Tag: recipes

3 Nutritious Post-Workout Recipes Infused With Cannabis

After a tough workout, it’s important to re-fuel your body and replenish your nutrients. And it never hurts to add a bit of cannabis for relaxing those sore muscles.

While pre-workout snacks like smoothies are great for that extra punch of energy before hitting the gym, it’s the post-workout meal that requires a good dose of vitamins and a little more substance.

RELATED STORY

Cannabis and Fitness: Which Routines Pair Best With a High?

When the craving strikes, reach for one of our delicious and nutritious post-workout recipes—they’re low in carbs and fat, yet high in cannabis.

Honey-Glazed Sativa Salmon

Cannabis product: Baked Edibles Organic Honey Tincture

Start to finish: 50 minutes (active: 10 minutes)

Yields: 1 serving

Approximate dosage: 10mg THC per serving

Ingredients

  • 2 salmon fillets, skin removed
  • ½ cup honey
  • 2 teaspoons Baked Edibles Organic Honey Tincture
  • ⅓ cup reduced sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • Sesame seeds

Directions

  1. Preheat your oven to 350°F.
  2. In a bowl, whisk together the infused honey, regular honey, soy sauce, garlic, and ginger. Set aside.
  3. Place your salmon fillets in a large zip-lock bag and pour in half of the honey sauce mixture. Seal the bag and lightly shake to ensure the salmon fillets are coated thoroughly. Place in the refrigerator and let sit for 20 minutes.
  4. Line a baking sheet with aluminum foil, take the fillets out of the zip-lock bag, and carefully place them on the baking sheet. Transfer to oven and bake for 20 minutes.
  5. While the salmon cooks, pour the unused portion of the honey sauce into a small saucepan and bring to a boil, then reduce heat to medium-low and simmer for 4 minutes. Remove from heat and let sit until glaze thickens.
  6. When the salmon is done, slowly pour your thickened honey glaze over top and garnish with a pinch of sesame seeds.
  7. Enjoy!

Pro tip: Serve this dish with a side of cooked vegetables, such as asparagus, broccoli, or carrots, for added nutritional benefits.

RELATED STORY

Leafly Picks: 15 Cannabis Balms for Pain Relief After Exercise

Infused Goat Cheese and Mushroom Omelet

Cannabis product: Sublime Extra Virgin Olive Oil

Start to finish: 10–15 minutes

Yields: 1 serving

Approximate dosage: 25mg THC per serving

Ingredients

  • 5–6 cremini mushrooms, sliced
  • 3 eggs
  • 1 cup spinach
  • 2 tablespoons goat cheese
  • 1 tablespoon olive oil
  • 1 tablespoon Sublime Extra Virgin Olive Oil
  • Salt and pepper
  • Sliced tomato, for garnish

Directions

  1. Over medium heat, add regular olive oil and the infused olive oil to a medium-sized, non-stick skillet.
  2. Add the cremini mushrooms and cook until tender and lightly browned. Remove from skillet and set aside.
  3. To prevent sticking, add a little more standard olive oil to the pan, then heat again over medium heat.
  4. Whisk the eggs together in a small bowl and add a dash of salt and/or pepper to taste. Pour the whisked eggs into the heated pan and cook until the edges set and the bottom is slightly browned.
  5. Use a rubber spatula around the edges of the pan to release the eggs and slide carefully onto a plate.
  6. Layer half of the omelet with the infused cremini mushrooms, spinach, and goat cheese, then fold the other half over top to close. Serve with a side of fresh sliced tomato. Enjoy!

RELATED STORY

Recipe: How to Make Cannabis Cooking Oil

Hearty Infused Lemon Dill Salad

Cannabis product: GanjaEats Lemon Dill Vinaigrette

Start to finish: 15–20 minutes

Yields: 2 servings

Approximate dosage: 12mg THC per serving

Ingredients

  • 2 cups spring mix salad
  • 1 can (15 ounces) chickpeas
  • 1 ½ cups cherry tomatoes, halved
  • 2 hard-boiled eggs, chopped
  • ½ cup sprouts
  • 1 cucumber, sliced
  • 1 avocado, sliced
  • 1 cup pre-sliced almonds
  • 1 tablespoon GanjaEats Lemon Dill Vinaigrette

Directions

  1. Rinse the spring mix and place in a colander to dry.
  2. Drain chickpeas and set aside.
  3. Toss all ingredients together and mix thoroughly, including veggies, chickpeas, nuts, eggs, and sprouts.
  4. Drizzle with lemon dill vinaigrette, toss thoroughly, and enjoy!

*Note: The amounts of cannabis products specified in these recipes is a very loose suggestion; the actual amounts you use should be modified based on the strength of your cannabis products and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

We Made Infused Dips and Drinks With Pearl2O Cannabis Water

Leafly staffers Ben Adlin and Will Hyde hit the kitchen to whip up some quick and easy snacks that incorporate a new product, Pearl2O cannabis-infused water. The pair whips up some infused guacamole, Mexican-style corn dip, and a batch of mock margaritas that substitute Pearl2O for tequila.

Want to make your own infused treats? Below are instructions and lists of ingredients for the gourmet goodies featured in the video. Enjoy!

Recipe: Infused Guacamole

Ingredients

  • 3 Haas avocados
  • 1 lime
  • 3 ounces Pearl2O
  • 2 tablespoons fresh cilantro
  • 1 ½ tablespoons red onion, chopped
  • ½ clove garlic
  • ¼ jalapeño pepper
  • ⅛ teaspoon cumin
  • Dash of kosher salt

Directions

Gently mash the avocados. Chop the peppers, onion, cilantro, and garlic, and add them to the avocados. Season with salt, cumin, and Pearl2O, then enjoy with tortilla chips (or any other food, really—pretty much everything pairs nicely with guac).

RELATED STORY

Recipe: Spicy Cannabis-Infused Avocado Toast

Recipe: Mexican-Style Cannabis Corn Dip

Ingredients

  • 2 cups corn kernels
  • 1 tablespoon unsalted butter
  • 3 tablespoons mayonnaise
  • 1 tablespoon cotija cheese
  • 1 tablespoon cilantro
  • ¼ teaspoon chili powder
  • 1 clove garlic
  • ½ jalapeño pepper
  • ½ lime
  • 3 ounces Pearl2O

Directions

Sauté chopped jalapeños and corn in butter, then transfer to a mixing bowl. Add mayonnaise, cotija, cilantro, chili powder, the juice of half a lime, and Pearl2O for a creamy, cheesy infused dip for your favorite chip.

RELATED STORY

Recipe: How to Make Cannabis-Medicated Mexican Hot Chocolate

Pearl2O Margaritas

Ingredients

  • 8 ounces margarita mix
  • 3 ounces Pearl2O
  • Ice
  • Salt (for rims)

Directions

Blend margarita mix, ice, and Pearl2O for a cannabis cocktail that won’t leave you with a tequila hangover the next day. (And don’t worry, it’s not as hard to pour as Will is making it look.)

RELATED STORY

3 Infused Margaritas You Must Make This Summer

There you have it! Three fantastic cannabis-infused recipes, all with almost no real cooking involved.

*Note: The amount of cannabis product specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis product and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Beyond Cannabutter: Creamy Cauliflower Soup With Raw Cannabis Oil

This cauliflower soup is so silky-smooth and dreamy, you’ll swear it has cream in it. It’s vegan, gluten-free, and paleo-friendly though, which is nice when you’re trying to watch your diet after a month of holiday gorging.

The soup is topped off with a vibrant raw cannabis and basil oil to give it a peppery, herbaceous bite. With the raw cannabis, you’re going to get all the wonderful anti-inflammatory and neuroprotective properties of THCA without any intoxication. Then again, if you’d like some of that THC action, you can always substitute some of the avocado oil in this recipe with a medicated version.

RELATED STORY

Recipe: How to Make Cannabis Cooking Oil

Cauliflower Soup with Raw Canna-oil

Start to finish: 1 hour (active: 15 minutes)

Yields: 6 servings

Approximate dosage: 0mg THC (you will get the health benefits of THCA from the raw cannabis, but none of the intoxicating effects of decarboxylated THC).

Ingredients

• 1 cup raw cannabis leaves
• ½ cup raw basil leaves
• ½ cup avocado oil
• 2 tablespoons extra virgin olive oil
• 1 shallot, diced
• 3 garlic cloves, minced
• 2 cups leeks, thinly sliced, white stems only
• 1 large head cauliflower, chopped
• 4 cups vegetable broth
• ¼ cup cashews, raw and soaked overnight
• 1 teaspoon sea salt
• 3 tablespoons chives, chopped (optional)
• Finishing salt, to garnish

Directions

  1. In a small pot, blanch the raw cannabis leaves and basil in boiling salted water for 10 seconds, then immediately shock in ice water and drain.
  2. Roughly chop the cannabis and basil, squeeze out excess water, place in a blender, and add avocado oil. Purée for about 3–4 minutes.
  3. Strain using cheesecloth or through a coffee filter. Pour into a container and refrigerate for use later on.
  4. In a large pot, heat olive oil over medium-high heat and add shallot, garlic, and leeks. Cook until soft. Add the cauliflower and sauté for another 2 minutes.
  5. Add the vegetable broth and bring the soup to a boil. Once it comes to a boil, bring the heat down to medium and simmer for 30 minutes.
  6. Remove from heat and add the cashews and sea salt. Pour the soup into the blender in batches and blast on high until smooth.
  7. Once all soup has been blended, serve in bowls with a drizzle of green cannabis oil, chives, and chunky finishing salt.

Recipe: How to Make Cannabis Kombucha

For lovers of cannabis and kombucha, a recipe bringing the two together is the ultimate combination. Kombucha is a fermented, lightly sweetened tea-based drink that dates back centuries and is said to have a handful of wellness benefits, due to being rich in probiotics and enzymes. Combined with the health benefits of cannabis, it becomes a delightful treat that is sure to please.

RELATED STORY

The Leafly Guide to Pairing Tea and Cannabis

To ensure success, create your cannabis kombucha using a high-quality SCOBY, organic cane sugar, and a cannabis-infused tea that is oil free. Many cannabis teas on the market are infused via some method involving cannabis oil, so be sure to avoid oils or honey in your brew, as they can interact negatively with the SCOBY and ruin the kombucha. For this reason, we have chosen a great, oil-free cannabis black tea for the following recipe. Combined with the necessary ingredients and a flavor of your choice, you’ll have a delicious homemade cannabis kombucha in as little as 7–14 days.

Cannabis-Infused Kombucha Recipe

Start to finish: 1–2 weeks

Yields: 10 servings

Approximate dosage: 10mg per serving*

Ingredients and Supplies

  • 10 cannabis-infused tea packets (we used Stillwater Brands Blissful Black 10mg Whitewater Tea, available in Colorado)
  • 1 cup organic cane sugar
  • High-quality SCOBY (Symbiotic Culture of Bacteria and Yeast)
  • 1 cup liquid from pre-made, unflavored kombucha (store-bought)
  • 1 gallon purified water
  • 1 quart juice of choice (optional, for flavoring)
  • 2–4 large, sterilized glass bottles or jars
  • Fermentation cover for each jar

RELATED STORY

The 10 Best Cannabis Teas on the Market

Directions

  1. Begin by preparing tea. Boil a gallon of clean, purified water and add cane sugar, stirring well to dissolve fully. Then, add 10 cannabis tea bags or packets to the hot water and allow to steep.
  2. Allow tea mixture to fully cool to room temperature. This is an important step and must not be rushed, or else the heat could kill the SCOBY. When the tea is entirely cooled, pour it into the glass bottles or jars. Make sure a couple inches are left empty at the top.
  3. Pour in ½ cup of unflavored store-bought kombucha. (In the future, you will be able to use a ½ cup of your own previously brewed kombucha, instead of store-bought.)
  4. Next, with clean hands, add the SCOBY to the glass jar. Whether it sinks or floats makes no difference, it will change as it grows.
  5. Cover the jars tightly with the fermentation covers to keep them clean and sterile. Then place the jars in a warm section of your kitchen, making sure to keep it away from any other fermenting items you may have. The brew should be kept stored at about 75–85˚F. If you need a little help maintaining that temperature, consider purchasing a kombucha heater.
  6. Allow to ferment for 7–10 days. To test whether the kombucha is ready, carefully open the lid and place a straw into the brew, cap the end with your finger and pull it out, then drink from the end of the straw. When it is ready it will have a tart but semi-sweet flavor.
  7. Your cannabis kombucha is now ready and can be poured into smaller jars with airtight lids to enjoy! Or, if you prefer, you can begin the following (optional) second fermentation process to add flavor and carbonation.

RELATED STORY

Recipe: How to Make Cannabis-Infused Tea

Optional Second Fermentation

  1. Sterilize two additional large glass bottles or jars. Pour one quart of a juice of your choice into this jar, and then pour the fermented cannabis kombucha into the jar, leaving an inch from the top open. You can also add berries, ginger, lemon, fruit, and other flavorings of your choice at this point.
  2. Leave ½ cup of the fermented kombucha in the original jar with the SCOBY and use this to start a new batch of cannabis kombucha, using the same instructions as above.
  3. Cover the jar containing your juice and kombucha blend with a tight-fitting lid and allow to sit at room temperature for an additional 7–10 days or until carbonated to your liking.
  4. Enjoy cold from the refrigerator or over ice.

*Note: The amount of cannabis tea specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis tea and the potency you desire. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Recipe: Infused Cinnamon-Cannabutter Coffee

Popular in the low-carb and keto communities (as well as with anyone who could use a little extra energy), the practice of blending butter into your morning cup o’ joe for an instant power-up has been making waves these past few years. Our recipe adds a touch of cinnamon, a pinch of nutmeg, and a dash of pink Himalayan salt—along with a dose of cannabutter, of course.

RELATED STORY

The Leafly Cannabis and Coffee Pairing Guide

Cinnamon-Cannabutter Coffee

Start to finish: 5–10 minutes

Yield: 1 serving

Approximate dosage: 10mg THC*

Ingredients

  • 1 tablespoon coconut oil
  • 2 tablespoons (or 10mg worth) infused cannabutter*
  • 12 ounces brewed black coffee
  • Dash of cinnamon
  • Dash of nutmeg
  • Pink Himalayan salt to taste

RELATED STORY

Recipe: How To Make Basic Cannabis-Infused Butter

Directions

  1. Brew coffee using your method of choice. (We recommend French-pressed coffee for maximum flavor.)
  2. Add coffee and all other ingredients to a blender and blend on high 30–60 seconds until smooth.
  3. Enjoy!

Pro Tip: We recommend using grass-fed butter for added nutritional benefits.

*Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabutter and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis or alcohol.

Recipe: CBD-Infused Avocado Zinger Smoothie

Need a healthy boost? Check out our delicious and creamy avocado smoothie infused with healing CBD. With tasty vitamins from cool coconut water, relaxing CBD to calm the mind, and a spicy ginger kick at the finish, you’ll feel refreshed and ready to take on the day with this invigorating recipe.

RELATED STORY

Infuse These 5 Smoothie Recipes With Strain-Specific Cannabis Tinctures

CBD-Infused Avocado Zinger Smoothie

Start to finish: 15 minutes

Yield: 2 servings

Approximate dosage: 5mg CBD per serving

Ingredients

  • 10mg of CBD tincture (buy a bottle or make your own here)
  • 1 ripe avocado
  • 1 small, ripe banana
  • 1½ cups of coconut water
  • 1½ tablespoons of lime juice
  • 1 tablespoon of chopped Thai basil
  • 1 teaspoon of grated ginger
  • 1 cup of ice
  • Agave syrup to taste (optional)

RELATED STORY

Cannabis Tinctures 101: What Are They, How to Make Them, and How to Use Them

Directions

  1. Halve the avocado and remove the pit.
  2. Scoop the flesh from the avocado into a blender.
  3. Peel the banana and break it into chunks. Add to the blender.
  4. Add the tincture drops, coconut water, lime juice, sugar, ginger and chopped Thai basil.
  5. Purée. Add 1 cup of ice and purée until smooth.
  6. Pour into 2 glasses and taste.
  7. Stir in the agave syrup if desired.

*Note: The amount of cannabis tincture specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your tincture and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Recipe: Infused Peanut Butter Chocolate Chunk Cookies

There’s nothing quite like the comforting taste of chewy, homemade cookies right out of the oven—except, perhaps, a bit of cannabis to complement the enticing flavors. Bake these infused sweets with chunks of rich chocolate, creamy peanut butter, and a dash of sea salt for a delicious twist on the classic chocolate-chip cookie.

RELATED STORY

Recipe: How to Make Cannabis-Infused Peanut Butter Cookies (with Optional Bacon Bits)

Peanut Butter Chocolate Chunk Cookies with Sea Salt

Start to finish: 2 hours 30 minutes (active: 30 minutes)

Yields: 12 cookies

Approximate dosage: 10mg THC per cookie* 

Ingredients

  • ½ cup (or about 120mg worth, depending on your butter’s potency) of cannabutter, melted*
  • ¾ cup peanut butter
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 egg plus 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 8 ounces semi-sweet or bittersweet chocolate, roughly chopped
  • Flake sea salt, for topping
  • 2 cookie sheets
  • Parchment paper

RELATED STORY

Recipe: How To Make Basic Cannabis-Infused Butter

Directions

  1. In a large bowl, beat the cannabutter, peanut butter, sugar, and salt with an electric mixer. When a fluffy consistency is reached, beat in the egg yolk.
  2. When the egg yolk is well blended, add the other egg and the vanilla and continue beating until well combined.
  3. With the mixer on low, add the flour and beat only until doughy. Stir in the chocolate chunks and mix until well distributed.
  4. Divide the dough in half, and cover each half with plastic wrap. Refrigerate for at least two hours.
  5. Preheat the oven to 375˚F. Line the cookie sheets with parchment paper. Remove dough from the refrigerator and divide into small, evenly-sized balls by rolling (we recommend covering your hands in flour to avoid sticking). Dough portion size should be a little smaller than a golf ball.
  6. Place dough on parchment paper about 2–3 inches apart. Flatten dough balls to about ¼ inch thick with your hand or using a flour-covered glass jar base. Sprinkle each with sea salt.
  7. Bake cookies until golden brown, usually about 7–9 minutes, rotating each sheet’s oven position halfway through baking. After baking, remove cookies immediately to cooling rack and allow to cool. Enjoy!

*Note: The amount of cannabis butter specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabutter and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis or alcohol.

Beyond Cannabutter: Glazed and Infused Gingerbread Bundt Cake

Gingerbread is a timeless classic with its robust flavors of molasses and all the best winter spices. It’s dark and dense (and dare I say it … moist?!). It’s really quite simple to make and is the perfect treat for any gathering you may have this holiday season. This cake is finished off with a kief-and-cinnamon glaze and is excellent served warm with a dollop of freshly whipped cream or vanilla ice cream.

RELATED STORY

Beyond Cannabutter: Homemade Kief-and-Nutmeg Eggnog

Cannabis-Infused Gingerbread Bundt

(Monica Lo/@sousweed for Leafly)

Start to finish: 1 hour 15 minutes (active: 15 minutes)

Yields: 1 cake (8 servings)

Approximate dosage: 10mg per serving, or more if you infuse the cake (optional)*

Glaze Ingredients

• ½ cup rum
• ½ cup granulated sugar
• ½ gram kief, decarbed
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger

Cake Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ teaspoon ground ginger
• 1 ½ teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon cloves, ground
• ½ teaspoon allspice
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup butter, room temperature (sub with cannabutter for additional potency if you’d like)
• 1 ½ cups brown sugar
• 2 large eggs
• ⅔ cup molasses
• 1 cup hot water

RELATED STORY

Recipe: Hot Cannabuttered Rum

(Monica Lo/@sousweed for Leafly)

Directions

1. Lightly grease a 10” bundt pan and preheat oven to 350˚F.

2. To make the cake, whisk all-purpose flour, ginger, cinnamon, nutmeg, cloves, allspice, salt, baking soda, and baking powder together in a large bowl.

3. In a separate bowl, beat the butter (or cannabutter) and sugar until light and fluffy. Start adding eggs one at a time while beating. Make sure to scrape down the sides of the bowl so that the mixture is uniform.

4. Once uniform, fold in the molasses with a spatula.

5. Begin adding flour slowly to the wet mixture and continue to fold with the spatula. Alternate with a splash of hot water before moving back to adding more flour. Continue until all flour and water have been incorporated into the batter.

6. Pour the batter into the bundt pan and bake for 30–35 minutes or until a cake tester inserted into the center comes out clean.

7. To make the glaze, bring a small saucepan with the rum, sugar, kief, cinnamon, and ginger to a simmer over medium heat, about five minutes. Let the glaze thicken on low heat for another three minutes. Remove from heat and cool to room temperature.

8. Remove cake from the oven and let it cool for 10–15 minutes before turning it out onto a rack.

9. Pour the glaze over the cake and let it seep in. Use a brush to get in the nooks and crannies. Let it cool before serving with a dollop of whipped cream or vanilla ice cream.

Recipe: Cannabis-Infused Gelt

Put the kids to bed before kicking off an elevated round of dreidel complete with cannabis-infused gelt. These chocolate coins will melt in your mouth and impress your guests with their rich flavor.

(Courtesy of Satori)

Cannabis product: Satori Dark Chocolate Bar from Satori Chocolates (available in California).

RELATED STORY

12 Decadent Cannabis Chocolates Worth Your Money

Recipe: Cannabis-Infused Gelt

(dizelen/iStock)

Start to finish: 30 minutes (active: 15 minutes)

Yield: 24 coins

Approximate dosage: 8mg THC per coin*

Ingredients

Directions

  1. Chop the Satori chocolate pieces and non-infused dark chocolate bar into small, thin pieces.
  2. Place chocolate in the top of a double boiler over gently simmering water, keeping the temperature low. Be sure to prevent moisture, either from water or stream, from reaching the chocolate. Stir slowly.
  3. While chocolate is melting, set aside two mini-muffin pans. (You should have room to make a total of 24 coins between them.)
  4. When the chocolate is fully melted, remove from heat and drop equal-sized spoonfuls of chocolate into the bottom of each muffin cavity. Knock the muffin tins against a hard surface until the chocolate has leveled out across the bottom of the tins.
  5. Place tins in the refrigerator for about 15 minutes, or until the chocolate has fully cooled and set.
  6. Once the coins are solidified, turn the pans upside down over a clean surface and flex the pans until the coins fall out. (If they are stuck, try knocking the back of the tin.)
  7. Wrap each chocolate disc in gold or silver foil individually to replicate the appearance of coins.
  8. Set aside in a secure location, and bring them out after the kids have gone to bed for an exciting adult game of dreidel.

*Note: The amount of cannabis product specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your products and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Lead image: LPETTET/iStock

Recipe: Cannabis-Infused Sufganiyot

Dusted with confectioner’s sugar and bursting with sweet raspberry jam, these jelly-filled delicacies are sure to be gone in a snap. Share with a family and friends for a relaxing end to a lively Hanukkah night.

(Courtesy of Ruby Edibles)

Cannabis product: Ruby Cannabis Sugar from Ruby Edibles (available in Washington).

RELATED STORY

Recipe: Single-Serve Strawberry Shortcake With Cannabis-Infused Sugar

Recipe: Cannabis-Infused Sufganiyot

(gorsh13/iStock)

Start to finish: 3 hours 30 minutes (active: 30 minutes)

Yield: 12 sufganiyot

Approximate dosage: 5mg THC per sufganiyot*

Ingredients

  • ¼ cup lukewarm milk
  • 6 packets Ruby Cannabis Sugar*
  • 1 teaspoon dried yeast
  • 1 whole egg
  • 1 egg yolk
  • 3 tablespoons sour cream
  • Pinch of salt
  • 3 drops vanilla extract
  • 1 ⅔ cups flour, plus more for kneading
  • Raspberry jam
  • Vegetable oil (for deep-frying)
  • Confectioner’s sugar for dusting

Directions

  1. Add the yeast and one packet of the infused sugar to lukewarm milk, allowing it to dissolve fully. Let sit for 10 minutes, or until mixture has frothed.
  2. In a large bowl, combine the remaining infused sugar packets with the egg and egg yolk. Add the sour cream, salt, vanilla, and yeast mixture. Beat until thoroughly combined.
  3. Fold flour in slowly, a little at a time. Continue stirring until the mixture turns into a soft, elastic dough.
  4. Knead the dough, adding more flour if necessary, for about five minutes.
  5. Add a bit of oil to the dough mixture and turn the dough to coat it evenly in oil.
  6. Cover the bowl with plastic wrap and set aside in a warm place for two hours until dough has risen and doubled in size.
  7. Coat a clean, flat surface with flour. Remove plastic wrap from bowl. Knead the risen dough in the bowl for another few minutes and then remove and place on floured surface, using a rolling pin to flatten the mixture. The dough should reach a ¼-inch thickness.
  8. Cut dough into two-inch rounds using a cutter. Combine the leftover scraps and roll out again, repeating the cutting process, in order to use as much of the dough as possible.
  9. Separate your dough rounds into two even piles. Set one pile aside.
  10. With the first pile, put a teaspoon of raspberry jam in the middle of each dough round. Wet the edges of the dough with a little water.
  11. From the second pile, add a dough round to the top of each jelly-filled round, and press the edges together to create a sticky seal.
  12. Flour a baking tray and arrange the rounds, leaving space in between each round. When all rounds are in place, let sit and allow to rise for another 30 mins.
  13. In a saucepan, heat 1 ½ inches of vegetable oil over medium-high heat and drop the sufganiyot into the oil, two at a time.
  14. With the lid on the pan, fry for about four minutes or until golden brown. Then turn and fry the other side for another minute.
  15. Carefully remove and place on paper towels to drain and dry.
  16. Sprinkle the confectioner’s sugar liberally on each sufganiyot, and serve warm and fresh.

*Note: The amount of cannabis product specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your product and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

Lead image: lenazap/iStock