Recipes

 

Ingredients:

1 cup cannabis butter (melted)

1 3/4 cup graham cracker crumbs

1 1/3 cups sugar

4 ounces unsweetened chocolate

1 teaspoon vanilla (optional)

1/4 teaspoon salt

2 large eggs

1/2 cup flour

20-30 large marshmallows

 

Graham cracker layer (Crust)

Preheat oven to 350°F. Grease a 8 x 8 inch cooking tray.  Combine 6 tablespoons of cannabis butter (melted), the graham cracker crumbs and 2 tablespoons of sugar in a bowl. Mix until all the graham cracker crumbs are moistened. Press crust mixture into the bottom of the greased cooking tray. Bake for 6-7 minutes at 350°F. Set crust aside to cool.

 

Chocolate layer (filling)

Preheat oven for 400°F. In a microwave or double boiler, melt together the remaining cannabis butter and chocolate. Melt until mixture can be stirred smooth. In a large bowl, combine the remaining sugar, vanilla, and salt. Add one egg at a time and then add the flour. Stir for 1 to 2 minutes. Pour and scrape batter over prepared graham cracker layer (crust). Bake for 17-20 minutes. Remove and let cool.

 

Marshmallow layer

Preheat oven broiler. Move oven rack as high as possible. Cut large marshmallows in half and place sticky side down onto chocolate layer. Place into oven and toast to golden brown. About 1-2 minutes. Watch carefully because the marshmallows can burn quickly. Cool and cut into squares.

 

Source: http://bigbudsmag.com

 

Ingredients:

 

1 French baguette

1 ½ tbsp. butter

3 tbsp. cannabutter

4 eggs

1 cup milk

¼ cup sugar

3 tbsp. maple syrup

1 tsp. vanilla extract

½  tsp. salt

powdered sugar

 

Directions:

 

Lightly butter a 13 by 9-inch (32.5 by 23-cm) baking dish.  Cut the baguette crosswise at an angle into 8 slices. Each should be about ¾ inch (2 cm) thick.  Using a small bowl, cream the  pair of butters together until thoroughly combined.  Now spread the butter onto a single side of each of your 8 slices and then arrange them butter side up in your prepared baking dish.

 

Next, whisk together the eggs, sugar, milk, syrup, vanilla, and salt. Pour the mixture over the bread and press the slices down into it before covering the dish and allowing it to refrigerate for 8 hours.

 

When ready to cook, preheat your oven to 350°F (180°C). Once heated, place the uncovered baking dish in the oven and bake for 45 minutes or until the tops are golden brown. Dust them with powdered sugar and serve.

 

Source: http://goodandbaked.com

 

Ingredients:

Crust

1 cup cannabis butter (melted)

2 cups all-purpose flour

1 cup powdered sugar

 

Filling

4 large eggs

2 cups sugar

1 1/2  teaspoon baking powder

1/4 cup all-purpose flour

3/4 cup lemon juice

 

Directions:

Preheat oven to 350 degrees F. Grease a 9”x13” baking pan.

 

In a large bowl, combine the 2 cups all-purpose flour and powdered sugar. Blend melted cannabis butter into sugar/flour mixture. Spoon mixture into prepared 9”x13” baking pan and press into the bottom. Bake at 350°F for 15 minutes or until lightly browned.

 

(While crust is baking) In a large bowl beat eggs until uniform and add sugar, baking powder and 1/4 cup all-purpose flour. Mix thoroughly and then add the lemon juice. Stir until there is an even consistency. Pour lemon mixture over baked crust. Bake at 350°F for 30 minut

 

Source: http://bigbudsmag.com

 

It takes about 45 minutes for this creation to be baked, so before we start – smoke a bowl of some sativa. Indicas are not allowed in my kitchen while cooking – they are allowed in my bong for medicating after. Smoke a joint or blunt if that’s your gig. The key is atmosphere and mood if you’re cooking with cannabis. Roll up to the store and get:

 

Ingredients:

 

1 1/4 cups flour

1/4 teaspoon salt

1/2 cup (1 stick) cannabutter or any marijuana infused butter (*See recipe below)

3 tablespoons cocoa powder (unsweetened)1 cup sugar

1 teaspoon baking soda

2 teaspoons red food coloring

2 large eggs

1 teaspoon vanilla extract

1 teaspoon vinegar (white)

1/2 cup sour cream

Pink, white, or red frosting, pot leaf shaped sprinkles, anything for decoration, be creative…

   

Instructions:

 

Pre-heat your oven to 350 degrees F. Next, line the muffin pan using cupcake liners.

Using a big bowl sift together the cocoa powder, flour & salt.

Beat the sugar and cannabutter up to the point of fluffiness. Combine the eggs, one at a time, and blend. Combine vanilla extract and red food coloring.

Next combine the flour combination and sour cream a tad at a time, while continually blending. If need be take a 420 smoking break.

In a different bowl, blend soda and vinegar, right after fizzing stops, incorporate into the batter and mix vigorously.

Separate the batter by filling up each liner roughly 3/4 of the ways full.

Bake 19 to 26 minutes. Let it cool before eating. Advice from a stoner that has burned a tongue or 2 or 3…

Once done, you will have 12 potent cupcakes infused with marijuana. Worth a kings bounty of THC and cannabinoids. The marijuana recipe for “Chocolate Red Velvet Cannabis Cupcakes” does not need to be saved for Valentine’s Day. This batch is going to a special somebody. Perhaps make a batch for your special somebody.

 

Source: http://www.marijuana.com

 

INGREDIENTS:

3/4 cup Heavy Cream

2 cups Sugar

1 teaspoon Cornstarch

2 ounces Unsweetened Chocolate

3 grams Hash

3 tablespoons Butter

1 tablespoon Vanilla

 

INSTRUCTIONS:

In a metal saucepan, combine milk, sugar, chocolate, and cornstarch over medium heat. Stir until the mixture comes to 240 degrees (on a candy thermometer). Immediately remove from heat, and leave the thermometer in. Take 3 tablespoons of butter and melt in microwave. Mix in the hash and stir, put back in microwave for 30 seconds, and stir again. Add the hash-butter mixture into your chocolate mixture, but do not stir! When the temperature of the fudge drops to 110 degrees, use a big spoon and stir vigorously for at least 7 minutes, or until it starts to get difficult to stir. Spread in a baking dish, 9x13 inches will work fine, and let the fudge cool down.

 

NOTES

To save on cleanup time, line the bottom of your baking dish with aluminum foil. If your fudge doesn’t turn out right, you probably weren’t using a thermometer or you were too impatient and did not let it cool down. Both are important to making good fudge. You could always use Cannabutter if you do not have hash.

 

Source: 

 

Peanut Butter is good to cook cannabis with because it takes over the flavor nicely. You can make these more potent if you like by adding an extra 1/2 cup of cannabutter to the mix.

 

Ingredients:

1/2 cup cannabis' butter (soft)

1 cup sugar (you can use white, brown, or half and half)

1 egg (free run is nice)

1 cup smooth or crunchy peanut butter

1 1/3 cups flour

1/4 cup browned cannabis

1/2 tsp. salt (sea salt is nice)

1/2 tsp. baking soda

1/2 tsp. vanilla

 

Directions:

Stir butter in a bowl, slowly add sugar and mix until creamy. Beat in the egg and add the peanut butter.

 

In another bowl, put flour, cannabis, salt and baking soda.

 

Add that to the butter mixed bowl and add the vanilla. Hand beat until well mixed.

 

Make 2.5 cm balls and put them on a cookie sheet. Flatten using a fork. Bake at 375 for 15 min.

 

Enjoy!

 

Source: http://forums.cannabisculture.com