Dear Bic: What, you don’t like biting the heads off delicious gingerbread folks? Your loss. Here are a few pot-infused recipes to help you get roasted by an open fire without too much effort.
Medicated Apple Butter
1 1/2 tbsp brown sugar
3/4 tbsp cinnamon
1 cup cannabis butter (softened)
Cut the apple in thin slices, then combine with brown sugar, cinnamon and butter. Dump everything into a food processor (blenders work, too) and blend until soft and thoroughly mixed. Put the result in the fridge for a few hours. Enjoy with a medicated muffin or regular scones and cranberry bread. Just be sure to label it — for Grandma’s sake.
Pot-Infused Puppy Chow
7 cups Chex or Crispix cereal
1 cup semi-sweet chocolate chips
1/2 tbsp vanilla extract
1-1/4 cup powdered sugar
1/3 cup peanut butter
1/3 cup cannabis butter (softened)
2/3 cups red and green M&M’s or crushed candy canes (optional)
In a large bowl, microwave chocolate chips until melted, then add peanut butter. Stir in vanilla extract and butter until cool. Pour over cereal in a separate bowl and mix, then transfer to a large Ziploc bag. Add powdered sugar and shake vigorously. Serve at holiday parties or divide up for stocking stuffers.
1-1/4 cups whole milk
1-1/2 tbsp butter
2 cups heavy cream
1/3 cup sugar
2 tbsp vanilla extract
1/2 tbsp cloves
5 grams finely ground pot
1/2 cup brandy, rum or whiskey (optional)
Mix butter, ground pot, milk, vanilla extract and choice of alcohol in a pan and heat on low for sixty minutes, stirring frequently. Add in the nutmeg and clove at the 45-minute mark. Strain the mixture and cool for thirty minutes at room temperature. Whisk together eggs, milk, cream, sugar and pot-infused mixture until thick. Then raise a glass to Colorado.
Send questions to firstname.lastname@example.org or call the potline at 303-293-2222.