Just something to make this holiday season a little sweeter
Infused Holiday Recipes For You
Enjoy 3 fresh recipes to use with your Giving Tree Dispensary bags of shake.
- Baking sheet
- Parchment paper
- 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
- 1 cup ground cannabis (7-10 grams), decarboxylated
When making cannabutter, we recommend a 1:1 ratio of cannabis to butter. If you want milder effects, use less cannabis.
The best cannabutter recipe!
- Decarb the cannabis. Preheat the oven to 245ºF. Cover the baking sheet with parchment paper and place the loosely broken up cannabis on it. Heat in the oven for 30-40 minutes. Gently mix the buds every 10-15 minutes to expose all sides of the buds. (Older, drier cannabis may require less time.) Tip: You can also set your oven to 300ºF and heat for 10-15 minutes, although the low-and-slow approach is recommended to better preserve cannabinoids and terpenes.
- Grind or break up the cannabis. Grinders break weed down to the same consistency and will save you time, but you can just as easily break up the weed with your hands. Keep in mind that anything small enough to fit through the mesh strainer or cheesecloth will end up in your finished product, so be careful not to grind the weed into a fine powder.
- Melt the butter. On low heat, melt 1 cup of butter in a saucepan, stock pot, double-boiler, or slow cooker. Add 1 cup of water, which will help regulate temperature and prevent the butter from scorching.
- Add the cannabis. After the butter is fully melted, add in the decarbed cannabis.
- Simmer. Simmer on low heat, between 160-200ºF; don’t exceed 200ºF or you may burn out the cannabinoids. Simmer for 2-3 hours, stirring occasionally. The mixture should never come to a full boil.
- Strain the mixture. Place a mesh strainer or cheesecloth over a jar and pour the butter/cannabis mixture through it. Discard the plant material. Tip: Don’t squeeze out every bit of butter—this will add chlorophyll to your cannabutter, giving it a bad plant taste.
- Refrigerate. Place the jar of butter in a fridge, and let it solidify before using, ideally overnight, or a few hours at least. If excess water forms at the bottom of the jar, remove the solid butter with a knife and drain out the water.
Recipe courtesy of our friends at Leafly.com
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ cup cannabutter
- ½ teaspoon salt
- ¾ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup optional toppings
You got the goods, now you’re only a few steps away from a tasty cannabis cookies!
- Preheat the oven to 375°F. Line two cookie sheets with parchment paper and set them aside. A greased baking sheet will work, too.
- Whisk the dry ingredients: flour, baking soda, and salt in a large bowl. Set this aside.
- In another large, separate bowl, cream the butter and sugar with a hand mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla to the creamed butter bowl.
- Starting at a low speed and gradually increasing, beat well with the mixer.
- Gradually add the dry ingredients to the wet ingredients while mixing.
- Mix until all ingredients are well incorporated, and a dough has formed.
- Fold in the chocolate chips when the dough has formed.
- Create one tablespoon-sized dough balls (using a #70 scoop) and place them evenly 2″ apart on the reserved baking sheets.
- Bake in the oven for 7-10 minutes or until they are perfectly golden brown. See baking notes below.
- Remove from the oven and allow the cookies to cool for 1-2 minutes before removing them from the baking sheet and transferring them to a cooling rack.
- Enjoy your yummy cannabis infused creation!
Recipe courtesy of Author and Registered Dietitian Nutritionist Emily Kyle.
- 3 – 5 grams of Giving Tree shake
- ½ cup (1 stick) + 2 tbsp. unsalted butter
- 1 lb. Semisweet or Bittersweet chocolate
- 8 oz. Dipping & Coating Compound Chocolate – Any Flavor(s)
- 1 cup heavy cream
- 1/4 teaspoon Vanilla extract (Optional or other optional flavorings/ add-ins)
Now let’s make the ganache and form the truffles!
- Put 1lb dark or semisweet chocolate in large mixing bowl. Do not melt the chocolate. Bring cream slowly to a light boil in a heavy saucepan or in the microwave.
- Pour boiling cream over the chocolate and keep stirring until all the chocolate has melted. Add Infused butter (And flavoring such as vanilla if using) and stir well.
- When the ganache is warm it’s creamy and it will thicken as you whisking it vigorously for a couple of minutes until very smooth. Stop when whisking if you see air bubbles.
- Cover the bowl of ganache and freeze about 1 ½ – 2 hours until firm. You want the ganache to be thick enough to easily form the truffle balls.
- Form 1″ round balls by using a small ice cream scoop/melon baller. Shape into smooth balls. If not dipping in chocolate you can now roll them in toasted nuts, dust with cocoa or cover with chocolate sprinkles.
- Return ganache balls to the freezer until firm again. While the chocolate balls are in the freezer, remove butter and cannabis from double boiler and strain the butter from the cannabis.
- Melt dipping chocolate in double boiler and add the cannabutter until it is melted and smooth. After the chocolate balls are firm, use a Stainless Steel Dipping Fork to dip each ball in the melted chocolate
- Tap the dipping fork on the side of the pan to get excess chocolate off the truffle. Place the balls on wax/ parchment paper or smooth plastic plates. Let the chocolate set-up (harden) on a level shelf in refrigerator for about 10-15 minutes to fully set.
- Keep chilled in an airtight container until ready to serve, then enjoy your decadent cannabis chocolate truffles!
Recipe courtesy of the fine folks over at InfusedEats.com