Cannabis Recipes

[bLEEp]

I have two giant tubs of coconut oil, just for such occasions.  I personally like to eat a spoonful per 8 hours of awake time.  Keeps the doctor away.

[Rocki5pr]

Squares, Bars, and Slices

Pot Brownies

The recipe that seems to have defined what cooking with cannabis really is about.  Our brownie recipe has been perfected after many attempts to create an easy-to-make dessert that will quickly become a favorite.

Serves: 10-12

Prep time: 25 minutes

Cooking time: 35 minutes

Ingredients:

1/8 tsp baking powder
1/8 tsp salt
1 tsp vanilla extract
1/4 cup and 2 tbsp all-purpose flour
1/4 cup cannabutter
1/4 cup unsweetened cocoa powder
3/4 cup white sugar
1 egg

Instructions:

Set oven to 350F to preheat and prepare an 8 inch square pan by greasing it and adding flour.

Take a large saucepan and place over medium heat.  Melt 1/4 cup cannabutter, and remove the saucepan from the stovetop.

Add the eggs, vanilla, and sugar.  Combine with baking powder, salt, flour, and cocoa.  Pour into the greased pan and bake for 30-35 minutes.


Lemon Haze Bars

Serves:: 10-12

Prep time: 15 minutes

Cooking time: 40 minutes

Ingredients:

1/8 tsp baking powder
1 tbsp and 1-1/2 tsp all-purpose flour
2 tbsp and 1-3/4 tsp lemon juice
3 tbsp of white sugar
14 cup and 2 tbsp of softened cannabutter
1 cup of all-purpose flour
1-1/2 eggs
1/2 cup and 1 tbsp white sugar

Instructions:

Preheat oven to 350F

Crust instructions --- Combine the butter, sugar, and flour.  Press it with a fork into an 8 inch square pal.  Stick it into the oven and bake until the crust turns white, approximately 20 minutes.

Blend the 2 tbsp of flour, baking powder, sugar, and lemon juice together until thoroughly combined.  Pour over the pre-baked crust, and put it bak into the oven for 20 more minutes.

Now it's ready for the finishing touches.  Let it cool, top it with powdered sugar, and enjoy.


Fudge Stoney Squares

Serves: 10-12

Prep time: 5 minutes

Cooking time: 20 minutes

Ingredients:

1/4 tsp vanilla extract
1 tbsp and 1-3/4 tsp cocoa
2-1/2 tsp cannabutter
3 tbsp and 1/2 tsp milk
1/3 cup (and 1 tbsp) of white sugar

Instructions:

Prepare an 8 inch square dish by greasing it.

Take a medium sized saucepan and place over medium heat.  Mix the cocoa, milk, and sugar in the saucepan, continually stirring to the point of boiling.  Once boiling, immeditately turn down the heat, only allowing the mixture to simmer.

Leave the mixture with a candy thermometer init to keep an eye on the temperature.  The mixture will be done when it reaches 238 degrees fahrenheit.

If you do not have a thermometer to use, you'll have to rely on the batter drop test.  Take a drop of the mixed batter and add it to some cold water.  If it forms a ball that can be flattened in response to touch then the mixture is done, if it doesn't then more time is needed. 

Once finished, immediately remove the saucepan from heat.

Add the vanilla and the cannabutter and mix thoroughly. 

Take the resulting batter and pour into prepared pan.  Give it some time to cool, and voila, then-twelve squares await!


Canna-Peanut Butter Bars

Serves: 10-12

Prep time: 25 minutes

Cooking time: 15 minutes

Ingredients:

4 tbsp peanut butter
1 cup melted cannabutter
1 cup peanut butter
1-1/2 cups semisweet chocolate chips
2 cups graham cracker crumbs
2 cups confectioner's sugar

Instructions:

Combine the cannabutter, confectioners sugar, graham cracker crumbs, and peanut butter in a medium bowl.  Stir thoroughly, until it is firm enough to be pressed onto the base of a 9x13 baking pan.

Now it's time to melt the chocolate.  There are a few ways to do this, it can be done in the microwave or over the oven.  As it is melting, add the peanut butter to form a chocolate peanut butter mix.  Be sure to keep stirring this until the appropriately smooth texture is achieved.

Pour the mix over the crust and refrigerate.  Once fully cooled (approximately an hour), cut into squares and enjoy.


Raspberry Bars

These take very little time to prepare and are simple to bake.  The tartness of the raspberries and the cannabutter base combine together deliciously.  This recipe can be changed up by using any different fruit flavors.

Serves: 25 bars

Prep time: 15 minutes

Cooking time: 45 minutes

Ingredients:

Crumb topping:

2-1/4 cups plain flour
1 cup sugar
1 cup chopped pecans
1 cup cannabutter
1 egg

Filling:

3/4 cup raspberry preserves, room temperature
1/2 cup fresh or frozen raspberries, thawed

Directions:

Line an 8 inch square baking pan with aluminum foil and extend the foil over the edges.  Grease the foil and set aside.

Place all crumb topping ingredients into a large bowl.  Stir gently (using a whisk or a low setting on an electric mixer) to mix the ingredients.  The result should be coarse and crumbly.

Reserve 2 crumb mixture and set aside.

Take the rest of the mixture and coat the baking pan, pressing down for firmness.  Mash raspberries and raspberry preserves with a fork and spread over it within an inch of the edge so it dow not burn during baking.

Crumble the remaining crumb mixture on top.

Bake until it is golden, approximately 45-50 minutes.

Once it is done, allow it to cool completely before slicing the bars.


Cranberry Coconut Bars

A super easy and simple recipe with a wonderful mix of chewy coconut, macaroon, dried cranberries and brown sugar on a cannabutter shortbread crust.

Serves: 36 bars

Prep time: 20 minutes

Cooking time: 40 minutes

Ingredients:

Crust
1/4 tsp salt
1-1/2 tsp vanilla
3/4 cup sugar
3/4 cup very cold cannabutter
3/4 cup brown sugar, packed firmly into the cup
1-1/2 cups flour (all-purpose works best)
3 eggs beaten

Topping:

2 cups sweetened flaked coconut
1 cup sweetened dried cranberries

Directions:

Set the oven to 350F to allow preheating.  Mix the sugar and flour together in a bowl.

Add the cannabutter with a fork or a pasatry blender.  The result should be a coarse and crumbly mixture.

Take the mix and press along the bottom of a 9x13 inch baking pan.  Bake until the mixture's golden along its edges.

While crust is baking combine all topping ingredients in large bowl and mix well until combined.

Take the topping mix and pour it over the crust, spreading evenly.  Bake entire thing unitl golden all over, approximately 20-25 minutes.

Allow the bars to cool.  Once cooled, slice into bars.


Dark Chocolate Oatmeal Bars

These chewy bars smell absolutely delicious when baking and are just that and very moist.  The whole wheat flour and oats blends beautifully with the cannabutter.

Serves: 30 bars

Prep time: 20 minutes

Cooking time: 45 minutes

Ingredients:

3/4 cup cannabutter, at room temperature
1 cup coarsely chopped roasted almonds
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 cup rolled oats
1-1/2 tsp baking powder
1/2 tsp salt
1-1/4 cups light brown sugar, firmly packed
3 large eggs
1 tbsp pure vanilla extract
6 ounce bittersweet chocolate, chopped

Directions:

Set the stove to 350F to preheat.

Stir the baking powder, salt, rolled oats, and flour (both types) together in a bowl and set aside for later.

Take another bowl and mix cannabutter and brown sugar, the eggs (one at a time), and vanilla.  Ensure that everything gets mixed in, and that the batter is stirred until creamy.

Pour the dry ingredients bowl into the batter, combining carefully and the almonds and chocolate are stirred in. 

Line a 9x12 inch baking dish with aluminum foil and lightly grease foil with butter.

Pour the batter into the pan and cook for 35 minutes.  The top will be golden, but the true test is the center.  Place a toothpick into the center of the pan, and see what comes out.  It should have moist crumbs attached.

Allow the bars to completely cool before lifting to a cutting board and slicing into bars.  Makes approximately 30.

Note: This recipe does have a large amount of cannabutter in them so don't cut the bars too large.


Chocolate Almond Bars

These are the perfect answer for a chocolate craving and the almond butter makes them super moist and super delectable.  If your love the taste of chocolate and peanuts then swap out the almond butter for peanut butter for a just as an amazing treat.

Serves: 24

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients:

1 cup crunchy almond butter
2 cups powdered sugar
1/2 cup cannabutter, softened
1 tbsp cannabutter
1-1/2 cups of graham cracker crumbs
3/4 cup semisweet chocolate chips
1/4 cup slivered almonds

Directions:

Line a 9x113 inch pan with foil and set aside.

In a medium saucepan gently melt the cannabutter stirring occasionally and then stir in the powdered sugar, almond butter, and graham cracker crumbs.

Stir until well combined and then press this mixture into the pan.

In a small saucepan gently heat the 1 tbsp of cannabutter and gradually add in chocolate chips and stir until melted and combined.

Spread over almond mixture in the pan and top with the slivered almonds.

Chill in refrigerator for 60 minutes to allow it to set.

When cutting into bars use a sharp knife that has been dipped into hot water as the chocolate top would have hardened.

Store in an airtight container.


Krispie Squares

Serves: 10-12

Prep time: 5 minutes

Cooking time: 5 minutes

Ingredients:

2 tbsp cannabutter
2 cups mini-marshmallows
2-1/2 cups rice crispy cereal

Instructions:

Take a large saucepan and place over low heat.  Use this saucepan to then melt the cannabutter, stirring int he marshmallows only once the cannabutter is melted.  Stir the resulting mix well for at least two minutes, constantly blending and mixing.

Once thoroughly combined, remove the saucepan from heat and stir in the cereal.  This can then be pressed onto a buttered and wax paper-lined 9x13 pan.  Allow to completely cool.

Once cooled, slice into bars and enjoy!  (Suggested serving size: 2 inch square bars).