Ganja Goldfish Munchie Crackers
Aug29

Ganja Goldfish Munchie Crackers

It’s time to eat some Ganja goldfish munchie crackers!  Sing it with me now! “I love fishes cause their so delicious  Gotta love Fishes!” “I could eat them everyday….and my mom says that’s ok!” 🙂 Ingredients: 1 cup(s) all-purpose flour 2 Tablespoon(s) cold unsalted butter, cut into small pieces 2 Tablespoon Cannabis Butter 8 ounce(s) grated extra-sharp Cheddar cheese (around 2 cups) 3/4 teaspoon(s) salt 1/2 teaspoon(s) fresh-ground pepper 1/8 teaspoon onion powder ( optional) Directions Pulse the flour,onion powder, 1/2 teaspoon salt, and pepper together using a food processor. Add the butter and cheese, and pulse until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes (I put it in the freezer for 20 minutes and in the fridge for 10) or up to 24 hours. Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper or silicone baking mats and set aside. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible. To add character to the fish: break off an end from a side of a toothpick so it is blunt. Use that point to make the goldfish eyes. To make the smile, lay the toothpick down on its side, press, and drag. If you try to use the toothpick point, it will ruin the smile. Optional: Refrigerate for another 15 minutes or so to make sure they won’t spread. Place them on the prepared baking pans. Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool. They are best when completely cooled and the next day in my opinion. Store in an airtight container for up to 1 week. Note: you can experiment with other cheeses. Some people have tried this and loved the...

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No-Bake Chocolate Chip Ganja Granola Bars
Aug29

No-Bake Chocolate Chip Ganja Granola Bars

These No-Bake Chocolate Chip Ganja Granola Bars are easy to make if you have a little time. Yield: 10 BARS Prep time: 2 HOURS INCLUDING COOLING TIME Cook time: 5 MINUTES Total time: 2 HOURS 5 MINUTES INGREDIENTS:1/4 cup butter 1/4 cup honey 1/3 cup packed brown sugar 2 cups quick cooking oats {not rolled oats!} 1 cup crispy rice cereal 1/2 teaspoon vanilla 2 tablespoons mini chocolate chips DIRECTIONS: In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly.  Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature. Recipe Notes: If your granola bars don’t seem to be staying together when you cut them, you may have not boiled the mixture long enough…you want it to make it just past the softball stage. OR you made them too thin or you didn’t pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they’ll become super hard!} The next time you make them, try boiling for an extra 15 seconds or so. Non-Medicated Recipe...

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