Pot Pumpkin Chocolate Chip Cookies
Sep07

Pot Pumpkin Chocolate Chip Cookies

When those cool Fall nights start rolling around pot pumpkin chocolate chip cookies are just the thing to warm you up. Ingredients: 1 cup Cannabis Butter (AKA, The Best Weed Butter Recipes Ever!) 1 cup sugar 1 cup cooked pumpkin 1 egg 1 teaspoon vanilla 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon all-spice 2 cups flour 1 cup of Chocolate chips Combine the butter, sugar, pumpkin, egg, and vanilla and mix together. Add the baking powder, baking soda, salt, cinnamon, and all-spice to the mixture. Then add the flour 1/2 cup at a time to the mixture. Finally add the chocolate chips (sometimes I add the whole bag!) Bake for 10-15 minutes at 375...

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Medicated Maple Cinnamon Rolls
Sep07

Medicated Maple Cinnamon Rolls

Dough Ingredients: 2/3 cup milk 1/3 cup maple syrup 1/3 cup unsalted butter (softened) 1 Egg 3/4 teaspoon salt 3 cups bread flour 1 package (1/4 oz) active dry yeast Filling Ingredients: 1/2 cup brown sugar 1 Tablespoons bread four 4 teaspoons cinnamon 6 Tablespoons Cannabis Butter (AKA, The Best Weed Butter Recipes Ever!) Icing: 1 cup powdered sugar 3 Tablespoons Cannabis Butter (AKA, The Best Weed Butter Recipes Ever!) 3 Tablespoons maple syrup 1-2 teaspoons milk Add milk, maple syrup, butter, egg, flour, and yeast to the bread maker and set on dough cycle. Or combine all ingredients in a bowl and knead for 15 minutes. In a bowl combine brown sugar, bread flour, cinnamon, and butter for the filling. Flour a flat smooth surface and spread the dough out to roughly 17×11 Spread filling evenly across the top of the dough. Roll the cinnamon rolls up from the long side. Cut the cinnamon rolls every 2 inches Bake at 375 for 20-25 minutes or until golden brown Combine the powdered sugar, butter, maple syrup, and milk to make the icing and drizzle across warm...

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Chronic Cheesy Potato Fries
Sep07

Chronic Cheesy Potato Fries

Chronic Cheesy Potato Fries This super gooey-ooey recipe topped with cannabis infused olive oil packs a delicous punch. These chronic cheesy potato fries are a favorite for any gathering. Just be sure to share this favorite appetizer with some friends! Ingredients: 6 medium or 4 large potatoes 1/4 cup Cannabis infused olive oil Sea Salt, Fresh ground pepper, your favorite seasoning salt Drizzling Sauce: 1 cup sour cream 1/2 cup ranch dressing 1/4 cup milk Toppings: 1 cup (or as much as you like) shredded cheddar cheese 1/2 cup shredded mozzarella cheese 1/2 cup real bacon bits 1/4 cup green onions Cut potatoes into “french fry” size. {choose how thick or skinny you want the fries to be} Place on foiled baking sheet. Drizzle with Cannabis infused olive oil and lightly toss with tongs. Sprinkle salt and pepper over the potatoes. Bake at 400 degrees for 30-40 minutes. In seperate bowl mix sour cream, Ranch dressing and milk. On a separate platter smooth out 3/4 of the sour cream sauce. Place hot potatoes on sour cream sauce. Drizzle remaining sour cream sauce on potatoes Sprinkle toppings. Place under broiler for a few seconds to re-melt cheese. Enjoy my friends! It’s going to be messy and...

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Incredible Edible Peach Cobbler
Sep07

Incredible Edible Peach Cobbler

For a deliciously medicated peach cobbler you will love this amazing marijuana recipe…. Cobbler filling: 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins) 3/4 cup brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla 1 tablespoon flour Cobbler crust: 1 1/2 cup flour 1 1/4 teaspoon baking powder 3/4 teaspoon baking soda 4 Tablespoons brown sugar 5 Tablespoons Cannabis Butter (AKA Best Weed Butter Ever!), cut into small pieces 2/3 cup buttermilk 1 tablespoon brown sugar, for topping Ice Cream or Whipped Cream Topping Directions Preheat the oven to 425 degrees F. Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes. While the peaches are baking combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough. Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped...

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