Cannabis BBQ Recipe
Aug23

Cannabis BBQ Recipe

A great Cannabis BBQ Recipe for those lazy Sunday afternoon BBQs. Try this sauce on some BBQ Cannabis Nachos.  Makes 2 cups Ingredients: Mix the following: ⅓ cup vegetable oil (not olive oil) 10 grams commercial-grade cannabis (or 5 grams high-grade), finely ground 3 tablespoons chopped green onion Juice of 1 small lime 1 tablespoon water 2 tablespoons apple cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce ¾ cup tomato paste 1 tablespoon minced garlic 2 tablespoons dark brown sugar ½ tablespoon chili powder 1 pinch of cayenne pepper 1 tablespoon honey ⅛ teaspoon ground ginger ½ cup apricot nectar (you can substitute pineapple or mango juice) ¼ cup water Directions: In a Crock-Pot, combine oil, cannabis, green onion, lime juice, and water and cook at no more than 200°F for at least 90 minutes — the “keep warm” setting will probably do the trick. Add apple cider vinegar, Worcestershire sauce, soy sauce, tomato paste, garlic, dark brown sugar, chili powder, cayenne pepper, honey, ground ginger, apricot nectar, and water. Mix well, and simmer very gently on the medum setting for an additional 35 to 45 minutes while stirring occasionally. Getting a good, solid stone takes no more than 3 to 4 tablespoons per person. Use it for basting, dipping, or as a condiment on burgers and other sandwiches. Refrigerate after use and it will keep for up to a...

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The Best Cannabis Chocolate-Chip Cookies
Aug23

The Best Cannabis Chocolate-Chip Cookies

The Best Cannabis Chocolate-Chip Cookies Hands down, this is the best cannabis chocolate chip cookie recipe on the web. It’s easy to make, and absolutely delicious. *Bonus-High Altitude baking adjustment Prep: 15 minutes Cooking: 7-11 minutes Ingredients: You decide if you want (full, half, or quarter strength): Full Strength: 1 cup (2 sticks) cannabis butter, softened Half Strength: 1/2-cup (1 stick) cannabis butter, 1/2 cup unsalted butter, softened Quarter Strength: 1/4-cup (1/2 stick) cannabis butter , 1 3/4 cup unsalted butter, softened 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1-teaspoon salt 3/4 cup granulated sugar 3/4 cups packed brown sugar 1-teaspoon vanilla extract 2 large eggs 2 cups (12 oz. package) Milk Chocolate Chips 1 cup chopped nuts (optional) Directions: 1. Preheat oven to 375° F. 2. Combine flour, baking soda and salt in small bowl. 3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 4. Add eggs, one at a time, beating well after each addition. 5. Gradually beat in flour mixture. 6. Stir in chocolate chips and nuts. 7. Drop by rounded tablespoon onto un-greased baking sheets. 8. Bake for 7 to 11 minutes or until light brown. *TIP If you like soft cookies remove them while the underside is a very light brown. 9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. FOR HIGH ALTITUDE BAKING (5,200 feet and above): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3...

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