Here at TDM we don't necessarily bake desserts, not because it's effeminate or because wearing an apron hides my best physical features. No! We are potato chips guys guys, craving salty things leaves no room for cookies and milk. There are holidays and seasons when I need a little something sweet, but when it comes to the day to day grind sugary sweets just don't move the needle. If I am trying to turn my needle to zero and the doctor orders me to melt into the couch, there is a different kind of treat.
Narcs beware; this is not an Arsonist's Cookbook on mind altering edibles but maybe someday it could be. Dreamers are gonna dream. Nor do the majority of us at TDM endorse the illegal ingestion of the devil's lettuce in any form. However, there are consenting adults out there searching for this information and we are burdened with the responsibility to teach these deviants how to enjoy edible cannabis safely. And by safely I mean eating edibles that taste good and not like lawn clippings combined with chocolate brownie mix.
Baking isn't easy and we don't claim to be experts. That being said, eat your heart out Betty Crocker.
1-3/4 sticks unsalted butter, softened at room temperature for 1 hour
60g ‘special’ butter, softened at room temperature for 1 hour
1/2 cup packed light brown sugar
1 deseeded vanilla bean, 1 teaspoon of vanilla extract makes an acceptable substitute
2-1/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ginger
1/8 teaspoon cinnamon
2 pints blueberries
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
(Walnut Oat Crumble Topping)
1/2 cup unsalted butter, softened at room temperature for 1 hour, divided in (2) 1/4 portions
1-1/2 cup old-fashioned oats
1/2 cup all-purpose flour
1 cup walnuts, finely chopped
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup fresh squeezed orange juice
1 cup powdered sugar
1 tablespoon orange zest
Add the sugar, vanilla, butter and that good good into your mixing bowl.
Use a hand or stand mixer to cream the vanilla, sugar, butter and grass fed butter. If you get especially desperate you can use a sturdy whisk or wooden spoon, this will require a decent amount of effort but being periodically single can sure build up those forearms.
Dump your dry mixture on a piece of parchment paper or wax paper, this will make it easier just not required.
Fold the paper in half and gently funnel the flour, salt and spice mixture slowly into the creamed butter while slowly increasing the speed of your mixer/arm. Mix on medium until it has a light and fluffy texture.
Give the dough a little spank and it is ready to go.
Spread your mixture across a 12" x 12" cheesecake pan and place in the fridge to chill while you prepare the rest of the ingredients.
Rinse your blueberries and shake dry. Add in the sugar, salt and cornstarch, and combine until the sugar has dissolved.
And there you have some shiny blueberries.
Walnut & Oat Crumble Topping:
Add all of the crubmle topping mixture into a mixing bowl minus half of the butter that you can reserve off to the side.
This can be done with a wooden spoon with a few minutes of work, combine into a course mixture. Don't be afraid if there are chunks of butter in there, overworking the crumble will melt that butter and we don't want that.
Place the blueberry filing in before adding in the crumble topping.
Before popping these bad Larrys in the oven there is one last step. Melt the last 1/4 cup of butter and drizzle over the top of the unbaked bars.
Bake for 45 minutes to an hour at 350°F.
Zest approximately a tablespoon of naval orange peel and combine with the juice of the same orange (which should yield about 1/3 cup). Add in 1 cup of powdered sugar and whisk until sugar is fully dissolved.
If you're not a baker like myself you likely don't have powdered sugar kicking around your cupboards. You can use a blender to 'powder' regular old granulated sugar.
As soon as the bars are out of the oven you can start to drizzle the glaze over the top. Let stand until the bars are cool to the touch, this could take close to an hour. Once the bars are cool enough to handle without using oven mitts you can start to slice into squares, and don't be ashamed to use a ruler if you have a hard time eyeballing it.