General Information

Holiday Edibles you can Make Yourself

By November 19, 2017 January 4th, 2019 No Comments

If you have dietary restrictions or a budget to maintain, making your own cannabis infused holiday edibles may be a better option. One issue that arises with commercially produced edibles is that manufacturers don’t always list what strain is used, nor is it always listed whether an isolate or full-spectrum product was used. These are important details that you may only be able to have answers for if you make the product yourself. You’ll need to start with making a basic cannabis oil infusion – which we have provided instructions for here.

This guide will help you with some simple holiday edibles to help keep your spirits up, while you medicate PTSD, anxiety, depression, pain and other ailments away.

Cannabis Infused Oil

2 cups ground cannabis flower plus stems

2 cups coconut oil

Simmer for 3 hours keeping the temperature above 200 degrees but under 240 degrees. It is best to try to keep the temperature between 200 and 220 degrees. You’ll need a candy thermometer and sturdy pan. Strain after 3 hours and allow the oil to cool.

*You can substitute grapeseed or walnut oil if you have an allergy to coconut oil.

*Note: The potency of your infusion will not be as strong as extracts/oils/concentrates purchased from licensed recreational and medical cannabis dispensaries. If you wish to share your holiday treats with guests, consider using full spectrum CBD oil instead of making a cannabis infused oil. CBD may help you and your guests relax without feeling high.

Fancy Medicated Popcorn

3 cups plain popcorn

½ cup dark chocolate chips

2 Tablespoons cannabis infused oil

½ teaspoon vanilla extract

½ cup Craisins

½ cup Cashews or Pecans coarsely chopped

½ cup peanut butter chips

1 teaspoon sea salt

2 teaspoons granulated sugar

Using a double boiler, add the cannabis oil and vanilla extract. Allow these to heat to a slight simmer and add the chocolate chips. Melt completely by continuously stirring. Once fully melted, set the bowl aside. Mix the sugar and salt together in a bowl and set it aside. Slightly warm the popcorn and sprinkle the salt and sugar mixture over the top, toss until everything is coated. Toss in the peanut butter chips, nuts and Craisins and mix. Start drizzling the melted chocolate infusion mixture while tossing the popcorn. Do not stir; just toss it so that you have ribbons of chocolate running through the popcorn. Refrigerate for one hour before consuming.

*This recipe makes enough for 2 servings. If you require a larger dose of cannabis, consider adding another tablespoon of the infused coconut oil to the chocolate chips with an additional 2 tablespoons of chocolate chips to make up for the extra oil.

No Bake Medicated Cowboy Cookies

2 cups sugar

½ cup whole milk

¼ cup Dutch cocoa powder

3 cups oatmeal (rolled oats)

2 teaspoons vanilla extract

1 teaspoon coffee extract or extra strong brewed espresso

4 tablespoons butter

4 tablespoons cannabis infused coconut oil

1 cup peanut butter (smooth or crunchy)

½ cup coconut flakes or shredded coconut

1 teaspoon sea salt

Melt the butter in a saucepan and add in the infused cannabis oil and extracts. Stir until combined and add the cocoa powder and sugar. Allow the sugar to melt, and add the milk. Next, add in the peanut butter, oatmeal and shredded coconut. Remove from the heat, sprinkle in the salt and mix thoroughly. Line a baking sheet with parchment paper, nonstick foil or use cooking spray. Use rounded teaspoonfuls and drop them onto the baking sheet. Let cool completely on the baking sheet for 30 minutes then refrigerate for 2 hours before serving.

Cannabis Peppermint Bombs

1 cup dark chocolate

¼ cup cannabis infused coconut oil

2 cups white chocolate chips

½ cup heavy cream

1 teaspoon peppermint extract

½ cup peppermint candy dust

1 teaspoon coarse sea salt for garnish

¼ cup crushed peppermint candies for garnish

Crush ½ cup peppermint candy into a fine dust. Set aside. In a double boiler, heat the cannabis infused coconut oil and then add the dark chocolate. Stir until the chocolate is completely melted. In another double boiler, add the peppermint extract and heavy cream. Bring to a simmer and add the white chocolate. Stir for 1 minute and remove from the heat. Continue stirring until the chocolate is melted.

Pour the white chocolate mixture onto a sheet pan lined with parchment paper and refrigerate it for 1 to 2 hours. Use a small scoop and scoop out an amount that is about 1 ½ inches in diameter. Wear gloves and roll that into a smooth ball. Roll the ball into the dark chocolate. Sprinkle the crushed peppermint and sea salt over each finished bomb. Refrigerate for 2 hours and serve.

Cannabis Gingerbread Cheesecake Bars

1 package premade gingerbread cookie dough

¼ cup cannabis infused coconut oil

6 gingersnap cookies crushed

4 8-oz packages cream cheese (not whipped)

1 cup sugar

1 teaspoon vanilla extract (clear if you can find it)

4 eggs

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ cup soft caramels

2 Tablespoons heavy cream

Set cream cheese and eggs out for 2 hours to get to room temperature. Preheat the oven to cookie dough package instructions. Roll out the cookie dough onto a deep baking sheet tray. Crush the ginger snap cookies and fold in the cannabis infused coconut oil. Sprinkle this over the top of the cookie dough, press it in with the rolling pin and bake for 7 minutes. Remove the cookie dough and reduce the heat on the oven to 325 degrees.

In a bowl, cream the eggs, vanilla, cinnamon, ginger, nutmeg and sugar until fluffy. Mix in the cream cheese until smooth and creamy. Spread over the par-baked cookie dough and return to the oven for 35 minutes. Poke the cheesecake with a toothpick in several areas of the middle. If it is clean, it is done.

*Since this is a bar style recipe, the cooking time is less than a normal cheesecake.

When the cheesecake is cooked completely, remove it from the oven and allow it to cool for 30 minutes. In a bowl, heat the heavy cream in the microwave for 1 minute, covering the container. When done, add the soft caramels and melt completely. Drizzle the caramel over the top of the cheesecake. Place the finished product in the fridge for at least an hour. Cut into 16 to 20 bars. 1 bar is a serving. If you require a larger dose, 2 bars would be a serving.

Consider garnishing the top with more crushed gingersnap cookies and some fresh whipped cream.

Closing Thoughts

Anytime you are cooking with cannabis, make sure to keep the product separate from other items in the home. Make sure that your children not have access to your homemade edibles. If possible, keep them in a mini-fridge hidden in your bedroom closet. In all of these recipes, you can swap out the cannabis oil for CBD oil, this way you can share your special treats with friends and family – even the children. Do not offer these edibles to anyone that may not be cannabis friendly and make sure to inform them ahead of time so that they aren’t ingesting something they don’t want.

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