This stony Butterbeer is a perfect choice for any occasion.
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoons cannabutter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
4 12 ounce bottles cream soda
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240ºF on a candy thermometer.
Stir in the cannabutter, salt, vinegar and 1/4 of the heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
Featuring a wide array of vendor booths, the NW Cannabis Classic provides a fantastic opportunity to showcase our industry, while providing cannabis businesses a forum to meet and interact face-to-face with the marijuana marketplace.
How can cannabinoid drugs affect symptoms of cancer?
Based on a number of studies, dronabinol can be helpful for reducing nausea and vomiting linked to chemotherapy.
Dronabinol has also been found to help improve food intake and prevent weight loss in patients with HIV. In studies of cancer patients, though, it wasn’t better than placebo or another drug (megestrol acetate).
Nabiximols has shown promise for helping people with cancer pain that’s unrelieved by strong pain medicines, but it hasn’t been found to be helpful in every study done. Research is still being done on this drug.
Try adding a little raspberry jam to the filling, it makes it taste great!
7 tablespoons unsalted cannabutter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
pinch of salt
1/2 cup sugar
2 large eggs
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted cannabutter, diced
2 6-ounce containers fresh raspberries
Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted cannabutter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.
Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook cannabutter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned cannabutter into glass measuring cup. Gradually whisk browned cannabutter into sugar-egg mixture; whisk until well blended.
Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust. Carefully pour browned cannabutter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack. DO AHEAD Can be made 1 day ahead.
Cover and store at room temperature.
Remove tart pan sides. Place tart on platter. Cut into wedges and serve.
When browning cannabutter, use a saucepan with a light-colored bottom so that you can gauge the color of the cannabutter.
2 sticks CannaButter, melted and divided, plus more for greasing pan
1 (18.25 oz) package chocolate cake mix
3 eggs, divided
1 (8 oz) package cream cheese, softened
3 tablespoons cocoa powder, (up to 4)
1 (16 oz) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 350º. Lightly butter a 13 by 9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg and 8 tablespoons (1 stick) melted cannabutter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted cannabutter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
Here is a tasty treat for your 4/20 celebration. A nice Blueberry Chronic Cheesecake With a Chocolate Crust
8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted cannabutter, melted
3 8-oz. packages cream cheese, at room temperature
1-1/4 cups blueberry puree
2 Tbs. all-purpose flour
1-1/4 cups granulated sugar
3 Tbs. Baileys
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup heavy cream
2 Tbs. unsalted cannabutter
cocoa powder, for garnish
Position a rack in the center of the oven and heat the oven to 375 degrees F.
In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted cannabutter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, blueberry puree, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the Baileys and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)
In a 2-quart saucepan, combine the 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add the cream, cannabutter, and a pinch of table salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, about 15 minutes.
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.
Garnish with cocoa powder sifted over the cake and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
This cannabis infused cake packs a punch. Great for a party or get-together.
3 cups self-rising flour, plus more for dusting cake pans
2 sticks cannabutter, at room temperature
2 cups granulated sugar
4 large eggs
1 cup milk
3 tablespoons butternut extract
1 cup pecans, chopped
4 cups confectioners’ sugar
One 8-ounce package cream cheese, at room temperature
1 stick cannabutter, at room temperature
1 teaspoon butternut extract
1/2 cup pecans
For the cake: Preheat the oven to 350 degrees F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
Using a stand mixer, cream the cannabutter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes.
Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add the extract and continue to beat until just mixed. Then fold in the pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.
Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
For the frosting: Add the confectioners’ sugar to a bowl and whisk to make sure there are no lumps. Set aside.
In a large bowl, blend together the cream cheese and cannabutter with an electric hand mixer. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in the extract. Stir in the pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.