Try These Danksgiving Recipes!
Thanksgiving is nearly here and Higher Leaf is thankful for the wonderful customers and team members who make our job amazing every day of the year! Let us help you turn Thanksgiving into Danksgiving with these easy recipes for Cannabutter, Stoner Stuffing Muffins and Fall Spice Cake with ‘Special’ Cream Cheese Frosting. Ask your Budtender about our $100 and $150 ounces of trim for baking!
Crock Pot Cannabutter
1 lb. unsalted butter (4 sticks)
1 cup water + more water as needed
1 – 1.5 oz. ground cannabis flower or trim
Cheesecloth or fine mesh strainer
Turn crock pot on low. Combine the water, butter and ground marijuana in the crock pot.
Cover the crock pot and let simmer on low for 8 to 24 hours, stirring occasionally. Add more water if the level gets too low. Length of simmering is up to your discretion, but the longer you simmer the cannabis, the more cannabinoids will infuse into the butter.
Once you’ve finished simmering, use a fine mesh strainer or cheese cloth to strain the plant material out of the butter mixture into a refrigerator-safe, glass container. Squeeze or press the plant material to drain as much liquid out as possible. Discard the leftover plant material.
Cover and chill the liquid overnight or until the butter is fully hardened. The butter will separate from the water as it hardens and cools. You’ll be able to lift the cannabutter from the water in large pieces. Discard the water after removing the solidified of cannabutter.
Before using in a recipe, allow the cannabutter to soften at room temperature. Do not use a microwave to soften the butter. Cannabutter can be stored in the freezer for several months.
This recipe makes some potent stuff, but you can reduce the effects by using half cannabutter and half regular butter in your recipe.
Stoner Stuffing Muffins
12 oz. bag of stuffing
6 oz. bacon, finely diced
8 tbsp cannabutter, plus more for greasing muffin pans
1 large onion, finely diced
3 ribs of celery, finely diced
1 cup mushrooms, finely diced
2 apples, peeled, cored and finely diced
2 tsp dried thyme
1 tsp dried sage
2 cups chicken stock
Pre-heat the oven to 325 F. Fry the bacon over medium-high heat in a large skillet until crisp, about 8 to 10 minutes. Transfer the bacon to a large bowl and leave the bacon grease in the pan.
Add the onions and celery and sauté until they begin to brown, about 6-8 minutes.
Add the apples, mushrooms, thyme and sage and cook until the apples soften, about 3-5 minutes. Add the 8 tbsp of cannabutter to the pan to melt it, then stir the mixture into the same bowl as the bacon.
Mix the stuffing into the bowl and pour 1 1/2 cups of the stock over the mixture. If the stuffing is dry, add more chicken stock or water evenly wet the stuffing. Add salt and pepper to taste.
Grease two muffin pans with butter or cooking spray. Add a scoop of stuffing to each cup, pressing down gently to compact the muffins.
Bake the stuffing muffins for 20 minutes or until a golden brown crust forms on the top.
Remove from the oven and cool for 5 minutes in the pan. Remove muffins from the pans and serve while hot. You can store the muffins for up to 2 days and reheat for 7-10 minutes at 325F before serving.
Fall Spice Cake
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp ground cloves
16 tbsp unsalted butter
2 cups packed light brown sugar
4 large eggs, room temperature
1/2 cup whole milk, room temperature
1 cup Greek yogurt, room temperature
Preheat oven to 325 F. Grease 3 9 inch round cake pans or 3 muffin pans.
Sift the flour, baking powder, baking soda, salt and spices together in a large bowl.
In a separate bowl cream the butter and brown sugar with an electric mixer on medium speed until fluffy. Beat the eggs in one at a time.
In a small bowl, combine the milk and Greek yogurt. Add half the flour mixture into butter mixture until just combined, then stir in Greek yogurt mixture.
Mix the remaining flour into the mixture until just combined. Make sure you don’t over mix.
Pour the batter into cake/muffin pans and bake about 25 minutes or until a toothpick inserted in center of a cake comes out clean. Cool the pans on wire racks for about 10 minutes, then turn the cakes out. Cool completely before frosting.
‘Special’ Cream Cheese Frosting
8 tbsp cannabutter, softened
16 oz. cream cheese, softened
2 cups confectioner’s sugar
1 tsp vanilla extract
Using an electric mixer, beat cannabutter and cream cheese until well combined.
Add sugar and vanilla, beat until creamy.
If frosting is too soft, set it in refrigerator for 15 to 20 minutes, then beat again before icing a cake or cupcakes.
Chill the frosted cake or cupcakes before serving.