Fun fall cannabis-infused recipes
Are you looking for the perfect recipe to celebrate the changing leaves and cooler temperatures? If so, then look no further! Here we have three delightful, heartwarming cannabis edibles recipes that are sure to wow the taste buds. The best part is, they all pair nicely with fruity cannabis strains, so as the summer comes to an end, bask in some of the last few fresh local fruits of the season.
1. Cannabis-infused cheese bean casserole
Looking for a delicious low carb meal to warm up with? This bean casserole makes for a wonderful cannabis edibles addition to any meal or served on its own.
Makes: 1 casserole and 8 servings
Duration: 1 hour
Ingredients
• 18 ounces of frozen green beans (thawed
• 1 375-500-gram package of bacon
• 8 cremini mushrooms (diced)
• ½ teaspoon of onion powder
• ½ teaspoon of garlic powder
• 1 can of cream of mushroom soup
• ⅓ cup of cannabutter
• ½ cup cheddar cheese (shredded)
• ¼ teaspoon of salt
• ¼ teaspoon of pepper
Tools
• 1 1-quart casserole dish
• 1 large frying pan
• 1 spatula
• 1 large spoon
• paper towels
Instructions
- Preheat the oven to 350°F
- Pour the green beans into the casserole dish.
- Line the frying pan with bacon and fry over medium heat until crispy.
- Once the bacon is cooked, remove the slices from the pan place on paper towels to remove the excess grease.
- Add the mushrooms to the bacon grease in frying pan and season with onion powder, salt, pepper and garlic.
- Sauté mushrooms over medium heat for five minutes or until tender.
- Open and pour the condensed mushroom soup into the pan and stir ingredients well.
- Scrape the edges and the bottom of the pan to loosen the brown layer created by the bacon then bring the mixture to a boil then reduce the heat and simmer for 5 minutes.
- Pour hot sauce over top of the beans.
- Top the dish with shredded cheese and then bake for 25-30 minutes.
2. Cannabis-infused Whiskey chocolate pie
This dessert recipe makes delicious cannabis edibles that will satisfy any sweet tooth but be aware, the flavors of the whiskey are brought out by the heat, so this one is for those who enjoy that taste.
Makes: 1 pie and 6 servings
Ingredients for the crust
• 1 ½ cups of chocolate graham crackers
• ⅔ cup of cannabutter
• ¼ teaspoon of salt
Ingredients for Dark chocolate ganache
• 1 cup of heavy cream
• 1 cup (8oz) of bittersweet baking chocolate
• 2 tablespoons of whiskey
• ¼ teaspoon of salt
Ingredients for marshmallow topping
• ½ cup of icing sugar
• 1 milk chocolate bar
• 4 egg whites
• ¼ teaspoon of salt
• 1 teaspoon of vanilla
• cream of tartar (enough to thicken the mixture)
Tools
• 1 food processor
• 2 medium bowls
• 1 mixing tool
• 1 pie dish
• 1 knife
• 1 small pot
• 1 large saucepan
• 1 small saucepan
• 1 whisk
• 1 electric mixer
Instructions
- Add the graham crackers to a processor to crumble, then pour into a bowl.
- Put the remaining graham cracker crust ingredients into a bowl and combine until the mixture reaches a smooth and moldable consistency.
- Scoop the crust batter into a pie pan and press it into shape.
- Refrigerate the crust, while you prepare the next layer.
- Use a knife to mince the bittersweet chocolate. The smaller the pieces are, the smoother the results will be.
- Add the chocolate to a small pot and place it into a water-filled saucepan to create a double boiler system.
- Set the burner to low heat and stir the mixture frequently to avoid scalding.
- While the chocolate is heating, in a separate small pot, start heating up the cream by setting the burner to medium heat and allowing it to warm to the point of almost boiling over.
- Slowly pour the heavy cream over top of the chocolate mixture and allow to stand for 5 minutes to set.
- Once 5 minutes have passed, take a whisk and stir the ingredients by making slow circles until the cream is fully incorporated.
- Add two tablespoons of whiskey and combine them in the same way that you did with the cream. Slow, steady motions and if the mixture begins to dry out and crack, then add a small amount of cream to remedy the situation.
- Pour the freshly made infused ganache into the chilled chocolate pie shell.
- Spread the chocolate mixture evenly across the shell then place back into the fridge.
- Melt the chocolate and cannabutter for the mousse using a microwave in 30-second intervals, or a double broiler system like you did before.
- Add all the mousse layer ingredients to a bowl and beat them together on high using an electric mixer until it reaches a light and fluffy texture.
- Scoop the mixture onto the ganache layer then return the pie to the fridge once again.
- Put the egg whites into a bowl and beat them until they triple in size and the mixture begins to form stiff peaks.
- Pour in the vanilla extract and gently incorporate into the mix using a whisk.
- Spoon the final marshmallow layer onto the pie and toast it using a torch or oven broiler.
- Serve and enjoy while these cannabis edibles are fresh and warm for the best results.
3. Cannabis-infused hot apple cider
There is nothing more satisfying than a hot, freshly made beverage. As the temperatures cool, warm yourself from the inside out with this healthy twist on an old-fashioned favorite.
Makes: 10 drinks
Duration: 8 hours and 10 minutes
Ingredients
• 9 cups of water
• 5 apples (cored and sliced)
• 1 persimmon
• 1 pear (cored and sliced)
• 2 cinnamon sticks
• 1 orange (peeled and pulled into pieces)
• ¼ cup pomegranate seeds
• 1 teaspoon honey
• 3 tablespoons of cannabis oil
• 2 tablespoons mulling spice
Tools
• 1 slow cooker
• 1 large bowl
• 1 fine mesh strainer
• 1 mixing tool
• 1 blender
Instructions
- Add all the ingredients except for the cannabis oil to the slow cooker.
- Set the heat to low and cook the batch for 8 hours.
- Filter the mixture through a fine-mesh strainer into a large mixing bowl, then return the juice to the slow cooker.
- Set the cooker to warm heat and serve the freshly made cannabis-infused apple cider steaming hot.
