Cannabis Seeds - The Best Edible Strains - Discount Cannabis Seeds.

Get into the holiday spirit with Discount Cannabis Seeds with these creative, adorably decorated holiday treats from dedicated cannabis seeds edibles producers.

Whether you’re seeking ideas for home baked goodies or a last-minute gift which you will find cannabis seeds at the cheapest prices online at Discount Cannabis Seeds.

These cannabis-infused cookies, cakes and chocolates will inspire you with their innovative use of traditional seasonal flavors such as peppermint, ginger, cranberry, pumpkin and pecan. 

In this blog you will find the best cannabis infused Christmas treats by Discount Cannabis Seeds. 

Cookie Christmas Tree Recipe.

Ingredients

• 3/4 cup unsalted butter, room temperature
• 1/4 cup Cannabis Butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 1 tsp Pure Vanilla Extract
• 1/2 tsp. almond extract
• 2 tsp. baking powder
• 2 1/2 cups all-purpose flour
• 1/2 cup cocoa powder BUTTERCREAM
• 1/2 cup unsalted butter, room temperature
• 1/4 cup Cannabis sugar
• 1 tsp Vanilla Extract
• 1/2 tsp Pure Almond Extract
• 3 cups confectioners sugar, sifted
• 1 -2 tablespoons whole milk, you can
• green food color

Instructions.

1. Preheat oven to 350° F.
2. Add both butters to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth.
3. With the mixer on low, slowly add the sugar and then the egg.
4. Scrape the bowl with the mixer off.
5. Turn mixer back on low and add in extracts.
6. Allow all ingredients to combine fully.
7. Add the baking powder and then the flour, 1/2 cup at a time, until fully incorporated. Ending with the cocoa powder.
8. Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about 1/2 inch thick.
9. Cut cookies into 2-inch, 1 1/2-inch, and 1-inch cookies and bake at 350 for 6-9 minutes.
10. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.BUTTERCREAM
11. Beat butter together with cannabis sugar in the bowl of stand mixer with paddle attachment on medium-high speed until light and fluffy. (about 3 minutes)
12. With the mixer off or on low, add vanilla and almond extract.
13. With the mixer on low, slowly add in confectioners sugar, cannabis sugar, milk, green food color, and salt; frequently scrape sides and bottom of the bowl.
14. Once incorporated, whip frosting for at least 3 minutes on medium-high to high.
15. If frosting is too thick to spread, gradually beat in additional milk.
16. Store in refrigerator up to 2 weeks. Re whip before using.

Weed Christmas Breakfast.

Equipment

Muffin Tin ( 12)

Cheese Grater

Large Bowl

Whisk

Measuring cups

Measuring spoons

Ingredients

• 12 slices bacon
• 10 large eggs
• 3 tbsp Cannabutter.
• 1/4 cup sour cream
• 1/2 cup shredded cheddar
• 1/2 cup shredded mozzarella
• 2 jalapenos 1 minced, 1 sliced
• 1 tsp garlic powder
• 1 pinch Himalayan salt & fresh pepper each
• 1 can non stick cooking spray

Instructions

1. Spray your muffin tin with non-stick cooking spray making sure to get all of the edges, sides and bottom.
2. Taking one strip of bacon at a time, wrap the bacon into a circle around the sides so it acts like a muffin cup around the edges!
3. Preheat oven to 350
4. In a large mixing bowl, mix together eggs,sour cream, cannabutter, cheeses, 1 minced jalapeno, garlic powder, salt and pepper until everything is coated.
5. Evenly pour your mixture into the 12 muffin tin cups.
6. Slice up your other jalapeno and place little slices on top of each cup.
7. If you have any left over cheese or you want to grate some more, feel free to sprinkle on top of every cup as well.
8. Pop it into the overn for 12-15 minutes – checking it often. When the sides are golden brown, and the tops are completely melted and bubbling, everything is ready and done!

Gingerbread Grow House.

Ingredients

• 7 ounces unsalted butter softened
• 3 tbsp Cannabutter softened
• 1 1/2 cup dark brown sugar
• 2 eggs beat them lightly
• 1 cup dark molasses
• 2 tsp vanilla extract
• 6 cups all purpose flour
• 1 tbsp ground ginger
• 4 tsp ground cloves
• 3 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp Himalayan salt

ICING

• 3 cups powdered sugar
• 2 egg whites
• 1/2 tsp cream of tartar powder

Instructions

Gingerbread

1. 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 some more.
2. In a large bowl combine the flour, ginger, cinnamon, baking soda, cloves and salt. Gradually add the flour mixture to the butter and sugar. Put the dough in the fridge, covered.
3. In the meatine, heat oven to 340°F. Cover two baking sheets with parchment and paper so you're ready!
4. Sprinkle flour on your counter, grab the dough, and divide it in half and roll the pieces out to ¼ inch thickness. Cut out evenly-shaped / measured squares and rectangles from the dough- enough to make your house and roof, and transfer to the prepared sheets. Have extra dough? Make a few extra squares and rectangles as back up.
5. Bake for about 15-18 minutes. The dough should not give when pressed lightly. Allow to cool fully.

ICING

1. 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.
2. Using your icing, glue the walls ( your gingerbread squares) of the house together first. After attaching, allow it to set for at least 20 minutes. Propping the sides is helpful.
3. Continue on with the roof and allow it to set completely. When it's fully 'glued' you can start decorating!

Ham & Cheese Sliders.

Ingredients

• One 12-count package Hawaiian sweet rolls, sliced in half
• 3/4 pound cooked deli ham thinly sliced
• 3/4 pound Swiss cheese thinly sliced
• 1/4 cup unsalted butter melted
• 1/4 cup canna-butter melted
• 1 tablespoon dijon mustard
• 1 tablespoon poppy seeds
• 2 teaspoons dried minced onion
• 2 teaspoons Worcestershire sauce
• 1/4 tsp salt
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 350F. Line a 9×9-inch or 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
2. Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Place the bottom ‘slab’ of rolls in prepared pan.
3. Evenly layer about half of the ham over the rolls.
4. Evenly layer the cheese.
5. Evenly layer the remaining ham.
6. Add the top ‘slab’ of rolls; set aside.
7. To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
8. Add the mustard, poppy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine.
9. Evenly and slowly pour the butter mixture over the rolls. Use a spatula to spread the mixture over the tops. Some of the mixture will pool at the base of the rolls.
10. Cover with aluminum foil and allow rolls to stand at room temp for about 5 to 10 minutes.
11. Bake covered for about 20 minutes or until cheese has melted.
12. Uncover and cook for about 3 to 5 minutes, or until as done as desired. Baking time will vary based on the size of pan used, climate and oven variances, etc. Bake until as done as desired; watch to make sure they don’t burn since all ovens and ingredients vary. Slice into individual sliders and serve immediately. Sliders are best warm and fresh.

Hot Chocolate Bombs.

Ingredients

• 2 tbsp canna-butter melted
• 1 1/2 cups chocolate chips
• half circle baking mold silicone
• hot chocolate mix
• mini marshmallows
• 1/2 cup white chocolate chips for decorating
• sprinkles and embellishments you love

Instructions.

1. Melt chocolate chips and mix in 2 tablespoons of canna-butter.
2. Using a spoon coat the baking mold with a layer  of melted chocolate until completely coated. Place in the refrigerator to cool completely until hardened. 
3. remove each dome from the mold and coat with remaining chocolate and repeat the step above. 
4. Add hot chocolate and marshmallow one half of the domes. Heat a microwave safe plate, use this to melt one side of the dome and stick it together with the filled side. Place completed bombs in the fridge to set.
5. Melt white chocolate and place into a piping bag.
6. Drizzle white chocolate on the hot chocolate bombs and sprinkle on the magic with your favorite sprinkles and embellishments. 
7. Store in the fridge until ready to use.
8. Simply pour hot milk (or water) over the top of a bomb inside a holiday mug and enjoy!

Salted Caramel Brownies.

Ingredients

• Infused salted caramel sauce from the seventh day
• 1 package of brownie mix we love Ghirardelli Double Chocolate
• You will need:
• 1/4 cup water
• 1/3 cup melted canna-butter
• 1 egg

Instructions

1. Preheat oven to 325 degree fahrenheit.
2. Mix ingredients in. a bowl until combined do not over mix
3. Spread mixture into a prepared pan and bake as directed based on what size dish you are using.
4. Allow to cool completely.
5. Drizzle Salted caramel sauce on top and cut into to squares and serve. 
6. Please consume responsibly this holiday season. 

With all these great cannabis edibles perfect for Christmas by Discount Cannabis Seeds you will get baked this Christmas.