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STEVE ELLIOTT

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[Cannabis Cheri]
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Clockwise from left, Marijuana Infused Gingerbread Cupcakes with Molasses Cream Cheese Icing; Marijuana Infused Eggnog Custard; and Marijuana Infused Peppermint Candy Cane Brownies
[Cannabis Cheri]

In the classic stoner flick Half Baked (1998) comedian Jon Stewart’s character rhapsodizes how various things, namely everything, is better “on weeeeeed.”

I concur.  Which got me to thinking about how much better our favorite holiday flavors would be enhanced “with weeeeeed!”  So I got to work and came up with a few.

I used hash or finely ground kief to medicate these recipes for practical reasons:

  • It blends so well with the spices in the Gingerbread Cupcakes you won’t even know it’s there.
  • The eggnog custard is a delicately flavored dessert, the flavor from hash doesn’t overwhelm and also its slightly nutty nuances blend well with the nutmeg that typically flavors eggnog.
  • I came up with the peppermint brownie recipe based upon the minty flavor I noticed in a batch of brownies that was gifted to me.  It had no mint in the batter but rather the kief used to medicate had a natural mint flavor.  I thought if the kief has a minty nuance it could only be enhanced by adding more, hence the candy cane brownie recipe.

Freezer Friendly and Make Ahead!

You can make both the Gingerbread Cupcakes – complete with frosting – and the Peppermint Candy Cane Brownies up to several months in advance and keep them, well wrapped, in the freezer. Thaw and enjoy or wrap up for thoughtful homemade gifts for the special stoners in your life.

Don’t freeze the eggnog custard, however, as it will change the creamy texture and turn watery.  However, you can still make this dessert 3 to 4 days in advance of when you want to serve it.  If you’d like to gift the custard, you can find ramekins for about a buck a piece if you shop around, so it’s affordable to give the dish with the dessert.

Note:
The dosages in these recipes are only suggestions.
Read “Understanding Cannabis Dosing” before cooking with cannabis: www.cannabischeri.com/cooking-basics/calculating-cannabis-cooking-dosages.  Learn more about cooking with hash and kief at this link: www.cannabischeri.com/cooking-basics/cooking-with-cannabis-concentrates-kief-and-hash)

 

Marijuana Infused Gingerbread Cupcakes with Molasses Cream Cheese Icing [Cannabis Cheri]
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Marijuana Infused Gingerbread Cupcakes with Molasses Cream Cheese Icing
[Cannabis Cheri]

Marijuana Infused Gingerbread Cupcakes with Molasses Cream Cheese Icing

Makes 16 Cupcakes

Cupcakes:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 tablespoon dried ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
4 to 6 grams* (depending on potency) finely powdered hash or kief**
1/4 cup (half stick) butter, melted
3/4 cup packed dark brown sugar
2 large eggs
1/3 cup molasses
3/4 cup milk

Icing:
8 ounces cream cheese at room temperature
1/4 cup butter at room temperature
1/8 cup molasses
1 teaspoon vanilla extract
4 1/2 cups sifted confectioner’s sugar
about 2 tablespoons coarse raw sugar for garnish, optional

Make Cupcakes:
Preheat oven to 350 degrees F.  Line 16 muffin tins with paper cupcake liners.

In a small bowl combine flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and kief or hash.  Stir to combine well.

Beat together melted butter, eggs, brown sugar, molasses, and milk until well blended.  Beat in dry ingredients until just until batter is smooth.  Fill each lined muffin cup ¾ full of batter.  Bake for 15 to 18 minutes or until tops are firm and toothpick inserted into the center comes out clean.  Let cool completely before frosting.

Prepare Icing:
Beat cream cheese and butter with an electric mixer until light and fluffy.  Beat in molasses and vanilla extract.  Gradually beat in powdered sugar and continue to beat until all ingredients are combined and icing is smooth.

Use the back of a spoon or a rubber spatula to swirl a generous amount of icing on each cupcake, leaving a small border of cake exposed around the edge as in the photo.  If desired sprinkle coarse raw sugar over the top.

Freezer Friendly!
Freeze frosted cupcakes on a baking sheet until firm.   Individually wrap each in plastic wrap and return to freezer.  Thaw for 20 minutes and enjoy!

 

Marijuana Infused Peppermint Candy Cane Brownies [Cannabis Cheri]
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Marijuana Infused Peppermint Candy Cane Brownies
[Cannabis Cheri]

Marijuana Infused Peppermint Candy Cane Brownies

Makes 12 Brownies

Brownies:
3/4 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
3 ounces unsweetened chocolate
1/2 cup butter
6 grams* kief or finely ground hash**
1/2 cup sugar
3 large eggs
1 1/2 teaspoons peppermint extract

Glaze:
3 tablespoons heavy cream
4 ounces chopped dark or semisweet chocolate or chocolate chips
2 peppermint candy canes, crushed

Make Brownies

Preheat oven to 350 degrees F.  Lightly grease an 8-inch square baking pan.

In a small bowl, stir together flour, baking powder, salt, and kief or hash until well blended.  Set aside.

Melt chocolate and butter in a medium saucepan over low heat, stirring to blend, until melted and smooth.  Remove from heat.  Whisk in sugar, eggs, and peppermint extract until well combined.  Stir in dry ingredients and mix until well combined.

Spread batter in prepare pan and bake for about 25 minutes or until brownies just begin to pull away from the pan. Do not over bake!  Cool for 20 minutes before glazing.

Prepare Glaze

Melt chocolate and cream together in a small saucepan, stirring until smooth.  Spread glaze over brownies.

Use a rolling pin or the back of a heavy cast iron pan to crush candy canes.  Sprinkle crushed candy over tops of brownies.  Cool completely before cutting.

Freezer Friendly!

Freeze brownies on a baking sheet until firm.   Individually wrap each in plastic wrap and return to freezer.  Thaw for 20 minutes and enjoy!

 

Marijuana Infused Eggnog Custard

Makes 6 Servings

3 large eggs
2/3 cup sugar
1 1/4 cups milk (preferably whole milk)
3/4 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon rum extract
2 tablespoons dark rum (optional)
2 1/2 to 3 grams (depending on potency) kief or finely ground hash
about 1 teaspoon ground nutmeg

whipped cream and additional nutmeg for garnish, optional

Preheat oven to 350 degrees F.

In a medium bowl, whisk together eggs and sugar.  Whisk in milks, cream, extracts, rum (if using), and kief or hash.  Divide the mixture between 6 (1/2 cup) ramekins or oven proof cups.  Place filled cups in a roasting pan.  Add enough hot water to the pan to reach about halfway up the sides of the cups.

Carefully, so as not to splash water, place the pan in the preheated oven and for 40 minutes.  Sprinkle tops of custard with a small amount of grated nutmeg upon removing them from the oven.  Let cool for 15 minutes before refrigerating to chill completely.  Serve as is or garnish with whipped cream sprinkle with additional nutmeg (but go easy on the nutmeg as it has a strong flavor).

Editor’s note: Cheri Sicard is author of The Cannabis Gourmet Cookbook (2012, Z-Dog Media), The Complete Idiot’s Guide to Easy Freezer Meals (2011, Alpha Books), and Everyday American (2008, Bookspan), and several more books. She is the Los Angeles County Community Leader for the NORML Women’s Alliance. You can read her blog at www.CannabisCheri.com.

 

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