Highlighting Cannabis Chef Mina Carrillo of Baron’s Confections

Highlighting Cannabis Chef Mina Carrillo of Baron’s Confections

A heartfelt mother knew that being there for her daughter so she could have a healthy, happy life was most important. As a highly educated engineer, Mina Carrillo made the decision to leave her career and start on a quest to find foods that would help her daughter, Kristina. She saw that the medications Kristina were taking weren’t making her feel good and not be in touch with herself and her personality. Mina quit her job and went to culinary school in order to focus on foods that were healthy. She wanted foods that could hopefully give Kristina the nutrition she needed and alleviate the pharmaceutical harms with a holistic understanding.

Mina loved the challenge and after receiving her Culinary Degree she soon went on to pursue training as a baking & pastry specialist. With the sole purpose of being able to create cannabis-infused products for her daughter, Mina found that the infused foods made life easier for Kristina, with better functionality than ever before. Mina dedicated her studies to cannabis research and infused foods. She learned that although there were many companies growing cannabis for edibles and other products, they were utilizing sub-standard ingredients which included unsafe, untested chemicals that were found in Kristina’s pharmaceutical medications. Her daughter deserved better and Mina was inspired to create her own edible company. A company that would be 100% holistic, and hold itself to a standard above any other with exceptional culinary applications. This is the birth of Baron’s Confections, a Multi Award-Winning edible company whose presentation of products is exemplary and incredibly beautiful to look at!

Chef Mina’s favorite recipe is her gourmet “Peanut Butter Cookie with Chocolate Dip” and we here at Edibles Magazine are honored to share it with you readers. May it inspire all of you to reach for your dreams and appreciate the creative artistry of Cannabis Chefs as we salute “Chef Mina Carrillo Edibles Magazine Chef of 420 for July 2018!”

Congratulations Chef Mina, may the love for your daughter continue to shine with your amazing line of Baron’s Confections! Visit baronsconfections.com
Baron’s Confections Peanut Butter Cookies Recipe

Ingredients:
2 cups peanut butter at room temperature
(smooth, crunchy, or a combo)
1 cup flour (whole wheat pastry, spelt, or einkorn)
1 cup natural granulated sugar
½ cup Earth Balance (Vegan Spread)
1 teaspoon vanilla extract
½ teaspoon salt

Instructions:
Preheat the oven to 350º F. Combine all the ingredients in a large bowl. Work together with a pastry blender or the tines of a large fork until completely blended. Scoop the dough up by rounded tablespoons, or a bit more if you’d like larger cookies. Arrange on a parchment-lined baking sheet or two (or bake in batches). Flatten the dough lightly with your palm, then press down lightly with a regular-sized fork in two directions to make that cool criss-cross pattern that peanut butter cookies are known for. Bake for 10 minutes, or until the bottom of the cookies are golden brown. Allow to cool for a bit to firm up, then transfer to a plate or container. Store cookies covered at room temperature.

Peanut Butter Filling:
1 ½ cup Earth Balance Vegan Spread
½ cup Peanut Butter (soft)
¾ cup powdered sugar (sifted)

Cut butter in small pieces and put in small saucepan over low heat. Add peanut butter and stir until melted. Remove from heat. Stir in confectioners’ sugar, blending well. Add more confectioners’ sugar, as necessary, to form a pliable mass. Wrap in plastic and refrigerate for about an hour. Use filling as a candy center for dipping, or as a center between two layers of coating.

Chocolate Chip Dip
1 cup Enjoy Life Chocolate Chips

Place chocolate and oil or shortening in a microwavable bowl. Heat on high for 30 seconds, stir. Continue heating in 20 – 30 seconds, stirring after each heating until melted. Don’t overheat chocolate. Use as desired with Peanut Butter Cookies

Keiko Beatie
Contributing Writer

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