[optional: if you want it sweeter ;) ] A quarter ounce of your best buds In a double boiler, melt the chocolate chips until slightly chunky. Then in a blender, put buds in until they are finely chopped. Then add the chopped buds into the chocolate. Add sugar if you want. Mix all together, let it stay on heat for about five minutes. Take off heat and let cool slightly. Grease a baking sheet or a candy bar shaping pan and pour the mixture into it. Freeze the chocolate mixture until completely firm. (Keep away from baking soda otherwise it will get that weird baking soda taste.) Cut into two inch bars. NOTE: You can use more or less bud in this recipe.
3/4 cup Sugar
1/4 teaspoon Salt - Optional
1 teaspoon Vanilla
2/3 cup Unsifted flour
1/2 cup chopped Walnuts
1/2 cup marijuana butter
3/4 cup Powered Chocolate
1/4 teaspoon Baking powder
Cook on medium heat for half an hour, stirring often
Strain cannabis from milk and discard
Store milk in an air tight container in the fridge.
2 tablespoons of baking powder
2 teaspoons of sugar
1/2 teaspoon of salt
A pinch of cinnamon
2 tablespoons of oil
1/2 cup of water
3/4 cup of cannabis milk
Pre-heat griddle or frying pan while making the pancake batter. Do this on a medium high flame. Put all of the dry ingredients into a large bowl and mix thoroughly. Combine the wet ingredients in a separate bowl. Mix well. Pour the wet mixture into the dry one and blend. Minimal stirring is required, and the batter should be somewhat lumpy. This makes the pancakes light and fluffy. If you beat the batter smooth, your pancakes will be tough n' chewy.
Oil griddle slightly - pour batter. Flip the pancakes when the surface bubbles up. You may need to lower the heat a little to keep the pancakes from burning, but the higher the heat, the lighter the pancakes.
2 cups of shell pasta
1 1/2 cup of cannabis milk (1/4 oz. of bud or 1/2 oz. of leaf)
half a green (or red or yellow) pepper
half an onion
a glove of garlic
2 tablespoons of margarine (cannabis margarine!)
4 tablespoons of flour
1/2 teaspoon of wet mustard
fresh dill spice
3 tablespoons of nutritional yeast
Boil pasta until complete. Set aside. In a saucepan, saute veggies until onion is transparant. Set aside with the pasta. Melt margarine completely. Add flour to produce a thick paste. Add more flour if needed. Blend in cannabis milk. Wisk until everything is blended. Add heat to make the saute thick. When desired consistency is achieved (be careful, sauce burns easily), add pasta and veggies. Heat everything together and serve.