time to enjoy legim is on cold nights as it retains heat really well. But any day you need comfort in a bowl – this is perfect! 

Serves: 4

You’ll need:

  • ½ pound eggplant, cut into thin rounds
  • ½ pound cabbage, shredded
  • 1/4 pound string beans, cut in half
  • ½ pound carrots, diced
  • 5 oz fresh spinach
  • ½ medium yellow bell pepper, chopped
  • 4 garlic cloves (2 chopped, 2 whole)
  • 1 medium onion, chopped
  • 4 sprigs of thyme
  • ½ cup chopped parsley
  • 3 tbsp tomato paste
  • 1 scotch bonnet pepper (or habanero)
  • water
  • 2 tsp dry spice blend
  • 1½ tsp salt
  • 3 tbsp infused coconut oil

Instructions

Place a large pan over medium-low heat, add 3 tbsp infused cannabis coconut oil (or oil of your choice). Add half of the chopped onions and sauté until tender. 

Reduce heat to low, add tomato paste and dry spice, plus additional oil to keep from burning out. Stir this mixture until well blended. Add 2 chopped garlic cloves and lightly sauté. Stir in thyme and parsley. Continue stirring everything being careful not to burn garlic. Add a teaspoon of oil if the pan starts to get dry. (In this part of the process, you’ll want to monitor the bottom of the pan, continue adding small amounts of oil to prevent pan from drying out, which may burn out all the delicious layers of flavors you’re creating.)

Bring heat to a simmer, add your veggies layering them accordingly: eggplant, 2 whole cloves of garlic, remaining onions, cabbage, spinach, and scotch bonnet pepper. Keep the pepper whole, do not cut or puncture. 

Add 1½ cups water and raise heat to medium.

Cook vegetables until thoroughly soft (monitor and add water as needed). Once you’ve reached this texture, REMOVE the pepper and discard*. Then mash the vegetables with a pestle or wooden spoon until the mixture is well blended, but not too mushy. 

Add carrots and string beans and continue cooking for 5 min. You should still have enough liquid in the pot, but if the pan dried out, add 1/4 cup of water to steam carrots and string beans. 

Next, add bell peppers. Reduce heat and let simmer for 10 minutes or until all liquid is cooked out. Stir everything together until well mixed.

*If you want your dish to have heat, add back in the pepper and puncture it with a fork. Keep it in until ready to serve.

February 13, 2020 0 comment
0 FacebookTwitterEmail
The Green Baker Podcast: Episode 3 Recipe - thegreenbkr
Recipes

The Green Baker Podcast: Episode 3 Recipe

by thegreenbkr January 30, 2020

Paul inspired recipe for sausage gravy; infused to give your mornings a extra kick

Prep Time 2 mins Cook Time 15 mins Total Time 17 mins SERVINGS: 4

Such a simple recipe, but it’s always a crowd pleaser. Serve over homemade biscuits for the best biscuits and gravy! And one of the family’s favorite whenever Paul made it

INGREDIENTS

  • 1 pound pork sausage
  • 3 tbsp of cannabutter
  • 1/2 cup flour
  • 2 cups milk plus more, as needed
  • salt and pepper to taste

INSTRUCTIONS

  1. Brown the sausage over medium heat in a large skillet, breaking it into small chunks as it cooks.
  2. When the sausage is cooked through, pour the flour over the meat and stir it to coat all of the meat.
  3. Cook for a couple of minutes until the flour is soaked into the meat.
  4. Pour in half of the milk and stir until the gravy thickens.
  5. Pour in the remaining milk and stir until it comes to the consistency you like. If it gets to thick, add more milk as needed.
  6. Add salt and pepper to taste.
  7. Serve over biscuits, hashbrowns, or eggs.

January 30, 2020 0 comment
0 FacebookTwitterEmail
The Green Baker Podcast: Episode 2 Recipe - thegreenbkr
Recipes

The Green Baker Podcast: Episode 2 Recipe

by thegreenbkr January 16, 2020

Brit’s on the Go Protein Packed Canna-Granola when you want to be medicated, but also healthy!

Photo courtesy of http://www.thelemonbowl.com

Control the sugar and try out this protein-packed granola recipe that is scented with cinnamon and filled with oats, nuts and seeds. 

Prep Time 10 minutes Cook Time 30 minutes 

Total Time 40 minutes Servings 16 Calories 199 kcal 

Ingredients

  • 2 cups oats
  • 1 cup walnuts chopped
  • 1/2 cup pumpkin seeds raw
  • 1/2 cup flax seed meal
  • 1/2 cup protein powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup honey or maple syrup
  • 1/3 cup cannabis infused olive oil or coconut oil

Instructions

  • Preheat oven to 325 degrees. In a large bowl, mix together oats, walnuts, pumpkin seeds, flax, protein powder, cinnamon and salt. 
  • Drizzle in honey and olive oil then stir well to evenly coat mixture. Spread mixture in an even layer on a baking sheet and bake until golden, about 30 minutes. Let cool completely before serving.

Notes: Any type of nuts can be substituted for the pumpkin seeds and walnuts. Agave can make this vegan and also gluten free oats can be substituted to make a gluten free version.

January 16, 2020 3 comments
0 FacebookTwitterEmail
The Green Baker Podcast: Episode 1 Recipe - thegreenbkr
Recipes

The Green Baker Podcast: Episode 1 Recipe

by thegreenbkr January 2, 2020

Comedian Baitem Maul Inspired Fudgy Pot Brownies; where the brownies aren’t the only things baked

Ingredients

  • 1 cup 8oz/240g unsalted canna butter, melted and cooled
  • 2 tablespoons (30ml) cannabis infused coconut oil
  • 1 1/4 cups (9oz/260g) white sugar
  • 1 cup (7oz/200g) packed light brown sugar
  • 4 (2oz/57g each) large eggs, at room temperature
  • 1 tablespoon (15ml) pure vanilla extract
  • 3/4 teaspoon salt
  • 1 cup (3.5oz/130g) all purpose flour
  • 1 cup (3.5oz/100g) good quality, unsweetened cocoa powder
  • 7 oz (200g) roughly chopped chocolate or large chocolate chips

Instructions

  • Preheat oven to 175°C | 350°F.
  • Lightly grease an 8×12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
  • Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
  • Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
  • Fold in 3/4 of the chocolate pieces.
  • Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
  • Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch OR 35-40 minutes if you like your brownies well set and firm.
  • NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
  • After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.ENJOY!

OPTIONAL ADD INS:

  • Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)

STORING:

  • Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.

Notes

*For thicker brownies, bake in a 7×11-inch pan for 40-45 minutes. For thinner brownies, bake in a 9×13-inch pan for 18-20 minutes.

PLEASE NOTE: An 8×12-inch pan bakes the most perfect brownies — thickness and texture.

TIPS AND TRICKS:

  1. Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
  2. Please try not to over bake them. Set a timer if you need too. I like mine at exactly 23 minutes in an 8×12-inch pan. You can go a little bit over if you like them set a bit more, but I don’t recommend it if you’re looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven,
  3. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.

January 2, 2020 0 comment
0 FacebookTwitterEmail
  • 1
  • 2
  • 3
  • 4

The Green Baker

The Green Baker

Writer & Chef

My name is Angie. I am a cannabis chef, connoisseur and advocate who believes in the medicinal, recreational and financial power of the cannabis plant.

Keep in touch

Facebook Twitter Instagram Tiktok

Newsletter

Subscribe to my Newsletter to stay updated on all things cannabis infused from recipes, lifestyle blogs, and news. I promise I will never sell your info or spam you.

Instagram Corner

Recent Posts

  • Do Edibles Expire? Frequently Asked Questions.

    January 11, 2022
  • The Best Florida Cannabis Companies for Gift Giving

    December 22, 2021
  • Cannabis and Real Estate: The Struggle is Real

    December 3, 2021
  • Is Marijuana Creativity A Real Thing?

    November 19, 2021
  • Food, Weed, and Sex: The Threesome We All Want to Be a Part Of

    October 20, 2021

Categories

  • Education (8)
  • Lifestyle (13)
  • News (5)
  • Recipes (12)

About me

banner
My name is Angie. I am a cannabis chef, connoisseur and advocate who believes in the medicinal, recreational and financial power of the cannabis plant.

Popular Posts

  • 1

    The Best Florida Cannabis Companies for Gift Giving

    December 22, 2021
  • 2

    Do Edibles Expire? Frequently Asked Questions.

    January 11, 2022
  • 3

    Cannabis and Real Estate: The Struggle is Real

    December 3, 2021

Newsletter

Subscribe to my Newsletter to stay updated on all things cannabis infused from recipes, lifestyle blogs, and news. I promise I will never sell your info or spam you.

  • Facebook
  • Twitter
  • Instagram
  • Tiktok

Copyright © 2023 The Green Baker | All Rights Reserved | Privacy policy


Back To Top
The Green Baker
  • Home
  • About Me
  • Podcast
  • Blog
    • Recipes
    • Lifestyle
    • Education
    • News
  • Media
  • Contact