12 Days of Christmas Infused Recipes

First Day

The Ardent FX Infuser

The Ardent FX is an all-in-one activation, infusion, melting, and baking appliance requiring no prior cannabis, cooking, or baking experience to use.

  • Decarboxylate, extract, infuse, melt, and bake all in one appliance
  • Full activation and infusion of THC, CBD, CBG and other cannabinoids
  • Use any plant material (including flower, kief, and concentrate)
  • Odorless
  • Stainless steel cavity
  • 4 different settings for a full range of activation, infusion, melting, baking and more
  • Detachable base for easy clean up
  • No minimum material amount, work with up to 4 oz of plant material at a time
  • Perfect as a personal cooking and crafting device in addition to all of it’s cannabis capabilities

Suitable for smaller kitchen spaces and workspaces without kitchens (no need for an oven, double boiler, or crock pot.) Switch between modes by pressing the “M” button, and start the cycle by pressing the Ardent “A. Mention code RUDOLPH to receive a special discount at our SWADE Dispensary in St. Peters. 

Second Day

Elevated Peppermint Patties

If you love york peppermint patties and cannabis, then you will enjoy the best of both world with this infused edible recipe. This recipe only requires a handful of ingredients and they are easy and fun to make for the holidays. 

Ingredients

  • 2 tbsp  softened canna-butter
  • 2 tbsp softened butter
  • 1/3 cup light corn syrup
  • 1-2 tsp peppermint extract (add more or less to your liking)
  • 3 cups powdered sugar
  • 2 cups dark chocolate
  • chocolate jimmies for that special touch (optional)

Instructions

  • Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are sticking together like dough.
  • Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. For added fun you can roll the dough out and use a fun small cookie cutter. Put patties down on a pan lined with parchment paper. Place pan in the freezer for 10-15 minutes until firm. This will help them hold their shape when dipping them in the melted chocolate.
  • Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you want to make them fancy.

Third Day

Overnight french Toast

If you prefer to sleep in like we do, you will love this wonderful infused overnight french toast recipe.  All the work is done ahead of time and this scrumptious breakfast goes from the oven to your table in a matter of minutes, so you can relax and take it easy this holiday!

Ingredients

  • 2 tbsp  canna-butter melted
  • 1/4 cup butter melted
  • 1/3 cup brown sugar packed
  • 1 loaf french bread sliced 1 inch thick
  • 12 eggs beaten
  • 1 1/2 cups milk
  • 1 tbsp vanilla extract
  • 2 tbsp real maple syrup
  • 1 tsp ground cinnamon 
  • 1/3 walnuts chopped 
  • whipped cream optional

Instructions

  • Slice bread into 1″ thick slices and let dry on the counter for a couple of hours (or place in a 300°F oven for 10 minutes using caution not to brown the bread)
  • Place melted butter and brown sugar on a large rimmed baking sheet (mine was 17.5″ x 12.5″). Mix well and spread on the bottom of the pan.
  • Arrange bread in the pan over the brown sugar.
  • Combine eggs, milk, vanilla extract, maple syrup, cinnamon
  • Sprinkle with chopped walnuts. Cover the pan with plastic wrap and refrigerate overnight
In the Morning…
  • Remove the pan from the refrigerator and let it sit on the counter for 20 minutes
  • Preheat the oven to 350°F
  • Bake for 30 minutes ensuring that the french toast doesn’t brown
  • Serve with maple syrup and whipped cream

 

 

Fourth Day

Peanut Butter Blossoms

A new take on a holiday classic cookie recipe! The perfect combination of sweet and salty with these peanut butter cookies topped with a chocolate kiss, plus infused with cannabis. Let’s get baked and get baking. 

Ingredients

  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 tbsp canna-butter softened
  • 1/4 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 1 large egg room temp
  • 1 tbsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda 
  • 1/4 tsp salt
  • 1/2 granulated sugar for rolling
  • 36-48 chocolate kisses unwrapped

Instructions

  • In a large mixing bowl, add brown sugar, ½ cup granulated sugar, softened butters, and peanut butter.  Using a hand mixer (or stand mixer if you have one), beat on medium speed until light and fluffy, about 1-2 minutes.
  • Add egg and vanilla and beat until well mixed.  Add flour, baking soda, and salt, and beat on LOW until combined and no flour streaks remain.  Scrape the bowl if needed.
  • Cover bowl with plastic wrap and refrigerate for 30 minutes or more.  Add unwrapped chocolate kisses to a bowl and refrigerate as well, until ready to add to baked cookies.
  • When ready to bake, preheat oven to 375°F.  Line a baking sheet with a sheet of parchment paper and set aside.  Add final ½ cup granulated sugar to a small shallow bowl, and set aside.
  • Place approximately 2 inches apart on prepared baking sheet and bake 9-10 minutes, until lightly golden brown and tops of cookies have a cracked appearance.
  • Press a chocolate kiss into the center of each cookie, then remove to a cooling rack to continue cooling.

 

Fifth Day

Ham & Cheese Sliders

Mouthwatering ham and swiss cozy between hawaiian rolls and doused in canna buttery dijon, onion, and poppy seed topping. These are any canna-foodies favorite…Mmmmm! 

Ingredients

  • One 12-count package Hawaiian sweet rolls, sliced in half
  • 3/4 pound cooked deli ham thinly sliced
  • 3/4 pound Swiss cheese thinly sliced
  • 1/4 cup unsalted butter melted
  • 1/4 cup canna-butter melted
  • 1 tablespoon dijon mustard
  • 1 tablespoon poppy seeds
  • 2 teaspoons dried minced onion
  • 2 teaspoons Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Preheat oven to 350F. Line a 9×9-inch or 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
  • Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Place the bottom ‘slab’ of rolls in prepared pan.
  • Evenly layer about half of the ham over the rolls.
  • Evenly layer the cheese.
  • Evenly layer the remaining ham.
  • Add the top ‘slab’ of rolls; set aside.
  • To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  • Add the mustard, poppy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine.
  • Evenly and slowly pour the butter mixture over the rolls. Use a spatula to spread the mixture over the tops. Some of the mixture will pool at the base of the rolls.
  • Cover with aluminum foil and allow rolls to stand at room temp for about 5 to 10 minutes.
  • Bake covered for about 20 minutes or until cheese has melted.
  • Uncover and cook for about 3 to 5 minutes, or until as done as desired. Baking time will vary based on the size of pan used, climate and oven variances, etc. Bake until as done as desired; watch to make sure they don’t burn since all ovens and ingredients vary. Slice into individual sliders and serve immediately. Sliders are best warm and fresh.

Sixth Day

Holly Leaf Treats

These beautiful holly leaf treats are very similar to rice krispy treats, but they are made with cornflakes instead of rice krispies. The addition of canna-butter takes these cute little treats to a whole new level. Did we mention this is a no bake recipe? Shape them into cluster  to mimic holly or in a round shape to make a wreath. So much FUN!

Ingredients

  • 1/4 cup unsalted butter melted
  • 1/4 cup canna-butter melted
  • 30 large marshmellows
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp green food coloring
  • 3 1/2 cups cornflakes
  • red hot cinnamon candies

Instructions

  • In a large pot, melt the butter and marshmallows over medium heat, stirring constantly. Add the vanilla and food coloring. Stir in the corn flakes. 
  • Grease a spoon and drop spoonfuls of the mixture onto a greased cookie sheet, or vegetable oil sprayed wax paper. Place 3 red cinnamon candies on each bunch of “holly,” pressing slightly so they stick.
  • Let sit until they have cooled and set

Seventh Day

Salted Caramel Sauce

We call it Holidrizzle and it is super easy to make and a perfect homemade gift for all your cannabuddies. Only 5 ingredients and a few tricks in our instructions below and you will create a delectable salted caramel sauce you could literally put on anything.    

Ingredients

  • 1 cup granulated sugar
  • 2 tbsp water
  • 1/4 cup canna-butter
  • 1/2 cup heavy cream
  • 1 tbsp sea salt to taste

Instructions

  • In a medium heavy duty saucepan combine sugar and water until completely saturated.
  • Heat over medium until all the sugar granules have dissolved and turn clear. No need to stir. 
  • Caramel can be tricky so here a few tips we have learned, add a dash of lemon juice to help prevent crystallization. Putting a lid on the saucepan will help to prevent crystals from forming on the sides of the pan. 
  • Once the melted sugar caramelizes and turns a dark amber color, turn heat off and add in butter and heavy cream. 
  • Last step, stir in sea salt and let cool.
  • Once cooled you can poor into an airtight container and store in your fridge. 
  • It’s that easy!

Eighth Day

Goat Cheese & Marinara

This tapas style dish is so effortless and easy. It is a showstopper when it comes to holiday parties. A couple of ingredients and a fresh french baguette and you will be on your way to the most delicious elevated appetizer great for any occasion.   

Ingredients

  • 1 jar marinara 23 oz
  • 1 log of goat cheese 4 oz
  • 1/4 cup canna-butter
  • 2 tbsp garlic paste
  • 1 tsp red pepper flake
  • 2 tsp parsley
  • 1 french baguette sliced 

Instructions

  • Preheat oven to 350 F
  • In a ceramic saucepan (or cast iron skillet) pour in jar of marinara 
  • Add in goat cheese in the center of the pan with the marinara. 
  • Sprinkle red pepper flakes and parsley on top 
  • Bake until sauce is bubbly, approx 25 minutes 
  • Melt butter and stir in garlic paste 
  • Smother each slice of bread with garlic butter.
  • Bake until golden brown approx 15 minutes. 
  • Dip the infused bread in the goat cheese marinara and enjoy!

Ninth Day

Chocolate Chip Cookies

A classic cookie with a altered recipe for our vegan and gluten free friends. Made with cannabis infused coconut oil, this recipe is a game changer!

Ingredients

  • 1/3 cup cannabis infused coconut oil  
  • 1/2 cup coconut sugar
  • 2 tsp vanilla extract
  • 2 tbsp almond milk
  • 1 cup almond flour (not almond meal)
  • 1 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions

  • Preheat the oven to 350°F then line a baking sheet with parchment paper.

  • In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine infused coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract and almond milk. Continue to mix for another 30 seconds.
  • With the mixer running add the almond flour first. Next add the oat flour, baking soda, baking powder, and salt. Continue to mix for about 20 seconds, until a dough forms.
  • Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. If the dough appears dry and crumbly, try allowing it to mix for longer. If it’s still crumbly, try adding a tablespoon of milk.
  • Stir in the chocolate chips at the end with a spatula.

  • Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time. Arrange them on the baking sheet with about 2 inches in between each.
  • Bake in the oven for 12-13 minutes, until edges are light golden brown. Allow to cool for at least 15 minutes before serving.
  • Leftovers can be stored in an airtight container for up to 5 days. 

Tenth Day

Magic Cookie Bars

This recipe is an oldie but a goodie. Coconut lovers will delight in every bite. Enhanced with canna-butter these mouthwatering cookie bars will bring you so much joy. They are simply magical!

Ingredients

  • 1/4 cup canna-butter melted
  • 1/4 cup salted butter melted
  • 1 1/2 cups graham cracker crumbs
  • 1 (1oz ) can sweetened condensed milk
  • 2 1/2 cups chocolate chips
  • 1 1/2 cup sweetened flake coconut
  • 1 cup chopped nuts 

Instructions

  • Preheat the oven to 350°F. Coat glass of a 11×7 glass baking dish with nonstick spray. 

  • Mix graham cracker crumbs and butter. Press mixture into the bottom of the prepared dish. 
  • Pour sweetened condensed milk evenly over the crumb mixture. 
  • Evenly layer the chocolate chips, nuts, and coconut. Packing the ingredients down with a fork.
  • Bake for 25 minutes or until golden brown. 

  • Allow the cookie bars to cool completely before cutting into bars or diamonds. 
  • Store in a covered container at room temperature. 

Eleventh Day

Hot Chocolate Bombs

You have seen these all over TikTok and this version makes these fun treats even better! They are so easy to make and fun to decorate, give them your own unique flair. Experience an infused flavor explosion with these awesome hot chocolate bombs!

Ingredients

  • 2 tbsp canna-butter melted
  • 1 1/2 cups chocolate chips
  • half circle baking mold silicone
  • hot chocolate mix
  • mini marshmallows
  • 1/2 cup white chocolate chips for decorating
  • sprinkles and embellishments you love

Instructions

  • Melt chocolate chips and mix in 2 tablespoons of canna-butter.

  • Using a spoon coat the baking mold with a layer  of melted chocolate until completely coated. Place in the refrigerator to cool completely until hardened. 
  • remove each dome from the mold and coat with remaining chocolate and repeat the step above. 
  • Add hot chocolate and marshmallows (measure with your ❤️ ) to one half of the domes. Heat a microwave safe plate, use this to melt one side of the dome and stick it together with the filled side. Place completed bombs in the fridge to set.
  • Melt white chocolate and place into a piping bag.

  • Drizzle white chocolate on the hot chocolate bombs and sprinkle on the magic with your favorite sprinkles and embellishments. 
  • Store in the fridge until ready to use.
  • Simply pour hot milk (or water) over the top of a bomb inside a holiday mug and enjoy!

Twelfth Day

Salted Caramel Brownies

We originally found this delectable recipe in Food & Wine magazine, but we have altered it slightly to make it easier to bake. Get festive, get baking and get baked with our grand finale to our 12 days of infused recipes!

Ingredients

  • Infused salted caramel sauce from the seventh day
  • 1 package of brownie mix we love Ghirardelli Double Chocolate

You will need:

    • 1/4 cup water
    • 1/3 cup melted canna-butter
    • 1 egg

Instructions

  • Preheat oven to 325 degree fahrenheit.

  • Mix ingredients in. a bowl until combined do not over mix
  • Spread mixture into a prepared pan and bake as directed based on what size dish you are using.
  • Allow to cool completely.
  • Drizzle Salted caramel sauce on top and cut into to squares and serve. 
  • Please consume responsibly this holiday season. 

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