• Preheat oven to 330 degrees F (165 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, on very low heat melt 1/4 cup butter and 1/4 cannabis butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter and 1 teaspoon cannabis butter, Add 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm.
• Serve the Chocolate Weed Brownies

• Place the decarbed cannabis in a cheesecloth or pantyhose and infuse it in your favorite vodka.
• Sit the vodka for 3-4 days and shake every 12 hours.
• Get your shooter glasses ready and place them bottom side in some corn syrup or honey followed by decorating them with some sprinkles.
• For the shooter you will need 1 part Cannabis Vodka, 1 part Banana liquor and 1 part strawberry Baileys.
• Shake, pour and drink!

• Make your chai spice mix: Mix all of the chai spices together in a small bowl, and set aside.
• Steep the tea. Bring milk to a boil on the stove. Pour over tea bag (just use a mug) and steep for 30 minutes. This chai milk is the milk you’ll use in the cupcake batter.
• Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners.
• Make the cupcakes: Whisk the cake flour, chai spice mix, the baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the cannabis butter and sugar together on high speed until smooth and creamed, about 2 minutes.

  Beat in the egg whites on high speed until combined, about 2 minutes.

  Beat in the sour cream and vanilla extract.

  On low, slowly pour and mix in the chai milk until combined. Do not overmix.
• Pour the batter into the liners 2/3 full. 

  Bake for 20-22 minutes.

  Let them cool completeleybefore frosting them.

Frosting

• With a handheld or stand mixer fitted with a paddle attachment, beat the cannabis butter on medium speed until creamy, about 2 minutes.

  Add confectioners’ sugar, the heavy cream, chai spice mix, vanilla extract, and a pinch of salt with the mixer running on low.
• Frost cooled cupcakes and serve. You can use a sprinkling of the leftover chai mix, if any, and a pinch of sugar on top of each cupcake!

• Preheat oven to 375 degrees F.
• In a bowl combine cream cheese, sour cream, cannabutter, mayonnaise and garlic with a hand mixer until fluffy
• Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
• Place into a 9×9 oven safe dish, and top with remaining 1/2 cup mozzarella cheese.
• Bake 25-30 minutes or until bubbly and cheese is browned.
• While your dip is baking, you can cut a hole on the top of your bread, making sure you don't cut all the way through – this is where your dip will be put into – so you want a good thick base at the bottom so the dip doesn't run out!
• Gently remove the "lid" and inside pieces and tear the bread up into small little chunks – perfect for dipping later on.
• Place the bread on a large plate, and put the bread chunks around the edges.
• Once your dip is ready, let it cook for just a few minutes, and then transfer it over into the bread bowl.
• You can add a little more cheese on top if you like, and you can always include tortilla chips, rice crackres, veggie sticks or anything else you like to dip! Enjoy!

• In a bowl, combine flour, sugar and baking powder.
• In another bowl, lightly beat egg yolks. Add milk, butter, cannabis butter and vanilla; mix well. Stir into dry ingredients just until combined.
• Beat egg whites until stiff peaks form; fold into batter.
• Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup.