Image via yumyucky.com
What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. This week we’re going to get stoned for breakfast by making my favorite breakfast food, waffles. Some folks like waffles with syrup and butter, others like it with fruit topping. I like my waffles looking like dessert n shit; covered in strawberries, powdered sugar, whipped cream and chocolate sauce. Ya know what, come to think of it, I guess that’s how I like my ladies, too
What We’ll Need:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk (if you don’t have buttermilk you can substitute with 1 cup of milk and 1 tablespoon of either white vinegar or lemon juice)
43 grams of cannabutter (3 tablespoons), melted and cooled to room temperature
1 large egg
1 teaspoon vanilla extract
Vegetable oil for waffle iron
this recipe makes about 2 waffles and can easily be doubled
Special equipment needed: a waffle iron (preferably Belgian-style)
Accompaniment(s): syrup, whipped cream, strawberries, bananas, ice cream, chocolate sauce and butter to name a few
CANNABUTTER recipe is here
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, melted cannabutter, vanilla and egg in another bowl, then whisk into flour mixture until just combined.
Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold. Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner. Top with your favorite toppings and destroy that shit, it’s delicious! ENJOY!
Watch this video for a well balanced breakfast
Image via fabulousfinds4.blogspot.com
This week we’re gonna check out a recipe similar to the Leary Biscuit that I posted a few weeks ago, but much more for the sweet tooth. We’re making make some S’mores. STONER S’MORES. Try stacking several on top of each other to create a “Super HIGH S’more Tower”. Send me a picture of your creation and I’ll send you some stickers. Send your pictures to ThisBuds4You@HailMaryJane.com.
What We’ll Need:
2 graham crackers
a piece of chocolate or a teaspoon of Nutella
1 large marshmallow puff
1 gram (ish) of weed, ground into a fine powder
- Take a graham cracker, use either chocolate or Nutella (a chocolate hazelnut spread), make a layer on graham cracker
- Place about 1 gram of the powdered herb on the chocolate or Nutella
- Place a marshmallow on the herb
- Place second graham cracker on top
- Toast for 5-7 minutes at 300 degrees F or microwave for 30-45 seconds (depending on the microwave)
- Graham crackers can be good, but can get yucky in microwaves.
- In a toaster oven, toast on a piece of aluminum foil to keep the chocolate from running messily.
- If using real chocolate, make sure to melt the chocolate.
- The general idea is to cook the cracker but not burn it.
These cannabis caramel bars are a hearty treat, but don’t expect to move once they’ve kicked in. Couch-lock is almost certainly a guarantee.
- 1½ cups rolled oats
- 1½ cups flour
- ¾ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup melted cannabutter
- ¼ cup melted butter
- (topping) ½ cup brown sugar
- (topping) ½ cup granulated sugar
- (topping) ½ cup butter
- (topping) ¼ cup flour
- (topping) 1 cup chopped nuts
- (topping) 1 cup chocolate, chopped
Preheat the oven to 375°F. Using a large mixing bowl, combine your oats, brown sugar, flour, salt and baking soda. Add your cannabutter and plain butter and then stir until the texture becomes crumbly. Set aside one cup of this mixture for later use with the topping.
Now grease a 13 by 9-inch baking pan and press the remaining oat mixture into the bottom of it. Bake this for about 10 minutes, or until lightly brown. Remove them from the oven and cool for 10 minutes, being sure to leave the oven on.
While the bars cool, you can begin making the caramel topping by stirring the sugars and butter together in a heave sauce pan. Heat the concoction over minimal heat until bubbling and then allow to simmer for half-a-minute. Remove from the heat and cool until tepid; now stir in the flour.
Finally, top the oat base with chocolate pieces and mixed nuts, then drizzle on the caramel topping, followed by the 1 cup of uncooked oat mix sat aside earlier in the recipe. Place back in the oven for an additional 20 minutes (or until the caramel bars are golden brown all over). Cool once more, cut and enjoy!
Cannabis is often added to alcohol to make a quick and effective drink that will keep. However, we suggest consuming this red wine concoction on the night of making, and of course sharing it. This simple recipe serves 6-9 people and is an easy way to rid yourself of any trimmed leaves you may otherwise be discarding.
- 1 bottle of good red wine
- 4 cloves
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cardamom
- 1/2 teaspoon ground cinnamon
- an orange to stick the cloves into
- 28 grams (1 ounce) of trimmed cannabis leaves
Combine ingredients in a large pan and warm gently for 2 hours. Then strain and serve.
Marijuana French toast? Yep, you read that right, and there’s no tastier way to completely ruin your early-morning motivation.
(source: Dee Adams)
- 1 French baguette
- 1 ½ tbsp. butter
- 3 tbsp. cannabutter
- 4 eggs
- 1 cup milk
- ¼ cup sugar
- 3 tbsp. maple syrup
- 1 tsp. vanilla extract
- ½ tsp. salt
- powdered sugar
Lightly butter a 13 by 9-inch (32.5 by 23-cm) baking dish. Cut the baguette crosswise at an angle into 8 slices. Each should be about ¾ inch (2 cm) thick. Using a small bowl, cream the pair of butters together until thoroughly combined. Now spread the butter onto a single side of each of your 8 slices and then arrange them butter side up in your prepared baking dish.
Next, whisk together the eggs, sugar, milk, syrup, vanilla, and salt. Pour the mixture over the bread and press the slices down into it before covering the dish and allowing it to refrigerate for 8 hours.
When ready to cook, preheat your oven to 350°F (180°C). Once heated, place the uncovered baking dish in the oven and bake for 45 minutes or until the tops are golden brown. Dust them with powdered sugar and serve.
As in Turkish coffee houses, or in bars of 16th century Amsterdam, this recipe has been a favorite for centuries.
- 300 milliliters (½ pint) hot fresh coffee
- 1-2 grams finely ground hash
- ½ teaspoon caster sugar
- 1 tablespoon of Tia Maria
Brew some fresh coffee and divide it into two cups. Add the sugar, liqueur and hashish to each. Top with whipped cream and dust in cocoa.