1 00:00:00,200 --> 00:00:03,640 Speaker 1: Heard around the world on the iHeartRadio app, Apple Podcast 2 00:00:03,800 --> 00:00:07,040 Speaker 1: or wherever you get your podcast. It's Cannabis Talk one 3 00:00:07,080 --> 00:00:10,080 Speaker 1: on one with Blue and Jill Gron. Hello, welcome to 4 00:00:10,080 --> 00:00:12,400 Speaker 1: Cannabis Talk one on one, the world's number one source 5 00:00:12,440 --> 00:00:15,160 Speaker 1: for everything cannabis. Money is Blue. Alongside him is mister 6 00:00:15,240 --> 00:00:17,400 Speaker 1: Joe Grande and you are now tuned into the greatest 7 00:00:17,400 --> 00:00:20,160 Speaker 1: cannabis show on the planet. Yes you are, folks. Thank 8 00:00:20,160 --> 00:00:22,960 Speaker 1: you guys for your tuning into our podcast, Cannabis Talk 9 00:00:22,960 --> 00:00:25,200 Speaker 1: one on one and watching us online. If you're not 10 00:00:25,280 --> 00:00:27,760 Speaker 1: watching us today, it's a good one to watch because 11 00:00:27,760 --> 00:00:30,520 Speaker 1: we're cooking today. Blue, where are Cookie? I feel like 12 00:00:30,840 --> 00:00:33,199 Speaker 1: official cook right now with our aprons on it look 13 00:00:33,240 --> 00:00:35,000 Speaker 1: like an official you know we do. And thank you 14 00:00:35,000 --> 00:00:36,559 Speaker 1: guys for checking us out. Make sure you check out 15 00:00:36,520 --> 00:00:38,680 Speaker 1: our website, Cannabis Talk one on one dot com. We've 16 00:00:38,680 --> 00:00:40,479 Speaker 1: got so many great articles and blogs on there for 17 00:00:40,479 --> 00:00:42,199 Speaker 1: you to check out and give us a call anytime. 18 00:00:42,440 --> 00:00:45,839 Speaker 1: One eight hundred four twenty nineteen eighty. That's right, nineteen 19 00:00:45,840 --> 00:00:48,040 Speaker 1: eighty is the number. Check out our ig pages Cannabis 20 00:00:48,040 --> 00:00:49,640 Speaker 1: Talk one on one. Blue is at the number one. 21 00:00:49,680 --> 00:00:52,720 Speaker 1: Christopher row I am at Joe Grande fifty two. Make 22 00:00:52,760 --> 00:00:55,000 Speaker 1: sure you guys check us out and if you haven't 23 00:00:55,000 --> 00:00:57,240 Speaker 1: seen the latest edition at the Cannabis Talk magazine, it 24 00:00:57,360 --> 00:00:59,800 Speaker 1: has so many great articles and very cool stories on there. 25 00:01:00,080 --> 00:01:01,960 Speaker 1: Go get yourself a hard company day at a local 26 00:01:01,960 --> 00:01:04,319 Speaker 1: dispensary or smoke shop near you. If they don't have one, 27 00:01:04,560 --> 00:01:06,160 Speaker 1: make sure they hit us up and call us up 28 00:01:06,160 --> 00:01:08,560 Speaker 1: and ask them we can deliver them some there or 29 00:01:08,680 --> 00:01:10,640 Speaker 1: make sure we mail them out either way, or go 30 00:01:10,720 --> 00:01:13,840 Speaker 1: to the website Cannabis Talk Magazine dot com. On the 31 00:01:13,840 --> 00:01:16,080 Speaker 1: show today at the Cannabis Talk one on one campus, 32 00:01:16,080 --> 00:01:18,440 Speaker 1: we're in the studio kitchen and with our help, we 33 00:01:18,560 --> 00:01:21,520 Speaker 1: have the lovely guests from lorand Oils of course Blue 34 00:01:21,560 --> 00:01:23,920 Speaker 1: and myself. We're gonna be whipping up something exciting here 35 00:01:24,120 --> 00:01:27,000 Speaker 1: for you guys all to enjoy. And before we get started, 36 00:01:27,080 --> 00:01:29,000 Speaker 1: we're gonna tell you guys what ingredients you need to 37 00:01:29,040 --> 00:01:31,399 Speaker 1: grab so that you could actually cook with us, you 38 00:01:31,400 --> 00:01:33,800 Speaker 1: know what I mean. So we have Lorent Oils joining 39 00:01:33,880 --> 00:01:36,240 Speaker 1: us today. They're available in fifty one countries and is 40 00:01:36,280 --> 00:01:40,320 Speaker 1: best known for their concentrated professional strength, flavoring and essential 41 00:01:40,319 --> 00:01:44,039 Speaker 1: oils in addition to their vast flavoring options. Lorent Oils 42 00:01:44,040 --> 00:01:48,160 Speaker 1: products line encompasses a variety of candy making and baking supplies. 43 00:01:48,400 --> 00:01:51,680 Speaker 1: Let's not forget that nearly all their food products are 44 00:01:51,760 --> 00:01:55,800 Speaker 1: certified kosher, gluten free, no added sugars and are available 45 00:01:55,880 --> 00:01:59,520 Speaker 1: in retail and bulk sizes. Today. That being said, you guys, 46 00:01:59,520 --> 00:02:01,960 Speaker 1: it's entered reduced. Our next guests from the rand Oils 47 00:02:01,960 --> 00:02:05,600 Speaker 1: who will be guiding us through a great adventure of cooking. Heidi, 48 00:02:05,720 --> 00:02:10,399 Speaker 1: welcome to the show again, Babe. How are you? How 49 00:02:10,400 --> 00:02:12,960 Speaker 1: are you good? Good? Good? Thank you for coming on 50 00:02:12,960 --> 00:02:14,959 Speaker 1: the show with us. Before we get started and people 51 00:02:15,000 --> 00:02:17,200 Speaker 1: are listening, what should they get? I'm sure we're going 52 00:02:17,240 --> 00:02:19,480 Speaker 1: to write it up into in the description what they need, 53 00:02:19,639 --> 00:02:23,000 Speaker 1: but what should people have ingredients wise to cook along 54 00:02:23,040 --> 00:02:26,200 Speaker 1: with us during this podcast. Sure, So today we're going 55 00:02:26,240 --> 00:02:30,280 Speaker 1: to be making some gluten free scones using flavoring from 56 00:02:30,320 --> 00:02:34,280 Speaker 1: our new Natural's line. So for the base recipe, you're 57 00:02:34,280 --> 00:02:37,359 Speaker 1: going to need one in three quarters cup of all 58 00:02:37,440 --> 00:02:39,880 Speaker 1: purpose gluten free flour, and you want to use the 59 00:02:39,960 --> 00:02:43,799 Speaker 1: kind that does have zanth and gum in it, otherwise 60 00:02:43,880 --> 00:02:48,160 Speaker 1: it'll have a really rocky texture. It'll be a tough 61 00:02:48,200 --> 00:02:51,960 Speaker 1: baked good. Then you want two cups of almond flour, 62 00:02:52,480 --> 00:02:56,400 Speaker 1: two teaspoons of baking powder, a half a teaspoon of salt, 63 00:02:57,080 --> 00:03:00,240 Speaker 1: one cup of cold butter, and you want that cube up. 64 00:03:00,520 --> 00:03:03,520 Speaker 1: And then we have three quarters cup of buttermilk, a 65 00:03:03,639 --> 00:03:08,240 Speaker 1: quarter cup of sugar, one egg. And then I like 66 00:03:08,400 --> 00:03:13,040 Speaker 1: to use freeze dried fruit, so you want about a 67 00:03:13,120 --> 00:03:18,440 Speaker 1: half cup to three quarters. I'm using a mixture of strawberries, apple, 68 00:03:18,639 --> 00:03:22,040 Speaker 1: blueberries in peaches. And then of course we're going to 69 00:03:22,160 --> 00:03:26,000 Speaker 1: need our flavoring. I'm going to be using the peach 70 00:03:26,120 --> 00:03:29,760 Speaker 1: from our new Natural's line for the icing. Once it's 71 00:03:29,800 --> 00:03:33,000 Speaker 1: baked down the road, we're gonna need some bake it 72 00:03:33,080 --> 00:03:35,840 Speaker 1: or some confection or sugar, some half and half, and 73 00:03:35,960 --> 00:03:39,680 Speaker 1: I'm gonna mix our natural peach flavor with our almond 74 00:03:39,680 --> 00:03:42,520 Speaker 1: bakery emulsion. And then of course you'll need some tools, 75 00:03:43,320 --> 00:03:46,840 Speaker 1: a baking sheet line with parchment paper, a good mixing bowl, 76 00:03:47,400 --> 00:03:51,640 Speaker 1: a bench scraper, a little whisk, a pastry brush for 77 00:03:51,720 --> 00:03:55,440 Speaker 1: brushing some egg onto the scones before they go into 78 00:03:55,480 --> 00:03:59,000 Speaker 1: the oven. But pretty simple stuff. Well I love it 79 00:03:59,040 --> 00:04:02,160 Speaker 1: sounds a little more complicated, you know what I mean. 80 00:04:02,480 --> 00:04:04,160 Speaker 1: I'm all you called that zipp on, and I'm like, 81 00:04:04,160 --> 00:04:06,960 Speaker 1: oh boy, do we have all that stuff here? Do 82 00:04:07,080 --> 00:04:08,920 Speaker 1: we do all this already? We already went together, so 83 00:04:09,240 --> 00:04:11,720 Speaker 1: we're ready. We're already worked to ready. Ready. Okay, we'll 84 00:04:11,760 --> 00:04:14,000 Speaker 1: walk us through us. What are we doing first? Wait? 85 00:04:14,080 --> 00:04:16,560 Speaker 1: How do you let me say this? Is that if 86 00:04:16,560 --> 00:04:19,560 Speaker 1: we can get through this, you at home can definitely 87 00:04:19,600 --> 00:04:26,400 Speaker 1: get through this because Joe definitely have no cooks than 88 00:04:26,440 --> 00:04:29,119 Speaker 1: bakers like that. I mean, when you say all these 89 00:04:29,279 --> 00:04:31,960 Speaker 1: ingredients and everything you're saying Heidi, I'm like, oh boy, 90 00:04:32,040 --> 00:04:34,359 Speaker 1: what are we doing here? I get nervous. I'm not 91 00:04:34,360 --> 00:04:37,760 Speaker 1: gonna lie. I'm a nervous foundational recipe. And once you 92 00:04:37,880 --> 00:04:41,200 Speaker 1: get just like the the baking part of it down, 93 00:04:41,400 --> 00:04:44,200 Speaker 1: it's nice because you can swatch in or switch in 94 00:04:44,279 --> 00:04:49,000 Speaker 1: and out flavors, different types of fruit frostings, so you'll 95 00:04:49,080 --> 00:04:51,680 Speaker 1: you'll be a master of it no time. I'm a 96 00:04:51,720 --> 00:04:54,520 Speaker 1: master at just looking at Lorento oils dot com because 97 00:04:54,680 --> 00:04:57,400 Speaker 1: I see all the recipes there and they just have 98 00:04:57,440 --> 00:05:00,440 Speaker 1: a bunch of new recipes, recipes with video, those hard 99 00:05:00,480 --> 00:05:04,320 Speaker 1: candy recipes, candy recipes, baked good recipes, ice cream and 100 00:05:04,360 --> 00:05:07,320 Speaker 1: beverage recipes, just you name it, they got it. So 101 00:05:07,560 --> 00:05:09,640 Speaker 1: if you're in for holiday items, you can go look 102 00:05:09,680 --> 00:05:12,119 Speaker 1: at that. But those that are listening, we're gonna walk 103 00:05:12,160 --> 00:05:15,680 Speaker 1: you through scones today. What is the first step that 104 00:05:15,720 --> 00:05:18,360 Speaker 1: we need to do? Heidi? All right, So in our 105 00:05:19,080 --> 00:05:22,200 Speaker 1: medium sized bowl, we're going to add one and three 106 00:05:22,279 --> 00:05:25,320 Speaker 1: quarters cup of the all purpose gluten free flower. Again, 107 00:05:25,440 --> 00:05:29,440 Speaker 1: I'm using the kind that has zamthing gum. Since we're 108 00:05:29,600 --> 00:05:34,000 Speaker 1: making this a gluten free recipe. Zamthingum kind of replaces 109 00:05:34,040 --> 00:05:39,920 Speaker 1: that elasticity that is absent when you're working in gluten 110 00:05:39,960 --> 00:05:42,359 Speaker 1: free baking. So we're going to add that to the 111 00:05:42,400 --> 00:05:48,359 Speaker 1: bowl along with two cups of the almond flower. And 112 00:05:48,400 --> 00:05:51,560 Speaker 1: then we're going to add two teaspoons of baking powder 113 00:05:53,440 --> 00:05:56,960 Speaker 1: and then a half a teaspoon of salt, and then 114 00:05:57,160 --> 00:06:02,000 Speaker 1: give that a good whisk. For those that don't know 115 00:06:02,040 --> 00:06:06,240 Speaker 1: what whiskey means, it's basically mixing it all together. Yeah, 116 00:06:06,480 --> 00:06:10,320 Speaker 1: just win again, so there aren't clumps of one type 117 00:06:10,360 --> 00:06:13,839 Speaker 1: of flower over another. You don't have to go too crazy. 118 00:06:18,040 --> 00:06:20,880 Speaker 1: Keep us here. He's got this covered. He's already done 119 00:06:20,880 --> 00:06:25,279 Speaker 1: it for those at home. He's been practicing. Yeah, has 120 00:06:25,320 --> 00:06:28,520 Speaker 1: turned out really nice. They look good, Thank you, thank 121 00:06:28,560 --> 00:06:31,160 Speaker 1: you baked them earlier. So actually we just let her 122 00:06:31,160 --> 00:06:33,839 Speaker 1: bake it and watching her do it. We've already done it. 123 00:06:33,960 --> 00:06:38,359 Speaker 1: Go ahead, offside, but yeah, solar is gonna do what 124 00:06:38,400 --> 00:06:40,159 Speaker 1: he said, go ahead. I got the flower that was 125 00:06:40,200 --> 00:06:43,280 Speaker 1: a out or a cup in a quarter of flowers 126 00:06:43,360 --> 00:06:45,840 Speaker 1: up in three quarters of a cup, three quarters of 127 00:06:45,880 --> 00:06:48,760 Speaker 1: three quarters of a cup of flower. Let's do it. 128 00:06:48,800 --> 00:06:54,080 Speaker 1: That's to the three slash four mark. Baking it, cooking 129 00:06:54,080 --> 00:06:58,680 Speaker 1: it and whisking it up. Yeah, here a flower or 130 00:07:00,080 --> 00:07:05,360 Speaker 1: beautiful that with the baking powder that was two teaspoons, 131 00:07:05,400 --> 00:07:09,720 Speaker 1: was it? Yeah? You can eyeball this. Oh yeah, you 132 00:07:09,760 --> 00:07:13,800 Speaker 1: know that's the real style in our industry, if you know, 133 00:07:13,880 --> 00:07:17,360 Speaker 1: you know, sometimes you know, measuring device isn't always available, 134 00:07:17,720 --> 00:07:20,080 Speaker 1: so right there, yeah, I would agree. How much salt 135 00:07:20,080 --> 00:07:25,040 Speaker 1: do you say? Half a teaspoon? Okay, half a tea spoon. Yep, 136 00:07:29,040 --> 00:07:33,480 Speaker 1: there it's gonna be a salty. Yeah. We got a flower, 137 00:07:33,800 --> 00:07:38,800 Speaker 1: almond flower, cups of flower, two cups of almond flower. 138 00:07:42,600 --> 00:07:44,920 Speaker 1: Everyone at home, you should be baking with us. Listen 139 00:07:44,920 --> 00:07:48,040 Speaker 1: to the baking podcast here with the reine oils. For real. 140 00:07:48,480 --> 00:07:51,280 Speaker 1: This is gonna be amazing. I can't wait to eat them? 141 00:07:52,680 --> 00:07:55,880 Speaker 1: How much little hesitant on it? I want to eat 142 00:07:55,920 --> 00:08:02,040 Speaker 1: it easy? And then are we with in this? What 143 00:08:02,120 --> 00:08:04,200 Speaker 1: else we got? We got the Alma four, the baking pot? 144 00:08:06,240 --> 00:08:13,560 Speaker 1: How much butter? No egg na gat? Okay not? Yeah? 145 00:08:13,600 --> 00:08:17,480 Speaker 1: So with this butter I found, uh, you kind of 146 00:08:17,480 --> 00:08:20,080 Speaker 1: gotta get you know, creative with it? Right? Um, I'm 147 00:08:20,080 --> 00:08:21,800 Speaker 1: sure people like to cut it up and slice it up. 148 00:08:21,840 --> 00:08:23,480 Speaker 1: I've seen people do it with their hands, you know, 149 00:08:23,520 --> 00:08:26,840 Speaker 1: and stuff too as well. Right, yep, you're gonna throw 150 00:08:26,880 --> 00:08:29,000 Speaker 1: the cold butter in there. I like to cut it 151 00:08:29,080 --> 00:08:32,760 Speaker 1: up first in little cubes, just because it makes it easier. 152 00:08:33,080 --> 00:08:35,520 Speaker 1: But if you have a pastry cutter or I'm just 153 00:08:35,559 --> 00:08:38,600 Speaker 1: gonna use my hands, you want to just really press 154 00:08:38,720 --> 00:08:42,400 Speaker 1: the flowers into the butter, and you're trying to create 155 00:08:42,600 --> 00:08:46,600 Speaker 1: kind of like a crumbling mixture, just getting all of 156 00:08:46,640 --> 00:08:54,160 Speaker 1: that butter nice and encoated into the flower. Okay, so 157 00:08:54,320 --> 00:08:56,319 Speaker 1: many Honest when I made this this morning, how it 158 00:08:56,360 --> 00:08:57,599 Speaker 1: didn't make sense to me? I was like, how is 159 00:08:57,640 --> 00:09:01,120 Speaker 1: this going to make a scone? But then I don't know, 160 00:09:01,280 --> 00:09:04,360 Speaker 1: just it's it's because you want, right, I mean, I 161 00:09:04,840 --> 00:09:07,959 Speaker 1: want to be kind of funny because you want those 162 00:09:07,960 --> 00:09:10,480 Speaker 1: pockets of butter to work with the flowers, so it's 163 00:09:10,559 --> 00:09:15,560 Speaker 1: nice and flaky again and tender. And let me jump 164 00:09:15,600 --> 00:09:18,520 Speaker 1: to cannabis. Do we do we add any? If someone's 165 00:09:18,559 --> 00:09:21,480 Speaker 1: at home going? When do I infuse this? Do you 166 00:09:21,559 --> 00:09:24,079 Speaker 1: do it? Yes? This is an awesome if you want 167 00:09:24,120 --> 00:09:26,720 Speaker 1: to infuse it, because there's a whole stick of butter 168 00:09:26,760 --> 00:09:30,599 Speaker 1: in it. So if you wanted to do all infused 169 00:09:30,679 --> 00:09:34,880 Speaker 1: butter or partial infused butter and regular butter, now is 170 00:09:34,920 --> 00:09:37,440 Speaker 1: the time to do that. So you can use your 171 00:09:37,480 --> 00:09:41,320 Speaker 1: infused butter if you have it at this moment right now. Yes. Cool. 172 00:09:41,360 --> 00:09:44,600 Speaker 1: So I'm gonna take the Cali Effects coconut Villa Vanilla 173 00:09:44,679 --> 00:09:48,720 Speaker 1: full spectrum, hep axchect food and beverage booster. So any 174 00:09:48,720 --> 00:09:50,720 Speaker 1: of those who out there who are just looking, hey, 175 00:09:50,760 --> 00:09:53,000 Speaker 1: what's the next step. We got the Cali effects food 176 00:09:53,000 --> 00:09:55,480 Speaker 1: and beverage booster. Then this is the coconut. They make 177 00:09:55,520 --> 00:09:59,040 Speaker 1: all different types of flavors. They got awesome beverages, little 178 00:09:59,040 --> 00:10:01,520 Speaker 1: food and hands just like this for you know, things 179 00:10:01,559 --> 00:10:03,160 Speaker 1: like this. You know, some people don't like making the 180 00:10:03,160 --> 00:10:05,000 Speaker 1: canny butter. Some people think it's you know, an extra 181 00:10:05,080 --> 00:10:09,719 Speaker 1: lu What is that exactly? Is that? This is just yeah, yeah, 182 00:10:09,720 --> 00:10:12,560 Speaker 1: if you have a milligrams of hemp per this bottle, correct, 183 00:10:13,760 --> 00:10:18,200 Speaker 1: So that just like a tincture, just dropping. Yep, we'll 184 00:10:18,200 --> 00:10:23,079 Speaker 1: do a drop. What do you guys think too? Drops there? 185 00:10:28,080 --> 00:10:34,120 Speaker 1: Only that's good. We're not gonna We're not gonna go. 186 00:10:34,760 --> 00:10:37,160 Speaker 1: Let's take a break, Heidi. Once you whisk this together, 187 00:10:37,280 --> 00:10:40,800 Speaker 1: is this the base? Um, We're gonna add the sugar, 188 00:10:40,920 --> 00:10:44,120 Speaker 1: the butter milk, um in the flat, the flavoring, and 189 00:10:44,400 --> 00:10:47,880 Speaker 1: the freeze dried fruit. Still okay, So let's add that 190 00:10:47,920 --> 00:10:53,880 Speaker 1: real quick sugar sugar in. That's a quarter cup of sugar, 191 00:10:54,800 --> 00:10:57,400 Speaker 1: and then I'm going to just so i can get 192 00:10:57,440 --> 00:11:00,760 Speaker 1: this um mixed in more evenly. I'm gonna add my 193 00:11:00,840 --> 00:11:03,800 Speaker 1: flavoring to the buttermilk and then stir that in. So 194 00:11:04,200 --> 00:11:08,640 Speaker 1: I'm working with our new Natural's line, which is about 195 00:11:08,679 --> 00:11:11,960 Speaker 1: twice the strength of a traditional extract. So I'm gonna 196 00:11:12,040 --> 00:11:15,320 Speaker 1: go with one and a half tea spoons of that 197 00:11:16,160 --> 00:11:20,640 Speaker 1: not that much, and then I'm gonna give it a 198 00:11:20,679 --> 00:11:22,560 Speaker 1: little bit of a stir and then i'm gonna pour 199 00:11:22,600 --> 00:11:25,920 Speaker 1: it right in there. And then I'll use a spatula 200 00:11:26,000 --> 00:11:28,360 Speaker 1: to work it all in, and then I'll pull in 201 00:11:28,559 --> 00:11:36,000 Speaker 1: the freeze dried fruit that is whisky together very nice. Yeah, 202 00:11:36,080 --> 00:11:38,280 Speaker 1: look a lot nicer than ours at the moment. But 203 00:11:38,360 --> 00:11:40,160 Speaker 1: we're coming right behind you. I think we're just a 204 00:11:40,160 --> 00:11:44,520 Speaker 1: few steps here. Hid, How was it a two and 205 00:11:44,559 --> 00:11:48,040 Speaker 1: a half cups of the almond or the butter cream? Buttermilk? 206 00:11:48,640 --> 00:11:54,800 Speaker 1: Three quarters cup? Three quarters of the cup? Okay, panch 207 00:11:54,840 --> 00:11:58,760 Speaker 1: barcelar boy? Be I almost sold you background, I gotta, 208 00:11:59,080 --> 00:12:01,440 Speaker 1: I really do tell you know, it's funny. You know, 209 00:12:01,440 --> 00:12:03,160 Speaker 1: it's like it's got the same blueprint. You know, if 210 00:12:03,160 --> 00:12:06,760 Speaker 1: you can make stones, you can make dream boys. Now 211 00:12:06,760 --> 00:12:10,480 Speaker 1: it's looking come and look it's looking better. Wait, let's 212 00:12:10,480 --> 00:12:18,000 Speaker 1: getting stuck on. Just keep whisk whiskers now look as 213 00:12:18,000 --> 00:12:20,600 Speaker 1: good as yours, Heidi. It's starting to smell good though. 214 00:12:21,200 --> 00:12:24,920 Speaker 1: He smells very good. You're gonna turn out great. What 215 00:12:25,000 --> 00:12:28,080 Speaker 1: do we add next? Okay, then you'll add your chopped 216 00:12:28,120 --> 00:12:31,840 Speaker 1: up freeze dride fruit, chopped up freeze dride. Should we 217 00:12:31,880 --> 00:12:39,320 Speaker 1: have got the oven ready as well? Oh? Yep? Three five, 218 00:12:39,480 --> 00:12:44,120 Speaker 1: three seventy five, good call, Joe. Look at this, it's 219 00:12:44,120 --> 00:12:48,160 Speaker 1: starting look amazing. Whisk away put the rest of that 220 00:12:48,160 --> 00:12:49,760 Speaker 1: butter in there. You can never use enough butter. Might 221 00:12:49,800 --> 00:12:53,360 Speaker 1: be getting it just had all that butter. Let's take 222 00:12:53,400 --> 00:12:55,280 Speaker 1: a break. We're gonna come right back real quick and 223 00:12:55,400 --> 00:12:58,240 Speaker 1: add the fruits and get things ready to put these 224 00:12:58,280 --> 00:13:00,360 Speaker 1: in a scone order. I don't know how we're gonna 225 00:13:00,360 --> 00:13:02,760 Speaker 1: do that. It's Cannabis Talk one oh one with Heidi 226 00:13:02,840 --> 00:13:05,200 Speaker 1: of course from the rand Oils. We'll be right back 227 00:13:05,240 --> 00:13:10,240 Speaker 1: after this break. We'll be right back with Cannabis Talk 228 00:13:10,280 --> 00:13:20,800 Speaker 1: one oh one. Welcome back to Cannabis Talk one oh one. 229 00:13:21,280 --> 00:13:25,000 Speaker 1: Know what time it is? Rights decaira Diame Industries finding 230 00:13:25,080 --> 00:13:27,800 Speaker 1: the California, Arizona and Oklahoma. Find them online at Diame 231 00:13:27,800 --> 00:13:31,559 Speaker 1: Industries dot com on ig dime dot industries. We have 232 00:13:31,679 --> 00:13:34,040 Speaker 1: Heidi from the rand Oils with us as we're doing 233 00:13:34,080 --> 00:13:38,480 Speaker 1: a cooking show in our beautiful cookie segment kitchen here 234 00:13:38,600 --> 00:13:41,040 Speaker 1: at the Cannabis Talk one oh on campus. We've already 235 00:13:41,040 --> 00:13:44,440 Speaker 1: whipped it together. We've got all these wonderful ingredients so 236 00:13:44,520 --> 00:13:47,880 Speaker 1: far in here. If you wanted to add your infused cannabis, 237 00:13:47,920 --> 00:13:50,000 Speaker 1: you already did it with the butter, or feel free 238 00:13:50,000 --> 00:13:51,680 Speaker 1: to add whatever else you want to add into it. 239 00:13:51,800 --> 00:13:55,560 Speaker 1: Some CBD, some whatever else. And then now what's next? Heidi? 240 00:13:56,520 --> 00:13:58,560 Speaker 1: All right, so you want to gather your dough and 241 00:13:58,679 --> 00:14:01,079 Speaker 1: kind of make it into a ball. It'll be easier 242 00:14:01,080 --> 00:14:06,800 Speaker 1: to get out onto your parchment line sheet, and then 243 00:14:06,960 --> 00:14:09,480 Speaker 1: you can either throw a little bit of the flower down, 244 00:14:10,520 --> 00:14:13,480 Speaker 1: but the parchment usually does a good enough job of 245 00:14:13,640 --> 00:14:16,320 Speaker 1: not sticking too hard, and then you're gonna just kind 246 00:14:16,320 --> 00:14:20,680 Speaker 1: of press it into a nine inch round. Nice. Look 247 00:14:20,680 --> 00:14:24,360 Speaker 1: at solar doing so well. Blue too. Solar's looks a 248 00:14:24,400 --> 00:14:27,400 Speaker 1: lot better than blue. So don't you start, Joe. I'm 249 00:14:27,440 --> 00:14:31,360 Speaker 1: just saying Solar's. Look at how round Solar's looks amazing. 250 00:14:31,560 --> 00:14:35,320 Speaker 1: Your looks like my puppy had a bad stomach. I 251 00:14:35,360 --> 00:14:37,480 Speaker 1: think you put Did you put powder on your half? No? Yeah, 252 00:14:37,480 --> 00:14:39,680 Speaker 1: so I was gonna huh no, we dip him in 253 00:14:39,680 --> 00:14:42,560 Speaker 1: the powder. Yeah, dip a little bit in the powder. Right, Hide. 254 00:14:42,600 --> 00:14:45,800 Speaker 1: You can add a little bit of the flower if 255 00:14:45,840 --> 00:14:50,600 Speaker 1: you want to, and just set it on a cooking tray. Yep, 256 00:14:51,360 --> 00:14:53,960 Speaker 1: she like, I got here, I got all the powder 257 00:14:54,000 --> 00:14:56,440 Speaker 1: on the cooking tray. Here, we got our dough baked. 258 00:14:56,840 --> 00:14:58,360 Speaker 1: This you can just throw on there. When I was 259 00:14:58,400 --> 00:15:00,200 Speaker 1: doing hid, you was just kind of rolling it around, 260 00:15:00,200 --> 00:15:02,080 Speaker 1: make sure it gets all the love the flower love. 261 00:15:02,640 --> 00:15:05,560 Speaker 1: And now these don't look like they're falling a party 262 00:15:05,560 --> 00:15:07,520 Speaker 1: any We're almost kind of like little Mochi balls as 263 00:15:07,560 --> 00:15:11,640 Speaker 1: far as texture, and they're just ready to PLoP on there. Well, 264 00:15:11,640 --> 00:15:14,520 Speaker 1: I'll tell you what, mine's gonna taste just as good 265 00:15:14,560 --> 00:15:17,880 Speaker 1: as his. Joe, Well, I'm gonna have to get one 266 00:15:17,880 --> 00:15:19,600 Speaker 1: of these good balls to all the crap I'm talking. 267 00:15:21,480 --> 00:15:24,840 Speaker 1: How many does this usually make? Heidi? Um? This makes 268 00:15:24,960 --> 00:15:28,040 Speaker 1: eight usually. The way I kind of portioned them out, 269 00:15:28,080 --> 00:15:31,600 Speaker 1: I roll it into um, a big round like this, 270 00:15:31,720 --> 00:15:37,760 Speaker 1: and then I cut it into like five shapes. And 271 00:15:37,800 --> 00:15:40,040 Speaker 1: then just so I can make sure all of the 272 00:15:40,200 --> 00:15:44,200 Speaker 1: edges get nice and brown, I'll separate the pie shapes 273 00:15:44,280 --> 00:15:47,440 Speaker 1: and kind of pull them away from each other. Damn, 274 00:15:47,440 --> 00:15:49,440 Speaker 1: that's a little big there, Joe. After they call me 275 00:15:49,480 --> 00:15:53,880 Speaker 1: grande four, I only make big scones. What did you? 276 00:15:54,000 --> 00:15:55,760 Speaker 1: What do you have going there? How come years look 277 00:15:55,800 --> 00:15:58,920 Speaker 1: so cool? She did them in post so you can 278 00:15:59,040 --> 00:16:00,880 Speaker 1: you can actually, Okay, so don't have to be just 279 00:16:00,920 --> 00:16:02,920 Speaker 1: little like balls. You can make like little shapes out 280 00:16:02,960 --> 00:16:07,040 Speaker 1: of them, especially were making one of the easier ways 281 00:16:07,120 --> 00:16:11,000 Speaker 1: of doing it. And kind of making them even portions 282 00:16:11,160 --> 00:16:17,360 Speaker 1: rather than um individually, especially if you're going to infuse 283 00:16:17,440 --> 00:16:19,320 Speaker 1: them and you want to make sure everybody's got the 284 00:16:19,400 --> 00:16:22,640 Speaker 1: same milligrams. This is kind of maybe a little bit easier, 285 00:16:24,680 --> 00:16:27,560 Speaker 1: but I'm going to do that and separate them on 286 00:16:27,640 --> 00:16:30,760 Speaker 1: the sheet so that way when they bake, the all 287 00:16:30,800 --> 00:16:33,440 Speaker 1: of the sides are getting browned, rather than being in 288 00:16:33,560 --> 00:16:37,480 Speaker 1: one one mask where the edges might stay a little 289 00:16:37,520 --> 00:16:42,080 Speaker 1: bit more raw. And then our next step is we're 290 00:16:42,120 --> 00:16:45,960 Speaker 1: going to take our egg and beat it, because we're 291 00:16:45,960 --> 00:16:47,600 Speaker 1: going to do a little bit of an egg wash 292 00:16:47,680 --> 00:16:52,400 Speaker 1: before we throw it in the oven. What does that mean? 293 00:16:52,440 --> 00:16:56,240 Speaker 1: Agg wash? Um, We're just taking a beaten egg and 294 00:16:56,240 --> 00:16:58,600 Speaker 1: then with a pastry brush, we're gonna go over the 295 00:16:58,760 --> 00:17:01,760 Speaker 1: entire pastry with the egg and it'll help it give 296 00:17:01,800 --> 00:17:06,920 Speaker 1: it kind of a nice shiny browning. You know, I'll 297 00:17:06,960 --> 00:17:09,680 Speaker 1: tell you what, I'm really enjoying this. It's fun, isn't 298 00:17:09,680 --> 00:17:12,760 Speaker 1: It's really a good time. Yeah, thank you. It's honestly 299 00:17:12,800 --> 00:17:16,480 Speaker 1: like when they say, you know, baking releases those endorphins. 300 00:17:16,600 --> 00:17:21,520 Speaker 1: You know, it's really true therapeutic. It's therapeutic, it's physical. Um, 301 00:17:21,560 --> 00:17:23,280 Speaker 1: you learn a lot you know, I didn't know. I 302 00:17:23,320 --> 00:17:24,840 Speaker 1: mean it seems like if I saw these items in 303 00:17:24,840 --> 00:17:26,479 Speaker 1: the store, I wouldn't think I can make an awesome 304 00:17:26,480 --> 00:17:32,199 Speaker 1: pastry and they smell amazing. Um. On our end, we 305 00:17:32,280 --> 00:17:34,400 Speaker 1: literally made a little bit more fun, you know, thanks 306 00:17:34,440 --> 00:17:45,760 Speaker 1: to good people like Helly effects So. And then if 307 00:17:45,760 --> 00:17:49,080 Speaker 1: you wanted to um once the eggwash is on, if 308 00:17:49,080 --> 00:17:52,000 Speaker 1: you wanted to top it with them, a little bit 309 00:17:52,040 --> 00:17:55,560 Speaker 1: more of the freeze dried fruit or some sliced almonds, 310 00:17:55,640 --> 00:17:57,640 Speaker 1: you could do that. And that egg wasash will help 311 00:17:57,680 --> 00:18:02,159 Speaker 1: it stick a little bit better. Nice, use that to 312 00:18:02,200 --> 00:18:11,399 Speaker 1: put this on top. Go ahead, beach barcelar, see it. 313 00:18:14,600 --> 00:18:18,119 Speaker 1: How do you're much better cook than we are? Yours 314 00:18:18,160 --> 00:18:21,560 Speaker 1: look a little bit better. I've done this a time 315 00:18:21,680 --> 00:18:25,359 Speaker 1: or two. And for those that are wanting to cook 316 00:18:25,359 --> 00:18:27,720 Speaker 1: and learn, I mean this is kind of like a 317 00:18:27,800 --> 00:18:33,199 Speaker 1: breakfast style. You got eggs, you've got it's not too sweet, 318 00:18:33,400 --> 00:18:37,320 Speaker 1: so you're not getting too much sugar with your breakfast. 319 00:18:38,240 --> 00:18:40,960 Speaker 1: And again we use the peach flavoring, which is that 320 00:18:41,040 --> 00:18:44,960 Speaker 1: that guy right there? But I mean you can get creative. Um. 321 00:18:45,000 --> 00:18:47,080 Speaker 1: I mean, look all the flavors we got, you know, 322 00:18:47,200 --> 00:18:53,119 Speaker 1: watermeloona um, red velvet, a red velvet scone I think 323 00:18:53,160 --> 00:18:57,000 Speaker 1: would be the business. All these favors too as well. Actually, 324 00:18:57,040 --> 00:18:59,359 Speaker 1: speaking of cocktails and all that. Um, we are going 325 00:18:59,400 --> 00:19:02,119 Speaker 1: to be talking something in the next segment too as well, 326 00:19:02,320 --> 00:19:06,679 Speaker 1: as soon as we carve up. So once you prep this, 327 00:19:07,320 --> 00:19:09,280 Speaker 1: you just put that on them. You put the egg, 328 00:19:09,359 --> 00:19:12,680 Speaker 1: you put some frozen fruit, possibly some almonds, maybe some raisins, 329 00:19:12,680 --> 00:19:14,200 Speaker 1: whatever it is that you want to put on there. 330 00:19:14,560 --> 00:19:17,399 Speaker 1: And then what's the next step, Heidi, as you were still, um, 331 00:19:17,720 --> 00:19:20,080 Speaker 1: So you're gonna throw them in the oven. You're gonna 332 00:19:20,119 --> 00:19:22,679 Speaker 1: cook them for about twenty two twenty five minutes, just 333 00:19:22,880 --> 00:19:25,280 Speaker 1: until they're brown and they have a hollow sound when 334 00:19:25,320 --> 00:19:30,280 Speaker 1: you tap them. Wow. Oh, kind of like a solar's head. Joe, 335 00:19:31,800 --> 00:19:33,600 Speaker 1: what do you think, she said, kind of like your head. 336 00:19:33,640 --> 00:19:36,120 Speaker 1: I can't believe you save it about you. Well, you guys, 337 00:19:36,160 --> 00:19:38,240 Speaker 1: we're gonna take a break real quick. If you're falling 338 00:19:38,280 --> 00:19:40,000 Speaker 1: along with us, you're getting ready to put him in 339 00:19:40,040 --> 00:19:43,119 Speaker 1: the oven yourself, and hopefully you'll put this on pause 340 00:19:43,160 --> 00:19:45,479 Speaker 1: and go put it in the oven. Take about twenty 341 00:19:45,520 --> 00:19:48,080 Speaker 1: two minutes, she said, in that oven, and we'll be 342 00:19:48,160 --> 00:19:51,840 Speaker 1: right back after this break. We'll be right back with 343 00:19:52,000 --> 00:20:03,200 Speaker 1: Cannabis Talk one oh one. Welcome back to Cannabis Talk 344 00:20:03,200 --> 00:20:05,520 Speaker 1: one oh one. You're typical into some special folks. When 345 00:20:05,520 --> 00:20:07,560 Speaker 1: it comes to infuse products. The flavor your taste should 346 00:20:07,600 --> 00:20:09,760 Speaker 1: be just as enjoyable as the feeling you experienced. Visit 347 00:20:09,800 --> 00:20:13,000 Speaker 1: the website Lorento Oils dot com. As we are doing 348 00:20:13,640 --> 00:20:16,879 Speaker 1: this with Heidi from Lorento Oils, we are baking and 349 00:20:17,119 --> 00:20:19,080 Speaker 1: blue and Solar. I think you guys did a much 350 00:20:19,119 --> 00:20:20,919 Speaker 1: better job than I expect. If you guys to do it, 351 00:20:21,240 --> 00:20:23,440 Speaker 1: I don't know about our eggs. And how does that look? Heidi? 352 00:20:23,520 --> 00:20:25,880 Speaker 1: Does that look okay? Look great? Yeah, you guys did 353 00:20:25,880 --> 00:20:28,720 Speaker 1: a good job. I mean exactly, go to put it 354 00:20:28,720 --> 00:20:31,359 Speaker 1: in there, Solar. So so now that we've baked this, 355 00:20:31,480 --> 00:20:34,359 Speaker 1: you guys have all joined us, hopefully listening. We're putting 356 00:20:34,359 --> 00:20:36,119 Speaker 1: it in the oven. You got yours in the oven. 357 00:20:37,000 --> 00:20:39,600 Speaker 1: We actually have something that's been in the oven, and 358 00:20:39,800 --> 00:20:42,880 Speaker 1: we made them earlier, so I believe we're pulling them 359 00:20:42,880 --> 00:20:47,000 Speaker 1: out now. Look at this. You have yours done two Heidi, 360 00:20:47,040 --> 00:20:49,240 Speaker 1: for if hers look a lot better than ye oh 361 00:20:49,280 --> 00:20:54,480 Speaker 1: my god, look at these. Let's show the camera Slar. 362 00:20:57,000 --> 00:20:59,520 Speaker 1: Those look like biscuits. You put eggs on top about 363 00:20:59,520 --> 00:21:02,560 Speaker 1: two solar. If you put eggs on you did the 364 00:21:02,560 --> 00:21:06,840 Speaker 1: whole thing again. There's the mic over here. You've got 365 00:21:06,840 --> 00:21:08,560 Speaker 1: to talk on it. Come over here. What do you 366 00:21:08,560 --> 00:21:13,119 Speaker 1: say either, nice little golden color. It's you know, the 367 00:21:13,160 --> 00:21:15,480 Speaker 1: egg helps that cook. That outer checks your two as well. 368 00:21:15,520 --> 00:21:17,680 Speaker 1: That's how you get golden. That's how the flour keeps 369 00:21:17,800 --> 00:21:20,080 Speaker 1: baking two as well. So you're baking. You're baking again. 370 00:21:20,119 --> 00:21:26,720 Speaker 1: It's really fun. The phenomenal salar we just put in 371 00:21:26,760 --> 00:21:28,840 Speaker 1: the Okay, let's put these up there. So now now 372 00:21:28,840 --> 00:21:31,360 Speaker 1: what's the next step? Party just eat. So now we're 373 00:21:31,400 --> 00:21:34,439 Speaker 1: gonna make an icing it. You want your confection or sugar, 374 00:21:35,040 --> 00:21:38,639 Speaker 1: and you can either use whole milk or um. You 375 00:21:38,680 --> 00:21:41,760 Speaker 1: could use lemon juice or orange juice. I like going 376 00:21:41,800 --> 00:21:43,800 Speaker 1: with half and half, and you just need a little 377 00:21:43,840 --> 00:21:46,760 Speaker 1: bit um. You kind of want to work for consistency, 378 00:21:46,920 --> 00:21:50,080 Speaker 1: so always start with a little bit and add more UM. 379 00:21:50,119 --> 00:21:52,359 Speaker 1: I like the frosting to be a little bit thicker 380 00:21:52,440 --> 00:21:55,560 Speaker 1: so it has more of a dramatic look to it. UM. 381 00:21:55,680 --> 00:21:58,679 Speaker 1: The drizzle stands out. It's just going to mix that 382 00:21:58,760 --> 00:22:01,760 Speaker 1: in really good UM and then You can also add 383 00:22:01,800 --> 00:22:04,199 Speaker 1: any kind of flavoring to this as well, if you 384 00:22:04,280 --> 00:22:08,360 Speaker 1: wanted to bring that infusion back. It sounds like you've 385 00:22:08,400 --> 00:22:11,639 Speaker 1: got something that'll that'll mix down really nice in this 386 00:22:11,960 --> 00:22:16,600 Speaker 1: from Cali effects, so you can add that to the icing. Um. 387 00:22:16,720 --> 00:22:18,760 Speaker 1: I'm going to just throw in a little bit of 388 00:22:18,920 --> 00:22:23,200 Speaker 1: the peg free um peach flavor and then I'm going 389 00:22:23,359 --> 00:22:26,240 Speaker 1: to compliment that with just a little bit of our 390 00:22:26,280 --> 00:22:32,240 Speaker 1: almond bakery emulsion. M hm. Oh, we have the sugar 391 00:22:32,280 --> 00:22:39,760 Speaker 1: powder two, We have a that and just get it 392 00:22:39,800 --> 00:22:43,080 Speaker 1: mixed really good, so all of that powder sugars nice 393 00:22:43,119 --> 00:22:49,879 Speaker 1: and dissolves. You don't have any clumps. That is looking 394 00:22:50,040 --> 00:22:56,040 Speaker 1: amazing idea. And I can go wrong with powder sugar 395 00:22:56,359 --> 00:22:58,439 Speaker 1: and the way the way you have yours make it 396 00:22:58,480 --> 00:23:02,600 Speaker 1: look so much more desire boy, I think those little, 397 00:23:02,760 --> 00:23:05,280 Speaker 1: you know, pie shaped things you got going over there, 398 00:23:05,359 --> 00:23:09,639 Speaker 1: those are awesome. Thank you though. And then I'm just 399 00:23:09,800 --> 00:23:11,800 Speaker 1: going to I kind of like to have them lined 400 00:23:11,920 --> 00:23:15,080 Speaker 1: up so then I can just run a drizzle, um, 401 00:23:15,320 --> 00:23:18,240 Speaker 1: you know, right to left until I have the kind 402 00:23:18,240 --> 00:23:21,040 Speaker 1: of coverage that I want in my consistency. You can 403 00:23:21,080 --> 00:23:24,320 Speaker 1: see is it's pretty thick. Um. You also want to 404 00:23:24,320 --> 00:23:26,960 Speaker 1: make sure that you're working on cooled scones. If you 405 00:23:27,000 --> 00:23:29,639 Speaker 1: put these on hot scones, that icing is just going 406 00:23:29,680 --> 00:23:32,040 Speaker 1: to kind of melt off and look gummy. Um, So 407 00:23:32,200 --> 00:23:35,159 Speaker 1: mine our room temperature and I'm just going to start 408 00:23:37,000 --> 00:23:41,000 Speaker 1: kind of doing a thicker stream. You got there, Jill peach, 409 00:23:41,320 --> 00:23:47,440 Speaker 1: very nice. That looks awesome. Jeez oh wow, okay, yeah, 410 00:23:47,520 --> 00:23:49,000 Speaker 1: let's do that on these one. See if we could 411 00:23:49,000 --> 00:23:53,800 Speaker 1: try and get it to look half a blast you 412 00:23:53,920 --> 00:23:58,480 Speaker 1: in the back. Um, I was definitely not as thick 413 00:23:58,560 --> 00:24:01,639 Speaker 1: as hers. I got the milk, the powdered sugar. What 414 00:24:01,720 --> 00:24:05,040 Speaker 1: I'm im mission in this glaze? Heidi, you need some flavor, 415 00:24:06,400 --> 00:24:09,239 Speaker 1: So I added some peach to it. I'man's tooth thin, 416 00:24:09,320 --> 00:24:15,119 Speaker 1: I mean sugar. You can always add more powdered sugar 417 00:24:15,160 --> 00:24:18,800 Speaker 1: if it's too thin. Yeah, that's us right now. We've 418 00:24:18,800 --> 00:24:20,280 Speaker 1: got a tooth thin. So we're gonna add some more 419 00:24:20,280 --> 00:24:27,000 Speaker 1: powered powdered sugar here. See if they're whoa, No, cooking 420 00:24:27,040 --> 00:24:31,480 Speaker 1: is chemistry, man, so viscosity, texture, it's all. It's all 421 00:24:31,480 --> 00:24:37,800 Speaker 1: of science. As you can see now. If you're trying 422 00:24:37,800 --> 00:24:39,879 Speaker 1: at home, please call us up. See how it tastes 423 00:24:41,760 --> 00:24:47,240 Speaker 1: nineteen eighty. It probably needs more powdered sugar. Yeah, probably, 424 00:24:47,720 --> 00:24:51,040 Speaker 1: I think we did too. Muche's right, just put some 425 00:24:51,040 --> 00:24:53,400 Speaker 1: more powdered sugar in. Let's see Heidis. Heidies looks good. 426 00:24:53,480 --> 00:24:57,359 Speaker 1: Look hers looks amazing. I mean, we we're working hards. 427 00:24:57,640 --> 00:25:00,680 Speaker 1: We need a lot. Joe was right on the money. 428 00:25:00,720 --> 00:25:08,080 Speaker 1: Just whoa, we're gonna go out there trying to get 429 00:25:08,119 --> 00:25:11,320 Speaker 1: more some protein and yes, well is it supposed to be? 430 00:25:11,400 --> 00:25:13,760 Speaker 1: It's to happen half though, right cream here it goes. 431 00:25:13,840 --> 00:25:16,840 Speaker 1: Now it's getting a little still a little bit too probably, 432 00:25:18,119 --> 00:25:22,000 Speaker 1: but we're working well, let's go to Heidis, Heidis, Let's 433 00:25:22,000 --> 00:25:24,120 Speaker 1: see what yours looks like and what yours taste like? Oh, 434 00:25:24,200 --> 00:25:29,000 Speaker 1: look at those and just a nice simple glaze over it. 435 00:25:29,000 --> 00:25:33,040 Speaker 1: It's great for any party, great for breakfast, lunch, and dinner. Yes, 436 00:25:33,160 --> 00:25:36,240 Speaker 1: mother's days coming up. You could make all the mothers 437 00:25:36,240 --> 00:25:41,240 Speaker 1: in your lives some scones for breakfast. And then I've 438 00:25:41,280 --> 00:25:45,560 Speaker 1: never made favorits. What flavor did you add one of 439 00:25:45,600 --> 00:25:50,000 Speaker 1: the lords? You did? Ye, I added peach flavoring, and 440 00:25:50,040 --> 00:25:52,399 Speaker 1: I added also added a little bit of our almond 441 00:25:52,440 --> 00:25:56,080 Speaker 1: bakery emulsion. And again you can add uh pieces of 442 00:25:56,160 --> 00:25:59,200 Speaker 1: like dried peach to it. I bought the chocolate out 443 00:25:59,200 --> 00:26:01,080 Speaker 1: just in case. A little sweet tooth. You can throw 444 00:26:01,119 --> 00:26:03,000 Speaker 1: some chocolate. You can even add just the dried sugar 445 00:26:03,040 --> 00:26:07,280 Speaker 1: on top of it as well. Powdered sugar. Yeah, powdered sugar. Okay, 446 00:26:07,280 --> 00:26:09,680 Speaker 1: now that looks like something there. But there, let me 447 00:26:09,720 --> 00:26:17,200 Speaker 1: get an arm a spoon. Somebody please that one right there? 448 00:26:17,280 --> 00:26:21,160 Speaker 1: We're all mess over here? Are you should have poured 449 00:26:21,200 --> 00:26:23,439 Speaker 1: on top? No? Hold on getting a little spoon that 450 00:26:23,520 --> 00:26:25,879 Speaker 1: you have here, we have something before you. Here you 451 00:26:25,920 --> 00:26:36,280 Speaker 1: go our professional kitchen spoon. Oh nice and thick. I 452 00:26:36,280 --> 00:26:38,240 Speaker 1: think it looks to see that will dry and yeah 453 00:26:38,240 --> 00:26:42,880 Speaker 1: it's gonna if you let that sit on room temperature, 454 00:26:42,880 --> 00:26:50,080 Speaker 1: I think you'll get that glaze. Yeah, go with your heart. 455 00:26:52,240 --> 00:26:55,040 Speaker 1: I mean you can't go wrong with dipping. No, you 456 00:26:55,040 --> 00:26:58,040 Speaker 1: can serve a little side dish of the frosting. YEA. 457 00:26:58,480 --> 00:27:00,439 Speaker 1: When I was rolling up the balls of flour, I 458 00:27:00,440 --> 00:27:02,399 Speaker 1: was just throwing them to the beaten egg, kind of 459 00:27:02,400 --> 00:27:05,119 Speaker 1: throwing them. And they're dipping that and they're throwing flowerball. 460 00:27:05,200 --> 00:27:08,119 Speaker 1: So there's also different methods of getting your texture right. 461 00:27:08,200 --> 00:27:11,679 Speaker 1: As you see, you know, it's funny. I just dipped 462 00:27:11,720 --> 00:27:16,120 Speaker 1: into this peach and is ready to try hard Yep, 463 00:27:16,240 --> 00:27:19,000 Speaker 1: we can taste away. Okay, here we go. This is 464 00:27:19,080 --> 00:27:26,840 Speaker 1: amazing that flavor, Joe, you just ate three hundred milligrams 465 00:27:26,880 --> 00:27:40,120 Speaker 1: of cannabis. I'm just kidding. Wow, Wow, Heidie, this right 466 00:27:40,160 --> 00:27:45,160 Speaker 1: here is fantastic. Great. Is this recipe also on the website. 467 00:27:45,680 --> 00:27:48,920 Speaker 1: It is. Yes, It's so funny when you add just 468 00:27:49,040 --> 00:27:51,320 Speaker 1: a just a tablespin I think, or a half a 469 00:27:51,359 --> 00:27:54,040 Speaker 1: tablespoon of the peach, you think like are you sure 470 00:27:54,119 --> 00:27:55,720 Speaker 1: you know? But then it just tasted. But it's not 471 00:27:55,840 --> 00:27:59,080 Speaker 1: too uh what's the word, goldie, like Poe, not to uh, 472 00:27:59,640 --> 00:28:02,720 Speaker 1: It's just it's just right for a feeling that you 473 00:28:02,840 --> 00:28:05,000 Speaker 1: can experience that hits just right. I mean, it's not 474 00:28:05,080 --> 00:28:08,720 Speaker 1: like overbearing baking soil. It's it's peach, you know. M 475 00:28:09,520 --> 00:28:13,600 Speaker 1: it's hardy textures. Like you said, Mother's Day, Easter's coming up. 476 00:28:14,160 --> 00:28:16,879 Speaker 1: These are great appetizers, great little snacks to have on 477 00:28:17,000 --> 00:28:19,720 Speaker 1: there there with so many other things on the website. 478 00:28:20,200 --> 00:28:21,760 Speaker 1: I can't wait to do more and have you in 479 00:28:21,840 --> 00:28:24,880 Speaker 1: studio here with us, because our baking and our little 480 00:28:24,920 --> 00:28:27,760 Speaker 1: mixtures aren't the best. But this came out fantastic. I 481 00:28:27,880 --> 00:28:30,280 Speaker 1: can't wait to have something that looks like yours. Anything 482 00:28:30,320 --> 00:28:31,960 Speaker 1: else that you want to share with us, Heidi before 483 00:28:31,960 --> 00:28:33,480 Speaker 1: we just start munching on this and the whole crew 484 00:28:33,520 --> 00:28:37,720 Speaker 1: gets to eat. Yeah, the flavorings that we use today 485 00:28:38,000 --> 00:28:41,760 Speaker 1: we just released within the last week. It's part of 486 00:28:41,920 --> 00:28:46,520 Speaker 1: our pluge to offer more clean label products. So we 487 00:28:46,720 --> 00:28:55,320 Speaker 1: have peach, green apple, lemonade, blueberry, strawberry, and watermelon and 488 00:28:55,480 --> 00:28:57,960 Speaker 1: so those are all going to be probable in glycoal 489 00:28:58,040 --> 00:29:02,240 Speaker 1: free and they're all free of artificial flavoring and colors. 490 00:29:02,480 --> 00:29:06,040 Speaker 1: So anybody who is looking to make clean label claims, 491 00:29:06,680 --> 00:29:09,560 Speaker 1: we have a new set of really great options for you. 492 00:29:10,440 --> 00:29:12,479 Speaker 1: This is amazing. Well, make sure you go check out 493 00:29:12,520 --> 00:29:16,000 Speaker 1: the website Lorando oils dot com, find your recipe if 494 00:29:16,080 --> 00:29:18,040 Speaker 1: something else you want to make, and make it as 495 00:29:18,080 --> 00:29:19,520 Speaker 1: good as we did. So Lar, you did a great 496 00:29:19,600 --> 00:29:21,640 Speaker 1: job baking this, dude. Thank you, thank you. It's so fun. 497 00:29:21,760 --> 00:29:23,320 Speaker 1: When you butt into it, you don't think it's like, oh, 498 00:29:23,360 --> 00:29:25,040 Speaker 1: it's just a piece of brand, and then the flavor 499 00:29:25,200 --> 00:29:28,400 Speaker 1: just hits you. It's amazing. So thank you, Heidium, thank 500 00:29:28,440 --> 00:29:30,560 Speaker 1: you for making this easy as hell. I've never done 501 00:29:30,560 --> 00:29:33,680 Speaker 1: anything like this before. Thank you for making amazing. Thanks 502 00:29:33,720 --> 00:29:36,320 Speaker 1: for putting this on your website. Check out their Instagram. 503 00:29:36,480 --> 00:29:40,160 Speaker 1: It's also amazing. It will make you hungry. And there 504 00:29:40,200 --> 00:29:42,320 Speaker 1: it is. Guys. It's Cannabis Talk one on one and 505 00:29:42,440 --> 00:29:46,200 Speaker 1: remember this if no one else loves you, well, thank 506 00:29:46,240 --> 00:29:48,400 Speaker 1: you for listening to Cannabis Talk one on one on 507 00:29:48,480 --> 00:29:52,800 Speaker 1: the iHeartRadio app, Apple podcast or wherever you get your podcasts. 508 00:29:53,240 --> 00:29:54,800 Speaker 1: That's good.