Kitchen Kush: Mile high blondies


julie-and-kateKitchen Kush: Mile high blondies

Julie Dooley of Julie & Kate’s Baked Goods has been working with -infused s for five years. She makes and canna- that can be used in recipes, eaten on crackers or melted on steamed vegetables. Do not infused products over 350 degrees, and may be stored for 6 months in the freezer, she says.

While you can brew your own cannabutter at home, “the extraction method is long and can really make a house smell,” says Dooley. “Plus there is an optimal brew time, that only an expert (someone like me) really knows. The average patient will follow some recipe they found online and then bake away, using themselves to provide ‘anecdotal evidence’ for accuracy.” She sends her products to a lab for potency testing.

She warns home cooks to take care: “Safety measures must be taken whenever you cook with in your home kitchen. Make sure that you have proper ventilation, all utensils are for use with only, keep all and baked goods away from kids and pets, always label the finished product to prevent unintentional consumption.”

And here is Dooley’s recipe for “Medicated Blondies”


1 cup all-purpose gluten-free flour of your choice

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If the flour blend does not contain these, add:

1/2 xantham gum

1/2 baking powder

1/8 baking soda

1/2 salt

1/2 cup melted butter or cannabutter

3/4 cup coconut sugar (or )

1 egg, beaten

1 tablespoon vanilla


1/3 cup chocolate chips

1/3 cup walnuts


Pre oven to 325 degrees.

Mix all dry ingredients, including walnuts, if using.

Mix beaten egg, vanilla and sugar. Add flour mix to this and combine. Add chocolate chips if desired.
Pour into mini muffin cups and bake for 20-25 minutes at 325 degrees. Tops should be a nice golden color.


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