Category: Condiment

Easy Hummus Dressing with CBD

Easy Hummus Dressing with CBD

How to make hummus dressing infused with CBD. Level up your favorite vegetable dip or use it as a straight up salad dressing. You can easily omit the CBD.


1 tablespoon lemon juice
8 ounces hummus
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped parsley
Pinch of sea salt
teaspoon black pepper


Dissolve ¾ teaspoon Infuse It water soluble CBD into 1 tablespoon of lemon juice. A bit of heat can help dissolve, so you may want to nuke the syrup in the microwave for 5 seconds before mixing.

Add lemon juice mixture to the bowl of a food processor along with 8 ounces hummus, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 tablespoons chopped parsley, and ⅛ teaspoon black pepper. Pulse until smooth.

Dressing will keep in the fridge in an airtight container for up to 1 week. Enjoy!

Easy Hummus Dressing with CBD

Easy Maraschino Cherries Recipe

Easy & Quick Maraschino Cherries

How to make homemade maraschino cherries that are quick, easy, and tasty. Also free from food dyes and preservatives. This recipe is a must for cocktail lovers.


6 ounces cherries, pitted
1 cup maraschino liqueur


Add 6 ounces of pitted cherries to a 12 ounce mason jar. The jar should be thoroughly cleaned and the cherries should fit comfortably. Don’t pack ’em in.

Fresh cherries will keep up to 10 days in the fridge and 6 months if frozen. Removing the stems and pits is suggested before freezing but not required.

Bring the maraschino liquid to a simmer and then turn off the heat. Pour the maraschino liquid into the jar with the cherries. Stir and let cool and refrigerate.

The maraschino cherries should keep for up to 6 months if not longer. Check them regularly for signs of mold. The cherries are great in cocktails or on sundaes. That cherry-infused liqueur is great in a cocktail, so don’t toss it! Mix it in.


Easy Maraschino Cherries Recipe

Salted Honey Whipped Cream Main

Salted Honey Whipped Cream

Take your whipped cream experience to the next level with this recipe that infuses honey and salt into this classic topping. Great on waffles, pancakes, or your boo.


1 cup whipping cream
2 tablespoons honey
Pinch of sea salt
1 teaspoon vanilla extract


A pro tip on making whipped cream, put the bowl and beaters in the fridge for an hour before making it. It’s the fat in whipping cream that traps the air bubbles that make it light and fluffy. If it’s too warm, the fat melts and the air escapes.

Add the whipping cream to the chilled bowl and beat on low with a hand mixer. Increase the speed to medium as the cream begins to fluff up.

When the cream has some body to it but is still a sludge, add in the salt, vanilla extract, and honey. Continue whipping on medium to medium-high.

Beat until medium peaks form. A medium peak will appear perky and then soften a bit.

Whipped cream will last a few days in the fridge, in an airtight container, so you can make this ahead of time.

As always, I recommend using pure vanilla extract. Stored in a cool dark place, it will last indefinitely, compared to the imitation stuff. Same for real honey, even if it crystallizes, it isn’t spoiled by any means.

Salted Honey Whipped Cream Main

Buttered Bourbon Maple Syrup Video

Buttered Bourbon Maple Syrup

Take your pancakes, waffles, or anything else to the next level with this delicious syrup recipe featuring maple and bourbon. Brunch and breakfast will never be the same!


1 cup pure maple syrup
2 tablespoons bourbon
½ teaspoon vanilla extract
1 tablespoon butter


Add the maple syrup to a small saucepan over a medium-high heat. Bring it to a simmer. Be careful. If you don’t keep an eye on it, it can boil over.

Add in the bourbon, vanilla extract, and butter. Return to a simmer and cook for 1 minute.

You can make this ahead of time too. A layer of butter will form on the top when cooled but easily mix in when warmed back up.

Once opened, maple syrup will last about a year in the fridge. So lots of reasons to make these waffles! Butter lasts about 4 months in the fridge but up to a year when frozen.

You can veganize this by excluding the butter. I have not tested it with vegan butter.

Buttered Bourbon Maple Syrup Main

Blood Orange & Oregano Simple Syrup Main

Oregano & Blood Orange Simple Syrup

This blood orange and fresh herb simple syrup, made with oregano, is a great way to flavor your teas, mixed drinks, shaved ice, or homemade sodas.


1 cup sugar
1 cup water
6 sprigs of fresh oregano
1 blood orange, sliced


Add the sliced blood orange and fresh oregano to a small sauce pot.

Add in the sugar and the water.

Over a medium-high heat, dissolve the sugar.

Once dissolved, cover and let steep for 3 minutes. Longer for how intense of a flavor you want.

Strain out the solids and reserve the syrup.

Let the syrup cool and transfer it to an airtight container like a mason jar. Seal and store in the fridge.

The syrup will keep for about 2 weeks.

Blood Orange & Oregano Simple Syrup Main

Rosemary Cinnamon Simply Syrup Main

Rosemary Cinnamon Simple Syrup

Flavored syrups are a great addition to cocktails, mixed drinks, or homemade sodas. The simple syrup recipe is wonderful combination of fresh rosemary and spicy cinnamon.


6 sprigs of fresh rosemary
1 cinnamon stick
½ cup sugar
½ cup water


Add fresh rosemary, a cinnamon stick, sugar, and water to a small pot over a medium heat.

Stir occasionally until the sugar has completely dissolved.

When the liquid comes to a low simmer, cover the pot, and remove the pan from the heat.

Let steep for about 3 minutes, longer if you want a more intense flavor, up to 10 minutes.

Strain out the rosemary and cinnamon, reserving the liquid. It should make ¾ cup of syrup.

Transfer it to an airtight container.

The syrup keeps in the fridge for about 2 weeks. This syrup is great for teas, homemade sodas, and cocktails.

Rosemary Cinnamon Simply Syrup Main

Strawberry Quick Jam No Pectin Main 1

Strawberry Quick Jam (No Pectin)

Love homemade jams but not ready to start canning? In this video, I show you how to make a strawberry quick jam that is pectin-free and will stay fresh for about 3 weeks. It’s easy and delicious!


1 lb fresh strawberries
½ cup granulated sugar
2 tablespoons fresh lemon juice
Pinch of salt


Add strawberries, sugar, lemon juice, and a pinch of salt to a heavy-bottomed pot and cook the mixture over a medium heat. As the fruit begins to soften, mash the fruit with a potato masher. Place 2-3 metal spoons in the freezer.

Bring the mixture to a boil and stir frequently. Cook until the mixture thickens, about 20 minutes.

To check for doneness, dip one of the frozen spoons in the mixture. If you can drag your finger across and the jam holds its form, it is done.

Transfer the mixture to a 2 8-ounce mason jars and let cool. Seal and keep in the fridge for up to 3 weeks.

Strawberry Quick Jam No Pectin 1

Mexican Style Pickled Peppers Carrots Close Up 1

Mexican Style Pickled Peppers & Carrots

I love Mexican food! This recipe is inspired by those pickled peppers and carrots, and the other fresh ingredients, you get at a taqueria. It’s a simple refrigerator pickle that anyone can do.


1 Carrot
2 cups Chile peppers
6 Pearl onions
4 Garlic cloves
½ teaspoon Oregano
½ teaspoon Cumin
1 tablespoon Peppercorns
1 Bay leaf
2 teaspoons Sugar
2 teaspoons Sea salt
¾ cup Vinegar
¾ Water
24 ounce Mason jar


To make this recipe, we’re going to start off by making the broth.

Add vinegar and water to a small pot or sauce pan. Add in sea salt, sugar, garlic, black peppercorns, dried cumin, and dried oregano.

Bring the mixture to a boil.

Add the chile peppers and carrots, in layers, to a 24 ounce mason jar. About half way full, add in some pearl onions. Continuing layering until you’ve almost reached the top.

Add the brine you brought to a boil into the mason jar.

If the brine does not fully cover the vegetables, add in some water to top it off.

Seal up your mason jar and let it cool.

Once it’s cooled, put it in the fridge. Let stand in the fridge overnight before enjoying.



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