Eat your fall Wheaties… er, edibles

by DGO Staff

Let’s take this autumn business to a whole new level with some weed-infused treats

There’s a certain magic in the air that can only mean one thing: fall is upon us, and it’s time to cozy up with some canna-bis-infused comfort food! Forget about pumpkin spice lattes; we’re about to take your autumnal cravings to a whole new level. Grab your favorite sweater, light up your creativity, and get ready to embark on a culinary journey that will leave you saying, “I can’t believe it’s not butter… it’s better – because it’s cannabis-infused!”

We’re going to explore a medley of recipes that combine the flavors of fall with the therapeutic powers of cannabis, resulting in a gastronomic adventure that’s both delicious and delightfully elevated. So, if you’ve ever wondered what happens when cannabis meets comfort food, prepare to find out – and prepare your taste buds for a season they won’t soon forget,

Cannabis-Infused Apple Cider
Ingredients:
1 gallon of apple cider
1 cinnamon stick
1 star anise
5-10 grams of cannabis flower (decarboxylated)
Cheesecloth and twine for making a cannabis sachet

Instructions:
Create a cannabis sachet: Place the decarboxylated cannabis flower in a piece of cheesecloth, tie it securely with twine, and set it aside.

Pour the apple cider into a large pot and add the cannabis sachet, cinnamon stick, and star anise.

Simmer the mixture over low heat for 1-2 hours, stirring occasionally.

Remove the cannabis sachet and discard it.

Serve your cannabis-infused apple cider warm, garnished with a cinnamon stick.

Pumpkin-Spice Brownies
Ingredients:
1 cup of all-purpose flour
1 cup of granulated sugar
1/2 cup of cocoa powder
1/2 cup of unsalted butter
2 large eggs
1 cup of pumpkin puree
1 teaspoon of pumpkin spice
1/2 teaspoon of baking powder
1/2 teaspoon of salt
5-10 grams of cannabis-infused butter
(adjust to desired potency)

Instructions:
Preheat your oven to 350°F (175°C) and grease a baking pan.

In a saucepan, melt the cannabis-in-fused butter over low heat.

In a separate bowl, whisk together the flour, cocoa powder, pumpkin spice, baking powder, and salt.

In another bowl, combine the sugar, eggs, pumpkin puree, and melted canna-bis-infused butter.

Gradually add the dry ingredients to the wet mixture, stirring until well combined.

Pour the batter into the prepared baking pan and smooth it out.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the brownies to cool before cutting them into squares.

Savory Herb-Infused Soup
Ingredients:
2 tablespoons of olive oil
1 onion, diced
2 cloves of garlic, minced
4 cups of vegetable broth
1 cup of butternut squash, diced
1 cup of carrots, diced
1 cup of celery, diced
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
Salt and pepper to taste
5-10 grams of cannabis-infused olive oil
(adjust to desired potency)

Instructions:
In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent.

Add the vegetable broth, butternut squash, carrots, celery, thyme, and rosemary to the pot.

Simmer the soup for 20-25 minutes or until the vegetables are tender.
Remove the pot from heat and let it cool slightly.

Use an immersion blender to puree the soup until smooth.

Stir in the cannabis-infused olive oil, salt, and pepper.

Reheat the soup if needed and serve it piping hot.

Cannabis-Infused Sweet Potato Casserole
Ingredients:
4 cups of sweet potatoes, peeled and diced
1/2 cup of brown sugar
1/4 cup of melted cannabis-infused butter (adjust to desired potency)
1/4 cup of milk
2 eggs, beaten
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
A pinch of salt
1 cup of mini marshmallows (optional)

Instructions:
Preheat your oven to 350°F (175°C) and grease a baking dish.

Boil or steam the sweet potatoes until they are tender. Drain and mash them in a large bowl.

Add the brown sugar, cannabis-infused butter, milk, beaten eggs, vanilla extract, ground cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined.

Transfer the mixture to the greased baking dish.

If desired, sprinkle a layer of mini marshmallows on top of the casserole.

Bake for 25-30 minutes or until the casserole is heated through and the marshmallows are golden brown.

Cannabis-Infused Pumpkin Soup
Ingredients:
2 cups of pumpkin puree
1 cup of vegetable broth
1 cup of coconut milk
1 onion, chopped
2 cloves of garlic, minced
1 tablespoon of cannabis-infused olive oil (adjust to desired potency)
1 teaspoon of curry powder
1/2 teaspoon of ground cumin
1/4 teaspoon of ground nutmeg
Salt and pepper to taste
Fresh cilantro or pumpkin seeds for garnish (optional)

Instructions:
In a large pot, heat the cannabis-in-fused olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.

Stir in the curry powder, ground cumin, and ground nutmeg, cooking for an additional 1-2 minutes.

Add the pumpkin puree, vegetable broth, and coconut milk to the pot. Stir to combine.

Simmer the soup for 10-15 minutes, allowing the flavors to meld.
Use an immersion blender to puree the soup until it’s smooth and creamy.

Season with salt and pepper to taste.

Reheat the soup if needed and serve it hot, garnished with fresh cilantro or pumpkin seeds if desired.

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