Can you feel it? The cool air blowing, the leaves falling, and autumn colors. Fall is here!

Yes, summer has faded away, leaving you with the seasonal dilemmas: What will you dress up as for Halloween? Will you return home for Thanksgiving or travel to Bermuda all things considered? Is apple cider on the menu of your favorite coffee joint? Is mulled wine being served at your favorite cocktail bar yet?

Here at Bloom, we’re also considering some pressing fall predicaments. Namely, what cozy October comfort recipes would best be suited for THC drops and tinctures? For those of you who aren’t big on the whole PSL thing or you’re just tired of the same old same old, we have a new fall favorite to share. 

This recipe is an exemplary hot cider formula with a twist. 

Ingredients:
16 oz Spiced Martinelli's Apple Cider
Juice of 1 blood orange (1.5-2 oz)
10 (quarter-sized) Slices of Ginger
1/2 Cup Pomegranate Seeds
2 oz Strongwater Old Fashioned Syrup (or mulling spice simple syrup)
20 dashes of Mountain Elixirs Aromatic or Orange CBD Bitters


Fall Mountain Elixers

Given the ongoing normalization of pot in mainstream culture, numerous conesours and cannabis experts have taken to the craftsmanship of study and pairing the unlimited assortments of weed strains with complimentary food and drink. As more states and regions approach legalization many marijuana bistros, eateries, and parlors are planning how to creatively blend the personalities of unique strains with the flavors of various dishes. 

The trick to properly pairing food and marijuana is to understand terpenes. Terpenes, or terpenoids, are natural mixtures that naturally occur in the weed plant, giving marijuana its famously sharp and various smells. Some pot strains convey the aroma of natural or earthy, while other strains have a floral, pine, wood, or even mint aromas! Thus, choosing strains that are bountiful with terpenes can enhance the cannabis and foodie experience. 

Below you will find a few common strains you can find at just about any dispensary near you. 

Sour Diesel - Commonly known as the “Sour D”, is a strong sativa with a powerful taste. This classic bud would pair perfectly with a stinky cheese charcuterie board. Especially if you had some balsamic or bitter sauces/dips. Garlic is another complimentary flavor to this strain, you could also try a garlic potato or some garlic bread. (PRO TIP- you might want some minty tic tacs around for after). 

OG Kush - Is a heavier earthy strain. It would pair well with steak, spaghetti, or marinated mushrooms. Heavier indica strains similar to the OG Kush also pair well with thick hearty soups. 

The Cheese - This strain has a similar smell and taste to cheese hence the name The Cheese. The Cheese is a great pair with dinner party appetizers like olives, capers, grapes, dolmas, pitas and hummus. These olive flavored foods pair incredibly with a cheese strain. This is definitely a go to strain for all of you savory lovers. 

Happy munching!


Bong Appetite

If you are a lover of all things pumpkin spice imagine how much better it would be with THC!? Get ready to have your PSL world ROCKED! We are going to teach you how to make a cannabis infused pumpkin spice latte at home. It’s so easy you are going to want to make one every morning. 

Ingredients:
42oz of milk or cream 
1 can of pumpkin puree
½ Tsp of pumpkin spice seasoning

Instructions:
We like to use infused cream or milk for this recipe. What you are going to do to infuse the milk is pick up some concentrate from one of your local Bloom stores. Depending on the effect you are looking for you’ll want to decide between an Indica or a Sativa. If you are wanting to drink this first thing in the morning we recommend using a Sativa to help boost your energy. If you are wanting to drink this at the end of your day to wind down, we suggest choosing a sativa concentrate. 

We suggest getting a mason jar and filling it with milk. By doing that you will know how much is in the container and know that it is separated from your regular milk container. Go ahead and warm the milk up, we like to put the glass mason jar in a pot of boiling water. Then add in your desired amount of concentrate. 
Side note, if you aren’t sure how to properly dose there are some AMAZING dosing    calculators on the app store.
You now have a small stock of your base for making lattes. Each time you use the infused milk make sure to shake, shake, shake the container. 

Grab your favorite mug or travel and brew a half cup of coffee. You can use whatever coffee you like best, but we suggest a light roast. You will then add ¼ cup of infused milk, lightly stir your coffee and milk together. Next you will add a teaspoon of pumpkin puree (you can pick a can up for almost any grocery store). At the end sprinkle in a ½ teaspoon of pumpkin spice seasoning and stir all the ingredients together. You should have extra milk left over for making more PSL drinks. 


PUMPKIN SPICE & EVERYTHING NICE

The temperatures are dropping, leaves are changing colors, and the crisp autumn air is greeting us the moment we stroll out the door. It’s time to kiss those summer months goodbye, and say hello to all things fall – especially the food.

If you are unfamiliar with huckleberries, they are native to Montana.  They grow in western Montana and are a favorite of both Montanans and bears!

The copper mug Moscow mules are traditionally served in, is also reminiscent of the wild west days of Montana and the boom towns that popped up to mine for copper and other natural materials.  This fun drink helps to bring us back to the great state of Montana, even if it is just in our minds for the evening.

Here's how to get started mixing a THC infused Huckleberry Moscow Mule

Ingredients
1 oz. Sinful Huckleberry Lemonade
1 oz. Lime Juice
4 oz. Ginger Beer
Crushed ice
Fresh mint 

Instructions
1. In copper mug, pour Sinful Lemonade, lime juice
2. Mix inside of mug with stirring rod
3. Add ice to mug
4. Pour ginger beer until full
5. Garnish with fresh mint leaves

Best enjoyed with a scenic Montana view and good friends. Don't forget to tag @TheRealBloomMT on social media with your cocktail creations. 

A bit tart. A bit of spice. This recreation of the Moscow Mule is perfect for your next dinner party.

Huckleberry Margarita

If you love huckleberry then you are probably from Montana. 

Spring is in Bloom and we are excited to finally soak up some good weather. I think we all agree here at Bloom enjoying patio time with a cold beverage. Since September of last year we’ve been carrying a refreshing line called Sinful Beverage. It provides all the fun of drinking with out the calories or dreaded hangover. If you ask us less calories in a swim suit the better. In our spare time we’ve been practicing different mocktails for different social settings. This strawberry basil lemonade is a crowd pleaser to cool down. Follow these steps below for some 21 and older fun.

Ingredients:

4 C. of Sparkling Water

10 Oz. Glass Cup Full of Ice 

1 Tbs Strawberry Lemonade Sinful Beverage

⅓ C. Fresh Basil

8-10 Strawberries, Tops Removed 

Instructions: 

Fill 10 oz. glass cup with ice.
Add 4 cups of sparkling water to the ice filled cup along with 1 Tbs of Strawberry Lemonade Sinful Beverage. 
On a cutting board slice up strawberries and dont forget to remove the green tops. Once this is done sprinkle in a few fresh strawberries to your liking. 
Last step take a ⅓ cup of fresh basil and mince it. Add the minced basil to the top of the drink for garnishing. 


Spring is in Bloom

We are excited to finally soak up some good weather. I think we all agree here at Bloom enjoying patio time with a cold beverage.

“Salsa” is the Spanish word for “sauce,” but the food predates the Spaniards’ presence in the Americas by many centuries. Sauce made from a combination of chiles, tomatoes and even squash seeds and beans has been documented as far back as the Aztec, Mayan and Inca cultures.
May includes Cinco de Mayo, or May 5. The date is the anniversary of the Battle of Puebla in 1862, when Mexico defeated French forces in the course of the Franco-Mexican war.

In the United States it’s often an excuse to consume our favorite Mexican foods.This year take Cinco de Mayo to the next level with a special cannabis salsa. 

Ingredients: 
4 diced roma tomatos 
½ half an onion chopped
1 chopped jalapeno 
½ bunch chopped cilantro
Juice of 1 lime 
Add salt to taste
3tbs of cannabis olive oil

Instructions: 
Mix all the yummy fresh produce you’ve chopped together in a small dip bowl. Mix well so the olive oil is evenly mixed amongst the dip. Let the mix chill in the fridge for a while and serve cold with tortilla chips. 


Cannabis Salsa for Cinco de Mayo

May is National Salsa Month. Celebrate with this healthy, delicious salsa recipe.


Picnics are generally relaxing and chill. You choose a spot with your partner or pals that has a great view and smooth area to fan out your big comfy blanket.

Everyone knows that when you have a pot picnic, you must come prepared with edibles and cannabis dishes that WOW, and we’ll show you exactly how!

It’s time to pack your goodies up, pick a gorgeous spot, invite your partner or pal and spend a few hours munching and lounging in the gorgeous sunshine.
Any easy way to enjoy the picnic is with a pre ordered charcuterie board from Savor + Graze Montana. Top this off with a sweet Bloom infused chocolate bar. For added sophistication book your picnic experience with Unpacked Picnics. 

You’re going to get thirsty and you may want to hydrate if it’s hot outside, so check out our favorite Sinful Beverage. It comes in a few different flavors Lemonade and Strawberry Lemonade (new summer flavors coming soon). Don’t forget one bottle of Sinful Beverges goes a LONG way so make sure to consume accordingly. 

Here’s your Pot-Picnic Checklist:
-Picnic Basket – make sure it’s easy to carry
-Plates, Forks, Knives, Napkins
-Big blanket to laze around on
-Bring some water just in case
-Scope out the perfect location and spot – some shade is always nice
-Weed edibles packed up and stored – try not to let them get scorching hot.
-Ice cubes – always a great addition
-A little cash in case you are still hungry and want to grab an on-the-road ice cream
-A bluetooth speaker and a fantastic playlist of tunes you can bliss out to
Small garbage bags & ice-packs.


Here's how to enjoy a 21+ cannabis picnic.

Pot Picnic 

I don’t know anyone who doesn’t love a good picnic. And what’s even better than a good picnic? A pot picnic! 

What do I need to create marijuana-infused ice cream?

This frozen delight is simple to make with a short fixing list. All you need is cannabis butter, whipped cream, mint, vanilla, and condensed milk! You will need a couple of large mixing bowls and a freezable container. The possibilities are endless with this ice cream. You can top it with weed-infused gummy bears, weedy brownie bites. You could even split open a banana for a weed-infused banana split or make a root beer float with it. Like we said the options are endless. 

Follow the step-by-step recipe below to create delicious weed-infused ice cream.

Be sure to let us know on social media and in the comments below what you think of this recipe!

Ingredients:
4 Tbsp (175-350mg of Cannabis butter)
2 Cups Whipping Cream
1 Can(14oz) condensed milk
1/2 tsp Vanilla extract
1/4 Cup Chopped mint

Instructions:
Whip the whipping cream until it becomes stiff
Add together all of the remaining ingredients in a separate bowl and mix. 
Now fold the mixture with the whipping cream. 
Store in a freezer container and freeze for 6 - 8 hours.
Serve the Cannabis Ice cream and tag us on social media with your creations 


 I Scream, You Scream, We All Scream For Ice Cream

This frozen delight is simple to make with a short fixing list.

Once the weather starts to warm up, there is not a warm drink that I will even dare to hold. It’s like I’m forcing summer and warm weather to stay. Doesn’t make much sense, but I can’t stop thinking about all the fresh fruit that’s going to be on farmers market stands, _hello Flathead Cherries,_ and in my garden this year_._ Smoothies are one of my favorite drinks to have for breakfast, so naturally I’m going to add a bit of our Bloom Montana Infused Honey. Since everyone’s tolerance is different, I recommend starting slow, because you can always add more. Start by adding your liquid first, then a bit of fruit, then honey/spices, then the rest of the fruit- it seems to blend best that way and not get completely stuck to the wall of your blender. 

Creamy Coffee

*   1 Banana, frozen
*   1/2 cup Coffee, black, cooled
*   1/2 cup Almond Milk, vanilla, unsweetened
*   1/2 cup Greek Yogurt, plain, non-fat
*   1/4 tsp Cinnamon, ground
*   1 tbsp Bloom Montana Honey (see our dosing guide to adjust this to your liking)

Pineapple Dream

*   1 cup Pineapple, frozen
*   1/4 Lemon
*   1 1/2 tsp Turmeric, fresh (or 1 tsp turmeric powder)
*   1/2 tsp Vanilla Extract
*   1 cup Coconut Milk, unsweetened
*   1 tbsp Bloom Montana Honey (see our dosing guide to adjust this to your liking)
*   1 cup Ice

Pink Panther

*   1 cup frozen pineapple
*   1 cup frozen strawberries
*   1 cup almond milk
*   1 tbsp Bloom Montana Honey (see our dosing guide to adjust this to your liking)

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Spring Smoothie Recipes

Once the weather starts to warm up, there is not a warm drink that I will even dare to hold. It’s like I’m forcing summer and warm weather to stay. Doesn’t make much sense, but I can’t stop thinking about all the fresh fruit that’s going to be on farmers market stands, hello Flathead Cherries, and in my garden this year. Smoothies are one of my favorite drinks to have for breakfast, so naturally I’m going to add a bit of our Bloom Montana Infused Honey.

Prep Time 15 mins | Cook Time 1 hr  |  Total Time 1 hr 15 mins

I absolutely love banana bread, and as soon as I found the perfect recipe I knew I had to make a cannabis-infused version. This recipe is adapted from the Flour Bakery recipe. Full of banana flavor, and a perfect texture- this recipe will soon become a favorite in anyone’s medicated sweets rotation. My favorite trick is to top the batter with a 1/3 cup of sugar mixed with 1 1/2 tsp of cinnamon just before baking.

\* Now, about dosing: depending on how strong your infused oil is, you may have to add your desired dose and add enough regular oil to reach the 1/2 cup measurement. Here is a link if you’d like to learn more about dosing edibles to your liking: [https://weedmaps.com/learn/products-and-how-to-consume/calculating-dose-homemade-edibles](https://weedmaps.com/learn/products-and-how-to-consume/calculating-dose-homemade-edibles)

**Ingredients**

*   1 2/3 cups all purpose flour (210 grams)
*   1 tsp baking soda
*   1/4 tsp ground cinnamon
*   1/2 tsp kosher salt
*   1 cup plus 2 tablespoons sugar (230 grams)
*   2 large eggs
*   1/2 cup infused oil (100 grams total)\* see note above for dosing information
*   3 1/2 very ripe bananas, peeled and mashed about 1.5 cups or (340 grams)
*   2 tbsp sour cream
*   1 tsp vanilla extract

**Instructions**

*   With the rack in the center of the oven, preheat to 325°F. Lightly butter and flour pan(s) of choice. You can use a standard 9x5 loaf pan or three 6x3 mini loaf pans  

*   Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.  

*   With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes.  

*   Switch to low speed and slowly drizzle in the oil, taking your time.  

*   Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.  

*   Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.  

*   Pour the batter into the prepared loaf pan(s) and bake for 1 to 1 1/4 hours for a 9x5-inch loaf, and about 50 minutes for three 6x3-inch loaves. The loaves should be golden brown on top and the cake will spring back when you press it.  

*   Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

Freezes very well for up to 4 months if wrapped tightly and stored in an air-tight bag or container. Let thaw on the counter, and it’s texture is very well maintained.

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CannaBanana Bread

I absolutely love banana bread, and as soon as I found the perfect recipe I knew I had to make a cannabis-infused version. Full of banana flavor, and a perfect texture- this recipe will soon become a favorite in anyone’s medicated sweets rotation.

#### Spicy Cannabis Infused Buffalo wings

What is a Super Bowl party without wings? A sad one.

This recipe is very adaptable for cauliflower ‘wings’ if that’s your preference, and they crisp up really well in an air fryer if you have one. This same recipe can be used for boneless chicken thighs as a buffalo chicken sandwich that makes me well up with happy tears just thinking about it and is excellent on a cauliflower ‘steak’ too!  

##### Ingredients

*   1 cup flour
*   2 tsp cayenne pepper
*   1 tsp granulated garlic
*   1 tsp salt
*   Dash black pepper
*   1/4 cup butter
*   1/4 cup Frank’s Original Hot Sauce
*   1 pound chicken
*   1/3 cup cannabutter
*   1/3 cup Frank’s Original Hot Sauce (separate from above)
*   1/2 tsp granulated garlic (separate from above)

##### Directions

1.  Preheat oven to 450 degrees.
2.  Mix all dry ingredients together in large bowl.
3.  Dry your chicken on a paper towel to help the flour mixture stick.
4.  Coat chicken into seasoning mix and place on lightly greased pan.
5.  Mix together 1/4 cup melted butter and 1/4 cup Frank’s Red Hot in small bowl and dunk pieces of chicken into the mixture before replacing on pan.
6.  Place chicken in oven, turning over once after 15 minutes.
7.  Mix together 1/3 cup melted cannabutter and 1/3 cup Frank’s Red Hot and heat – Mix in 1/2 tsp garlic and set aside.
8.  Once chicken is out of the oven, toss in cannabutter mixture.
9.  Serve hot! Pairs well with bleu cheese or ranch dressing.

Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabutter and the potency you desire. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

#### Crispy Mini Potato Skins

The perfect appetizer! Crispy and soft with all the favorite toppings. Pair these with a bowl of chili on a cold day for the perfect combination,

##### Ingredients

*   12 mini or small white potatoes
*   1/4 cup olive oil, divided
*   1/2 teaspoon salt
*   1/8 teaspoon ground black pepper
*   1/2 pound bacon, cooked and crumbled
*   1 cup shredded cheddar cheese
*   2 green onions, sliced thinly to garnish

##### For the Canna Sour Cream

*   1/4 cup sour cream
*   Pinch of garlic powder
*   1/4 cup cannabutter

##### Directions

1.  Preheat oven to 400°F. Wash the potatoes and rub them evenly with 2 tablespoons of the olive oil. Place them on a baking sheet and bake for 40-45 minutes or until potatoes are cooked through. Remove potatoes from the oven and let cool for about 10 minutes or until cool enough to handle.
2.  To make the canna sour cream, add all ingredients to a bowl and mix with a handheld mixer until fully combined, refrigerate.
3.  Turn the oven to 450°F.
4.  Cut each potato in half lengthwise and use a small spoon to gently scoop out the insides, leaving about 1/8-inch potato on the skin walls. Combine the remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Brush all over each potato skin with the olive oil mixture, inside and out.
5.  Place the potato skins face down on the baking sheet and bake for 10 minutes. Turn the potatoes over on the skin side and bake for another 10 minutes. Remove from oven.
6.  Sprinkle the insides of the potato skins evenly with the shredded cheese and crumbled bacon. Return to oven and broil for 2-3 minutes or until cheese is melted. Transfer the potato skins to a serving dish and top each one with a small dollop of canna sour cream and a few green onion slices. Serve & enjoy!

Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabutter and the potency you desire. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

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Best Canna-Appetizers For The Big Game

Whether you get into the snacks or the score, these two appetizers are a crowd pleaser with the option to make them medicated. Either way, you won't regret it.

As if the holidays haven’t flooded you with more treats than you can handle, here’s one more for good measure. This recipe is a childhood dream come true and can easily be made gluten free, dairy free, and vegan. This recipe is a great start into making your own edibles because cooking is at an absolute minimum, and takes under an hour from start to finish. Easily personalize this dough by adding in your own flavors and additions. 

Servings: 2 &nbsp;Total Time: 10 minutes

**Ingredients**

*   ¼ cup of brown sugar
*   5 tablespoons of all-purpose flour
*   2 tablespoons of cannabutter (can substitute infused coconut oil)
*   2 tablespoons of chocolate chips, (or any chocolate, cut/chopped into pieces)
*   1 tablespoon of milk, (or any dairy free milk works as well)
*   1/8 teaspoon of vanilla extract
*   1/8 teaspoon of coarse salt

**Tools**

*   1 large bowl
*   1 potato masher or wooden spoon

**Instructions**

1.  Bake flour at 350°F for 5 minutes. (This will help to kill and avoid any bacteria if the edible cookie dough is stored)
2.  Add the cannabutter, brown sugar, vanilla extract and salt to a large mixing bowl.
3.  Crush those ingredients together using a masher or a large mixing spoon until thoroughly combined.
4.  Add the milk to the bowl, then stir it in until the mixture reaches a smooth and even consistency.
5.  Slowly add only 1 teaspoon of flour at a time, mixing it into the dough until it results in the perfect edible cookie dough texture.
6.  Pour the chocolate chips onto the dough, and serve as is, or mix them in for a little bit of chocolate in every single bite.

Though just about everyone enjoys a good old-fashioned chocolate chip cookie from time to time, the vast variety of flavor choices that are possible with this recipe will have you wanting something brand new and exciting every time you whip up a batch. Just remember to add the equivalent of flour, to ensure a thick and chewy texture. Choose any one, or mix and match, by adding up to a tablespoon of any these addition at a time:

*   Peanut butter
*   Jam
*   Banana
*   Yogurt
*   Apple puree
*   Ice cream
*   Nuts
*   Chocolate fudge sauce
*   Hot chocolate mix (no additional flour necessary)

Edible Cookie Dough for Two

As if the holidays haven’t flooded you with more treats than you can handle, here’s one more for good measure. This recipe is a childhood dream come true and can easily be made gluten free, dairy free, and vegan.

It’s December, and all I have on my mind is COOKIES. This has to be the easiest cookie to make, only 7 ingredients, and so delicious! They’re not a diet cookie- that’s for sure.  This is definitely an easy recipe for substitutions- just swap out the cake mix for whatever flavor cookie you can think of.

To make these cookies into a simple edible, my favorite way is to add a Bloom Montana Distillate Syringe. They aren’t a cartridge- like our other Distillate- it was formulated specifically to be taken under the tongue. When you use Distillate in cooking and baking, you are able to get the effects of the THC and CBD without the weedy flavor. However, you can always use your favorite canna butter in place of some of the butter called for in this recipe. Do be warned though- making your own edibles without getting them tested by someone credible in a lab is always tricky business— don’t be afraid to UNDER-dose. It’s better safe than stuck to your couch.

This recipe calls for almond extract because they remind me of Gooey Butter Cake- a St. Louis institution and a dangerous dessert for me to be around. I will eat it all. I encourage you to play around with this recipe- add different cake mixes and extract combinations and have fun!

Prep Time: 10 min.  |Chill time: At least 2 hours, preferably overnight.  |  Bake Time:  10 min.

#### Ingredients  

*   1 Box Golden Butter cake mix
*   1 Egg
*   1 Stick butter, softened
*   1 tsp almond extract
*   1 (8 oz) cream cheese, softened
*   Powdered sugar for rolling  

#### Instructions  

1.  In a large bowl, mix together wet ingredients and add cake mix with a hand-held mixer. Cover dough and refrigerate over night. (It will be too sticky and impossible to work with if you don’t let it chill completely.)
2.  Preheat oven to 325 degrees Farenheit.
3.  Roll dough into 1-inch balls and coat in powdered sugar.
4.  Place on a parchment lined cookie sheet and bake for 10 minutes. The tops will look undercooked but the bottoms will be golden brown.
5.  Allow to cool completely before serving. 

Note- These cookies freeze incredibly well! Can be kept in the freezer for 3- 4 months. 

‍

7 Ingredient Cookies

It’s December, and all I have on my mind is COOKIES. This has to be the easiest cookie to make, only 7 ingredients, and so delicious! They’re not a diet cookie- that’s for sure. This is definitely an easy recipe for substitutions- just swap out the cake mix for whatever flavor cookie you can think of.

2 servings&nbsp;&nbsp;&nbsp;&nbsp;|&nbsp;Dairy Free, Gluten Free, Vegetarian, Paleo

Originally this recipe was made to be two servings but to be completely honest- it’s a single serving in these cold winter months. This hot chocolate a delightful treat to have when you get off the ski hill for a day or come inside after shoveling the snow- again. It’s that time of year! This recipe helps make the cold mornings that much better and is my personal favorite with a spoon of instant coffee in it in the morning.

INGREDIENTS

*   2 ½ cups (20 ounces) unsweetened almond milk (OR unsweetened soy milk, oat milk, any other unsweetened nut milk or unsweetened coconut milk)
*   2 ½ tablespoons organic unsweetened cocoa powder (OR raw cacao powder)
*   1 tablespoon Bloom Montana THC or CBD honey
*   ¼ teaspoon pure vanilla extract
*   1 teaspoon instant coffee or espresso powder- (not ground coffee, and this is optional)

INSTRUCTIONS

1.  Warm the almond milk on the stove over medium heat until hot but not boiling. Simmer about 5 minutes. Add the rest of the ingredients and whisk to combine (1-2 minutes).
2.  Heat another 1-2 minutes and serve immediately.
3.  Optional: add a small dash of cinnamon on top and serve.

Healthy Hot Chocolate - But Better!

The hot chocolate recipe you didn't know you needed, but now you can't live without. Dare you not to try it.

Cook Time: 20 min |  Total Time: 20 Min |  Servings: 6

#### Ingredients  

*   1 lb elbow macaroni pasta
*   3 tablespoons unsalted butter
*   2 tablespoons all-purpose flour
*   2 cups low-fat milk
*   2 cups mild cheddar cheese shredded (for best results, don't use bagged kind already shredded)
*   1 cup canned pumpkin puree
*   1/2 teaspoon Kosher salt
*   Optional toppings: Whole wheat bread crumbs parmesan cheese  

#### Instructions

1.  In a large pot or dutch oven, bring salted water to a boil. Cook macaroni according to package directions. Drain and set aside.  

2.  Meanwhile, in a medium saucepan melt butter over medium low heat, stirring frequently. Stir in flour until mixed in and thickens. Slowly add milk, whisking continuously while doing so. Break up any clumps that form and work them into the sauce.  

3.  Once sauce is smooth, add cheddar cheese and pumpkin to milk and butter mixture. Increase heat to medium and continue using whisk until cheese is melted completely.  

4.  Pour cheese sauce over pasta and mix until pasta is evenly coated with cheese.  

5.  Serve with a sprinkle of whole wheat bread crumbs and parmesan cheese on top.

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Cannabis Infused Pumpkin Mac and Cheese

Embrace fall and all things pumpkin with this take on macaroni and cheese.

I'm a sucker for a good chocolate chip cookie, but everytime I make a homemade edible I always wish I didn't taste that stereotypical \"weedy\" flavor. That's where the \"Trash\" part of this cookie comes in. Adding in something salty and crunchy to a sweet cookie adds a difference in flavor that masks the flavors we don't want. This recipe is formulated specifically for the CBD distillate syringes at a certain concentration; if you do make a substitution, please exercise caution. It's always better to make them too weak than too strong because these cookies are \*that\* good, it'd be a shame to only eat one.

There are a few little notes in this recipe to ensure you get perfect cookies every single time- I recommend a cookie scoop like one out of [this set](https://www.amazon.com/Fayomir-Cookie-Scoop-Set-Tablespoon/dp/B07SR7M6Y9?ref_=Oct_s9_apbd_orecs_hd_bw_b1G5s&pf_rd_r=1700ZRJ2QVBRVSJRQ1HP&pf_rd_p=619fa7c0-43da-5788-8cae-7d2d2dbafd6f&pf_rd_s=merchandised-search-12&pf_rd_t=BROWSE&pf_rd_i=300196) to get going. It's a good tool to have if you're interested in making your own edibles.

‍

Bake Time: 8-10 Min |  Prep Time: 15 min |  Makes 24 (1.5 Tablespoon) Cookies or 16 (2.5 Tablespoon) Cookies  

#### Ingredients  

*   2 1/4 cups all-purpose flour
*   1 teaspoon baking soda
*   1 teaspoon salt
*   1 cup (2 sticks) butter, softened
*   1 Bloom Montana CBD Distillate Syringe _(made into the edible form, not a cartridge and roughly testing around 50-60% CBD)_
*   _‍_3/4 cup granulated sugar
*   3/4 cup packed brown sugar
*   1 teaspoon vanilla extract
*   2 large eggs
*   2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
*   1/2 cup chopped nuts
*   1 cup pretzels or thick kettle-cooked potato chips, broken up a bit- not crushed
*   Sprinkles are optional, but fun  

#### Instructions  

1.  Preheat oven to 375° F.  

2.  Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, CBD distillate syringe and vanilla extract in large mixer bowl until creamy. About 5 minutes. You really want the mixture to have lightened significantly and fluffed up.  

3.  Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. It should still look a little floury- not entirely mixed.  

4.  Stir in morsels, nuts and pretzels. This can be done by hand. If you stir too much at this point it will lead to a significantly chewier cookie. Drop by rounded tablespoon onto ungreased baking sheets. Consistency is key, you want every cookie to be even so you don't have different concentrations in your cookies. Spring loaded cookie scoops are great for this purpose and they can be found in most every box store and on amazon.  

5.  Place baking sheet into a freezer for about 10 minutes. This gives the butter a chance to keep the cookies soft and not spread too much. If you like a chewy crunchy cookie, feel free to skip this step.  

6.  Bake for 8-10 minutes or until a light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

7.  **PAN COOKIE VARIATION**: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 2 dozen bars.

May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

##### FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

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CBD Trash Cookies

The cookie recipe you always needed but didn't know you were missing out on.

Prep Time: 15 mins&nbsp;Cooking Time: 20-25 mins&nbsp;Total Time: 35-40 mins&nbsp; Servings: 4-6

Ingredients

*   1 sheet Puff Pastry, thawed according to package directions
*   4 oz. goat cheese
*   3 Tablespoons Dijon mustard
*   1 pound fresh, heirloom tomatoes (thickly sliced)
*   2 teaspoons fresh thyme
*   2 Tablespoons of fresh basil, (or 6-8 good looking leaves), chopped
*   2-3 Tablespoons Bloom MT cannabis-infused olive oil (or the Bloom MT cannabis- infused honey is delicious too!)
*   Salt and Pepper to taste

Directions

1.  Preheat oven to 425ºF
2.  Line a baking sheet with parchment paper and place unfolded, thawed puff pastry on the baking sheet.
3.  Slice tomatoes and lay the slices out on paper towel so they drain a bit – cover with a sheet of paper towel as well.
4.  Poke the puff pastry all over with a fork leaving a 1/2 inch border on the edge. This keeps the bottom from getting soggy and mushy.
5.  In a small bowl, mix the olive oil (or honey) and the dijon mustard together. Spread all over the puff pastry right up to the 1/2 inch border.
6.  Crumble the goat cheese on the puff pastry.
7.  Place the tomatoes over the cheese, allowing them to overlap slightly.
8.  Sprinkle the thyme and season with salt and pepper.
9.  Bake for 20-25 minutes until golden brown.
10.  Remove from oven, lift parchment paper and tart off of baking sheet and place on a wire rack to cool for 10 to 15 minutes.
11.  Sprinkle with chopped basil to garnish.

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Cannabis-Infused Tomato Tart

The perfect recipe to use up the last of the summer tomatoes and try your hand at a simple cannabis-infused recipe.

Prep Time: 5 Minutes;&nbsp;&nbsp;Total Time: 10 minutes&nbsp;Servings: 3

*   4 whole limes cut into 8 pieces each (optional: 1 extra lime for garnishing, sliced)
*   1/4 cup sweetened condensed milk
*   1/3 cup white sugar
*   2 1/2 cups water
*   2 cups ice
*   6 mL Bloom Montana THC  or CBD Tincture (about 6 dropper-fulls)- 2mL in each serving

Instructions

1.  Add all ingredients except tincture to a blender and blend on high for about 1 minute or until everything is blended thoroughly. There will be some small chunks of lime rind, which is normal. 
2.  Place a fine mesh strainer over a bowl and pour the mix through the strainer. Use a spoon to push the liquid all the way through the strainer. When most of the liquid is through, discard remaining pulp/rind/ice in trash.
3.  Fill up 3 glasses of ice and 2 mL of Tincture into each glass.
4.  Pour liquid limeade that is in the bowl into a carafe bottle or directly over ice and serve. Garnish with a lime slice or two.  

Note: Because the tincture is oil based, it tends to float a bit on the surface of the drink. However unsightly to some, it doesn’t impact flavor even slightly.

Can be refrigerated up to 4 days, but be sure to shake well before serving.

\*Sugar-free version: Substitute sweetened condensed milk for sugar-free sweetened condensed milk, and substitute white sugar for 2 packets of stevia. 

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Cannabis-Infused Brazilian Limeade

The ultimate cannabis-infused summer drink to help you enjoy these last weeks of summer.

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