Three Quick Recipes That Will Change Your Edibles Game

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Over the past month or so, our friends at Cough Creative have been making fun edibles tutorials that can teach even the clumsiest of potheads how to whip in the kitchen.

We've been running the videos on the Cash Only Instagram, and wanted to aggregate a couple favorites for our newsletter subscribers.

These recipes are easy enough to nail, especially when using CBD-infused olive oil from Pot d'Huile — their delicious and elegant products take the whole process of infusion out of the equation (a baked blessing!).

Cough Creative has made a myriad of meals for the Cash Only audience, but the following are some of our favorites — THC-infused pesto, CBD-infused shakshuka, and infused blueberry cake. Enjoy!

THC-Infused Pesto

Ingredients:- 1 TBSP of @potdhuile CBD-Infused Olive Oil- Roughly 50mg (1/2 TBSP) THC infused olive oil - 1/4 cup of shredded parmesan- 1/2 TBSP of minced garlic- 1/3 cup of fresh basil leaves, chopped- 1 pinch of salt- 1 pinch of pepper- A squeeze of lemon if ya nasty

Instructions:- Combine everything in a blender (or mortar and pestle if you’re willing to put in the work) and pulse or grind until you’ve reached your preferred texture!

Dosing information:- We make this recipe as a 1-2-person snack-sized serving. This size is also great for an infused grazing board if you’re also going to add a few other dips on there!

This recipe can be multiplied to serve as many guests as you’d like, and the THC and CBD doses can be adjusted based on your preferences! Enjoy!

CBD-Infused Shakshuka

Ingredients:– @potdhuile CBD-infused olive oil– 4 cloves of garlic (minced)– 2 large tomatoes– 1 yellow onion– Tomato paste– 4-6 eggs– Goat or feta cheese (crumbled)– Salt– Pepper– Garlic powder– Paprika– Bread to toast

Instructions:

1. Chop onions into small pieces

2. Finely chop or purée tomatoes

3. Mince garlic if not pre-minced

4. Add infused olive oil to pan over medium-low heat

5. Add onions and let soften, be sure to season after each ingredient addition

6. Add minced garlic once onions have softened, allowing both to lightly brown

7. Add tomato paste and mix with garlic and onions until combined

8. Add chopped or puréed tomatoes, again be sure to season after adding (if you forget to add your seasons throughout this recipe, you’ll end up with some pretty flavorless mush)

9. Allow veggies to stew over a low heat uncovered until 1/2 of the liquid from the tomatoes has been cooked out

10. Crack 4-6 eggs over your stewed tomato and cover the pan

11. Let eggs steam until the whites have cooked, then sprinkle your crumbled cheese over top, re-cover the pan

12. Allow cheese to melt until the yolks of the egg are cooked to your personal preference (I prefer my yolks runny but not raw)

13. Finish with one last dash of paprika, then serve over your choice of toasted bread!

Infused Blueberry Cake

Cake Ingredients:

• 2 cups sugar

• 4 large eggs

• 1 cup butter

• 2 tbsp of @Potdhuile’s CBD infused olive oil

• 2 cups rice flour

• 2 tsp baking powder

• 2 tsp vanilla extract

• 1.5 cups evaporated milk or heavy whipping cream

• 1-2 cups of blueberries (your preference)

Blueberry Whipped Cream Ingredients:

• 2 tbsp granulated sugar

• 1/2 cup heavy whipping cream

• 2 tbsp muddled blueberries

• Lemon for zest

Cake Instructions:

• Cream the butter with sugar. It helps to melt the butter a little first

• Mix in the heavy whipping cream to the butter/sugar mixture. Mix eggs into the mixture. Mix in the rice flour, baking powder and vanilla. Fold in the blueberries

• Pour mixture into a 9×13″ pan. Bake for approximately 1 hour at 350°F

• Let cake completely cool, allowing the cake to set, before cutting and serving

Blueberry Whipped Cream Instructions:

• Mix ingredients in an air-tight container (save 1/2 muddled berries for topping)

• Shake vigorously until cream thickens to your preference (you can also make this in a mixer with a whisk attachment, but I think this method is is more fun)

• Finish cake slices with lemon zest at serving

Stay tuned for more recipes from Cough Creative — we'll be posting them on the Cash Only Instagram weekly!