Marijuana firecrackers are easy to make and extremely potent. This powerful combo have made them a popular choice for marijuana consumers. Here’s how to make them, with both written directions and video instructions.
0.25 – 0.5 grams of marijuana per firecracker, depending on how potent you want it
Two graham crackers, Ritz crackers, saltines or Oreos with the cream removed
All natural peanut butter (the oilier the better) or Nutella
If you’ve ever been to a fair or a park, you may have tasted monkey bread, that sticky, gooey pastry that finds a place on breakfast tables across the United States. For the sake of those who haven’t heard of the term—it’s a sweet dish that’s made out of dough balls dipped in cinnamon sugar and baked. Although these are available for the asking, there’s nothing like making your own medicated monkey bread.
Let’s look at what we need:
Cannabutter (6oz at room temperature)
Melted cannabutter (½ lb.)
Sugar (3 tbs)
Yeast (2 ¼ tsp)
Flour (4 ½ cups)
9-inch ring mold
Knife to cut butter
Bread tin (to allow loaf to rice)
Take a little milk in a bowl and add yeast to it. Stir the milk till the yeast dissolves. Add 2 eggs to the mixture and beat well. This helps create air pockets and allow the bread to rise. Add the salt, sugar and flour and mix the ingredients well adding small quantities of milk at a time. Once you attain a smooth dough, add the butter. Cut the butter into small bits and then knead it into the dough so that the butter blends into it.
Now put the dough into the bread tin and allow it to rise. It takes roughly 60 to 90 minutes for the dough to rise to double its size. Remove from the tin and roll the dough on a board that has been previously floured. Keep rolling the dough in the form of a long cylinder till it’s nice and pliable. Then cut vertically into two dozen symmetrical and equal pieces. Shape each piece into a ball and dip it in the melted butter.
Take the ring mold, butter and flour it and place the balls of dough on it leaving enough space between each piece to allow for horizontal spread while baking. Allow the balls to stand in the mold for half an hour (this is to allow it to rise), brush the tops with egg and bake for 25-30 minutes. Don’t forget to pre-heat the oven to 375 degrees.
A golden-brown treat greets your eyes. Wait for it cool and then top it up with cream or strawberries or chocolate syrup and you have the most delicious pastry that will surely satiate your sweet buds.
Be careful about how many you eat—it’s a medicated pastry- so don’t monkey about with this one.
This recipe packs a kick and tastes great for breakfast!
Let us know how they turn out for you.
Dough: 1/4 -ounce package yeast 1/2 cup warm water (soy milk if vegan) 1/2 cup scalded milk 1/4 cup sugar 1/3 cup Cannabutter 1 teaspoon salt 1 egg 3 1/2 to 4 cups all-purpose flour
Filling: 1/2 cup melted Cannabutter, plus more for pan 3/4 cup sugar, plus more for pan 2 tablespoons ground cinnamon 3/4 cup raisins, walnuts, or pecans, optional
Glaze: 4 tablespoons Cannabutter 2 cups powdered sugar 1 teaspoon vanilla extract 3 to 6 tablespoons hot water
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted Cannabutter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted Cannabutter all over dough. The more Cannabutter you use the greater the effect. Mix sugar and cinnamon and sprinkle over Cannabuttered dough. Sprinkle with walnuts, pecans, or raisins if desired. I prefer raisins and a little bit of choped walnuts. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with Cannabutter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix Cannabutter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Ever wonder what gives gingerbread its signature flavor? First and foremost is the ginger, of course! But second and sometimes forgotten is the molasses! Molasses, the nutrient dense sibling of sugar, is the by-product created during the refinement process of sugar cane or sugar beets. Pure, organic, black strap molasses is an excellent, natural source of iron, calcium, and magnesium and is great for vegans and omnivores alike.
Together, the rich, bold flavor of molasses combined with the spicy sweetness of ginger is what makes gingerbread gingerbread. And just because the holidays are almost over, doesn’t mean you can’t continue to enjoy the tastes of the season well into the new year. Try adding the dynamic duo of molasses and ginger into your morning smoothie, latte, or tea. If you’re looking for something a bit more filling, try out these crispy, cannabis-infused gingerbread mini-cakes and add a little spice to your day!
Recipe for Cannabis-Infused Gingerbread Mini Cakes
Recipe makes 10-12 mini cakes (2-3” diameter)
½ cup gluten free baking flour ¼ cup brown rice flour ¼ cup raw coconut flour 2 tsp baking powder ½ tsp sea salt 1 tbsp powdered ginger 1 tbsp dry ground cannabis flowers 1 cup hemp milk ¼ cup water 1 flax egg* 2 tbsp black strap molasses 2 tbsp cannabis-infused coconut oil, melted Cannabis-infused cooking oil to grease griddle or pan
Sift all the dry ingredients together, including the powdered ginger and ground cannabis, and set aside.
In a medium size bowl, combine flax egg*, water, hemp milk, molasses, and melted infused coconut oil.
Gradually add the dry ingredients into the wet ingredients and stir until well combined. The batter should be slightly runny.
Grease a griddle or pan with cannabis-infused cooking oil and warm up over medium heat to melt oil.
Once oil is melted, turn heat to medium-low as to not burn the molasses while cooking the mini cakes .
Scoop the batter unto the griddle using approximately one tablespoon of batter for each mini cake.
Let cook on one side until edges are bubbly and firm (about 3-5 minutes), flip and repeat until brown on the other side.
These gingerbread mini-cakes are so full of delicious flavor that (in my opinion) they really don’t need any additional topping. However, if you would like to add a little something extra, I suggest topping your mini cakes with powdered sugar, cinnamon, and nutmeg rather than maple syrup or butter.
*To make a flax egg: mix 1 tbsp ground flax seeds + 3 tbsp water in a small bowl. Allow mixture to thicken in the refrigerator for at least 15 minutes before use.