Jaime Heckman - Cannabis Cookbook: 150+ Marijuana Edible Recipes That Will Get You High

1.Preheat the oven to 325F. Grease a 9-inch spring form pan and dust the inside with almond flour. In alarge bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, ginger, and salt. Inanother bowl, whisk together the eggs, cup of the honey, oil, and orange zest. The dry ingredients will thenbe added to the egg mixture and fold in until just a few lumps remain, then gently fold in the raspberries. Putthe mixture in the prepared pan and smoothen the top part. Bake for 45 to 50 minutes, or until the edges arebrowned, and the center is set. Warm the remaining 1 teaspoon honey with the orange juice. Brush this onto thewarm cakeitll sink right inthen let it cool completely in the pan. To serve, garnish slices with whippedcream, chopped almonds or pistachios, and a dusting of powdered sugar........................................................ 93

Ingredients:
6 extralarge gg lk, t rm temperature
1/4 u ugr

1/2 u gd drk rum, divided
1 1/2 cups brwd r, divided
3 tbln cnnbi cnut oil
16 t 17 un mrn h
30 Itlin ladyfingers r virdi
Bittrwt hlt, hvd or grtd
Cnftinr ugr (optional)

Directions:

Whisk th gg lk nd sugar in th bwl f n ltri mixr fittd with the whik tthmnt onhigh speed fr but 5 minutes, or until vr thik nd light llw. Lwr th d t mdium nd dd 1/4 u rum, 1/4 u r, 2 tablespoons nnbi coconut oil and the mrn. Whik untilsmooth.

Combine the rmining 1/4 u rum nd 1 1/4 u espresso with 1 tbln nnbi coconut ilin a shallow bwl. Dip 1 id of h ladyfinger in th espresso/rum mixtur and line th bottom of a
in a shallow bwl. Dip 1 id of h ladyfinger in th espresso/rum mixtur and line th bottom of a
inch dih. Pour half th r rm mixtur vnl n top. Di 1 id of th rmining ldfingr in th r/rum mixture and place thm in a nd layer in the dish. Pur th rt f thr rm over th top. Smth th top and cover with plastic wr. Rfrigrt overnight.

Bfr rving, sprinkle the top with hvd chocolate nd dust lightly with nftinr sugar, ifdesired.

Ingredients:
1/4 cup cannabis butter

1 u ugr
4 extralarge gg, t rm tmrtur
16 fluid un Hersheys hlt syrup
1 tablespoon pure vnill extract
1 u all-purpose flur
1 tn intnt coffee granules

For Ganache:
1/2 u hv rm
8 ounces goodquality, miwt hlt hi
1/2 tn intnt ff grnul

Directions:
1.Preheat the vn to 325 degrees F. Lin a muffin pan with r linr.

Cream the cannabis butter nd ugr in th bwl of an ltri mixer fittd with th paddle tthmntuntil light and fluffy. Add the gg, 1 t a time. Mix in th chocolate syrup nd vnill. Add the flurand coffee grnul nd mix until just mbind. Dont vrbt or th cupcakes will b tugh.S the batter int the muffin u nd bk fr 30 minut, r until jut t in the middle. Dnt vrbk! Let l thrughl in the muffin pan.

For Gnh:

Ck th heavy rm, hlt hi nd instant ff in th t f a dubl boiler overimmring wtr until mth and wrm, stirring inll.
Di the t f th cupcakes int th ganache. Do not refrigerate.

Serves: 1 Canna-Cup
Ingredients:
1/4 tn f nnbi-infud nut il
1 tbln hlt mrl
Nut and fruit (tinl)
Directions:

Mlt cannabis-infused nut il and hlt. (You can melt your nn-nut il in thBrvill Smrt Ovn at a 120 dgr. Th mrt oven mintin a slow, consistent ht, and thennbinid r nt dmgd. Also, burnt hlt i kind of gr. )
Mix well. Ensure that mltd chocolate and nn-nut oil i mbind wll to result in nitnt,vn doses.
Pur mltd nnbi-infud chocolate int a lind mini muffin tin.
Rfrigrt until firm.

Ingrdint:

1.2 un frz-drid trwbrri
1.2 ounces frz-drid blubrri
1.2 un frz-drid mangoes
9 cups ri ri rl
12 u (1 tik) lu 1 tbln unltd butter
3 tbln cannabutter
5 ounces mini mrhmllw

Directions:
1.Ct a 9-inh ur baking dih with bking r nd lin with parchment r, allowing 2 inchesof vrhng on h side.In a completely dry blender, r in th bowl f a fd rr fitted with th mtl bld, ul thtrwbrri until th bm fruit dust.

Trnfr the pulverized trwbrri to a mdium bowl, ln th blndr r fd rr, nd rt, rtl, with th blueberries nd mng, ling each fruit int it wn bwl.
Add 3 u f th cereal t h bowl. Toss t t with th fruit dust.

In a mll saucepan, melt th unltd butter nd cannabutter vr medium-low ht. Grdull addthe mrhmllw, stirring until th r mltd nd mbind.

Divid th mrhmllw mixtur mng the thr bowls, stirring wll to mbin.
Uing ur fingers, press th trwbrr lr int th prepared bking dish.
Press th blubrr nd mng lr int the dih vr th strawberry layer.
Allow th trt t set t rm tmrtur fr a minimum of 30 minutes bfr rmving frmbaking dih nd cutting into br.

Yield: 3 Dzn Thumbrint T Cki
Ingrdint:
1 cup (4:20) butter and nnbuttr
1/3 cup powdered sugr
1 teaspoon vanilla
1 & 2/3 cups flu r
Fruit Filling:
8 z. jr (ur choice) of favorite jam/preserve/jelly, 4:20 vg tintur
Chlt Filling:
12 z. (ur hi) of hlt, nnbi il
Directions:
1.Pr-ht vn t 350 F.

In a lrg mixing bowl, cream together nnbi butter and wdrd ugr until light and fluff. Fold in vnill.
Mix in flur and place finihd dugh int refrigerator for 30 min.

Lin cookie tr with parchment paper. Form dugh int 1 bll, thn place nt tray, 12 to a tr.On th ki hv ld, use th bk f a n to make indnttin into th cookies that will bfilld later. Cook for 8-10 minut or until gldn brwn. Let l mltl bfr filling.

For Fruit Filling:

Uing ur favorite jm/jll/prrv, l ntnt of n jr int a mdium ut on low heat.Add 2 tablespoons of water nd ht until warm nd mngbl, thn remove frm ht. Stir in 2-3 tablespoons f 4:20 VG Tintur (n b djutd t ur rnl lvl). Fill each ki nd lt itfr 15 minutes bfr ling in refrigerator fr 30 minutes.

For Chlt Filling:

Melt ur hlt f choice 1-2 minutes in mirwv, thn tir in 2-3 tablespoons 4:20 il (n bdjutd t ur rnl lvl). Fill h ki and lt it for 15 minutes before ling intrfrigrtr fr 30 minutes.

Ingrdint:
7 u (2 lbs) wdrd sugar
1 u f Hershey's cocoa
1 lb (4 sticks) f nnbuttr

1 teaspoon f vnill n1 u f nut butt r

Directions:
1.Mlt th buttr nd nut buttr in a un r dubl boiler, nd dd th vnill essence
In a lrg bwl, mix together th wdrd ugr nd .
Add the melted ingrdint nd mix well
Press into a flat pan, nd place in th fridg until firm

Time Required: 2 hur 15 minutes
Yild: 24 Chlt Cnnbi Cherrie s
Ingrdint:

1 u drk hlt hi
1 u milk chocolate hi
cup cannabis coconut oil
24 hrri with stems (whd nd dried; if u u frh hrri, rmmbr to remove the it!)

Directions:
1.Ht milk hlt hi, drk hlt hi and cnnbi cnut oil in a mirwv f bowl.Remove and stir vr 20 nd until mltd. Chlt huld b wrm but nt ht.Di dr hrri b the stems in hlt, n at a tim, allowing excess hlt to dri bk int bowl.

Set hrri n a wx r-lind lt to dr. Repeat until ll hrri r td. Sv xtrhlt n th id. (Yu will dip the hrri gin.)
Chill cherries in th rfrigrtr for 1 hour.

Wrm the chocolate u back up and rmv cherries from th rfrigrtr.
Di each hrr in the hlt sauce for a nd time. Rturn cherries to th refrigerator to chillfr 1 hur bfr rving.
Str xtr hrri in the refrigerator.

Prep Tim: 10 minutes
Ck Time: 80 minutes
Thi li k i lvtd with the dditin f crm ch!
Ingrdint:
cup cnnbuttr, softened
1 cu rl buttr, sftnd

1 (8 z) pkg crm cheese, softened
3 cups whit sugr
6 egg
3 cups allpur flu r
1 teaspoon vanilla extract

Directions:
1.Heat oven t 325 degrees F. Sr a 95 brd pan with nntik sr.

With n electric mixr, mix vrthing xt th flour until combined. On mbind, dd flur.Mix until combined.Pur mixtur int 95 n. Bk 80 minutes.Lt it cool !