Want to make santa's cookie a little more special this year?
Introducing our Cooking with Cannabis: Holiday Edition!! Below you will see amazing recipes put together by Corinna Collins, Cannabis Care Specialist and Emily Koehler, Brand & Event Marketing Senior Manager. Incorporating cannabis into known, but also new recipes!!
Each recipe will provide the cannabis product used and the amount that will need be included!!
After making one of the recipes tag @breeze.michigan and use the hashtag #breezeholidayrecipes and let us know which recipe you made!
Enjoy responsibly!
1. No-Bake Cinnamon Ricotta Cheesecake
200 mg THC
(makes 1- 8” cheesecake)
INGREDIENTS
For Crust:
- 1 1/2 cups graham cracker crumbs (honey, chocolate, cinnamon…)
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 6 ounces butter, melted
- For Cheesecake Filling:
8 ounces cream cheese, full fat, room temperature, cut into small pieces
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla or almond extract
1 full bottle of the Rise THC Tincture
14 ounces whole milk ricotta
INSTRUCTIONS
Instructions for crust:
- In a medium bowl combine graham cracker crumbs, sugar and salt.
- Pour in melted butter and toss until crumbs are moistened.
- Pour crust into an 8” round springform pan and press into the bottom and a few inches up the sides. Freeze for at least 15 minutes.
Instructions for cheesecake filling:
- In a stand mixer (or a medium bowl using a hand held electric mixer) with the whisk attachment, add the cream cheese and mix on medium speed for 1 minute, scrape down the sides of the bowl as needed.
- Add sugar, salt, spices, extract, and Rise THC Tincture. Mix on low until combined then on high for 1 minute, scrape down the sides of the bowl.
- Add ricotta, mix on low until just combined, scrape down the sides of the bowl. Mix on high for 2 minutes until light and fluffy.
- Pour the filling into the prepared crust, smoothing out the top.
- Cover and chill in the refrigerator overnight.
- To serve, unlatch the pan and remove the sides. Run a knife along the edge of the pan to help loosen it. Slice and enjoy!
- Store wrapped up in the fridge for up to 3 days, label container “contains THC/Cannabis” and store away from children.
When cooking edibles at home, the exact amount per serving will vary based on how evenly the cannabis product is spread throughout the dessert as well as how evenly the pieces are cut. To estimate the mg/serving you will take the total amount of THC used in the product and divide it by the number of servings. To adjust the amount of THC you can adjust the amount of cannabis product used. Each person will have a unique dose and should stick within their normal range. Users new to edibles should start with roughly 2.5mg and slowly increase if needed. Always go low and slow with edibles, if unsure of cannabis content, start with a very small serving and wait 2 hours before ingesting more. Example: If cut into 10 pieces, there would be roughly 20mg of THC/serving.
2. Peppermint bark
300 mg THC : 400 mg CBD
(makes 1-2 pounds of bark)
ingredients
- 12 ounces good quality semi-sweet chocolate, chopped into small pieces
- 1 teaspoons peppermint extract
- 16 ounces good quality white chocolate, chopped into small pieces
- 1 dart Dazed 1:1 RSO
- 2/3 cup crushed peppermint hard candies or candy canes
- Sea salt, to taste
instructions
- Line a baking sheet or baking dish with aluminum foil, shiny side up, set aside.
- Set up a double-boiler: In a medium saucepan, add a few inches of water and bring to a simmer, turning the heat down to low to maintain steady steam.
- In a medium-size heatproof bowl, that can sit on top of the saucepan without touching the water: add half of the semi-sweet chocolate. Set the bowl on top of the saucepan. Stir until semi-sweet is 75% melted, you want large chunks of chocolate to remain for the next step.
- Remove the bowl from the saucepan, leaving the burner on low to maintain a heavy steam, stir in a few tablespoons of the remaining semi-sweet chocolate. Stirring until almost melted before adding another few tablespoons of remaining semi-sweet chocolate. Repeat until all semi-sweet is added. Move the bowl to the steaming water saucepan10 seconds at a time to help melt the chocolate, before adding the rest of the semi-sweet. This process will take 8-10 minutes.
- Place the bowl on a towel, to remove any steam moisture from the bottom. Stir in the peppermint extract. Pour into the prepared pan, spread even with a spatula, tap the tray on the counter a few times to release air bubbles. Let firm for 10 minutes while preparing the white chocolate.
- Repeat the steps for melting the semi-sweet chocolate with the white chocolate, replacing the addition of the peppermint extract with the Dazed RSO 1:1.
- Once the white chocolate is ready, pour over the semi-sweet chocolate, creating another even layer. Immediately sprinkle with the crushed peppermint candies, making sure they sink slightly into the chocolate so they stick, then sprinkle with sea salt to taste.
- Allow to firm and set at room temperature for at least 1 hour.
- Use the edges of the foil to lift the bark out of the dish, breaking into medium size pieces. Store in an airtight container for up to 2 weeks. Label container “contains THC/Cannabis” and keep stored away children.
3. Cornflake Marshmallow Wreaths
250mg THC
(makes 1 dozen)
INGREDIENTS
- 2 ounces unsalted butter
- 1/8 teaspoon salt
- 10 ounces mini marshmallows
- 1 teaspoon green food coloring
- 1/3 dart Dazed RSO
- 5 cups cornflake cereal
- Small red cinnamon candies
- Nonstick cooking oil spray
instructions
- Prepare two baking sheet trays with wax paper, parchment paper lightly sprayed with non stick spray will also work. Set aside.
- In a large saucepan on medium heat, melt the butter, add salt and green food coloring
- Add marshmallows and stir until melted, remove from the heat.
- Stir is a third of the Dazed RSO dart evenly, then add cornflakes, folding gently until completely coated
- Working quickly, spray hands with the non-stick spray, scoop 1/3 cup of mix, roll into a log and join ends to form a wreath. Lay on wax paper to cool, decorate with a few cinnamon candies. Repeat until all the product is used.
- Store in an airtight container at room temperature, label container “contains THC/Cannabis” and store away from children.
4. Reindeer Snacks
200 mg THC : 200 mg CBD
(makes 5-6 cups)
ingredients
- 5 cups rice cereal squares
- 2 tablespoons butter, unsalted
- 1/3 cup peanut butter, smooth
- 6 ounces white chocolate, chopped
- 1/4 teaspoon vanilla extract
- 1 bottle TreeTown 1:1 Tincture
- 1 1/2 cup powdered sugar
- 1/2 cup holiday theme candy coated chocolate candies
- 1 cup mini pretzel twists
instructions
- In a large bowl or spread out on a baking sheet, pour out the cereal.
- In a microwave safe bowl or double boiler, melt butter, peanut butter and white chocolate together on low heat until melted.
- Add vanilla, TreeTown 1:1 Tincture, stir until combined. Pour over cereal, gently tossing the cereal to coat most of it. It is ok if it is not fully coating the cereal.
- Add the powdered sugar to a large ziplock bag, in small batches gently add a scoop of cereal to the bag and gently toss. Scoop out the coated cereal into a serving bowl. Repeat until all cereal is coated with powdered sugar.
- Add candy and pretzels to the bowl, or other favorite sweet and salty treats, enjoy!
- Store in an airtight container at room temperature for up to 2 weeks. Label container “contains THC/Cannabis” and store away from children.
5. Gingerbread Friends
150 mg THC : 150 mg CBD
(makes 2 dozen, depending on size)
ingredients
Gingerbread Dough:
- 3 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 6 ounces unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 2/3 cup unsulphured molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Royal Icing:
- 3 egg whites
5-6 cups powdered sugar, sifted, divided
- 1 bottle Mary’s 1:1 Tincture
- Gel food coloring, various colors
- Piping bag with tips, or plastic food storage bag
instructions
For Gingerbread Dough:
- In a medium bowl, sift together the flour, baking soda, salt and spices, set aside
- In a stand mixer fitted with the paddle attachment (or in a large mixing bowl using an electric hand mixer), cream the butter and sugar together on medium speed for 1 minute.
- Scrape down the sides of the bowl, add molasses and mix on medium speed for 2 minutes, scraping the bowl as needed.
- Add in the dry ingredients, in three parts, scraping down the sides of the bowl in between, mixing on low speed until well combined.
- The dough will be wet and sticky. Divide the dough in half, wrap each half in plastic, flattening into a disc. Chill for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350 F, set up two baking trays with parchment.
- On a well floured surface, roll out a disc to 1/4 to 1/2 inch thickness. Use your favorite cookie cutter, arrange the cut out shapes on the baking tray at least an inch apart.
- Continue with the second disc, forming the scraps into a ball and rerolling to make more cut outs.
- For larger shapes, bake for 9-10 minutes. Smaller shapes 6-8 minutes. Cookies will be soft on top, but you will be able to lift the corner of the cookie off the tray easily when done.
- Remove from the heat, allow to cool on the tray for a few minutes, then transfer to a wire rack to cool completely before decorating.
For Royal Icing:
- In an electric stand mixer bowl with whisk attachment (or in a large bowl using a handheld electric mixer) whip the egg whites on high for 1 minute.
- Add 1/2 cup of powdered sugar, whisk until combined. Continue to add 3 1/2 more cups of the powdered sugar until well combined, scraping down the bowl as needed.
- Whisk on high for 6 minutes. Scrape down the sides of the bowl well. This will be very thick.
- Nixing on low, slowly add the Mary’s 1:1 Tincture and continue to mix until well combined.
- If the mixture is very thick, add a drop of water at a time to loosen. If it is thin, add more powdered sugar and whisk until stiff again.
- Divide the icing into small bowls, add a different gel food coloring to each bowl and stir until evenly colored. Scoop the icing into various piping bags fitting with a small round tip or into a small plastic food storage bag, cut off the tip.
- Decorate the cut outs liberally with the icing, as this is the part that will get you high.
- Allow to dry before storing in an airtight container at room temperature, for up to 2 weeks. Label the container “contains THC/Cannabis” and store it away from children.
When cooking edibles at home, the exact amount per serving will vary based on how evenly the cannabis product is spread throughout the dessert as well as how evenly the pieces are cut. To estimate the mg/serving you will take the total amount of THC used in the product and divide it by the number of servings. To adjust the amount of THC you can adjust the amount of cannabis product used. Each person will have a unique dose and should stick within their normal range. Users new to edibles should start with roughly 2.5mg and slowly increase if needed. Always go low and slow with edibles, if unsure of cannabis content, start with a very small serving and wait 2 hours before ingesting more. Example: If cut into 30 pieces, there would be roughly 10mg of THC/serving and 13mg CBD/serving.
6. Crispy Peanut Butter Chocolate Drops
200mg THC
(makes 3 dozen)
ingredients
- 1 cups smooth peanut butter
- 4 ounces unsalted butter, room temperature
- 2 cups powdered sugar
- 1 bottle Dazed RSO Tincture
- 1 cup crispy rice cereal
- 2 cup semi sweet chocolate chips
- Holiday themed sprinkles
INSTRUCTIONS
- Prepare a baking sheet tray with parchment or waxed paper, set aside.
- In a stand mixer bowl with the paddle attachment (or in a large bowl using a handheld electric mixer), cream the peanut butter, butter and powdered sugar until smooth. Scrape down the sides of the bowl as needed.
- Pour in 1 bottle Dazed RSO Tincture, stir until combined.
- Gently fold in cereal.
- Scoop and shape into 1 inch balls, lay on the prepared baking sheet and chill until firm for about 45 minutes.
- Prepare the chocolate dip: in a microwave safe bowl melt the chocolate and oil together on low power, 20 seconds at a time, stirring in between, until completely melted.
- Insert a toothpick into the top of the peanut butter ball, dip into the melted chocolate. Shake off any excess chocolate, place back on the baking sheet and remove the toothpick. Top with holiday sprinkles.
- Repeat until all are covered and decorated. You can reheat the chocolate if it starts to cool and stiffen.
- Put back in the fridge until set. Store in an airtight container at room temperature for up to 1 week. Label container “contains THC/Cannabis” and store away from children.
When cooking edibles at home, the exact amount per serving will vary based on how evenly the cannabis product is spread throughout the dessert as well as how evenly the pieces are cut. To estimate the mg/serving you will take the total amount of THC used in the product and divide it by the number of servings. To adjust the amount of THC you can adjust the amount of cannabis product used. Each person will have a unique dose and should stick within their normal range. Users new to edibles should start with roughly 2.5mg and slowly increase if needed. Always go low and slow with edibles, if unsure of cannabis content, start with a very small serving and wait 2 hours before ingesting more. If two dozen are made, there would be roughly 8mg of THC/serving.
7. Holiday Confetti Cupcakes
200 mg THC : 100 mg THC
(makes 12 Cupcakes)
ingredients
Vanilla Confetti Cupcakes:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces unsalted butter, room temperature
- 1 cup sugar
- 3 eggs, large, room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup whole milk, room temperature
- 1/2 cup holiday color themed sprinkles (traditional or quin style), extra for decorating
American Buttercream:
- 12 ounces unsalted butter, room temperature
- 16 ounces powdered sugar, sifted
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1-2 tablespoons whole milk, room temperature
Holiday color themed food coloring
- 1 bottle Dazed full spectrum Tincture 2:1
instructions
Instructions for cupcakes:
- Preheat the oven to 350 F, line a cupcake pan with liners, set aside.
- In a medium bowl, sift together the flour, baking powder and salt.
- In a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer): cream the butter and sugar together on medium speed until light and fluffy- about 3 minutes. Scrape down the sides of the bowl.
- Add eggs one at a time, scraping down the bowl in between each addition.
- Alternate adding dry ingredients and the milk in 3 additions, scraping down the bowl in between each addition. Start and end with the dry ingredients.
- Stir on low until well combined, but do not overmix. Fold in the holiday sprinkles.
- Fill cupcake liners 3/4 full. Bake for 15-20 minutes or until slightly golden on top and the tops spring back when pressed with a finger, or a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking, to ensure an even bake.
- Remove from the oven and let cool in the tray for 5 minutes. Remove from the tray and allow to cool completely before frosting.
Instructions for American buttercream:
- In a stand mixer fitted with a paddle attachment (or a large bowl using an electric hand mixer), beat the butter on medium speed for 1 minute. Scrape down the sides of the bowl.
- Mix in powdered sugar one small scoop at a time on low speed until all is added and combined, scraping down the sides of the bowl as needed.
- Once all the sugar is added, mix on high speed for 5 minutes. Scrape down the sides of the bowl a few times as needed.
- Add salt, vanilla extract, a few drops of food coloring and 1 bottle Dazed full spectrum tincture 2:1 mix until combined, scraping down the sides of the bowl.
- Add milk 1 tablespoon at a time until you get a smooth consistency, you may not need to add all of it or more than 1 tablespoon.
- Scoop the frosting into a piping bag with a star piping tip. A plastic food storage bag with the tip cut off can be used, if a piping bag isn’t available.
- To decorate the cupcakes: Using completely cooled cupcakes, cut a small “v-shaped” hole out of top of each cupcake, creating a small tunnel, fill each cupcake with the frosting then frost the top as normal. If using a ziplock bag, smooth out the tops of the frosting using a knife or small spatula. Discard or snack on the cut out pieces of the cupcakes, Sprinkle the cupcakes with the remaining sprinkles.
- Store in an airtight container in the fridge for up to 3 days, bringing to room temperature before enjoying. Label the container with “contains THC/Cannabis” and keep it stored away from children.
When cooking edibles at home, the exact amount per serving will vary based on how evenly the cannabis product is spread throughout the dessert as well as how evenly the pieces are cut. To estimate the mg/serving you will take the total amount of THC used in the product and divide it by the number of servings. To adjust the amount of THC you can adjust the amount of cannabis product used. Each person will have a unique dose and should stick within their normal range. Users new to edibles should start with roughly 2.5mg and slowly increase if needed. Always go low and slow with edibles, if unsure of cannabis content, start with a very small serving and wait 2 hours before ingesting more. If two dozen are made, there would be roughly 8mg of THC/serving.
8. Chocolate Dipped Coconut Macaroons
660 mg THC
(makes about 3 dozen)
INGREDIENTS
- 5 cups shredded, sweetened coconut
- 4 egg whites, lightly beaten
- 2/3 cup sugar
- 1/3 cup all purpose flour
- 1/4 teaspoon almond or vanilla extract
- 6 ounces good semi sweet chocolate, cut into small pieces
- 1g Dazed RSO dart
- Holiday themed color nonpareil sprinkles
INSTRUCTIONS
- Preheat the oven to 325 F, line a baking sheet with parchment paper.
- In a large bowl, mix together coconut, egg whites, sugar, flour and extract until combined.
- Drop tablespoons size mounds onto the prepared baking sheet, keep 1 inch apart.
- Bake for 20-30 minutes or until golden brown. Rotate the baking sheet halfway through.
- Remove from the oven, let cool on the tray for 5 minutes to transfer to a wire rack. Keep the tray and parchment paper for the chocolate dipping process.
- Slowly melt the chocolate in a double boiler over very low heat, stirring until melted. To melt the chocolate in a microwave, on 50% power 30-45 seconds at a time, stirring in between until melted. Allow to cool slightly, stir in 1 Dazed RSO dart until combined.
- Dip the bottoms of the cooled coconut macarons in the chocolate, letting it come just up the sides.
- Roll the sides into the nonpareils. Lay on a parchment paper lined tray, when finished dipping, set in the fridge for 15-20 minutes until firm.
- Store in an airtight container for up to 5 days. Label container “contains THC/Cannabis” and store away from children.
When cooking edibles at home, the exact amount per serving will vary based on how evenly the cannabis product is spread throughout the dessert as well as how evenly the pieces are cut. To estimate the mg/serving you will take the total amount of THC used in the product and divide it by the number of servings. To adjust the amount of THC you can adjust the amount of cannabis product used. Each person will have a unique dose and should stick within their normal range. Users new to edibles should start with roughly 2.5mg and slowly increase if needed. Always go low and slow with edibles, if unsure of cannabis content, start with a very small serving and wait 2 hours before ingesting more. If three dozen macaroons are made, there would be roughly 18mg of THC/serving.
9. Mint Chocolate Popcorn
100 mg THC : 100 mg CBD : 100 mg CBN : 100 mg CBG
(about 6 cups)
INGREDIENTS
- 6 cups popcorn, popped
- 1 cup dark chocolate chips
- 2 tablespoons coconut or vegetable oil
- 1/2 teaspoon mint extract
- 1 half dart 1:1:1:1 RSO
- Flaky sea salt to taste
INSTRUCTIONS
- Spread the popped popcorn on a baking sheet, lined with parchment or waxed paper.
- In a small microwave safe bowl, slowly and on low heat melt the chocolate and oil together, stirring every 30 seconds.
- When fully melted, stir in extract. Once combined, stir in half of the Dazed 1:1:1:1 RSO dart thoroughly.
- Pour the melted chocolate over the popcorn, gently toss to coat popcorn.
- Sprinkle it with sea salt to taste and let it cool completely.
- Store in an airtight container, at room temperature for up to 2 weeks. Label container “contains THC/Cannabis” and store away from children.
When cooking edibles at home, the exact amount per serving will vary based on how evenly the cannabis product is spread throughout the dessert as well as how evenly the pieces are cut. To estimate the mg/serving you will take the total amount of THC used in the product and divide it by the number of servings. To adjust the amount of THC you can adjust the amount of cannabis product used. Each person will have a unique dose and should stick within their normal range. Users new to edibles should start with roughly 2.5mg and slowly increase if needed. Always go low and slow with edibles, if unsure of cannabis content, start with a very small serving and wait 2 hours before ingesting more. If six cups are made, there would be roughly 17mg of THC/serving, 17mg of CBD/serving, 17mgCBN/serving, 17mgCBG/serving.
10. Ginger Molasses Bundt with Maple Glaze
100 mg THC : 150 mg CBD
(1 medium size bundt)
INGREDIENTS
Bundt Cake:
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon clove
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 6 ounces unsalted butter, room temperature
- 1 1/2 cups brown sugar
- 1 orange
- 2 large eggs, room temperature
- 1/2 cup unsulphured molasses
- 1 cup water
Maple Icing:
- 1 cup powdered sugar, sifted
- 1-2 Tablespoons Milk
- 1/8 teaspoon salt
- 1 cup maple syrup
- 1/2 bottle Cannabased 1:1.5 Tincture
instructions
Instructions for Bundt Cake:
- Preheat the oven to 350 F, lightly grease and flour a 5-6 cup bundt pan, set on a baking sheet.
- Shift together the flour, spices, salt, baking soda and powder into a medium bowl.
- In a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand held electric mixer), cream the butter and sugar together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Zest the orange over the bowl, stir until combined.
- On low speed, add one egg at a time, then molasses scraping down the sides of the bowl in between additions.
- Alternating between the dry mixture and water, add in three additions starting and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Stir until combined and smooth.
- Pour the batter into the prepared pan, smooth out the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean. Rotate your pan halfway through the baking time.
- Remove the cake from the oven, allow to cool for 10 minutes before turning it out onto a cooling rack. Place the rack on the sheet tray, while preparing the glaze.
- Prepare the icing to finish the cake.
Instructions for Maple Glaze:
- In a medium bowl, stir together the powdered sugar, salt and 1 tablespoon of milk
- In a small saucepan, bring maple syrup to a simmer and cook on low for 6 minutes
- Remove from the heat and pour into the powdered sugar mixture.
- Stir to combine, then add half of the Cannabased 2:3 Tincture. If the mixture is too thick, add an additional 1 tablespoon of milk.
- Pour over the cooled bundt, getting an even coat over the cake. Allow to cool and set before serving.
- Store in an airtight container, in the refrigerator, bringing to room temperature before serving. Label the container “contains THC/Cannabis” and store it away from children.
When cooking edibles at home, the exact amount per serving will vary based on how evenly the cannabis product is spread throughout the dessert as well as how evenly the pieces are cut. To estimate the mg/serving you will take the total amount of THC used in the product and divide it by the number of servings. To adjust the amount of THC you can adjust the amount of cannabis product used. Each person will have a unique dose and should stick within their normal range. Users new to edibles should start with roughly 2.5mg and slowly increase if needed. Always go low and slow with edibles, if unsure of cannabis content, start with a very small serving and wait 2 hours before ingesting more. If six cups are made, there would be roughly 17mg of THC/serving, 17mg of CBD/serving, 17mgCBN/serving, 17mgCBG/serving.
Written by: Emily K., Brand & Event Marketing Senior Manager & Corinna Collins, Cannabis Care Specialist.
At 27 Emily is already a cannabis industry veteran. This hardcore cannabis enthusiast and aficionado is looking to break the negative stigma attached to the industry & show that it is full of compassionate people that are working hard to improve others’ quality of life. Emily is also known as the “Queen of Blunts” by her friends and loves pet weasels.
