Kellogg’s Ice Cream Shoppe Frosted Rainbow Cookie Sandwich Pop-Tarts Innards Treat yourself to a nostalgic breakfast favorite with a little something extra!
Breakfast has changed significantly in the past 30 years. The classics cereals have somewhat fallen out of flavor and smoothies, protein bombs, and Starbuck sugary drinks have taken over. Whether on the go or a lazy morning lounging in bed, the stomach needs something. For a special mornings, try these marijuana Pop Tarts for the perfect weekend wake and bake.
While there are recipes for cannabis smoothies and others…why not really treat yourself with a childhood favorite? Additionally, depending the strain, marijuana has the benefit either chilling or energizing, so it can fit the mood of the day. These treats have a smear of cannabutter included inside of each and every pastry, topped with a favorite filling. Dressed up with icing and sprinkles, these potent pastries are bound to make you feel all warm and fuzzy, and not just because of the nostalgia factor.
This recipe is dosed with 1 teaspoon of cannabutter per serving. The strength of the pop tart multiple things, including the type of marijuana used and how cannabutter is made. For more tips on proper dosage, here are 5 ways to figure out your cannabutter’s potency. Cannabis Pop Tarts
Makes 4 (recipe can be doubled) For the pastries:
1 portion unbaked pie dough (the same amount you’d use for a single-crust pie)
4 tsp cannabutter (I like to use either a standard cannabutter or a vegan coconut oil cannabutter )
4 heaping tsp filling of your choice (chocolate chips, thick caramel or chocolate topping, jam, etc.)
Egg wash: 1 egg, lightly beaten with 1 teaspoon water Related: 5 Ways To Figure Out THC Dosage With Cannabutter To top: 1 cup confectioners’ sugar 1 Tbsp milk or cream ½ tsp vanilla extract Pinch salt Sprinkles, for garnish (I used a mix of green tinted edible glitter and rainbow nonpareil sprinkles) 1. Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat. Photos by Jessie […]
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