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The holidays and delicious, comforting food seem to go hand in hand. Whether you are buying or baking, it is a glorious time of year to share and indulge in your favorite treats.  

I have been baking gifts for years, and starting around the end of November my house smells like ginger, chocolate, and peppermint. I tend to keep the doses low this time of year, and these three cannabis-infused delights make for the perfect holiday treat while opening gifts.  

Be safe and indulge wisely this holiday season. And remember that when it comes to cannabis, less is often more.

Blissed Out Holiday Peppermint Bark  

Serves 8 people.  


  • 2 cups (350 grams) white chocolate
  • 1-2 tablespoons (14-28 grams) canna-butter
  • 1 ½-2 cups (192-256 grams) assorted toppings of your choice (e.g., caramels, licorice, or pretzels)
  • ½ cup (64 grams) dark chocolate


  • Double boiler
  • Parchment paper
  • Refrigerator
  • Tablespoon for scooping
  • Tray


  1. In the top of a double boiler, melt the white chocolate and canna-butter. Remove the chocolate from the heat before it appears fully melted.
  2. Stir well until full melted with no lumps.
  3. Place a piece of parchment paper on your work surface.
  4. Pour mixture out onto the parchment. Spread with a spatula leaving the chocolate uneven in places.
  5. Immediately top with your favorite sweets. No rules, just pile it on. There are no wrong toppings; this recipe is all about you and your sweet tooth.
  6. Melt the chocolate in a double boiler till no lumps remain.
  7. Drizzle over the decorated bark.  
  8. Allow to set for about 30 minutes (Less if you set in the fridge).

Dipped and Baked Ginger Cookies  

Makes 24 cookies.


  • 2 ¼ cups all-purpose flour
  • 1 tablespoon crystallized ginger
  • 1 teaspoon (6 grams) baking soda
  • 1 teaspoon (2.6 grams) cinnamon
  • ½ teaspoon (1 gram) cloves
  • ¼ teaspoon (½ gram) nutmeg
  • ¼ teaspoon (½ gram) cardamom
  • ¼ teaspoon (½ gram) salt
  • ½ cup (227 grams) butter, softened
  • ¼ cup (57 grams) canna-butter, softened
  • 1 cup (200 grams) brown sugar
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • 1/3 cup molasses
  • 3 tablespoons sugar
  • 1 cup dark chocolate


  • Cookie sheet
  • Double boiler
  • Electric mixer
  • Large-size bowl
  • Parchment paper
  • Tablespoon for scooping


  1. Heat oven to 340 degrees Fahrenheit, or 171 degrees Celsius.
  2. In a large bowl, combine the dry ingredients.
  3. In the bowl of an electric mixer, beat the butters until light. Add the sugar, egg, water, and molasses. Blend.
  4. Add the dry ingredients and mix until no flour is visible.
  5. Drop in walnut-sized balls onto the ungreased cookie sheet. Flatten a bit and sprinkle with sugar.
  6. Bake for 8-10 minutes. Remove from oven and allow to cool completely.
  7. In the top of a small double boiler, melt the chocolate, stirring occasionally. As soon as the chocolate is almost melted, remove from the heat.  It will continue to melt.
  8. Dip the cooled cookies half way into the melted chocolate and place on parchment to set.

Painterly Filo Cannabis Cups

Makes 12 cups.


  • 12 frozen filo dough cups (available in freezer aisle of many supermarkets)
  • 1-2 tablespoons (14-28 grams) canna-butter, melted
  • 36 white chocolate melts or disks
  • ½ cup (64 grams) finely chopped peppermint candies or candy canes


  • Baking sheet
  • Brush
  • Parchment paper


  1. Heat oven to 340 degrees Fahrenheit, or 171 degrees Celsius.
  2. Place the filo dough cups on a baking sheet. Brush the inside of the shells with the canna-butter.
  3. Place 3 melts in each shell and sprinkle with the ground peppermint.
  4. Bake the cups until the shells have browned and the filling has melted, about 13-15 minutes.
  5. Remove from oven. Allow to cool before eating.


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