I’m pretty sure I live in Mexico now (long story) but I’m back in Oregon for the holidays. It’s raining and dreary but, being back, I am able to infuse my edibles with Zsunami — a delightful strain from Pruf Cultivar that gives a great high. It’s a hybrid with a lime Skittles aroma and flavor. Relaxing and uplifting, I’m blessed with occasional bouts of uncontrollable laughter — always nice around the holidays. For many of us with election-related PTSD, edibles this season are a must. Not too strong, no need to go overboard. Just enjoy.
Cluster Luck
Makes 20, 5 mg of THC each
Ingredients:
1 1/2 cups white chocolate chips or melts
3 to 4 tablespoons cannabutter
12 small peanut butter cups or soft caramels, unwrapped of course
100 pecans
1/2 cup chocolate chips, melted
Direction:
1. In a microwave-safe bowl, melt the white chocolate with the cannabutter at 15-second intervals on low power. Stir. The chips might have melted, stir to see. White chocolate burns easily, so don’t overheat.
2. Place a sheet of parchment paper on a sheet pan. Place the melted chips on top of the candy in 20 equal portions. Place 5 pecans at the base of each of the white chocolate mounds and press gently.
3. In a small, microwave-safe bowl, melt chocolate chips on low power in 20-second intervals.
4. When melted, stir and use a fork to dip in the melted chocolate and drizzle over the white chocolate. Allow to set in fridge for at least 30 minutes.
Chocolate Beauty’s
Makes 20
Ingredients:
2 cups chocolate chips (12-ounce bag)
3 to 4 tablespoons cannabutter
1 cup assorted nuts and dried fruit
Directions:
1. Place the chocolate and cannabutter in a microwave-safe bowl. Heat on low power at 20-second intervals, stirring after each until almost fully melted. The chocolate will continue to melt.
2. Place a piece of parchment paper on a sheet pan. Use a cookie scoop or drop 20 heaping tablespoonfuls onto the parchment. Spread slightly, then sprinkle with the nuts and dried fruit. Allow to set in refrigerator for at least 30 minutes.
Spicy Mango Dippers
Makes 40, two per person
Ingredients:
40 pieces dried mango (your choice of sugared, sugared with chili, or natural)
1 1/2 cups chocolate chips
3 to 4 tablespoons cannabutter
Directions:
1. Place the mango pieces on a parchment-covered sheet pan.
2. Place the chocolate and cannabutter in a small/medium microwave-safe bowl. Heat at 20-second intervals on low power. Stir and heat until almost fully melted. The chocolate will continue to melt.
3. Holding the mango pieces by the ends, dip them halfway into the melted chocolate and place on the parchment to set.
