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.
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!
Who doesn’t like a Pumpkin Spice bong rip? At Cannabis City, we decided to test our pipe making skills with festive fall squashes. You can use any squash you like; we chose a Pumpkin and Delicata squash for ours.
Squash or Squashes of your choice. We chose Pumpkin and Delicata Squash
Drill with assorted drill bits
Simple Pumpkin Carving Kit
1 Glass stem
1 Glass Bowl
If using a long thin squash, like the Delicata, start by drilling through the end of the squash as far in as you can. We used a medium-sized drill bit to assure excellent airflow.
Next using a drill bit slightly smaller in diameter from your bowl piece, drill from the top when the squash is lying down at a sight angle away from the end with the hole (be sure to start at the length of the drill bit used to created the long tunnel so that you will drill into the other drill hole.)
Once you are confident, your tunnels match up, put bowl piece into the top hole. Load up and enjoy! We found this squash to work well and was completely air-tight.
For our pumpkin, we chose a sugar pie pumpkin as it is a great size to hold and will not require as much inhaling to use as a larger one. We started by removing the top using basic carving tools.
We then emptied out the inside as if we were going to do a regular pumpkin carving.
Next, using a bit a little smaller in diameter than our stem piece, we drilled at a downward angle about 1/3 down from the top of the pumpkin. We then put the stem piece into this hole.
Directly across from that hole, we drilled a smaller hole at a similar angle downward and put our bowl piece inside. Place the top back on pumpkin.
We found this pipe to be functional but not quite as airtight as the Delicata squash. But we LOVE the look! Perhaps next time we will try it without removing the top and just drilling into the center. Let us know how your festive fall pipes come out!
We bake our Raspberry phyllo brie in a cannabis-infused flakey crust, that’s both delicate and delightful. Our recipe can works with any preserve or nuts of choice so you can adjust it for taste and potency as you like. For today’s recipe, I used raspberry preserves and Brazil nuts, but you can substitute your favorite jelly or nut for endless combinations. We also coat each layer of our phyllo crust with Canna-butter, so you can bake and get baked at the same time! To view our full Canna-Butter recipe, click HERE.
1 wheel Brie Cheese
1/4 cup Preserves (we used raspberry)
1/2 cup fresh raspberries
1/4 cup chopped nuts (we used Brazil nuts)
4 Tbs Canna-Butter, melted over low heat
1 large egg
1 roll phyllo dough, defrosted
Red Grapes (for Garnish)
Rosemary (for Garnish)
Preheat oven to 350. Top brie wheel with preserves, 1/4 cup nuts, and 1/2 cup fresh raspberries. Set remaining raspberries and nuts aside.
Place one sheet phyllo dough on a clean working service and fold over to cover brie. Using a pastry brush cover with butter. Place another sheet down and flip brie to be top side down on sheet. Fold up and brush with butter.
Continue alternating sides with pastry sheets and butter. I like to cover my sheets with saran wrap and cover that with a wet paper towel, so my sheets don’t dry out while I work.
Don’t worry if things get messy or some of your sheets stick together or break apart, just keep moving along. Once you have used all the sheets, brush brie with beaten egg to add a glaze and bake in an oven-safe dish for 20-25 minutes until golden brown.
Remove from oven, garnish with chopped Rosemary, Rosemary sprigs, Red Grapes and remaining raspberries. Enjoy as-is or atop your favorite gourmet crackers.
Our Cannabis Creamsicles are perfect for cooling off in the Seattle sun. One of my favorite things about them is that you have complete control over your dosage. If you are looking for a stronger treat, try adding cannabis honey as well. If you prefer a lighter dose, try using just cannabis honey with regular milk. We start our recipe using our home-made cannabis milk and finish off with four all-natural ingredients. To view our full Canna-Milk recipe, click HERE.
2/3 cup Canna-Milk -Full recipe HERE
1/3 cup Coconut Milk
1 cup Frozen Orange Juice
3 Tablespoons Honey
1 Teaspoon Vanilla
Mix all ingredients in a bowl until incorporated together.
Pour into popsicle molds or ice trays for micro-dosing.
Place in freezer and freeze for at least 5 hours. ENJOY!
Mary Milk is just what you need to infuse a variety of dishes without adding extra fat. It’s also the perfect touch to a morning cup of coffee!
1.5 cups Full Fat Milk
4 grams Cannabis Shake
Spread out shake in a baking pan and toast in the oven at 240 degrees for 40 minutes. Remove from oven and allow to cool.
Grind in mortar or using a marijuana grinder.
Place milk in saucepan over medium heat and add marijuana. Heat until simmering stirring occasionally to keep the marijuana from sticking. Cook at a simmer for 45 minutes, stirring periodically to assure nothing sticks to the pan.
Remove from heat and allow to cool. Then strain through a mesh strainer. The end result should be around a cup of Mary-Milk!
Our fried rice recipe is simple, easy, and great for BBQ’s. I’ve yet to take it anywhere and not have at least one person ask for the recipe. Today, our rice has even more bang because we used canna-butter. To view instructions on how to make your own canna-butter click HERE.
4 tablespoons Canna-Butter
1 large Onion, diced
1 package Mung Bean Sprouts
1 8oz package Mushrooms
1/4 cup Minced Garlic
8 large eggs
Splash of Milk
1 16oz pack Bacon, cooked
1 package Au Jus Seasoning
Salt & Pepper to taste
2 cups Rice
2 1/4 cups Water
1 tsp salt
To cook rice, place all ingredients in a pressure cooker and place on a burner over high heat. Heat until pressurized and remove from heat keeping it pressurized for 3 minutes. Begin allowing pressure to release for 10 minutes. Remove lid and stir.
While rice is cooking, melt canna-butter over medium to medium-high heat. Add onions, garlic, and mushrooms. Cook until all begin to soften, breaking up mushrooms as you stir. Add sprouts and cook until all are tender.
Remove all vegetables from pan and set aside, leaving some butter. Mix eggs with a splash of milk and add to the pan. Scramble until light and fluffy. Remove from heat.
Add rice and vegetables back into the pan with eggs and mix thoroughly. Sprinkle in Au-jus, salt, and pepper to taste. Enjoy!
Our Canna-Banana Bread comes fully packed with a punch! However, be sure to indulge slowly as this recipe contains 36 servings.
Ingredients for Bread
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
3/4 cup Cannabis Infused Butter (room temp)
1 cup brown sugar
2 large eggs (room temp)
1/3 cup vanilla yogurt
4 extra-ripe bananas
1 tsp vanilla extract
3/4 cup chopped walnuts
1/2 cup chocolate chips
Ingredients for Frosting
4 ounces cream cheese
1/4 cup softened butter
1/4 tsp salt
1 cup confectioners sugar
1/2 tsp vanilla extract
Preheat the oven to 350°F and Grease an 8-inch loaf pan with butter, oil, or nonstick spray and set aside.
Using a mixer fitted with a paddle or whisk attachment, beat the canna-butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition.
Beat in the vanilla yogurt, mashed bananas, and vanilla extract until combined well. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients. Do not overmix. Fold in the nuts and chocolate. Bake 60 minutes (1st 30 minutes uncovered then cover loosely with tin foil for the remaining 30 minutes.
Spoon into prepared dish. Bake 60 minutes (1st 30 minutes uncovered then cover loosely with tin foil for the remaining 30 minutes.
Beat cream cheese and butter together until smooth. Gradually add in confectioners sugar then beat in vanilla extract and a pinch of salt.
To be sure the bread is cooked through, stick in a toothpick, and pull it out. If it remains clean, the bread is complete. Allow bread to cool completely before topping with frosting. Enjoy!
This product has intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of this product. For use only by adults twenty-one and older. Keep out of the reach of children.