Ingredients:

• ¾ c. mashed potatoes
• ½ tsp. salt
• 2 (1 lb.) pkgs. confectioner’s sugar
• ½ c. medicated butter
• ½ lb. flaked coconut
• 2 tsp. vanilla

Directions:

Peel potatoes and cut into cubes. Fill a 2-quart pot with water and add salt. Boil potatoes until soft. Drain and place in bowl. You can use leftover potatoes from the night before, but they need to be homemade, not instant.

Mash potatoes with 1 stick melted butter, add confectioner’s sugar, coconut and vanilla. Mix well.

Using a buttered or wax paper-lined cookie sheet, roll the potato mixture into balls and place in the fridge to cool.  Once cool, they can then be rolled in ground cinnamon to look just like mini potatoes. They can also be rolled in colored sugar or dipped in chocolate.

This cannabis-infused recipe, along with the photo, was provided by one of our many helpful readers. If you have one you would like to share with the Good & Baked community, contact us here: Submit a Recipe

No, this is not cannabutter. It’s just a pretty picture of weed.

I discovered this cannabutter recipe in a 1979 or 1980 Easyriders rag (I didn’t try it out until a good time later, when living in Humboldt County California).

To begin, bring a pound of weed to a boil, then simmer  for 12 hrs (add water as needed to keep the weed submerged).

Next, add 1 pound of butter and bring to a boil. Simmer an additional 8 hrs, continuing to add water as necessary.

Strain the fluid from the concoction into a bowl (not down the sink!), and then place it in the fridge until the next day (12 hours or so).

What you should find after 12 hours is that the butter, now cannabutter (←original recipe), has risen to the top and hardened. Remove it the best way you can and keep it refrigerated for cooking. Be very careful how much you use, it results in major couch lock.

Photography by Jay-P via Flickr Creative Commons

Ingredients:

• 1 cup cannabutter, melted
• 1 cup graham cracker crumbs
• 1 can condensed milk
• 1 cup shredded coconut
• 1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees
2. Pour melted cannabutter into bottom of glass 9×13 baking dish. Sprinkle graham crumbs and press lightly to form a crust
3. Sprinkle coconut and chocolate chips over graham crust
4. Pour condensed milk over everything
5. Bake for about 25 minutes or until golden on the edges.

Cool, cut, serve! The beauty of this dish is that a) it doesn’t really matter what order the layers go in, so long as you start with the graham crust, and b) you can substitute chocolate cookie crumbs for graham crumbs, butterscotch chips for chocolate, add peanuts, or Craisins…the list is endless, really.

• 3 ½ oz. bittersweet chocolate
• ¾ cup ganja butter
• 3 extra large eggs
• 1 cup organic brown sugar, packed
• 1 tea. vanilla extract
• 1 cup minus 1 tb. of barley flour
• 2 tbs. unsweetened cocoa powder
• ¼ tea. sea salt

Peanut Mixture:

• ¾ cup smooth peanut butter (no sugar added; just peanuts)
• ¼ cup organic brown sugar, packed
• 1 tb. barley flour
• pinch sea salt
• 5 tbs. organic whole milk
• 2 tbs. roasted, unsalted peanuts

Directions:

Preheat oven to 350F. Break up the chocolate and put in a heat proof bowl with the butter. Set the bowl over a saucepan of steaming hot water and melt gently, stirring frequently. Remove the bowl from the saucepan and leave to cool until needed.

Break the eggs into a mixing bowl and beat well with a whisk or an electric mixer. Add the sugar and the vanilla and whisk until the mixture is very thick and mousse-like.

Whisk in the melted chocolate mixture. Sift the flour, cocoa, and salt onto the mixture and mix until thoroughly combined. Transfer the mixture to the prepared pan and spread evenly.

Put all the ingredients for the peanut mixture minus the peanuts into a bowl and mix well. Drop teaspoonfuls of the mixture, evenly spaced, onto the chocolate mixture. Use the end of a chopstick or teaspoon handle to marble or swirl both mixtures. Scatter the peanuts over the top.

Bake in the preheated oven for about 20 minutes or until just firm. Test doneness by sticking a toothpick into the center. It should be slightly fudgy with crumbs attached. Leave to cool before removing from the pan and cutting into 16 squares. Each brownie is one dose.

Recipe by reader Miranda Hunt, image via Nugs.com

Ingredients:

• 12 strips of thick-sliced Canadian bacon
• 1 tbsp shake flour in saltshaker
• 1 cup diced cantaloupe
• 24 toothpicks

Directions:

1. Pre-heat oven at 200 F.
2. Place bacon well spaced apart on cookie sheet.
3. Lightly toss *shake flour over each strip of bacon
4. Place in oven and cook until bacon starts to crisp up on top.
5. Flip bacon over and lightly toss the other side with *shake flour.
6. Place back in oven until desired crispness is achieved.
7. Lightly degrease the bacon with paper towel.
8. Wrap each piece of Marijuana Bacon around a cantaloupe cube and secure with toothpicks.
9. Place in fridge until you are ready to serve on a cocktail dish in cocktail attire.

Be sure to check out Aunty Watermelon‘s site for more recipes and videos.

Edible cannabis medicine is highly effective and can be engineered to fight specific and highly targeted ailments and symptoms

​Treatment Trends
By Ben Reagan
Co-Founder, The C.P.C

Grandma may not smoke a joint to relieve chronic arthritis pain, but she sure does enjoy her pumpkin pie pastry pop that not only tastes great but also provides her with hours of daily, pain-free relief for her hands and fingers. On other days she eats her bacon and cheddar cheese pastry pop.

That does sound yummy, but hold on: a pastry pop?

That’s right, as the medical marijuana industry quickly matures one great outcome for patients are the development of better and more efficacious products, such as smoke-free medibles that come in many shapes and forms such as pastries, caramels, candies, cookies and tinctures.

Simply put, medibles are specific strains of cannabis packed into edibles, resulting in a longer duration and a deeper, body side effect — without the up and downs associating with needing to frequently medicate via smoking.

Even more important, patients are also finding that medibles compare favorably to providing the desired, pain-mitigating effects from taking a Vicodin or another opiate-based pain killer.

To the point, medibles are highly-effective medicines specifically engineered to fight highly-caustic ailments including: chemotherapy, fibromyalgia, rheumatoid arthritis, sciatica, Crohn’s and IBS, cystic fibrosis, RLS; as well as common ailments such as back and neck pulls, sprained ankles, sore muscles and joints.

For chronic pain management indica strains are used to produce a relaxed, heavy body effect. And for nerve-related issues such as fibromyalgia, whiplash, sciatica, sativa strains are used to produce a body-based, clear-headed effect.

In addition to THC, medibles engineered for evening usage contain high amounts of Cannabinoids (such as CBDs or CBNs), which do not have psychoactive properties but encourage immune systems to “kick in” and induce sleepiness. Consuming cannabis also allows the full uptake of many beneficial Terpenes, which have been shown to add to the effect and assist the body in using the compounds found in cannabis.

Like with any medicine, treatment with medibles can be varied by size and does. For example, some medibles (candy, caramels, peanut butter cups, cookies, chocolates) can have a longer duration than combusting, and low tolerance folks may find they only need .5gm (a single candy) or less of cannabis to have an effect.

Also, anything that melts in the mouth such as chocolate or caramels will have a sublingual effect, allowing the patient to “control” the desired and immediate effect.  Naturally, taking smaller bites while also keeping the medible in the mouth instead of swallowing provides a bigger, initial brain effect. The key is to focus on size and portion.

Sublinguals such as tinctures and candies are used when fast-acting relief is required, such as the onset of a migraine headache, while gummies or other high-starch items (containing bread, dough, etc.) must be digested before they are effective.

Another great thing about medibles is that customized medicine treatment plans can be created, for example in the case of a car accident the patient may suffer from back pain which is muscle-related, and whiplash which is nerve-related. In this scenario the patient would eat low-strength, sativa-based edibles in the morning to enable functionality.

These are also high in THC which acts as anti-inflammatory for acute pain, and, as a stimulant, working on the brain to provide energy.  At night, the patient switches to a blend created to provide pain management and induce sleep at night.

Conclusion

Smoke-free medibles are not only removing some of the stigma surrounding the use of medical marijuana for treating chronic conditions mentioned above, but they also make it much more appealing for baby boomers, weekend warriors, and those with active lifestyles looking to manage sports injuries, common ailments, and stress.

To that end, in addition to medibles, the industry continues to innovate with products such as creams, waxes and ointments reduce inflammation, pain, and aches but without a body or head “effect”.

Of course, inhalants remain the fastest way to get medicine into the system, and if you go that route many folks are opting instead for vaporizing which provides a safer alternative to combusting (smoking).

About the Author

Ben Reagan, co-founder of The C.P.C, was inspired to join the industry after seeing the benefits of medical cannabis first-hand with a very close family member.

Ben brings a deep intelligence, vision, and dedication to his craft, and has an insatiable desire to seek out what’s new in the industry.

The C.P.C was co-founded as a means to assist those in our community who are seeking out alternative medicines and treatments under Chapter 69.51A RCW in the state of Washington.

Image credits: LA Weekly, Steve Elliott from Toke of the Town

Ingredients:

• 2 (8-ounce) packages cream cheese, softened
• 2 eggs
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 (21-ounce) package brownie mix, batter prepared according to package directions (except substitute cannabis oil or cannabis butter)

Directions:

1. Preheat oven to 350°F.  Coat a 9 x 13-inch baking dish with cooking spray; set aside.
2. In a medium bowl, with an electric beater on medium speed, combine the cream cheese, eggs, sugar, and vanilla until fluffy.
3. Spread half the brownie batter into prepared baking dish.  Spoon cream cheese mixture over batter then top with remaining half of the batter.  Using a table knife, cut through the batter, swirling to create a marbled effect.
4. Bake 35 to 40 minutes, or until a wooden toothpick inserted in center comes out clean.  Allow to cool then cut into bars and serve, or cover and chill until ready to serve.

If you have a cannabis infused recipe that you would like to share with our readers, try our recipe submission form.

Image credit: Our friend Steve Elliott at Toke of the Town

Ingredients:

• 7 grams (¼ ounce) good cannabis
• 170 grams (6 ounces)  dark chocolate
• 28 grams (1 ounce) chopped or whole nuts

Directions:

Finely break the cannabis down, making sure it is ready when the chocolate comes to a melt.  Break the chocolate into chunks and place it inside a microwaveable glass bowl.  Place in the microwave and heat on high for thirty seconds before stirring in the ground cannabis.  Now place the chocolate back into the microwave and heat on medium for an additional thirty seconds.  If necessary, continue heating the chocolate in short increments  until it is well melted.

Once adequately melted, stir in the nuts (dried fruit and M&M’s are other suggestions)  and then use your favorite chocolate mold to shape your THC treats. Enjoy!

Image credit: Kenneth Affolter and his Cannabis Chocolate Factory – Cannabis Culture

Ingredients:

• 1½ cups all-purpose flour
• 1 cup sugar
• ½ cup cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• 4-6 tablespoons cannabutter
• 2½ tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 cup confectioners’ sugar
• 1½ tablespoons milk
• 3 large handfuls of Cocoa Puffs cereal

Directions:

Preheat your over to 350°F and line a muffin pan with paper baking cups.  Sift the flour, cocoa, sugar, baking soda, and salt into a large mixing bowl.  In a second bowl, whisk the egg together with the cannabutter, regular butter and vanilla extract until well mixed.  Now, add the egg mix to the flour mix and stir until combined.

Pour the muffin batter into the muffin cups until each is about two-thirds full and then bake for 18-22 minutes, until a skewer inserted into the center comes out clean.  All the cupcakes to cool in the pan for an additional 5-10 minutes then remove them and leave them to finish cooling on a wire rack.

To make the icing, combine the confectioners’ sugar and milk together in a bowl and top the cupcakes with it.  Finally, dot the tops of the cupcakes with Cocoa Puffs.  Enjoy!