food
4 Ways to Use Cannabis Butter
Stay home and get baked with four homemade cannabis recipes including mac 'n' cheese, peanut butter cookies and more.
food
4 Ways to Use Cannabis Butter
Stay home and get baked with four homemade cannabis recipes including mac 'n' cheese, peanut butter cookies and more.
Ingredients
- 2 tablespoons cannabutter
- 1 cup dark chocolate chips
- Fresh strawberries
- Flaky sea salt, for garnish
Steps
- Using a double boiler or microwave, melt cannabutter and chocolate chips until smooth.
- Dip strawberries into chocolate and place on a parchment-lined baking sheet. Sprinkle with sea salt. Allow chocolate to harden at room temperature or in the refrigerator. Enjoy!
Ingredients
- 1 cup smooth peanut butter, room temperature
- 2 tablespoons cannabutter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs, beaten
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
Steps
- Preheat the oven to 350 degrees. In a medium bowl, add peanut butter, cannabutter, both sugars, the egg and vanilla extract. Mix until everything is combined and smooth.
- Next, add flour and baking soda. Mix again until you no longer see flour streaks. On a lightly greased parchment-lined baking sheet, scoop about 2 tablespoons of batter for each cookie. Use a fork to flatten cookie in both directions to create the classic peanut butter cookie divots.
- Bake for 10 to 12 minutes. Cool slightly and enjoy!
Ingredients
- 1 russet potato, cleaned
- 1 tablespoon cannabutter
- 2 tablespoons sour cream, plus more for garnish
- 1/4 cup cheddar cheese, grated
- Salt and pepper, to taste
- Crispy bacon, for garnish
- Chives, for garnish
Steps
- Preheat the oven to 400 degrees. Place potato on a cookie sheet or directly on the wire rack and bake for 45 minutes to 1 hour. Allow potato to cool slightly before handling.
- Score potato with a knife in an X shape. Scoop potato flesh into a bowl. Add cannabutter, sour cream, half the cheddar cheese, salt and pepper. Mix until filling is smooth. Place back into potato skin and top with remaining cheddar cheese.
- Place in oven and bake until cheese is bubbly and melty, about 10 minutes. Top with sour cream, chives and bacon bits. Enjoy!
Ingredients
- 1/2 pound cooked macaroni noodles
- 4 tablespoons cannabutter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 4 ounces sharp cheddar cheese, grated
- 4 ounces smoked Gouda cheese, grated
- 4 ounces Gruyere cheese, grated
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Funyuns chips, for garnish
- Chives, for garnish
Steps
- In a large saucepan, add cannabutter and flour. Cook for a few minutes over medium-low heat.
- Next, slowly whisk in warmed milk. Cook until milk is almost at a boil, about 5 minutes. Add all the cheeses, paprika, garlic powder, salt and pepper. Stir until warm, bubbly and cheeses have all melted and formed a sauce. Stir in cooked macaroni.
- Ladle gooey pasta into a bowl and top with crunchy Funyun bits and chives. Enjoy!
Ingredients
- 1/2 ounce cannabis buds
- 2 sticks unsalted butter
- 2 to 3 cups water
Steps
- Preheat oven to 240 degrees. Place cannabis buds on a sheet tray, and bake at 240 degrees for 40 minutes. (This is called decarboxylation which will help activate the THC. Do not skip this step.)
- Once baked, the buds will become crumbly. Break them into smaller crumbles and set aside.
- In a medium saucepan, heat butter and water until they reach a low simmer. Add marijuana crumbles and set heat to a very low simmer. Do not boil. Make sure crumbles are not touching the bottom of the pan; if so, add a bit more water until they float. Cook uncovered for 3 hours, adding more water if necessary.
- Place a fine mesh colander covered with cheesecloth over a large bowl. Pour cannabutter liquid over cheesecloth colander. Use a spatula to push any excess liquid through. Discard drained buds. Cover bowl in plastic wrap and refrigerate for 3 hours or overnight. The butter will harden on top of the water. Use a knife to help remove the butter disc from the bowl and discard the water. Your cannabutter is now ready to use!