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!

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.

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!

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.

DIRECTIONS

1. Preheat an oven to 350 degrees. Prepare a 9x13 inch baking dish with parchment paper and/or cooking spray.
2. Beat the cream cheese with sugar and vanilla extract in a bowl for 1-2 minutes or until smooth.
3. Unroll the crescent roll dough, and use a rolling pin to stretch to size of pan. Press one piece into the bottom of baking pan. Evenly spread the cream cheese mixture into the baking pan, then cover with the other piece of crescent dough.
4. Stir remaining sugar, cinnamon, and cannabis butter. Crumble the mixture over the top of the cheesecake.
5. Bake about 30 minutes. Remove from the oven and cool completely in the pan before cutting into 24 pieces.