Binoid, like many, enjoys the fall season with its crisp weather, wonderful holidays, and delicious flavors.  In fact, our company adores fall flavors so much, that we have been coming up with all kinds of ways to use our hemp-infused oils to create tasty seasonal edibles.  Our HHC Tincture is a great product for infusing into autumn recipes, and we’re sharing some of our favorites today.

Note: Hexahydrocannabinol’s effects are described to be similar to Delta 9 THC due to the fact Delta 9 metabolizes into HHC in the body. Users may feel happy and motivated. Our HHC tincture is very potent, so keep that in mind when adding it to recipes.

TO BUY HHC PRODUCTS CLICK HERE

Pumpkin Spice Latte

Can you name one beverage synonymous with the fall season?  Well, thanks to a certain coffee house chain, it would be a pumpkin spice latte.  As it turns out, it’s easy to replicate this flavor at home, and elevate it with some awesome HHC.

Ingredients:

• 1 double shot of espresso, or ½ cup coffee brewed to be extra strong

• 2 tsp maple syrup

• 1 tbsp pumpkin puree

• ½ tsp pumpkin pie spice

•  ½ tsp vanilla extract

• 1 dropper Binoid HHC Tincture

• 1 cup milk 

• Whipped cream (optional)

Preparation:

1. Into a large mug, pour the coffee while it’s hot, and add the maple syrup, pumpkin puree, pumpkin pie spice, vanilla extract, and HHC oil.  
2. Stir well.
3. Heat the milk in a saucepan, never letting it reach a boil.  
4. If you have a milk frother, use this to make the milk frothy.
5. Pour the warm milk over the espresso.  
6. Top with whipped cream and serve.

Carrot Apple Soup 

On a particularly chilly day, there is nothing like a big bowl of soup and some crusty bread to warm you right up.  This soup recipe incorporates two of the most beloved flavors of the season to make each spoonful feel like a festive experience.

Ingredients:

• 8 large carrots, peeled and roughly chopped
•  3 granny smith apples, peeled, cored and chopped
• 1 large yellow onion, peeled and chopped
• 2 cups cream
• 1 ½ cups chicken stock
• 1 ¼ cups apple cider (non-alcoholic)
• 3 fresh sage leaves
• 2 droppers Binoid HHC Tincture 

Preparation:

1. Place all of the ingredients into a Dutch oven.  
2. Bring to a boil.  
3. Then reduce to a low simmer and cover.  
4. Cook for about 1 hour, or until the carrots are easy to pierce with a fork.
5. Turn off the heat and taste the soup.  
6. Add salt as needed.
7. Remove the sage leaves and pour the soup mixture into a food processor or high-speed blender, in batches if necessary.  
8. Puree the soup until smooth.

Pumpkin Maple Cookies 

For most of us, we just can’t get enough pumpkin flavor once fall kicks in.  Here’s a neat way to savor the taste of pumpkin while really gratifying your sweet tooth.  These cookies are soft, chewy, and bursting with the flavors of fall.

Ingredients:

• 1 cup light brown sugar
• 1 ½ sticks unsalted butter, softened at room temperature
• 1 cup pumpkin puree
• 2 tbsp maple syrup
• 1 large egg
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1 tsp salt
• 2 droppers Binoid HHC Tincture 

Preparation:

1. Preheat your oven to 350 degrees.  
2. Line two baking sheets with parchment paper.
3. In a mixing bowl, cream together the butter and sugar.  
4. Add the pumpkin, maple syrup, and egg, while beating, followed by the HHC oil.
5. Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in another mixing bowl.  
6. Slowly pour the dry ingredients into the wet ingredients while continuing to beat on low.  
7. Stop beating when the dough comes together.
8. Use a tablespoon to form each cookie and roll it into a ball before placing it onto the baking sheet.
9. Bake for about 15 minutes, or until the edges of the cookies are golden-brown.

Pumpkin Pancakes 

Another great way to utilize the flavor of pumpkin this autumn is by making pumpkin pancakes, which are the ultimate treat on a lazy weekend morning when you have a little more time in the kitchen.

Ingredients:

• 1 ½ cups milk

• 1 cup pumpkin puree 

• 1 egg

• 1 tsp vanilla extract 

• 2 tbsp vegetable oil

• 2 tbsp apple cider vinegar

• 2 cups flour

• 3 tbsp light brown sugar

• 2 tsp baking powder

• 1 tsp baking soda

• 2 tsp pumpkin pie spice 

• 2 droppers Binoid HHC Tincture 

Preparation:

1. In a large mixing bowl, whisk together the milk, pumpkin, egg, vanilla, vegetable oil, and vinegar.  
2. Add the HHC oil.
3. In a separate mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, and pumpkin pie spice.
4. Slowly pour the dry ingredients into the wet ingredients, using a whisk to make sure that you avoid clumps.
5. Add a small amount of oil to a large pan or griddle and bring the heat to medium-high.  
6. Scoop out ¼ cup of the batter at a time and pour it onto the hot surface.  
7. After the bottom of the pancake sets, use a spatula to flip it so that both sides are well-browned.  
8. Once each pancake is cooked, stack and serve with butter and maple syrup.

Braised Red Cabbage with Kielbasa 

Yet another autumn tradition that many of us look forward to is Oktoberfest, a German period of festive celebration that usually comes with drinking a lot of German beer.  If you want to get into the spirit of this holiday, we have a delicious German recipe that you can enjoy while you sip your favorite brew.

Ingredients:

• 1 medium-sized red cabbage, destemmed, halved and sliced about ½ inch thick
• 3 tbsp butter
• Salt and pepper, to taste
• 1lb smoked kielbasa sausage
• 1 large granny smith apple, peeled, cored and sliced
• ½ cup chicken stock
• ½ cup red wine vinegar
• 2 tbsp maple syrup
• 2 tbsp whole grain mustard
• 2 droppers Binoid HHC Tincture 

Preparation:

1. Pour the butter into a large pan and turn the heat on medium-high.  
2. Once the pan is hot, add the kielbasa, and allow them to brown on each side.  
3. Remove them from the heat.
4. Add more butter to the pan if necessary, and then pour the cabbage and apple into the pan.  
5. Keep the heat on medium-high.  
6. Cook for about 5-7 minutes, or until the cabbage starts to soften.
7. Add the remaining ingredients to the pan and bring the heat to a low-medium simmer.  
8. Add salt and pepper as needed.  
9. Stir frequently to ensure that the cabbage cooks evenly.  
10. Cook until the cabbage is extremely soft, which will take 45 minutes to an hour.
11. Once the cabbage is very soft, add the kielbasa back to the pan.  
12. Allow about 5 minutes for it to warm through, and then turn off the heat.

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