Pecan-Ricotta THC Egg Rolls with Glaze

Posted by CANNASaver on Wednesday, 24 July 2024 in Recipes by Cousin D

Today we're filling egg roll wraps (store-bought, easy) with a unique mix of ricotta, candied pecans and cranberries. Plus, glaze! Hot damn! This will make the evening news. 

Filling Ingredients
2 8oz cream cheese bricks softened. 
1 30oz package full fat ricotta. 
1 can sweetened condensed milk
3 tsp vanilla extract
1/2 cup infused honey (dose for 40-60 count) 
4oz chopped pecans, candied prior
6oz bag dried cranberries, chopped 

Mix ingredients together, adding nuts and Craisins last. Refrigerate for a little while to chill and thicken to a cannoli filling texture. Wet the edges of each egg roll wrap (fills 40-60). Use a heaping spoonful, leaving room at edges to fold in and wrap. Freeze before frying on medium high in canola oil 60 seconds, until golden. Pull out and immediately roll in a mix of cinnamon and sugar. 

Glazed Dip Ingredients
15oz jar apricot preserves 
1/3 cup water
1/3 cup sugar
1/3 cup citris vodka or similar (or water)
1/3 cup lime juice (lemon also works)

Mix and heat ingredients over medium low heat until well incorporated and smooth texture. Serve warm to dip, or allow to cool.  This also works with wonton wraps! I couldn't find wonton wraps myself but cut the egg rolls into mini wraps. Place wraps in a mini muffin tin, gently press down with a shot glass to create your cup. Fill with the mixture, bake about 15 minutes at 350° to crisp the edges. Top with the apricot glaze and allow to cool again (the sauce will sit as a jelly-like layer atop the cream cheese layer). That said, wonton versions are a little more like cheesecakes, while the egg rolls are soft inside, the texture of the candied pecans and Craisins. But the best thing about freezing the egg rolls is that you can just pull a few out at a time (which might be good to prevent overeating this addictive snack)! 

Don't feel like doing the infusion yourself? Find pre-infused honey here!

Don't feel like doing anything yourself? Click here to find deals on edibles!

Bon Appetit!

Infused Toasted Coconut Caramel Cookies

Posted by CANNASaver on Tuesday, 14 May 2024 in Recipes by Cousin D

Whether you’re hosting for summer barbeques or pool parties, these crazy-delicious cookies will have your (amazed) friends reaching for a handful of napkins (and more cookies). Infuse your butter with dosage of your choice, but know 25-50mg is probably best for taste. Don’t like coconut? Feel free to replace with crispy rice to reach a similar, enjoyable texture.  

Ingredients:
1 bag coconut, toasted and cooled 
1 12 oz bag white chocolate chips 
2 tsp coconut flavoring
1 cup heavy whipping cream
2 8oz cream cheese / softened
2 stick infused & softened butter 
2 eggs
6 tbsp LorAnn Caramel Emulsion flavor
2 boxes white cake mix
1-2 cup powdered sugar

Directions:
Start by preparing the toasted coconut center, as it’ll need to cool. Toast and let cool the bag of coconut. Empty the white chocolate into a heat safe bowl and add coconut flavoring. In a saucepan, heat cream to a simmer, then pour over white chocolate. Wait a few minutes to allow melting, then whisk until combined. Add the toasted coconut and let cool. The mixture will be a sticky, crunchy texture. Set aside.

For the dough, cream the cream cheese and butter together. Mix in eggs and caramel emulsion. Work in the cake mix, and chill in fridge if needing to firm up a bit (makes it a little easier to work with). Portion into dough balls that are about a golf ball and half big (yields about two dozen). Flatten each into a 2-inch circle. Use that handy truffle scoop (or any spoon) and dollop toasted coconut mix in the center of the circles. 

Roll the dough up and around each center. Finally, roll in powdered sugar. Bake for 25 minutes on a sheet lined with parchment paper at 350°, let cool completely and enjoy!

Don't feel like doing the infusion yourself? Find pre-infused cannabutter here!

Don't feel like doing anything yourself? Click here to find deals on edibles!

Bon Appetit!

Berry Creamy Patties

Posted by CANNASaver on Thursday, 01 February 2024 in Recipes by Cousin D

The Peppermint Patty deserves its well-earned place in the munchies hall of fame. Only problem is, it doesn't make much of a Valentine treat. Today we experiment with what you might call a more romantic hue!

Ingredients:
1 can sweetened condensed milk
1 bag of powdered sugar
1/3 cup (infused!) Crisco (or Butter)
2-Pack Strawberry flavoring
Red food coloring
2 tsp vanilla or cream flavor
Melting Chocolates (Chips, wafers, etc)

Directions:
This one’s really quite simple. Mix the milk, sugar, Crisco, flavoring and coloring--using a mixer with a dough hook if you’ve got one. It’ll be ready when it looks wet and almost shiny (but will still be somewhat dry to the touch). I found it best to first mix by hand, then I put in a big resealable bag and continued to knead it.  

Dust your surface with spare powdered sugar. Roll the mixture out thin and use a small circular cutter or an old open pill bottle, shot glass, you name it. Re-roll your leftover dough and repeat until fully used up. Freeze the discs. Then, melt your chocolate and dip each. Chocolate chips and other types may require more refrigeration, chocolate with less additives holds up the best.

This recipe makes a heaping harvest of patties depending on size, so you’ll have more than enough to package in clear boxes and bows for Valentine’s day. Their dosage and thickness are up to you -- along with even the flavor or shape (you could change for each season). Want to take this recipe to the next level? Find a heart-shaped cutter.

Don't feel like doing the infusion yourself? Find pre-infused cannabutter here!

Don't feel like doing anything yourself? Click here to find deals on edibles!

Bon Appetit!

Low Sugar High THC Puddin Pops

Posted by CANNASaver on Monday, 08 May 2023 in Recipes by Cousin D

Be the life of the pool party with this classic! 

Ingredients
4 cups heavy cream
4 cups whole milk
½ cup sugar
½ cup sugar substitute (Stevia, Splenda)
½ cup infused corn syrup (recipe below)
⅓ cup cornstarch (heaping)  
1 tbsp flavoring of choice (fruit, coffee, etc.)
Food coloring if desired to match flavor
Fresh fruit or other - add if desired 

Directions
Heat everything except for the corn syrup on medium heat until the bubbles begin, but well before a boil. Add and whisk in corn syrup for couple minutes to work into the mix. Everything is going to start to thicken somewhat -- at which point, kill the heat and let it cool for a few minutes. Let it cool until you can begin transferring it into your containers. It will continue to thicken as it cools and of course after placed in the freezer. and you can turn the heat off let it cool for a few moments till you can start transferring it into your containers it will continue to thicken as it cools and of course after you place everything in the freezer. 

Make these a day before you need them because you want a good 12 hours for a hard freeze. You can find the molds online in a number of shapes. It’s a crowd pleaser on a hot day as long as you have a way to keep them frozen until serving.

To make this a “full-sugar” treat instead use 2 cups sugar and a cup of corn syrup. I also recommend using some fruit to go decadent, but of course this will change your volume. The best result I found was the berries n’ cream flavor, because I chopped up the raspberries and blackberries really well and cooked them directly with the milk and cream, making it simple to pour.

Need help with infusion? Check out Cousin D's guide to cannabis infusion.

How to Infuse Cannabis

Posted by CANNASaver on Thursday, 02 March 2023 in Recipes by Cousin D

Calling all DIY chefs out there! Today we are going to go over both the old school, and new school, way of infusing oil or butter in order to cook and bake our own edibles. It's pretty simple to make, but pretty simple to screw up too if you don't know what you're doing.

Decarb First

Prior to either method, you’ll need to decarb your bud. What is decarboxylation? This chemical process involves the removal of a carboxyl group from a molecule. But really, it’s just you taking your satchel of flower and throwing it in the oven. This is to convert the non-intoxicating cannabinoid THCA into the psychoactive cannabinoid THC. It’s pretty freakin’ important, and sometimes in new cannabis states, the edibles manufacturers don’t understand this concept whatsoever.

How do you do this? Heat the oven to between 200-240 degrees, grind your bud, and place it on parchment paper on a baking sheet. Bake for 30 minutes or so, until it turns a nice golden hue (but don’t let it turn brown). You can also do this in the microwave for 90 seconds but sit close by because if you smell burning, you’ll need to yank it out immediately. Let’s just say the oven is the safer bet.

Go Oldschool with Flower & Butter

In a large crock pot or stock pot, combine the plant material and butter/oil together in a 1-1 ratio with water. This will allow everything to slosh around thoroughly. Heat at medium for 30-60 minutes. Then it’s ready to drain. Use the largest catch bucket or pot that you can fit in the fridge, moving shelves if necessary. With a cheesecloth or fine mesh strainer, pour the plant material and water through and squish. Keep flushing with more hot water in stages until it squishes out clear. 

Place the pot in the fridge overnight or at least several hours until all the oil has floated to the top and formed a butter disc. Remove carefully; it’s not a problem if it snaps. Gently remove any of the thin, soft, icky-looking sludge and place that side down on a paper towel-lined cookie sheet. Allow to sit out for several hours, overnight again if possible. This allows as much moisture as possible to evaporate out. What’s left over, is your butter.

With hot rinsing, I estimate that you get an 80% return or more on the amount of butter solid that went in, versus just a quick squish of a cheese cloth. Dosage is harder to dial in, but it’s usually good and does the trick.

Go Newschool with Hash Oil

I activate hash oil in a similar method as far as decarbing goes -- but I mix it right away into preheated oil (or corn syrup if you have a non oil-fat edible). To clarify: If using a cooking oil, preheat it in a Pyrex on a cookie sheet, then add hash when ready, heating together for at least thirty minutes. If using corn syrup for, say, candy, then preheat ONLY the Pyrex and when the oven reaches the correct temperature, put in the hash. Decarb by itself for at least 30 minutes, then take out and mix together with hot corn syrup.

This method allows you to highly concentrate a small amount of supply oil or syrup, which can be really useful. For example, you could use a quarter cup of the heavy medicated oil or butter or syrup and then 3/4 cup regular if the recipe calls for a full cup, and you’d know your basic dosage within reason, depending on the strength of the product that you put in. Strength is easily quantifiable, i.e., each tablespoon out of a cup equals X mg THC based quite simply on what you put into it.  

I prefer baking and cooking this way because, within reason, I can give an excellent estimate not only for a singular item, but on a per-serving basis as long as servings are generally equal size. Not only that, but you get a nearly 100% return on what you start with.
 

Colorful Hashy Gyro Bowls

Posted by CANNASaver on Tuesday, 15 February 2022 in Recipes by Cousin D

I had the odd epiphany that should make medicated Gyro meat (when I was stoned the other day), so I thought, how can I turn it into a little appetizer that would be cute and fun? We're making cups out of meat!  

Start with:

1 lb 85/15 ground lamb
1 lb 85/15 ground beef

In food processor or bowl with hand-mixer, combine both meats to a pasty consistency. 

Add in the following: 

2 tbsp medicated oil 
1 tbsp ground Marjoram
2 tbsp ground cumin
2 tbsp ground rosemary
4 tbsp crushed garlic
2 tbsp salt
1 1/2 tbsp black pepper 
4 large pinches chopped cilantro
1/4 oz thyme leaves stripped from stem
1 small onion, finely-chopped

Again mix in to the pasty consistency. Your choice of strength/potency, but 1000mg is probably sufficient. Adjust to smaller amount of thyme if using dry ingredient. 

Cover and let sit for an hour in fridge to let flavors set in. Set oven to 325°. Turn over a mini muffin tin (this makes 24 cups at 3 scoops per bowl). Press and form the meat carefully around each. In center rack, set another overturned pan or tin to the right. Place the loaded pan just off to left so it lays on an angle downward to allow draining. Place another pan below to catch drippings. Bake for 30 min and let sit for 15 in the closed oven.

Remove let cool, then fill with toppings:

Hummus
Pita bread
Cucumber
Cherry tomatoes
Goat cheese crumbles
Tzatziki sauce

Cut pita bread into 3/4" to 1" squares. I filled each with hummus, pita square, half circle of cucumber, strip of cherry tomato and some goat cheese. Serve w tzatziki sauce on side. 

At 1000 mg you'd get around 40mg each. For appetizers, you could cut that down to 500mg, for 20mg each. They're delicious!

Homemade 'Weetos'

Posted by CANNASaver on Monday, 12 April 2021 in Recipes by Cousin D

Cheebo? Cheefo? You decide. Here is a somewhat easy recipe to make something that tastes a little like a homemade Cheeto, but dank and garlicky. We  couldn't decide on the best name! Weeto? This savory snack is easy to dose and scale, and even divide into gift bags for fellow home-bound friends. 

 
Ingredients:
Dough 
2 sticks butter infused with 1000mg THC 
2 tsp salt
2 tap garlic powder (heaping)
2 cups blue corn meal or regular 
2 cups potato flakes 
4 cups flour
4 cups shredded cheddar cheese
2 cups water as needed
1 cup oil of choice

Coating 
8 tbsp cheese powder (heaping) 
4 tbsp buttermilk powder (heaping)
4 tbsp corn starch (heaping) 
4 tsp salt (heaping)

Directions:
Let your canna-butter soften a bit. In a food processor combine butter, salt and garlic powder with corn meal until mixed. Add in the cheese to make a dough. Dump into a mixing bowl. With your hands, work in the tater flakes and then flour. Finally, mix in the oil. Take the water you've set aside and add as needed to make a wet, workable yet not sticky, dough. Roll out the dought between parchment paper and cut to size, into 2-3" strips. 

Fry the pieces at 375 in your choice of frying oil for 3 min, and set aside to drain and completely cool.  

Now onto the coating. As for the cheese powder, if you can’t find any, just use packets from cheap Mac 'n Cheese and stash away the noodles for another day. Combine coating ingredients in a large bowl. Take note: I had ghost pepper salt to make mine extra hot n' spicy, but any will do. Cover the bowl and shake the coating onto the fried sticks. Use a colander to shake off the excess and reuse as you go along. 

By the end you’ll find yourself with enough for a huge party (for when this all blows over)--or stash them away and get high every snack hour for the next two months. Your call--Bon Appetit!