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3 Infused Recipes for Your Cottagecore Dream Life

Caitlin Bell

Posted on July 15 2022

3 Infused Recipes for Your Cottagecore Dream Life

If the idea of running away to the country side, frolicking through fields, and smoking to your heart’s content appeals to you – you might be a cottagecore girlie. How many mushroom or fairy related decor pieces do you own? How many floral prints are in your closet? How many flowy prairie dresses? If this sounds like you, our cottagecore collection is for you.


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RSO Syringe, Infused Butter, Infused Olive Oil
With these recipes, you can make just about any herb-infused recipe. These will be the base of all of our recipes, so learn how to make these first. The easiest option which doesn’t involve any extra work is to use RSO if it is available in your area. RSO is ultra-concentrated and already in a “bioavailable” state so it doesn’t need any extra processing. If you’ve never used RSO, be very sparing. Follow instructions from your dispensary for dosages.

To start either, you’ll need to decarb your flower. Place your flower evenly on a baking sheet covered with aluminum foil. Bake at 240F/115C for 25 till 45 minutes. When its done it should look lightly toasted (haha), not burnt. Let cool. Grind or chop up all of your cannabis until it's in fine pieces.

For butter, take ¼ to ½ ounce of herb and place it in a strong mason jar with 1 cup of butter. Seal the jar and place it in a pot of cold water. Let the water come to a boil, keeping a close eye. Let it boil for 2-3 hours. After, remove the jar carefully (it will be hot, duh) and let it cool slightly. Strain the butter-herb mixture through a cheesecloth (use gloves!) or any other similar material into the heat-resistant container of your choice. Let firm and use in your recipe when ready!


Source: https://www.cannadish.net/cannabis-butter/

For the oil, add 2.33 grams of bud to ½ cup of olive/canola oil (feel free to scale up or down depending on your desired yield) to a double boiler, sous vide, or crock pot. Cook at 185F/85C for 2 hours. Strain through a cheesecloth (use gloves!) or any other similar material into the heat-resistant container of your choice. Let cool and use in your recipe when ready!


Source: https://flavorfix.com/recipes/cannabis-infused-olive-oil-recipe/


A morel mushroom pasta dish


If you’ve fallen into a cottagecore foraging phase, this morel mushroom pasta is perfect for the the lucky person who stumbles upon one of the most beloved mushrooms, morels. The subtle earthy, nutty taste adds a unique flavor to this creamy pasta recipe.

Ingredients

¼ cup infused butter
⅓ cup finely chopped shallots
1 tablespoon all-purpose flour
1 cup chicken broth
½ teaspoon snipped fresh thyme
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
1 cup whipping cream or heavy cream
8 ounces fresh morel mushrooms, cleaned, trimmed, and halved lengthwise
¼ cup snipped fresh Italian parsley
Hot cooked pasta
Snipped fresh Italian parsley (optional)
Shaved Parmesan cheese (optional)

Step One: Clean the Morels
Cut a thin slice off the bottom of each stem and, if desired, cut the mushrooms in half from stem to tip. Rinse in cool water to remove any dirt and insects. If the mushrooms look clean, this may be enough; if not, a short soak in lightly salted water brings out any remaining insects and dirt. If soaking, change the water as needed until dirt and debris are removed. Rinse the morels well, pat dry.

Step Two: Prepare the Pasta
For sauce, in a large skillet melt butter over medium heat; add shallots. Cook and stir for 3 to 5 minutes or until shallots are tender. Sprinkle flour over shallots; stir to combine. Slowly add broth, stirring until smooth. Reduce to low heat. Cook, uncovered, for 7 minutes, stirring occasionally. Stir in thyme, salt, and white pepper. Slowly whisk in the whipping cream. Cook, whisking constantly, over medium heat for 7 minutes more or until the mixture thickens. Stir in morels and 1/4 cup parsley. Cook and stir until heated through.

Step Three: Serve
Serve sauce over pasta. If desired, sprinkle with additional parsley and top with Parmesan shavings.

Source: https://www.bhg.com/recipe/morel-mushroom-cream-sauce-with-pasta/


Farmers Bread with Infused Butter
If you fell in love with bread making during the pandemic, combine it with some infused butter with herbs in this recipe for a yummy, relaxing treat while you tend to your cottagecore garden.

Ingredients

Make the Sponge:

1 cup bread flour or all-purpose Canadian flour
⅛ teaspoon yeast, instant rapid-rise
1 cup water room temperature ( around 70°F)

Make the Dough:

2 cups bread flour or all-purpose Canadian flour (or any other high protein (13% +))
1½ teaspoons kosher salt
½ teaspoons yeast, instant rapid-rise
⅔ cup water room temperature ( around 70°F)
⅓ cup whole or 2% milk room temperature ( around 70°F)


Instructions

A day or night before baking the bread make the sponge:
Make the biga: Toss 1 cup high protein flour (Canadian or bread flour is best), ⅛ tsp yeast, and 1 cup water in a bowl of a mixer and stir together until it comes together. Cover the bowl and let sit at room temperature in a draft-free place (room temperature) 8 to 24 hours.


Next day, make the dough:

To the risen biga add 2 cups flour, 1½ tsp salt, ½ tsp yeast, water (start with ⅔ cup water and & 1/3 cup milk and fit the mixer with the paddle attachment. Combine everything on low speed, then continue mixing for a minute or two. When the dough has come together nicely, change to the hook attachment and knead the dough for about 20-30 minutes or until it stops sticking to the sides of the bowl and becomes tacky to touch. The dough should be somewhat runny, but if you stretch a piece into a "window" the dough stretches thin and doesn't tear.

As soon as the dough wraps around the hook into a dough ball and feels tacky to the touch stop mixing. This might take more or less time depending on the protein content of your flour. If your dough doesn't come together and continues to look like batter after kneading, it means that your flour doesn't have enough protein to hold the structure. You can add more flour to bring it more together, but it's likely that the results will not be the best.

Do not continue kneading after the dough stops sticking to the sides. Over-kneading will cause gluten strands to break and will make your dough runny. If you try to lift the dough, it will run through your fingers.

First Proofing: Cover the bowl with a clean kitchen towel or with plastic wrap and let rise for 1 to 2 hours (depends on how warm the room is) until doubled in size.

Second proofing & stretching: Spray your working surface with nonstick spray or spread 1-2 tablespoons oil. ‘Pour’ the dough out onto a working surface, then with a greased spatula fold the right side of the dough onto itself, then the left side, the side closer to your onto itself, then the side away from you onto itself. Repeat the folding 4 sides one more time. Leave the dough on the counter to rise for 30 minutes, covered with paper or cloth towel.

Shape & proof: Carefully split the dough in two trying not to deflate the air pockets as much as you can (I tripled the recipe in the pictures above, so I had 6). Spread it out into a 10x6 rectangle, then roll it tightly into a log. Press down with your fingers every one inch to flatten it if you want it to have the flat ciabatta look.

If you want a regular loaf, do not press down with your fingers, just keep it round. The foil will make it easier to transfer the bread to the oven.

Third proofing: Let the shaped dough rise for 30 minutes to 1 hour, covered or until doubled in size. Sprinkle the dough with flour (optional).

Preheat oven: About 1 hour before baking, preheat oven to 450°F and set the rack to the lower half of the oven. If you have a pizza stone or something similar set it on the rack and allow to preheat in the oven.

Spray the loaf with a spray bottle and put it in the oven on the stone.

Bake for 15 minutes or until the top is slightly golden, then unpeel the foil and put the bread bottom side up and bake for another 10-15 minutes (or until the bottom is golden). Allow the bread to cool completely before cutting, about 1 hour.

Herbed Butter:

Combine your desired amount of canna-butter while at room temperature with your choice of herbs or spices. Mix until thoroughly combined.

Recipe Notes

This bread can be stored at room temperature, wrapped in plastic or put in a zip-lock bag, for up to 3 days, or refrigerated for up to 1 month if double wrapped in plastic and then 1 layer of foil.

To re-crisp the bread, put it in a 450 oven for 5-7 minutes.

To serve, spread the butter over the bread, keeping in mind dosage amounts. Toast the bread for a crispy, warm treat.

Source: https://letthebakingbegin.com/rustic-farmers-bread/

Infused Oatmeal Cookies
If you want a soft, sweet treat for your cottagecore fantasy, this infused oatmeal cookie recipe is the perfect option. Settle in next to your fireplace with a cozy blanket and a book and one of these for a suuuuuper mellow night.

Ingredients

1 1/2 cups (212g) all-purpose flour (scoop and level to measure)
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (226g) infused unsalted butter, softened slightly (it should still be somewhat cold and firm)
1 cup (200g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
3 cups (260g) rolled old fashioned oats*
1 cup (153g) raisins** (preferably from a freshly opened package)
1 cup (118g) chopped walnuts

Instructions

Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.

In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.

Mix in one egg, then blend in second egg and vanilla.

Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.

Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.

Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.

Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.

Store in an airtight container at room temperature.

Notes

*Don't use quick oats or the cookies won't turn out the same.
**1 cup chocolate chips (or more if desired) can be substituted for raisins.
Try adding a slice of bread to container with baked cookies to keep them soft and moist, just don't lay it directly on cookies or it can make those it's resting on soggy.

Source: https://www.cookingclassy.com/oatmeal-cookies/#jump-to-recipe

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If after all these recipes you’re ready to dive deeper into your cottagecore aesthetic obsession, check out our cottagecore collection to add to your kitchy-cute knick-knack display. Happy baking!

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