Wake and Bake: Weed-Infused Recipes for Breakfast - HØJ

Wake and Bake: Weed-Infused Recipes for Breakfast

Estimated 5-minute read

A wake and bake isn’t something I would really recommend to follow as a daily routine, but something you should definitely try on special occasions and make it awesome. 

This is a great thing to do when you are on a vacation somewhere fun and relaxing, or maybe if you're taking some days off to get away from work and simply play video games all day. 

If you want to start your magical day with a hit from your pipe, that’s great too. But if you want to start it with a premium culinary experience, I got you. I’ll show you two of my favorite weed-infused recipes from this fantastic cookbook called Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Treats written by Karen Lazarous: french toast cupcakes (soft and delicious, made with maple syrup, cinnamon and bacon) and raspberry jam bars (mouthwatering bars with a shortbread and streusel topping)––both with a little bit of green magic.

French Toast Cupcakes

(Makes 12 servings)



For the Topping:

  • ¼ cup all-purpose flour
  • ¼ cup sugar
  • 2½ tablespoons unsalted butter, cut into ½-inch pieces and chilled
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped pecans

For the Cupcakes:

  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • ½ cup weed-infused butter (you can use this  recipe or purchase one from a dispensary), slightly softened
  • ½ cup sour cream
  • 2 large eggs
  • ½ teaspoon maple extract
  • 4 slices bacon



1. Prepare the topping: In a medium bowl, combine the flour, sugar, butter, cinnamon, and pecans. Using your fingers, mix in the butter until there are no pieces larger than a small pea. Cover and refrigerate until ready to use.

2. Prepare the cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.

3. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, allspice, nutmeg, and salt. Set aside.

4. In a large bowl using an electric mixer, beat together the weed-infused butter, sour cream, eggs, and maple extract on medium speed until completely smooth. Reduce the mixer speed to low and add the flour mixture. Beat until just combined.

5. Fill each well of the muffin tin three-quarters of the way with batter. Divide
the topping evenly and sprinkle it over the top of each cupcake, gently pressing it into the batter with your fingertips. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

6. While the cupcakes are baking, cook the bacon according to the package
directions. Transfer to a paper towel to absorb the excess oil and let cool.

7. Let the muffins cool in the tin for about 15 minutes, then transfer to a wire rack to cool completely. Cut the bacon into 12 pieces total and press a piece into the top of each muffin. Cupcakes can be stored in the freezer for up to 3 months. If you are going to

8. Store the bacon-topped cupcakes in an airtight container in the refrigerator for up to 1 week.


Raspberry Jam Session

(Makes 12 bars)


  • Vegetable shortening, for greasing the pan
  • 1½ cups all-purpose flour
  • 1 cup firmly packed dark brown sugar
  • 1 cup old-fashioned rolled oats
  • ¾ cup pecans
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ cup weed-infused butter (you can use  this recipe or purchase one from a dispensary)
  • ¼ cup (4 tablespoons/½ stick) unsalted butter
  • 1 cup raspberry jam (see note by the chef at the end of this recipe)



1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with foil, pressing it into the corners and letting about 3 inches hang over two opposite sides of the pan.

2. In the bowl of a food processor, combine the flour, brown sugar, oats, pecans, salt, baking powder, baking soda, and cinnamon, and pulse in short bursts until combined. Add the weed-infused butter and butter and pulse until well incorporated. Take out 1½ cups of the mixture and set it aside.

3. Transfer the rest of the mixture to the prepared pan and press it into an
even layer. Bake for 12 to 15 minutes, until golden brown. Transfer to a wire
rack to cool (leave the oven on).

4. Spread the raspberry jam over the cooled crust and top with the reserved crumb mixture, pressing it gently into the jam. Bake for 35 to 45 minutes, until the topping is golden brown and the filling starts to bubble around the edges. Transfer to a wire rack to cool completely.

5. Using the overhanging foil, gently lift out of the pan and place on a cutting board. Cut into 12 equal-size bars. Wrap tightly in aluminum foil and store in the refrigerator for up to 1 week, or in the freezer for up to 3 months.


Note from the chef: Crofters Organic Just Fruit Spread works beautifully here; it's not too sweet, spreads easily, and is organic. But this is a forgiving bar and any jam or spread will work. It doesn't even have to be raspberry.


So there you go! Make the best of your day with these delicious recipes and tell us what you think in the comments below!

Remember that in order for you to calculate the amount of THC per serving in each recipe, take the total amount of milligrams of THC that you added to your recipe and divide it by the number of servings each recipe yields. Watch out, because these cupcakes and bars are highly delicious. Only eat whatever amount of weed you can tolerate, and if you’re still hungry, you might want to eat a bowl of cereal as well.

Don’t forget to check our blog and to subscribe to our newsletter for more of this awesome material! And of course, if you’re looking for more weed-infused recipes, you can get Karen Lazarus’ book: Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Treats here.


Author: Haze


Lazarus, K. (2015). Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Treats. New York, New York: Penguin Random House, LLC

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