February 21, 2021

It is baking season. Nothing says holidays and cold weather like fresh bread, pies, and cookies. Why not add a little tincture to your baked goods for a healthy kick for you, your family, and friends? As a bonus, CBD oil has shown really promising results for easing a wide variety of ailments, including PTSD, OCD, and anxiety which is a significant issue for many people this time of year. Between cold weather, long nights, family issues, and holiday stress, a little bit of the balance and equanimity offered by CBD oil's homeostatic effects will surely make the season a little smoother.

There are a few things to remember when baking with CBD oil. Cooking above 325-350 degrees Fahrenheit can lessen its effects, and some have reported an unpleasant flavor. This means you may have to adjust cooking time when you lower temperatures.

It is also important to consider dosages. If you need a certain dosage to feel well, do the math to figure out how much you are getting per serving. You may need to use a stronger oil to get the per-serving dosage you need. If you use a larger amount of oil, as opposed to a higher strength, you may need to reduce the oil or butter.

You can also use CBD-infused butter for all or part of the butter in your recipe. Again, be mindful of your dosages.


It is really simple and will make switching up your recipes so much easier. It is worth saying again to be aware of cooking temperatures. You do not want to sauté with this butter. It is best to always stay below 350.


2 cups butter

1 cup water

20 ml Johnny Apple CBD oil tincture


Add all ingredients to a pot, stir well, and cook on low for two hours.

Stir well again and allow to cool.


Apple pie is a crucial part of Christmas dinner in our family. No fruit cake for us! You can simply substitute CBD infused butter for some of the regular butter in your favorite pie crust recipe. The major difference here is that you cannot cook above 350, so you will need to increase your cooking time. If you don't have a favorite pie crust recipe, here is ours. Do not be afraid of the shortening. You can find versions that are not hydrogenated, and this is genuinely what makes a light, flaky crust.



1/2 cup CBD infused butter

1/2 cup shortening

2 c flour

1/4 c milk

1 tsp salt

1/2 c water


Mix together the dry ingredients.

Add in the butter and shortening with two knives or a pastry cutter, or in a food processor. Another key to a flaky crust is to avoid over mixing or stirring. It releases the gluten which will make the crust tough.

Add the milk and stir.

Add just enough water to make the dough easy to handle and not crumbly. Again, do not over mix, but you do want it all combined in a ball.

Put in the freezer for 30 minutes or the fridge overnight.

Split it into two balls.

Flour a cutting board, and roll out one ball into something resembling a circle.

Flour your rolling pin well, and roll the dough onto the pin very loosely, and then unroll it on your pie pan. You want it pretty thin.

Crimp and trim your edges.

Add in the filling.

Roll out the other ball for the top crust.

As above, roll the crust onto the rolling pin and unroll over the pie.

Crimp the edges again and trim. Cut a few holes in the top of the crust for steam escape.

Bake in a 350 degree oven for an hour.



5 medium Granny Smith apples

2 T lemon juice

1/2 C white sugar

1/2 C brown sugar

1/2 C flour

1 tsp cinnamon

1 tsp salt

3 T butter


Peel and slice apples thinly.

Pour the lemon juice over the apples.

Mix remaining ingredients together and then pour over the apples.

If you like them a little softer, you can cook all this a bit in a frying pan before adding to the pie crust.

Add into the crust as indicated above in the crust recipe.


Many people think homemade bread is hard to make, but it is actually incredibly simple. There are just a few tricks to make it easier. Making it healthier with CBD oil is super simple.


1.5 C warm water (not hot or cold - this is one of the tricks!)

1 package yeast

1.5 T sugar

1 T Johnny Apple tincture

1/2 T olive oil

1 T rosemary

1 T parsley

1/2 T thyme

4 C flour (bread flour is best)

1/2 T salt


Mix warm water, yeast, and sugar together with a wooden spoon.

Let it sit for a few minutes and start to foam up.

Pour in the oils and herbs and stir again.

Add one cup of the flour and mix it well.

Add the salt, and stir some more. (This is another trick. Adding a bit of flour before the salt makes the yeast more effective.)

Add the rest of the flour one cup at a time. Dough should be stretchy but not sticky. Add flour until that is the case.

Once it is mixed together and not sticky, start kneading for ten minutes. Add more flour as needed.

Put a tiny bit of olive oil in the bottom of the bowl, roll the dough in it, and leave it in a towel-covered bowl to rise.

When it has doubled, punch it down, and let it rise again.

When it doubles again, punch it down, and separate it into two pieces.

Place those two pieces in two lightly oiled bread pans.

Leave them, covered, once more to rise.

Bake them in a 350 degree oven for 25-35 minutes. It may take a couple times to get the timing right. It should be golden and sound slightly hollow if you thump it. Cooking longer will mean lighter, less dense bread but a crunchier crust.

You can bring a healthy kick to the holiday's baked goods and feel a little bit better about all the food you are eating!