St. Potrick’s Day Recipes

This St. Patrick’s Day, give your liver a break and get festive with some cannabis-infused treats instead! Invite friends over for a different kind of “green” celebration before attending your local parade!

Crockpot Beef and Stout Stew with Cheddar Biscuits


2T olive oil

4 lbs beef chuck in 1.5-inch cubes

¼ cup flour

2 6 oz cans tomato paste

2.5 lbs new potatoes

2 medium onions, cut into 1-inch pieces

10 garlic cloves, minced

28 oz beef broth

1 can (14.9 oz) Irish stout beer, such as Guinness

2 packages (10 oz) frozen peas, thawed


1.5 cup flour

½ tsp garlic powder

⅓ cup cannabutter

¾ cup shredded Irish sharp cheddar cheese

⅔ cup milk

2T chopped chives

Toss beef with flour. Heat olive oil in saute pan over medium heat and sear beef until browned. Add all soup ingredients to slow cooker, and cook on low for four hours. For the biscuits, combine flour and garlic powder. Cut in the cannabutter and incorporate the cheese. Add milk, and roll the dough into balls. Place biscuit dough onto the surface of the stew in the last 20 minutes of cooking, and cover.



1.5 lbs russet potatoes, peeled and quartered

1 savoy cabbage, shredded (about 4 cups)

1 leek, white and pale green parts diced

1 cup milk

4T cannabutter

¼ tsp grated nutmeg

Salt and pepper to taste

Preheat broiler.

Place potatoes in saucepan and cover with salted water; bring to a boil. Cook until fork tender, about 15 minutes. Drain and mash.

Meanwhile, combine cabbage, leek, milk, 2T butter and nutmeg in a separate saucepan. Cook over medium heat until vegetables are soft. Mix into potatoes.

Spread mixture in 8×8 baking pan, creating a well in the center. Place under broiler until lightly browned, about 5 minutes.

Remove from broiler, add remaining 2T cannabutter to well.

Serve as butter is melting and spoon it on top.

Chocolate Stout Cupcakes


2 cups flour

2 cups sugar

1 tsp baking soda

1 tsp salt

1 cup cannabutter

⅓ cup cocoa powder

1 bottle (11.2 oz) stout, such as Guinness

2 eggs

¼ cup sour cream


16 oz cream cheese, softened

1 stick unsalted butter, room temperature (use infused butter for extra punch!)

2 cups confectioner’s sugar

1 tsp vanilla extract

Preheat oven to 285 degrees F. Line two 12-cupcake pans with paper liners.

Mix flour, sugar, baking soda, salt. Set aside.

Melt butter, add cocoa powder and stout. Whisk. Bring it to a boil over medium heat, whisking occasionally.

Mix the wet ingredients into the flour mixture. Add eggs and sour cream.

Divide the batter into the cupcake tins. Bake 25 mins or until tester inserted comes out clean.


Combine butter and cream cheese, beat until fluffy. Add sugar and vanilla, combine. Frost cooled cupcakes, and enjoy!