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Welcome to the Cannablog

My Edible Journey

February 24, 2017

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Through a combination of life experiences, I have gained insight and inspiration which has made it possible for me to share recipes with you in this cookbook.  I was always a writer and as a young adult I was published a couple of times in various magazines, but it wasn’t until I discovered a deep passion and dedication for a subject that I truly became immersed in writing. Currently, I am writing content for several websites on the subject of Marijuana.

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 Ingredients

  • 1⁄2 cup Cannabutter, softened
  • 1/3 cup regular sugar
  • 1/3 cup brown sugar 1⁄2 tsp vanilla extract
  • 1 large egg 1 cup + 2 Tbsp Gluten Free flour
  • 1/2 tsp baking soda Pinch of salt Your favorite chocolate chips

Instructions

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By Kelly Gibson

This cannabis cookie recipe is a favourite around my house.  It's got everything and the kitchen sink, so the saying goes.  Giving it so much flavour, helps the cannabis to taste good also.  Best to eat one while it is still warm!  This dough freezes well, up to 6 months.

There are two phases to cannabis conversion:

  1.  ‘Dry Cure’ use dry clean ‘shake’ or bud. Start by removing the large sticks, grind it up and sift before curing.  Then put the ‘shake flour’ into a sealed Crock-Pot on low, for about an 1 hour.  Or place in an oven at 150 degrees for 15 minutes.
  2. Converting the ‘shake flour’ into a useful ingredient such as fat (butter or oil), alcohol tincture, or even glycerin.

‘Classic’ Butter Method: Put your ‘cured’ shake flour into a pot with the butter.  Simmer on low for 30 minutes approximately.  Then cool completely, place in airtight container, and use as normal.  For a mild dose it is recommended to use a maximum of 0.75 grams per person (or serving).  Equals approximately 18 grams of cured marijuana per 24 cookies, or 1 cup of butter.

Ingredients:

  • 1½ cups packed brown sugar
  • 1 cup Cannabis Infused Butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups quick-cooking oats
  • 1½ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup Reese® Peanut Butter Chips
  • ½ cup Golden Raisins
  • Optional: ½ cup shredded Coconut)

 Directions: 

  • Preheat oven to 350°F (177C).
  • Beat brown sugar and butter in a large bowl, until mixture is light and fluffy.
  • Add vanilla, egg and mix well.
  • Mix in oats, flour, baking soda and salt.
  • Add the Reese® Peanut Butter Chips, golden raisins and coconut (optional).
  • Roll the dough into small balls and place onto an ungreased cookie sheet, about 2 inches apart.
  • Bake for 10 to 12 minutes, or until golden brown.
  • Cool for 5 minutes before moving them from cookie sheet to wire rack to cool completely.

Bon appetit, friends. 

To me, Christmas is the smell of warm molasses and cinnamon coming from the kitchen. I didn't stop at baking just the cookie either, I made these extra festive by dipping them in chocolate and adding some candy cane sprinkles. This was a combination of recipes by Better Homes & Gardens and Cooking Classy. The cannabis taste is well masked with this recipe, one of my best yet. Maybe Santa wants to enjoy some edibles this holiday too!

To make Canna-butter put the 'cured' marijuana flour into a crockpot (or stove top)...

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Have you ever had Little Caesar's Crazy Bread? This cannabis recipe is perfect for sharing with friends who also enjoy consuming edibles. And is a great way to use some Cannabis Infused Cooking Oil, which is easy to make at home. For best results I recommend you make the dough the day before and refrigerate, allowing it to ferment overnight for the best flavor. The dough can be kept in the refrigerator for up to three days.

Make Cannabis Infused Oil (follow link for instructions)
Serves 4 - 5

To make dough:

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This recipe can be used to create banana bread or muffins.

Ingredients:

  • 2 ripe Organic bananas.
  • 1/2 c. Flax milk (vanilla flavored, preferably.)
  • 1 1/2 tsp. Vanilla extract
  • 1/3 cup Cannabis infused margarine, melted. (I use Earth Balance.)
  • 1/2 cup Organic brown sugar
  • 2 cups Flour (Organic, whenever possible!)
  • 1 1/2 tsp. Baking powder
  • 1 1/2 tsp. Baking soda
  • For crumbly topping: Ground flax seeds and brown sugar
  • Optional: Food coloring (Color of your choice.)

Instructions:

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    Cannabis infused oil is so versatile and can have many medicinal uses. You can bake with it, cook with it (at a low temperature), take it orally or rub the oil directly onto your skin. A strain that is CBD dominant could help with inflammation when used topically as well as internally.

    *Do not smoke this product.

    There are two phases to cannabis conversion:

    1. ‘Dry Cure’ use dry clean ‘shake’ or bud. Start by removing the large sticks, grind it up and sift before curing. Then put the ‘shake flour’ into a sealed Crock-Pot on low, for about an 1 hour. Or place in an oven at 150 degrees for 15 minutes.
    2. Converting the ‘shake flour’ into a useful ingredient such as fat (butter or oil), alcohol tincture, or even glycerin.

    To make Cannabis Infused Cooking Oil:

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      This healthy medicated snack is easy to make and is so versatile. You can grill Plantains, bake them, boil them, fry them, have it with sour cream, on ice cream, wrap them in bacon and can even be made into soup. This is a great way to ingest cannabis oil, for those who prefer not to smoke. Please be very careful with the hot oil.

      To make the Cannabis Infused Oil:

      Put one ounce of the ‘cured’ shake flour into a Crock-Pot with 6 cups of Grapeseed oil, on low for 4-5 hours. Let cool and strain the oil from the cannabis (plant matter), if desired. Store infused oil in a glass jar or container, with a tight lid. Then use it in you're cooking and baking as usual. It can also be taken orally, or rubbed directly onto the skin. *When using the oil conversion method it’s recommended to...

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      This is a fun and simple recipe specifically for patients who prefer not to smoke cannabis, but to ingest it for medical purposes. To make these cookies you will need cannabis butter, instructions are below. Making the butter was the hardest part, and I must warn you it didn’t smell nice either. But don’t let that fool you, it tasted wonderful. The dosage was mild and can increased slightly if you prefer. I found I was able to eat a couple without any negative effects. Im so excited to try this one again!

      To make Canna-butter put the 'cured' marijuana flour into a crockpot (or stove top) on low for half an hour. Do NOT over heat. Let cool and store in an air tight container until further use. For a mild dose it's recommend to use 0.75 grams of marijuana a serving, approximately 6 grams for 1/2 cup of butter. As per Mary Jean Dunsdon (aka Watermelon) recommendations.

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      Yields 4
      30 min Prep Time
      20 min Cook Time
      50 min Total Time
      Ingredients:
      • 1/2 teaspoon baking powder
      • 1/4 teaspoon baking soda
      • 1/8 teaspoon salt
      • 5 tablespoons milk
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