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Edibles

Cheesecake

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Cannabis-infused cheesecake is one of the tastiest sweet edibles available. The best way to make medicated cheesecake is to use hash oil or honey oil and melt it slowly into the butter that is called for in the recipe. However, it can also be made using the traditional CannaButter recipe.

Crust

  • 1 � cups finely crushed graham crackers
  • � cup finely chopped walnuts or pecans
  • � tsp cinnamon
  • � cup melted butter
  • 4 – 6 grams hash oil or honey oil (BHO)

Filling

3 8 oz. bags of softened cream cheese

  • 1 cup fine granulated sugar
  • 2 tbsp flour
  • 1 tsp vanilla extract
  • � tsp finely shredded lemon peel
  • 2 medium-sized eggs
  • 1 egg yolk
  • � cup milk

Directions

Crust

Slowly melt honey oil or hash oil into the � cup of butter just as you would when making regular CannaButter. Next, add the cinnamon, nuts and graham crackers together in a large mixing bowl. Now, mix in the BHO butter. Once this is thoroughly mixed, press it into a non-greased 8-inch spring form pan and set it aside for the time being.

Filling

Preheat oven to 375 degrees. Whip the cream cheese, flour, sugar, vanilla and lemon peel in a mixing bowl with an electric mixer. For the next step, ensure that the mixer is on the lowest or second lowest setting. Add in the 2 eggs and the egg yolk together and wait while it is steadily mixed in. Now, slowly mix in the milk. Pour this mixture into the crust and place in a shallow baking pan. Once the oven is preheated, put the pan in the oven. Bake at 375 for 45 to 50 minutes. When it is properly done, the middle should not really move when lightly shaken. Let cool on a wire rack for 15 to 20 minutes, loosening the sides of the spring form pan after this time. Let it cool for an additional 30 minutes. After this, completely remove the sides of the pan and let cool for another hour. Lastly, cover and let chill in the freezer for 4 hours. Serve and enjoy around a dozen servings.

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Edibles

Cannabis Cinnamon Bread

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Ingredients:

  • 2 cup flour
  • 4 tbsp (half stick) canna butter
  • 1 cup can sugar
  • 1/4 cup vegetable oil
  • 3/4 cup butter milk
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1.5 tsp. ground cinnamon
  • 1 tsp. table salt
  • 2 eggs, beaten
  • 2 tsp. vanilla extract
  • 2 tbsp. cane sugar (separate from other cane sugar)
  • 1 tsp. ground cinnamon (also separate from other cinnamon)

Directions:

First, preheat the oven on bake to 350 degrees Fahrenheit and grease a 9 x 5-inch bread pan (size of a loaf of banana bread). Next, combine the flour, cup of cane sugar, 1.5 tsp cinnamon, baking powder, salt, baking soda, oil, buttermilk, vanilla and eggs in a large mixing bowl. Mix for 3 to 5 minutes and subsequently pour into the greased or buttered pan. Next combine the remaining 2 tbsp. cane sugar, tsp. of cinnamon and canna butter until the consistency is crumbly and fairly dry. Sprinkle over the top of the batter in the bread pan, place in over for 48 to 52 minutes, serve and enjoy.

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Edibles

Cannabis Corn Syrup

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Ingredients:

  • 1 bottle corn syrup
  • 1 – 2 oz. cannabis buds/trimmings

Directions:

Place medium pot over medium-low heat on the burner. Place the whole bottle of corn syrup in the pot, allowing it to heat up for 2 to 3 minutes. Now place ground up cannabis in the pot, stirring them thoroughly. Allow to continue heating for an additional 5 minutes, stirring constantly. Turn heat down to low and continue cooking, covered, for an additional 4 hours, stirring occasionally. Remove from heat and use a fork to strain out chunks of cannabis. It will be very hard to strain this mixture through a conventional strainer. Some bits of cannabis chunks left in the syrup will be fine. Store in mason jars in refrigerator until ready to use.

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Edibles

Cannabis Gumbo

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Ingredients:

  • 1/2 pound of sliced smoked sausage
  • 4 cups cooked and chopped chicken
  • 3 tbsp. POTENT cannabis olive oil
  • 5 tbsp. flour
  • 2 cups chicken broth
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 chopped red bell pepper
  • 2 minced cloves of garlic
  • 3 diced tomatoes
  • 2 tsp. cajun seasoning
  • Hot white rice (no specified amount, since gumbo is served over rice)

Directions:

First, cook the sausage in a Dutch oven on high heat. Once cooked, remove the sausage and drain on paper towels. Turn heat down to medium and add 3 tbsp. cannabis olive oil, while whisking in the flour. Continue whisking continuously for an additional 3 to 5 minutes. Now add the onion, garlic, celery and bell pepper to the Dutch oven. Cook for 5 minutes, stirring constantly. Next, mix in the chicken broth, tomatoes and cajun seasoning. Bring this to a boil, reduce heat to low and simmer for another 5 minutes. Now add the chicken and sausage, cook for 5 minutes and serve over rice.

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