5 Baked Fall Recipes Using Delta 8 Infused Flower

/ Hemp Edibles / By
Fall is here again, and now that there’s a clear chill in the air, a lot of us are craving our favorite autumnal baked treats.  Anyone who’s a fan of delta 8 THC will find that this is the perfect time of year for creating delicious edibles that offer a seasonal twist.  We’ve come up with 5 spectacular fall-inspired baking recipes that are enhanced with the sought-after properties of delta 8 THC flower.

 

Making Your Delta 8 Butter

The key to incorporating delta 8 flower into a baking recipe is creating a flower-infused butter, which takes on all of the flower’s properties without causing little bits of buds to get stuck in your teeth.  Choose a delta 8 flower strain at Farma Barn to get started.

  1. Decarboxylating the flower buds. Simply line a baking sheet with parchment paper, and sprinkle onto it 2 cups of your delta 8 flower, laid out evenly.  Bake your flower for 25 minutes at 250 degrees before giving them a coarse grind with your grinder.
  2. You will want to place the buds into a saucepan along with 2 sticks of unsalted butter and 1 cup of water. Turn the heat onto low and simmer for 2 ½ hours, making sure the mixture never boils.  Once the simmering is complete, strain the butter mixture into a jar and refrigerate.  Delta 8 butter can last for up to 6 months when properly sealed and refrigerated.

 

Pumpkin Bread

There is nothing like moist, rich pumpkin bread to satisfy your fall cravings at any time of day.  Enjoy this bread on its own, or slather it in pumpkin butter, apple butter or regular, plain old butter for a tasty treat.

Ingredients:

  • 1 2/3 cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground clove
  • 1/2 stick unsalted butter, softened at room temperature
  • ½ stick delta 8 butter, softened at room temperature
  • 1 ½ cups sugar
  • 2 large eggs
  • 1 cup pumpkin puree

Preparation:

  1. Preheat your oven to 350 degrees.
  2. Line a 9×5 loaf pan with parchment paper.
  3. Combine the flour, baking soda, baking powder, cinnamon, nutmeg, and clove in a mixing bowl.
  4. In a separate mixing bowl, cream together the butter and sugar.
  5. Whisk in the eggs, one at a time.
  6. Add the pumpkin puree.
  7. Slowly pour the dry ingredients into the wet ingredient mixture, mixing along the way until a smooth batter comes together.
  8. Bake for 1 hour, or until a toothpick inserted into the loaf comes out clean.

 

Chocolate Chip Pumpkin Cookies

There’s never a bad time of year for chocolate chip cookies, and we’ve elevated this classic recipe by including rich, sweet pumpkin that gives this recipe a serious autumnal kick.

Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 ½ cups sugar
  • ½ stick unsalted butter, softened at room temperature
  • ½ stick delta 8 butter, softened at room temperature
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tsp vanilla extract, divided
  • 1 ½ cups chocolate chips

Preparation:

  1. Line two baking sheets with parchment paper.
  2. Preheat your oven to 350 degrees.
  3. Mix together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in a mixing bowl.
  4. In a separate, larger mixing bowl, cream the butter and sugar together.
  5. Add the egg and beat well.
  6. Add the pumpkin puree along with the vanilla and mix until smooth.
  7. While beating, slowly incorporate the dry ingredients into the wet ingredients until an even dough comes together.
  8. Gently fold in the chocolate chips.
  9. Use a tablespoon to scoop each individual cookie from the dough and roll each portion into a ball.
  10. Place onto your baking tray, spacing the cookies 2 inches apart.
  11. Bake for 15 to 18 minutes, or until the perimeter of each cookie is golden-brown.

 

Apple Cinnamon Muffins

After pumpkin, apple is the flavor that we most associate with the fall season.  Also, if you’re the type to go apple picking each autumn, chances are that you are looking for a way to use up all of those extra apples.

Ingredients:

  • 1 ½ cups flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ¾ cup granulated sugar
  • 1/3 cup delta 8 butter, melted
  • 1 egg
  • 1/3 cup milk
  • 2 green apples, peeled, cored and chopped coarsely

Preparation:

  1. Preheat your oven to 400 degrees.
  2. Line your muffin tin with liners.
  3. Combine the flour, salt, baking powder and cinnamon in a mixing bowl.
  4. Whisk together the butter and sugar in a separate mixing bowl.
  5. Add the egg and whisk well.
  6. Add the milk to the wet ingredients.
  7. Then, while whisking, slowly pour the dry ingredients into the wet ingredients, whisking until smooth.
  8. Fold in the apples, gently.
  9. Fill each muffin liner about 2/3 full with the muffin batter.
  10. Bake for about 20 minutes, or until a toothpick inserted into the muffins comes out clean.

 

Pumpkin Spice Granola

For a festive breakfast treat, or snack to munch on during the day, this pumpkin spice granola is exactly what you’re looking for.  Crunchy, sweet, and buttery, it never fails to satisfy at any time of day.

Ingredients:

  • 6 cups rolled oats
  • 1 cup coconut flakes
  • 1 cup sliced almonds
  • 1 cup chopped walnuts
  • 1 cup pumpkin puree
  • 1 cup delta 8 butter, melted
  • 1 cup maple syrup
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 3 tsp salt

Preparation:

  1. Preheat your oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place all of the ingredients into a large mixing bowl, and use a spoon to make sure that the ingredients are mixed together well.
  4. Pour out the granola mixture onto your baking sheet, using the wooden spoon to spread the mixture evenly and pack it down.
  5. Bake the granola for 15 minutes before taking it out of the oven.
  6. Use your spoon to stir the granola and pack it down once again. This will help create clusters.
  7. Now, bake it for another 15 minutes, or until it turns golden-brown.

 

Thanksgiving Stuffing

With Thanksgiving right around the corner, it is time to start thinking about how we can enjoy our favorite sides with an extra kick.  Now granted, your Thanksgiving dinner table may not be enthused about eating delta 8 alongside their turkey.  If that’s the case, this can be a delicious savory dish to enjoy all on your own.

Ingredients:

  • ½ cup delta 8 butter
  • 2 cups celery, chopped
  • 1 large yellow onion, peeled and chopped
  • 1 tsp salt
  • 1 tsp ground pepper
  • 10 cups rye bread, broken into bite-sized pieces
  • 1 tbsp fresh sage, chopped
  • 1 tsp fresh thyme, ground
  • 1 ½ cups chicken stock

Preparation:

  1. Combine the butter, celery and onion in a large sauté pan.
  2. Turn the heat to medium and season with salt and pepper.
  3. Continue stirring while the vegetables sweat until they’re soft and translucent.
  4. Pour into a large mixing bowl.
  5. Preheat your oven to 400 degrees and grease an oven-safe casserole dish.
  6. Add the bread to the mixing bowl, along with the fresh herbs.
  7. Give the entire mixture a good stir before pouring in the chicken stock.
  8. Pour the stuffing mixture into the casserole dish and cover the dish with tin foil.
  9. Bake it for 25 minutes.
  10. Then, remove the foil covering and bake it for another 15 minutes, which allows the top to turn golden-brown.