Merry Christmas and Happy Hanukkah! We at Headed West are always trying to be of service to our industrious customers. We offer these Christmas recipes as a way to combine your favorite things about living in Colorado and the holidays. Ganja Glazed Nuts to serve at home and a Ganjabread House for your friends!
From our friends at High Times:
Auntie D’s Sweet and Spicy Nuts
Serving Size: ½ cup
Servings per recipe batch: 10Ingredients:
-5 c. walnuts, pecans and Brazil nuts
-1/3 c. Balsamic vinegar
-1/4 c. Butter (non-medicated), melted
-1 T. Cannabis butter, melted
-2/3 c. Brown sugar
-2 t. chipotle powder
-1 t. Sea salt
-3 pinches of Cayenne pepperDirections:
Pour nuts into medium size bowl. In a smaller bowl combine remaining ingredients and blend well with hand mixer forming a thick sauce. Pour the glaze sauce over the nuts and coat well by mixing with a large rubber spatula. Try to spread the glaze over the batch uniformly, making sure the nuts are all evenly coated. This will insure that your potency is consistent throughout the batch. Pour out onto sheet pan, arranging the nuts so that there is minimal overlapping. Roast for 30-45 minutes at 300 degrees. After the first 10 minutes, take the pan out and use a metal spatula to scrape any glaze that has begun to stick to the pan. Continue to stir and evenly distribute the glaze as much as possible over the nuts. The object is to keep the coating on the nuts, without letting it stick to the pan. Sprinkle more chipotle powder (if you like spicy) and salt. Return to oven for duration, turning once more in a few minutes if needed. Nuts should appear shiny and somewhat dark when they are done. Remove and leave nuts in pan to cool and when they are completely cool, transfer them to a bowl or bag.
From our friends at The Cannabist:
A Ganjabread House
Serves 6-8
GINGERBREAD
-5 ounces unsalted butter, softened
-3 ounces cannabutter, softened
-1 ½ cups dark brown sugar
-2 eggs, lightly beaten
-1 cup dark molasses
-1 teaspoon vanilla
-6 6 ½ cups all purpose flour
-1 tablespoon ground ginger
-2 teaspoons cinnamon
-1 teaspoon baking soda
-½ teaspoon ground cloves
-½ teaspoon saltROYAL ICING
-3 cups powdered sugar
-2 egg whites
-½ teaspoon cream of tartarDirections
TO PREPARE THE GINGERBREAD
In a mixer, cream the butter until smooth. Add the sugar, and continue mixing until light and fluffy. Add the eggs, molasses and vanilla and mix again. In a large bowl combine the flour, ginger, cinnamon, baking soda, cloves and salt. Gradually add the flour mixture to the butter and sugar. Add more flour if too soft. Gather the dough and place in the fridge for at least one hour. Heat oven to 340°F. Cover two baking sheets with parchment and set aside. Flour your work surface, divide the dough in half and roll the pieces out to ¼ inch thickness. Using the templates (we used one we found online, but you can also create your own) cut out the shapes from the dough and transfer to the prepared sheets. Have extra dough? Make a landscape piece for the house to sit on and any shapes to accentuate your masterpiece. Bake for about 15-18 minutes. The dough should not give when pressed lightly. Allow to cool fully.
TO PREPARE THE ROYAL ICING
In a large mixer, whip the powdered sugar with the egg whites and cream of tartar. The process should take about seven minutes. The mixture should be thick enough to hold its shape. Keep the frosting covered with a damp paper towel or damp, clean dish cloth. You will need a base for your house. A piece of stiff cardboard is fine, or you can make a base out of gingerbread. Glue the walls of the house together first. After attaching, allow it to set for at least 20 minutes. Propping the sides up is a great idea. This way the pieces dry without you having to hold them in place. Continue on with the roof and allow it to set completely. Decorate your house with assorted candies, nuts, you name it. Have fun and enjoy!
Make sure to leave a comment below and let us know how you like the recipes! And don’t forget to share pictures of your Ganjabread creations over at our Facebook page!
