Over the years I have infused cannabinoids into a tremendous amount of things, from high octane alcohols, to MCT oil, grapeseed oil, hemp seed oil, creamery butter, coconut oil, and extra virgin olive oil, but the most exciting of all the fats I have use to help bind to all of the readily available cannabinoids in cannabis has got to be bacon fat.
Preferably rendered from heritage bread pork belly smoked over applewood, or what other folks call bacon. I realize that 99% of the previously mentioned fats and oils are plant derived but according to an article I read in the June 1st 2016 issue of High Times Magazine, bacon fat is one of the top three fats to use when extracting the cannabinoids and terpenes found in cannabis.
First off- I couldn’t be happier when I heard the results of the study on bacon fat and cannabinoids. Second off, I had no frickin’ idea that there was such a study. As a professional chef of over 25 years who has been proudly cooking with cannabis since the early 90’s, cannabis bacon fat only made sense. So over the years I have transformed this super simple, traditional peanut butter cookie recipe that has floated around the family cookie archives for decades to include a couple of full spectrum cannabis products that will help mellow situations and liven up the conversation at any event. (cannabis tends to do that)
Do not skip the light sprinkle of sea salt flakes, it’s a palette pleasing addition.
*and just to help clear up any future questions that may arrise, duck fat works just as well.
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: about 24 cookies
Total THC/CBD: depends in potency of products used
- Stand mixer or handheld mixer
- 2 stainless mixing bowls
- Measuring cups + spoons
- Rubber spatula
- Parchment lined baking sheet
- Spatula, wire rack
- 1/2 cup cannabis bacon fat (made in the magical butter mb2e)
- 1/2 cup crunchy peanut butter
- 1 cup dark brown sugar
- 1 tsp cannabis vanilla (made in the magical butter mb2e)
- 1 large farm egg
- 1 1/2 cups ap flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp jacobsen sea salt flakes
- 1/2 cup chopped salted peanuts
- 1 drop true terpenes beta caryophyllene
How to Make it:
- Preheat an oven to 350°.
- In the bowl of a stand mixer or in a stainless bowl with an electric mixer, beat the bacon fat, peanut butter, peanuts and sugar until the mixture lightens in color and the mixture becomes creamy. (2 to 3 minutes)
- Add the egg and terpenes, keep beating until completely incorporated.
- In a separate bowl, combine the flour, baking soda, and kosher salt.
- Slowly add the flour mixture to the peanut butter mixture, mixing until all of the ingredients are combined well.
- Roll the dough into balls about 1 inch around. place the cookie dough about 1 inch apart on a parchment lined baking sheet and gently press the top of each cookie dough ball with a fork dipped in granulated sugar to make a crisscross pattern.
- Sprinkle the cookie tops with the sea salt flakes.
- Bake the cookies for 9 to 10 minutes, until barely browned around the edges. do not overbake the cookies. the cookies may appear slightly puffed, it’s all good, they are ok.
- Let the cookies cool on the baking sheet for 5 minutes.
- Then carefully transfer the dank ‘n delicate cookies to a wire rack to cool completely before devouring.
About Chef Sebastian Carosi
Chef Sebastian Carosi….
A short-order cannabis revolutionary…
A farm raised old-school culinary professional with over twenty-five years in the restaurant + hospitality industry, a pioneer in the countries farm 2 fork movement… Originally from providence Rhode Island, up on federal hill and the mafia ran red sauce pasta houses of little Italy… Chef Carosi earned his culinary + hospitality degree from western culinary institute in the lush green city of Portland, Oregon… He did several apprenticeships in Sardinia, Italy at his family’s agritourismo… Is one of three trained shaker chefs left in the world… Has cooked from coast to coast and several countries outside of the united states… He has operated the entire spectrum of food service facilities, from multi-million-dollar mega resorts to thriving intimate neighborhood eateries, always with a direct link to every local food source + farmer that can feasibly supply his needs…. Chef Carosi is an avid pacific northwest forager and wildcrafter, living off the grid for several months each year in the foothills of mount st. Helens…. These wild edibles are expressed throughout his hyper seasonal menus…. Cooking with cannabis since the mid 90’s Chef Carosi currently offers his expertise to the cannabis industry in the form of cooking with cannabis educational culinary demonstrations, product research + development, cannabis production kitchen design + upfits, production kitchen staff training, standardized recipe development, terpene fortification, dosage calculations + formulas, production schedules + staffing needs, production equipment training, conference cooking demonstrations, full spectrum cannabis consumption, responsible diabetes control through cannabis, private cannabis dinners, cbd + terpene fortified cocktails + mocktails, everyday cooking with cannabis and the health + nutritional benefits of cannabis in your kitchen…. You can read his regular cooking with cannabis column in the pages of maximum yield magazine here in the us and in Canada… Or find his chronic cannabis creations in the pages of Kitchen Toke Magazine, Cannabis Magazine, Tokewell Magazine, Marijuana Venture Magazine, Civilized, Weed World Magazine, The Emerald Magazine, Soft Secrets, The Clever Root, Stoned Daily And The Green Greek Magazine In Greece … You can find him doing sustainable grub cooking with cannabis, terpene fortified culinary demonstrations at the Seattle Hempfest, The Boise Hempfest, The Oregon Hempfest, The Auto Flower Cup, The Oregon Hemp Convention, The Texas Hemp Convention and regularly at the Northwest Cannabis Club in Portland, Oregon… He shares most of his terpene fortified recipes on Instagram @chef_sebastian_carosi