• POT SECRETS

Mini Peanut Butter Cups with Sponge Toffee Crumble for Fitz Hugh Ludlow

I’m too busy dreaming up butter/sugar/ganja combos to read Fitz Hugh Ludlow’s whole autobiographical book The Hashish Eater, written in 1857 when he was twenty-one, but I truly love the excerpts describing his first experience being stoned after having eaten pot extracts.

The high kicks in for poor Fitz at his buddy’s house. Here he is trying to overcome his buzz and get outside, thinking that everyone at the party must know what’s up with him. We’ve all been there.


“…And now more and more every moment increased the conviction that I was watched. I did not know then, as I learned afterward, that suspicion of all earthly things and persons was the characteristic of the hasheesh delirium.


In the midst of my complicated hallucination, I could perceive that I had a dual existence. One portion of me was whirled unresistingly along the track of this tremendous experience, the other sat looking down from a height upon its double, observing, reasoning, and serenely weighing all the phenomena. This calmer being suffered with the other by sympathy, but did not lose its self-possession. Presently it warned me that I must go home, lest the growing effect of the hasheesh should incite me to some act which might frighten my friends. I acknowledged the force of this remark very much as if it had been made by another person, and rose to take my leave. I advanced toward the centre-table. With every step its distance increased. I nerved myself for a long pedestrian journey. Still the lights, the faces, the furniture receded. At last, almost unconsciously, I reached them. It would be tedious to attempt to convey the idea of the time which my leave-taking consumed, and the attempt, at least with all minds that have not passed through the same experience, would be as impossible as tedious. At last I was in the street.”


We’ve all taken that sigh of relief after the much-needed exit, non?


Fitzie’s book got people interested in edibles at a time when no one really knew what it was all about; soon after publication, there was a company in New York selling cannabis candy. Although Fitz said that pot helped his creativity and gave extra-special insights, his book wasn’t a ringing endorsement for pot. He shared concerns about addiction and withdrawal, which may have been coloured by his experiences with opium — by the end of his life at the ripe old age of thirty-four, he had struggled with opium addiction for some time, but he had also worked tirelessly tending to others with the same addiction. His views on addiction should really inform lawmakers of today:


“The opium addict is a proper subject,” he says, “not for reproof, but for medical treatment. The problem of his case need embarrass nobody. It is as purely physical as one of smallpox.... [He] is suffering under a disease of the very machinery of volition; and no more to be judged harshly for his acts than a wound for suppurating or the bowels for continuing the peristaltic motion.”


Cheers to your explorative spirit and progressive and colourful understandings, Fitzie. I hope you were also an early adopter of the peanut butter/chocolate combo, because these little hash-eating cups are for you.



MINI POT PEANUT BUTTER CUPS WITH SPONGE TOFFEE CRUMBLE


Difficulty: Much easier than escaping a party while greened out


Bag of Tricks

  • Mini cupcake/muffin liners — aluminum, if you can find them

  • Be sure to make your cannacoconut oil with the oil that solidifies when cooled (some are always liquid)


Yield/Dose Assumptions

  • 48 mini cups with 8 tbsp (122 g) canna–coconut oil yields approximately 3 mg THC per piece


Time Required

Approximately 30 minutes


Ingredients

• ¾ cup peanut butter

• ½ cup brown sugar

• 8 tbsp (122 g) canna–coconut oil, softened in a double boiler

• 2 tbsp honey

• 900 g semi-sweet chocolate chips

• Mini cupcake/muffin liners

• 3 sponge-toffee chocolate bars, chopped


Method

  1. In a double-boiler or metal bowl over a boiling pot, melt the chocolate chips. Allow them to cool a little.

  2. With your favourite mixer, combine peanut butter, brown sugar, coconut oil, and honey.

  3. Using a teaspoon, drop a glob of chocolate into each mini muffin cup. With the back of the spoon, tease the chocolate up the sides of the cups, leaving a divot in the centres.

  4. Drop a glob of the peanut butter mixture in each chocolate cup.

  5. Chill until firm, about ½ hour.

  6. Re-warm the remaining chocolate. Drop the tops of the cups with chocolate and gently spread them across. Don’t worry if some of the peanut butter is disturbed, this can look funky on the top and it will mostly be covered with chocolate-bar crumble anyway.

  7. Sprinkle the tops with sponge toffee chips. Chill again.

  8. If you used paper muffin cups (as I did), try to peel one off, and you’ll find it’s a bit of a pain in the arse. Persevere, so that your guests don’t have to. If you found metal cups, they should come away clean, and you can decide whether to serve the cups with them on.

  9. Sample a cup and advance toward your centre table at an ever increasing distance.

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© 2020 by ANN ALLCHIN