It is important to note that if you are making a CBD oil dessert to be shared by people that do not use CBD, then you can always add it to the food when you go to serve. Doing this will not affect the taste of your dessert or the way your CBD works. Below are a few wonderful and simple desserts that you can use with your CBD.
Perfect Peach Cobbler
2 cans sliced peaches (or 6 fresh peaches, sliced)
1 stick butter (melted)
3/4 Cup of Flour
3/4 Cup of Sugar
3/4 Cup of Milk
5 ml True Best full spectrum CBD oil
(Peach Cobbler will pair very well with our mango CBD vape e liquid)
Preheat your oven to 350.
Drain your peaches, save the juice from one of the cans.
Combine flour, sugar, milk, CBD oil, and the saved juice from your peaches.
Stir to combine.
Pour the melted butter into your baking dish, then pour the flour mixture over the butter.
Place the peaches over the batter in a single layer.
Bake for 1 hour or until the batter has risen and turned golden brown.
Chocolate Chip Cookies
3 Cups of Flour
1 teaspoon of baking powder
1 Cup of white sugar
1 Cup of brown sugar
¼ teaspoon of salt
1 ½ Cup of chocolate chips
1 Cup of butter (softened)
.05 oz full spectrum or isolate CBD powder
1 tablespoon of vanilla extract
½ Cup of walnuts (optional)
Preheat oven to 350.
Mix butter, CBD oil, and both sugars until smooth.
Add eggs one at a time, then add vanilla.
Dissolve baking powder in 2 tsp of hot water before adding to the batter.
Slowly add the chocolate chips and nuts.
Using an ice cream scoop, scoop batter onto cookie sheet lined with parchment paper.
Bake for 10 minutes (or until golden brown).
CBD Strawberry Lemonade Shortbreads
3 sticks butter (room temp)
1/4 tsp Vanilla extract
1 tsp Almond extract
1 tsp strawberry lemonade CBD vape oil
3 Cups of powdered sugar
5-6 Cups of Flour
Beat together butter and sugar until smooth and creamy.
Add vanilla, almond, and CBD oil. Mix until well combined
Slowly add flour until a loose dough forms. For shortbread cookies, you don’t want your dough to be too dry.
Refrigerate for 20 minutes.
Turn chilled dough onto a lightly floured surface, lightly flour the top of the dough and roll. Lift the dough occasionally to make sure the bottom isn’t sticking, if it does then simply add more flour.
Roll your dough until it is ½ inch thick.
Take your cookie cutter and cut out desired shapes.
Bake until just lightly golden on the bottom.
Succulent Lemon Bars
1 ¼ C flour
½ C. Powdered sugar
¼ tsp salt
½ C. Butter (cold)
1 ½ C. white sugar
¼ C. flour
1 ½ tbsp lemon zest
2/3 C. lemon juice
2 tbsp CBD oil
1 C. Powder Sugar (optional)
For the Crust:
Preheat oven to 350. Line a baking pan with parchment paper (or spray with non-stick cooking spray).
Combine flour, powdered sugar, and salt.
Cut in butter until mixture looks like coarse crumbs.
Firmly press the mixture into the bottom of your baking pan. (I suggest using an 8x8 pan for this recipe)
Bake for 20 minutes.
For the Filling:
Mix together sugar, flour, eggs, lemon juice, lemon zest, and CBD oil.
Pour over the pre-baked crust and return to the oven for 25 more minutes.
Cool completely before you cut your squares.
Dust with powdered sugar and enjoy!!!