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Cannabis Infused Toffee Chocolate Chip Cookies Buttery toffee adds an extra dimension to an already great chocolate chip cookie recipe. Yield: 26 Cookies Serving Size: 1 Cookie 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon salt 6 tablespoons Cannabutter 2 1/4 grams kief or finely ground dried hash 3/4 cup firmly packed brown sugar 1/2 cup sugar 1 large egg 1 1/2 teaspoons vanilla extract 1 1/2 cups chocolate chips 3/4 cup toffee chips 3/4 cup chopped walnuts or pecans, optional Preheat oven to 350 degrees F. Grease 2 large baking sheets with vegetable shortening, or alternately line them with parchment paper. In a small bowl, mix together flour, baking soda, baking powder, and salt until well combined. Set aside. With an electric mixer fitted with the paddle attachment cream together the canna-butter, kief or ground hash, and brown and granulated sugars until well incorporated. Add the egg, and vanilla, and mix until just combined. Slowly mix in the dry ingredients and stir just until combined. Stir in the chocolate and toffee chips and nuts, if using. Scoop out about 2 tablespoons dough and press gently to form a flattened cookie. Repeat with remaining dough, placing cookies about 2 inches apart on the prepared baking sheet. Bake for about 15 minutes or until lightly browned. Let set for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature. Baked cookies will stay fresh for about 4 days in an airtight container. Freezer Friendly! Form dough into cookies and place on a baking sheet and freeze before baking. When frozen you can transfer the unbaked cookies to a lidded container or plastic freezer storage bag. When ready to eat, place frozen cookies on a greased or parchment lined sheet and bake at 375 degrees F for about 18 minutes or until browned. * This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Ediblesbefore attempting to cook with marijuana. Cannabis Infused Devlishly Good Orange Drink Yield: 1 Cup Serving Size: 1 Cup 3 tablespoons frozen orange juice concentrate, thawed 1/2 cup whole milk or half and half 1/4 gram kief or finely ground dry hash* 1 tablespoon sugar or to taste 1/4 teaspoon vanilla extract 2 to 3 ice cubes Place orange juice concentrate, milk or half and half, kief or ground hash, sugar, and vanilla in a blender and puree until smooth and frothy. Add ice cubes and puree until frosty and ice is incorporated into the drink. Serve immediately. * This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Ediblesbefore attempting to cook with marijuana. Cannabis Infused Mini Pumpkin Pies The dose below is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana. Makes 4 (4 1/2-inch) Mini Pies Serving Size: 1 Mini-Pie Crust: 5 tablespoons unsalted butter 5 tablespoons vegetable shortening 1/2 teaspoon salt 1 1/3 cup all-purpose flour 1/2 teaspoon salt 2 tablespoons sugar 5 to 6 tablespoons ice water Filling: 2 large eggs 1 can (14 ounces) pumpkin (not pumpkin pie filling) 1 can (14 or 15 ounces) sweetened condensed milk or dulce de leche 1/4 teaspoon salt 1 1/2 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1 gram finely ground hash or kief** 1 1/2 teaspoons vanilla extract Prepare Crust: Cut up the butter and shortening into small chunks and place it in the freezer for at least 15 minutes — the colder the better. Whirl flour, salt, and sugar in the food processor to blend. Add cold butter and pulse just until well incorporated — the mixture will resemble coarse crumbs (see photo, right). Remove mixture from food processor and place in a large bowl. Add ice water and mix with clean hands just until it holds together — mixture should be a little wet. Pat dough into a disk, wrap in plastic wrap and refrigerate for at least 20 minutes before rolling. The rule of thumb for flaky pie crusts is to handle the dough as little as possible. The best way I’ve found to do this is to roll the dough between 2 layers or plastic wrap or waxed paper. This method also makes it easy to transfer the dough into the pie plate. Remove your disk of dough from the refrigerator and divide it into quarters. Place one quarter on a piece of plastic wrap or waxed paper and lightly sprinkle with flour. Cover with another piece of plastic or waxed paper. Use a rolling pin to roll out dough into a circle about an inch larger in all directions than the pie pan. Remove top layer of plastic or paper, center upside down pie plate on dough, and flip the whole thing over. Remove 2nd layer of plastic or waxed paper and press dough into pie plate. If desired, use fingers to make a nice edge on pie by evening out the edges then use thumb and index finger of one hand to pinch crust around the index finger of the other hand, to make a scalloped edge. Place pie crusts in freezer while you prepare filling. Prepare Filling: In a large bowl, beat eggs with an electric mixer until frothy. Add pumpkin, sweetened condensed milk or dulce de leche, salt, cinnamon, ginger, nutmeg, cloves, hash or kief, and vanilla and beat until well combined. Pour into prepared crust(s). Bake for 15 minutes, reduce temperature to 350 degrees F and bake for another 25 minutes or just until set. Serve warm, at room temperature or cold. Garnish with whipped cream if desired. Freezer Friendly! Cool pies completely, cover tightly with foil and freeze. Bring to room temperature and enjoy, or if desired, reheat thawed pies in a 350 degree oven until warm, about 15 minutes. * Dulce de Leche, which technically means milk candy, is a thick caramel brown syrup made from sweetened condensed milk. It comes packaged in cans, like it’s close cousin sweetened condensed milk, or in plastic bottles. Nestles makes the most commonly found brand in the US, La Lechera. TIP! The Easy Way to Roll Mini Pies! I recently discovered the easiest way ever to roll dough for mini pies. You don’t even need a rolling pin, but rather a small tortilla press, found in Mexican markets and used for making, tortillas. This little gadget also works exceptionally well for making mini pie crusts. Place dough between a sheet of plastic wrap on the tortilla press. Press dough to get a perfectly sized mini pie circle of dough. Place in pie crust, pinch the edges and freeze! Cannabis Infused Banana Caramel Cupcakes with Dulce de Leche Icing Rich caramel blends perfectly with bananas in these indulgent cupcakes, topped with a creamy Dulce de Leche icing. Yield: 14 Cupcakes Serving Size: 1 Cupcake Cake: 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 1/2 grams finely ground kief or hash* 1/2 cup butter 3/4 cup brown sugar 2 large eggs 2 ripe medium bananas, peeled and mashed 1/2 cup heavy cream 2 teaspoons vanilla extract Icing: 1 cup unsalted butter, at room temperature 4 cups sifted powdered sugar Pinch of salt 2 teaspoons pure vanilla extract 1/4 cup heavy cream 1 (14 ounce) can of Dulce De Leche** shaved chocolate for garnish, optional Preheat oven to 350 degrees F. Place paper cupcake liners in 14 muffin tin cups. In a small bowl combine flour, baking powder, baking soda, salt and kief or hash. Stir to combine well. Set aside. Use an electric mixer to beat together butter and brown sugar until light and fluffy. Beat in eggs, banana, cream, and vanilla until well combined. Lower mixer speed and beat in dry dry ingredients just until combined. Fill prepared muffin cups about 3/4 full and bake for about 25 minutes or until a cake tester comes out clean. Allow to cool for 10 minutes in pan. Remove from pan, with paper cups, to a wire rack. Cool completely before frosting. Prepare icing while cupcakes are baking. Beat 1 cup butter in mixer on medium-high speed until smooth and fluffy. Reduce mixer speed to low and slowly beat in 2 cups confectioner’s sugar. Beat in salt, vanilla extract, cream, and dulce de leche. Continue adding powdered sugar until you reach desired consistency. Mix on medium speed for about 4 minutes or until smooth and fluffy. Frost cupcakes when completely cool. Freezer Friendly! Store baked cupcakes in the freezer, either frosted or unfrosted. A gallon size zip-top plastic storage bag makes a good container. Make 2 layers, separated by a sheet of waxed paper, then remove just the amount you need whenever you want a treat. If you choose to frost later you can freeze covered plastic containers of icing separately. Thaw at room temperature for 20 minutes before frosting cakes. (Hint: Cakes are easier to frost when frozen). Let frosted cupcake sit at room temperature at least 15 minutes before serving. * This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Ediblesbefore attempting to cook with marijuana. ** Dulce de Leche Dulce de Leche is a caramelized sweetened condensed milk. Find it, packed in cans or plastic bottles, in Latin markets or the Latin foods section of most supermarkets. Cannabis Infused Stir Fried Ginger Shrimp and Asparagus This satisfying stir-fry dinner goes together in a flash. Serve over rice or your favorite Asian style noodles. Yield: 4 Cups Serving Size: 1 Cup plus rice or noodles 1/2 teaspoon minced garlic 2 tablespoons minced fresh ginger 1/3 cup chicken or vegetable stock 2 tablespoons rice vinegar 2 tablespoons oyster sauce* 1 tablespoon sesame oil 1 teaspoon sugar 1/2 teaspoon black pepper 2 teaspoons cornstarch 3 tablespoons melted Cannabutter 4 teaspoons vegetable or canola oil, divided 1 pound peeled fresh medium raw shrimp 2 cups fresh trimmed asparagus pieces (cut each stalk into 4 to 5 pieces) 4 ounces sliced white, cremini, or shitake mushrooms 4 green onions, white and green parts, minced Whisk together garlic, ginger, stock, vinegar, oyster sauce, sesame oil, sugar, salt, pepper, and cornstarch until well combined. Whisk in melted cannabis infused butter until well combined and mixture is emulsified. You can alternately prepare sauce in a small food processor. Set aside. Heat a wok over high heat. Add 2 teaspoons oil and swirl to coat wok. Add shrimp and stir fry just until cooked, about 4 to 5 minutes. Remove shrimp from wok and set aside. Add remaining 2 teaspoons oil to wok and swirl to coat. Add asparagus, mushrooms, and green onions to wok and stir fry until crisp-tender, about 6 minutes. Return shrimp to wok and stir to combine ingredients. Stir sauce and pour over ingredients in wok. Cook, stirring constantly, for about a minute or until sauce heats through, thickens, and evenly coats the food. Serve immediately over rice or noodles. * Oyster Sauce, a staple of Chinese cuisine, is a thick, dark brown sauce made from ground dried oysters. Available at Asian food markets or well stocked grocery stores, oyster sauce will keep indefinitely in your refrigerator. * This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Ediblesbefore attempting to cook with marijuana. Click herefor instructions for making marijuana infused butter. Cannabis Infused Chicken and Cashew Sandwich or Salad Chicken salad soars to new heights of flavor with this unique recipe featuring sweet red grapes, crunchy cashews, and exotic curry. Yield: 3 cups/4 Servings Serving Size: 3/4 Cup 1/4 cup mayonnaise 1 gram kief or finely ground dry hash* 1/2 teaspoon curry powder 1 1/2 cups diced cooked chicken 1/2 cup halved seedless red grapes 1/4 cup finely diced celery 1 tablespoon minced onion or shallot 1/4 cup chopped cashews 1 tablespoons minced fresh Italian parsley (or 1 1/2 teaspoons dried) Salt and pepper to taste Sprinkle kief or hash and curry powder over mayonnaise and mix to combine. In a medium bowl, toss remaining ingredients with mayonnaise mixture. Season to taste with salt and pepper. Serve stuffed in a pita bread, on toast, or on a bed of lettuce. * This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Ediblesbefore attempting to cook with marijuana. Trix