cooking with Cannabis
R E C I P E S b y L A U R I E W O L F | P H O T O b y B R U C E WO L F
SPOOKY STONED
October 30 is National Candy Corn Day and I can hardly wait. Invented in 1880, 10 billion pieces of candy corn have been eaten to date. That’s a lot! If you are not a fan, I am sorry. If it is any consolation, the pudding doesn’t taste like candy corn, but rather has only a physical resemblance to the iconic Halloween candy. This month, my home use strain is Life Coach from Noble Farms. Great name, perfect for these crazy times, and bringing a delightfully mellow and tasty profile. #HappyHalloween #Dontfeartheedible #Blacklivesmatter#Wearamask
CANDY CORN PUDDING 1. Have your set up ready - you need to work fast if you are using instant pudding. Not crazy fast, but don’t dawdle. 2. In a large mixing bowl, beat the milk and the infused butter or oil with the pudding. Divide the pudding among three bowls. You can distribute evenly or not, your choice. 3. In the first bowl, add the yellow coloring and the almond extract. Stir well. Add the orange coloring and orange extract to the next bowl. Add the vanilla extract to the plain bowl. 1 5 oz. box instant vanilla pudding
3 teaspoons canna-butter or
3 cups cold milk or non-dairy
canna-oil
milk substitute
Orange food coloring
Yellow food coloring
1/8 teaspoon orange extract
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
SERVES 2-4
38
HALLOWEEN HANDS leafnationmd.com
1. Trace your hand two times on parchment and flip parchment. 2. Melt the dark chocolate with the two teaspoons of infused oil or butter according to directions on the package. Keep a couple of tablespoons for decorating. When smooth, fill the traced hand in trying to follow the shape. No worries about staying in the lines, that is not how we roll. 3. Before the chocolate sets, decorate with candy corn. 4. Melt the white chocolate with two teaspoons of infused oil or butter, stir until smooth. Hold back two tablespoons of the melted chocolate for decorating. Again, fill in the second traced hand. Decorate with the candy corn. 5. Drizzle the hands with the remaining melted chocolate. Allow to set for at least 30 minutes. 1 cup chocolate melts 2 teaspoons canna-oil or canna-butter 1 cup white chocolate melts 2 teaspoons canna-oil or canna-butter Halloween candy MAKES 2 HANDS, 4 SERVINGS
MAKES 2 TO 4 SERVINGS OF EDIBLE COOKIE DOUGH
CANDY CORN ON THE COB 1. In a mixing bowl, beat the sugar and butters till fluffy. Add the salt and vanilla. 2. Stir in the flour and chips and form into a ball. Chill for 30 minutes. When firm, divide in half and roll into logs. 3. Make rows of candy corn, pressing it into the dough. If the dough gets too soft, place in the fridge for a short time, 10-15 minutes. Fill in all the rows and chill till serving time. PRO TIP If making cookie dough is more than you feel like doing, try using marzipan instead. Mix 1 cup of marzipan with 2-4 teaspoons canna-butter, softened. 1/2 cup light brown sugar / 2 tablespoons butter, softened 2-4 teaspoons infused butter, softened / 1/4 teaspoon salt
Oct. 2020
1/4 teaspoon vanilla / 2/3 cup flour, baked at 350 for five min. on a half sheet pan and cooled / 4 tablespoons chocolate chips Lots of candy corn, tips removed
