Recipes

As a bartender of almost six years, I can appreciate a greatly made drink (even though I don't indulge in alcohol myself). Interesting drinks make the most popular drinks and the mojito has to be one of my all time favorite drinks to make. Not only is it great for the summer months but the sugar, lime, and rum compliment each other perfectly. Thanks to this recipe, I now know that cannabis can also be added to the mix, creating an even better mix of flavors for those who enjoy a d rink with their bud!

 

What You'll Need;

1 1/2 oz cannabis rum

Lime juice

4 tbsp sugar

2 oz soda water

Ice cubes

Cannabis leaf (optional, for a garnish if you're feeling fancy)

 

Grab a blender and add in the lime juice, rum, and sugar. You can add as much or as little of the cannabis rum as you want. Be careful, as the effects of cannabis and alcohol vary greatly between people. It's very important to know your tolerance of the two substances combined. Blend the three substances together on low for about thirty seconds. Then add in the soda water and stir everything together. Don't shake it! Soda water will blow up in your face if you attempt to try. Get a glass and muddle two mint sprigs at the bottom, being sure to crush them up well so that you can really smell the mint. After that, add in your ice cubes. Pour the contents of the blender in to the glass. Use your cannabis leaf as a garnish and you're ready to enjoy your cannabis infused mojito!

Cannabis Ranchers Candy

 

Most stoners are familiar with Jolly Ranchers, the tough to chew candy that a lot of people love. I always preferred the green ones but of course there was a grape flavor, watermelon, etc. Even today, it's tempting to buy these candies at the store when they're spotted. What's even better is that you can now make these yourself at home and even add in cannabis so you have a medicated candy that's extremely easy to make.

 

What You'll Need;

3/4 cup natural flavoring

2 cups sugar

2/3 cup light corn syrup

Hash (the amount it up to your discretion)

 

Take the hash, corn syrup, and sugar and mix them all together until the sugar has dissolved. Every batch of this stuff varies so you'll need to have a food thermometer. Put the mixture in the over until it reaches 295 degrees. Pull it out of the oven and mix in the flavoring that you've chosen to use. Grab a mold that you'd like to use or just put them all together in one pan but be sure that it's non stick. Put the candy in the freezer until they've hardened, usually about an hour or two. Remove them and wrap them in either wax paper or something along those lines. Now you're ready to chow down on some awesome medicated candy that you made yourself!

Stuffed Jalapeño Poppers

 

These things can be a real treat that's usually reserved for a night out at a bar but now, you can make them yourselves at home. Whether you're by yourself or making them for friends, these medicated spicy bites will definitely halt your munchies and make you even more stoned. But be prepared and have a drink close by, otherwise you're in trouble! Cotton mouth mixed with spicy food can be a disaster if you're not ready!

 

What You'll Need;

3/4 cup peanut butter

10 jalapeño peppers

1/4 cup green onions (only the white part), chopped

2 cloves minced garlic

2 tbsp THC oil

 

Start by preheating your oven to 350 degrees and begin to cut the tops off of the jalapeños and set them aside. Take a small knife and remove as much of the seeds and pit as possible. The peppers need to be holly in order to hold the stuffing. Next, rinse the pepper out with water to make sure that you get all of the seeds out. Grab a small sauce pan and put it over medium heat, slowly adding in the THC oil. Let the oil warm for about 30 seconds before you add in the chopped up onions. Cook them for about a minute and then add in the garlic. Sauté everything for about a minute and a half and then add the peanut butter. Add in 2-3 tbsp of water if needed to thin the consistency. The contents of the pan should stir together easily. Once it gets to this point, remove it from the heat.

 

Using a spoon or a small funnel, fill the jalapeños with the peanut butter sauce that you've just finished making. Carefully place the tops back on and stick toothpicks through them to keep the peppers together. Put the peppers on a foil lined baking sheet and put them in the preheated oven for about 20 minutes. Serve when they're still warm. Enjoy!

Brownies can get old if you make them too often. This recipe is a slight variation and one that you will definitely be able to enjoy as an alternative to the stoner favorite! Red velvet is absolutely incredible and these brownies are to die for. I'll warn you in advance that you may end up eating the whole pan of them if you're not careful and it's not recommended that you smoke within arms length of these delicious treats.

 

What You'll Need;

1 3/4 cup powdered sugar

1 box red velvet cake mix

1/2 teaspoon pure vanilla extract

1 egg

1/4 cup cannabis butter, softened

1/4 cup milk

1/4 cup canola oil

8 oz cream cheese, softened

sprinkles for topping

shredded coconut

 

Beat the cream cheese and the butter together until they're creamy. Add in the vanilla and the sugar and continue to beat them together until they are creamy. Then, preheat your oven to 350 degrees. In a large mixing bowl, prepare the red velvet cake mix. When you do this, replace the butter (or oil) that is called for on the box with cannabis butter to make them medicated. After you've added both the butter and the egg, slowly add in the milk until the batter is well put together. It should still retain a dense consistency.

 

Grease an 8x8 inch cake pan and pour the batter in. Bake for about 24 minutes and then allow them to cool for about an hour, as they still need that time to cook and for the center to slightly harden. To make the frosting, combine the vanilla extract, the cream cheese, and canola oil and mix them together until they're slightly frothy. Then use the mix to coat your brownies after they've cooled. Add the sprinkles and shredded coconut on top if you'd like. Enjoy!

With Valentine's Day almost upon us, getting your significant other the right gift can be a bummer. But if you're feeling motivated to make someone really happy, this recipe for cannabis chocolates are perfect for you. You can get any kind of mold you want for these, including ones shaped like weed leaves. Or you can simply just take the simple way and make them in a circular shape or in bars!

 

What You'll Need;

1 ounce chopped nuts

1/4 ounce cannabis

6 ounces dark chocolate

 

Using a coffee grinder, chop up the weed so that it's a fine powder. Set it aside. Break the chocolate in to pieces and place it in to a glass microwaveable bowl. Heat the chocolate in the microwave for about 30 seconds and then stir in your powdered cannabis. Place the chocolate back in the microwave and heat it on high for 30 more seconds. Continue this process until the chocolate has been fully melted and the cannabis powder has been completely stirred in.

 

Once the chocolate has been fully melted, you can add in nuts, fruits, or other candies like M&Ms or Reese's Pieces. Use the mold that you've chosen and pour the chocolatey mix in. Allow them to reharden (I recommend putting them in the fridge if you're in a hurry!) and then wrap them as you wish. You can totally buy one of those heat boxes and replace all of the chocolates with weed candy. Pair that with a blunt and you have a great Valentine's Day present for the person you love and love to smoke with! Enjoy!

Pie is always a ncie winter treat. It goes well with Christmas and Thanksgiving but those have already passed. However, there's no way that a stoner can deny pie. And seeing as how this pie is medicated, it's sure to appeal to your stoner tastebuds. This recpie makes four mini pumpkin pies and remember, you can always adjust the amount of cannabis you put in according to your tolerance level.

 

What You'll Need;

Crust;

1 1/3 cup all-purpose flour

5 tablespoons vegetable shortening

1 1/2 teaspoon cinnamon

1/2 teaspoon salt

2 tablespoons sugar

1/2 teaspoon salt

5 tablespoons unsalted butter

5 to 6 tablespoons ice water

 

Filling;

1 can (14 or 15 ounces) sweetened condensed milk

1 1/2 teaspoons vanilla extract

1/4 teaspoon ground cloves

1 can (14 ounces) pumpkin (not pumpkin pie filling)

1 gram finely ground hash or kief

2 large eggs

1/4 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon ginger

 

How To Make the Crust;

Chop the butter and the shortening in to small chunks and place it in the freeze for about 15 minutes. The colder these get, the better. While they're freezing, put the sugar, flour, and salt in a food processor and blend everything together. Add in the cold butter/shortening mix and pulse until everything has been mixed. The substance will look like coarse little crumbs. Take the mix out of the food processor and put in to a large mixing bowl. Add in the ice water and mix together with you hands until the mix holds itself together. It should be slightly wet. Pat the dough in to a disk and wrap it with plastic wrap, carefully setting it in the fridge for about 20 minutes before removing it and rolling. Roll the dough between two layers of wax paper for a flakier crust.

 

Take the dough disk and cut it in to quarters. Take one quarter and place it on a piece of wax paper and sprinkle it with flour. Cover it with another piece of wax paper and use a rolling pin to roll the dough in to a circle to form your mini pie crust. Put your rolled crust in to a pie pan and press the edges in firmly to make your pie forms correctly. Place the crusts in the freezer to harden while you now make the crust.

 

How To Make The Filling;

Take a large mixing bowl and beat the eggs with a mixer until they're frothy. Add in the pumpkin, salt, cinnamon, nutmeg, hash/kief, vanilla, cloves, sweetened condensed milk, and ginger. Beat everything until it's well combined. Pour the mixture in to the prepared crusts that you have ready and bake them for about 15 minutes at 350 degrees. Check their centers with a toothpick and if they come away clean, the pies are ready. If not, continue to check them at 5 minute intervals until the toothpick comes out clean. Enjoy!