Popular and Easy to Make Cannabis Recipes
Cannabis Infused Brownies:
Martha Louise Stewart’s “to-die-for” brownie recipe
(as seen on Leafly – Martha Stewart’s Cannabis Brownies)
Yield:
One 9” x 13” pan.
Ingredients:
- 4 large eggs
- ⅔ C cannabis-infused oil or butter
- 2 C sugar
- 1 ½ C all-purpose flour
- 3 Tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 C chopped pecans
- 1 tsp pure vanilla extract
- Martha Louise Stewart’s Chocolate Icing (recipe below)
Directions to make your cannabis infused brownies:
- Preheat the oven to 350˚F. Butter a 9” x 13” baking pan; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add canna-oil and sugar, beating for 10 minutes.
- Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.
- Pour batter into the prepared baking dish. Bake until the edges just start to pull away from the pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.
Icing Ingredients:
1 large egg
2 ½ C confectioners’ sugar
2 tsp cocoa powder
1 tsp pure vanilla extract
2 Tbsp butter, melted (use canna-butter if greater potency is desired)
Icing Directions:
In the bowl of an electric mixer fitted with the paddle attachment, beat egg with 1 cup sugar on low speed. With the mixer running, add 1/2 cup sugar and cocoa into the egg mixture; mix well. Add remaining 1 cup sugar, vanilla, and butter; beat to combine.
Valentine’s Day: “Saucier Willy’s Sauced Up Quick Chocolates”
Enjoy this canna-chocolate recipe from my friend, Saucier Willy!
Who doesn’t love a melt-in-your-mouth piece of chocolate? In our household dark chocolate is the favorite. With this recipe you could have a sinfully satisfying treat in 45 minutes or less!
-Saucy Mama
Yield: 15 1-teaspoon chocolates (mold dependent)
Ingredients:
- 1 ounces compound dark chocolate
- 1 ounces cannabis infused coconut oil
- ¼ teaspoon Saucier Willy’s The Smokehouse Barbeque Rub *(Optional)
- ½ teaspoon Saucier Willy’s Devil’s Blood Hot Sauce *(Optional)
- Equipment
- Double boiler
- Silicone mold
- Silicone spatula
- Candy thermometer
- Confectioners funnel or spouted cup/double boiler insert
- Optional
- If you prefer more/less salty or sweet adjust the amounts of seasoning and hot sauce to suit your taste.
- Sub milk or white compound chocolate for a different flavor. Make two or more flavors, swirl them in your spouted cup with a knife or popsicle stick and pour into your mold.
- Use this chocolate to dip pretzels, marshmallows, strawberries or any other delectable treat.
Medicate It:
- Sub the coconut oil for a high potency canna coconut oil. A prepared cannabis/hemp concentrate, i.e., RSO, terp sap or distillate, can be used to medicate this recipe instead of using canna coconut oil.
- Scale this recipe up or down to reach your desired potency and amount of chocolates that you would like to make in one batch.
Directions:
Stove Top (NO water vapor or steam should be able to get into the double boiler!):
- Heat the water in the pan 130-150°F. Turn off the heat.
- Add chocolate and coconut oil into your double boiler insert and stir with spatula frequently to assist in melting and mixing. (The water should not touch the bottom of the double boiler!)
- Once the mixture has fully melted, check the temperature. Heat to 105-110°F.
- Remove the insert from the pan and dry the bottom of the insert.
- Add seasoning, hot sauce and prepared cannabis concentrate if using and mix thoroughly with the spatula.
- Let the chocolate cool and hold at 96-98° and pour into the mold.
- Tap the mold onto a flat surface to release any air bubbles, place into the refrigerator for 20-25 minutes until completely cooled, promptly remove and unmold.
- Unmold by turning over the mold and gently pressing them out.
Microwave Instructions:
- Add chocolate to a microwave safe bowl.
- Microwave at 50% power for 60 seconds. Stir with the spatula.
- Heat for 15-30 seconds, stirring after each heating until the chocolate is ¾ melted.
- Once the mixture has fully melted, check the temperature. Add infused coconut oil, seasoning, hot sauce and prepared cannabis concentrate if using when the chocolate reaches 105-110°F and mix thoroughly with the spatula.
- Let the chocolate cool and hold at 96-98° and pour into the mold.
- Tap the mold onto a flat surface to release any air bubbles, place into the refrigerator for 20-25 minutes until completely cooled, promptly remove and unmold.
- Unmold by turning over the mold and gently pressing them out.
Storage:
Store between 55-70°F. If storing in the fridge, wrap in parchment paper and then paper towel. Put in an airtight container. Chocolate is best consumed at 64-70°F. Let stand at room temperature before eating or eat cold if you like a chilly treat!
Gummies (as seen on Herbo.Co):
Here is what you’ll need:
- 1/2 cup cold water
- 1 large packet sugar-free jello flavor
- 4 envelopes of gelatin
- 4 tablespoons of cannabis oil
- Molds to hold gummies
- Oil spray
Follow these simple steps for your perfect cannabis infused gummies:
- Spray molds lightly, and wipe with a paper towel leaving very little oil
- Mix Jello flavor and 4 envelopes gelatin with a whisk
- Add 1/2 cup cold water, and whisk in a saucepan
- Bring to boil, then heat for 5 minutes on low
- Take off heat and add 4 tablespoons of your cannabis oil, mixing well
- Pour into molds
- Refrigerate for 15 minutes to set
- Remove from the molds and enjoy!
For more information about cannabis edibles visit us at Ritual Dispensary, where you can chat with one of our knowledgeable Patient Care Advisors!