Canna Bark

Courtesy of Krista Simmons

Nothing screams Christmas like a tasty candy cane treat! If you’re a fellow chocolate enthusiast like myself then this infused CannaBark is a must for you. 

Ingredients:

• 32 oz semi sweet chocolate chips
• 2 oz white choc chips
• 3.5 Oz.  Inclusion Gourmet Cannabar or CannaCubes 
  • This is approximately 2 Cannabars or 2 Packages of Cannacubes 
• 8 Oreos
• 8 candy canes
• Approximately 1 tbsp of pure peppermint extract, to taste
• Sprinkle of Sea Salt Flakes (such as Maldon Sea salt)

How to Make:  

Before any infused baking make sure to do the math for dosing:

3.5oz or 2 packages of the infused chocolate bars or cubes from Inclusion Gourmet will equal 200 mg THC in your chocolate mix. If you split that into 20 dollops blended and stretched out by melting it with non-infused white chocolate, you will get around 10 mg THC per square.

First, Line a baking sheet with parchment paper 

In a double boiler, melt the semisweet chocolate chips. Clean spatula, then do the same for the white chocolate chips and the Inclusion Gourmet Chocolate, either in a separate clean bowl or in a cleaned mixing bowl. 

While it’s melting, crush candy canes and Oreos in a Ziplock bag.  

Pour the semi-sweet chocolate onto the lined baking sheet, and spread evenly with a spatula. Wash your spatula again, making sure the colors don’t bleed. You want there to be separation so that your swirls look clean. 

Add 20 dollops of white canna chocolate mixture in vertical lines.

Swirl with a kebab stick or large toothpick. Have fun making a psychedelic pattern!  

Decorate by sprinkling with candy canes, Oreos, and Maldon salt, then chill for 45 mins in the refrigerator or until set. 

Break apart and watch the stress of the upcoming holidays melt away. 

Chocolate Canna Chip Cookies

Courtesy of Airmid Outreach

What’s a baked goods list without some cookies? This easy to make elevated treat will be sure to have you on anyone’s nice list. 

Ingredients:

• 2 large eggs
• 1 ½ tsp baking powder
• 1 ¼ tsp baking soda
• 1 ¼ cup dark brown sugar
• 3 ½ cup flour
• 12 oz milk chocolate chips
• ¾ tsp salt
• 1 ⅛ cup sugar
• 2 tsp vanilla extract
• 1 ¼ cup real, unsalted butter
• 1g Black Label RSO
  • Note – the current batch of Hybrid RSO is 77.2% or 772mg THC per syringe

How to Make: 

Before any infused baking make sure to do the math for dosing:

First figure out the mg in the 1g RSO Syringe 

(1,000mg X _______% = Total mg per syringe)

1,000mg X 77.2% = 772 mg 

Next determine how many cookies you are making

This recipe makes about 30 cookies

Last divide the total mg by the amount of cookies for your dose:

772 mg / 30 cookies = 26mg per cookie

If 26 mg is too much, then use only half of the RSO in the syringe to make 13mg cookies

1. Preheat the oven to 350 degrees.
2. Combine flour, baking soda, baking powder and salt in a small bowl. 
3. Beat granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture. 
6. Blend the RSO with the butter in a small bowl. 
7. Stir in chocolate chips and RSO/butter mixture with the rest of the ingredients. 
8. Drop by rounded tablespoon onto ungreased baking sheets.
9. Bake for 9 to 11 minutes or until golden brown.
10. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Space Cake

Courtesy of Taste Atlas

A space cake is as awesome as it sounds. Imagine your favorite cake, but it’s infused with the unbridled power of cannabis! For this recipe before you start you’ll need to make some Cannabutter (Cannabis infused butter). 

Materials

• Baking sheet
• Parchment paper
• Oven
• Saucepan, stock pot, double-boiler, or slow cooker
• Mesh strainer or cheesecloth
• Container for cannabutter
• Cannabis grinder (optional)
• 1 cup unsalted butter (2 sticks)
• 1 cup water
• 7 grams of cannabis flower

How to Make 

Before any infused baking make sure to do the math for dosing:

Most cannabis flower contains 20-30% of THC, meaning 200 to 300 milligrams of THC per gram of cannabis. With simple math:

( 1,000mg X _______% x 7g = Total mg per cup of CannaButter)

We can conclude that if you use 7 grams of cannabis flower that is 25% THC you will end up with 1,750 mg THC per 1 cup of Cannabutter.

1. Preheat the oven to 245ºF. 
2. Cover the baking sheet with parchment paper and place the  cannabis loosely broken up on it. 
3. Heat in the oven for 30-40 minutes. Gently mix the buds every 10-15 minutes to expose all sides of the buds.
4. Grind up the cannabis but be careful not to grind the weed into a fine powder because anything small enough to fit through the mesh strainer or cheesecloth will end up in your finished product. 
5. Melt 1 cup of butter in a saucepan on low heat. Add 1 cup of water to help prevent the butter from scorching.
6. After the butter is fully melted, add in the decarbed cannabis.
7. Simmer on low heat, for 2-3 hours, stirring occasionally. The mixture should never come to a full boil.
8. Place a mesh strainer or cheesecloth over a jar and pour the butter/cannabis mixture through it. Don’t squeeze out every bit of butter—this will add chlorophyll to your cannabutter, giving it a bad plant taste. Discard the plant material. 
9. Place the jar of butter in a fridge, and let it solidify before using, ideally overnight. If excess water forms at the bottom of the jar, remove the solid butter with a knife and drain out the water. 

Now that you have your Cannabutter, you are ready to make your space cake. Typically, a space cake is a simple sponge cake, which is usually made with flour, eggs, sugar, Cannabutter, milk, and baking powder and can be enriched with chocolate, vanilla extract, dried fruits, nuts, chocolate chips, and various spices. 

Ingredients:

• 2 1/4 cup All-purpose flour
• 2 1/2 cup packed brown sugar
• 1 cup sour cream
• 1 cup boiling water
• 1/2 cup Cannabutter
• 3 eggs
• 1 oz unsweetened chocolate, melted
• 2 tsp baking soda
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt

How to Make:

Before any infused baking make sure to do the math for dosing:

If we use the calculation from before with 25% THC flower, we know that 1 cup of cannabutter is 1,750 mg THC. This recipe only calls for ½ a cup of Cannabutter and will make about 24 servings. That means each serving will contain approximately 36 mg THC. If that’s too strong for your liking, consider using less potent flower or doubling the amount of butter you use when first making the CannaButter. 

• Preheat the oven to 350°F and line a 9×13-inch pan with parchment paper.
• Sift the all-purpose flour, the baking soda, and the salt into a large bowl.
• Cream the softened cannabutter and brown sugar until fluffy, (ie. mix the butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow) then add the eggs one by one, beating after each addition.
• Whisk in the melted chocolate and the vanilla extract.
• Whisk in half of the sour cream and the flour into the cannabutter mixture, then whisk in the other half.
• Stir in the boiling water.
• Pour the batter into a pan, taking care that it is spread evenly
• Bake for 35 minutes.

Once cooled, decorate the cake with anything you want. Lastly, marvel at the beauty of your space cake, and get ready for your holidays to feel out of this world! 

Pumpkin “Roll it up” Cake

Courtesy of Cannabis Cheri

This fabulous light pumpkin spice cake, rolled together with a rich, cannabis infused cream cheese filling will allow you to fully encapsulate those festive fall flavors and possibly make a future thanksgiving dinner staple. (At the adults table only of course)  

 Ingredients: 

• 1/4 cup powdered sugar (for dusting towel) 
• 3/4 cup all-purpose flour 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 2 teaspoons pumpkin pie spice 
• 1/4 teaspoon salt 
• 3 large eggs 
• 1 cup granulated sugar 
• 2/3 cup canned pumpkin 

Filling: 

• 1 package cream cheese (softened, 8 ounces) 
• 3 tablespoons cannabutter softened 
• 5 tablespoons butter softened 
• 1 teaspoon vanilla extract 
• 1 1/4 cups powdered sugar 

How to Make:

Before any infused baking make sure to do the math for dosing:

If we use the calculation for our Cannabutter from before with 25% THC flower, we know that 1 cup of cannabutter is 1,750 mg THC. This recipe only calls for 3 tablespoons of Cannabutter (328 mg THC) and will make about 8 servings. That means each serving will contain approximately 41 mg THC. If that’s too strong for your liking, consider using less potent flower or doubling the amount of butter you use when first making the CannaButter

• Preheat the oven to 375º F. Grease a 12″ x 17″ jelly roll pan or cookie sheet with sides then line with wax or parchment paper. Grease and flour the paper. 
• In a small bowl, combine the flour, baking powder, baking soda, pumpkin pie spice and salt. 
• In a large mixing bowl, beat eggs and sugar together with an electric mixer until thick and pale yellow, about 2 minutes. Stir in canned pumpkin until well combined. Stir in flour mixture just until combined. 
• Pour mixture into the prepared pan.  
• Use a rubber spatula to smooth the batter out to the edges in an even layer and bake for 12 – 15 minutes or until the cake springs back when touched. 
• While the cake is baking, prepare a clean kitchen towel by laying on the counter and dusting evenly with the powdered sugar. 
• When the cake is done, immediately invert onto the kitchen towel. 
• Peel off the parchment paper. 
• Starting at the shorter end of the towel, gently and loosely roll the cake inside of the towel (towel will be wrapped up inside the cake roll). Move to a rack and cool completely before filling. 
•  Now for the filling: Combine all ingredients in a medium size bowl and beat until fluffy. 
• When the cake is cool, unroll from the towel and spread the cream cheese filling over the cake up to the edges. 
• Re-roll cake and wrap in plastic wrap. Refrigerate for at least 1 hour. 
•  Dust with powdered sugar just before serving and slice crosswise into pieces.  

Snoop & Martha Stewart’s Pot Brownies

Courtesy of National Hemp Service

Ok, so who doesn’t want to channel the queen of all things domestic especially during the holidays. Well, why not start with Martha Stewart’s very own pot brownie recipe. Allergy note – this recipe incorporates sweet icing and chopped pecans but these  which make this soft, cakey brownie rich and delicious.

Ingredients:

• 4 large eggs
• ⅔ C cannabis-infused oil 
• 2 C sugar
• 1 ½ C all-purpose flour
• 3 Tbsp cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 1 C chopped pecans
• 1 tsp pure vanilla extract 

How to Make:

Before any infused baking make sure to do the math for dosing:

To make your cannabis infused oil, you can add cannabis distillate to the  ⅔ cup vegetable oil.  The White Runtz dablicator is 82.5% THC, so each click line of the dablicator will contain about 45mg THC. 

If you use 2 click lines of the White Runtz dablicator into your vegetable oil, then you will have approximately 7.5mg THC in each of the brownies if you cut your brownie batch into 12 equal pieces. 

• Preheat the oven to 350˚F. 
• Butter a 9” x 13” baking pan; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. 
• Add canna oil and sugar, beating for 10 minutes.
• Meanwhile, sift together flour, cocoa, baking powder, and salt. 
• Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.
• Pour batter into the prepared baking dish. Bake until the edges just start to pull away from the pan, about 35 minutes. 
• Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.

Martha Stewart’s Chocolate Icing

Ingredients:

• 1 large egg
• 2 ½ C confectioners’ sugar
• 2 tsp cocoa powder
• 1 tsp pure vanilla extract
• 2 Tbsp butter, melted (use cannabutter if greater potency is desired)

How to Make:

• In the bowl of an electric mixer fitted with the paddle attachment, beat egg with 1 cup sugar on low speed. 
• With mixer running, add 1/2 cup sugar and cocoa into egg mixture; mix well.
• Add remaining 1 cup sugar, vanilla, and butter; beat to combine.

For those that aren’t the best baker’s, there’s no shame in your game we got something for you too. Just grab one of our ButaCake Brownies (Regular or PB&J) or Cookies, throw it in the microwave for about 20 seconds and place a dollop of your favorite ice cream on it. Sure makes for an easy infused treat with an even easier clean up! 

Whether you’re making infused baked goods for yourself or your family and friends this holiday season, always remember to go slow and start low. And be sure to keep your special stash of goodies clearly marked. No one wants to be the reason grandma thinks she’s joined the cast of reefer madness.