Banana Bread is an all-time classic, easy to produce even for the most novice of cooks. In our version of this tasty treat, like always we’ll kick it up a notch and add some extra kick using our homemade Cannabutter. If you didn’t get around preparing your own cannabutter yet, you can use hash resolved in butter, too.
So today, we’re making Canna-Banana Bread; let’s get to it!
- Prep time: 30 mins
- Baking time: 60 mins
- Difficulty: Easy
- Price: Affordable
- 1 cup walnuts or pecans, toasted and chopped
- 3/4 cup granulated white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup cannabutter, melted and cooled
- 3 ripe large bananas (~1 lb.), mashed well
- 1 teaspoon pure vanilla extract
- Preheat oven to 350ºF (180ºC) and place adjust rack to the middle position.
- Butter and flour the bottom and sides of a 9 x 5 x 3 in. loaf pan.
- Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
- In a large bowl combine and incorporate all the dry ingredients.
- In a smaller bowl thoroughly mix the mashed bananas, eggs, melted (but not hot!) cannabutter, and vanilla.
- With a rubber spatula or wooden spoon incorporate all the wet ingredients into the bowl with the dry ingredients. Do not over whisk the mixture. If it becomes too runny and smooth, the Canna-Banana Bread will be very cheewy, and not fluffy at all.
- Now scrape the batter into the prepared pan.
- Bake for approximately 55-60 minutes.
- The bread will be ready when you insert a toothpick into it, and it comes out clean, without any unbaked batter sticking to it.
- Don’t attempt to get the bread immediately out of the pan while it’s still hot. It will most likely fall apart. Set it aside to cool down for some time.
The potency is depending on the potency of your Cannabutter. You can freeze the bread, too, just in case you’d like to enjoy some later, way later. It will last three to five months in a freezer. It is advisable to cut the loaf into slices, and wrap them individually in saran wrap. Like that you don’t have to unfreeze the whole loaf, if all you want is a slice.
A basic ingredient for almost all recipes with marijuana is cannabutter. This article will give you all the details you need to produce your very own cannbutter. It’s easy. It’s cheap. And it’s an essential in the realm of cooking with cannabis.
- Time: Prep: 3 hrs, Rest: 4 hrs
- Difficulty: Easy
- Price: Cheap
- Butter: 0.5 lb
- Water: 1.5 li
- Marijuana: 1 oz bud or shake
- Only use very dry plants. Grind buds thoroughly until they turn into fine dust.
- Heat the butter and the water.
- Put the plant material in the pot.
- Let the mix simmer for about four hours. Do NOT allow it to boil.
- Make sure the plant doesn’t settle at the bottom of the pot. Stir every now and then.
- Filter the contents of the pot through a sieve, lined with cheesecloth. Catch the butter / water in a bowl.
- With a spoon or a potato masher squeeze all the liquid out of the plant matter.
- Rinse the content of the sieve with boiling water, in order to wash all the remaining butter out. Catch the rinse-off in the pot with the other butter.
- Allow the greenish looking liquid butter to cool down over night.
- The water and the now hardened butter are now separated, allowing you to easily remove the butter from the top of the bowl. You can discard the water, there is no THC in it.
- The best way to preserve the cannabutter is to freeze it. So cut it into smaller pieces, wrap it into saran wrap, and freeze it.
Use this in any recipe that requires butter.
Ah, summer’s on its way — the time of the year, when you don’t have to make up excuses to eat enormous amounts of ice cream.
We here at theFreshScent want you to eat your ice cream and get medicated simultaneously. Get ready to enjoy the wonderful fresh flavors of lemon and orange, combined with the earthy taste of medical marijuana. Don’t be afraid to try it at home, even if it may seem complicated at first glance: it’s not. The result is something that speaks for itself.
Let’s get to it.
- Time: Prep: 30 min – Freezing: 6 hrs
- Serves: 8
- Difficulty: Medium
- Price: Cheap
- Sugar: 250 g
- Egg Yolks: 6
- Cointreau: 100 ml
- Lemons: 4
- Oranges: 4
- Cream: 600 ml (Regular. Not low-fat.)
- Hashish: 10-15 g
- Butter: 1 tsp
- Crumble your hash into a cup with one teaspoon of melted butter, and mix it until there are no big lumps left. Add more melted butter if needed. (Note: Do not use margarine.)
- In a pot bring the cointreau and crumbled hash to a very low simmer.
- Add zest of the lemons and oranges. The white, inner part of the peel is bitter and will spoil everything. Add the juice of all oranges and lemons.
- Let it cook for at least 30 min or as long as it takes to finish all the other steps. DO NOT ALLOW MIXTURE TO BOIL!
- Whip the cream and set it aside in the fridge.
- In a pot heat 2-3 inches of water. Put a bowl hovering over the pot with the eggs yolks and the sugar in the bowl. The bowl may not touch the water. All you need is the temperature of the steam.
- You will have to whisk for about 5-10 minutes. You will see the best results if you do it manually. Even if it is a lot harder, don’t use an electronic whisk. Your goal is, to get as much air into the egg/sugar mix as possible. The steaming water ensures you are applying enough heat to melt the sugar, but not so much that you’ll cook the egg. You are done when you don’t feel any more sugar crystals crunching between your teeth when tasting the mixture and everything is creamy and fluffy. Don’t stop whisking, not for one moment. Switch arms if you have to.
- Now hurry up. Get a pot the same size, or even the same one and fill it with very cold water and ice cubes. Put the bowl with the mixture you just whisked into the iced water and cool down the egg-sugar creme as fast as possible. Just whisk it a little bit, not as hard as before.
- In the iced water, and in a fresh bowl, cool down the Cointreau mix.
- You should now have:
- One bowl with whipped cream.
- One bowl with cold cointreau / sugar / fruit / hash.
- One bowl with cold, creamy egg yolk and sugar mix.
- Carefully and in small amounts, incorporate the cointreau mix in the egg yolk / sugar mix. Don’t whisk it too hard, just mix it together gently.
- Even more carefully mix the whipped cream in there, too. Again, be very gentle. If you whisk too hard, everything will reduce down to a liquid, and will be unusable for ice cream.
- Fill the mixture now into cups of your choice. The mix should produce eight units, so chose the size of the cups accordingly.
- Cover the cups with saran wrap and leave them in the freezer for 6 hours or more. They’ll keep fine in there for at least three months.
You can serve these little ice cream bombs anyway you want. It’s advisable to take the ice cream out of the freezer 20 minutes before consumption, in order to get a softer texture.
Enjoy another tFS original, don’t forget to leave some feedback and suggestions.
Until now, we’ve created dishes with the use of hash.
Today, we have a recipe that can be produced with the use of marijuana. You can virtually use the whole marijuana plant in this one. The main ingredient, dandelions can be found all over the place and it’s free! Dandelion + MJ Honey is also great to store, it will last for years without losing its potency or taste. Not to mention that it tastes fucking great!
- Time: Prep: 10 min, Cook: 1.5 – 2 hrs, Rest: 24 hrs
- Difficulty: Easy
- Price: Cheap
- Dandelion: (Only the yellow pedals.)
- Sugar: 500g per liter of added water.
- Lime juice: 1 tbs per liter of added water
- Marijuana: (As much as you want. For best results, use buds only.)
- Jars (For storage.)
- Use a large enough pot half and fill with dandelion and marijuana buds. The ratio is really up to you and your budget. I always aim for 50/50.
- Now fill the pot with water and cook for about two hours.
- For every liter of liquid remaining in the pot, add 500 g of normal white sugar and 1 tbs of lemon juice.
- Let the mix cool and set aside for a day.
- Strain buds and flowers out.
- Put the pot on maximum heat and let cook until you see foam building up. Reduce the heat and maintain the temperature.
- On a small cold plate make the test if you have the desired consistency: After cooling down it has to look like, and behave like, thick honey.
- As long as the honey is hot, fill it carefully into screw-top jars. Turn the upside down, and allow them to cool down. Before putting them away, I would strongly suggest labeling them. You never know.
That’s it, that’s all the magic. You can enjoy your Dandelion + MJ Honey now whenever you want; on pancakes, waffles, toast. You can use it as a substitute for sugar when baking, to sweeten tea or just about whatever peaks your fancy. Fancy, yeah I said it.
This recipe is as easy to do at home as it is delicious. Only a few ingredients are needed, so your wallet will like it, too. It’s best if you prepare it one day before you want to enjoy it, so plan ahead.
Tiramisu is a typical Italian dessert dish, you’ll find it in almost every Italian restaurant you visit. But probably isn’t created with the same magic we use here at tFS. The keys to good tiramisu are time and proper ingredients. So in order to get the best results, stick to the following ingredient list to the letter.
- Time: 20 min. to prepare (+ 12 hrs. to rest)
- Serves: 4
- Difficulty: Easy
- Price: Affordable
- Mascarpone – 2-8 oz. cups
- Egg yolks – 2
- Ladyfinger Cookies or Savoiardi – One full bag
- Sugar – 2 oz.
- Vanilla sugar – 1 pack / 1 tbs
- Coffee – 1 pint
- Cocoa Powder
- Butter – 1 tbs
- Hash – 4g
- First make coffee. Let it cool completely. Do not use warm or hot coffee.
- Into the coffee, pour some Amaretto. Not too much, just enough so you can taste it. Do not add sugar to the coffee.
- In a bowl mix mascarpone with egg yolks, vanilla sugar and normal sugar.
- Heat the butter so it becomes a liquid. Into the butter, crumble the hash. Stir and let it dissolve. Then mix into the bowl.
- Find a dish big enough for your Tiramisu. There will be three layers of cookies (biscuits.) The dish should not be higher than that.
- Now dip the biscuits one by one into the cold coffee. Make a layer of them in the dish. They should be soaked all the way through, but not fall apart. If they aren’t soaked well enough, the tiramisu will taste dry. Make sure you cover the whole dish, leaving as little room for air as possible.
- On top of the soaked biscuits, evenly distribute a third of the mascarpone mix. Use a wet spoon to make a smooth and even surface.
- Now pick the dish up a few inches, and let it slam on the table. Repeat 5-6 times, until you are sure there is no air locked inside. The point is to get any/all air bubbles out.
- Repeat the last three steps two more times, so you end up with three layers of biscuits, and a top layer of mascarpone.
- Cover the tray with saran wrap, put it in the fridge and let everything sink in over night. Don’t serve to soon, allow the tiramisu to soak all the way through.
- Now the final touch: Coating the top with cocoa. Put a tablespoon of cocoa powder in a small sieve / strainer and dust the tiramisu with the powder. (Note: If you would do this step the night before, the cocoa powder will be soaked into the top layer of mascarpone. That is not desirable.) So, coat the tiramisu with cocoa just minutes before serving.
It’s also recommended not to dust the whole tiramisu in one go. This way you eliminate the chance of a disappearing tiramisu after an over-indulgent late-night snack attack.
Hash and marijuana can be consumed in many different ways. For a little variation and some culinary pleasure, eating cannabis can be a nice change of pace. The cooking itself is fun, good results are relatively easy to achieve and the high will last considerably longer compared to smoking.
The first dish we’ll be cooking is Spaghetti Cannabonara. Carbonara is a typical Italian pasta dish. Its name is derived from earlier days, when workers from carbon (coal) mines in the the northern part of Italy came home at night, in need of some serious stick-to-your-ribs grub that’s quick and affordable. But this is Cannabonara, Carbonara with weed in it. We thought it was clever too.
In this dish, the grease of the bacon and the fat of the cream will help the hash dissolve nicely into the sauce. No need to make any cannabutter for this recipe. The taste will go perfectly with the bacon, parmesan and the cream.
- Time: ~15 minutes
- Difficulty: Easy
- Price: Affordable
* indicates per person.
- Spaghetti — 125g*
- Bacon or Pancetta — 50g*
- Cream — 100ml*
- Egg Yolk — 1* (Only the egg yolk.)
- Parmesan (Freshly ground is a plus.)
- Italian or Regular Cilantro — For garnish. (Optional)
- Hash — As much as you want. (For starters, try 1g*.)
- Ground Pepper
- Salt (Optional. Bacon should provide all the salt needed.)
- Heat a pot of water on the stove, add a few pinches of salt for seasoning.
- In a hot, pre-heated frying pan cook the bacon. Don’t use oil, don’t use butter.
- As soon as you put the bacon in, put your spaghetti in the boiling water. Not steaming, boiling.
- When the bacon is nice and crispy, remove the pan from the stove. At this point, it’s time to get your special ingredient. If you’re using hash, wait until the fat has cooled off a bit. If you can put your finger in the pan for 5 seconds without being in serious pain, that’s cool enough. Stir the hash around, and watch it dissolving into the bacon fat.
- When the hash has completely dissolved, put the pan back on the stove. Wait until the pan is hot again, and put 2/3 of the cream in. Let the mix simmer on a very low setting. Keep an eye on it, you don’t want the cream to over boil!
- In a bowl, mix the egg yolk(s), the parmesan and the remaining cream together.
- Now everything will go very fast, so be prepared and get some plates ready.
- Check if your pasta is cooked: taste it or go by touch. The pasta should be “al dente.”
- Drain the pasta. (Do not rinse!) Throw the pasta in the pan with the bacon/cream in it.
- Immediately add the parmesan, egg yolk and cream mix you set aside in the bowl. At this point, turn the flame off!
- Now mix! Mix like the wind! The goal is to mix the contents of the bowl with the spaghetti without letting the egg yolk actually cook. If you see bits of scrambled egg, you over did it. It has to be creamy.
- Put pasta on dish, sprinkle cilantro as garnish, add light dusting of some fresh ground black pepper and voila. You are ready to serve.
You should get the first effects within 30 minutes of consumption, just in time for dessert. Yes, a dessert recipe will be coming soon.
Here’s a simple, quick way to create a marijuana edible on the go – THC pills – and we’re not talking Marinol.
You don’t have to worry about a 13-step recipe and a day of prep time with these guys. Besides, for anything that complex you should start off with CannaButter.
Follow “Chef Sparx” through a dimly-lit ‘How To’ with Emeril Lagasse-like flair. There’s even some highly specific dosing recommendations, kind of, so check out what might be the simplest
edible swallowable on the planet to make.
I wish I had known about this method years ago, although be forewarned, I personally haven’t tested it out for myself yet.
Reading through the instructions though, it seems fairly simple to follow. All you need is some keif, wax or parchment paper and a heat source. So basically, there’s no need for big buckets of ice, water and hours of work.
Procedure to make hash below:
- 1. Cut a square of parchment paper about 6″ wide.
- 2. Gather keif into a pile on the paper.
- 3. Carefully fold the paper until the keif is trapped in a compact parchment paper envelope.
- 4. Put the “envelope” on the heat source.
- 5. Apply gentle, constant pressure with your finger.
- 6. Once you can feel the heat through the “envelope”, remove from heat source and cut into pieces.
- 7. Re-fold these pieces, stacked one on the other, and briefly apply heat again.
- 8. Using your fingers, mold the nearly finished product into a ball.
If you’re interested in trying the recipe, give us a heads up on how the finished product comes out in the comments section. We’d love to hear about your results.
INPUT FROM ALEX: I’d say this is more of a shortcut guide for hash than anything else. Nothing can beat fully prepared hash, but if you have a bunch of kief sitting at the bottom of a catch-grinder, this is definitely a solid approach.
Want to bypass the shortcuts and get serious? Make a batch of bubble hash.