Ingredients

• 4 Toaster Strudels
• 1/3 cup of melted cannabutter
• 2 cups of powdered sugar
• 1 1/2 teaspoons of vanilla
• 4-6 tablespoons of milk

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Preparation

Step 1

Combine cannabutter, powdered sugar, vanilla, and milk in a bowl. Stir until thoroughly mixed until a glaze.

Step 2

Place Toaster Strudels in a toaster, on your preferred toaster setting.

Step 3

Once the Toaster Strudels pop up, transfer the pastries to a plate. Coat the pastries in your cannabis glaze.

The post Fun with Cannabis – Cannabis-Infused Toaster Strudel Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 12 oz milk chocolate chips about 2 cups
• 3 tablespoon cannabis infused butter/ oil
• 1/2 cup chopped nuts optional
• 1 lb chocolate frosting

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Preparation

Step 1

Toast nuts if using them in oven set to 300° F for 8 – 10 minutes or until browning and fragrant.

Step 2

Combine chocolate chips and cannabutter/ oil in a microwave safe mixing bowl. Heat on med-low heat for 2 – 3 minutes or just until the chips begin to melt and lose their shape. (Do not overheat)

Step 3

Add toasted nuts into chocolate mixture and combine with a soft spatula. Add in the entire tub of frosting. Fold and combine into the chocolate/ butter mixture until completely combined.

Step 4

Scoop mixture into a 9’X9″ baking pan lined with wax paper. Spread and smooth the top with a spatula or knife. Refrigerate for 2 – 3 hours (or freeze for 1 hour) before removing the wax paper and slicing into 16 – 20 slices. Keep refrigerated for up to a couple of weeks or frozen for several weeks.

The post How to Make Cannabis-Infused Fudge – The Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 2 tablespoons of cannabutter
• 6-8 thick-cut slices of bread
• 1 1/2 teaspoons of cinnamon
• 1/2 cup of milk
• 3/4 teaspoon of vanilla
• 3 eggs
• Maple syrup

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Preparation

• Step 1

  In a large mixing bowl, crack the eggs and whisk together. Add milk, cinnamon, and vanilla, and continue to whisk until fully blended.

• Step 2

  Heat up a non-stick skillet on a medium heat setting.

• Step 3

  Submerge each piece of bread into the egg mixture and place on the skillet. Cook each side until golden brown.

• Step 4

  Spread a coat of cannabutter to the still-warm french toast. Use more or less according to your desired dosage. Serve with maple syrup, and enjoy.

The post The “High” Breakfast – French Toast with Cannabutter Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• CannaOil for pan
• 12 sliced sandwich bread
• 4 tablespoon melted CannaButter
• 1 1/2 cup shredded Cheddar cheese
• 12 eggs
• salt
• Freshly ground black pepper
• 12 slices bacon cooked and crumbled
• 2 tablespoon finely chopped thyme

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Preparation

Step 1

Preheat oven to 375°. Grease a 12-cup muffin tin with CannaOil . Using a rolling pin, flatten each piece of bread into a very flat square, then cut each piece in half diagonally to create two triangles.

Step 2

Place two triangles into each cup, pressing down to make sure the entire bottom of each cup is covered. Brush bread with melted CannaButter. Bake until the bread is lightly toasted, about 8 minutes.

Step 3

Top each cup with a bit of cheddar then crack eggs into cups. Season with salt and pepper.

Step 4

Bake until the whites are set and the yolks are cooked to your liking, about 18 minutes for medium. Top with bacon and chives and serve warm.

The post How to Make Cannabis-Butter Infused Breakfast Egg Cups – The Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 3 large baking potatoes
• 1 tablespoon plain olive oil
• 1 large egg, slightly beaten
• 1 teaspoon baking powder
• 3 cups of all-purpose flour (add more if needed)
• salt, to taste
• cannabis-infused butter
• grated Parmesan, Asiago or Romano cheese

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Preparation

Step 1

First and foremost, always, always use baking potatoes. Leave skins on and rinse well. Boil in salted water until done. While hot, remove skins, then put potatoes through a sieve to insure no “lumps” remain.

Step 2

Using a large wooden spoon, combine all ingredients until fairly well mixed together. Flour a board, then mix and kneed the potato/flour mixture until it resembles bread dough. If you are uncertain as to the right of amount of flour to use for the right consistency, boil some salted water in a small pan. Roll out a portion of dough in the width and length of a cigar and cut into sizes of a small thumb.

Step 3

Place a fork upside down and roll over the uncut side of a piece of dough you’ve cut over the fork. Some cooks just make an indentation with their thumb, but if you apply some pressure on the dough over the fork, you will end up with nice, small ridges; the idea being that they cook better with the ridges. Use a little piece of dough to roll at a time and cover the larger remaining portion to keep them from getting dry.

Step 4

Cook one or two pieces for about 4 minutes. Remove and taste them. They should be firm but not too hard.

Step 5

When you have finished cutting all the pieces, place them on a floured board or cookie sheet and sprinkle lightly with flour. These can be covered with a dish towel for use the same day or frozen on the cookie sheet, then placed in a plastic bag for future use. If used on the same day, you will notice that they will turn slightly grey. However, this does not alter the taste. They will turn white again when boiled.

Step 6

If you are going to use them right away, boil some salted water in a large pot adding a tablespoon of olive oil. When they rise to the top of the water, cook for about five minutes. Gently pour into a large sieve or colander. While still in the colander, rinse gnocchi under hot water to remove the flour you topped them with. This will keep them from sticking when you add the melted butter/garlic combo or the red sauce.

NOTE: After rinsing, gently pour the boiled gnocchi in a large bowl or oval platter. If using marijuana-infused butter, add a little coconut oil or olive oil with the butter, adding a few pieces of chopped garlic, browning lightly. Slowly pour over the boiled gnocchi. Sprinkle well with grated Parmesan, Asiago, or Romano cheeses. I generally grate and use all three. You can use a red sauce on the gnocchi after pouring the butter/garlic over them if you desire. Enjoy!

Recipe Courtesy:Vice.com

The post How to Make Gnocchi in Cannabis Butter – The Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Total Time:30 minutes
Cuisine:American Breakfast
Servings:12 Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar plus 1 tablespoon for muffin tops
• 2 teaspoons baking powder
• 1/2 teaspoon nutmeg optional
• 1/4 teaspoon salt
• 1/4 cup cannabis infused oil
• 1/4 cup coconut oil
• 1 large egg
• 1/3 cup milk
• 1 1/2 teaspoons vanilla extract
• 1 cup fresh or frozen blueberries

Preparation

Step 1

Preheat the oven to 300 degrees F. Place paper liners into a 12 cup standard size muffin pan.

Step 2

Mix together flour, sugar, baking powder, nutmeg (if using), and salt in a small bowl.

Step 3

In a medium bowl, whisk together oil, egg, milk, and vanilla.

Step 4

Add dry ingredients and mix just until blended. The batter will be thick. Do not over mix. Fold in the blueberries. Divide mixture between the 12 prepared muffin cups. Sprinkle to tops with a little sugar.

Step 5

Bake for about 17 minutes or until a cake tester or toothpick comes out clean.

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The post Breakfast with Cannabis – How to Make Simple Blueberry Cannabis Muffins first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 1 russet potato, cleaned
• 1 tablespoon cannabutter
• 2 tablespoons sour cream, plus more for garnish
• 1/4 cup cheddar cheese, grated
• Salt and pepper, to taste
• Crispy bacon, for garnish
• Chives, for garnish

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Preparation

Step 1

Preheat the oven to 400 degrees. Place potato on a cookie sheet or directly on the wire rack and bake for 45 minutes to 1 hour. Allow potato to cool slightly before handling.

Step 2

Score potato with a knife in an X shape. Scoop potato flesh into a bowl. Add cannabutter, sour cream, half the cheddar cheese, salt and pepper. Mix until filling is smooth. Place back into potato skin and top with remaining cheddar cheese.

Step 3

Place in oven and bake until cheese is bubbly and melty, about 10 minutes. Top with sour cream, chives and bacon bits. Enjoy!

The post Cooking with CannaButter – Breakfast with Baked Potato first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Just spread a little bit of cannabutter on warm French toast for an easy hot breakfast that tastes so much more.

Ingredients

• 2 tablespoons of cannabutter
• 6-8 thick-cut slices of bread
• 1 1/2 teaspoons of cinnamon
• 1/2 cup of milk
• 3/4 teaspoon of vanilla
• 3 eggs
• Maple syrup

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Preparation

• Step 1

  In a large mixing bowl, crack the eggs and whisk together. Add milk, cinnamon, and vanilla, and continue to whisk until fully blended.

• Step 2

  Heat up a non-stick skillet on a medium heat setting.

• Step 3

  Submerge each piece of bread into the egg mixture and place on the skillet. Cook each side until golden brown.

• Step 4

  Spread a coat of cannabutter to the still-warm french toast. Use more or less according to your desired dosage. Serve with maple syrup, and enjoy.

The post Breakfast with Cannabis – French Toast with Cannabutter Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Ingredients

• 1.5 cups of all-purpose white flour
• 3.5 tablespoons of baking powder
• 1 teaspoon of salt
• 1 tablespoon of white granulated sugar
• 1 1/4 cups of white milk
• 1 egg
• 3 tablespoons of cannabutter or cannaoil

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Preparation

Step 1

Combine 1 tablespoon of sugar, 1.5 cups of flour, 3.5 tablespoons of baking powder, and 1 teaspoon of salt in a large mixing bowl.

Step 2

Add in one egg, 3 tablespoons of butter, and 1 1.4 cups of milk to the mixing bowl.

Step 3

Whisk until well blended.

Step 4

Heat one large frying pan over medium heat until a small amount of either butter or oil begins to sizzle.

Step 5

Pour one cup of batter into the center of the frying pan. Fry for 2-3 minutes before flipping.

Step 6

Fry an additional 3-5 minutes or until the pancake reaches your preferred doneness and remove from pan.

Step 7

Garnish with icing sugar, syrup, cool whip, peanut butter chocolate chips, or whatever else you might like and enjoy.

The post Cooking with Cannabis – CannaButter Pancakes first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Course: American breakfast
Servings: 12

Ingredients

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/4 cup cannabis-infused oil
• 2 tablespoons oil preferably neutral flavor
• 1 egg
• 2/3 cup brown sugar
• 3/4 teaspoon vanilla extract
• 1 cup flour all-purpose
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raisins, dried cranberries, or chopped dates(optional)

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Preparation

Step 1

Preheat oven to 375 degrees F. Grease muffin cups with vegetable shortening or line with paper muffin liners.

Step 2

Mix the wheat bran and buttermilk together until blended and let stand for 10 minutes.

Step 3

Beat together canna-oil, oil, egg, sugar and vanilla and add to buttermilk/bran mixture.

Step 4

Mix together flour, baking soda, baking powder and salt until combined.

Step 5

Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins, dried cranberries, or chopped dates, if using. Spoon batter into prepared muffin tins.

Step 6

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for at least 5 minutes before serving.

The post Breakfast with Cannabis – Cannabis Bran Muffins Recipe first appeared on Cannabis Dispensary Sunland Tujunga, LA Weed | Natural Aid.