Easy Homemade Edibles.

Bake infused edibles with Bloom Basic™ - Want to impress your friends? In the same time it takes to make a trip to the dispensary, you could bake your own infused brownies, cookies, and cakes. Not only that, self made edibles means choice in what herbal infusion is used and how strong your edibles come out. Oh yeah! They are FRESH Save time and money VS dispensary Guarantee the highest quality by adding your own infusion Just mix and bake!

YOU WILL NEED 7 TBSP OF SOFTENED (NOT MELTED) BUTTER, 1 EGG, 15ML INFUSED OIL (SPYGLASS WELLNESS 1000MG TINCTURE RECOMMENDED) DIRECTIONS STIR COOKIE MIX, SOFTENED BUTTER, OILS, AND EGG IN A MEDIUM BOWL UNTIL DOUGH FORMS. DROP DOUGH 2 1/2 INCHES APART ON UNGREASED COOKIE SHEET. BAKE AS DIRECTED BELOW OR UNTIL EDGES GOLDEN BROWN. COOL 2 MINUTES BEFORE REMOVING FROM COOKIE SHEET. HEAT OVEN AS DIRECTED 24 COOKIES - 350F (12-14 MINUTES) 12 COOKIES - 350F (17-19 MINUTES) OR UNTIL EDGES OF COOKIES ARE GOLDEN BROWN.

YOU WILL NEED 1⁄4 CUP OIL, 1⁄4 CUP WATER, 1 EGG, 15ML INFUSED OIL (SPYGLASS WELLNESS 1000MG TINCTURE RECOMMENDED) DIRECTIONS SET OVEN TO 350°F FOR METAL OR GLASS PAN. FOR DARK-COATED PAN, SET OVEN TO 325°F. COAT BOTTOM OF PAN WITH NO-STICK COOKING SPRAY. STIR BROWNIE MIX, OILS, WATER, AND EGG IN BOWL UNTIL BLENDED, ABOUT 50 STROKES. SPREAD INTO 8X8 INCH PAN AND BAKE IMMEDIATELY. BAKE FOR 35-40* MINUTES AT 350°F FOR METAL OR GLASS PAN. FOR DARK-COATED PAN, BAKE AT 325°F. OR, UNTIL TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. CUT AND SERVE WHEN COMPLETELY COOLED. WARNING: DO NOT EAT RAW BATTER. PLEASE COOK FULLY BEFORE ENJOYING. *DIRECTIONS DEVELOPED USING CONVENTIONAL OVENS. OVENS VARY; BAKING TIME MAY NEED TO BE ADJUSTED.

YOU WILL NEED 1 CUP WATER, 1⁄2 CUP OIL, 3 EGGS, 15ML INFUSED OIL (SPYGLASS WELLNESS 1000MG TINCTURE RECOMMENDED) DIRECTIONS SET OVEN TO 350°F. COAT BOTTOM OF PAN WITH NO-STICK COOKING SPRAY OR SHORTENING AND A FLOUR DUSTING. FOR CUPCAKES, USE PAPER BAKING CUPS. BEAT CAKE MIX, WATER, OILS, AND EGGS IN BOWL WITH MIXER ON MEDIUM SPEED FOR 2 MINUTES. POUR BATTER INTO PAN(S). BAKE AT 350°F. FOLLOW THE BAKE TIMES BELOW. WHEN TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN, CAKE IS DONE. COOL 10 TO 15 MINUTES BEFORE REMOVING FROM PAN. COOL CAKE COMPLETELY BEFORE FROSTING. STORE LOOSELY COVERED. BAKE TIME: 13 X 9-INCH 34 TO 38 MIN. | TWO 8-INCH ROUNDS 34 TO 38 MIN. | TWO 9-INCH ROUNDS 29 TO 33 MIN. | 24 CUPCAKES (1/2 FULL) 19 TO 23 MIN. *IF DESIRED, SUBSTITUTE 4 EGG WHITES OR 1/2 CUP EGG SUBSTITUTE FOR THE EGGS. WARNING: DO NOT EAT RAW BATTER. PLEASE COOK FULLY BEFORE ENJOYING.

CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, DEXTROSE, EMULSIFIER [SOY LECITHIN], ARTIFICIAL FLAVOR), ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BROWN SUGAR, SUGAR, VEGETABLE SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOW[CANOLA AND/OR PALM OIL] WITH PRESERVATIVES [TBHQ]), WHEY, CONTAINS 2% OR LESS OF: LEAVENING (BAKING SODA), SALT. ALLERGENS: MILK, SOY, AND WHEAT.

SUGAR, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), COCOA PROCESSED WITH ALKALI, PALM OIL, SOYBEAN OIL, CORN SYRUP SOLIDS, EGG YOLK WITH SODIUM SILICOALUMINATE, EGG WHITE, CORN STARCH, SALT, BAKING SODA, ARTIFICIAL FLAVOR, NONFAT MILK, SOY FLOUR. CONTAINS WHEAT, EGG, MILK AND SOY INGREDIENTS.

SUGAR, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG WHITE, SOYBEAN OIL, PALM OIL, EGG YOLK WITH SODIUM SILICOALUMINATE, NONFAT MILK, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), DEXTROSE, MODIFIED TAPIOCA STARCH, SALT, PROPYLENE GLYCOL MONO AND DIESTERS OF FATTY ACIDS, SORBITAN MONOSTEARATE, TETRASODIUM PYROPHOSPHATE, XANTHAN GUM, SODIUM STEAROYL LACTYLATE, POLYSORBATE 60, MONO AND DIGLYCERIDES, CALCIUM ACETATE, GUAR GUM, CELLULOSE GUM, ARTIFICIAL FLAVOR, YELLOW 5 AND RED 40, SOY FLOUR. ALLERGENS: CONTAINS WHEAT, EGG, MILK AND SOY INGREDIENTS