Recipes

Once the weather starts to warm up, there is not a warm drink that I will even dare to hold. It’s like I’m forcing summer and warm weather to stay. Doesn’t make much sense, but I can’t stop thinking about all the fresh fruit that’s going to be on farmers market stands, hello Flathead Cherries, and in my garden this year. Smoothies are one of my favorite drinks to have for breakfast, so naturally I’m going to add a bit of our Bloom Montana Infused Honey. Since everyone’s tolerance is different, I recommend starting slow, because you can always add more. Start by adding your liquid first, then a bit of fruit, then honey/spices, then the rest of the fruit- it seems to blend best that way and not get completely stuck to the wall of your blender. 

Creamy Coffee

• 1 Banana, frozen
• 1/2 cup Coffee, black, cooled
• 1/2 cup Almond Milk, vanilla, unsweetened
• 1/2 cup Greek Yogurt, plain, non-fat
• 1/4 tsp Cinnamon, ground
• 1 tbsp Bloom Montana Honey (see our dosing guide to adjust this to your liking)

Pineapple Dream

• 1 cup Pineapple, frozen
• 1/4 Lemon
• 1 1/2 tsp Turmeric, fresh (or 1 tsp turmeric powder)
• 1/2 tsp Vanilla Extract
• 1 cup Coconut Milk, unsweetened
• 1 tbsp Bloom Montana Honey (see our dosing guide to adjust this to your liking)
• 1 cup Ice

Pink Panther

• 1 cup frozen pineapple
• 1 cup frozen strawberries
• 1 cup almond milk
• 1 tbsp Bloom Montana Honey (see our dosing guide to adjust this to your liking)

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Prep Time 15 mins | Cook Time 1 hr  |  Total Time 1 hr 15 mins

I absolutely love banana bread, and as soon as I found the perfect recipe I knew I had to make a cannabis-infused version. This recipe is adapted from the Flour Bakery recipe. Full of banana flavor, and a perfect texture- this recipe will soon become a favorite in anyone’s medicated sweets rotation. My favorite trick is to top the batter with a 1/3 cup of sugar mixed with 1 1/2 tsp of cinnamon just before baking.

* Now, about dosing: depending on how strong your infused oil is, you may have to add your desired dose and add enough regular oil to reach the 1/2 cup measurement. Here is a link if you’d like to learn more about dosing edibles to your liking: https://weedmaps.com/learn/products-and-how-to-consume/calculating-dose-homemade-edibles

Ingredients

• 1 2/3 cups all purpose flour (210 grams)
• 1 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 cup plus 2 tablespoons sugar (230 grams)
• 2 large eggs
• 1/2 cup infused oil (100 grams total)* see note above for dosing information
• 3 1/2 very ripe bananas, peeled and mashed about 1.5 cups or (340 grams)
• 2 tbsp sour cream
• 1 tsp vanilla extract

Instructions

• With the rack in the center of the oven, preheat to 325°F. Lightly butter and flour pan(s) of choice. You can use a standard 9x5 loaf pan or three 6x3 mini loaf pans
  

• Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
  

• With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes.
  

• Switch to low speed and slowly drizzle in the oil, taking your time.
  

• Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
  

• Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.
  

• Pour the batter into the prepared loaf pan(s) and bake for 1 to 1 1/4 hours for a 9x5-inch loaf, and about 50 minutes for three 6x3-inch loaves. The loaves should be golden brown on top and the cake will spring back when you press it.
  

• Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

Freezes very well for up to 4 months if wrapped tightly and stored in an air-tight bag or container. Let thaw on the counter, and it’s texture is very well maintained.

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Spicy Cannabis Infused Buffalo wings

What is a Super Bowl party without wings? A sad one.

This recipe is very adaptable for cauliflower ‘wings’ if that’s your preference, and they crisp up really well in an air fryer if you have one. This same recipe can be used for boneless chicken thighs as a buffalo chicken sandwich that makes me well up with happy tears just thinking about it and is excellent on a cauliflower ‘steak’ too!

Ingredients

• 1 cup flour
• 2 tsp cayenne pepper
• 1 tsp granulated garlic
• 1 tsp salt
• Dash black pepper
• 1/4 cup butter
• 1/4 cup Frank’s Original Hot Sauce
• 1 pound chicken
• 1/3 cup cannabutter
• 1/3 cup Frank’s Original Hot Sauce (separate from above)
• 1/2 tsp granulated garlic (separate from above)

Directions

1. Preheat oven to 450 degrees.
2. Mix all dry ingredients together in large bowl.
3. Dry your chicken on a paper towel to help the flour mixture stick.
4. Coat chicken into seasoning mix and place on lightly greased pan.
5. Mix together 1/4 cup melted butter and 1/4 cup Frank’s Red Hot in small bowl and dunk pieces of chicken into the mixture before replacing on pan.
6. Place chicken in oven, turning over once after 15 minutes.
7. Mix together 1/3 cup melted cannabutter and 1/3 cup Frank’s Red Hot and heat – Mix in 1/2 tsp garlic and set aside.
8. Once chicken is out of the oven, toss in cannabutter mixture.
9. Serve hot! Pairs well with bleu cheese or ranch dressing.

Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabutter and the potency you desire. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Crispy Mini Potato Skins

The perfect appetizer! Crispy and soft with all the favorite toppings. Pair these with a bowl of chili on a cold day for the perfect combination,

Ingredients

• 12 mini or small white potatoes
• 1/4 cup olive oil, divided
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 pound bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 2 green onions, sliced thinly to garnish

For the Canna Sour Cream

• 1/4 cup sour cream
• Pinch of garlic powder
• 1/4 cup cannabutter

Directions

1. Preheat oven to 400°F. Wash the potatoes and rub them evenly with 2 tablespoons of the olive oil. Place them on a baking sheet and bake for 40-45 minutes or until potatoes are cooked through. Remove potatoes from the oven and let cool for about 10 minutes or until cool enough to handle.
2. To make the canna sour cream, add all ingredients to a bowl and mix with a handheld mixer until fully combined, refrigerate.
3. Turn the oven to 450°F.
4. Cut each potato in half lengthwise and use a small spoon to gently scoop out the insides, leaving about 1/8-inch potato on the skin walls. Combine the remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Brush all over each potato skin with the olive oil mixture, inside and out.
5. Place the potato skins face down on the baking sheet and bake for 10 minutes. Turn the potatoes over on the skin side and bake for another 10 minutes. Remove from oven.
6. Sprinkle the insides of the potato skins evenly with the shredded cheese and crumbled bacon. Return to oven and broil for 2-3 minutes or until cheese is melted. Transfer the potato skins to a serving dish and top each one with a small dollop of canna sour cream and a few green onion slices. Serve & enjoy!

Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabutter and the potency you desire. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

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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.