Mini Cranberry Cheese Cakes

Toppings

• ½ cup whole cranberries
• 2 tsp maple syrup
• Sanding sugar
• Cranberry sauce
• 1 orange (juice and rind needed)

1. Mix together syrup and cranberries in a bowl.
2. Working in small batches, coat cranberries is sanding sugar.
3. Let set for 1 hr or overnight.
4. Heat cranberry sauce and orange juice from one orange, ¼ cup of water, in
   sauce pan until boiling and thickened. About 5-10 minutes. Set aside to cool.

Cookie Crusts

• 2 cups all purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¾ cup shortening
• 1 cup granulated sugar
• 1 egg
• ¼ cup dark molasses (or maple syrup if you cant find molasses, but they will turn
  out out lighter in color and closer to a sugar cookies than a ginger snap)
• 1 tablespoon cannabutter*
  *replace one tablespoon of shortening with this tablespoon of cannabutter for
  medicated. Increase or decrease per preference.

1. Preheat oven to 350 degrees.
2. Mix together first 5 ingredients In mixing bowl, set aside.
3. Beat shortening (or shortening/cannabutter) until smooth in another bowl,
   gradually beat in sugar. Beat in egg and dark molasses. Add 1/3 of flour mixture
   into shortening mixer, stir to blend. Add remaining flour mix and mix tougher
   until dough forms (easier with hand in my opinion).
4. Grease muffin tin and mold dough into cup bottoms and up sides (will get large
   in the over so don’t over pack).
5. Bake for 10 minutes or until browning and beginning to crack. Remove from ove
   and use tea spoon or mellow baller to shape cookies back into cups with no
   cracks (must do when as warm as possible).
6. Let cool before filling.

Filling

• 2 packages of cream cheese
• ¼ cup sour cream
• 1 tsp vanilla
• 2/3 granulated sugar

1. Combine all ingredients and beat until light and smooth, about 3 minutes . transfer
   filling to piping bag and fill each cookie cup with filling.
2. Top with cranberry sauce mix, sugared cranberries and orange zest before serving.
3. Serve extra sauce on the side.

Mini Pumpkin Pies

• 12 frozen Phyllo dough sheets, thawed
• 1/3 cup butter & replace 1 table spoon with cannabutter, alter amount based on
  preference.
• 1 15oz can of pumpkin
• ¾ cup granulated sugar
• 2/3 cup whole milk
• 3 large eggs
• ¾ tsp salt
• ½ ground ginger
• ¼ tsp ground nutmeg
• ¾ tsp cinnamon
• ⅓ cup heavy whipping cream
• 2 tsp maple syrup
• ¼ tsp vanilla

1. Preheat oven to 350.
2. Unfold phyllo sheets, and lay one sheet out on clean counter top. Brush top side with butter, top with a second sheet. Brush butter on second sheet, and place third sheet on top. Continue until 6 sheets thick. Do not butter top sheet. Repeat with remain six sheets. Cut stacks into squares (about 4 ½ inches). Press squares into muffin tins and cover loosely with damp paper towel while making filling.
3. Whisk together next 7 ingredients, and divide amount phyllo dough cups, about 4 ½ tablespoons.
4. Bake until filling is almost set, and phyllo is golden, about 16-20 minutes.
5. Cool on wire rack for 30 minutes, chill for 30 minutes or up to two days.
6. Before serving, whip heavy cream, ¼ tsp cinnamon, maple syrup and vanilla until stiff peaks form. Top each pie with whipped cream and cinnamon.

Mini Apple Pies

• 1/4cup unsalted butter, replace on tablespoon with cannabutter, less or more to your
  preference.
• 11 cups shopped unpeeled granny smith apples. (from about 5 large apples)
• 1 cup packed light brown sugar
• 3 tablespoons fresh lemon juice (from 1 lemon)
• 2 tsp ground cinnamon
• 1 tsp salt
• 2 ½ tablespoons cornstarch
• 2 ½ tablespoons water
• 2 ½ packages of frozen pie crust thawed
• 1 egg lightly beaten
• Turbinado sugar

1. Melt butter in large skillet. Add apples, brown sugar, lemon juice, cinnamon and salt. Cook until apples are tender(12-14 minutes). Mix together water and cornstarch, stir into apple mix and cook, stirring constantly until mix has thickened and apples are glazed. Set aside to cool.
2. Unroll pies crust and using 5 in cutter, cut crust into 12 circles. Using 4 in cutter cut another 12 circles. Press 5 in circles into greased muffin tin, smoothing out folds of dough on the sides.
3. Fill each cup will apple mix (about 1/3 of a cup each.
4. Cut 4 in circles into 6 strips. Arranges strips in lattice patter across top of muffin tins. Pinch together at sides with cup dough and trip excess ( I went a litter over the sides to be safe).
5. Freeze cups for 30 minutes in pan.
6. Remove pan from freezer, brush tops of cups lightly with beaten egg, top with turbinado sugar.
7. Bake until crusts are golden brown (24-32 minutes). Cool 15 minutes in pan on wire
   rack, carefully loosen pies and transfer to wire rack. Serve warm or cool completely.

THE INFUSION

So why was this tasty brie-bite recipe paired with Seed & Smith’s Garlic Road strain? Here’s Taylor’s take on this cannabis-appetizer marriage…

“I paired these bites with Garlic Road for so many reasons! This strain really is my favorite of the garlic strains because of how it smells and tastes. The garlic, almost cheesy smell is funky and delicious. But when smoked, its surprisingly sweet, and not at all overpoweringly spicy like some garlic strains. I think it tastes this way in both the flower and concentrate, which is something I rarely find, and really love. This strain reminds me of another favorite sweet & savory combo… cheese and fruit. So, I couldn’t resist the idea to pair this with my favorite cheese, brie. This recipe feels like a true embodiment of Garlic Road. Savory, a little salty, a little garlic-y, a hint of rich herbs thanks to the rosemary & the sweetness of creamy brie and cranberry sauce. They go together wonderfully, both the flower and concentrate! It sounds like you need to try this pairing for your own so you know where I’m coming from!”

MUNCHIES & YOUR SWEET TOOTH

As history has shown, cannabis and food have long been paired together to create truly amazing infusions or to augment the body’s sensory receptivity to certain flavors and tastes, as you saw in this dish. Try it out for yourself and let us know what you think! Happy Thanksgiving everyone!