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Freshly packed bowl

Category: Nugs | Posted on Tue, January, 8th 2013 by THCFinder

That great feeling right before taking a hit of your first bowl.

 


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Purple Urkle

Category: Nugs | Posted on Tue, January, 8th 2013 by THCFinder

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Stoners ahead?

Category: Fun | Posted on Tue, January, 8th 2013 by THCFinder


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Good friends

Category: Fun | Posted on Tue, January, 8th 2013 by THCFinder


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Thai x Afghan

Category: Nugs | Posted on Mon, January, 7th 2013 by THCFinder

 


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Mini Pecan Pot Tarts

Category: Recipes | Posted on Mon, January, 7th 2013 by THCFinder
 
There’s two levels of cannabis saturation you can achieve with this recipe, so if you’d like a very mellow high, use only one tablespoon of cannabis-infused melted butter for the filling. If you’d like a more potent edible, use cannabutter for the dough and for the filling, creating what I like to call the double-whammy effect. If you use a light cream cheese, you’ll have a low-calorie dessert as well. Pair this nutty, chocolatey pecan bite with a sip of some nice single-malt scotch, and you’ve got a combo that can’t be beat!
 
These are so easy that any beginning ganja baker can make them, and so tasty that you’ll be making them again and again as the summer continues. All you need is access to a 24-cup mini muffin pan, and the rest is stoner simple.
 
Ingredients:
 
5 tablespoons of cannabutter, softened, plus one tablespoon of melted cannabutter
4 ounces light cream cheese
1 cup all-purpose flour
1 tablespoon powdered sugar
¼ teaspoon salt
¾ cup light brown sugar
1/3 cup semi-sweet chocolate chips
1 large egg
1 teaspoon vanilla extract
2/3 cup chopped pecans
 
Directions:
 
Preheat your oven to 325º. Grease a 24-cup mini muffin pan. Make sure your butter and cream cheese are very soft before mixing in a large bowl by hand, or blend with an electric mixer. Mix the butter and cream cheese until smooth, then begin adding the flour and powdered sugar a little at a time, thoroughly blending each addition before adding more. Add 1/8 teaspoon of salt to the dough mixture, and work it with your hands to form a smooth ball.
 
Dust flour over a work surface, and use a rolling pin (also floured) to roll the dough out into a flat circle about an 1/8 inch thick. Use a knife to cut the dough into 24 squares. Take the trimmings from the edges, form those into a ball and reserve. Take each square and use your hands to work it into a small ball, then flatten it into a round shape and use your fingertips to press it into the muffin cup, pushing dough up over the edges. Roll out your reserved trimmings if you need more dough to fill the cups. Refrigerate the tray.
 
Mix brown sugar, chocolate, egg, melted cannabutter, vanilla and remaining 1/8 teaspoon salt in a bowl until well combined. Sprinkle half of the pecan pieces into the muffin cups, then cover with the sugar mixture, and finally press the remaining pecans on top.
 
Bake until dough is lightly golden brown, about 20 minutes. Allow to cool for 5 minutes before using a knife around the edges to remove tarts from the muffin cups. Continue to cool tarts on a wire rack for another ten minutes. If you are transporting the tarts, pack snugly in an airtight container, cushioned with paper towels. Enjoy! Stones 24.
 

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