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Archive for November 2019

Cannabis-Infused Pumpkin Pie Fudge

CRUST

1 cup graham cracker crumbs

2 tablespoons brown sugar

1/4 teaspoon salt

4 tablespoons cannabis butter, melted

FUDGE

3 cups sugar
2/3 cup evaporated milk
3/4 cup cannabis butter, melted
1 cup pumpkin puree
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 cup white chocolate, chopped
1 cup marshmallow fluff
1 teaspoon vanilla extract 3/4 cup pecans

 

Line a 9″ baking dish with parchment paper.

Stir together graham crackers, brown sugar, salt, and four tablespoons cannabis butter until thoroughly combined. Press mixture firmly to the bottom of the parchment-lined dish. Set aside.

In a large saucepan, stir together evaporated milk and sugar over medium heat. Add in melted butter, pumpkin puree, corn syrup, vanilla, and pumpkin pie spice.

Bring to a rapid boil until temperature reaches 232 degrees. Remove from heat.

Stir in white chocolate and marshmallow fluff until thoroughly combined.

Pour into pan on top of the crust. Sprinkle with pecans. Let sit at room temperature for 2-3 hours. Cut into 1″ cubes. Garnish with cinnamon if desired. Enjoy!

Canna Crab Microdosed Mushrooms

Our Canna Crab Microdosed Mushroom recipe is perfect for your next holiday gathering. It takes 3 to get a full dose, so it’s easy for everyone to create an ideal experience, just for them. They can also be made ahead of time and refrigerated or frozen until your next holiday bash.

Ingredients

  • 24 Button Mushrooms, stems removed
  • 12 oz Crab Meat
  • 1/4 cup Canna-Butter (melted over low heat
  • 1/4 cup Shredded Parmesan
  • 1/2 cup Shredded Mozzarella
  • 4 Green Onions finely chopped
  • 1 Red Pepper finely chopped
  • 2 tsp Minced Garlic
  • 2 oz Cream Cheese
  • 1/2 cup Panko Bread Crumbs
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1 Tbsp Chopped Cilantro
  • Lemon Juice from 1 lemon

Preheat oven to 375.
Mix bread crumbs, salt, pepper, garlic powder, and cilantro in a large bowl.

Add in red pepper, minced garlic, and green onions and mix thoroughly.

Mix in mozzarella, parmesan, cream cheese, cannabutter, and crab meat and mix until combined. Squeeze the juice from 1/2 the lemon in and mix.

Fill mushroom caps with crab mix. Each mushroom should get roughly 1 1/2 – 2 tablespoons of crab mixture.

Bake for 20-25 minutes or until the tops begin to brown. Remove from the oven and let cool slightly. Serve with fresh lemon and enjoy!