I’m not even gonna play, fall is my favorite season. All the pumpkin-flavored goodies come out, that sweater weather starts rolling in, and it always seems like there’s a little more family time.
It’s also that time when I start bustin’ out my fall flavors and creating all kinds of sweet cannabis treats that only make sense when the leaves start changing colors. I hope you’re ready for my best homemade edible recipes for fall, Greenies!
These 3 will have you feeling some type of way during my favorite season. Mouthwatering and all!
Fall Edible Recipe #1: Apple Cider Weed Donuts
Nothing else says ‘fall’ quite like some sweet apple cider. You seriously can’t go wrong. It’s basically the infamous drink of autumn. In true Green Baker fashion, I’ve taken one of my favorite fall flavors and married it with one of my favorite sweets — donuts!
Honestly, these cannabis-infused babies can be enjoyed any time of the day (not just at breakfast) and they’re so, so good when they’re still a little warm from the oven. These homemade edibles just hit. Here’s how to whip them up yourself:
INGREDIENTS
- 1 and 1/2 cups (360ml) apple cider
- 2 cups (250g) all-purpose flour (spoon & leveled)*
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice*
- 1/4 teaspoon salt
- 2 Tablespoons (30g) unsalted The Green Baker cannabis butter, melted
- 1 large egg, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated The Green Baker cannasugar
- 1/2 cup (120ml) milk, at room temperature*
- 1 teaspoon pure vanilla extract
Topping
- 1 cup (200g) granulated TGB sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice*
- 6 Tablespoons (85g) unsalted TGB butter, melted
PREPARATION
Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc. until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
Preheat the oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
Spoon the batter into the donut cavities — for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
Coat the donuts: Combine the sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Fall Edible Recipe #2: Cannabis-Infused Marshmallows
I absolutely love this homemade edible recipe because it’s so versatile! Not only that but marshmallows and fall go together like me and cannabis. You can use these cannabis-infused marshmallows in your hot chocolate, your s’mores, and even in your sweet potato casserole for Thanksgiving.
Hey, they’re totally good by themselves too! This is a judgment-free zone, Greenies. Here’s how you can make regular marshmallows even better:
INGREDIENTS
- .75 oz unflavored gelatin 3 envelopes of Knox plain unflavored gelatin
- 1/2 cup water
- 2 cups The Green Baker granulated sugar
- 2/3 cups light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tsp Amoretti® Madagascar Bourbon Vanilla Extract Water Soluble 2x (optional)
- 1.5 – 3 tbsp Amoretti® Artisan Natural Flavor OR 1 ¾ tsp Amoretti® Extract
- Confectioners’ sugar
PREPARATION
Prepare a 9 x 9-inch pan or sheet pan with lightly oiled plastic wrap (if you want thinker marshmallows use a 9 x 9 pan for thinner use a sheet pan). In the bowl of an electric stand mixer, sprinkle gelatin over 1/2 cup water. Let soak while preparing the next step.
Combine ¼ cup water, sugar, and corn syrup in a saucepan over medium heat. Whisk until sugar is dissolved. Once sugar is dissolved bring to a roaring boil for 1 minute without stirring. Remove from heat and carefully pour sugar mixture into the gelatin mixture.
Attach the whisk to the mixer and mix starting on low. Add salt and increase speed to high gradually. After about 10 minutes when the mixture has cooled add in your Artisan or Extract flavor of choice. Mix until incorporated scraping the sides of the bowl if needed.
Grease a rubber scraper and hands with oil. Transfer marshmallows to your prepared pan and press in evenly. Sprinkle the top with powder sugar and smooth over the marshmallows.
Let set overnight.
Dust a cutting board with powdered sugar and carefully remove marshmallows from the pan. Oil a large knife or pizza cutter and slice into your preferred size marshmallows. Toss in a bowl with a bit more powdered sugar. Enjoy alone, on s’mores, hot chocolate, and more!
Fall Edible Recipe #3: Canna Candied Pecans
You know when you’re at one of your local fall festivals picking out pumpkins with your family and there’s the strong, sweet, and cinnamon-y smell that fills the air? You know what it is. It’s always those candied nuts that you have to get every year because the smell gets you every time!
Well, now you can make them in your own house and also get to enjoy the wonderful effects of the cannabis plant. My canna candied pecans are super easy to make and are drool-worthy. I promise. The crunch alone is *chef’s kiss*. Here’s how to make the magic happen:
INGREDIENTS
- 1 cup white The Green Baker sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
PREPARATION
Preheat the oven to 250 degrees F (120 degrees C). Mix sugar, cinnamon, and salt together in a bowl, set aside.
Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
Bake in the preheated oven, stirring every 15 minutes until pecans are evenly browned and dry for about 1 hour. Let cool completely and then store in an airtight container for up to 1 month.
If you don’t feel up to making these fall homemade edibles yourself, you can always hit your girl up! The Green Baker’s got you. Check out my Instagram page for my latest seasonal weed treats!
