Killer Queen is a mostly sativa hybrid that had my husband and I kind of wiped — in a good way, but still.
Although I found that I was productive and energized, there were a couple of hours that had me unusually wasted. I liked the high a lot, but it was wickedly potent. Sometimes, when I am creating new recipes with a new strain, I foolishly eat more of my products than I should. I know that I need to take a bite and wait a bit. I just didn’t. Neither did my photographer hubby Bruce.
I decided to use this strain to make both butter and oil. I have been experiencing some minor but annoying back pain, and I understand that Killer Queen is good for inflammation and helps alleviate aches and pains.
Honestly, I was too high to know if anything hurt. Yikes. In addition to making these gooey and fudgy pot brownies, I made myself a bowl of penne pasta for dinner, sautéing grape tomatoes, scallions, baby shrimp and crushed red pepper in canna-olive oil. I think I remember that it was real good. Enjoy!
Triple Chocolate Brownies
Makes 24 servings
4 ounces chocolate squares, unsweetened
¾ cup butter- ½ cup cannabutter and ¼ cup unsalted butter
2 cups white sugar
¼ cup unsweetened cocoa
2 teaspoons vanilla
½ teaspoon almond extract
1 cup all-purpose flour
¼ teaspoon salt
⅔ cup hazelnuts, chopped
⅔ cup white chocolate, chopped
2 cups sweetened whipped cream
1 cup raspberries
1 cup blueberries
1. Heat oven to 350
2. In a microwave safe bowl, melt the chocolate and butters.
3. Stir in the sugar. Add the eggs and the extracts and combine well. Stir in the flour and salt. Spread the thick batter as evenly as possible in a greased and parchment covered 9 x 13 inch pan.
4. Top with the nuts and white chocolate.
5. Bake until set, about 25-30 minutes. Serve topped with the fruit and whipped cream.