Ganjabread House

Category: Recipes | Posted on Wed, December, 31st 2014 by THCFinder
Making a gingerbread house during the Christmas season is an extremely popular trend. These cute little creations are the perfect thing to create while stoned or create to GET stoned. Building this tiny little structure will leave you with a high (once you eat it) and a feeling of accomplishment because hey, these little things aren’t that easy to build. 
What You’ll Need;
2 eggs, lightly beaten
1 tsp vanilla
5 ounces unsalted butter, soft
1 1/2 cup dark brown sugar
1 tbsp ground ginger
1 cup dark molasses 
6-6 1/2 cups all purpose flour
2 tsp cinaamon
1/2 tsp salt
1 tsp baking soda
1/2 tsp ground cloves
3 cups powdered sugar
1/2 tsp cream of tartar
2 egg whites
To start off with the house itself, take a mixer and cream the butter until smooth. Add in the sugar and continue to mix until it becomes light and fluffy. Add in the vanilla, eggs, and molasses and then mix it again. In a large bowl, combine the ginger, baking soda, cloves, flour, cinnamon, and salt. Slowly add the flour mixture to the butter and sugar. If the mix is too soft, you can add in more flour. Gather this dough and place it in the fridge for at least an hour. 
Heat your oven to 430 degrees. Cover two baking sheets with parchment and set them to the side. Flour the work surface that you’ve chosen to work on and divide the dough in half. Roll the pieces out until they are about 1/4 of an inch thick. Using a template (either one you found online or one that came in one of those house kits), cut out the shapes from the dough and transfer to the prepared sheets. If you have extra dough, you can make a landscape piece for the house to sit on or shapes to add to the house. Bake the pieces for about 16 minutes. Allow the pieces to fully cool. 
To get the icing prepared, use a large mixer to whip the powdered sugar with the egg whites and cream of tartar. The process will take you about seven minutes and should be thick enough to hold it’s shape when you’re done. Keep the frosting covered with a damp paper fowl or cloth while you prepare a base for your house. It can be a cardboard slab or a piece of dough that you had leftover. Glue the walls of the house together first and after you’ve attached them, let the frosting glue dry for about 20 minutes. Propping the sides up with something is a good way to make sure everything sets well. With the rest of the frosting, decorate your newly crafted ganjabread house! 


Cannabis Infused Banana Medicated Ice Cream

Category: Recipes | Posted on Tue, December, 30th 2014 by THCFinder
Even though it’s cold out, people still enjoy ice cream. I had some myself the other night. Sometimes, it’s just nice to have this tasty treat. But what’s great about this banana ice cream recipe is that it contains cannabis… So you can make this now or wait until it warms up… Or even pair it with apple pie at this year’s holiday dinner. Whatever you want, this recipe is highly recommended! 
What You’ll Need;
15 ounces of bananas
5 tablespoons sugar
10 grams of finely ground marijuana
5 tablespoons of honey
18 ounces of cream
Pinch of salt
1/4 stick of butter
3 tablespoons of rum
Put the cream in a saucepan and heat it until it is almost boiling. Add the marijuana in to the cream. Using a second saucepan, melt the butte with sugar and a pinch of salt. Take the cream mixture and pour it in to the butter mixture and whisk. Peel the bananas and mash them up in a large bowl. Add in the cream/butter mix, honey, and rum. Beat the mixture well until all of the ingredients are creamy. Pour the entire mixture in to a plastic bowl and cover it tightly. Put the bowl in the freezer for three hours until it gains the consistency of ice cream. It may be a little harder at this point so you can choose to put it in the fridge for about 30 minutes to let it thaw out. Once it gains the consistency that you like, you can sit down and enjoy! 


Medicated Pineapple Upside-Down Cake

Category: Recipes | Posted on Tue, December, 23rd 2014 by THCFinder
Tis the holiday season and people do enjoy a nice cake after any holiday meal. What’s better than a medicated pineapple upside down cake? While being extremely sweet and delicious, this recipe will teach you how to make a medicate pineapple upside down cake that you’ll be able to share this holiday with whoever you see fit!
What You’ll Need;
2 eggs
6 or 7 canned pineapple slices, drained
3/4 cup milk
2 cups cake flour
1/2 cup plus 2 tablespoons firmly packed light brown sugar
12 tablespoons (1 ½ sticks) cannabutter, at room temperature
1 ½ teaspoons vanilla extract
1 /½ tablespoons dark rum
2 cups granulated sugar
1 teaspoon salt
6 or 7 maraschino cherries
1 1/8 teaspoons baking powder
Start off by putting a rack on the lower third of your oven and preheat the oven to 350 degrees. Take a 9-inch round pie pan and place the pineapple slices flat in the bottom of the the pan. Be sure that the slices are touching but don’t overlap. In a small saucepan on medium heat, take 6 tablespoons of canna butter with 1/2 a cup of the granulated sugar and 1/2 cup of light brown sugar. While the butter melts, stir the mixture to blend the ingredients together and then spread the mix over the pineapple slices. Set the pie pan aside for now.
Using a medium bowl, sift together the baking powder, cake flour, and the salt. Then, set it aside as well. Grab a small bowl this time and whisk together the rum, milk, remaining 2 tablespoons of brown sugar, and the vanilla. Set this bowl to the side with the rest of them. Take a large electric mixer and in a large bowl, beat together the remaining 6 tablespoons of canna butter for 1 to 2 minutes until the mix is smooth and creamy. Slowly add in the 1 1/2 cups of the granulated sugar and continue to beat at a medium speed until the mix is light and fluffy. 
Add in the eggs one at a time, beating well after you put in each one. Reducing the mixture speed to low, add the flour mixture in three additions. Alternate this with the milk mixture until everything’s mixed together and smooth. Pour this batter in to the prepared pan, spreading it out evenly. Put the cake in the preheated over until you can take a toothpick out of the center of the cake out clean. This should be around 50-55 minutes. Put the pan on a wire rack and cool it for 15 minutes. By tapping the pan gently, loosen the cake. Run a knife around the edge and then invert the cake on to a cake place so that the pineapple slices are on top. Place a single cherry in the center of each pineapple slice. After 45 minutes of cooling, the cake will be good to eat! Enjoy! 


How To Make The Best Cannabis Butter

Category: Recipes | Posted on Tue, December, 2nd 2014 by THCFinder
the-best-cannabis-butter-recipeThere are hundreds of ways to make cannabis butter. People have little tips and tricks that will hopefully maximize the effect you get. But be sure that you’re using a high quality strain of cannabis. The type of weed you use will greatly effect the outcome of your butter. As always, you can store the butter in the fridge for later cooking!
In a medium saucepan, bring a quart of water to boiling on the stove. The amount varies but be aware that the marijuana should float about 1.5 inches above the bottom of the pan. Once the water has begun to boil, place the butter in the pan and allow it to completely dissolve. The ratio for this is about 2 sticks of butter for every half ounce (14 grams) of weed. You can adjust that ratio as much as you need to.
When the butter has melted completely, you can add in the marijuana. Once you do this, remember to turn the heat down on the burner to low or simmer. Put the burner on the lowest possible setting for this part and let it cook for about three hours. Once the mix turns glossy and thick, you’ll know it’s done. But while the butter is cooking, you can set up a bowl that will hold the finished product. Using a heatproof Pyrex bowl is recommended but you can also use a plastic food container. Take two layers of cheesecloth and place them over the opening of the bowl, securing it with a rubber band or string.
After the marijuana mix has reached the glossy consistency, pour the mix over the cheesecloth in to the bowl. Be careful not to spill any and also, be sure that you have a pair of rubber gloves laying around as well. After you’ve poured the butter/weed mix in to the bowl, remove the cheesecloth and squeeze out the remaining mixture. Don’t want to waste any of the cannabis butter! Once the butter is in the dish and properly sealed, let it cool off for about an hour. Once the butter has cooled, use a knife to carefully pry the butter out, upside-down on a clean cooking board. Inspect the butter chunk to make sure that there’s no cooking water left on the bottom (if there is, you can scrape it off with the knife) and your butter is ready to be cooked with!


Cream of Cannabis Soup Recipe

Category: Recipes | Posted on Wed, November, 5th 2014 by THCFinder
cream-of-cannabis-soup-recipeChilly nights call for some delicious soup, am I right? Or maybe you’re having a dinner party and just need a “before the meal” snack. Whatever the case may be, this cream of cannabis soup will warm you up in more ways than one. Both physically and mentally! This is also a great recipe for those who aren’t so fortunate and get sick at this time of year. The common cold wrecks havoc on people’s work lives so this might help you to be a little more lively and not miss one of those busy weekend shifts at work (or a day at work, if you do the normal 9 to 5). The following recipe makes 6 cups of cream of cannabis soup and keep in mind that if you’re not sharing, you can always save the extra for later!
What You’ll Need;
2 tbsp butter (1 tbsp of canna butter, 1 of regular butter)
2 medium potatoes (peeled and diced)
1/2 tsp salt
4 cups ready to serve chicken broth
2 large leeks
1/2 tsp pepper
1/2 cup whipping cream
1 pound asparagus
Grab the leeks first and trim the roots and leaves off of them, leaving only the white part and about 2 inches of the green. Rinse the leeks well with cold water and the split them lengthwise and slice crosswise (about 1/2 an inch thick). Sauté the leeks in the canna butter/butter for about ten minutes on low heat or until they’re soft. Stir in the potatoes, salt & pepper, and the chicken broth and bring the mixture to a boil. While this mixture cooks, trim the asparagus tips off and set them aside for your garnish (if you choose to use a garnish, this isn’t necessary). Discard the woody ends of the asparagus and chop the remaining pieces up and add them to the boiling soup. Reduce the heat of the burner and simmer, uncovered, for about ten minutes or until all the vegetables are tender. Then move the soup to the work bowl of a food processor or a blender if you don’t have a processor and blend them until they are all pureed. Put the soup in to a clean sauce pan and stir in the cream. Mix thoroughly. 
If you choose to have the asparagus tips as a garnish, put the tips in salted boiling water in a small sauce pan. Cook these for about four minutes or until they are tender. Drain them well and garnish each serving with the tips. Your soup is done and enjoy!


Canna-Pot Pie Recipe

Category: Recipes | Posted on Mon, November, 3rd 2014 by THCFinder
There’s nothing that compares to a well made chicken pot pie. Except for maybe this recipe, which makes your traditional pie medicated. Enjoy a delicious combo of chicken, vegetables, and of course the crust (my favorite part) in this simple recipe. As always, you can choose to share or keep it all to yourself. Either way, this recipe is perfect for a chilly fall or winter night and will leave you full and medicated!
What You’ll Need;
1/2 cup sliced celery
1 pound skinless, boneless chicken
1/3 cup cannabutter
1 cup frozen green peas
1/3 cup all purpose flour
1/3 cup chopped onions
1/4 tsp black pepper
1/2 tsp salt
1 3/4 cup chicken broth
2 unbaked pie crusts
2/3 cup milk
1/4 tsp celery seed
Start by preheating your oven to 425 degrees F. Grab a saucepan and combine the carrots, peas, chicken, and celery. Add in some water and let boil for 15 minutes. Remove the pan from the heat, drain away the water, and set the mix aside. In another saucepan, cook the onions in the canna butter until they’re soft and somewhat translucent. Add in the flour, salt, celery seed, and pepper. Then, slowly add in the chicken broth and the milk. Simmer the mixture over medium low heat or until it is thick. Once it reaches that point, remove from the heat and set aside.
Place the chicken mixture in the bottom pie crust and pour the hot liquid over it. Cover the mix with the top crust, seal the edges, and cut away the excess dough. Be sure that you cut several slits in the top to allow steam to escape so your pie doesn’t explode in the oven. Now, toss the pie (not actually toss, you get the idea) in the preheated oven and bake for 30-35 minutes or until the pastry is a golden brown color and the filling is bubbling. Let the pie cool for 10 minutes before serving. Enjoy!



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