• Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray; set aside.
• To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
• Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.
• Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.

FROSTING

• To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer).
• Turn frosting out onto cooled cake and spread into a smooth, even, flat layer using a spatula or knife.

• Preheat the oven to 350 F. Line a 24 cup mini muffin tin
• In a medium sauce pan, melt cannabutter, apples, a dash of cinnamon, brown sugar, and 3 tbsp of water. Cook over medium high heat for 4-6 mibutes or until apples are very slightly softened.
• In a small dish combine cornstarch and 2 tbsp of water. mix well, and then add to the pan whlie stirring continuously. Stir for a few minutes, and take off heat, let cool.
• In a mixing bow combine flour, oats, brown sugar. Cut the butter into the flour mixture with a pastry cutter or your hands and it will look like crumbs.
• Place the crust mixture into each mini muffin cup. Press along the bottom and sides to make a cup.
• Place about 1 tbsp of apple filling in the crust, and then if there's any remaining crust mixture, sprinkle on top, add a little cinnamon if you like.
• Bake about 15 minutes. Cool in the pan for 10 minutes.

  Drizzle with caramel sauce and whipped cream.

• Combine all ingredients into a bowl and whisk until there are no more lumps and the mixture is a smooth batter.Set a frying pan over a medium heat then carefully wipe it with an oiled kitchen paper tissue.
• Once the pan is hot and oiled, pour in your desired amount of pancake batter. Cook for 1 minute on each side, or until golden. Serve immediately or keep warm in the oven on low heat until the rest are finished cooking.

• In a medium saucepan over medium heat add the coffee, pumpkin, sugar, pumpkin pie spice, and vanilla extract. Heat for 3-5 minutes, or until hot, but not boiling.
• While the coffee is cooking, add the milk to the frothing pitcher and place over medium heat.
• When the temperature reaches between 120-150°F, you can begin to use the frother. Remove the pitcher from heat and continue to froth when the temperature reaches 160°F.
• Divide the coffee mixture between two mugs and add the desired amount of cannabis oil.Using a spoon to hold back the foam, add the hot milk to each cup. Aim for a 2:1 milk to coffee ratio.Spoon the remaining foam into each mug. Top with freshly grated nutmeg as desired.

• Place the chicken in a large bowl and toss with a half tablespoon each of cayenne, paprika, mustard powder, salt and pepper (you’ll use the remainder of these ingredients in a later step). Once finished, add the buttermilk and hot sauce to bowl.

  Marinate the chicken in the buttermilk for at least one hour, or up to 12 hours for maximum flavouring.
• Double dredge the chicken like this:

  First remove the chicken pieces from the buttermilk and place them on a wire rack to allow the buttermilk to drip off. Keep the buttermilk mixture nearby. Once finished, combine the flour, corn starch and remaining cayenne pepper, paprika, mustard powder, salt, and pepper in a large bowl.
• Next, dredge each piece of chicken in the seasoned flour and place on a separate wire rack until each piece of chicken is fully coated.

  Re-dip each piece of chicken into the buttermilk mixture (allowing the excess to drip off) and dip each piece in the seasoned flour to coat it for a second time, shaking off any excess flour
• Heat canola oil to 360-375 F in a pan or deep fryer. Deep fry the chicken pieces for 6-10 minutes (until chicken is cooked through and golden brown).