You will need:

1 - 85g Flavored Jello

¼ cup cane sugar

1 dram Lorianne's flavor extract

¼ tsp citric acid

3 tablespoons gelatin

¼ cup light corn syrup

1/3 cup cold water

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1.5 grams of cannabis extracts

(Rick Simpson Oil, Shatter, Honey Oil, Distillate)

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Step 1:

In a medium pot, put sugar, gelatin, citric acid & jello mix and stir together for 2 mins.

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Step 2:

Add in light corn syrup, flavor extract & water. Stir until mix is evenly dissolved.

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Step 3:

Over medium heat start stirring mix continuously and bring to a boil. Add in cannabis extract and place pot over medium heat and stir for 2 minutes. Remove from heat and stir for 1 minute. Allow 1 minute until the top foams up. 

Start pouring into molds.

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Dosage varies based on number of molds and approximately 10-15% waste. 

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You will need:

1 1/2 cup flour

2 tsp baking powder

1/2 cup melted canna butter

1/2 cup cane sugar

1 egg

1 tsp vanilla extract

3/4 cup milk

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Filling: Pistachio Pudding.

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Step 1:

Mix dough together and bake at 350 degrees. Let cool then insert pipping bag with filling into center of the donuts.

When slightly cooled dip in chocolate.

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You will need:

For cookies:

10 ounces semisweet choc, chopped

3 ounces unsweetened choc, chopped

¼ cup canna butter, cut into chunks

3 eggs, at room temperature

1 cup plus 2 tablespoons sugar

2 teaspoons vanilla extract

6 tablespoons flour

¾ teaspoon baking powder

¼ teaspoon kosher salt

1½ cups semisweet chocolate chips

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For ganache:

6 ounces semisweet chocolate, chopped

¾ cup whipping cream

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Step 1:

Put chopped chocolates and canna butter in a microwave safe bowl and microwave at 30 with 30 second increments, stopping and stirring each time till melted and smooth; let cool slightly.

Step 2:

Whisk eggs, sugar, and vanilla into chocolate mixture.

In another bowl, stir together flour, baking powder, and salt.

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Stir dry ingredients into chocolate mixture until evenly mixed, then stir in chocolate chips. Cover dough and chill until firm enough to hold its shape, about an hour.

 

Meanwhile, make ganache:

Put chopped chocolate and cream in a microwave safe bowl and microwave at 30 second intervals, till melted and smooth, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 2 hours. If ganache becomes too firm to spread, you may zap it in the microwave for a few seconds to soften.

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Preheat oven to 350°. Line 2 large baking sheets with parchment paper.

 

Scoop out 2 tablespoons of dough, roll into rounds, then place on prepared sheets onto sheets about 1 inch apart. Press dough to flatten to about a ½ inch thickness. Bake about 10 minutes, till tops lose their wet look, but don't overbake. Let cookies cool on sheets on racks. Spread flat sides of half of cookies with ganache and top with remaining cookies.

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Yield: 12-16 cookies

Total time: 2½ hours with chilling times

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You will need:

1 1/3 cup cane sugar

1/2 cup Light Corn Syrup

1/4 cup water

1 flavor extract

1 Candy Thermometer

2 grams of Cannabis extract

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Step 1:

Pour cane sugar into pot then add corn syrup, flavor extract and water. Stir well until mix looks like sugar soup then turn on stove to medium heat(5)

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Step 2:

When mix starts to boil, insert candy thermometer and stir for 30 seconds.

When heat reaches 310 degrees, remove candy thermometer and add in cannabis extract. Stir for 1 minute

Pour into molds.

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You will need:

2/3 cup almond flour
1/4 tsp baking soda
2 oz. unsweetened chocolate
1 cup dark chocolate chips
1/3 cup canna butter
1/2 cup coconut palm sugar
2 tbsp honey
2 eggs
1/2 tsp. vanilla
Additional chocolate chips

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Directions
Preheat oven to 325°F.
1. Melt unsweetened and dark chocolate with canna butter in a double boiler. Once melted, remove from heat and allow to cool for a few minutes.

2. Pour the chocolate into a mixing bowl, and beat in the coconut sugar and honey until smooth.

3. Add eggs, and beat on low/medium for at least 30 seconds.

4. Stir in vanilla, then stir in almond flour and baking soda together.

5. Stir in additional chocolate chips. 

6. Pour batter into a parchment lined or greased 9 x 9 pan.

7. Bake for ~25 minutes

8. Eat them hot and fresh out of the pan!