Finally! It’s starting to feel like spring will be here any minute, and I’m damn glad. This recipe is remarkable, and you’ll be blown away that 2 ingredients could be this delightful. It’s not infused, but I’ve included my recipe for Infused Cinnamon Butterscotch so everyone can enjoy this yummy stuff. Have fun with this and welcome the daffodils!

                                          TWO INGREDIENT CHOCOLATE “CAKE”

I found this online recently and it’s a trip. This isn’t really a cake, it’s not really fudge, but its way healthier than a cake and more fun to make than fudge. For 12 slim, rich slices, you’ll need:

2 ¾ C. dark bittersweet chocolate chips; don’t use milk chocolate as it won’t set

1 ½ C. unsweetened applesauce

Sea salt for the top

Add ins: ½ C. chopped dry fruit, ½ C. salted peanuts, ½ C. chopped almonds, etc.

Prepare a nine in. springform pan; spray with pan spray and line with parchment paper. Line the bottom of your pan with parchment, then cut two long strips to hang over so you can lift it out. Melt the chocolate in the microwave in 30 second intervals, or melt in a double boiler. Put the melted chocolate in a blender, or use a big bowl and a stick blender. Blend the chocolate and applesauce till absolutely smooth. If you want, this is when you add the salted peanuts, dry fruit, other nuts, etc.  Pour it all in the pan, smooth the top, sprinkle with sea salt, then let it set in the fridge for at least 3 hours or overnight. If you want it medicated, try this!

 INFUSED CINNAMON BUTTERSCOTCH

I found this recipe in Bon Appetit, and once I played with it – yum! Simple, elegant, delicious, and effective, you’ll love this delightful sauce on almost anything. For about 2 cups, you’ll need:

1 C. heavy cream

1 C. brown sugar (white is ok too)

6 Tb. cold butter, cut up

2 Tb. cannabutter (play with your dose here: 1 Tb. infused butter is approx. 50 mg, so add or subtract plain butter depending on your tolerance)

1 Tb. cinnamon

2 tsp. sea salt

2 tsp. vanilla

In a medium saucepan, combine all ingredients and cook over medium, whisking occasionally until the butter melts. Keep cooking, with more whisking, till the mixture thickens, about 6-8 minutes. Let cook\l and store in fridge; it will get thick in the fridge but will loosen when warm. Try over toasted pound cake!!  www.maryjwhite.com