Super Baked Cannabis Buffalo Wings


Super Baked Cannabis Buffalo Wings

Super Baked Cannabis Buffalo Wings are on point for every stonerA 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 flousuper-baked-buffalo-wingsr 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


  • 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


downloadSqueeze 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.

Like our blog and checkout our new selection of weed socks




Canna Turkey

Canna Turkey; Stoner Cookbook


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


  • 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


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.

Cooking with Aunt Sandy

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

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:

Cooking with Aunt Sandy

Gingerbread Stoner Cookies

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

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

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

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


  1. Press one pie crust sheet firmly into the bottom of the pie dish and up the sides of the pan.
  2. Trim the edge of the dough with kitchen scissors; leave 1 inch of dough to hang over the edge of pan. Set aside.
  3. Combine the apples and lemon juice in a large bowl; Mix well.
  4. Add brown sugar, granulated sugar, flour, cinnamon, salt and nutmeg. Mix well, making sure to coat all the apples.
  5. Transfer the filling mix to the dough-lined pan.
  6. Disperse cubed CannaButter on top of the apple filling evenly.
  7. Place the second pie sheet over the filled pie. Trim edges appropriately, leaving 1 inch of dough hanging.
  8. Fold the edge of the top layer of dough under the edge of the bottom layer of dough. Pinch dough sheets together to seal.
  9. Cut a “x” across the top center of the dough to allow steam to escape.
  10. Put the uncooked pie in the refrigerator to firm the dough. (about 20 minutes)
  11. Preheat oven to 375 degrees.
  12. 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.
  13. 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

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


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


  1. Beat egg, milk and oil or butter in a large bowl.
  2. Mix dry ingredients, then add to egg mixture and beat until smooth.
  3. Pour 1/3 cup of batter onto heated, greased frying pan for each pancake.
  4. 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.


CannaCakes; Pancakes

Lean Green Antioxidant Flush

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!


  • 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


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

Lean Green Antioxidant Flush; Stoner Cookbook


Triple Baked Cannabis Potatoes

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!



  • 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)


  1. Preheat oven to 375 degrees.
  2. Place potatoes on a baking sheet and bake until tender (about an hour).
  3. Remove from oven and allow the potatoes to cool.
  4. Cut off the top of each potato, lengthwise.
  5. Scoop out the insides while making sure the skin still holds its shape.
  6. Mix the scooped potato flesh, sour cream, CannaButter, salt and pepper together. Mix until very smooth.
  7. Stuff the potato mixture back into the potato skins.
  8. Bake in oven for 10 minutes or until tops begin to brown.
  9. 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

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.


  • 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


  1. Mix together the CannaCream Cheese, bacon bits, paprika, salt and pepper.
  2. Fill the prepped jalapeno halves with the cheese mixture.
  3. Set the milk, flour and bread crumbs in 3 separate bowls.
  4. Dip the stuffed jalapenos into the milk then into the flour, making sure to coat well. Set aside. Repeat with all peppers.
  5. Let the milk and flour coated jalepenos sit for about 5 minutes.
  6. Dip the jalapenos in milk for a second time, but this time follow with breadcrumbs. Repeat until all jalepenos are breaded.
  7. 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.
  8. Heat oil in skillet over medium-high heat.
  9. Fry the jalapenos for 2 minutes on each side, or until golden brown.
  10. 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 Taffy

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

Stoner Cookbook; A Delicious Dessert

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!