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Here is a tasty treat for your Easter celebration.

Ingredients

Nonstick baking spray
2 sticks (1 cup) cannabutter, softened
2 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup buttermilk
1 1/2 cups mashed ripe banana (about 4 medium)
One 8-ounce can crushed pineapple
Frosting, recipe follows
Optional garnishes: sweetened flaked coconut, chopped macadamia nuts
Frosting:
2 sticks (1 cup) cannabutter, softened
Two 8-ounce packages cream cheese, softened
2 cups confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, combine the flour, baking soda, cinnamon and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out of the batter.

Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.
Frosting:

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners’ sugar in increments. Lastly beat in the lemon juice and vanilla.

This is a refreshing minty marijuana treat just in time for St. Patrick Day. I prefer the chocolate chip mint version, but try them both. You wont be disappointed.

Ingredients

2 cups vanilla ice cream or 2 cups mint chocolate chip ice cream
1 1⁄4 cups cannamilk
1⁄4 teaspoon mint extract
8 drops green food coloring

Directions

Combine all ingredients in a blender and blend on high speed until smooth.
Stop blender to stir with a spoon if necessary to help blend ice cream.
Pour into 12-ounce cups and serve each with a straw.

Have a Stony St Patrick’s Day!

This recipe packs a kick and tastes great for breakfast!

Let us know how they turn out for you.

Ingredients

Dough:
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup Cannabutter
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted Cannabutter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
4 tablespoons Cannabutter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted Cannabutter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted Cannabutter all over dough. The more Cannabutter you use the greater the effect. Mix sugar and cinnamon and sprinkle over Cannabuttered dough. Sprinkle with walnuts, pecans, or raisins if desired. I prefer raisins and a little bit of choped walnuts. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with Cannabutter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix Cannabutter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Enjoy with a nice tall cup of cold milk.

 Jello shots that get you high! Try this Nip Dragon based treat at your next party!

Estimated Time: 5 minutes (preparation) – Up to 4 hours for Jello to set
Serves: Makes about 30 – 1oz Shots

Ingredients:
6oz Jello (large box)
16oz water (boiling)
6oz water (cold)
10oz Nip Dragon

Instructions:
1. Bring 16oz of water to a boil.
2. Add jello mix into the boiling water, mix until completely dissolved.
3. Turn off heat (important so you don’t evaporate the alcohol!)
4. Add 6oz cold water, followed by 10oz Nip Dragon
5. Pour into 1oz shot glasses (3 Pack) or small paper or plastic cups.
6. Place shots into the refrigerator and allow to set, this may take up to 4 hours.

Ingredients

4 1/2 cups cooked and mashed sweet potatoes
1/2 cup cannabutter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup cannabutter
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.

In a large bowl, mix together mashed sweet potatoes, 1/2 cup melted cannabutter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup cannabutter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.

Bake for 25 minutes in the preheated oven, or until golden brown.

Ingredients

2 2/3 cups all-purpose flour
2 2/3 cups sugar
1 1/3 cups cocoa
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
5 ounces egg yolks
3 ounces egg whites
1 cup milk
1/2 cup oil
1 cup water
1 teaspoon vanilla

Peanut Butter Cream Frosting, recipe follows
Chocolate Ganache, recipe follows

Peanut Butter Cream Frosting:

1 stick (4 ounces) cannabutter
16 ounces cream cheese
1 1/2 cup peanut butter
6 cups confectioners’ sugar
2 teaspoons vanilla

Chocolate Ganache:

3/4 cup heavy cream
1 tablespoon cannabutter
9 ounces semisweet morsels

Directions

Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl fitted with a paddle attachment. Mix on low until incorporated, about 30 seconds.

In a separate bowl, combine the egg yolks, egg whites, milk, oil, water, and vanilla. Add the liquids to the dry ingredients in 3 stages, scraping down at each addition and beating for about 30 seconds.

Fill the cupcake liners three-quarters full and bake until baked through, 18 to 20 minutes. Cool completely.

Fill a piping bag with the slightly chilled Chocolate Ganache. Cut the tip of the bag off and insert the tip into the center of a cooled cupcake. Squeeze to allow a small amount of mixture into the center. Release and remove the bag from the cupcake. Repeat on the other cupcakes. Generously frost the top of each cupcake with Peanut Butter Cream Frosting. Drizzle with remaining Chocolate Ganache.

Peanut Butter Cream Frosting:

In a mixing bowl fitted with the paddle attachment, beat the cannabutter and cream cheese. Scrape down the bowl and beat until smooth, about 2 minutes. Scrape down the bowl again and add the peanut butter. Mix until blended. Scrape down again and add the confectioners’ sugar and vanilla. Mix until incorporated.

Chocolate Ganache:

In a microwave-safe glass bowl, heat the heavy cream and butter for 1 to 2 minutes until mixture just bubbles. Add the semisweet morsels. Let stand for 1 minute. Stir constantly until dark, thick, and creamy. Slightly chill before using.