Recipes

As if the holidays haven’t flooded you with more treats than you can handle, here’s one more for good measure. This recipe is a childhood dream come true and can easily be made gluten free, dairy free, and vegan. This recipe is a great start into making your own edibles because cooking is at an absolute minimum, and takes under an hour from start to finish. Easily personalize this dough by adding in your own flavors and additions. 

Servings: 2 Total Time: 10 minutes

Ingredients

• ¼ cup of brown sugar
• 5 tablespoons of all-purpose flour
• 2 tablespoons of cannabutter (can substitute infused coconut oil)
• 2 tablespoons of chocolate chips, (or any chocolate, cut/chopped into pieces)
• 1 tablespoon of milk, (or any dairy free milk works as well)
• 1/8 teaspoon of vanilla extract
• 1/8 teaspoon of coarse salt

Tools

• 1 large bowl
• 1 potato masher or wooden spoon

Instructions

1. Bake flour at 350°F for 5 minutes. (This will help to kill and avoid any bacteria if the edible cookie dough is stored)
2. Add the cannabutter, brown sugar, vanilla extract and salt to a large mixing bowl.
3. Crush those ingredients together using a masher or a large mixing spoon until thoroughly combined.
4. Add the milk to the bowl, then stir it in until the mixture reaches a smooth and even consistency.
5. Slowly add only 1 teaspoon of flour at a time, mixing it into the dough until it results in the perfect edible cookie dough texture.
6. Pour the chocolate chips onto the dough, and serve as is, or mix them in for a little bit of chocolate in every single bite.

Though just about everyone enjoys a good old-fashioned chocolate chip cookie from time to time, the vast variety of flavor choices that are possible with this recipe will have you wanting something brand new and exciting every time you whip up a batch. Just remember to add the equivalent of flour, to ensure a thick and chewy texture. Choose any one, or mix and match, by adding up to a tablespoon of any these addition at a time:

• Peanut butter
• Jam
• Banana
• Yogurt
• Apple puree
• Ice cream
• Nuts
• Chocolate fudge sauce
• Hot chocolate mix (no additional flour necessary)

It’s December, and all I have on my mind is COOKIES. This has to be the easiest cookie to make, only 7 ingredients, and so delicious! They’re not a diet cookie- that’s for sure.  This is definitely an easy recipe for substitutions- just swap out the cake mix for whatever flavor cookie you can think of.

To make these cookies into a simple edible, my favorite way is to add a Bloom Montana Distillate Syringe. They aren’t a cartridge- like our other Distillate- it was formulated specifically to be taken under the tongue. When you use Distillate in cooking and baking, you are able to get the effects of the THC and CBD without the weedy flavor. However, you can always use your favorite canna butter in place of some of the butter called for in this recipe. Do be warned though- making your own edibles without getting them tested by someone credible in a lab is always tricky business— don’t be afraid to UNDER-dose. It’s better safe than stuck to your couch.

This recipe calls for almond extract because they remind me of Gooey Butter Cake- a St. Louis institution and a dangerous dessert for me to be around. I will eat it all. I encourage you to play around with this recipe- add different cake mixes and extract combinations and have fun!

Prep Time: 10 min.  | Chill time: At least 2 hours, preferably overnight.  |  Bake Time:  10 min.

Ingredients

• 1 Box Golden Butter cake mix
• 1 Egg
• 1 Stick butter, softened
• 1 tsp almond extract
• 1 (8 oz) cream cheese, softened
• Powdered sugar for rolling
  

Instructions

1. In a large bowl, mix together wet ingredients and add cake mix with a hand-held mixer. Cover dough and refrigerate over night. (It will be too sticky and impossible to work with if you don’t let it chill completely.)
2. Preheat oven to 325 degrees Farenheit.
3. Roll dough into 1-inch balls and coat in powdered sugar.
4. Place on a parchment lined cookie sheet and bake for 10 minutes. The tops will look undercooked but the bottoms will be golden brown.
5. Allow to cool completely before serving. 

Note- These cookies freeze incredibly well! Can be kept in the freezer for 3- 4 months. 

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2 servings | Dairy Free, Gluten Free, Vegetarian, Paleo

Originally this recipe was made to be two servings but to be completely honest- it’s a single serving in these cold winter months. This hot chocolate a delightful treat to have when you get off the ski hill for a day or come inside after shoveling the snow- again. It’s that time of year! This recipe helps make the cold mornings that much better and is my personal favorite with a spoon of instant coffee in it in the morning.

INGREDIENTS

• 2 ½ cups (20 ounces) unsweetened almond milk (OR unsweetened soy milk, oat milk, any other unsweetened nut milk or unsweetened coconut milk)
• 2 ½ tablespoons organic unsweetened cocoa powder (OR raw cacao powder)
• 1 tablespoon Bloom Montana THC or CBD honey
• ¼ teaspoon pure vanilla extract
• 1 teaspoon instant coffee or espresso powder- (not ground coffee, and this is optional)

INSTRUCTIONS

1. Warm the almond milk on the stove over medium heat until hot but not boiling. Simmer about 5 minutes. Add the rest of the ingredients and whisk to combine (1-2 minutes).
2. Heat another 1-2 minutes and serve immediately.
3. Optional: add a small dash of cinnamon on top and serve.

Cook Time: 20 min |  Total Time: 20 Min |  Servings: 6

Ingredients

• 1 lb elbow macaroni pasta
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups low-fat milk
• 2 cups mild cheddar cheese shredded (for best results, don't use bagged kind already shredded)
• 1 cup canned pumpkin puree
• 1/2 teaspoon Kosher salt
• Optional toppings: Whole wheat bread crumbs parmesan cheese
  

Instructions

1. In a large pot or dutch oven, bring salted water to a boil. Cook macaroni according to package directions. Drain and set aside.
   
2. Meanwhile, in a medium saucepan melt butter over medium low heat, stirring frequently. Stir in flour until mixed in and thickens. Slowly add milk, whisking continuously while doing so. Break up any clumps that form and work them into the sauce.
   
3. Once sauce is smooth, add cheddar cheese and pumpkin to milk and butter mixture. Increase heat to medium and continue using whisk until cheese is melted completely.
   
4. Pour cheese sauce over pasta and mix until pasta is evenly coated with cheese.
   
5. Serve with a sprinkle of whole wheat bread crumbs and parmesan cheese on top.

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I'm a sucker for a good chocolate chip cookie, but everytime I make a homemade edible I always wish I didn't taste that stereotypical "weedy" flavor. That's where the "Trash" part of this cookie comes in. Adding in something salty and crunchy to a sweet cookie adds a difference in flavor that masks the flavors we don't want. This recipe is formulated specifically for the CBD distillate syringes at a certain concentration; if you do make a substitution, please exercise caution. It's always better to make them too weak than too strong because these cookies are *that* good, it'd be a shame to only eat one.

There are a few little notes in this recipe to ensure you get perfect cookies every single time- I recommend a cookie scoop like one out of this set to get going. It's a good tool to have if you're interested in making your own edibles.

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Bake Time: 8-10 Min |  Prep Time: 15 min |  Makes 24 (1.5 Tablespoon) Cookies or 16 (2.5 Tablespoon) Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 Bloom Montana CBD Distillate Syringe (made into the edible form, not a cartridge and roughly testing around 50-60% CBD)
• ‍3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
• 1/2 cup chopped nuts
• 1 cup pretzels or thick kettle-cooked potato chips, broken up a bit- not crushed
• Sprinkles are optional, but fun
  

Instructions

1. Preheat oven to 375° F.
   

2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, CBD distillate syringe and vanilla extract in large mixer bowl until creamy. About 5 minutes. You really want the mixture to have lightened significantly and fluffed up.
   

3. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. It should still look a little floury- not entirely mixed.
   

4. Stir in morsels, nuts and pretzels. This can be done by hand. If you stir too much at this point it will lead to a significantly chewier cookie. Drop by rounded tablespoon onto ungreased baking sheets. Consistency is key, you want every cookie to be even so you don't have different concentrations in your cookies. Spring loaded cookie scoops are great for this purpose and they can be found in most every box store and on amazon.
   

5. Place baking sheet into a freezer for about 10 minutes. This gives the butter a chance to keep the cookies soft and not spread too much. If you like a chewy crunchy cookie, feel free to skip this step.
   

6. Bake for 8-10 minutes or until a light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
   

7. PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 2 dozen bars.

May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

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Prep Time: 15 mins Cooking Time: 20-25 mins Total Time: 35-40 mins Servings: 4-6

Ingredients

• 1 sheet Puff Pastry, thawed according to package directions
• 4 oz. goat cheese
• 3 Tablespoons Dijon mustard
• 1 pound fresh, heirloom tomatoes (thickly sliced)
• 2 teaspoons fresh thyme
• 2 Tablespoons of fresh basil, (or 6-8 good looking leaves), chopped
• 2-3 Tablespoons Bloom MT cannabis-infused olive oil (or the Bloom MT cannabis- infused honey is delicious too!)
• Salt and Pepper to taste

Directions

1. Preheat oven to 425ºF
2. Line a baking sheet with parchment paper and place unfolded, thawed puff pastry on the baking sheet.
3. Slice tomatoes and lay the slices out on paper towel so they drain a bit – cover with a sheet of paper towel as well.
4. Poke the puff pastry all over with a fork leaving a 1/2 inch border on the edge. This keeps the bottom from getting soggy and mushy.
5. In a small bowl, mix the olive oil (or honey) and the dijon mustard together. Spread all over the puff pastry right up to the 1/2 inch border.
6. Crumble the goat cheese on the puff pastry.
7. Place the tomatoes over the cheese, allowing them to overlap slightly.
8. Sprinkle the thyme and season with salt and pepper.
9. Bake for 20-25 minutes until golden brown.
10. Remove from oven, lift parchment paper and tart off of baking sheet and place on a wire rack to cool for 10 to 15 minutes.
11. Sprinkle with chopped basil to garnish.

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