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02/01/17
Cannabis in the Kitchen: 10 Amazing Recipes

Cooking with marijuana is a great option for expanding the use of your favorite plant. Baking in particular opens the door to countless recipe choices. One of the main ingredients of baking is butter of course so learning how to make your own cannabutter is key to putting them all together for consumption.  So let’s start here right? Below is a great, easy to follow recipe on how to make your own cannabutter.

*Note: Keep in mind the mildness of potency of your cannabutter depends on the strand of marijuana you use. Some like their cannabutter a little mild so they go that route. This is entirely up to you.

1. Cannabutter


Photo Credit: www.greenrushdaily.com

Step 1
You will need to apply heat to the cannabis first to fully activate the THC. This process is called decarboxylation. Pre-heat your oven to 240 degrees. Place one ounce of marijuana in a single layer on a baking sheet. Bake for 40 minutes, rotating the sheet a couple of times to ensure even heating. The cannabis will become dry and crumbly.

Step 2
In a medium saucepan bring a quart of water to a boil on the stove. Once the water is boiling place 4 sticks of butter in the pan and allow it to melt completely. Once the butter has melted you can add the marijuana. After adding marijuana, turn the heat down to very low. Let is simmer on very low for around three hours. You can tell it’s done when the top of the mix turns from really watery to glossy and thick.

Step 3
While the cannabutter is cooking set up a bowl to hold the finished product. A heatproof bowl is recommended. Place a double layer of cheesecloth over the top, and secure it with a rubber band, string or tape. Strain the marijuana butter over the bowl, carefully trying not to spill. When the saucepan is empty, undo the twine, pick up the cheesecloth from all four sides to form a pouch and squeeze out all of the remaining butter.

Step 4
Allow the cannabutter to cool for about an hour before placing it  in the fridge. In the fridge, the butter will rise to the top layer and become solid leaving a bottom layer of remaining water remnant. Once the cannabutter has solidified, run a knife all around the edges of the bowl and lift the butter out. Place upside down on your cutting board and scrape off any of the remaining cooking water remnant. All done! Congratulations and enjoy!

Now that you are able to make your own cannabutter, it is time to put some of that, and your newly found kitchen skills to use. Here are some great, tasty recipes for you to try.

2. Baked Marijuana French Toast


 Photo Credit: http://goodandbaked.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 baking dish.  Cut the baguette crosswise at an angle into 8 slices. Each should be about ¾ inch thick.  Using a small bowl, cream the  pair of butters together until thoroughly combined. 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.

3. Smokin’ Mac ’n Cheese (4-6 servings)


 Photo Credit: http://cdn.mtlblog.com/

Ingredients:

  • ½ pound elbow macaroni or shells
  • 1 tablespoon canola oil
  • 1 teaspoon salt

For cheese sauce

  • 5 tablespoons cannabutter
  • ½ cup all-purpose flour
  • 2½ to 3 cups milk, warm
  • 4 ounces smoked mozzarella, grated (1 cup)
  • 8 ounces medium cheddar, grated (2 cups)
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • 1 cup breadcrumbs
  • 1 tablespoon canola oil, (using canna-oil is optional)
  • 2 ounces sharp cheddar, grated (1/2 cup)

Directions:

Heat oven to 375 degrees.

  1. Fill a large pot with water, oil and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.
  2. In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for two minutes or until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins.
  3. In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.

 

4. Garlic Herb Mashed Potatoes


 Photo Credit: http://culinarycannabis.org/

Ingredients:

  • 3-4 large Russet Potatoes, Washed, Peeled, and Cubed
  • 4 large Garlic Heads
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Basil
  • 1 tablespoon Cracked Black Pepper
  • 1 tablespoon Kosher Salt
  • 1/4 pint Heavy Cream
  • 4-6 ounces Ricotta Cheese
  • 4 tablespoons Sweet Butter
  • 4 tablespoons Cannabutter

Directions:

  1. Cut the top 1/2 inch off the garlic heads. Add olive oil to the cut heads and sprinkle with basil. Roast in 420-degree oven for 30-50 minutes. The garlic is done when tender to a fork.
  2. Boil the cubed potatoes in salted water until fork tender, drain, and mash lightly. Add butters to potatoes and continue to mash. Add pepper, salt, cream, and cheese and mash until smooth. Squeeze garlic into the mix and whip until smooth.

NOTES: You can crumble bacon into your mashed potatoes for an extra crunch; or for a home-style taste, leave the skin on the potatoes.

5. Chewy Granola Bars (24 servings)

Ingredients:

  • Coconut oil spray
  • 4-5 cups quick-cook oatmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • ⅔ cup cannabutter, melted
  • ⅔ cup honey
  • ⅓ cup brown sugar, packed
  • 2-cup mix of chocolate chips, walnuts, pecans, raisins and coconut flakes — (substitute for your favorite flavors if you like)

Directions:

Heat oven to 325 degrees.

Spray a 9×13-inch pan with coconut oil.

  1. In a large mixing bowl combine all ingredients. Mix well.
  2. Spread the mixture into the prepared pan and press by hand. Make thickness as even as possible.
  3. Bake for 30-35 minutes or until golden brown on top. Allow to cool for at least 30 minutes before cutting.
  4. Cut into even pieces. Enjoy!

 

6. Small-batch peanut butter cookies (12-15 cookies)

Ingredients:

  • 1 cup peanut butter
  • 4 tablespoons canna-butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup flour
  • 1 egg
  • pinch of salt

Directions:

  1. Heat oven to 340 degrees.
  2. Combine all of the ingredients in a large bowl. Stir until smooth.
  3. Divide the dough into 15 balls and gently press them down on a baking sheet covered with parchment.
  4. Bake until set and until the edges have the slightest bit of color, about 8-10 minutes. Allow to cool for 15 minutes. Cookies will get firm during the cooling process.

 

7. Cinnamon Rolls (12-15 servings)


 Photo Credit: http://culinarycannabis.org/

Ingredients:

Dough:

  • 1/4 -ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup Cannabutter
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour

Filling:

  • 1/2 cup melted Cannabutter, plus more for pan
  • 3/4 cup sugar, plus more for pan
  • 2 tablespoons ground cinnamon
  • 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

  • 4 tablespoons Cannabutter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water

Directions:

Pre-heat oven to 350 degrees F.

  1. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted Cannabutter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
  2. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted Cannabutter all over dough. The more Cannabutter you use the greater the effect. Mix sugar and cinnamon and sprinkle over Cannabuttered dough. Sprinkle with walnuts, pecans, or raisins if desired. I prefer raisins and a little bit of choped walnuts. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
  3. Coat the bottom of baking pan with Cannabutter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
  4. Mix Cannabutter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

 

8. Triple Chocolate Brownies (Makes 24 servings)

Ingredients:

  • 4 ounces chocolate squares, unsweetened
  • ¾ cup butter- ½ cup cannabutter and ¼ cup unsalted butter
  • 2 cups white sugar
  • ¼ cup unsweetened cocoa
  • 3 eggs
  • 2 teaspoons vanilla
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ⅔ cup hazelnuts, chopped
  • ⅔ cup white chocolate, chopped
  • 2 cups sweetened whipped cream
  • 1 cup raspberries
  • 1 cup blueberries

Directions:

  1. Pre-heat oven to 350
  2. In a microwave safe bowl, melt the chocolate and butters.
  3. Stir in the sugar. Add the eggs and the extracts and combine well. Stir in the flour and salt. Spread the thick batter as evenly as possible in a greased and parchment covered 9 x 13 inch pan.
  4. Top with the nuts and white chocolate.
  5. Bake until set, about 25-30 minutes. Serve topped with the fruit and whipped cream.

 

9. Raspberry-Pear Grilled Cheese Sandwich (2 servings)


 Photo Credit: http://www.weedist.com/

Ingredients:

  • 4 slices of hearty bread (grainy, wheat varieties work well)
  • 3-4 tablespoons raspberry jam/preserves
  • 1 ripe pear (thinly sliced)
  • 4 slices muenster cheese
  • 2 tablespoons cannabutter (room-temperature)
  • a pinch of salt for each sandwich

Directions:

  1. Preheat a large skillet on the stove-top to medium/medium-high heat.
  2. Thinly slice the pear and set it to the side.
  3. Take one slice of the bread and spread on the cannabutter.
  4. Smear the other side of the slice of bread with anywhere from 1-2 tablespoons of the organic raspberry jam.
  5. Place the bread onto the skillet with the cannabutter side down.
  6. Place the thin slices of pear down onto the raspberry jam that’s currently exposed. Place 2 slices of muenster cheese over top of the slices of pear. Reduce the stove’s heat to low and then cover your skillet with a lid, allowing steam to build up and melt the cheese some more. As the cheese is melting, grab the second slice of bread and smear one side of it with another ½ tablespoon of cannabis-infused butter.
  7. Remove the lid from the skillet, and place the second slice of bread on top of your sandwich, so that the side with the cannabis-infused butter is facing up. Flip the grilled cheese to cook the other side.

10. Killer Cornbread

Ingredients:

  • 1 box Jiffy corn muffin mix
  • 1 can creamed corn
  • 1 can regular corn, remove water – strain from can
  • 2 eggs – slightly beaten
  • 1/2 c. sour cream
  • 1 stick  cannabutter

Directions:

Preheat oven to 350 degrees

  1. Melt butter on stovetop or in double-boiler on low/simmer.
  2. Add all corn ingredients to melted butter & stir. Add sour cream & stir. Add Jiffy Mix & stir.
  3. Pour into 8×8 baking dish and bake uncovered for 40-45 minutes.