• Combine the gelatin and 1/2 cup of the cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the cannabis syrup.
• Meanwhile, combine the cannabis sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240F on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 13-15 minutes. Add the vanilla and mix thoroughly.
• Oil a 9×9 inch baking dish and top with baking paper. Coat baking paper with oil and pour weed marshmallow mixture into the pan, smooth the top, and cover with another piece of baking paper. Allow to stand uncovered overnight until it dries out.
• Turn the marshmallows onto a board of powdered sugar and cut them in squares. Dust them with powdered sugar or cannabis powdered sugar.

• Pre heat your oven to 400F
• Mix regular butter and cannabutter with 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
• Shape your dough into little balls and place on parchment-lined cookie sheet
• Bake for 10-12 minutes – don't let them get brown!
• Let them cool a bit, and while still warm, roll them in powdered sugar. Wait a few minutes,and roll them in again!

• Begin by making the "mazetta": Using your electric mixer, beat egg whites until stiff; then set aside.
• In your saucepan, combine corn syrup, 1/4 cup water, and sugar. Use candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon, about 5 minutes.
• Cook over medium heat, stirring occasionally, until temperature reaches 242 degrees for about 15 to 20 minutes. Remove sugar syrup from heat.

  Beating constantly on medium speed, slowly pour hot syrup into the egg whites that you set aside. Continue beating for 3 to 4 minutes until syrup is incorporated.
• Next, spray an 8-inch square baking pan with non-stick cooking spray and set aside.
• In your saucepan, again, combine corn syrup and sugar. Use your candy thermometer. Bring to a boil over high heat, stirring constantly with a wooden spoon, 5 to 10 minutes. 
• Over medium-high heat, cook to 280 degrees (soft-crack stage), about 12 to 15 minutes, without stirring. If the heat is too high, it can boil over, so you have to stay and watch.
• Remove from heat; let stand for 2 minutes. Pour your syrup over the mazetta.

  Working QUICKLY, stir with a wooden spoon until almost smooth.

  Then stir in cannabutter, vanilla, and Himalayan salt. Mix until cannabutter is incorporated.

  Then as an almost final step, stir in the almonds.
• Let stand at room temperature, uncovered, until firm, 4 to 6 hours.
• Spray a large cutting board generously with non stick spray. Unmold nougat from pan ontoyour cutting board.

  Cut the nougat into chunks. Wrap each piece in parchment paper and seal tight!

  ENJOY!

• Preheat oven to 330 degrees F (165 degrees C). Lightly grease a 9×5 inch loaf pan.
• In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together cannabis buttrt normal butter and brown sugar. Stir in eggs and mashed bananas until well blended. Also Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
• Serve the Cannabis Banana Bread

• Preheat oven to 350°F (177°C).
• Prepare topping first: Pour 1/4 cup melted butter into a parchment-paper lined cake pan. 
• Sprinkle brown sugar evenly over butter.
• Arange about 6-7 pineapple slices and all the cherries on top of the brown sugar.
•  Place pan in the refrigerator for a few minutes as you prepare the cake batter. 

CAKE BATTER PREP

• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute.

  Add the sugar and beat on high speed until creamed together, about 1 minute.

  On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract.

  Pour the dry ingredients into the wet ingredients.

  Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk.

  Beat on low speed just until all of the ingredients are combined.

  Do not over-mix. The batter will be slightly thick.
• Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
• Bake for 45 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning.

  Remember we're doing an upside-down cake!
• Remove cake from the oven and cool on a wire rack for just 20 minutes. 
• Gently place a cake stand or plate underneath your cake pan, and flip it over!
• Enjoy!