Sweet Mary Jane : 75 Delicious Cannabis-infused High-end Desserts (9780698176454) by Lazarus Karin

Author:Lazarus, Karin
Language: eng
Format: epub, pdf
Publisher: Penguin USA
Published: 2015-04-29T16:00:00+00:00

Cake

3 cups all-purpose flour

2 tablespoons ground cinnamon

1 teaspoon freshly grated nutmeg

¾ teaspoon ground cloves

1 tablespoon ground ginger

1½ teaspoons baking powder

1½ teaspoons baking soda

¾ teaspoon salt

6 tablespoons (¾ stick) unsalted butter, slightly softened

¾ cup firmly packed dark brown sugar

¼ cup Hey Sugar!

½ cup granulated sugar

½ cup vegetable oil

1 tablespoon pure vanilla extract

3 large eggs

1 (15-ounce) can pure pumpkin puree

½ cup whole milk

1. Prepare the filling: In a large bowl using an electric mixer, beat together the powdered sugar and butter on medium speed until fluffy, about 2 minutes. Add the marshmallow creme and maple extract and beat until blended and smooth. Set aside.

2. Prepare the cake: Weigh the bowl that you will be using to hold the finished batter and write down this number.

3. In a separate large bowl, combine the flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, and salt. Set aside.

4. In the bowl you weighed previously, using an electric mixer, beat together the butter, brown sugar, Hey Sugar!, and granulated sugar on medium speed until light and fluffy. Gradually beat in the oil. Add the vanilla. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Reduce the mixer speed to low and add half the flour mixture, then the milk, then the rest of the flour mixture, beating to blend between additions. Cover and refrigerate the batter for 1 hour.

5. Preheat the oven to 350°F. Arrange one rack in the bottom third of the oven and one rack in the top third of the oven. Line two baking sheets with parchment paper.

6. Weigh the batter, subtract the weight of the bowl, and divide by 24: This is your per-cake weight (2 cakes = 1 moon pie). Weigh out the batter for each cake and drop onto the prepared baking sheet, spacing them 2 inches apart.

7. Bake until the cakes are beginning to crack on top and a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Let cool completely on the baking sheets on a wire rack. If you are going to freeze these, don’t fill the cakes. Defrost and then fill.

8. Assemble the moon pies. When the cakes have cooled completely, spoon a large dollop of the filling (about 2 tablespoons) onto the flat side of half the cakes. Sandwich with the remaining cakes, pressing down slightly so that the filling spreads to the edges of the cake. Transfer to a baking sheet and cover with plastic wrap. Refrigerate for at least 30 minutes before serving.

9. Wrap tightly in aluminum foil and store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.