long gone are the days of stale brownies and overcooked canna-cookies. It’s 2020, and we’ve entered an age of great cannabis & culinary innovation. Go ahead and give ‘marijuana edibles’ a quick search, but prepare to be overwhelmed. Sweet watermelon gummies, reefer root beer, quinoa and kush granola bites! Enough to make your mouth water and your wallet cry.

But there’s no need to spend your hard earned money on pre-made cannabis goodies. We’re living amongst free information and Pinterest, and there’s enough THC-infused recipes to fill Food Network’s midnight programming for the rest of eternity. So grab a pen and your grandma’s recipe book, ‘cause it’s time to get cookin’.

The Basics of Marijuana Edibles

Weed, unlike other drugs, is oil-based. Because of this, it’s extremely important to ensure psychoactive properties are well distributed throughout a dish. Using another oil base, like butter, can help ensure that THC is evenly spread. Generally, weed edibles can be broken down into two categories: Canna-butter edibles or canna-oil edibles.

1.) Crock “Pot” Canna-butter

The simplest and most widespread method of making your dish “special” is to infuse your favorite cannabis with butter. However, infusing your butter can be a bit of a trying process for those experimenting with DIY edibles for the first time. In order for weed’s psychoactive properties to translate, the bud must be heated with the butter slowly, and at a low temperature. But have no fear – as long as you follow directions and stay attentive, you’ll be buttering your toast for a breakfast wake and bake in no time!

Ingredients and Recommended Dosage:

Approximately 10 grams of weed per 1 cup of butter.

Preparation Time:

5-10 minutes.

Cooking Time:

3+ hours.

Directions:

(OPTIONAL STEP: If you’re seeking a more potent finished product, you might want to decarb your weed. This ensures that THCA cannabinoids convert into THC – the active chemical in marijuana. To decarb, preheat your oven to 245 degrees F and place the cannabis on a parchment paper-lined tray. Bake the bud for 30-40 minutes, mixing the flower every 10 minutes or so to equalize the decarboxylation process.)

1. Grind marijuana as finely as possible. Use a coffee grinder if one is available and free of coffee. Or a cannabis grinder if you’re normal.
2. Combine the ground cannabis with the butter in a large crock pot. If the crock pot is dirty or absent, feel free to use the Instant Pot you got last Christmas.
3. Add enough water to submerge the bud and butter by a couple inches.
4. Turn on the crock pot and melt the butter, stirring thoroughly after.
5. Turn the crock pot to the lowest heat setting and simmer for 3+ hours.
6. Turn off the crock pot and briefly allow the mixture to cool.
7. Pour the bud/butter mixture through a strainer lined with cheesecloth into a container.
8. Squeeze the remains of the butter mixture from the cheesecloth-wrapped marijuana.
9. Refrigerate overnight, until the butter solidifies on top of the water.
10. Drain the water and gently remelt the butter in your crock pot, Instant Pot, or pan.
11. Divide into smaller portions for use, and freeze until needed.

Marijuana butter can be used in a variety of weed-infused treats, from sweets to meats and everything in between – but we’ll cover that in a bit!

2.) Vegan Canna-nut Oil

It’s always good to include a plant-based option. Taco Bell has the Fresco Style Black Bean Crunchwrap Supreme, and the world of weed edibles has Marijuana-infused coconut oil. The preparation process is largely the same as canna-butter, but there are a couple key changes.

Ingredients and Recommended Dosage:

Approximately 1 ounce of weed per 1 pound of coconut oil.

Preparation Time:

5-10 minutes.

Cooking Time:

3+ hours.

Directions:

(OPTIONAL STEP: Once again, to get the most potent dairy-free cannabis oil possible, it’s beneficial to decarb your bud. Set your oven to 245 degrees F and bake your weed for 30-40 minutes.)

1. Grind marijuana as finely as possible. Use a coffee grinder if one is nearby and excused from its coffee duties.
2. Pour a couple inches of water into your crock pot, turning the heat to low.
3. Add the coconut oil into the crock pot, melting it into the water.
4. When the oil is thoroughly melted, add the ground weed and stir well.
5. Follow steps 5-11 in the Crock “Pot” Canna-butter recipe. Be sure to cross out any mention of ‘butter’, replacing it with ‘coconut oil’.

3.) BONUS BASIC: Marijuadka (Marijuana Vodka)

Canna-butter and Canna-nut oil get the job done for breakfast, lunch, dinner and dessert, but what should you do when you want a cannabis-infused Friday night at the club? Look no further than the greatest innovation since the Roomba – Marijuana Vodka.

Ingredients:

3.5 grams of weed

1 bottle of your favorite vodka (750 ml)

Dosage:

Consume sparingly. We’re not trying to kill you – we just want you to feel like you’re dying. Drinking marijuana vodka can result in a “cross-faded” effect that some find uncomfortable and even vomit-inducing. Also beware that the effects of alcohol begin almost instantly, but the high will take about an hour to kick in.

Preparation Time:

45 minutes.

Cooking Time:

3 days to 2 weeks.

Directions:

1. Surprise, surprise! Start by decarboxylating your weed. Heat your oven to 245 degrees F and spread your bud evenly on a parchment paper-lined tray. Bake for 30-40 minutes.
2. Once it’s cooled, chop or grind your cannabis.
3. Wrap the pulverized bud into a cheesecloth so that you have a package reminiscent of a degenerate tea bag.
4. Place the cheesecloth weed bag into the bottle of vodka.
5. Infuse for 3 days, shaking the bottle every 12 hours. To reach the best flavor and potency, infuse longer – up to 2 weeks.
6. Remove the cannabis from your vodka. Add into a glass with your favorite mixtures and enjoy your cannabis cocktail.

SPECIAL TIP: This recipe can be easily altered to produce a cannabis tincture! Once your infusion is complete, simply boil off the alcohol content at a high heat. The result will leave you with pure cannabis extract.

And just like that, you have the world’s utmost culinary essentials at your fingertips: butter, oil, and booze. All jokes aside, these three recipes are at the center of cooking countless cannabis-infused dishes, starting with everybody’s favorite genre of food:

Delectable Dessert Edibles

If we’re getting stoned, it’s only natural to start with dessert. Whether it’s prying into the snack cabinet for a post-bowl Little Debbie or the long and storied history of the special brownie, weed and dessert go hand in hand.

4.) Reefer’s Peanut Budder Cups

Ingredients:

¼ cup of Canna-butter

3 cups of chocolate chips

¼ cup of powdered sugar

1 ½  cups of peanut butter

Servings Made and Recommended Dosage:

Makes 12 large peanut butter cups. Eat two to be properly stoned.

Preparation Time:

15 minutes.

Cooking Time:

45 minutes.

Directions:

1. Line a muffin tray with cupcake liners.
2. Use a double boiler to melt half the chocolate on the stovetop. Once melted, stir in half the canna-butter.
3. Pour the melted chocolate mixture to cover the bottom of each cup liner.
4. In a bowl, mix the peanut butter and powdered sugar.
5. Divvy up the mixture into 12 equal portions – one per cup. Roll each portion into a ball shape.
6. Add a portion of the peanut butter mixture to each cup.
7. Melt the remainder of the chocolate with a double boiler. Once melted, stir in the remaining canna-butter.
8. Evenly coat each cup with the melted chocolate, making sure the peanut butter is completely covered. Once each cup is topped off, feel free to create a decorative swirl with your finger.
9. Place the cups in the freezer for an hour. Once the chocolate is solidified, store in the refrigerator until you’re ready to eat!

5.) Stoner Shortbread

Ingredients:

½ cup of Canna-butter

1 ¼ cups of flour

½ cup of sugar

1 teaspoon of vanilla extract

Servings Made and Recommended Dosage:

Makes 24 pieces. Eat 2-3 pieces and prepare for liftoff.

Preparation Time:

10 minutes.

Cooking Time:

30 minutes.

Directions:

1. Heat your oven to 325 degrees F.
2. Mix your flower and sugar in a bowl.
3. Make sure the canna-butter is room temperature, and chop it into small chunks. Add the chunks to the bowl.
4. Mix the canna-butter into the other dry ingredients until you get a crumbly, flaky mixture that sticks to itself when pressed.
5. Add in the vanilla extract and work the mixture so that the flavoring is evenly distributed.
6. Work the dough into a greased pan. Place in the 325 degree oven and bake for 30 minutes.
7. Cut your perfectly baked shortbread into 24 pieces. Eat and wait an hour – then you’ll be perfectly baked too!

6.) Extra Baked Apple Crumble

Ingredients:

½ cup of Canna-butter, melted

1 cup of brown sugar

1 cup of rolled oats

1 cup of all-purpose flour

3 cups of apples, peeled and chopped

½ cup of white granulated sugar

2 teaspoons of ground cinnamon

Servings Made and Recommended Dosage:

Makes 1 large crumble. To get baked, eat about ¼ of it.

Preparation Time:

20 minutes.

Cooking Time:

20 minutes.

Directions:

1. Preheat your oven to 375 degrees F.
2. Mix together the brown sugar, oats, flour and melted butter in a bowl.
3. In a separate bowl, mix the apples, white sugar and cinnamon.
4. Spread the apple mixture across the bottom of a ceramic baking dish.
5. Top the apples with your crumble mixture and bake for 45 minutes, or until the top is crisp and golden.
6. Remove from the oven, eat ¼ of the crumble, and watch your favorite Jake Gyllenhaal movie.

7.) Vegan Blue Dream Ice Cream

NOTE: Title does not make sense unless you’ve infused your Canna-oil with the Blue Dream marijuana strain. Also, you need to find an ice cream machine for this recipe.

Ingredients:

¼ cup of Canna-nut Oil

2 cups of cashew milk

1 cup of coconut milk (canned, full fat)

1 cup of white sugar

¼ cup of water

⅔ cup of cacao butter, chopped

1 teaspoon of salt

2 teaspoons of vanilla extract

Servings Made and Recommended Dosage:

Makes 10 servings. Have a few scoops to mellow out.

Preparation Time:

60 minutes

Cooking Time:

45 minutes

Directions:

1. Add your cashew milk to a bowl, along with the coconut milk. Set the bowl aside for later.
2. In a saucepan over light-heat, add the water and sugar. Continuously stir until the sugar is dissolved.
3. Once the sugar is dissolved, add the cacao butter, coconut oil and salt. Mix until everything melts together.
4. Add melted mixture into the large bowl with the coconut and cashew milk. Add in the vanilla extract as well.
5. Thoroughly blend everything together using an immersion blender or hand mixer.
6. Chill the bowl in the freezer for 20 minutes.
7. Get the ice cream machine from underneath your bed. Pour in the mixture and churn the ice cream until you reach that signature soft serve frosty fluffiness – usually 25-45 minutes.
8. Transfer the ice cream into a bowl and place in the freezer to set.
9. Scoop, eat and enjoy. If you get a headache – don’t worry! This ice cream is designed to both induce and treat brain freezes.

Wake and Bake Breakfasts

There are few joys in life more satisfying than a wake and bake. Beginning the day with a shimmer in the sky and a haze in the air, not a care in the world – except for what you’re making for breakfast.

Which makes these pot-infused breakfast creations a bit of a “two birds, one stone” situation.

8.) Blueberry Potcakes

Ingredients:

2-6 tablespoons of Canna-butter, melted

¾ cup of milk

1 cup of flour

2 tablespoons of sugar

1 teaspoon of baking powder

1 teaspoon of baking soda

½ teaspoon of salt

1 egg

1-2 cups of blueberries

Servings Made and Recommended Dosage:

Makes 2 servings (4-6 pancakes). Eat a serving to start your day off right.

Preparation Time:

10 minutes.

Cooking Time:

10 minutes.

Directions:

1. Mix your dry ingredients in a bowl.
2. Once mixed, whisk in the egg, milk and 2 tablespoons of melted canna-butter. Whisk until all ingredients are combined.
3. While whisking your batter, melt butter (cannabis or otherwise) in a non-stick pan over medium heat. Be sure the skillet is well coated.
4. Ladle ⅓ cup of batter into the skillet. While it cooks, sprinkle a few blueberries on the pancake.
5. When you start to see bubbles forming on the cake and the batter begins to firm, flip it!
6. Cook for another 1-2, or until the pancake is golden and fluffy and irresistible.
7. Serve with your favorite syrup and butter (cannabis or otherwise).

9.) Bloody Mary Jane

Ingredients:

2 shots of Marijuadka

4 shots of tomato juice

1 tablespoon of Worcestershire sauce

1 tablespoon of lime juice

A few shakes of Tabasco sauce

A couple shakes of pepper

Ice

Garnishes: Thick Cut Applewood Smoked Bacon,

green olives, celery, etc.

Servings Made and Recommended Dosage:

Makes one Mary Jane. Drink one Mary Jane.

Directions:

1. Add the Marijuadka, tomato juice, Worcestershire sauce, lime juice, Tabasco, pepper, lime and ice to a cocktail shaker. Shake until the drink is thoroughly mixed (10 seconds of moderate arm workout).
2. Pour into your best breakfast glass and garnish with olives, celery, and Thick Cut Applewood Smoked Bacon.
3. Sip your morning away!

10.) Buttered Toast

Ingredients:

1 ½ tablespoons of Canna-butter

2 slices of ciabatta bread

Servings Made and Recommended Dosage:

Makes 2 slices of toast. Eat both to feel toasty.

Preparation Time:

1 minute.

Cooking Time:

2-3 minutes.

Directions:

1. Place both pieces of ciabatta bread in your pop-up toaster.
2. Toast the bread for 2-3 minutes, or until it reaches your desired level of crispness.
3. Spread Canna-butter on your toast and enjoy the rest of your morning!

Cannabis-Laced Lunches

11.) Budder Burger

Ingredients:

3 tablespoons of Canna-butter

1 pound of 80/20 ground beef chuck

6 slices of cheddar cheese

3 brioche burger buns

Salt

Pepper

Garnishes: tomatoes, pickles, onions,

lettuce, thick cut applewood smoked bacon

Servings Made and Recommended Dosage:

Makes 3 burgers. Enjoy one for desired effect. Enjoy two for weird stomach noises.

Preparation Time:

15 minutes.

Cooking Time:

10 minutes.

Directions:

1. Preheat the oven to 350 degrees F and heat a cast iron skillet on the stovetop.
2. In a mixing bowl, combine ground beef and Canna-butter. Do not overmix.
3. With the meat mixture, form 3 patties by hand. Season the patties with salt and pepper.
4. Sear the burgers in a hot cast iron skillet – one minute per side. Transfer the burgers from the skillet to an oven tray.
5. Finish the burgers in the oven to achieve your desired done-ness. While the burgers cook, coat your brioche buns with the leftover fat in the skillet. Place brioche buns in the oven until they are golden and toasty.
6. Once your burgers and buns are done, grab your preferred garnishes and construct your Budder Burger.
7. Enjoy alongside a heaping pile of Red Eye’s French Fries.

12.) Red Eye’s French Fries

Ingredients:

3 tablespoons of Canna-nut Oil

6-8 Idaho potatoes

Salt

Pepper

Garlic Powder

Servings Made and Recommended Dosage:

Makes two servings. Eat one, even though you’ll want more.

Preparation Time:

10 minutes.

Cooking Time:

20 minutes.

Directions:

1. After rinsing your potatoes, cut them into the beautiful precursor of french fries. Size and thickness is up to personal preference.
2. Heat your Canna-nut oil in a large pan over medium-high heat.
3. When the oil reaches about 375 degrees F, place your potatoes in the skillet.
4. As the fries turn golden, season with a bit of salt. Flip the fries and continue the process.
5. When the fries reach your preferred level of tenderness (you can do the fork test) and crispiness (you can do the crunch test), remove the fries from the skillet and place them on a paper towel-lined plate to cool.
6. Pair with a Budder Burger and your favorite dipping sauce!

13.) THC-infused Vinaigrette

NOTE: Aside from the weed, mixed greens aren’t included.

Ingredients:

⅔ cup of Canna-nut oil, melted

⅓ cup of olive oil

⅓ cup of vinegar

4 tablespoons of lemon juice

1 tablespoon of honey

2 garlic cloves

½ teaspoon of dried oregano

1 teaspoon of salt

½ teaspoon of pepper

Servings Made and Recommended Dosage:

Makes one bottle. Get your favorite greens, and dress them liberally.

Preparation Time:

5 minutes.

Cooking Time:

5 minutes.

Directions:

1. Add all ingredients to a bowl and whisk thoroughly.
2. Once mixed, pour the dressing into your favorite fancy dressing bottle.
3. Throw together a beautiful mixed greens salad, and use your dressing to make it even greener.

Dank Dinner Entrees

14.) Pasta Bong-ognese.

Ingredients:

½ cup of Canna-butter

1 pound of ground beef

1 ½ onions

2 celery sticks

3 garlic cloves

1 can of crushed tomatoes

6 cherry tomatoes

2 tablespoons of dried oregano

2 tablespoons of dried basil

½ cup of parmesan cheese, grated

1 box of pasta, your choice

Servings Made and Recommended Dosage:

Makes 6 servings. Eat 1 serving to become a well-buttered noodle.

Preparation Time:

10 minutes.

Cooking Time:

40 minutes.

Directions:

1. Finely chop the onions, celery, and garlic cloves. Slice the cherry tomatoes into halves. Set aside.
2. Heat Canna-butter in a large saucepan over medium heat.
3. Once the butter is melted, add the onions, celery, cherry tomatoes and garlic cloves to the pan. Saute for 5 minutes.
4. Once the onions are caramelized, add the beef to the pan.
5. When the ground beef browns, add the can of crushed tomatoes along with the parmesan, basil and oregano. Turn the heat down.
6. Stir and cook for 30 minutes over low heat.
7. Serve atop your favorite pasta. Break bread and grind bud with your neighbor.

15.) Weed Street Tacos

Ingredients:

½ cup of Canna-butter

1 pound of skirt steak, chopped

1 pack of taco seasoning

1 can of refried beans

24 small corn tortillas

Garnishes: shredded cheese, shredded lettuce, diced tomato, diced onion, sour cream

Servings Made and Recommended Dosage:

Makes 24 street tacos. Eat 3, and you’ll be at the Taco Bell drive-thru by midnight.

Preparation Time:

30 minutes.

Cooking Time:

15 minutes.

Directions:

1. Shred, cut and dice your favorite taco toppings.
2. Melt your Canna-butter in a skillet over medium/high-heat.
3. Add skirt steak to the skillet and cook. Add the taco seasoning to the steak while stirring.
4. While your steak is searing, heat your refried beans in a small saucepan and warm your tortillas in a microwave or oven.
5. Finish the skirt steak to your desired doneness, making sure the butter and seasoning are properly incorporated.
6. Build the tacos to your own specifications. Be sure to add your veggies – the weed doesn’t count!

16.) Sky High Stir-Fry (Vegan)

Ingredients:

3 tablespoons of Canna-nut Oil

1 package of extra-firm tofu

2 cups of green beans, chopped

½ cup of carrots, diced

¼ cup of soy sauce

1 tablespoon of ginger, minced

1 tablespoon of brown sugar

1 tablespoon of maple syrup

1 tablespoon of cornstarch

Servings Made and Recommended Dosage:

Makes 2 servings. Eat a helping for the tofu to taste like chicken.

Preparation Time:

15 minutes.

Cooking Time:

45 minutes.

Directions:

1. Preheat the oven to 400 degrees F.
2. Press your tofu between paper towels to remove as much moisture as possible.
3. Chop the tofu into 1-inch cubes.
4. Place the tofu on a greased baking sheet and cook in the oven for 30-35 minutes. Once it’s crisp and firm, remove from the oven to dry out further (about 45 minutes).
5. In a bowl, mix together the soy sauce, ginger, brown sugar, maple syrup and cornstarch to create a delicious sauce.
6. In a large pan, warm your Canna-nut oil over medium-high heat.
7. Add veggies to the skillet, cooking and stirring for 5-7 minutes. Once the veggies soften, add the sauce and tofu.
8. Cook for an additional 5 minutes or until the veggies are cooked and the sauce has thickened.
9. Serve over rice. Or Flamin’ Hot Cheetos.

17.) Sticky Icky Sushi

Ingredients:

¼ cup of Canna-nut oil

1 cup of mayonnaise

3 tablespoons of sriracha

6 sheets of nori

1 batch of prepared sushi rice

1 avocado, sliced

½ pound of sushi-grade raw tuna (or salmon)

Servings Made and Recommended Dosage:

Makes 6 sushi rolls. Eat a roll to start rolling.

Preparation Time:

15 minutes.

Cooking Time:

15 minutes.

Directions:

1. Mix together the Canna-nut oil, mayo and sriracha to make your sauce. Set aside.
2. Lay out a sheet of nori on a bamboo sushi mat.
3. Cover the nori with an even layer of prepared sushi rice. Use a rice paddle to gently smooth and flatten.
4. Layer your tuna, avocado and sushi sauce, and tightly roll it up (just think of it as a fish-flavored blunt).
5. Slice with a sharp knife, and serve alongside an actual blunt.

Cannabis Cocktails

You’ve had a long, hard day of eating food and getting high. The only way to unwind is by drinking booze . . . and still getting high!

18.) Ganja Vodka Gimlet

Ingredients:

2 shots of Marijuadka

1 shot of lime juice

¼ shot of simple syrup

Servings Made and Recommended Dosage:

One drink, and it’s all yours.

Directions:

1. Add the Marijuadka, lime juice, syrup, and a handful of ice to a shaker. Shake thoroughly.
2. Strain into your fanciest martini glass and garnish with a lime. Enjoy.

19.) Vodka Canna-berry

Ingredients:

2 shots of Marijuadka

4 ½ shots of cranberry juice

1 dash of orange juice

Servings Made and Recommended Dosage:

One drink – no sharing necessary.

Directions:

1. Fill a glass halfway with ice.
2. Pour in the ingredient and mix to satisfaction.
3. Serve to yourself – you deserve it.

20.) Kushmapolitan

Ingredients:

2 shots of Marijuadka

1 shot of orange liqueur

½ shot of lime juice

½ shot of cranberry juice

Servings Made and Recommended Dosage:

One more drink. It’s last call.

Directions:

1. Shake the ingredients with a cocktail shaker.
2. Strain the drink into a chilled martini glass.
3. Garnish with an orange peel.
4. Get stoned and pretend you’re in Sex and the City.

There you have it! From the creation of three key weed-infused ingredients, you have access to an entire menu worth of delicious cannabis cuisine. If you’d like to find more tips on cooking with cannabis, read these other articles from the Weed Blog:

4 Vegan Edible Recipes You Will Love

Cannabis Infused Beaches and Biscuits Recipe

Cannabis Infused Shrimp and Grits

Cannabis Infused Banana Coconut Pancakes