Total: 2 hours

Ingredients

6 grams marijuana

1 lb. unsalted butter

Directions

1. Heat the oven to 250°F|120°C. Spread marijuana out into an even layer on a baking sheet. Bake the marijuana, taking care not to let the marijuana go over 250°F|120°C and burn (if this happens, you can lose potency). Bake for about 35-40 minutes, then remove from the oven and cool before grinding into a coarse powder. This decarboxylated weed will keep in an airtight container in a cool, dark place for up to 2 months.

2. In a medium saucepan over medium-low heat, melt the butter. Add the decarboxylated weed and cook, taking care not to let the temperature go over 200°F|93°C, for about 45 minutes. Remove from heat and let sit, undisturbed, for 10 minutes, before straining through a fine mesh-sieve set over a bowl. Press carefully with a spoon to extract as much oil as possible.

The cannabutter will keep, covered and refrigerated, for up to 8 weeks.

Source

Total: 2 hours

Ingredients

3 grams marijuana

1/2 cup high-proof alcohol, such as everclear

1/2 cup granulated sugar

Directions

1. Heat the oven to 250°F|120°C. Spread marijuana out into an even layer on a baking sheet. Bake the marijuana, taking care not to let the marijuana go over 250°F|120°C and burn (if this happens, you can lose potency). Bake for about 35-40 minutes, then remove from the oven and cool before grinding into a coarse powder. This decarboxylated weed will keep in an airtight container in a cool, dark place for up to 2 months.

2. Reduce the oven to 200°F|93°C. Transfer the weed to a jar and cover with the alcohol. Screw the lid on tight and shake every 5 minutes for 20 minutes. Strain through a cheesecloth set over a bowl, discarding solids. Mix the alcohol with the sugar and spread into an even layer in a glass 9-by-13-inch baking dish. Bake, stirring occasionally, until the alcohol has evaporated and the sugar is lightly golden.

Source

Total: 2 hours

Ingredients

6 grams marijuana

2 cups oil (olive, canola, or coconut)

Directions

1. Heat the oven to 250°F|120°C. Spread marijuana out into an even layer on a baking sheet. Bake the marijuana, taking care not to let the marijuana go over 250°F|120°C and burn (if this happens, you can lose potency). Bake for about 35-40 minutes, then remove from the oven and cool before grinding into a coarse powder. This decarboxylated weed will keep in an airtight container in a cool, dark place for up to 2 months.

2. Heat the oil in a medium saucepan over medium-low. Add the decarboxylated weed and cook, taking care not to let the temperature go over 200°F|93°C, for about 45 minutes. Remove from heat and let sit, undisturbed, for 10 minutes, before straining through a fine mesh-sieve set over a bowl. Press carefully with a spoon to extract as much oil as possible.

The cannaoil will keep, covered and refrigerated, for up to 8 weeks.

Source

Total: 2 hours

Ingredients
6 grams marijuana

2 cups whole milk or heavy cream

Directions

1. Heat the oven to 250°F|120°C. Spread marijuana out into an even layer on a baking sheet. Bake the marijuana, taking care not to let the marijuana go over 250°|120°C and burn (if this happens, you can lose potency). Bake for about 35-40 minutes, then remove from the oven and cool before grinding into a coarse powder. This decarboxylated weed will keep in an airtight container in a cool, dark place for up to 2 months.

2. In a medium saucepan over medium-low, heat the milk or cream. Add the decarboxylated weed and cook, taking care not to let the temperature go over 200°F|93°C, for about 45 minutes. Remove from heat and let sit, undisturbed, for 10 minutes, before straining through a fine mesh-sieve set over a bowl. Press carefully with a spoon to extract as much oil as possible. The marijuana milk will keep, covered and refrigerated, for up to 8 weeks.

Source

Total: 30 minutes

Ingredients

3 cups bread flour
1 cup sugar
4 1/2 teaspoons baking powder
1 teaspoons salt
1 cup whole milk
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 large egg
canola oil, for frying

Directions

1. In a medium bowl, mix the flour, 1/4 cup|58 grams sugar, the baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, combine the milk, butter, vanilla, and egg. Add in the dry ingredients and mix until a sticky dough forms.

2. Heat 4-inches oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°F|175°C. Working in batches, roll about 1/2 oz.|10 grams batter into a loose, sticky ball; carefully slide into oil and fry, turning often, until puffed and golden, 2 to 3 minutes. Using a slotted spoon, transfer doughnut holes to a baking sheet with a wire rack. Repeat with remaining dough. Let doughnuts cool completely before tossing in remaining sugar to coat.

Source

Total: 25 minutes

Ingredients

10 tablespoons unsalted butter, plus more for greasing
1 cup cake flour, sifted, plus more for dusting
1 cup sugar
4 ounces bittersweet chocolate
4 ounces semi-sweet chocolate
2 teaspoons vanilla extract
1/4 teaspoons kosher salt
2 large eggs

Directions

1. Heat the oven to 400°F|200°C.

2. Grease a 9-by-13-inch baking pan with butter and line with parchment paper. Grease parchment paper and set pan aside.

3. Pour enough water into a 4-quart saucepan that it reaches a depth of 1-inch. Bring to a boil and reduce the heat to maintain a simmer. Combine the butter and chocolate in a medium bowl and set the bowl over the saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat and set aside.

4. Whisk the eggs together in a large bowl. Add the sugar, vanilla, and salt and whisk to combine. Stir in the chocolate mixture and fold in the flour.

5. Spread the batter evenly into the prepared pan and bake until the brownie forms a thin skin on top but the batter is still loose in the center, about 18 to 20 minutes. Transfer the pan to a rack and let cool completely before slicing.

Source Farideh Sadeghin

Makes 6 – 7 dozen

1 1/2 cups peanut butter
1 cup cannabutter (hardened)
4 cups confectioners’ sugar
1 1/3 cups graham cracker crumbs
2 cups semisweet chocolate chips
1 tablespoon shortening

Directions

Making weed cookies is a good way to start baking edibles and easily monitor your dosage. Say you have used an ounce of weed in your canna butter, that is 28 grams of weed infused into the canna oil. A bowl smoked is 0.3 to 1 gram. So, if you make 28 cookies, each cookie is a large bowl smoked. If you have used a very potent strain, make 56 small cookies or advise your guests to break the cookies in half and have just a small piece every two hours. You can easily monitor your dose by having just one cookie or half of a cookie every two hours.

Making the cookies is simple. Just use the recipe on a store-bought cookie mix and use your weed butter where the recipe calls for butter or oil.

If you are making cookies from scratch, you will need these ingredients:

• Chocolate chips, two cups
• All-purpose flower, two cups
• Sugar, half a cup
• Brown sugar, half a cup
• Baking soda, teaspoon
• Salt, teaspoon
• Vanilla extract, teaspoon
• 2 eggs
• 1 cup of canna butter
• Water

Preheat your oven to 370 degrees. Put your canna butter in a large mixing bowl and mix in your vanilla extract and sugar. Use another bowl and mix your flour, salt, and baking soda. Stir in your eggs, brown sugar, chips, and all other ingredients, mixing in just enough water to make a hard semi-solid. Now stir in your canna butter and size your cookies by how much weed you used. If you used a half ounce, make at least 14 cookies. Each cookie will be equal to one large bowl of smoked marijuana. Remember effects take at least an hour, so don’t eat too many cookies but enjoy just one cookie or a half and you will get amazing results.

Source

Here’s what you’ll need:

• Light corn syrup, ¾ cup
• Cup of water
• Powdered sugar, 1/8 cup
• 2 cups of sugar
• Hash oil, (canna oil)
• Teaspoon of peppermint flavoring
• Green food coloring, 2 drops

Equipment:

• Saucepan
• Scissors
• thermometer
• pan, greased with canna butter
• Weeds or star candy molds
• Lollipop sticks
• Baking dish

Have all equipment ready because you have to move fast to make candy. Drop your water, corn syrup, and sugar into your saucepan and cook on high until the sugar dissolves. Now drop to medium heat for 15 mins then check with the thermometer until you reach 300 degrees Fahrenheit. Now remove from heat and add your drops of green food coloring, canna oil and peppermint flavoring. Pour your liquid into the pan and let it cool. Once it is semi-hard, use your molds or scissors to cut it into your desired shape. If you have used a half ounce of weed in your oil, cut into 14 or 28 pieces the size of a jolly rancher. Now toss the pieces into the pan buttered with canna butter or oil and get them nice and greasy. Next, take your baking dish and cover it in powdered sugar. Take the greasy candy pieces and roll them in the powdered sugar. Next, insert the lollipop sticks and let your candy harden. Now you have weed lollipops with the appropriate doses. Each lollipop is a bowl of smoked weed. Use this simple recipe and you will impress your friends and have a great way to enjoy the effects of marijuana without smoking, and without having to eat cookies or brownies. Even though it’s sugar, you will tend to take in fewer calories with candies than with baked cookies.

The effects of the weed lollipop are just as good as those of baked weed, but it comes on even slower, over an hour or two, and lasts even longer. Since it takes a while to dissolve the lollipop, you may be able to suck a lollipop for an hour, then immediately have another. You won’t have to worry about dosing because the time it takes to consume the lollipop will force you to be unable to overdose, unless of course you chew the lollipop rather than sucking. So, suck the weed lollipop, let it take at least an hour, and you can have another while waiting for the effects to begin over the next hour.

Weed lollipops are also good for children with a marijuana prescription for seizures, and older persons with weed prescriptions who may not prefer baked goods which may damage teeth, gums, or dentures.

Source

Sweet, chewy, and addictive, these raw balls taste like junk food but totally aren’t. They are fun to make, simple to pair with THC-infused oils, easy to take to go and will give you sustained energy—with a little cannabis these are a great hiking snack. This recipe is easily altered to include other types of nuts, seeds and nut butters. Mix and match to your taste.

(Makes 12 Balls)

Ingredients:
⅔ cup cashews
½ cup sunflower seeds
½ cup pitted dates
½ cup maple, agave or brown rice syrup
½ cup almond butter
½ tsp. vanilla extract
¼ tsp. fine sea salt
240mg THC/CBD Infused Oil/Butter (20mg per ball)

Toppings (Optional)
Chia seeds
Coconut flakes
Rolled oats
Mini chocolate chips
Dried fruit
Chopped nuts

Directions:

Step 1: Place a small handful of cashews in a food processor and pulse until ground. Set aside.

Step 2: Place sunflower seeds and the remaining cashews in a food processor and pulse until coarsely ground. Add the dates and pulse until well combined with the nuts and seeds. Add the syrup, almond butter, vanilla extract and salt. Process until the mixture is smooth.

Step 3: You have the option to add the infused oil at this step and blend together or determine a more precise measurement depending on the type of oil used and add 20mg doses singularly when forming the balls.

Step 4: Form the mixture into golf-ball sized balls with your hands. If you find the mixture to be too sticky, use the ground cashews set aside earlier and add small amounts of until the mixture becomes more dough-like. Roll the balls in a topping or leave plain and place in the freezer until firm.

These sweet, nutritious treats are made up primarily of nuts and seeds. Nuts and seeds carry the same protein from essential amino acids as meat but in highly digestible forms, so they are easy for people with compromised immune systems or weakened digestion to absorb.

Raw balls are high in fiber. Fiber helps sweep out low-fiber foods trapped in your intestines, which can lead to constipation, indigestion and discomfort along with aggravating diseases like colon cancer, IBS and heart disease. Fiber lowers the risk of hypertension and diabetes and can significantly enhance weight loss and immune function.

Nuts, seeds, coconut and chia seeds are filled with unsaturated fats. These are the healthy fats, known to lower cholesterol and blood pressure, ease inflammation and reduce the risk of heart attack and stroke.

The ingredients in these raw balls pack a huge punch of Vitamin E, nearly 32% of your daily value. E is a fat-soluble antioxidant that protects cells from the free radicals found in our environment and created from poor food choices.

Illnesses known to benefit from high fiber and unsaturated fat inclusion:

Multiple Sclerosis
Cancer including: Colon, Pancreas, Stomach, Kidney, Rectum, Leukemia and Liver
HIV/AIDS
Diabetes
Heart Disease
Irritable Bowel Syndrome
Stroke

Source

This marbled marijuana brownie bars recipe comes courtesy of Sir Stickybuds.  The recipe serves twelve and cooking time is about 35 minutes.  Enjoy!

Ingredients:

• 2 (8-ounce) packages cream cheese, softened
• 2 eggs
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 (21-ounce) package brownie mix, batter prepared according to package directions (except substitute cannabis oil or cannabis butter)

Directions:

1. Preheat oven to 350°F.  Coat a 9 x 13-inch baking dish with cooking spray; set aside.
2. In a medium bowl, with an electric beater on medium speed, combine the cream cheese, eggs, sugar, and vanilla until fluffy.
3. Spread half the brownie batter into prepared baking dish.  Spoon cream cheese mixture over batter then top with remaining half of the batter.  Using a table knife, cut through the batter, swirling to create a marbled effect.
4. Bake 35 to 40 minutes, or until a wooden toothpick inserted in center comes out clean.  Allow to cool then cut into bars and serve, or cover and chill until ready to serve.

Source

Servings: 6-10

Ingredients

cannabis

alcohol (I recommend vodka)

I recommend using 3.5 grams of cannabis per 750 milliliters of alcohol. This dosage is to ensure the effects without too much of either one.

tools:

1 one-liter heat-tolerant whipped cream whipper

2 nitrous oxide chargers

1 double boiler large enough to accommodate the whipper contents

1 Pyrex measuring glass

cheesecloth

small metal strainer

thermometer

Directions

1. Measure out the alcohol. Pour 250 milliliters (1/3 of a normal 750-ml bottle) Pour the alcohol into the whipper. Add the cannabis into the whipper. Bartender’s Tip:If you use 1/3 of a bottle of vodka, then weigh out 1/3 of an eighth of cannabis (1.16 grams).

2. Attach the nitrous charger to the whipper and then release the gas. Unscrew the charger and attach the second charge and release the gas again. After you charge it the second time, let it sit for a minute or two and then open it up.

3. Next, begin the wet decarb process. Take out your double boiler. You will be heating up the infused alcohol in a delicate matter, which will activate the THC. Heat the water in the lower part of the double boiler to around 200 degrees. Then pour the infused alcohol into the top of the double boiler. You will see the liquid is really green. At this point, even though the flavor is in the alcohol, the active THC is not. Note: You are heating it to a level that activates the THC but with no combustion happening. There’s no ash and no way to make carcinogens. That’s what makes this a great way to consume the medicine.

Simmer the alcohol at this temperature in the top of the double boiler for about 45 minutes. It will reduce a bit, so you will add virgin spirit of whatever volume is lost in order to bring to the original volume to accurately reflect dosage. Alternatively, a strong tincture can be made by reducing the liquid down to an extremely low volume—50 ml or so—and placing it in a glass dropper bottle. This tincture can be used sublingually (under your tongue) in very small doses to medicate. Always test medicine with a drop at a time and wait for reaction time to develop.

5. Next, remove the pot from heat and set aside. Using your glass-measuring cup, put your small metal strainer on top and then set some cheesecloth into the strainer. Pour your de-carbed cannabis liquid into the glass-measuring cup. This allows you to strain out the leftover cannabis. After straining, add enough of the virgin spirit to bring it back to the original volume (250 ml).

6. Lastly, use this liquid, Green Dragon, as a substitute for the base spirit in your favorite cocktail. And please enjoy responsibly! You will be amazed at the amount of flavor that comes across and how it takes the edge off the alcohol.

From Bong Appetit: Cannabis Cocktails

Servings: 6-8
Prep: 5 minutes
Total: 5 minutes

Ingredients

1 package angel hair pasta
kosher salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter
7 garlic cloves, roughly chopped
3/4 cup parmesan cheese

Directions

1. Melt the butter in a large skillet over medium. Add the garlic and cook until light brown, 3 to 5 minutes. Remove from the heat and set aside. It may continue to fry but this is fine as the garlic must have a toasted flavor.

2. Bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring, until soft, about 2 minutes. Drain it, reserving 1/2 cup pasta water. Return the pasta to the pot you cooked it in and add the garlic butter, salt, and pepper. With a large fork and spoon combine the ingredients well, then add 1/2 cup of the grated Parmesan cheese and the pasta water and continue to combine gently. Take a taste and if you feel you need more cheese, go ahead as it’s all up to your taste buds.

3. Transfer the pasta to a large platter and top it with the remaining parmesan.

Source: Nonna Marijuana

Prep: 20 minutes
Total: 72 hours 20 minutes

Ingredients
1 1/2 cups kosher salt
1 cup dill leaves, plus more for serving
3/4 cup granulated sugar
2 tablespoons whole black peppercorns, lightly crushed
1 tablespoon mace
3 lemons, zested, plus 1 lemon, thinly sliced crosswise
3 tablespoons vodka or weed-based alcohol tincture
1 (2-pound) piece center-cut, skin-on salmon fillet, pin bones removed

Directions

1. Stir salt, dill, sugar, pepper, mace, and lemon zest in a bowl. Place salmon skin side down on a double thickness of plastic wrap. Season flesh side with salt mixture and sprinkle with your alcohol or tincture. Wrap salmon tightly and place flesh side down in a baking dish. Chill for 48 hours, then flip, gently massaging salmon to redistribute brine. Refrigerate an additional 24 hours. When fully cured, the gravlax should be firm to the touch at the thickest part.

2. Unwrap the salmon, discarding any excess brine, and transfer skin side down to a cutting board. Cut the gravlax crosswise into paper-thin slices and transfer to a serving platter. Garnish with sliced lemon and dill to serve.

From Bong Appetit: Stoned Shabbat Dinner

Ingredients:

2 15oz cans of premium black beans (drained)

2 15oz cans of black-eyed peas (drained)

2 15oz cans of dark red kidney beans (drained)

2 medium sized sweet onions chopped

8-12 ripe plum tomatoes chopped

1/3 cup dry red wine

1-2 pounds of chopped beef (stir-fry style)

1-2 tablespoons cumin

2 tablespoons chili powder

1-2 tablespoons dried New Mexico chili flakes

3 tablespoons Lea and Perrins

3-4 large tablespoons high quality cannabis butter

Directions:

Place the beans in a large pot under low heat. When steam begins to rise add the spices, wine, liquid smoke, and Lea and Perrins. After about 30 minutes to one hour (with occasional stirring), add the tomatoes and onions. Stir-fry the beef in a small amount of extra virgin olive oil to which you’ve added 6-8 cloves of fresh garlic. Add the browned beef to the pot (the cooking one silly).

Allow the chili to cook with weed slowly for 1-2 hours over low heat with stirring. Add the pot butter no more than 30 minutes prior to serving. Blend the butter in.

Source

Ingredients:

1 can tomato paste (6 oz)
2 tablespoons olive oil or use CannaOil for extra kick
1/2 cup chopped onion
1/2 cup chopped marijuana
1 dash pepper
1 can water (6 oz)
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
1 can sliced black olives (optional)
1/2 cup sliced mushrooms (optional)

Mix ingredients in a large pot, cover and simmer on medium-low heat for two hours or more stirring frequently. Serve over spaghetti.

Source

Servings: 4
Prep: 20 minutes
Total: 1 hour

Ingredients

3 large baking potatoes
1 tablespoon plain olive oil
1 large egg, slightly beaten
1 teaspoon baking powder
3 cups of flour (add more if needed)
salt, to taste
weed-infused butter (optional)
grated Parmesan, Asiago, or Romano cheese (optional)

Directions

1. First and foremost, always, always use baking potatoes. Leave skins on and rinse well. Boil in salted water until done. While hot, remove skins, then put potatoes through a sieve to insure no “lumps” remain (However, if you can mash them successfully without lumps—good for you!)

2. Using a large wooden spoon, combine all ingredients until fairly well mixed together. Flour a board, then mix and kneed the potato/flour mixture until it resembles bread dough. If you are uncertain as to the right of amount of flour to use for the right consistency, boil some salted water in a small pan. Roll out a portion of dough in the width and length of a cigar and cut into sizes of a small thumb (you can decide on the size of the gnocchi you want.)

3. Place a fork upside down and roll over the uncut side of a piece of dough you’ve cut over the fork. Some cooks just make an indentation with their thumb, but if you apply some pressure on the dough over the fork, you will end up with nice, small ridges; the idea being that they cook better with the ridges. Use a little piece of dough to roll at a time and cover the larger remaining portion to keep them from getting dry.

4. Cook one or two pieces for about 4 minutes. Remove and taste them. They should be firm but not too hard.

5. When you have finished cutting all the pieces, place them on a floured board or cookie sheet and sprinkle lightly with flour. These can be covered with a dish towel for use the same day or frozen on the cookie sheet, then placed in a plastic bag for future use. If used on the same day, you will notice that they will turn slightly grey. However, this does not alter the taste. They will turn white again when boiled.

6. If you are going to use them right away, boil some salted water in a large pot adding a tablespoon of olive oil. When they rise to the top of the water, cook for about five minutes. Gently pour into a large sieve or colander. While still in the colander, rinse gnocchi under hot water to remove the flour you topped them with. This will keep them from sticking when you add the melted butter/garlic combo or the red sauce.

NOTE: After rinsing, gently pour the boiled gnocchi in a large bowl or oval platter. If using marijuana-infused butter, add a little coconut oil or olive oil with the butter, adding a few pieces of chopped garlic, browning lightly. Slowly pour over the boiled gnocchi. Sprinkle well with grated Parmesan, Asiago, or Romano cheeses. I generally grate and use all three. You can use a red sauce on the gnocchi after pouring the butter/garlic over them if you desire. Enjoy!

Source Bong Appetit: Nonna Marijuana