Calling all flavor aficionados! Prepare for a tantalizing voyage that celebrates the divine connection between ginger and carrots – a fusion that sets my taste buds on fire! The vibrant zing of ginger partners up with the sweet, earthy essence of carrots, and it's like a match made in flavor heaven. These soft, yet delightfully sturdy cookies play host to a delectable caramel topping, clinging on like long-lost lovers reunited at last. Cut to perfection with a shot glass, these treats boast a size that's 1.5 times the charm of an Oreo. Brace yourselves for the smooth creaminess of our almost-pudding-like topping – it's the ultimate indulgence.
So, I'm throwing down the gauntlet with a recipe that'll make your taste buds sing. These cookies? Soft as a cloud, yet strong enough to handle a luscious caramel drizzle without breaking a sweat. And guess what? I'm not using any fancy schmancy cutters. Nope, I'm reaching for a trusty shot glass no longer in use since I quit drinking, giving these bad boys a size that's like an Oreo on steroids. We're talkin' flavor bombs that'll blow your mind.
Now, let's talk toppings. Brace yourselves for a caramel symphony that'll make your mouth water just thinking about it. This ain't your run-of-the-mill caramel drizzle, oh no. It's a smooth, velvety masterpiece that's gonna make you think you're spooning pudding from the heavens.
So, my food-loving stoners, let's whip up a batch of these ginger-carrot wonders and indulge in the flavors I hold near and dear. I promise you'll be savoring every last crumb, and maybe even licking the caramel off your fingers (no judgment here!). So go ahead, dive in and experience the magic of The Heady Chef's ginger-carrot cookies. Brace yourselves for an explosion of taste that'll leave you begging for more.
I know all you stoners have a scale around so start using it in the kitchen! Recipes in grams are much more precise and allow for less variance.
Ingredients (in grams): Cookies
- 226 grams Cannabutter, at room temperature
- 240 grams granulated white sugar
- 1 egg
- 325 grams light or dark molasses (do not use blackstrap or cooking molasses)
- 22 grams white vinegar
- 785 grams all-purpose flour
- 10 grams baking soda
- 5 grams salt
- 5 grams ground ginger
- 2 grams ground allspice
- 2 grams ground cinnamon
- 3 grams ground cloves
Procedure:
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Preheat your oven to a toasty 375°F (190°C), and get those baking sheets lined with parchment paper – we're ready to rock!
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In a large mixing bowl, let's create magic. Cream together the room-temperature butter and granulated sugar until they're light, fluffy, and oh-so-creamy.
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Now, it's time to add the star players – the egg, the molasses, and the white vinegar. Get 'em all in the bowl and give 'em a whirl until they're one big happy family.
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Grab a separate bowl, and let the whisking begin! Mix together the all-purpose flour, baking soda, salt, ground ginger, ground allspice, ground cinnamon, and ground cloves. It's like a flavor explosion waiting to happen!
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Slowly introduce the dry ingredients to the wet mixture, and mix it all together until you've got a smooth, glorious dough. Oh yeah, we're on the right track!
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Now, let's shape this dough into scrumptious rounds. Grab that shot glass or cookie cutter, and get creative! Make 'em about 1.5 times the size of an Oreo – perfect bite-sized treats!
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Space those cookie gems on the prepared baking sheets, giving 'em enough room to spread and shine.
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Pop 'em in the oven, and let the baking magic happen for about 8 minutes. And remember, as they cool, they'll firm up – patience is key!
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Once out of the oven, let those cookies cool on the baking sheets for a few minutes, then transfer 'em to wire racks to cool completely. We want 'em to be in tip-top shape before they hit our taste buds!
Ingredients (in grams): Caramel
- 32oz Carrot Juice
- 450 grams granulated white sugar
- 250 grams cannabutter
- Cornstarch Slurry
- Pinch of salt
Procedure:
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Get your saucepot ready, and pour in that glorious carrot juice – let's kick things off with a flavorful bang!
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Sprinkle in that granulated white sugar and crank up the heat until your concoction starts to dance. We want it to hit a nice, rolling boil.
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Now, bring that heat down a notch, and let it simmer away. It's time to reduce our elixir by half, intensifying the carrot's natural sweetness.
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Add a cheeky pinch of salt – trust me, it's the secret ingredient that'll elevate the flavors to new heights.
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Here's where the magic thickens up! Slowly introduce the cornstarch slurry, and watch the sauce transform into a luxurious, almost pudding-like consistency. Oh yeah, we're getting there!
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Time to get your cannabutter in on the action! Whisk it in like a kitchen maestro, letting it melt and infuse the mixture with a dash of that herbal goodness.
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Now, here comes the tough part – patience! Pop that pot into the fridge and let it chill overnight. Trust me, the anticipation is part of the joy!