4 Must Try Infused Recipes
Posted on August 26 2021
During times of celebration, we partake in a range of traditional customs. From holiday parties to cookouts, one mainstay can be spotted right at the center of every table — food. Luckily for us, a holiday favorite of ours is swiftly approaching and we've crafted a recipe list of four delectable infused treats for you to try!
To create these recipes, you’ll need your Botanical Infuser. This step is of the utmost importance, because our herbal infuser is what allows you to extract the important properties from your herbs and cook them into your treats. Herbal infusers transform plant material into the proper oil or butter necessary for your recipes.
Before using our botanical infuser, you’ll need to decarboxylate your herbs in order to activate the ingredients within. Think of the decarb process like activating yeast. If you do not activate yeast, your dough will not be able to rise. Decarboxylation converts raw compounds like CBDa into activated CBD. To decarboxylate, break your desired amount of herbs into small pieces and place them into the Stainless steel container from our Decarboxylation Kit, or one of our decarboxylation bags. These bags and containers are smell proof, meaning your kitchen won’t pick up any overwhelming scents as you cook. Preheat your conventional oven to 110°C. Place your decarb container or bag into the oven, and set the timer to 45 minutes. Once your timer goes off, remove the items from the oven and let cool for about a half hour. Now, it’s time to finesse these recipes with your handy botanical infuser.
For these recipes, you will need infused butter and olive oil. Fortunately, with your oil infuser, you can make everything from infused herb butter, oils, tinctures, gummies to honey! For our 4/20 recipe guide, we hand-selected four flower infuser ready snacks that will satisfy your 4/20 cravings. You can even use these recipes for other holiday parties throughout the year, and with our airtight bags, you can store the infused goodies you couldn’t quite finish.
Blueberry & Chocolate Chip Cookies
Yields 16-18 Cookies
1/2 cup infused butter (softened)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
1 large egg
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder (heaping)
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup dried blueberries
Step 1: Preheat your oven to 190°C. Line a baking pan with parchment paper and set aside.
Step 2: Begin by creaming your infused butter, granulated sugar, and brown sugar together until combined. Then, beat in eggs and vanilla until fluffy. In a separate bowl, mix together flour, baking soda, salt, and baking powder. Slowly mix in the dry ingredients until combined, stirring throughout. You can use a whisk or mixer for this step. Next, add in your chocolate chips and blueberries, mixing well. Evenly space heaping spoonfuls of dough onto your lined baking sheet.
Step 3: Bake in the oven for about 8-10 minutes. Take them out when the edges are nicely browned.
Yields 7-8 Naan
3/4 cup lukewarm water
1 tsp sugar
2 ¼ tsp active dry yeast
1 tsp salt
2 tbsp plain yogurt
3 cups flour
Infused Garlic Butter
6 garlic cloves, minced
1 tbsp chopped cilantro
1/4 cup melted infused butter
Step 1: In a large bowl, add water, sugar, and yeast. Wait for yeast to activate 5-10 minutes. Meanwhile, melt your infused butter in the microwave. In a small bowl, mix together garlic, cilantro, melted butter. Add salt, yogurt, a small amount of garlic butter, and 2 1/2 cups of flour to your yeast mixture. Knead for several minutes, adding extra flour as needed until you’ve created a smooth dough. Cover with plastic wrap and let dough rise for about one hour.
Step 2: Return to your dough and split into 7-8 equal sized balls, cover with plastic wrap, and rest it again for 10 min.
Step 3: Sprinkle flour on a flat surface and roll dough into ovals, at about 1/8”- ¼” thick. Don’t roll too thin or it might burn. Warm pan over the stovetop and apply your infused butter liberally to each naan. Add naan to the pan, and cook for 4 minutes flipping after about 2 minutes. Remove from heat, add more of your infused butter and enjoy!
Lightly Drizzled Caramel Popcorn
1/2 cup infused butter
1 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
10 cups of popcorn (popped)
Step 1: Pop 3 ¼ cups of kernels to get desired 10 cups of popped popcorn. Remove unpopped kernels from popcorn, salt, and set aside in a large bowl.
Step 2: Melt your infused butter in a saucepan over medium heat. Stir in brown sugar and bring to boil, stirring constantly. Then, boil without stirring for 5 minutes.
Step 3: Remove from heat and stir in soda and vanilla. Drizzle caramel over popcorn, stirring to coat. Be sure that popcorn is broken up and place in large baking sheet to cool.
Spinach Artichoke Dip
2 tbs infused olive oil
8 oz. softened cream cheese
1/4 cup plain yogurt
2 tbs mayonnaise
1 garlic clove, minced
1/4 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
1 (14 oz) can artichoke hearts (drained and chopped)
12 oz fresh spinach, chopped
Step 1: Preheat oven to low broil. Heat infused oil in large pot over medium heat. Once heated, add garlic and stir. In batches, add in spinach leaves. Season your salt and pepper generously.
Stir in leaves for about 3-4 minutes. Next, add in your artichokes. Be sure to season additional salt and pepper. Let heat for 4-5 minutes, stirring occasionally.
Step 2: Reduce heat and add cream cheese and mozzarella, stirring for about 3 minutes or until all cheese has melted. Add yogurt, mayonnaise, and parmesan as well as more salt and pepper.
Step 3: Remove dip from heat and broil in oven on low for 5 minutes. Remove from the oven and serve with your infused garlic naan.
If you tried these or any of our recipes from our oil infuser recipe book, please share your experiences with us! We’d love to hear your feedback and make next time even better.