This rich & heavenly chocolate almond cake was the first dessert I ever baked for New Year’s. I remember how my sister and I wanted to really impress friends coming over the night’s festivities. Since then, this chocolate canna-almond cake is a must-have dessert for a New Year’s Eve - a bit boozy & filled with canna-delight!

Either start this cake the day before, or in the morning, as it is a bit more time consuming, but every bit of it is delicious & perfect for a special occasion.

Since the New Year is quickly approaching, I’m sharing this recipe with you so you all can also give it a try & include it on your celebratory menu!

It’s been 6 years since I’ve been making this frozen yogurt trifle. In all these years, I’ve tried so many trifles - and even more desserts - but nothing ever matched the taste of this delicious, frozen yogurt berry trifle.

It is a canna-infused trifle that goes straight into the heart of everyone, who has ever tried it - they say it’s too good to be true! Trifles are a perfect dinner companion, combining fruits, custard, some kind of cake & whipped cream. Nothing ends your dinner more perfectly than this heavenly, frozen yogurt trifle.

One important thing to mention here is the cannabutter, without which this dessert is incomplete. I generally prefer using indica strains for making canna-butter because they have a high CBD content with minimal THC. I use these to help relieve my joint pain, without getting me too high. So, this trifle is not just a yummy dessert, but also a beneficial medicine. However, you can make it using your own strain of choice.

These buttery, melt-in-your-mouth, super-delicious cookies are my holiday must-have! Over the years, I’ve made various kinds of cookies, but I love making these ones the most.

Although I don’t make them very often, whenever I see I have one or two holidays coming up, I rush to the store and make sure I have all the ingredients in place. I’m a huge fan of peanut butter - I could literally eat it all day, every day. So, even just the thought of making these cookies makes me overly excited.

These classic peanut butter cookies are so irresistible, and snacking on one, is just never enough! I baked a huge batch during my last holidays, which were last month. My friends & I finished the whole jar of cookies, in two days. These cookies are my dad’s favorite, in fact. Whenever he comes over, his most-desired food is these cookies. So, when I know he’s coming, I make sure these cookies are ready.

You can use either crunchy or smooth peanut butter, for these delights. Crunchy peanut butter adds some peanut bits throughout the cookie, while the smooth one gives it a smoother consistency. I usually use smooth peanut butter because I like it that way.

You can chill the dough, if desired & you have the time, before you start forming the cookies. Completely chilled dough works better, and helps the cookies to keep their shape. However, you can use the dough straight away & make some gorgeous, large, PB cookies!

This velvety cake & creamy topping are perfect for a holiday party, or for a delightful treat for someone special.

I love baking, and this cake is the one I enjoy making the most. When you get in the kitchen and start making it, you’ll get to know what I’m talking about. As much as I enjoy making it, I enjoy eating it as well - it literally makes my tummy smile!

I like my cakes super rich, so I add a good amount of hazelnuts in the batter, and top with a cloud of whipped cream. However, if you don’t like your cake served so richly, you can replace some whipped cream with Nutella swirl, and use almonds, in place of hazelnuts. Almond butter can also be used as a substitute for Nutella.

Do you know you can make ganja gummies at home? Did you know they only takes a few ingredients to make?

These convenient, cute, Ganja gummies are so much fun to make - and they’re very flavorful. That makes them an effective and easy way to consume medicated cannabis.

You can get as creative as you like with these gummies, which is another reason why I love making them at home. These yummy, chew-able snacks can be made using your favorite fruits & veggies. I usually make them in orange or strawberry flavor.

If possible, use silicone molds to make these candies, and they will pop out right after being completely chilled. It is also easier to taste the gummies mixture, before your pour it into the silicon mold. If the taste of cannabis is too strong, you can balance it by adding some more honey. It’s very important to buy a good quality gelatin, as it will affect the quality of your gummies.

These bite-sized, medicated gummies are a treat for cannabis-lovers with a sweet tooth. Wherever you are, you can pop them in your mouth & enjoy.

A few weeks back, I was scrolling down my Facebook feed, and came across a few pictures of bright-colored, tasty-looking strawberry popsicles. My mouth was watering!

I was very tempted to make something similar, and spent some time brainstorming & searching popsicle recipes. Ultimately, I came to the decision of making mango pops. I chose mango flavor because it is my favorite, summer fruit. Also, mango is sweet & tart, thick when pureed, and produces slightly less icy pops, as it freezes well.

These refreshing & exotic mango lassi pops, made with fresh mangoes & vanilla yogurt, are super-easy to make, and already my family’s favorite! So simple, you can make them on a regular basis, with minimal fuss & mess.

When I was making these popsicles, I knew I wanted a bit of yogurt-based, natural creaminess. “Yogurt with mango?,” I thought, and suddenly, the idea of an Indian mango lassi came to mind. It’s a delicious, creamy drink made with mangoes, yogurt & milk.

These mango lassi pops use a combination of vanilla yogurt & coconut cream, to give them a richer texture & mouth feel. However, if you want an icier result, you can go for lower-fat versions - of the yogurt, coconut cream, or both - as they contain a comparatively higher water content. In other words, you may use low- or no-fat yogurt, and use coconut milk or cow’s milk, as desired.

With so many fruits coming into season, during the summer, it’s difficult to decide what to turn them into. It’s because there are so many great choices out there!

Last year, when I was experimenting with the fruits in my refrigerator, I ended up making a super-tasty apricot tart, in which I added some walnuts & dates. Later, I had made a plum & apricot crumble, with these ingredients. It tasted heavenly! Since then, it has become one of the most demanded dishes in my home.

This crumble can be made 1 - 2 days before you bake it. You can add some almond paste on top, before baking, as it makes it even more delicious.

Many people get confused as to which strain to use, while making cannabutter needed for recipes like these. Well, it’s all up to you, but I usually use the “Dark Star” strain to make it.