Saint Patrick’s Day CBD Treats 

 

From breakfast to dinner, and drinks to delicious desserts, get in the spirit and make all your meals green this St. Patrick’s Day! 

 

Shamrock Cookies

 

Ingredients: 

• 1 cup shortening
• 1 cup confectioners’ sugar
• 1 large egg
• 1 tsp peppermint extract
• 2 ½ cups all-purpose flour 
• 1 tsp salt
• Green paste food coloring
• Green colored sugar, optional 
• 1 to 2 tbs CBD Butter Oil

 

Instructions: 

 

1. Preheat the oven to 375°. In a large bowl, cream the shortening and confectioners’ sugar until light and fluffy. Beat in egg and extract. Gradually add flour and salt. Tint with food coloring. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-in. shamrock cookie cutter. Place 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar.
3. Bake until edges are lightly browned, 10-12 minutes. Cool for 1 minute before removing to wire racks

Crispy St. Patrick’s Day Treats 

 

Ingredients: 

• 6 cups rice krispies
• ¼ cup margarine
• ½ tsp vanilla extract
• 3 Drops CBD 
• ½ tsp green food coloring
• 1 10 ounce package mini marshmallows

 

Instructions: 

• 1. Line a 13x9x2 baking pan with foil, lighty spray with Pam cooking spray or butter.
• 2.Melt margarine in a large pot on low heat.
• 3.Add marshmallows and stir constantly until melted.
• 4.Remove from heat.
• 5.Add vanilla extract and food coloring stir until smooth.
• 6.Add cereal quickly to the melted marshmallow mixture, stir until well coated.
• 7.Press into the ready greased baking pan with a buttered spatula. Set aside and cool.
• 8.Cut into bars or you can use a shamrock cookie cutter.

Saint Patrick’s Day Popcorn 

 

Ingredients:

• 10 cups of popped Popcorn
• Pinch of salt
• 3 tbs CBD Butter Oil
• 3 cups mini marshmallows
• Regular M&Ms-green
• Pretzel M&Ms-green
• Lucky Charms Shamrock marshmallows
• Mini shamrock sprinkles
• St. Patrick’s Day sprinkles

 

Instructions: 

 

1. Pop 10 cups of popcorn and remove all of the un-popped kernels. Salt it liberally and set aside in a large bowl.
2. Add 3 tablespoons of butter to a medium saucepan.  Melt the butter on medium heat, stirring occasionally until the butter is completely melted.
3. Add 3 cups of mini marshmallows to the melted butter.
4. Stir until the marshmallows are covered in the butter, and then continue to stir until the marshmallows are completely melted.
5. Take the marshmallow mixture off of the heat as soon as the last marshmallow has melted.
6. Slowly pour about a third of the marshmallow mixture over the salted popcorn.
7. Gently fold the marshmallow mixture in with the popcorn.  Continue to add the marshmallow mixture a bit at a time, stirring between each addition. The popcorn should be completely covered in the warm marshmallow mixture. 
8. Now pour the popcorn onto a cookie sheet covered with parchment paper, foil, or a Silpat liner. Use the spatula to even the popcorn out on the cookie sheet.
9. Once the popcorn is covered in marshmallow mixture it is time to add the candy.  But don’t wait too long. You want the marshmallow mixture to still be warm and sticky so the candy and sprinkles will stick to it. Sprinkle the candy onto the popcorn.  We decorated our popcorn with mini marshmallows, Shamrock Marshmallows from a box of Lucky Charms cereal, and a mixture of Green M&M’s in three different types – M&M Minis, Regular M&M’s, and Pretzel M&M’s. We also mix together two different kinds of green St. Patrick’s Day sprinkles.
10. Allow the St. Patrick’s Day Popcorn to cool. Break apart into pieces and serve.

 

Irish Cupcakes 

 

• ¾ cup unsweetened cocoa powder
• ¾ cup hot water
• 6 tbs butter 
• 1 ⅔ cups all-purpose flour 
• ¾ cup granulated sugar
• ¾ cup dark brown sugar 
• 1 ¼ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• ¾ cup buttermilk 
• 2 eggs
• 3 Drops CBD 
• ¼ cup miniature chocolate chips
• 1 package confectioners sugar
• ⅛ tsp green food coloring 

 

Instructions: 

1. Preheat the oven to 350 degrees F and line 18 muffin cups with liners.
2. In a bowl, mix cocoa and hot water until dissolved; reserve.
3. Melt 6 T butter; reserve.
4. In a bowl, mix flour with the next five ingredients.
5. Whisk in buttermilk, eggs, melted butter and cocoa mixture.
6. Stir in chips and divide among liners.
7. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
8. Cool for 10 minutes.
9. Transfer from pan to racks; cool.
10. On medium-high speed, beat remaining butter until fluffy.
11. Gradually beat in confectioners’ sugar until blended.
12. Add liqueur; beat until light and fluffy, 2 minutes.
13. Beat in 1/8 t food coloring until blended.
14. If desired, fit a large star tip into a pastry bag.
15. Using a paintbrush starting at the tip of the bag, paint 2-3 lines of food coloring along the inside, ending 1 inch from the edge.
16. Place bag in glass; fill with frosting.
17. Pipe, or with a spoon, spread frosting over cupcakes.
18. If desired, decorate with shamrocks.