1-1/2 cups sugar
1 cup canned pumpkin
1/2 cup orange juice
1/2 cup canola oil
2 large eggs
2 teaspoons grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
2/3 cup cannabutter, cubed
4 cups confectioners’ sugar
1 teaspoon vanilla extract
4 to 6 tablespoons 2% milk
Nutrition Facts
1 bar: 265 calories, 10g fat (4g saturated fat), 29mg cholesterol, 166mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 2g protein.
1 cup cannabutter, softened
2 cups of sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
BUTTER SAUCE:
1 cup of sugar
1/2 cup cannabutter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
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1 1/2 cups peanut butter
1 cup cannabutter (hardened)
4 cups confectioners’ sugar
1 1/3 cups graham cracker crumbs
2 cups semisweet chocolate chips
1 tablespoon shortening
Ingredients:
2 15oz cans of premium black beans (drained)
2 15oz cans of black-eyed peas (drained)
2 15oz cans of dark red kidney beans (drained)
2 medium sized sweet onions chopped
8-12 ripe plum tomatoes chopped
1/3 cup dry red wine
1-2 pounds of chopped beef (stir-fry style)
1-2 tablespoons cumin
2 tablespoons chili powder
1-2 tablespoons dried New Mexico chili flakes
3 tablespoons Lea and Perrins
3-4 large tablespoons high quality cannabis butter
Directions:
Place the beans in a large pot under low heat. When steam begins to rise add the spices, wine, liquid smoke, and Lea and Perrins. After about 30 minutes to one hour (with occasional stirring), add the tomatoes and onions. Stir-fry the beef in a small amount of extra virgin olive oil to which you’ve added 6-8 cloves of fresh garlic. Add the browned beef to the pot (the cooking one silly).
Allow the chili to cook with weed slowly for 1-2 hours over low heat with stirring. Add the pot butter no more than 30 minutes prior to serving. Blend the butter in.
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225 g dark chocolate
225 g cannabis butter
345 g caster sugar, plus an extra pinch
6 eggs, separated into yolks and whites
120 g ground almonds
145 g soft white breadcrumbs
30 g plain flour
4 tsp vanilla essence
For the icing
85 g cocoa powder
225 g icing sugar
130 g butter
170 g caster sugar
6 tbsp water
Method
1. Preheat the oven to 160C/gas 3. Grease and line a 24cm round cake tin.
2. For the space cake: melt the chocolate in a double boiler, or in a bowl placed over a pan of boiling water.
3. Cream the cannabis butter with 345g sugar until pale and softened.
4. Gradually beat in the egg yolks and stir in the almonds. Fold in the cool melted chocolate, breadcrumbs, flour and vanilla essence.
5. In a separate bowl, whip the egg whites with a pinch of sugar until stiff but not dry. Fold into the cake mixture and pour into the prepared cake tin.
6. Bake for 1 hour until firm to the touch.
7. For the icing: sieve the cocoa and icing sugar into a bowl.
8. Warm the butter, sugar and water in a microwave or double boiler and simmer until the sugar has dissolved.
9. Add the liquid to the dry mixture and combine until thickened.
10. Spread the icing over the cooled hash cake.
]]>3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 teaspoons of crushed cannabis (1.5-2 grams)
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 teaspoon of Cannabis oil
1 pinch ground cayenne pepper (optional)
Directions:
In a medium bowl, mash together the avocados, lime juice, cannabis oil and salt. Mix in onion, cilantro, cannabis, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
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