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Archive for Recipes

Let’s Get “Baked” Brie with Canna-Butter

We bake our Raspberry phyllo brie in a cannabis-infused flakey crust, that’s both delicate and delightful. Our recipe can works with any preserve or nuts of choice so you can adjust it for taste and potency as you like. For today’s recipe, I used raspberry preserves and Brazil nuts, but you can substitute your favorite jelly or nut for endless combinations. We also coat each layer of our phyllo crust with Canna-butter, so you can bake and get baked at the same time! To view our full Canna-Butter recipe, click HERE.

Ingredients

  • 1 wheel Brie Cheese
  • 1/4 cup Preserves (we used raspberry)
  • 1/2 cup fresh raspberries
  • 1/4 cup chopped nuts (we used Brazil nuts)
  • 4 Tbs Canna-Butter, melted over low heat
  • 1 large egg
  • 1 roll phyllo dough, defrosted
  • Red Grapes (for Garnish)
  • Rosemary (for Garnish)
  • Crackers (optional)

Preheat oven to 350.
Top brie wheel with preserves, 1/4 cup nuts, and 1/2 cup fresh raspberries. Set remaining raspberries and nuts aside.

Place one sheet phyllo dough on a clean working service and fold over to cover brie. Using a pastry brush cover with butter. Place another sheet down and flip brie to be top side down on sheet. Fold up and brush with butter.

Continue alternating sides with pastry sheets and butter. I like to cover my sheets with saran wrap and cover that with a wet paper towel, so my sheets don’t dry out while I work.

Don’t worry if things get messy or some of your sheets stick together or break apart, just keep moving along. Once you have used all the sheets, brush brie with beaten egg to add a glaze and bake in an oven-safe dish for 20-25 minutes until golden brown.

Remove from oven, garnish with chopped Rosemary, Rosemary sprigs, Red Grapes and remaining raspberries. Enjoy as-is or atop your favorite gourmet crackers.

Canna-Creamsicles

Our Cannabis Creamsicles are perfect for cooling off in the Seattle sun. One of my favorite things about them is that you have complete control over your dosage. If you are looking for a stronger treat, try adding cannabis honey as well. If you prefer a lighter dose, try using just cannabis honey with regular milk. We start our recipe using our home-made cannabis milk and finish off with four all-natural ingredients. To view our full Canna-Milk recipe, click HERE.

Ingredients

  • 2/3 cup Canna-Milk -Full recipe HERE
  • 1/3 cup Coconut Milk
  • 1 cup Frozen Orange Juice
  • 3 Tablespoons Honey
  • 1 Teaspoon Vanilla

Mix all ingredients in a bowl until incorporated together.

Pour into popsicle molds or ice trays for micro-dosing.

Place in freezer and freeze for at least 5 hours. ENJOY!

Mary-Milk

Mary Milk is just what you need to infuse a variety of dishes without adding extra fat. It’s also the perfect touch to a morning cup of coffee!

Ingredients

  • 1.5 cups Full Fat Milk
  • 4 grams Cannabis Shake

Spread out shake in a baking pan and toast in the oven at 240 degrees for 40 minutes. Remove from oven and allow to cool.

Grind in mortar or using a marijuana grinder.

Place milk in saucepan over medium heat and add marijuana. Heat until simmering stirring occasionally to keep the marijuana from sticking. Cook at a simmer for 45 minutes, stirring periodically to assure nothing sticks to the pan.

Remove from heat and allow to cool. Then strain through a mesh strainer. The end result should be around a cup of Mary-Milk!

Grand-Daddy’s Fried Rice

Our fried rice recipe is simple, easy, and great for BBQ’s. I’ve yet to take it anywhere and not have at least one person ask for the recipe. Today, our rice has even more bang because we used canna-butter. To view instructions on how to make your own canna-butter click HERE.

Ingredients

  • 4 tablespoons Canna-Butter
  • 1 large Onion, diced
  • 1 package Mung Bean Sprouts
  • 1 8oz package Mushrooms
  • 1/4 cup Minced Garlic
  • 8 large eggs
  • Splash of Milk
  • 1 16oz pack Bacon, cooked
  • 1 package Au Jus Seasoning
  • Salt & Pepper to taste

Rice

  • 2 cups Rice
  • 2 1/4 cups Water
  • 1 tsp salt
  • Pressure Cooker

To cook rice, place all ingredients in a pressure cooker and place on a burner over high heat. Heat until pressurized and remove from heat keeping it pressurized for 3 minutes. Begin allowing pressure to release for 10 minutes. Remove lid and stir.

While rice is cooking, melt canna-butter over medium to medium-high heat. Add onions, garlic, and mushrooms. Cook until all begin to soften, breaking up mushrooms as you stir. Add sprouts and cook until all are tender.

Remove all vegetables from pan and set aside, leaving some butter. Mix eggs with a splash of milk and add to the pan. Scramble until light and fluffy. Remove from heat.

Add rice and vegetables back into the pan with eggs and mix thoroughly. Sprinkle in Au-jus, salt, and pepper to taste. Enjoy!

Canna-Banana Bread

Our Canna-Banana Bread comes fully packed with a punch! However, be sure to indulge slowly as this recipe contains 36 servings.

Ingredients for Bread

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup Cannabis Infused Butter (room temp)
  • 1 cup brown sugar
  • 2 large eggs (room temp)
  • 1/3 cup vanilla yogurt
  • 4 extra-ripe bananas
  • 1 tsp vanilla extract
  • 3/4 cup chopped walnuts
  • 1/2 cup chocolate chips

Ingredients for Frosting

  • 4 ounces cream cheese
  • 1/4 cup softened butter
  • 1/4 tsp salt
  • 1 cup confectioners sugar
  • 1/2 tsp vanilla extract

Preheat the oven to 350°F and Grease an 8-inch loaf pan with butter, oil, or nonstick spray and set aside.

Using a mixer fitted with a paddle or whisk attachment, beat the canna-butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition.

Beat in the vanilla yogurt, mashed bananas, and vanilla extract until combined well. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients. Do not overmix. Fold in the nuts and chocolate. Bake 60 minutes (1st 30 minutes uncovered then cover loosely with tin foil for the remaining 30 minutes.

Spoon into prepared dish. Bake 60 minutes (1st 30 minutes uncovered then cover loosely with tin foil for the remaining 30 minutes.

Frosting

Beat cream cheese and butter together until smooth. Gradually add in confectioners sugar then beat in vanilla extract and a pinch of salt.

To be sure the bread is cooked through, stick in a toothpick, and pull it out. If it remains clean, the bread is complete. Allow bread to cool completely before topping with frosting. Enjoy!

Canna-Smores

This recipe is as simple as it is delicious, and perfect for a summer night. We used Dark Chocolate Hazelnut 4.20 Bar Mini’s for an extra special kick!

Ingredients

  • 1 bag 4.20 Bar Mini’s
  • 5 Gram Crackers
  • 10 Marshmallows
  • 1 Campfire
  • Roasting Stick

Split Graham Crackers into four bite-sized pieces. Roast marshmallows one at a time over a campfire. Place one 4.20 mini on one cracker, cover with hot marshmallow, top with additional cracker. Enjoy!

Cannabis Chocolate Covered Strawberries

Cannabis Chocolate covered Strawberries

These cannabis-infused chocolate covered strawberries are as tasty as they are beautiful. The key ingredient is high-quality cannabis infused coconut oil. For a Keto friendly version omit white chocolate and use 3 cups 70%-90% dark chocolate.

Ingredients

  • 1.5 pounds strawberries
  • 1 1/2 cups white chocolate
  • 1 1/2 cups dark chocolate
  • 2 tablespoons cannabis infused coconut oil
  • crushed peanuts

Melt each Chocolate with one tablespoon cannabis infused coconut oil in a double boiler on the stove or in the microwave. I found the microwave to be much faster and less mess with the same results. The double boiler is nice because you can add more to it quickly and it stays warm.

Dip strawberries in one chocolate, place on wax paper atop a cookie sheet and drizzle with the other chocolate alternating as you go. Roll some in peanuts or add sprinkles! Once all are complete place them in the fridge to cool for 15 minutes. Enjoy!

Cooking with Kief

Canna-Butter Recipe

Kief is a great choice when it comes to cooking with cannabis. Though kief, the shiny and unprocessed yet still very cannabinoid concentrated resin glands off of the actual buds, still contains terpenes, it does not impart quite the punch of cannabis flavor to food that extracting a fresh bud will. It is also much more quickly prepared for cooking. To prep any type of cannabis for cooking, it must go through decarboxylation, or decarbing. That’s a long word that means we apply heat for a set amount of time in order to activate the psychoactive cannabinoid, THC. Kief is a 10 minute prep time, it melts readily into fats and requires no straining of plant material.
Before making the kief butter, you must first decarboxylate the kief.

Preheat oven to 300° F.

  1. Place kief in an oven safe container, and cover.
  2. Bake for 7 minutes.
  3. Allow to cool with cover on.

Once decarboxylated, the THC in the kief is active, as in psychoactive, meaning it will now produce the euphoric feeling most commonly described as being “high.” This same procedure can also be used to decarb hash oil, shatter, or wax.

Kief Butter Recipe

Ingredients

• l/2 lb Unsalted Butter
• l gram decarboxylated Kief (from home supply or purchase from legal retailer)

Equipment:

• Small saucepan

l. Place butter into the saucepan and heat over medium heat until thoroughly melted.

2. Add the decarboxylated kief, and stir until dissolved. Do not continue cooking once the kief is dissolved into the butter.

3. Pour kief butter into silicone cupcake liners, and freeze them for fresh storage.

The liners will pop right off, are reusable, and each one is naturally l/4 cup= 4 Tbsps, leaving it incredibly easy to measure for your next recipe. This butter will stay good in the freezer for up to 6 months.

Making edibles at home is all about experimenting, and learning what works best for you. Start with baking for 10 minutes and eating a low dose when you prepare a treat. For a stronger butter, use¼ cup or¼ pound when preparing. For a lighter dose use l cup or l lb. Novice users should wait 90 minutes after consuming the first dose, before considering having some more.

Each time you cook with cannabis, write down what you did in step-by-step format. Include how much you consumed and what the strength or dosage was. Also, keep notes on how you felt each time so that you can adjust dosing to understand your comfort levels.

Ma Po Tofu

  • 1 Package Silken Tofu
  • 1 cup ground beef
  • 2 Tbs canna-butter (our recipe here)
  • 1 1/2 Tbs garlic bl. bean paste
  • 1 tsp red pepper flakes
  • 1/2 tsp peppercorns
  • 2 chili peppers fresh or dried
  • 1/2 tsp Coriander Seeds
  • ½ Tbs hot sesame oil
  • 3 cloves garlic, minced
  • 1″ ginger, minced
  • Pinch of sugar
  • 2 Tbs water
  • 1 Tbs cornstarch
  • White Rice on the side
  • Cilantro and Sesame Seeds for garnish

Cut tofu in small cubes and blanch for one minute in salted water, use a colander to avoid breaking up the cubes. Handle gently, it will be very delicate. A rice paddle is great for scooping up tofu chunks. Stir water and constarch together and put aside.

Toast peppercorns, chili peppers, and pepper flakes in a dry pan until fragrant.

Grind in a mortar and pestle until powdered.

Heat hot sesame oil in the pan and add garlic, ginger, and half of the scallions. Add the beef and cook until browned. Stir in pastes, half of the spice mixture, veggie fat and bring to a simmer for 5 minutes.

Slip in the tofu cubes and stir well to incorporate. Simmer mixture for another 5 minutes, stir in cornstarch mixture and simmer 1-2 more minutes until thickened.

Serve spooned over white rice, garnish with remaining spice powder and scallions and lightly chopped cilantro. Inhale.

I can already hear people worried about the heat/spice levels in my head, but I assure you, with this type of food, adventure is key. This is already adjusted by half! What may initially feel like an assault on your tastebuds becomes a symphony after a few bites to temper the waters. It would really be a tragedy to not experience the wonder and glory that is MaPo Tofu covered in cilantro and scallions or garlic greens.