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Pot/Marijuana Appreciation
- Thread starter glych t.anomaly
- Start date
Flashy_McFlash
Well-Known TRIBEr
I want to make a 'special' version of these.
Faux-Reos Cookies
Yield: about 2 dozen 2-inch sandwich cookies
-- 1 cup plus 2 tablespoons (7 and seven-eighths ounces) granulated sugar, plus 2 to 3 table-spoons for coating cookies
-- three quarters cup (1and one half sticks; 6 ounces) unsalted butter
-- 1 to 1 and a half teaspoons salt (depending on tastes)
-- 1 teaspoon espresso powder
-- 1 large egg
-- 1 tablespoon water
-- 1 teaspoon vanilla extract
-- 1 and a half cups all purpose flour
-- three quarters cup (2 and one fourth ounces) black cocoa, such as Hershey's dark cocoa, plus 2 to 3 table-spoons for coating cookies
Filling
-- 1 teaspoon plus heaping quarter teaspoon unflavored gela-tin (part of a quarter-ounce packet)
-- 2 tablespoons (1 ounce) cold water
-- half cup (3 and one quarter ounces) vegetable shortening, trans-fat-free preferred
-- 1 teaspoon vanilla extract
-- 2 and a half cups (10 ounces) confectioners' sugar or glazing sugar
Preheat oven to 325 degrees. Lightly grease (or line with parchment) two or more baking sheets.
Place 2 to 3 tablespoons black cocoa and 2 to 3 table-spoons sugar in an 8- or 9-inch cake pan, shaking to distribute across bottom of pan.
To make cookies: In a medium-sized mixing bowl, beat together sugar, butter, salt and espresso powder. Beat in egg, water and vanilla, then flour and cocoa. Dough will be very stiff.
Roll dough into balls about size of a chestnut (about 2 level teaspoons). As dough balls are made, place in cake pan with cocoa. When 6 to 8 balls are in pan, shake gently to roll in cocoa and sugar, then place on prepared sheets. Repeat with all dough.
Use flat bottom of a glass, dipped in cocoa as necessary to prevent sticking, to flatten cookies to about one-eighth-thick (measure with a ruler; you want to get pretty close to one-eighth inch for best-textured cookies).
Bake cookies for 18 minutes, watching closely (it's important to bake the right amount of time -- too little, and cookies won't be crisp; too much, and they'll scorch). When done, remove cookies from oven and allow to cool completely on rack or on pan.
While cookies cool, make filling. Soften gelatin in a cup with 2 tablespoons cold water, then place cup in a larger dish of hot water and leave it there, stirring occasionally, until gelatin dissolves and becomes syrupy, 5 to 10 minutes.
Meanwhile, beat together shortening, vanilla and sugar. Mixture is very dry at first, but eventually begins to clump together. When this happens, add dissolved gelatin and beat until smooth. Place 1 level tablespoon filling in center of one cookie; again, a teaspoon cookie scoop, slightly heaped, is perfect for this task. Place another cookie atop filling, and squeeze to distribute filling evenly. Repeat with remaining cookies. Store in an airtight container.
Faux-Reos Cookies
Yield: about 2 dozen 2-inch sandwich cookies
-- 1 cup plus 2 tablespoons (7 and seven-eighths ounces) granulated sugar, plus 2 to 3 table-spoons for coating cookies
-- three quarters cup (1and one half sticks; 6 ounces) unsalted butter
-- 1 to 1 and a half teaspoons salt (depending on tastes)
-- 1 teaspoon espresso powder
-- 1 large egg
-- 1 tablespoon water
-- 1 teaspoon vanilla extract
-- 1 and a half cups all purpose flour
-- three quarters cup (2 and one fourth ounces) black cocoa, such as Hershey's dark cocoa, plus 2 to 3 table-spoons for coating cookies
Filling
-- 1 teaspoon plus heaping quarter teaspoon unflavored gela-tin (part of a quarter-ounce packet)
-- 2 tablespoons (1 ounce) cold water
-- half cup (3 and one quarter ounces) vegetable shortening, trans-fat-free preferred
-- 1 teaspoon vanilla extract
-- 2 and a half cups (10 ounces) confectioners' sugar or glazing sugar
Preheat oven to 325 degrees. Lightly grease (or line with parchment) two or more baking sheets.
Place 2 to 3 tablespoons black cocoa and 2 to 3 table-spoons sugar in an 8- or 9-inch cake pan, shaking to distribute across bottom of pan.
To make cookies: In a medium-sized mixing bowl, beat together sugar, butter, salt and espresso powder. Beat in egg, water and vanilla, then flour and cocoa. Dough will be very stiff.
Roll dough into balls about size of a chestnut (about 2 level teaspoons). As dough balls are made, place in cake pan with cocoa. When 6 to 8 balls are in pan, shake gently to roll in cocoa and sugar, then place on prepared sheets. Repeat with all dough.
Use flat bottom of a glass, dipped in cocoa as necessary to prevent sticking, to flatten cookies to about one-eighth-thick (measure with a ruler; you want to get pretty close to one-eighth inch for best-textured cookies).
Bake cookies for 18 minutes, watching closely (it's important to bake the right amount of time -- too little, and cookies won't be crisp; too much, and they'll scorch). When done, remove cookies from oven and allow to cool completely on rack or on pan.
While cookies cool, make filling. Soften gelatin in a cup with 2 tablespoons cold water, then place cup in a larger dish of hot water and leave it there, stirring occasionally, until gelatin dissolves and becomes syrupy, 5 to 10 minutes.
Meanwhile, beat together shortening, vanilla and sugar. Mixture is very dry at first, but eventually begins to clump together. When this happens, add dissolved gelatin and beat until smooth. Place 1 level tablespoon filling in center of one cookie; again, a teaspoon cookie scoop, slightly heaped, is perfect for this task. Place another cookie atop filling, and squeeze to distribute filling evenly. Repeat with remaining cookies. Store in an airtight container.
Destro Sanchez
TRIBE Member
^what HE said
I need a neckbrace to keep my head from hittin my desk right now. HA!
Kush, Kush in da Bush (<set to the tune of the disco hit 'push push in the bush')
I need a neckbrace to keep my head from hittin my desk right now. HA!
Kush, Kush in da Bush (<set to the tune of the disco hit 'push push in the bush')
glych t.anomaly
TRIBE Member
i have lost 20 lbs in the last 6 weeks , still puffin, but changed eating habits and lifestyle drastically, and i fit n my DANCIN SCHPANTS which havent fit comfy in AGES
fuck me im happy , im gonna smoke a joint.
[jai]
fuck me im happy , im gonna smoke a joint.
[jai]
nikki.classics
TRIBE Member
kaniz said:
those are the sweetest joints of all!
Destro Sanchez
TRIBE Member
^sweetest?
more like stinkiest...
Kaniz, how many farts have passed through your wallet (and discovery joint) before you discovered it??
(assuming you keep your wallet in your back pocket..)
more like stinkiest...
Kaniz, how many farts have passed through your wallet (and discovery joint) before you discovered it??
(assuming you keep your wallet in your back pocket..)
The Kid
TRIBE Member
Destro Sanchez said:^what HE said
I need a neckbrace to keep my head from hittin my desk right now. HA!
Kush, Kush in da Bush (<set to the tune of the disco hit 'push push in the bush')
man up son, we got a show to go to tonight!
don't worry i'll roll some juicy to perk you up!
Destro Sanchez
TRIBE Member
read the date of the post......
...it was yeasterday.
my heads notso heavy today.
...it was yeasterday.
my heads notso heavy today.
grounded4life
TRIBE Member
I got my bong working again last night. I'm super happy!!
grounded4life
TRIBE Member
Aleks said:
sounds like the perfect morning to me!
glych t.anomaly
TRIBE Member
awesome when baked
[jai]
in an effort to cleanse my liver, I decided since last Tuesday to not drink instead have smoked copious amounts of weed and have watched seasons of Nip/Tuck episodes and also read 3 books.
who said pot makes you unmotivated?
(that being said, my new job I start Sept 2nd is going to not allow for this, thank god.)
who said pot makes you unmotivated?
(that being said, my new job I start Sept 2nd is going to not allow for this, thank god.)
