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Recipes

Cannabis Crafted Danksgiving Dishes

Category: Recipes | Posted on Sun, November, 20th 2016 by THCFinder

As the enthusiastic founder and president of Craft Elixirs, Jamie Hoffman frequently hears the question,“What do I do with this?”

“I’ll usually rattle off my favorite things to do with the syrup… add it to sparkling soda, use it to top pancakes or ice cream, or drizzle it on fruit!”

She and her dedicated crew of 11 to 12 team members work day and night out of a cozy-but-airy manufacturing facility in Seattle. They’re committed to making their small-batch, cannabis-infused syrups, dried fruits, and concentrate cartridges exclusively with locally-sourced, seasonal ingredients.  

Read More:http://hightimes.com/edibles/cannabis-crafted-danksgiving-dishes/


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Sweet Marijuana Recipes For Halloween

Category: Recipes | Posted on Mon, October, 31st 2016 by THCFinder

 

Happy Halloween from TWB! No Halloween party is complete without sweet treats, and if you are a marijuana consumer, you need to make sure those treats pack some punch. I was going through our recipes section of the blog, and found some great sweet recipes that are sure to please. If you have other recipes, feel free to send them to me at johnnygreen@theweedblog.com.

Read More:https://www.theweedblog.com/sweet-marijuana-recipes-for-halloween/


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Psychedelicatessen: Pumpkin Spiced Pot Fudge

Category: Recipes | Posted on Sat, October, 29th 2016 by THCFinder

Every fall, the craze for all things pumpkin spice continues to grow, with special “limited edition” versions of beer, cereal, salsa, BBQ sauce and even kale chips getting enhanced with the traditional mix of cinnamon, ginger, nutmeg, allspice and clove. Lovers of pumpkin spice say the combination makes them feel more in tune with the season, since it conjures comforting memories of hot cider, pies and family holidays.

Add some extra comfort and coziness to your Halloween scene by combining cannabutter with pumpkin spice to create an easy dessert. This pumpkin-spiced fudge will keep you warm as the weather grows cold, allowing for extra relaxation and rejuvenation as the nights grow longer.

Read More:http://hightimes.com/edibles/psychedelicatessen-pumpkin-spiced-pot-fudge/


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How to Make Ganja Guacamole

Category: Recipes | Posted on Tue, September, 27th 2016 by THCFinder

The possibilities for cooking and baking with cannabis are endless, but how about a fresh treat that is cannabis infused and healthy? This ganja guacamole from Herb is sure to please.

Ingredients:
4 avocados, peeled skin and pits removed, one pit reserved
1 cucumber, peeled skin and seeds removed, diced
½ cup chopped green onions, white and green parts
2 cloves garlic, minced
½ cup THC oil
1 jalapeno pepper
½ cup firmly packed cilantro, chopped
Juice from 2 limes
1 teaspoon salt 

Read More:http://www.theweedblog.com/make-ganja-guacamole/

 

Read More:

The possibilities for cooking and baking with cannabis are endless, but how about a fresh treat that is cannabis infused and healthy? This ganja guacamole from Herb is sure to please.

Ingredients:
4 avocados, peeled skin and pits removed, one pit reserved
1 cucumber, peeled skin and seeds removed, diced
½ cup chopped green onions, white and green parts
2 cloves garlic, minced
½ cup THC oil
1 jalapeno pepper
½ cup firmly packed cilantro, chopped
Juice from 2 limes
1 teaspoon salt

 

The possibilities for cooking and baking with cannabis are endless, but how about a fresh treat that is cannabis infused and healthy? This ganja guacamole from Herb is sure to please.

Ingredients:
4 avocados, peeled skin and pits removed, one pit reserved
1 cucumber, peeled skin and seeds removed, diced
½ cup chopped green onions, white and green parts
2 cloves garlic, minced
½ cup THC oil
1 jalapeno pepper
½ cup firmly packed cilantro, chopped
Juice from 2 limes
1 teaspoon salt


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Medicated Pineapple Upside-Down Cake

Category: Recipes | Posted on Tue, December, 23rd 2014 by THCFinder
pineapple-upside-down-cake
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! 

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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!

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