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The Season of Sharing



Photo credit: Bruce Wolf

[dropcap class=”kp-dropcap”]N[/dropcap]obody would argue if December’s unofficial slogan was the “Season of Sweets.” It is hard to deny that this month is the best time of year to enjoy a variety of comforting and tantalizing desserts. Of course, add a bit of cannabis into the mix and you’ve got the perfect treat to eat while standing underneath the mistletoe or sitting beside a warm fireplace—and treats like these are best made to share with your loved ones. Here are just a few seasonal recipes that are perfect for sharing with others. As with all cannabis-infused recipes, be sure to keep the THC potency low so that everyone can enjoy their treats comfortably and safely.


Photo credit: Bruce Wolf

Rustic Apple Tart

Serves 9


In late fall, when apples are still crisp and crunchy, all this tart needs is some cannabutter, apples, a bit of sweetener and a squeeze of lemon. And of course ice cream is always a nice touch. We recommend serving it with rum raisin or cinnamon bun flavored ice cream.


1 9-inch store-bought pie crust, or your favorite recipe

3 tablespoons cannabutter, melted

2 apples, cored, peeled and sliced

2 tablespoons maple syrup

1 tablespoon lemon juice



  1. Heat oven to 340° F.
  2. Place the pie crust on your work surface. Brush the surface with the cannabutter.
  3. In a medium bowl, toss the apples with the maple syrup and lemon juice.
  4. Place the apples on the crust. Fold the outer edge of the dough around the apples. Bake until the apples are tender and the crust is golden brown.



Photo credit: Bruce Wolf

Pull-apart Pecan Cinnamon Sugar Tree

Makes 36 bites


This easy recipe is a morning treat or perfect for an infused afternoon tea. Go for it—you won’t be sorry. Don’t get carried away when eating this tasty sweet treat, because moderation is key.


1 can refrigerated pizza dough

3 tablespoons cannabutter, melted

1 1/4 cups chopped pecans, toasted

3/4 cup brown sugar

1/3 cup chocolate chips (optional)

1 tablespoon cinnamon

1/2 cup cinnamon sugar

Candy for garnish

1 flat-bottomed ice cream cone, cut to form the base of the tree

1/2 cup melted chocolate



  1. Heat oven to 340° F.
  2. Place the pizza dough on your work surface. Gently stretch dough to 10 x 15 inches. Brush with the cannabutter. Cut into 36 squares.
  3. In a small bowl combine the pecans, brown sugar, optional chocolate chips and cinnamon.
  4. Place a heaping tablespoon of the mixture in the center of each square and pinch tightly to close. Be sure that all seams are pressed tightly.
  5. Place the balls on a piece of parchment on a baking sheet. Make a holiday tree form and keep the seams on the bottom of the pan.
  6. Bake at 340° F until golden brown, about 15-17 minutes.
  7. Sprinkle with cinnamon sugar and decorate with icing or frosting and candies.
  8. Heat the melted chocolate on top of a double boiler. Stir and remove from heat before fully melted; it will melt off the remaining heat. Coat the bottom of the cone in the chocolate, holding it inside the top of the cone. Place on parchment to set.
  9. Dip the cut part of the cone in the remaining chocolate and place on the bottom of the tree. It will set and stick in a minute or two.


Photo credit: Bruce Wolf

Holiday Trifle

Serves 10-12


Trifle is the perfect dessert, with cake, pudding, fruit and whipped cream. Come on—how can this be any better? Well, we’ll tell you how. Cannabis. We have used our favorite medicated orange cake, as the base of this magnificent dessert. Feel free to change the cake, custard or fruit. It’s that easy. Remember—approach the trifle with a big spoon and dig deep; that way you get some of everything.



1 Orange Almond Pound Cake*, cut in cubes

4 tablespoons almond syrup

2-3 large packages instant vanilla puddings, depending on size of trifle bowl

5-7 cups milk for instant pudding

2-4 tablespoons cannabutter, melted and cooled for 10 minutes

1 tablespoon vanilla

1 teaspoon almond extract

2 cups raspberries

4 cups blackberries

2 cups heavy cream

4 tablespoons sugar

2 teaspoons vanilla extract

1/2 cup pomegranate seeds


  1. Cut the cake in cubes and place half in the bottom of the trifle bowl. Drizzle with half of the almond syrup.
  2. Prepare the pudding using the milk, cannabutter, vanilla and almond extract. Top the cake with half of the pudding.
  3. Place half the fruit on top of the pudding. Continue with another layer of cake, almond syrup, custard and fruit.
  4. Whip the cream with the sugar and vanilla. Top the trifle with the whipped cream and sprinkle with the pomegranate seeds. The Holiday Trifle can be prepared a day in advance up to the whipped cream and pomegranate stage. Remember, dig deep.


*Orange Almond Pound Cake



1 teaspoon butter, softened

1/2 cup butter, melted

1/4 cup cannabutter, melted

1 1/3 cups sugar

2 eggs

Pinch of salt

1 tablespoon freshly grated orange rind

2 teaspoons vanilla

1 1/2 cups flour



  1. Preheat the oven to 340° F. Butter a 9-inch cake pan.
  2. In a medium bowl place the melted butters. Add the sugar and mix well.
  3. Add the eggs and beat until creamy. Add the remaining ingredients and stir well.
  4. Bake for 45 to 50 minutes, until set. Allow to cool before cutting.


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