Cannabis Halloween Treats

As Halloween approaches I am starting to see lots of folks with their costumes on heading to a celebration of this super fun holiday. These spooky treats are easy to make and they taste eerily terrific.  All medicated, though not over the top, this is a perfect spread to serve at your “adults only” Halloween party. A couple of apps, a couple of desserts, and you’re good to glow! Happy Halloween.

White Chocolate Ghosts

Make these a day or two before the event if you like, they keep well.   Once they set, they will come off the parchment easily, even if they are very thin.
Makes about 8-10 ghosts.
1 cup white chocolate chips or melts
2 tablespoons canna-butter
1. In a double boiler melt the white chocolate with the canna-butter, stirring to mix thoroughly.
2. Lay parchment paper on a baking sheet. Spoon the white chocolate on the parchment spreading to form a ghostlike form. Ghosts come in all shapes and sizes so don’t worry about your shapes. Once the eyes go on you will be there.
3. While the chocolate is still soft, add the raisins for eyes and a mouth. Raisins work well because you can manipulate the shapes.
4. Place the ghosts in the fridge to set.

Bat Cookies

An easy-to-roll-out cookie dough, you can make the dough in advance and roll and bake when ready. They keep well in an airtight container.
Makes 16-18 cookies.
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
½ cup canna-butter
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted
Cocoa powder
Red candies for eyes
1. Line baking sheets with parchment and set aside.
2. In a medium bowl combine the flour, baking powder and salt. Whisk.
3. In a large bowl beat the butter and sugar until light and fluffy. Add the eggs and vanilla. Gradually add the flour mixture and the chocolate and mix well. Wrap the dough in plastic wrap and chill for a minimum of two hours.
Heat oven to 340
4. On a floured work surface roll the dough to 1/8 inch thickness. Cut into bat shapes with a three-inch cookie cutter. Place the bats on the parchment paper, two inches apart.
5. Bake for about ten minutes, or until the cookies appear firm around the edges.
Cool on the sheets for 5 minutes and transfer to a wire rack.
6. Use a dot of frosting or decorating gel to place the eyes on the bats. Sprinkle with cocoa powder.

Devilish Eggs

Always a party favorite, these stuffed eggs are a yummy version of an old favorite.  You can prepare the eggs early on the day you will be serving them, just cover and keep in the fridge covered with plastic wrap.
Makes 8 servings.
2 tablespoons canna-butter
2 tablespoons minced onion
8 hard boiled eggs, peeled and cut in half either vertically or horizontally
2-3 tablespoons mayonnaise
1 teaspoon Dijon mustard
16 pitted black olive slices
1 tablespoons pimento, chopped
1. In a small sauté pan heat the canna-butter. Add the minced onion and sauté for 3-4 minutes, until soft.
2. Remove the yolks from the eggs and place in a bowl. Add the mayo, mustard, salt and pepper. Mix well. If dry, add a bit more mayo.
3. Place the filling in the cavities of the eggs. Top each egg half with a sliced olive and place a piece of pimento in the center of the sliced olive. Boo

Witches Broomsticks with Cheddar

You can vary the cheese on these “broom sticks”. Feel free to cut the cheese in advance and prepare the pretzels, just wait till close to serving time to add the cheese to the pretzels. The pretzels can get soft when in the cheese and the brooms can break. .
Makes 12 servings.
24 pretzel sticks
2 tablespoons canna-butter, melted
4 ounce chunk of Cheddar cheese
Heat oven to 250
1. Lay the pretzels on a baking sheet. Brush the pretzels with the canna-butter. Bake the pretzels for 10-15 minutes. Allow to cool fully.
2. Cut the cheese in 1 inch squares that are ¼ inch thick. Trim the pieces of cheese to form a trapezoid.  You can look it up or look at the picture! Using a skewer or chopstick, poke a hole in each piece of cheese. Place the pretzel in the hole.
3. Use a sharp knife and make slits in the bottom of the cheese to look like bristles.
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