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2Sticks                                  Organic Unsalted Butter (8 oz)

6 Droppers                             Flora’s Hemp Extract 500

2 Cups                                    Organic Flour (Cake Flour works best – sift before measuring)

1 Teaspoon                           Baking Powder

½ Teaspoon                          Salt

½ Cup                                     Light Brown Sugar (Packed)

½ Cup                                     Organic Cane Sugar

4 Large                                   Organic Eggs

½ Teaspoon                          Pure Vanilla Extract


Preheat oven to 325 degrees F.


Butter & flour a 8.5” x 4.5” Loaf Pan – set aside.


In a thick bottom skillet, heat unsalted butter until the milk solids turn DARK brown. Transfer brown butter to heat safe bowl and hold in freezer 15 minutes (Set that timer or you’ll forget!).


In a small bowl, wh

isk together flour & baking powder & salt – set aside.


In a large bowl, beat together brown butter, sugar and brown sugar until fluffy (about 2 minutes). Add eggs, 1 by 1 (beat well between eggs) until they are fully incorporated. Add vanilla & Hemp Extract and mix well. Stir in flour until just incorporated – pour batter into loaf pan, bang it a few times (lightly!) on the counter to settle the batter & then smooth the top.



TOTAL TIME: 3.5 hours.  (PREP: 25 min.) – Makes 1 - 8.5 x 4.5 inch loaf



BAKE: 325 (F) Degree Oven for 60-75 minutes. Pick inserted into center should come out clean. Cool in pan for 30 minutes. Extract from pan and cool completely on rack (1 hour).






Using Flora’s Hemp Extract 500: 1 dropper = 16 mg of CBD. If you cut the cake into 8 slices and you want 10mg each slice = 8x10=80.  80/16=5.  Remember, some extract will cook off, so Flora says put in 6!

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RECIPE: Chocolate Chocolate Chip Cookies with 10mg CBD ea.

Recipe by Chris Bedrosian


8 oz    Bakers Cocoa
1 stick    Butter (unsalted)
1 cup    Whole milk

2/3 cup    All Purpose Flour
½ teaspoon    Baking Powder
½ teaspoon    Salt

2 large    Eggs
½ cup (packed)     Light Brown Sugar
¼ cup    Organic Cane Sugar
1 teaspoon    Vanilla Extract
1 teaspoon (5 Droppers)    Flora’s Hemp Extract 1,500 (= approx.. 250mg cbd total)

12 oz    Semi-Sweet Chocolate (chips or chunks)

INSTRUCTIONS – make sure all your ingredients are measured out and ready. 
In separate bowl, mix dry ingredients
In a large bowl, beat eggs & sugar until light and fluffy.  Add extracts & mix well. 

In microwave safe bowl, melt butter until just liquid and then add milk and stir well. Add 8 oz of Bakers Cocoa and then mix/melt ingredients in a microwave, on short bursts (stir a lot) until the cocoa and butter are fully incorporated (not too hot!) – it should come out like play-doh.

Add Cocoa/Butter Mix to wet ingredients, 1/3 at a time, and beat well. 

Mix in dry ingredients and then add the Semi-Sweet Chocolate Chunks.  The batter should be a little stiff and hold its shape when scooped out – the cookies should come out medium soft. If you want a bigger dose of cbd per cookie, this is a good recipe to goose up with a few more squirts because the extra rich chocolate flavor helps to cover up the herbal flavor of the extract.

Portion out into 24 balls. You can freeze the dough balls (wrap well) and bake up as many as you like hot and gooey and fresh!

Microwave & Microwavable Bowl
Electric Beater
Baking Sheet & Parchment
Bowls & Mixing Spoon
Measuring Cup & Measuring Spoons
Large Spoon or Ice cream Scoop or Medium Disher

Add ½ Cup    Chopped Nuts (Walnuts or Pecans are great!) for a nutty variation!

TOTAL TIME: 45 min.  (PREP: 20 min.) – Makes 24 3” round cookies

BAKE: 300 (F) Degree Oven for 18-20 minutes. Cookies should come out medium soft.  



RECIPE: Peanut Butter Doggy Crackers with CBD

Hemptastic Doggy Crackers (25mg of CBD)

Recipe by Chris Bedrosian - Flora's Mercantile & Hemp Emporium 



4 oz                                         Chicken Stock (No Salt)

2 Droppers Full                      Flora’s Hemp Extract 500

1 oz                                         Organic Coconut Oil

1 oz                                         Organic Peanut Butter




1 ¼ Cup                                 Organic All Purpose Flour (7 oz)

¼ Cup                                     Organic Oats (Rolled or Steel Cut) (1.4 oz)

¼ Cup                                     Organic Hulled Hemp Seeds (1.2 oz)



Mix wet and dry ingredients in a medium bowl until well incorporated. Flour table lightly & knead dough for 2 to 5 minutes – just enough so it holds together well and a little bit of gluten is developed.  Form dough into a 2” round log, wrap well in plastic wrap and refrigerate for ½ hour.  Cut dough log into ¼” pieces and place on a parchment lined baking sheet. (TIP: If you turn the dough log ¼ turn after each cut it’ll help keep its round shape.)


BAKE: 300 (F) Degree Oven for 30-40 minutes. Crackers should be light colored & crispy. Rotate halfway and cool on baking sheet (this will help them dry out even more) and store in airtight jar for up to one month.


SUBSTITUTION:  For an easy re-do you can substitute cheese (Parmesan works great) for the peanut butter - add sage, thyme or other tasty herb and a little salt & pepper and you’ll have a quick and delicious (& nutritionally dense) batch of Home-Made Cheese Crackers for snacks or dinner!  And if you are feeling really ambitions, before cutting the dough, you can roll the log into sesame seeds or suchlike for added crunch & protein.


Baking Sheet & Parchment


Plastic Wrap

Bowls & Mixing Spoon

Measuring Cup & Measuring Spoons

TIME: 15 minutes to mix & create dough log. 30 minutes in the fridge. 5 minutes to cut and layout. 30 minutes to bake. TOTAL: 1 hour, 20 min.



Fall is Falling!

It's a beautiful day here in Lakewood, Colorado. It's been raining on and off this morning & the trees are turning & the weather is cooling down!