Cannabis Double Chocolate Chip Coconut Cookies

Posted on March 20, 2019 by StonerDays

20 Mar

Learn How To Make Cannabis Double Chocolate Chip Coconut Cookies!

Ingredients (Yield 18 cookies)

5 oz Canna Coconut Oil ( Room Temperature )
One Cup Sugar Substitute, ( Splenda )
1 Egg
One tsp. Vanilla Extract
1 cup Flour
One Tbsp. Coco powder
1 tsp. Baking soda
1 tsp. Salt
1/4 Cup Shredded Coconut
1 cup Sugar Free Chocolate Chips ( Hershey’s sugar free chocolate chips )

Directions

Pre heat oven to 375
Cream together Canna Coconut Oil and Sugar, about 7 minutes ( a paddle attachment works best )
Add the Vanilla and let it incorporate into the Canna oil.
Now add the Egg slowly , let the white drop in and incorporate then the yolk.
Mix together Flour, Coco Powder, Salt ,Baking Soda in a separate bowl then add to creamed oil.
Mix for an additional few minutes till it is all Incorporated.
Add the Shredded Coconut and Chocolate Chips, mix for about 1 minute.

Portion control is important here.

I use a number 20 scoop then cut each in half ( #20 scoop is 20 scoops to equal 1 quart )
Place on parchment paper or a Stonerdays silicone dab mat. for 12 to 14 minutes .

Side Notes

I used Canna Coconut Oil, However Canna Butter can be used just as well.
It is important to know how much THc is in your Oil or Butter.
Simply divide the number of cookies by the amount of THC in your oil or butter.
In this recipe I use 1400 mg THc Oil and made 18 cookies.
1400 / 18 = 77.7 mg each.

Stoner Cookbook; Hemp Brownies

Posted on January 28, 2018January 29, 2018 by missbotwin

28 Jan

Stoner Cookbook; Hemp Brownies

When people think of brownies, they don’t usually think of them being too healthy. However, that thought is about to change thanks to the addition of hemp seeds in to the traditional brownie recipe. With the recent explosion of hemp knowledge and support, more and more people are beginning to incorporate hemp in to their diets, more specifically the seeds. The seeds of the hemp plant are the most helpful part, containing an excellent source of vegan protein, dietary fiber and all essential amino acids, plus the added benefit of antioxidants, vitamins, and minerals.

Not only are hemp hearts an extremely nutritious part of a diet but they are also gluten free and are considered a raw food, plus they never contain allergens. The hearts aren’t nuts either, leaving them to be enjoyed by basically everyone. They can be eaten raw like peanuts or added to snacks like cereal, yogurt, or fruit salad. Taste-wise, they resemble sunflower seeds so if you enjoy those, you’ll definitely love the taste of hemp hearts. And if you don’t, simply juice them and drink them as a shot. It may taste bad but the health benefits are worth you taking a shot of something that doesn’t taste very good!

The recipe for these hemp brownies is extremely easy, not to mention no bake! With only six ingredients to gather up, even the stoniest stoner can pull these off and make them taste amazing! You can store these treats in the fridge or the freezer if you like them chilly. This recipe makes about 9 servings so be ready to indulge in these delicious snacks that also happen to be good for you!

Gather 1 1/4 ounces of raw,
shelled hemp seeds,
1/4 cup of raw unsalted walnuts,
1/4 raw cacao powder,
1/8 teaspoon of fine sea salt,
12 pitted dates, coarsely chopped,
1/2 a teaspoon of vanilla extract.

Set aside two tablespoons of hemp seeds in a small owl. Take the remaining hemp seeds, cacao powder, salt, and walnuts it to a small food processor and pulse for 10 seconds until the mixture is finely ground. Take half of the dates and the vanilla extract and add them in. Puree everything for about 15 seconds and then move it to a mixing bowl. Form 15 to 18 small meatball sized balls and roll them in the remaining hemp seeds to give the a nice covering. Set the balls in a container and let them sit in the fridge for about two hours. You can enjoy them then or wait and store them in the fridge like stated above! Enjoy!

Stoner Cookbook; Hemp Brownies

StonerDays Cookbook Persimmon Bread

Posted on July 17, 2017August 2, 2017 by kushbeats

17 Jul

StonerDays Cookbook Persimmon Bread

StonerDays Cookbook Persimmon Bread is not like your Grandma’s . This is a stoners little twist on Grandmother’s Persimmon Bread Recipe. Not only does this bread taste delicious and make you feel good it also calls for fresh persimmons, which are a super sweet fruit full of vitamins, minerals, and anti-oxidants. It stays good for about a week and is a bread that does well freezing for later too. Enjoy!

Prep Time: 20 min

Cook Time: 55-65 min

Total Time: 1 hour 20 min

Servings: 10-12 / 2 Loaves

Ingredients

¾ cup cannabis butter
2 cups all-purpose flour
1 ½ tsp baking soda
½ teaspoon salt
1 tsp real vanilla
1 cup sugar
2 large room temp eggs
1 cup persimmon pulp (about 4-5 peeled & pureed persimmons)
½ tsp nutmeg
1 ½ tsp cinnamon
¼ tsp all-spice
1 cup toasted nuts (such as walnuts, pecans) *optional
½ cup raisins (or any dried fruit) *optional

Directions

Preheat oven to 350*. Grease 2 loaf pans with butter or cooking spray and set aside. In a large bowl mix sugar and cannabis butter using an electric hand mixer. Mix well & add the eggs, vanilla, and persimmon pulp and continue until all ingredients are mixed together really good. In a separate bowl sift your flour, baking soda, salt, spices, nuts, and raisins. When the nuts and raisins are evenly coated in the flour mixture slowly add a little at a time now using a wooden spoon to stir into your cannabis persimmon mixture until all ingredients are combined well.

Now pour your bread mixture evenly into your 2 greased loaf pans and bake in preheated oven at 350* for 55 minutes. A toothpick can be used to check if your bread is done. When toothpick comes out clean your bread is done. If it doesn’t it will need another 5-10 minutes depending on your oven. If your bread is done remove loaves and let cool on a wire rack. This bread does great for freezing and tastes just as fresh once defrosted.

Stoner Cookbook; Cinnamon Cannabis Oatmeal Cookies

Posted on May 4, 2017May 2, 2017 by missbotwin

04 May

Stoner Cookbook; Cinnamon Cannabis Oatmeal Cookies

That’s right. Cinnamon cannabis oatmeal cookies. Oatmeal isn’t the most popular flavor of cookies but cinnamon roll is something that most people agree is amazing. On a scale of 1 to 10, this recipe comes in at about a 3 for difficulty, meaning that pretty much anyone is capable of accomplishing the task of making these. They’ll also get you pretty stoned, an added bonus. These will do well at a party or a gift for a friend and they’re the perfect recipe to begin your cannabis culinary adventure. Whatever you choose to do with them, you’ll love the way they taste!

What You’ll Need;
3/4 white sugar
1 tsp baking soda
1 cup of firmly packed brown sugar
2 cups all purpose flour
10 packets cinnamon roll instant oatmeal
1 cup softened cannabutter
1/4 cup of water
2 eggs

Preheat your over to 350 degrees F. While it heats up, mix the butter and the sugars together until they’re a very creamy, smooth consistency. Grab the two eggs and beat them in to the mix. After that, add in the baking soda and the flour, while still stirring consistently. Slowly pour the 1/4 cup of water in, along with all of the oatmeal packets. Continue to stir the mix until everything combines well. The mixture should be similar to cookie dough. Take bits of the mixture and roll them in to balls and place them on to a greased up cookie sheet. Place them in the preheated over for around 13-15 minutes until they are a golden brown color. Once they’ve hit that point, remove them from the oven and place them on to a plate to allow them to fully cool off. Now they’re ready to eat! Enjoy!

Stoner Cookbook; Cinnamon Cannabis Oatmeal Cookies

Stoner Cookbook; Cannabis Lemonade

Posted on May 3, 2017May 2, 2017 by missbotwin

03 May

Stoner Cookbook; Cannabis Lemonade

While summer is over and most people are trying to drink the warmest drinks that they can get their hands on. However, there are some that like to drink lemonade no matter what time of the year it is, warm or cold! This recipe is a great one for cannabis lemonade, using Everclear. Most of the alcohol should be burned off in the extracting process and you can extend the time slightly to make sure that you’ve burned off all of the alcohol.

What You’ll Need;
Glass of water
Raw sugar to taste
Everclear (Enough to cover the cannabis)
Cereal bowl of cannabis (Ground in a coffee grinder)
1 lemon

Take a small pot and add in your cannabis and Everclear. Keep the heat on medium low, at a simmer but never at a boil. This heat will burn off a lot of the alcohol, hopefully allowing you to drink this lemonade without getting hammered. The alcohol is in the recipe in order to extract the THC from the cannabis. After you have brought the cannabis and alcohol up to the right temp, add in half of the glass of water. The mixture should cook until about half of it is evaporated. Then, strain the mixture through cheese cloth to remove any leftover cannabis sediment. Be sure to squeeze the cheesecloth out to make sure that you get all of the trapped liquid. Then, you can add in the rest of the water, freshly squeezed lemon juice, and sugar as you see fit. Store this drink in the fridge! Enjoy!

Stoner Cookbook; Cannabis Lemonade

Super Baked Cannabis Buffalo Wings

Posted on January 1, 2017June 12, 2017 by kushbeats

01 Jan

Super Baked Cannabis Buffalo Wings

Super Baked Cannabis Buffalo Wings are on point for every stoner. A great addition for any party! The prep time is really only 15 minutes. Cannabis Buffalo Wings do have to be refrigerated for at least one hour so the flour coating gets firm before baking them. We like to prep them the night before and refrigerate them over night. If you like your wings really spicy you can always add more cayenne pepper to the dry mixture and/or use a spicier hot sauce. Enjoy!

Prep Time: 1 hour 45 min

Cook Time: 60 min

Ready In: 2 hours 45 min

Ingredients

20 chicken wings
½ cup melted cannabis butter
hot pepper sauce ½ cup (we like to use Franks Red Hot)
salt ½ teaspoon
garlic powder ½ teaspoon
cayenne pepper ½ teaspoon
onion powder ¼ teaspoon
paprika ¼ teaspoon
¾ cup all-purpose flour
Dash of black pepper

Directions

Squeeze and pat dry your thawed wings until you have them as dry as you can get them. Combine all of your dry ingredients (salt, garlic powder, cayenne pepper, onion powder, paprika, pepper, and flour) into a gallon sized sealable plastic bag. Once you have all the dry ingredients mixed in your plastic sealable bag add your wings, seal the bags, and toss until the wings are evenly coated with your flour mixture. Now place your coated wings on a cookie sheet, cover with plastic wrap or aluminum foil and refrigerate for a minimum of one hour. This step can be done the night before which is awesome!

Once your wings have been chilling in the fridge and you’re ready to bake them preheat your oven to *425 degrees. Lightly grease a cookie sheet with olive oil or cooking spray and set aside. Melt a ½ cup of cannabis butter on low heat. Once your cannabis butter is melted turn heat off and whisk in ½ cup of hot sauce. Separate your hot sauce and cannabis butter mixture equally into 2 separate small bowls and set aside.

Place your wings onto greased cookie sheet and bake in preheated oven for 25 minutes on one side. Flip them and bake for another 18-25 minutes. When wings are done remove from oven. Dredge wings in one of the sauce mixture in bowl and place on a new ungreased cookie sheet. Place wings in the still hot oven on broil for 5 minutes. Flip wings and broil for another 2-5 minutes. Remove wings and toss in the remaining cannabis hot wing sauce and serve immediately with your favorite dipping sauce.

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Gingerbread Cannabis Cupcakes with Cream Cheese Molasses Icing

Posted on December 23, 2016January 10, 2017 by missbotwin

23 Dec

Gingerbread Cannabis Cupcakes with Cream Cheese Molasses Icing

Oh the holidays are here again! If you’re celebrating this Christmas stoner style, you’re sure to be looking for some goodies to grace your dinner table on Christmas Day. And if you’re not celebrating Christmas, well… These Gingerbread Cannabis Cupcakes are delicious and you don’t really need a reason to make them. If you like gingerbread and you like cannabis, there’s like a 95% chance that you will absolutely love these cupcakes. No holidays required (although it is that time of year).

What You’ll Need (For the Gingerbread Cannabis Cupcakes):
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon cloves (ground)1 tablespoon dried ground ginger
1/4 teaspoon ground nutmeg
3/4 cup brown sugar
1/3 cup molasses
1 3/4 cup all purpose flour
1 1/2 teaspoon cinnamon (ground)
3/4 teaspoon baking soda
3/4 cup milk
2 large eggs
4 grams kief, hash, or hash oil
1/4 cup melted butter

What You’ll Need (For the Icing);
1/8 cup molasses
1 teaspoon vanilla extract
8 ounces room temp cream chese
1/4 cup butter at room temp
2 tablespoons coarse raw sugar
4 1/2 cups confectioner’s sugar

How To Make Gingerbread Cannabis Cupcakes with Cream Cheese Molasses Icing

Start off by preheating your oven to 350 degrees and line sixteen muffin tins with cupcake liners. Using a small bowl, combine the baking powder, flour, salt, ginger, cinnamon, baking powder, cloves, keif or hash, and nutmeg. Stir until it’s well combined and the mixture is smooth. Beat together the melted butter, brown sugar, molasses, milk, and eggs until they are well blended in a separate bowl. Combine all of the ingredients until the batter is smooth and fill each of the lined muffin cup 3/4 of the way full with the mixture. Put the cupcakes in the preheated oven and let them cook for 15-18 minutes. Be sure to test them with a toothpick to make sure that they are cooked all the way through. Let the cupcakes cool before frosting them to be sure the frosting isn’t too runny.

To make the icing (which you can totally throw together while your cupcakes are cooking), all you have to do is beat the cream cheese with the butter with an electric mixer. Beat in the molasses and the vanilla extract and then proceed to beat in the powdered sugar. Continue to mix until the frosting is smooth and then use the back of the spoon to spread the icing on top of the cupcakes, after they cool of course. Then you can sprinkle the coarse raw sugar over the top of the icing and bam! Your cupcakes are ready!

Stoner Cookbook; Cannabis Peanut Butter Fudge

Posted on December 12, 2016December 5, 2016 by missbotwin

12 Dec

Stoner Cookbook; Cannabis Peanut Butter Fudge

Hey dirtsurfr! I got a couple for you…how about some peanut butter fudge?

Line bottom and sides of an 8×8 pan with foil or wax or parchment and spray with no-stick (or grease with your cannabutter

1 cup smooth peanut butter
1 cup *unsalted cannabutter ( I use unsalted for everything- I control the sodium)
1/4 tsp salt
1tsp vanilla
1 lb powdered sugar

Place peanut butter, canna butter and salt in a large microwaveable bowl and melt in microwave until completely melted, about 2 minutes if using reg peanut butter. If using natural, it will liquify faster. Stir in the vanilla and powdered sugar ( I use a mixer and whip it up for a couple minutes making it lighter). Spread the fudge into the prepared pan, smoothing the top with an offset spatula or spoon. Cover and place in the fridge until cool.
To serve, cut into 1 in pieces. Can be stored in the refrigerator for up to one week.

Stoner Cookbook; Cannabis Christmas Peanut Butter Fudge

Medicated Chocolate Truffles; Stoner Cookbook

Posted on December 5, 2016December 5, 2016 by missbotwin

05 Dec

Medicated Chocolate Truffles; Stoner Cookbook

Christmas is less than a week away and you’ve got to get your cooking in order before the guests start to arrive! As I always say, dessert is the most important part of the holiday season… Or you can just give these little treats away as gifts, as there are plenty of people who would love a tray of truffles for Christmas! No matter what you’re doing with these medicated treats, you’ll be sure to fall in love!

What You’ll Need;

1/4 cup pot butter
8-ounce package of cream cheese
3 tablespoons instant coffee
6 cups semi-sweet chocolate chips
2 teaspoons water
1/8 ounce of weed
Microwave safe bowl

Take four cups of the chocolate chips and mix in the weed, then melt it in the microwave. Only keep the mix in the microwave until melted. Avoid letting the mix bubble. Once the chocolate has melted, remove the bowl from the microwave and add in the water, coffee, and cream cheese. Mix together well. Chill the mixture in the fridge for about an hour until it is firm enough to roll in to small balls, measuring about an inch. Place these on a sheet of wax paper and place in the freezer for an hour.

In the microwave, melt the last two cups of chocolate chips and butter. When the mixture is smooth, drop a few of the frozen balls in at a time and stir vigorously. Quickly remove the balls and place on a wax paper lined cookie sheet. Let them cool and harden, then wrap them or eat them as desired. You can buy fancy wrappings for these and use them as stocking stuffers or you can eat them yourself or even serve them at parties! Enjoy!

Medicated Chocolate Truffles; Stoner Cookbook

Canna Turkey

Posted on November 2, 2016November 3, 2016 by kushmaster

02 Nov

Canna Turkey; Stoner Cookbook

Thanksgiving is almost here! So here is a great danksgiving turkey recipe.

Ingredients:

1 medium-sized (12- to 15-pound) turkey
1/2 cup marijuana butter
¼ cup chicken broth
1 tablespoon lemon juice
1 teaspoon poultry seasoning
1 teaspoon sweet basil
1 teaspoon thyme leaves
1/2 teaspoon sage

Directions:

Melt the cannabis butter in a small saucepan over low heat and blend in remaining ingredients. Stuff the turkey and/or season it with salt and pepper, if desired. Make a small incision in the skin of the turkey. Force a finger through the slit and break the contact between the skin and the meat. Using a meat injector, squirt half the butter mixture under the skin. Cook the turkey according to your favorite method, basting it with the remaining butter mixture every half hour until it’s done. We cooked it on a Traeger grill and it was juicier and more moist than any turkey I have ever had before.

Stoner Cookbook; Cannabis Caramels

Posted on October 21, 2016October 25, 2016 by missbotwin

21 Oct

Stoner Cookbook; Cannabis Caramel

Depending on the kind of stoner you are, you have a favorite kind of candy. While some smokers enjoy the overpoweringly sweet taste of lollipop, others prefer the smooth taste of chocolate and caramel.

Luckily for the stoners who like chocolate and caramel, Stonerdays has found a recipe that you’re going love. Medicated cannabis caramel snacks are a great way to stay high all day and they taste incredible!

What You’ll Need
Dash of salt
1 Cup Cannabis Butter
1 tsp Vanilla
2 1/4 Cups Brown Sugar
1 Cup Light Corn Syrup
14oz Unsweetened Condensed Milk

Stir together the brown sugar, salt, and melted cannabis butter. Mix together well, at which point you should add in the corn syrup. Continue to stir the mix while slowly adding in the milk. Be sure that all ingredients are getting blended together well. Put this mixture in a pot and place on the stove over medium heat. Let this cook for 10-15 minutes, stirring occasionally. The ingredients should have taken on a firm texture, almost like pizza dough. Take the pan off of the stove and add in the vanilla that you have ready. After adding the vanilla, pour the entire mix in to a pan (Be sure to spray it with cooking spray first so nothing gets helplessly stuck). Let the pan cool off and you’re ready to cut your candies in to whatever shape you want. You can wrap them and give them to friends as special little medicated surprises as well!

There are other things that you can add in to this recipe, depending on how you like your caramel. It’s possible to coat the candies with salt or even add dried fruit in to the mixture when making in order to add some extra flavor to your treats. Halloween is coming faster than most people realize so if you’re having a party, these treats are going to be a hit!

Stoner Cookbook; Cannabis Caramels

Medicated Mayo

Posted on July 11, 2016July 11, 2016 by missbotwin

11 Jul

Medicated Mayo | Stoner Cookbook

I can’t say that I’m a huge fan of mayo but working in the food business has shown me that it’s probably the single most popular condiment out there. People put mayo with everything. They’ll put it on subs, dip their fries in it, put it in the calzones and on their pizza. It’s insane how much people like mayo. So here’s this recipe for mayo that will taste awesome and it will also give you a little buzz. The recipe is really easy but just know that you will need cannabis oil so have some of the on hand before you start.

What You’ll Need;

1 tsp fresh lemon juice
1/2 teaspoon Dijon mustard
3 egg yolks
1 teaspoon white vinegar
Pinch of salt
Cannabis Oil

All you have to do to get your medicated mayo is whisk together the egg yolks, the salt, vinegar, lemon juice, and mustard together. Make sure it’s mixed up well. Slowly add in the cannabis oil while still whisking the mixture. Do this carefully or risk making a huge mess. Once the oil is completely added in, continue to whisk the mixture until is begins to thicken. If it gets too thick, you can add a few drops of water to get the right consistency. Put the mayo in an airtight container and let it chill in the refrigerator for about two hours.

And here’s a secret, for those of you that live on the west coast, I know how much you appreciate thousand island dressing and you can make your own using this medicated mayo by adding in equal parts of ketchup and relish. You may have to mess around with how much of each you add but once you get the consistency right, you will end up with an amazing medicated condiment that you can pretty much put on anything. You’re welcome!

Medicated Mayo | Stoner Cookbook

Banana Bud Bread

Posted on June 8, 2016June 7, 2016 by kushmaster

08 Jun

Banana Bud Bread | Stoner Cookbook

For the best tasting banana bread, use bananas that have the “bruised” spots all over them, be sure to freeze the banana’s you don’t use. You can also substitute with Cannashortening instead of adding straight cannabis.

Here’s What You’ll Need:

1/2 cup Shortening
2 Eggs
1 teaspoon Lemon Juice
3 teaspoons Baking Powder
1 cup Sugar
1 cup Mashed Bananas
2 cups Sifted Flour
1/2 cup Cannabis, Powdered
1/2 teaspoon Salt
1 cup Nuts, Chopped

Here’s What You Have To Do:

Mix the shortening, sugar, and eggs together. Separately mix bananas with lemon juice and add to first mixture. Sift flour, salt, and baking powder together, and then mix all the ingredients together. Bake for 1 hour and 15 minutes at 375 degrees.

Banana Bud Bread | Stoner Cookbook

Garlic Herb Mashed Potatoes

Posted on June 7, 2016June 7, 2016 by kushmaster

07 Jun

Garlic “Herb” Mashed Potatoes | Stoner Cookbook

Here is a great side dish for any meal and a great way to impress your stoned crowd. Try serving this with baked fish or chicken

What You’ll Need:

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

Here’s What You Have To Do
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. 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.

Add On’s

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

Garlic Herb Mashed Potatoes | Stoner Cookbook

Wake And Bake Sandwiches

Posted on May 31, 2016May 31, 2016 by missbotwin

31 May

Wake And Bake Sandwiches | Stoner Cookbook

The wake and bake is the most important part of the stoner morning. Without a proper wake and bake, the poor pothead can’t go about their day. So in case you don’t have time to smoke and eat, it’s highly recommended that you eat. But just in case you want to get high while you eat, you can make these super easy wake and bake sandwiches that will fill your stomach and get you perfectly medicated.

What You’ll Need:

2 eggs
2 slices of bread
1 gram bud ground in a coffee grinder
2 slices of cheese
2 pieces of bacon
Canna-Butter

Toss the bread in the toaster and when it’s done, butter it generously with the cannabutter. Grab a pan and put the stovetop on high heat. Cook the bacon and the scrambled eggs. You can cook them in separate pans if you want to, although it will all be together eventually on your awesome sandwich.

Next, assemble the sandwich. Sprinkle the ground bud in between the layers. Stick the whole sandwich in the toaster oven on broil until the cheese is melting. Remove it, let it cool off a bit, and enjoy! You should feel the effects of your dank sandwich about an hour after you eat it. Enjoy your breakfast!

Wake And Bake Sandwiches | Stoner Cookbook

Grilled Peach Cannabis Salad

Posted on May 19, 2016May 18, 2016 by missbotwin

19 May

Grilled Peach Cannabis Salad | Stoner Cookbook

With summer fast approaching, people are beginning to get prepared for backyard barbecues and trying to look killer in a bathing suit. So while we do understand that candies and confections make great edibles, not everyone wants to mow down on brownies right before beach season. But what if you want to be healthy and get stoned at the same time? Easy enough with this simple recipe for grilled peach cannabis salad. This dish will be perfect for a get together with friends or something to make and store for lunches throughout the week. The recipe comes from Roxanne Dennant at Fruit Slabs, a vegan fruit-leather that’s made for healthy people on the go. The salad, while spicy, remains sweet with the taste of summer.

This recipe calls for Fruit Slabs but if you don’t have access to these treats, you can substitute them for a cannabis infused olive oil to give your salad it’s heavy THC dose. Even better if you can get the Fruit Slabs as well as the infused olive oil to give the salad an amazing kick!

What You’ll Need:

Salad;
1/2 cup organic blackberries
1 tablespoon organic cannabis coconut oil
4 cups organic mixed greens
1 OG Mango Fruit Slab
1 large organic peach
1/2 teaspoon organic cinnamon

Balsamic Vinaigrette;
2 tablespoons organic balsamic vinegar
1/4 cup cannabis-infused olive or avocado oil
Dash of brown sugar (optional)

Heat up your grill on low/medium heat and cut your peach in half. Coat the fruit with the cannabis coconut oil that you have and sprinkle cinnamon over the halves. Put a piece of tinfoil on the grill and once it is warm enough, place the peaches on for about five minutes. They should be warm but not too hot. If they get too hot, they will turn to mush so be careful to keep an eye on them. While the peaches are grilling, you can quickly gather the ingredients for the balsamic vinaigrette. Put all of the greens in a large bowl and top it with the blackberries.

Once the peaches are off of the grill, let them sit for three minutes to cool down and then cut the halves in to smaller pieces and place them on top of the salad. If you have access to the OG Mango Fruit Slab, you can put the pieces on top at this point. If you have opted to use cannabis olive oil, drizzle some over the top of the salad, toss, and serve!

Grilled Peach Cannabis Salad | Stoner Cookbook

Flatbread Pot Pizza

Posted on May 18, 2016 by missbotwin

18 May

Flatbread Pot Pizza | Stoner Cookbook

While some of us take pizza for granted, there are some patients that have sensitive stomachs and cannot ingest this delicious meal. Thankfully, there is a gluten free option out there. Seeing as how patients suffering from Celiac disease and cancer shouldn’t ingest gluten or sugar, it is shocking to see how many sweet edibles are found in dispensaries. This recipe is aimed for people who like to eat healthier pizza and patients. It’s easy to make, even from scratch, but be sure to have a bottle of cannabis infused olive oil handy to medicate the pizza to your liking!

What You’ll Need:

Crust;
1/2 tsp baking powder
1 cup tapioca flour
1 1/4 cup warm water, divided
1 cup brown rice flour
1 tsp salt
1 Tbsp THC infused olive oil
3/4 tsp xanthan gum
1 Tbsp yeast
1 cup white rice flour

Toppings;
1/2 teaspoon kosher salt
1 ounce finely grated Parmigiano-Reggiano cheese
4 tablespoons (56 g) unsalted cannabutter, melted
8 ounces part-skim mozzarella cheese, grated
4 cloves garlic, peeled and minced

Start by preheating the oven to 350F. Then, combine the yeast and 3/4 cup of warm water. Let this sit for about five minutes to activate the yeast. While this sits, in a separate bowl, combine the salt, gluten free flour blend, and the baking powder. Whisk together until well combined. In the dry mixture, make a small well and add the yeast mixture, the olive oil, and an additional 1/2 cup of warm water before stirring well with a wooden spoon. Using more olive oil, coat a baking sheet and place the dough in the center. Working from the middle, press the dough outwards in to a circle. You want it to be around 1/4 of an inch thick. Place the dough in the over for about 25 minutes or until it begins to lightly brown.

As the dough cooks, gather all of the ingredients that you plan to use as the toppings. Press together the minced garlic and the kosher salt to form a thick paste. Add the garlic paste to the melted butter and mix to combine everything. Once the dough is done, remove it from the oven and brush it’s entire surface with the garlic butter mixture. Be sure to coat the dough all the way to the edges. Sprinkle the pizza evenly with the cheeses, in whichever order you choose, and add other toppings if you would like. Bake the pizza until the crust is browned and the cheese is melted. This will take about ten minutes but may vary depending on ovens. Allow to cool before slicing! Serve with sauce for dipping! Enjoy!

Flatbread Pot Pizza | Stoner Cookbook

Rosin Chip Canna-Coconut Brownies

Posted on May 3, 2016May 3, 2016 by missbotwin

03 May

Rosin Chip Canna-Coconut Brownies | Stoner Cookbook

What You’ll Need;

10-20 grams of rosin chips (use according to potency preference)
1 1/3 cups coconut oil
Coffee grinder
Cheesecloth
2 boxes brownie mix (and the ingredients on the box but sub out the oil for coconut oil that you will be making)

Start off by grinding up the rosin chips in the coffee grinder until they are a fine powder in the coffee grinder. Set them aside and take a measuring cup and scoop the coconut oil in to it. Put the measuring cup with the coconut oil in the microwave and heat it slowly until the oil is a liquid. Measure out your required amount (I believe you will need 1 1/3 cups total for the two boxes) and pour it in to a pot. Add in the rosin chips and let the mixture simmer for about half an hour to forty five minutes, stirring occasionally. Make sure to keep the heat low. If the mixture is bubbling a lot, it’s too hot. After the time is up on the canna-coconut oil, you need to strain the mixture through cheesecloth to extract the plant matter. Over a bowl, strain the oil in the cheesecloth (be sure that you squeeze the cloth to make sure that you get all of the oil) and mix up the brownie batter following the instructions on the box. Finish cooking them according to the brownie instructions. Once they are done cooking in the oven, you will have some extremely potent and incredibly delicious coconut-canna-brownies made with recycled rosin chips! Enjoy!

Rosin Chip Canna-Coconut Brownies | Stoner Cookbook

Marijuana Butter Recipe

Posted on May 3, 2016May 3, 2016 by Stonerdave

03 May

Marijuana Butter Recipe

Here’s a “fancy” recipe on how to make cannabutter, enjoy.

What you will need:

1 bag of shake (roughly 1/2 pound – 1 pound)
Large cooking/stock pot (mine is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts
It’s always best to use the best leaf you can find. The more potent the shake, the more potent the butter.

Directions:

Step 1: Put your 5 pounds of butter/margarine into the stock pot.
Step 2: Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)
Step 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.
Step 4: Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)
Step 5: Stir with a wooden spoon occasionally.
Step 6: Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you’ll need to be able to handle it with gloves, the hotter it is, the easier it is to squeeze the butter out of the leaf.)
Step 7: Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (I usually double up each bit of cheese cloth.)
Step 8: Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6″) to the top of the container. Then take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix. Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and that’s the part you want to ensure gets totally squeezed out of the mixture and into your containers.
Step 9: Put the lids on your filled containers and place them on a level surface in your freezer.
Step 10: After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter block. You should be left with a smooth, round slab of light green butter.
Step 11: I store my butter in empty margarine containers in the fridge. If you’ve got lots, you can put the butter back in the freezer and take it out as needed. Or you can share it with your friends.
You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.

Tell us what you think of this recipe. Go to the comments and tell us if you enjoyed this recipe or not.

We want to know what your thinking.

Article from: cookeatshare.com

Marijuana Butter Recipe

Stoner Cookbook; Mashed Grapefruit Sweet Potatoes

Posted on May 2, 2016May 2, 2016 by missbotwin

02 May

Stoner Cookbook; Mashed Grapefruit Sweet Potatoes

Cooking is a huge part of the holidays for most people. The main course is definitely important but what would that be without those delicious added bonus foods? Side dishes are always very important for the holiday meals. Everyone knows that mashed potatoes are probably the best part of any holiday. Take, for example, these mashed grapefruit sweet potatoes that also happen to be medicated. They taste good and get you high. With a very simple recipe (on a scale of 1 to 10, we give it about a 3), these sweet potatoes will be a hit at at any table this holiday season.

What You’ll Need;
1/2 cup Grapefruit Juice (fresh works best!)
3 tablespoons dark rum, divided
1/2 cup bud-butter, divided (4 ounces)
2 cups Grapefruit Sections, cut into chunks
12 small sweet potatoes (7-1/2 pounds)
1/2 cup brown sugar
Salt and pepper, to taste

Place the sweet potatoes in a preheated oven at 400 degrees F until they are soft. Peel the potatoes and then mash them with 3 ounces of bud butter and 1 tablespoon of rum. Place this mixture aside for now and melt the remaining ounce of bud butter with a sauté pan. Add in the sugar and stir the mix until the sugar melts fully and it begins to bubble slowly. Toss in the grapefruit and sauté this all together until the liquid is reduced by about half. Grab your fresh grapefruit juice and add that in as well as the last 2 tablespoons of rum. Cook this all together for about a minute. Add this new mix in with the sweet potatoes and mix together well. Season with salt and pepper to taste if you would like and boom! These mashed grapefruit sweet potatoes are hot and ready to serve! Enjoy!

Stoner Cookbook; Mashed Grapefruit Sweet Potatoes

How To Make Cannabis Popsicles By Stoner Days

Posted on March 9, 2016March 11, 2016 by missbotwin

09 Mar

How To Make Cannabis Popsicles Presented By StonerDays

What better stoner treat to make in the summer for when the heat really hits? Popsicles are always a hit, it doesn’t matter what age you and your friends are or what time of year it is for that matter. If you whip these babies out at a backyard gathering in the summer, you’re sure to be a huge hit. Plus, since they’re medicated, people will be able to enjoy your party that much more. And if you don’t feel like sharing, you don’t have to and you can eat this tray of six popsicles all to yourself.

Step 1. Take a Bong Load

What You’ll Need (makes six);

Popsicle molds
1 1/2 cups fresh raspberries
Blender
1/8 cup distilled water
1/2 cup lemon juice
1 cup cannabis almond milk
2 tbsp sugar
1/4 cup cannabis honey
1/4 cup plain yogurt
1 tbsp lime juice
Six popsicle sticks

How To Make Cannabis Popsicles Presented By Stoner Days

Start off by pureeing the raspberries along with 1/8 a cup of the water and the lemon juice. About halfway through the puree, add in 1/8 cup of the cannabis honey. Blend everything together until it is smooth. Pour the raspberry mixture through the sieve in to a clean bowl. You can discard the seeds (or eat them… I chose to eat them). Fill each of the popsicle molds about 1/3 of the way full with the raspberry mix. Freeze them for an hour.

While you wait, mix together the cannabis almond milk, sugar, and the yogurt. Stir together well in a clean bowl. Once the raspberry mix is frozen and the yogurt mix is smooth, remove the raspberry pieces from the freezer and fill them with another 1/3 of the yogurt mix. Place them back in the freezer for another hour.

When about an hour has passed, you can puree the blueberries, along with the lime juice and 1/8 of a cup of water. Once the mixture is about halfway done pureeing, you can add in the rest of the cannabis honey just like you did with the raspberry mix. Continue to blend everything together until it is smooth. Pour the mix through the clean sieve in to a clean bowl. Again, you can choose to eat or discard the seeds. Take the molds out of the freeze for the last time and (before pouring the blueberry mix in), put a popsicle stick in each mold. Then, fill them until they are less than 1/2 an inch from the top. Stick them back in the freezer for a solid two hours. Once they’ve completely frozen, remove them and quickly run them under warm water to loosen the sides. Serve to yourself or your friends. Enjoy your lovely medicated, homemade popsicles!

Cannabis-Infused Espresso Gelato

Posted on February 25, 2016May 3, 2016 by Stonerdave

25 Feb

Cannabis-Infused Espresso Gelato

By Elysia McMahan

Medical marijuana has been proven to be a very effective medicine used by patients around the world to treat and alleviate symptoms of a variety of serious conditions in which traditional interventions have failed. Cannabis is often used for treating nausea and vomiting in cancer patients who do not respond to standard treatment.

There are a variety of ways medical marijuana patients can ingest pot. Some smoke it, take it in pill form, or choose to eat it in things such as smoothies, cookies and even ice-cream. While there’s no shortage of manufacturers creating medical marijuana edibles, sometimes the best medicated delights come out of your own kitchen.

Most people think of “stoner food” as fatty, greasy concoctions, but this gelato recipe is not only infused with real coffee beans, in addition to hash or kief, it is decadent.

This Cannabis-Infused Espresso Gelato recipe, from Cheri Sicard is infused with real coffee beans. Sicard, who is a chef, author and cannabis activist, recommends serving this delicious dessert with Cannabis Infused Hot Fudge Dessert Sauce if you desire a stronger dosage.

A recommended dose for the average person is be 20 milligrams; but if you’re a first-time edibles consumer, it’s smart to start out with a low dose and work your way on up. Be sure to wait at least two hours for the THC to work through your digestive system before attempting to eat any more cannabis-infused foods.

Please do keep in mind that we are not advocating breaking the law. Marijuana laws and penalties vary substantially from state to state, and sometimes even by county and city. We strongly advise you read, stay up to date, and follow the cannabis laws in your area.

Ingredients

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, divided
1/4 cup coarsely ground espresso roast coffee beans
2 grams* kief or finely ground hash**
2 large egg yolks at room temperature
1/8 teaspoon salt
1 teaspoon vanilla extract

How to Make It

In a small saucepan, combine milk, cream, 1/4 cup of the sugar, and the ground espresso beans. Stir together or low heat until very warm but not boiling. Turn off heat and allow mixture to steep for 15 minutes or more.
Pour mixture through a medium strainer to remove coffee grounds and return to pan. Stir kief or ground hash into coffee infused mixture over medium-low heat until incorporated and dissolved – do not boil. Remove from heat and set aside.
Place egg yolks, remaining 1/4 cup sugar, and salt in a small bowl and whisk until egg yolks are thick and pale yellow. Whisking vigorously to prevent the eggs from scrambling, whisk in about 1/2 cup of the warm milk mixture. Continue whisking in milk mixture, about 1/2 cup at a time until it is all incorporated.. Return to heat and cook over medium low stirring constantly, until it starts to thicken. Do not boil, mixture should only reach about 185 degrees F (if you have a thermometer, if not heat until very hot). Remove from heat, place in a bowl, cover and chill in the refrigerator until very cold, at least 6 hours.
Stir vanilla extract into chilled mixture and pour into the freezer container of an ice cream maker and follow manufacturer’s instructions for making ice cream.

Makes 1 Quart/8 Servings Serving Size: 1/2 Cup

Article from: firsttoknow.com

Cannabis-Infused Espresso Gelato

Cooking with Aunt Sandy

Posted on May 13, 2015December 5, 2016 by Stonerdave

13 May

Cooking with Aunt Sandy

Grassy-flavored pot brownies are a thing of the past, now that 10x Cannabutter has come into play. Sandy Moriarty is the Author of the newly published cook book, “Aunt Sandy’s Medical Marijuana Cookbook”, which puts a whole new spin on cooking with cannabis.

Moriarty’s book visually demonstrates the “secret” process for creating her magical 10x Cannabutter, which replaces the bitter “grass flavor” with a tasty, nutty butter flavor. The smokin’ hot cook book includes 49 easy-to-prepare, delicious dishes that range from her signature dessert, “Blue Sky Lemon Bars”, to her “Dizzy Bird Turkey with Stuffing” – a perfect dish for festive holiday dinners.

But what’s most intriguing about this soon-to-be-trend-setting book is the potential impact it may have on the legalization of medical marijuana, giving a homier perspective to the controversial topic. Could this magical herb become a welcomed addition to the standard spice rack?

If you have a chance to try out “Aunt Sandy’s Medical Marijuana Cookbook”, make sure to follow the recipes closely. You wouldn’t want your peanut butter blunt cake (*cough* sorry… I mean bunt cake) to come out half baked. We’ve included a copy of Sandy Moriarty’s recipe for 10x Cannabutter recipe below. Enjoy…

What you’ll need:
– 1 lb. Grade AA butter
– 4 oz. green leaf cannabis trimmings
– Water
– 1 large stockpot

Instructions:
1. Place all the ingredients into the pot and fill with water. Place on the stove and bring to a boil; the boiling temperature should be 212-degrees.

2. Boil the mixture for 3 to 4 hours. At this point, the trichomes will melt off the leaf material and cling to the lipids in the butter. Cook this mixture until the liquid is evaporated. The cooked down cannabis leaves should resemble spinach, while the butter is a beautiful amber color with a nutty-taste. There should be no excess liquid.

4. Now, separate the mixture by pouring it through a strainer over another pot. The “spinach” mixture should collect in the strainer while the amber liquid drains into the pot. Press the green leaves until all the moisture has been drained. Next, put the leaf mixture into cheesecloth and wring it out over the pot of liquid.

5. Refrigerate the amber liquid overnight. The butter will rise to the top and become firm again. Scoop the butter from the top, and voila! Your Cannabutter is ready to use in any of your favorite recipes as a butter or oil substitute. Keep the remaining amber liquid to cook with, as it will contain residual THC. Use it in sauces or to boil noodles – the sky’s the limit.

Article from: foodiegossip.blogspot.com

Cooking with Aunt Sandy

Gingerbread Stoner Cookies

Posted on November 1, 2014October 30, 2014 by kushmaster

01 Nov

Gingerbread Stoner Cookies; Stoner Cookbook

Whip up these holiday treats and be sure to decorate with red frosted eyes!

Estimated Time: 45 minutes

Serves: Makes 16 5″ Gingerbread Stoner Dudes

Ingredients:
3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted cannabis butter (room temperature)
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg
1/2 cup molasses

Instructions:
1. In a large bowl, sift together flour, baking soda, and spices.
2. Using an electric mixer cream the butter and add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture. Divide dough into three equal portions and wrap each plastic. Chill for at least 1 hour or overnight. Before rolling, let sit at room temperature for 5-10 minutes.
3. Heat oven to 350°.
4. Place a portion of dough on a piece of lightly floured parchment paper. Roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into little gingerbread men.
5. Move to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Let sit a few minutes and then move cookies to a wire rack to cool completely.

Gingerbread Stoner Cookies; Stoner Cookbook

Cannabis Apple Pie

Posted on October 30, 2014October 28, 2014 by kushmaster

30 Oct

Cannabis Apple Pie; Stoner Cookbook

Time Required: 2 Hours

Apple Pie is an American classic and with this recipe you will add a little Mary to the holidays. Enjoy! Yields 6 to 8 Slices

What You Need:

9-inch pie dish
2 sheets of refrigerated pie crusts
6 Cups apples, cored, peeled, and sliced (Granny Smith, Golden Delicious, and/or HoneyCrisp)
1 tablespoon fresh lemon juice
⅓ cup brown sugar
½ cup granulated sugar
⅛ cup flour
1 teaspoon cinnamon, ground
½ teaspoon salt
⅛ teaspoon nutmeg, ground
1½ cups Canna Butter, cubed

Steps:

Press one pie crust sheet firmly into the bottom of the pie dish and up the sides of the pan.
Trim the edge of the dough with kitchen scissors; leave 1 inch of dough to hang over the edge of pan. Set aside.
Combine the apples and lemon juice in a large bowl; Mix well.
Add brown sugar, granulated sugar, flour, cinnamon, salt and nutmeg. Mix well, making sure to coat all the apples.
Transfer the filling mix to the dough-lined pan.
Disperse cubed CannaButter on top of the apple filling evenly.
Place the second pie sheet over the filled pie. Trim edges appropriately, leaving 1 inch of dough hanging.
Fold the edge of the top layer of dough under the edge of the bottom layer of dough. Pinch dough sheets together to seal.
Cut a “x” across the top center of the dough to allow steam to escape.
Put the uncooked pie in the refrigerator to firm the dough. (about 20 minutes)
Preheat oven to 375 degrees.
Remove pie from refrigerator and bake the pie in the preheated oven for 1 hour, or until the crust is golden brown and the filling is bubbling.
Transfer pie to a wire rack and let cool to completely set for at least 1 hour before serving.

Serve With Whipped Canna-Cream or Cannabis Ice Cream for a heightened experience!

Cannabis Apple Pie; Stoner Cookbook

Canna Butter

Posted on October 29, 2014June 2, 2016 by kushmaster

29 Oct

Canna Butter; Stoner Cookbook

Though preparing marijuana butter can take an entire afternoon, you can store it for future projects. Even lazy stoners might want to take a stab at whipping up a batch of the THC-laden butter—it lasts a long time and can be used anywhere you’d use regular old butter. The possibilities are endless!

What you’ll need:

1 gallon water
1 pound butter
1 ounce or more of marijuana shake
1 large cooking pot
1 large bowl

Put the water, marijuana, and butter into a large pot and bring to a boil. Reduce heat and let simmer up to five hours. Turn heat off and run the mixture through a fine metal strainer or cheesecloth into a bowl. Squeeze cheesecloth to remove whatever butter you can from the marijuana. Discard the weed when you’re done. Put the bowl of hot water and butter in the fridge or freezer. When the butter hardens, dump out the water, microwave the butter a bit, and then transfer to a Tupperware container. The butter will keep for several weeks.

Canna Butter; Stoner Cookbook

Cannabis Pumpkin Pie

Posted on October 17, 2014 by kushmaster

17 Oct

Cannabis Pumpkin Pie; Stoner Cookbook

That time of the year is here! Pumpkin Pie is one of my favorites and if you are anything like us your going to love this recipe. Your kitchen time will be about an hour and you should be able to serve 6-8 but that all depends on how you cut your pie.

Ingredients

¼ cup cannabutter
2 eggs, beaten
¼ cup sweetened condensed milk
1 teaspoon molasses
1 teaspoon nutmeg
1 teaspoon vanilla extract
¼ cup light brown sugar
1 (16-ounce) canned pumpkin
1 (9-inch) unbaked piecrust

Directions

Preheat oven to 350°F.
In a small saucepan, melt the cannabutter over low heat.
In a large bowl, combine the milk, eggs, molasses, cinnamon, nutmeg, vanilla, brown sugar, and pumpkin – mix well. Add the cannabutter to the mixture and stir to combine. Pour the mixture into the piecrust and bake the pie for 50 minutes. The pie is ready when the filling has settled. Enjoy!

Cannabis Pumpkin Pie; Stoner Cookbook

CannaCakes

Posted on September 25, 2014September 25, 2014 by kushmaster

25 Sep

CannaCakes; Pancakes

Who doesn’t love Pancakes? This is a great way to start your morning. You’ll need 20 mins for prep time and about 20 mins for cooking time so in all this shouldn’t take you more then an hour to make. Here’s what you’ll need.

Ingredients for CannaCakes:

1 egg
1 1/4 cups milk
2 tablespoons of canna-butter
1 1/4 cups flour
2 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoon salt

Directions:

Beat egg, milk and oil or butter in a large bowl.
Mix dry ingredients, then add to egg mixture and beat until smooth.
Pour 1/3 cup of batter onto heated, greased frying pan for each pancake.
When bubbles appear on top of pancakes, it should be ready to flip.

You can add chocolate chips, nuts, fruits, berries or anything you like to this batter prior to cooking.

ENJOY!

CannaCakes; Pancakes

Lean Green Antioxidant Flush

Posted on September 19, 2014September 19, 2014 by kushmaster

19 Sep

Lean Green Antioxidant Flush; Stoner Cookbook

Okay stoner family lets be real, we all know our health pretty much determines our life span. With that in mind here is a healthy way to start any day. This recipe will serve 2 and only takes about 5 minutes to make. Let’s get started. Enjoy!

Ingredients

1/2 bunch of organic Kale
1 oz fresh organic Turmeric
2 oz raw organic sweet potato
1 tsp of cannabis oil or 4g trim
1/2 tsp organic black pepper
1 cup organic apple cider or juice
2 tsp lime juice
Fruit of your choice

Directions

Place ingredients in a blender and purée. Drink immediately and enjoy.

Lean Green Antioxidant Flush; Stoner Cookbook

Triple Baked Cannabis Potatoes

Posted on September 12, 2014September 11, 2014 by kushmaster

12 Sep

Triple Baked Cannabis Potatoes; Stoner Cookbook

Who doesn’t like twice baked potatoes? Well it only gets better Eat Your Cannabis have put together a great way for you to prepare your party treats. These bad boys are great for any occasion and the taste is amazing. Let us know what you think. Enjoy!

Ingredients

4 large potatoes
4 tablespoons light brown sugar
1/4 cup sour cream
1/4 cup CannaButter
salt and pepper to taste
bacon bits (optional)
scallions (optional)
cheese (optional)

Directions

Preheat oven to 375 degrees.
Place potatoes on a baking sheet and bake until tender (about an hour).
Remove from oven and allow the potatoes to cool.
Cut off the top of each potato, lengthwise.
Scoop out the insides while making sure the skin still holds its shape.
Mix the scooped potato flesh, sour cream, CannaButter, salt and pepper together. Mix until very smooth.
Stuff the potato mixture back into the potato skins.
Bake in oven for 10 minutes or until tops begin to brown.
Add toppings as desired. Eat and enjoy!

For more great stoner cooking recipes please check out our Stoner Cookbook blog. Thanks & Enjoy!

Triple Baked Cannabis Potatoes; Stoner Cookbook

Jalapeño Pot Poppers

Posted on August 29, 2014August 28, 2014 by kushmaster

29 Aug

Jalapeño Pot Poppers; Stoner Cookbook

An easy snack for you and your friends. With football season starting this is a great way to start any kick off.

Ingredients

large skillet
10 jalapeno peppers, seeded and halved
1 cup CannaCream Cheese, softened at room temperature
1 cup shredded cheese
¼ cup bacon bits (optional)
¼ teaspoon paprika
salt and pepper, to taste
½ cup milk
½ cup flour
½ cup seasoned bread crumbs
oil for frying

Directions

Mix together the CannaCream Cheese, bacon bits, paprika, salt and pepper.
Fill the prepped jalapeno halves with the cheese mixture.
Set the milk, flour and bread crumbs in 3 separate bowls.
Dip the stuffed jalapenos into the milk then into the flour, making sure to coat well. Set aside. Repeat with all peppers.
Let the milk and flour coated jalepenos sit for about 5 minutes.
Dip the jalapenos in milk for a second time, but this time follow with breadcrumbs. Repeat until all jalepenos are breaded.
Allow peppers to dry for about 10 minutes before frying. Make sure all peppers are coated in the breadcrumbs; repeat the coating steps above if necessary.
Heat oil in skillet over medium-high heat.
Fry the jalapenos for 2 minutes on each side, or until golden brown.
Allow peppers to drain on a paper towel before serving.

Serve them hot and enjoy! Be sure to check out more awesome stoner recipes!

Jalapeño Pot Poppers; Stoner Cookbook

Cannabis Trail Mix

Posted on June 13, 2014June 9, 2014 by kushmaster

13 Jun

Cannabis Trail Mix; Stoner Cookbook

With summer basically here, people are spending a lot of time outside. Which is definitely a good thing, as most of us have been seriously deprived of Vitamin D for the past few months. So hiking, kayaking, running, or whatever other outdoor activities people enjoy are at the top of everyone’s list of things to do… But it’s also important to stay healthy and stoned, right? The following recipe will teach any stoner how to make a delicious trail mix blend that will keep you full, medicated, and healthy this summer while you’re out enjoying yourself!

What You’ll Need:

2 tablespoons Worcestershire sauce
1 cup of Wheat Chex cereal
1 cup of Rice Chex cereal
1 cup Canna Butter
1 teaspoon salt
1 cup of Corn Chex cereal
1 tablespoon garlic powder
1 cup small pretzels
1 cup crushed cannabis buds

Start off by preheating your oven to 350 degrees and combining both the Chex cereal and the pretzels in a large mixing bowl and stir them together. Then, in a medium saucepan begin to melt the cannabutter and when it’s melted, stir in the garlic powder, salt, and Worcestershire sauce. While that simmers (as always, never boil the cannabutter or you’ll lose the THC), spread the cereal and pretzels mix on a cookie sheet and pour half of the butter mix over them using a spatula and spoon. Toss the remaining butter mixture well while you bake the trail mix on the cookie sheet for five minutes. When the five minutes is up, repeat the previous step, pouring the butter over the cookie sheet. Let the mix cool and then sprinkle some crushed cannabis over the top and toss it together. Once you do that, your trail mix is ready to be packaged up and enjoyed!

Cannabis Trail Mix; Stoner Cookbook

Cannabis Crusted Salmon

Posted on June 11, 2014June 10, 2014 by kushmaster

11 Jun

Cannabis Crusted Salmon; Stoner Cookbook

What could be better then enjoying your summer nights with this dish? For those of you who love fish dishes in the summer, this recipe will be for you! This amazing dish is easy to prepare and will give you an amazing medicated salmon that your friends will absolutely adore. The following recipe will make four servings so if you plan on making it for more or less, be sure to adjust the ingredients accordingly.

What You’ll Need:

1 cup cannabis Trail Mix (crushed to a fine consistency)
1 cup all-purpose flour
3 tablespoon grated parmesan cheese
1/4 teaspoon pepper
1/4 cup Canna Butter
1/2 teaspoon crushed cannabis buds
1 teaspoon salt
4 salmon steaks (around 1/2lb each)

As always, be sure to preheat your oven, this time to 400 degrees. Take a large mixing bowl and combine salt, pepper, medicated trail mix, flour, cannabis, can cheese. Mix everything together well. Be sure to clean your salmon pieces well and then coat them in the flour mixture and set them aside on a piece of tinfoil or wax paper. Using a 9×13 baking pan, melt the cannabutter in the oven that you’ve already preheated. Once the butter is melted, place the salmon steaks on the pan and baste the side facing up with some of the butter in the pan. Bake them like this, uncovered for about 15 minutes. Turn them over and turn the heat in the oven down to 350 and bake them for another 15 minutes or until they’re tender. Serve them while they’re hot, possibly with a side of cannabis seasoned veggies!

Source: www.thcfinder.com

Cannabis Crusted Salmon; Stoner Cookbook

Cannabis Key Lime Ice Cream

Posted on June 2, 2014May 30, 2014 by missbotwin

Canna Key Lime Ice Cream Stoner Cookbook-1

02 Jun

Cannabis Key Lime Ice Cream; Stoner Cookbook

Summer calls for awesome snacks! Ice cream especially is something that stoners love to munch on. It cures both the munchies and cotton mouth, placing it at the top of the stoner food pyramid. The following recipe will give you about a quart of delicious (and of course, medicated) key lime pie. You’ll be sure to love this amazing creation and your friends will be incredibly impressed by how good and baked this ice cream will get them!

What You’ll Need:

2 cups CannaMilk
1½ quart ice cream freezer container
fine strainer
large saucepan
1 tablespoon corn starch
1 cup half-and-half
⅓ cup key lime juice
large bowl
2 egg yolks
½ cup vanilla wafers, crushed
½ cup sugar
pinch of salt

Put the half-and-half, cannamilk, cornstarch, salt, and sugar in to a large saucepan and whisk everything together thoroughly. Cook the mixture over medium heat while constantly stirring until it starts to thicken, about ten minutes. Remove the pan from the heat and set it aside. In a seperate container, whisk together the eggs and gradually add in a cup of the cannacream from the saucepan. Place the hot cannacream and to yolk mixture in to the saucepan and continue to whisk it constantly.

Pour the mixture through the fine strainer, in to a large bowl and discard any solids that are left behind in the strainer. Place this bowl in the fridge and leave it uncovered for an hour, stirring it occasionally. Then, place plastic wrap over the top of the mixture and let it chill for another 12 to 24 hours. After that amount of time has passed, pour the cold mixture in to a 1 1/2 quart ice cream freezer container. Stick it in the freezer for three hours and then stir in the vanilla wafers and the lime juice. Put the container back in the freezer for another six hours or until the mixture has become firm. Let the ice cream stand for five minutes before serving it. Enjoy!

Cannabis BBQ Sauce

Posted on June 1, 2014May 30, 2014 by missbotwin

01 Jun

Cannabis BBQ Sauce; Stoner Cookbook

Even though Memorial Day has passed in the States, the barbecues aren’t quite over yet! The 4th of July has yet to happen and there are plenty of weekends left with beautiful weather! Looking to spice up your usually normal barbecue with some cannabis fun? This recipe will teach you how to infuse your BBQ sauce with cannabis, not only giving you a great sauce but also an awesome way to medicate this summer.

What You’ll Need:

2 tablespoons apple cider vinegar
3 tablespoons green onion, chopped
1 tablespoons fresh garlic, minced
1 tablespoons honey
⅓ ounce of cannabis, finely ground
1 tablespoons soy sauce
1 lime, juiced
pinch of cayenne pepper
crock pot
2 tablespoons Worcestershire sauce
½ tablespoons chili powder
½ cup apricot nectar
2 tablespoons dark brown sugar
¼ cup water
⅓ cup vegetable oil
pinch of ground ginger
¾ tomato paste

Take the cannabis, lime juice, water, green onion, and the oil and place it in the crock pot. Cook the materials on low for about two hours. Once two hours has gone by, place the apple cider vinegar, soy sauce, tomato paste, chili powder, garlic, Worcestershire sauce, honey, ground ginger, cayenne pepper, and the apricot nectar in to the crockpot with the previously cooked mixture. Mix everything together well and cook on low for another hour at least. Be sure to stir the mixture occasionally. Once the sauce is done cooking, store it in an airtight container in the fridge. The recipe will yield about two cups of sauce and is definitely perfect for your backyard barbecues! Enjoy!

Cannabis BBQ Sauce; Stoner Cookbook

Medicated Ranch Dressing

Posted on May 29, 2014May 30, 2014 by missbotwin

29 May

Medicated Ranch Dressing; Stoner Cookbook

Summer is almost upon us. What’s a better snack in the warmer times of the year then fresh vegetables dipped in ranch dressing? Of course, veggies aren’t as awesome as junk food but since most stoners these days are pretty health conscious, I figure that a few of you could definitely use this recipe yourselves! The dressing can also be used on salads, sandwiches, or any other cool summer snack. It only takes a few hours to make so even the most stoned stoner can prepare and enjoy this medicated ranch dressing.

What You’ll Need:

2 tablespoons fresh chives, diced
½ cup sour cream
½ tablespoon white vinegar
½ tablespoon Worcestershire sauce
1 cup CannaMayo
¼ cup fresh parsley, chopped
1 tablespoon fresh oregano, chopped
¼ cup buttermilk
1 tablespoon fresh dill, chopped
2 cloves garlic, diced
Salt and pepper to taste, if you’d like

Take all of your fresh ingredients and place them in to a medium sized mixing bowl. Mix everything together for about ten minutes, making sure that everything is well blended. It should have the consistency of normal dressing, creamy and smooth. However, if you like your dressing to be slightly more or less creamy, you can adjust the recipe as you see fit. Don’t forget to add in the salt and pepper also. Once the dressing tastes right, place the bowl in the fridge for at least two hours before you serve it. Enjoy your medicated dressing!

Medicated Ranch Dressing; Stoner Cookbook

Cannabis Taffy

Posted on April 29, 2014 by missbotwin

29 Apr

Cannabis Taffy; Stoner Cookbook

Taffy is one of the best candies that one could hope to have, especially in the summer. For some reason, it just reminds me of the beach and of barbecues and genuine good times. So I figured that with the approaching summer months, making some taffy might be a good idea! And, as always, you know that anything made in my kitchen absolutely has to be medicated! This recipe is super easy and simple so pretty much anyone can get it done!

What You’ll Need;

1 bag of white chocolate chips
3 packets of Kool-Aid (Your choice of flavor!)
1/2 cup Karo syrup
Coconut hash oil (Cannabutter can be substituted here but the strength of the candies will be effected… It’s highly recommended that you use coconut hash oil)

Set up a double boiler (take a large mason jar and a large saucepan and fill the pan about half way with water). Take your coconut oil and chips and add them to the mason jar, letting the chips slowly melt. It’s important to do this slowly so that you won’t lose any THC from the oil or butter that you’re using. Once the chips are melted, add in your Karo syrup. Be sure that everything is mixed (once the chips have melted fully, you can move the mixture to a bowl but you have to be quick because the liquid solidifies quickly once the heat source is removed) and then pour the mixture in to a saran-wrap lined 8×8 pan. Be sure that the saran-wrap covers the sides of the pan that you’re using so that the candy doesn’t stick. The wrap should overhang far enough that you can now wrap the top of the saran-wrap over the candy, fully covering it. Let the candy sit out overnight.

The following day, the candy should have hardened in to a taffy like substance, not too hard but not too soft. If the mixture hasn’t gained the correct consistency, continue to let it sit out until it does. Once the mix has the taffy consistency that we all love, you can cut it in to pieces and wrap them individually in wax or cellophane. Give them out as treats or hoard them all for yourself! Either way, enjoy your awesome taffy candy!

Cannabis Taffy; Stoner Cookbook

How to make Nacho Cheese with Marijuana

Posted on April 28, 2014April 23, 2014 by StonerDays

28 Apr

How to make Nacho Cheese with Marijuana:

If you were looking for the perfect game-day snack to serve to all your pals, then search no more! This nacho cheese is creamy cheesy bliss and when the high kicks in while the game’s on it won’t matter if your team wins or not, either way you’ll be happy dipping crunchy chips into this dip again and again. Both canna-butter and canna olive oil can be used in this dip so be prepared for some pretty potent bites.

1 bag of salted chips
2 Cups of cheddar cheese (sliced or grated)
2 Cup of milk
4 Tablespoons of flour or canna-flour
4 Tablespoons of canna-butter
1 Teaspoon of salt
Optional spice
1 Jalapeno chili
1 Tomato

Grab a saucepan and melt down the canna-butter on low heat. Once it’s melted pour in the canna-flour slowly while lightly stirring it with a wire whisk until it’s good and mixed in. Now add the milk while simultaneously stiring until it thickens.

Now add the chedder cheese and salt whille still mixing everything together until the cheese is fully melted and everything is combined. If you choose to use the Optional Spice , cut the maters and jalapeno chili into small squares and stir into cheese. Pour into a dish of your choice, grab the chips, and find the best spot on the couch because you’re in the zone.

Nice, you just learned How to make Nacho Cheese with Marijuana!

Liked this article? Check out our stoner dictionary! For Stoners. By Stoners.

Green Eggs And Ham; Stoner Cookbook

Posted on March 17, 2014April 15, 2014 by missbotwin

17 Mar

Green Eggs And Ham; Stoner Cookbook

In the spirit of St Patrick’s Day, making everything that we eat/use/interact with green is kind of part of the holiday. What better way to wake up on a holiday like this then with a medicated breakfast of green eggs and ham? The following recipe will not only give you weed infused eggs and ham but they’re actually green as well, making them the perfect breakfast for a festive stoner.

What You’ll Need:

Butter (Cannabutter is recommended)
1/4 pound cubed ham
Half a dozen eggs
Weed
2-3 drops blue food coloring

Begin by placing the cannabutter (or regular butter) and the ham in a larger frying pan. Take the eggs that you have ready and crack them in to a mixing bowl, making sure to whisk them together well, so that all of the yolks are broken. Grind up your marijuana very fine (it’s a good idea to use a coffee grinder and to be sure that your weed is incredibly dry) and add it in to your eggs. This is also where you add in your food coloring, making the eggs green in two different ways.

By the time you finish mixing together your marijuana/egg/food coloring mix, the ham that’s been cooking should be done. Remember to keep an eye on it while mixing up the eggs as well, to make sure that it doesn’t burn. When the ham has finished cooking to your liking, pour the eggs over the ham in the frying pan. Continue to cook the eggs and ham together until the eggs are scrambled (it shouldn’t take too long). Serve up your green eggs and ham with some toast (preferably with medicated butter or jelly on top!) and enjoy your holiday!

Green Eggs And Ham; Stoner Cookbook

Medicated Hummus; Stoner Cookbook

Posted on February 23, 2014April 7, 2014 by missbotwin

23 Feb

Medicated Hummus; Stoner Cookbook

One of my good friends sent me this recipe and it looks really delicious actually. I don’t tend to like hummus but I would definitely recommend trying this recipe out if you’re looking for something new to try. Not only that but hummus has amazing health benefits, including high amounts of fiber and protein. Since hummus also contains beans, hummus has the potential to lower cholesterol and reduce the risk of cancer. If you’re looking for a new healthy sandwich spread or chip dip, give this hummus a shot (it’ll also get you stoned so if it doesn’t taste that great, at least it’ll have a good effect).

What You’ll Need;

1 teaspoon ground cumin
1/2 teaspoon ground pepper
3/4 cup Tahini
3/4 cup THC olive oil
One 15 oz can garbanzo beans
3 grams kief
3 Tablespoons fresh lemon juice
1/4 cup roasted garlic
1 teaspoon salt

Since this recipe is designed to be pretty stoney, your first step is to heat up your THC oil in a medium sized pan over low heat. Add in your keif as well and let it simmer. Never let the mixture boil, as you’ll lose precious THC to the heat. Allow to simmer for about ten minutes, stirring constantly and keeping an eye on it. You can add more keif in if you want or if you’d prefer a less strong end result, you can substitute normal olive oil for the THC oil. Remember that eating you cannabis effects you differently then smoking it and you should know your tolerance before making your edibles too strong.

Then, take the tahini, garlic, lemon juice, beans, and cumin to a food processor and grind everything in to a paste. Then, slowly add in your oil, blending the mixture occasionally. Once you’ve added your satisfactory amount of THC oil, you can top the hummus with salt and pepper to taste if you’d like. This delicious and healthy snack is great for pita dipping, chips, or to take the place of mayonnaise in sandwiches. You’ll get a much more intense flavor without the added fat. Enjoy your hummus!

Medicated Hummus; Stoner Cookbook

Baked Kale Chips; Stoner Cookbook

Posted on January 31, 2014April 7, 2014 by kushmaster

31 Jan

Baked Kale Chips; Stoner Cookbook

Let’s face it, stoners are some of the most health conscious people around these days and we do whatever we can to stay and be healthy. It doesn’t stop at just smoking cannabis. The stoner diet is very important. I stumbled upon this amazingly delicious recipe for baked kale chips that are not only good for your health but will get you medicated as well.

BAKED-KALE-CHIPS

What You’ll Need;

Pepper
2 tsp sea salt
1 kale bunch
3 tbsp cannabis infused olive oil

Preheat your oven to 350 F and line a non insulated cookie sheet with parchment paper. Take a knife or kitchen shears and CAREFULLY remove the kale leaves from the thicker stems. Cut up the leaves in to small, chip sized pieces. The actual size of the chip is up to you. I made mine about 1 inch by 1 inch. Be sure to wash the leaves thoroughly and dry them. Some people have access to a salad spinner but for those that don’t, I used paper towels and blotted them dry. Lay the kale out on the cookie sheet and slowly pour the cannabis olive oil over the the kale chips and then sprinkles with the sea salt and pepper, as well as any other spices that you’d like to add in. Place the chips in the oven and bake them until the edges begin to turn brown, absolutely no longer than 10 minutes. Let the chips cool off for a bit and your healthy, medicated snack is ready!

Another great stoner recipe from www.thcfinder.com

Baked Kale Chips; Stoner Cookbook

Medicated Stir Fry; Stoner Cookbook

Posted on January 29, 2014April 7, 2014 by kushmaster

29 Jan

Medicated Stir Fry; Stoner Cookbook

Healthy eating is important in the life of a stoner! Stir fry has always been a favorite of mine and now you can make it medicated! It’s a far cry from the food we made in Home Ec in middle school but it tastes even better, now that we’re old enough not to burn the veggies to the pan. You can add in veggies or meats if you feel like it and of course, more bud if you feel inclined. Just always remember that eating cannabis is much different than smoking cannabis and you should always know your tolerance before eating too much!

What You’ll Need;

1/2 oz fresh herbal seasoning of your choice
1 Green Pepper
2- 4oz butter or cannabutter
1 Yellow Pepper
1 Red Pepper
1/2 small onion

First, take the three peppers and cut them in to strips, about 1/2 inch wide and the proceed to chop the onion in to small pieces. Put all of the veggies (and meats if you so choose) in to a skillet and add in your Cannabutter. You can replace the butter with cannabis infused olive oil, as well, if you want to be a little more health conscious. Sauté everything until cooked well and then serve the mix over rice or noodles or alone if you’d like. As for the leftover oil in the pan, you can pour it over the rice/veggie/meat mix to ensure that you get the most out of your meal! Enjoy your medicated stir fry!

Thanks THC Finder for this awesome stoner recipe. Find more at www.thcfinder.com

Medicated Stir Fry; Stoner Cookbook

Cannabis Infused Wine; Stoner Cookbook

Posted on January 23, 2014April 7, 2014 by missbotwin

23 Jan

Cannabis Infused Wine; Stoner Cookbook

It should be known that the combination of cannabis and red wine is extremely beneficial for the human brain. A glass of red wine paired with smoking a joint repairs brain connections and protects them from further damage. Some stoners, unfortunately, find that smoking and drinking cause adverse effects that are unpleasant to say the least. It’s thought that the smoking is what causes the nausea so being able to ingest the two at the same time without that sick feeling would be perfect! Thankfully, there’s this recipe for cannabis infused red wine that you can enjoy, hopefully with out the negative feelings that sometimes accompany the two.

Tools You’ll Need (Yeah this is a process)

2-one gallon jugs, with the caps
3 ft length of non-PVC tubing
Several smaller bottles
Muslin

Ingredients;

Four ounces of marijuana stalks/leaves/branches (Four is a minimum number)
2 oranges
1 lemon
3 lbs of honey and sugar mixed together
1 fresh active yeast cake

First, take the leaves and stems in to the jug. Use as much of the cannabis as possible. This recipe is very good for growers who are looking to recycle all of their plants. Take the fruit and squeeze the juice out, adding it to the jug. Be sure to use fresh fruit. The canned stuff just doesn’t taste the same. On your stove, boil 3 quarts of water. Be sure to use a non aluminum pan , as well as non stick. Dissolve the sugar/honey mix in to the water. Once it’s fully dissolved, pour the mix in to the jug, place the cap on tightly and shake well. Set the jug aside to cool after loosening the cap. Using warm water, dissolve the yeast cake completely and then check to see if the water in the jug has cooled. If it has, pour in the yeast mixture in with the water, making sure to leave room at the top. Add in about two inches of cool water, leaving enough room to cover the top with the cap loosely. Put the jug somewhere dark and let it sit for about two weeks. Every so often, remove the cap and push the contents of the jug down with a wooden spoon. Remember to loosely close the top after. Sometimes, liquid will spill over. Be sure to wipe it if so. This process should last about two weeks. Add in small amounts of cool water every few days and remember to keep pushing the contents down. When two weeks have passed, you can begin to see if the fermentation process has completed. Tilt the jug and if no bubbles rise from the bottom of the jug, it’s done. Do not shake the contents o the jug.

To store the mixture, you must first gently uncap the jug (don’t disturb what’s at the bottom) and put the tubing in to the jug, stopping about an inch from the bottom. Siphon the contents through the pipe, into the clean glass jug, through the muslin to make sure that no sediment gets through. You can toss out the old jug, along with the gross mess of stems at the bottom. Cap loosely and leave this jug alone for one month. Don’t move it or shake it. After a month has passed, siphon this jug in to the smaller, clean bottles from before, again through a layer of muslin. Seal them well. But you’re not going to enjoy your wine yet. You have to age it so put the bottles in a dark place and leave them for as long as you possibly can, even as long as six months to get the most out of your wine. After that time period, you should have a great tasting cannabis infused wine! Enjoy!

Cannabis Infused Wine; Stoner Cookbook

Medicated Wake And Bake Muffins; Stoner Cookbook

Posted on January 21, 2014April 7, 2014 by missbotwin

21 Jan

Medicated Wake And Bake Muffins; Stoner Cookbook

Some stoners are too busy to wake and bake so preparing an edible in advance is a really good idea! What better way to start your day then with a medicated muffin! These are absolutely delicious and you can make them exactly the way you like them, including blueberry, and you can glaze them. This recipe is just for the muffins, which you can bake and wrap individually so that you have a guaranteed wake and bake every day.

What You’ll Need;

2 cups milk
2 tablespoon baking powder
1/2 cup melted cannabis butter or cannabis oil
4 cups flour
2 teaspoons vanilla
4 eggs
1 1/3 cup white sugar or lightly packed brown sugar
1 tsp. salt

Start by preheating your oven to 400 degrees and spray two 12-muffin pans with cooking spray. In a large bowl, whisk together the baking powder, salt, and flour. Separately, whisk together the sugar, melted cannabis butter, milk, vanilla, and eggs and then add in the flour mixture until the substance is slightly moist. It should be slightly lumpy, not completely smooth. This is where you should add in the blueberries. You can also add in some strawberries, raspberries, or any other fruit that you like. Divide up the mix in the two muffin pans and place in your preheated oven. Cook them for between 12-15 minutes and be sure to test them with a toothpick to make sure that they’re fully finished. You can wrap them in wax paper and store them in a cool dark place until you’re ready to eat them!

Medicated Wake And Bake Muffins; Stoner Cookbook

Topical Cannabis Salve; Stoner Recipe

Posted on December 26, 2013April 7, 2014 by missbotwin

26 Dec

Topical Cannabis Salve; Stoner Recipe

Accidents happen. Sometimes, they’re more serious than others. With stoners, accidents seem to happen more often than they should. But when you really hurt yourself, can cannabis help you out? Absolutely. Properties in the cannabis plant can help your body to heal so that scars don’t form as badly.

Cannabis has anti inflammatory properties, which when applied in a salve, will prevent your body from rushing to heal the wound. The rush of white blood cells to the injury is the cause of the scar and the anti inflammatory slows that process down. The scar doesn’t form as badly and while it is still there, won’t be as rough when it finally finishes healing.

The following is the steps to making your own cannabis salve. This can be used on burns, partly healed wounds, and any sort of skin affliction that swells or certain types of rashes, such as eczema. It is not recommended that you use the salve on fresh wounds.

What You’ll Need;

5 tablespoons Arnica oil
Cheesecloth
One quart olive oil
2 cups crushed cannabis leaf
Twine
8 ounces of bees wax
5 tbsp vitamin E oil
Small jars to store

The first step is to infuse the olive oil with cannabis. Using the cheesecloth and the twine, wrap the cannabis up in to a little bundle. Make sure the bundle is secure so that none of the cannabis gets in to the oil. Put the oil in to a pot and toss in the cheesecloth cannabis bundle. Put a cover on the pot and allow the oil to simmer on low heat for about 24 hours. When the 24 hours is up, remove the bundle while wearing gloves (be careful, it may be hot). Squeeze out the leftover oil, as a lot will get trapped in the ground cannabis inside. Put the now cannabis infused oil back on the stove and slowly add in the beeswax. As the wax melts, be sure to have your jars set up on the side, ready for the finished mixture. After the wax has completely melted, stir in the vitamin E and the Arnica oil. Keep in mind that once this mix is removed from the heat source, it will begin to solidify so very quickly take it from the stove and move it in to the jars. Leave the jars uncovered to set overnight.

Topical Cannabis Salve; Stoner Recipe

Stoner Cookbook; Cannabis Chocolate Chip Vanilla Cookies

Posted on December 11, 2013February 5, 2014 by missbotwin

11 Dec

Stoner Cookbook; Cannabis Chocolate Chip Vanilla Cookies

With such an awesome title, how can you not be intrigued as to how to make this amazing holiday treat? It’s medicated, delicious, and can make the perfect addition to a holiday party or as a present. These cookies are your normal medicated chocolate chip cookies but with a twist! Theres vanilla pudding added in as well, giving these cookies a different taste then what most people are used to. This will definitely give you the upper hand at winning who makes the best cannabis cookies!

What You’ll Need;
2 cups semisweet chocolate chips
1/4 cup white sugar
1 teaspoon baking soda
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
1 cup canabutter
2 1/4 cups all-purpose flour
2 eggs

As always, you first preheat the oven. This recipe calls for the oven to be set to 375 degrees. Grab a mixing bowl and mix in your sugars and the cannabutter, mixing them together well. Add in your eggs, pudding mix, and vanilla. Stir everything together until the mixture is creamy. Mix together the flour and baking soda and gradually add in to the mixing bowl. Stir everything together well (use a mixer if it makes you more comfortable). Then, proceed to stir in the chocolate chips. Measuring them out by the teaspoonful, place the cookies on to an ungreased baking sheet (Or you can grease it with some cannabutter to give the cookies an even stronger effect). Bake the cookies in the preheated oven for about 11 minutes or until they are lightly browned. Allow the cookies to cool before serving and enjoy your new twist on an old favorite!

Stoner Cookbook; Cannabis Chocolate Chip Vanilla Cookies

Stoner Cookbook; Raw Hempseed Milk

Posted on December 6, 2013February 5, 2014 by missbotwin

06 Dec

Stoner Cookbook; Raw Hempseed Milk

Hempseed milk is an incredible health benefit. It contains 10 of the essential amino acids. There’s actually an amino acid in hemp that’s only found in this particular plant, something called Edestin. Hemp is also incredibly easy for your body to digest, making it extremely simple for you to get the nutrients that you need.

Without requiring a lot of energy to digest, plus it’s amazing health benefits, makes hemp something that every one should be including in their diet at least three times a week. This recipe will let you make your own raw hempseed milk in a few minutes, without having to soak the seeds.

What You’ll Need;
1 tbsp non GMO soy or sunflower seed lecithin
3 cups filtered water
1 cup raw shelled hemp seeds
1 tbsp raw unrefined coconut butter
4 pitted dates soaked OR 2-3 tbsp maple syrup
1 tsp vanilla extract (alcohol free)
Pinch of sea salt

Take all of the ingredients and add them in to your juicer. Start blending them at a slow speed and the increase to high speed for around a minute. You can sweeten the milk to taste if you desire and can make the milk richer by adding the lecithin and the coconut butter. Drinking the milk unstrained hold the most nutritional value but if you prefer a smooth milk, you can strain out the mix with a nut bag, an item that you can find at a health food store or online. Always be sure to wash the bag before using it with something you plan to ingest. Strain the milk like you would a tincture or butter. Store the milk in a sealed glass jar (Mason jars work best!) in the fridge.

Also, if you do plan on straining the milk, you can save what gets taken out of the mix and dry it. Store this mixture to use in edibles later! It’s always nice to have a recipe that reuses ingredients more than once, making sure to get as much benefit as possible from everything. This milk can also be flavored with all kinds of natural flavors! For this season, cinnamon would be absolutely perfect. Of course, try out a bunch and pick your favorite! Enjoy your healthy, delicious hempseed milk!

Stoner Cookbook; Raw Hempseed Milk

Stoner Cookbook; Miss Botwin’s Tincture

Posted on November 27, 2013November 27, 2013 by missbotwin

27 Nov

Stoner Cookbook; Miss Botwin’s Tincture Recipe

Tincture is a great way to alleviate any sort of body pain. It is fast acting and easy to take whenever and where ever. Finding recipes to make this stuff is pretty difficult, especially if you’re looking to avoid making it with alcohol, as most do. While the alcohol method is easy, it takes a good amount of time and can be a problem for people with low alcohol tolerance and sensitive stomachs. A good alternative to this is glycerin, which is pretty much just sugar. It’s sweet and can be taken by itself. Plus you can still drive while taking it, something that isn’t recommended with the alcohol based tincture.

What You’ll Need;
22 fl oz food grade glycerin
20 grams cannabis shake/trim
Crockpot
Dropper bottles
Mason jars
Cheesecloth
Gloves
Funnel/Measuring cup

Okay so this is the first time that I made tincture so this recipe isn’t perfect. I’m working on making it better but keep in mind that you can change the above recipe to see how you see fit. You can definitely add more marijuana and glycerin. Adjust the recipe to your liking. I got 11 fl oz of tincture from this recipe. Next time, I plan on using 32 fl oz glycerin with 28 grams of actual bud. This way, the tincture should be a little bit stronger.

First, use a coffee grinder to turn your herb in to a fine powder. As always, the drier the herb, the better. When the herb is ground up, add it in to the crockpot and add the glycerin. It’s best to use a crockpot that has a “Warm” setting. If the tincture is boiling, more THC will dissipate, creating a lesser effect with the end product. Leave the tincture on warm for 24 hours. Stir it occasionally. You can also test it but BE CAREFUL! Glycerin holds heat in and gets extremely hot! Don’t burn yourself.

After 24 hours, turn the crockpot off. Let it sit for a while and cool off. I waited about 20 minutes. When the glycerin has cooled, put on your gloves and put the cheesecloth over the mouth of the mason jar. I took the circle part of the jar and screwed it back on over the cloth to keep in in place. I also folded the cloth over itself about four or five times to ensure that I strained out all of the leftover marijuana powder.

Slowly pour the tincture through the cheesecloth in to the jar. Be careful and do this slowly! If you rush, you run the risk of overfilling the cheesecloth and having a serious mess on your hands… And all over the rest of your kitchen too! Pour slowly. If the cloth gets too full of powder, change it. Once you’ve strained all of the mixture, squeeze the cheesecloth. A lot of glycerin gets stuck in there and if you don’t squeeze it, you’ll lose a lot of the product.

I strained my mix once and it worked fine. I then carefully funneled the strained tincture in to the dropper bottles. With this recipe, the mix should fill 11 bottles. I also hung on to the mason jar and stuck it in the fridge to scrape later. Throw away the stuff that’s left in the cheesecloth. That’s trash. But now, you should have a bunch of bottles full of delicious tincture. To ingest the medicine, put a dropper full under your tongue and swish it around your cheeks for about ten seconds. Some people require more than one dropper full. Take what you need and enjoy!

Stoner Cookbook; Miss Botwin’s Tincture

Stoner Cookbook; Orange Drink

Posted on November 23, 2013March 27, 2014 by missbotwin

23 Nov

Stoner Cookbook; Orange Drink

Nobody can deny that the combination of kush and OJ is the perfect way to start your day. Not everyone is a coffee drinker, after all. Plus, orange juice is better for you anyway. The following recipe will allow you to create an awesome orange drink that you can bring with you on a hot day as a nice medicated smoothie or you can drink it with your bowl of cereal as an awesome wake and bake. Whatever you choose to do, this drink is absolutely amazing… And medicated.

This recipe will make 1 cup of delicious orange drink and a serving size is also 1 cup! If you’d like to make more or less of this drink, you can double or even triple the recipe to share it with your friends.

What You’ll Need:

1/4 gram kief or finely ground dry hash
3 tbsp frozen orange juice concentrate, thawed
1/4 tsp vanilla extract
1/2 cup milk
2 to 3 ice cubes
1 tbsp sugar (or to taste)

Take the orange juice concentrate, kief/hash, milk, vanilla, and sugar in to a blender. Puree the mixture until it is smooth, with a bit of froth at the top. Gradually add in the ice cubes, continuing to puree in the blender. The drink should be a smoothie like consistence, thick but not like ice cream thick. Pour in to a container and serve. Remember, the amount of kief/hash given is only an estimate. You can use more or less depending on your tolerance and personal preference. Please also remember that ingesting marijuana this way effects people differently than others and if new to edible cannabis, try smaller amounts and gradually increase as you know how it effects you.

Stoner Cookbook; Orange Drink

Stoner Cookbook; Lemon Lavender Cannabis Cake

Posted on November 21, 2013 by missbotwin

21 Nov

Stoner Cookbook; Lemon Lavender Cannabis Cake

This recipe sounds absolutely incredible. With the holidays fast approaching, making desserts should be number one on people’s list of things to do. A holiday dinner isn’t complete without desserts, right? If you show up to dinner with this cake, or just plan on making it for yourself (you know, since it’s medicated), you’re sure to enjoy it.

What You’ll Need;
1 tablespoon of dried lavender flowers
½ teaspoon baking powder
2 cups of sugar
1 stick of regular unsalted butter, also at room temperature
2 tablespoons of fresh lemon juice
2 tablespoons of finely grated lemon zest
1 stick of unsalted cannabis-infused butter* at room temperature
3 cups cake flour
1/8 teaspoon salt
3 large eggs, lightly beaten
½ teaspoon baking soda
1 cup of well-shaken buttermilk

First, as always, preheat your oven to 350 degrees and be sure to put a center rack in the oven. Grease a 10x3in Bundt pan and sprinkle flour all over it. This will prevent the cake from sticking to the inside of the pan once it’s finished. You don’t want the cake to get stuck. It’ll make a mess and you will ruin your cake. It is also important that you leave all of your ingredients sitting out at room temp for at least 40 minutes before you start baking. This includes the eggs, buttermilk, and butter.

So your oven should be preheating. Sift together the baking soda, salt, flour, and baking powder. Set these items aside. In a different bowl, use an electric mixer to beat the butter for about 45 seconds. Add in your lavender flowers and sugar in a consistent stream. Be sure to pause and scrape the side of the bowl to make sure that everything is getting mixed in. Beat everything together on medium power until the substance is fluffy and light. Then, keeping the mixer on medium speed, add in the eggs, beating steadily until everything is combined.

Lower the power of the mixer and add in 1 cup of flower, constantly beating, then add 1/2 cup of buttermilk, beating again to make sure that everything is mixing together well. Add in another cup of flour, beating, and then add in the last of the buttermilk, continuously beating. Then add in the remaining flour, pouring it slowly. Continue to beat until the mixture is mixed together well. Remember to get the mix that gets stuck up on the side of the bowl. Grab a stirring instrument and put the beater down. Stir in the lemon juice and lemon zest. Take the mixture and slowly pour it in to the previously greased pan until the pan is three quarters full. Make sure that the batter is even in the pan.

Toss the cake in to the oven and leave it in there for 60-65 minutes. Test the center of the cake with a toothpick. The pick should come out completely clean and that’s how you’ll know the cake is finished. Remove the cake once you get the clean toothpick and let it cool for about a half an hour. Your cake is done and ready to be enjoyed!

Stoner Cookbook; Lemon Lavender Cannabis Cake

Stoner Cookbook; Cannabis Gingerbread Cookies

Posted on November 15, 2013November 25, 2013 by missbotwin

cannabis gingerbread-cookies stonerdays recipes

15 Nov

Stoner Cookbook; Cannabis Gingerbread Cookies

In respect to the upcoming holidays, there’s probably going to be a lot of parties coming up. What goes better with the holidays than gingerbread? And you can’t forget to stay medicated. Everyone gets a little stressed during these festive months, right? This way, you can seem like you’ve got some holiday cheer, when in reality, you’re getting super stoned.

What You’ll Need:
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup molasses
1 Tbsp ground ginger
3 1/4 cups sifted all-purpose flour
1/2 cup dark-brown sugar, packed
1/2 teaspoons ground cloves
1 large egg
1 Tbsp ground cinnamon
3/4 cup (1 1/2 sticks) unsalted cannabis butter (room temperature)

First, add in the flour, baking soda, and spices. Sift them together well. Take a mixer and beat the butter and sugar together until fluffy. Use something electric for this so you don’t hurt yourself. Add in the eggs and the molasses after that. Slowly add in the flour and separate the dough three times. Wrap each one in plastic wrap and put in the fridge for an hour.

Remove the dough from the fridge and let it heat up for a few minutes before rolling it. Preheat your oven to 350 degrees. Flour a flat surface and roll the dough until it is 1/8th of an inch thick. Stick the dough back in the fridge for about 5 minutes. This will make it easier to cut the cookies out with your gingerbread (or whatever shape) cutter. Cut out your little gingerbread people and place them on an ungreased baking sheet. Stick them in the over until they are crisp, but not crispy. They should be a really nice gold color. Probably around 10 minutes or so. Take the cookies out and let them cool. Proceed to decorate them how you’d like!

Stoner Cookbook; Cannabis Gingerbread Cookies

Stoner Cookbook; Cannabis Banana Treats

Posted on November 15, 2013November 14, 2013 by missbotwin

15 Nov

Stoner Cookbook; Cannabis Banana Treats

This is a slightly healthier snack that stoners can enjoy… And get stoned while eating it as well! Toasted bananas aren’t nearly as bad for you as pizza so if you’re looking to stay a bit healthier, this medible is highly recommended for you. Not only that but it’s a good snack for a cold winter’s night and will distract you from the awful snowstorms some of us are about to deal with! And if you’re not going to freeze this winter, you can enjoy these snacks while laying by the pool.

What You’ll Need;
1 tblsp Budder (this recipe depends on how much you feel like adding… More or less is up to you!)
Lemon juice
2 bananas
Shredded coconut

Turn on your oven to 275 degrees. Spread the coconut out on a baking sheet so that it forms a fine layer. Toast them in the oven until they turn golden brown. Remove them from the oven but be careful to not inhale a face full of the air that comes out of the oven. I’m not 100% sure why but the recipe I read said don’t do it so don’t.

Slice the bananas in to small 1″ slices and roll them around in the budder that you’ve melted and lemon juice mixture. Do this to all of the bananas and then lightly coat them with the toasted coconut. The budder/lemon mix will make the coconut stick to the banana easily. This recipe is super easy and can be made by pretty much anyone. Enjoy your banana treats!

Stoner Cookbook; A Delicious Dessert

Posted on November 6, 2013 by missbotwin

06 Nov

Stoner Cookbook; A Delicious Dessert

Eating your weed is a new trend among stoners. It’s healthier than smoking and you can cancel your munchies WHILE getting high. I’m attempting to collect recipes that stoners will enjoy and I’ve made this one myself. I can honestly say that this is probably the best treat I’ve ever made. It’s chocolatey, delicious, and extremely simple to make with (or without) cannabis.

What You’ll Need (You can make the first two from scratch but it’s quicker to make them this way):
Pillsbury Chocolate Chip Cookie Dough
Betty Crocker Brownie Mix
A bag of mini Reese’s cups
A muffin pan

Now, if you make the cookie dough and the brownies from scratch, you can add cannabutter to either one or both, if you like. I add the butter to the brownie mix in place of vegetable oil. You have to make the brownies and the cookies separately as well.

Take the muffin pan (spray it with some Pam first so your treats don’t get stuck) and put a cookie’s worth amount of cookie dough at the bottom of each one. Kind of smush them flat so that they cover the bottom. Take a single Reese’s and place it on top of each of the cookies. Finally, pour the brownie mix in to each muffin so that it fills the little cup about halfway or until you’ve used all of the brownie mix. Either one works. The end result can either be a huge treat or a small one, depending on the amount of brownie that you use.

I usually cook them in the oven at 325 for about 15-20 minutes, checking on them occasionally. When finished, these incredible treats will either get you super baked or be a reasonably simple thing to make when you’re staring at the baking section in the grocery store. I promise that you’ll love these things, even if you don’t like chocolate (like myself). You can’t go wrong mixing a cookie with a brownie and candy. These are also amazing when served with a scoop of vanilla ice cream. Make these (medicated) and invite a few friends over. You’ll impress them and get them stoned!

How To Make Ice Hash

Posted on November 5, 2013February 5, 2014 by kushmaster

05 Nov

How To Make Ice Hash

Ice extracts are a much safer way to obtain highly concentrated THC, rather than the “easier” butane method. Ice hash is clean and earthy, definitely something every stoner should try at some point. It’s not as difficult to make as some people think. Here’s a step by step tutorial on how to make ice hash yourself and get a good yield of some serious fire.

What You Need;

3/4oz marijuana (can be gross shake or high quality bud, either will work)

1/2 gallon milk jug

Ice cubes

Rubber mallet

Coffee filters

Knife

Turkey baster

Paper towels

Bowl

Coffee grinder

First, take the bud and put it in the coffee grinder, turning it in to a powder. Don’t try to put all of it in at once. Grinding about 7 grams at a time usually works pretty well. Once all of the marijuana is ground up, carefully pour it in. Use a funnel of some sort to make sure that you get all of it. Then, take about 7-8 ice cubes and place them on a washcloth. Fold the top of the washcloth over and hit the cubes with the rubber mallet until they’re almost powder. Pour that in to the milk jug as well. Next, add cold water to the jug, bringing the level of the substance 3/4″ of an inch above where the marijuana level was.

Put the cap on the milk jug and shake it for 5 minutes, then put it in the freezer for 5 minutes. Repeat the shaking/freezing process two or three times. Now, grab the coffee filter and strain out all of the liquid in the jug. Make sure to get all of the liquid strained in to the bowl. With your freezer set to the highest setting, put the bowl of water in the freezer. Be very careful with it and try not to disturb it too much. The bowl should sit in the freezer for around 45 minutes, or until the fluid begins to form a delicate ice layer. It’s also a good idea to tap the bowl lightly with a spoon. The trichomes are in the water and the most dense, heavy ones will fall to the bottom of the bowl.

After the liquid forms the thin layer of ice, remove the bowl from the freezer. Don’t let the liquid swish around or you’ll disturb the settled trichomes. Using a turkey baster or something similar, slowly remove the liquid from the bowl. This is a time consuming process because you can’t disturb the settled matter at the bottom. Once the liquid gets down to a very low level, you can use paper towels to help absorb. After you’ve removed the liquid, take a hair dryer to the mixture, carefully drying it. The mixture should get lighter and be about the same color all the way around.

I’m sure that there are more complex ways to make ice hash but for those without access to better equipment, this is a pretty easy way for anyone to make their own ice hash and without a lot of bud. I hope that this method works for you! If you think you’re method is better, let me know! Email your tricks to [email protected]!

Cannabis Coffee Shake

Posted on November 4, 2013February 5, 2014 by kushmaster

04 Nov

Cannabis Coffee Shake

There’s so many stoners that love to wake and bake. The only thing that can be added to an awesome morning smoke session to make it better is coffee. Stoners love their coffee. What happens if you’re rushing though and you have to make a choice? Not anymore. Following this short recipe will provide you with the most delicious medicated coffee drink for those busy days!

MARIJUANA-COFFEE-SHAKE

What You’ll Need;

1 Cup Whole Milk

1 tbsp Instant Coffee

1 tsp Vanilla Extract

2 Cups Vanilla Ice Cream

2gs Cannabis

This recipe is best used if you can plan ahead, as the cannabis should sit in milk overnight. The fat in the milk draws out the THC so you get the best high possible. Grind the cannabis up in to a fine powder before adding it to the milk. In the morning, take the milk, ice cream, vanilla, and coffee in a blender. Blend the mixture until it’s creamy and smooth. It also happens that the instant coffee in this recipe can be replaced with hot chocolate mix. Use the same amount of chocolate as you would with coffee. You now have a chocolate medicated shake, with no coffee, if that’s what you prefer!

Source: THC Finder see more at: http://www.thcfinder.com

Cannabis Coffee Shake

Canna Goo Balls Recipe

Posted on November 2, 2013February 5, 2014 by kushmaster

02 Nov

Canna Goo Balls Recipe

Snacks are the best thing to make containing cannabis. Not only are you getting high but you’re curing the munchies at the same time. By eating weed, you save time and manage to not eat as much because you’re already full! This recipe for Canna Goo Balls is absolutely amazing. You’re missing out if you don’t give this recipe a try!

What You’ll Need;

1-2 tbsp Cocoa Powder

3 tbsp Honey

3 Cups of Oats

1 1/2 Cups Cannabis

2 tsp Cinnamon

1/4 Cup Peanut Butter

1 1/2 cups cannabis butter

First, melt the cannabutter in the microwave. Do this in short increments. If the butter is exposed to too much heat, some of the THC will escape and the butter won’t be as potent. While you’re melting the butter, combine the peanut butter, oats, cinnamon, cocoa, and honey in a larger bowl. Once the butter has completely melted, add it to the bigger bowl and stir everything together.

This recipe is super simple and the only other step that you need to take is putting them in the freezer. You have two choices. You can put the whole bowl in the freezer and let them freeze in a large mass. This method is good if you prefer to eat ice cream right out of the tub. Just make sure that you have a good container that seals well. The other way that you can go about this is to roll the mixture in to small balls and freeze them that way. Whichever method you choose, this treat will cure hunger and get you baked!

Posted on Tue, October, 29th 2013 by THCFinder

See more at: http://www.thcfinder.com

Canna Goo Balls Recipe

Stoner Cookbook; Rainbow Weed Cakes

Posted on October 24, 2013October 23, 2013 by missbotwin

24 Oct

Stoner Cookbook; Rainbow Weed Cakes

Being creative as a stoner is a very important trait. Colors are cooler, music is better, and there just seems to be an added beauty to the world that isn’t there when you’re not stoned. With that being said, how many of you stoners like to eat food that’s just as pretty as a piece of art?

Well the other day, I made some Rasta colored cupcakes that are seriously dank.

Alright so what you’ll need;

Cake mix
Frosting (Pick one you like, they all work because you have to use white cake… If you use any other color, the food coloring won’t work)
Toothpicks (They don’t stick together very well)
Six decent sized containers to hold the cake mix while you mix in the color
Food coloring

So take your cake mix and put all the ingredients together, with the exception of the vegetable oil that the recipe calls for. Replace that amount with cannabutter or liquid cannabis, whichever medium you prefer. If you choose to just grind up your leftover stems and vaped weed (I highly recommend this… Recycling is good)make sure that you use a coffee grinder and that the material is sufficiently ground up. Getting pieces of stem in your cupcake is no fun. If you do the grinding up method, you must melt butter in a pain and add the cannabis.

When you do this, you need to make sure that the butter never boils. By keeping it at a low simmer, you extract more THC from the material than if you boil it. I usually leave my butter on the stove for 7 minutes, until the kitchen smells almost like almonds. It’s a weird smell but I have a knack for cooking with weed and I’m telling you, buttery weed on the stove smells like almonds. Add the butter and bud to your cake mix. You can strain it with a coffee filter if you feel that your grinder didn’t do the whole job.

After you’ve mixed the cake batter, divvy it up between the six empty containers. Now, add the food coloring. Since the coloring only comes in four colors, you’ll have to make orange and purple. I only used six colors but I was also more interested in making the Rasta colors rather than the rainbow. So make your colors, and make sure to mix them together well. You can change the way the colors look by adding more or less of the coloring. Don’t add too much or you’ll end up with some hockey pucks because the colors don’t look very colorful if you add too much.

Bake these little cakes in a muffin pan. I don’t know if they make little mini cake pans. But if they do, use those. It just gets kind of complicated if you fill the muffin tin up too high with batter because the outside edge slants. This makes it difficult when stacking the individual cakes to make the full one. Cook them in the over for about 10 minutes at 350. After then 10 minutes, check the cakes with a toothpick and make sure that they’re cooked all the way through.

Now, removed the cakes from the muffin pan and let them cool. Once they’ve cooled off, you can start frosting them. Stack whichever colors you want in any way. Frost each layer so that they stick together. If you need to, stick it with a toothpick. The ones I made were a huge mess. Delicious. But a mess. When cut in half, these little surprises will impress all of your friends, especially if you’ve added bud to them! And as always, you can add however much or however little weed you want to. It all depends on your preference! Enjoy!

Stoner Cookbook; Medicated Lollipops

Posted on October 22, 2013October 22, 2013 by missbotwin

22 Oct

Stoner Cookbook; Medicated Lollipops

Candy is an excellent way to cure the munchies. Candy that has weed in it is a way to get the munchies… And cure them instantly! Medicated treats like this are easy to transport, smell free, and small enough to fit pretty much anywhere.

Plus, no one is going to know that you’re getting high while eating a lollipop! Having dinner with parents? No problem when you follow this short list of steps to creating your own medicated lollis in the comfort of your own home!

What You’ll Need;
1-2oz Cannabis Tincture (Glycerin)
2 Cups Sugar
Food Coloring (Pick your favorite color)
Flavoring (Pick your favorite flavor)
1 Cup Water
1 Cup Light Corn Syrup
Candy Molds (You don’t have to make lollipops!)
Lollipop Sticks (If you choose the lollipops)

Take the sugar, syrup, and water and mix them together in a pot. Set it on the stove over a medium heat and stir them together until they ingredients dissolve. The mixture should begin to boil after a bit. Make sure that all of your ingredients have been mixed well! After the mixture begins to boil, slowly add the color and flavoring to the pot. Your mixture should be heated to about 300 degrees. This part is a little tricky because you have add the tincture very quickly. Speed is necessary at this part in the process because the liquid solidifies as soon as it begins to cool. Once you’ve quickly stirred in the tincture, pour the liquid in to your molds and let them set.

Once solidified, you now have awesome medicate lollipops that you can take everywhere you go! Remember, the amount of tincture in this recipe can be changed but you should always note that eating cannabis effects people differently than smoking. Therefore, be sure to test out the amount of THC you eat before just dumping your whole stash in to the mix!

Stoner Cookbook; Medicated Lollipops

Stoner Cookbook; Frozen Oreo Heath Snacks

Posted on October 17, 2013October 17, 2013 by missbotwin

17 Oct

Stoner Cookbook; Frozen Oreo Heath Snacks

Edibles are always a favorite of stoners everywhere Even better when you can make them yourself!

Eating your weed is an awesome way to medicate. There’s no gross after taste, no smell, and you can get really high. These Oreo cookie snacks are simple to make and you only need a few things. Being creative as a stoner not only applies to fine arts but to making food as well. Creative stoney masterpieces out of food is a quality that most people don’t possess. Stoners everywhere love to create their own concoctions too! If you ever have any recipes to submit, email them to [email protected]

What You’ll Need;
A package of Oreo cookies
3 Heath bars
1/2 cup Cannabis butter
1/2 gallon of vanilla ice cream
Caramel/Chocolate/Strawberry syrup

After assembling your materials, put your cannabis butter on low (REALLY LOW) heat on the stove the melt it. Take half of your Oreos and crush them up with the half of the Heath bars and add them to the butter. Put the other half of the crumbs on the inside of a 9×13 pan. Cover the crumbs as best as you can with the 1/2 gallon of ice cream. Then, take the butter and crumb mix and coat the top of the ice cream. Take your favorite flavor of syrup and cover the top layer. Stick this whole pan in the freezer and let it freeze. After a few hours, you’ll have a dank treat that will get you extremely baked… And taste so good!

These treats make a great party favor or possibly just something for a hot summer night. Making delicious edibles is also a great way to impress your friends. A good marijuana cook can make the best dishes “special”. Your friends are sure to always come to you if they want some dank goodies. Who knows, if you’re good enough at baking them, maybe you can start your own edibles business! Not only are edibles a strong high, they’re a great way to medicate for patients that can’t smoke.

Stoner Cookbook; Frozen Oreo Heath Snacks

Stoner Cookbook; Medicated Goldfish Bits

Posted on October 16, 2013October 15, 2013 by missbotwin

16 Oct

Stoner Cookbook; Medicated Goldfish Bits

I don’t know about any of you stoners out there but I personally love Goldfish. I really just love snacks. I also love the fact that not only are stoners incredibly brilliant when it come to making snacks, but the recipes always seem to be so simple that everyone can try them in the comfort of their own home. The following recipe will not only let you make your own Goldfish snacks but they’re medicated. These make perfect solo snacks or (since they’re moldable), for parties. Trust me, these little crackers look really good on a plate. Enjoy this recipe for medicate Goldfish crackers, my fellow stoners!

What You’ll Need;
4 Tbsp of cannabis butter (unsalted)
1 Cup flour
1/2 tsp salt
8 Ounces cheddar cheese
1/2 tsp of fresh pepper

Using a food processor, grind up the butter, flour, cheese, salt, and pepper until the materials are a coarse mixture. One tablespoon at a time, add about 3-4 tablespoons of water. Be sure to grind the mixture in between each tablespoon. The mixture should begin to form a doughy substance.

Remove the dough from the food processor and wrap it in plastic. Place the dough in the refrigerator until it is cold all the way through. Get a cookie sheet and grease it with some cooking spray, then roll the dough out on the tray so that it covers the whole pan. Next, you can either use a Goldfish cookie cutter or one of your choosing (I know that they make weed shaped ones, even though the crackers will be orange). These crackers are delicious. Plus, since they’re medicated, they make a good middle-of-your-shift snack if you’re having a rough day at work. Or they’re good to munch on while watching a movie. I highly suggest that you try these crackers if you’re feeling up to baking one day. Not only that, but since you’ll have leftover dough, you can make smaller, shapeless crackers that are also medicated.

Stoner Cookbook; Medicated Goldfish Bits

Stoner Cookbook; Bud Burgers

Posted on October 14, 2013May 4, 2016 by missbotwin

14 Oct

Stoner Cookbook; Bud Burgers

Stoners love burgers. What about burgers that have the garnish of fried cannabis leaves on it?

Not only that but adding cannabis butter to a burger is a lot easier than most people think. By mixing cannabis butter with ketchup, mayonnaise, or mustard, you can make any beefy (or veggie) burger medicated. Adding the cannabis butter will give you a delicious meal that will give you a long lasting high. Keep that method in mind for when this burger is complete, fried cannabis leaves in all.

What You’ll Need;
Buns
Cannabis leaves
Your choice of cheese
Condiments
Your choice of toppings
Burgers (You can use beef, chicken, veggie, or turkey depending on your lifestyle!)

In order to fry cannabis leaves, you have to sauté them in a pan. You should use regular butter for this, as the heat would disband the THC that is contained in cannabis butter. Once the leaves turn a golden brown, they’re done. Drain the butter so that they leaves aren’t soaking in it.

Cook your burger in the fashion you choose. Grilling usually works best, although those George Foreman grills can pumped out some delicious patties. While the burger is cooking, make sure to assemble your canna-condiments in little containers so that they’ll be ready when the burger is done. When your burger is cooked to the temp that you enjoy, place it on the bun. Add the fried cannabis leaves, as well as your condiments, cheese, and whatever else you’ve decided to put on this delicious sandwich.

Burgers are definitely popular in the stoner community. The amount of In-N-Out Burger photos that permeate stoner Instagrams is out of control. Whether you’re eating your home made bud burgers or going to grab fast food, you can’t really go wrong with a burger. Even if you don’t eat meat, you have the option to eat veggie burgers. Now, medicated burgers can be the favorite of stoners all over the world. I hope that you enjoy this cannabis leaf/butter burger and that it keeps you flying all day!

Top 10 Stoner Snacks

Posted on August 9, 2013August 21, 2014 by StonerDays

09 Aug

Top 10 Stoner Snacks | Do it Yourself

Hey there Stoners! Hungry? Got the Munchies?

My guess is YES! And You have come to the right place, we have listed The Top 10 Stoner Snacks | Do it Yourself at Home. These items are cheap and easy to find and are most likely in your kitchen right now as we speak! So go ahead stoners GET STONED and be creative or simply just use this awesome stoner snack food list to satisfy your munchie needs. Stay Blazed!

1. Sliced Cheese, Cream Cheese with Crackers (throw some fresh fruit on your plate to spark the tastebuds)

2. Peanut Butter, Nutella, and Banana Sandwich (a new look on mom’s old fashioned peanut butter sandwich)

3. Cookie Dough (roll it up into bite size pieces and drizzle some chocolate on top)

4. Nancho Cheese Dorritos and Ranch Dressing or Dip (add some chopped cucumbers for a cool refreshing taste)

5. Ice Cream and Milk or Cereal and Milk or Ice Cream, Milk, and Cereal (soft creaminess & crunchy combined in each bite)

6. Grilled Cheese Sandwich (get creative; try a slice of tomato inside or some bacon)

7. Baked Apples, Brown Sugar, and Cinnamon (cook on the stove top or in the oven)

8. Top Ramen (add some cut veggies, egg or chicken to awaken the flavor)

9. Fritos and A Can of Refried Beans (mix hot sauce/peppers in the beans for a kick of flavor and sprinkle on cheese for a topper)

10. Cinnamon Toast (spread butter on a slice of bread, sprinkle cinnamon and sugar on top then boil in the oven/toaster oven)

Any of theses delicious Top 10 Stoner Snacks | Do it Yourself at Home are guaranteed to satisfy your munchie hunger. Dig in and explore food in a whole different realm, let the high take your taste buds to a whole other level. Smoke, eat and Enjoy!

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Top 10 Stoner Snacks | Do it Yourself at Home

Marijuana Peanut Butter Cups

Posted on November 9, 2012January 6, 2015 by StonerDays

09 Nov

How to make Marijuana Peanut Butter Cups:

Smooth creamy chocolate and peanut butter are a match made in heaven, and when you’re in the mood for sweet treats and a nice high, this recipe is exactly what you need. The steps are perfectly simple and require some ground marijuana. So grab your apron, your grinder, and your appetite and let’s get cooking!

½ Cup of finely ground marijuana
1 Cup of smooth peanut butter
¼ Teaspoon of salt
½ Cup of sugar
12 paper liners

Take 2 muffin tins and place the paper liners in each open holder, this is what you’ll be using to form the cups. Next pour chocolate chips into a microwave safe bowl and microwave them for about 2 minutes, after 1 minute stop and stir the chocolate and then let it continue to cook for the remaining minute. Once the chips are finished in the microwave, immediately add your finely ground Mary Jane and stir it into the chocolate making sure to mix them together very well.

Using a spoon, fill your already lined muffin tins about halfway with your chocolatey weed mixture and use the spoon to spread the chocolate evenly all around the inside of the paper liners. Then pop them into the fridge for a while to chill out until they become firm.

In a seperate mixing bowl, stir together the sugar, peanut butter, and salt. After everything’s mixed in well fill your now cool chocolate paper liners with the peanut butter filling and spread the rest of the chocolate over top making sure to spread it all the way to the edge of the paper liners “closing” your marijuana peanut butter cups.

Place your cups back into the fridge for about 10 minutes to harden again. Once they’re cool it’s time to endulge yourself in a chocolate peanut buttery high. After all, there’s no wrong way to eat your cannabis!

How to make Marijuana Chocolate Cupcakes

Posted on November 9, 2012January 6, 2015 by StonerDays

09 Nov

How to make Marijuana Chocolate Cupcakes:

A true stoner bakesale just wouldn’t be complete without the cupcakes! Cupcakes make a great all in one dessert bite and you’re sure to be amazed by just how delicious they can be with an added touch of canna-flour for an elevated kick that’s much more exciting than your grandmother’s recipe. These light and fluffy little cakes give you more than just a sugar high and you’ll be reaping the benefits of your baking in no time.

1 Teaspoon of baking powder
1 Teaspoon of baking soda
1 Teaspoon of salt
2 Teaspoons of vanilla extract
1 ¾ Cups of canna-flour
2 Cups of sugar
¾ Cups of coca powder
1 Cup of butter milk
½ Cup of vegetable oil
1 Cup of freshly made coffee
2 Large eggs, room temperature

First things first, set your oven to 350 degrees, then begin lining your muffin tin with cupcake paper liners and set that aside for later.

Using a large mixing bowl or an electric mixer you want to sift in the baking powder, baking soda, salt, cocoa, sugar, and canna-flour and mix them well. In another mixing bowl begin adding the wet ingredients, eggs, vanilla, buttermilk, and vegetable oil and mix on low speed in an electric mixer or whisk together briskly by hand. Next slowly pour the wet ingredients into the dry ones while simultaneously mixing everything together. Once you have your mix, stir in the coffee with a rubber spatula as not to “over mix” your batter.

Fill the cupcake tins with the batter about 2/3 of the way full to leave room for your THC treats to fluff up and be pretty. Put them inside the oven and let them hang out in there for about 17-20 minutes or until completely cooked in the middle. (Poke a toothpick in the middle of the cupcakes to check, if the pick comes out clean with no batter then they’re done) When they’re finished in the oven let them sit for 5-10 minutes to cool. Now it’s time to hand out these yummy marijuana chocolate cupcakes and get couch locked. You says you can’t have you cake and get high too?

How to make Peanut Butter Cookies with Marijuana

Posted on November 9, 2012January 6, 2015 by StonerDays

09 Nov

How to make Peanut Butter Cookies with Marijuana:

This recepie is very easy and quick to whip up making them great to make as a midnight snack. Peanut butter goodness all mixed in with canna-butter greatness can only lead to one thing, and that’s a very tasty high. This preparation puts a fun twist on a cookie classic and might just leave your mind a little twisted too.

1 Cup of crunchy peanut butter
1/3 canna-butter
1 egg
1 Cups of sugar
1 Teaspoon of vanilla extract

Preheat your oven to a nice and hot 350 degrees. Then on a large baking/cookie sheet place some wax paper or grease well with butter or cooking spray.

In a large bowl mix together peanut butter, canna-butter, sugar, vanilla, and egg. Once everything’s mixed together, begin rolling the dough into little balls about half the size of a golfball and place them on your already prepared baking sheet. For the finishing touches put a bit of sugar in a bowl to dip a fork in, then press the ever so famous criss cross pattern onto your cookie dough balls. Into the oven they go for only about 12 minutes. Then take them out to cool. Now you’ve got yourself a super yummy cookie fit for a pot head. How to make Peanut Butter Cookies with Marijuana, enjoy!

How To Make Marijuana Banana Bread

Posted on November 9, 2012January 6, 2015 by StonerDays

09 Nov

How To Make Marijuana Banana Bread:

Banana bread is scrumptious comfort food that when biting into it makes you feel like everything’s alright in the world, and this recepie enhances that feeling ten fold. It’s one of those any time of the day foods that is of course that much better when Mary Jane’s included. It also makes for a healthy nutrient rich boost that’s fruity and nutty.

3 very ripe bananas
2 eggs well beaten
1 Teaspoon of salt
1 Teaspoon of baking soda
¾ Cup of sugar
2 Cups of canna-flour
½ Cup of walnuts

Heat the oven to 325 degrees and butter a bread baking tin.

First smash the bananas in a large bowl and then add the eggs, sugar, canna-flour, salt, baking soda, and walnuts. Mix all the ingredients in together and pour mixture into your buttered baking tin. Put it in the oven and let it cook for an hour. Once it’s done you get to bite into chewy, nutty, banana bread that not only fills your stomach but gets you baked too! Enjoy Marijuana Banana Bread!!

How To Make Fried Bananas with Marijuana

Posted on November 9, 2012June 25, 2013 by StonerDays

09 Nov

This delicious Tokyo style dessert snack puts bananas in a league all their own and is sweet in all the right ways. With the added canna-flour, these fried bananas would workd great for medicinal patients who’d like to releive pain and eat good at the same time. It’s pretty simple to prepare and might just have you hooked eating your high fried banana style.

2-6 Bananas
1 to 2 Cups of store bought Waffle or pancake mix
1 cup of canna-flour
1/2 Cup of milk or 1 1/3 cups of milk
1 ½ Cups of vegetable oil
½ Teaspoon of ground cinnamon
1 Teaspoon of sugar

Depending on the amount of bananas you’ll be making will determine the amount of batter you’ll need.

Slice each banana in half horizontaly and then again vertically. In a mixing bowl stir together waffle/pancake mix, canna-flour, cinnamon, and sugar. If using only 1 cup of waffle mix then use a 1/2 cup of milk, or if using 2 cups use 1 1/3 cup measure of milk. Mix well.

Next, fill a large pan with the vegetable oil and let that get nice and hot. Remember to be careful when handling hot oi,l it has a tendancy to be mean and pop around when it’s hot. You’ll know the oil is the right temperature if you put a small drop of batter in, and it starts to sizzle and turn brown, now it’s ready to start cooking your special bananas.

After bananas are battered, place them in the very hot oil and let them sizzle and get yummy until they turn golden brown in color. Leave them to cool on a plate with 2 paper napkins to soak up any excess oil. Once cooled, add a little more pizazz and sprinkle them with sugar and cinnamon. Or if you’re in the mood to be really naughty, serve with ice cream and indulge yourself in a banana sweet stone.

How to Make Waffles with Marijuana

Posted on November 9, 2012September 4, 2013 by StonerDays

09 Nov

How to Make Waffles with Marijuana:

It’s never too early to get high, and marijuana waffles seem to be the best way to get your morning started off right. This recipe calls for canna-flour as well as canna-butter so be ready for a very happy and uplifting breakfast. This same mixture can be applied to pancakes as well, so if flapjacks are your thing you’re still in luck.

Stoner Cookbook – How to make waffles with marijuana.

1 1/3 Cup of flour or canna-flour
4 Teaspoon of backing powder
½ Teaspoon of salt
2 Teaspoon of sugar
2 Eggs (separate yolk from egg white)
½ Cup of butter or canna-butter
1 ¾ Cup of milk

In a large bowl you’re first going to mix together salt, sugar, baking powder, and canna-flour. With the separated eggs add the yolks one at a time while simultaneously stirring into the dry mix.

In a smaller separate bowl, beat the egg whites until stiff. Next add canna-butter and milk into the dry ingredients and mix it up really well. Lastly add in the egg whites while gently stirring.

Make sure the pan you plan to use is nice and hot before you start adding batter. You can use 1/3 to 1/2 of a cup to determine how much should be poured into the pan. When your pan is hot enough, begin pouring in the batter and be ready to flip it when you see bubbles popping up throughout the batter. For even more simplicity, pour the batter into a waffle maker. Now all that’s left to do is grab the syrup and enjoy the most important meal of the day while cheesing from ear to ear, Marijuana Waffles!

How to Make Marijuana Brownies

Posted on November 9, 2012January 6, 2015 by StonerDays

09 Nov

How to Make Marijuana Brownies:

The infamous weed brownie is infamous for a reason and incorporates two of the best things on the planet; brownies and weed. Brownies are a perfect baked good to share with friends and when you serve these they’ll be knocking down your door to get another taste of your bud brownies. Once you’ve whipped up a batch of these goodies, you might not be able to go back to regular box mix brownies again.

1 Cup of vegetable oil
2 Cup of sugar
2 Teaspoon of Vanilla
4 Large eggs
½ Teaspoon of Baking Powder
2/3 Cup of coco powder
½ Teaspoon of Salt
1 Cup of canna-flour
1 Cup of Walnuts (if desired)
1 Cup of caramel sauce (if desired)

You need to set your oven to 350 degrees for this one and take out a 9×3 baking dish. Begin mixing oil, sugar, eggs, and vanilla in a small bowl and blend well.

In a larger mixing bowl, combine the cocoa powder, salt, canna-flour and walnuts if you want to be a bit fancy. Next add the wet mix in slowly with the dry ingredients while stirring everything together.

Pour the trippy brownie batter into the 9×3 pan. If you happen to have a love connection with caramel, spread over top the batter and with a knife slice through the batter in different directions to allow the caramel to seep into the brownies; oh. my. yum. Pop in the oven and let it cool for about 30 minutes or until it’s no longer gooey.

When they’re done, take them out the oven and let them get cool enough to demolish. Slice into brownie pieces and prepare to get lost in a high all mixed in with chocolate and good vibes. Thats How to Make Marijuana Brownies!

How to Make Rice Crispies with Marijuana

Posted on November 9, 2012September 4, 2013 by StonerDays

09 Nov

How to Make Rice Crispies with Marijuana:

Snap, Crackle, and Pop would turn into stoners if they tasted these rice krispy treats!. Rice krispies are a common edible found in many medical marijuana dispensaries, but are a really fun project to take on yourself. With whatever dank you choose to use for your canna-butter, you can make these some very potent treats.

¼ cup of canna-butter
1 pack of marshmallows
6 cup of Kellogg’s Rice Krispy’s cereal

Start by buttering a 13x9x2 inch pan making sure to coat the entire pan evenly.

Melt canna-butter in a large sauce pan on low heat while stirring continuously making sure it doesn’t burn, you don’t want a nasty mess. Once it’s melted, add the bag of marshmallows and mix them in until they’re completely melted as well, then remove from heat.

Pour in the cereal making sure to mix it well and to get all the cereal generously coated with the sticky marshmallow mix. Place it inside your pan spreading it out evenly and press down on the mix to help the firming process. leave it to cool while you think about how good it’s going to taste and then cut into whatever fancy shapes you like. If you thought rice kripsy treats were boss before, wait till you experience what the power of canna-butter can do… And thats how to make Rice Crispies with Marijuana!

How to Make Marijuana Peanut Brittle

Posted on November 9, 2012January 6, 2015 by StonerDays

09 Nov

How to Make Marijuana Peanut Brittle:

The hard crunchy texture of paunut brittle is like candy and great for continuous munching throughout the day. The peanuts mixed with the cannabis can also act as a brain booster and wouldn’t be a bad idea for a snack if you’ve got some thinking planned somewhere in your day. This is one of those high treats that’s so easy to keep eating and before you know it you’ve got this beautiful buzz going on, some pretty amazing brittle. Learn How to Make Marijuana Peanut Brittle!

1 Cup of white sugar
½ Cup of corn syrup
¼ Teaspoon of salt
¼ Cup of water
1 Cup of honey roasted peanuts
2 Tablespoon of canna-butter
1 Teaspoon of baking soda

Cover a large cookie sheet in wax paper, and heads up you’ll be needing a cooking thermometer.

In a large saucepan combine the sugar, corn syrup, salt, and water and cook on medium heat bringing it to a boil. Make sure you rememeber to stir frequently so nothing burns. After all the sugar is dissolved it’s time to mix in your peanuts. Be sure to check your handy dandy thermometer and cook until the temperature reaches 300 degrees. Remove from heat and immediately mix in canna-butter the star of the show, and baking soda. Then put the entire mixture onto the cookie sheet.

With 2 forks, spread the brittle onto the cookie sheet and cut them into shapes. Let it cool and become hard, then break the brittle pieces apart and prepare to get peanut brittle stoned.

Learn How To Make Canna-Butter

How to Make Marijuana Chocolate Chip Cookies

Posted on November 9, 2012January 6, 2015 by StonerDays

09 Nov

How to Make Marijuana Chocolate Chip Cookies:

Learn How to Make Marijuana Chocolate Chip Cookies! Without a doubt these were the cookies cookie monster was so chronically addicted to. Everyone and their mom loves chocolate chip cookies. They possess a flavorful chocolate and cookie taste that’s simply irresistable and as a stoner, with these sweets you really get the best of both worlds. They put milk and cookies in a whole new dimension and chances are you’ll want to be there for a while.

1 Cup of Cannabutter
1 ¼ Cup of sugar
1 Tablespoon of molasses
2 Teaspoon of vanilla extract
2 ½ Cup of flour or canna-flour
1 Teaspoon of baking soda
1 Teaspoon of salt
1 ½ Cup of chocolate chips

Preheat the oven to 350 degrees. While that’s getting hot, cover a cookie sheet with wax paper to make them easier to remove when they’re finished.

In a mixing bowl combine the canna-butter and sugar. Then add the molasses and vanilla. In a sperate bowl mix flour, baking soda, and salt. Next add the dry mix in with the canna-butter mix and make sure everything’s well combined. After all the ingredients are mixed in well and partying together, fold in the chocolate chips.
Roll the dough into spoonful size balls and line them on the cookie sheet. Put them in the oven to bake for about 8-10 minutes or until golden brown. Take them out to cool and you’re done. So sit back, relax, and get cozy with your canna-cookies. You’ve just learned How to Make Marijuana Chocolate Chip Cookies!

How to Make Oatmeal Cookies with Marijuana

Posted on November 9, 2012September 4, 2013 by StonerDays

09 Nov

How to Make Oatmeal Cookies with Marijuana:

Oatmeal cookies provide such a hearty bite that it’s hard not to fall in love with them, especially when you’ve got oats and raisins falling out of your mouth. Raisins and oats are both good for your health and so is cannabis. So it’s only right that they join forces to produce this super cookie. So if you love eating, and you love Mary Jane it’s time to start cooking!

1 ¾ Cup of flour
½ Teaspoon of baking powder
¼ Teaspoon of Baking soda
3 Cup of Oatmeal
2 large eggs
¾ Teaspoon of salt
1 Teaspoon of vanilla extract
1 ¾ Cup of Canna-butter, melted
2 Tablespoon of vegetable oil
1 Cup of sugar
1 Cup of brown sugar
1 ½ Teaspoon of cinnamon
1 ½ Cup of raisins

First heat your oven to 350 degrees. Line a cookie tray with wax paper or use a non-stick pray so you won’t have the headache of cooies that don’t want to come off the pan.

In a bowl, combine flour, baking powder, baking soda, cinnamon, and oatmeal, mix well. Grab another bowl and beat eggs, salt, and vanilla. In another large bowl add the canna-butter, oil, and both sugars. Add in the egg mix until creamy and smooth. Then pour in the flour mix and stir everything in together. Now add in the raisins and mix once more.

Roll the cookie batter into whatever size balls you’d like and put them on the cookie sheet and into the oven to bake for 12-15 minutes. After they’re out the oven let them cool for a bit. You’ll love biting into these scrumptious cookies, especially when you know what’s in store. Enjoy Making Oatmeal Cookies with Marijuana!

How to make Canna Olive Oil

Posted on November 8, 2012January 6, 2015 by StonerDays

08 Nov

The complete culinary world becomes much more exciting when cooking through the eyes of a stoner chef, and canna-olive-oil in a must in a pot head’s pantry. All you need is a bottle of olive oil and of course some sticky-icky and there’s really no limit to what high foods you can make. Savory, sweet, tangy, you name it and canna-oil will help you put a potent touch on it.

1 bottle of Olive oil of your choice, (dark color is preferred)

½ or 1 Cup of grounded marijuana

Using a piece of paper, make a funnel so that the process of pouring the marijunana in the olive-oil goes smooth and you don’t spill or waste any herb. Begin pouring the ground reefer into your funnel. Something like a toothpick would be a good tool to help guide the MJ down the funnel. The amount of weed you use will determine the potency of the oil, so go for the gusto.

Now you just store the canna-oil in the cabinet for about 4 weeks. The longer it’s stored the more potrent it will become over time, so let it age like fine wine as you anticipate its greatness. Now that you’ve learned how to make canna olive oil, check out our posts on how to make canna-butter and how to make canna-flour!

How to make Canna-Flour

Posted on November 8, 2012January 6, 2015 by StonerDays

08 Nov

How to make Canna-Flour:

Thinking about baking? Well canna-flour is exactly what it takes to make your sweet treats that much sweeter and requires so little preparation, you’d be crazy not to keep a batch on hand. You’re going to be needing very finely ground marijuana for this one, so maybe a few runs through the grinder plus a little added man power to make it dust like. Don’t feel bad about beating the crap out of your nuggets, they’re being put to good use.

½ cup of finely ground marijuana for every 1 cup of flour.

Simply ground your choice of KGB as finely as possible until it looks lke powdered weed.

Add the Mary Jane into some flour and mix it in well, and there you have it! Finished canna-flour that’s ready to be used in whatever marijuana concoctions you’d like. Now that you’ve learned how to make canna-flour, check out out blog on how to make canna-butter and how to make canna olive oil…

How to Make Canna-Butter

Posted on November 8, 2012September 4, 2013 by StonerDays

08 Nov

How to Make Canna-Butter:

Butter is used in a multitude of recepies in cooking and is loved by many, but spread this stuff on your toast in the morning and everyone around will just have to watch you float away, and then ask you for some. Canna-butter is one of the most commonly used forms of cannabis when it comes to cooking and whipping up edibles because of its versatility, and the fact that it’s pure genius in butter form.

1lb. of butter (not margarine)

½ Ounce of finely ground marijuana

First, melt the butter in a saucepan on medium heat and when it begins simmering, stir in the dank and let it simmer for 30 minutes.

Pour the butter mix into a strainer to remove all the little marijuana pieces. Place in a container and pop in the fridge and let it become solid butter again, only this time it has a secret, and you can’t wait to use some. Now you’ve mastered how to make canna-butter, check out our post on how to make canna-flour or how to make canna olive oil…

How to make Guacamole with Marijuana

Posted on November 1, 2012January 6, 2015 by StonerDays

01 Nov

How to make Guacamole with Marijuana:

Guacamole! Guacamole! Guacamole! This exciting party dip just gained a lot more celebrity and could be your new best friend. Guacamole is nothing short of fantastic, but with canna-oil it’s nothing short of magical. With so many flavors and textures, it knows how to pop around on your taste buds giving you all the right flavors. The rich green avacado color is a reminder of sweet Mary Jane, and when the buzz kicks in from eating it you’ll be glad you ate so much.

1 bag of salted chips
5 Ripe avocados (soft body means ripe)
3 Tomatoes
1 lime
1 lemon
½ Cup of canna-oil
½ of a Yellow onion
½ Tablespoon of salt
½ Tablespoon of ground pepper
¼ Cup of fresh cilantro
3 Yellow banana peppers
1 Serrano chili
1 Teaspoon of garlic salt
1 Tablespoon of Lawry’s seasoned salt
½ Teaspoon of garlic powder

Cut the avacodos into small chunks so that they’re easier to smash. Place them into a large mixing bowl and with a fork or bean smasher, let the smashing begin. (Smash to desired texture) Next cut the tomatoes, yellow onion, cerano chili, and banana peppers into small squares. Finely chop the beautiful cilantro. Add everything in with the avacodos and mix together lightly.

Now for the spice! Add the canna-oil, salt, ground pepper, Lawry’s seasoned salt, and last but not least, garlic powder. Then cut both the lemon and lime in half and squeeze one half of the lime and lemon in to the guac. Mix everything together, grab your favorite tortilla chips and look at your masterpice! Now all there’s left to do is dip, bite, and get high.

Now that you’ve mastered How to make Guacamole with Marijuana, check out our Stoner Dictionary!

How to make Salsa with Marijuana

Posted on November 1, 2012September 4, 2013 by StonerDays

01 Nov

How to make Salsa with Marijuana:

Fresh vibrant veggies with a bit of spice and heat means tasty salsa. There are so many combinations you can put together, this being one of the greater ones. The high of this dish really seems to pop out at you in the presence of all the loud flavors. Salsa is really one of those breakfast, lunch, or dinner type eats, and even more so when you put put a little reefer in to wake you up.

1 bag of salted chips
4 Tomatoes
1 Ripe avocado
1 ½ Serrano chilies or jalapeno peppers (Serrano chilies are hotter)
¼ Cup of cilantro fresh
½ Of a Yellow onion
1/3 Canna-oil
½ Teaspoon of salt
½ Teaspoon of Ground pepper

You’ll need a large bowl to mix the salsa in. Begin by cutting the tomatoes, chilies, onion, and avacodo into small squares and finely chop the cilantro. Add everything together in the bowl with salt, pepper, and ofcourse canna-oil. Stir it all up together.

It’s as simple as that and you’ve got some kick ass dank salsa, enjoy!

Thats How to make Salsa with Marijuana!

How to make Marinated Mushrooms with Marijuana

Posted on October 12, 2012January 25, 2013 by StonerDays

12 Oct

How to make Marinated Mushrooms with Marijuana:

How to make Marinated Mushrooms with Marijuana! This is really exciting, and these mushrooms can be served with rice, fish, cut up in soups, or eaten alone and can add some much needed flare to your meal. Being that mushrooms are so diverse, there’s really no limit to what you can do with these and they also would make a great topping on pizza. You can think of these guys as a much more tasty, much more milder form of psychedelic mushrooms. Now that you’re more than eager to have a taste, let’s cook some!

1 Pound of mushrooms of your choice
2 Tablespoons of Canna-oil
3 Tablespoons of white wine vinegar
2 Tables of oregano
2 Teaspoons of minced garlic
½ Teaspoon of salt
½ Teaspoon of lemon juice
2 Tablespoons of thyme
½ Teaspoons of pepper
¼ cup of red onions chopped well

Go ahead and grab a container you’d like to store your mushrooms in and put that asise for later. In a pretty big bowl add canna-oil, white wine vinegar, oregeno, minced garlic, salt, thyme, red onions, and pepper, mix everything together really well and pour them into your container.

Next you want to prep the mushrooms and rinse them making sure to remove any dirt. You can leave the stems or cut them whichever you prefer. Boil the mushrooms in salt water for about 6-10 minutes or until soft and tender. Drain from water and pop them into the flavorful mixture. Let them sit in the fridge for 20-30 minutes to marinate and soak in all the trippy oil and spice. Now they’re ready to serve and you’re ready to get high!

How to make Marinated Chicken Legs with Marijuana

Posted on October 12, 2012September 4, 2013 by StonerDays

12 Oct

How to make Marinated Chicken Legs with Marijuana:

How to make Marinated Chicken Legs with Marijuana… Stoner life isn’t all about snack,s and we do know how to enjoy a well cooked savory meal. Chicken is the bomb, and pretty much everyone on the planet agrees, but chicken that gets you high; whoa! This recipe is a weed smokers dream meal. The marinade is delicious and penetrates through the chicken legs to give you a burst of moist chicken flavor in every bite. Grab a leg and eat it alone, or serve with your favorite side for complete satisfaction.

4 skinless, boneless chicken breast halves
2/3 Cup of canna-olive-oil
¼ Cup of lemon juice
2/3 Cup of low sodium soy sauce
2 Teaspoons of garlic powder
2 Teaspoons of spicy brown mustard
2 Teaspoons of ground black pepper

We’re going to start with the marinade, so grab a large mixing bowl and pour in canna-oil, lemon juice, mustard, soy sauce, pepper, and garlic powder. Mix them together. Now place your chicken in the marinade making sure it’s completely coated in the mix.

Cover them with plastic wrap and let it sit in the fridge for about 2 hours or longer. (The longer it chills in the marinade the better the taste and the high) After the time passes, preheat your grill to high heat and pour some of the chicken juice on the grill to oil it up and further cook the flavor into the legs. Now put the chicken on the grill and pour the rest of the mixture over top it right after throwing it on the grill.

Now let it cook on the grill for about 8-10 minutes or until the insides are no longer pink (when checking for pinkness, pick the largest part of the chicken). If you like your grilled chicken smothered in perfectly sinful sauce, use 2 cups of honey BBQ sauce with 2 teaspoons of canna-oil and stir together, it adds a great finishing touch. This is what you would call a gourmet way to get blown, bon appetit!

How to make Roasted Vegetables with Marijuana

Posted on September 9, 2012September 4, 2013 by StonerDays

09 Sep

How to make Roasted Vegetables with Marijuana:

If you like your greens and your “green” then these veggies are calling your name. Tasty vegetables infused with seasonings and a touch of that special herb to uplift the entire dish. This dish is perfect for the health consious stoner and is a nice light lunch, snack, or sidedish to another great meal in the stoner cookbook.

3 Yellow potatoes
3 Red onions
4 Tomatoes
2 Yellow peppers
1 Red pepper
2 Zucchini
1 Teaspoon of salt
1 Teaspoon of ground pepper
½ Cup of parmesan cheese
2 Tablespoons of honey
1 Tablespoon of balsamic vinegar
1 Small lemon
3 Tablespoons of canna-oil

Get started by pre-heating the oven to 200 degrees. Lightly canna-butter a shallow roasting tin and set aside for later. Cut onions, tomatoes, potatoes, bell peppers, and zucchini into wedges and you want them to be all around the same size so that they cook through evenly. Sprinkle in the salt and pepper and mix together.

Now place the cut and seasoned veggies into the roasting tin and spread them out. Throw that into the oven and let them baake for 30-36 minutes or until the vegetables are tender.

In a small bowl mix together the canna-oil, honey, balsamic venegar, and 1/2 of the lemon juice. Once the vegetables are done cooking, remove from the oven and let cool for 3-5 minutes then pour the beautiful canna-oil mix on top and add the grated parmesean. Serve yourself up a heaping portion and see just how happy these veggies make you feel… And thats how to make roasted vegetables with marijuana, enjoy!

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