Ingredients:

• 4 cups high-quality chocolate
• ½ cup MagicalButter, room temperature
• 1 ½ cups powdered sugar
• 1 cup powdered peanut butter
• ¾ cup creamy peanut butter
• 2 tablespoons Magical Coconut oil
• 2 teaspoon vanilla bean paste
• ¼ teaspoon pink Himalayan salt

How to:

1. In a large bowl add the peanut butter, confectioners’ sugar, butter, vanilla and salt, and mix on medium speed until smooth and completely combined.
2. Create a double boiler, or in a microwave, melt chocolate chips, and stir until smooth. Add coconut oil, and stir until smooth again..
3. Pour 1 teaspoon of chocolate into your molds or a paper-lined miniature muffin cups, and gently turn the spoon to push the chocolate up the sides.
4. Put into the fridge for 20 minutes to cool.
5. Remove from the fridge, scoop 1 teaspoonful of peanut butter mixture into each cup; top with another teaspoonful of chocolate mixture, and put back into the fridge for 20 minutes or until the chocolate has completely cooled.
6. Store in an airtight container.

Chef’s Notes:

1. In a large bowl add the peanut butter, confectioners’ sugar, butter, vanilla and salt, and mix on medium speed until smooth and completely combined.
2. Create a double boiler, or in a microwave, melt chocolate chips, and stir until smooth. Add coconut oil, and stir until smooth again..
3. Pour 1 teaspoon of chocolate into your molds or a paper-lined miniature muffin cups, and gently turn the spoon to push the chocolate up the sides.
4. Put into the fridge for 20 minutes to cool.
5. Remove from the fridge, scoop 1 teaspoonful of peanut butter mixture into each cup; top with another teaspoonful of chocolate mixture, and put back into the fridge for 20 minutes or until the chocolate has completely cooled.
6. Store in an airtight container.

Ingredients:

• 1 lb caramel
• 1 cup of your favorite nuts (pecan halves are traditional)
• 16 ounces Magical Chocolate—Dark or Milk

 

You’ll Also Need:

• MagicalButter Baking Mats
• Cookie Sheet
• Double Boiler

How to:

1. Melt the caramel using a double boiler.
2. For each turtle you are making, arrange 5 pecans in a tight group on glossy side of MagicalButter Baking Mat.
3. Spoon 1 tablespoon of caramel over each small mound of pecans to create clusters.
4. Place into the fridge to let caramel/pecan mixture set for 20 minutes.
5. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
6. Once the caramel has cooled and hardened, lift the cluster and pour 1 teaspoon of melted Magical Chocolate on the mat, and place the cluster on the wet chocolate.
7. Quickly place in refrigerator until set/hardened.
8. Using a measuring tablespoon, pour melted chocolate over the caramel/pecan cluster to coat.
9. Quickly place back into the refrigerator for 10 minutes to harden.
10. Remove from the fridge, and place in an airtight container until ready to serve.
11. Store at room temperature in low humidity.

Chef’s Notes:

1. Melt the caramel using a double boiler.
2. For each turtle you are making, arrange 5 pecans in a tight group on glossy side of MagicalButter Baking Mat.
3. Spoon 1 tablespoon of caramel over each small mound of pecans to create clusters.
4. Place into the fridge to let caramel/pecan mixture set for 20 minutes.
5. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
6. Once the caramel has cooled and hardened, lift the cluster and pour 1 teaspoon of melted Magical Chocolate on the mat, and place the cluster on the wet chocolate.
7. Quickly place in refrigerator until set/hardened.
8. Using a measuring tablespoon, pour melted chocolate over the caramel/pecan cluster to coat.
9. Quickly place back into the refrigerator for 10 minutes to harden.
10. Remove from the fridge, and place in an airtight container until ready to serve.
11. Store at room temperature in low humidity.

Ingredients:

• 16 ounces Magical Chocolate
• Toppings: hazelnuts, pistachios, dried fruit, candied orange peels, cookie or toffee pieces, etc.

 

You’ll Also Need:

• MagicalButter Baking Mat, Waxed Paper, or any non-stick surface
• Double Boiler

How to:

1. Melt Magical Chocolate using a double boiler.
2. Line a cookie sheet with MagicalButter Baking Mat (glossy side up), waxed paper or parchment paper.
3. Using a measuring tablespoon, spoon chocolate onto the prepared cookie sheet, leaving about 2 inches between each dollop.
4. Gently tap the bottom of the cookie sheet on the counter a few times to even out the chocolate, and get out the air bubbles. Each dollop should be about the size of a medium cookie.
5. Add toppings while the chocolate is still wet and refrigerate until set for about 10 minutes.
6. Remove from the fridge, and place in an airtight container until ready to serve.
7. Store at room temperature in low humidity.

Chef’s Notes:

1. Melt Magical Chocolate using a double boiler.
2. Line a cookie sheet with MagicalButter Baking Mat (glossy side up), waxed paper or parchment paper.
3. Using a measuring tablespoon, spoon chocolate onto the prepared cookie sheet, leaving about 2 inches between each dollop.
4. Gently tap the bottom of the cookie sheet on the counter a few times to even out the chocolate, and get out the air bubbles. Each dollop should be about the size of a medium cookie.
5. Add toppings while the chocolate is still wet and refrigerate until set for about 10 minutes.
6. Remove from the fridge, and place in an airtight container until ready to serve.
7. Store at room temperature in low humidity.

Ingredients:

• 60 maraschino cherries with stems (there are about 30 cherries in a 10-ounce jar)
• Amaretto, Grand Marnier, or Creme de Cacao Liqueur (optional)
• 3 tablespoons MagicalButter, softened
• 3 tablespoons light corn syrup
• 2 cups sifted confectioners’ sugar
• 1 lb MagicalButter Compound Chocolate

How to:

1. Drain cherries but reserve 1 ¼ cups of the drained cherry liquid in a small saucepan, and bring it to a boil.
2. Remove from heat and stir in ½ cup liqueur (optional). Gently add the cherries to the saucepan and let it soak overnight. Remove cherries and place on paper towels to dry. Get them as as dry as possible.
3. Mix softened butter and corn syrup in a small bowl. When well mixed, stir in sifted confectioners’ sugar.
4. Knead mixture until smooth. If mixture is too soft to handle, put it in the refrigerator to chill well.
5. Shape about ½ teaspoon of the confectioners’ sugar mixture around each cherry.
6. Place the coated cherries upright on a heavy weight dipping sheet, and place into the refrigerator to chill and firm up.
7. Melt chocolate in a double boiler. Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate.
8. Holding cherries by the stem, dip one at a time into the chocolate. Be sure to completely seal the cherries, otherwise the cherry juice may leak out after the chocolate has set.
9. Let excess chocolate drip off cherries, and place the dipped cherries stem side up on sheet of parchment paper. Place in the fridge to chill until the chocolate is firm.
10. Seal in an airtight container in the refrigerator until ready to serve.

Chef’s Notes:

1. Drain cherries but reserve 1 ¼ cups of the drained cherry liquid in a small saucepan, and bring it to a boil.
2. Remove from heat and stir in ½ cup liqueur (optional). Gently add the cherries to the saucepan and let it soak overnight. Remove cherries and place on paper towels to dry. Get them as as dry as possible.
3. Mix softened butter and corn syrup in a small bowl. When well mixed, stir in sifted confectioners’ sugar.
4. Knead mixture until smooth. If mixture is too soft to handle, put it in the refrigerator to chill well.
5. Shape about ½ teaspoon of the confectioners’ sugar mixture around each cherry.
6. Place the coated cherries upright on a heavy weight dipping sheet, and place into the refrigerator to chill and firm up.
7. Melt chocolate in a double boiler. Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate.
8. Holding cherries by the stem, dip one at a time into the chocolate. Be sure to completely seal the cherries, otherwise the cherry juice may leak out after the chocolate has set.
9. Let excess chocolate drip off cherries, and place the dipped cherries stem side up on sheet of parchment paper. Place in the fridge to chill until the chocolate is firm.
10. Seal in an airtight container in the refrigerator until ready to serve.

Ingredients:

• ¼ cup Magical Coconut Oil
• 1 tablespoon vanilla bean paste or the flesh of a fresh vanilla bean
• 1 pound MagicalButter Compound Chocolate—Dark, Milk, or White

How to:

1. In a double boiler, melt Magical Coconut Oil and vanilla together, until completely dissolved.
2. Slowly add the MagicalButter Compound Chocolate, and gently stir until it has completely melted and has a silky shine.
3. Pour the chocolate into your molds, and refrigerate them for 15-20 minutes.
4. Pop your Magical Chocolate out of the molds. Serve and enjoy.

 

Chef’s Tip: Make this delicious Magical Chocolate according to taste, or for use in making other MagicalButter Chocolate recipes in this book. Magical Chocolate is delicious as infused chocolate on its own, plus you can keep plenty of Magical Chocolate on-hand for using in MagicalButter Chocolate Cookbook recipes!

Chef’s Notes:

1. In a double boiler, melt Magical Coconut Oil and vanilla together, until completely dissolved.
2. Slowly add the MagicalButter Compound Chocolate, and gently stir until it has completely melted and has a silky shine.
3. Pour the chocolate into your molds, and refrigerate them for 15-20 minutes.
4. Pop your Magical Chocolate out of the molds. Serve and enjoy.

 

Chef’s Tip: Make this delicious Magical Chocolate according to taste, or for use in making other MagicalButter Chocolate recipes in this book. Magical Chocolate is delicious as infused chocolate on its own, plus you can keep plenty of Magical Chocolate on-hand for using in MagicalButter Chocolate Cookbook recipes!

Ingredients:

• 1 cup MagicalButter, melted
• 4 eggs
• 3 cups organic cane sugar
• 1½ cups organic all-purpose flour
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 1 cup unsweetened dark cocoa powder
• 1 tablespoon vanilla bean paste
• 1 teaspoon salt

How to:

1. Preheat oven to 350°F.
2. Lightly grease a 9-by-13-inch baking dish.
3. In a large bowl, combine the MagicalButter, sugar, and vanilla. Mix in the eggs individually, beating well after each is added, until thoroughly blended.
4. In a separate mixing bowl, sift the flour, cocoa powder, and salt. Then, gradually stir into the wet mixture until blended.
5. Stir in the chocolate chips, and mix well. Then, pour the batter evenly into your prepared baking dish.
6. Bake on the center oven rack for 30-35 minutes.
7. Allow the pan to cool on a wire rack for about 5-10 minutes. Slice, serve, and enjoy your Bada Boom tri! Bada boom, bada bing, it’s a beautiful thing!

Chef’s Notes:

1. Preheat oven to 350°F.
2. Lightly grease a 9-by-13-inch baking dish.
3. In a large bowl, combine the MagicalButter, sugar, and vanilla. Mix in the eggs individually, beating well after each is added, until thoroughly blended.
4. In a separate mixing bowl, sift the flour, cocoa powder, and salt. Then, gradually stir into the wet mixture until blended.
5. Stir in the chocolate chips, and mix well. Then, pour the batter evenly into your prepared baking dish.
6. Bake on the center oven rack for 30-35 minutes.
7. Allow the pan to cool on a wire rack for about 5-10 minutes. Slice, serve, and enjoy your Bada Boom tri! Bada boom, bada bing, it’s a beautiful thing!

Ingredients:

Crust

• 3 Cups flour
• 1/2 Cup Confectioner Sugar
• 1/4 Cup Baking Powder
• 1/2 tsp Salt
• 1 Stick Magical Butter (1/2 Cup)

Filling

• 1 Stick Magical Butter (1/2 Cup)
• 1 Cup Brown Sugar
• 1 1/2 Cups Corn Syrup
• 1 1/2 TBSP Vanilla Extract
• 1/2 tsp Salt
• 2 1/2 Cups Pecans

How to:

1. In a mixing bowl combine all dry ingredients (flour, confectioner sugar, baking powder, salt).
2. Add 1 stick of Magical Butter and mix into dry ingredients.
3. Line pan with parchment paper and add crust. Press into pan firmly.
4. Next add Magical Butter, brown sugar, corn syrup, vanilla extract, and salt into a sauce pan.
5. Heat and stir until everything is incorporated and caramelized.
6. Add pecans and stir until fully mixed into sauce.
7. Pour mixture onto crust and bake at 350 degrees for 25 minutes.
8. Cut into pieces and serve!

Chef’s Notes:

1. In a mixing bowl combine all dry ingredients (flour, confectioner sugar, baking powder, salt).
2. Add 1 stick of Magical Butter and mix into dry ingredients.
3. Line pan with parchment paper and add crust. Press into pan firmly.
4. Next add Magical Butter, brown sugar, corn syrup, vanilla extract, and salt into a sauce pan.
5. Heat and stir until everything is incorporated and caramelized.
6. Add pecans and stir until fully mixed into sauce.
7. Pour mixture onto crust and bake at 350 degrees for 25 minutes.
8. Cut into pieces and serve!

Ingredients:

Rice Krispie Mummies

• 3 tbsp butter
• 4 c vegan marshmallow
• 6 c rice cereal


White Chocolate Coating

• 1 1/2 cup raw cocoa butter,
• 3/4 cup coconut refined coconut oil
• 1/2 cup organic powdered sugar
• 2 tsp vanilla extract

How to:

1. Melt butter in pan then add marshmallows.  Slowly add rice cereal and stir in. add to pan.
2. Melt and dip rice crispies in. set on a cooling rack to drip out.
3. Add more sugar to remaining chocolate and once it becomes thicker, drizzle over treats as mummy “wraps”.
4. Add eyes from frosting or sugar dots.

Chef’s Notes:

1. Melt butter in pan then add marshmallows.  Slowly add rice cereal and stir in. add to pan.
2. Melt and dip rice crispies in. set on a cooling rack to drip out.
3. Add more sugar to remaining chocolate and once it becomes thicker, drizzle over treats as mummy “wraps”.
4. Add eyes from frosting or sugar dots.

Ingredients:

• 2 Cups Organic sugar cane
• ¾ cups infused coconut oil
• 4 large eggs
• 2 tbsp. vanilla
• 1 ½ cup cocoa powder
• 1/2 teaspoon Himalayan salt
• ½ cup gluten-free chocolate chips

Topping

• 5 Tbsp. infused cannabutter
• 1 bag gluten-free mini marshmallows 10.5oz or 5 cups
• 2 cups gluten-free chocolate chips
• 1 ¼ cup sunbutter
• 3 cups gluten-free Rice Krispies

How to:

1. Preheat oven 350
2. Grease 9×13 baking pan (I use coconut oil spray)
3. Combine sugar and oil – beat until well combined
4. Add eggs and vanilla – beat for 2 minutes
5. Add cocoa powder and salt – blend until smooth
6. Fold in chocolate chips
7. Bake brownies for 17 minutes then top with marshmallows
8. Allow to cool completely.

 

Topping

1. In a small saucepan mix chocolate chips, sunbutter, and infused butter on low until combined
2. Lay dollops of the topping over the brownie mix
3. Spread evenly
4. Wait until cooled completely

Chef’s Notes:

1. Preheat oven 350
2. Grease 9×13 baking pan (I use coconut oil spray)
3. Combine sugar and oil – beat until well combined
4. Add eggs and vanilla – beat for 2 minutes
5. Add cocoa powder and salt – blend until smooth
6. Fold in chocolate chips
7. Bake brownies for 17 minutes then top with marshmallows
8. Allow to cool completely.

 

Topping

1. In a small saucepan mix chocolate chips, sunbutter, and infused butter on low until combined
2. Lay dollops of the topping over the brownie mix
3. Spread evenly
4. Wait until cooled completely

Ingredients:

• 1 cup Magical Butter, room temperature
• 1 cup sugar
• 1 tablespoon vanilla bean paste or pure vanilla extract
• 2 cups all-purpose flour
• 60 Kraft Caramels
• 6 tablespoons heavy cream
• 3 cups semisweet chocolate chips
• 2 tablespoons Magical Coconut Oil

How to:

1. Preheat oven to 300°F.
2. Line a 9-x-13″ pan with parchment paper.
3. In a large bowl, add the butter, sugar, and vanilla, and mix in medium speed for 2-3 minutes, or until light and fluffy.
4. Slowly add the flour and blend for another 1-2 minutes. It should look like crumbles.
5. Pour the mixture into your baking dish, even out, press the dough down, and prick all over using a fork. This will stop the cookie crust from puffing up.
6. Bake for 35-40 minutes, or until lightly golden.
7. Remove from the oven and let cool completely.
8. While the cookie is baking, place the caramels into a small saucepan on medium heat and slowly melt them, stirring occasionally.
9. Add the heavy cream stir thoroughly and cook for about 10 minutes to thicken, stirring regularly.
10. Pour your caramel over cooled cookie crust, and place back into the fridge for 30 minutes to cool..
11. Create a double boiler and melt the chocolate and coconut oil together, gently stirring until the mixture is smooth and shiny.
12. Pour over the caramel layer, place back into the fridge to cool for 20 minutes or until it’s completely cooled and firm, then slice into bars.

Chef’s Notes:

1. Preheat oven to 300°F.
2. Line a 9-x-13″ pan with parchment paper.
3. In a large bowl, add the butter, sugar, and vanilla, and mix in medium speed for 2-3 minutes, or until light and fluffy.
4. Slowly add the flour and blend for another 1-2 minutes. It should look like crumbles.
5. Pour the mixture into your baking dish, even out, press the dough down, and prick all over using a fork. This will stop the cookie crust from puffing up.
6. Bake for 35-40 minutes, or until lightly golden.
7. Remove from the oven and let cool completely.
8. While the cookie is baking, place the caramels into a small saucepan on medium heat and slowly melt them, stirring occasionally.
9. Add the heavy cream stir thoroughly and cook for about 10 minutes to thicken, stirring regularly.
10. Pour your caramel over cooled cookie crust, and place back into the fridge for 30 minutes to cool..
11. Create a double boiler and melt the chocolate and coconut oil together, gently stirring until the mixture is smooth and shiny.
12. Pour over the caramel layer, place back into the fridge to cool for 20 minutes or until it’s completely cooled and firm, then slice into bars.

Ingredients:

Crust

 

• 1 cup MagicalButter, softened
• 2 cups all-purpose flour
• ½ cup white sugar

 

Lemon topping

 

• 4 eggs
• 3 lemons, juiced
• 2 cups white sugar
• ¼ cup all-purpose flour

How to:

1. Preheat your oven to 350°F.
2. In a medium-sized bowl, blend together the crust ingredients.  
3. Pour and press the mix into the bottom of an ungreased 9-by-13-inch pan.
4. Bake for 15-20 minutes or until firm in texture and golden in color.
5. Whisk together the remaining 1½ cups of sugar and ¼ cup of flour. In another bowl, whisk the eggs and lemon juice together, and add them to the flour/sugar mixture. Whisk vigorously for 1 minute.
6. Pour the lemon topping over the baked crust. Return the pan to the oven, and bake for an additional 20 minutes.
7. Remove the pan from the oven, and let it cool completely. The bars will firm up as they cool.
8. Dust your Celestial Lemon Bars with powdered sugar. Slice, serve, and enjoy!

Chef’s Notes:

1. Preheat your oven to 350°F.
2. In a medium-sized bowl, blend together the crust ingredients.  
3. Pour and press the mix into the bottom of an ungreased 9-by-13-inch pan.
4. Bake for 15-20 minutes or until firm in texture and golden in color.
5. Whisk together the remaining 1½ cups of sugar and ¼ cup of flour. In another bowl, whisk the eggs and lemon juice together, and add them to the flour/sugar mixture. Whisk vigorously for 1 minute.
6. Pour the lemon topping over the baked crust. Return the pan to the oven, and bake for an additional 20 minutes.
7. Remove the pan from the oven, and let it cool completely. The bars will firm up as they cool.
8. Dust your Celestial Lemon Bars with powdered sugar. Slice, serve, and enjoy!

Ingredients:

• ½ cup MagicalButter
• 12 ounces chocolate marshmallows
• 8 cups Reeses Puff cereal
• 1 cup mini Reese Pieces

How to:

1. In a large sauté pan set to medium, melt the MagicalButter.
2. Add the marshmallows, and cook until gooey, smooth, and creamy.
3. Pour the cereal into a large mixing bowl, add the melted marshmallows, and stir until thoroughly combined. Then add the candy, and mix it in completely as well.
4. Pour the mixture into a large baking dish for serving. Using a silicone spatula, spread it out evenly to all corners of the dish, and smooth the top.
5. Slice into cubes, and serve your Peanut Butter Marshmallow Treats to your lucky guests!

Chef’s Notes:

1. In a large sauté pan set to medium, melt the MagicalButter.
2. Add the marshmallows, and cook until gooey, smooth, and creamy.
3. Pour the cereal into a large mixing bowl, add the melted marshmallows, and stir until thoroughly combined. Then add the candy, and mix it in completely as well.
4. Pour the mixture into a large baking dish for serving. Using a silicone spatula, spread it out evenly to all corners of the dish, and smooth the top.
5. Slice into cubes, and serve your Peanut Butter Marshmallow Treats to your lucky guests!

Ingredients:

• 2 cups MagicalButter Compound Chocolate—Milk (divided into two 1 cup portions)
• 4 tablespoons Magical Coconut Oil
• ¼ cup butter
• 1 cup sugar
• ¼ cup evaporated milk or heavy whipping cream
• ¼ cup peanut butter
• 7-ounce tub marshmallow cream
• 1 tablespoon vanilla bean paste
• 1 ½ cups salted peanuts

 

Caramel layer (Magical Caramel): 

 

• ¼ cup purified water
• 1 cup sugar
• ½ cup heavy cream
• 1 tablespoon vanilla bean paste, or pure vanilla extract
• ¼ cup MagicalButter, room temperature
• ½ tablespoon coarse sea salt

How to:

Bottom layer:

1. Melt 1 cup MagicalButter Compound Milk Chocolate and 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.
2. Pour 2 tablespoons of mixture into each mold of your MB Butter Trays, and spread evenly.
3. Using your spoon, push a little chocolate onto the sides of each mold, and place into the freezer to cool.

 

Nougat layer:

1. Put butter, sugar and ¼ cup evaporated milk in a small saucepan, heating on medium, and stirring occasionally as the butter melts and the mixture combines.
2. Bring to a boil, and cook for 6 minutes, remove from heat.
3. Add ¼ cup peanut butter, the marshmallow cream, and the vanilla, and stir thoroughly until the mixture is smooth.
4. Take MB Butter Trays out of the freezer and pour nougat on top of chilled chocolate, and smooth over chocolate until the layer is even, and return to freezer.

 

Caramel layer (Magical Caramel): 

 

1. In a medium-sized saucepan over medium-high heat, pour the water, and sugar, and whisk to dissolve. Let simmer 8 minutes, and do not stir.
2. In a small saucepan over low heat, add the cream and vanilla, and let simmer until the sugar mixture is ready.
3. Once the sugar mixture is ready, slowly pour the cream into it, whisking constantly.
4. Add the MagicalButter, 1 tablespoon at a time, whisking constantly.
5. Sprinkle in the salt, stir to combine, and pour over the peanuts and peanut butter nougat.
6. Take MB Butter Trays out of the freezer.
7. Add the salted peanuts evenly over the top of the nougat, and gently press peanuts down into the nougat.
8. Pour caramel mixture over the top of the peanuts, then return MB Butter Trays to freezer.

 

Top layer:

1. Melt remaining 1 cup MagicalButter Compound Milk Chocolate and 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.
2. Pour 2 tablespoons of the mixture into each mold of your MB Butter Trays, on top of the caramel, and spread evenly.
3. Return pan to freezer for about 20 minutes
4. Remove from the MB Butter Trays, cut each bar into equal size 1 tablespoon squares while bars are still cold.
5. MagicalButter Candy Bars need to be stored in the fridge, but will still maintain their shape even when left out for a couple hours. They will eventually soften, so store them in the fridge for the best results!

Chef’s Notes:

Bottom layer:

1. Melt 1 cup MagicalButter Compound Milk Chocolate and 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.
2. Pour 2 tablespoons of mixture into each mold of your MB Butter Trays, and spread evenly.
3. Using your spoon, push a little chocolate onto the sides of each mold, and place into the freezer to cool.

 

Nougat layer:

1. Put butter, sugar and ¼ cup evaporated milk in a small saucepan, heating on medium, and stirring occasionally as the butter melts and the mixture combines.
2. Bring to a boil, and cook for 6 minutes, remove from heat.
3. Add ¼ cup peanut butter, the marshmallow cream, and the vanilla, and stir thoroughly until the mixture is smooth.
4. Take MB Butter Trays out of the freezer and pour nougat on top of chilled chocolate, and smooth over chocolate until the layer is even, and return to freezer.

 

Caramel layer (Magical Caramel): 

 

1. In a medium-sized saucepan over medium-high heat, pour the water, and sugar, and whisk to dissolve. Let simmer 8 minutes, and do not stir.
2. In a small saucepan over low heat, add the cream and vanilla, and let simmer until the sugar mixture is ready.
3. Once the sugar mixture is ready, slowly pour the cream into it, whisking constantly.
4. Add the MagicalButter, 1 tablespoon at a time, whisking constantly.
5. Sprinkle in the salt, stir to combine, and pour over the peanuts and peanut butter nougat.
6. Take MB Butter Trays out of the freezer.
7. Add the salted peanuts evenly over the top of the nougat, and gently press peanuts down into the nougat.
8. Pour caramel mixture over the top of the peanuts, then return MB Butter Trays to freezer.

 

Top layer:

1. Melt remaining 1 cup MagicalButter Compound Milk Chocolate and 2 tablespoons Magical Coconut Oil over a double boiler until the chocolate is completely melted and the oil is completely combined.
2. Pour 2 tablespoons of the mixture into each mold of your MB Butter Trays, on top of the caramel, and spread evenly.
3. Return pan to freezer for about 20 minutes
4. Remove from the MB Butter Trays, cut each bar into equal size 1 tablespoon squares while bars are still cold.
5. MagicalButter Candy Bars need to be stored in the fridge, but will still maintain their shape even when left out for a couple hours. They will eventually soften, so store them in the fridge for the best results!

Ingredients:

• 14oz Bag of caramels
• 2/3 cup evaporated milk
• 1 package German chocolate cake mix
• 1 stick/½ cup MagicalButter, melted
• 1 cup chopped pecans
• 1 cup MagicalButter Compound Chocolate—Milk
• ½ cup MagicalButter Compound Chocolate—Dark

How to:

1. Place the caramels and 1/3 cup of evaporated milk in a bowl in the microwave, stirring occasionally until melted.
2. Grease and flour a 9×13 pan.
3. In a large bowl, blend cake mix, MagicalButter, nuts, and 1/3 of the melted caramel.  Stir until well combined.
4. Press half of the mixture in the pan and bake for about 8 minutes. Remove the pan from the oven and spread chocolate into the pan.
5. Drizzle the remaining melted caramel over the chocolate and crumble the remaining cake mixture over it. Bake for another 15-20 minutes.
6. Remove from oven and cool completely before cutting, allowing the caramel to set properly.

Chef’s Notes:

1. Place the caramels and 1/3 cup of evaporated milk in a bowl in the microwave, stirring occasionally until melted.
2. Grease and flour a 9×13 pan.
3. In a large bowl, blend cake mix, MagicalButter, nuts, and 1/3 of the melted caramel.  Stir until well combined.
4. Press half of the mixture in the pan and bake for about 8 minutes. Remove the pan from the oven and spread chocolate into the pan.
5. Drizzle the remaining melted caramel over the chocolate and crumble the remaining cake mixture over it. Bake for another 15-20 minutes.
6. Remove from oven and cool completely before cutting, allowing the caramel to set properly.

Ingredients:

• ¼ cup/60 ml dried blueberries, chopped
• ¼ cup/60 ml dried cherries, chopped
• ¼ cup/60 ml dried cranberries, chopped
• ¼ cup/60 ml dried raisins, chopped
• ¼ cup/60 ml pistachios, chopped
• ¼ cup/60 ml almonds, chopped
• ¼ cup/60 ml cashews, chopped
• ¼ cup/60 ml peanuts, chopped
• ¼ cup/60 ml M&Ms
• 18 ounces Magical Chocolate

How to:

1. In a small mixing bowl, mix the berries, nuts, and M&Ms together, then set them aside.
2. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
3. Pour the Magical Chocolate into molds and top with the fruit, nut, and M&M combination. Refrigerate until it is cool and hardened.
4. Remove your Decadent Chocolate Fruit & Nut Trail Mix Bars from the molds, serve, and enjoy!

Chef’s Notes:

1. In a small mixing bowl, mix the berries, nuts, and M&Ms together, then set them aside.
2. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
3. Pour the Magical Chocolate into molds and top with the fruit, nut, and M&M combination. Refrigerate until it is cool and hardened.
4. Remove your Decadent Chocolate Fruit & Nut Trail Mix Bars from the molds, serve, and enjoy!

Ingredients:

• Nonstick oil cooking spray with flour
• 1/3 cup plus 2 tablespoons water
• 1/3 cup Magical Coconut Oil
• 2 large eggs
• 2 tablespoons plus 2 teaspoons espresso powder
• 1 (19.8-ounce) box of regular brownie mix
• 3/4 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1 tablespoon MagicalButter, room temperature

How to:

1. Preheat oven to 350°. Spray a 9 by 13-inch baking pan with nonstick spray.

2. Whisk 1/3 cup of water, Magical Coconut Oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. 3. Add the brownie mix. Stir until well blended. Stir in the chocolate chips.

4. Transfer the batter to the prepared baking pan.

5. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached for about 35 minutes. Cool completely.

6. Dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl and add the vanilla.

7. Mix in the powdered sugar and MagicalButter and whisk until smooth.

8. Pour the glaze over the brownies.

9. Refrigerate until the glaze is set. 10. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Chef’s Tip:

For stronger espresso taste you may substitute water in this recipe with espresso coffee.

Chef’s Notes:

1. Preheat oven to 350°. Spray a 9 by 13-inch baking pan with nonstick spray.

2. Whisk 1/3 cup of water, Magical Coconut Oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. 3. Add the brownie mix. Stir until well blended. Stir in the chocolate chips.

4. Transfer the batter to the prepared baking pan.

5. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached for about 35 minutes. Cool completely.

6. Dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl and add the vanilla.

7. Mix in the powdered sugar and MagicalButter and whisk until smooth.

8. Pour the glaze over the brownies.

9. Refrigerate until the glaze is set. 10. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Chef’s Tip:

For stronger espresso taste you may substitute water in this recipe with espresso coffee.

Ingredients:

• 1 large egg
• ½ cup/120 ml Magical Coconut Oil
• ¼ cup/60 ml water
• ⅓ cup/80 ml pistachio butter (store bought or make your own in a high speed blender)
• 1 box double chocolate brownie mix
• 8 ounces MagicalButter Compound Chocolate—White, chopped

How to:

1. Preheat your oven to 325°F/165°C.

2. Combine the egg, Magical Coconut Oil, water, and pistachio butter in a large mixing bowl.

3. Mix in the brownie mix, and stir for 1-2 minutes.

4. Pour into a 3” x 3”/8 cm x 8 cm individual brownies pan or an 8” x 8″/20 cm x 20 cm glass baking dish.

5. Add the chopped white chocolate. Bake for 40-45 minutes.

6. Let your Pistachio Brownies cool. Cut, serve, and enjoy!

Chef’s Notes:

1. Preheat your oven to 325°F/165°C.

2. Combine the egg, Magical Coconut Oil, water, and pistachio butter in a large mixing bowl.

3. Mix in the brownie mix, and stir for 1-2 minutes.

4. Pour into a 3” x 3”/8 cm x 8 cm individual brownies pan or an 8” x 8″/20 cm x 20 cm glass baking dish.

5. Add the chopped white chocolate. Bake for 40-45 minutes.

6. Let your Pistachio Brownies cool. Cut, serve, and enjoy!

Ingredients:

• 2 cups Magical Chocolate—White or Dark
• 1 cup salted roasted almonds or cashews

How to:

1. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.

2. Pour melted chocolate onto your MagicalButter Baking Mat or a large piece of parchment paper. Spread to make an even layer of chocolate about ½-inch thick.

3. Add nuts and place into the refrigerator for 10-15 minutes or until the chocolate has hardened.

4. Cut and serve.

Chef’s Notes:

1. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.

2. Pour melted chocolate onto your MagicalButter Baking Mat or a large piece of parchment paper. Spread to make an even layer of chocolate about ½-inch thick.

3. Add nuts and place into the refrigerator for 10-15 minutes or until the chocolate has hardened.

4. Cut and serve.

Ingredients:

• 1 cup Magical Chocolate—White
• 1 cup Magical Chocolate—Dark
• ½ cup crushed candy canes

How to:

1. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.

2. Pour melted white chocolate onto your MagicalButter Baking Mat or a large piece of parchment paper, spread to make an even layer of chocolate, about ½-inch thick, and place into the refrigerator for 10-15 minutes or until the chocolate has hardened.

3. Remove from the fridge and pour the dark chocolate over the white chocolate layer, sprinkle candy canes on top and place back into the fridge to cool.

4. Once cooled, remove from the fridge, cut into 25 even sizes squares and serve.

Chef’s Notes:

1. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.

2. Pour melted white chocolate onto your MagicalButter Baking Mat or a large piece of parchment paper, spread to make an even layer of chocolate, about ½-inch thick, and place into the refrigerator for 10-15 minutes or until the chocolate has hardened.

3. Remove from the fridge and pour the dark chocolate over the white chocolate layer, sprinkle candy canes on top and place back into the fridge to cool.

4. Once cooled, remove from the fridge, cut into 25 even sizes squares and serve.

Ingredients:

• 5 tablespoons/75 g MagicalButter
• 10 ounces/285 g marshmallows
• 5 cups/1200 ml cocoa-flavored crisped-rice cereal
• 1 lb MagicalButter Compound Chocolate—Dark or White

How to:

1. In a large saucepan on medium-low heat, melt your MagicalButter.

2. Add the marshmallows, and stir to coat them with the melted butter.

3. Once the marshmallows begin to melt, stir constantly until the butter and marshmallows are completely mixed.

4. Pour the cereal into the pan, and stir to combine.

5. Line an 8 x 8 inch/20 x 20 cm pan with parchment paper. Then, pour the mixture into the pan and spread evenly. 6. Let your Chocolate Crispy Treats sit for least 1 hour.

7. In a double boiler, gently melt MagicalButter Compound Chocolate and spoon over the finished treats.

8. Remove them from the pan, cut them into 2 x 2 inch/5 x 5 cm squares, and enjoy!

Chef’s Notes:

1. In a large saucepan on medium-low heat, melt your MagicalButter.

2. Add the marshmallows, and stir to coat them with the melted butter.

3. Once the marshmallows begin to melt, stir constantly until the butter and marshmallows are completely mixed.

4. Pour the cereal into the pan, and stir to combine.

5. Line an 8 x 8 inch/20 x 20 cm pan with parchment paper. Then, pour the mixture into the pan and spread evenly. 6. Let your Chocolate Crispy Treats sit for least 1 hour.

7. In a double boiler, gently melt MagicalButter Compound Chocolate and spoon over the finished treats.

8. Remove them from the pan, cut them into 2 x 2 inch/5 x 5 cm squares, and enjoy!

Ingredients:

• 1 1/2 Cups unsalted butter softened
• 3/4 Cup powdered sugar
• 3/4 Teaspoon salt
• 1 1/2 Cups finely ground walnuts
• 4 Teaspoons vanilla extract
• 3 Cups flour
• Powdered sugar for dusting

How to:

1. Preheat oven to 325 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silat mat.
2. Cream butter in mixing bowl and gradually add powdered sugar and salt. Beat until light and fluffy.
3. Add ground walnuts and extracts and mix until combined. Blend in flour gradually and mix until everything is combined. You may need to use a spatula to scrape the sides and bottom.
4. Using a melon baller or cookie scoop, shape batter into balls and place on parchment lined cookie sheet. You can space them close together but they should not be touching.
5. Bake Italian Wedding Cookies for 22-25 minutes until just lightly browned and make sure the cookies do not get golden brown, they should be light in color.
6. Allow cookies to cool and evenly dust with powdered sugar.

Chef’s Notes:

1. Preheat oven to 325 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silat mat.
2. Cream butter in mixing bowl and gradually add powdered sugar and salt. Beat until light and fluffy.
3. Add ground walnuts and extracts and mix until combined. Blend in flour gradually and mix until everything is combined. You may need to use a spatula to scrape the sides and bottom.
4. Using a melon baller or cookie scoop, shape batter into balls and place on parchment lined cookie sheet. You can space them close together but they should not be touching.
5. Bake Italian Wedding Cookies for 22-25 minutes until just lightly browned and make sure the cookies do not get golden brown, they should be light in color.
6. Allow cookies to cool and evenly dust with powdered sugar.

Ingredients:

Cookies

• ½ cup (1 stick) MagicalButter, room temperature
• 1½ cups flour
• 1 cup light brown sugar, firmly packed
• 1 cup creamy peanut butter
• 1 teaspoon baking soda
• 1 tablespoon vanilla bean paste
• 1 teaspoon salt
• 1 large egg

Frosting

• 4 tablespoons MagicalButter, room temperature
• 1½ cups powdered sugar
• ½ cup creamy peanut butter
• 2 tablespoons heavy cream
• 2 teaspoon vanilla bean paste

How to:

Cookies

1. Preheat your oven to 350°.
2. In a small mixing bowl, combine the flour, baking soda, and salt.
3. In a large bowl, cream together the MagicalButter and brown sugar. Add the egg and vanilla, beating until well combined. Add the peanut butter, and combine thoroughly. Then, add the dry ingredients until they’re just blended in.
4. Form the dough into 1-inch balls. Roll the balls in sugar. Form them into log shapes, and roll them in sugar.
5. Place the logs on a cookie sheet, about 2 inches apart. Using the tines of a fork, make a criss-cross pattern in the dough. Then, pinch the middle of each cookie to make a peanut shape.
6. Bake the cookies for 7-10 minutes, until they’re lightly browned on the edges and still soft in the center.
7. Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Frosting

1. In a large mixing bowl, whip the butter on medium speed for 1 minute, or until light and fluffy.
2. Add in 1 cup of powdered sugar, the peanut butter, peanut butter powder, cream, and vanilla.
3. Gradually add in the remaining powdered sugar until the frosting is smooth.
4. Top your Nutty Buddy Cookies with frosting, serve, and enjoy!

Chef’s Notes:

Cookies

1. Preheat your oven to 350°.
2. In a small mixing bowl, combine the flour, baking soda, and salt.
3. In a large bowl, cream together the MagicalButter and brown sugar. Add the egg and vanilla, beating until well combined. Add the peanut butter, and combine thoroughly. Then, add the dry ingredients until they’re just blended in.
4. Form the dough into 1-inch balls. Roll the balls in sugar. Form them into log shapes, and roll them in sugar.
5. Place the logs on a cookie sheet, about 2 inches apart. Using the tines of a fork, make a criss-cross pattern in the dough. Then, pinch the middle of each cookie to make a peanut shape.
6. Bake the cookies for 7-10 minutes, until they’re lightly browned on the edges and still soft in the center.
7. Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Frosting

1. In a large mixing bowl, whip the butter on medium speed for 1 minute, or until light and fluffy.
2. Add in 1 cup of powdered sugar, the peanut butter, peanut butter powder, cream, and vanilla.
3. Gradually add in the remaining powdered sugar until the frosting is smooth.
4. Top your Nutty Buddy Cookies with frosting, serve, and enjoy!

Ingredients:

• ¾ cup MagicalButter, clarified or melted
• 1⅔ cup flour
• ¾ cup brown sugar
• ¾ cup macadamia nuts (chopped)
• ⅔ cup white chocolate chips
• ⅓ cup white sugar
• 1½ teaspoons lime zest
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg

How to:

1. Preheat your oven to 350°F.
2. In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
3. In a separate bowl, using a hand mixer on medium, mix the sugars, vanilla, and MagicalButter.
4. Add the lime juice, zest, and egg, and thoroughly mix on high.
5. Gradually add the flour mix, pausing occasionally to stir with a spatula. Then combine well with the hand mixer on high.
6. Using the spatula, stir in the white chocolate chips and macadamia nuts, and mix evenly.
7. Using a spoon or small scoop, place dollops of the batter onto a large greased cookie sheet, keeping them evenly spaced.
8. Bake for 10-12 minutes.

Allow your Lime White Chocolate Macadamia Cookies to cool. Serve, and enjoy!

Chef’s Notes:

1. Preheat your oven to 350°F.
2. In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
3. In a separate bowl, using a hand mixer on medium, mix the sugars, vanilla, and MagicalButter.
4. Add the lime juice, zest, and egg, and thoroughly mix on high.
5. Gradually add the flour mix, pausing occasionally to stir with a spatula. Then combine well with the hand mixer on high.
6. Using the spatula, stir in the white chocolate chips and macadamia nuts, and mix evenly.
7. Using a spoon or small scoop, place dollops of the batter onto a large greased cookie sheet, keeping them evenly spaced.
8. Bake for 10-12 minutes.

Allow your Lime White Chocolate Macadamia Cookies to cool. Serve, and enjoy!

Ingredients:

• ½ cup Magical Coconut Oil
• 4 cups rolled oats
• ½ cup sunflower seeds
• ½ cup almonds, sliced
• ½ cup pecans, chopped
• ½ cup walnuts, chopped
• ½ cup brown sugar
• ½ cup sweetened dried cranberries
• ½ cup dried sweet and tart cherries
• ½ cup dried blueberries
• ½ cup dried pomegranate
• ½ cup honey
• ¼ cup maple syrup
• 1 tablespoon vanilla extract
• 1½ teaspoons ground cinnamon
• ½ teaspoon salt

How to:

1. Preheat your oven to 325°F.
2. Combine all the ingredients in a large mixing bowl, stirring thoroughly to get everything evenly coated.
3. Spread the granola mixture evenly onto a baking sheet, and bake on the center oven rack for 25-30 minutes, pausing after 15 minutes to stir the mixture.
4. Remove your Outta Controlla Granola from the oven, let cool and Enjoy!

Chef’s Notes:

1. Preheat your oven to 325°F.
2. Combine all the ingredients in a large mixing bowl, stirring thoroughly to get everything evenly coated.
3. Spread the granola mixture evenly onto a baking sheet, and bake on the center oven rack for 25-30 minutes, pausing after 15 minutes to stir the mixture.
4. Remove your Outta Controlla Granola from the oven, let cool and Enjoy!

Ingredients:

• 1 Egg
• 1 ½ Cup flour
• ½ tsp Baking soda
• ¼ Cup brown sugar
• ½ Cup white sugar
• ¾ MagicalButter chocolate
• ¼ Salt
• 1 tsp Vanilla
• ½ Cup MagicalButter

How to:

1. Preheat oven to 350º Fahrenheit.
2. Melt butter.
3. Using hand mixer or stand mixer beat sugar and butter until creamy.
4. Add vanilla and egg beat on low for 15 seconds. DO NOT OVER MIX!
5. Add flour, baking soda, and salt. Mix.
6. Fold in chopped MagicalButter chocolate.
7. Using hands, form balls (approx 12) on silicone MB mat
8. Bake for 9-10 minutes. DO NOT OVER BAKE
9. When cookies look puffy and SLIGHTLY brown, take out and let cool.

Chef’s Notes:

1. Preheat oven to 350º Fahrenheit.
2. Melt butter.
3. Using hand mixer or stand mixer beat sugar and butter until creamy.
4. Add vanilla and egg beat on low for 15 seconds. DO NOT OVER MIX!
5. Add flour, baking soda, and salt. Mix.
6. Fold in chopped MagicalButter chocolate.
7. Using hands, form balls (approx 12) on silicone MB mat
8. Bake for 9-10 minutes. DO NOT OVER BAKE
9. When cookies look puffy and SLIGHTLY brown, take out and let cool.

Ingredients:

• ½ cup MagicalButter
• 5 fresh jalapeños, sliced
• 5 fresh red Fresno
• 2 pounds Garlic Herb cream cheese, room temperature
• 1 pound bacon, cooked and cut into small strips
• 12 ounces sharp cheddar cheese, shredded
• 1 cup ranch dressing
• ½ cup jalapeños Kettle Potato Chips, crushed

How to:

1. Preheat your oven to 325°F.
2. In a large bowl, add all of the ingredients, except the potato chips, and mix thoroughly.
3. Spread the mixture into a baking dish, top with the potato chips, place into the middle of your oven and bake for 25 to 30 minutes
4. Serve your Jalapeño Bacon Popper Dip piping hot with your favorite chips, and enjoy!

Chef’s Notes:

1. Preheat your oven to 325°F.
2. In a large bowl, add all of the ingredients, except the potato chips, and mix thoroughly.
3. Spread the mixture into a baking dish, top with the potato chips, place into the middle of your oven and bake for 25 to 30 minutes
4. Serve your Jalapeño Bacon Popper Dip piping hot with your favorite chips, and enjoy!

Ingredients:

• ½ cup MagicalButter
• ¼ cup Magical Olive Oil
• 10 large basil leaves, chopped  
• 5 plum tomatoes, diced
• 8 ounces fresh baby spinach
• 8 ounces marinated artichoke hearts, chopped
• 8 ounces cream cheese
• 8 ounces Pecorino Romano cheese
• 4 tablespoons garlic, minced and divided in half
• 2 tablespoons Balsamic vinegar
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• ½ teaspoon red pepper flakes

How to:

1. Preheat your oven to 325°F.
2. In a medium-sized bowl, thoroughly mix the olive oil, tomatoes, 2 tablespoons of garlic, balsamic vinegar, basil, 1 teaspoon of salt and the black pepper. Cover the bowl, and set it aside.
3. Heat a sauté pan on medium-high, heat the butter and 2 tablespoons of garlic, 1 teaspoon of salt, and the red pepper flakes, and cook for 1 minute.
4. Remove the pan from heat, and add the spinach. Stir, and set aside to cool.
5. In a large bowl, combine the garlic/spinach mix, cream cheese, Romano cheese, and artichokes. Mix at medium speed, using either a stand mixer or hand mixer, for 2 minutes.
6. Pour the dip into a baking dish and spread it out evenly. Bake for 25 minutes.
7. Remove the dip from the oven, top it with the tomato mixture, and broil on high for 5 minutes.
8. Remove your Smokin’ Spinach Artichoke Dip from the oven, and let it cool for 5 minutes before serving. Enjoy!

Chef’s Notes:

1. Preheat your oven to 325°F.
2. In a medium-sized bowl, thoroughly mix the olive oil, tomatoes, 2 tablespoons of garlic, balsamic vinegar, basil, 1 teaspoon of salt and the black pepper. Cover the bowl, and set it aside.
3. Heat a sauté pan on medium-high, heat the butter and 2 tablespoons of garlic, 1 teaspoon of salt, and the red pepper flakes, and cook for 1 minute.
4. Remove the pan from heat, and add the spinach. Stir, and set aside to cool.
5. In a large bowl, combine the garlic/spinach mix, cream cheese, Romano cheese, and artichokes. Mix at medium speed, using either a stand mixer or hand mixer, for 2 minutes.
6. Pour the dip into a baking dish and spread it out evenly. Bake for 25 minutes.
7. Remove the dip from the oven, top it with the tomato mixture, and broil on high for 5 minutes.
8. Remove your Smokin’ Spinach Artichoke Dip from the oven, and let it cool for 5 minutes before serving. Enjoy!

Ingredients:

• 8 tablespoons  butter
• 4  tablespoons  all-purpose flour
• 2 cups  milk
• 1 pound of white american cheese
• ½ pound Monterey Jack cheese, shredded
• ½ pound chorizo sausage, cooked, excess oil drained
• ¼ cup coarsely chopped cilantro
• ½ cup onion, cut into 1/4-inch dice
• 1 jalapeño, diced
• 3 tablespoons tequila
• 1 tablespoon Adobo Seasoning
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon salt

How to:

1. Preheat your broiler to 250° F
2. In a medium-high size saucepan, over medium-low heat add and melt butter.
3. Add onion, jalapeño, salt and pepper and cook for 5 minutes, stirring occasionally.
4. Add garlic and cook for another 1 minute stirring constantly.
5. Stir in the Adobo, and cumin, stir and cook for 1 minute, then add tequila and cook for 2-3 minutes or until all of the alcohol has cooked off.
6. Whisk in flour and cook 3 minutes.
7. Slowly stir in milk and bring to a gentle boil.
8. Add cheese and whisk until all of the ingredients are completely incorporated and your cheese sauce is smooth.
9. Remove from heat, and begin to assemble your dip.
10. Pour cheese sauce into your baking dish, place chorizo in the middle of our sauce, add Monterey Jack cheese all around, and broil in your oven until cheese is melted and bubbly.
11. Top with cilantro and serve immediately, with tortillas or chips

Chef’s Notes:

1. Preheat your broiler to 250° F
2. In a medium-high size saucepan, over medium-low heat add and melt butter.
3. Add onion, jalapeño, salt and pepper and cook for 5 minutes, stirring occasionally.
4. Add garlic and cook for another 1 minute stirring constantly.
5. Stir in the Adobo, and cumin, stir and cook for 1 minute, then add tequila and cook for 2-3 minutes or until all of the alcohol has cooked off.
6. Whisk in flour and cook 3 minutes.
7. Slowly stir in milk and bring to a gentle boil.
8. Add cheese and whisk until all of the ingredients are completely incorporated and your cheese sauce is smooth.
9. Remove from heat, and begin to assemble your dip.
10. Pour cheese sauce into your baking dish, place chorizo in the middle of our sauce, add Monterey Jack cheese all around, and broil in your oven until cheese is melted and bubbly.
11. Top with cilantro and serve immediately, with tortillas or chips

Ingredients:

• ½ cup MagicalButter
• 1¼ pounds chicken breast, baked and pulled
• 1 pound bacon, cooked and cut into small strips
• 16 ounces jalapeno cream cheese, softened
• 12 ounces shredded cheddar cheese
• 1 cup ranch dressing
• ¾ cup red pepper hot sauce

How to:

1. Preheat your oven to 325°F.
2. In a mixing bowl, combine the MagicalButter, cream cheese, ranch dressing, and hot sauce.
3. Add the bacon and pulled chicken, and mix thoroughly.
4. Spread the mixture into a baking dish, and lightly coat it with butter.
5. Bake for 25 to 30 minutes; top with cheddar cheese; then, bake an additional 10 to 15 minutes.
6. Serve your Buffalo Bacon Chicken Dip piping hot with your favorite chips, and enjoy!

Chef’s Notes:

1. Preheat your oven to 325°F.
2. In a mixing bowl, combine the MagicalButter, cream cheese, ranch dressing, and hot sauce.
3. Add the bacon and pulled chicken, and mix thoroughly.
4. Spread the mixture into a baking dish, and lightly coat it with butter.
5. Bake for 25 to 30 minutes; top with cheddar cheese; then, bake an additional 10 to 15 minutes.
6. Serve your Buffalo Bacon Chicken Dip piping hot with your favorite chips, and enjoy!

Ingredients:

• Magical Chocolate—Dark, Milk, or White (One pound of chocolate will make 4-7 apples depending on the exact size of the apples and how much of the apple you cover, as well as how thick you coat the apple)
• Apples (most people prefer Granny Smith, but all apples are good!)
• Crushed nuts, chopped raisins, sprinkles, confetti decorative topping, candies, etc.

(optional)

You’ll Also Need:

• Semi-point Skewers
• MagicalButter Baking Mats
• Double Boiler
• Large Cookie sheet

How to:

1. Wash and dry the apples, making sure to remove any wax and remove the stems. Insert the skewers into the apples. If juice drips from apple, wipe dry.

2. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.

3. Use the skewer that is inserted into the apple like a handle and dip the apple into the chocolate. Coat however much you wish. Gently roll the apple and tap the stick gently onto the side of the bowl to allow any excess chocolate to drip off.

4. Place chocolate dipped apples on a MagicalButter Baking Mat lined tray. If coating in nuts or sprinkles, allow chocolate to rest for a minute or two prior to rolling and then place in the fridge to fully harden. Refrigerate dipped and/or coated apples to set, ideally within about 5 minutes of dipping your first apple on the tray. Setting time usually takes about 15 minutes.

5. Remove from refrigerator and seal in an airtight container until ready to serve. Store at room temperature in low humidity.

Chef’s Note:

For extra fun and added potency, you can drizzle and design your finished Chocolate Dipped Apples with different colors of melted Magical Chocolate using our MagicalButter Spatula!

Chef’s Notes:

1. Wash and dry the apples, making sure to remove any wax and remove the stems. Insert the skewers into the apples. If juice drips from apple, wipe dry.

2. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.

3. Use the skewer that is inserted into the apple like a handle and dip the apple into the chocolate. Coat however much you wish. Gently roll the apple and tap the stick gently onto the side of the bowl to allow any excess chocolate to drip off.

4. Place chocolate dipped apples on a MagicalButter Baking Mat lined tray. If coating in nuts or sprinkles, allow chocolate to rest for a minute or two prior to rolling and then place in the fridge to fully harden. Refrigerate dipped and/or coated apples to set, ideally within about 5 minutes of dipping your first apple on the tray. Setting time usually takes about 15 minutes.

5. Remove from refrigerator and seal in an airtight container until ready to serve. Store at room temperature in low humidity.

Chef’s Note:

For extra fun and added potency, you can drizzle and design your finished Chocolate Dipped Apples with different colors of melted Magical Chocolate using our MagicalButter Spatula!

Ingredients:

• 1 cup MagicalButter Compound Chocolate—Dark
• 1 cup MagicalButter Compound Chocolate—White
• 2 tablespoons Magical Coconut Oil
• 30 pretzel rods
• ½ cup of your favorite toppings, candy canes, sprinkles, mini-chocolate chips, etc.

How to:

1. Combine each MagicalButter Compound Chocolate with 1 tablespoon Magical Coconut Oil into separate double boilers.

2. Gently stir until completely combined and melted. It should have a nice shine and a smooth consistency.

3. Dip each pretzel into the dark chocolate, covering ¾ of the rod.

4. Place onto a silicon baking mat or parchment paper to cool.

5. Repeat with the rest of the pretzels.

6. While the white chocolate is still warm, sprinkle your toppings, and place into the fridge to cool.

7. Remove set pretzel rods from the fridge.

8. Dip a MagicalButter Spatula into melted white chocolate and drizzle over the rods. You can drizzle white chocolate over the dark chocolate, and vise versa.

9. Place rods back into the fridge to cool of 10-15 minutes, and you’re ready to serve.

Chef’s Notes:

1. Combine each MagicalButter Compound Chocolate with 1 tablespoon Magical Coconut Oil into separate double boilers.

2. Gently stir until completely combined and melted. It should have a nice shine and a smooth consistency.

3. Dip each pretzel into the dark chocolate, covering ¾ of the rod.

4. Place onto a silicon baking mat or parchment paper to cool.

5. Repeat with the rest of the pretzels.

6. While the white chocolate is still warm, sprinkle your toppings, and place into the fridge to cool.

7. Remove set pretzel rods from the fridge.

8. Dip a MagicalButter Spatula into melted white chocolate and drizzle over the rods. You can drizzle white chocolate over the dark chocolate, and vise versa.

9. Place rods back into the fridge to cool of 10-15 minutes, and you’re ready to serve.

Ingredients:

• 2 pounds/32 ounces Magical Chocolate—Dark, Milk, or White
• Assortment of fruit (strawberries, pineapple, apples, melons, grapes, bananas oranges, etc.)
• Head of iceberg lettuce
• A container for your arrangement. For large arrangements use a vase, basket or bowl. For smaller arrangements try a unique coffee cup.

You’ll Also Need:

• 8” Bamboo Skewers
• MagicalButter Baking Mats
• Double Boiler

How to:

Tip: Fruit should be as cold as possible for setting-up a hard coating, so it will need to stay chilled in the fridge for at least a couple of hours before dipping. If any fruit is rinsed or juicy, make sure it’s patted completely dry before getting started!

WARNING: Do not soak strawberries in ice water to retain freshness and moisture. We know that keeps the berries fresh, red and cold, but you won’t be able to dry the strawberry enough and it will cause the chocolate to seize.

1. Cut up an assortment of fruits to use in your bouquet, or use a shaped cookie cutter to form pieces. Also go ahead and insert the bamboo skewer into the pieces that need it for your bouquet.

2. Pat dry any pieces you plan to dip in chocolate. Make sure the fruit is as dry as possible!

3. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.

4. Use the skewer that is inserted into the fruit like a handle and dip the fruit into the chocolate. Coat as much fruit as you wish. Tap the stick gently onto the side of the bowl to allow any excess chocolate to drip off.

5. Lay dipped fruit on a MagicalButter Baking Mat or waxed paper lined tray, or use a stand with the stick to allow the chocolate to remain upright during the hardening process. Be sure to work quickly during steps 4 and 5 since you want to move them to the fridge as soon as possible.

6. Let the chocolate set by placing it on a level shelf in the refrigerator until it is obvious that chocolate is hardened. This can take between 10-15 minutes.

7. Place a head of lettuce inside the container you will make your arrangement in. If the lettuce is too big, cut until it is the right size.

8. Push the other end of the bamboo skewer into the head of lettuce to affix it where you’d like it to be within the bouquet.

9. Continue placing skewers of fruit into the lettuce head at different angles until you have a full arrangement. Store in the refrigerator for best results.

Chef’s Note:

Shelf life is between 1-4 days depending on what fruit is being used in the bouquet. Strawberries only last about 1-2 days after being dipped, so if your bouquet includes them it will need to be made and eaten quickly.

Chef’s Notes:

Tip: Fruit should be as cold as possible for setting-up a hard coating, so it will need to stay chilled in the fridge for at least a couple of hours before dipping. If any fruit is rinsed or juicy, make sure it’s patted completely dry before getting started!

WARNING: Do not soak strawberries in ice water to retain freshness and moisture. We know that keeps the berries fresh, red and cold, but you won’t be able to dry the strawberry enough and it will cause the chocolate to seize.

1. Cut up an assortment of fruits to use in your bouquet, or use a shaped cookie cutter to form pieces. Also go ahead and insert the bamboo skewer into the pieces that need it for your bouquet.

2. Pat dry any pieces you plan to dip in chocolate. Make sure the fruit is as dry as possible!

3. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.

4. Use the skewer that is inserted into the fruit like a handle and dip the fruit into the chocolate. Coat as much fruit as you wish. Tap the stick gently onto the side of the bowl to allow any excess chocolate to drip off.

5. Lay dipped fruit on a MagicalButter Baking Mat or waxed paper lined tray, or use a stand with the stick to allow the chocolate to remain upright during the hardening process. Be sure to work quickly during steps 4 and 5 since you want to move them to the fridge as soon as possible.

6. Let the chocolate set by placing it on a level shelf in the refrigerator until it is obvious that chocolate is hardened. This can take between 10-15 minutes.

7. Place a head of lettuce inside the container you will make your arrangement in. If the lettuce is too big, cut until it is the right size.

8. Push the other end of the bamboo skewer into the head of lettuce to affix it where you’d like it to be within the bouquet.

9. Continue placing skewers of fruit into the lettuce head at different angles until you have a full arrangement. Store in the refrigerator for best results.

Chef’s Note:

Shelf life is between 1-4 days depending on what fruit is being used in the bouquet. Strawberries only last about 1-2 days after being dipped, so if your bouquet includes them it will need to be made and eaten quickly.

Ingredients:

• 18 ounces MagicalButter Compound Chocolate—Dark, chopped
• ¼ Magical Coconut Oil, melted
• ¼ cup strong coffee
• ⅓ cup sugar
• 1 tablespoon pure vanilla extract
• 6 large eggs, separate the yolks and whites
• 1 ½ cups heavy cream
• ¼ cup Grand Marnier orange liqueur
• Chocolate shavings, for garnish

How to:

1. Using a double boiler, put chocolate, coconut oil, coffee, sugar, and vanilla in a large bowl, and melt slowly, stirring often until smooth. Remove from heat and set aside.

2. In a medium bowl, add the egg whites and whisk them until they have stiff peaks.

3. In a separate bowl, whisk the cream until it resembles whipped cream.

4. Using a MagicalButter Spatula, stir the yolks into the chocolate mixture, then mix in the liqueur.

5. With another MagicalButter Spatula, gently fold the egg whites into the chocolate until almost blended.

6. Now gently fold in whipped cream until there are no streaks in the mousse. Reserve some whipped cream for garnish.

7. Pour chocolate mixture into a large glass serving bowl, cover bowl tightly with plastic wrap and chill for at least 4 hours before serving.

8. Top with homemade whipped cream and chocolate shavings before serving.

Chef’s Notes:

1. Using a double boiler, put chocolate, coconut oil, coffee, sugar, and vanilla in a large bowl, and melt slowly, stirring often until smooth. Remove from heat and set aside.

2. In a medium bowl, add the egg whites and whisk them until they have stiff peaks.

3. In a separate bowl, whisk the cream until it resembles whipped cream.

4. Using a MagicalButter Spatula, stir the yolks into the chocolate mixture, then mix in the liqueur.

5. With another MagicalButter Spatula, gently fold the egg whites into the chocolate until almost blended.

6. Now gently fold in whipped cream until there are no streaks in the mousse. Reserve some whipped cream for garnish.

7. Pour chocolate mixture into a large glass serving bowl, cover bowl tightly with plastic wrap and chill for at least 4 hours before serving.

8. Top with homemade whipped cream and chocolate shavings before serving.

Ingredients:

• ¼ cup MagicalButter, melted
• 1 ½ cups sugar
• ⅔ cup evaporated milk
• 7 ounces mini marshmallows
• ¼ teaspoon salt
• 1 tablespoon pure vanilla extract
• 2 pounds MagicalButter Compound Chocolate—Dark or Milk
• ½ cup chopped nuts (optional)
• Chocolate flavoring oil

 

You’ll Also Need:

• MagicalButter Spatulas
• Heavy bottomed 2 quart saucepan
• 8” x 8” glass baking pan

How to:

1. Moderately butter an 8″ x 8″ glass baking pan.

2. In a heavy bottomed 2 quart saucepan, combine the butter, sugar, evaporated milk, marshmallows, and salt.

3. Bring to a boil over medium heat and stir constantly. Once boiling, lower the heat to low or low medium and cook for a full 6 minutes, stirring constantly.

4. Remove from heat and whisk in the vanilla.

5. Pour chocolate into a separate bowl and pour the butter mixture over top the chocolate.

6. Stir with a MagicalButter Spatula until the chocolate is melted and the mixture is completely combined. It should have a thick, smooth texture.

7. Add nuts, stir, then pour into buttered baking dish. Sprinkle any toppings at this time, if desired.

8. Refrigerate until firm.

9. Seal in an airtight container until ready to serve. Store at room temperature in low humidity.

Chef’s Notes:

1. Moderately butter an 8″ x 8″ glass baking pan.

2. In a heavy bottomed 2 quart saucepan, combine the butter, sugar, evaporated milk, marshmallows, and salt.

3. Bring to a boil over medium heat and stir constantly. Once boiling, lower the heat to low or low medium and cook for a full 6 minutes, stirring constantly.

4. Remove from heat and whisk in the vanilla.

5. Pour chocolate into a separate bowl and pour the butter mixture over top the chocolate.

6. Stir with a MagicalButter Spatula until the chocolate is melted and the mixture is completely combined. It should have a thick, smooth texture.

7. Add nuts, stir, then pour into buttered baking dish. Sprinkle any toppings at this time, if desired.

8. Refrigerate until firm.

9. Seal in an airtight container until ready to serve. Store at room temperature in low humidity.

Ingredients:

• 8 ounces MagicalButter Compound Chocolate—Dark, finely chopped
• 2 tablespoons Magical Coconut Oil
• 1 cup heavy cream
• ½ cup organic corn syrup
• 1 tablespoon pure vanilla extract

How to:

1. Place the MagicalButter Compound Chocolate in a metal bowl.

2. Combine the Magical Coconut Oil, cream, and corn syrup in a small saucepan, and bring to a simmer, stirring occasionally.

3. Pour over the chocolate, and allow it to sit for 3-4 minutes to allow the chocolate to melt, then add vanilla and whisk thoroughly to combine all ingredients.

4. Allow the sauce to cool slightly, then pour into a bowl or other container, and serve warm.

Chef’s Tip:

Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks. To serve, warm the sauce gently in the top of a double boiler.

Chef’s Notes:

1. Place the MagicalButter Compound Chocolate in a metal bowl.

2. Combine the Magical Coconut Oil, cream, and corn syrup in a small saucepan, and bring to a simmer, stirring occasionally.

3. Pour over the chocolate, and allow it to sit for 3-4 minutes to allow the chocolate to melt, then add vanilla and whisk thoroughly to combine all ingredients.

4. Allow the sauce to cool slightly, then pour into a bowl or other container, and serve warm.

Chef’s Tip:

Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks. To serve, warm the sauce gently in the top of a double boiler.

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ½ cup sugar
• 2 teaspoons kosher salt
• 6 large egg yolks
• 1 tablespoon vanilla bean paste, or pure extract
• 12 ounces MagicalButter Compound Chocolate—Dark, finely chopped
• 2 tablespoons Magical Coconut Oil
• Whipped cream, for garnish
• Chocolate shavings, for garnish

How to:

1. In a medium saucepan, add the cream, milk, sugar, salt, stir, and bring to a simmer, then remove from the heat.

2. In a medium bowl, whisk together the egg yolks and vanilla, then slowly add about ¼ cup of hot cream mixture, 2 tablespoons at a time, and gently whisk to combine completely.

3. Add yolk mixture to the hot cream, place back onto the stove on low heat, and cook for about 5 minutes to thicken. Stir constantly.

4. Prepare an ice bath by placing ice and water in a bowl and placing another bowl on top of it. Make sure not to have the top bowl touch the ice water in the lower bowl.

5. Place a fine mesh sieve over your ice bath, and strain the custard to make it perfectly smooth, then remove from the ice bath.

6. While the custard is still warm, add your MagicalButter Compound Chocolate and Magical Coconut Oil, and gently stir until everything is completely combined.

7. Pour the crémeux into a shallow glass or ceramic dish, and place a sheet of plastic wrap on the top surface of your crémeux and refrigerate for least 6 hours or overnight.

8. Spoon the crémeux into glasses, top with whipped cream and chocolate shavings.

9. Serve and enjoy!

Chef’s Notes:

1. In a medium saucepan, add the cream, milk, sugar, salt, stir, and bring to a simmer, then remove from the heat.

2. In a medium bowl, whisk together the egg yolks and vanilla, then slowly add about ¼ cup of hot cream mixture, 2 tablespoons at a time, and gently whisk to combine completely.

3. Add yolk mixture to the hot cream, place back onto the stove on low heat, and cook for about 5 minutes to thicken. Stir constantly.

4. Prepare an ice bath by placing ice and water in a bowl and placing another bowl on top of it. Make sure not to have the top bowl touch the ice water in the lower bowl.

5. Place a fine mesh sieve over your ice bath, and strain the custard to make it perfectly smooth, then remove from the ice bath.

6. While the custard is still warm, add your MagicalButter Compound Chocolate and Magical Coconut Oil, and gently stir until everything is completely combined.

7. Pour the crémeux into a shallow glass or ceramic dish, and place a sheet of plastic wrap on the top surface of your crémeux and refrigerate for least 6 hours or overnight.

8. Spoon the crémeux into glasses, top with whipped cream and chocolate shavings.

9. Serve and enjoy!

Ingredients:

• ¼ - ½ ounce/7-14 g botanicals per cup/240 ml, decarboxylated*
• 2-5 cups/475-1180 ml refined coconut oil
• 1 tablespoon/15 ml lecithin per cup/240 ml**

How to:

1. Place the ingredients into your MagicalButter Machine, and secure the head.

2. Press the Temperature button, and select 160°F/71°C. Then press the 2 Hours/Oil button.

3. After the cycle is complete, unplug the unit at the outlet, and remove the head of the appliance. Put on your LoveGlove, and pour the pitcher contents slowly through your PurifyFilter into a dark glass container.

Chef’s Notes:

* For best results do not pre-grind botanicals. Adjust botanical weight according to personal preference.

** Lecithin is optional but highly recommended. Lecithin is an emulsifier used in cooking and in the pharmaceutical industry for binding ingredients in lipids (butter, oils, and fats). It helps to increase the bioavailability of plant compounds in your high-lipid infusions, intensifying the potency of the resulting extracts. Lecithin can be made from soy, sunflower, rice, or egg yolk. It is available at your local health-food or vitamin store in the form of powder, granules, or liquid. Any type is sufficient except in capsules, because they contain too many binders and fillers. Soy lecithin powder is processed to eliminate compounds that may have estrogen-like effects. Lecithin granules are made from soy powder mixed with soy oil, so they may contain estrogen-like compounds. Because liquid lecithin is three times as potent as powder or granules (it’s also three times as messy), use only 1 teaspoon per cup of butter or oil for your extractions.

Ingredients:

• ¼ - ½ ounce/7-14 g botanicals per cup/240 ml, decarboxylated*
• 2-5 cups/475-1180 ml unsalted butter, softened; for best results, clarified**
• 1 tablespoon/15 ml lecithin per cup/240 ml**

How to:

1. Place the ingredients into your MagicalButter Machine, and secure the head.

2. Press the Temperature button, and select 160°F/71°C. Then press the 2 Hours/Button button.

3. After the cycle is complete, unplug the unit at the outlet, and remove the head of the appliance. Put on your LoveGlove, and pour the pitcher contents slowly through your PurifyFilter into MagicalButter Trays, formed molds, or other storage container.

Chef’s Notes:

* For best results do not pre-grind botanicals. Adjust botanical weight according to personal preference.

** For optimal extractions and maximum potency, based on extensive kitchen trials, our chef now recommends clarifying your butter before adding it to the pitcher. To clarify, gently melt and simmer the butter, discard the milk solids and surface foam, and retain the clear golden liquified butterfat. You can also skip clarifying and simply use melted or softened butter. Do not use cold, firm butter.

** Lecithin is optional but highly recommended. Lecithin is an emulsifier used in cooking and in the pharmaceutical industry for binding ingredients in lipids (butter, oils, and fats). It helps to increase the bioavailability of plant compounds in your high-lipid infusions, intensifying the potency of the resulting extracts. Lecithin can be made from soy, sunflower, rice, or egg yolk. It is available at your local health-food or vitamin store in the form of powder, granules, or liquid. Any type is sufficient except in capsules, because they contain too many binders and fillers. Soy lecithin powder is processed to eliminate compounds that may have estrogen-like effects. Lecithin granules are made from soy powder mixed with soy oil, so they may contain estrogen-like compounds. Because liquid lecithin is three times as potent as powder or granules (it’s also three times as messy), use only 1 teaspoon per cup of butter or oil for your extractions.

Ingredients:

• 2½ ounces/70 g high quality botanicals, decarboxylated*
• 3⅕ cups/750 ml Everclear grain alcohol, 151 or 190 proof

Important:

• Do not add water or lecithin.
• Patience is essential—cooking time may vary based on a variety of factors.
• When properly prepared, MBO extract is very concentrated. Exercise caution.
• Adjust amount of botanicals as needed.
• This recipe makes an infused herbal tincture which is then reduced down to form MagicalButter Oil Concentrate (MBO). The volume of resulting MBO will be lower if less botanical material is used to make tincture.
• Reducing herbal tincture to MBO is possible only with specific, rare blossoms and herbs. Do NOT attempt with common, commercially available culinary herbs, fruits, and flowers.

How to:

1. 1. Place the ingredients into your MagicalButter machine, and secure the head.
2. 2. Press the Temperature button, and select 130°F/55°C (if your model’s lowest option is 160°F/71°C, use that setting). Then press the 4 Hours/Tincture or 8 Hours button (8-hour/Tincture will have a stronger flavor and deeper intensity).
3. 3. After the cycle is complete, unplug the unit at the outlet, and remove the head of the appliance. Put on your LoveGlove, and pour the pitcher
4. 4. Transfer into a non-stick saucepan the portion of strained tincture that you want reduced to MBO. (Approximately 10 percent or less of the original tincture volume will remain after cooking.)
5. 5. Place the saucepan on an electrical or induction plate on low heat, and bring it to a slow boil.
6. 6. Continue simmering for approximately 30 minutes. Continually stir reduced tincture from sides to bottom of the saucepan. When the consistency reaches that of warm maple syrup, you have produced MBO.
7. 7. Remove your finished MagicalButter Oil Concentrate (MBO) from heat, and allow it to cool 1 minute before pouring it into a dark glass container.

Chef’s Notes:

* For best results do not pre-grind botanicals. Adjust botanical weight according to personal preference.

CAUTION: MATERIALS ARE HIGHLY FLAMMABLE. Could cause injury. Never use an open flame, natural gas or propane burner, or permit smoking around the cooking process

Decarboxylation Guide:

While 250°F/121°C is the optimal temperature to activate T-C, slightly higher temperatures (along with longer cook times) are effective at activating other beneficial cannabinoids like C-D and C-N, should you choose to highlight them instead. Please note that while higher temperatures/times help activate C-D and then C-N, each higher temp/time can also diminish the effect of a previously activated cannabinoid.

Chef Notes:

If you do not have a DecarBox, use an oven roasting bag or on a rimmed baking sheet. Make sure the pan is the correct size so there is not an empty space on the pan. Bake the cannabis for 30 to 40 minutes, stirring every 10 minutes so that it toasts evenly. When the cannabis is darker in color—a light to medium brown—and has dried out, remove the bag or baking sheet and allow the cannabis to cool. It should be quite crumbly when handled.

TIP:

When eating cannabis infused edibles, a useful reminder is to Start Low, Go Slow. And remember, not all strains are created equal!

Calculating Potency Per Serving

• A gram of dried cannabis weighs 1,000 milligrams.
• 10% of 1,000 is 100 milligrams.
• This means a typical gram of cannabis has at least 100 milligrams of T-C.
• The T-C potency of cannabis can range from 0% (for high C-D cannabis) and upwards of 20-30% for high T-C cannabis.
• This means one gram of high T-C cannabis may contain upwards of 200-300 milligrams T-C.
• You can estimate the T-C content by dividing the total number of milligrams in the recipe by the number of cups it yields.
• You can then calculate the percentage of T-C in recipes by multiplying the number of cups of butter or oil in the recipe by how much T-C was in that infusion.
• Divide by number of servings to get dosage per serving.