Yay, it’s almost Halloween! It’s a fun holiday: You can go out and party or have a few ghoulish friends over and do your own thing. These recipes are easy to make, just keep them out of sight and reach of the little hands that should already be in bed. Halloween with a stoned kid or two is a dreadful idea. It’s really important to keep weed away from the young, unless there is a medical condition that warrants them having access to Cannabis (and it won’t be in the form of ghosts or fingers). This is an adults-only menu, and a no-kids event.
I used a strain from Pruf Cultivars that’s new to me, and it’s quite a joyride. High in CBD, I find this strain to be great any time of day; it keeps me balanced and happy. What more could you ask for? It’s called Dr. Leveque, named after the coolest medical dude who literally got me my Cannabis medical card a million years ago. He is the man responsible for helping me manage my epilepsy with only Cannabis, no more prescription drugs, which changed my life. He is no longer with us, but he will always be in my heart. He was a huge contributor to Cannabis access in Oregon and a lovely guy.
Happy Halloween from Laurie and Mary Jane!
Ghoulish Ghosts
Makes about 16 ghosts, 2 to 3 inches each
Ingredients:
1 bag (12 ounces) white chocolate chips
2 tablespoons canna-butter
Chocolate chips, Red Hots or Skittles if your ghosts are large
Directions:
1. In the top of a double boiler, over gently simmering water, melt the chips for 7 to 10 minutes. Add the butter, and stir until combined. Remove from heat.
2. Place a piece of parchment on your work surface. Using a spoon, pour the chocolate into ghost shapes.
3. Keep it around 1/4-inch thick, but don’t make it even (it ruins its charm). I feel like I’m making very loose triangles. You may think you failed, but forge ahead. As soon as you place the eyes, you should feel good — you’ve got ghosts!
Freaky Fingers
Makes about 18 fingers
Ingredients:
1 package refrigerated sugar cookie dough, room temperature
1-1 1/2 cups flour
2 tablespoons canna-butter, room temperature
18 blanched whole almonds*
1/4 cup strawberry seedless jam
Directions:
1. Preheat the oven to 340 F. In a large mixing bowl, combine the dough, flour and canna-butter until you can no longer see the flour. Chill for 30 minutes.
2. On a floured work surface, divide the chilled dough into 18 pieces (you can keep some dough in the fridge while working). Roll the dough into finger shapes. Make indentations in the fingers with the back of a butter knife. Don’t go all the way through.
3. Place an almond into the top of each finger, and press down. Bake the cookie fingers until golden brown, about 10 to 12 minutes.
4. With a tiny spoon, pastry bag or toothpick, drizzle a bit of the jam around each almond fingernail. Boo!
* To blanch almonds, drop them in boiling water for 1 to 2 minutes. Cool and peel.
Beastly Bites
Makes 8
Ingredients:
2 apples, cut into quarters, core removed
Lemon juice
4-6 tablespoons peanut butter
2 tablespoons canna-butter, softened
Mini marshmallows
Directions:
1. Place the quartered apples on your work surface. Drizzle with lemon juice to prevent browning — and it tastes good too. In a small bowl, combine the peanut butter and canna-butter.
2. Carefully cut a section out of each apple quarter. You’ll be making a “V” and removing the inside pieces. Divide the peanut butter into the open sections of each apple.
3. Press the marshmallows into the peanut butter, making the teeth look as good, or as bad, as you desire. It gets a little messy, but everyone will probably be too stoned to notice!
And a couple of Halloween food jokes:
What’s a ghost’s favorite pie? BOO-berry.
What does a skeleton say before eating? Bone appetite.
