The Perfect Weed Edible Recipes for Fall Season - HØJ
Blog

The Perfect Weed Edible Recipes for Fall Season

Estimated 8-minute read

I don’t know about you, but as grocery stores start filling up with candies, spooky decorations, pumpkin spice and everything nice, I can’t help but think of what I’ll be cooking. 

It’s always best to cook with whatever is in season–– it’ll be its cheapest time of the year, it’s fresh and it just feels right. Fall, as I’m sure you know, is harvest season for pumpkins as well as for many oats and nuts! And, as every season is weed season here at HØJ, why not complement it with a little bit of weed?

So, I’ve assembled a set of recipes from one of my all-time-favorite weed cookbooks––it was written by Karen Lazarus and it is titled: Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Treats. I’ve written about Lazarus before (you can find that article here), she’s a cook master–– she’s everything that is right with weed-infused treats. Her goal in this book is to make healthful and beautiful food to eat and behold, and my gosh does she deliver. You won’t regret trying her recipes, trust me. So, here are some of them to start enjoying fall on the highest (ha!) standards. 

 

Walnut Fantasy

(Makes 12 brownies)

Tips by the chef:

  • You can try this with whatever nut you prefer––toasted pecans, toasted almonds, even pine nuts.
  • You can make it gluten-free by using almond or rice flour.

INGREDIENTS: 

  • Vegetable shortening, for greasing the pan

For the Brownie Base:

  • 6 tablespoons weed-infused butter

(you can use this recipe or purchase one from a dispensary)

 

  • 3 ounces unsweetened chocolate
  • 1 cup sugar
  • ¼ teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup all-purpose flour

For the Caramelized Walnut Topping:

  • 2 tablespoons weed-infused butter

(you can use this recipe or purchase one from a dispensary)

 

  • 2 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 3½ cups coarsely chopped walnuts

1. Prepare the brownie base: Grease a 9 × 9-inch baking pan with vegetable shortening and line it with foil, pressing it into the corners and letting
about 3 inches hang over two opposite sides of the pan. Grease the foil.

2. In a medium saucepan, melt the weed-infused butter over low heat. Add the chocolate and stir continuously until melted. Remove from the heat. Stir in the sugar and salt. Add the eggs and vanilla and combine well. Fold in the
flour. Pour the batter evenly into the prepared pan. Place in the refrigerator for 2 hours or overnight.

3. Preheat the oven to 350°F. 

4. Prepare the topping: In a medium saucepan, melt the weed-infused butter and butter together over low heat. Stir in the granulated and brown sugars and cook, stirring continuously, for 1 minute. Remove from the heat. Add the flour and eggs and blend well. Return to the stovetop over low heat. Cook, stirring continuously to prevent the eggs from curdling, for 3 minutes. Remove from the heat and add the vanilla and walnuts. Spoon the topping over the chilled brownie base, spreading it evenly to the edges of the pan.

5. Bake for 40 to 50 minutes, until a toothpick inserted 2 inches from the center comes out with a few crumbs clinging to it and the topping is dry. Transfer to a wire rack to cool completely. Cover and refrigerate for 8 hours or overnight.

6. Using the overhanging foil, gently lift out of the pan and set 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.

 


Big S Oatmeal Cookies

(Makes 12 sandwich cookies)

INGREDIENTS:

  • Vegetable shortening, for greasing the baking sheets (optional)

For the Cookies:

  • 2 cups firmly packed light brown sugar
  • 1¼ teaspoons salt
  • 2½ teaspoons ground cinnamon
  • ½ cup (8 tablespoons/1 stick) unsalted butter, slightly softened
  • ½ cup weed-infused butter, slightly softened

(you can use this recipe or purchase one from a dispensary)

 

  • 2 large eggs
  • ¾ teaspoon baking soda
  • 3 tablespoons unsulfured molasses
  • 1½ teaspoons pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 3 cups all-purpose flour

For the Creamy Filling:

  • 3¾ cups sifted powdered sugar
  • 1 cup vegetable shortening
  • Pinch of salt
  • ¼ cup hot water
  • 1½ teaspoons pure vanilla extract


1. Position a rack in the center of the oven and preheat to 350°F. Grease two
baking sheets with vegetable shortening, or line them with parchment paper. Weigh the bowl that you will be using to hold the finished batter and write down this number.

2. In a bowl of a stand mixer fitted with the paddle attachment, beat together the brown sugar, salt, cinnamon, butter, and the weed-infused butter on medium speed until light and fluffy, about 5 minutes. Beat in the eggs. In a small bowl, stir together the water and the baking soda until completely dissolved and add to the butter mixture. Blend in the molasses and scrape down the sides of the bowl as necessary. Add the vanilla. Add the oats, 1 cup at a time, scraping down the sides of the bowl as necessary, and blend thoroughly. Add the flour, 1 cup at a time, scraping down the sides of the bowl as necessary, and mix until incorporated.

3. Weigh the batter, subtract the weight of the bowl, and divide by 24: This is your per-cookie weight. Place a small piece of parchment paper on your scale. Weigh out the batter for each cookie and drop the batter onto the prepared baking sheets, spacing it 2 inches apart. Flatten the cookie dough with a spatula before baking. Bake the cookies, one sheet at a time, for 8 to 10 minutes, until light brown. Let cool completely before filling. If you are going to freeze these, don't fill the cookies. Defrost and then fill them.

4. Prepare the filling: In the bowl of a stand mixer fitted with the paddle
attachment, combine the powdered sugar, shortening, and salt and mix on
low speed until blended. Slowly add the hot water, then add the vanilla.
Beat on medium-high speed until light and fluffy, about 5 minutes.

5. Pipe or spoon a dollop of the filling onto the flat side of half the cooled cookies. Top with the remaining cookies.

6. Wrap tightly in aluminum foil and store in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

 

Chocolate-Almond Delights

(Makes 9 bars)

INGREDIENTS:

  • Vegetable oil, for greasing the pan

For the Crust:

  • 4 ounces bittersweet chocolate
  • 1 tablespoon weed-infused powdered sugar
  • 3 cups Frosted Flakes cereal

For the Dark Chocolate-Almond Layer:

  • 8 ounces bittersweet chocolate
  • 1 cup heavy cream
  • 2 tablespoons weed-infused powdered sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter
  • ½ cup raw almonds, toasted and coarsely chopped
  • 1 tablespoon pure vanilla extract

For the White Chocolate Layer:

  • 2 teaspoons unflavored powdered gelatin
  • 8 ounces white chocolate
  • 1¾ cups heavy cream
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • Chocolate shavings, for garnish


1. Grease a 9 × 13-inch baking pan with vegetable oil and line it with foil,
pressing it into the corners and letting about 4 inches hang over two opposite sides of the pan. Grease the bottom and sides of the foil.

2. Prepare the crust: Set up a double boiler with 2 to 3 inches of water in the bottom pot and bring the water to a simmer. Melt the chocolate in the top section. Stir in the weed-infused granulated sugar and Frosted Flakes. Pour the mixture into the prepared pan and spread it evenly. Refrigerate the crust while you prepare the dark chocolate layer.

3. Prepare the dark chocolate layer: Bring the water in the double boiler back to a simmer and place the chocolate in the top section. Melt the chocolate. Pour in the heavy cream, weed-infused granulated sugar, and granulated sugar and stir until smooth and well combined. Add the butter, almonds, and vanilla, and stir well to combine. Transfer the chocolate mixture to a bowl and set in the freezer until cool and thickened, 15 to 20 minutes. Stir well, then spread the dark chocolate layer evenly on top of the chilled crust. Refrigerate
until firm, about 1 hour.

4. Prepare the white chocolate layer: Put ¼ cup water into a heat-proof measuring cup and sprinkle the gelatin over the water; let stand for 5 minutes. Meanwhile, fill a small saucepan halfway with water and heat over
medium heat until just hot (not simmering). Reduce the heat to low, set
the measuring cup in the saucepan, and stir until the gelatin has melted and the mixture is clear, 3 to 5 minutes. Remove from the heat.

5. Place the white chocolate in a bowl. In a small saucepan, heat ¾ cup of the
heavy cream over medium heat until just simmering. Pour the cream over
the white chocolate. Let stand until the chocolate has melted; stir until
smooth. Using a rubber spatula, scrape in the warm gelatin mixture and stir in the vanilla and almond extracts. Set in the freezer, stirring every few
minutes, until cool.

6. In a medium bowl using an electric mixer, whip the remaining 1 cup
heavy cream on medium-high speed until soft peaks form. Stir one-third of the whipped cream into the white chocolate mixture. Gently fold in the
rest of the whipped cream. Spread the whipped cream evenly over the dark chocolate layer. Refrigerate until set, about 4 hours.

7. Run a knife around the edges of the pan to loosen the foil. Using the overhanging foil, lift the confection out of the pan and place it on a cutting board. Cut it into 9 equal-size squares, wiping the blade clean after each cut. Sprinkle chocolate shavings on top of each
square.

8. Store in an airtight container in the refrigerator for up to 3 days.

And that’s it! Three fantastic fall recipes that I’m sure you’ll enjoy. Don’t forget to keep in mind how much tolerance you have towards edibles. 

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 (whether it’s in the weed-infused butter or weed-infused granulated sugar), and divide it by the number of servings each recipe yields.  

Don’t forget to check our blog and/or subscribe to our newsletter for more of this awesome material! And of course, if you’re looking for more weed-infused recipes, you purchase 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

 

    1 out of ...

    Share
    with friends

    Related