August 20, 2025 • 34 mins
In our first-ever episode of Whisk Takerz, we’re whipping up gooey, nostalgic, peanut buttery perfection: Fluffernutter Cookies — with a little elevated twist, of course. 🍪✨
We break down the science behind why these treats hit so hard, share some personal chaos (as usual), and drop some fun, fact-checked history on the herb. Whether you’re here to get baked or just bake, we’ve got you.
🧁 Expect laughs, munchies, and a reminder that cooking doesn’t have to be serious — just seriously good.
Thanks for listening! Send us your ideas and recipes at whisktakerzpod@gmail.com.
Find us on social and don't forget to rate, review and subscribe wherever you like to listen (please)!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_00 (00:01):
Hey guys, you're listening to Whisk Takers, the
podcast where every dish is ajoint effort.
We're your hosts, Laura andJanelle, getting high, getting
hungry, and getting into thescience behind elevated cooking.
Whether you're here to learn orjust laugh through the munchies,
you're in the right kitchen.
Let's fire it up.
Let's do it.
Today, we're going to makefluffernutter cookies, and
(00:22):
you're going to need a half acup of creamy peanut butter, a
half a cup or one stick ofunsalted room temperature
butter, which we made ahead butwe're also gonna make some fresh
so that you can see how to makeit.
Right.
Because you weren't here forthat.
No, and I need to learn how todo it for myself.
Okay, so let's start again.
I don't want you to be like, oh,these bitches, I'm halfway
(00:47):
through and what if she missedsomething?
SPEAKER_01 (00:49):
Make me stop talking.
SPEAKER_00 (00:50):
Half a cup of creamy peanut butter, a half a cup,
which is one stick of unsaltedroom temperature butter.
If it's salted, I don't thinkit's really gonna hurt you.
You can just leave out the saltlater.
a cup of light brown sugarpacked, a teaspoon of vanilla
extract, one and a half, yes,one and a half cups of
all-purpose flour, one teaspoonof cornstarch, a half a teaspoon
(01:13):
of kosher salt, and one cup, oras much as your heart desires,
of marshmallow fluff.
Fluff.
Okay, Laura, tell us what we'reinfusing today.
Okay, so today we are going tomake canna butter for our
fluffernutter cookies.
So what we need to do is deconthe weed first so I cooked that
(01:34):
already and that is ready to gookay what that means is I cooked
it at 250 degrees for about 25minutes I want to say I write it
down so double-check me andwe'll make sure it's with the
instructions much as I've madeit you'd think I'd know and I
(01:54):
literally just made it butanyway so and after that is
cooked yeah then you put it inthe butter and you saute it with
the butter and just kind of onthe low heat and hot simmer so
that is a stage that we're atnow so we let you watch as we
put our decarved weed right inokay so I thought that weed was
(02:17):
weed like you're telling me thatthere are two parts to this
cooking process I have to todecarb it and then cook it with
the butter?
Yes.
And because fresh cannabis won'tget you high.
Like if you just went and atethe weed out of the bag, it's
not going to get you high.
It's not going to taste goodeither, but.
That is also true.
(02:37):
I mean, we're worrying about howfast we're getting it into our
bodies.
That's really what we're focusedon here.
Right, right.
So I'm going to give you alittle bit of a science lesson
while we're doing this.
Okay.
I'll start if you want to teach,talk to the kids.
Okay.
So raw marijuana has somethingcalled THCA, which is like THC
is sleepy ass cousin.
(02:58):
Okay.
So he doesn't function beforecoffee, if you know what I mean.
So he's just kind of hangingout.
So you need to heat it up.
Okay.
So that's why we decarbed ourflower first.
Oh, okay.
So we were heating it up.
That's why we're looking atthese bubbles.
Yes.
So yes, those bubbles thatyou're looking at now, it's like
the sleepy parts waking up.
Can you tilt it so that you cansee the camera?
I don't know.
(03:20):
I don't know.
I feel like maybe not grab oneof the cameras and bring it
over.
I mean, well, I will definitelyfuck it up.
It works, you know, No, that'sgood.
So this is like chemistry inreal time.
Okay, so each bubble isthousands of compounds waking up
and being like, woo woo, partytime, bitches! Cannabis
compounds are like picky eaters,so they only want to hang out
(03:42):
with fats.
Same.
I mean.
So you know how oil and waterdon't mix, right?
Right, right, right.
I got you.
Cannabis compounds are like oil,so they need other oily things
to dissolve into.
So cannabis and water don't mix.
Okay.
Cannabis and oil.
So this is why we make potbrownies and not pot salad.
(04:08):
Yeah.
So disgusting.
Yes.
Because butter can soak up abouttwo to three times more cannabis
compounds than something likeolive oil.
So while you're We can infuseolive oil.
We generally don't.
We'll do coconut oil or someother oils, but butter is good.
So it's like the differencebetween trying to clean up a
spill.
So think of it like with asponge, you've got a really good
(04:30):
sponge or you have a piece ofcardboard that you're just kind
of wiping around, which you knowwe've all done.
Like it gets a little bit of thespill, but not enough.
Right, or maybe you have sometissue paper that you've used.
All been there.
Use a sponge, use the butter.
She's legitimately talking abouta situation that has happened
over and over over and over butlike okay so as far as edibles
(04:54):
go yes for me I prefer an ediblebecause I feel like it gives me
a whole body high I feel like itlasts longer I feel like I
actually feel like it's betterfor my pain too I would probably
agree with you that you arefeeling bad because so your body
has basically like we'll call itlike a VIP lane okay for
(05:15):
anything that's mixed with fat.
So you put something with fat inyour body, it goes like right
through.
So when you eat these cookies,for example, they skip like the
normal processing that destroysmost of the good stuff.
So you're telling me I should beeating something like a
cheeseburger before I smoke?
Yes, you should be in acheeseburger before you have
(05:37):
anything, before you have anedible, before you smoke.
I mean you should wake up andhave a cheeseburger just to be
safe.
And that's not just stoner myth,that's actually science.
So fat tells you that your bodysays, this is precious cargo, so
that cheeseburger, preciouscargo, handle with care.
So without fat, your body onlyuses like 10% of the cannabis.
(05:58):
Stop! So you eat salad eatersand smoking cannabis, I mean,
fine, you're getting like 10%,but you have a cheeseburger
first, it's more like 25 to 30%.
That's insane! I know, I'mblowing your mind.
You are! What else happensthough?
Do you really wanna know?
I kind of do.
I'm watching this, and it's notas bubbly as it was.
(06:18):
It's a little darker.
What else is happening?
All right.
Well, we can nerd out for asecond if you want.
So your liver turns regular THCinto what scientists call
11-hydroxy-THC.
That sounds like a fuckingripped-ass version of THC,
right?
Did you get it from my muscles?
You're like, yeah! So it'slonger-lasting, and it's
(06:42):
stronger.
It's longer-lasting.
you say yeah I'm stronger yesbut and then we have the you
know you're saying it hitsbetter ah yes for you yeah and
then we have the whole othercrowd that says but edibles
don't work on me I know.
It's sad.
(07:02):
It really, like, makes my hearthurt a little bit when somebody
says that an edible does notwork for them.
I know.
So what happens is they'reusually doing one of three
things wrong.
Okay.
First, they used the wrong fat.
Sure.
Or they took it on an emptystomach.
Which now we know, cheeseburgersbefore we get high.
Yep.
It's like, you think...
Wait, I have a question.
(07:23):
Yeah.
If we're, okay, so if we'redefinitely getting high later,
does that mean we should eatdessert first?
I mean, it just makes goodsense.
Fatty dessert, not like thishealthy shit.
We're not eating likejuice-based stuff.
Fat-based.
All right.
So, yes.
Ice cream cake, I'm in.
It just makes sense.
Okay.
Because if you're not eatingfirst, it's like you're making a
(07:44):
peanut butter sandwich, which isbread.
Like, you're missing a keyingredient.
Right.
So you're getting some of it.
Okay.
You're not getting the goodstuff.
Right, right.
That makes sense.
So, these cookies are gonna beamazing.
I think so.
Yep.
So we did the science part.
Yes.
We've activated the cannabis.
(08:06):
We have.
We have used butter for maximumabsorption and we're going to
eat them with milk when they'redone.
Yep.
So we have created like what, anideal delivery system?
I think you could probably callit that.
I can't wait to see how amazing.
All right, so I'm going to takethe butter off of the stove.
(08:27):
Okay, I'm going to stop standingin your way right there.
You're good.
Okay.
So we pause a second to let itfinish cooking.
It's done cooking, what did wecook, 25 minutes?
25 minutes.
25 minutes.
So now we're going to strain itto get the flour out.
Okay.
So we put it in the littlestrainer.
And I've got a spoon to push thelittle...
(08:48):
Flour into the strainer, get allthe butter out the bottom.
Perfect.
And then we have butter.
Now it's time to make thecookies.
Yes, it is.
Where do we want to put this outof the way?
Do you want to read theinstructions too?
I will happily read theinstructions.
How?
How?
(09:09):
All right, there you go.
All right, here we go.
First, we've preheated the ovento 350.
We need two large baking sheetslined with parchment paper.
Oh, man, I knew there wassomething in here.
I know.
There was something we didn'tdo.
I'm going to move the peanutbutter.
Okay, peanut butter first.
Are you going to read theinstructions?
No, I said I'm going to move thepeanut butter.
Oh.
It was in the way.
Smart.
(09:29):
Do you have parchment paper?
Little time.
Vamp, baby.
So what I like to do withmarshmallow fluff, something
that my friend Eric Onehand,it's not just a clever nickname,
taught me, use your spoon in it.
(09:50):
And you twist it around.
Flopsicle.
That's what we had earlier.
It's quite possibly the fattestsnack you can have.
It was good planning on ourpart.
You didn't even know how smartthat was.
I know.
I was getting ready to get highand I was doing the right thing.
You're so smart.
Thank you.
All right.
So now I have parchment paper onbaking sheets as if I had done
(10:10):
it in the beginning.
Because you can edit out thepart where I didn't have them.
Absolutely.
We're going to totally do that.
All right.
Now I've got another time readyto go.
So we need a large bowl.
Perfect.
I have a large bowl.
We're going to add our peanutbutter okay here you go Thanks,
old buddy, old pal.
Friendo.
I guess we're probably gonna putit here.
Okay.
(10:31):
Yeah, I know.
Peanut butter added.
It's a work in progress.
I hope we can edit that partout.
Peanut butter, butter, and brownsugar.
Okay, brown sugar.
Yep.
That was fun.
There's a French word for whatthis is called when you have all
of your stuff ready.
(10:51):
I wanted to look it up because Iwanted to sound smart and be
like, oh, you know, we set upblah, blah, blah.
And I know it's a blah, blah,blah.
It's something and something.
And I can't remember what it is.
Thank you.
Yeah.
That's a good story.
Thanks.
Yeah.
When you told me to vamp, butnow you're trying to do stuff.
(11:12):
Oh, okay.
All right.
So we're going to pause for asecond while she uses a hand
mixer and we're going to combinethe mixture until it's smooth
and creamy for about two tothree minutes.
All All right.
All right, it's smooth andcreamy.
Okay, we're gonna scrape downthe sides of the bowl.
We're gonna add in our roomtemperature egg and vanilla, and
(11:36):
then we're gonna mix that againfor about 30 seconds.
All right, so I've got my roomtemperature egg.
Yes, ma'am.
Okay, that's in.
And a teaspoon of vanilla.
Yep.
Yeah.
(11:56):
Okay.
And that's it?
Yep.
30 seconds.
Pause again so I don't cutpeople's eardrums.
Hit play?
Yeah.
We have two to combine now.
Janelle's not allowed to touchstuff.
I'm sorry.
We're going to pause again.
All right.
We're back and it's nice andsmooth.
All right.
We're back and it's nice andsmooth.
So we're going to add in ourflour, our cornstarch, and our
(12:17):
salt.
I think I just got vanilla in myhair.
It's okay.
It's okay.
That's cool.
It's pretty cool.
Oops.
Hold on a minute.
Okay.
It's fine.
Yeah.
Flour.
Yep.
It's a cup and a half of flour.
Mm-hmm.
Half a cup.
(12:39):
Oh, shit.
One cup.
All right, we need ourcornstarch.
Hit me up with cornstarch.
Yep, that was a teaspoon, Ibelieve.
Oh, look, here's a spoon.
Feels like a teaspoon, right?
(13:00):
Okay, now what?
UNKNOWN (13:01):
Yep.
SPEAKER_00 (13:01):
Now we're going to put the mixer on low and
incorporate the ingredientsuntil just combined.
Oh, so like a minute.
30 seconds to a minute.
So close.
All right, pause them again.
And then we'll be ready to makeour cookies.
Wait, I didn't put thefluffernutter in.
Yeah, you make the cookies andthen you fold in the fluff.
I fold in the fluff.
(13:23):
Okay, bitch.
UNKNOWN (13:25):
All right.
SPEAKER_00 (13:26):
I can't see these little...
Okay, that looks just combined.
Okay, do you have a cookiescoop?
If you don't, we can just useour hands.
What the hell is happening?
Just a second.
I tried to show the camera and Idumped it.
I wanted you to have a nicepicture to like pull and post
and said I dumped it.
But it's fine.
Just pick up the camera and geta good picture.
(13:47):
Oh, that's a better idea.
Right, because we're going toedit it anyway.
Picture.
Yeah.
Got it.
We'll screenshot from that.
Take the camera to the dough,not the dough to the camera.
Smart.
Smart.
All right, now what do you wantme to do?
Do you have a cookie scoop?
I have my spoon.
Spoon's good.
Okay.
We just have to make littletwo-tablespoon balls.
(14:10):
Okay, look what happened to asheet.
That's fine.
That's fine.
All right.
We're just going to make littlecookie balls.
I washed my hands already.
I did too.
I just washed them.
Cookie balls?
You want me to squeeze them orlike this?
Yes, we're making balls.
Firmly squeeze them?
Yeah, we're making balls first.
We're making balls first.
Okay.
How many?
Well, I guess as many as we get.
(14:30):
Two.
Three.
How big should they be?
Two tablespoons, you said?
Two tablespoons, I said.
If you think that I know whatthat much is, then you're wrong.
I don't fold in this stuff yet?
Not yet.
Gosh, you're killing me.
I want you guys to know that,look, I'm doing this as if
(14:51):
they're delicious veal meatballsand making nice balls.
Gross.
You don't use veal in yourmeatballs?
Absolutely.
First of all, I don't eatmeatballs.
Second of Well, I don't eatveal, so no.
You're looking at me like you'restunned by this.
I've known you for 20, 30?
30.
30 years.
And you didn't know I don't eatmeatballs.
(15:13):
It's ground pieces of meat allshoved together with filler.
You eat burgers! Yeah, I prefernot to.
That's meat.
Yeah, but that doesn't havefiller in it.
It's just ground beef smasheddown.
And spices and onion andwhatnot.
I don't like that, no.
I like that on top.
(15:33):
No, I don't like ground meat.
UNKNOWN (15:35):
Fuck.
SPEAKER_00 (15:36):
I mean, I like ground meat.
I don't like meatloaf,meatballs, hamloaf.
I don't like any of that shit.
Stop.
I don't like hamloaf.
No, because it's delicious tosome people.
It's fine.
We'll make ham loaf.
Maybe if we infused ham loaf.
We could tolerate it better.
(15:56):
I'm looking at these giant ballsof this and I'm wondering how
we're going to fold anythinginto it, but I'm in it.
I'm here for it.
In it to win it, baby.
Baby.
We're going to do it.
Listen, I'm taking thesedirections one step at a time.
I don't think that's what you'resupposed to do when you bake.
You're supposed to read themahead of time, prepare, know
(16:16):
what's coming so that you can doit next.
JK, I totally know what's comingnext.
And you know what?
I learned that from my momgrowing up because she would
cook and she's a great cook.
Yeah.
But she never, ever, ever, ever,ever read the instructions
before going to make something.
So she would pick out what shewas going to make.
It would look good.
(16:37):
She'd buy the ingredients.
Then she'd go to cook it and go,huh, I was supposed to marinate
this for two hours.
This is supposed to sitovernight or, you know,
something like that.
And she would just.
skip that part that requiredpre-work.
Like all the way to likepreheating the oven.
If it didn't say preheat theoven, she didn't do it.
Like she started at thebeginning and read to the end
(16:57):
step by step.
Thank God this one started withpreheat your oven to 350.
Stop throwing this at me.
Oh, sorry.
It was crumbs.
I didn't think you cared.
All right.
That's about all of it, right?
What should I do with this?
(17:18):
Here.
I'll probably just eat it.
Oh.
I gave you enough to make onebig ball.
Yeah, you did.
All right.
Are you ready?
I'm ready, baby.
Are you ready?
I'm ready.
Okay.
Give me an A.
A.
Give me a B.
B.
Give me a C.
I'm just going to go through thewhole alphabet if you don't make
(17:38):
me stop.
Hold on.
I'm trying to figure out how.
Is D just this?
You're putting your armstogether like an O to your side?
No.
Right, but how do I make...
I think it's something with yourlegs.
Is it like this?
I don't know.
No, this is a P.
You can't do teapot arms.
I don't know.
You're just a little baby withlittle tiny arms.
(17:59):
Not like a little teapot.
I'm short and stout.
Aww.
I know.
Okay, we're going to use twospoons.
Okay.
This will keep our hands fromgetting sticky.
Okay, girl.
We're going to take about onetablespoon of marshmallow fluff
to the center of...
Oh, whoops.
Hold on.
Just kidding.
Okay.
(18:19):
Rewind.
Okay, so we have all these ballson the baking sheet.
We sure do.
The next thing we're going to dois take our hand and flatten
each one of them.
Don't want it to be too thin.
Why did I make these perfectballs?
I'm just going to flatten them.
Bitch, I don't know.
(18:39):
I'm just following thedirections.
That's why we read first.
We didn't put all these effortinto the balls.
I feel like your beautiful vealmeatballs now look smashed.
Okay, I've I've seen cookiesthat look like this before.
I'm now envisioning them.
Okay.
See where we're going with this?
Oh, yours are prettier thanmine.
(19:00):
Well, that's because I made niceballs.
I see.
And then you used your palm andI used my fingers to smash.
Your poor husband.
Smash.
Okay, so now we're going to takethe two spoons.
Okay.
(19:20):
And we're going to fill one withmarshmallow fluff.
I heard about this two-spoontheory.
All right.
My what?
UNKNOWN (19:31):
Okay.
SPEAKER_00 (19:32):
Add one tablespoon of marshmallow fluff to the
center of each disc of dough.
You can also add the fluff to apiping bag and pipe dollops onto
each dough disc if that'seasier.
Which...
I don't understand how theythink this is a good idea.
These spoons are sticking toeach other.
(19:52):
Those are...
Okay, so...
Those cookies are done.
Those are not going to work.
You're using way too much.
That's a tablespoon if i've everseen one it is but we're
supposed to then like i'llremove some from the first ones
as i go we then have to fold itin david um we have to put it in
(20:18):
i can't janelle Kate, I can'tfold it in.
That's what I said to myself.
Kate, that's what I call myself.
We gotta fold the cookie aroundthe marshmallow.
I disagree.
It's highly unlikely that that'sgonna happen.
(20:45):
You know the best part aboutAmerica right now?
What's that?
Is that any two idiots can havea cooking show.
Whatever, you've got the time.
I mean.
We don't really, but we'll maketime
SPEAKER_01 (21:00):
for
SPEAKER_00 (21:01):
this shit.
Right?
Like, do what works.
Okay.
Yeah, um, yeah.
Look, you are going to tell mehow good this looks when you're
done reading.
Ah! Girl, I think that you'regoing to be impressed with how
this turned out.
(21:21):
You don't realize it?
I am getting real excited to tryto figure this out.
That doesn't sound like you'reimpressed with me.
So much as...
I'm always impressed with you.
I don't...
That's what I was thinking.
I'm not really sure why you...
Okay.
It just didn't sound like it.
I just like to hear itsometimes.
I'm really impressed with you.
(21:42):
Thank you.
No, thank you.
Oh, shit.
Okay.
No, I mean, that looks good.
I think I did everything right.
To be fair, anybody who's gonnatry this recipe is probably
already done gardening and Ifeel like you should say action.
(22:04):
And squishing your face action.
And squishing your face.
so you'll have to edit that partout for the podcast but I'm
totally just squishing her faceon camera with two spoons two
spoons squishing your face youcan't even tell like you're not
even on camera anymore look Ialmost disappeared gone look out
(22:25):
back to cooking because I'm soshort back to cooking okay so
next some of these have a lotmore than others and I assume
that everybody's going to havethat problem on account of the
fluff well yeah alright so nowwhat do you want me to do hold
the cookies I can't fold thecookie.
I don't know what to tell you.
(22:46):
You're supposed to fold thepeanut butter part around the
marshmallow part.
Look, I physically can't.
The cookie crumbles.
Maybe we didn't infuse...
Not infuse.
Maybe we didn't...
incorporate well enough ohjanelle maybe these needed to be
(23:07):
just a smidge smoother you'resmoother my brain i mean poor
little girl brain oh no look ithought we're supposed to keep
our hands clean we were wellthis is not happening i don't
care for this feeling on myhands right now I'm making them
look like little moon pies,maybe?
(23:29):
Am I moon pies?
Yes, they're supposed to becovered.
Like this?
Like you fold it in half, kindof?
Yes, but it literally says...
fold around it.
Bring the dough up around themarshmallow fluff, completely
covering it.
But I don't see how that'spossible.
(23:53):
Well, first of all, we can't puta tablespoon in and then cover
it with crap, with anything.
Right.
Second of all, these cookiescrumble, baby.
And that's the way they do it.
I want to lick the fluff off myfinger to see if it tastes good,
(24:14):
because it's got a little bit ofthe dough crumb on it.
But I feel like it won't.
How do you think these look?
These look disgusting.
Here, I'll get a picture.
Wait, how do I do it?
There we go.
Take a picture.
(24:35):
Woo! Click, click, click.
Oh, that looks so pretty.
All right, so now I've got my...
my bowls of whatever you thinkthis is yeah yeah would you call
it folded dough folded doughyeah okay now what bake the
cookies for 10 to 12 minutes oruntil the edges are brown we
(24:57):
have to watch them to be surethat the marshmallow doesn't
burn okay i'm not sure how thesecookies are going to get done
and the marshmallow is not goingto burn the marshmallow is
exposed exposed bad to ban.
That was very dramatic.
(25:18):
Oh, I didn't even get this one.
Here.
It's okay.
I don't think it is.
Here, I folded them.
I feel like these are more...
These are the ugliest thingsI've ever seen.
I cannot wait to put them on theinternet.
They'll be like, look what wedid.
Oh, girl.
I probably ruined the world.
(25:39):
There, did I put you back up?
Oh, fuck.
I mean, oops.
Should I try one on the top andone on the bottom?
I could probably put them...
Yeah, I would put them both thatway.
Okay.
Because they don't fit on oneshelf.
Okay.
We have two cookie doughs,remember?
Yeah, yeah, yeah, yeah.
Hey, Google, set a timer for 10minutes.
(25:59):
I don't know how these...
Starting now.
Thank you.
I don't know how these edges aregoing to get brown and how the
marshmallow fluff isn't going tocatch on fire.
I don't know either.
Well, if it explodes becausethere's a fire.
We have our little handy-dandyfire extinguisher.
Although I just noticed theselittle stove things expire.
Oh no.
(26:19):
So if the fire extinguishersover the stove so that if it
catches on fire, they blow upand put your fire out.
I just checked them and theyexpire.
So I need to get new ones.
Okay.
That would suck.
Okay.
So should we take a break andlet these cook?
Yes.
Clean up a little bit and thentake them out and we'll...
Yes.
You want to clean up as you gobecause...
(26:41):
I want you to clean up as I go.
We want to clean up as we go.
You, is this the royal you I'musing?
Just a y'all.
Y'all are probably going to wantto clean up as you go also
because...
These cookies are going to hitand you're not going to feel
like it anymore.
Also, it's sticky.
(27:02):
Also, it is sticky.
Anything you touch is going tobe sticky.
So you probably want to clean upas you go on account of the
touching that you'll do.
That would have been so muchsmarter for us.
You could have worn gloves.
Do as we say, not as we do.
That is our motto.
Second motto.
We're going to have a list ofmottos.
We'll post them.
(27:25):
All right, we're going to pauseand clean up.
We'll be back.
All right.
Okay.
We're back.
We are back.
How long did that feel?
It felt like a really long time.
More like this.
just like that anyway so we letit cook for 11 minutes yep and
(27:45):
then we let it cool for like 10minutes i think it's closer to
15.
they're nice and cool now yeahthey look cool they look good so
this one i'm gonna go for thisone because it looks insane Oh,
that is fancy, right?
This one is super marshmallowy,which is what I want, but also
(28:08):
like firm, really worse than Ithought.
Yeah.
Oh, it's nice when you touch it.
It looks like it folded more.
The marshmallow folded over thecookie than the cookie over the
marshmallow.
I think you're right.
But like, also this is a very,very delightful feeling.
It's like not sticky, but alsostill feels like marshmallow.
(28:32):
All right.
Should we do it?
Yeah.
Cheers this bitch.
Cheers.
Cheers.
Don't give it to the dogs.
(28:53):
My asshole dogs are begging.
Don't give it to her.
Unless you want to.
Okay, this is good.
Tastes pretty good.
I don't know what that was.
Was that a vamp for a minutebecause I'm killing it?
(29:13):
You want me to tell a joke?
Yeah, please.
All right, hey, what do you getfrom a cow with short legs?
What?
Dragon milk.
Hey, what do you call a cow withno legs?
(29:35):
Ground beef.
I'm sorry.
Nailed it.
I was chewing, and I went toswallow and talk at the same
time.
A little piece stuck in mythroat, and I was like, oh, God,
this is it.
This is the end.
SPEAKER_01 (29:53):
You could have
SPEAKER_00 (29:53):
died right off the film.
Right off camera.
Well, I didn't want anybody towatch me die.
I would have watched, but Iwouldn't know you were dying if
you turned your back to me.
Right.
Okay, I'm sorry.
That's what I would do if I knewyou were dying.
This is actually really good.
It is really good.
Right?
Unexpectedly so.
Yeah.
So they didn't look like wethought they were going to look.
No.
Oh, they look prettier.
(30:14):
Right?
Better?
No, I'll show you the picture ofwhat they were supposed to look
like.
We'll do what we thought we weregoing to get and what we
actually got.
Oh, excuse me.
I'm sorry.
It was good, right?
So we finished our cookies.
Yeah.
They were delicious.
I almost died, but whatever.
Barely.
(30:34):
Barely.
Whatever.
It's just...
Rarely.
It could have been worse.
It could have been worse.
Anyways.
But I could have died.
So I guess we won't know how itworked, how strong it was, but
it was delicious until we can doa follow-up next time.
Absolutely.
That sounds like a good idea.
Okay.
Because it'll take, what, 30 to60 minutes maybe to kick in or
longer.
(30:55):
Yeah, yeah, yeah.
All right.
We can wrap up.
So we were thinking about endingthe episodes with a little fun
fact or story about marijuanathrough the years.
So, Janelle, do you want toshare this week's fun fact?
Sure.
I really do.
I read it and I was like,there's no way you guys are
ever, ever going to believe it.
I'll believe anything.
I'm very gullible.
(31:16):
I'm a marketer's dream.
Perfect.
Let me channel Sophia, and I'mgonna ask you to picture it, but
China.
China, got it.
2,500 years ago.
Oh, I am wearing some fancyclothes in China 2,500 years
ago.
I'm there.
Okay.
I'm wearing a lot of gold.
(31:38):
That sounds right.
Archaeologists discover a tomb.
Okay.
Ask me what was in the tomb.
What was in the tomb?
SPEAKER_01 (31:44):
What
SPEAKER_00 (31:44):
was in the tomb?
Take a guess.
Was it marijuana?
I feel like we're headingtowards the path of marijuana.
It was marijuana.
That's just smart.
So those Chinese from 2,500years ago were on to something.
They were.
Could you imagine being thatarchaeologist?
Oh my god, you smoked it, right?
(32:05):
If you were the archaeologist,you 100% smoked that shit.
Well, right.
I mean, but do you keep a littleto take to the lab?
And like...
I mean, maybe to make somebrownies with?
Like, you're like, hey, what'sgoing on here?
Dig it in, you go, oh, clay pot.
We didn't say clay pot becauseyour weed bin goes right in
there.
(32:25):
Special brownies.
You take that out.
You for sure smoke some.
Right, right, right.
But I think you might want tosee, like, do some tests on it.
Maybe make some edibles.
Right.
Maybe try a few things.
So yeah, I'm thinking you takeit.
You leave it.
No, you don't leave it.
You don't leave it.
You smoke it.
(32:46):
Right.
And you take it.
be reported?
I guess they did report it.
I don't know if I would or not.
I don't think I would.
I feel like I would be like,Laura, guess what?
I just found super old weed.
Let's plant some and move on.
(33:06):
We'll smoke some.
I don't think we can plant then.
Oh, maybe.
We should do some more research.
We'll get some seeds.
Maybe there were some seedsthere.
Let's get the 2,500-year-oldseeds.
Anyways.
I'm sure they have them.
We can just get them off theinternet, I'm sure.
UNKNOWN (33:22):
The internet has everything.
SPEAKER_00 (33:25):
But why do you think it was in the I don't know.
Maybe they were just like superchill about the afterlife, you
know?
Like, let me take my stash withme, just in case.
Nothing says eternal rest like agood high.
Good high or goodbye, would yousay?
yes yes that's what i said isaid goodbye hi hi hi but for
(33:50):
real like i was to show how longhumans have had a relationship
with marijuana like we have beenenjoying it for millennia it's
insane isn't it yeah if you'rethinking about adding cannabis
to your cooking remember you'refollowing in the footsteps of
like ancient culinary pioneersyou are correct thanks good
science and good history todaythat's it for this episode of
(34:11):
whisk takers where every dish isa joint effort so if you liked
it follow rate review andsubscribe on apple podcast or
wherever you're listening itreally helps us grow we're on
instagram threads and tiktok atwhisk takers pod that's
w-h-i-s-k-t-a-k-e-r-z-p-o-dthat's was good spelling thank
(34:33):
you and if you've got feedbackor just want to say hey hit us
up at whisk takers pod spelledthe same at gmail.com so we'll
be back soon with more messmunchies and questionable life
choices you keep showing upwe'll keep stirring the pot
(34:55):
later bye
Hey guys, you're listening to Whisk Takers, the
podcast where every dish is ajoint effort.
We're your hosts, Laura andJanelle, getting high, getting
hungry, and getting into thescience behind elevated cooking.
Whether you're here to learn orjust laugh through the munchies,
you're in the right kitchen.
Let's fire it up.
Let's do it.
Today, we're going to makefluffernutter cookies, and
(00:22):
you're going to need a half acup of creamy peanut butter, a
half a cup or one stick ofunsalted room temperature
butter, which we made ahead butwe're also gonna make some fresh
so that you can see how to makeit.
Right.
Because you weren't here forthat.
No, and I need to learn how todo it for myself.
Okay, so let's start again.
I don't want you to be like, oh,these bitches, I'm halfway
(00:47):
through and what if she missedsomething?
SPEAKER_01 (00:49):
Make me stop talking.
SPEAKER_00 (00:50):
Half a cup of creamy peanut butter, a half a cup,
which is one stick of unsaltedroom temperature butter.
If it's salted, I don't thinkit's really gonna hurt you.
You can just leave out the saltlater.
a cup of light brown sugarpacked, a teaspoon of vanilla
extract, one and a half, yes,one and a half cups of
all-purpose flour, one teaspoonof cornstarch, a half a teaspoon
(01:13):
of kosher salt, and one cup, oras much as your heart desires,
of marshmallow fluff.
Fluff.
Okay, Laura, tell us what we'reinfusing today.
Okay, so today we are going tomake canna butter for our
fluffernutter cookies.
So what we need to do is deconthe weed first so I cooked that
(01:34):
already and that is ready to gookay what that means is I cooked
it at 250 degrees for about 25minutes I want to say I write it
down so double-check me andwe'll make sure it's with the
instructions much as I've madeit you'd think I'd know and I
(01:54):
literally just made it butanyway so and after that is
cooked yeah then you put it inthe butter and you saute it with
the butter and just kind of onthe low heat and hot simmer so
that is a stage that we're atnow so we let you watch as we
put our decarved weed right inokay so I thought that weed was
(02:17):
weed like you're telling me thatthere are two parts to this
cooking process I have to todecarb it and then cook it with
the butter?
Yes.
And because fresh cannabis won'tget you high.
Like if you just went and atethe weed out of the bag, it's
not going to get you high.
It's not going to taste goodeither, but.
That is also true.
(02:37):
I mean, we're worrying about howfast we're getting it into our
bodies.
That's really what we're focusedon here.
Right, right.
So I'm going to give you alittle bit of a science lesson
while we're doing this.
Okay.
I'll start if you want to teach,talk to the kids.
Okay.
So raw marijuana has somethingcalled THCA, which is like THC
is sleepy ass cousin.
(02:58):
Okay.
So he doesn't function beforecoffee, if you know what I mean.
So he's just kind of hangingout.
So you need to heat it up.
Okay.
So that's why we decarbed ourflower first.
Oh, okay.
So we were heating it up.
That's why we're looking atthese bubbles.
Yes.
So yes, those bubbles thatyou're looking at now, it's like
the sleepy parts waking up.
Can you tilt it so that you cansee the camera?
I don't know.
(03:20):
I don't know.
I feel like maybe not grab oneof the cameras and bring it
over.
I mean, well, I will definitelyfuck it up.
It works, you know, No, that'sgood.
So this is like chemistry inreal time.
Okay, so each bubble isthousands of compounds waking up
and being like, woo woo, partytime, bitches! Cannabis
compounds are like picky eaters,so they only want to hang out
(03:42):
with fats.
Same.
I mean.
So you know how oil and waterdon't mix, right?
Right, right, right.
I got you.
Cannabis compounds are like oil,so they need other oily things
to dissolve into.
So cannabis and water don't mix.
Okay.
Cannabis and oil.
So this is why we make potbrownies and not pot salad.
(04:08):
Yeah.
So disgusting.
Yes.
Because butter can soak up abouttwo to three times more cannabis
compounds than something likeolive oil.
So while you're We can infuseolive oil.
We generally don't.
We'll do coconut oil or someother oils, but butter is good.
So it's like the differencebetween trying to clean up a
spill.
So think of it like with asponge, you've got a really good
(04:30):
sponge or you have a piece ofcardboard that you're just kind
of wiping around, which you knowwe've all done.
Like it gets a little bit of thespill, but not enough.
Right, or maybe you have sometissue paper that you've used.
All been there.
Use a sponge, use the butter.
She's legitimately talking abouta situation that has happened
over and over over and over butlike okay so as far as edibles
(04:54):
go yes for me I prefer an ediblebecause I feel like it gives me
a whole body high I feel like itlasts longer I feel like I
actually feel like it's betterfor my pain too I would probably
agree with you that you arefeeling bad because so your body
has basically like we'll call itlike a VIP lane okay for
(05:15):
anything that's mixed with fat.
So you put something with fat inyour body, it goes like right
through.
So when you eat these cookies,for example, they skip like the
normal processing that destroysmost of the good stuff.
So you're telling me I should beeating something like a
cheeseburger before I smoke?
Yes, you should be in acheeseburger before you have
(05:37):
anything, before you have anedible, before you smoke.
I mean you should wake up andhave a cheeseburger just to be
safe.
And that's not just stoner myth,that's actually science.
So fat tells you that your bodysays, this is precious cargo, so
that cheeseburger, preciouscargo, handle with care.
So without fat, your body onlyuses like 10% of the cannabis.
(05:58):
Stop! So you eat salad eatersand smoking cannabis, I mean,
fine, you're getting like 10%,but you have a cheeseburger
first, it's more like 25 to 30%.
That's insane! I know, I'mblowing your mind.
You are! What else happensthough?
Do you really wanna know?
I kind of do.
I'm watching this, and it's notas bubbly as it was.
(06:18):
It's a little darker.
What else is happening?
All right.
Well, we can nerd out for asecond if you want.
So your liver turns regular THCinto what scientists call
11-hydroxy-THC.
That sounds like a fuckingripped-ass version of THC,
right?
Did you get it from my muscles?
You're like, yeah! So it'slonger-lasting, and it's
(06:42):
stronger.
It's longer-lasting.
you say yeah I'm stronger yesbut and then we have the you
know you're saying it hitsbetter ah yes for you yeah and
then we have the whole othercrowd that says but edibles
don't work on me I know.
It's sad.
(07:02):
It really, like, makes my hearthurt a little bit when somebody
says that an edible does notwork for them.
I know.
So what happens is they'reusually doing one of three
things wrong.
Okay.
First, they used the wrong fat.
Sure.
Or they took it on an emptystomach.
Which now we know, cheeseburgersbefore we get high.
Yep.
It's like, you think...
Wait, I have a question.
(07:23):
Yeah.
If we're, okay, so if we'redefinitely getting high later,
does that mean we should eatdessert first?
I mean, it just makes goodsense.
Fatty dessert, not like thishealthy shit.
We're not eating likejuice-based stuff.
Fat-based.
All right.
So, yes.
Ice cream cake, I'm in.
It just makes sense.
Okay.
Because if you're not eatingfirst, it's like you're making a
(07:44):
peanut butter sandwich, which isbread.
Like, you're missing a keyingredient.
Right.
So you're getting some of it.
Okay.
You're not getting the goodstuff.
Right, right.
That makes sense.
So, these cookies are gonna beamazing.
I think so.
Yep.
So we did the science part.
Yes.
We've activated the cannabis.
(08:06):
We have.
We have used butter for maximumabsorption and we're going to
eat them with milk when they'redone.
Yep.
So we have created like what, anideal delivery system?
I think you could probably callit that.
I can't wait to see how amazing.
All right, so I'm going to takethe butter off of the stove.
(08:27):
Okay, I'm going to stop standingin your way right there.
You're good.
Okay.
So we pause a second to let itfinish cooking.
It's done cooking, what did wecook, 25 minutes?
25 minutes.
25 minutes.
So now we're going to strain itto get the flour out.
Okay.
So we put it in the littlestrainer.
And I've got a spoon to push thelittle...
(08:48):
Flour into the strainer, get allthe butter out the bottom.
Perfect.
And then we have butter.
Now it's time to make thecookies.
Yes, it is.
Where do we want to put this outof the way?
Do you want to read theinstructions too?
I will happily read theinstructions.
How?
How?
(09:09):
All right, there you go.
All right, here we go.
First, we've preheated the ovento 350.
We need two large baking sheetslined with parchment paper.
Oh, man, I knew there wassomething in here.
I know.
There was something we didn'tdo.
I'm going to move the peanutbutter.
Okay, peanut butter first.
Are you going to read theinstructions?
No, I said I'm going to move thepeanut butter.
Oh.
It was in the way.
Smart.
(09:29):
Do you have parchment paper?
Little time.
Vamp, baby.
So what I like to do withmarshmallow fluff, something
that my friend Eric Onehand,it's not just a clever nickname,
taught me, use your spoon in it.
(09:50):
And you twist it around.
Flopsicle.
That's what we had earlier.
It's quite possibly the fattestsnack you can have.
It was good planning on ourpart.
You didn't even know how smartthat was.
I know.
I was getting ready to get highand I was doing the right thing.
You're so smart.
Thank you.
All right.
So now I have parchment paper onbaking sheets as if I had done
(10:10):
it in the beginning.
Because you can edit out thepart where I didn't have them.
Absolutely.
We're going to totally do that.
All right.
Now I've got another time readyto go.
So we need a large bowl.
Perfect.
I have a large bowl.
We're going to add our peanutbutter okay here you go Thanks,
old buddy, old pal.
Friendo.
I guess we're probably gonna putit here.
Okay.
(10:31):
Yeah, I know.
Peanut butter added.
It's a work in progress.
I hope we can edit that partout.
Peanut butter, butter, and brownsugar.
Okay, brown sugar.
Yep.
That was fun.
There's a French word for whatthis is called when you have all
of your stuff ready.
(10:51):
I wanted to look it up because Iwanted to sound smart and be
like, oh, you know, we set upblah, blah, blah.
And I know it's a blah, blah,blah.
It's something and something.
And I can't remember what it is.
Thank you.
Yeah.
That's a good story.
Thanks.
Yeah.
When you told me to vamp, butnow you're trying to do stuff.
(11:12):
Oh, okay.
All right.
So we're going to pause for asecond while she uses a hand
mixer and we're going to combinethe mixture until it's smooth
and creamy for about two tothree minutes.
All All right.
All right, it's smooth andcreamy.
Okay, we're gonna scrape downthe sides of the bowl.
We're gonna add in our roomtemperature egg and vanilla, and
(11:36):
then we're gonna mix that againfor about 30 seconds.
All right, so I've got my roomtemperature egg.
Yes, ma'am.
Okay, that's in.
And a teaspoon of vanilla.
Yep.
Yeah.
(11:56):
Okay.
And that's it?
Yep.
30 seconds.
Pause again so I don't cutpeople's eardrums.
Hit play?
Yeah.
We have two to combine now.
Janelle's not allowed to touchstuff.
I'm sorry.
We're going to pause again.
All right.
We're back and it's nice andsmooth.
All right.
We're back and it's nice andsmooth.
So we're going to add in ourflour, our cornstarch, and our
(12:17):
salt.
I think I just got vanilla in myhair.
It's okay.
It's okay.
That's cool.
It's pretty cool.
Oops.
Hold on a minute.
Okay.
It's fine.
Yeah.
Flour.
Yep.
It's a cup and a half of flour.
Mm-hmm.
Half a cup.
(12:39):
Oh, shit.
One cup.
All right, we need ourcornstarch.
Hit me up with cornstarch.
Yep, that was a teaspoon, Ibelieve.
Oh, look, here's a spoon.
Feels like a teaspoon, right?
(13:00):
Okay, now what?
UNKNOWN (13:01):
Yep.
SPEAKER_00 (13:01):
Now we're going to put the mixer on low and
incorporate the ingredientsuntil just combined.
Oh, so like a minute.
30 seconds to a minute.
So close.
All right, pause them again.
And then we'll be ready to makeour cookies.
Wait, I didn't put thefluffernutter in.
Yeah, you make the cookies andthen you fold in the fluff.
I fold in the fluff.
(13:23):
Okay, bitch.
UNKNOWN (13:25):
All right.
SPEAKER_00 (13:26):
I can't see these little...
Okay, that looks just combined.
Okay, do you have a cookiescoop?
If you don't, we can just useour hands.
What the hell is happening?
Just a second.
I tried to show the camera and Idumped it.
I wanted you to have a nicepicture to like pull and post
and said I dumped it.
But it's fine.
Just pick up the camera and geta good picture.
(13:47):
Oh, that's a better idea.
Right, because we're going toedit it anyway.
Picture.
Yeah.
Got it.
We'll screenshot from that.
Take the camera to the dough,not the dough to the camera.
Smart.
Smart.
All right, now what do you wantme to do?
Do you have a cookie scoop?
I have my spoon.
Spoon's good.
Okay.
We just have to make littletwo-tablespoon balls.
(14:10):
Okay, look what happened to asheet.
That's fine.
That's fine.
All right.
We're just going to make littlecookie balls.
I washed my hands already.
I did too.
I just washed them.
Cookie balls?
You want me to squeeze them orlike this?
Yes, we're making balls.
Firmly squeeze them?
Yeah, we're making balls first.
We're making balls first.
Okay.
How many?
Well, I guess as many as we get.
(14:30):
Two.
Three.
How big should they be?
Two tablespoons, you said?
Two tablespoons, I said.
If you think that I know whatthat much is, then you're wrong.
I don't fold in this stuff yet?
Not yet.
Gosh, you're killing me.
I want you guys to know that,look, I'm doing this as if
(14:51):
they're delicious veal meatballsand making nice balls.
Gross.
You don't use veal in yourmeatballs?
Absolutely.
First of all, I don't eatmeatballs.
Second of Well, I don't eatveal, so no.
You're looking at me like you'restunned by this.
I've known you for 20, 30?
30.
30 years.
And you didn't know I don't eatmeatballs.
(15:13):
It's ground pieces of meat allshoved together with filler.
You eat burgers! Yeah, I prefernot to.
That's meat.
Yeah, but that doesn't havefiller in it.
It's just ground beef smasheddown.
And spices and onion andwhatnot.
I don't like that, no.
I like that on top.
(15:33):
No, I don't like ground meat.
UNKNOWN (15:35):
Fuck.
SPEAKER_00 (15:36):
I mean, I like ground meat.
I don't like meatloaf,meatballs, hamloaf.
I don't like any of that shit.
Stop.
I don't like hamloaf.
No, because it's delicious tosome people.
It's fine.
We'll make ham loaf.
Maybe if we infused ham loaf.
We could tolerate it better.
(15:56):
I'm looking at these giant ballsof this and I'm wondering how
we're going to fold anythinginto it, but I'm in it.
I'm here for it.
In it to win it, baby.
Baby.
We're going to do it.
Listen, I'm taking thesedirections one step at a time.
I don't think that's what you'resupposed to do when you bake.
You're supposed to read themahead of time, prepare, know
(16:16):
what's coming so that you can doit next.
JK, I totally know what's comingnext.
And you know what?
I learned that from my momgrowing up because she would
cook and she's a great cook.
Yeah.
But she never, ever, ever, ever,ever read the instructions
before going to make something.
So she would pick out what shewas going to make.
It would look good.
(16:37):
She'd buy the ingredients.
Then she'd go to cook it and go,huh, I was supposed to marinate
this for two hours.
This is supposed to sitovernight or, you know,
something like that.
And she would just.
skip that part that requiredpre-work.
Like all the way to likepreheating the oven.
If it didn't say preheat theoven, she didn't do it.
Like she started at thebeginning and read to the end
(16:57):
step by step.
Thank God this one started withpreheat your oven to 350.
Stop throwing this at me.
Oh, sorry.
It was crumbs.
I didn't think you cared.
All right.
That's about all of it, right?
What should I do with this?
(17:18):
Here.
I'll probably just eat it.
Oh.
I gave you enough to make onebig ball.
Yeah, you did.
All right.
Are you ready?
I'm ready, baby.
Are you ready?
I'm ready.
Okay.
Give me an A.
A.
Give me a B.
B.
Give me a C.
I'm just going to go through thewhole alphabet if you don't make
(17:38):
me stop.
Hold on.
I'm trying to figure out how.
Is D just this?
You're putting your armstogether like an O to your side?
No.
Right, but how do I make...
I think it's something with yourlegs.
Is it like this?
I don't know.
No, this is a P.
You can't do teapot arms.
I don't know.
You're just a little baby withlittle tiny arms.
(17:59):
Not like a little teapot.
I'm short and stout.
Aww.
I know.
Okay, we're going to use twospoons.
Okay.
This will keep our hands fromgetting sticky.
Okay, girl.
We're going to take about onetablespoon of marshmallow fluff
to the center of...
Oh, whoops.
Hold on.
Just kidding.
Okay.
(18:19):
Rewind.
Okay, so we have all these ballson the baking sheet.
We sure do.
The next thing we're going to dois take our hand and flatten
each one of them.
Don't want it to be too thin.
Why did I make these perfectballs?
I'm just going to flatten them.
Bitch, I don't know.
(18:39):
I'm just following thedirections.
That's why we read first.
We didn't put all these effortinto the balls.
I feel like your beautiful vealmeatballs now look smashed.
Okay, I've I've seen cookiesthat look like this before.
I'm now envisioning them.
Okay.
See where we're going with this?
Oh, yours are prettier thanmine.
(19:00):
Well, that's because I made niceballs.
I see.
And then you used your palm andI used my fingers to smash.
Your poor husband.
Smash.
Okay, so now we're going to takethe two spoons.
Okay.
(19:20):
And we're going to fill one withmarshmallow fluff.
I heard about this two-spoontheory.
All right.
My what?
UNKNOWN (19:31):
Okay.
SPEAKER_00 (19:32):
Add one tablespoon of marshmallow fluff to the
center of each disc of dough.
You can also add the fluff to apiping bag and pipe dollops onto
each dough disc if that'seasier.
Which...
I don't understand how theythink this is a good idea.
These spoons are sticking toeach other.
(19:52):
Those are...
Okay, so...
Those cookies are done.
Those are not going to work.
You're using way too much.
That's a tablespoon if i've everseen one it is but we're
supposed to then like i'llremove some from the first ones
as i go we then have to fold itin david um we have to put it in
(20:18):
i can't janelle Kate, I can'tfold it in.
That's what I said to myself.
Kate, that's what I call myself.
We gotta fold the cookie aroundthe marshmallow.
I disagree.
It's highly unlikely that that'sgonna happen.
(20:45):
You know the best part aboutAmerica right now?
What's that?
Is that any two idiots can havea cooking show.
Whatever, you've got the time.
I mean.
We don't really, but we'll maketime
SPEAKER_01 (21:00):
for
SPEAKER_00 (21:01):
this shit.
Right?
Like, do what works.
Okay.
Yeah, um, yeah.
Look, you are going to tell mehow good this looks when you're
done reading.
Ah! Girl, I think that you'regoing to be impressed with how
this turned out.
(21:21):
You don't realize it?
I am getting real excited to tryto figure this out.
That doesn't sound like you'reimpressed with me.
So much as...
I'm always impressed with you.
I don't...
That's what I was thinking.
I'm not really sure why you...
Okay.
It just didn't sound like it.
I just like to hear itsometimes.
I'm really impressed with you.
(21:42):
Thank you.
No, thank you.
Oh, shit.
Okay.
No, I mean, that looks good.
I think I did everything right.
To be fair, anybody who's gonnatry this recipe is probably
already done gardening and Ifeel like you should say action.
(22:04):
And squishing your face action.
And squishing your face.
so you'll have to edit that partout for the podcast but I'm
totally just squishing her faceon camera with two spoons two
spoons squishing your face youcan't even tell like you're not
even on camera anymore look Ialmost disappeared gone look out
(22:25):
back to cooking because I'm soshort back to cooking okay so
next some of these have a lotmore than others and I assume
that everybody's going to havethat problem on account of the
fluff well yeah alright so nowwhat do you want me to do hold
the cookies I can't fold thecookie.
I don't know what to tell you.
(22:46):
You're supposed to fold thepeanut butter part around the
marshmallow part.
Look, I physically can't.
The cookie crumbles.
Maybe we didn't infuse...
Not infuse.
Maybe we didn't...
incorporate well enough ohjanelle maybe these needed to be
(23:07):
just a smidge smoother you'resmoother my brain i mean poor
little girl brain oh no look ithought we're supposed to keep
our hands clean we were wellthis is not happening i don't
care for this feeling on myhands right now I'm making them
look like little moon pies,maybe?
(23:29):
Am I moon pies?
Yes, they're supposed to becovered.
Like this?
Like you fold it in half, kindof?
Yes, but it literally says...
fold around it.
Bring the dough up around themarshmallow fluff, completely
covering it.
But I don't see how that'spossible.
(23:53):
Well, first of all, we can't puta tablespoon in and then cover
it with crap, with anything.
Right.
Second of all, these cookiescrumble, baby.
And that's the way they do it.
I want to lick the fluff off myfinger to see if it tastes good,
(24:14):
because it's got a little bit ofthe dough crumb on it.
But I feel like it won't.
How do you think these look?
These look disgusting.
Here, I'll get a picture.
Wait, how do I do it?
There we go.
Take a picture.
(24:35):
Woo! Click, click, click.
Oh, that looks so pretty.
All right, so now I've got my...
my bowls of whatever you thinkthis is yeah yeah would you call
it folded dough folded doughyeah okay now what bake the
cookies for 10 to 12 minutes oruntil the edges are brown we
(24:57):
have to watch them to be surethat the marshmallow doesn't
burn okay i'm not sure how thesecookies are going to get done
and the marshmallow is not goingto burn the marshmallow is
exposed exposed bad to ban.
That was very dramatic.
(25:18):
Oh, I didn't even get this one.
Here.
It's okay.
I don't think it is.
Here, I folded them.
I feel like these are more...
These are the ugliest thingsI've ever seen.
I cannot wait to put them on theinternet.
They'll be like, look what wedid.
Oh, girl.
I probably ruined the world.
(25:39):
There, did I put you back up?
Oh, fuck.
I mean, oops.
Should I try one on the top andone on the bottom?
I could probably put them...
Yeah, I would put them both thatway.
Okay.
Because they don't fit on oneshelf.
Okay.
We have two cookie doughs,remember?
Yeah, yeah, yeah, yeah.
Hey, Google, set a timer for 10minutes.
(25:59):
I don't know how these...
Starting now.
Thank you.
I don't know how these edges aregoing to get brown and how the
marshmallow fluff isn't going tocatch on fire.
I don't know either.
Well, if it explodes becausethere's a fire.
We have our little handy-dandyfire extinguisher.
Although I just noticed theselittle stove things expire.
Oh no.
(26:19):
So if the fire extinguishersover the stove so that if it
catches on fire, they blow upand put your fire out.
I just checked them and theyexpire.
So I need to get new ones.
Okay.
That would suck.
Okay.
So should we take a break andlet these cook?
Yes.
Clean up a little bit and thentake them out and we'll...
Yes.
You want to clean up as you gobecause...
(26:41):
I want you to clean up as I go.
We want to clean up as we go.
You, is this the royal you I'musing?
Just a y'all.
Y'all are probably going to wantto clean up as you go also
because...
These cookies are going to hitand you're not going to feel
like it anymore.
Also, it's sticky.
(27:02):
Also, it is sticky.
Anything you touch is going tobe sticky.
So you probably want to clean upas you go on account of the
touching that you'll do.
That would have been so muchsmarter for us.
You could have worn gloves.
Do as we say, not as we do.
That is our motto.
Second motto.
We're going to have a list ofmottos.
We'll post them.
(27:25):
All right, we're going to pauseand clean up.
We'll be back.
All right.
Okay.
We're back.
We are back.
How long did that feel?
It felt like a really long time.
More like this.
just like that anyway so we letit cook for 11 minutes yep and
(27:45):
then we let it cool for like 10minutes i think it's closer to
15.
they're nice and cool now yeahthey look cool they look good so
this one i'm gonna go for thisone because it looks insane Oh,
that is fancy, right?
This one is super marshmallowy,which is what I want, but also
(28:08):
like firm, really worse than Ithought.
Yeah.
Oh, it's nice when you touch it.
It looks like it folded more.
The marshmallow folded over thecookie than the cookie over the
marshmallow.
I think you're right.
But like, also this is a very,very delightful feeling.
It's like not sticky, but alsostill feels like marshmallow.
(28:32):
All right.
Should we do it?
Yeah.
Cheers this bitch.
Cheers.
Cheers.
Don't give it to the dogs.
(28:53):
My asshole dogs are begging.
Don't give it to her.
Unless you want to.
Okay, this is good.
Tastes pretty good.
I don't know what that was.
Was that a vamp for a minutebecause I'm killing it?
(29:13):
You want me to tell a joke?
Yeah, please.
All right, hey, what do you getfrom a cow with short legs?
What?
Dragon milk.
Hey, what do you call a cow withno legs?
(29:35):
Ground beef.
I'm sorry.
Nailed it.
I was chewing, and I went toswallow and talk at the same
time.
A little piece stuck in mythroat, and I was like, oh, God,
this is it.
This is the end.
SPEAKER_01 (29:53):
You could have
SPEAKER_00 (29:53):
died right off the film.
Right off camera.
Well, I didn't want anybody towatch me die.
I would have watched, but Iwouldn't know you were dying if
you turned your back to me.
Right.
Okay, I'm sorry.
That's what I would do if I knewyou were dying.
This is actually really good.
It is really good.
Right?
Unexpectedly so.
Yeah.
So they didn't look like wethought they were going to look.
No.
Oh, they look prettier.
(30:14):
Right?
Better?
No, I'll show you the picture ofwhat they were supposed to look
like.
We'll do what we thought we weregoing to get and what we
actually got.
Oh, excuse me.
I'm sorry.
It was good, right?
So we finished our cookies.
Yeah.
They were delicious.
I almost died, but whatever.
Barely.
(30:34):
Barely.
Whatever.
It's just...
Rarely.
It could have been worse.
It could have been worse.
Anyways.
But I could have died.
So I guess we won't know how itworked, how strong it was, but
it was delicious until we can doa follow-up next time.
Absolutely.
That sounds like a good idea.
Okay.
Because it'll take, what, 30 to60 minutes maybe to kick in or
longer.
(30:55):
Yeah, yeah, yeah.
All right.
We can wrap up.
So we were thinking about endingthe episodes with a little fun
fact or story about marijuanathrough the years.
So, Janelle, do you want toshare this week's fun fact?
Sure.
I really do.
I read it and I was like,there's no way you guys are
ever, ever going to believe it.
I'll believe anything.
I'm very gullible.
(31:16):
I'm a marketer's dream.
Perfect.
Let me channel Sophia, and I'mgonna ask you to picture it, but
China.
China, got it.
2,500 years ago.
Oh, I am wearing some fancyclothes in China 2,500 years
ago.
I'm there.
Okay.
I'm wearing a lot of gold.
(31:38):
That sounds right.
Archaeologists discover a tomb.
Okay.
Ask me what was in the tomb.
What was in the tomb?
SPEAKER_01 (31:44):
What
SPEAKER_00 (31:44):
was in the tomb?
Take a guess.
Was it marijuana?
I feel like we're headingtowards the path of marijuana.
It was marijuana.
That's just smart.
So those Chinese from 2,500years ago were on to something.
They were.
Could you imagine being thatarchaeologist?
Oh my god, you smoked it, right?
(32:05):
If you were the archaeologist,you 100% smoked that shit.
Well, right.
I mean, but do you keep a littleto take to the lab?
And like...
I mean, maybe to make somebrownies with?
Like, you're like, hey, what'sgoing on here?
Dig it in, you go, oh, clay pot.
We didn't say clay pot becauseyour weed bin goes right in
there.
(32:25):
Special brownies.
You take that out.
You for sure smoke some.
Right, right, right.
But I think you might want tosee, like, do some tests on it.
Maybe make some edibles.
Right.
Maybe try a few things.
So yeah, I'm thinking you takeit.
You leave it.
No, you don't leave it.
You don't leave it.
You smoke it.
(32:46):
Right.
And you take it.
be reported?
I guess they did report it.
I don't know if I would or not.
I don't think I would.
I feel like I would be like,Laura, guess what?
I just found super old weed.
Let's plant some and move on.
(33:06):
We'll smoke some.
I don't think we can plant then.
Oh, maybe.
We should do some more research.
We'll get some seeds.
Maybe there were some seedsthere.
Let's get the 2,500-year-oldseeds.
Anyways.
I'm sure they have them.
We can just get them off theinternet, I'm sure.
UNKNOWN (33:22):
The internet has everything.
SPEAKER_00 (33:25):
But why do you think it was in the I don't know.
Maybe they were just like superchill about the afterlife, you
know?
Like, let me take my stash withme, just in case.
Nothing says eternal rest like agood high.
Good high or goodbye, would yousay?
yes yes that's what i said isaid goodbye hi hi hi but for
(33:50):
real like i was to show how longhumans have had a relationship
with marijuana like we have beenenjoying it for millennia it's
insane isn't it yeah if you'rethinking about adding cannabis
to your cooking remember you'refollowing in the footsteps of
like ancient culinary pioneersyou are correct thanks good
science and good history todaythat's it for this episode of
(34:11):
whisk takers where every dish isa joint effort so if you liked
it follow rate review andsubscribe on apple podcast or
wherever you're listening itreally helps us grow we're on
instagram threads and tiktok atwhisk takers pod that's
w-h-i-s-k-t-a-k-e-r-z-p-o-dthat's was good spelling thank
(34:33):
you and if you've got feedbackor just want to say hey hit us
up at whisk takers pod spelledthe same at gmail.com so we'll
be back soon with more messmunchies and questionable life
choices you keep showing upwe'll keep stirring the pot
(34:55):
later bye
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