The Chef! All Cakes and beyond!!!

[Jimmy]

Homemade Tagalongs (a.k.a. butter Patties) Cookies

1 cup Cannabis Butter, soft

1/2 cup sugar

2 cups all purpose flour

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla extract

2 Tbsp milk

Preheat oven to 350F.

In a large mixing bowl, cream together Cannabis Butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.

Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).

Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.

Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie

Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling

1 1/2 cups creamy butter (natural or regular)

3/4 cup confectioners’ sugar*

generous pinch salt

1/2 tsp vanilla extract

about 8-oz semisweet chocolate

In a small bowl, whisk together butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.

Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.

Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.

Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

Makes about 3-dozen

7 Layer Bars!

Ingredients:

Enough to Make 20 delicious Cannabis 7 Layer Bars

1/2 cup Cannabis Butter

1 1/2 cups crushed graham crackers

1 (14 ounce) can sweetened condensed milk

1 (6 ounce) package chocolate chips

1 (6 ounce) package white chocolate chips

1/2 cup toffee pieces

1/2 cup chopped pecans

1/2 cup chopped walnuts

3 1/2 ounces coconut

Instructions: Prep Time: 5 mins Total Time: 35 mins

1. In a 9×13-inch pan, melt Cannabis Butter.

2. Add graham cracker crumbs, making sure all get “wet”.

3. Spread evenly on bottom of pan and then drizzle sweetened milk evenly over the crumb mixture.

4. Put evenly on the top the chocolate chips, white chips, toffee chips, nuts, and coconut, in that order.

5. Lightly press down and bake at 180c for 30 minutes.

6. Let cool before serving (I sometimes put them in the freezer for 30-45 minutes to get them nice and firm). Like a enerig bar!!

Waffels/ Pancakes whit Ice cream!

Ingredients: Serves 4

6 tablespoons of Cannabis Butter – You will use to make the waffles and also for spreading on when done

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon sugar

1/2 cup buttermilk

1 egg lightly beaten

To make the waffles:

Sift the flour, baking powder, and baking soda into a bowl. Stir in the sugar. In a second bowl, beat the buttermilk, egg, and Cannabis Butter together, then add to the dry ingredients and beat until smooth. Spoon a ladle of the batter into a heated waffle iron and spread flat (if you don’ t have a waffle iron, you can make pancakes and use a regular frying pan). Cook until crisp and golden. Serve hot spreading Cannabis Butter on the surface of your waffle or pancake- add a scoop of your favorite ice cream plus a little maple syrup poured over. Repeat with the remaining batter.

[Jimmy]

Peanut Butter Hash Brownies

If you like peanut butter and chocolate then these hash brownies are a sure-fire hit. But be careful, there so tasty you’ll want to eat all of them. This is a step-by-step ‘how to make hash brownies’ recipe, it’s more difficult than the weed brownie and walnut pot brownie recipe but well worth it! Let’s get stuck in!

Hash Brownie Ingredients List

• 1/2lb weed butter, softened

• 1 3/4 cups sugar

• 1 cup creamy peanut butter

• 2 large eggs plus 1 large yolk

• 2 teaspoons pure vanilla extract

• 2 cups all-purpose flour

• 1 1/2 cups semisweet chocolate chips (9 ounces)

• 1/2 teaspoon salt, see note

For icing/glazing:

• 1 1/2 cups semisweet chocolate chips (9 ounces)

• 1/2 cup heavy cream

• 1 tablespoon unsalted butter, softened

To Make Hash brownies:

Preheat oven to 350 degrees F

Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together weed butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer speed to low, then mix in flour until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top.

Bake until hash brownies are deep golden, puffed on top and a wooden pick inserted in centre come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make icing: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread icing on cooled brownies and let stand until set, about 15 minutes, it’ll feel like an age but don’t worry it’s worth the wait!

Store the hash brownies in an air tight container and enjoy with your fellow stoners!!

[Jimmy]

WEED SESAME SEED COOKIES

3 oz. ground roast sesame seeds

3 tablespoons ground almonds

1/4 teaspoon nutmeg

1/4 cup honey

1/2 teaspoon ground ginger

1/4 teaspoon cinnamon

1/4 oz. grass

Toast the grass until slightly brown and then crush it in a mortar. Mix crushed grass with all other ingredients, in a skillet. Place skillet over low flame and add 1 tablespoon of salt butter. Allow it to cook. When cool, roll mixture into little balls and dip them into the sesame seeds.

POT COOKIES

for 1 cookie:

1 joint worth of pot

1/4 tsp. oil (just enough to moisten the pot)

1 tbsp. oats

2 tsp. Eier Likoer (or just egg)

(a few raisins?, a bit of brown sugar or molasses?)

mix pot & oil, add rest and form into cookie on a piece of foil. bake at 350 for 10 min, or until bottom starts to turn brown. Eier Likoer makes good cookies, it's this yellow stuff usually somewhere around the Baily's. ingredients are egg yolks, sugar, and alcohol.

CHOCOLATE BUDS

Start with Hershey's Premium Baking Bar Unsweetened Chocolate. On the back is a recipe for brownies which includes 1 cup butter, 4 squares of chocolate, 2 cups sugar, 4 eggs, 1 cup of flour, and vanilla extract. Start with dry hemp leaves and grind them in a coffee grinder to a fine powder. Put in a measuring cup until ~75 ml of "green flour" is made. Fill to the 1 cup mark (250 ml) with regular flour. Proceed with recipe on box: Heat oven to 350 F, Grease 13x9x2 (inch) pan. Heat butter and chocolate and stir with wooden spoon until smooth. Stir in sugar. Add eggs one at a time. Add vanilla extract and stir in flour mixture. Add nuts if desired (a very nice touch I think) and bake for 40 minutes. It seemed to take 10 minutes longer than the box suggested (30 minutes) to be completely baked through. Makes 3 dozen brownies. Take 2 and wait an hour. Take 4 and cruise for 12 hours. Enjoy!

APPLE POT

4 apples (cored)

1/2 cup brown sugar

1/4 cup water

4 cherries

1/3 cup chopped grass

2 tablespoons cinnamon

Powder the grass in a blender, then mix grass with sugar and water. Stuff cores with this paste. Sprinkle apples with cinnamon, and top with a cherry. Bake for 25 minutes at 350 degrees.

POT BROWNIES

1/2 cup flour

3 tablespoons shortening

2 tablespoons honey

1 egg (beaten)

1 tablespoon water

1/2 cup grass

pinch of salt

1/4 teaspoon baking powder

1/2 cup sugar

2 tablespoons corn syrup

1 square melted chocolate

1 teaspoon vanilla

1/2 cup chopped nuts

Sift flour, baking powder, and salt together. Mix shortening, sugar, honey, syrup, and egg. Then blend in chocolate and other ingredients, and mix well. Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.

BANANA BREAD

1/2 cup shortening

2 eggs

1 teaspoon lemon juice

3 teaspoons baking powder

1 cup sugar

1 cup mashed bananas

2 cups sifted flour

1/2 cup chopped grass

1/2 teaspoon salt

1 cup chopped nuts

Mix the shortening and sugar, beat eggs, and add to mixture. Separately mix bananas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingredients together. Bake for 1 1/4 hours at 375 degrees.

Classic Space Cake

Space Cakes Ingredients:

200 gr. of baking flour

200 CL. of milk

2 eggs

180 grams of sugar

180 grams of butter

a hot oven (200 °c)

a baking form

8 grams of good (light) hash

Put the butter in the microwave for about 20 seconds until it's a fat paste. Mix the hash with 4/5th of the butter. (heat up the hash with a lighter and crumble it in the butter). With the rest of the butter grease the cake tin so you can get the cake out easy when it's done.

Now mix the butter (and hash), flour, eggs and milk and sugar. Keep on mixing it for a few minutes until it's nice and smooth. If it's to dry: at a little milk. Is it to much of a liquid: ad a little flour.

Put the cake in the oven for about 25 minutes.

Check how it looks before opening the oven. If it's big and brown (I think you can imagine how a cake looks like) open the oven and take the space cakes out.

Leave it outside the oven for about 30 minutes to cool down before getting it out of it's the tin.

All that's left once the space cakes cooled is to slice the bad boy up and enjoy with friends or all on your own.

The World of Chocolate Hash Cake

We mentioned early that the world of chocolate hash cake is a favourite of ours. It’s a delicious hash cake, so good in fact you’ll be craving a second slice. Be careful though this hash cake isn’t for the feint hearted. It’ll have you in couch lock for a good 6 hours.

In order to make this hash cake recipe you’ll need to have made cannabis butter beforehand. Check out our recipe for cannabis butter.

Ingredients

225 g dark chocolate

225 g cannabis butter

345 g caster sugar, plus an extra pinch

6 eggs, separated into yolks and whites

120 g ground almonds

145 g soft white breadcrumbs

30 g plain flour

4 tsp vanilla essence

For the icing

85 g cocoa powder

225 g icing sugar

130 g butter

170 g caster sugar

6 tbsp water

Method

1. Preheat the oven to 160C/gas 3. Grease and line a 24cm round cake tin.

2. For the space cake: melt the chocolate in a double boiler, or in a bowl placed over a pan of boiling water.

3. Cream the cannabis butter with 345g sugar until pale and softened.

4. Gradually beat in the egg yolks and stir in the almonds. Fold in the cool melted chocolate, breadcrumbs, flour and vanilla essence.

5. In a separate bowl, whip the egg whites with a pinch of sugar until stiff but not dry. Fold into the cake mixture and pour into the prepared cake tin.

6. Bake for 1 hour until firm to the touch.

7. For the icing: sieve the cocoa and icing sugar into a bowl.

8. Warm the butter, sugar and water in a microwave or double boiler and simmer until the sugar has dissolved.

9. Add the liquid to the dry mixture and combine until thickened.

10. Spread the icing over the cooled hash cake.

This is a beautiful hash cake, I'm sure you’ll agree! Be sure to share with your friends.

Zingy Lemon Space Cake

For those of you that like fruity space cakes we have the Zingy Lemon Space Cake. This recipe has been adapted from original old space cakes recipes. They really know what they’re doing when cooking with marijuana.

Let’s get going, this is a real zesty little space cake!

(Note if you’ve already made cannabis butter use 75g of cannabis butter to make your space cakes just remember to take out the ground cannabis from the ingredients)

Ingredients

200g plain flour

3.5-5g Weed or Cannabis (ground)

1/2 teaspoon salt

1 teaspoon baking powder

75g butter

200g caster sugar

2 eggs

125ml milk

1 teaspoon lemon zest

60g chopped walnuts

100g caster sugar

1 lemon, juiced

1.Whisk together flour, salt and baking powder.

2.In a large bowl, cream butter, 200g sugar and eggs together until light and fluffy. Sprinkle the ground hash or cannabis and mix. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon zest and nuts. Pour mixture into greased and floured 23x13cm loaf tin.

3.Bake at 180 C / Gas mark 4 for 60 minutes. Allow space cakes to cool in the tin for 5 minutes.

4.Mix together 100g sugar and the juice of one lemon to make a glaze. Remove from tin. Pour glaze over warm bread.

Carrot Cannabis Cake

Another cracking recipe here is this Carrot Cannabis Cake. The recipe below is really easy to follow and you’ll end up with the tastiest carrot space cake knocking about!

Ingredients:

4 eggs

2 cups sugar

1.5 cups veg. Oil/Cannabis Butter melted

3 cups of shredded carrots (~5-6 medium-sized carrots)

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup chopped walnuts

Directions:

1. Simmer oil on a low temperature. Shred as much marijuana as desired into a *fine* powder and combine with oil on LOW temperature. Let marijuana/oil simmer for approximately 1 hour.

2. Mix eggs, sugar, and oil/marijuana mixture together until well blended.

3. Add carrots

4. Add flour, baking powder, baking soda, salt, and cinnamon

5. Mix well and add chopped walnuts

6. Bake in a greased or non-stick circular pan or mold at 325 F for 1-1.5 hours.

7. Let the carrot space cake cool, serve chilled, and chill!

All of the above marijuana recipes are designed to be easy to follow. Its more fun cooking with pot when its’s easy and let’s be honest you don’t want to work ourselves too hard! We’ve tried and tested the space cake recipes, in our opinion they’re great.

So give the marijuana recipes a go and let us know how well cooking with pot works for you!

Classic Weed Brownies

This Weed Brownie recipe makes our version of the classic weed brownie. It’s one of the easiest weed recipes to follow, you definitely don’t need to be a rocket scientist. If you follow the directions carefully you should end up with the most amazing weed brownies. The biggest problem you’ll have is trying not eat them all.

Weed Brownie Ingredients

• 1/2 cup flour

• 3 tablespoons shortening

• 2 tablespoons honey

• 1 egg (beaten)

• 1 tablespoon water

• 1/2 cup grass (ground)

• pinch of salt

• 1/4 teaspoon baking powder

• 1/2 cup sugar

• 2 tablespoons corn syrup

• 1 square melted chocolate

• 1 teaspoon vanilla

• 1/2 cup chopped nuts

Turn on the oven and pre-heat to 375 degrees.

The next step is get all ingredients prepared in order to make the weed brownies. You’re going to want to get a big mixing bowl ready to start adding the ingredients.

Start by sifting flour, baking powder, and salt together.

Mix shortening, sugar, honey, syrup, and egg.

Blend or mix in chocolate and other ingredients, and mix well.

Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.

Once the weed brownies are cooked remove from the oven and place on a cooling rack. Its best to let cool before dividing into individual weed brownies. Once cooled, tuck in sit back and relax!

Walnut Pot Brownies

The main difference between the classic weed brownies and pot brownies is that we use pot butter or cannabis butter rather than shortening. There’s very little difference in taste, it’s all down to preference. To make pot butter check out the recipe, if you’ve already made it lets crack on with the pot brownie recipe, i know you’re desperate for the finished product.

Pot Brownie Ingredients List

• 150 gm weed butter (salty)

• 200 gm dark chocolate

• 1 cup raw sugar

• 3 60 gm eggs

• 1/2 cup plain flour

• Nutmeg and Cinnamon

• 2 tbsp vanilla essence

• 1/4 cup chopped walnuts (crushes)

To make pot brownies Pre-heat oven to 175c, grease baking dish 25x35cm.

Melt pot butter and chocolate over a low heat stirring constantly. Remove from heat and add spices, sugar and eggs.

Stir until smooth, add flour and crushed walnuts. Stir well (add dash of skim milk if necessary), pour into pan and bake for 20 to 25 mins.

Cool and cut the pot brownies in 16 to 30 squares.

We have it good authority from the resident chef that the walnut pot brownies lasts a good 6 hours. Raise the barricades!!!

More will come!

[Maffro]

Yes yes yes

Thank you Jimmy

Thank you more for not using Parlsocker too - my missus had Swedish genetics and she puts it in everything !

[Guest dfwi]

You bring the flour, eggs and butter I will bring the pot and hat loolololoololo...........Love your work Jimmy

[Jimmy]

@ Maffro LOLOLOLOL Yeah we Swedish like the Pärlsocker!

@ dfwi I will bro thanks!

Peace

Jimmy

[Jimmy]

Hunters yesterday I baked a cake called soft gingerbread whit sweet cheese on the top! I will post the recipt tomoro to stoned today LOL!

Here is a pic!

Peace

Jimmy

[Dust]

looking nice man, i would like a piece please ^^

[Shanti]

good stuff , thanks for that jimmy will be trying that peanutbutter one thanks, yummmy

take care alex

[Elektroski Justovski]

Damn im hungry!