It's 4/20! Everyone is buzzing about pot today, and there's a fairly good chance that some people you pass on the street will be stoned. In the event that you live in a weed-legal state,
we wanted to offer some out-of-the-box ideas for how to enjoy this "holiday" — namely, with weed edibles. The key to cooking with pot is cannabutter, which you'll find a recipe for below. But, before we jump into that, I feel compelled to share a story about myself. Actually, I guess it's
more of a cautionary tale.
I was a freshman in high school, I ate pot brownies on a school kayaking
trip. Really, it was one of the
stupidest things I have ever done for several reasons: Firstly, I am a total
authority wuss, so being stoned around my teachers really sucked. Also, I have never enjoyed being stoned because I feel like people hold their gaze for, like,
four uncomfortable seconds too long. This had the effect of sending me into a paranoid
shame spiral where I pretended to be cool as a cucumber on the outside, but
inside my head I was screaming, THE CAT IS OUT OF THE BAG. ABORT. ABORT!
no one told me that when eating pot, the effects come on way more slowly than when you smoke it. So, in my impatience, I think I shoveled in four
very large pot brownies. When I say the THC hit me like a nuclear bomb, it's
really not an understatement. It was a very sudden, incredibly intense brain
paralysis, with large spikes of paranoia that lasted for an unrelenting eight hours. Also, I was stuck in the woods. It really was the worst.
All of this is to say that, when consuming weed edibles, please
proceed with extreme caution. They are really strong and tricky, and the
effects are long-lasting. When making cannabutter, please remember that everyone is different and all weed is different, so our ratios are
just a loose guideline. You have to
know yourself and know your limits! Happy 4/20!
Yield 1 lb cannabutter or 48 servings
(1 serving is equivalent to 2 tsp)
0.5 oz weed (buds)
1 lb butter
Grind up 0.5 ounces of marijuana buds
and place with 1 pound of butter in a pan over very low heat. Allow the butter and marijuana to continue to cook for
2 to 3 hours. Your butter should not simmer or boil at any time. Strain into a
small container and refrigerate until the cannabutter is hardened. You can
store in your freezer or fridge.
Rebecca Minkoff Miley Dress, Smokies Toke Couture Cute Marijuana Earrings, Midnights Mojo Silver Pot Leaf Nose Stud, In God We Trust Nush Necklace, Erica Weiner Roach Clip Necklace, Erica Weiner Orbit Sprial Ring, Jennifer Fisher Crinkle Ring.
Chocolate Covered Raspberry Weed Pops
Makes 6 popsicles
Time: 25 minutes
plus 6 hours for freezing
1/2 cup sugar
1 cup water
1 12-oz bag
4 tbsp cannabutter,
7 oz good quality
dark chocolate, chopped
1 tbsp coconut oil
Equipment: Food processor, popsicle molds. You can also use paper cups
in lieu of a mold.
1. Add sugar and water to a small sauce pan, stir, and place over low heat.
Cook for 3 to 4 minutes, stirring occasionally, until sugar is completely
dissolved. (Tip: Use your fingertips to see if you can still feel sugar
granules; keep stirring if so.)
2. Place sugar syrup in a food processor with raspberries and
puree until smooth. Run the mixture through a mesh sieve and discard the seeds.
Stir in melted cannabutter (if the mixture is still too cold and the cannabutter
hardens when added to mixture, place entire mixture in a small pot over low heat
until the butter is just dissolved, stirring continuously). Divide the mixture
evenly among the 6 popsicle molds and freeze for 1/2 an hour.
3. After 30 minutes, stir the popsicles and insert the popsicle sticks. Allow to freeze
until completely hard, about 4 to 6 hours.
4. Once popsicles
are frozen, make the chocolate coating. Place chocolate and coconut oil in a
small microwaveable bowl and microwave in 10-second increments until
chocolate is melted, stirring after each round.
5. Working with one popsicle at a time, release the popsicle from the mold by
running under hot water for a few seconds. Dip into the chocolate mixture to
coat, and allow chocolate shell to harden. Dip a second time. Allow shell to
harden before placing on a tray in the freezer. Repeat with remaining
Chocolate, Ginger, & Ricotta Muffins
1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup semisweet chocolate chunks
1/4 cup candied ginger, thinly sliced
1/2 cup walnuts, roughly chopped (optional)
3/4 cup sugar
1 cup ricotta
1/2 cup melted cannabutter, cooled to room temperature
1. Preheat oven to 350°F. Grease a standard 12-muffin tin.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and
salt. Stir in chocolate chunks, ginger, and walnuts.
3. In a separate large bowl, beat the egg until uniform in color and whisk in
the sugar. Add the ricotta and whisk to combine. Continue to whisk while slowly
adding in the melted cannabutter. Add the dry ingredients and stir until just
combined (do not over-mix).
4. Divide the mixture evenly into the 12 muffin cups. Bake for 16 to 18 minutes,
or until a toothpick comes out clean. Allow to cool in tin for 5 minutes,
then remove and place on cooling rack. Enjoy warm or at room temperature.
Tip: These can be stored at room temperature in an airtight container for up to 5 days,
or frozen up to a month.
Orange & Pistachio Cake
1 cup almond meal
1 cup all-purpose flour
5 large eggs
Pinch of salt
2 1/4 cups confectioners sugar, sifted
8 tbsp (1/2 cup) melted cannabutter
3 tbsp melted unsalted butter
1/2 cup fresh orange juice
Finely grated zest from 3 large oranges
1/3 cup roughly chopped pistachios
Greek yogurt for serving (optional)
1. Preheat oven to 350°F and grease a 9-inch spring-form pan.
2. Place almond meal in a small bowl and use your hands to break up any clumps.
Add flour and whisk to combine.
3. Separate the eggs and place the whites in a large, very clean and dry bowl
with a pinch of salt (reserve the yolks for later). Beat whites with an
electric beater on high until very foamy, about two minutes. With the beater
still on high, gradually add the sifted sugar, about a teaspoon at a time,
beating well after each addition (be patient — it's the key to the cake being
light and fluffy).
4. With the beater still running on high, add the melted unsalted butter and cannabutter, one tablespoon at a time, beating well after each addition. Add the orange juice in four parts and then the
zest. Gently fold in almond meal and flour.
5. Transfer to spring-form pan and spread batter evenly. Sprinkle pistachios on
top. Place on baking tray and bake 45 to 50 minutes, until the top is springy to
the touch and a toothpick comes out clean.
6. Move to a cooling rack and allow to cool in pan 15 minutes. Run a knife
around the edges and release the ring from the pan.
7. Enjoy warm or at
room temp with a small dollop of Greek yogurt, if desired. Store in fridge
wrapped in cling wrap for up to a week. Alternatively, slice and wrap pieces
individually in cling wrap and freeze up to one month.