The Hazy Holiday Cook-Book
With the holiday season upon us, we have put together a super fun collection of infused recipes to celebrate with! From cookies to Cheeze - Itz to infused drink options we have something that’s sure to delight!
See our blog post about infusion methods
Infused Cheez - Itz!
This is one of the easiest, and cheesiest, edibles to make and is always a hit!
Ingredients:
1 box of original Cheeze - Itz
⅛ cup of infused butter (melted)
Preheat your oven to 375
Pour the Cheeze-its into a large mixing bowl and add butter slowly while mixing
Once the crackers are evenly coated, spread them on a baking sheet in a single layer
Bake for 20-25 minutes or until crackers appear dry
Let cool and enjoy
Cranberry Mimosa’s with Magic Bubbly (non- alcoholic)
Ingredients
Cranberry Juice Cocktail
Magic Bubbly 100mg infused cider
Raspberry Stoned Syrup 250mg (optional)
In your glass use about ⅓ Cranberry juice to ⅔ Magic Bubbly
For an additional kick, mix 1 teaspoon of the Raspberry Stoned Syrup with the cranberry juice before adding the Magic Bubbly.
Enjoy
Chocolate Chip Pretzel Cookies
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (you can use ½ infused and ½ non infused for a lighter dose)
1 cup brown sugar, packed
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups pretzel twist, plus more for topping
1 ½ cups chocolate chips
Preheat the oven to 400°F
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.
Add the eggs, 1 at a time, beating to incorporate before adding the next.
Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
Add the pretzels to a zip-top bag and crush with a rolling pin.
Fold in the chocolate chips and crushed pretzels until evenly combined.
Place on a well-greased or parchment-lined baking sheet.
Bake for 8-10 minutes, then remove from the oven.
While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
Infused Roasted Potatoes
Ingredients
2 lb potato
1 cup shredded parmesan cheese
3 tablespoons infused vegetable oil
1 tablespoon dried rosemary
1 tablespoon garlic, crushed
salt, to taste
pepper, to taste
Preheat oven to 350°F
Peel and quarter the potatoes.
Place in a bowl, add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered.
Mix in the parmesan, garlic, rosemary, salt, and pepper and ensure all potatoes are evenly covered.
Add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven, making sure the oil is hot. Add the potatoes.
Cook for 1 hour, flipping every 15 minutes to ensure they are evenly browned.