Making THC Desserts with @CamiBakes
By Sarah K. & Camilla C.
After I made a THC infused dinner with one of my chef friends, I knew I had to follow it up with a dessert post. I met Camilla through Noelle, the model from my Cottonmouth photoshoot. You can see her amazing dessert creations on her Instagram @CamiBakes! You can DM her for custom baking orders of the medicated or non-medicated variety.
We met up for some happy hour margaritas and tacos at Machete to decide what we were making and when we were doing it. One week later, we rallied at her apartment to make baked chai donuts, dulce de leche churros, and a white chocolate dessert bomb, all medicated. We had plenty of help with her fur baby, Luna! You can find some behind-the-scenes shenanigans in my Instagram story highlights!
Camilla has the cutest little setup for taking pictures of her creations. We got out all of our ingredients and materials for the afternoon of drinking and eating edibles.
To start things off, Camilla decarbed her highly potent concentrate in the oven. To learn how to easily make thc butter, check out my edible hack post.
Up first was the baked chai glazed donuts. I had once made these donuts back in a cooking class in high school, loved them, and had been wanting to recreate them ever since.
We added in our concentrate while we steeped the tea for the chai flavor. We tried to measure it out to make each donut 10mg. Everyone's concentrate is different, so do your math carefully. You can access our recipe here. We used this baked donut pan I got off Amazon. Ten minutes later: Voilà! The cutest little donuts I've ever seen. Spoiler alert: they're bomb as hell, especially dipped in milk.
After we each helped ourselves to a warm, fresh, medicated chai donut with no indication of THC in its flavor, we moved onto the Dulce de Leche Churros. You can find our recipe for that here. For this recipe, we medicated the butter in the batter.
At first, we tried just piping out the churros onto a tray to put them in the fry oil, but it proved much more efficient to pipe it directly into the oil, cutting them off at the preferred length.
Immediately after turning golden, the churros went right into the cinnamon sugar. Then, we drizzled them in dulce de leche.
You're welcome.
By the time we were done making the churros, we were high from the chai donuts. So we ate a few churros and went onto the white chocolate bomb.
For any sort of chocolate bomb, you need a clear ornament to coat the insides of and place in the freezer. You also need something to melt it with, and we used what we already had on hand- dulce de leche. We medicated the dulce by putting our concentrate directly in it and microwaving it all. We used a lot. For under the bomb, Camilla chose to put scoops of coffee ice cream and a biscotti. You can find the recipe here.
While we were waiting for our white chocolate bomb to freeze, we decided to make some little edible candies with the rest of our white chocolate and dulce de leche. Camilla has the cutest molds ever, and I picked out the diamond shapes for the most boujee homemade edible candies.
I kicked myself for not taking photos of the ice cream and biscotti under the white chocolate bomb before it was ready. But these melting money shots make up for it, right? I posted a little video on my Instagram, make sure to like, comment, and follow!
And that's a wrap on my second edible venture since starting this blog! I hope you enjoyed it.
Stay Mile High ✌️