Happy May my wonderful humans! Don’t know about you, but it’s taken me a while to get into spring this year. Partly of course because the weather here in Washington has been way colder than usual, and it’s just now starting to get warm. But with all the flowers and gorgeous bright green leaves everywhere, I’m starting to feel like hibernation is over and the greening can commence. The other day I picked up my cannabis clones for this year, and I let them know it’s going to take a minute to get used to the bracing temps, but they seem ready to go. Honestly, I’m so grateful and glad that I can grown my own medicine; it’s one of the most empowering things I know, to be able to take excellent care of your self with a plant. Granted, every state with recreational cannabis has different rules, and Washington is notoriously picky, but I’m still happy that I can grow my medicine with no concerns about legality. In this state one does need a medical card to grow, but for me it’s totally worth it. Plus there’s a cosmic/spiritual thing that happens when you’re growing cannabis; those of you who’ve had that experience will know what I mean. To celebrate the plant, the recipe below is great for Mother’s Day, but it’s also fine whenever you want something delightful for dessert. If you don’t want it medicated just leave out the tincture, it’s still delicious.
GREEN P’NUT BUTTER MOUSSE
This is what happens when you have some heavy cream around, you smoke an energizing Sativa hybrid, and get the urge for something sweet. You can leave out the THC tincture, but trust me, it’s worth it! For 4 servings, you’ll need:
1 C. cold heavy cream (get the highest butter fat content you can – 40% is ideal)
3 Tb. THC tincture
¼ C. crunchy peanut butter; please buy the good stuff, not the stuff with sugar!
¼ C. white chocolate chips – chopped
¼ C. lightly salted shelled peanuts – chopped
½ tsp. cornstarch
1 tsp. vanilla
3Tb. powdered sugar
1 tsp. cinnamon, large pinch salt – both optional but good
For the best result, make sure your mixing bowl and beaters are really well chilled. Pour the cream into your cold mixing bowl and start to mix on low. With the beaters going, add the tincture, cornstarch, vanilla, sugar, cinnamon and salt, if using. When the mixture is about halfway to whipped, add the peanut butter and about half of the chips and peanuts. Whip this till firm but still pillowy; be careful not to let it break or approach the butter stage. Get this into 4 cute glasses or dessert bowls and sprinkle the rest of the peanuts and chocolate chips over. Garnish with mint and feel like the dessert expert!