Posts Tagged ‘canna-cooking’

Chocolate Covered Peanut Butter Bars

Thursday, June 5th, 2014
Chocolate Covered Peanut Butter Bars

Chocolate Covered Peanut Butter Bars

1 stick butter
1 gram (or more or less if you so desire) of activated hash oil or kief
1 cup graham cracker crumbs
1 cup powdered sugar
1/2 cup + 2 T. Peanut Butter
1 cup chocolate chips

Decarboxylate your kief or hash oil (25 minutes in the oven at 255 degrees)
Melt the butter and then add the activated cannabis
You want your graham cracker crumbs to be super fine, so use a food processor or a rolling pin to get ‘em crumbled up!
Mix together the butter with activated cannabis, graham cracker crumbs, powdered sugar and peanut butter.
Spread the peanut butter mixture out in a 9×9 pan

In the microwave or using a double boiler, heat the cup of chocolate chips until there are no lumps and the mixture is smooth. If doing this step in the microwave, check and stir at 30 second increments. Pour the chocolate over the PB mix in the pan.
Use a spatula to spread the chocolate topping evenly over the PB mix.
Refrigerate for one hour before cutting into 16 equally sized squares @ 60mg (with 1 gram activated concentrate)

If you don’t have kief or other cannabis concentrate, you can simply use infused butter, instead. Happy snacking!

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Medicated Mac & Cheese

Monday, May 12th, 2014

2014-05-11 17.52.03
Along with the medi-mac and cheese, you’ll see crab cakes and asparagus spears in the pic, above.

This recipe makes 4 servings.

8 ounces uncooked elbow macaroni (corkscrew or any other type of small pasta works, as well)
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
I also like to toss in any other cheese scraps for added flavor – try feta, mozzarella and monterey jack for more gooey medicated fun with bite.
3 cups milk
4 Tablespoons cannabis infused butter
3-4 tablespoons all-purpose flour
2 (more) Tablespoons infused butter
1/2 cup bread crumbs

Cook macaroni according to the package directions. Drain.

In a saucepan, melt infused butter over medium heat. Stir in enough flour to make a roux (usually equal parts butter and flour) and cook a few minutes. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large, greased casserole dish, and pour sauce over macaroni. Stir well.

Melt the final 2 tablespoons of infused butter in a skillet over medium heat. Add breadcrumbs and cook until brown. Spread over the macaroni and cheese to cover, then bake.

Bake at 350 degrees F for 30 minutes. Serve while hot.


Friday, April 25th, 2014



3 cups washed, fresh basil leaves, stems removed, patted dry
2-4 garlic cloves, peeled – according to taste
1/3-1/2 cup pecans, pine nuts, almonds or walnuts
1 tablespoon hemp seeds
10 tablespoons cannabis infused olive oil, or more, as needed
1/2 cup grated Parmesan or Romano cheese
Pinch of sea salt, if desired

Combine the above ingredients in a food processor and pulse it on and off until it becomes a smooth paste. Taste test for seasoning and texture adjustments. Use immediately, or cover and chill. If it becomes stiff add some extra virgin olive oil and stir till smooth.

Pesto will darken if exposed to high heat and will lose its vibrant green color, so don’t “cook” pesto in a hot pan or add it to hot pasta in a hot pot; rather, transfer the cooked pasta into a bowl first- then add the pesto and stir gently. This doesn’t matter much if you’re using Hempesto as a base on your pizza – grilled chicken and artichoke hearts make a great topping with this awesome sauce. To keep the pesto fresh, I layer mine with a thin coat of extra virgin olive oil on the top before I cover and store it in an air-tight container in the fridge for up to two weeks.

Curried Chicken and Rice Soup

Friday, April 25th, 2014


Curried Chicken and Rice Soup

1 bone-in chicken breast (about 1 1/2 pounds), halved
3 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
salt, Kosher is awesome for this
6 cups chicken broth
2 tablespoons cannabis infused butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons curry powder
1/3 cup rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5-8 minutes. Add the curry powder and cook for 1 minute. Add the remaining 3 cups broth and bring to a boil. Add rice, stir, reduce heat to low, cover and simmer until the rice is tender, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender or food processor, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with na’an bread and lemon wedges.

Serves 4-6

Minty Shamrock Brownie Bites

Wednesday, March 14th, 2012

Minty Shamrock Brownie Bites YUM!

Take your favorite box mix and medicate it with cannabis flour - I'm adding 8 grams to this recipe, you see it pictured here with the egg, water and oil for the batter.

Cake’s recipe for cannabis flour: Grind buds or fine trim to flour consistency, bake in a 275′ pre-heated oven for 15-20 minutes. Use straight in cake and brownie mixes to medicate your treats.

Mix ingredients by hand, batter will be slightly lumpy.

Portion into mini shamrock baking cups in your mini shamrock muffin tray. I spray mine with some form of ozone ruinous cooking spray to aid in the removal of the brownies from the pan after they're baked. I think it also assists in the clean removal of paper, reducing the loss of brownie to paper ratio to a more reasonable amount.

Next up, bake the little buggers until they're done in a 300 degree oven - depending on the size of your muffin tin or pan, you'll cook them anywhere from 18-50 minutes. These took about 24 minutes and I allowed them to cool a bit before removing them from the pan to cool completely.

While your brownies are baking, throw together some frosting with 1/3 cup of butter and a 1/4 teaspoon of salt and a teaspoon vanilla extract - blend it fluffy, then stir in app. 3 cups powdered sugar, a little at a time and by hand, once it's all incorporated, you bring the electric mixer back to finish it up with 2-4 tablespoons of milk. After that . . . there's some magic with several drops of green food coloring and ONE drop of mint extract.

Decorate the brownie bites with a shamrock which is basically three little hearts connected at their points, add a tail, there ya go. Mintylicious. And medicated. Makes 24 mini muffins with app. 1/3 gram each.

Reindeer and Christmas Tree Brownie Bites

Monday, December 19th, 2011

About to enjoy a taste of the finished product!


Family sized brownie box mix, mini Nilla wafers, mini Rold Gold pretzels, I only used ONE marshmallow, several m&m's, sprinkles and whipped topping


Preheat oven to 300 degrees and mix the brownies according to package directions, substituting cannabis infused oil for regular.

Portion into mini-muffin tins for baking.

Bake until a toothpick inserted into a brownie comes out clean. App. 18-24 minutes for the mini-muffins, then allow to cool while you make frosting.

Make some frosting . . . This was 2 cups confectioners sugar with 1/4 cup shortening, creamed together, then I added a bit of vanilla extract and a few tablespoons of milk until I achieved the desired consistency.

I took a small portion of the frosting to color for the eyes on the Reindeer . . . I used 2:1 green to red drops to get this greyish color.

Transfer the colored frosting to a ziplock bag

Cut the corner off the end of the bag (think tiny).

Squeeze down the frosting to the corner of the bag and give the bag a twist to keep the contents from spilling out the top.

Set up a little production line and get ready to frost and decorate!

First you frost, then place the Nilla wafer "face" and pretzel "antlers" followed by the frosted eyes and a drop on the "m" side of the m&m "nose" will affix it to the face.

Use several drops of green food color in the tub of whipped topping for the Christmas Tree design.

Use this colored whipped topping just like the frosting - fill a ziplock sandwich bag and cut the corner off.

Squeeze the green whipped topping on the brownie bites to make them look like trees, decorate with colored sprinkles.


Lots of yummy medicated reindeer!

Lots of medicated Christmas Trees!

Gingerbread Krispie Treats

Wednesday, December 7th, 2011

Gingerbread Rice Krispie Treats

4 Tablespoons butter, decarboxylated kief, 10oz. bag of gingerbread marshmallows and 6 cups of Rice Krispies

I used 1.5 grams of kief in this batch of 25 treats, giving me 50mg doses. Take two! :)

Heat the marshmallows in a huge microwave safe bowl for 3 minutes, zap the butter for 25 seconds, stir the kief into butter and then the butter into the marshmallows, finally, add the krispies and stir well, then pat down into a pan and allow to cool.

I saved out these lil gingerbread men as decoration for the tasty treats!

Cake’s Coffee Kisses

Wednesday, December 7th, 2011

These delicious bite-sized medibles are a new twist on an old favorite!

I added canna-flour to a regular brownie box mix. I also added 2 tablespoons of instant coffee mix to add flavor.

Bake in a pre-heated 300 degree oven for 15-23 minutes, depending on the size of your muffins. Use the toothpick method to test for degree of doneness.

Frosting/Glaze is 4oz. cream cheese, 1T instant coffee, 1 cup powdered sugar, 1/4 teaspoon vanilla and a tablespoon of milk. Stir well and dip brownies or spread on top.

Top each treat with an unwrapped chocolate kiss

I added 7 grams of bud-based canna-flour to this batch, ended up with 40 mini-muffins and each serving is 1/5th gram.

Gluten Free Lemon Cream Cheese bars

Thursday, December 1st, 2011

I’ll be sharing a few recipes that have been buried on my facebook page over the next week or so, this is one of my favorites. Enjoy!

Preheat oven to 300 degrees. To make crust: Mix together 1/2 cup medicated butter, 1 ¼ cup gluten free flour and ¼ cup sugar with a fork until crumbly.

Press into an 8 inch square pan and bake for 17-20 minutes in a 300 degree oven.

While the crust is baking, mix the two layers in separate bowls. Cream cheese layer: 8oz softened cream cheese, 1/2 cup sugar and one egg - blend until smooth Lemon layer: 3 eggs, ¾ cup of sugar, 2 tablespoons cornstarch, 1/4 t. baking powder and 3 1/2 T. lemon juice

Crust will look greenish/white, depending on the color of your butter and the flour you use. Do not brown! I think I overcooked this one just a smidge.

Pour the cream cheese layer directly onto the hot crust.

The top layer is the lemon mixture.

Before going into the oven with the two layers on the crust.

After baking for 37-42 minutes (the bars are ready when the middle doesn't jiggle when shaken) top with powdered sugar and cool. Don't try to cut the bars before they're cool. I will not even go into the importance of that final step.

Gluten-free medicated lemon cream cheese bars. Since I added 1/2 cup medicated butter to the entire mix, and there are 16 servings, each serving contains approximately 1/2 a tablespoon of butter. That way, I can eat two at a time. LOL

Baked Pears

Monday, November 7th, 2011

With fall harvest complete, I’m finally enjoying pears and apples and pumpkins and squash as well as the toasty fire in the woodstove.  The thing I love about fall flavors are that they blend so well with cannabis and you can use your cannabis flour in plenty of recipes.  Having grown up in the Pacific Northwest, specifically, the tree-fruit rich valleys of the Columbia River Gorge and Hood River Valleys, I’m a sucker for just about any type of pear or apple.  Also, I’m kinda like Bubba and shrimp on Forest Gump when it comes to ways to prepare and eat pears . . . we have pear fritters and pear pancakes and almond chicken pear salad and Bartlett pear bar cookies and pear ketchup and pear smoothies and pear tart and pear waldorf salad and pear pies and well, you get the idea, grow up on a farm near an orchard, eat like a country girl!

You can visit to learn more about the many varieties of pears and the delicious ways you can add them to your diet.

For this blog, I happened to have a bag full of pears and apples sitting in a chilly back room.  I noticed my dogs making trip after trip into the laundry room and I was about to scold them for their wayward behavior when I realized they were stealing pears from my bag.  Ooooooh!  I was bummed that the prettiest ones perched on the top, earmarked for this blog, were pilfered by my labs who have a strange penchant for the fruit. I got over it when my precious pup gave me her happiest look and chowed down on a juicy pear on the living room carpet. LOL

Pears for the baking

I picked a selection of 6 from the leftovers and I used a variety of different pears. They were all just a little under ripe and perfect for baking. I washed the pears and set them aside while I worried about the canna-paste I’d use to fill them. Pre-heat the oven to 300’F.

Cut the tops and bottoms off the pears, core and set aside.

I had a stick of softened butter, I added app. 1/3 cup brown sugar, 1/4 teaspoon each of ground cloves, nutmeg, allspice and cinnamon and then I threw in some prepared canna-flour – app. 6 grams so each pear would be a one gram serving.

Butter/brown sugar/spices/cannabis flour

Stuff the pears with the butter/sugar/spice/cannabis paste and wrap each one with foil to keep the servings separate.

Place in a shallow baking pan and bake at 300’F. or until the pears are cooked through. They will be tender when pierced with a fork. I baked mine for almost an hour before I was satisfied with the level of tenderness, I checked them at 30 and 45 minutes.

Individually wrapped pears ready for the oven

Serve the pears by gently opening the top of each foil package and placing the pear in a bowl with a generous scoop of vanilla ice cream. Drizzle the syrup from the foil over the pear and ice cream. Enjoy!