The cannabutter is seperated into 10mg slices by the notches on the protective tray.
Using a butterknife slice downward and between the notches to remove one 10mg slice.
For fresh ideas and to share your cannabutter creations visit sweetgrasskitchen.com/butter
sweetgrasskitchen.com/butter Use Sweet Grass Kitchen cannabutter strictly according to the dosage guidelines for each recipe and carefully follow the directions on the recipe, in particular the requirement that the cannabutter be adequately homogenized when used in cooking your edibles. Failure to follow proper directions may result in the cannabutter not being adequately spread out in the edible you are creating thereby potentially causing an unpleasant reaction. 21+ Only. For more information go to https://www.sweetgrasskitchen.com/new-blog/2016/2/14/edibles-education.
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The holiday season is upon us, and so is your new favorite baking guide. The culinary masterminds behind Sweet Grass are bringing you some epic holiday recipes plus a not-so-secret ingredient that’s long been known to bring people together and pave the way for good vibes all around. So, grab some loved ones, an apron, and your sweet tooth because it’s about to get even better.
Serious “Brownie” Points Looking to take your holiday recipes up a notch? We’ve got you. As does our slow-simmered, triple-strained, full-flower Cannabutter. Just add the holidays and you’ve got the perfect excuse for bringing loved ones together. After all, isn’t that what it’s all about? At the heart of the season is celebrating community, family, and friends. Sprinkle in some cannabis and make it even more special. As a heads up, the following recipes have been all been optimized for high altitude baking.
GINGER MOLASSES COOKIES For years Sweet Grass’s famous Ginger Molasses Cookies have been a go-to for edibles fans across Colorado. They’ve been described by some as ‘the best edible I’ve ever had.’ In a bold move Sweet Grass has decided to give the recipe to the masses so everyone can experience this classic holiday cookie hot and fresh, straight out of the oven. Yield: 2 dozen cookies 10 tbsp. softened Sweet Grass Cannabutter ¾ cup sugar 1 egg ¼ tsp vanilla extract 2 tbsp molasses 2 ¼ cups flour 1 ½ tsp. baking soda ½ tsp salt 1 tsp cinnamon 1 tbsp ginger, sanding sugar 1 Fire up the oven to 350° 2 Using a stand mixer or hand mixer cream together cannabutter and sugar until light and fluffy. 3 Add egg and vanilla extract to creamed mixture, beat until fluffy and pale yellow. 4 Add molasses and mix well. 5 In a separate bowl whisk flour, baking soda, salt, cinnamon, and ginger together. Slowly combine with liquid mixture until thoroughly mixed. 6 Scoop 1 inch balls onto greased cookie sheet. 7 Sprinkle with clear sanding sugar. 8 Bake for 15-16 minutes. 9 Cool cookies on rack and enjoy!
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SWEET GRASS GINGER MOLASSES COOKIES
Safety First To kick things off, we’re starting with priority #1... the best practices for keeping medicated products (and loved ones) safe and out of harm’s way. Always (and we’re saying this twice because it’s just that important), always label infused treats to avoid confusion and accidental consumption. There are tons of ways to get creative here and keep unwanted hands out of the cookie jar. Here are some ideas to get you started: • Mark your treats with edible decals • Try special green sprinkles to label your special treats • Keep goodies in a childproof container and out of reach
P E A N U T B U D - E R B LO S S O M S
C H O C O L AT E C R I N K L E C O O K I E S
Combining sweet and salty flavors is known as ‘flavor layering.’ It’s a scientific concept that’s sure to light up your tastebuds. Sweet Grass is upping this classic recipe with cannabutter to take that layering one step further! Yield: 3 dozen cookies
Chocolate indulgence at its finest, these cake-like cookies signal the holidaze have arrived. Yield: 3 dozen cookies
½ cup sugar ½ cup brown sugar ½ cup creamy peanut butter 5 tbsp softened Sweet Grass Cannabutter 1 egg 1 ¾ cups flour ½ tsp baking powder ¾ tsp baking soda sanding sugar 3 dozen unwrapped chocolate pieces 1 Fire up the oven to 380°. 2 Using a stand or hand mixer combine the sugar, brown sugar, cannabutter, peanut butter and egg until thoroughly mixed. 3 In a separate bowl combine the flour, baking powder, and baking soda. 4 Slowly stir the dry and wet mixtures together until an even mixture is achieved. 5 Form 1 inch dough balls and place on ungreased cookie sheet a couple inches apart.
P E A N U T B U D - E R B LO S S O M S
1 2 ¼ 5 4 2 2 2 ½ 1
cup cocoa powder cups sugar cup vegetable oil tbsp softened Sweet Grass Cannabutter eggs tsp vanilla extract ¼ cups flour tsp baking powder tsp salt cup confectioner’s sugar
1 Using a stand or hand mixer combine the cannabutter, vegetable oil, sugar, and powdered cocoa. 2 Mix in eggs individually allowing each egg to combine before adding the next. Add in vanilla. 3 In a separate bowl combine the remaining dry ingredients - flour, baking powder, and salt. Add the dry mixture to the wet and mix until smooth. 4 Cover the dough mixture and cool in refrigerator overnight or until solid. 5 Fire up the oven to 365°.
6 Bake for 10(ish) minutes, remove from oven and place chocolate pieces in the center of each cookie before they cool.
6 Form 1 inch dough balls, roll in confectioner’s sugar, and place on ungreased
7 Place cookies on rack to cool and enjoy!
7 Bake 10(ish) minutes and place on rack
cookie sheet a couple inches apart.
to cool.
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CREAM CHEESE HASHIES So easy, so good, what else do we have to say? Yield: 2 dozen 5 tbsp softened Sweet Grass Cannabutter ½ cup softened cream cheese 1 ½ cup confectioner’s sugar ½ tsp baking powder 1 egg ½ tsp vanilla extract 2 cups flour Confectioner’s sugar 1 Using a stand or hand mixer combine cannabutter and cream cheese. 2 In order, slowly mix in sugar, egg, flour, baking powder, and vanilla extract. 3 Cover the dough mixture and cool in refrigerator overnight or until solid. 4 Fire up the oven to 385°. 5 Form 1 inch dough balls, roll in sanding sugar, and place on ungreased cookie sheet a couple inches apart. 6 Bake 10(ish) minutes and place on rack to cool.
INFUSED PUMPKIN SPICE CINNAMON ROLLS Yield: 2 dozen 2 packets of yeast 1 cup warm water 2 tbsp salt 2/3 cup sugar 2 eggs 1/2 cup milk 1/2 cup pumpkin pie spice creamer 3 sticks of butter divided 4 tbsp sweet grass cannabutter divided 3 tbsp cinnamon 1 1/2 cups pumpkin puree 2 tsp pumpkin pie spice 1 In a large mixing bowl dissolve yeast in warm water. 2 Add salt, sugar, eggs, warm milk, warm creamer, 8 tbsp softened butter, and 2 tbsp softened cannabutter in bowl and mix well. 3 Add flour & kneed for 8 minutes. Cover dough & leave to rise until double in size. 4 Punch down dough & rest for 5 minutes. 5 Roll out dough onto floured surface and spread evenly with 6 tbsp melted butter and 2 tbsp Sweet Grass cannabutter, 3 tbsp cinnamon, 1 1/2 cups pumpkin puree, and 2 tsp pumpkin pie spice. 6 Roll up dough and cut into 24 pieces. Place in a baking dish and proof (let rise) for 45 minutes. 7 Bake at 350 degrees for 25-30 minutes. 8 Cover with icing if desired.
Cookie Exchange Holidays and cookies go together like a fresh-rolled joint shared with friends. As for this kind of Cookie Swap… you may as well have the best of all worlds. If you haven’t had a Cookie Swap with friends, you’re in for a treat. A few actually... Here’s what you’ll need: • A group of friends with each in charge of bringing their own treats to the table. • Each friend should make enough cookies to share with everyone. • Once at the party, you’ll sample the goods, then trade and package them all up so everyone leaves with a little something of everything, as well as delicious recipes to try at home. Including, of course, your creations.
CREAM CHEESE HASHIES
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CA N N A B U T T E R P R E T Z E L T W I S T S
N OT-YO - G R A N D M A’ S F R U I T CA K E
This recipe infuses the soft pretzels themselves. You can dip them in chocolate and decorate them just how you like. But if a good ol’ soft pretzel is more your speed, enjoy plain with your favorite savory dipping sauce! Yield: 3 dozen pretzel sticks
Yield: 10 slices
5 tbsp Sweet Grass Cannabutter 6 cups warm water 1 tbsp active dry yeast 5 tbsp brown sugar 4 ¾ cups flour 1 tbsp salt ½ cup baking soda Kosher salt 1 Dissolve yeast into 2 cups warm water and add the cannabutter. It’s best to slice the butter into small pieces prior to mixing. 2 Fold half of the flour into the mixture. Once combined add the remaining flour and salt. Fold until thoroughly combined. Knead dough until smooth. 3 Place dough in a greased bowl, cover tightly and allow to rise ~2 hours. 4 Fire the oven up to 420° 5 Divide dough into 3 dozen small pieces and roll on floured surface into long skinny sticks. 6 Mix baking soda and the remaining warm water. 7 Dip each rolled piece of dough into the baking soda water mixture. Remove, twist, and place on a greased baking sheet. Sprinkle Kosher salt on each stick and bake for a lucky 13 minutes. Cool on rack.
OPTION 1: MORE CANNABUTTER Paint additional melted cannabutter on top of each pretzel twist. OPTION 2: DIPPED TWISTS In 30 second increments with stirring in between, melt chocolate or white chocolate chips in the microwave. Dip the sticks into the melted chocolate and then top with your favorite (green) sprinkles.
CA N N A B U T T E R P R E T Z E L T W I ST S
1 cup golden raisins 1 cup dried cranberries 1 cup dried cherries ½ cup dried blueberries ½ cup dried apricots, chopped ¼ cup candied ginger, chopped Zest of 1 lemon Zest of 1 orange 1 cup golden rum 1 cup sugar 10 tbsp Sweet Grass Cannabutter (1 stick) 1 cup unfiltered apple juice ¼ tsp cloves ¼ tsp allspice 1 tsp cinnamon 1 tsp ginger 2 cups all purpose flour 1 ½ tsp salt 1 tsp baking soda 1 tsp baking powder 3 eggs 1 cup toasted pecans, chopped Brandy for basting 1 Combine dried fruits, candied ginger, and both zests with rum and soak in the refrigerator overnight. 2 Transfer fruit and liquid to a non-reactive pot. Add in sugar, cannabutter, apple juice, and spices. Bring mixture to a boil, stirring often, then reduce heat and simmer for 10 minutes. 3 Remove from heat and cool for at least 15 minutes. 4 Fire up the oven to 325°. 5 Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon 6 Stir in eggs, one at a time. Once the eggs have been thoroughly mixed, fold in the nuts. 7 Using a large spoon transfer the mixture to a non-stick loaf pan and bake for 1 hour (great time to get baked). 8 You can tell if the cake is done by poking it with a toothpick right in the center. If it comes out clean, it’s done. If not, bake another 10 minutes or so and check again. 9 Remove cake from oven and cool it on a rack. Baste top with brandy and allow to cool completely before turning out from pan. Store in an airtight container.
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Pro Tips Altitude All of these recipes have been adjusted for mile high baking. For even higher altitudes, slightly reduce your leavening agent (baking soda), slightly increase your oven temperature, add a touch extra flour, and add just a touch of liquid. There are plenty of great additional resources online.
Mise en place This is French for “put in place”. In other words, when you are cooking or baking anything, it is best to work in a clean and organized manner. Go through your recipe and pre-scale your ingredients into separate bowls/ containers. This will also ensure the proper ingredients go together. Baking is scientific so if ingredients aren’t scaled correctly, it will have an impact on the final product.
Ingredients Before you embark on your baking journey, make sure all of your ingredients are within the expiration date. You will delight your palate and guests by using fresh ingredients.
Equipment A lot of kitchen equipment can be on the pricey side. If you can afford it, a stand mixer yields the best results. If you are on a budget, thrift stores and friends/ family can be a great resource to purchase or borrow equipment. Some recipes can and should be mixed by hand. Nesting bowls, rubber and offset spatulas, measuring cups and spoons are other tools for success.
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