• On medium heat, place the saucepan on the stove with everything except for the CBD oil
• Bring your liquid to a slow boiling roll- being careful not to let the heat or liquid boil over
• Gently and continuously whisk
• Once you have a nice golden glow with a frothy look, it's time to transfer to your coffee or tea cup.
• Let it cool down for a few minutes and add in your CBD oil.
• Whisk or mix everything together.
• Sip slowly, enjoy thoroughouly.

• Preheat oven to 375 degrees F.
• In a bowl combine cream cheese, sour cream, cannabutter, mayonnaise and garlic with a hand mixer until fluffy
• Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
• Place into a 9×9 oven safe dish, and top with remaining 1/2 cup mozzarella cheese.
• Bake 25-30 minutes or until bubbly and cheese is browned.
• While your dip is baking, you can cut a hole on the top of your bread, making sure you don't cut all the way through – this is where your dip will be put into – so you want a good thick base at the bottom so the dip doesn't run out!
• Gently remove the "lid" and inside pieces and tear the bread up into small little chunks – perfect for dipping later on.
• Place the bread on a large plate, and put the bread chunks around the edges.
• Once your dip is ready, let it cook for just a few minutes, and then transfer it over into the bread bowl.
• You can add a little more cheese on top if you like, and you can always include tortilla chips, rice crackres, veggie sticks or anything else you like to dip! Enjoy!

• Preheat your oven to 350 F
• Line a 12-cup cupcake or muffin pan with paper liners
• Mix your cocoa and water together in a small bowl until smooth and set aside
• In a separate bowl, stir flour, baking soda and salt – set aside
• In another bowl, beat Cannabis butter and sugar with an electric mixer until fluffy
• then in the same bowl as your Cannabis butter, add in vanilla, eggs and Kahlua.
• Beat in the cocoa and water mixture and continue until smooth
• Lower the speed and beat in all dry ingredients until everything is combined and smooth.
• Pour the mixture into each cupcake mold- about halhway full. Cook for about 12-15 minutes for larger cupcakes.

ICING

• Beat butter until fluffy with an electric mixer
• Slowly beat in powdered sugar
• Add a little Kahlua each time until you've reached the icing consistency you like.
• Garnish with nibs or nuts, cocoa or anything else you love!

For Your Dough

• Place all of your dry ingredients into a bowl
• Add half of your 1 egg ( whisked)
• Add warm milk ( room temp, not straight from the fridge)
• Add the rest of your egg (whisked) into the bowl
• stir until everything is mixed up and you can form a firm ball of dough – remove the dough from the bowl and place on floured countertop
• Sprinkle flour on top of the dough also.
• Begin folding the outside edges of the dough into the middle, and repeat on all sides – really kneading and working the dough – always folding into the centre.
• Your dough shouldn't stick to any surface of the countertop now, and it should be a nice smooth ball
• Put the dough on a baking tray/cookie shoot and let it rest, covered with a clean tea towel. It should be double the size, and then you know it's ready to move on to the next step. Leave it alone for about an hour and check.
• While it's resting you can grab your fresh mozarella and cut into medallions and then into halves again.
• Now you can check on the dough. Make sure it's risen to double, and then gently with your fingertips, flatten it out into a bigger circle, and leave it to be about 1 cm thick all the way around.
• Place your dough on a parchement paper lined cookie sheet.
• Use a sharp knife and 'score' or almost cut through your dough by making straight lines from the top to the bottom. Don't cut all the way through. Lines should be about 1 cm apart
• Then, do the same thing in the opposite direction, making nice little squares.
• Brush egg wash around the edges of the circular-dough.

Grab Your Garlic Butter Spread Ingredients

• In a bowl combine all ingredients together until blended nicely.
• With a spoon or spatula, gently cover an even layer on top of your dough, reaching all squares, and make sure you get inside of the little lines you created while scoring.
• Take your mozarella halves, and tuck them into all of the crevaces/lines you created while scoring the bread. To make it easiest, start at the bottom and work your way up.

Baking/Oven Instructions

• 400 F
• 20-25 minutes ( every oven varies)
• Enjoy this pull-apart bread with your friends!

• Add gelatin to 1/4 cup of water, set aside to bloom/ soften. ( skip if using jello)
• Dissolve corn syrup into 1/2 cup water in medium pot.
• Add lime jello and turn heat to medium until mixture reaches a boil.
• Turn heat down to low, allow to simmer several minutes.
• Stir in sunflower lecithin.
• Slowly stir in the gelatin mixtures that you set aside (#1) and allow it to dissolve in simmering pot. In case you don’t use gelatin, use the jello mix.
• Add canna-coconut oil/ your (THC/CBD). Mix well. Try not to create bubbles.
• Poor into your candy rope molds and let it cool.