So let’s chat quick about CBD. And let me just say first that I am OBVIOUSLY not a health professional so this post is not intended to offer any medical advice – just my experience with using CBD. I hadn’t been super familiar with CBD and it’s benefits until earlier this year when my oldest pup, Sadie was diagnosed with Liver Cancer. – which side note f*ck cancer, seriously.. it’s the worst. A friend of mine suggested giving her CBD oil to help with her appetite while taking Chemo. So I did a little research and found out that on top of helping with appetite there were several other benefits for dogs – such as inflammation, arthritis, anxiety (Stella), and is said to potentially have cancer fighting properties, although more research is needed! So duh – I’m all in at this point! I happened to find through Instagram a female-owned (totally rad) company based out of Northwest Arkansas – CBD & Me. https://www.instagram.com/cbdandme.co/
I started chatting with them about using CBD for my dogs and how I started this blog talking about food and we had a lightbulb moment of showing some recipes for humans (and pups) that incorporate CBD oil. Because on top of all that it can do for dogs – there are SO MANY benefits for humans. For me, what I can speak to from my own experience, is Anxiety. Which uh, Hello 2020, we basically all have experienced anxiety this year. I recently have started using CBD oil to help with my anxiety and I’ve started to notice a difference, especially in the evenings which is when it’s usually at its peak.
So we decided that for the first recipe, in honor of National Cookie Day, we do some Christmassy cookies! Now I typically leave the baked goods to the professionals. I’ve always subscribed to the belief that you either enjoy cooking or you enjoy baking – and rarely do you enjoy both. Baking requires a lot of rule following and exact measurements, which is not my forte. But with that said, I can rock a cookie recipe every once in a while. In order to cook with CBD – you need to be able to add it to an existing fat/oil that is already in your recipe. So think butter, vegetable oil, ghee, or coconut oil. Start small when it comes to dosage. When researching recipes, you’ll see all kinds of different amounts listed – but do what’s right for you!
Because I am not a CBD expert – I encourage you go to https://www.shopcbdandme.com/ and do your own research. Also speak to a health professional if you are taking any medication to make sure CBD is safe for you! But with all that said – let’s make some cookies!
Brown Butter Chocolate Chip Cookies with CBD
1 cup butter, (2 sticks)
1/2 oz CBD & Me 500 MG Infused Oil, Unflavored
(https://www.shopcbdandme.com/product-page/1-oz-infused-oil-500-mg-oz-unflavored)
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 tsp coffee extract (optional)
2 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1-2 tbsp heavy cream (optional)
1 bag chocolate chips
Christmas sprinkles, optional
Melt your 2 sticks of butter of medium heat on the stove, stirring occasionally. After it melts it will begin to bubble and foam – this is what you want! Just keep a close eye on it because it can go from brown to burnt VERY quickly. Stir occasionally and once your butter turns a nice golden brown color and has a nuttier aroma remove from heat immediately. The timing on this is different everytime I brown butter so it’s best to check visually instead of using a timer. Let cool in the freezer for around 10 minutes. Preheat oven to 350. While your butter is chilling, add all your dry ingredients (flour, salt, baking soda) to a bowl and whisk to combine. Once the butter has cooled down, add your cbd oil and stir to combine. Next add your butter/cbd mixture to a mixing bowl and cream together with your sugars until light and fluffy. Next add in your eggs and vanilla and coffee extract. Turn your mixer down to the slowest speed and slowly add in your dry ingredients. Depending on the texture of the dough you can add in the heavy cream at this point. Only add if you feel the dough looks a little dry. Turn the mixer off and add in your chocolate chips and sprinkles and fold in the combine. Now – either using a cookie scoop or spoon scoop out your dough. I used a small cookie scoop, and it yielded around 24 cookies. I placed my cookie dough balls on a cookie sheet with parchment paper in the fridge for 15 minutes. I don’t have a specific reason for doing it, I just always have so feel free to ignore this part if you know something I don’t. Which when it comes to baking, is not hard to do! Ha! After the dough chills, I place them on a cookie sheet lined with parchment paper, 2 inches apart, and bake for around 10 minutes, just until the edges start to look golden brown. Check on them around minute 8 to see where they are! Transfer to cooling rack and ENJOY!!
The Blonde Kitchen 