225 g dark chocolate
225 g cannabis butter
345 g caster sugar, plus an extra pinch
6 eggs, separated into yolks and whites
120 g ground almonds
145 g soft white breadcrumbs
30 g plain flour
4 tsp vanilla essence
For the icing
85 g cocoa powder
225 g icing sugar
130 g butter
170 g caster sugar
6 tbsp water
1. Preheat the oven to 160C/gas 3. Grease and line a 24cm round cake tin.
2. For the space cake: melt the chocolate in a double boiler, or in a bowl placed over a pan of boiling water.
3. Cream the cannabis butter with 345g sugar until pale and softened.
4. Gradually beat in the egg yolks and stir in the almonds. Fold in the cool melted chocolate, breadcrumbs, flour and vanilla essence.
5. In a separate bowl, whip the egg whites with a pinch of sugar until stiff but not dry. Fold into the cake mixture and pour into the prepared cake tin.
6. Bake for 1 hour until firm to the touch.
7. For the icing: sieve the cocoa and icing sugar into a bowl.
8. Warm the butter, sugar and water in a microwave or double boiler and simmer until the sugar has dissolved.
9. Add the liquid to the dry mixture and combine until thickened.
10. Spread the icing over the cooled hash cake.
3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 teaspoons of crushed cannabis (1.5-2 grams)
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 teaspoon of Cannabis oil
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, cannabis oil and salt. Mix in onion, cilantro, cannabis, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
All that is needed is 1 Box of brownie mix (one that requires oil).
The brownie mix should call for oil.
Add the weed to the oil in a saucepan.
Cook on medium-low for 30 mins
Strain out weed and use the remaining oil for the recipe
Follow instructions on the box to make the brownies.
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.
This recipe will introduce you to toffee, and from here you can experiment with adding nuts or other flavorings.
2 cups roasted nuts (I like pecans)
1 Cup Sugar
1 Cup Butter (or cannabutter)
1 Tablespoon Light Corn Syrup
1/4 Cup Water
1 Cup Chocolate Morsels
Spread about 1.5 cups of chopped nuts on a non-stick backing sheet (may need to lightly grease it, but not too much)
Bring Sugar, Butter and Corn Syrup to a boil over medium heat stirring constantly to prevent burning.
Cook until the mixture reads about 300 to 310 degrees until mixture is golden brown (use Candy Thermometer and work fast, once it reaches 300, there isn’t a lot of time till it burns.
Pour Sugar mixture over chopped nuts on the baking sheet. Spread chocolate over hot candy and spread with a spoon (chocolate will start melting as soon as it hits the candy)
Sprinkle the rest of the nuts over the top of the chocolate and let the sheet cool for about 30 mins or until the candy is cool.
The candy should break apart pretty easily after it has cooled.
You can always use microwave popcorn, but you’ll have to use Cannabutter as a topping. Top your finished popcorn with Cannabutter to give it an extra punch.
3 tablespoons Vegetable Oil
1/2 cup Popping Corn
1/8 ounce Cannabis
Put the oil in a tall pot, like the ones used for boiling spaghetti, and combine with finely chopped cannabis. Stir over medium-low heat until the oil turns green in color. Put 1-2 kernels in the oil and when they begin to pop, add the rest of the corn. Cover the pot, and shake during popping until the popping noise dies down. Remove the pot from heat. The corn will finish popping. Remove lid and add butter and salt.
1-2 Tbs. Cannabis Oil
3 Tbs. CannaButter
2 slices Bread
2 large Eggs
2 slices Bacon
2 slices Velveeta Cheese
1. In a large pan, cook the bacon.
2. Scrambled eggs in a pan using the Cannabis Oil.
3. Toast the bread and spread the cannabutter, generously, on both pieces. The more cannabutter the better the buzz.
Assemble the sandwich as follows: 1 slice of bread, buttered side up; 1 gram finely chopped cannabis; 1 slice cheese; 1 slice bacon; scrambled eggs; 1 slice bacon; 1 slice cheese; remaining cannabis; and 1 slice of bread.
Press the sandwich together and microwave until cheese has melted.
Try adding chopped walnuts, raisins, or crisped rice to add a little spin to this recipe. If the result is too gooey, add more oats; if it’s too dry, add more peanut butter or honey.
1 1/2 cups CannaButter
3 cups Oats
1/4 cup Peanut Butter
3 tablespoons Honey
2 teaspoons Cinnamon
1-2 tablespoons Cocoa Powder
Melt the Cannabutter in a microwave safe bowl. In a large bowl, combine the oats, peanut butter, honey, cinnamon, and cocoa. Pour the Cannabutter on top and stir until the mixture becomes homogeneous. Place the bowl into the freezer for 10-20 minutes. Form the mixture into individual balls, using your hands or a #20 ice cream scooper, and drop them onto wax paper to set.