Infused Sweet Treats Co-Signed by Cannamoms

This month we teamed up with HiVi’s Higher Up community of mothers and asked them to find the best way to integrate the Ardent FX into their daily routines. Some mothers focused on skin and bodycare while others created sweet treats for discreet, accurate dosing.

If there’s one thing we can learn from our mothers, it’s that there’s always a solution to any obstacle. So whether you’re also a mompreneur yourself, or if you’re just looking for some infusion inspiration from wise women who juggle it all, check out these recipes!

CBD/THC Infused Lavender Lemonade

Submitted by Amber Dorsey

Lemonade Ingredients:

• 4 oz Lavender simple syrup
• 1 lemon (more if making fresh)
• 1.5 cups lemonade
• ½ tsp cannasugar
• ¼ cup ice (optional)

Cannasugar Ingredients:

• 2 - 3 grams decarbed CBD flower or 3 grams decarbed THC flower
• ¼ cup Everclear or high proof grain alcohol
• 1 cup sugar

Cannasugar Instructions:

1. Mix decarbed flower with Everclear and let soak for a few hours or overnight, agitating every few hours
2. Combine sugar with the alcohol infusion and keep mixing it off and on for 12 -16 hours
3. Store sugar in an airtight container

Lemonade Instructions:

1. Add ice of choice to glass of choice
2. Pour lemonade over ice
3. Add ½ tsp cannasugar to lemonade and stir
4. Drizzle 3 oz lavender syrup into glass and stir
5. Garnish with a lavender sprig or lemon wheel
6. Sit back, sip the deliciousness and bask in your awesomeness

Adult Celebration Cake

Submitted by Jules Engle, adapted from a recipe by Michelle Gayer in the Bong Appetit cookbook.

Cake Ingredients:

• 1 cup olive oil, regular or infused
• 1 cup sour cream
• 1 ¼ cup butter, unsalted or infused, at room temperature
• 5 2/3 cups cake flour
• 3 ½ cups granulated sugar
• ¼ cup baking powder
• 1 ½ tsp kosher salt
• 3 cups whole milk
• 7 large eggs, lightly beaten
• 1 cup Fruit Loops cereal, chopped

Cake Instructions:

1. Heat oven to 350 degrees F. Grease three 8 inch round cake pans, then line the bottoms with parchment paper
2. In a stand mixer fitted with the paddle attachment, combine the olive oil, sour cream, and butter. Top with the flour, sugar, baking powder, and salt. Mix on medium speed just until a crumbly consistency forms
3. In a medium bowl, whisk together the milk and eggs until blended. With the mixer on low speed, slowly add the milk-egg mixture in three equal additions, mixing until fully combined and scraping down the sides of the bowl after each addition. With the mixer still on low speed, add the cereal and mix just until combined. Divide the batter evenly among the prepared cake pans
4. Bake the cakes until a knife inserted into the center of one comes out clean, about 55 minutes. Transfer to wire racks and let cool for about 20 minutes
5. Run a knife blade around the inside edge of a pan to loosen the cake sides, invert the cake onto a rack, lift off the pan, peel off the parchment, and turn the layer right-side up. Repeat with the remaining cakes and let cool completely. The cakes can be well wrapped and stored at room temperature for up to 3 days or in the freezer for up to 1 month; thaw overnight in the refrigerator

Buttercream Ingredients:

• 3 ¼ cups granulated sugar
• 14 egg whites
• 4 cups unsalted butter, plus 6 tablespoons, unsalted and infused, at room temperature
• 6 tablespoons hot water
• 1 teaspoon kosher salt
• Grated zest of 1 lemon

Buttercream Instructions:

1. Pour water to a depth of 1 inch in a 4 quart saucepan and bring to a simmer over medium heat. Put the sugar and egg whites in a large heatproof bowl and set the bowl over (not touching) the water in the saucepan. Heat, stirring, until the sugar has dissolved into the egg whites, about 10 minutes
2. Transfer the egg white-sugar mixture to the stand mixer fitted with the whisk attachment and whisk on medium-high speed until cool and thick
3. Add the butter and continue to whisk until creamy and thick. Add the hot water, salt, and lemon zest and whisk until fully incorporated, about 3 minutes longer. Cover and refrigerate for up to 1 week

Whipped Cream Filling Ingredients:

• 1 cup heavy cream, plus 1 cup, regular or infused
• 1 cup sour cream
• ¾ cup whipped honey, regular or infused
• 1 pinch kosher salt

Whipped Cream Instructions:

1. In the stand mixer fitted with the whisk attachment, combine the heavy cream, sour cream, honey, and salt and whisk on high speed until thick and fluffy, 5 to 8 minutes. Cover and refrigerate for up to 3 days
2. Using a long, serrated knife in a sawing motion, horizontally split each cake into three layers. To make it easier to cut, freeze the cakes for about 2 hours before cutting into thirds. You will have a total of nine layers
3. Set a cake layer on a cake plate. Spoon about one-fourth of the buttercream into a piping bag fitted with a ½-inch plain tip and pipe a narrow wall around the edge of the layer (this is the “fence” to keep the cream filling in place). Fill the center with about ½ cup of the filling, spreading it in an even layer with an offset spatula.
4. Top with a second cake layer and repeat the fence and filling. Continue in this way until you have stacked and filled eight layers. Top with the final cake layer and, using the offset spatula, spread a thin layer of buttercream over the top and sides of the cake to seal in any loose crumbs, creating a smooth surface. Refrigerate the cake for about 30 minutes to set the crumb coat
5. To finish, mound about one-third of the remaining buttercream on top of the cake and, using broad, smooth strokes, spread it evenly. Then, working in batches, apply the remaining buttercream to the sides of the cake in an even layer, returning to the top once again to smooth any rough edges. Sprinkle the top with Fruit Loops. The cake will keep, covered, in the refrigerator, for up to 5 days. Cut into even slices to serve

Grandma Lolly’s Peanut Butter Cookies - Infused Remix

Submitted by Tori Rerick

Cookie Ingredients:

• 1 cup CBD infused cannabutter
• 1 cup peanut butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 1/2 cups flour
• 1 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• THC infused cannasugar for sprinkle

Cookie Instructions:

1. Cream peanut butter, butter, brown sugar and sugar together
2. Add eggs
3. Combine dry ingredients in a separate bowl then add incrementally to mix with wet ingredients
4. Roll dough into walnut size balls. An ice cream scoop helps with consistent sizing
5. Place 2 inches apart on a cookie sheet
6. Flatten with fork dipped in THC cannasugar
7. Bake at 375 for 10 to 12 minutes or until bottoms and edges are browned
8. Allow to set on a cookie sheet for a few minutes before transferring to a wire rack to avoid breaking

Vegan White Chocolate Truffles

Submitted by Monet Bush

Truffle Ingredients:

• 2 grams of CBD, CBG or THC - this recipe used purple punch
• 14 oz of vegan ghee to infuse (this recipe used Nutiva)
• 2 cups of vegan white chocolate chips (or ½ 16 oz bag) - CG Gourmet has a great option for vegans
• Edible gold
• Purple cornflowers
• Cinnamon
• Freeze dried strawberries

Truffle Instructions:

1. Decarb your flower in the FX using the A1 setting for THC or CBG and A2 setting for CBD
2. After decarb, infuse all 14 oz of activated flower in the FX with the ghee on the Infuse setting
3. In a saucepan bring some water (about ¼” high) to a boil. In a heat safe bowl, place 2 ½ cups of white chocolate and about ⅓ cup of infused ghee. Melt until you can easily pour into your mold
4. In each mold: Swipe on a bit of edible gold using your thin brush. Sprinkle a bit of crushed, freeze-dried strawberries, and add 2-4 purple cornflower petals
5. Pour the warm, infused chocolate into the molds
6. You can let the molds cool naturally, but if you place in the freezer for 5 minutes they’ll be perfect to eat immediately after. You can also sprinkle a bit more freeze dried strawberries and petals if you fancy!
7. Consume consciously and intentionally

Strawberry Shortcake Tart

Submitted by Jen McCown

Crust Ingredients:

• 1/2 cup cannabutter, melted
• Roughly 2 cups graham crackers finely crushed
• 1/3 cup brown sugar
• 1/8 tsp salt

Filling Ingredients:

• 8 oz softened cream cheese
• 1/2 cup strawberry purée from fresh or frozen berries
• 2 1/2 tbsp honey
• 2 1/2 tbsp brown sugar
• 1/2 cup whipping cream
• Pink food coloring, optional

Add-Ons On Top:

• Berries
• Pistachios
• Cannabis leaves

Tart Instructions:

1. Crush graham crackers in a ziploc bag with a rolling pin or in a food processor
2. Combine with melted cannabutter, brown sugar, and salt
3. Form in a tart pan and chill in the fridge while you prepare the filling
4. Put the crust in the fridge while you make the filling, once it’s assembled, chill the whole thing in the fridge overnight or 4-6 hours

Trying these yourself? Don't forget to tag us on Instagram or share in our owners-only Ardent You Glad You Can Decarb group!