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Cannabis Crab Dip

2/4/2021

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YIELD: 8 - 1 Cup Servings
INGREDIENTS
  • ​2 (8 ounce) packages cream cheese, softened
  • 1 cup cannabis mayonnaise (800 mg THC)
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 4 (6 ounce) cans lump crab meat
  • 2 teaspoons seasoned salt
  • 1 teaspoon Worcestershire
  • 1/4 cup lemon juice
  • 1/2 cup chopped Italian parsley
  • Dash of hot sauce
  • Black pepper, to taste
  • Crackers or tortilla chips for dipping
DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. Place cream cheese, cannabis mayonnaise, and sour cream in a mixing bowl and stir until creamy.
  3. Add remaining ingredients and continue mixing until well combined, then transfer to baking pan.
  4. Bake for 25 to 30 minutes, until browned and bubbly.
  5. Serve warm.
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Approx. 100mg THC per Cup or 6.25mg THC per Tbsp

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Cannabis Chocolate Pecan Pies

12/16/2020

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When it comes to winter and the holidays, nothing brings my family together like baking delicious treats in the kitchen while sharing our lives and laughter, and nothing says cozy, comfort food like rich, decadent chocolate pecan pie! I’ve taken the classic southern dessert and added a bit of magic by including yummy chocolate, then made them into two-bite minis for easy consumption. You absolutely must try these little gems for your holiday spread; they’re quick and easy to prepare and delicious...they won’t last long on your table! 

This recipe is medicated using Satori’s sustainably sourced chocolate (from Latin America!), so all of my fellow chocolate snobs will approve. It’s also a fast-acting cannabis chocolate, and that’s truly the cherry on top! By some magic (actually nano-emulsifiers, lol), Satori has managed to make chocolate that is absorbed quickly and used efficiently in the body. So, when you need a quick pick-me-up or a mental respite from the holiday stress, you’ll have these little darlings just waiting to rescue you, and carry you away to chocolate-infused bliss! 
​
Enjoy! 
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INGREDIENTS 
  • ● 2 pie crusts, store-bought or homemade
  • ● 6 bars Satori Chocolate (60mg THC) 
  • ● 2/3 cup light corn syrup 
  • ● 1/2 cup brown sugar 
  • ● 3 tablespoons unsalted butter 
  • ● 2 eggs 
  • ● 2 teaspoons vanilla extract 
  • ● 1 1/2 cup chopped pecans 
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DIRECTIONS 
  1. Preheat oven to 350°F. 
  2. On a lightly floured surface, roll the pie dough out until it’s thin, then using a 3-inch biscuit cutter (or cup), cut out 12 circles from the dough. 
  3. Place each piece of dough in each muffin cavity of a 12-count muffin pan, then place the muffin pan into the refrigerator while you make the filling. 
  4. In a microwave-safe mixing bowl, melt the 6 Satori chocolate bars and butter in the microwave for 1 minute, then whisk until smooth. 
  5. Add the corn syrup, brown sugar, eggs, and vanilla extract until fully combined, then fold in the chopped pecans with silicone spatula (or spoon). 
  6. Evenly distribute about ¼ cup filling between all 12 muffin cavities. 
  7. Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. 
  8. Cool pies completely on a wire rack or in the fridge.
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12 Pies Approx. 5mg THC Each

*This is a sponsored post*
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Cannabis Sweet Potato Pie

11/18/2020

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Sweet potato pie is a top 3 dessert choice for me, so I HAD to create an infused version of this seasonal treat for all of my soul food lovers!
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INGREDIENTS
  • 1-10oz package of frozen sweet potatoes, heated to package instructions.
  • ½ cup cannabis butter, softened (400mg THC)
  • 1 cup sugar 
  • ½ cup milk 
  • 2 eggs, room temperature 
  • 1 tbsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 1 (9 inch) unbaked pie crust
DIRECTIONS
  1. Preheat oven to 350 degrees.
  2. Cook sweet potatoes according to package directions.
  3. Place sweet potato in a bowl, add cannabis butter and mix well with mixer until pureed.
  4. Stir in sugar, milk, eggs, pumpkin pie spice and vanilla. Beat on medium speed until mixture is smooth.
  5. Pour filling into the unbaked pie crust. Cover crust with foil for best results.
  6. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until knife inserted in center comes out clean.
  7. Allow to cool for an hour before serving or refrigerating.
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Approx. 50mg THC each for 8 slices, 25mg for 16.

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Cannabis-Infused Adobo Mahi Mahi

11/11/2020

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I am a huge seafood fan, and I realized that I hadn't shared an infused seafood recipe in a while, so I'm hoping you guys like this spicy citrus one with one of my favorite fish, mahi mahi!​
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INGREDIENTS

  • 4 Mahi mahi fillets, patted dry with paper towel
  • 1/2 Tbsp Salt
  • 4 Tbsp Adobo seasoning
  • 2 Tbsp Cannabis butter (100mg THC)
  • 1-2 Tbsp Avocado oil
  • 1 Lemon
DIRECTIONS

  1. Heat cast iron skillet on medium-high heat, just to when it begins to smoke.
  2. Season fillets with salt, then coat with adobo seasoning and press into the fish with hands.
  3. Add cannabis butter and enough oil to coat the bottom of the skillet, and add fillets once butter is melted.
  4. Cook fillets, undisturbed, for 3-5 minutes, then flip and continue cooking for an additional 2-4 minutes until fish turns opaque color.
  5. Finally squeeze lemon to cover mahi mahi with juice, and serve.
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Approx. 15-20mg THC per Fillet

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Cannabis Pumpkin Spice Waffles

11/4/2020

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I think this will be my last Pumpkin Spice recipe of the year, but I had to do it one more time! What better way to end the fall season than with a Wake 'n Bake recipe for yummy, flavorful waffles! I hope you enjoy!
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INGREDIENTS

  • 1 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 1/2 cup pureed pumpkin
  • 1 cup milk
  • 2 eggs, separated
  • 2 tablespoons cannabis butter, melted (200mg)
DIRECTIONS
​
  1. Preheat your waffle iron.
  2. Combine the flour, baking powder, pumpkin pie spice, salt and brown sugar in a mixing bowl.
  3. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a separate bowl until soft peaks form.
  4. Stir the flour mixture and 2 teaspoons melted cannabis butter into the pumpkin mixture, stirring just to combine.
  5. Using a rubber spatula, to fold the egg whites into the batter in thirds, gently until incorporated.
  6. Cook waffles according to waffle iron instructions.
  7. Top with your favorite syrup, whipped cream and/or cinnamon.
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Approx. 33mg for 6 regular waffles or 8mg THC for 24 mini waffles

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Cannabis Pumpkin Cookies

10/21/2020

1 Comment

 
I'm not tired of pumpkin spice yet; hey call me basic! LOL These little gems of pumpkin goodness are full of fall flavor and sure to please your taste buds.
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INGREDIENTS
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon of pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup cannabis butter, softened
  • 1 ½ cups white sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract​
  • Store-bought cookie icing
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DIRECTIONS

  1. Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, pumpkin pie spice and salt; set aside
  2. In a mixing bowl, cream together the cannabis butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla to cannabis butter mixture, and beat until creamy. Mix in dry ingredients.
  3. Drop on cookie sheet by half tablespoon; flatten slightly.
  4. Bake for 8 to 10 minutes.
  5. Cool cookies, then drizzle with cookie icing or your favorite glaze.
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Approx. 5.5mg THC Each

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Cannabis Pot Roast

10/7/2020

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This recipe is inspired by one of my favorite cold weather meals! It's easy and delicious in the pressure cooker, and I'm sure you'll want to add it to your recipe rotation!
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INGREDIENTS
  • 2lb Boneless chuck roast
  • 1 Onion, sliced
  • 1 C Sliced Mushrooms
  • 1 C Minced garlic
  • 1 C Beef Broth
  • 2 Tbsp Cannabis Herb Butter (100mg THC)
  • Fresh Thyme
  • Salt
  • Pepper
  • Ground Coriander
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DIRECTIONS
  1. Season both sides of roast with salt, pepper and coriander, then sear on high heat for 5 minutes on each side.
  2. Once roast is seared, place sliced onions on bottom of pressure cooker bowl, and then add roast on top.
  3. Add broth, mushrooms and thyme to pressure cooker bowl, then top roast with cannabis butter.
  4. Set pressure cooker to high and cook roast for 1 hour, allowing the cooker to depressurize naturally for at least 15 minutes.
  5. Carefully remove pressure cooker lid, and serve.
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Approx. 17mg THC for 6 servings

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Cannabis Pumpkin Spice Muffins

9/23/2020

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Today I was inspired by the crisp, fall air to make something Autumn theme! So I checked out Ree Dummond's "sober" recipe and decided to give it an elevated remix. There's nothing basic about these muffins; Happy Autumn!
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INGREDIENTS
  • 1 c. Flour
  • 1/2 c. Sugar
  • 2 tsp. Baking Powder
  • 2 tsp Pumpkin Pie Spice
  • 4 tbsp. Cannabis Butter, cut into pieces
  • 1 c. Pumpkin Puree
  • 1/2 c. Evaporated Milk
  • 1 Egg (room temperature preferred)
  • 1/2 tbsp. Vanilla

Sweet Topping
  • 2 tbsp. Sugar
  • 1/2 tbsp Pumpkin Pie Spice
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DIRECTIONS
  1. Preheat oven to 400 degrees & insert muffin/cupcake paper in pan.
  2. Sift flour, sugar, baking powder, pumpkin pie spice, and salt.
  3. Add cannabis butter & blend until it is fully incorporated.
  4. In a separate bowl, mix pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture.
  5. Mix gently until everything is combined.
  6. Using ice cream scoop, scoop batter into muffin tins.
  7. Sprinkle sugar spice mixture over the top of each tin of batter.
  8. Bake for 25 minutes. Allow to cool in pan for 15 minutes

Tip: I really enjoyed this with honey pecan cream cheese!
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Approx. 17mg THC per Muffin

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Cannabis Carbonara

9/14/2020

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Gordon Ramsay is one of my favorite TV chefs to watch, and with the launch of my new La Liberta Cannabis Pasta, his 10-Minute Carbonara was BEGGING to be remixed and infused. I've made some changes for my own liking, but he was definitely the inspiration for this one!
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INGREDIENTS
  • 1 Pkg La Liberta Pasta 
  • 1/2 C Frozen Peas 
  • 8 Slices of Bacon, chopped 
  • 8 Egg Yolks
  • 1/3 C Sour Cream 
  • 1 C Mushrooms, Sliced 
  • 1 Tbsp Red Pepper Flakes
  • Olive Oil (Canna-oil optional)
  • 2 Tbsp Garlic, minced
  • 1 C Parmesan Cheese
  • 2 Tablespoons Parsley, Chopped
  • Salt and Pepper
DIRECTIONS
  1. Boil pasta according to package instructions. 
  2. Head a non-stick pan to medium heat, add tablespoon of olive oil then add bacon to hot oil.
  3. Season bacon with pepper, and add garlic after about 2 minutes of cooking followed by the mushrooms and red pepper flakes.
  4. While the bacon mixture is cooking, add Parmesan cheese to egg yolks, and stir til just blended.
  5. Then add sour cream and mix with a teaspoon of cold water to get a liquid consistency. 
  6. Add peas to bacon mixture as it is almost finished cooking.
  7. As the the mixture is starting to finish add about 3 tablespoons of pasta water to get up any bits in the pan and thicken.
  8. Drain pasta and add to bacon mixture and toss to combine.
  9. Finally, add egg mixture heat down to medium-low and mix till cooked. Add parsley at end.
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Approx. 25mg THC per serving

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Cannabis Lemon Bars

9/7/2020

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I absolutely LOVE lemon bars, and they were my big guilty pleasure when I worked for Starbucks as a teenager; I'd eat so many my stomach could hurt (don't judge me). So when I saw Martha Stewart's recipe for a creamy version, I HAD to try it! Of course this version has cannabis as the secret ingredient, and will mellow you out.

It is hypothesized that citrus can decrease the effects of THC, but that wasn't the case with these delicious squares. I caught myself saying "damn that's good!" after I tasted the first bite.
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INGREDIENTS
  • 1/2 cup cannabis butter, softened
  • 1/2 cup confectioners' sugar, plus more for dusting
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup fresh lemon juice
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DIRECTIONS

  1. Preheat oven to 350 degrees. Line with parchment paper & spray an 8 or 9-inch square baking pan with non-stick baking spray. 
  2. For crust: Using an electric mixer, beat cannabis butter, sugar, and salt smooth. Add flour, and mix on low until combined. Press dough into the bottom & bake until lightly golden, about 15 minutes.
  3. For custard: In a bowl, whisk together yolks & condensed milk until smooth, then whisk in the lemon juice. Pour over hot crust in pan; return to oven.
  4. Bake until custard is set, about 25 minutes. Cool completely in pan.
  5. Refrigerate about 2 hours, until top is firm.
  6. Once cooled, cut into 16 squares, and dust with confectioners sugar.
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Approx. 25mg THC each

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    Keena Moffett

    Cannabis Chef, Educator & Brand Consultant

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