Easter is almost here, and that might bring some family drama, stress or anxiety but don’t worry – we’ve got you with The Best Easter Weed Edibles.
And if you were feeling worried, the Easter bunny approves these edibles, and you’ll love cooking and baking for your buds while celebrating Easter together in a unique way.
We’ve got it all for you, from baked goods to sweet treats.
Are you ready to bake and get baked for Easter? Let’s create the best Edible Easter you’ve ever had!
1. Easter Egg Cookie Skillet
Create this one-pan deliciously decadent Easter Egg treat!
These cookies are made with everyone’s fav: Mini eggs – and really, who can resist these delicious crunchy and chocolate eggs?
Use Cadbury mini egg leftovers to create a huge skillet cookie!
2sticksbuttersave a stick for greasing the skillet
2/3cupgranulated sugar
1/4cupbrown sugar
1/4cupmalted milk powder
1tbspvanilla extract
2tspsalt
1tspbaking soda
1/2tspbaking powder
2largeeggs
2 3/4cupsbread flour
1/2cuphazelnut spread
1bagmini cream eggs
Instructions
Preheat the oven to 375°F.
In a large bowl, combine the cannabutter, granulated and brown sugars, malted milk powder, vanilla, salt, baking soda, and baking powder. Cream with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, and mix until fully incorporated. Add the flour and mix just until incorporated.
Grease a 10-inch cast iron skillet with butter. Transfer half of the dough to the skillet and press into an even layer. Scoop the chocolate hazelnut spread on top and spread evenly across the cookie dough. Top with the remaining dough and press down to cover the chocolate hazelnut layer completely.
Sprinkle the creme eggs evenly across the top of the cookie dough, pressing gently into the dough.
Bake the cookie skillet until puffed and golden brown, about 25 minutes. Remove from the oven and let the skillet cool to set the cookie and filling, about 45 minutes, then slice and serve.
1cupchocolate (70% cocoa solids) or milk chocolate.
Instructions
In a large bowl, put in your chocolate and cannabis butter.
Half-fill a small pan with water and bring to a gentle simmer over a low heat. Rest your bowl with chocolate on top, then allow to melt, stirring occasionally.
Using oven gloves, remove the bowl from the heat and leave to cool to 35ºC. Check the temperature with a cooking thermometer.
Spoon the chocolate into your mould, one tablespoon at a time, tilting the mould so the chocolate covers the surface. Don’t worry if you make a mess! Tip any excess chocolate back into the bowl.
Allow the chocolate to cool slightly, then, using a butter knife, scrape around the rim of the mould to get a clean edge.
Meanwhile, repeat steps 4 to 6 with the second mould.
Lay out some greaseproof paper and place the mould flat-side-down on top for 15 minutes, or until the chocolate has completely set.
To remove your eggs from their moulds, squeeze the casing gently, working your way around the edge (the warmth from your hands will help).
Brush the remaining melted chocolate around the rim of each of the chocolate egg halves, then gently press them together so they stick in place. Leave for a few minutes until the chocolate sets, then it’s ready!
And if you love how-to-videos, our YouTube channel has everything you need.
Share our post and comment below! We’d love to hear from you.
As always, happy canna-cooking and enjoy baking to get baked!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
