These berries take practically no time to prepare, and will keep in the fridge overnight. Other fresh fruits can be dipped as well, or dried fruits. Apricots dipped in canna-chocolate sauce are divine.
Canna-chocolate dipped strawberries
Serves 4
2 tablespoons canna-coconut oil
1½ cups chocolate chips
12 strawberries with stems
Directions
- In a medium, microwave-safe bowl, stir together chocolate chips and coconut oil. Microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Let sit until chocolate reaches room temperature.
- Dip the berries into the melted chocolate. Set on parchment paper and leave alone for at least 30 minutes.
Smokin’ Mac ’n Cheese
Serves 4-6
½ pound elbow macaroni or shells
1 tablespoon canola oil
1 teaspoon salt
For cheese sauce
5 tablespoons cannabutter
½ cup all-purpose flour
2½ to 3 cups milk, warm
4 ounces smoked mozzarella, grated (1 cup)
8 ounces medium cheddar, grated (2 cups)
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 cup breadcrumbs
1 tablespoon canola oil, (using canna-oil is optional)
2 ounces sharp cheddar, grated (1/2 cup)
For onion rings
1 cup canola oil
1 small onion, peeled and thinly sliced
Directions
Heat oven to 375 degrees.
- Fill a large pot with water, oil and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.
- In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for a minute or two more, until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins.
- In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.
- In a medium saucepan, heat the oil. When hot add the onion rings and cook until golden brown, 4-5 minutes. Drain on paper towels or clean dishtowel. Place on top of the ramekins and serve.
Thai Iced Tea
Servings: 6
Ingredients:
6 chai tea bags, or 6 black tea bags with ½ teaspoon of ground cinnamon, two cardamom pods, 1 star anise and ½ teaspoon vanilla extract
8 cups boiling water
¼ to ½ cup granulated sugar, optional
1 can condensed milk (14 ounces)
3-5 tablespoons melted cannabutter
Directions
- Place the chai tea bags (or the black tea bags with the spices) in a pitcher. Pour 8 cups of boiling water over the tea bags. Allow to steep for 4-5 minutes. Remove the bags and add the optional sugar. Let cool to room temperature.
- In a small bowl combine the condensed milk and melted cannabutter.
- Fill 6 glasses with ice cubes. Fill each glass two-thirds of the way with the tea. Top the tea with about 2 ounces of the condensed milk mixture. It will sink to the bottom, and that’s good. Stir and drink. So, so good.
Triple Chocolate Weed Brownies
Makes 24 servings
4 ounces chocolate squares, unsweetened
¾ cup butter: ½ cup cannabutter and ¼ cup unsalted butter
2 cups white sugar
¼ cup unsweetened cocoa
3 eggs
2 teaspoons vanilla
½ teaspoon almond extract
1 cup all-purpose flour
¼ teaspoon salt
⅔ cup hazelnuts, chopped
⅔ cup white chocolate, chopped
2 cups sweetened whipped cream
1 cup raspberries
1 cup blueberries
Instructions
- Heat oven to 350
- In a microwave safe bowl, melt the chocolate and butters.
- Stir in the sugar. Add the eggs and the extracts and combine well. Stir in the flour and salt. Spread the thick batter as evenly as possible in a greased and parchment covered 9 x 13 inch pan.
- Top with the nuts and white chocolate.
- Bake until set, about 25-30 minutes. Serve topped with the fruit and whipped cream.
