Who doesn’t get a serious case of the munchies when they smoke marijuana? What about killing two birds with one stoner? Instead of smoking to get yourself high, it can be what you baked that got you baked. Welcome to cooking with cannabis 101. You don’t need to be Martha Stewart to pull these off. Although, her and Snoop have probably cooked up some good stuff…
The world of medicinal marijuana and recreational cannabis has grown far beyond joints, bowls, and bongs. Although many people are familiar with the timeless classic (pot brownies) there are many ways to cook with marijuana that can make for a lasting, fun, and delicious high.
COOKING WITH CANNABIS
Before you start any recipe involving marijuana, you must first activate the psychoactive component of cannabis. The reason you get high from marijuana is due to a chemical compound called tetrahydrocannabinol (THC).
THC lives in the tiny hairs you see on the bud. In order to make the THC active, you need to heat up the hairs on the flowers by baking or boiling them. This process is called decarboxylation.
If you want to bake the cannabis, then place the dried herb on a parchment lined baking tray. Stick into a 220 degree F pre-heated oven for a half hour. To boil your cannabis, stick the plant in a vacuum-sealed bag and add to boiling water for 90 minutes.
If you do not heat the cannabis beforehand and just add it to a brownie mix then everything will cook together. THC will release but it won’t be as potent as it would be if you were to heat the marijuana first.
Now that you the THC has released, it’s time to put your cooking skills to good use.
(For some of the below recipes, you will need cannabutter.)
6 grams cannabis
1 pound unsalted butter
– After decarboxylating your cannabis, grind it into a coarse powder. If you decarboxylate marijuana, it will maintain potency and freshness inside of an airtight container up to 2 months.
– Melt the butter in a medium saucepan over medium-low heat. Mix in the decarboxylated cannabis. Cook for 45 minutes. Do not allow the temperature to exceed 200 degrees F.
– Remove the saucepan from the heat and allow to sit for 10 minutes.
– Over a bowl, strain the mixture through a fine-mesh sieve. Press with a spoon carefully to get as much as oil as possible.
– Cover cannabutter with an airtight container and store at room temperature up to 5 weeks.
YUMMY FUDGE BROWNIES (10 servings)
10 tablespoons cannabutter
1 cupcake flour, sifted
1 ¼ cups sugar
4 ounces bittersweet chocolate
4 ounces semi-sweet chocolate
2 ½ teaspoons vanilla extract
¼ teaspoon salt
– Reheat oven to 400 degrees F.
– Grease a 9 X 13 pan and line with parchment paper. Grease that as well and set aside.
– Pour an inch worth of water into a 4 quart saucepan. Bring to a boil. Lower the heat to a simmer.
– In a medium bowl, combine the two types of chocolate and the cannabutter. Place the bowl over the saucepan.
– Cook the mixture while continuously stirring until everything is smooth and melted. Remove from heat.
– In a large bowl, whisk the two eggs together. Once liquidy, add the sugar, vanilla, and salt. Whisk the ingredients to combine.
– Stir in the chocolate-cannabutter mixture.
– Fold in the flour.
– Add the batter to the greased pan. Spread evenly and bake 18 to 20 minutes.
WHACK AND CHEESE (5 servings)
½ pound pasta shells
1 tablespoon olive oil
1 teaspoon salt
5 tablespoons cannabutter
½ cup unbleached flour
3 cups warm milk
4 ounces grated mozzarella
8 ounces grated sharp cheddar
1 teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper
1 teaspoon nutmeg
1 cup Italian breadcrumbs
1 tablespoon olive oil
½ cup grated pepperjack cheese
– Pre-heat the oven to 375 degrees F.
– In a large pot, add water, oil, and salt. Bring the pot to a bol.
– Add the shells and cook according to package.
– Drain the shells when finished cooking.
– Melt the cannabutter in a small saucepan.
– Add the flour and cook, whisking continuously so it doesn’t burn.
– After five minutes, add warm milk and cook until thick
– Add cheeses (except pepperjack), salt, paprika, pepper, and nutmeg.
– Stir in the cooked shells.
– Place in a greased oven-safe glass casserole dish.
– In a small bowl, combine olive oil and breadcrumbs with the pepperjack cheese.
– Sprinkle the mixture on top of the shells.
– Bake 25-30 minutes.
BOLD BLONDIES (9 Servings)
1 cup unbleached flour
½ teaspoon xantham gum
½ teaspoon baking powder
⅛ teaspoon baking soda
1 teaspoon salt
½ cup melted cannabutter
¾ cup brown sugar
1 beaten egg
1 teaspoon vanilla extract
⅓ cup chocolate chips
– Pre-heat the oven to 325 degrees.
– Grease a muffin pan.
– Mix all the dry ingredients together in a medium size bowl.
– In a large bowl, combine the beaten egg, vanilla, and sugar.
– Add the dry ingredients mix to the egg-sugar combo.
– Stir in the chocolate chips.
– Pour into the greased muffin pan and bake for 20-25 minutes.
– Muffins will be ready when the tops are golden brown.
CANNANUT GETAWAY (2 Servings)
1 oz Malibu Coconut Rum
1 oz Triple Sec
Splash Sweet and Sour Mix
Splash of Orange Juice
Splash of Pineapple Juice
½ gram ground cannabis
– Pour ingredients into shaker.
– Mix well.
– Serve in chilled shot glass.
3 tablespooons brown sugar
¼ cup sour cream
¼ cup cannabutter
Salt and pepper
Toppings of your choice
– Preheat oven to 375 degrees F.
– Grease a baking sheet.
– Clean the potatoes and then place them onto the baking sheet.
– Put the potatoes in the oven and bake until they are soft. This should take about an hour.
– Take the potatoes out of the oven and allow to cool.
– Lengthwise, cut the tops of the potatoes down the middle.
– Scoop out the fluffy insides of the potatoes from the skins. Maintain the shape of the skin.
– Mix the potato fluff, sour cream, cannabutter, salt, and pepper together until it is all smooth.
– Stuff the new mixture into the potato skins.
– Bake in the oven for ten minutes. They are done with the tops start to brown.
– Adding cheese (if that is your topping) would be ideal at this time.
– Take out and add more toppings!